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Culo Blanco

Recipe for a sangria cocktail made with peach, raspberry and agave

You can find this recipe at El Restaurante

Recipe and photo courtesy of La Neta Cocina Y Lounge, Downtown Summerlin, Nevada

Makes 1 cocktail

1 oz. white peach puree

¼ oz. house made raspberry syrup 

¼ oz. Triple Sec

½ oz. Aperol

¼ oz. fresh agave

½ oz. Grand Marnier

3½ oz. American Sauvignon Blanc

White peach slices, clementine slices, raspberries

Combine all of the liquid ingredients in a mixing glass or shaker. In a snifter glass, add fresh fruit and ice, and stir in the sangria mix. Serve with some remaining slices as garnishes.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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