Hand in hand with barman Alberto Fernández, Saddle has created a refined cocktail menu in which tradition and modernity play, resulting in a proposal that drinks from classic cocktails without renouncing current codes and trends.
"Sour is a sour cocktail. In every formula you must put a good amount of
lemon juice, which is what makes it characterize other cocktails"
Parrot Chicote, The Wet Law, 1930
Past and present
Glenmorangie Original Whisky cooked in beeswax, lemon, sugar and clear
Our homage to 'Whisky Sour' with a classic and silky character. How to come back
for a moment to sit at a Jockey table.
Bulleit Bourbon, Lemon, Sugar, Port Mix, Oloroso, Pedro Ximénez,
nutmeg and egg white.
Inspired by the Peninsula, the wines bring those aromatic touches that complement
Buffalo Trace Bourbon to 'noisette' butter, lemon, artisan mead and
Hidromiel was the first fermented drink to be consumed since ancient times
Egypt to the Scandinavian peoples.
Pisco El Gobernador, lime, strawberry shrub, sugar and egg white.
The shrub is a typical millennial fruit conservation method in countries of
adverse weather. Tradition with another perspective for the palate.
Hennessy VS Fine Cognac, Ardberg Ten, lemon, ginger, spices and cane honey.
A good balance between the elegance of Cognac and the smoky of the Islands of
Scotland. Spices and notes of melasses round out the set.
Belvedere Vodka, Citrus, Eucalyptus and AOVE.
Este sour de apariencia cristalina y notas frescas de eucalipto es la mejor opción
"The world is renewing its customs and tastes. That's the way it's always been"
Jacinto Santfeliu Brucart, El Bar. Evolution and art of cocktail, 1949
Tanqueray No Ten infused with dill, Belsazar Dry Vermouth and bitter de
The essence of the farthest Mediterranean in a 'Dry Martini', highlighting those
fresh dill notes.
Tanqueray No Ten, Vermouth Antica Formula, Punt e Month, Bitter del Professore and
The 'Negroni' is the quintessal aperitif cocktail. This lighter and lighter version
fresh will help us enjoy more of our food.
Bulleit Bourbon, Vermouth Antica Formula, hops and peanuts.
Our version of the classic 'Manhattan', the freshness of hops along with the power
peanuts make us experience something totally new.
Johnnie Walker Gold Reserve, citrus, mead, pineapple pineapple.
We highlight the notes of whiskey with an ancient technique, and the Aztecs prepared
pineapple soda completely handmade.
Vodka Ketel One, tomato juice, spices, lime and pickled beetroot.
Our most agricultural version of 'Bloody Mary'.
Tequila Don Julio Blanco, lime, cucumber, coriander, orange liqueur and agave.
Uncertainty is a Margarita with coriander petals.
Tanqueray No. Have, lime, sage, ancho reyes chili liqueur, orange, clear of
egg and soda.
Sage gives us a sense of well-being.
"The earth provides enough to meet the needs of every man, but not greed"
Mahatma Ghandi. 1869-1948
The spice route
We look for spices in local distributors to surprise you, we travel from the most 'castiza' India to the Guadarrama mountains in 6 cocktails created just for the occasion.
Cardhu Gold Reserve macerated with roasted and extra aged aubergines, heather honey and bitter.
Planas Diplomatic Rum, lime juice and banana syrup and thyme from the lemon grove of the Sierra de Madrid.
Wine distillate with spices from the guadarrama and curry leaves, lime and lemon soda
Tanqueray NTen, fine wine, lime, cucumber and coriander.
Tequila Don Julio Blanco, mezcal Casamigos, lime, galanga syrup and turmeric and ginger soda.
Johnnie Walker Gold Reserve, Amaro, coffee bitter and chocolate mint.
Seedlip Spice 94 Aromatic, pineapple, lime, ginger and dill.
Seedlip Garden 108 Herbal, green tea, fruits, Schweppes tonic.
Seedlip Grove 42 Citrus, Orange, sugar, grapefruit soda.
I.V.A. Included – Prices Expressed in Euros (A)