Cocktails Menu

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.

The 'Sours'

"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
egg.

Our homage to 'Whisky Sour' with a classic and silky character. How to come back
for a moment to sit at a Jockey table.

14 Generous

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
acidity.

14 Hidromiel

Buffalo Trace Bourbon to 'noisette' butter, lemon, artisan mead and
Laurel.

Hidromiel was the first fermented drink to be consumed since ancient times
Egypt to the Scandinavian peoples.

14 Andes

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.

14 Smoke

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.

14 Crystal

Belvedere Vodka, Citrus, Eucalyptus and AOVE.

Este sour de apariencia cristalina y notas frescas de eucalipto es la mejor opción
para sorprenderse.

14

Classic

"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

Dill Martini

Tanqueray No Ten infused with dill, Belsazar Dry Vermouth and bitter de
Orange.

The essence of the farthest Mediterranean in a 'Dry Martini', highlighting those
fresh dill notes.

14 Snack

Tanqueray No Ten, Vermouth Antica Formula, Punt e Month, Bitter del Professore and
acid strawberries.

The 'Negroni' is the quintessal aperitif cocktail. This lighter and lighter version
fresh will help us enjoy more of our food.

14 Hops

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.

14 Highball

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.

14 Doña María

Vodka Ketel One, tomato juice, spices, lime and pickled beetroot.

Our most agricultural version of 'Bloody Mary'.

14 Agave Green

Tequila Don Julio Blanco, lime, cucumber, coriander, orange liqueur and agave.

Uncertainty is a Margarita with coriander petals.

14 Fresh sage

Tanqueray No. Have, lime, sage, ancho reyes chili liqueur, orange, clear of
egg and soda.

Sage gives us a sense of well-being.

14

From Temporda

"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.

Aubergine Barrel

Cardhu Gold Reserve macerated with roasted and extra aged aubergines, heather honey and bitter.

14 Super Daiquiri

Planas Diplomatic Rum, lime juice and banana syrup and thyme from the lemon grove of the Sierra de Madrid.

14 Sangria

Wine distillate with spices from the guadarrama and curry leaves, lime and lemon soda

14 Guadarrama

Tanqueray NTen, fine wine, lime, cucumber and coriander.

14 Galanga

Tequila Don Julio Blanco, mezcal Casamigos, lime, galanga syrup and turmeric and ginger soda.

Cocktails Menu

The 'Sours'

"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 egg.

Our homage to 'Whisky Sour' with a classic and silky character. How to come back for a moment to sit at a Jockey table.

14

Generous

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 acidity.

14

Hidromiel

Buffalo Trace Bourbon to 'noisette' butter, lemon, artisan mead and Laurel.

Hidromiel was the first fermented drink to be consumed since ancient times Egypt to the Scandinavian peoples.

14

Andes

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.

14

Smoke

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.

14

Crystal

Belvedere Vodka, Citrus, Eucalyptus and AOVE.

Este sour de apariencia cristalina y notas frescas de eucalipto es la mejor opción para sorprenderse.

14

Classic

"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

Dill Martini

Tanqueray No Ten infused with dill, Belsazar Dry Vermouth and bitter de Orange.

The essence of the farthest Mediterranean in a 'Dry Martini', highlighting those fresh dill notes.

14

Snack

Tanqueray No Ten, Vermouth Antica Formula, Punt e Month, Bitter del Professore and acid strawberries.

The 'Negroni' is the quintessal aperitif cocktail. This lighter and lighter version fresh will help us enjoy more of our food.

14

Hops