MOJITO

DAIQUIRI
THE INGREDIENTS
50 ml White Rum THE ENGREDIENTS
8 Mint leaves 50 ml White Rum
12 1/2 ml Sugar Syrup 1 1/2 bar spoons Sugar
25 ml Lime Juice
25 ml Lime Juice
Lime slice
2 Mint sprig

HOW TO MAKE A MOJITO HOW TO MAKE A

Add the white rum to a highball glass.
DAIQUIRI
Add 8 – 10 mint leaves and sugar
Chill coupe glass with soda
syrup and lime juice. Muddle with bar
water. Add sugar to mixing tin and then add white rum and lime
spoon. Add crushed ice and a splash juice. Add a little cracked ice to the bottom then fill the rest of the
of soda. Mix drink down with bar tin with ice. Shake for 10 – 15 seconds, taste and then fine strain
spoon. Taste Top up with more into coupe glass. Garnish glass with lime slice.
crushed ice. Slap 2 mint sprigs to
release essence and put into drink. Add small splash of soda and
straw. OLD FASHIONED
THE INGREDIENTS
MARTINI 50 ml Bourbon
2 dashes Angostura Bitters
THE INGREDIENTS 1 dash Orange Bitters
50 ml Gin 1 bar spoon Sugar
Orange peel
10 ml Dry Vermouth
Lemon twist

HOW TO MAKE A MARTINI HOW TO MAKE OLD

Chill martini glass with soda
FASHIONED
water and ice. Fill mixing glass
Begin by chilling rocks glass
to top with ice. Add the dry
with ice and soda water. Add 1 bar spoon of sugar into mixing
vermouth to the mixing glass, glass. Add 2 dashes of Angostura bitters and 1 dash of orange
giving a small stir to coat the bitters. Muddle to break down the sugar into a paste. Add the
ice with the vermouth. Drain bourbon into a mixing glass and fill the rest of the mixing glass with
out glass, leaving just the ice. Stir with bar spoon for at least 20 seconds. Top up with ice and
coating on the ice. Add the gin taste. Put ice into rocks glass and strain the drink into the glass.
to the mixing glass. Stir for 15 Zest the glass with orange peel and add twist into drink.
seconds, always making sure
that the glass is full to the brim
with ice. Taste. Fine strain into chilled martini glass. Zest with
lemon peel and add twist unto drink.
 WHITE RUSSIAN
COSMOPOLITAN THE INGREDIENTS
THE INGREDIENTS 37 1/2 ml Vodka
37 1/2 ml Citrus Vodka 25 ml Coffee Liqueur
12 1/2 ml Triple Sec 15 ml Cream
30 ml Cranberry Juice 15 ml Milk
1/2 squeezed lemon Chocolate Powder
12 1/2 ml Sugar Syrup Coffee Bean

HOW TO MAKE A WHITE

HOW TO MAKE A RUSSIAN
COSMOPOLITAN For the perfect White Russian recipe add coffee liqueur to an old-
Chill coupe glass with soda water. Add all ingredients to mixing tin fashioned glass. Add other ingredients to mixing tin and fill to brim
with ice. Shake for 10 to 15 seconds. Fine strain into the chilled with ice. Shake for 10 -15 seconds. Single strain the ingredients
coupe glass. Flame an orange peel and place in drink as garnish. over the ice and coffee liqueur. Sprinkle with chocolate powder and
garnish with coffee bean.
CAIPIRINHA
THE INGREDIENTS
50 ml Cachaca
PINA COLADA
1/2 Lime THE INGREDIENTS
1 teaspoon Brown Sugar 50 ml White Rum
Lime Wedge 100 ml Pineapple Juice
25 ml Coconut Cream
25 ml Cream
Pineapple Slice
Pinch of Salt

HOW TO MAKE A HOW TO MAKE A PINA

CAIPIRINHA COLADA
Cut 1/2 lime into 1/8 ths and add half of these to Rocks glass. Add Chill highball glass. Add all ingredients to mixing tin and fill with
teaspoon of brown sugar and muddle the ingredients. Add the rest ice. Shake vigorously for 10 – 15 seconds. Fill highball glass with
of the lime and continue to muddle, to dissolve the sugar. Add the fresh ice and strain drink into glass. Garnish with pineapple slice,
Cachaca and then add crushed ice on top. Stir to continue to add straw and serve.
dissolve the sugar. Add more crushed ice and continue to stir. Top
up with crushed ice and garnish with lime wedge.
NEGRONI
THE INGREDIENTS MARGARITA
25 ml Gin THE INGREDIENTS
25 ml Sweet Red Vermouth 37 1/2 ml Tequila
25 ml Campari 12 1/2 ml Triple Sec
Orange Peel 25 ml Lime Juice
12 1/2 ml Simple
Syrup
HOW TO MAKE A Salt
NEGRONI
Chill rocks glass with ice and
soda water. Fill mixing tin to
HOW TO MAKE A
rim with ice and add in all ingredients. Stir with bar spoon for 20 MARGARITA
seconds.Taste. Add fresh ice to rocks glass and strain the drink into Begin by half soaking rim of coupe glass with lime juice and then
glass. Zest glass with orange peel, twist and place in drink. dab in salt. Use cloth to tidy up the glass for presentation. Add all
ingredients into mixing tin with 2 ice cubes and dry shake for 10
seconds. Fill mixing tin with ice and shake for a further 10 – 15
BRAMBLE seconds. Fine strain into the pre-prepared coupe glass.

DARK ‘N’STORMY
THE INGREDIENTS
50 ml Gin
THE INGREDIENTS
10 ml Crème de Mure 50 ml Dark Rum
25 ml Lemon Juice 4 Lime quarters
12 1/2 ml Sugar Syrup 1 1/2 bar spoons Brown Sugar
Blackberry splash Ginger Beer
Lime wedge
HOW TO MAKE A
HOW TO MAKE A DARK `N`
BRAMBLE
Add all ingredients (except
STORMY
creme de mure) into mixing Chill highball glass with soda water.
glass. Fill mixing glass with cubed ice and fill rocks glass with Place 4 lime quarters into mixing tin
crushed ice. Shake for 10 seconds. Strain mixture into glass and and add 1 1/2 bar spoons of brown
top up with crushed ice. Pour creme de mure over drink using bar sugar. Muddle ingredients. Add 50
spoon. Garnish with 2 lemon slices and blackberry. ml of dark rum. Fill mixing tin with ice and shake hard for 10 – 15
seconds. Taste add fresh ice to the highball glass and single strain
drink over the ice. Top up with ginger beer and add straw. Garnish
with lime wedge.
CUBA LIBRE
THE INGREDIENTS BLOODY MARY
50 ml Anejo Rum
8 Lime wedges THE INGREDIENTS
100 ml Cola 37 1/2 ml Peppered Vodka
Lime wedge 15 ml Sweet Vermouth
35 ml Tomato Juice
splash Red Wine
6 splashes Worcestershire
HOW TO MAKE A sauce
CUBA LIBRE 10 dashes Tobasco sauce
Add rum into rocks 25 ml Lemon Juice
glass and squeeze the 10 dashes Salt
lime wedges over the top. Give quick churn with bar spoon and top 10 dashes Pepper
up with ice. Fill to brim with cola and add in lime wedge as garnish. 3 Cucumber slices

SAZERAC HOW TO MAKE A BLOODY MARY

THE INGREDIENTS Chill a highball glass with ice. Pour all the ingredients, apart from
red wine, into mixing tin and add ice. Roll the mixing tin for 15
50 ml Rye Whiskey
seconds. Taste. Add ice to glass and single strain the drink into a
5 ml Absinthe
glass. Add a splash of red wine and a dash of pepper. Garnish with
3 dashes of Peychauds Bitters
3 cucumber slices.
Sugar Cube
Lemon Peel
MANHATTAN
THE INGREDIENTS
50 ml Bourbon
HOW TO MAKE A 10 ml Sweet Vermouth
SAZERAC 10 ml Dry Vermouth
One rocks glass is packed with 2 dashes Angostura Bitters
ice and water to chill the glass. In a second rocks glass, muddle the Orange peel
sugar cube with the bitters. Add the rye to this mixture. Stir to
combine. Empty the ice from the first glass. Pour the absinthe into
the glass and swirl to coat the sides of the glass. Any excess HOW TO MAKE A MANHATTAN
absinthe is discarded. Pour the rye/sugar/bitters mixture into the Chill cocktail glass with ice and soda.
coated glass. Twist a lemon peel over the glass and rub the rim of Fill a mixing glass with ice and then
the glass with the peel. The peel can be discarded or placed in the add all ingredients. Using a bar spoon,
cocktail. stir the drink for approximately 20
seconds. When stirring, always ensure the glass is topped up with
ice.Taste and then strain into the chilled cocktail glass, serving
straight up. Zest the drink and glass with the orange peel and then Add all ingredients into mixing tin. Fill mixing tin with cubed ice.
twist and place in glass. Shake very hard for 10 seconds to achieve desired dilution. Fill
goblet style glass with crushed ice and strain mixture into glass.
Add a short straw, mint and a splash of demerara rum.

LONG ISLAND ICED

TEA AMARETTO SOUR
THE INGREDIENTS
THE INGREDIENTS 50 ml Amaretto
15 ml Gin 25 ml Lemon Juice
15 ml Vodka 12 1/2 ml Simple Syrup
15 ml Tequila dash Egg-White
15 ml White Rum dash Angostura Bitters
15 ml Triple Sec Lemon Zest
25 ml Lemon Juice
30 ml Gomme syrup
splash of Cola HOW TO MAKE A
AMARETTO SOUR
Add all ingredients into mixing
glass. Dry shake for 5 seconds.
HOW TO MAKE A LONG ISLAND ICED TEA Add cubed ice into shaker and shake for 10 seconds. Fill rocks glass
Begin by chilling highball glass with soda water and ice. Add all with cubed ice and strain mixture into glass. Garnish with lemon
ingredients (except the cola) into a mixing tin. Add ice to tin and zest, spreading the oils across the glass.
shake for 10 seconds. Add fresh ice to highball glass and add
splash of cola. Strain the ingredients into glass. Add lemon slice
and straw.
SINGAPORE SLING
THE INGREDIENTS
MAI-TAI
37 1/2 ml Gin
THE INGREDIENTS 12 1/2 ml Cherry Heering
20 ml Dark Rum 12 1/2 ml Benedictine
20 ml Light Rum 25 ml Lemon Juice
splash Demerara 2 dashes Orange Bitters
20 ml Triple Sec 2 dashes Angostura Bitters
20 ml Lime Juice dash Soda Water
10 ml Orgeat Syrup Lemon slice
Mint sprig
Orange wedge

HOW TO MAKE A
HOW TO MAKE A MAI-TAI SINGAPORE SLING
Chill highball glass with soda water. Add all ingredients into mixing
tin and fill with ice. Shake hard for 10 seconds. Taste. Top up the
highball glass with ice and single strain the drink into glass. Top up
with soda water, add straw and garnish with lemon slice.

FRENCH MARTINI
STRAWBERRY
THE INGREDIENTS
25 ml Vodka DAIQUIRI
25 ml Chambord
75 ml Pineapple Juice THE INGREDIENTS
3 Raspberries for Garnish 37 `1/2 ml Bacardi Rum
12 1/2 ml Strawberry
Liqueur
HOW TO MAKE A FRENCH MARTINI
25 ml Lime Juice
Pour the ingredients into a cocktail
12 1/2 ml Sugar Syrup
shaker with ice cubes. Shake well.
1 Strawberry
Strain into a chilled cocktail glass.
Garnish with 3 Raspberries.

HOW TO MAKE A STRAWBERRY DAIQUIRI

ESPRESSO MARTINI Add all ingredients into a Boston Shaker and fill with ice. Shake for
about 15 seconds and then strain into a chilled martini glass.
THE INGREDIENTS Garnish with a strawberry.
37 1/2 ml Vanilla Vodka
12 1/2 ml Kahlúa MOSCOW MULE
Double Espresso
12 1/2 ml Sugar Syrup
3 Coffee Beans THE INGREDIENTS
37 1/2 ml Vodka
25 ml Lime juice
12 1/2 ml Sugar Syrup
splash Ginger Beer

HOW TO MAKE A
ESPRESSO MARTINI HOW TO MAKE A
Add all ingredients into a Boston cocktail shaker and fill with ice. MOSCOW MULE
Shake hard for up to 30 seconds to achieve the desired consistency Chill highball glass with ice and soda. Add all ingredients apart from
of the drink. Double strain the contents of the shaker into a chilled ginger beer into mixing tin. Fill tin with ice and shake for about 10 –
martini glass. Garnish with 3 coffee beans. 15 seconds. Fill glass with fresh ice. Add splash of ginger beer to
bottom of glass and strain drink into glass. Add straw and garnish contents of the glass. Add a further 35 ml of bourbon and then fill
with lime wedge. glass half way with crushed ice. Churn for 15 seconds and taste. Fill
the remainder of the glass to the top with crushed ice. Slap mint
sprigs to release flavor and add to top of drink. Place straw into
drink next to mint sprigs.

CLOVER CLUB JOHN COLLINS

THE INGREDIENTS THE INGREDIENTS

37 1/2 ml Caorunn Gin 50 ml Bourbon Whiskey
37 1/2 ml Lemon Juice 25 ml Lemon Juice
20 ml Sweet Vermouth 12 1/2 ml Sugar Syrup
20 ml Raspberry Syrup splash of Soda Water
1 Egg White Maraschino Cherry

HOW TO MAKE A HOW TO MAKE A JOHN COLLINS

CLOVER CLUB Mix the Bourbon, lemon juice and sugar
syrup in a Boston shaker with ice. Single
Pour the ingredients into cocktail shaker and dry shake for 5
strain into a high ball glass filled with ice. Top up with soda
seconds. Add ice to the shaker and shake hard for a further 15
water. Garnish with maraschino cherry.
seconds. Single strain into a coupe glass and serve.
GIN SOUR

MINT JULEP THE INGREDIENTS

50 ml Gin
25 ml Lemon Juice
THE INGREDIENTS 12 1/2 ml Simple
50 ml Knob Creek Bourbon Syrup
bar spoon Granulated Sugar Splash Egg-White
8 Mint leaves
Mint sprigs

HOW TO MAKE A
HOW TO MAKE A MINT GIN SOUR
JULEP Begin by chilling glass
Add a bar spoon of granulated with ice and soda water. Add the gin, simple syrup, lemon juice and
sugar into glass. Place 8 mint egg white to a mixing tin and dry shake for 10 seconds. Add ice to
leaves into the glass and add 15 ml of Bourbon. Gently muddle the mixing tin and shake for a further 10 seconds. Give a quick
taste. Fill glass with ice and strain drink into glass. Squeeze some Mix the ingredients in a shaker which is half full of ice. Strain and
lemon zest over drink and add lemon twist into glass. serve in a sugar-rimmed glass. Garnish with a strip of lemon rind.

BLACK RUSSIAN
APPLETINI
THE INGREDIENTS THE INGREDIENTS
40 ml Vodka 45 ml Vodka
15 ml Apple Schapps 25 ml Coffee Liqueur
15 ml Triple Sec
Apple Slice

HOW TO MAKE A BLACK

RUSSIAN
HOW TO MAKE A
Add vodka and coffee liqueur to rocks glass. Fill glass with ice. Stir
APPLETINI for 5 seconds with bar spoon. Top up with ice and serve.
Mix in a shaker and then pour
into a chilled cocktail glass. Garnish with apple slice and serve.

BRANDY ALEXANDER
THE INGREDIENTS
WHITE LADY 37 1/2 ml Brandy
20 ml Crème de Cacao
50 ml Milk
THE INGREDIENTS Grated Nutmeg
50 ml Gin
25 ml Triple Sec
25ml Lemon Juice
Lemon Rind HOW TO MAKE A BRANDY
ALEXANDER
Add all ingredients into a mixing glass. Fill
glass with cubed ice and shake for 10
seconds. Double strain mixture into
cocktail glass. Garnish with dusting of
HOW TO MAKE A WHITE LADY nutmeg.
 Add all ingredients in mixing tin and top-up with ice. Shake hard for
10 seconds. Fill glass with crushed ice and pout in mixture. Garnish
with a cherry.

FRENCH 75
RUSTY NAIL
THE INGREDIENTS
THE
37 1/2 ml Caorunn Gin
splash Champagne INGREDIENTS
10 ml Sugar Syrup 50 ml Scotch Whisky
15 ml Lemon Juice 25 ml Whiskey
Liqueur

HOW TO MAKE A
FRENCH 75
Chill Champagne flute with HOW TO MAKE A RUSTY NAIL
soda water. Add sugar syrup,
gin and lemon juice into a mixing tin. Top up with ice and then Add whiskey and drambuie to rocks glass. Half fill with ice and give
shake for 10 seconds. Fine strain contents of mixing tin into a quick stir. Add a couple more ice cubes. Serve.
Champagne flute and top up with Champagne.
PISCO SOUR
THE INGREDIENTS
50 ml Pisco
NAVY GROG 12 1/2 ml Simple Syrup
25 ml Lime Juice
THE INGREDIENTS
splash Egg White
50 ml Dark Rum Lime wedge
25 ml Light Rum
20 ml Lime Juice
50 ml Pink Grapefruit Juice
12 1/2 ml Runny Honey HOW TO MAKE A
Top-Up Soda PISCO SOUR
Chill rocks glass with soda and ice. Add all ingredients to mixing tin
and dry shake for 10 seconds. Fill mixing tin with ice and then
HOW TO MAKE A NAVY shake vigorously for a further 10 seconds. Add fresh ice to the
rocks glass. Single strain into glass over ice and garnish with lime
GROG
wedge.
BUCKS FIZZ
THE INGREDIENTS
50 ml Orange Juice
100 ml Champagne EL PRESIDENTE
THE INGREDIENTS
50 ml Aged Rum
12 1/2 ml Orange Liqueur
10 ml Dry Vermouth
HOW TO MAKE A BUCKS FIZZ splash Grenadine
Pour 50 ml of orange juice into Orange Peel
Champagne flute. Using a bar spoon,
float Champagne on top. Lightly stir to
combine.

RUM RUNNER
THE INGREDIENTS HOW TO MAKE A EL PRESIDENTE
37 1/2 ml Aged Rum Begin by chilling coupe glass with ice and soda. Add ice to mixing
20 ml White Rum glass and add all ingredients. Stir sown the drink for 20 seconds,
12 1/2 ml Creme de using a bar spoon. When mixing ensure the glass is kept full to the
Banane brim with ice. Strain the drink into the chilled coupe glass and serve
12 1/2 ml Creme de straight up. Garnish with orange peel twist.
Mure
15 ml Pineapple Juice
15 ml Orange Juice WOOWOO
Orange slice THE INGREDIENTS
37 1/2 ml Peach
Schnapps
37 1/2 ml Vodka
90 ml Cranberry Juice

HOW TO MAKE A RUM RUNNER

Chill down rocks glass with ice and soda. Add all ingredients into
mixing tin. Add ice to mixing tin and shake hard for 10 seconds.
Add fresh ice into rocks glass and strain the drink into the glass.
Garnish with orange slice.

HOW TO MAKE A WOOWOO

Pour all ingredients into a highball glass over ice cubes, stir with
bar spoon for 15 seconds and serve.
 LEMON DROP MARTINI
KIR ROYALE THE INGREDIENTS
37 1/2 ml Vodka
THE INGREDIENTS
12 1/2 ml Orange Liqueur
80 ml Champagne 12 1/2 ml Sugar Syrup
20 ml Crème de Cassis 25 ml Lemon Juice
Lemon Twist
Sugar

HOW TO MAKE A KIR

ROYALE HOW TO MAKE A LEMON DROP
Add the crème de cassis to MARTINI
the bottom of a chilled Add all ingredients into a Boston shaker and fill with ice. Shake well
Champagne flute, then top up then double strain into a chilled martini glass that has been rimmed
with Champagne, using a bar spoon to float the champagne on top. with sugar. Garnish with the twisted lemon peel.
Stir gently to combine.

PINK JIN
BELLINI
THE INGREDIENTS
THE INGREDIENTS
25 ml Gin
100 ml Prosecco
3 dashes Angostura Bitters
50 ml Peach puree
4 dashes Peach Bitters

HOW TO MAKE A PINK GIN

HOW TO MAKE A
Coat the sides of a chilled martini glass
BELLINI with Angostura bitters, add chilled gin
Add 4 dashes of peach bitters into chilled champagne flute. Add and serve.
peach puree and top up with Prosecco.
 PAINKILLER
SALTY DOG THE INGREDIENTS
THE INGREDIENTS 50 ml Dark Rum
50 ml Vodka 25 ml Coconut Cream
20 ml Dry Sherry 100 ml Pineapple Juice
37 1/2 ml Grapefruit Juice 25 ml Orange Juice
15 ml Sugar Syrup Orange Wheel
Salt
Grapefruit Zest

HOW TO MAKE A PAINKILLER

HOW TO MAKE A SALTY DOG Add all ingredients into a mixing tin and top-up with cubed ice.
Prep a margarita glass by dipping half the rim in salt. Add all the Shake hard for 10 seconds. Fill a tall glass with crushed ice and
ingredients to a cocktail shaker and shake with ice for about 10 strain mixture into glass. Garnish with orange wheel.
seconds. Double strain into the salted glass. Zest the top of the
drink with some grapefruit. SCREWDRIVER
THE INGREDIENTS
B-52 50 ml Vodka
100 ml freshly squeezed
THE INGREDIENTS Orange Juice
10 ml Coffee Liqueur Lime wedge
10 ml Irish Cream Liqueur
10 ml Triple Sec

HOW TO MAKE A
SCREWDRIVER
Add vodka into highball glass
and fill up to the top with ice. Squeeze a lime wedge into drink and
rim glass. Top up with freshly squeezed orange juice. Add straw
and serve.
HOW TO MAKE A B-52
Layer ingredients into a shot glass. Serve with a stirrer.
FRENCH CONNECTION
SEEDLIP SPICE AND TONIC
THE
INGREDIENTS
THE INGREDIENTS:
25 ml Cognac
2 oz Seedlip Spice 94
25 ml Amaretto
Tonic syrup to taste
Tonic water to taste
Star anise
Cinnamon stick

HOW TO MAKE A
FRENCH CONNECTION HOW TO MAKE A SEEDLIP
Pour ingredients into a snifter glass with ice cubes. Stir gently with SPICE AND TONIC
a bar spoon. Mix and pour Seedlip Spice, tonic syrup, and tonic water into glass
over ice. Garnish with star anise and cinnamon stick.
PALOMA
THE INGREDIENTS
50 ml Tequila SHIRLEY GINGER
27 1/2 ml Pink Grapefruit
Juice THE INGREDIENTS
20 ml Sugar Syrup 4 cups Brooklyn Crafted Lemon
10 ml Lime Juice Lime Ginger Beer
Pink Grapefruit wedge 1 cup club soda or seltzer water
3 tbsp lime juice
.25 cup grenadine
Lime rounds
Maraschino cherries
Ice

HOW TO MAKE A
PALOMA
Chill highball glass. Add all ingredients into highball and fill to brim HOW TO MAKE A SHIRLEY
GINGER
with ice. Stir with bar spoon for 10 seconds. Top up with fresh ice
Stir ginger beer, club soda, lime juice, and grenadine in a pitcher.
and top up with soda. Add straw and garnish with wedge of pink Pour into tall glasses with ice. Garnish with lime rounds and or
grapefruit. maraschino cherries.
HOT APPLE CIDER VIRGIN WATERMELON MARGARITA
THE INGREDIENTS THE INGREDIENTS
10 oz apple cider 1 medium seedless watermelon, cut
1 tsp pumpkin butter into chunks
.5 cup fresh lime juice
4 tsp agave
5 tbsp sparking water

HOW TO MAKE A HOT APPLE HOW TO MAKE A VIRGIN

CIDER WATERMELON MARGARITA
Heat apple cider and stir in In a blender, puree enough watermelon
pumpkin butter. Garnish with star chunks so that you have 4 cups of
anise and cinnamon. watermelon puree. Add lime juice and
agave and mix again. Pour into 4 cups.
Top with sparkling water.

MOUNTAIN MOJITO MOCKTAIL

STRAWBERRY FIELDS
THE INGREDIENTS
THE INGREDIENTS
.5 oz lime juice
1.5 oz hibiscus syrup*
.5 oz agave
1 oz strawberry syrup**
.5 oz blood orange purée
Soda to top
4 fresh mint leaves
3 ice cubes
Splash of soda water

HOW TO MAKE A MOUNTAIN

HOW TO MAKE A STRAWBERRY
MOJITO MOCKTAIL
FIELDS
Muddle the mint along with the lime
Combine all ingredients except
juice and agave in a Collins glass, add
soda. Shake quickly with three ice
ice and the rest of the ingredients, top
cubes. Serve in a collins glass,
with soda water. Garnish with fresh
topped with soda. Garnish with half
mint.
a strawberry.
 STRAWBERRY CHAMOMILE
“MARTINI”
THE INGREDIENTS
1 oz elderflower cordial
LAVANDER LEMONADE
.5 oz simple syrup
THE INGREDIENTS
.5 oz ginger juice
6 cups water
4 oz chamomile
.5 cup light-colored honey
1 strawberry
5 tbsp dried lavender
5 mint leaves
1 cup fresh lemon juice, strained
Orange and lemon wedge

HOW TO MAKE A STRAWBERRY

HOW TO MAKE A LAVANDER
CHAMOMILE “MARTINI”
LEMONADE
Muddle strawberry with simple
Bring water and honey to a boil in a
syrup and ginger. Add the elderflower and chamomile and five mint
large pot over medium-high heat.
leaves along with the orange and lemon wedge. Add ice and shake
Gently crush the lavender in a mortar
before straining into a cocktail coupe.
and pestle or in a bowl with a meat tenderizer. Add the crushed
lavender to the pot then remove it from the heat. Cover,
refrigerate, and steep for 2 hours. Strain the liquid through a fine
mesh sieve. Stir in the lemon juice and serve over ice.
COCONUT, CUCUMBER LIME MINT COOLER
THE INGREDIENTS
4 cups of coconut water
ROSEMARY BLUEBERRY SMASH 2 cucumbers sliced very thinly
THE INGREDIENTS .5 cup of lime juice
7-8 blueberries .25 cup of sugar (optional)
1 rosemary sprig, stripped .25 cup of chopped mint leaves
1 oz honey syrup
1 oz fresh lemon juice, strained
4 oz sparkling mineral water
Ice

HOW TO MAKE A COCONUT,

CUCUMBER LIME MINT
HOW TO MAKE A ROSEMARY COOLER
BLUEBERRY SMASH Combine coconut water,
Gently muddle blueberries, cucumbers, lime juice, sugar and
rosemary leaves, and honey syrup in mint leaves. Let chill for 1 to 2 hours. Serve as cooler mocktails.
the bottom of a cocktail shaker.
Add lemon juice and shake,
covered, with ice vigorously for 10
seconds. Strain through a mesh strainer into a tall glass of fresh
ice. Top with sparkling water and stir to incorporate.
AÇAI POME BLUE MOJITO MOCKTAIL
THE INGREDIENTS
10 fresh mint leaves CUCUMBER-GRAPE
10 fresh blueberries THE INGREDIENTS
5 ounces Açai Roots' Açai Pome Blue 2.5 oz red grape purée
Juice 1 cucumber water
1 ounce freshly squeezed lime juice .25 oz lemon juice
Splash of club soda .5 oz simple syrup

HOW TO MAKE A CUCUMBER-

HOW TO MAKE A AÇAI POME GRAPE
BLUE MOJITO MOCKTAIL Combine ingredients. Dry shake
Muddle the mint and blueberries without ice. Fill Collins glass with ice.
together in a cocktail shaker. Add the Fill bottom quarter with club soda. Top
lime juice and Açai Pome Blue and shake with ice. Pour into a tall with juice mixture. Top with soda. Stir.
glass over ice and top with a splash of club soda and fresh mint
sprig garnish.

SPICY WATERMELON MINT AGUA FRESCA

THE INGREDIENTS LEMONGRASS JASMINE ICED
2 cups cold water TEA
2 cups watermelon (rind removed),
seeded and chopped THE INGREDIENTS
2 tbsp granulated sugar Muddle 4-5 pieces of cut lemon
1 tbsp lime juice grass
.25 cup mint leaves .5 oz vanilla-infused simple syrup
.5 jalapeño, roughly chopped .5 oz lemon
Ice cubes or crushed ice (optional) 4 oz jasmine tea
2 oz lychee juice

HOW TO MAKE A SPICY HOW TO MAKE A LEMONGRASS JASMINE ICED TEA

WATERMELON MINT AGUA FRESCA Shake with ice. Double Strain into high ball glass. Add cubed ice.
Combine all of the ingredients and puree until smooth. Pour Top with crushed ice. Garnish with lemon grass.
mixture through a strainer into a pitcher, forcing through most of
the pulp. Chill and serve.
BLUEBERRY MOJITO MOCKTAIL CUCUMBER COOLER
THE INGREDIENTS THE INGREDIENTS
6-8 mint leaves Pinch of mint
Handful of fresh blueberries Pinch of tarragon
2 oz of lime juice 5 oz mixed green juice*
2 oz of simple syrup 1 oz lemon juice
Splash of club soda .5 oz agave syrup
*Ingredients for Mixed Green
Juice
4 oz mint juice
HOW TO MAKE A BLUEBERRY 4 oz parsley juice
MOJITO MOCKTAIL 4 oz basil juice
Lightly muddle blueberries. Add all 10 oz spinach juice
ingredients and ice in a shaker. 10 oz butter lettuce juice
Shake and serve.

HOW TO MAKE A CUCUMBER

COOLER
WILDCAT COOLER In mixing glass muddle mint and tarragon. Add ice and all
THE INGREDIENTS ingredients and shake vigorously. Strain over ice into a soda glass.
1 cup blueberries Garnish with a lemon and vegetable spring.
1 cup water
1 cup sugar
1 lemon, juiced VIRGIN PALOMA
Water to taste THE INGREDIENTS
1.5 oz lime juice
1 oz grapefruit juice
1 oz agave syrup
Healthy pinch of sea salt
HOW TO MAKE A WILDCAT
COOLER
Place the blueberries, sugar and
water in a large sauce pan and HOW TO MAKE A VIRGIN PALOMA
bring to a boil. Reduce the heat Combine ingredients in a cocktail
and simmer for 15 minutes. Strain shaker and shake with ice. Strain
the solids from the juice with a fine over ice into a Collins glass and top
sieve and set the solids aside. Pack glass with crushed ice to the with soda.
top. Pour 1 oz blueberry syrup in the glass. Pour lemon juice in the
bottom of the glass, being mindful not to mix the ingredients. Fill
the glass with water, slowly adding the water until full.

.
RASPBERRY BEE’S KNEE YUSHI FIZZ
THE INGREDIENTS THE INGREDIENTS
1 oz filtered water .75 oz yuzu juice
.5 oz lemon 1.5 oz shiso sugar syrup
.5 oz honey 1 Bar Spoon Elderflower Cordial
2 raspberries + 1 raspberry for garnish 2 oz soda

HOW TO MAKE A RASPBERRY HOW TO MAKE A YUSHI FIZZ

BEE’S KNEE Shake first three ingredients with ice.
Shake ingredients with ice and strain Add soda to tin and roll tin. Double
into glass with two raspberries. Top strain. Garnish with a shiso leaf
with soda water. Garnish with one wrapped around inside of Collins glass.
raspberry.

TEA TIME
NICE PEAR THE INGREDIENTS
THE INGREDIENTS 2 oz green tea
2 oz pear juice 1 oz lavender simple syrup
1 oz lemon juice 1 oz ginger beer
.75 oz rosemary-infused simple syrup .5 oz lemon juice
2 dashes of grapefruit bitters

HOW TO MAKE A TEA TIME

HOW TO MAKE A NICE PEAR Combine ingredients in a shaker and
Combine ingredients in cocktail shaker shake. Strain into chilled cocktail glass.
and shake with ice. Strain into rocks Garnish with grapefruit disk.
glass (or serve up) and top with soda
water. Garnish with a slice of pear.
PINEAPPLE COBBLER
THE INGREDIENTS NOPALOMA
THE INGREDIENTS
1 oz strawberry juice 2 oz fresh squeezed grapefruit juice
.5 oz lime juice 1 oz fresh squeezed lime juice
3 oz pineapple juice .75 oz flat lined agave nectar
Club soda fennel-citrus salt
Q Tonic club soda
HOW TO MAKE A PINEAPPLE
COBBLER HOW TO MAKE A NOPALOMA
In a mixing tin, combine the lime and Combine the grapefruit juice, lime juice
pineapple juice. Shake well. Strain the and agave nectar together in a strainer
contents into a highball glass over and shake. Rim collins glass with
clean ice. Top with club soda and fennel-citrus salt and add ice. Pour
float the strawberry juice on top. mixture into the glass and top with
Garnish with a strawberry and serve. tonic.

RIKI TIKI TAVI

THE INGREDIENTS
3 oz roasted pineapple puree
1 oz lime juice
1 oz coconut caramel CAPRI
THE INGREDIENTS
HOW TO MAKE A RIKI TIKI TAVI 1.5 oz yuzu juice
Shake all over ice and strain over 2.5 oz club soda
new ice. Garnish with a bamboo 1 oz elderflower syrup
straw and paper umbrella. 6 mint leaves
*Instructions for coconut 5 green grapes
caramel: Mix caramelized sugar
broken with coconut milk, but could be HOW TO MAKE A CAPRI
made substituting brown sugar syrup Combine ingredients in a shaker and
with some fresh coconut milk (but not muddle. Add ice and shake. Strain
coconut cream, which is sweetened into a glass and top with club soda.
processed coconut.) Garnish with a mint leaf.
CANTALOUPE COOLER
THE INGREDIENTS REVITALIZER
1 ripe cantaloupe THE INGREDIENTS
.5 cup fresh orange juice 9 oz carrot juice
.25 cup fresh lime juice 15 oz apple juice
.25 cup fresh mint leaves, packed 2.25 oz ginger syrup (1:1 ration
2 cups ice ginger juice/sugar)
Fresh mint sprigs .75 oz lime juice
Lime rounds
HOW TO MAKE A REVITALIZER
HOW TO MAKE A CANTALOUPE Combine ingredients and shake with
COOLER ice. Strain into glasses. Makes four
Slice the cantaloupe in half. Remove drinks.
the seeds and discard. Scoop the
cantaloupe flesh from the skin. Add
the cantaloupe, orange juice, lime,
mint, and ice to a blender. Blend until smooth. Pour into four
glasses. Garnish with fresh mint and lime rounds if you're feeling
fancy. *For a frostier cooler, freeze the cantaloupe flesh the night
before making the cocktails.

LET ME GET SOME RHUBARB

THE INGREDIENTS
VIRGIN CUCUMBER GIMLET 1.5 oz lime juice
THE INGREDIENTS 1 oz basil syrup
1.5 oz club soda 3 dashes rhubarb bitters
4-5 slices of muddled cucumber Seltzer
1 oz fresh lime juice Rhubarb
1 oz simple syrup
HOW TO MAKE A LET ME GET SOME
RHUBARB
HOW TO MAKE A VIRGIN Shake first three ingredients with ice.
CUCUMBER GIMLET Strain into a rocks glass and top with
Combine ingredients and shake with seltzer. Garnish with a slice of fresh
ice. Serve in a rocks glass over rhubarb.
crushed ice. Garnish with a rolled
cucumber slice.
 B. Sparkling wine – wine that contains carbon
dioxide
Beverage is any potable liquid with or without alcohol STILL WINES
that may satisfy thirst or hunger, or may even provide Classification of wine
pleasure to the drinker. 1. Unfortified still wine – without added alcohol, with
4-14 % above
Categories of Beverages Red wine
Rose wine
 Non-Alcoholic White wine
 Juices Flavored wine
 Coffee 2. Fortified still wine – with added alcohol, with 15-30%
 Tea above
 Dairy Products Types:
 Drinking Water Dry fortified – Sherry wine
 Sodas Sweet fortified- Port wine
 Non- Alcoholic Beer and wines Aromatic wine/ vermouth
 Mocktails or virgin cocktails
SPARKLING WINES
 Alcoholic Beverage Sparkling wine terms:
 Fermented alcoholic beverages France- vin mosseaux: champagne
 Distilled alcoholic beverages Italy –vino spumante
 Spirits and Liqueurs Spain and Portugal – vino spumante/cava
 Mixed alcoholic/ cocktails Germany – schaumwein
 Fermented alcoholic beverages
 Beer and Wine Distilled Spirits – type of alcoholic beverages made by
distilling fermented beverages made from fruits, grains and
Wine is an alcoholic beverage made from the plants.
fermentation of unmodified grape juice. Yeast converts the
sugar of the fruits into alcohol and carbon dioxide.  Spirits – generally refers to distilled beverages that
are low in sugar and containing at least 35% alcohol
Wine terms: by volume.
 Vin (van)- French Gin, vodka, rum, whisky, brandy, absinthe, tequila
 Vino – Italian, Spanish, andPortuguese and traditional German schapps.
 Wein(ven)- German  Liqueurs – are distilled beverages with added
flavorings and colorings that are in high sugar such as
CATEGORIES OF WINE Grand Marnier, Frangelico and Kahlua.
A. Still wines – a wine without carbon dioxide
  Liquor – the term means spirits; spirits and liqueurs; FRUIT BASED
or all alcoholic beverages, including wine, sake, beer. Brandy is a general term for distilled wine, it usually
40-60% ethyl alcohol by volume. Brandy is normally
consumed as an after-dinner drink.
Distillation – the process of heating the liquid to a point TYPES OF BRANDY
where liquid turns into gas and evaporates and then turns A. Grape Brandy
again into liquid as it cools down. • Cognac – comes from Cognac region in France
• Armagnac – comes from Gascony, Armagnac region
TYPES OF DISTILLATION of France which is located Southwest of Bordeaux.
 Pot still distillation – heated directly by fire, thus
having higher temperature. It is used in producing low COGNAC GRADES
proof distilled spirits. The unofficial grades used to market cognac include:
 Column still/patent still distillation – heated by steam,  VS (Very Special) or *** (three star), where the
thus having lower temperature. It is used in producing youngest brandy is stored at least two years in cask.
high proof distilled spirits.  VSOP (Very Superior Old Pale), Réserve, where
the youngest brandy is stored at least four years in
CLASSIFICATION OF DISTILLED SPIRITS cask.
 According to color and alcohol content  XO (Extra Old), Napoléon, Hors d’ Age, where the
 According to ingredients youngest brandy is stored at least six years in cask.

According to alcohol content and color CHARACTERISTICS OF COGNAG

a. Low proof spirits/brown spirits  Grande Champagne
 Whiskey/whisky (13766 hectares total land area) Grande Champagne
 Tequila eaux de vie taste and flavor stays longer in the mouth and
 Rum powerful dominated floral notes. The most prestigious of the
 Brandy crus. “Champagne” means chalky soil, a characteristic
 Liqueurs shared with the area around Reims where Champagne
b. High proof spirits/white spirits (sparkling wine) is also produced.
 Gin
 Vodka TOP COGNAC HOUSES THAT PRODUCES PREMIUM TO
 Lambanog SUPER PREMIUM-LEVEL BRANDS OF COGNACS

According to ingredients used  Extra by Camus – is their premium cognac beyond XO

 Fruit based containing their oldest cognacs from the Borderies,
 Grain based Grande Champagne and Petite Champagne regions in
 Plant based a distinctive decanter style bottle.
 B. Pomace Brandies – Pomace brandy is produced from
 Loius XIII by Rémy Martin – is composed of more than fermented grape pulp, seeds, and stems that remain
1,200 of the finest eaux-de-vie aged between 40 years after the grapes are pressed or crushed. Italian grappa
and a century in very old Limousin oak. and the French marc are example of this type of
brandy.
 Richard Hennessy – produce by Hennessy, ‘Richard’
is a blend of over 100 eaux-de-vie aged up to 200 C. Fruit Brandies – are distilled from fruits other than
years. It is sold in a Baccarrat crystal blackman and is grapes. Apple, plum, peach, cherry, raspberry,
named after the founder of the company. blackberry and apricot are the most commonly used
fruit. Fruit brandy is usually clear with 80 to 90 proof,
 L’Esprit de Courvoisier – Couvoisier’s leading and usually drunk chilled or on the rocks.
cognac, presented in a hard-cut Lalique decanter,
blended from eaux-de-vie up to 200 years old, and TYPES OF FRUIT BRANDIES
individually numbered.  Calvados – is an apple brandy from the French
region of Lower Normandy.
 Moyet Antiques – Moyet’s Trés Vielle Fine  Cherry Brandy – made from cherries. Ex.
Champagne and Trés Vielle Grand Champagne Kirschwasser
cognacs blended from some barrels over 150 years  Pàlinka – fruit brandy traditional to Hungary.
old, individually numbered and signed by the cellar  Slivovitz – fruit brandy made from plums,
master. traditional to Serbia.
 Slivovice – is a strong 70% vol. fruit brandy
Other grape brandies: made from plum, in Slovakia.
 Tuica (tzuika) – is the clear Romanian brandy,
1. Spanish brandies – some of the Spanish brandies are made mainly from plums, apples, pears,
made using the solera system of aging the brandy. apricots, mulberries, peaches, quinces or mixes
2. Portugal – here brandy is called aguardente (burning) of them.
liquid.
3. Mexico AGING
4. Germany ► No Aging: Many pomace and fruit brandies are not aged
5. South Africa – grape brandies as mandated by law, after distillation. The resulting product is typically a clear
made almost exactly as in Cognac, liquid.
The European Union legally enforces Cognac as the 1. Single barrel aging: Brandies that have a golden or
exclusive name for brandy produced and distilled in the brown color have been aged in oak casks.
Cognac area of France, and Armagnac from the Gascony area 2. Solera process: Some brandies are aged using the
of France, using traditional techniques. solera system. Brandies from Spain are typical of this
variation.
 ingredients. The word shares a root with the word for
BRANDY LABELS “water” in various Slavic language (voda, woda).
Brandy has a rating system to describe its quality and
condition, these indicators can usually be found near the TYPES:
brand name on the label. 1) Plain/ traditional vodka
1. A.C: aged in cask 2 years in wood. 2) Flavored vodka
2. V.S: ”Very Special” or 3-Star, aged at least 3 years in  Strawberry
wood.  Banana
3. V.S.O.P: “Very Superior Old Pale” or 5-Star, aged at  Black currant
least 5 years.  Apple
4. X.O: “ Extra Old”, Napoleon or Vieille Reserve, aged at  Lemon
least 6 years.  Orange
5. Vintage: Stored in the cask until the time it is bottled  Mandarin
with the label showing.  Vanilla
6. Hors D’age: These kind of brandies are too old to  Citron
determine the age, although 10 years plus is typical,
and they are usually of great quality. PRODUCTION:
1. Vodka may be distilled from any starch or sugar-rich
LAMBANOG plant. Most vodka today is produced from:
“Lambanog” is locally produced distilled spirit made by 2. Grains such as:
distilling palm wine locally known as “tuba”  sorghum
 Corn
1. Sources of tuba/lambanog:  Rye
 Coconut  wheat
 Nipa/sasa – a family of palm tree commonly found 3. Among such grains, vodka made from rye and wheat is
along river banks or swamps. generally considered superior.
 Sugar palm or locally known as “kaong” 4. Some vodka is made from:
2. Types:  Potatoes
 Plain  Molasses
 Flavored  Soybeans
 grapes
GRAIN BASED: VODKA  sugar beets
1. Vodka – is typically a colorless, odorless tasteless  oil refining or wood pulp
distilled spirits made from fermented beverage that  In some Central European countries like Poland
are made from grains, vegetables and other some vodka is produced by just fermenting a
solution of crystal sugar and yeast.
 5. European Union talks about the standardization of based alcohol. It contains no more than 15% malt wine
vodka. The Vodka Belt countries insist that only spirits and 10 grams of sugar per liter.
produced from grains and potato must be allowed to  Dutch-based Lucas Bols produces and sells oude
be branded as “vodka”, following the traditional genever, known as ginebra in Spanish
methods of production.  American gin – similar to Dutch gin but it is twice
distilled and flavored with juniper berries.
GRAIN BASED: GIN
Gin is a spirit with flavorings primarily jumper berries HISTORY
and aromatics. Gin is originated in Netherlands in 17 th  Invention is often credited to the physician named
century. Franciscus Sylvius.
 Dutch gin, also known as jenever or genever, is a
TYPES OF GIN distinctly different drink from English-style gin.
 London dry gin – type of gin originated in London  Schiedam, in South Holland, is famous for its jenever.
and it has dry taste or less or no sweetness.  Beer maintained a healthy reputation as it was often
 Sloe gin – is a common ready-sweetened form of gin safer to drink than unclean water.
that is traditionally made by infusing sloes in gin.  Gin on the other hand was blamed for various social
 Plymouth Gin – is a clear, slightly fruity, full-bodied and medical problems.
gin that is very aromatic. This style of gin originated in  The reputation of the two drinks was illustrated by
the port of Plymouth on the English Channel. William Hogarth in his engravings Beer Street and Gin
 Dutch gin/ Jenever – Jenever ( known as junever, Lane (1715).
genievre, genever, jeniever, peket in England as  Negative reputation of gin survives today in English
Holland gin), a juniper flavored and a strong alcohol language, in terms like “gin-mills” to describe
traditional liquor of the Netherlands and Belgium, disreputable bars or “gin-soaked” refer to drunkards,
where gin evolved and developed. and in the phrase “Mother’s Ruin”, common British
term for Gin.
 In London, The Gin Act of 1736 imposed high taxes on
THERE ARE TWO TYPES OF JENEVER: retailers but led to riots. The prohibitive duty was
gradually reduced and finally abolished in 1742.
1. “Oude” (Old) – Oude jenever must contain at least  The Gin Act of 1751, was more successful, however. It
15% malt liquor but not more than 20 grams of sugar forced distillers to sell only to licensed retailers and
per liter. In modern times jenever distilled from grain brought gin-shops under the jurisdiction of local
and malt only is labeled Graanjenever. magistrates.
 Gin in the 18th century was produced in pot stills, and
2. “Jonge” (Young) – new style, which contains more was somewhat sweeter than the London gin known
grain instead of malt and can even contain plain sugar- today.
  In London early 18 th century, gin sold on the black
market was prepared in illicit stills and was often
adulterated with turpentine and sulphuric acid.
 In 1832 column still was invented and the “London
dry” style was developed later in 19th century.
 In tropical English colonies, gin was used to mask the
bitter flavor of quinine, a protection against malaria,
which was dissolved in carbonated water to form tonic
water.

GRAIN BASED: WHISKY/ WHISKEY

Whisky or whiskey. It refers to a broad category of
alcoholic beverages that are distilled from fermented grain
mash and aged in oak barrels or casks. Different grains are
used for different varieties or types of whisky/whiskey,
including