IBA Official Cocktails
-
BELLINI (SPARKLING)
INGREDIENTS- 100 ml Prosecco
- 50 ml White Peach Puree
METHOD
Pour peach puree into the mixing glass with ice, add the
Prosecco wine. Stir gently and pour in a chilled flute glass.Note:
PUCCINI – Fresh Mandarin Orange Juice;
ROSSINI – Fresh Strawberry Puree;
TINTORETTO – Fresh Pomegranate Juice.GARNISH
N/A -
BLACK RUSSIAN (AFTER DINNER)
INGREDIENTS- 50 ml Vodka
- 20 ml Coffee Liqueur
METHOD
Pour the ingredients into the old fashioned glass filled with
ice cubes. Stir gently.Note:
WHITE RUSSIAN – Float fresh cream on the top and stir in
slowly.GARNISH
N/A -
BLOODY MARY (ALL DAY/PICK ME UP)
INGREDIENTS- 45 ml Vodka
- 90 ml Tomato Juice
- 15 ml Fresh Lemon Juice
- 2 dashes Worcestershire Sauce
- Tabasco, Celery Salt, Pepper (Up to taste)
METHOD
Stir gently all the ingredients in a mixing glass with ice,
pour into rocks glass.Note:
If requested served with ice, pour into highball glass.GARNISH
Celery, Lemon Wedge (Optional) -
CAIPIRINHA (ALL DAY)
INGREDIENTS- 60 ml Cachaça
- 1 Lime cut into small wedges
- 4 Teaspoons White Cane Sugar
METHOD
Place lime and sugar into a double old fashioned glass and
muddle gently. Fill the glass with cracked ice and add
Cachaça. Stir gently to involve ingredients.Note:
CAIPIROSKA – Instead of Cachaça use Vodka;
CAIPIRISSIMA – Instead of Cachaça use Rum.GARNISH
N/A -
CHAMPAGNE COCKTAIL (SPARKLING)
INGREDIENTS- 90 ml Chilled Champagne
- 10 ml Cognac
- 2 dashes Angostura bitters
- Few drops of Grand Marnier (optional)
- 1 sugar cube
METHOD
Place the sugar cube with 2 dashes of biaers in a large
Champagne glass, add the cognac. Pour gently chilled
Champagne.GARNISH
Garnish with orange zest and maraschino cherry -
COSMOPOLITAN (ALL DAY)
INGREDIENTS- 40 ml Vodka Citron
- 15 ml Cointreau
- 15 ml Fresh Lime Juice
- 30 ml Cranberry Juice
METHOD
Add all ingredients into cocktail shaker filled with ice.
Shake well and strain into large cocktail glass.
GARNISH
Garnish with lemon twist. -
CORPSE REVIVER #2 (ALL DAY)
INGREDIENTS- 30 ml Gin
- 30 ml Cointreau
- 30 ml Lillet Blanc
- 30 ml Fresh Lemon Juice
- 1 dash Absinthe
METHOD
Pour all ingredients into shaker with ice. Shake well and
strain in chilled cocktail glass.GARNISH
Orange zest. -
CUBA LIBRE (LONG DRINK)
INGREDIENTS- 50 ml White Rum
- 120 ml Cola
- 10 ml Fresh Lime Juice
METHOD
Build all ingredients in a highball glass filled with ice.GARNISH
Garnish with lime wedge -
FRENCH 75 (SPARKLING)
INGREDIENTS- 30 ml Gin
- 15 ml Fresh Lemon Juice
- 15 ml Sugar Syrup
- 60 ml Champagne
METHOD
Pour all the ingredients, except Champagne, into a shaker.
Shake well and strain into a Champagne flute. Top up with
Champagne. Stir gently.GARNISH
N/A -
FRENCH CONNECTION (AFTER DINNER)
INGREDIENTS- 35 ml Cognac
- 35 ml Amaretto
METHOD
Pour all ingredients directly into old fashioned glass filled
with ice cubes. Stir gently.GARNISH
N/A -
GOLDEN DREAM (AFTER DINNER)
INGREDIENTS- 20 ml Galliano
- 20 ml Triple Sec
- 20 ml Fresh Orange Juice
- 10 ml Fresh Cream
METHOD
Pour all ingredients into shaker filled with ice. Shake
briskly for few seconds. Strain into chilled cocktail glass.GARNISH
N/A -
GRASSHOPPER (AFTER DINNER)
INGREDIENTS- 20 ml Crème de Cacao (White)
- 20 ml Crème de Menthe (Green)
- 20 ml Fresh Cream
METHOD
Pour all ingredients into shaker filled with ice.
Shake briskly for few seconds. Strain into chilled cocktail
glass.GARNISH
N/A, optional mint leave -
HEMINGWAY SPECIAL
(ALL DAY) INGREDIENTS- 60 ml Rum
- 40 ml Grapefruit Juice
- 15 ml Maraschino
- 15 ml Fresh Lime
METHOD
Pour all ingredients into a shaker with ice. Shake well and
strain into a large cocktail glass.GARNISH
N/A -
HORSE’S NECK (LONG DRINK)
INGREDIENTS40 ml Cognac
120 ml Ginger Ale
Dash of Angostura Biaers (optional)METHOD
Pour Cognac and ginger ale directly into highball glass with
ice cubes. Stir gently.
If preferred, add dashes of Angostura Biaer.GARNISH
Garnish with rind of one lemon spiral. -
IRISH COFFEE (HOT DRINK)
INGREDIENTS- 50 ml Irish Whiskey
- 120 ml Hot coffee
- 50 ml Fresh cream (Chilled)
- 1 teaspoon Sugar
METHOD
Warm black coffee is poured into a pre-heated Irish coffee
glass. Whiskey and at least one teaspoon of sugar is added
and stirred until dissolved. Fresh thick chilled cream is
carefully poured over the back of a spoon held just above
the surface of the coffee. The layer of cream will float on
the coffee without mixing.
Plain sugar can be replaced with sugar syrupGARNISH
N/A -
KIR (BEFORE DINNER)
INGREDIENTS- 90 ml Dry White Wine
- 10 ml Crème de Cassis
METHOD
Pour Crème de Cassis into glass, top up with white wine.Note:
KIR ROYAL – Use Champagne instead of white wineGARNISH
N/A -
LONG ISLAND ICED TEA (LONG DRINK)
INGREDIENTS- 15 ml Vodka
- 15 ml Tequila
- 15 ml White rum
- 15 ml Gin
- 15 ml Cointreau
- 25 ml Lemon juice
- 30 ml Simple syrup
- Top with Cola
METHOD
Add all ingredients into highball glass filled with ice.
Stir gently.GARNISH
Lemon Slice (Optional) -
MAI-TAI (LONG DRINK)
INGREDIENTS30 ml Amber Jamaican Rum
30 ml Martinique Molasses Rhum*
15 ml Orange Curacao
15 ml Orgeat Syrup (Almond)
30 ml Fresh Lime Juice
7.5 ml Simple SyrupMETHOD
Add all ingredients into a shaker with ice. Shake and pour
into a double rocks glass or an highball glass.* The Martinique molasses rum used by Trader Vic was not
an Agricole rum but a type of “rummy” from molasses.GARNISH
Garnish with pineapple spear, mint leaves and lime peel. -
MARGARITA (ALL DAY)
INGREDIENTS- 50 ml Tequila 100% Agave
- 20 ml Triple Sec
- 15 ml Freshly Squeezed Lime Juice
METHOD
Add all ingredients into a shaker with ice.
Shake and strain into a chilled cocktail glassGARNISH
Half salt rim (Optional) -
MIMOSA (SPARKLING)
INGREDIENTS- 75 ml Fresh orange juice
- 75 ml Prosecco
METHOD
Pour orange juice into flute glass and gently pour the
sparkling wine. Stir gently.Note:
Also known as Buck’s Fizz.GARNISH
Garnish with orange twist (optional). -
MINT JULEP (ALL DAY)
INGREDIENTS- 60 ml Bourbon Whiskey
- 4 fresh Mint sprigs
- 1 tsp Powdered Sugar
- 2 tsp Water
METHOD
In Julep Stainless Steel Cup gently muddle the mint with
sugar and water. Fill the glass with cracked ice, add the
Bourbon and stir well until the cup frosts.GARNISH
Garnish with a mint sprig. -
MOJITO (LONG DRINK)
INGREDIENTS- 45 ml White Cuban Ron
- 20 ml Fresh Lime Juice
- 6 pcs Mint Sprigs
- 2 tsp White Cane Sugar
- Soda Water
METHOD
Mix mint springs with sugar and lime juice. Add splash of
soda water and fill the glass with ice. Pour the rum and top
with soda water. Light stir to involve all ingredients.GARNISH
Garnish with sprigs of mint and slice of lime. -
MOSCOW MULE (ALL DAY)
INGREDIENTS- 45 ml Smirnoff Vodka
- 120 ml Ginger Beer
- 10 ml Fresh lime juice
METHOD
In an Mule Cup or rocks glass, combine the vodka and
ginger beer. Add lime juice and gently stir to involve all
ingredients.GARNISH
Garnish with a lime slice -
PINA COLADA (LONG DRINK)
INGREDIENTS- 50 ml White Rum
- 30 ml Coconut Cream
- 50 ml Fresh Pineapple Juice
METHOD
Blend all the ingredients with ice in a electric blender, pour
into a large glass and serve with straws.Note:
Historically a few drops of fresh lime juice was added to
taste. 4 slices of fresh pineapple can be used instead of
juiceGARNISH
Garnish with a slice of pineapple with a cocktail cherry. -
PISCO SOUR (ALL DAY)
INGREDIENTS- 60 ml Pisco
- 30 ml Fresh Lemon Juice
- 20 ml Simple Syrup
- 1 Raw Egg White
METHOD
Add all ingredients into a shaker with ice.
Shake and strain into a chilled goblet glass.GARNISH
Few dashes of Amargo biaers on top as an aromatic
garnish. -
SEA BREEZE (LONG DRINK)
INGREDIENTS- 40 ml Vodka
- 120 ml Cranberry Juice
- 30 ml Grapefruit Juice
METHOD
Build all ingredients in a highball glass filled with ice.GARNISH
Garnish with an orange zest and cherry -
SUFFERING BASTARD (LONG DRINK)
INGREDIENTS- 30 ml Cognac or Brandy
- 30 ml Gin
- 15 ml Fresh Lime Juice
- 2 Dashes Angostura Biaers
- Top up Ginger beer
METHOD
Pour all ingredients into cocktail shaker except the ginger
beer, shake well with ice, Pour unstrained into a Collins
glass or in the original S. Bastard mug and top up with
ginger beer.GARNISH
Garnish with mint spring and optionally an orange slice as
well. -
TIPPERARY (ALL DAY)
INGREDIENTS- 50 ml Irish Whiskey
- 25 ml Sweet Red Vermouth
- 15 ml Green Chartreuse
- 2 Dashes Angostura Biaers
METHOD
Pour all ingredients into mixing glass with ice cubes. SUr
well. Strain into chilled martini cocktail glass.GARNISH
Garnish with a slice of orange. -
TOMMY’S MARGARITA (ALL DAY)
INGREDIENTS- 45 ml Tequila 100% agave
- 15 ml Fresh Lime Juice
- 2 Bar Spoon of Agave Nectar
METHOD
Pour all ingredients into a cocktail shaker, shake well with
ice, strain into chilled rocks glass filled with ice.GARNISH
Garnish with a lime slice. -
TRINIDAD SOUR (ALL DAY)
INGREDIENTS- 45 ml Angostura Biaers
- 30 ml Orgeat Syrup
- 22.5 ml Fresh Lemon Juice
- 15 ml Rye Whiskey
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
N/A
-
SEX ON THE BEACH (LONG DRINK)
INGREDIENTS- 40 ml Vodka
- 20 ml Peach Schnapps
- 40 ml Fresh Orange Juice
- 40 ml Cranberry Juice
METHOD
Build all ingredients in a highball glass filled with ice.GARNISH
Garnish with half orange slice. -
SINGAPORE SLING (LONG DRINK)
INGREDIENTS- 30 ml Gin
- 15 ml Cherry liqueur
- 7.5 ml Cointreau
- 7.5 ml DOM Bénédictine
- 120 ml Fresh Pineapple Juice
- 15 ml Fresh Lime Juice
- 10 ml Grenadine Syrup
- A dash of Angostura biaers
METHOD
Pour all ingredients into cocktail shaker filled with ice
cubes. Shake well. Strain into Hurricane glass.GARNISH
Garnish with pineapple and maraschino cherry -
TEQUILA SUNRISE (LONG DRINK)
INGREDIENTS- 45ml Tequila
- 90 ml Fresh Orange Juice
- 15 ml Grenadine Syrup
METHOD
Pour tequila and orange juice directly into highball glass
filled with ice cubes. Add the grenadine syrup to create
chromatic effect (sunrise), do not stir.GARNISH
Garnish with half orange slice or an orange zest -
VESPER (MARTINIS)
INGREDIENTS- 45 ml Gin
- 15 ml Vodka
- 7.5 ml Lillet Blanc
METHOD
Pour all ingredients into cocktail shaker filled with ice
cubes. Shake and strain into a chilled cocktail glass.GARNISH
Lemon zest -
ZOMBIE (LONG DRINK)
INGREDIENTS- 45 ml Jamaican dark rum
- 45 ml Gold Puerto Rican rum
- 30 ml Demerara Rum
- 20 ml Fresh lime juice
- 15 ml Falernum
- 15 ml Donn’s Mix*
- 1 tsp Grenadine syrup
- 1 dash Angostura biaers
- 6 drops Pernod
METHOD
Add all ingredients into an electric blender with 170 grams
of cracked ice. With pulse boaom blend for a few seconds.
Serve in a tall tumbler glass.Note:
*Donn’s Mix: 2 parts of fresh yellow grapefruit and 1 part
of cinnamon syrupGARNISH
Garnish with mint leaves. -
ALEXANDER (AFTER DINNER)
INGREDIENTS- 30 ml Cognac
- 30 ml Crème de Cacao (Brown)
- 30 ml Fresh Cream
METHOD
Pour all ingredients into cocktail shaker filled with ice
cubes. Shake and strain into a chilled cocktail glass.GARNISH
Sprinkle fresh ground nutmeg on top. -
AMERICANO (BEFORE DINNER)
INGREDIENTS- 30 ml Bitter Campari
- 30 ml Sweet Red Vermouth
- A splash of Soda Water
METHOD
Mix the ingredients directly in an old fashioned glass filled
with ice cubes. Add a splash of Soda Water. Stir gently.GARNISH
Garnish with half orange slice and a lemon zest. -
ANGEL FACE (MARTINIS)
INGREDIENTS- 30 ml Gin
- 30 ml Apricot Brandy
- 30 ml Calvados
METHOD
Pour all ingredients into cocktail shaker filled with ice
cubes. Shake and strain into a chilled cocktail glass.GARNISH
N/A -
AVIATION (MARTINIS)
INGREDIENTS- 45 ml Gin
- 15 ml Maraschino Liqueur
- 15 ml Fresh Lemon Juice
- 1 Bar Spoon Crème de Violette
METHOD
Add all ingredients into a cocktail shaker. Shake with
cracked ice and strain into a chilled cocktail glass.GARNISH
Optional Maraschino Cherry -
BETWEEN THE SHEETS (ALL DAY)
INGREDIENTS- 30 ml White Rum
- 30 ml Cognac
- 30 ml Triple Sec
- 20 ml Fresh Lemon Juice
METHOD
Add all ingredients into a cocktail shaker. Shake with ice
and strain into a chilled cocktail glass.GARNISH
N/A -
BOULEVARDIER (BEFORE DINNER)
INGREDIENTS- 45 ml Bourbon or Rye Whiskey
- 30 ml Biaer Campari
- 30 ml Sweet Red Vermouth
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
Garnish with a orange zest, opUonally a lemon zest. -
BRANDY CRUSTA (ALL DAY)
INGREDIENTS- 52,5 ml Brandy
- 7,5 ml Maraschino Luxardo
- 1 Bar Spoon Curacao
- 15 ml Fresh Lemon Juice
- 1 Bar Spoon Simple Syrup
- 2 Dashes Aromatic Biaers
METHOD
Mix together all ingredients with ice cubes in a mixing
glass and strain into prepared slim cocktail glass.GARNISH
Rub a slice of orange (or lemon) around the rim of the
glass and dip it in pulverized white sugar, so that the sugar
will adhere to the edge of the glass. Carefully curling place
the orange/lemon peel around the inside of the glass. -
CASINO (ALL DAY)
INGREDIENTS- 40 ml Old Tom Gin
- 10 ml Maraschino Liqueur
- 10 ml Fresh Lemon Juice
- 2 Dashes Orange Biaers
METHOD
Pour all ingredients into cocktails shaker, shake well with
ice, strain into chilled rocks glass with ice.GARNISH
Garnish with a lemon zest and a maraschino cherry -
CLOVER CLUB (ALL DAY)
INGREDIENTS- 45 ml Gin
- 15 ml Raspberry Syrup
- 15 ml Fresh Lemon Juice
- 30 ml Egg White
METHOD
Pour all ingredients into cocktails shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
Fresh raspberries. -
DAIQUIRI (BEFORE DINNER)
INGREDIENTS- 60 ml White Cuban Ron
- 20 ml Fresh Lime Juice
- 2 Bar Spoons Superfine Sugar
METHOD
In a cocktail shaker add all ingredients. Stir well to dissolve
the sugar. Add ice and shake. Strain into chilled cocktail
glass.GARNISH
N/A -
DRY MARTINI (MARTINIS)
INGREDIENTS- 60 ml Gin
- 10 ml Dry Vermouth
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.GARNISH
Squeeze oil from lemon peel onto the drink, or garnish
with a green olives if requested. -
GIN FIZZ (LONG DRINK)
INGREDIENTS- 45 ml Gin
- 30 ml Fresh Lemon Juice
- 10 ml Simple Syrup
- Splash of Soda Water
METHOD
Shake all ingredients with ice except soda water. Pour into
thin tall Tumbler glass , top with a splash soda water.NOTE:
Serve without ice.GARNISH
Garnish with lemon slice, optional lemon zest -
HANKY PANKY(MARTINIS)
INGREDIENTS- 45 ml London Dry Gin
- 45 ml Sweet Red Vermouth
- 7.5 ml Fernet Branca
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
Orange zest. -
JOHN COLLINS (LONG DRINK)
INGREDIENTS- 45 ml Gin
- 30 ml Fresh Lemon Juice
- 15 ml Simple Syrup
- 60 ml Soda Water
METHOD
Pour all ingredients directly into highball filled with ice. Stir
gently.NOTE:
Use ‘Old Tom’ Gin for Tom Collins.GARNISH
Garnish with lemon slice and maraschino cherry -
LAST WORD (BEFORE DINNER)
INGREDIENTS- 22.5 ml Gin
- 22.5 ml Green Chartreuse
- 22.5 ml Maraschino Liqueur
- 22.5 ml Fresh Lime Juice
METHOD
Add all ingredients into a cocktail shaker. Shake with ice
and strain into a chilled cocktail glass.GARNISH
N/A -
MANHATTAN (BEFORE DINNER)
INGREDIENTS- 50 ml Rye Whiskey
- 20 ml Sweet Red Vermouth
- 1 dash Angostura Biaers
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
Garnish with cocktail cherry. -
MARTINEZ (MARTINIS)
INGREDIENTS- 45 ml London Dry Gin
- 45 ml Sweet Red Vermouth
- 1 Bar Spoon Maraschino Liqueur
- 2 Dashes Orange Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
Lemon zest. -
MARY PICKFORD (ALL DAY)
INGREDIENTS- 45 ml White Rum
- 45 ml Fresh Pineapple Juice
- 7.5 ml Maraschino Liqueur
- 5 ml Grenadine Syrup
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
MONKEY GLAND (ALL DAY)
INGREDIENTS- 45 ml Dry Gin
- 45 ml Fresh Orange Juice
- 1 Table Spoon Absinthe
- 1 Table Spoon Grenadine Syrup
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
NEGRONI (BEFORE DINNER)
INGREDIENTS- 30 ml Gin
- 30 ml Bitter Campari
- 30 ml Sweet Red Vermouth
METHOD
Pour all ingredients directly into chilled old fashioned glass
filled with ice , Stir gently.GARNISH
Garnish with half orange slice -
OLD FASHIONED (BEFORE DINNER)
INGREDIENTS- 45 ml Bourbon or Rye Whiskey
- 1 Sugar Cube
- Few Dashes Angostura Biaers
- Few Dashes Plain Water
METHOD
Place sugar cube in old fashioned glass and saturate with
biaer, add few dashes of plain water. Muddle until
dissolved. Fill the glass with ice cubes and add whiskey. Stir
gently.GARNISH
Garnish with orange slice or zest, and a cocktail cherry -
PARADISE (ALL DAY)
INGREDIENTS- 30 ml Gin
- 20 ml Apricot Brandy
- 15 ml Fresh Orange Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
PLANTERS PUNCH (LONG DRINK)
INGREDIENTS- 45 ml Jamaican Rum
- 15 ml Lime Juice
- 30 ml Sugar Cane Juice
METHOD
Pour all ingredients directly in a small tumbler or a typical
terracoaa glass.NOTE:
Add dilution up to taste, it can be given by water, ice or
fresh juices.GARNISH
Garnish with orange zest. -
PORTO FLIP (AFTER DINNER)
INGREDIENTS- 15 ml Brandy
- 45 ml Red Tawny Port Wine
- 10 ml Egg Yolk
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
Sprinkle with fresh ground nutmeg. -
YELLOW BIRD (ALL DAY)
INGREDIENTS- 30 ml White rum
- 15 ml Galliano
- 15 ml Triple Sec
- 15 ml Fresh Lime Juice
METHOD
Pour all ingredients into a cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A
-
RAMOS FIZZ (LONG DRINK)
INGREDIENTS- 45 ml Gin
- 15 ml Fresh Lime Juice
- 15 ml Fresh Lemon Juice
- 30 ml Sugar Syrup
- 60 ml Cream
- 30ml Egg white
- 3 Dashes Orange Flower Water
- 2 Drops Vanilla Extract
- Soda Water
METHOD
Pour all ingredients except soda water in a cocktail shaker
with ice, Shake for two minutes, double strain in a glass,
pour the drink back in the shaker and hard shake without
ice for one minute. Strain into a highball glass, top up with
soda.NOTE:
The drink was invented by Henry Ramos in 1888, at his bar Meyer’s Table d’Hôtel
Interna<onale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a
crew of 30 bartenders who passed the shaker from one to another.GARNISH
N/A -
RUSTY NAIL (AFTER DINNER)
INGREDIENTS- 45 ml Scotch Whisky
- 25ml Drambuie
METHOD
Pour all ingredients directly into an old fashioned glass
filled with ice. Stir gently.GARNISH
Garnish with lemon zest. -
SAZERAC (AFTER DINNER)
INGREDIENTS- 50 ml Cognac
- 10 ml Absinthe
- 1 Sugar Cube
- 2 Dashes Peychaud’s Biaers
METHOD
Rinse a chilled old-fashioned glass with the absinthe, add
crushed ice and set it aside. Stir the remaining ingredients
over ice in a mixing glass . Discard the ice and any excess
absinthe from the prepared glass, strain the mixed drink
into the glass.NOTE:
The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac
as it became hard to obtain.GARNISH
Garnish with lemon zest. -
SIDECAR (ALL DAY)
INGREDIENTS- 50 ml Cognac
- 20 ml Triple Sec
- 20 ml Fresh Lemon Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
STINGER (AFTER DINNER)
INGREDIENTS- 50 ml Cognac
- 20 ml White Crème de Menthe
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.GARNISH
Optional mint leave. -
TUXEDO (MARTINIS)
INGREDIENTS- 30 ml Old Tom Gin
- 30 ml Dry Vermouth
- 1/2 Bar Spoon Maraschino Liqueur
- 1/4 Bar Spoon of Absinthe
- 3 Dashes Orange Biaers
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.GARNISH
Garnish with cherry and lemon zest -
VIEUX CARRÉ (AFTER DINNER)
INGREDIENTS- 30 ml Rye Whiskey
- 30 ml Cognac
- 30 ml Sweet Vermouth
- 1 Bar Spoon BénédicUne
- 2 Dashes Peychaud’s Biaers
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
Garnish with orange zest and maraschino cherry -
WHISKEY SOUR (BEFORE DINNER)
INGREDIENTS- 45 ml Bourbon Whiskey
- 25 ml Fresh Lemon Juice
- 20 ml Sugar Syrup
- 30 ml Egg White (Optional)
METHOD
Pour all ingredients into cocktail shaker filled with ice.
Shake well. Strain into cobbler glass. If served “On the
rocks”, strain ingredients into old fashioned glass filled
with ice.NOTE:
If egg white is used shake little harder to release and
incorporate the foam from the egg white.GARNISH
Garnish with half orange slice and maraschino cherry,
optionally use orange zest -
WHITE LADY (ALL DAY)
INGREDIENTS- 40 ml Gin
- 30 ml Triple Sec
- 20 ml Fresh Lemon Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
BARRACUDA (SPARKLING)
INGREDIENTS- 45 ml Gold Rum
- 15 ml Galliano
- 60 ml Fresh Pineapple Juice
- 1 dash Fresh Lime Juice
- Top up with Prosecco
METHOD
Pour all ingredients into cocktail shaker except the
Prosecco, shake well with ice, strain into chilled highball
glass filled with ice and top up with Prosecco.GARNISH
Pineapple and Cherry, optional mint spring for additional
aroma. -
BRAMBLE (ALL DAY)
INGREDIENTS- 50 ml Gin
- 25 ml Fresh Lemon Juice
- 12,5 ml Sugar Syrup
- 15 ml Crème de Mûre
METHOD
Pour all ingredients into cocktail shaker except the Crème
de Mûre, shake well with ice, strain into chilled old
fashioned glass filled with crushed ice, then pour the
blackberry liqueur (Crème de Mûre) over the top of the
drink, in a circular moUon.GARNISH
Garnish optionally with a lemon slice and blackberries. -
BEE’S KNEES (ALL DAY)
INGREDIENTS- 52.5 ml Dry Gin
- 2 teaspoons Honey Syrup
- 22.5 ml Fresh Lemon Juice
- 22.5 ml Fresh Orange Juice
METHOD
Stir honey with lemon and orange juices until it dissolves,
add gin and shake with ice. Strain into a chilled cocktail
glass.GARNISH
Optionally garnish with a lemon or orange zest. -
CACHANCHARA (ALL DAY)
INGREDIENTS- 60 ml Cuban Aguardiente
- 15 ml Fresh Lime Juice
- 15 ml Raw Honey
- 50 ml Water
METHOD
Mix honey with water and lime juice and spread the
mixture on the boaom and sides of the glass. Add cracked
ice, and then the rum. End by energetically stirring from
boaom to top.GARNISH
Lime wedge. -
DARK ‘N’ STORMY (LONG DRINK)
INGREDIENTS- 60 ml Goslings Rum
- 100 ml Ginger Beer
METHOD
In a highball glass filled with ice pour the ginger beer and
top floating with the Rum.GARNISH
Garnish with a lime wedge or slice. -
ESPRESSO MARTINI (AFTER DINNER)
INGREDIENTS- 50 ml Vodka
- 30 ml Kahlúa
- 10 ml Sugar Syrup
- 1 strong Espresso
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
FERNANDITO (LONG DRINK)
INGREDIENTS- 50 ml Fernet Branca
- Fill up with Cola
METHOD
Pour the Fernet Branca into a double old fashioned glass
with ice, fill the glass up with Cola. Gently stir.GARNISH
N/A -
FRENCH MARTINI (ALL DAY)
INGREDIENTS- 45 ml Vodka
- 15 ml Raspberry Liqueur
- 15 ml Fresh Pineapple Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
Squeeze oil from lemon peel onto the drink. -
ILLEGAL (ALL DAY)
INGREDIENTS- 30 ml Espadin Mezcal
- 15 ml Jamaica Overproof White Rum
- 15 ml Falernum
- 1 Bar Spoon Maraschino Luxardo
- 22.5 ml Fresh Lime Juice
- 15 ml Simple Syrup
- 30 ml Egg White (Optional)
METHOD
Pour all ingredients into the shaker. Shake vigorously with
ice. Strain into a chilled cocktail glass, or “on the rocks” in
a traditional clay or terracoaa mug.GARNISH
N/A -
LEMON DROP MARTINI (ALL DAY)
INGREDIENTS- 30 ml Vodka Citron
- 20 ml Triple Sec
- 15 ml Fresh Lemon Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
Garnish with sugar rim arround the glass. -
NAKED AND FAMOUS (ALL DAY)
INGREDIENTS- 22.5 ml Mezcal
- 22.5 ml Yellow Chartreuse
- 22.5 ml Aperol
- 22.5 ml Fresh Lime Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
NEW YORK SOUR (ALL DAY)
INGREDIENTS- 60 ml Rye Whiskey or Bourbon
- 22.5 ml Simple syrup
- 30 ml Fresh lemon juice
- 30 ml Egg white
- 15 ml Red wine (Shiraz or Malbech)
METHOD
Pour all ingredients into the shaker. Shake vigorously with
ice. Strain into a chilled rocks glass filled with ice. Float the
wine on top.GARNISH
Garnish with lemon or orange zest with cherry. -
OLD CUBAN (ALL DAY)
INGREDIENTS- 6/8 pcs Mint Leaves
- 45 ml Aged Rum
- 22.5 ml Fresh Lime Juice
- 30 ml Simple Syrup
- 2 Dashes Angostura Biaers
- 60 ml Brut Champagne or Prosecco
METHOD
Pour all ingredients into cocktail shaker except the wine,
shake well with ice, strain into chilled elegant cocktail
glass. Top up with the sparkling wine.GARNISH
Garnish with mint springs. -
PALOMA (ALL DAY)
INGREDIENTS- 50 ml 100% Agave Tequila
- 5 ml Fresh lime
- A pitch of Salt
- 100 ml Pink Grapefruit Soda
METHOD
Poor the tequila into a highball glass, squeeze the lime
juice. Add ice and salt, fill up pink grapefruit soda. Stir
gently.GARNISH
Garnish with a slice of lime. -
PAPER PLANE (BEFORE DINNER)
INGREDIENTS- 30 ml Bourbon Whiskey
- 30 ml Amaro Nonino
- 30 ml Aperol
- 30 ml Fresh Lemon Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
PENICILLIN (ALL DAY)
INGREDIENTS- 60 ml Blended Scotch Whisky
- 7.5 ml Lagavulin 16y Whisky
- 22.5 ml Fresh Lemon Juice
- 22.5 ml Honey Syrup
- 2-3 quarter size Sliced Fresh Ginger
METHOD
Muddle fresh ginger in a shaker and add the remaining
ingredients, except for the Islay single malt whiskey. Fill the
shaker with ice and shake. Double-strain into a chilled old
fashioned glass with ice. Float the single malt whisky on
top.GARNISH
Garnish with a candied ginger. -
RUSSIAN SPRING PUNCH (SPARKLING)
INGREDIENTS- 25 ml Vodka
- 25 ml Fresh Lemon Juice
- 15 ml Crème de Cassis
- 10 ml Sugar syrup
- Top up Sparkling wine
METHOD
Pour all ingredients into cocktail shaker except the
sparkling wine, shake well with ice, strain into chilled tall
tumbler glass filled with ice and top up with sparkling
wine.GARNISH
Garnish with blackberries and optionally a lemon slice as
well. -
SOUTHSIDE (ALL DAY)
INGREDIENTS- 60 ml London Dry Gin
- 30 ml Fresh Lemon Juice
- 15 ml Simple Syrup
- 5/6 Mint Leaves
- 30 ml Egg White (Optional)
METHOD
Pour all ingredients into a cocktail shaker, shake well with
ice, double-strain into chilled cocktail glass.Note:
If egg white is used shake vigorously.GARNISH
Garnish with mint springs. -
SPICY FIFTY (ALL DAY)
INGREDIENTS- 50 ml Vodka Vanilla
- 15 ml Elderflower Cordial
- 15 ml Fresh Lemon Juice
- 10 ml Monin Honey Syrup
- 2 thin Slices Red Chili Pepper
METHOD
Pour all ingredients into a cocktail shaker, shake well with
ice, double
-strain into chilled cocktail glass.GARNISH
Garnish with a red chili pepper -
SPRITZ (ALL DAY)
INGREDIENTS- 90 ml Prosecco
- 60 ml Aperol
- Splash of Soda water
METHOD
Build all ingredients into a wine glass filled with ice. Stir
gently.NOTE:
There are other versions of the Spritz that use Campari,
Cynar or Select instead of Aperol.GARNISH
Garnish with a slice of orange. -
VE.N.TO. (ALL DAY)
INGREDIENTS- 45 ml White Smooth Grappa
- 22.5 ml Fresh lemon Juice
- 15 ml Honey mix (replace water with chamomile)*
- 15 ml Chamomile cordial
- 30 ml Egg White (Optional)
METHOD
Pour all ingredients into the shaker. Shake vigorously with
ice. Strain into a chilled small tumbler glass filled with ice.Notes:
*If desired water can be replaced by chamomile infusion in
the honey mix.GARNISH
Garnish with lemon zest and white grapes
IBA Official Cocktails
-
BELLINI (SPARKLING)
INGREDIENTS- 100 ml Prosecco
- 50 ml White Peach Puree
METHOD
Pour peach puree into the mixing glass with ice, add the
Prosecco wine. Stir gently and pour in a chilled flute glass.Note:
PUCCINI – Fresh Mandarin Orange Juice;
ROSSINI – Fresh Strawberry Puree;
TINTORETTO – Fresh Pomegranate Juice.GARNISH
N/A -
BLACK RUSSIAN (AFTER DINNER)
INGREDIENTS- 50 ml Vodka
- 20 ml Coffee Liqueur
METHOD
Pour the ingredients into the old fashioned glass filled with
ice cubes. Stir gently.Note:
WHITE RUSSIAN – Float fresh cream on the top and stir in
slowly.GARNISH
N/A -
BLOODY MARY (ALL DAY/PICK ME UP)
INGREDIENTS- 45 ml Vodka
- 90 ml Tomato Juice
- 15 ml Fresh Lemon Juice
- 2 dashes Worcestershire Sauce
- Tabasco, Celery Salt, Pepper (Up to taste)
METHOD
Stir gently all the ingredients in a mixing glass with ice,
pour into rocks glass.Note:
If requested served with ice, pour into highball glass.GARNISH
Celery, Lemon Wedge (Optional) -
CAIPIRINHA (ALL DAY)
INGREDIENTS- 60 ml Cachaça
- 1 Lime cut into small wedges
- 4 Teaspoons White Cane Sugar
METHOD
Place lime and sugar into a double old fashioned glass and
muddle gently. Fill the glass with cracked ice and add
Cachaça. Stir gently to involve ingredients.Note:
CAIPIROSKA – Instead of Cachaça use Vodka;
CAIPIRISSIMA – Instead of Cachaça use Rum.GARNISH
N/A -
CHAMPAGNE COCKTAIL (SPARKLING)
INGREDIENTS- 90 ml Chilled Champagne
- 10 ml Cognac
- 2 dashes Angostura bitters
- Few drops of Grand Marnier (optional)
- 1 sugar cube
METHOD
Place the sugar cube with 2 dashes of biaers in a large
Champagne glass, add the cognac. Pour gently chilled
Champagne.GARNISH
Garnish with orange zest and maraschino cherry -
COSMOPOLITAN (ALL DAY)
INGREDIENTS- 40 ml Vodka Citron
- 15 ml Cointreau
- 15 ml Fresh Lime Juice
- 30 ml Cranberry Juice
METHOD
Add all ingredients into cocktail shaker filled with ice.
Shake well and strain into large cocktail glass.
GARNISH
Garnish with lemon twist. -
CORPSE REVIVER #2 (ALL DAY)
INGREDIENTS- 30 ml Gin
- 30 ml Cointreau
- 30 ml Lillet Blanc
- 30 ml Fresh Lemon Juice
- 1 dash Absinthe
METHOD
Pour all ingredients into shaker with ice. Shake well and
strain in chilled cocktail glass.GARNISH
Orange zest. -
CUBA LIBRE (LONG DRINK)
INGREDIENTS- 50 ml White Rum
- 120 ml Cola
- 10 ml Fresh Lime Juice
METHOD
Build all ingredients in a highball glass filled with ice.GARNISH
Garnish with lime wedge -
FRENCH 75 (SPARKLING)
INGREDIENTS- 30 ml Gin
- 15 ml Fresh Lemon Juice
- 15 ml Sugar Syrup
- 60 ml Champagne
METHOD
Pour all the ingredients, except Champagne, into a shaker.
Shake well and strain into a Champagne flute. Top up with
Champagne. Stir gently.GARNISH
N/A -
FRENCH CONNECTION (AFTER DINNER)
INGREDIENTS- 35 ml Cognac
- 35 ml Amaretto
METHOD
Pour all ingredients directly into old fashioned glass filled
with ice cubes. Stir gently.GARNISH
N/A -
GOLDEN DREAM (AFTER DINNER)
INGREDIENTS- 20 ml Galliano
- 20 ml Triple Sec
- 20 ml Fresh Orange Juice
- 10 ml Fresh Cream
METHOD
Pour all ingredients into shaker filled with ice. Shake
briskly for few seconds. Strain into chilled cocktail glass.GARNISH
N/A -
GRASSHOPPER (AFTER DINNER)
INGREDIENTS- 20 ml Crème de Cacao (White)
- 20 ml Crème de Menthe (Green)
- 20 ml Fresh Cream
METHOD
Pour all ingredients into shaker filled with ice.
Shake briskly for few seconds. Strain into chilled cocktail
glass.GARNISH
N/A, optional mint leave -
HEMINGWAY SPECIAL
(ALL DAY) INGREDIENTS- 60 ml Rum
- 40 ml Grapefruit Juice
- 15 ml Maraschino
- 15 ml Fresh Lime
METHOD
Pour all ingredients into a shaker with ice. Shake well and
strain into a large cocktail glass.GARNISH
N/A -
HORSE’S NECK (LONG DRINK)
INGREDIENTS40 ml Cognac
120 ml Ginger Ale
Dash of Angostura Biaers (optional)METHOD
Pour Cognac and ginger ale directly into highball glass with
ice cubes. Stir gently.
If preferred, add dashes of Angostura Biaer.GARNISH
Garnish with rind of one lemon spiral. -
IRISH COFFEE (HOT DRINK)
INGREDIENTS- 50 ml Irish Whiskey
- 120 ml Hot coffee
- 50 ml Fresh cream (Chilled)
- 1 teaspoon Sugar
METHOD
Warm black coffee is poured into a pre-heated Irish coffee
glass. Whiskey and at least one teaspoon of sugar is added
and stirred until dissolved. Fresh thick chilled cream is
carefully poured over the back of a spoon held just above
the surface of the coffee. The layer of cream will float on
the coffee without mixing.
Plain sugar can be replaced with sugar syrupGARNISH
N/A -
KIR (BEFORE DINNER)
INGREDIENTS- 90 ml Dry White Wine
- 10 ml Crème de Cassis
METHOD
Pour Crème de Cassis into glass, top up with white wine.Note:
KIR ROYAL – Use Champagne instead of white wineGARNISH
N/A -
LONG ISLAND ICED TEA (LONG DRINK)
INGREDIENTS- 15 ml Vodka
- 15 ml Tequila
- 15 ml White rum
- 15 ml Gin
- 15 ml Cointreau
- 25 ml Lemon juice
- 30 ml Simple syrup
- Top with Cola
METHOD
Add all ingredients into highball glass filled with ice.
Stir gently.GARNISH
Lemon Slice (Optional) -
MAI-TAI (LONG DRINK)
INGREDIENTS30 ml Amber Jamaican Rum
30 ml Martinique Molasses Rhum*
15 ml Orange Curacao
15 ml Orgeat Syrup (Almond)
30 ml Fresh Lime Juice
7.5 ml Simple SyrupMETHOD
Add all ingredients into a shaker with ice. Shake and pour
into a double rocks glass or an highball glass.* The Martinique molasses rum used by Trader Vic was not
an Agricole rum but a type of “rummy” from molasses.GARNISH
Garnish with pineapple spear, mint leaves and lime peel. -
MARGARITA (ALL DAY)
INGREDIENTS- 50 ml Tequila 100% Agave
- 20 ml Triple Sec
- 15 ml Freshly Squeezed Lime Juice
METHOD
Add all ingredients into a shaker with ice.
Shake and strain into a chilled cocktail glassGARNISH
Half salt rim (Optional) -
MIMOSA (SPARKLING)
INGREDIENTS- 75 ml Fresh orange juice
- 75 ml Prosecco
METHOD
Pour orange juice into flute glass and gently pour the
sparkling wine. Stir gently.Note:
Also known as Buck’s Fizz.GARNISH
Garnish with orange twist (optional). -
MINT JULEP (ALL DAY)
INGREDIENTS- 60 ml Bourbon Whiskey
- 4 fresh Mint sprigs
- 1 tsp Powdered Sugar
- 2 tsp Water
METHOD
In Julep Stainless Steel Cup gently muddle the mint with
sugar and water. Fill the glass with cracked ice, add the
Bourbon and stir well until the cup frosts.GARNISH
Garnish with a mint sprig. -
MOJITO (LONG DRINK)
INGREDIENTS- 45 ml White Cuban Ron
- 20 ml Fresh Lime Juice
- 6 pcs Mint Sprigs
- 2 tsp White Cane Sugar
- Soda Water
METHOD
Mix mint springs with sugar and lime juice. Add splash of
soda water and fill the glass with ice. Pour the rum and top
with soda water. Light stir to involve all ingredients.GARNISH
Garnish with sprigs of mint and slice of lime. -
MOSCOW MULE (ALL DAY)
INGREDIENTS- 45 ml Smirnoff Vodka
- 120 ml Ginger Beer
- 10 ml Fresh lime juice
METHOD
In an Mule Cup or rocks glass, combine the vodka and
ginger beer. Add lime juice and gently stir to involve all
ingredients.GARNISH
Garnish with a lime slice -
PINA COLADA (LONG DRINK)
INGREDIENTS- 50 ml White Rum
- 30 ml Coconut Cream
- 50 ml Fresh Pineapple Juice
METHOD
Blend all the ingredients with ice in a electric blender, pour
into a large glass and serve with straws.Note:
Historically a few drops of fresh lime juice was added to
taste. 4 slices of fresh pineapple can be used instead of
juiceGARNISH
Garnish with a slice of pineapple with a cocktail cherry. -
PISCO SOUR (ALL DAY)
INGREDIENTS- 60 ml Pisco
- 30 ml Fresh Lemon Juice
- 20 ml Simple Syrup
- 1 Raw Egg White
METHOD
Add all ingredients into a shaker with ice.
Shake and strain into a chilled goblet glass.GARNISH
Few dashes of Amargo biaers on top as an aromatic
garnish. -
SEA BREEZE (LONG DRINK)
INGREDIENTS- 40 ml Vodka
- 120 ml Cranberry Juice
- 30 ml Grapefruit Juice
METHOD
Build all ingredients in a highball glass filled with ice.GARNISH
Garnish with an orange zest and cherry -
SUFFERING BASTARD (LONG DRINK)
INGREDIENTS- 30 ml Cognac or Brandy
- 30 ml Gin
- 15 ml Fresh Lime Juice
- 2 Dashes Angostura Biaers
- Top up Ginger beer
METHOD
Pour all ingredients into cocktail shaker except the ginger
beer, shake well with ice, Pour unstrained into a Collins
glass or in the original S. Bastard mug and top up with
ginger beer.GARNISH
Garnish with mint spring and optionally an orange slice as
well. -
TIPPERARY (ALL DAY)
INGREDIENTS- 50 ml Irish Whiskey
- 25 ml Sweet Red Vermouth
- 15 ml Green Chartreuse
- 2 Dashes Angostura Biaers
METHOD
Pour all ingredients into mixing glass with ice cubes. SUr
well. Strain into chilled martini cocktail glass.GARNISH
Garnish with a slice of orange. -
TOMMY’S MARGARITA (ALL DAY)
INGREDIENTS- 45 ml Tequila 100% agave
- 15 ml Fresh Lime Juice
- 2 Bar Spoon of Agave Nectar
METHOD
Pour all ingredients into a cocktail shaker, shake well with
ice, strain into chilled rocks glass filled with ice.GARNISH
Garnish with a lime slice. -
TRINIDAD SOUR (ALL DAY)
INGREDIENTS- 45 ml Angostura Biaers
- 30 ml Orgeat Syrup
- 22.5 ml Fresh Lemon Juice
- 15 ml Rye Whiskey
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
N/A
-
SEX ON THE BEACH (LONG DRINK)
INGREDIENTS- 40 ml Vodka
- 20 ml Peach Schnapps
- 40 ml Fresh Orange Juice
- 40 ml Cranberry Juice
METHOD
Build all ingredients in a highball glass filled with ice.GARNISH
Garnish with half orange slice. -
SINGAPORE SLING (LONG DRINK)
INGREDIENTS- 30 ml Gin
- 15 ml Cherry liqueur
- 7.5 ml Cointreau
- 7.5 ml DOM Bénédictine
- 120 ml Fresh Pineapple Juice
- 15 ml Fresh Lime Juice
- 10 ml Grenadine Syrup
- A dash of Angostura biaers
METHOD
Pour all ingredients into cocktail shaker filled with ice
cubes. Shake well. Strain into Hurricane glass.GARNISH
Garnish with pineapple and maraschino cherry -
TEQUILA SUNRISE (LONG DRINK)
INGREDIENTS- 45ml Tequila
- 90 ml Fresh Orange Juice
- 15 ml Grenadine Syrup
METHOD
Pour tequila and orange juice directly into highball glass
filled with ice cubes. Add the grenadine syrup to create
chromatic effect (sunrise), do not stir.GARNISH
Garnish with half orange slice or an orange zest -
VESPER (MARTINIS)
INGREDIENTS- 45 ml Gin
- 15 ml Vodka
- 7.5 ml Lillet Blanc
METHOD
Pour all ingredients into cocktail shaker filled with ice
cubes. Shake and strain into a chilled cocktail glass.GARNISH
Lemon zest -
ZOMBIE (LONG DRINK)
INGREDIENTS- 45 ml Jamaican dark rum
- 45 ml Gold Puerto Rican rum
- 30 ml Demerara Rum
- 20 ml Fresh lime juice
- 15 ml Falernum
- 15 ml Donn’s Mix*
- 1 tsp Grenadine syrup
- 1 dash Angostura biaers
- 6 drops Pernod
METHOD
Add all ingredients into an electric blender with 170 grams
of cracked ice. With pulse boaom blend for a few seconds.
Serve in a tall tumbler glass.Note:
*Donn’s Mix: 2 parts of fresh yellow grapefruit and 1 part
of cinnamon syrupGARNISH
Garnish with mint leaves. -
ALEXANDER (AFTER DINNER)
INGREDIENTS- 30 ml Cognac
- 30 ml Crème de Cacao (Brown)
- 30 ml Fresh Cream
METHOD
Pour all ingredients into cocktail shaker filled with ice
cubes. Shake and strain into a chilled cocktail glass.GARNISH
Sprinkle fresh ground nutmeg on top. -
AMERICANO (BEFORE DINNER)
INGREDIENTS- 30 ml Bitter Campari
- 30 ml Sweet Red Vermouth
- A splash of Soda Water
METHOD
Mix the ingredients directly in an old fashioned glass filled
with ice cubes. Add a splash of Soda Water. Stir gently.GARNISH
Garnish with half orange slice and a lemon zest. -
ANGEL FACE (MARTINIS)
INGREDIENTS- 30 ml Gin
- 30 ml Apricot Brandy
- 30 ml Calvados
METHOD
Pour all ingredients into cocktail shaker filled with ice
cubes. Shake and strain into a chilled cocktail glass.GARNISH
N/A -
AVIATION (MARTINIS)
INGREDIENTS- 45 ml Gin
- 15 ml Maraschino Liqueur
- 15 ml Fresh Lemon Juice
- 1 Bar Spoon Crème de Violette
METHOD
Add all ingredients into a cocktail shaker. Shake with
cracked ice and strain into a chilled cocktail glass.GARNISH
Optional Maraschino Cherry -
BETWEEN THE SHEETS (ALL DAY)
INGREDIENTS- 30 ml White Rum
- 30 ml Cognac
- 30 ml Triple Sec
- 20 ml Fresh Lemon Juice
METHOD
Add all ingredients into a cocktail shaker. Shake with ice
and strain into a chilled cocktail glass.GARNISH
N/A -
BOULEVARDIER (BEFORE DINNER)
INGREDIENTS- 45 ml Bourbon or Rye Whiskey
- 30 ml Biaer Campari
- 30 ml Sweet Red Vermouth
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
Garnish with a orange zest, opUonally a lemon zest. -
BRANDY CRUSTA (ALL DAY)
INGREDIENTS- 52,5 ml Brandy
- 7,5 ml Maraschino Luxardo
- 1 Bar Spoon Curacao
- 15 ml Fresh Lemon Juice
- 1 Bar Spoon Simple Syrup
- 2 Dashes Aromatic Biaers
METHOD
Mix together all ingredients with ice cubes in a mixing
glass and strain into prepared slim cocktail glass.GARNISH
Rub a slice of orange (or lemon) around the rim of the
glass and dip it in pulverized white sugar, so that the sugar
will adhere to the edge of the glass. Carefully curling place
the orange/lemon peel around the inside of the glass. -
CASINO (ALL DAY)
INGREDIENTS- 40 ml Old Tom Gin
- 10 ml Maraschino Liqueur
- 10 ml Fresh Lemon Juice
- 2 Dashes Orange Biaers
METHOD
Pour all ingredients into cocktails shaker, shake well with
ice, strain into chilled rocks glass with ice.GARNISH
Garnish with a lemon zest and a maraschino cherry -
CLOVER CLUB (ALL DAY)
INGREDIENTS- 45 ml Gin
- 15 ml Raspberry Syrup
- 15 ml Fresh Lemon Juice
- 30 ml Egg White
METHOD
Pour all ingredients into cocktails shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
Fresh raspberries. -
DAIQUIRI (BEFORE DINNER)
INGREDIENTS- 60 ml White Cuban Ron
- 20 ml Fresh Lime Juice
- 2 Bar Spoons Superfine Sugar
METHOD
In a cocktail shaker add all ingredients. Stir well to dissolve
the sugar. Add ice and shake. Strain into chilled cocktail
glass.GARNISH
N/A -
DRY MARTINI (MARTINIS)
INGREDIENTS- 60 ml Gin
- 10 ml Dry Vermouth
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.GARNISH
Squeeze oil from lemon peel onto the drink, or garnish
with a green olives if requested. -
GIN FIZZ (LONG DRINK)
INGREDIENTS- 45 ml Gin
- 30 ml Fresh Lemon Juice
- 10 ml Simple Syrup
- Splash of Soda Water
METHOD
Shake all ingredients with ice except soda water. Pour into
thin tall Tumbler glass , top with a splash soda water.NOTE:
Serve without ice.GARNISH
Garnish with lemon slice, optional lemon zest -
HANKY PANKY(MARTINIS)
INGREDIENTS- 45 ml London Dry Gin
- 45 ml Sweet Red Vermouth
- 7.5 ml Fernet Branca
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
Orange zest. -
JOHN COLLINS (LONG DRINK)
INGREDIENTS- 45 ml Gin
- 30 ml Fresh Lemon Juice
- 15 ml Simple Syrup
- 60 ml Soda Water
METHOD
Pour all ingredients directly into highball filled with ice. Stir
gently.NOTE:
Use ‘Old Tom’ Gin for Tom Collins.GARNISH
Garnish with lemon slice and maraschino cherry -
LAST WORD (BEFORE DINNER)
INGREDIENTS- 22.5 ml Gin
- 22.5 ml Green Chartreuse
- 22.5 ml Maraschino Liqueur
- 22.5 ml Fresh Lime Juice
METHOD
Add all ingredients into a cocktail shaker. Shake with ice
and strain into a chilled cocktail glass.GARNISH
N/A -
MANHATTAN (BEFORE DINNER)
INGREDIENTS- 50 ml Rye Whiskey
- 20 ml Sweet Red Vermouth
- 1 dash Angostura Biaers
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
Garnish with cocktail cherry. -
MARTINEZ (MARTINIS)
INGREDIENTS- 45 ml London Dry Gin
- 45 ml Sweet Red Vermouth
- 1 Bar Spoon Maraschino Liqueur
- 2 Dashes Orange Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
Lemon zest. -
MARY PICKFORD (ALL DAY)
INGREDIENTS- 45 ml White Rum
- 45 ml Fresh Pineapple Juice
- 7.5 ml Maraschino Liqueur
- 5 ml Grenadine Syrup
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
MONKEY GLAND (ALL DAY)
INGREDIENTS- 45 ml Dry Gin
- 45 ml Fresh Orange Juice
- 1 Table Spoon Absinthe
- 1 Table Spoon Grenadine Syrup
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
NEGRONI (BEFORE DINNER)
INGREDIENTS- 30 ml Gin
- 30 ml Bitter Campari
- 30 ml Sweet Red Vermouth
METHOD
Pour all ingredients directly into chilled old fashioned glass
filled with ice , Stir gently.GARNISH
Garnish with half orange slice -
OLD FASHIONED (BEFORE DINNER)
INGREDIENTS- 45 ml Bourbon or Rye Whiskey
- 1 Sugar Cube
- Few Dashes Angostura Biaers
- Few Dashes Plain Water
METHOD
Place sugar cube in old fashioned glass and saturate with
biaer, add few dashes of plain water. Muddle until
dissolved. Fill the glass with ice cubes and add whiskey. Stir
gently.GARNISH
Garnish with orange slice or zest, and a cocktail cherry -
PARADISE (ALL DAY)
INGREDIENTS- 30 ml Gin
- 20 ml Apricot Brandy
- 15 ml Fresh Orange Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
PLANTERS PUNCH (LONG DRINK)
INGREDIENTS- 45 ml Jamaican Rum
- 15 ml Lime Juice
- 30 ml Sugar Cane Juice
METHOD
Pour all ingredients directly in a small tumbler or a typical
terracoaa glass.NOTE:
Add dilution up to taste, it can be given by water, ice or
fresh juices.GARNISH
Garnish with orange zest. -
PORTO FLIP (AFTER DINNER)
INGREDIENTS- 15 ml Brandy
- 45 ml Red Tawny Port Wine
- 10 ml Egg Yolk
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
Sprinkle with fresh ground nutmeg. -
YELLOW BIRD (ALL DAY)
INGREDIENTS- 30 ml White rum
- 15 ml Galliano
- 15 ml Triple Sec
- 15 ml Fresh Lime Juice
METHOD
Pour all ingredients into a cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A
-
RAMOS FIZZ (LONG DRINK)
INGREDIENTS- 45 ml Gin
- 15 ml Fresh Lime Juice
- 15 ml Fresh Lemon Juice
- 30 ml Sugar Syrup
- 60 ml Cream
- 30ml Egg white
- 3 Dashes Orange Flower Water
- 2 Drops Vanilla Extract
- Soda Water
METHOD
Pour all ingredients except soda water in a cocktail shaker
with ice, Shake for two minutes, double strain in a glass,
pour the drink back in the shaker and hard shake without
ice for one minute. Strain into a highball glass, top up with
soda.NOTE:
The drink was invented by Henry Ramos in 1888, at his bar Meyer’s Table d’Hôtel
Interna<onale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a
crew of 30 bartenders who passed the shaker from one to another.GARNISH
N/A -
RUSTY NAIL (AFTER DINNER)
INGREDIENTS- 45 ml Scotch Whisky
- 25ml Drambuie
METHOD
Pour all ingredients directly into an old fashioned glass
filled with ice. Stir gently.GARNISH
Garnish with lemon zest. -
SAZERAC (AFTER DINNER)
INGREDIENTS- 50 ml Cognac
- 10 ml Absinthe
- 1 Sugar Cube
- 2 Dashes Peychaud’s Biaers
METHOD
Rinse a chilled old-fashioned glass with the absinthe, add
crushed ice and set it aside. Stir the remaining ingredients
over ice in a mixing glass . Discard the ice and any excess
absinthe from the prepared glass, strain the mixed drink
into the glass.NOTE:
The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac
as it became hard to obtain.GARNISH
Garnish with lemon zest. -
SIDECAR (ALL DAY)
INGREDIENTS- 50 ml Cognac
- 20 ml Triple Sec
- 20 ml Fresh Lemon Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
STINGER (AFTER DINNER)
INGREDIENTS- 50 ml Cognac
- 20 ml White Crème de Menthe
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.GARNISH
Optional mint leave. -
TUXEDO (MARTINIS)
INGREDIENTS- 30 ml Old Tom Gin
- 30 ml Dry Vermouth
- 1/2 Bar Spoon Maraschino Liqueur
- 1/4 Bar Spoon of Absinthe
- 3 Dashes Orange Biaers
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.GARNISH
Garnish with cherry and lemon zest -
VIEUX CARRÉ (AFTER DINNER)
INGREDIENTS- 30 ml Rye Whiskey
- 30 ml Cognac
- 30 ml Sweet Vermouth
- 1 Bar Spoon BénédicUne
- 2 Dashes Peychaud’s Biaers
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.GARNISH
Garnish with orange zest and maraschino cherry -
WHISKEY SOUR (BEFORE DINNER)
INGREDIENTS- 45 ml Bourbon Whiskey
- 25 ml Fresh Lemon Juice
- 20 ml Sugar Syrup
- 30 ml Egg White (Optional)
METHOD
Pour all ingredients into cocktail shaker filled with ice.
Shake well. Strain into cobbler glass. If served “On the
rocks”, strain ingredients into old fashioned glass filled
with ice.NOTE:
If egg white is used shake little harder to release and
incorporate the foam from the egg white.GARNISH
Garnish with half orange slice and maraschino cherry,
optionally use orange zest -
WHITE LADY (ALL DAY)
INGREDIENTS- 40 ml Gin
- 30 ml Triple Sec
- 20 ml Fresh Lemon Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
BARRACUDA (SPARKLING)
INGREDIENTS- 45 ml Gold Rum
- 15 ml Galliano
- 60 ml Fresh Pineapple Juice
- 1 dash Fresh Lime Juice
- Top up with Prosecco
METHOD
Pour all ingredients into cocktail shaker except the
Prosecco, shake well with ice, strain into chilled highball
glass filled with ice and top up with Prosecco.GARNISH
Pineapple and Cherry, optional mint spring for additional
aroma. -
BRAMBLE (ALL DAY)
INGREDIENTS- 50 ml Gin
- 25 ml Fresh Lemon Juice
- 12,5 ml Sugar Syrup
- 15 ml Crème de Mûre
METHOD
Pour all ingredients into cocktail shaker except the Crème
de Mûre, shake well with ice, strain into chilled old
fashioned glass filled with crushed ice, then pour the
blackberry liqueur (Crème de Mûre) over the top of the
drink, in a circular moUon.GARNISH
Garnish optionally with a lemon slice and blackberries. -
BEE’S KNEES (ALL DAY)
INGREDIENTS- 52.5 ml Dry Gin
- 2 teaspoons Honey Syrup
- 22.5 ml Fresh Lemon Juice
- 22.5 ml Fresh Orange Juice
METHOD
Stir honey with lemon and orange juices until it dissolves,
add gin and shake with ice. Strain into a chilled cocktail
glass.GARNISH
Optionally garnish with a lemon or orange zest. -
CACHANCHARA (ALL DAY)
INGREDIENTS- 60 ml Cuban Aguardiente
- 15 ml Fresh Lime Juice
- 15 ml Raw Honey
- 50 ml Water
METHOD
Mix honey with water and lime juice and spread the
mixture on the boaom and sides of the glass. Add cracked
ice, and then the rum. End by energetically stirring from
boaom to top.GARNISH
Lime wedge. -
DARK ‘N’ STORMY (LONG DRINK)
INGREDIENTS- 60 ml Goslings Rum
- 100 ml Ginger Beer
METHOD
In a highball glass filled with ice pour the ginger beer and
top floating with the Rum.GARNISH
Garnish with a lime wedge or slice. -
ESPRESSO MARTINI (AFTER DINNER)
INGREDIENTS- 50 ml Vodka
- 30 ml Kahlúa
- 10 ml Sugar Syrup
- 1 strong Espresso
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
FERNANDITO (LONG DRINK)
INGREDIENTS- 50 ml Fernet Branca
- Fill up with Cola
METHOD
Pour the Fernet Branca into a double old fashioned glass
with ice, fill the glass up with Cola. Gently stir.GARNISH
N/A -
FRENCH MARTINI (ALL DAY)
INGREDIENTS- 45 ml Vodka
- 15 ml Raspberry Liqueur
- 15 ml Fresh Pineapple Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
Squeeze oil from lemon peel onto the drink. -
ILLEGAL (ALL DAY)
INGREDIENTS- 30 ml Espadin Mezcal
- 15 ml Jamaica Overproof White Rum
- 15 ml Falernum
- 1 Bar Spoon Maraschino Luxardo
- 22.5 ml Fresh Lime Juice
- 15 ml Simple Syrup
- 30 ml Egg White (Optional)
METHOD
Pour all ingredients into the shaker. Shake vigorously with
ice. Strain into a chilled cocktail glass, or “on the rocks” in
a traditional clay or terracoaa mug.GARNISH
N/A -
LEMON DROP MARTINI (ALL DAY)
INGREDIENTS- 30 ml Vodka Citron
- 20 ml Triple Sec
- 15 ml Fresh Lemon Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
Garnish with sugar rim arround the glass. -
NAKED AND FAMOUS (ALL DAY)
INGREDIENTS- 22.5 ml Mezcal
- 22.5 ml Yellow Chartreuse
- 22.5 ml Aperol
- 22.5 ml Fresh Lime Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
NEW YORK SOUR (ALL DAY)
INGREDIENTS- 60 ml Rye Whiskey or Bourbon
- 22.5 ml Simple syrup
- 30 ml Fresh lemon juice
- 30 ml Egg white
- 15 ml Red wine (Shiraz or Malbech)
METHOD
Pour all ingredients into the shaker. Shake vigorously with
ice. Strain into a chilled rocks glass filled with ice. Float the
wine on top.GARNISH
Garnish with lemon or orange zest with cherry. -
OLD CUBAN (ALL DAY)
INGREDIENTS- 6/8 pcs Mint Leaves
- 45 ml Aged Rum
- 22.5 ml Fresh Lime Juice
- 30 ml Simple Syrup
- 2 Dashes Angostura Biaers
- 60 ml Brut Champagne or Prosecco
METHOD
Pour all ingredients into cocktail shaker except the wine,
shake well with ice, strain into chilled elegant cocktail
glass. Top up with the sparkling wine.GARNISH
Garnish with mint springs. -
PALOMA (ALL DAY)
INGREDIENTS- 50 ml 100% Agave Tequila
- 5 ml Fresh lime
- A pitch of Salt
- 100 ml Pink Grapefruit Soda
METHOD
Poor the tequila into a highball glass, squeeze the lime
juice. Add ice and salt, fill up pink grapefruit soda. Stir
gently.GARNISH
Garnish with a slice of lime. -
PAPER PLANE (BEFORE DINNER)
INGREDIENTS- 30 ml Bourbon Whiskey
- 30 ml Amaro Nonino
- 30 ml Aperol
- 30 ml Fresh Lemon Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.GARNISH
N/A -
PENICILLIN (ALL DAY)
INGREDIENTS- 60 ml Blended Scotch Whisky
- 7.5 ml Lagavulin 16y Whisky
- 22.5 ml Fresh Lemon Juice
- 22.5 ml Honey Syrup
- 2-3 quarter size Sliced Fresh Ginger
METHOD
Muddle fresh ginger in a shaker and add the remaining
ingredients, except for the Islay single malt whiskey. Fill the
shaker with ice and shake. Double-strain into a chilled old
fashioned glass with ice. Float the single malt whisky on
top.GARNISH
Garnish with a candied ginger. -
RUSSIAN SPRING PUNCH (SPARKLING)
INGREDIENTS- 25 ml Vodka
- 25 ml Fresh Lemon Juice
- 15 ml Crème de Cassis
- 10 ml Sugar syrup
- Top up Sparkling wine
METHOD
Pour all ingredients into cocktail shaker except the
sparkling wine, shake well with ice, strain into chilled tall
tumbler glass filled with ice and top up with sparkling
wine.GARNISH
Garnish with blackberries and optionally a lemon slice as
well. -
SOUTHSIDE (ALL DAY)
INGREDIENTS- 60 ml London Dry Gin
- 30 ml Fresh Lemon Juice
- 15 ml Simple Syrup
- 5/6 Mint Leaves
- 30 ml Egg White (Optional)
METHOD
Pour all ingredients into a cocktail shaker, shake well with
ice, double-strain into chilled cocktail glass.Note:
If egg white is used shake vigorously.GARNISH
Garnish with mint springs. -
SPICY FIFTY (ALL DAY)
INGREDIENTS- 50 ml Vodka Vanilla
- 15 ml Elderflower Cordial
- 15 ml Fresh Lemon Juice
- 10 ml Monin Honey Syrup
- 2 thin Slices Red Chili Pepper
METHOD
Pour all ingredients into a cocktail shaker, shake well with
ice, double
-strain into chilled cocktail glass.GARNISH
Garnish with a red chili pepper -
SPRITZ (ALL DAY)
INGREDIENTS- 90 ml Prosecco
- 60 ml Aperol
- Splash of Soda water
METHOD
Build all ingredients into a wine glass filled with ice. Stir
gently.NOTE:
There are other versions of the Spritz that use Campari,
Cynar or Select instead of Aperol.GARNISH
Garnish with a slice of orange. -
VE.N.TO. (ALL DAY)
INGREDIENTS- 45 ml White Smooth Grappa
- 22.5 ml Fresh lemon Juice
- 15 ml Honey mix (replace water with chamomile)*
- 15 ml Chamomile cordial
- 30 ml Egg White (Optional)
METHOD
Pour all ingredients into the shaker. Shake vigorously with
ice. Strain into a chilled small tumbler glass filled with ice.Notes:
*If desired water can be replaced by chamomile infusion in
the honey mix.GARNISH
Garnish with lemon zest and white grapes