House Cocktails

Question 1

Aces Americano (Highball)

Answer 1

1. 30 ml Martini Sweet Vermouth
2. 30 ml Campari
3. Fever Tree Pink Grapefruit Soda
4. Fresh Orange
5. Highball glass

METHOD:
1. Build in glass the vermouth & Campari
2. Add a dash of the grapefruit soda into the highball then stir for a little bit
3. Taste
4. Add the pilar ice in the highball then top up with the grapefruit soda
5. Garnish with Orange Slice, served with no straws
6. Dine in, served on rectangular tray with a snack

Question 2

Renzo (Tall Boy)

Answer 2

1. 60 ml Bombay Sapphire
2. 30 ml Lemon Juice
3. 2 dashes Angosturo Bitters
4. 45 ml diluted Fig Jam
5. 2 drops of Wonder Foam
6. Chilled Nick & Nora glass

METHOD:
1. Put the gin, lemon juice, bitters & fig jam in the Boston Shaker
2. Add the 2 drops of wonder foam and then fill with ice and do Wet to Dry shakes (a hard shake then single strain to one part of the Boston shaker, throw
out the remaining ice from the other shakers, then dry shake it again until you can not hear the remaining shards)
3. Taste
4. Double strain into chilled Nick & Nora cup
5. Garnish with bitters dropper & drop 3 circular drop and draw single line to create hearts
pattern

Question 3

Bellini (Flute)

Answer 3

1. 70 ml Martini Prosecco
2. 15 ml St Germain Elderflower
3. 7.5 ml Lemon Juice
4. 10 ml Apricot Nectar
5. Chilled Flute

Method:
1. Put the St Germain, lemon juice & apricot nectar in a Boston Shaker filled it with ice
2. Hard shake then double strain into a chilled flute & taste
3. Add the Prosecco into the flute
4. Garnish with lemon twist

Question 4

Maria (Flute)

Answer 4

1. 50 ml Grey Goose
2. 25 ml Martini Rosso
3. 5 ml Crème De cassis
4. 2 dashes Peychauds Bitters
5. Chilled Flute

Method:
1. Put all the ingredients in a mixing glass
2. Add a scoop of ice
3. Stir for 30 – 45 seconds (this depends on how quick you stir, the longer you stir the more diluted the cocktail will be)
4. Taste
5. Single strain into the chilled flute
6. Garnish with 2 Luxardo Maraschino Cherries on a cocktail pick (make sure to have them quickly rinsed in water before serving refer to garnish prep)
7. For dine in guests it will be served in rectangular tray with snacks

Question 5

Downtown Chinatown (Highball)

Answer 5

1. 50 ml Spiced Bacardi
2. 30 ml Aperol
3. 50 ml Pineapple Juice
4. 15 ml Lime
5. 15 ml sugar syrup
6. Highball glass

Method:
1. Put all the ingredients into a Boston Shaker and filled with ice
2. Hard shake and taste
3. Single strain into the Highball glass
4. Add pilar ice
5. Garnish with pineapple leave

Question 6

Italiano Martini (Low Coupe)

Answer 6

1. 30 ml Grey Goose Vodka
2. 30 ml Mr Black Liquor
3. 60 ml Coffee
4. 15 ml Condensed Milk
5. Chilled Coupe

Method:
1. Put all the ingredients into a Boston Shaker then filled it
with ice
2. Wet to Dry shake
3. Taste
4. Double strain into the chilled flute
5. For dine in guests served on a rectangular tray with chocolate brand garnish

Question 7

Lychee Bubble Tea (Highball)

Answer 7

1. 40 ml Bombay Sapphire Gin
2. 20 ml Cointreau
3. 30 ml lemon juice
4. 10ml lychee syrup
5. 60 ml green tea
6. 2 bar spoon of lychee pearls
7. Highball glass

Method:
1. Prepare the high ball glass by putting 1 bar spoon of
strawberry pearls & 1 bar spoon of lychee jelly on the
boKom of the glass
2. Put all the ingredients into a Boston Shaker then filled with ice
3. Hard shake and taste
4. Single strain the ingredients from the Boston Shaker into the highball glass
5. Top the highball glass with ice
6. Garnish with 3 – 4 strawberry pearls on top of the ice and serve with straw