ES VÍ DE CA’N PINTXO
We present you our wines! They are Coupage wines, carefully chosen by the Macià Batle winemakers together with the Ca’n Pintxo team, we have selected the best grape varieties. As Mallorcan wines they are unique and of a limited edition. Designation of Origin: IGP Vi de la Terra de Mallorca.
White: Chardonnay, Prensal Blanc, Sauvignon Blanc and Malvasia.
Rosé: Cabernet Sauvignon, Callet and Tempranillo.
Red: Mantonegro, Cabernet Sauvignon, Merlot and Syrah.
They are ideal for enjoying with the cuisine of Ca’n Pintxo, young wines but with that touch of oak; perfect to accompany all kinds of pintxos.
LLUNA, SA CERVESA DE CA’N PINTXO
We elaborate LLUNA with great care and natural ingredients only. It consist of water from the springs of the Sóller Valley, Heidelberger, Carahell, Melanoidin and Chocolate malts, Spalter Select and Northern Brewer hops (flavor and dry hopping), and Nottingham natural yeast.
The final touch is given by adding Lemon Grass and Hibiscus (second fermentation), which creates its fresh citrus aftertaste. It is an Ale-type of beer, which we have called “Sóller Common”, in a nod to the “California Common” style that has served as inspiration for our recipe.
We do not hide, we happy to leave you here our recipe in order for you to try at home.
… with great spirits
COCKTAILS by 1862 DRY BAR Madrid
In 1862 Dry Bar you have to get classic, with style … and you have to do it with cocktails.
Its founder, Alberto Martínez, brings us a selection of his awarded cocktails served in “1862 Dry Bar Madrid” to Sóller. The name of the bar is a tribute to the year of the construction of the building in which the premises are located in Madrid and the same year in which the bartender – Jerry “The Professor” Thomas – published the first cocktail recipe book in the United States.
We serve classics, such as Old Fashioned, Dry Martini, Pisco Sour or Gimlet, without paraphernalia that goes beyond the established schemes. The recipes that have worked for the last 150 years continue to be popular today. Of course, always with the best spirits.