IBA

Official Cocktails
Contemporary Classics
 Contemporary Classics
BELLINI (SPARKLING) METHOD
INGREDIENTS Pour peach puree into the mixing glass with ice, add the
Prosecco wine. Stir gently and pour in a chilled flute glass.
100 ml Prosecco
Note:
SPACES – Triple One Somerset
50 ml White Peach Puree
111 Somerset Road, Level 3 PUCCINI – Fresh Mandarin Orange Juice;
SINGAPORE 238164
Registered No. T06SS0054C
GARNISH ROSSINI – Fresh Strawberry Puree;
TINTORETTO – Fresh Pomegranate Juice.
N/A
Official Cocktails
IBA
 Contemporary Classics
BELLINI (SPARKLING) METHOD
INGREDIENTS Pour peach puree into the mixing glass with ice, add the
Prosecco wine. Stir gently and pour in a chilled flute glass.
100 ml Prosecco
Note:
50 ml White Peach Puree
SPACES – Triple One Somerset
111 Somerset Road, Level 3 PUCCINI – Fresh Mandarin Orange Juice;
SINGAPORE 238164
Registered No. T06SS0054C ROSSINI – Fresh Strawberry Puree;
TINTORETTO – Fresh Pomegranate Juice.

GARNISH
Official Cocktails

N/A

BLACK RUSSIAN (AFTER DINNER) METHOD

INGREDIENTS Pour the ingredients into the old fashioned glass filled with
IBA

ice cubes. Stir gently.

50 ml Vodka
Note:
20 ml Coffee Liqueur
WHITE RUSSIAN – Float fresh cream on the top and stir in
slowly.

GARNISH
N/A
 Contemporary Classics
BLOODY MARY (ALL DAY/PICK ME UP) METHOD
INGREDIENTS Stir gently all the ingredients in a mixing glass with ice,
pour into rocks glass.
45 ml Vodka
Note:
90 ml Tomato Juice
SPACES – Triple One Somerset
If requested served with ice, pour into highball glass.
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Fresh Lemon Juice
Registered No. T06SS0054C
2 dashes Worcestershire Sauce
Tabasco, Celery Salt, Pepper (Up to taste)

GARNISH
Celery, Lemon Wedge (Optional)

CAIPIRINHA (ALL DAY) METHOD

Cocktails

INGREDIENTS Place lime and sugar into a double old fashioned glass and
muddle gently. Fill the glass with cracked ice and add
Official

60 ml Cachaça
Cachaça. Stir gently to involve ingredients.
1 Lime cut into small wedges
Note:
4 Teaspoons White Cane Sugar
CAIPIROSKA - Instead of Cachaça use Vodka;
CAIPIRISSIMA - Instead of Cachaça use Rum.
IBA

GARNISH
N/A
 Contemporary Classics
CHAMPAGNE COCKTAIL METHOD
INGREDIENTS (SPARKLING) Place the sugar cube with 2 dashes of bitters in a large
Champagne glass, add the cognac. Pour gently chilled
90 ml Chilled Champagne
Champagne.
SPACES – Triple One Somerset
10 ml Cognac
111 Somerset Road, Level 3
SINGAPORE 238164 2 dashes Angostura bitters
Registered No. T06SS0054C
Few drops of Grand Marnier (optional)
1 sugar cube

GARNISH
Garnish with orange zest and maraschino cherry.

COSMOPOLITAN (ALL DAY) METHOD

Cocktails

INGREDIENTS Add all ingredients into cocktail shaker filled with ice.
Shake well and strain into large cocktail glass.
40 ml Vodka Citron
Official

15 ml Cointreau
15 ml Fresh Lime Juice
30 ml Cranberry Juice
IBA

GARNISH
Garnish with lemon twist.
 Contemporary Classics
CORPSE REVIVER #2 METHOD
INGREDIENTS (ALL DAY) Pour all ingredients into shaker with ice. Shake well and
strain in chilled cocktail glass.
30 ml Gin
SPACES – Triple One Somerset
30 ml Cointreau
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Lillet Blanc
Registered No. T06SS0054C
30 ml Fresh Lemon Juice
1 dash Absinthe

GARNISH
Orange zest.

CUBA LIBRE (LONG DRINK) METHOD

Cocktails

INGREDIENTS Build all ingredients in a highball glass filled with ice.

50 ml White Rum
Official

120 ml Cola
10 ml Fresh Lime Juice
IBA

GARNISH
Garnish with lime wedge.
 Contemporary Classics
FRENCH 75 (SPARKLING) METHOD
INGREDIENTS Pour all the ingredients, except Champagne, into a shaker.
Shake well and strain into a Champagne flute. Top up with
30 ml Gin
Champagne. Stir gently.
SPACES – Triple One Somerset
15 ml Fresh Lemon Juice
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Sugar Syrup
Registered No. T06SS0054C
60 ml Champagne

GARNISH
N/A

FRENCH CONNECTION METHOD

Cocktails

INGREDIENTS (AFTER DINNER) Pour all ingredients directly into old fashioned glass filled
with ice cubes. Stir gently.
35 ml Cognac
Official

35 ml Amaretto
IBA

GARNISH
N/A
 Contemporary Classics
GOLDEN DREAM (AFTER DINNER) METHOD
INGREDIENTS Pour all ingredients into shaker filled with ice. Shake
briskly for few seconds. Strain into chilled cocktail glass.
20 ml Galliano
SPACES – Triple One Somerset
20 ml Triple Sec
111 Somerset Road, Level 3
SINGAPORE 238164 20 ml Fresh Orange Juice
Registered No. T06SS0054C
10 ml Fresh Cream

GARNISH
N/A

GRASSHOPPER (AFTER DINNER) METHOD

Cocktails

INGREDIENTS Pour all ingredients into shaker filled with ice.

Shake briskly for few seconds. Strain into chilled cocktail
20 ml Crème de Cacao (White)
Official

glass.
20 ml Crème de Menthe (Green)
20 ml Fresh Cream
IBA

GARNISH
N/A, optional mint leave.
 Contemporary Classics
HEMINGWAY SPECIAL METHOD
INGREDIENTS (ALL DAY) Pour all ingredients into a shaker with ice. Shake well and
strain into a large cocktail glass.
60 ml Rum
SPACES – Triple One Somerset
40 ml Grapefruit Juice
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Maraschino
Registered No. T06SS0054C
15 ml Fresh Lime

GARNISH
N/A

HORSE'S NECK (LONG DRINK) METHOD

Cocktails

INGREDIENTS Pour Cognac and ginger ale directly into highball glass with
ice cubes. Stir gently.
Official

40 ml Cognac
If preferred, add dashes of Angostura Bitter.
120 ml Ginger Ale
Dash of Angostura Bitters (optional)
IBA

GARNISH
Garnish with rind of one lemon spiral.
 Contemporary Classics
IRISH COFFEE (HOT DRINK) METHOD
INGREDIENTS Warm black coffee is poured into a pre-heated Irish coffee
glass. Whiskey and at least one teaspoon of sugar is added
50 ml Irish Whiskey
and stirred until dissolved. Fresh thick chilled cream is
120 ml Hot coffee
SPACES – Triple One Somerset
carefully poured over the back of a spoon held just above
111 Somerset Road, Level 3
SINGAPORE 238164 50 ml Fresh cream (Chilled)
Registered No. T06SS0054C the surface of the coffee. The layer of cream will float on
1 teaspoon Sugar
the coffee without mixing.
Plain sugar can be replaced with sugar syrup
GARNISH
N/A

KIR (BEFORE DINNER) METHOD

Cocktails

INGREDIENTS Pour Crème de Cassis into glass, top up with white wine.
Note:
90 ml Dry White Wine
Official

KIR ROYAL - Use Champagne instead of white wine

10 ml Crème de Cassis
IBA

GARNISH
N/A
 Contemporary Classics
LONG ISLAND ICED TEA METHOD
INGREDIENTS (LONG DRINK) Add all ingredients into highball glass filled with ice.
Stir gently.
15 ml Vodka
SPACES – Triple One Somerset
15 ml Tequila
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml White rum
Registered No. T06SS0054C
15 ml Gin
15 ml Cointreau
25 ml Lemon juice
30 ml Simple syrup GARNISH
Top with Cola Lemon Slice (Optional)

MAI-TAI (LONG DRINK) METHOD

Cocktails

INGREDIENTS Add all ingredients into a shaker with ice. Shake and pour
into a double rocks glass or an highball glass.
Official

30 ml Amber Jamaican Rum

30 ml Martinique Molasses Rhum*
* The Martinique molasses rum used by Trader Vic was not
15 ml Orange Curacao
an Agricole rum but a type of "rummy" from molasses.
15 ml Orgeat Syrup (Almond)
30 ml Fresh Lime Juice
7.5 ml Simple Syrup
IBA

GARNISH
Garnish with pineapple spear, mint leaves and lime peel.
 Contemporary Classics
MARGARITA (ALL DAY) METHOD
INGREDIENTS Add all ingredients into a shaker with ice.
Shake and strain into a chilled cocktail glass
50 ml Tequila 100% Agave
SPACES – Triple One Somerset
20 ml Triple Sec
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Freshly Squeezed Lime Juice
Registered No. T06SS0054C

GARNISH
Half salt rim (Optional)

MIMOSA (SPARKLING) METHOD

Cocktails

INGREDIENTS Pour orange juice into flute glass and gently pour the
sparkling wine. Stir gently.
75 ml Fresh orange juice
Official

Note:
75 ml Prosecco
Also known as Buck’s Fizz.
IBA

GARNISH
Garnish with orange twist (optional).
 Contemporary Classics
MINT JULEP (ALL DAY) METHOD
INGREDIENTS In Julep Stainless Steel Cup gently muddle the mint with
sugar and water. Fill the glass with cracked ice, add the
60 ml Bourbon Whiskey
Bourbon and stir well until the cup frosts.
SPACES – Triple One Somerset
4 fresh Mint sprigs
111 Somerset Road, Level 3
SINGAPORE 238164 1 tsp Powdered Sugar
Registered No. T06SS0054C
2 tsp Water

GARNISH
Garnish with a mint sprig.

MOJITO (LONG DRINK) METHOD

Cocktails

INGREDIENTS Mix mint springs with sugar and lime juice. Add splash of
soda water and fill the glass with ice. Pour the rum and top
45 ml White Cuban Ron
Official

with soda water. Light stir to involve all ingredients.

20 ml Fresh Lime Juice
6 pcs Mint Sprigs
2 tsp White Cane Sugar
Soda Water
IBA

GARNISH
Garnish with sprigs of mint and slice of lime.
 Contemporary Classics
MOSCOW MULE (ALL DAY) METHOD
INGREDIENTS In an Mule Cup or rocks glass, combine the vodka and
ginger beer. Add lime juice and gently stir to involve all
45 ml Smirnoff Vodka
ingredients.
SPACES – Triple One Somerset
120 ml Ginger Beer
111 Somerset Road, Level 3
SINGAPORE 238164 10 ml Fresh lime juice
Registered No. T06SS0054C

GARNISH
Garnish with a lime slice

PINA COLADA (LONG DRINK) METHOD

Cocktails

INGREDIENTS Blend all the ingredients with ice in a electric blender, pour
into a large glass and serve with straws.
Official

50 ml White Rum
Note:
30 ml Coconut Cream
Historically a few drops of fresh lime juice was added to
50 ml Fresh Pineapple Juice
taste. 4 slices of fresh pineapple can be used instead of
juice
IBA

GARNISH
Garnish with a slice of pineapple with a cocktail cherry.
 Contemporary Classics
PISCO SOUR (ALL DAY) METHOD
INGREDIENTS Add all ingredients into a shaker with ice.
Shake and strain into a chilled goblet glass.
60 ml Pisco
SPACES – Triple One Somerset
30 ml Fresh Lemon Juice
111 Somerset Road, Level 3
SINGAPORE 238164 20 ml Simple Syrup
Registered No. T06SS0054C
1 Raw Egg White

GARNISH
Few dashes of Amargo bitters on top as an aromatic
garnish.

SEA BREEZE (LONG DRINK) METHOD

Cocktails

INGREDIENTS Build all ingredients in a highball glass filled with ice.

Official

40 ml Vodka
120 ml Cranberry Juice
30 ml Grapefruit Juice
IBA

GARNISH
Garnish with an orange zest and cherry
 Contemporary Classics
SEX ON THE BEACH METHOD
INGREDIENTS (LONG DRINK) Build all ingredients in a highball glass filled with ice.
40 ml Vodka
SPACES – Triple One Somerset
20 ml Peach Schnapps
111 Somerset Road, Level 3
SINGAPORE 238164 40 ml Fresh Orange Juice
Registered No. T06SS0054C
40 ml Cranberry Juice

GARNISH
Garnish with half orange slice.

SINGAPORE SLING (LONG DRINK) METHOD

Cocktails

INGREDIENTS Pour all ingredients into cocktail shaker filled with ice
cubes. Shake well. Strain into Hurricane glass.
Official

30 ml Gin
15 ml Cherry liqueur
7.5 ml Cointreau
7.5 ml DOM Bénédictine
120 ml Fresh Pineapple Juice
15 ml Fresh Lime Juice
IBA

10 ml Grenadine Syrup GARNISH

A dash of Angostura bitters Garnish with pineapple and maraschino cherry
 Contemporary Classics
TEQUILA SUNRISE (LONG DRINK) METHOD
INGREDIENTS Pour tequila and orange juice directly into highball glass
filled with ice cubes. Add the grenadine syrup to create
45ml Tequila
chromatic effect (sunrise), do not stir.
SPACES – Triple One Somerset
90 ml Fresh Orange Juice
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Grenadine Syrup
Registered No. T06SS0054C

GARNISH
Garnish with half orange slice or an orange zest

VESPER (MARTINIS) METHOD

Cocktails

INGREDIENTS Pour all ingredients into cocktail shaker filled with ice
cubes. Shake and strain into a chilled cocktail glass.
Official

45 ml Gin
15 ml Vodka
7.5 ml Lillet Blanc
IBA

GARNISH
Lemon zest
 Contemporary Classics
ZOMBIE (LONG DRINK) METHOD
INGREDIENTS Add all ingredients into an electric blender with 170 grams
of cracked ice. With pulse bottom blend for a few seconds.
45 ml Jamaican dark rum
Serve in a tall tumbler glass.
45 ml Gold Puerto Rican rum
SPACES – Triple One Somerset
Note:
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Demerara Rum
Registered No. T06SS0054C *Donn’s Mix: 2 parts of fresh yellow grapefruit and 1 part
20 ml Fresh lime juice of cinnamon syrup
15 ml Falernum
15 ml Donn’s Mix*
1 tsp Grenadine syrup GARNISH
1 dash Angostura bitters Garnish with mint leaves.
6 drops Pernod
Cocktails
Official
IBA
IBA
Official Cocktails
The Unforgettables
 The Unforgettables
ALEXANDER (AFTER DINNER) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker filled with ice
cubes. Shake and strain into a chilled cocktail glass.
30 ml Cognac
SPACES – Triple One Somerset
30 ml Crème de Cacao (Brown)
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Fresh Cream
Registered No. T06SS0054C

GARNISH
Sprinkle fresh ground nutmeg on top.

AMERICANO (BEFORE DINNER) METHOD

Cocktails

INGREDIENTS Mix the ingredients directly in an old fashioned glass filled

with ice cubes. Add a splash of Soda Water. Stir gently.
Official

30 ml Bitter Campari
30 ml Sweet Red Vermouth
A splash of Soda Water
IBA

GARNISH
Garnish with half orange slice and a lemon zest.
 The Unforgettables
ANGEL FACE (MARTINIS) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker filled with ice
cubes. Shake and strain into a chilled cocktail glass.
30 ml Gin
SPACES – Triple One Somerset
30 ml Apricot Brandy
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Calvados
Registered No. T06SS0054C

GARNISH
N/A

AVIATION (MARTINIS) METHOD

Cocktails

INGREDIENTS Add all ingredients into a cocktail shaker. Shake with

cracked ice and strain into a chilled cocktail glass.
Official

45 ml Gin
15 ml Maraschino Liqueur
15 ml Fresh Lemon Juice
1 Bar Spoon Crème de Violette
IBA

GARNISH
Optional Maraschino Cherry.
 The Unforgettables
BETWEEN THE SHEETS METHOD
INGREDIENTS (ALL DAY) Add all ingredients into a cocktail shaker. Shake with ice
and strain into a chilled cocktail glass.
30 ml White Rum
SPACES – Triple One Somerset
30 ml Cognac
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Triple Sec
Registered No. T06SS0054C
20 ml Fresh Lemon Juice

GARNISH
N/A

BOULEVARDIER (BEFORE DINNER) METHOD

Cocktails

INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.
45 ml Bourbon or Rye Whiskey
Official

30 ml Bitter Campari
30 ml Sweet Red Vermouth
IBA

GARNISH
Garnish with a orange zest, optionally a lemon zest.
 The Unforgettables
BRANDY CRUSTA (ALL DAY) METHOD
INGREDIENTS Mix together all ingredients with ice cubes in a mixing
glass and strain into prepared slim cocktail glass.
52,5 ml Brandy
SPACES – Triple One Somerset
7,5 ml Maraschino Luxardo
111 Somerset Road, Level 3
SINGAPORE 238164 1 Bar Spoon Curacao
Registered No. T06SS0054C
15 ml Fresh Lemon Juice
1 Bar Spoon Simple Syrup GARNISH
2 Dashes Aromatic Bitters Rub a slice of orange (or lemon) around the rim of the
glass and dip it in pulverized white sugar, so that the sugar
will adhere to the edge of the glass. Carefully curling place
the orange/lemon peel around the inside of the glass.

CASINO (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into cocktails shaker, shake well with
ice, strain into chilled rocks glass with ice.
Official

40 ml Old Tom Gin

10 ml Maraschino Liqueur
10 ml Fresh Lemon Juice
2 Dashes Orange Bitters
IBA

GARNISH
Garnish with a lemon zest and a maraschino cherry.
 The Unforgettables
CLOVER CLUB (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into cocktails shaker, shake well with
ice, strain into chilled cocktail glass.
45 ml Gin
SPACES – Triple One Somerset
15 ml Raspberry Syrup
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Fresh Lemon Juice
Registered No. T06SS0054C
30 ml Egg White

GARNISH
Fresh raspberries.

DAIQUIRI (BEFORE DINNER) METHOD

Cocktails

INGREDIENTS In a cocktail shaker add all ingredients. Stir well to dissolve

the sugar. Add ice and shake. Strain into chilled cocktail
60 ml White Cuban Ron
Official

glass.
20 ml Fresh Lime Juice
2 Bar Spoons Superfine Sugar
IBA

GARNISH
N/A
 The Unforgettables
DRY MARTINI (MARTINIS) METHOD
INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.
60 ml Gin
SPACES – Triple One Somerset
10 ml Dry Vermouth
111 Somerset Road, Level 3
SINGAPORE 238164
Registered No. T06SS0054C

GARNISH
Squeeze oil from lemon peel onto the drink, or garnish
with a green olives if requested.

GIN FIZZ (LONG DRINK) METHOD

Cocktails

INGREDIENTS Shake all ingredients with ice except soda water. Pour into
thin tall Tumbler glass , top with a splash soda water.
Official

45 ml Gin
NOTE:
30 ml Fresh Lemon Juice
Serve without ice.
10 ml Simple Syrup
Splash of Soda Water
IBA

GARNISH
Garnish with lemon slice, optional lemon zest.
 The Unforgettables
HANKY PANKY(MARTINIS) METHOD
INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.
45 ml London Dry Gin
SPACES – Triple One Somerset
45 ml Sweet Red Vermouth
111 Somerset Road, Level 3
SINGAPORE 238164 7.5 ml Fernet Branca
Registered No. T06SS0054C

GARNISH
Orange zest.

JOHN COLLINS (LONG DRINK) METHOD

Cocktails

INGREDIENTS Pour all ingredients directly into highball filled with ice. Stir
gently.
Official

45 ml Gin
NOTE:
30 ml Fresh Lemon Juice
Use 'Old Tom' Gin for Tom Collins.
15 ml Simple Syrup
60 ml Soda Water
IBA

GARNISH
Garnish with lemon slice and maraschino cherry.
 The Unforgettables
LAST WORD (BEFORE DINNER) METHOD
INGREDIENTS Add all ingredients into a cocktail shaker. Shake with ice
and strain into a chilled cocktail glass.
22.5 ml Gin
SPACES – Triple One Somerset
22.5 ml Green Chartreuse
111 Somerset Road, Level 3
SINGAPORE 238164 22.5 ml Maraschino Liqueur
Registered No. T06SS0054C
22.5 ml Fresh Lime Juice

GARNISH
N/A

MANHATTAN (BEFORE DINNER) METHOD

Cocktails

INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.
Official

50 ml Rye Whiskey
20 ml Sweet Red Vermouth
1 dash Angostura Bitters
IBA

GARNISH
Garnish with cocktail cherry.
 The Unforgettables
MARTINEZ (MARTINIS) METHOD
INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.
45 ml London Dry Gin
SPACES – Triple One Somerset
45 ml Sweet Red Vermouth
111 Somerset Road, Level 3
SINGAPORE 238164 1 Bar Spoon Maraschino Liqueur
Registered No. T06SS0054C
2 Dashes Orange Bitters

GARNISH
Lemon zest.

MARY PICKFORD (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
Official

45 ml White Rum
45 ml Fresh Pineapple Juice
7.5 ml Maraschino Liqueur
5 ml Grenadine Syrup
IBA

GARNISH
N/A
 The Unforgettables
MONKEY GLAND (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
45 ml Dry Gin
SPACES – Triple One Somerset
45 ml Fresh Orange Juice
111 Somerset Road, Level 3
SINGAPORE 238164 1 Table Spoon Absinthe
Registered No. T06SS0054C
1 Table Spoon Grenadine Syrup

GARNISH
N/A

NEGRONI (BEFORE DINNER) METHOD

Cocktails

INGREDIENTS Pour all ingredients directly into chilled old fashioned glass
filled with ice , Stir gently.
Official

30 ml Gin
30 ml Bitter Campari
30 ml Sweet Red Vermouth
IBA

GARNISH
Garnish with half orange slice.
 The Unforgettables
OLD FASHIONED (BEFORE DINNER) METHOD
INGREDIENTS Place sugar cube in old fashioned glass and saturate with
bitter, add few dashes of plain water. Muddle until
45 ml Bourbon or Rye Whiskey
dissolved. Fill the glass with ice cubes and add whiskey. Stir
1 Sugar Cube
SPACES – Triple One Somerset
gently.
111 Somerset Road, Level 3
SINGAPORE 238164 Few Dashes Angostura Bitters
Registered No. T06SS0054C
Few Dashes Plain Water

GARNISH
Garnish with orange slice or zest, and a cocktail cherry.

PARADISE (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
Official

30 ml Gin
20 ml Apricot Brandy
15 ml Fresh Orange Juice
IBA

GARNISH
N/A
 The Unforgettables
PLANTERS PUNCH (LONG DRINK) METHOD
INGREDIENTS Pour all ingredients directly in a small tumbler or a typical
terracotta glass.
45 ml Jamaican Rum
NOTE:
15 ml Lime Juice
SPACES – Triple One Somerset
111 Somerset Road, Level 3 Add dilution up to taste, it can be given by water, ice or
SINGAPORE 238164 30 ml Sugar Cane Juice
Registered No. T06SS0054C fresh juices.

GARNISH
Garnish with orange zest.

PORTO FLIP (AFTER DINNER) METHOD

Cocktails

INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
Official

15 ml Brandy
45 ml Red Tawny Port Wine
10 ml Egg Yolk
IBA

GARNISH
Sprinkle with fresh ground nutmeg.
 The Unforgettables
RAMOS FIZZ (LONG DRINK) METHOD
INGREDIENTS Pour all ingredients except soda water in a cocktail shaker
with ice, Shake for two minutes, double strain in a glass,
45 ml Gin
pour the drink back in the shaker and hard shake without
SPACES – Triple One Somerset
15 ml Fresh Lime Juice
ice for one minute. Strain into a highball glass, top up with
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Fresh Lemon Juice
Registered No. T06SS0054C soda.
30 ml Sugar Syrup
NOTE:
60 ml Cream The drink was invented by Henry Ramos in 1888, at his bar Meyer’s Table d’Hôtel
30ml Egg white Internationale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a
crew of 30 bartenders who passed the shaker from one to another.
3 Dashes Orange Flower Water
2 Drops Vanilla Extract GARNISH
Soda Water N/A

RUSTY NAIL (AFTER DINNER) METHOD

Cocktails

INGREDIENTS Pour all ingredients directly into an old fashioned glass

filled with ice. Stir gently.
45 ml Scotch Whisky
Official

25ml Drambuie
IBA

GARNISH
Garnish with lemon zest.
 The Unforgettables
SAZERAC (AFTER DINNER) METHOD
INGREDIENTS Rinse a chilled old-fashioned glass with the absinthe, add
crushed ice and set it aside. Stir the remaining ingredients
50 ml Cognac
over ice in a mixing glass . Discard the ice and any excess
SPACES – Triple One Somerset
10 ml Absinthe
absinthe from the prepared glass, strain the mixed drink
111 Somerset Road, Level 3
SINGAPORE 238164 1 Sugar Cube
Registered No. T06SS0054C into the glass.
2 Dashes Peychaud's Bitters
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 (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
50 ml Cognac
Official

20 ml Triple Sec
20 ml Fresh Lemon Juice
IBA

GARNISH
N/A
 The Unforgettables
STINGER (AFTER DINNER) METHOD
INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.
50 ml Cognac
SPACES – Triple One Somerset
20 ml White Crème de Menthe
111 Somerset Road, Level 3
SINGAPORE 238164
Registered No. T06SS0054C

GARNISH
Optional mint leave.

TUXEDO (MARTINIS) METHOD

Cocktails

INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.
30 ml Old Tom Gin
Official

30 ml Dry Vermouth
1/2 Bar Spoon Maraschino Liqueur
1/4 Bar Spoon of Absinthe
3 Dashes Orange Bitters
IBA

GARNISH
Garnish with cherry and lemon zest
 The Unforgettables
VIEUX CARRÉ (AFTER DINNER) METHOD
INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.
30 ml Rye Whiskey
SPACES – Triple One Somerset
30 ml Cognac
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Sweet Vermouth
Registered No. T06SS0054C
1 Bar Spoon Bénédictine
2 Dashes Peychaud's Bitters

GARNISH
Garnish with orange zest and maraschino cherry.

WHISKEY SOUR (BEFORE DINNER) METHOD

Cocktails

INGREDIENTS Pour all ingredients into cocktail shaker filled with ice.
Shake well. Strain into cobbler glass. If served "On the
45 ml Bourbon Whiskey
Official

rocks", strain ingredients into old fashioned glass filled

25 ml Fresh Lemon Juice
with ice.
20 ml Sugar Syrup
NOTE:
30 ml Egg White (Optional)
If egg white is used shake little harder to release and
incorporate the foam from the egg white.
IBA

GARNISH
Garnish with half orange slice and maraschino cherry,
optionally use orange zest.
 The Unforgettables
WHITE LADY (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
40 ml Gin
SPACES – Triple One Somerset
30 ml Triple Sec
111 Somerset Road, Level 3
SINGAPORE 238164 20 ml Fresh Lemon Juice
Registered No. T06SS0054C

GARNISH
N/A
Cocktails
Official
IBA
IBA
Official Cocktails
New Era
 New Era
BARRACUDA (SPARKLING) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker except the
Prosecco, shake well with ice, strain into chilled highball
45 ml Gold Rum
glass filled with ice and top up with Prosecco.
SPACES – Triple One Somerset
15 ml Galliano
111 Somerset Road, Level 3
SINGAPORE 238164 60 ml Fresh Pineapple Juice
Registered No. T06SS0054C
1 dash Fresh Lime Juice
Top up with Prosecco

GARNISH
Pineapple and Cherry, optional mint spring for additional
aroma.

BRAMBLE (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into cocktail shaker except the Crème
de Mûre, shake well with ice, strain into chilled old
Official

50 ml Gin
fashioned glass filled with crushed ice, then pour the
25 ml Fresh Lemon Juice
blackberry liqueur (Crème de Mûre) over the top of the
12,5 ml Sugar Syrup
drink, in a circular motion.
15 ml Crème de Mûre
IBA

GARNISH
Garnish optionally with a lemon slice and blackberries.
 New Era
BEE’S KNEES (ALL DAY) METHOD
INGREDIENTS Stir honey with lemon and orange juices until it dissolves,
add gin and shake with ice. Strain into a chilled cocktail
52.5 ml Dry Gin
glass.
SPACES – Triple One Somerset
2 teaspoons Honey Syrup
111 Somerset Road, Level 3
SINGAPORE 238164 22.5 ml Fresh Lemon Juice
Registered No. T06SS0054C
22.5 ml Fresh Orange Juice

GARNISH
Optionally garnish with a lemon or orange zest.

CACHANCHARA (ALL DAY) METHOD

Cocktails

INGREDIENTS Mix honey with water and lime juice and spread the
mixture on the bottom and sides of the glass. Add cracked
60 ml Cuban Aguardiente
Official

ice, and then the rum. End by energetically stirring from

15 ml Fresh Lime Juice
bottom to top.
15 ml Raw Honey
50 ml Water
IBA

GARNISH
Lime wedge.
 New Era
DARK ‘N’ STORMY (LONG DRINK) METHOD
INGREDIENTS In a highball glass filled with ice pour the ginger beer and
top floating with the Rum.
60 ml Goslings Rum
SPACES – Triple One Somerset
100 ml Ginger Beer
111 Somerset Road, Level 3
SINGAPORE 238164
Registered No. T06SS0054C

GARNISH
Garnish with a lime wedge or slice.

ESPRESSO MARTINI METHOD

Cocktails

INGREDIENTS (AFTER DINNER) Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
50 ml Vodka
Official

30 ml Kahlúa
10 ml Sugar Syrup
1 strong Espresso
IBA

GARNISH
N/A
 New Era
FERNANDITO (LONG DRINK) METHOD
INGREDIENTS Pour the Fernet Branca into a double old fashioned glass
with ice, fill the glass up with Cola. Gently stir.
50 ml Fernet Branca
SPACES – Triple One Somerset
Fill up with Cola
111 Somerset Road, Level 3
SINGAPORE 238164
Registered No. T06SS0054C

GARNISH
N/A

FRENCH MARTINI (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
Official

45 ml Vodka
15 ml Raspberry Liqueur
15 ml Fresh Pineapple Juice
IBA

GARNISH
Squeeze oil from lemon peel onto the drink.
 New Era
ILLEGAL (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into the shaker. Shake vigorously with
ice. Strain into a chilled cocktail glass, or "on the rocks" in
30 ml Espadin Mezcal
a traditional clay or terracotta mug.
SPACES – Triple One Somerset
15 ml Jamaica Overproof White Rum
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Falernum
Registered No. T06SS0054C
1 Bar Spoon Maraschino Luxardo
22.5 ml Fresh Lime Juice
15 ml Simple Syrup
30 ml Egg White (Optional) GARNISH
N/A

LEMON DROP MARTINI METHOD

Cocktails

INGREDIENTS (ALL DAY) Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
30 ml Vodka Citron
Official

20 ml Triple Sec
15 ml Fresh Lemon Juice
IBA

GARNISH
Garnish with sugar rim arround the glass.
 New Era
NAKED AND FAMOUS (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
22.5 ml Mezcal
SPACES – Triple One Somerset
22.5 ml Yellow Chartreuse
111 Somerset Road, Level 3
SINGAPORE 238164 22.5 ml Aperol
Registered No. T06SS0054C
22.5 ml Fresh Lime Juice

GARNISH
N/A

NEW YORK SOUR (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into the shaker. Shake vigorously with
ice. Strain into a chilled rocks glass filled with ice. Float the
Official

60 ml Rye Whiskey or Bourbon

wine on top.
22.5 ml Simple syrup
30 ml Fresh lemon juice
30 ml Egg white
15 ml Red wine (Shiraz or Malbech)
IBA

GARNISH
Garnish with lemon or orange zest with cherry.
 New Era
OLD CUBAN (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker except the wine,
shake well with ice, strain into chilled elegant cocktail
6/8 pcs Mint Leaves
glass. Top up with the sparkling wine.
SPACES – Triple One Somerset
45 ml Aged Rum
111 Somerset Road, Level 3
SINGAPORE 238164 22.5 ml Fresh Lime Juice
Registered No. T06SS0054C
30 ml Simple Syrup
2 Dashes Angostura Bitters
60 ml Brut Champagne or Prosecco
GARNISH
Garnish with mint springs.

PALOMA (ALL DAY) METHOD

Cocktails

INGREDIENTS Poor the tequila into a highball glass, squeeze the lime
juice. Add ice and salt, fill up pink grapefruit soda. Stir
50 ml 100% Agave Tequila
Official

gently.
5 ml Fresh lime
A pitch of Salt
100 ml Pink Grapefruit Soda
IBA

GARNISH
Garnish with a slice of lime.
 New Era
PAPER PLANE (BEFORE DINNER) METHOD
INGREDIENTS Pour all ingredients into cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
30 ml Bourbon Whiskey
SPACES – Triple One Somerset
30 ml Amaro Nonino
111 Somerset Road, Level 3
SINGAPORE 238164 30 ml Aperol
Registered No. T06SS0054C
30 ml Fresh Lemon Juice

GARNISH
N/A

PENICILLIN (ALL DAY) METHOD

Cocktails

INGREDIENTS Muddle fresh ginger in a shaker and add the remaining

ingredients, except for the Islay single malt whiskey. Fill the
60 ml Blended Scotch Whisky
Official

shaker with ice and shake. Double-strain into a chilled old

7.5 ml Lagavulin 16y Whisky
fashioned glass with ice. Float the single malt whisky on
22.5 ml Fresh Lemon Juice
top.
22.5 ml Honey Syrup
2-3 quarter size Sliced Fresh Ginger
IBA

GARNISH
Garnish with a candied ginger.
 New Era
RUSSIAN SPRING PUNCH METHOD
INGREDIENTS (SPARKLING) Pour all ingredients into cocktail shaker except the
sparkling wine, shake well with ice, strain into chilled tall
25 ml Vodka
tumbler glass filled with ice and top up with sparkling
25 ml Fresh Lemon Juice
SPACES – Triple One Somerset
wine.
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Crème de Cassis
Registered No. T06SS0054C
10 ml Sugar syrup
Top up Sparkling wine

GARNISH
Garnish with blackberries and optionally a lemon slice as
well.

SOUTHSIDE (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into a cocktail shaker, shake well with
ice, double-strain into chilled cocktail glass.
60 ml London Dry Gin
Official

Note:
30 ml Fresh Lemon Juice
If egg white is used shake vigorously.
15 ml Simple Syrup
5/6 Mint Leaves
30 ml Egg White (Optional)
IBA

GARNISH
Garnish with mint springs.
 New Era
SPICY FIFTY (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into a cocktail shaker, shake well with
ice, double-strain into chilled cocktail glass.
50 ml Vodka Vanilla
SPACES – Triple One Somerset
15 ml Elderflower Cordial
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Fresh Lemon Juice
Registered No. T06SS0054C
10 ml Monin Honey Syrup
2 thin Slices Red Chili Pepper

GARNISH
Garnish with a red chili pepper

SPRITZ (ALL DAY) METHOD

Cocktails

INGREDIENTS Build all ingredients into a wine glass filled with ice. Stir
gently.
Official

90 ml Prosecco
NOTE:
60 ml Aperol
There are other versions of the Spritz that use Campari,
Splash of Soda water
Cynar or Select instead of Aperol.
IBA

GARNISH
Garnish with a slice of orange.
 New Era
SUFFERING BASTARD METHOD
INGREDIENTS (LONG DRINK) Pour all ingredients into cocktail shaker except the ginger
beer, shake well with ice, Pour unstrained into a Collins
30 ml Cognac or Brandy
glass or in the original S. Bastard mug and top up with
30 ml Gin
SPACES – Triple One Somerset
ginger beer.
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Fresh Lime Juice
Registered No. T06SS0054C
2 Dashes Angostura Bitters
Top up Ginger beer

GARNISH
Garnish with mint spring and optionally an orange slice as
well.

TIPPERARY (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled martini cocktail glass.
Official

50 ml Irish Whiskey
25 ml Sweet Red Vermouth
15 ml Green Chartreuse
2 Dashes Angostura Bitters
IBA

GARNISH
Garnish with a slice of orange.
 New Era
TOMMY’S MARGARITA METHOD
INGREDIENTS (ALL DAY) Pour all ingredients into a cocktail shaker, shake well with
ice, strain into chilled rocks glass filled with ice.
45 ml Tequila 100% agave
SPACES – Triple One Somerset
15 ml Fresh Lime Juice
111 Somerset Road, Level 3
SINGAPORE 238164 2 Bar Spoon of Agave Nectar
Registered No. T06SS0054C

GARNISH
Garnish with a lime slice.

TRINIDAD SOUR (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir
well. Strain into chilled cocktail glass.
45 ml Angostura Bitters
Official

30 ml Orgeat Syrup
22.5 ml Fresh Lemon Juice
15 ml Rye Whiskey
IBA

GARNISH
N/A
 New Era
YELLOW BIRD (ALL DAY) METHOD
INGREDIENTS Pour all ingredients into a cocktail shaker, shake well with
ice, strain into chilled cocktail glass.
30 ml White rum
SPACES – Triple One Somerset
15 ml Galliano
111 Somerset Road, Level 3
SINGAPORE 238164 15 ml Triple Sec
Registered No. T06SS0054C
15 ml Fresh Lime Juice

GARNISH
N/A

VE.N.TO. (ALL DAY) METHOD

Cocktails

INGREDIENTS Pour all ingredients into the shaker. Shake vigorously with
ice. Strain into a chilled small tumbler glass filled with ice.
Official

45 ml White Smooth Grappa

Notes:
22.5 ml Fresh lemon Juice
*If desired water can be replaced by chamomile infusion in
15 ml Honey mix (replace water with chamomile)*
the honey mix.
15 ml Chamomile cordial
30 ml Egg White (Optional)
IBA

GARNISH
Garnish with lemon zest and white grapes.