Puree AGROBAR Red Papaya – 35 ml
Syrup AGROBAR Raspberry – 15 ml
Coconut milk – 100 ml
Espresso – 1 serving

Directions
Mix milk, puree and syrup in a pitcher. Stir until getting frothy milk mass using a steamer. Prepare espresso. Pour the frothy milk mass into a cup and add espresso. Garnish with foam and raspberries.

Output: 200 ml
Glassware: Double glass cup
Garnish: Creamy foam – 40 ml + Freeze-dried raspberries 
Ice: None
​​​​

Puree AGROBAR Orange – 40 ml
Puree AGROBAR Lemon – 20 ml
Syrup AGROBAR Spicy Pumpkin – 20 ml
Brewed buckwheat tea – 120 ml

​Directions
Mix all the ingredients using a pitcher. Warm up the mix in the pitcher to 65°C using a steamer. Pour the drink into a cup.

Output: 200 ml
Glassware: Tea cup
Garnish: Orange wedge on a skewer
Ice: None

Puree AGROBAR Green Gooseberry – 100 ml
Puree AGROBAR Calamansi – 50 ml
Syrup AGROBAR Feijoa – 50 ml
Brewed Sencha Tea – 400 ml
Tea Rose – 5 g

Directions
Mix all the ingredients in a saucepan. Bring the mix to the boiling point. Remove from the stove and let it brew for 5-7 minutes. Pour the drink into a teapot. Divide between cups.

Output: 600 ml
Glassware: Teapot
Garnish: None

Directions
Fill a glass with crushed ice and cool it. Drain the melted water and add the ingredients. Mix the drink thoroughly. Place a cap of crushed ice on top.

​​​Output: 170 ml
​​​​​​Glassware: JIMMY ELTSIN Highball
Garnish: Marigold flower (microgreens) – 1 pc
​​​​​​Ice: Chunk + Crash
 

Puree AGROBAR Soursop – 40 ml
Puree AGROBAR Lychee – 40 ml
Syrup AGROBAR Mango – 10 ml
Fresh banana – 60 g
Rice milk – 90 ml

Directions
Blend all the ingredients and ice cubes in a blender. Pour the blend into a glass.

Output: 220 ml
Glassware: JIMMY ELTSIN Oldie
Garnish: Banana chocolate – 1 bar
Ice: 5*5*5 Cube

Puree AGROBAR Acai – 20 ml
Puree AGROBAR Dragon Fruit – 60 ml
Syrup AGROBAR Caramel – 20 ml
Oat milk – 120 ml

Directions
Blend all the ingredients and ice cubes in a blender. Pour the blend into a glass.

​​​​​​Output: 280 ml
Glassware: JIMMY ELTSIN Rocks
Garnish: Cream foam – 70 ml + Glazed rice balls – 10 pcs
Ice: None

Puree AGROBAR Pomegranate – 40 ml
Puree AGROBAR Lemon – 20 ml
Syrup AGROBAR Salted Caramel – 20 ml
Ginster Foxberry Gin – 30 ml
Orange aperitif – 10 ml

Directions
Pour all the ingredients into a cocktail shaker, add ice and shake. Strain the drink into a glass using a strainer and a sieve.

Output: 140 ml
Glassware: JIMMY ELTSIN Noir
Garnish: Coconut foam – 40 ml
Ice: None

Puree AGROBAR Feijoa – 350 ml
Puree AGROBAR Lime – 150 ml
Syrup AGROBAR Feijoa – 150 ml
Syrup AGROBAR Green Apple – 50 ml
Vodka – 300 ml
Kaffir lime leaves – 6 g
Lemon zest (no albedo) – 10 g
Dried apple – 40 g

​​​​​​Directions
Cut the dried apple into pieces. Place all the ingredients in a vacuum bag, seal it and shake thoroughly. Cook using a sous vide technique at 45°C (4 hours). Cool the infusе, place the bag in the refrigerator and stabilize it for 4 hours. Filter the infusе through a sieve, mix thoroughly and pour into a decanter. Store in the refrigerator at a temperature of +3 to +8°C.

Output: 1000 ml
Glassware: JIMMY ELTSIN Jugo
Garnish: None
Ice: None

Bergamot Calamansi cordial – 45 ml
Sparkling brut – 30 ml
Tequila blanco – 20 ml
Plum distillate – 15 ml
Saline solution – 2 dashes 

Directions
Pour all the ingredients into a chilled mixing glass. Fill with ice and mix. Pour the mix into a glass.

Output: 140 ml
Glassware: JIMMY ELTSIN Oldie
Garnish: Lychee Pitahaya Sorbet – 1 ball
Ice: Ball with gold – 2 pcs

Elderberry Chocolate cordial – 45 ml 
Vodka – 15 ml
Spiced rum – 25 ml
Sherry pedro ximenez – 10 ml
Amaro – 5 ml

Directions
Stir. Pour all the ingredients into a chilled mixing glass. Fill with ice and mix. Pour the mix into a glass.

Output: 120 ml
Glassware: Ceramic Bowl
Garnish: Sorbet Blue Hawaii – 1 pc
Ice: Ball with gold – 1 pc