LIST OF STANDARD

DRINKS/COCKTAILS
Unit Code: D1.HBS.CL5.06

Slide 1
A. FOR INDIVIDUAL PREPARATION
ACTIVITY
(Draw only one (1) drink per category per candidate:
SET OF COCKTAILS PER CATEGORY TO BE
DRAWN
1. PRE-DINNER DRINKS/PRE-MEAL DRINKS
1. Dry Martini Cocktail
2. Gibson
3. Manhattan
4. Cosmopolitan

Slide 2
A. FOR INDIVIDUAL PREPARATION
ACTIVITY
(Draw only one (1) drink per category per candidate:
SET OF COCKTAILS PER CATEGORY TO BE
DRAWN
2. AFTER DINNER DRINKS
1. Brandy Alexander
2. Grasshopper
3. White Russian
4. Golden Cadillac

Slide 3
A. FOR INDIVIDUAL PREPARATION
ACTIVITY
(Draw only one (1) drink per category per candidate:
SET OF COCKTAILS PER CATEGORY TO BE
DRAWN
3. LONG DRINKS/MUDDLED
1. Harvey Wall banger
2. Tequila Sunrise
3. Mojito
4. Caipirinha

Slide 4
A. FOR INDIVIDUAL PREPARATION
ACTIVITY
(Draw only one (1) drink per category per candidate:
SET OF COCKTAILS PER CATEGORY TO BE
DRAWN
4. NON ALCOHOLIC DRINKS
1. Four Seasons
2. Virgin Mary
3. Virgin Colada
4. Shirley Temple

Slide 5
B. FOR SIMULTANEOUS
PREPARATION ACTIVITY OF FOUR (4)
COCKTAILS
(Draw only one (1) drink per METHOD of preparation
per candidate:
SET OF COCKTAILS PER MIXING METHOD TO BE
DRAWN
1. BUILD COCKTAIL
1. Bloody Mary
2. Tom Collins
3. Cuba Libre
4. Negroni

Slide 6
B. FOR SIMULTANEOUS
PREPARATION ACTIVITY OF FOUR (4)
COCKTAILS
(Draw only one (1) drink per METHOD of preparation
per candidate:
SET OF COCKTAILS PER MIXING METHOD TO BE
DRAWN
2. STIR AND STRAIN
1. Vodka Martini
2. Gimlet Straight Up
3. Rob Roy
4. Perfect Manhattan

Slide 7
B. FOR SIMULTANEOUS
PREPARATION ACTIVITY OF FOUR (4)
COCKTAILS
(Draw only one (1) drink per METHOD of preparation
per candidate:
SET OF COCKTAILS PER MIXING METHOD TO BE
DRAWN
3. SHAKE
1. Margarita
2. Whiskey Sour
3. Pink Lady
4. Kamikaze

Slide 8
B. FOR SIMULTANEOUS
PREPARATION ACTIVITY OF FOUR (4)
COCKTAILS
(Draw only one (1) drink per METHOD of preparation
per candidate:
SET OF COCKTAILS PER MIXING METHOD TO BE
DRAWN
4. BLEND/FROZEN
1. Chi Chi
2. Frozen Mango Daiquiri
3. Piña Colada
4. Frozen Daiquiri

Slide 9
 A. PRE-DINNER DRINKS
1. DRY MARTINI
Ingredients:

 6 cl Gin
 1 cl Dry Vermouth

Procedures:
Pour all ingredients into mixing glass

with ice cubes. Stir well. Strain in chilled

martini glass. Squeeze oil from lemon

peel onto the drink, or garnish with olive..

Slide 10
 A. PRE-DINNER DRINKS
2. GIBSON

Ingredients:
 1 jigger gin
 1/3 dry vermouth

Procedures:
Stir gently the gin and dry vermouth in
A mixing glass with ice then strain into
Pre-chilled Martini glass. Garnish with
cocktail onion.
Slide 11
 A. PRE-DINNER DRINKS
3. MANHATTAN

Ingredients:
 5 cl Rye Whiskey
 2 cl Red Vermouth
 1 dash Angostura Bitters
Procedures:
Pour all ingredients into mixing glass
with ice cubes. Stir well.
Strain into chilled cocktail glass.
Garnish with cocktail cherry.
Slide 12
 A. PRE-DINNER DRINKS
4. COSMOPOLITAN
Ingredients:
 4 cl Citron Vodka
 1.5 cl Cointreau
 3 cl Cranberry juice
 1.5 cl Fresh lime juice
Procedures:
Shake all ingredients in cocktail shaker
filled with ice. Strain into a large
cocktail glass .
Garnish with lime slice.
Slide 13
 A. AFTER-DINNER DRINKS
1. BRANDY ALEXANDER
Ingredients:

 3 cl Cognac
 3 cl Créme de Cacao (brown)
 3 cl Fresh cream
Procedures:
Shake and strain into a chilled

cocktail glass. Sprinkle with fresh

ground nutmeg.

Slide 14
 A. AFTER-DINNER DRINKS

2. GRASSHOPPER
Ingredients:

 3 cl Crème de cacao (white)

 3 cl Crème de menthe (green)
 3 cl Fresh cream

Procedures:
Pour all ingredients into

shaker filled with

ice. Shake briskly for

few seconds.

Strain into chilled cocktail glass. Slide 15

 A. AFTER-DINNER DRINKS
3. WHITE RUSSIAN

Ingredients:
 1 j. vodka
 1 j. Kahlua or Coffee liquer
 1 j. Heavy Cream

Procedures:
Add vodka and Kahlua or coffee liqueur
to an old fashioned glass filled with ice.
Top with a splash of heavy cream.
Slide 16
 A. AFTER-DINNER DRINKS
4. GOLDEN CADILLAC
Ingredients:

 1 j. Galliano
 1 j. White Crème de Cacao
 1 j. Heavy Cream

Procedures:
Shake ingredients then strain into a

Chilled cocktail glass.

Top with chocolate shavings

Slide 17
 A. LONG DRINKS/MUDDLED
1. HARVEY WALL BANGER
Ingredients:
 4.5 cl Vodka
 1.5 cl Galliano (to float on drink)
 9 cl Orange juice

Procedures:
Pour vodka and orange juice into
a highball glass filled with ice.
Stir gently and float Galliano on top.
Garnish with orange slices
and cherry.
Slide 18
 A. LONG DRINKS/MUDDLED
2. TEQUILA SUNRISE

Ingredients:
 4.5 cl Tequila
 9 cl Orange juice
 1.5 cl Grenadine
Procedures:
Pour tequila and orange juice directly
into highball with ice cubes. Add a
splash of grenadine to create chromatic
effect (sunrise), do not stir.
Garnish with orange slice and cherry..
Slide 19
 A. LONG DRINKS/MUDDLED
3. MOJITO
Ingredients:
 4 cl White Cuban Rum
 3 cl Fresh lime juice
 6 Mint sprigs
 2 teaspoons white sugar
 Soda water
Procedures:
Muddle mint springs with sugar and lime juice.
Add splash of soda water and fill glass with
cracked ice. Pour rum and top with soda water.
Garnish with spring of mint leaves and lemon
slice. Serve
Slide 20
 A. LONG DRINKS/MUDDLED
4. CAIPIRINHA
Ingredients:

 1.6 oz Cachaça
 1/2 Fresh lime (4 wedges)
 2 teaspoons sugar
Procedures:

Place lime and sugar in an old fashioned

glass and muddle. Fill glass with ice and

Cachaça.

(For a Caipiroska – use Vodka instead of

Cachaça).
Slide 21
 A. NON-ALCOHOLIC DRINKS
1. FOUR SEASONS
Ingredients:
 2 j. Pineapple Juice
 2 j. Orange Juice
 2 j. Mango Juice
 2 j. Guyabano Juice

Procedures:
Pour all ingredients into
Collins Glass. Garnish
with slice of orange and
cherry
Slide 22
 A. NON-ALCOHOLIC DRINKS
2. VIRGIN MARY
Ingredients:
 3 oz. tomato juice
 ½ oz. lemon juice
 Dash Worcestershire sauce
 Salt
 Ground pepper
 Celery Stalk
Procedures:
Pour tomato juice, lemon juice,
Worcestershire sauce in high
ball glass. Add salt and
pepper to taste. Garnish with celery stalk
Slide 23
 A. NON-ALCOHOLIC DRINKS
3. VIRGIN COLADA
Ingredients:
 3 oz. pineapple juice
 2 oz. coconut cream
 1/3 oz whipping cream
 ¾ oz. lime juice

Procedures:

Blend or Shake and Strain then pour,

Into a goblet or Hurricane glass
ball glass. Garnish with a slice of pineapple
And cherry the serve.
Slide 24
 A. NON-ALCOHOLIC DRINKS
4. SHIRLEY TEMPLE
Ingredients:
 ¼ J. Grenadine Syrup
 Seven Up
 Cherry as garnish

Procedures:
Stir ingredients in a Collins Glass
Garnish with cherry and serve.

Slide 25
 B. BUILD COCKTAIL
1. BLOODY MARY
Ingredients:
 1.5 oz.Vodka
 3 oz Tomato juice
 0.5 oz Lemon juice
 2 to 3 dashes of Worcestershire Sauce
 Tabasco
 Celery salt
 Pepper
Procedures:
Pour all ingredients into highball glass.
Garnish with celery and lemon wedge (optional). Slide 26
 B. BUILD COCKTAIL
2. TOM COLLINS
Ingredients:

 2 j. gin
 ½ j. lemon juice
 ½ j. simple syrup

Procedures:

Build gin. Lemon and syrup into

Collins glass with ice. Stir and

Serve. Garnish with slice

orange and cherry

Slide 27
 B. BUILD COCKTAIL
3. CUBA LIBRE
Ingredients:

 5 cl White Rum
 12 cl Cola
 1 cl Fresh lime juice

Procedures:
Build all ingredients in a highball glass

filled with ice.

Garnish with lime wedge.

Slide 28
 B. BUILD COCKTAIL
4. NEGRONI
Ingredients:
 3 cl Gin
 3 cl Campari
 3 cl Sweet Red Vermouth

Procedures:
Pour all ingredients directly into
old-fashioned glass filled with ice.
Stir gently. Garnish with
half orange slice.
Slide 29
 B. STIR AND STRAIN
1. VODKA MARTINI
Ingredients:

 2 J. Vodka
 1 teaspoon French Vermouth

Procedures:
Fill the mixing glass with ice cubes.

Add all ingredients. Stir and Strain into

A chilled martini glass. Garnish with

Lemon or Lemon zest or peel

Slide 30
 B. STIR AND STRAIN
2. GIMLET STRAIGHT UP

Ingredients:
 2 J. gin
 ½ lime juice

Procedures:
Pour all the ingredients to a mixing
glass with ice. Stir and strain into a
pre-chilled Cocktail glass.
Float a slice of lemon
on top of the drink
Slide 31
 B. STIR AND STRAIN
3. ROB ROY
Ingredients:

 1 J. Scotch Whisky
 ¼ J. Sweet Vermouth
 3 dashes of Angostura Bitters

Procedures:
Add all ingredients to a mixing glass with

Ice. Stir and strain into a chilled cocktail

Glass. Garnish with cherry

Slide 32
B. STIR AND STRAIN
4. PERFECT MANHATTAN

Ingredients:
 1 J. Whisky
 ¼ J. Sweet Vermouth
 ¼ J. Dry Vermouth
 Dash of Angostura Bitters

Procedures:
Pour all ingredients to a mixing glass
with ice. Stir and Strain into a chilled
cocktail glass. Garnish with cherry
or small piece lemon peel
Slide 33
 B. SHAKE
1. MARGARITA
Ingredients:

 3.5 cl Tequila
 2 cl Cointreau
 1.5 cl Freshly squeezed lime juice

Procedures:
Pour all ingredients into shaker with ice.

Shake well and strain into cocktail glass

rimmed with salt (note:Fruit Margarita

– blend selected fruit with the above

recipe Slide 34
 B. SHAKE
2. WHISKEY SOUR

Ingredients:
 4.5 cl Bourbon Whiskey
 1.5 cl Sugar syrup
 3.0 cl Fresh lemon juice

Procedures:
Pour all ingredients into cocktail shaker
filled with ice. Shake well. Strain in cocktail glass.
If served ‘On the rocks’, strain ingredients into old-fashioned
glass filled with ice. Garnish with half orange slice and
maraschino cherry. Slide 35
 B. SHAKE
3. PINK LADY
Ingredients:

 1 J. gin
 ¼ J. calamansi juice
 ¼ J. grenadine syrup
 1 pc. eggwhite

Procedures:
Pour all ingredients to a cocktail shaker

With ice and strain into a pre-chilled

Champagne saucer glass. Garnish

With red cherry on the rim.

Slide 36
B. SHAKE
4. KAMIKAZE
Ingredients:

 1 oz. Vodka
 1 oz. Triple sec
 1 oz. Fresh lime juice
Procedures:

Shake and strain into

a chilled cocktail glass.

Slide 37
 B. BLEND/FROZEN
1. CHI CHI
Ingredients:
 1 j. vodka
 1 ½ j. cream of coconut
 1 ½ pineapple juice

Procedures:
Blend all ingredients until smooth
In blender. Garnish with a slice
of pineapple and cherry.

Slide 38
 B. BLEND/FROZEN
2. FROZEN MANGO DAIQUIRI
Ingredients:
 1 j. Bacardi Rum
 ½ j. triple sec
 ½ j. calamansi juice
 ½ j. simple syrup
 ½ j ripe mango juice
 Mango fresh

Procedures:
Blend all ingredients until smooth
in a blender. Garnish with a slice
of mango.
Slide 39
 B. BLEND/FROZEN
3. PIÑA COLADA

Ingredients:
 3 cl White Rum
 9 cl Pineapple juice
 3 cl Coconut cream
Procedures:
Blend all the ingredients with crushed
ice in electric blender, pour into a large
goblet or Hurricane glass and serve
with straws. Garnish with a slice of
pineapple with a cocktail cherry
Slide 40
 B. BLEND/FROZEN
4. FROZEN DAIQUIRI

Ingredients:
 1 ½ j. Bacardi Rum
 1 j. lime juice
 ½ j. sugar syrup
 Ice

Procedures:
Blend all ingredients until smooth
in a blender. Garnish with a slice
of lemon Slide 41
42