La Valencia

“A bright refreshing cocktail that reminds you of the warmer months. Perfect for all occasions and meant to be sipped all year long.”
– Harrison Ginsberg
  • 1.50 oz Vodka
  • 0.75 oz Oloroso Sherry
  • 0.25 oz Combier Liqueur d’Abricot
  • 0.75 oz lemon juice
  • 0.50 oz pineapple juice
  • 0.25 oz cane syrup
  • 0.25 oz ginger syrup

Garnish: ground nutmeg

Bar Tools: jigger or measuring cup, cups, knife, cobbler shaker, fine mesh strainer or tea strainer

Glass: wine glass

Each box includes all ingredients including garnish. Bar tools and glassware not included but can be ordered separately.

All orders for alcohol are fulfilled by Keystone Wine and Spirits, LLC.

  1. Chill Wine Glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes (optional).
  2. Cut 1 lemon in half crosswise, then squeeze the 2 halves of lemon into a cup and set aside for step 3 (note: 1 lemon will yield approximately 1.00 oz fresh lemon juice – you will only need 0.75 oz per cocktail).
  3. Measure and add all ingredients (except for garnish) to Cobbler Shaker.
  4. Fill shaker with ice, place top of Cobbler Shaker back on the shaker, and shake vigorously for 10 seconds.
  5. Remove Wine Glass from fridge/freezer or if using ice water, empty the glass.
  6. Double strain shaken cocktail into the glass (note: to double strain, pour contents of Cobbler Shaker through a ne mesh strainer or tea strainer, into the glass).
  7. Garnish with a pinch of ground nutmeg.
  8. Cheers!
  • 1 Vodka (375ml bottle)
  • 1 La Garrocha Oloroso Sherry (375ml bottle)
  • 1 Combier Liqueur D'Abricot (375ml bottle)
  • 1 Cocktail Courier Cane Syrup (2oz bottle)
  • 1 Cocktail Courier Ginger Syrup (2oz bottle)
  • 1 Pineapple Juice (6oz can)
  • 6 Fresh Lemons
  • 1 Grated Nutmeg

Sweetness Level
Adventurousness Level

Per Cocktail
8 Cocktails per order*
*Tip to bartender, Taxes & Delivery Included

Harrison Ginsberg
The Dead Rabbit Grocery and Grog | National
Harrison Ginsberg moved to New York in summer 2016 after spending three years in Chicago opening The Dawson in September 2013 eventually moving on to head barte...

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