Luis Lopez Fernandez

Cocktail: El Charro Negro

Somnia FX, Barcelona

Barcelona, Spain


Luis is a Spanish bartender with years of experience in different hotels and cocktail bars across Europe. Luis' favourite part of being a bartender is the people he has been able to meet from all over the world.

Why Crystal Head?

I like using Crystal Head Vodka in my drinks because of the smoothness and the silky texture of the spirit. I think Crystal Head Vodka has a lot of personality and attention to detail, which shows a difference from its competitors.

El Charro Negro

RATING:  3.80 (5 votes) | SKILL LEVEL:  Medium


2 oz. Crystal Head Onyx

¼ oz. Mezcal

¼ oz. Humo Chile Chipotle Liqueur

¾ oz. Fresh Lime Juice

¾ oz. Pineapple, Achiote, Black Pepper Syrup*

1 oz. Black Garlic Tincture*

Oak Wood Smoke


How To Mix

Pineapple, Achiote, Black Pepper Syrup How To:

In a blender, add a whole diced pineapple, 10g Achiote Powder, and 1 tsp black pepper. Blend together and strain. Keep the pulp for garnishing. Add equal parts white sugar to the juice. 

Black Garlic Tincture How To:

Take 3 whole black garlic cloves, cover with Tincture . Vacuum pack the mix and leave it in a water bath at 76 degrees for 5 hours.

El Charro Negro Cocktail How To:

Add all ingredients into a cocktail shaker and shake. Smoke the ingredients in the cocktail shaker with the Oak Wood. Strain into a rocks glass with a king cube. Add the garnishes.


Pineapple, Achiote, Black Pepper Syrup

2 Caramelized Pineapple Cubes

Oak Wood Smoke


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