LONG ISLAND ICED TEA

THE INGREDIENTS

15 ml Gin

15 ml Vodka

15 ml Tequila

15 ml White Rum

15 ml Triple Sec

25 ml Lemon Juice

30 ml Gomme syrup

splash of Cola
HOW TO MAKE A LONG ISLAND ICED TEA
Begin by chilling highball glass with soda water and ice. Add all ingredients (except the cola) into a mixing tin. Add ice to tin and
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

 Highball Glass

MAI-TAI

THE INGREDIENTS

20 ml Dark Rum

20 ml Light Rum

splash Demerara 20 ml Triple Sec

20 ml Lime Juice

10 ml Orgeat Syrup

Mint sprig

Orange wedge
 HOW TO MAKE A MAI-TAI

Add all ingredients into mixing tin. Fill mixing tin with cubed ice. 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.

 Goblet

MOJITO

THE INGREDIENTS
50 ml White Rum,

8 Mint leaves,

12 1/2 ml Sugar Syrup

25 ml Lime Juice

2 Mint sprigs

HOW TO MAKE A MOJITO

Add the white rum to a highball glass. Add 8 – 10 mint leaves and sugar syrup and lime juice.Muddle with bar spoon.
Add crushed ice and a splash of soda. Mix drink down with bar spoon. Taste. Top up with more crushed ice. Slap 2
mint sprigs to release essence and put into drink. Add small splash of soda and straw.

Highball Glass

MARTINI

THE INGREDIENTS

50 ml Gin

10 ml Dry Vermouth

Lemon twist
 HOW TO MAKE A MARTINI

Chill martini glass with soda water and ice. Fill mixing glass to top with ice. Add the dry vermouth to the mixing glass,

giving a small stir to coat the ice with the vermouth. Drain out glass, leaving just the coating on the ice. Add the gin to

the mixing glass. Stir for 15 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.

 Martini Glass

DAIQUIRI

THE INGREDIENTS

50 ml White Rum

1 1/2 bar spoons Sugar

25 ml Lime Juice

Lime slice

HOW TO MAKE A DAIQUIRI

Chill coupe glass with soda water. Add sugar to mixing tin and then add white rum and lime juice. Add a little cracked

ice to the bottom then fill the rest of the tin with ice. Shake for 10 – 15 seconds, taste and then fine strain into coupe

glass. Garnish glass with lime slice.

 Coupe Glass

OLD FASHIONED
 THE INGREDIENTS

50 ml Bourbon

2 dashes Angostura Bitters

1 dash Orange Bitters

1 bar spoon Sugar

Orange peel

HOW TO MAKE A OLD FASHIONED

Begin by chilling rocks glass with ice and soda water. Add 1 bar spoon of sugar into mixing glass. Add 2 dashes of

Angostura bitters and 1 dash of orange bitters. Muddle to break down the sugar into a paste. Add the bourbon into a

mixing glass and fill the rest of the mixing glass with ice. Stir with bar spoon for at least 20 seconds. Top up with ice

and taste. Put ice into rocks glass and strain the drink into the glass. Zest the glass with orange peel and add twist
into drink.

 Rocks Glass

COSMOPOLITAN

THE INGREDIENTS

37 1/2 ml Citrus Vodka

12 1/2 ml Triple Sec

30 ml Cranberry Juice

1/2 squeezed lemon

12 1/2 ml Sugar Syrup

HOW TO MAKE A COSMOPOLITAN

Chill coupe glass with soda water. Add all ingredients to mixing tin with ice. Shake for 10 to 15 seconds. Fine strain
into the chilled coupe glass. Flame an orange peel and place in drink as garnish .

 Coupe Glass
 CAIPIRINHA

THE INGREDIENTS

50 ml Cachaca

1/2 Lime

1 teaspoon Brown Sugar

Lime Wedge

HOW TO MAKE A CAIPIRINHA

Cut 1/2 lime into 1/8 ths and add half of these to Rocks glass. Add teaspoon of brown sugar and muddle the

ingredients. Add the rest of the lime and continue to muddle, to dissolve the sugar. Add the Cachaca and then add

crushed ice on top. Stir to continue to dissolve the sugar. Add more crushed ice and continue to stir. Top up with

crushed ice and garnish with lime wedge.

 Rocks Glass

WHITE RUSSIAN

THE INGREDIENTS

37 1/2 ml Vodka, 25 ml Coffee Liqueur, 15 ml Cream, 15 ml Milk, Chocolate Powder, Coffee Bean

HOW TO MAKE A WHITE RUSSIAN

For the perfect White Russian recipe add coffee liqueur to an old-fashioned glass. Add other ingredients to mixing tin

and fill to brim with ice. Shake for 10 -15 seconds. Single strain the ingredients over the ice and coffee liqueur.

Sprinkle with chocolate powder and garnish with coffee bean.

 Old-Fashioned Glass
 PINA COLADA

THE INGREDIENTS

50 ml White Rum, 100 ml Pineapple Juice, 25 ml Coconut Cream, 25 ml Cream, Pineapple Slice, pinch of Salt

HOW TO MAKE A PINA COLADA

Chill highball glass. Add all ingredients to mixing tin and fill with ice. Shake vigorously for 10 – 15 seconds. Fill

highball glass with fresh ice and strain drink into glass. Garnish with pineapple slice, add straw and serve.

 Highball Glass

NEGRONI

THE INGREDIENTS

25 ml Gin, 25 ml Sweet Red Vermouth, 25 ml Campari, Orange Peel

HOW TO MAKE A NEGRONI

Chill rocks glass with ice and soda water.Fill mixing tin to rim with ice and add in all ingredients. Stir with bar spoon

for 20 seconds. Taste. Add fresh ice to rocks glass and strain the drink into glass. Zest glass with orange peel, twist

and place in drink.

 Rocks Glass

BRAMBLE

THE INGREDIENTS

50 ml Gin, 10 ml Crème de Mure, 25 ml Lemon Juice, 12 1/2 ml Sugar Syrup, Blackberry

 HOW TO MAKE A BRAMBLE

Add all ingredients (except creme de mure) into mixing glass. Fill mixing glass with cubed ice and fill rocks glass with

crushed ice. Shake for 10 seconds. Strain mixture into glass and top up with crushed ice. Pour creme de mure over

drink using bar spoon. Garnish with 2 lemon slices and blackberry.

 Rocks Glass

MARGARITA

THE INGREDIENTS

37 1/2 ml Tequila, 12 1/2 ml Triple Sec, 25 ml Lime Juice, 12 1/2 ml Simple Syrup, salt

HOW TO MAKE A MARGARITA

Begin by half soaking rim of coupe glass with lime juice and then 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 seconds. Fine strain into the pre-prepared coupe glass.

 Coupe Glass

DARK `N` STORMY

THE INGREDIENTS

50 ml Dark Rum, 4 Lime quarters, 1 1/2 bar spoons Brown Sugar, splash Ginger Beer, Lime wedge
 HOW TO MAKE A DARK `N` STORMY

Chill highball glass with soda water. Place 4 lime quarters into mixing tin and add 1 1/2 bar spoons of brown sugar.

Muddle ingredients. Add 50 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.

 Highball Glass

CUBA LIBRE

THE INGREDIENTS

50 ml Anejo Rum, 8 Lime wedges, 100 ml Cola, Lime wedge

HOW TO MAKE A CUBA LIBRE

Add rum into rocks glass and squeeze the lime wedges over the top. Give quick churn with bar spoon and top up with

ice. Fill to brim with cola and add in lime wedge as garnish.

 Rocks Glass

SAZERAC

THE INGREDIENTS

50 ml Rye Whiskey, 5 ml Absinthe, 3 dashes of Peychauds Bitters, Sugar Cube, Lemon Peel
 HOW TO MAKE A SAZERAC

One rocks glass is packed with ice and water to chill the glass. In a second rocks glass, muddle the 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 absinthe is discarded. Pour the rye/sugar/bitters mixture

into the coated glass. Twist a lemon peel over the glass and rub the rim of the glass with the peel. The peel can be

discarded or placed in the cocktail.

 Rocks Glass

BLOODY MARY

THE INGREDIENTS

37 1/2 ml Peppered Vodka, 15 ml Sweet Vermouth, 35 ml Tomato Juice, splash Red Wine, 6 splashes

Worcestershire sauce, 10 dashes Tobasco sauce, 25 ml Lemon Juice, 10 dashes Salt, 10 dashes Pepper, 3

Cucumber slices

HOW TO MAKE A BLOODY MARY

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 seconds. Taste. Add ice to glass and single strain the drink into a glass. Add a splash of red wine and a

dash of pepper. Garnish with 3 cucumber slices.

 Highball Glass

MANHATTAN

THE INGREDIENTS

50 ml Bourbon, 10 ml Sweet Vermouth, 10 ml Dry Vermouth, 2 dashes Angostura Bitters, Orange peel
HOW TO MAKE A MANHATTAN
 Chill cocktail glass with ice and soda. Fill a mixing glass with ice and then add all ingredients. Using a bar spoon, 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 twist

and place in glass

 Cocktail Glass

AMARETTO SOUR

THE INGREDIENTS

50 ml Amaretto, 25 ml Lemon Juice, 12 1/2 ml Simple Syrup, dash Egg-White, dash Angostura Bitters, Lemon Zest

HOW TO MAKE A AMARETTO SOUR

Add all ingredients into mixing glass. Dry shake for 5 seconds. Add cubed ice into shaker and shake for 10 seconds.

Fill rocks glass with cubed ice and strain mixture into glass. Garnish with lemon zest, spreading the oils across the

glass.

 Old-Fashioned Glass

SINGAPORE SLING

THE INGREDIENTS

37 1/2 ml Gin, 12 1/2 ml Cherry Heering, 12 1/2 ml Benedictine, 25 ml Lemon Juice, 2 dashes Orange Bitters, 2

dashes Angostura Bitters, dash Soda Water, Lemon slice

HOW TO MAKE A 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.

 Highball Glass
 MOSCOW MULE

THE INGREDIENTS

37 1/2 ml Vodka, 25 ml Lime juice, 12 1/2 ml Sugar Syrup, splash Ginger Beer

HOW TO MAKE A MOSCOW MULE

Chill highball glass with ice and soda. Add all ingredients apart from ginger beer into mixing tin. Fill tin with ice and

shake for about 10 – 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 with lime wedge.

 Highball Glass

MINT JULEP

THE INGREDIENTS

50 ml Knob Creek Bourbon, bar spoon Granulated Sugar, 8 Mint leaves, Mint sprigs

HOW TO MAKE A MINT JULEP

Add a bar spoon of granulated sugar into glass. Place 8 mint leaves into the glass and add 15 ml of Bourbon. Gently

muddle contents of the glass. Add a further 35 ml of bourbon and then fill 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 flavour

and add to top of drink. Place straw into drink next to mint sprigs.

 Rocks Glass
 JOHN COLLINS

THE INGREDIENTS

50 ml Bourbon Whiskey, 25 ml Lemon Juice, 12 1/2 ml Sugar Syrup, splash of Soda Water, Maraschino Cherry

HOW TO MAKE A JOHN COLLINS

Mix the Bourbon, lemon juice and sugar syrup in a Boston shaker with ice. Single strain into a high ball glass filled

with ice. Top up with soda water. Garnish with maraschino cherry.

 Highball Glass

WHITE LADY

THE INGREDIENTS

50 ml Gin, 25 ml Triple Sec, 25ml Lemon Juice, Lemon Rind

HOW TO MAKE A WHITE LADY

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

of lemon rind.

 Cocktail Glass

BLACK RUSSIAN

THE INGREDIENTS

45 ml Vodka, 25 ml Coffee Liqueur

 HOW TO MAKE A BLACK RUSSIAN

Add vodka and coffee liqueur to rocks glass. Fill glass with ice. Stir for 5 seconds with bar spoon. Top up with ice and

serve.

 Rocks Glass

FRENCH 75

THE INGREDIENTS

37 1/2 ml Caorunn Gin, splash Champagne, 10 ml Sugar Syrup, 15 ml Lemon Juice

HOW TO MAKE A FRENCH 75

Chill Champagne flute with soda water. Add sugar syrup, gin and lemon juice into a mixing tin. Top up with ice and

then shake for 10 seconds. Fine strain contents of mixing tin into Champagne flute and top up with Champagne.

 Champagne Flute

SCREWDRIVER

THE INGREDIENTS

50 ml Vodka, 100 ml freshly squeezed Orange Juice, Lime wedge

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.

 Highball Glass
 SEX ON THE BEACH

THE INGREDIENTS

25 ml Vodka / 25 ml Peach Schnapps / 40 ml Orange Juice / 20 ml Cranberry Juice / Orange Slice for Garnish

HOW TO MAKE A SEX ON THE BEACH

 Pour all ingredients into a cocktail shaker.
 Shake well.
 Pour into a highball glass filled with ice.
 Garnish with the orange slice.

Highball Glass

TEQUILA SUNRISE

.
THE INGREDIENTS

50 ml Tequila, 80 ml Orange Juice, dash Grenadine Syrup, Lime wedge, Orange slice

HOW TO MAKE A TEQUILA SUNRISE

Add tequila into highball glass. Top up with ice. Add freshly squeezed orange juice , squeeze of lime and dash of

grenadine syrup.

 Highball Glass

GIMLET

THE INGREDIENTS

60 ml Premium Gin, 10 ml Lime Cordial

HOW TO MAKE A GIMLET

 Add gin and lime cordial to a mixing glass filled with ice. Stir to dilute and chill the drink. Strain into a cocktail glass

and serve straight up.

 Cocktail Glass

SIDECAR

THE INGREDIENTS

37 1/2 ml Cognac, 12 1/2 ml Triple Sec, 20 ml Lemon Juice, dash Egg White, 5 ml Sugar Syrup, Orange peel

HOW TO MAKE A SIDECAR

Chill a coupe glass with soda water. Add all the ingredients to a mixing tin and dry shake for 10 seconds. Add ice to

the tin and shake vigorously for 10 seconds. Taste. Fine strain ingredients into chilled coupe glass. Zest orange peel

into the drink and place orange twist into glass.

 Coupe Glass

CARIBBEAN SUNRISE

THE INGREDIENTS

45 ml Rum, 60 ml Orange Juice, 15 ml Grenadine Syrup, Orange Slice

HOW TO MAKE A CARIBBEAN SUNRISE

Pour the rum and orange juice into glass over ice. Add the grenadine syrup, which will sink to the bottom. Do not stir.

Garnish and serve.

 Cocktail Glass