THE CONTEMPORARY
CLASSIC
BELLINI
100 ml Prosecco
50 ml White Peach Puree
Pour peach puree into the mixing glass with ice, add the Prosecco wine. Stir gently and pour in a chilled flute glass.
PUCCINI - Fresh Mandarin Orange Juice
ROSSINI - Fresh Strawberry Puree
TINTORETTO - Fresh Pomegranate Juice
BLACK RUSSIAN
50 ml Vodka
20 ml coffee liqueur
Pour the ingredients into the old fashioned glass filled with ice cubes. Stir Gently.
Note: WHITE RUSSIAN
Float fresh cream on top and stir slowly
BLOODY MARY
45 ml Vodka
90 ml Tomato Juice
15 ml Fresh Lemon Juice
2 dashes Worcestershire Sauce
Tabasco, celery, salt, pepper (up to taste)
Stir gently all the ingredients in a mixing glass with ice, pour into rocks glass.
If requested served with ice, pour into highball glass
Garnish with celery, lemon wedge
CAIPIRINHA
60 ml Cachaça
1 Lime cut into small wedges
4 teaspoons white Cane Sugar
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 used Vodka
CHAPMPAGNE COCKTAIL
90 ml Chilled Champagne
10 ml Cognac
2 dashes Angostura Bitter
Few drops of Grand Marnier
1 sugar cube
Place the sugar cube with 2 dashes of Bitters in a large Champagne glass, add the cognac. Pour gently chilled Champagne.
Garnish with Orange Zest and maraschino cherry.
COSMOPOLITAN
40 ml Vodka
15 ml Cointreau
15 ml Fresh Lime Juice
30 ml Cranberry Juice
Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass.
Garnish with Lemon Twist
CORPSE REVIVER #2
30 ml Gin
30 ml Cointreau
30 ml Lillet Blanc
1 dash of absinthe
Pour all the ingredients into shaker with ice. Shake well and strain in chilled cocktail glass.
Garnish with Orange zest
CUBA LIBRE
50 ml White Rum
120 ml Coca Cola
10 ml Fresh Lime Juice
Built all the ingredients in a highball filled with glass
Garnish with a lime wedge
FRENCH CONNECTION
35 ml Cognac
35 ml Amaretto
Pour all the ingredients directly into old fashioned glass filled with ice cubes. Stir gently
FRENCH 75
30 ml Gin
15 ml Fresh Lemon Juice
15 ml Sugar Syrup
60 ml Champagne
Pour all the ingredients, except Champagne into a shaker. Shake well and strain into a Champagne flute.
Top up wit Champagne. Stir Gently
GOLDEN DREAM
20 ml Galliano
20 ml Triple Sec
20 ml Fresh Orange Juice
10 ml Fresh Cream
Pour all the ingredients into a shaker filled with ice. Shake briskly for few seconds. Strain into a chilled cocktail glass.
GRASSHOPPER
20 ml Crème de Cacao (white)
20 ml Crème de Menthe (green)
20 ml Fresh Cream
Pour all the ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.
Garnish optional Mint leaves
HEMINGWAY SPECIAL
60 ml Rum
40 ml Grapefruit Juice
15 ml Maraschino
15 ml Fresh Lime
Pour all the ingredients into a shaker with ice. Shake well and strain into a large cocktail glass.
Garnish with a lime wedge
HORSE'S NECK
40 ml Cognac
120 ml Ginger Ale
Dash of Angostura bitters
Pour Cognac and ginger ale directly into a highball glass filled with ice cubes. Stir gently, if preferred add dashes of Angostura Bitter.
IRISH COFFEE CUBAN
50 ml Irish Whiskey
120 ml Hot Coffee
50 ml Fresh Cream (chilled)
1 teaspoon Sugar
Warm black coffee is pour into a pre-heated Irish Coffee glass, whiskey and at least one spoon of sugar is added and stirred until dissolved. Fresh thick chilled cream is careful pour over the back of a spoon, held just above the surface of the coffee. The layer of cream will float on top of the coffee without mixing.
KIR
90 ml White Dry Wine
30 ml Crème de Cassis
Pour cream the cassis into a glass, top up with white wine.
KIR ROYAL uses Champagne instead of white wine
LONG ISLAND ICE TEA
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
Add all the ingredients into a highball glass filled with ice. Stir gently.
Optional Lemon slice
MAI - TAI
30 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 Syrup
Add all the ingredients into a shaker with ice. Shake and pour into a double cocktail glass or an a highball glass.
The Martine molasses Rhum used by Trader Vic was not an Agricole rum but of "rummy" from molasses.
Garnish with pineapple spear, mint leaves and lime peel
MARGARITA
50 ml Tequila 100% Agave
20 ml Triple Sec
15 ml Freshly Squeezed Lime Juice
Add all the ingredients into a shaker with ice. Shake and strain into a cocktail glass
Garnish with half salt rim and lime peel
MIMOSA
75 ml Fresh Orange Juice
75 ml Prosecco
Pour Orange juice into a flute glass and gently pour the sparkling wine. Stir gently
Also Known As Buck's Fizz
Garnish with Orange Twist or wheel.
MOJITO
45 ml White Cuban Ron
20 ml Fresh Lime Juice
6 pcs Mint Springs
2 tsp White Cane Sugar
Soda Water
Mix mint springs with sugar and lime juice. Add splash of soda water and filled the glass with ice. Pour the Ron on top with soda water. Light stir to involve all the ingredients.
Garnish with spring of mint and slice of lime
MOSCOW MULE
45 ml Smirnoff Vodka
120 ml Ginger Beer
10 ml Fresh Lime Juice
In a mule cup or rock glass, combine the vodka and ginger beer. Add lime juice and gently stir to involve all ingredients.
Garnish with a lime slice.
PINA COLADA
50 ml White Rum
30 ml Coconut Cream
50 ml Fresh Pineapple juice
Blend all the ingredients with ice in a electric blender, pour into a large glass and serve with straws
Garnish with a slice of pineapple with a cocktail Cherry
PISCO SOUR
60 ml Pisco Sour
30 ml Fresh Lemon Juice
30 ml Simple Syrup
1 raw egg white
Add all the ingredients into a shaker with ice. Shake very well and strain into a chilled goblet glass
Garnish few dashes of Amargo bitters on top as an aromatic garnish
SEA BREEZE
40 ml Vodka
120 ml Cranberry Juice
30 ml Grapefruit Juice
Build all the ingredients in a highball glass filled with ice.
Garnish with orange zest and cherry
SEX ON THE BEACH
40 ml Vodka
20 ml Peach Schnapps
40 ml Fresh Orange Juice
40 ml Cranberry Juice
Build all the ingredients in a highball glass filled with ice.
Garnish with an Orange Slice, optional cherry
SINGAPORE SLING
30 ml Gin
15 ml Cherry Liqueur
7.5 ml Cointreau
7.5 ml DOM Benedictine
120 ml Fresh Pineapple Juice
15 ml Fresh Lime Juice
10 ml Grenadine Syrup
A dash of Angostura Bitters. Pour all the ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into hurricane glass
Garnish with Pineapple and Maraschino Cherry
TEQUILA SUNRISE
45 ml Tequila
90 ml Fresh Orange Juice
15 ml Grenadine Syrup
Pour Tequila and Orange juice into highball glass filled with ice cubes. Add the grenadine syrup to create chromatic effect (Sunrise). Do Not Stir
Garnish with a half Orange slice or an orange zest. Cherry optional
VESPER
45 ml Gin
15 ml Vodka
7.5 ml Lillet Blanc
Pour all the ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.
Garnish with Lemon Zest
ZOMBIE
45 ml Jamaica 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 Bitters
6 drops of Pernod
Add all the ingredient into an electric blended with 170 grms of cracked ice. With pulse bottom blend for a few seconds. Serve in a tall Tumbler glass.
* Donni's mix: 2 parts of fresh Yellow Grapefruit and one part and cinnamon syrup
Garnish with mint Leaves
