Behind the Bar
Welcome to the vibrant world of Copiña cocktails! Here, we invite you to explore our expertly crafted drinks through a series of engaging videos that showcase the unique techniques and creativity of our talented bartenders.
Discover the personalities behind the bar as they bring each cocktail to life, blending flavors and art in every pour. Whether you’re a cocktail enthusiast or simply seeking inspiration for your next visit, our video collection will ignite your passion for mixology and leave you craving a taste of Copiña. Dive in and watch as we transform classic ingredients into extraordinary experiences!
Mama Coco
A tiki-style cocktail with a tequila base. The Mama Coco is a multi-layered drink using a coconut oil-washed Blanco tequila with, a fruity mix of spiced rhubarb syrup and cranberry to start. Next up is Falernum, a homemade spiced almond liqueur, with lime and a pandan tincture adding a nutty body that lingers. Something sweet to garnish, because why not?
Coconut oil fat-washed Olmeca Altos Blanco tequila, spiced rhubarb syrup, Falernum liqueur, cranberry, lime, pandan tincture, and a garnish of charred marshmallow.
Garden Collins
Fresh from start to finish. A light serve, dominated by cucumber and basil, with an elderflower finish.
Fresh like an English garden, this cocktail is a people-pleaser. The Garden Collins leans on the classic combination of gin and cucumber, with fresh cucumber juice as the primary element, and basil to round this light serve with some lower notes. Fever-tree elderflower tonic adds length and a floral finish to the most popular cocktail on our menu
Tanqueray gin, cucumber and basil cordial, lemon, Fever-tree elderflower tonic, and a cucumber swirl.
El Burro
Toasted cinnamon on the nose meets earthy beetroot and sweet cherry on the palate, which is quickly joined by a warming ginger finish.
This creation, from general manager Jimmy Torre, plays on the delicious match of beetroot and cherry. The rich and earthy flavour of raw beetroot juice complements sweet Amarena cherry for our base. We build the El Burro like a Dark ‘N’ Stormy with Gosling’s rum and ginger beer. A final flourish of toasted cinnamon brings everything together.
Gosling’s Black Seal rum, Wrey & Nephew overproof rum, beetroot juice, Amarena cherries, lime, and Fever-tree ginger beer. Garnished with lime and flaming cinnamon.
O CONXURO
Palo Santo smoke hits first with a rich Galician orujo to follow. This makes way for honey, ginger and Laphroaig whisky on the finish.
O Conxuro, meaning ‘The Spell’ is our ode to Celtic witchcraft. Our base alcohol is ‘La Queimada’, a liqueur spirit made by performing a ritual of setting fire to orujo (firewater), coffee beans and citrus rinds. We then add spiced ginger syrup, which represents the medieval spice markets that are still a feature in Galicia today. For sweetness, we use an organic Galician chestnut honey, and to add a smokey depth we use Laphroaig. Served with a Paolo Santo smoke, this creation takes you to Celtic northern Spain.
Queimada, spiced ginger, Laphroaig whisky, Galician chestnut honey, Angostura bitters, lemon, Palo Santo smoke.
Negroni No. 3
The undeniable bittersweet profile of a classic Negroni is matched with fresh strawberry, a barrel-aged gin, and then lifted with herbaceous Cynar.
Our Negroni stays true to its namesake with bitter Campari, only modernised with subtle notes of strawberry and depth from a Galician barrel-aged gin. Last, in place of vermouth, we use Cynar to round this creation and add mild earthy tones.
Strawberry-infused Campari, Vanagandr barrel-aged Galician gin, Cynar, flamed rosemary garnish.
Uns Pican
Inspired by the saying for Padrón peppers “Uns pican e outros non” – “some are spicy, and others are not”.
The small green peppers native to Galicia, are the base ingredient in the Uns Pican cocktail. This savoury creation, a favourite amongst our team, mixes earthy Padrón peppers with Galician honey, giving a bittersweet finish and a bold tequila backbone. An Iberico ham garnish adds a further savoury flourish to the cocktail.
Don Julio Blanco tequila, freshly juiced Padrón peppers, salted Galician honey, Chartreuse Elixir, lime, and an Iberico ham garnish.
Menace To Sobriety
Imagine enjoying a whiskey at a member’s club in the comfort of an old leather Chesterfield, surrounded by bookshelves, with the scent of a cigar burning low in the air.
Light wine notes and a delightfully herbaceous finish are the mainstays, with a warm liquorice root undertone that lingers throughout. The journey is complex – with each sip, you will discover another element of the Menace to Sobriety.
Liquorice root infused Bulleit Rye, Cesar Florido fino sherry, DOM Benedictine, smoked Maldon saline, Peychaud’s, Angostura and Xocolatl Mole bitters, cacao nib and cigar smoke.
Palomita
Ingenuity would best describe this cocktail, pineapple ingenuity. The Palomita is loosely based on a Paloma.
Pineapple soaked in mezcal creates a smokey and sweet infusion. That same pineapple is used to make a smoked pineapple cordial. Mixed with white grapefruit juice and finished with a pineapple leaf garnish. Every part of the pineapple is used, and even the skin is used to make a tepache for other cocktails.
Pineapple-infused Del Maguey mezcal, smoked pineapple cordial, white grapefruit juice, lime, pineapple leaf, and mezcal mist garnish.
Café Babilonia
Earthy pistachio and rich coffee on the nose is balanced by chocolate on the palate.
Our take on the beloved espresso martini uses the earthy tastes of pistachio and cacao, paired with a smooth brewed coffee, and subtle dark chocolate tones. We finish the Café Babilonia with a small batch of coffee liqueur from Mundo Galego for a unique twist on a favourite classic.
Havana 7 rum, homemade pistachio and cacao liquor, Bob’s chocolate bitters, espresso, and cacao nibs to garnish.