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Onilikan Hibiscus Liqueur

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The Mexican beverage known as “AguasFrescas” that can loosely be translatedas “refreshments” or “fresh” waters are made with a variety of ingredients including, chia, hibiscus, horchata, and tamarind. While chia seed is an indigenous, the others originate in other regions of the world.

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Onilikan’s Myrtle Berry Liqueur

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Sinaloa’s agricultural vocation provides us with a variety of raw material for making liqueurs, all of them of very high quality including the delicious myrtles berries (arrayanes), today’s topic.  Before coming to Sinaloa I had heard of but never seen a myrtle fruit.

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From Tequila the Mezcal?

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Once upon a time it was easy to know what was what you were getting when you ordered a mezcal; if you asked for a mezcal from tequila you got a mezcal made ​​in the town of Santiago de Tequila in the State of Jalisco, where only blue agave is grown.

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Coffee and its liqueurs; more Mexican traditions

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Apparently the global spread of cultivation and consumption of coffee began in the Ethiopian province of Kaffa and by the XV century

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Using Mango Liqueur in the kitchen

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Onilikan, Artisanal Liqueurs of Mazatlan, Mango liqueur is 100% natural product, made using the best of the best of Mexican mangoes that as a matter of fact are grown in Southern Sinaloa, precisely where our company is located. Our production process was specially developed to preserve the delicate aromas and flavors of the mango.

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Molli-Mole-Guacamole

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In pre-Hispanic times, the náhuatl word “molli o mulli” was the generic name for a number of sauces.

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Why we use the term Aguardiente for our Spirits?

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The word Aguardiente derives from the Latin “aqua ardens”, the oldest western term to describe the alcohol obtained by means of distillation.

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Onilikan Mango Aguardiente Spirit and Coca-Cola = “El Zorro Negro” Cocktail

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It’s been estimated that 7 out of 10 drinks sold in Mexico are sodas and all over the world the coke-flavored ones are the most popular, with Coke and Pepsi being the best known.

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Mexico flavors in Polanco

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I left Mexico City when I was 20 years old (almost 40 years ago) and for many different reasons my trips to visit family and friend were infrequent but every time I did visit I was always impressed with the constant transformation of this great city, including the quality and range gastronomic offering.

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Sinaloa flavours in our liqueurs

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The tradition of producing liqueurs using fruits and other aromatic ingredients of the region is documented from the XIV century in Italy and later in France and the rest of Europe.

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