Cocktails

Question 1

Martini Service

Answer 1

2 oz Singani 63
1 oz Carpano Bianco Vermouth
2 drops orange blossom water
METHOD: Stirred
VESSEL: Coupe
GARNISH: Flowers & Orange Zest

Question 2

Cucayo Daiquiri

Answer 2

2 oz Rice Washed Rum Blend
.75 oz Toasted Rice Syrup
.75 oz lime
Lavender bitters Spray 
METHOD: Shaken & double strained
VESSEL: Coupe
GARNISH: Rice cracker sprayed with Lavender bitters then dusted with Kaffir lime salt

Question 3

Melondramatic

Answer 3

2.25 oz batch
Watermelon cordial

METHOD: Quick shake when topping with soda otherwise build.
VESSEL: Copper mug
GARNISH: lime wedge &mint sprig

Question 4

BAB Beet Sour

Answer 4

2 oz batch
.25 oz Beet juice
.50 oz Honey Syrup (4:1)
1.0 oz Fresh Lemon Juice
.75 oz Egg White

METHOD: Shaken
VESSEL: Coupe
GARNISH: Fennel Fronds

Question 5

Champagne Cocktail

Answer 5

1.75 batch
.75 oz lemon juice
Bubbly

METHOD: Shaken
VESSEL: Coupe
TOP WITH BUBBLY
GARNISH: Thyme sprig

Question 6

G&T

Answer 6

2 oz Fords gin
Fevertree tonic
2 dashes Peychauds bitters

METHOD-Build
VESSEL-RX
GARNISH-Half pinwheel Grapefruit, dried flowers, and juniper berries

Question 7

Pineapple Pineapple

Answer 7

2 oz Plantation Pineapple rum
Scant of Demerara sugar
2 dashes ango
1 dash regans orange

METHOD-Stirred
VESSEL-RX
GARNISH-Caramelized pineapple-slice pineapples covered in demerara then torched to caramelization. Skewer with lime twist and pineapple