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Our Cocktails

520 Factor-Cocktails

At 520, over a period of time and seeing that the volume of the preparation was getting bigger, we slowly built up a small workshop equipped with special machines and tools (Vacuum, Sous Vide, Thermomix, etc.) combined with the best filtered ice our Hoshizaki ice-cream machines (trimmers and regulars) enable us to prepare products that would otherwise take a long time.

So we make our own bitter almond and mastic paste, fruit purees from their peel to our own vermouths and bitters. We cook our own rum and it is aged in oak barrels and slowly we remove the sugar, using mostly honey, petimezi, natural fruit sugars, agave and coconut sugar.

Our cocktail cocktails are all edible and rely heavily on pastry. Caramel, biscuit, creams, pastels and wool of some of these. We work hard all winter to renew our catalog every year with new techniques and products to give our customer the best we can.

Daquiri Strawberry

Serve in a glass of wine with grated ice.

I. 60ml white rum
II. 60ml lemonade (homemade)
III. 60ml strawberry purees (homemade)

Mojito

Serve in a highball glass with grated ice.

I. 60ml rum
II. 70ml lemonade
III. 8-10 leaves of mint
IV. Top-up soda

Gin Lemon:

Serve in a glass of wine with ice

I. 60ml gin
II. 60ml homemade lemonade
III. 1cc. bourbon whiskey
Iv. 2 drops of bio-water

Apple Martini

shake with ice. Serve in a coupe ice-cold glass
Cocktails Recipes
Easy and tasty recipes for cocktails and more.

I. 60 ml of vodka
II. 60 ml of home-made apple puree

III. 60 ml lemonade
IV. 5 ml of cinnamon syrup

Chin

Put the cucumber on the shaker. Put the rest of the material. Beat well with ice and strain into a frozen glass.

I. 40ml gin
II. 20ml mastic
III. 20ml apple puree
IV. 4 cucumber washers
V. 10ml honey
VI. 10 ginger
VII. 1 gender bracket

Preparations of the materials we need for cocktails.

Sugar syrup:

Put the ingredients in a saucepan until the sugar melts and pull it off until it cools down. Place in the fountain and leave.

I. 1 kilogram of sugar
II. 750ml water

Lemonade:

Stir lemons and strain the juice, put 400ml sugar syrup and 400ml lemon. Generally as much as lemon juice, then place it in a bottle of 1lt. We dangle well and put in the fridge.

Apple apples

All together in the blender and then fridge

I. 4 green apples cleaned and without pits
II. 300ml lemonade
III. 150ml apple liqueur (Apple sourz)

Puree Strawberry

1 bunch of strawberries well filled, washed and cleaned. Place the strawberries in the blender with 200 ml of sugar syrup for half a minute. Put it in the bottle and then in the fridge.

I. 4 green apples cleaned and without pits
II. 300ml lemonade
III. 150ml apple liqueur (Apple sourz)

Cinnamon Syrup

Put them in the saucepan until it gets boiled, let it cool down and strain it.

I. 1 kg of sugar
II. 1 kg of water + 10 sticks of cinnamon

Syrup Ginger

In Blender we put 800g Ginger gross and well washed with 1kg of sugar syrup. We beat very well for 2-3 minutes. Allow the material 5-6 hours until it leaves a residue. Sow well and put it in the refrigerator

Honey

Stir well until homogeneous. Leave off the refrigerator in a bottle.

I. 500gr of honey
II. 75 g of water
Stir well until homogeneous. Leave off the refrigerator in a bottle.