THE UNFORGETTABLES
AMERICANO
8,00 €
INGREDIENTS
30 ml Bitter Campari
30 ml Sweet Red Vermouth
A splash of Soda Water
METHOD
Mix the ingredients directly in an old fashioned glass filled with ice cubes. Add a splash of Soda Water. Stir gently.
GARNISH
Garnish with half orange slice and a lemon zest.
30 ml Bitter Campari
30 ml Sweet Red Vermouth
A splash of Soda Water
METHOD
Mix the ingredients directly in an old fashioned glass filled with ice cubes. Add a splash of Soda Water. Stir gently.
GARNISH
Garnish with half orange slice and a lemon zest.
AVIATION
8,00 €
INGREDIENTS
45 ml Gin
15 ml Maraschino Luxardo
15 ml Fresh Lemon Juice
1 Bar Spoon Crème de Violette
METHOD
Add all ingredients into a cocktail shaker. Shake with cracked ice and strain into a chilled cocktail glass.
GARNISH
Optional Maraschino Cherry.
45 ml Gin
15 ml Maraschino Luxardo
15 ml Fresh Lemon Juice
1 Bar Spoon Crème de Violette
METHOD
Add all ingredients into a cocktail shaker. Shake with cracked ice and strain into a chilled cocktail glass.
GARNISH
Optional Maraschino Cherry.
BETWEEN THE SHEETS
8,00 €
INGREDIENTS
30 ml White Rum
30 ml Cognac
30 ml Triple Sec
20 ml Fresh Lemon Juice
METHOD
Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass.
GARNISH
N/A
30 ml White Rum
30 ml Cognac
30 ml Triple Sec
20 ml Fresh Lemon Juice
METHOD
Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass.
GARNISH
N/A
BOULEVARDIER
8,00 €
INGREDIENTS
45 ml Bourbon or Rye Whiskey
30 ml Bitter Campari
30 ml Sweet Red Vermouth
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
GARNISH
Garnish with orange zest, optionally a lemon zest.
45 ml Bourbon or Rye Whiskey
30 ml Bitter Campari
30 ml Sweet Red Vermouth
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
GARNISH
Garnish with orange zest, optionally a lemon zest.
CASINÒ
8,00 €
INGREDIENTS
40 ml Old Tom Gin
10 ml Maraschino Luxardo
10 ml Fresh Lemon Juice
2 Dashes Orange Bitters
METHOD
Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled rocks glass with ice.
GARNISH
Garnish with lemon zest and a maraschino cherry.
40 ml Old Tom Gin
10 ml Maraschino Luxardo
10 ml Fresh Lemon Juice
2 Dashes Orange Bitters
METHOD
Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled rocks glass with ice.
GARNISH
Garnish with lemon zest and a maraschino cherry.
DAIQUIRI
8,00 €
INGREDIENTS
60 ml White Cuban Ron
20 ml Fresh Lime Juice
2 Bar Spoons Superfine Sugar
METHOD
In a cocktail shaker add all ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass.
GARNISH
N/A
60 ml White Cuban Ron
20 ml Fresh Lime Juice
2 Bar Spoons Superfine Sugar
METHOD
In a cocktail shaker add all ingredients. Stir well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail glass.
GARNISH
N/A
DRY MARTINI
8,00 €
INGREDIENTS
60 ml Gin
10 ml Dry Vermouth
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
GARNISH
Squeeze oil from lemon peel onto the drink, or garnish with green olives if requested.
60 ml Gin
10 ml Dry Vermouth
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
GARNISH
Squeeze oil from lemon peel onto the drink, or garnish with green olives if requested.
GIN FIZZ
8,00 €
INGREDIENTS
45 ml Gin
30 ml Fresh Lemon Juice
10 ml Simple Syrup
Splash of Soda Water
METHOD
Shake all ingredients with ice except soda water. Pour into thin tall Tumbler glass , top with a splash soda water.
GARNISH
Garnish with a lemon slice, optional lemon zest.
45 ml Gin
30 ml Fresh Lemon Juice
10 ml Simple Syrup
Splash of Soda Water
METHOD
Shake all ingredients with ice except soda water. Pour into thin tall Tumbler glass , top with a splash soda water.
GARNISH
Garnish with a lemon slice, optional lemon zest.
HANKY PANKY
8,00 €
INGREDIENTS
45 ml London Dry Gin
45 ml Sweet Red Vermouth
7.5 ml Fernet Branca
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.
GARNISH
Orange zest.
45 ml London Dry Gin
45 ml Sweet Red Vermouth
7.5 ml Fernet Branca
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass.
GARNISH
Orange zest.
JOHN COLLINS
8,00 €
INGREDIENTS
45 ml Gin
30 ml Fresh Lemon Juice
15 ml Simple Syrup
60 ml Soda Water
METHOD
Pour all ingredients directly into a highball filled with ice. Stir gently.
NOTE:
Use ‘Old Tom’ Gin for Tom Collins.
GARNISH
Garnish with a lemon slice and maraschino cherry.
45 ml Gin
30 ml Fresh Lemon Juice
15 ml Simple Syrup
60 ml Soda Water
METHOD
Pour all ingredients directly into a highball filled with ice. Stir gently.
NOTE:
Use ‘Old Tom’ Gin for Tom Collins.
GARNISH
Garnish with a lemon slice and maraschino cherry.
LAST WORD
8,00 €
INGREDIENTS
22.5 ml Gin
22.5 ml Green Chartreuse
22.5 ml Maraschino Luxardo
22.5 ml Fresh Lime Juice
METHOD
Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass.
GARNISH
N/A
22.5 ml Gin
22.5 ml Green Chartreuse
22.5 ml Maraschino Luxardo
22.5 ml Fresh Lime Juice
METHOD
Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass.
GARNISH
N/A
MANHATTAN
8,00 €
INGREDIENTS
50 ml Rye Whiskey
20 ml Sweet Red Vermouth
1 dash Angostura Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
GARNISH
Garnish with a cocktail cherry.
50 ml Rye Whiskey
20 ml Sweet Red Vermouth
1 dash Angostura Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
GARNISH
Garnish with a cocktail cherry.
MARTINEZ
8,00 €
INGREDIENTS
45 ml London Dry Gin
45 ml Sweet Red Vermouth
1 Bar Spoon Maraschino Liqueur
2 Dashes Orange Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
GARNISH
Lemon zest.
45 ml London Dry Gin
45 ml Sweet Red Vermouth
1 Bar Spoon Maraschino Liqueur
2 Dashes Orange Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
GARNISH
Lemon zest.
NEGRONI
8,00 €
INGREDIENTS
30 ml Gin
30 ml Bitter Campari
30 ml Sweet Red Vermouth
METHOD
Pour all ingredients directly into a chilled old fashioned glass filled with ice, Stir gently.
GARNISH
Garnish with a half orange slice.
30 ml Gin
30 ml Bitter Campari
30 ml Sweet Red Vermouth
METHOD
Pour all ingredients directly into a chilled old fashioned glass filled with ice, Stir gently.
GARNISH
Garnish with a half orange slice.
OLD FASHIONED
8,00 €
INGREDIENTS
45 ml Bourbon or Rye Whiskey
1 Sugar Cube
Few Dashes Angostura Bitters
Few Dashes Plain Water
METHOD
Place sugar cube in old fashioned glass and saturate with bitter, add few dashes of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Stir gently.
GARNISH
Garnish with an orange slice or zest, and a cocktail cherry.
45 ml Bourbon or Rye Whiskey
1 Sugar Cube
Few Dashes Angostura Bitters
Few Dashes Plain Water
METHOD
Place sugar cube in old fashioned glass and saturate with bitter, add few dashes of plain water. Muddle until dissolved. Fill the glass with ice cubes and add whiskey. Stir gently.
GARNISH
Garnish with an orange slice or zest, and a cocktail cherry.
PARADISE
8,00 €
INGREDIENTS
30 ml Gin
20 ml Apricot Brandy
15 ml Fresh Orange Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
GARNISH
N/A
30 ml Gin
20 ml Apricot Brandy
15 ml Fresh Orange Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
GARNISH
N/A
SAZERAC
8,00 €
INGREDIENTS
50 ml Cognac
10 ml Absinthe
1 Sugar Cube
2 Dashes Peychaud’s Bitters
METHOD
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice in a mixing glass. Discard the ice and any excess absinthe from the prepared glass, strain the mixed drink into the glass.
NOTE:
The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain.
GARNISH
Garnish with lemon zest.
50 ml Cognac
10 ml Absinthe
1 Sugar Cube
2 Dashes Peychaud’s Bitters
METHOD
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice in a mixing glass. Discard the ice and any excess absinthe from the prepared glass, strain the mixed drink into the glass.
NOTE:
The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain.
GARNISH
Garnish with lemon zest.
SIDECAR
8,00 €
INGREDIENTS
50 ml Cognac
20 ml Triple Sec
20 ml Fresh Lemon Juice
METHOD
Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass.
GARNISH
N/A
50 ml Cognac
20 ml Triple Sec
20 ml Fresh Lemon Juice
METHOD
Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass.
GARNISH
N/A
STINGER
8,00 €
INGREDIENTS
50 ml Cognac
20 ml White Crème de Menthe
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
GARNISH
Optional mint leave.
50 ml Cognac
20 ml White Crème de Menthe
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
GARNISH
Optional mint leave.
TUXEDO
8,00 €
INGREDIENTS
30 ml Old Tom Gin
30 ml Dry Vermouth
1/2 Bar Spoon Maraschino Luxardo
1/4 Bar Spoon of Absinthe
3 Dashes Orange Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
GARNISH
Garnish with cherry and lemon zest
30 ml Old Tom Gin
30 ml Dry Vermouth
1/2 Bar Spoon Maraschino Luxardo
1/4 Bar Spoon of Absinthe
3 Dashes Orange Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
GARNISH
Garnish with cherry and lemon zest
VIEUX CARRÈ
8,00 €
INGREDIENTS
30 ml Rye Whiskey
30 ml Cognac
30 ml Sweet Vermouth
1 Bar Spoon Bénédictine
2 Dashes Peychaud’s Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
GARNISH
Garnish with orange zest and maraschino cherry.
30 ml Rye Whiskey
30 ml Cognac
30 ml Sweet Vermouth
1 Bar Spoon Bénédictine
2 Dashes Peychaud’s Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass.
GARNISH
Garnish with orange zest and maraschino cherry.
WHISKEY SOUR
8,00 €
INGREDIENTS
45 ml Bourbon Whiskey
25 ml Fresh Lemon Juice
20 ml Sugar Syrup
20 ml Egg White (Optional)
METHOD
Pour all ingredients into a cocktail shaker filled with ice. Shake well. Strain into cobbler glass. If served “On the rocks”, strain ingredients into an old fashioned glass filled with ice.
NOTE:
If egg white is used shake little harder to release and incorporate the foam from the egg white.
GARNISH
Garnish with a half orange slice and maraschino cherry, optionally use orange zest.
45 ml Bourbon Whiskey
25 ml Fresh Lemon Juice
20 ml Sugar Syrup
20 ml Egg White (Optional)
METHOD
Pour all ingredients into a cocktail shaker filled with ice. Shake well. Strain into cobbler glass. If served “On the rocks”, strain ingredients into an old fashioned glass filled with ice.
NOTE:
If egg white is used shake little harder to release and incorporate the foam from the egg white.
GARNISH
Garnish with a half orange slice and maraschino cherry, optionally use orange zest.
WHITE LADY
8,00 €
INGREDIENTS
40 ml Gin
30 ml Triple Sec
20 ml Fresh Lemon Juice
METHOD
Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass.
GARNISH
N/A
40 ml Gin
30 ml Triple Sec
20 ml Fresh Lemon Juice
METHOD
Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass.
GARNISH
N/A
CONTEMPORARY CLASSICS
BLACK RUSSIAN
8,00 €
INGREDIENTS
50 ml Vodka
20 ml Coffee Liqueur
METHOD
Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently.
Note:
WHITE RUSSIAN – Float fresh cream on the top and stir in slowly.
GARNISH
N/A
50 ml Vodka
20 ml Coffee Liqueur
METHOD
Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently.
Note:
WHITE RUSSIAN – Float fresh cream on the top and stir in slowly.
GARNISH
N/A
BLOODY MARY
8,00 €
INGREDIENTS
45 ml Vodka
90 ml Tomato Juice
15 ml Fresh Lemon Juice
2 dashes Worcestershire Sauce
Tabasco, Celery Salt, Pepper (Up to taste)
METHOD
Stir gently all the ingredients in a mixing glass with ice, pour into rocks glass.
Note:
If requested served with ice, pour into highball glass.
GARNISH
Celery, Lemon Wedge (Optional)
45 ml Vodka
90 ml Tomato Juice
15 ml Fresh Lemon Juice
2 dashes Worcestershire Sauce
Tabasco, Celery Salt, Pepper (Up to taste)
METHOD
Stir gently all the ingredients in a mixing glass with ice, pour into rocks glass.
Note:
If requested served with ice, pour into highball glass.
GARNISH
Celery, Lemon Wedge (Optional)
CAIPIRINHA
8,00 €
INGREDIENTS
60 ml Cachaça
1 Lime cut into small wedges
4 Teaspoons White Cane Sugar
METHOD
Place lime and sugar into a double old fashioned glass and muddle gently. Fill the glass with cracked ice and add Cachaça. Stir gently to involve ingredients.
Note:
CAIPIROSKA – Instead of Cachaça use Vodka;
GARNISH
N/A
60 ml Cachaça
1 Lime cut into small wedges
4 Teaspoons White Cane Sugar
METHOD
Place lime and sugar into a double old fashioned glass and muddle gently. Fill the glass with cracked ice and add Cachaça. Stir gently to involve ingredients.
Note:
CAIPIROSKA – Instead of Cachaça use Vodka;
GARNISH
N/A
COSMOPOLITAN
8,00 €
INGREDIENTS
40 ml Vodka Citron
15 ml Cointreau
15 ml Fresh Lime Juice
30 ml Cranberry Juice
METHOD
Add all ingredients into a cocktail shaker filled with ice. Shake well and strain into a large cocktail glass.
GARNISH
Garnish with a lemon twist.
40 ml Vodka Citron
15 ml Cointreau
15 ml Fresh Lime Juice
30 ml Cranberry Juice
METHOD
Add all ingredients into a cocktail shaker filled with ice. Shake well and strain into a large cocktail glass.
GARNISH
Garnish with a lemon twist.
CUBA LIBRE
8,00 €
INGREDIENTS
50 ml White Rum
120ml Coca Cola
10 ml Fresh Lime Juice
METHOD
Build all ingredients in a highball glass filled with ice.
GARNISH
Garnish with lime wedge.
50 ml White Rum
120ml Coca Cola
10 ml Fresh Lime Juice
METHOD
Build all ingredients in a highball glass filled with ice.
GARNISH
Garnish with lime wedge.
FRENCH CONNECTION
8,00 €
INGREDIENTS
35 ml Cognac
35 ml Amaretto
METHOD
Pour all ingredients directly into an old fashioned glass filled with ice cubes. Stir gently.
GARNISH
N/A
35 ml Cognac
35 ml Amaretto
METHOD
Pour all ingredients directly into an old fashioned glass filled with ice cubes. Stir gently.
GARNISH
N/A
HEMINGWAY SPECIAL
8,00 €
INGREDIENTS
60 ml Rum
40 ml Grapefruit Juice
15 ml Maraschino Luxardo
15 ml Fresh Lime
METHOD
Pour all ingredients into a shaker with ice. Shake well and strain into a large cocktail glass.
GARNISH
N/A
60 ml Rum
40 ml Grapefruit Juice
15 ml Maraschino Luxardo
15 ml Fresh Lime
METHOD
Pour all ingredients into a shaker with ice. Shake well and strain into a large cocktail glass.
GARNISH
N/A
HORSE'S NECK
8,00 €
INGREDIENTS
40 ml Cognac
120 ml Ginger Ale
Dash of Angostura Bitters (optional)
METHOD
Pour Cognac and ginger ale directly into a highball glass with ice cubes. Stir gently.
If preferred, add dashes of Angostura Bitter.
GARNISH
Garnish with a rind of one lemon spiral.
40 ml Cognac
120 ml Ginger Ale
Dash of Angostura Bitters (optional)
METHOD
Pour Cognac and ginger ale directly into a highball glass with ice cubes. Stir gently.
If preferred, add dashes of Angostura Bitter.
GARNISH
Garnish with a rind of one lemon spiral.
LONG ISLAND ICED TEA
8,00 €
INGREDIENTS
15 ml Vodka
15 ml Tequila
15 ml White rum
15 ml Gin
15 ml Cointreau
30 ml Lemon juice
20 ml Simple syrup
Top with Cola
METHOD
Add all ingredients into a highball glass filled with ice.
Stir gently.
GARNISH
Lemon Slice (Optional)
15 ml Vodka
15 ml Tequila
15 ml White rum
15 ml Gin
15 ml Cointreau
30 ml Lemon juice
20 ml Simple syrup
Top with Cola
METHOD
Add all ingredients into a highball glass filled with ice.
Stir gently.
GARNISH
Lemon Slice (Optional)
MARGARITA
8,00 €
INGREDIENTS
50 ml Tequila 100% Agave
20 ml Triple Sec
15 ml Freshly Squeezed Lime Juice
METHOD
Add all ingredients into a shaker with ice.
Shake and strain into a chilled cocktail glass
GARNISH
Half salt rim (Optional)
50 ml Tequila 100% Agave
20 ml Triple Sec
15 ml Freshly Squeezed Lime Juice
METHOD
Add all ingredients into a shaker with ice.
Shake and strain into a chilled cocktail glass
GARNISH
Half salt rim (Optional)
MIMOSA
8,00 €
INGREDIENTS
75 ml Fresh orange juice
75 ml Prosecco
METHOD
Pour orange juice into a flute glass and gently pour the sparkling wine. Stir gently.
Note:
Also known as Buck’s Fizz.
GARNISH
Garnish with an orange twist (optional).
75 ml Fresh orange juice
75 ml Prosecco
METHOD
Pour orange juice into a flute glass and gently pour the sparkling wine. Stir gently.
Note:
Also known as Buck’s Fizz.
GARNISH
Garnish with an orange twist (optional).
MINT JULEP
8,00 €
INGREDIENTS
60 ml Bourbon Whiskey
4 fresh Mint sprigs
1 tsp Powdered Sugar
2 tsp Water
METHOD
In Julep Stainless Steel Cup gently muddle the mint with sugar and water. Fill the glass with cracked ice, add the Bourbon and stir well until the cup frosts.
GARNISH
Garnish with a mint sprig.
60 ml Bourbon Whiskey
4 fresh Mint sprigs
1 tsp Powdered Sugar
2 tsp Water
METHOD
In Julep Stainless Steel Cup gently muddle the mint with sugar and water. Fill the glass with cracked ice, add the Bourbon and stir well until the cup frosts.
GARNISH
Garnish with a mint sprig.
MOJITO
8,00 €
INGREDIENTS
45 ml White Cuban Ron
20 ml Fresh Lime Juice
6 pcs Mint Sprigs
2 tsp White Cane Sugar
Soda Water
METHOD
Mix mint springs with sugar and lime juice. Add splash of soda water and fill the glass with ice. Pour the rum and top with soda water. Light stir to involve all ingredients.
GARNISH
Garnish with sprigs of mint and slice of lime.
45 ml White Cuban Ron
20 ml Fresh Lime Juice
6 pcs Mint Sprigs
2 tsp White Cane Sugar
Soda Water
METHOD
Mix mint springs with sugar and lime juice. Add splash of soda water and fill the glass with ice. Pour the rum and top with soda water. Light stir to involve all ingredients.
GARNISH
Garnish with sprigs of mint and slice of lime.
MOSCOW MULE
8,00 €
INGREDIENTS
45 ml Smirnoff Vodka
120 ml Ginger Beer
10 ml Fresh lime juice
METHOD
In a Mule Cup or rocks glass, combine the vodka and ginger beer. Add lime juice and gently stir to involve all ingredients.
GARNISH
Garnish with a lime slice
45 ml Smirnoff Vodka
120 ml Ginger Beer
10 ml Fresh lime juice
METHOD
In a Mule Cup or rocks glass, combine the vodka and ginger beer. Add lime juice and gently stir to involve all ingredients.
GARNISH
Garnish with a lime slice
PIÑA COLADA
8,00 €
INGREDIENTS
50 ml White Rum
30 ml Coconut Cream
50 ml Fresh Pineapple Juice
METHOD
Blend all the ingredients with ice in an electric blender, pour into a large glass, and serve with straws.
Note:
Historically a few drops of fresh lime juice were added to taste. 4 slices of fresh pineapple can be used instead of juice
GARNISH
Garnish with a slice of pineapple with a cocktail cherry.
50 ml White Rum
30 ml Coconut Cream
50 ml Fresh Pineapple Juice
METHOD
Blend all the ingredients with ice in an electric blender, pour into a large glass, and serve with straws.
Note:
Historically a few drops of fresh lime juice were added to taste. 4 slices of fresh pineapple can be used instead of juice
GARNISH
Garnish with a slice of pineapple with a cocktail cherry.
PISCO SOUR
8,00 €
INGREDIENTS
60 ml Pisco
30 ml Fresh Lemon Juice
20 ml Simple Syrup
1 Raw Egg White
METHOD
Add all ingredients into a shaker with ice.
Shake and strain into a chilled goblet glass.
GARNISH
Few dashes of Amargo bitters on top as an aromatic garnish.
60 ml Pisco
30 ml Fresh Lemon Juice
20 ml Simple Syrup
1 Raw Egg White
METHOD
Add all ingredients into a shaker with ice.
Shake and strain into a chilled goblet glass.
GARNISH
Few dashes of Amargo bitters on top as an aromatic garnish.
TEQUILA SUNRISE
8,00 €
INGREDIENTS
45ml Tequila
90 ml Fresh Orange Juice
15 ml Grenadine Syrup
METHOD
Pour tequila and orange juice directly into highball glass filled with ice cubes. Add the grenadine syrup to create chromatic effect (sunrise), do not stir.
GARNISH
Garnish with half orange slice or an orange zest
45ml Tequila
90 ml Fresh Orange Juice
15 ml Grenadine Syrup
METHOD
Pour tequila and orange juice directly into highball glass filled with ice cubes. Add the grenadine syrup to create chromatic effect (sunrise), do not stir.
GARNISH
Garnish with half orange slice or an orange zest
VESPER
8,00 €
INGREDIENTS
45 ml Gin
15 ml Vodka
7.5 ml Lillet Blanc
METHOD
Pour all ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.
GARNISH
Lemon zest
45 ml Gin
15 ml Vodka
7.5 ml Lillet Blanc
METHOD
Pour all ingredients into a cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass.
GARNISH
Lemon zest
new era drinks
BEE'S KNEES
8,00 €
INGREDIENTS
52.5 ml Dry Gin
2 teaspoons Honey Syrup
22.5 ml Fresh Lemon Juice
22.5 ml Fresh Orange Juice
METHOD
Stir honey with lemon and orange juices until it dissolves, add gin and shake with ice. Strain into a chilled cocktail glass.
GARNISH
Optionally garnish with a lemon or orange zest.
52.5 ml Dry Gin
2 teaspoons Honey Syrup
22.5 ml Fresh Lemon Juice
22.5 ml Fresh Orange Juice
METHOD
Stir honey with lemon and orange juices until it dissolves, add gin and shake with ice. Strain into a chilled cocktail glass.
GARNISH
Optionally garnish with a lemon or orange zest.
CANCHANCHARA
8,00 €
INGREDIENTS
60 ml Cuban Aguardiente
15 ml Fresh Lime Juice
15 ml Raw Honey
50 ml Water
METHOD
Mix honey with water and lime juice and spread the mixture on the bottom and sides of the glass. Add cracked ice, and then the rum. End by energetically stirring from bottom to top.
GARNISH
Lime wedge.
60 ml Cuban Aguardiente
15 ml Fresh Lime Juice
15 ml Raw Honey
50 ml Water
METHOD
Mix honey with water and lime juice and spread the mixture on the bottom and sides of the glass. Add cracked ice, and then the rum. End by energetically stirring from bottom to top.
GARNISH
Lime wedge.
DARK 'N' STORMY
8,00 €
INGREDIENTS
60 ml Goslings Rum
100 ml Ginger Beer
METHOD
In a highball glass filled with ice pour the ginger beer and top floating with the Rum.
GARNISH
Garnish with a lime wedge or slice.
60 ml Goslings Rum
100 ml Ginger Beer
METHOD
In a highball glass filled with ice pour the ginger beer and top floating with the Rum.
GARNISH
Garnish with a lime wedge or slice.
FERNANDITO
8,00 €
INGREDIENTS
50 ml Fernet Branca
Fill up with Cola
METHOD
Pour the Fernet Branca into a double old fashioned glass with ice, fill the glass up with Cola. Gently stir.
GARNISH
N/A
50 ml Fernet Branca
Fill up with Cola
METHOD
Pour the Fernet Branca into a double old fashioned glass with ice, fill the glass up with Cola. Gently stir.
GARNISH
N/A
FRENCH MARTINI
8,00 €
INGREDIENTS
45 ml Vodka
15 ml Raspberry Liqueur
15 ml Fresh Pineapple Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
GARNISH
Squeeze oil from lemon peel onto the drink.
45 ml Vodka
15 ml Raspberry Liqueur
15 ml Fresh Pineapple Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
GARNISH
Squeeze oil from lemon peel onto the drink.
NAKED AND FAMOUS
8,00 €
INGREDIENTS
22.5 ml Mezcal
22.5 ml Yellow Chartreuse
22.5 ml Aperol
22.5 ml Fresh Lime Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
GARNISH
N/A
22.5 ml Mezcal
22.5 ml Yellow Chartreuse
22.5 ml Aperol
22.5 ml Fresh Lime Juice
METHOD
Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.
GARNISH
N/A
NEW YORK SOUR
8,00 €
INGREDIENTS
60 ml Rye Whiskey or Bourbon
22.5 ml Simple syrup
30 ml Fresh lemon juice
Few Drops of Egg White
15 ml Red wine (Shiraz or Malbech)
METHOD
Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled rocks glass filled with ice. Float the wine on top.
GARNISH
Garnish with lemon or orange zest with cherry.
60 ml Rye Whiskey or Bourbon
22.5 ml Simple syrup
30 ml Fresh lemon juice
Few Drops of Egg White
15 ml Red wine (Shiraz or Malbech)
METHOD
Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled rocks glass filled with ice. Float the wine on top.
GARNISH
Garnish with lemon or orange zest with cherry.
PALOMA
8,00 €
INGREDIENTS
50 ml 100% Agave Tequila
5 ml Fresh lime
A pinch of Salt
100 ml Pink Grapefruit Soda
METHOD
Poor the tequila into a highball glass, squeeze the lime juice. Add ice and salt, fill up pink grapefruit soda. Stir gently.
GARNISH
Garnish with a slice of lime.
50 ml 100% Agave Tequila
5 ml Fresh lime
A pinch of Salt
100 ml Pink Grapefruit Soda
METHOD
Poor the tequila into a highball glass, squeeze the lime juice. Add ice and salt, fill up pink grapefruit soda. Stir gently.
GARNISH
Garnish with a slice of lime.
PENNICILLIN
8,00 €
INGREDIENTS
60 ml Blended Scotch Whisky
7.5 ml Lagavulin 16y Whisky
22.5 ml Fresh Lemon Juice
22.5 ml Honey Syrup
2-3 quarter size Sliced Fresh Ginger
METHOD
Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Islay single malt whiskey. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the single malt whisky on top.
GARNISH
Garnish with candied ginger.
60 ml Blended Scotch Whisky
7.5 ml Lagavulin 16y Whisky
22.5 ml Fresh Lemon Juice
22.5 ml Honey Syrup
2-3 quarter size Sliced Fresh Ginger
METHOD
Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Islay single malt whiskey. Fill the shaker with ice and shake. Double-strain into a chilled old fashioned glass with ice. Float the single malt whisky on top.
GARNISH
Garnish with candied ginger.
SOUTHSIDE
8,00 €
INGREDIENTS
60 ml London Dry Gin
30 ml Fresh Lemon Juice
15 ml Simple Syrup
5/6 Mint Leaves
Few Drops of Egg White (Optional)
METHOD
Pour all ingredients into a cocktail shaker, shake well with ice, double-strain into chilled cocktail glass.
Note:
If egg white is used shake vigorously.
GARNISH
Garnish with mint springs.
60 ml London Dry Gin
30 ml Fresh Lemon Juice
15 ml Simple Syrup
5/6 Mint Leaves
Few Drops of Egg White (Optional)
METHOD
Pour all ingredients into a cocktail shaker, shake well with ice, double-strain into chilled cocktail glass.
Note:
If egg white is used shake vigorously.
GARNISH
Garnish with mint springs.
SPRITZ
8,00 €
INGREDIENTS
90 ml Prosecco
60 ml Aperol
Splash of Soda water
METHOD
Build all ingredients into a wine glass filled with ice. Stir gently.
NOTE:
There are other versions of the Spritz that use Campari, Cynar or Select instead of Aperol.
GARNISH
Garnish with a slice of orange.
90 ml Prosecco
60 ml Aperol
Splash of Soda water
METHOD
Build all ingredients into a wine glass filled with ice. Stir gently.
NOTE:
There are other versions of the Spritz that use Campari, Cynar or Select instead of Aperol.
GARNISH
Garnish with a slice of orange.
SUFFERING BASTARD
8,00 €
INGREDIENTS
30 ml Cognac or Brandy
30 ml Gin
15 ml Fresh Lime Juice
2 Dashes Angostura Bitters
Top up Ginger beer
METHOD
Pour all ingredients into a cocktail shaker except the ginger beer, shake well with ice, Pour unstrained into a Collins glass or in the original S. Bastard mug and top up with ginger beer.
GARNISH
Garnish with mint springs and optionally an orange slice as well.
30 ml Cognac or Brandy
30 ml Gin
15 ml Fresh Lime Juice
2 Dashes Angostura Bitters
Top up Ginger beer
METHOD
Pour all ingredients into a cocktail shaker except the ginger beer, shake well with ice, Pour unstrained into a Collins glass or in the original S. Bastard mug and top up with ginger beer.
GARNISH
Garnish with mint springs and optionally an orange slice as well.
TIPPERARY
8,00 €
INGREDIENTS
50 ml Irish Whiskey
25 ml Sweet Red Vermouth
15 ml Green Chartreuse
2 Dashes Angostura Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
GARNISH
Garnish with a slice of orange.
50 ml Irish Whiskey
25 ml Sweet Red Vermouth
15 ml Green Chartreuse
2 Dashes Angostura Bitters
METHOD
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
GARNISH
Garnish with a slice of orange.
TOMMY'S MARGARITA
8,00 €
INGREDIENTS
60 ml Tequila Agave 100% Reposado
30 ml Fresh Lime Juice (Persiano)
30 ml Agave Syrup (1/2 Water + 1/2 Agave Nectar)
METHOD
Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled rocks glass filled with ice.
GARNISH
Garnish with a lime slice.
60 ml Tequila Agave 100% Reposado
30 ml Fresh Lime Juice (Persiano)
30 ml Agave Syrup (1/2 Water + 1/2 Agave Nectar)
METHOD
Pour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled rocks glass filled with ice.
GARNISH
Garnish with a lime slice.
YELLOW BIRD
8,00 €
INGREDIENTS
30 ml White rum
15 ml Galliano
15 ml Triple Sec
15 ml Fresh Lime Juice
METHOD
Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass.
GARNISH
N/A
30 ml White rum
15 ml Galliano
15 ml Triple Sec
15 ml Fresh Lime Juice
METHOD
Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass.
GARNISH
N/A
