Tom Jakschas

Gin Gin Mule 60 ml Finsburry Gin 30 ml fresh lime juice 20 ml simple sirup 6-8 sprigs mint 40 ml Ginger Beer Ranglum 50 ml Bacardi 8 / Zacapa 23 20 ml Wray Nepwrew Overproof 15 ml Forgotten Flavours Falernum 20 ml Lime Juice

DERBY DAIQUIRI glass: cocktail method: shake, strain garnish: sprayed orange zest 30ml fresh orange juice 15ml ounce fresh lime juice 1 tsp white caster sugar 45ml Havana Anejo Blanco rum Turf Club Sour 60 ml Bombay Sapphire 20 ml Vermouth syrup 30 ml Lemon juice 2 Dashes Orange Bitters 1 Dash Absinth Egg White Shake, Strain, Coupette, Lemonzest CUBAN MANHATTAN glass: cocktail method: stir, strain garnish: amara cherry, sprayed 45ml Havana Club 7 yo 15ml Antica Formula 3 dashes Bitter Truth Creole Bitters

Jim Meehan
Boston Tea Party 2 oz. Banks 5 Island Rum 1 oz. Sencha Green Tea Infused Noilly Prat Dry Vermouth .5 oz. St Germain 1 barspoon of Bitterman’s Boston Bittah Stir with ice and strain into a chilled coupe. Garnish with a lime twist Sencha Green Tea Infused Noilly Prat Dry Vermouth 1 oz. Sencha Tea 1 375 ml Noilly Prat Dry Vermouth Infuse for 10 minutes Yield is 11 oz. Rum Rangoon 2 oz. Banks 5-Island Rum .75 oz. Fresh Lime Juice .5 oz. Clement Creole Shrubb .25 oz. Martinique Sugar Cane Syrup 2 Dashes of Angostura Bitters 1 Dash of Orange Bitters Add all of the ingredients to a mixing glass, then add ice Shake and strain into a chilled coupe Garnish with an orange wedge

Ricardo Sporkslede
Negroni 30 ml Finsburry Gin 30 ml Antica Formula 30 ml Campari Tumbler. Zeste of Choice Tommys Margarita 40 ml Sierra Milenario blanco 30 ml fresh lime juice 30 ml agave sirup Tumbler, Lime Wedge Old Fashioned 60 ml Zacapa 23 simple Sirup Bitters & Zeste

Xavier Padovani
Le Viex Carre 30 ml Cognac 30 ml Rittenhouse 30 ml Antica Formula 1 Spoon Benedictine 2 Dash Peychauds 2 dash Angostura Stir, Coupette, Orange Zeste Gin Sangaree 40 ml Hendricks Gin lemon juice simple sirup on shaved ice top with Port wine Garnish Mint Sprig, Nut Meg

Ueno Hidetsugu
Hunter 50 ml Elijah Craig Bourbon 25 ml Peter Heering Stir, strain, Coupette Spiced Padovani 50 ml Sailor Jerry Spiced Rum 20 ml Gold Engel Tumbler, on ice

Joerg Meyer
Jaguar 30 ml Milenario Blanco 30 ml Chartreuse vert 30 ml Amer Picon Orange Bitters, Stir, CocktailGlas, Orange Zeste Old Cuban 30 ml Bacardi 8 15 ml fresh lime juice 10 ml simple Sirup 1 dash Angostura Bitters 3 sprigs of mint Shake, double strain, coupette Fill up Champgane

Bastian Heuser
Chocolate & Bourbon Sour 30ml Mozart Dry 30ml Elijah Craig 30ml Lemon juice 15ml Sugar syrup 1 Dash Angostura Shake, Strain, Coupette, Cherry (a proper one please!)

Stanislav Vadrna
Masataka Swizzle glass: highball or double old fashioned method: swizzle, crushed ice garnish: fresh mint sprig 45ml Nikka Pure Malt White 15ml Amaretto 15ml fresj lemon juice 2.5ml sugar syrup 2 dashes orange bitters 2 dashes creole bitters

BCB 2010 - TMʻS @ 1000 • Bar Tausend, Berlin. Special Thanks to Mario Grünenfeld (Greenfield) and the TEAM from Bar Tausend. Also Special Thanks to our Sponsors: BORCO Diversa/Team Spirit, DIAGEO, BACARDI, SEVEN SPIRITS, MOZART DRY, NIKKA, Monkey 47, Gold Engel/Kreuzritter, Forgotten Flavours

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