Cocktails

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Preparation:
Pour MAMONT, lemon juice and sugar syrup into a cup; add ice, fill to the top with ginger tonic, then mix. The Moscow Mule is traditionally served in a copper cup, but we in Siberia prefer the hiking mugs decorated with a slice of cucumber or a rosemary sprig.

Mamontini

Ingredients
75 ml of MAMONT
15 ml of dry white vermouth
1-2 drops of orange bitter
Lemon zest

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Preparation:
Pour MAMONT and vermouth into a mixing cocktail glass filled to the top with lump ice. Add a couple of drops of orange bitter, then mix all the ingredients using a long bar spoon for about one minute. Pour into a chilled goblet. Decorate with a small piece of lemon zest.

Negroni

Ingredients
30 ml of MAMONT
30 ml of MAMONT Blood
30 ml of sweet red vermouth

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Preparation:
Pour MAMONT, MAMONT Blood and vermouth into an old fashioned goblet, and fill to the top with lump ice.
Then mix everything with a long bar spoon and decorate with orange zest.

HUCKLEBERRY NIGHTS

Ingredients
60 ml of MAMONT
30 ml of freshly squeezed lemon juice
30 ml of soda water
20 ml of plain syrup
8 huckleberries
2 mint leaves

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Preparation:
Pour MAMONT and lemon juice in a Rocks goblet full of ice. Top up to the edges with soda.
Garnish with a handful of blueberries and mint leaves.

TRANS-SIBERIAN TEA

Ingredients
50 ml of MAMONT
1 teaspoon of black bergamot tea
Few fresh or frozen raspberries
Raspberry jam

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Preparation:
Cool down the black tea with raspberry jam and pour into the first MAMONT curved shot glass. Use a cinnamon stick as a straw. Pour vodka into the second shot glass and add raspberries.

MAMONT IN ROCKS WITH ICE

Ingredients
60 ml of MAMONT
Large ice cubes

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Preparation:
In order to feel the soft taste with a pleasant dry aftertaste and the traditional vodka notes, we recommend trying MAMONT in a Rocks glass with ice, cooled to a temperature between +6°C and +8°C as an aperitif or digestive.

Bloody Signature

Ingredients
8 - 10 huckleberries
15 ml of MAMONT
15 ml of MAMONT Blood
30 ml of rose vermouth
5 ml of red dry liqueur
Ginger beer (top up)

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Preparation:
Garnish with red currants and basil leaves.
Served in a classic tumbler goblet.

Blood Punch

Ingredients
700 ml of MAMONT
350 ml of MAMONT Blood
350 ml of lemon juice
500 ml of cranberry juice
600 ml of grapefruit cordial
2 lemons (thin slices)
2 grapefruits (thin slices)
250 g of freshly frozen cranberry

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Preparation:
Pour all ingredients into the punch bowl and serve hot.

Bloody Summer Day

Ingredients
20 ml of MAMONT
15 ml of MAMONT Blood
35 ml of rose vermouth
15 ml of red dry liqueur
Few drops of huckleberry liqueur

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Preparation:
Mix all ingredients with ice, garnish with an orange slice.