The D. O. Navarra, together with the Association of Barmen of Navarra, organize the Mixology Wine Week from September 14 to 23, in which twelve professionals will offer their own elaborations of wine-based cocktails.<\/p>\n\n\n\n
The second edition of the Mixology Wine Week <\/strong>is held in Navarra september 14 to 23<\/strong>The first experience was very well received last year. On this occasion, twelve bartenders will offer, in their establishments, cocktail creations based on white, ros\u00e9 or red wine from the region. Denomination of Origin Navarra<\/strong>at a price of four euros. This initiative is promoted by the Regulatory Council of the D.O. Navarra in collaboration with the Association of Barmans of Navarra with the aim of enhancing the value of professional cocktails based on wine and promote the offer of low alcoholic drinks.<\/p>\n\n\n\n Thus, wine will be the protagonist of the original elaborations created especially for the event, which will undoubtedly surprise and appeal to citizens and visitors. \"Other ingredients are added to the wines to respect their nuances and turn them into mixed drinks. They are refreshing, daring drinks, to be enjoyed at leisure, with the capacity to attract both the most modern palates and the traditional ones. And they have the added value of being made by professional hands.<\/em>\"Carlos Rodriguez, president of the Association of Barmans of Navarra, commented. Most of these proposals have been presented at the Mixology Wine By Vinos Navarra Contest, which has been held for the last five years. This trajectory makes it the pioneer wine cocktail competition in Spain. With these initiatives, both organizations aim to position the region as a benchmark in this discipline.<\/p>\n\n\n\n \"Wine has traditionally been consumed alone or with other beverages as a refreshment. We want to recover this form of consumption so that wine can be present in moments of leisure where it is not usually present, at night for example.<\/em>\"David Palacios, president of the D.O. Navarra, affirms. The Control Board has been working in recent years to promote wine culture as an important value of the region and its link to the territory. Specifically, with this event it aims to bring wine closer to the consumer with a more accessible and understandable language, and to continue making avant-garde and original proposals. BASERRIBERRI. Pamplona Cocktail: <\/strong>Baserrirrose <\/strong><\/p>\n\n\n\n Developed in:<\/strong> shaker <\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 10 cl. white wine<\/p>\n\n\n\n - 3 cl. red fruit puree<\/p>\n\n\n\n - 3 cl. Cointreau<\/p>\n\n\n\n - 2.5 cl. lime juice<\/p>\n\n\n\n Cocktail: <\/strong>Jacobeach <\/strong><\/p>\n\n\n\n Developed in: <\/strong>shaker<\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 10 cl. white wine<\/p>\n\n\n\n - 2 cl. peach liqueur<\/p>\n\n\n\n - 2.5 cl. blueberry syrup<\/p>\n\n\n\n - 5 cl. orange juice<\/p>\n\n\n\n - 1 cl. lime juice<\/p>\n\n\n\n GORRAIZ CASTLE HOTEL. Gorraiz Cocktail:<\/strong> Naranjito<\/strong><\/p>\n\n\n\n Developed in: <\/strong>shaker<\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 10 cl. white wine<\/p>\n\n\n\n - 2 cl. peach liqueur<\/p>\n\n\n\n - 6 cl. multifruit juice (pitcher)<\/p>\n\n\n\n - 0.5 cl. sugar<\/p>\n\n\n\n GURE ETXEA. Pamplona Cocktail:<\/strong> Gure Endale<\/p>\n\n\n\n Developed in:<\/strong> shaker<\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 10 cl. ros\u00e9 wine<\/p>\n\n\n\n - 3 cl. apple liqueur<\/p>\n\n\n\n - 2 cl. passion fruit syrup<\/p>\n\n\n\n - 1.5 cl. extra dry vermouth<\/p>\n\n\n\n INFERNU TAVERN. Pamplona Cocktail:<\/strong> Sour Wine<\/p>\n\n\n\n Developed in:<\/strong> mixing glass<\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 12 cl. ros\u00e9 wine<\/p>\n\n\n\n - 3.5 cl. apple liqueur<\/p>\n\n\n\n - 1.5 cl. orange liqueur<\/p>\n\n\n\n - 1 cl. gum syrup<\/p>\n\n\n\n - 0.5 cl. natural lime juice<\/p>\n\n\n\n Bartender: <\/strong>I\u00f1aki Garbayo<\/p>\n\n\n\n Cocktail: <\/strong>Passion Vinocello<\/strong><\/p>\n\n\n\n Developed in: <\/strong>shaker<\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 10 cl. white wine<\/p>\n\n\n\n - 2.5 cl. lime juice<\/p>\n\n\n\n - 2.5 cl. limoncello<\/p>\n\n\n\n - 2.5 cl. passion fruit syrup<\/p>\n\n\n\n Bartender: <\/strong>Eritz Torres<\/p>\n\n\n\n Cocktail: <\/strong>Rose Fruit<\/strong><\/p>\n\n\n\n Developed in: <\/strong>shaker<\/strong><\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 10 cl. Ros\u00e9 wine<\/p>\n\n\n\n - 2 cl. peach syrup<\/p>\n\n\n\n - 2,5 CL. Cranberry Juice.<\/p>\n\n\n\n - 3 cl. lime juice<\/p>\n\n\n\n Bartender: <\/strong>Roberto Lasheras<\/strong><\/p>\n\n\n\n Cocktail: <\/strong>Jenn<\/strong><\/p>\n\n\n\n Developed in: <\/strong>shaker<\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 10 cl. red wine<\/p>\n\n\n\n - 1.5 cl. blackberry liqueur<\/p>\n\n\n\n - 2 cl. kiwi puree<\/p>\n\n\n\n - 20 cl. orange juice<\/p>\n\n\n\n Bartender: <\/strong>I\u00f1igo Aniz<\/strong><\/p>\n\n\n\n Cocktail: <\/strong>Seven Rouge<\/strong><\/p>\n\n\n\n Developed in: <\/strong>direct in glass<\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 10 cl. red wine<\/p>\n\n\n\n - 2 cl. mango syrup<\/p>\n\n\n\n - 20 cl. seven up <\/p>\n\n\n\n - Lime, lemon and orange<\/p>\n\n\n\n LA PARRILLADA. Cizur Menor.<\/strong><\/p>\n\n\n\n Bartender: <\/strong>Fran Serrano <\/strong><\/p>\n\n\n\n Cocktail: <\/strong>Wine Licorice<\/strong><\/p>\n\n\n\n Developed in: <\/strong>shaker<\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 10 cl white wine<\/p>\n\n\n\n - 2.5 mango puree<\/p>\n\n\n\n - 2,5 home made licorice with mint <\/p>\n\n\n\n - 5 cl. ginger ale<\/p>\n\n\n\n IRU\u00d1AZARRA. Pamplona.<\/strong><\/p>\n\n\n\n Bartender: <\/strong>David Igoa <\/strong><\/p>\n\n\n\n Cocktail: <\/strong>Iru\u00f1agreen<\/strong><\/p>\n\n\n\n Developed in: <\/strong>shaker<\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 12,5 cl white wine Chardonnay<\/p>\n\n\n\n - 2.5 cl. green apple puree <\/p>\n\n\n\n - 2.5 cl passion fruit syrup<\/p>\n\n\n\n - Twist lime<\/p>\n\n\n\n DURBAN. <\/strong>Ayegui.<\/strong><\/p>\n\n\n\n Bartender: <\/strong>Enrique Vazquez <\/strong><\/p>\n\n\n\n Cocktail: <\/strong>Navarra Passion<\/strong><\/p>\n\n\n\n Developed in: <\/strong>mixing glass <\/p>\n\n\n\n Ingredients:<\/strong><\/p>\n\n\n\n - 10 cl ros\u00e9 wine<\/p>\n\n\n\n - 2 cl. ginger syrup<\/p>\n\n\n\n - 2 cl. orange juice<\/p>\n\n\n\n - 2 cl berries juice<\/p>\n\n\n\n - 2 cl. lime juice<\/p>\n\n\n\n - 2 cl. berries puree <\/p>\n\n\n\n
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Bartender: <\/strong>Yair Aragon<\/p>\n\n\n\n
PASSAGE OF THE JACOBA. Pamplona
Bartender:<\/strong> \u00cd\u00f1igo Cochero<\/p>\n\n\n\n
Bartender: <\/strong>Jaime Moneo <\/strong><\/p>\n\n\n\n
Bartender:<\/strong> Jos\u00e9 Mutilva<\/p>\n\n\n\n
Bartender:<\/strong> Pedro Javier Murillo<\/p>\n\n\n\n
CHESTER GASTRO & COCKTAIL BAR. Pamplona.<\/strong><\/p>\n\n\n\n
HOTEL MUGA DE BELOSO. Pamplona<\/strong><\/p>\n\n\n\n
THE 1ST STOP. Cascante<\/strong><\/p>\n\n\n\n
ATALAYA BAR. Pamplona.<\/strong><\/p>\n\n\n\nMixology Wine Week. Cocktails.<\/h3>\n\n\n\n