THE THYME & VODKA LEMONADE

• 50ml Vodka
• 25ml Fresh lime juice
• 25ml  Sugar Syrup
• Soda Water
• A few thyme sprigs

In a highball glass, muddle the remaining lemon wedges with the Syrup. Add crushed ice and vodka  and top with club soda. Garnish with thyme sprigs and serve.

BASIL MARTINI

• 55ml Vodka
• 15ml Martini Bianco
• 6 large leaves fresh basil

Roll the basil leaves between your hands to release some of the oils. Place in a cocktail shaker with the vodka and vermouth.Fill the cocktail shaker half way with ice and shake vigorously for 1 minute. Strain through a mesh strainer into glasses, garnish and enjoy!

TURKISH MARTINI

 

• 45ml Vanilla Vodka
• 30ml White creme de cacao
• 10ml Rose Water
• 1 Turkish Delight

Add a scoop of ice to a cocktail shaker, add vodka, creme de cacao & rose water & shake vigorously. Strain into a chilled martini glass & garnish with a cube of turkish delight.

BASIL GRANDE

• 25ml Vodka
• 12.5ml Chambord 
• 12.5ml Grand Marnier
• 25ml Cranberry Juice
• 4 Strawberry
• 4-6 Basil Leaf

Strawberrys muddle with Basil leaves in a cocktail shaker. Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.

ESPRESSO MARTINI

25ml Finlandia Vodka

25ml Kahlua

25ml Bailey's

50ml Espresso

Brew espresso fresh. Pour into a cocktail shaker half-filled with ice cubes and add other ingredients. Shake well, strain into a cocktail glass, and serve.

MIDORI SOUR

30ml Midori

30ml Sweet and Sour mix

30ml Lemon juice

Shake ingredients together with fresh ice. Garnish with a slice of orange or a cherry.

JAPANESE SLIPPER

30 ml Midori

30 ml Cointreau

30 ml Lemon juice

Place crushed ice into cocktail shaker, add Midori, then the Cointreau and lemon juice. Shake well and strain into the chilled cocktail glass. Garnish with a slice of honeydew melon.

P.S. I LOVE YOU

 

25ml Amaretto

25ml Kahlua 

25ml Baileys

25ml Milk

Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.

B52

20ml  Kahlúa

20ml  Baileys Irish Cream

20ml  Grand Marnier

Layer ingredients into a shot glass. Serve with a stirrer.

KIR ROYAL

90ml  Champagne

10ml Crème de cassis


Add the crème de cassis to the bottom of the glass, then top up Champagne.

KIR

90ml  White wine

10ml  Crème de cassis

Add the crème de cassis to the bottom of the glass, then top up with wine.

BLOODY MARY

45ml  Vodka

90ml  Tomato juice

15ml  Lemon juice

Worcestershire Sauce

Tabasco

salt and pepper

Add dashes of Worcestershire Sauce, Tabasco, salt and pepper into highball glass, then pour all ingredients into highball with ice cubes. Stir gently. Garnish with celery stalk and lemon wedge.

CAIPIRINHA

50 ml  Cachaça Rum

½ Lime cut into 4 wedges

2 teaspoons Crystal or Refined Sugar

Place lime and sugar into old fashioned glass and muddle (mash the two ingredients together using a muddler or a wooden spoon). Fill the glass with crushed ice and add the Cachaça.


A wide variety of fresh fruits can be used in place of lime. In the absence of cachaça, vodka can be used, making a caipiroska.

WHITE LADY

50ml Gin

25ml Cointreau

25ml Lemon juice

Mix the ingredients in a shaker half full of ice. Strain and serve in a sugar-rimmed glass. Garnish with a strip of lemon rind.

APPLETINI

25 ml Sourz Apple

25 ml Vodka

12 ml Sugar syrup

Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.

APPLE MARTINI 1

10 ml Sweet Vermouth

10 ml Dry Vermouth

40 ml Vodka or Gin

80 ml Apple juice

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with olive.

MOJITO

50ml Bacardi

25ml Fresh lime juice

12 leaves of Mint

25ml Sugar Syrup

Soda Water

Mint sprigs muddled with sugar and lime juice. Rum added and topped with soda water. Garnished with sprig of mint leaves. Served with a straw.

PINA COLADA

30 ml  white rum

30 ml  Cream of coconut

90 ml  Pineapple juice

Mix with crushed ice until smooth. Pour into chilled glass, garnish and serve.

SEX ON THE BEACH

40ml Vodka

20ml Peach schnapps

40ml Orange juice

40ml Cranberry juice

Build all ingredients in a highball glass filled with ice. Garnish with orange slice.

PURPLE RAIN

25ml Sourz Cherry

25ml Bols Blue liqueur

Top up with Lemonade

Take a tall glass and fill with ice. Squeeze over lemon wedge and drop into glass. Add Sourz Cherry and Bols Blue liqueur. Top with lemonade and stir and serve.

SINGAPORE SLING

40 ml Gin

20 ml Heering Cherry Liqueur (cherry brandy)

5   ml Cointreau

5   ml DOM Bénédictine

10 ml Grenadine

80 ml Pineapple juice

30 ml Fresh lemon juice

1 dash Angostura bitters

Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into Poco Grande glass. Garnish with pineapple and maraschino cherry.

BANANA DAIQUIRI

45 ml White rum

20 ml Fresh lemi juice

0,5 ml Creme de Banana

½   Banana

Blend with ice all ingredients. Poor in a large cocktail glass. Add the banana on top and serve.

SAN FRANCISCO

20 ml Sloe Gin 

20 ml Sweet Vermut

20 ml Dry Vermut 

Shake all ingredients  with ice and strain into a cocktail glass. Add the cherry on top and serve.

MARGARITA

35 ml Tequila

20 ml Cointreau

15 ml Lime juice

Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour into the glass (taking care not to dislodge any salt). Garnish and serve over ice.

GIN FIZZ

45ml (3 parts) Gin

30ml (2 parts) Fresh lemon juice

10ml (1 part) Gomme syrup

80ml (5 parts) Soda water

Mix the gin, lemon juice and sugar syrup in a tall glass with ice, top up with soda water, garnish and serve.

MARTINI

55 ml Gin

15 ml Dry Vermouth

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with olive.

BIRD PARADIES

50 ml Vodka

75 ml Lycee Juice 

25 ml Lime Juice 

10 ml Blue Curacua 

10 ml Sugar Syrub 

Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.

ITALIAN NUTS

30 ml Malibu

30 ml Amaretto

30 ml Orange Juice

10 ml Granadine

Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.

BAHAMA MAMA

15 ml Malibu

15 ml Kahlua

15 ml Dark Rum

20 ml White Rum 

45 ml Pine Apple Juice

Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.

ILLUSION

45 ml Midori

15 ml Cointreau

15 ml Vodka

20 ml Lime Juice

45 ml Pine Apple Juice

Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.

BELLINI

100ml (2 parts) dry sparkling wine

50ml (1 part) fresh peach purée

Pour peach puree into chilled flute, add gently sparkling wine. Stir gently.

FRENCH 75

1.25 oz gin

1/4 oz. simple syrup (or 2 tsp. superfine sugar)

1/4 oz. lemon juice

Brut Champagne or other dry sparkling wine

Combine gin, sugar, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Fill with Champagne. Garnish with a twist of lemon.

BRANDY ALEXANDER

20ml (one part) Cognac

20ml (one part) brown Crème de cacao

20ml (one part) Half-and-half or Fresh cream

Shake together in a mixer half filled with ice cubes. Strain into glass and garnish with nutmeg

APPLE MARTINI 2

40ml (3 parts) Vodka

15ml (1 part) Apple schnapps / Calvados

15ml (1 part) Cointreau

Mix in a shaker, then pour into a chilled glass. Garnish and serve.

COSMOPOLITAN

40 ml Vodka Citron

15 ml Cointreau

15 ml Fresh lime juice

30 ml Cranberry juice

Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass. Garnish with lime wheel.

WOO WOO

2 parts (1 oz) Vodka

1 part (.5 oz) Peach Schnapps

4 parts (4 oz) Cranberry juice

Add all ingredients into cocktail shaker. filled with ice. Shake well and double strain into large cocktail glass.