BEVERAG

E RECIPES
 SPECIAL NOTE
SIGNATURE
SIGNATURE

Stir 65
Shake 30 times /
times (ice) /
Dry shake 50
70 times
times
(no ice)

Shake 65 – 70
Build directly
times
PREMIUM COCKTAILS
The Heo Bistro
 PREMIUM
SIGNATURE
SIGNATURE

RETRO MEXICO
Altos gold tequila 45 ml
Laphroaig 10 5 ml
Agave nectar 3 ml
Chocolate bitter 2 dash
• Stir 60 - 65 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with flamed orange zest
 PREMIUM
SIGNATURE
SIGNATURE

SUNFLOWER
Roku gin 20 ml
Cointreau 20 ml
St germain 20 ml
Lime juice 15 ml
• Shake 60 times with 1 large ice cube
• Martini glass rinsed 2 spray of absinthe,
no ice
• Garnish with lemon zest
 PREMIUM
SIGNATURE
SIGNATURE

CHAMPS - ÉLYSÉES
Courvoisier VSOP cognac 40 ml
Green chartreuse 8 ml
Lime juice 8 ml
Sugar syrup 5 ml
Angostura bitter 2 dash
• Shake 60 times with 1 ice cube
• Martini glass, no ice
• Garnish with lemon zest
 PREMIUM
SIGNATURE
SIGNATURE

SAZERAC
Sazerac rye whiskey 45 ml
Absente 55 5 ml
Peychaud's bitter 2 dash
• Stir 50 times with 3 ice cubes
• Rock glass, no ice
• Garnish with lemon zest
 PREMIUM
SIGNATURE
SIGNATURE

ABSINTHE NO.2
Tanqueray gin 45 ml
Absente 55 15 ml
Orange angostura bitter 2 dash
• Stir 50 times with 3 ice cubes
• High tulip glass, no ice
• Garnish with lemon zest
 PREMIUM
SIGNATURE
SIGNATURE

LAST WORD
Tanqueray gin 20 ml
Luxardo 20 ml
Green chartreuse 20 ml
Lime juice 15 ml
• Shake 50 times with 1 ice cube
• Martini glass, no ice
• No garnish
 PREMIUM
SIGNATURE
SIGNATURE

GIMLET
Beefeater 24 gin 20 ml
Roku gin 25 ml
Lime juice 15 ml
Sugar syrup 10 ml
• Shake 50 times with 1 ice cube
• Martini glass, no ice
• Garnish with dried lime
 PREMIUM
SIGNATURE
SIGNATURE

CHARLIE CHAPLIN
Sipsmith sloe gin 40 ml
Apricot brandy 10 ml
Lime juice 10 ml
Sugar syrup 5 ml
• Shake 50 times with 1 ice cube
• Coupe glass, no ice
• Garnish with orange zest
 PREMIUM
SIGNATURE
SIGNATURE

COGNAC SOUR
Remy martin VSOP cognac 45 ml
Limoncini 15 ml
Lime juice 15 ml
Cane sugar 10 ml
Angostura bitter 2 dash
• Shake 50 times with 1 ice cube
• Cognac glass, no ice
• Garnish with lemon zest
 PREMIUM
SIGNATURE
SIGNATURE

OLD FASHIONED
Elijah craig bourbon 45 ml
Brown sugar 3 ml
Angostura bitter 2 dash
• Stir 50 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with orange zest & 1 spray of
angostura
 PREMIUM
SIGNATURE
SIGNATURE

THE MODERN COCKTAIL

Talisker 10 whisky 30 ml
Sipsmith sloe gin 30 ml
Lime juice 5 ml
Orange angostura bitter 2 dash
Sugar syrup 5 ml
• Shake 50 times with 1 ice cube
• Martini glass rinsed 2 spray of absinthe, no
ice
• Garnish with lemon zest (no twist)
 PREMIUM
SIGNATURE
SIGNATURE

RUSTY NAIL
Johnnie walker platinum 18 whisky 45 ml
Drambuie 15 ml
• Stir 50 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with lemon zest
 PREMIUM
SIGNATURE
SIGNATURE

CLOVER CLUB
Bombay bramble gin 45 ml
Lime juice 15 ml
Raspberry syrup 10 ml
Cane sugar 10 ml
Egg white 1
• Dry Shake 60 times & shake 30 times
with 2 ice cubes
• Coupe glass, no ice
• Garnish with raspberry
 PREMIUM
SIGNATURE
SIGNATURE

FLYING GRASSHOPPER
Greygoose vodka 20 ml
White cacao 20 ml
Get27 mint liqueur 20 ml
Whipping cream 30 ml
• Shake 30 times with 2 ice cubes, then
reverse dry Shake 60 times
• Martini glass with cacao powder rim, no ice
• Garnish with mint
 PREMIUM
SIGNATURE
SIGNATURE

THE NOT SO SAD ORANGE COCKTAIL

Glenfiddich 12 whisky 45 ml
Drambuie 15 ml
Orange juice 30 ml
Lime juice 10 ml
Orgeat syrup 10 ml
Angostura bitter 2 dash
• Shake 60 times with 1 ice cube
• Coupe glass, no ice
• Garnish with orange zest
SIGNATURE
COCKTAILS
The Heo Bistro
 SIGNATURE

HOPELESS
Altos gold tequila 40 ml
Lime 5 ml
Beetroot syrup 15 ml

FOAM Whipping cream 30 ml

Whip Yogurt 30 ml
10s Caramel syrup 10 ml
then
smoke Salt 0,2 tsp
• Shake the liquid 30 times with 2 ice
cubes
• Strain into tall cocktail glass, ice cubes
• Pour the foam on top
• Garnish with 1 dried rose
 SIGNATURE

PIRATE'S CIGARETTES
Flor de cana 4y 40 ml
Lime 20 ml
Pineapple giffard 25 ml
Orgeat syrup 10 ml
Sugar 5 ml
• Shake 50 times with 1 ice cube
• Strain into coupe glass, no ice
• Garnish with dried pineapple
• Smoke 30s
 SIGNATURE

MAY FLOWER
Gordon 30 ml
Elderflower giffard 20 ml
Lime juice 15 ml
• Shake 50 times with 1 ice cube
• Strain into coupe glass, no ice
• Garnish with lemon peel
 SIGNATURE

LY NÀY MÙI KHOAI MÔN

Hot water 15 ml
Taro powder 4 tsp
Absolut 30 ml
Coconut syrup 5 ml
• Dry shake 30 times
• Strain into tall cocktail glass with plum
salt rim & ice cubes
• Garnish with pandan leaf
 SIGNATURE

LY NÀY BLING BLING NÈ

Jimbeam white 40 ml
Lime 10 ml
Vanilla syrup 5 ml
Lychee syrup 10 ml
Lychee juice 30 ml
• Shake 30 times with 2 ice cubes
• Strain into champagne glass with ice
cubes
• Garnish with gold edible glitter & stirrer
 SIGNATURE

BROKEN HEARTED MELODY

Jose cuervo gold 45 ml
Lime 20 ml
Cinnamon syrup 5 ml
Sugar 5 ml
Peychaud's bitter 2 dash
Vietnamese basil 5 leaves
Egg white 1
• Dry shake 50 times hardly then shake 30
times with an ice cube
• Double strain into coupe glass, no ice
• Garnish with salt rim, absinthe spray,
vietnamese basil leaves & gold leaft
 SIGNATURE

DIS A PEAR
Lady Trieu 20 ml
Gordon 25 ml
Lime 10 ml
Pear-chamomile puree 45 ml
Grapefruit bitter 2 dash
Egg white 1
• Dry shake 50 times hardly then shake 30
times with an ice cube
• Double strain into coupe glass, no ice
• Garnish with burnt anise
 SIGNATURE

PANDAN CHICKEN
Bourbon fat washed 30 ml
Malibu 15 ml
Pineapple juice 30 ml
Pineapple vinegar 5 ml
Lime 5 ml
Pandan syrup 10 ml
• Shake 30 times with 2 ice cubes
• Double strain into rock glass with 1 ice
cube
• Garnish with burnt dried tomato
 SIGNATURE

F5 YOUR DAY
Gordon 40 ml
Melon giffard 15 ml
Lime 10 ml
Sugar 5 ml
Basil 5 leaves
Cucumber juice 30 ml
• Shake 30 times with 2 ice cubes
• Strain into tall cocktail glass with ice
cubes
• Garnish with cucumber
 SIGNATURE

HIGH-5 YOUR FACE

Evan white inf nibs 45 ml
Amaro angostura 10 ml
Choco bitter 2 dash
• Stir 50 times with 3 ice cubes
• Strain into rock glass with 1 ice cube
• Garnish with 3 burnt coffee beans
 SIGNATURE

NOT MARGARITA
Jose cuervo gold 45 ml
Malibu 10 ml
Lime 15 ml
Guava monin 15 ml
• Shake 30 times with 2 ice cubes
• Strain into coupe glass with ice cubes
• Garnish with salt rim & baby flower
 SIGNATURE

LOVE AT FIRST SIGHT

Absolut 40 ml
Passionfruit juice 30 ml
Guava monin 10 ml
Mango homemade syrup 15 ml
Honey 5 ml
• Shake 30 times with 2 ice cubes
• Strain into coupe glass with 1 ice cube
• Garnish with baby flower
 SIGNATURE

DỨA DỪA DƯA

Absolut 30 ml
Melon giffard 20 ml
Lime 10 ml
Pineapple juice 60 ml
Malibu 5 ml
Coconut syrup 5 ml
Pandan syrup 10 ml
• Dry shake 30 times then shake 30 times
with 2 ice cubes
• Strain into highball glass with ice cubes
• Garnish with pandan leaf & straw
 SIGNATURE

ANGEL'S KISS
Jose cuervo gold 45 ml
Strawberry liqueur 15 ml
Strawberry puree 15 ml
Strawberry frozen 1,5 tsp
Lime juice 10 ml
Tabasco 2 dash
Salt 0,1 tsp
• Shake 30 times with 2 ice cubes
• Small highball glass with ice cubes
• Garnish with mint, dried strawberry, salt,
sugar, chilli powder rim & paper straw
 SIGNATURE
SIGNATURE
SIGNATURE

A LITTLE ANGEL
Absolut 5 ml
Frangelico 15 ml
Bailey 15 ml
Cacao brown liqueur 10 ml
• Shake 30 times with 2 ice cubes
• Double strain into small martini glass
• Garnish with grated chocolate
 SIGNATURE

BLUE SKY
Gordon 45 ml
Blue curacao 10 ml
Mango syrup 15 ml
Lime juice 10 ml
• Shake 30 times with 2 ice cubes
• Champagne glass with ice cubes
• Garnish with dried orange
 SIGNATURE
SIGNATURE
SIGNATURE

BUILD A BITCH
Hennessy vs 15 ml
Creme de cassis 40 ml
Lime juice 10 ml
• Shake 30 times with 2 ice cubes
• Double strain into tall cocktail glass with
small ice cubes
• Garnish with lemon twist
 SIGNATURE
SIGNATURE
SIGNATURE

COLT - 45
Jagermeister 30 ml
Gordon 30 ml
Red bull top up
• Build all into chilled rock glass with 1 ice
cube
• Stir 5 times
• Garnish with lemon twist
 SIGNATURE
SIGNATURE
SIGNATURE

CANH CHUA MIỀN TÂY

Absolut 50 ml
Tamarind syrup 20 ml
Pineapple & tomato jam 45 ml
Lime juice 20 ml
Sawleaf 3 leaves
Rice paddy 5 ~ 8 leaves
• Shake 30 times with 2 ice cubes
• Double strain into coupe glass with 1 ice
cube
• Garnish with 1 chilli slice, pandan & dried
pork
 SIGNATURE

CHO EM LY NÀO CHUA NGỌT

Havana especial gold 40 ml
Pineapple juice 20 ml
Passionfruit juice 10 ml
Lime juice 10 ml
Fassionola syrup 20 ml
• Shake 30 times with 2 ice cubes
• Strain into rock glass with ice cubes
• Garnish with strawberry jam & mint
 SIGNATURE

MAKE LOVE NOT WAR

Flor de cana 4y 30 ml
Dark rum 15 ml
Brown cacao 10 ml
Chocolate bitter 2 dash
• Stir 50 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with burnt cinnamon
 SIGNATURE

DEVIL'S KISS
Jose cuervo gold 40 ml
Triple sec 10 ml
Orange juice 45 ml
Lime juice 20 ml
Chilli syrup 10 ml
• Shake 30 times with 2 ice cubes
• Double strain into martini glass
• Garnish with fresh chilies & chillies, salt,
sugar rim
 SIGNATURE
SIGNATURE
SIGNATURE

DIVE INTO SUMMER

Gordon 45 ml
Pineapple juice 30 ml
Banana bols 5 ml
Lime juice 5 ml
Mango syrup 7 ml
• Shake 30 times with 2 ice cubes
• Strain into era glass with ice cubes
• Garnish with pandan leaves &
frozen pineapple
 SIGNATURE
SIGNATURE
SIGNATURE

FAKE MAITAI
Flor de cana 4y 30 ml
Captain morgan dark 30 ml
Amaretto 15 ml
Triple sec 10 ml
Lime 10 ml
Orange juice 45 ml
Sugar 5 ml
Angostura 2 dash
• Shake 30 times with 2 ice cubes
• Strain into highball glass with ice cubes
• Garnish with dried orange & straw
 SIGNATURE

FIRE IN THE HOLE

Gordon 45 ml
Absinthe 10 ml
Jagermeister 15 ml
Angostura 2 dash
• Stir 60 - 65 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with burnt thyme
 SIGNATURE

FROZEN MILES
Absolut 45 ml
Peach liqueur 10 ml
Peach smoothy 15 ml
Lime juice 5 ml
Passionfruit smoothy 10 ml
Passionfruit juice frozen 30 ml
• Blend all with 1 ice scoop of crushed ice
• Red wine glass
• Garnish with dried lime, mint & straw
 SIGNATURE

GOOD GIRL GONE BAD

Gordon 45 ml
D.O.M 10 ml
Lillet blanc 10 ml
St Germain 5 ml
Angostura bitter 1 dash
• Stir 60 - 65 times with 3 ice cubes
• Martini glass
• Garnish with orange zest
 SIGNATURE

HONOLULU
Gordon 45 ml
Pineapple juice 30 ml
Cointreau 20 ml
Mango syrup 5 ml
Sugar 5 ml
Lime 10 ml
Angostura bitter 2 dash
• Shake 30 times with 2 ice cubes
• Double strain into rock glass with 1
ice cube
• Garnish with dried pineapple &
pandan leaf
 SIGNATURE

HARU NO AME
Roku 45 ml
Lemoncello 10 ml
Matcha 2 gram
Egg white 1
• Dry Shake 60 times hardly, then
shake 30 times with 2 ice cubes
• Double strain into martini glass
• Garnish with dried leaf
 SIGNATURE

GET LACED
bombay gin 40 ml
Cointreau 10 ml
Vinamilk yogurt 50 ml
Lime 10 ml
Cinnamon syrup 5 ml
Chilli syrup 5 ml
• Shake 30 times with 2 ice cubes
• Double strain into cognac glass with salt
rim & ice cubes
• No garnish
 SIGNATURE

INFERNO
Red label 45 ml
Caramel 3 ml
Amaretto liqueur 10 ml
Angostura bitter 2 dash
• Stir 50 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with burnt orange twist &
cinnamon
 SIGNATURE

JAGER IN HELL
Jagermeister 45 ml
Triple sec 10 ml
Orange bitter 1,5 dash
• Build all in rock glass with 1 ice cube
• Stir 5 times
• Garnish with orange twist
 SIGNATURE

JAGER COUNT MAST

Jagermeister 20 ml
Sweet vermouth 20 ml
Gordon 20 ml
• Stir 60 - 65 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with lemon twist
 SIGNATURE

JAGER - TINI
Gordon 40 ml
Jagermeister 15 ml
Dry vermouth 10 ml
St James bitter 2 dash
• Stir 50 times with 3 ice cubes
• Small martini glass, no ice
• Garnish with flamed orange peel
 SIGNATURE
SIGNATURE
SIGNATURE

JAPAN IN FALL
Umeshu 40 ml
Disaronno 15 ml
Lime 5 ml
Cane sugar 5 ml
Angostura 2 dash
• Shake 30 times with 2 ice cubes
• Double strain into rock glass with 1 ice
cube
• Garnish with dried lime & leaf
 SIGNATURE

LADY IN THE NIGHT

Gordon 45 ml
Blueberry smoothy 20 ml
Triple sec 10 ml
Rosemary syrup 10 ml
Lime juice 10 ml
• Shake 30 times with 2 ice cubes
• Double strain into champagne glass with
small ice cubes
• Garnish with rose petal & thyme
 SIGNATURE

LAZY SUNDAY MORNING

Bombay sapphire 45 ml
Passionfruit juice 30 ml
Campari 20 ml
Lime juice 15 ml
Elderflower syrup 10 ml
• Shake 30 times with 2 ice cubes
• Double strain into martini glass
• Garnish with baby flower
 SIGNATURE

LILITH'S LOVE
Hibiscus gin 45 ml
Lychee juice 30 ml
Lychee syrup 5 ml
Elderflower syrup 15 ml
Lime juice 10 ml
• Shake 30 times with 2 ice cubes
• Double strain into era glass
• Garnish with petal rose & lychee
 SIGNATURE

NEW GENERATION
St remy 45 ml
Sugar 5 ml
Grapefruit bitter 3 dash
• Stir 50 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with dried grapegruit peel
 SIGNATURE

ON THE FLOOR
Bacardi gold 30 ml
Jagermeister 15 ml
Orgeat 10 ml
Lime juice 10 ml
Orange flower water 3 ml
• Shake 30 times with 2 ice cubes
• Small rock glass with 1 ice cube
• Garnish with 2 spray of Angostura, dried
lime & dried leaf
 SIGNATURE

POISON IVY
Citrus vodka 45 ml
Midori 10 ml
Peppermint liqueur 5 ml
Blue curacao liqueur 5 ml
• Stir 50 times with 3 ice cubes
• Small martini glass, no ice
• Garnish with lemon peel
 SIGNATURE
SIGNATURE
SIGNATURE

PICK YOUR POISON

Green mint liqueur 30 ml
Amaretto liqueur 30 ml
Lime juice 20 ml
• Shake 30 times with 2 ice cubes
• Double strain into coupe glass, no ice
• Garnish with mint leaves
 SIGNATURE

SEX IN THE HELL

Absolut 40 ml
Elderflower liqueur 15 ml
Elderflower syrup 10 ml
Cherry juice 30 ml
Lime juice 8 ml
• Shake 30 times with 2 ice cubes
• Double strain into martini glass
• Garnish with cherry & rose petal
 SIGNATURE
SIGNATURE
SIGNATURE

SMOKED OLD FASHIONED

Bourbon infused bacon 45 ml
Demerara syrup 2 ml
St james bitter 2 dash
• Stir 50 times with 3 ice cubes then strain
into bottle & smoke
• Pour slowly into rock glass with 1 ice
cube
 SIGNATURE

SPICEBOMB
Gordon 30 ml
Cinnamon whisky 10 ml
Anise liqueur 5 ml
• Stir 50 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with burnt anise
 SIGNATURE

SPECIAL DAIQUIRI
Flor de cana 4y 40 ml
Limoncello 10 ml
Cane sugar 10 ml
Lime juice 20 ml
• Shake 50 times with 2 ice cubes
• Margarita glass, no ice
• Garnish with dried lime
 SIGNATURE

WARM HUG
Jimbeam white 50 ml
Apple juice 20 ml
Lime juice 10 ml
Vanilla syrup 5 ml
Angostura bitter 2 dash
Apple jam homemade 1,5 tsp
• Shake 20 times with 2 ice cubes
• Double strain into rock glass with 1 ice
cube
• Garnish with burnt cinnamon & fresh
apple fan
 SIGNATURE

WHITE CHRISTMAS
Chivas 18 10 ml
St remy 20 ml
Hazelnut syrup 5 ml
Baileys 20 ml
• Stir first 3 ingredients 40 times with 3 ice
cubes
• Rock glass with baileys at the bottom, 1
ice cube
• Garnish with grated nutmeg
 SIGNATURE

JINGLE JUICE
Citrus vodka 45 ml
Cranberry juice 30 ml
Lime 10 ml
Sweet vermouth 15 ml
Orange jam 2 tsp
Angostura 2 dash
• Shake 60 times with 2 ice cubes
• tall cocktail glass with ice cubes
• Garnish with orange zest & pandan leaf
 SIGNATURE

A LITTLE SECRET
Jim beam white 30 ml
Fireball whisky 10 ml
Chocolate 100 ml
• Build all in the hot champagne glass with
icing sugar rim, no ice
• Garnish with candy stick
CLASSIC COCKTAILS
The Heo Bistro
 CLASSIC

PAPER PLANE
Jim beam white 20 ml
Aperol 20 ml
Amaro angostura 20 ml
Lime juice 10 ml
• Shake 60 times with 1 ice cube
• Strain into coupe glass, no ice
• Garnish with paper plane
 CLASSIC

ELDER COSMO
Absolut 45 ml
Cranberry juice 45 ml
St germain 15 ml
Lime 10 ml
Sugar 5 ml
• Shake 60 times with 1 ice cube
• Strain into coupe glass, no ice
• Garnish with lime slice
 SIGNATURE

PREAKNESS
Jim beam white 45 ml
Sweet vermouth 15 ml
D.O.M 5 ml
Angostura bitter 2 dash
• Stir 50 times with 3 ice cubes
• Martini glass, no ice
• Garnish with lemon peel
 SIGNATURE

DANCING LEPRECHAUN
Jameson 30 ml
Drambuie 15 ml
Lime juice 10 ml
Ginger ale top up 1
• Build all in the highball glass with
ice spear
• Garnish with fresh lemon peel
 CLASSIC

HAIR OF THE DOG

White horse 40 ml
Honey 3 tsp
Whipping cream 30 ml
• Shake 60 times with ice cubes
• Double strain into cognac glass, no ice
• Garnish with grated nutmeg
 CLASSIC

SILK ROAD
Gordon 30 ml
Apricot brandy liqueur 10 ml
D.O.M 10 ml
Sugar 10 ml
Lime juice 15 ml
Angostura bitter 2 dash
• Shake 60 times with 1 ice cube
• Double strain into coupe glass, no ice
• Garnish with lemon peel
 SIGNATURE

TEQUILA HIGHBALL
Jose cuervo gold 45 ml
Laphroaig 10y 5 ml
Lime juice 5 ml
7up top up 1
• Build all in the highball glass with
ice spear
• Garnish with lemon peel
 CLASSIC

FLYING GRASSHOPPER
Absolut 20 ml
White cacao liqueur 20 ml
Peppermint liqueur 20 ml
Whipping cream 30 ml
• Shake 60 times with ice cubes
• Double strain into cognac glass, no ice
• Garnish with cacao powder rim & mint
 SIGNATURE

MIAMI ICED TEA

Absolut 15 ml
Gordon 15 ml
Flor de cana 4y 15 ml
Peach liqueur 15 ml
Cranberry juice 30 ml
Lime juice 5 ml
7up top up 1
• Build all in the highball glass with
ice spear
• Garnish with fresh lime slice
 SIGNATURE

P/S I LOVE YOU

Baileys 20 ml
Amaretto liqueur 20 ml
Captain morgan dark 20 ml
Kahlua 10 ml
• Shake 30 times with 2 ice cubes
• Double strain into martini glass
• Garnish with grated chocolate
 SIGNATURE

BATANGA
Jose cuervo gold 45 ml
Lime juice 10 ml
Coke top up 1
• Build all in the rock glass with salt rim, 1
ice cube
• Garnish with fresh lime slice
 CLASSIC

20th CENTURY
Gordon 40 ml
White cacao liqueur 15 ml
Lime juice 15 ml
Lillet blanc 15 ml
• Shake 60 times with 1 ice cube
• Double strain into small martini, no ice
• Garnish with lemon twist
 CLASSIC

SILK ROAD
Gordon 30 ml
D.O.M 10 ml
Apricot brandy liqueur 10 ml
Lime juice 15 ml
Sugar 10 ml
Angostura bitter 2 dash
• Shake 60 times with 1 ice cube
• Double strain into small martini glass, no
ice
• Garnish with lemon twist
 CLASSIC

21st CENTURY
Jose cuervo gold 45 ml
White cacao liqueur 15 ml
Lime juice 8 ml
• Shake 60 times with 1 ice cube
• Double strain into small maritni glass
rinsed 2 dash absinthe, no ice
• No garnish
 CLASSIC

APPLE PIE
Flor de cana 4y 40 ml
Sweet vermouth 20 ml
Apricot brandy 10 ml
Grenadine 5 ml
Lime juice 10 ml
• Shake 60 times with 1 ice cube
• Double strain into small martini glass, no
ice
• Garnish with dried lime
 CLASSIC

BAHAMA BREEZE
Flor de cana 4y 30 ml
Malibu 15 ml
Banana Bols 10 ml
Peach Bols 10 ml
Lime juice 10 ml
Pineappe juice 30 ml
Grenadine 3 ml
Honey 5 ml
• Shake 30 times with ice cubes
• Double strain into small highball glass
with ice
• Garnish with pandan leaves, dried
pineapple & paper straw
 CLASSIC

BLUE TRAIN
Gordon 45 ml
Cointreau 15 ml
Bluecuracao liqueur 3 ml
Lime juice 5 ml
• Shake 60 times with 1 ice cube
• Double strain into small martini glass, no
ice
• Garnish with orange twist
 CLASSIC

BLACKJACK
Ballantines finest 15 ml
Triple sec liqueur 15 ml
Kahlua 30 ml
Lime juice 10 ml
• Shake 30 times with 2 ice cubes
• Double strain into rock glass with 1 ice
cube
• Garnish with 3 burnt coffee beans
 CLASSIC

BLUE HAWAIIAN
Flor de cana 4y 30 ml
Blue curacao 15 ml
Pineapple juice 60 ml
Coconut cream 30 ml
Pineapple syrup 5 ml
• Shake 30 times with 2 ice cubes
• Small highball glass with ice cubes
• Garnish with dried pineapple, pandan
leaves & straw
 CLASSIC

BOBBY BURNS
Ballantines finest 45 ml
Sweet vermouth 15 ml
D.o.m 5 ml
Angostura 2 dash
• Stir 60 times with 3 ice cubes
• Strain into rock glass with 1 ice cube
• Garnish with lemon twist
 CLASSIC

CORPSE REVIVER #2
Gordon 20 ml
Cointreau 20 ml
Liller blanc 20 ml
Lime juice 15 ml
Absinthe 1 spray
• Shake 50 times with 2 ice cubes
• Double strain into small martini glass, no
ice
• No garnish
 CLASSIC

CAMPARI SOUR
Gordon 30 ml
Campari 20 ml
Lime juice 15 ml
Angostura 2 dash
Egg white 1
• Dry shake 50 times then shake 30
times with 1 ice cube
• Strain into rock glass with 1 ice cube
• Garnish with orange twist
 CLASSIC

DIPLOMAT
Dry vermouth 40 ml
Sweet vermouth 20 ml
Luxardo 5 ml
Orange angostura 2 dash
• Stir 60 times with 3 ice cubes
• Strain into rock glass with 1 ice cube
• Garnish with lemon twist
 CLASSIC

ELDER VESPER
Absolut 30 ml
Gin 15 ml
Lillet blanc 5 ml
St germain 5 ml
Orange angostura 1 dash
• Stir 60 - 65 times with 3 ice cubes
• Strain into small martini glass, no ice
• Garnish with lemon twist
 CLASSIC

HUMUHUMUNUKUNUKUAPUAA
Gordon 45 ml
Pineapple juice 30 ml
Orgeat 15 ml
Lime juice 10 ml
Grenadine 3 ml
Peychaud bitter 2 dash
Orange flower water 3 ml
• Shake 30 times with 2 ice cubes
• Strain into rock glass with ice cubes
• Garnish with pandan leaf, dried lime &
paper straw
 CLASSIC

GRAND STAND
Gordon 20 ml
Hennessy vs 20 ml
Lime juice 10 ml
Luxardo 10 ml
Sugar 5 ml
• Shake 60 times with 1 ice cube
• Strain into small maritni glass, no ice
• Garnish with dried lime
 CLASSIC

JAMAICA HONEY BEE

Bacardi gold 40 ml
Honey 10 ml
Lime juice 10 ml
Limoncini 5 ml
• Shake 60 times with 1 ice cube
• Strain into small coupe glass, no ice
• Garnish with dried lime
 CLASSIC

KENTUCKY COLONEL
Jimbeam white 45 ml
D.o.m 15 ml
• Stir 60 times with 3 ice cubes
• Strain into rock glass with 1 ice cube
• Garnish with lemon twist
 CLASSIC

NUTTY IRISHMAN
Frangelico 30 ml
Baileys 30 ml
• Stir 40 times in rock glass with 1 ice cube
• Garnish with grated chocolate
 CLASSIC
SIGNATURE
SIGNATURE

PENICILLIN
White horse 45 ml
Lime juice 15 ml
Honey 10 ml
Ginger 1 slice
Islay single malt top up 10 ml
• Shake 30 times with 2 ice cubes
• Double strain into rock glass with 1 ice
cube
• Garnish with ginger jam
 CLASSIC
SIGNATURE
SIGNATURE

PERFECT LADY
Hibiscus gin 45 ml
Peach liqueur 20 ml
Lime juice 15 ml
Sugar 15 ml
Egg white 30 ml
Orange angostura 2 dash
• Dry Shake 60 times hardly, then
shake 30 times with 2 ice cubes
• Double strain into tall cocktail glass, no
ice
• Garnish with 3 drops angostura & dried
leaf
 CLASSIC

STINGER
Hennessy vs 45 ml
Mint de pastille 15 ml
• Stir 40 times with 3 ice cubes
• Strain into rock glass with 1 ice cube
• Garnish with lemon twist
 CLASSIC

SWEET MANHATTAN
Wild turkey rye 45 ml
Sweet vermouth 15 ml
Maraschino liqueur 3 ml
Angostura 2 dash
• Stir 40 times with 3 ice cubes
• Strain into rock glass (ice or not)
• Garnish with orange twist
 CLASSIC

TOMMY’S MARGARITA
Jose cuervo gold 45 ml
Lime 20 ml
Agave nectar 10 ml
Angostura 2 dash
• Shake 30 times with 2 ice cubes
• Strain into margarita glass with salt rim
• Garnish with dried lime
 CLASSIC

WEESKI
Jameson 45 ml
Lillet blanc 10 ml
Cointreau 5 ml
Orange angostura 2 dash
• Stir 60 - 65 times with 3 ice cubes
• Martini glass with, no ice
• Garnish with lemon twist
 CLASSIC

CLOVER CLUB
Gordon 45 ml
Raspberry syrup 15 ml
Sugar 5 ml
Muddled raspberry 3
Lime juice 15 ml
Egg white 1
• Dry Shake 60 times then shake 30
times with 2 ice cubes
• Double strain into small martini glass, no
ice
• Garnish with 1 raspberry
 CLASSIC

GREEN GIMLET
Gordon 45 ml
Lime juice 15 ml
Peppermint liqueur 10 ml
Juniper syrup 10 ml
Angostura 2 dash
• Shake 60 times with 1 ice cube
• Strain into era glass, no ice
• Garnish with mint & dried lime
 CLASSIC
WHISKY SOUR
Jimbeam white 45 ml
Lime juice 20 ml
Sugar 10 ml
Angostura 2 dash
Egg white 1
• Dry Shake 60 times hardly, then shake
slightly 30 times with 1 ice cube
• Double strain into rock glass with 1 ice
cube
• Garnish with orange twist
 CLASSIC

BLACK RUSSIAN
Vodka 30 ml
Kahlua 30 ml
• Build all in rock glass with 1 ice cube,
stir 30 times
• Add 3 burnt coffee beans
 CLASSIC

WHITE RUSSIAN
Vodka 40 ml
Kahlua 25 ml
Sugar 5 ml
Double cream 30 ml
• Build first 3 ingredients in rock glass
with 1 ice cube, stir 30 times
• Stir the cream 10 times with crushed
ice & top up
• Garnish with 3 coffee bean
 CLASSIC

WHITE LADY
Gordon 40 ml
Cointreau 20 ml
Lime juice 15 ml
Sugar 5 ml
Angostura 2 dash
Egg white 1
Lemon twist 1
• Dry Shake 60 times hardly, then shake
slightly 30 times with 1 ice cube
• Double strain into coupe glass, no ice
• Garnish with lemon twist
 CLASSIC

JOHN COLLINS
Gordon 45 ml
Sugar 15 ml
Lime juice 15 ml
Soda top up 1
• Build in highball glass with ice
cubes, stir gently 5 times
• Garnish with lemon slice & straw
 CLASSIC

SIDECAR
Hennessy vs 40 ml
Cointreau 20 ml
Lime juice 15 ml
Sugar 5 ml
Sugar rim

• Shake 30 times with 2 ice cubes

• Strain into tall cocktail glass, no ice
• Garnish with lemon twist
 CLASSIC

SINGAPORE SLING
Gordon 45 ml
Pineapple juice 50 ml
Cherry juice 30 ml
DOM 15 ml
Triple sec 10 ml
Lime juice 10 ml
Grenadine 5 ml
Angostura 2 dashes
• Shake 30 times with 2 ice cubes
• Highball glass with ice cubes
• Garnish with dried pineapple & pineapple
leaves & straw
 CLASSIC

PINACOLADA
White rum 30 ml
Pineapple juice 60 ml
Malibu 15 ml
Coconut syrup 5 ml
Coconut cream 15 ml
Lime juice 5 ml
Pineapple syrup/ sugar 5 ml
• Shake 30 times with 2 ice cubes
• Highball glass with ice cubes
• Garnish with dried pineapple, pandan
leaf & straw
 CLASSIC

OLD FASHIONED
Jimbeam white 45 ml
Angostura 2 dash
Demerara sugar 3 ml
• Stir 50 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with orange twist & 1 Angostura
spray
 CLASSIC

NEGRONI
Gordon 20 ml
Sweet vermouth 20 ml
Campari 20 ml
• Stir 40 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with orange twist
 CLASSIC

MOJITO
White rum 35 ml
Lime wedge 2
Lime juice 15 ml
Mojito syrup 20 ml
Mint 6
Soda top up 1
• Muddle lime wedges in highball glass,
then pour all ingredients with ice cubes,
stir gently 5 times
• Garnish with dried lime & straw
 CLASSIC

MAI TAI
Flor de cana 4y 40 ml
Grand marnier 15ml
Lime juice 20 ml
Orgeat syrup 15 ml
Orange flower water 3 ml
Angostura 2 dash
Captain morgan dark top 10 ml
up
• Shake 10 times with crushed ice
• Rock glass with crushed ice
• Garnish with dry lime, pandan leaf
 CLASSIC

MANHATTAN
Jimbeam white 45 ml
Sweet vermouth 20 ml
Angostura 2 dash
• Stir 40 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with orange twist
 CLASSIC

MARGARITA
Gold tequila 45 ml
Cointreau 20 ml
Lime juice 20 ml
• Shake 20-25 times with 2 ice cubes
• Margarita glass with ½ salt rim, no ice
• Garnish with dried lime
 CLASSIC

LONG ISLAND ICED TEA

Absolut 15 ml
Jose cuervo gold 15 ml
Gordon 15 ml
Flor de cana 4y 15 ml
Triple sec 15 ml
Lime juice 20 ml
Coke top up 1
• Build in highball glass with ice cubes,
stir gently 5 times
• Garnish with dried lime & straw
 CLASSIC

GIN MARTINI
Gordon 50 ml
Dry vermouth 10 ml
Orange angostura 2 drop
• Stir 40 times with 3 ice cubes
• Martini glass, no ice
• Garnish with olives
 CLASSIC

DAIQUIRI
Flor de cana 4y 50 ml
Lime juice 20 ml
Sugar 10 ml
• Shake 50 times with 2 ice cubes
• Double strain into margarita glass, no ice
• Garnish with dried lime
 CLASSIC

COSMOPOLITAN
Citrus vodka 40 ml
Cranberry juice 30 ml
Cointreau 20 ml
Lime juice 15 ml
• Shake 30 times with 2 ice cubes
• Double strain into coupe glass, no ice
• Garnish with flamed orange twist
 CLASSIC

CUBA LIBRE
Bacardi gold 45 ml
Lime wedge 2
Lime juice 15 ml
Coke top up 1
• Muddle lime wedges in highball glass,
then build all with ice cubes, stir gently 5
times
• Garnish with dried lime & straw
 CLASSIC

SEX ON THE BEACH

Absolut 40 ml
Orange juice 40 ml
Cranberry juice 40 ml
Peach smoothy 20 ml
Peach liqueur 10 ml
Grenadine 5 ml
• Pour all (except orange juice) in red wine
glass with 3 ice cubes, stir 40 times, top
up with orange juice
• Garnish with orange wheel, pandan leaf
& big straw
 CLASSIC

TEQUILA SUNRISE
Jose cuervo gold 40 ml
Orange juice 120 ml
Grenadine 10 ml
• Build tequila & grenadine in red wine
glass with 3 ice cubes, stir 40 times, top
up with orange juice
• Garnish with orange wedge & straw
 CLASSIC

LYCHEE MARTINI
Citrus vodka 50 ml
Lychee juice 30 ml
Lychee syrup 10 ml
Elder syrup 5 ml
Lime juice 5 ml
• Shake 30 times with 2 ice cubes
• Double strain into martini glass, no ice
• Garnish with lychee
 CLASSIC

GRASSHOPPER
Peppermint liqueur 30 ml
White cacao liqueur 30 ml
Double cream 30 ml
• Reverse shake 30 times with 2 ice cubes
• Dry Shake 60 times
• Double strain into tulip glass, no ice
• Garnish with mint
 CLASSIC

AMARETTO SOUR
Amaretto liqueur 40 ml
Jimbeam white 15 ml
Lime juice 15 ml
Sugar 5 ml
Angostura 2 dash
• Shake 30 times with 2 ice cubes
• Double strain into rock glass with 1 ice
cube
• Garnish with orange twist
 CLASSIC

VESPER
Gordon 45 ml
Absolut 15 ml
Lillet blanc 10 ml
• Stir 40 times with 3 ice cubes
• Martini glass, no ice
• Garnish with lemon twist
 CLASSIC

CUBAN SIDECAR (MrD)

Flor de cana 4y 30ml
Cointreau 30 ml
Lime juice 15ml
Sugar 15 ml
Mint 6
Soda top up 1
• Build all in highball glass with ice cubes,
stir gently 5 times
• Garnish with dried lime, mint & straw
 CLASSIC

GOD FATHER
White horse 45 ml
Disaronno 15 ml
• Stir 40 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with burnt cinnamon
 CLASSIC

FRENCH CONNECTION
Hennessy vs 45 ml
Disaronno 15 ml
• Stir 40 times with 3 ice cubes
• Rock glass with 1 ice cube
• No garnish
 CLASSIC

B&B
Hennessy vs 45 ml
D.O.M 15 ml
• Stir 40 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with lemon twist
 CLASSIC

OLD PAL
Jimbeam white 20 ml
Campari 20 ml
Dry vermouth 20 ml
• Stir 50 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with orange twist
 CLASSIC

SOUTHSIDE
Gordon 45 ml
Lime 20 ml
Sugar 10 ml
Peppermint liqueur 5 ml
Mint 6
• Shake 30 times with 2 ice cubes
• Small highball glass with ice cubes &
mint
• Garnish with dried lime & straw
 CLASSIC
RAMOS GIN FIZZ
Bombay sapphire 45 ml
Lime 20 ml
Sugar 30 ml
Cream 30 ml
Orange flower water 7 ml
Vanilla extract 3 ml
Egg white 1
Soda top up 1
• Reverse shake everything except egg white &
soda 70 times with 3 ice cubes
• Dry shake with egg white 30 times into
blender, then blend in 15s
• Double strain into highball glass and let it
rest in cool place of fridge for 10 minutes, no
ice
• Top up soda & garnish with orange peel
 CLASSIC

ABSINTHE NO.2
Absinthe fairy 15 ml
Gordon 45 ml
Angostura 2 dash
• Stir 40 times with 3 ice cubes
• Tulip glass, no ice
• Garnish with burnt anise
 CLASSIC

BOULEVARDIER
Jimbeam white 20 ml
Campari 20 ml
Sweet vermouth 20 ml
• Stir 40 times with 3 ice cubes
• Rock glass with 1 ice cube
• Garnish with orange twist
 CLASSIC

SAZERAC
Hennessy vs 45 ml
Absinthe fairy 10 ml
Peychaud bitter 2 dash
• Stir 40 times with 3 ice cubes
• Rock glass, no ice
• Garnish with lemon twist
 CLASSIC

COGNAC ALEXANDER
Hennessy vs 30 ml
White cacao 30 ml
Double cream 30 ml
• Reverse shake 30 times with 2 ice cubes
• Dry Shake 60 times
• Double strain into martini glass, no ice
• Garnish with nutmeg powder
 CLASSIC

KAMIKAZE
Citrus vodka 30 ml
Triple sec 30 ml
Lime 20 ml
• Shake 50 times with 2 ice cubes
• Martini glass, no ice
• Garnish with dried lime
 CLASSIC

JAPANESE SLIPPER
Midori 30 ml
Cointreau 30 ml
Lime juice 15 ml
• Shake 30 times with 2 ice cubes
• Martini glass, no ice
• Garnish with dried lime, pandan leaf
 CLASSIC

MIDORI SOUR
Midori 40 ml
Citrus vodka 15 ml
Lime juice 15 ml
Orange angostura 2 dash
Egg white 1
• Dry shake 50 times hardly then shake 30
times with 1 ice cube
• Double strain into martini glass, no ice
• Garnish with dry lime, pandan & 1 spray
of angostura
 CLASSIC

GREEN MARGARITA
Jose cuervo gold 45 ml
Cointreau 5 ml
Peppermint 15 ml
Lime juice 20 ml
• Shake 20-25 times with 2 ice cubes
• Margarita glass, no ice
• Garnish with dried lime & salt rim
 CLASSIC

RED MARGARITA
Jose cuervo gold 45 ml
Cointreau 5 ml
Strawberry liqueur 15 ml
Strawberry puree 10 ml
Lime juice 20 ml
• Shake 20-25 times with 2 ice cubes
• Coupe glass, no ice
• Garnish with dried lime & salt rim
 CLASSIC

REVOLVER
Jimbeam white 45 ml
Kahlua 10 ml
Orange angostura 2 dash
• Stir 60 - 65 times with 3 ice cubes
• Tulip glass, no ice
• Garnish with orange flamed
MIXERS & SHOTS
The Heo Bistro
Gin & Tonic
The Heo Bistro
 MIXERS

GORDON TONIC
Gordon 45 ml
Lime wheel 1
Juniper breaked 1
Tonic top up ½ glass
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

BOMBAY TONIC
Bombay sapphire 45 ml
Lemon wheel 1
Juniper breaked 1
Tonic top up ½ glass
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

TANQUERAY TONIC
Bombay sapphire 45 ml
Lime wheel 1
Juniper breaked 1
Tonic top up ½ glass
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

BEEFEATER TONIC
Beefeater 45 ml
Orange wedge 1
Tonic top up ½ glass
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

HENDRICK TONIC
Hendrick 45 ml
Cucumber slice 2
Tonic top up ½ glass
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

ROKU TONIC
Roku 45 ml
Ginger stick 6
Tonic top up ½ glass
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

SONG CAI TONIC

Song Cai 45 ml
Lime wheel 1
Lemongrass ½ stick
Tonic top up ½ glass
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

BOODLES TONIC
Boodles 45 ml
Lemon wheel 1
Mint 1
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

BULLDOG TONIC
Bulldog 45 ml
Lime wheel 1
Black pepper 1
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

LADY TRIEU – DALAT TONIC

Lady Trieu Da Lat 45 ml
Orange wheel 1
Elderflower syrup 3 drop
Lychee juice 5 ml
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

BEEFEATER 24 TONIC
Beefeater 24 45 ml
Blood orange wheel 1
• Stir 5 times gently in red wine glass with
3 ice cubes
 MIXERS

SIPSMITH SLOE GIN TONIC

Sipsmith Sloe gin 45 ml
Orange peel 1
• Stir 5 times gently in red wine glass with
3 ice cubes
Other Mixers
The Heo Bistro
 MIXERS

JIMBEAM HIGHBALL
Jimbeam white 45 ml
Lime juice 15 ml
Sugar 10 ml
• Stir 5 times gently in jimbeam
highball glass with 2-3 ice cubes, garnish
with lime wheel & straw
 MIXERS

COCOCOKE
Malibu 45 ml
Coke top up 1
• Stir 5 times gently in rock glass with 1
ice cube
 MIXERS

KOHICOKE
Kahlua 45 ml
Coke top up 1
• Stir 5 times gently in rock glass with 1
ice cube
 MIXERS

REDBULL VODKA
Vodka 45 ml
Redbull top up 1
• Stir 5 times gently in rock glass with 1
ice cube
 MIXERS

RUM COKE
Rum 45 ml
Coke top up 1
• Stir 5 times gently in rock glass with 1
ice cube
 MIXERS

WHISKY COKE
Whisky 45 ml
Coke top up 1
• Stir 5 times gently in rock glass with 1
ice cube
 Shots
The Heo Bistro
 SHOTS

THE HEO SHOT

Bluecuracao 10 ml
Sugar 5 ml
Pineapple juice 15 ml
Hibiscus gin 15 ml
• Layer in shot glass
 SHOTS

CUPID SHOT
Double cream 15 ml
White cacao 15 ml
Brandy 15 ml
• Stir first 2 ingredients in anything else,
pour carefully into shot glass, then layer
brandy
 SHOTS

B52
Kahlua 15 ml
Bailey 15 ml
Cointreau 15 ml
• Layer in SHOT glass then burn
 SHOTS

B53
Kahlua 15 ml
Bailey 15 ml
Vodka 15 ml
• Layer in SHOT glass then burn
 SHOTS

B54
Kahlua 15 ml
Bailey 15 ml
Amaretto 15 ml
• Layer in SHOT glass then burn
 SHOTS

B55
Kahlua 15 ml
Bailey 15 ml
Absinthe 15 ml
• Layer in SHOT glass then burn
MOCKTAILS
The Heo Bistro
 MOCKTAILS

SWEETIE BABY
Cranberry juice 30 ml
Apple juice 30 ml
Syrup hồng 15 ml
Rose monin 5 ml
Coconut giffard 5 ml
Lime 5 ml
Grenadine 3 ml
• Shake 30 times with 2 ice cubes
• Strain into small highball glass with ice
cubes
• Garnish with baby flower
 MOCKTAILS

WALKING ON THE BEACH

Pineapple juice 60 ml
Lime 5 ml
Pandan syrup 5 ml
Coconut giffard 10 ml
Coconut ice cream 1 tsp
• Dry shake 30 times
• Strain into highball glass with 1 ice cube
• Garnish with pandan & dried pineapple
 MOCKTAILS

APPLE MINT CHILL

Apple juice 120 ml
Elder syrup 20 ml
Mojito syrup 10 ml
Lime juice 5 ml
Mint leaf 10
• Build in copper mug, mixed well and add
crushed ice
• Garnish with mint sprig, apple fan &
straw
 MOCKTAILS

DARK MOJITO
Lime wedge 2
Mint 6
Sugar 10
Lime juice 10
Coke top up 1
• Stir 5 times gently in highball glass with
ice cubes
• Garnish with dried lime
 MOCKTAILS

EVIL WITCH
Lychee juice 60 ml
Cranberry juice 15 ml
Longan syrup 15 ml
Chilli syrup 10 ml
Lime juice 3 ml
Bamboo charcoal 0,5 gr
• Shake 20 times with 2 ice cubes
• Garnish with jelly candy
 MOCKTAILS

FLAMINGO
Drinking yogurt 120 ml
Watermelon syrup 15 ml
• Shake 30 times with 1 ice cube, double
strain
• Double strain into ice cream cup
• Garnish with mashmallow & straw
 MOCKTAILS

LOTUS LYCHEE TEA

Lotus tea bag 1
Boiled water 90 ml
Lychee juice 30 ml
Lychee syrup 15 ml
Sugar 10 ml
Lime juice 5 ml
• Brew the tea in 2 mins in shaker,
covered with coaster
• Pour others into highball glass with ice
cube, then pour hot tea
• Stir gently 10 times
• Garnish with 2 lychees, lime wedge,
spoon & straw
 MOCKTAILS

TROPICAL POISON
Pineapple juice 120 ml
Lychee syrup 10 ml
Elderflower 10 ml
Lime juice 5 ml
Bluecuracao syrup 5 ml
• Shake first 4 ingredients 30 times with 2
ice cubes
• Highball glass wtih ice cubes
• Pour bluecuracao on top
• Garnish with dried pineapple & straw
 MOCKTAILS

SPARKLING FLOWER
Elderflower 20 ml
Lime juice 5 ml
Juniper breaked 1
Lemon wheel 1
Tonic top up ½ glass
• Build directly in red wine glass with 3 ice
cubes
• Stir gently 5 times
 MOCKTAILS

DARK NIGHT
Lychee juice 45 ml
Cherry juice 45 ml
Elderflower 10 ml
Bluecuracao syrup 5 ml
Cherry syrup 5 ml
Lime juice 5 ml
Soda top up 1
• Build directly in highball glass with ice
cubes
• Stir gently 5 times
• Garnish with dried lime & straw
 MOCKTAILS
MOCKTAILS

PINKY CREAMY
Lychee juice 120 ml
Lime juice 3 ml
Coconut cream 30 ml
Rose/elder syrup 10 ml
Grenadine 5 ml
• Shake 30 times with 2 ice cubes
• Double into rock glass with ice cubes
• Garnish with rose petal
 MOCKTAILS
MOCKTAILS

SLUSH PUPPY
Grenadine 20 ml
Raspberry syrup 10 ml
Lime juice 10 ml
Soda top up 1
• Build all in highball glass with crushed
ice
• Stir gently 5 times
• Garnish with straw, lemon zest & mint
 MOCKTAILS

LOVE, ROSIE
Cranberry juice 30 ml
Strawberry pure 20 ml
Lime 10 ml
Sugar 15 ml
Soda top up 1
• Shake 4 first ingredients 30 times with 2
ice cubes
• Double strain into champagne glass with
small ice cubes
• Top up soda & stir gently 5 times
• Garnish with rose petal, sugar rim