Classic Cocktails

A classic cocktail is
any cocktail which appeared in
the publication of Jerry Thomas
1862 book, Bar-Tender's Guide,
and most other cocktails created
between then and the
publication of Harry Craddock's
Savoy Cocktail Book in 1930.
They were also known by the
specific type of glass used when
they were served. Since the
1980s, a cocktail has come to
mean any drink created in any
type of glass.
 Apple Martini
Glass: Martini / Coupe
Garnish: Apple slice (entire cross-section) in drink - remove seeds
Method: Muddle, shake and double strain
Ingredient:
1/2 green apple (cut into small pieces) - muddle
40 ml vodka
20 ml Apple liqueur
20 ml Apple juice
5 ml Lime juice
5 ml Cane syrup
Add ice cubes
Shake
Double strain into a frozen martini glass

History : Like many cocktails the history of the apple martini or “Appletini” is somewhat unclear. Perhaps
the most specific account of the drink comes from the Waterfront Alehouse in New York City. As well
as being accredited by many as creating the drink is also recognized for its wide selection of apple
martinis (flavored with infused peach, cloves and Sour Apple Pucker to list just a few examples), many
bartenders believe this to be the true home of the drink. Other sources point to a drink called the
“Washington Red Apple Martini” as the first example of this, created in the early 1990’s. The
reasoning behind this is due to the fact that the state of Washington is famed for its apples hence the use of
these in this cocktail.

Aviation
Glass: Martini / Coupe
Garnish: 3 Cherry in a stick drop into the glass
Method: Muddle, shake and double strain
Ingredient:
50 ml Gin
20 ml Lemon juice
10 ml Luxardo Maraschino
5 ml Violets Liqueur
5 ml Cane syrup
Add ice cubes
Shake
Double strain into a frozen martini glass

History : The original Aviation cocktail was first published in Hugo R. Ensslin’s 1916 Recipes for
Mixed Drinks and made great use of Alps produced liqueur Crème de Violet, the color of
which is alluded to in the drink’s very name.
Harry Craddock later printed the recipe in his 1930 publication, Savoy Cocktail Book. Harry’s
recipe was a somewhat corrupt take on the drink, as he omitted the Crème de Violets – most likely due to its
scarcity in Europe and America (the drink eventually disappeared from the American market
altogether in the 1960s). The absence of the liqueur meant that for the next forty or so years the Aviation was
served without one of its central (original) ingredients. In fact, it wasn’t until 2007 that it was
brought back into the American market and even now cocktail connoisseurs debate over whether violet has
any place in the drink.
 Americano Cocktails
Glass: Cocktails Hi ball
Garnish: Orange zest, Dehydrated Orange
Method: Built in
Ingredient:
25 ml Campari
25 ml Sweet Vermouth
Add cubed ice Top up with Soda
add more cubed ice

History : It is the first drink ordered by James Bond in the first novel in Ian Fleming's series, Casino
Royale. In the short story "From a View to a Kill" Bond chooses an Americano as an appropriate drink for
a mere café; suggesting that "in cafés you have to drink the least offensive of the musical comedy drinks
that go with them."Bond always stipulates Perrier, for in his opinion expensive soda water was the
cheapest way to improve a poor drink.

Aperol Spritz
Glass: Burgundy White
Garnish: Orange slice in stick
Method: Built
Ingredient:
40 ml House Sparkling Wine - check with bar manager to confirm brand
Add cubed ice (into the serving glass)
50 ml Aperol
Top up 1 Can Soda
Add more cubed ice

History: Aperol Spritz became popular in the 1950s, inspired by the Venetian mix of white wine and soda.
The drink incorporates the Italian aperitif Aperol, which originated in Padua, Italy, in 1919 as a light
liqueur alternative. In 2003 the Aperol brand was acquired by Gruppo Campari. The group
positioned Aperol Spritz as ‘the perfect drink for social occasions’, increasing sales to four times pre-
acquisition levels. The beer and spirit expert from Waitrose, Anne Jones, said: "Aperol has soared in
popularity as Waitrose shoppers look for a summer cocktail alternative. A ready-to-drink version of the Aperol
Spritz was launched by the company in 2011, which contained just 8% alcohol. This was intended to
give consumers the chance to enjoy the drink at home with minimal effort, simply adding ice and a
slice of orange.
 Bramble
Glass: Old Fashioned
Garnish: Lemon zest and Blackberry on stick
Method: Muddle, shake and double strain
Ingredient:
4 Blackberry in the bottom of the glass – Crush it
10 ml Crème de Mure
40 ml House Pour Gin
15 Fresh Lemon Juice
5 Cane Syrup
Add cube ice
Shake and double strain into rock glass over crush ice with blackberry on the bottom

History : The Bramble was created in London, England in the mid-80s, the result of a wave that was
sweeping the bar-tending scene of the British capital. A product of the cocktail revolutionary Dick Bradsell,
the Bramble was a simple and easy to make yet delectable twist on the old favorites, the Gin Fix. The
Bramble came to life in 1984 when Bradsell was working in Fred's Club, a downtown Soho Bar
run by an ex-Butler, where the emphasis was on service and style.

Black / White Russian

Glass: Old Fashioned
Garnish: Dehydrated Orange
Method: Built
Ingredient: Add cubed ice in the serving glass (half)
Black Russian: 40 ml House Pour Vodka (Cocktails)
20 ml Kahlua
Coke / No coke (Dependant on request)
White Russian: 40 ml House Pour Vodka (Cocktails)
20 ml Kahlua
60 ml Half & half - pour slowly
Stir Add more cubed ice

History : The Black Russian is a classic that has been around since the Cold War era. It has been
suggested that this cocktail was created by the barman Gustave Tops - apparently he served it to
his friends who worked at the Hotel Metropole in Brussels in 1950. Furthermore, it has also been
referenced that he used to serve this particular cocktail to the American ambassador Pearl Mesta.
The “Russian” part of the name comes about due to the drink containing vodka; it is by no
means a traditional Russian drink.
The Oxford English Dictionary online refers to the first mention of the word “White Russian” in
the sense of a cocktail as appearing in the Oakland (California) Tribune on 21 November 1965. It
was placed in the newspaper as an insert: “White Russian. 1 oz. each Coffee Southern, vodka,
cream.” However, origins are speculative.
Glass:
Brandy Alexander
Martini / Coupe
Garnish: Grated Nutmeg
Method: Shake & Double strain
Ingredient:
40 ml House Pour Brandy
20 ml De Kuyper Dark Cacao
60 ml Half & half
5 ml Cane syrup
Add ice cubes
Shake Double strain into a frozen martini glass

History : A Brandy Alexander is a brandy - Based cocktail consisting of cognac and crème de cacao that
became popular during the early 20th century. It is a variation of an earlier, gin-based cocktail called
simply an Alexander. The cocktail is widely known for having been John Lennon's favorite drink.
There are many rumors about its origins. Some sources say it was created at the time of the
London wedding of Princess Mary and Viscount Lascelles in 1922.Drama critic and Algonquin
Round Table member Alexander Woollcott claimed that it was named after him. Other sources
say it was named likely named after Troy Alexander, a bartender at Rector's, a New York City
restaurant, who created the drink in order to serve a white drink at a dinner celebrating Phoebe Snow, a character
in a popular advertising campaign in the early 20th century.
 Caipirinha
Glass: Old Fashioned
Garnish: Dehydrated Lime
Method: Muddle, churn and pour into the serving glass
Ingredient:
6 Lime wedges + 2 tbl White Sugar sugar - muddle
10 mL Lemon Juice
5 mL Simple Syrup
40 ml Sagatiba Pura
1/2 Scoop of crushed ice
Churn
Pour the contents into the serving glass (including the crushed ice)
Put the straws into the drink
Add more crushed ice

History : The Caipirinha, once regarded as a “poor man’s drink” is now popular worldwide. It is
Brazil’s national cocktail. Nobody knows for sure exactly who made the first Caipirinha or
when. Many older Brazilians claim that the caipirinha was originally a folk remedy used to help
alleviate the symptoms of colds and the flu and to soothe sore throats. In Brazil, green lemons
know as “limon subtil” which are native to Brazil are used to make the drink (limes are the substitute
when these are not available)

Chocolate Martini
Glass: Martini / Coupe
Garnish: None
Method: Stir and double strain
Ingredient:
40 ml House Pour vodka
40 ml De Kuyper Cacao White
Add ice cubes
Stir and Double strain into a frozen martini glass

History : Chocolate martini was invented in 1955 in America. Chocolate martini (Chocolatini) is a
classic American cocktail, which is fondly consumed as a dessert drink. This mixed drink,
essentially, comprises a non-alcoholic chocolate beverage which is mixed with alcoholic beverage. The non-
alcoholic chocolate beverage may be chocolate syrup or chocolate milk, which is mixed with
alcoholic beverages, such as chocolate vodka, chocolate liqueur or simply vodka. Chocolate martini was
invented in 1955 in America
 Clover Club
Glass: Martini / Coupe
Garnish: Mint leaf
Method: Muddle, shake and double strain
Ingredient:
40 ml House Pour Gin
20 ml Dry Vermouth
20 ml Lemon juice
10 ml Cane syrup
15 ml Egg white
5 ml Grenadine
3 Raspberries
Adel ice cubes Shake
Double strain into a frozen coupe glass

History : The Clover Club was created in the Bellevue-Stratford Hotel in Philadelphia, which for
decade was one of the premier hotels in the world. The Bellevue• Stratford hosted a Philadelphia men's club
called the Clover Club from the late 1880s until at least First World War and this cocktail
was named for that group

Cosmopolitan
Glass: Martini / Coupe
Garnish: Orange flame
Method: Shake and double strain
Ingredient:
40 ml House Pour Vodka
20 ml Triple sec
30 ml Cranberry juice
10 ml Fresh Lemon Jc
3 Drops Lemon bitters
Add cubed ice
Shake Double strain into a frozen martini glass
Garnish with a flamed orange zest

History : This origins of the Cosmopolitan are somewhat disputed. It is likely that the drink was created
independently by a number of bartenders since the 1970s. It is generally recognized that John
Caine brought the drink to San Francisco around 1987 from the Midwest of America. The same year in
Manhattan, the internationally recognized version of the cocktail was created by Toby Cecchin,
based on a poorly described version of a bartender named Cheryl Cook’s creation.
The Cosmopolitan gained popularity in the 1990s. It was further popularized among young
women by its frequent mention on the television program Sex and the City, where Sarah Jessica Parker’s
character, Carrie Bradshaw, commonly ordered the drink when out with her girlfriends.
 Corpse Reviver No. 2
Glass: Martini / Coupe
Garnish: Orange zest
Method: Shake and double strain
Ingredient:
25 ml House Pour Gin
25 ml Triple sec
25 ml Lillet Blanc
15 ml Lime juice
10 ml Cane syrup
2 Dash Absinthe Fontaine verte
Add ice cubes
Shake Double strain into a frozen martini glass

History : The Corpse Reviver #2 is the more popular of the corpse revivers, and consists of equal parts gin,
lemon juice, curaçao (commonly Cointreau), Kina Lillet, and a dash of absinthe. The dash of absinthe
can either be added to the mix before shaking, or added to the cocktail glass and moved around until
the glass has been coated with a layer of absinthe to give a subtle absinthe aroma and flavor to the
drink.

Cuba Libra
Glass: High Ball
Garnish: N/A
Method: Built and stir
Ingredient:
40 ml House Pour Dark Rum
4 Lime wedges - squeeze
Add cubed ice
Stir
Top up with Coca Cola

History : Cuba Libra means “free cuba” in Spanish. The cocktail was invented in August 1900 - a
group off duty officers decided to celebrate a victory during the Spanish–American war to free
Cuba. They were hanging out in a bar in Havana when the captain John Doe, entered the bar and
ordered a rum and Coca-Cola. The cocktail sparked the interest of the soldiers around him the off duty
officer were drinking the cocktail and they toast ¡Por Cuba Libre! to celebrate the newly freed Cuba.
The mixture of rum (Bacardi) and Coca-Cola was instant hit, and remains popular to this day.
However, there are some flaws with the Cuba Libra story. The Spanish– American war was
in1898, Coca-Cola was first bottled in 1899 for the US market only, and the international
expansion of Coca-Cola started a decade later! Today, most bars use Cuban rum for the
Cuba Libre but man use any rum.
Glass: High Ball
Collins
Garnish: Lemon peel
Method: Built
Ingredient:
40 ml House Pour Gin / Desired spirit
20 ml Lemon juice
15 ml Cane syrup
Top up Soda (30 ml soda)
Pour the gin and the lemon juice in the serving glass
Add 4 - 5 cubes and stir
Add 10 ml cane syrup and 4 - 5 cubes and stir
Add another 5 ml cane syrup and 4 - 5 cubes and stir
Add more cubed ice
Top up with soda (50 ml)

History : The Collins cocktail is thought to have been created by John Collins, a bartender working at
Limmer’s Hotel, Conduit Street, London in the nineteenth century. However others claim the same creation
around the same time in New York, Pennsylvania, New Jersey and elsewhere in the United States.
The original Collins was based on gin, but there is a debate as to whether it was Old Tom gin
which is a sweeter style, or London Dry

Daiquiri
Glass: Martini / Coupe
Garnish: Dehydrated Lime
Method: Shake and double strain
Ingredient:
25 ml Lime juice - use Mexican elbow and always measure
50 ml House pour white Rum
5 ml Cane syrup
Add cubed ice
Shake Double strain into a frozen martini glass

History : The name Daiquiri is also the name of a beach near Satiago, Cuba, and an iron mine in that
area. The cocktail was supposedly invented in about 1905 in a bar named Venus in Santiago, about 23 miles
east of the mine, by a group of American mining engineers. Among the engineers present were
Jennings Cox, General Manager of the Spanish American Iron Co. Although stories persist that Cox
invented the drink when he ran out of gin while entertaining American guests, the drink evolved naturally due
to the prevalence of lime and sugar and the local spirit, rum.
Consumption of the drink remained localized until 1909, when Admiral Lucius W. Johnson, a
U.S. Navy medical officer, tried Cox’s drink. Johnson subsequently introduced it to the Army and Navy
Club in Washington, D.C., and the popularity of the Daiquiri increased rapidly over the space of a few
decades. The cocktail was one of the favorite drinks of writer Ernest Hemingway and president
John F. Kennedy.
 Espresso Martini
Glass: Martini / Coupe
Garnish: Coffee beans (MITSUBISHI)
Method: Shake and double strain
Ingredient:
50 ml House Pour vodka
10 ml Kahlua
35 ml Espresso
10 ml Cane syrup
Add ice cubes Shake Double strain into a frozen martini glass

History : In cocktail terms, the Espresso Martini has a relatively short history with the drink believed to
have been first created in the early eighties by London bartender Dick Bradsel. According to Dick, a famous
model entered the Soho Brasserie where he was working, and asked him to create a drink that would
“wake me up”. As there was a coffee machine next to where Dick was serving drinks, he decided to combine
the coffee with vodka. Naming it the Vodka Espresso, the original recipe featured vodka, sugar syrup,
two types of coffee liqueur and freshly made espresso.
At the time, any cocktail served in a V-shaped glass was known as a martini, so Dick later
renamed his drink the Espresso Martini. In 1998, Dick was working at the Pharmacy Bar in
Notting Hill so renamed the drink once more to the Pharmaceutical Stimulant. The drink is now
known by these three names around the world, with slight variations on the ingredients.

Glass: High Ball

Fizz
Garnish: N/A
Method: Shake and double strain
Ingredient:
40 ml Desired spirit
20 ml Lemon juice
10 ml Cane syrup
20 ml Egg white
Add cubed ice
Shake Double strain into the serving glass (no ice)
50 ml Soda water
It is said that the Fizz style of cocktail

History : It is said that the Fizz style of cocktail was first created in the early 1880s as an early morning
cure for the common hang over. The first printed reference to a fizz (spelled “fizz”) is in the 1887
edition of Jerry Thomas’ Bartender’s Guide, which contains six fizz recipes. The Fizz became widely
popular in America between 1900 and the 1940s. Demand for fizzes went international as evidenced by the
inclusion of the cocktail in the French cookbook ‘L’Art Culinaire Francais’ published in 1950
 French 75
Glass: Champagne flute
Garnish: Lemon Zest
Method: Shake and double strain
Ingredient:
20 ml House Pour Gin
10 ml Lemon juice
5 ml Cane syrup
Add cubed ice
Shake Double strain into the serving glass
Top up with Champagne (Ask to the person In charge)

History : 1915 by Harry MacElhone The drink was created in 1915 at the Paris landmark, Harry's
New York Bar by barman Harry MacElhone. The combination was said to have such a kick that
it felt like being shelled with the powerful French 75mm howitzer artily very piece, also called a
"75 Cocktail", or "Soixante Quinze" in French. The French 75 was popularized in America at
the Stork Club.

French Martini
Glass: Martini / Coupe
Garnish: N/A
Method: Shake and double strain
Ingredient:
3 Tbl pineapple chunk - muddle (in the Boston glass)
40 ml House Pour Vodka
20 ml Crème de Mure
10 ml Lemon juice
20 ml Pineapple juice
5 ml Cane syrup
Add cubed ice
Shake Double strain into the serving glass

History : The French Martini was invented in the 1980s at one of Keith McNally's New York City bars. It
next appeared on the drinks menu at McNally's Balthazar in Soho in 1996. The cocktail was produced
during the 1980s-1990s cocktail Renaissance.
 Gimlet
Glass: Martini / Coupe
Garnish: Dehydrated Lemon
Method: Shake and double strain
Ingredient:
50 ml Smirnoff red / Ungava Gin
25 ml Fresh Lime Juice – using Mexican elbow
2 Lime wedge - squeeze and discard
5 ml Cane syrup
Add ice cubes
Shake Double strain into a frozen martini glass

History : The gimlet (pronounced with a hard 'g' and not a soft 'j') is a cocktail made of gin and lime juice.
A 1928 description of the drink was: "gin, a spot of lime, and soda."The description in the
1953 Raymond Chandler novel The Long Goodbye stated that "a real gimlet is half gin and half Rose's lime
juice and nothing else". This is in line with the proportions suggested by The Savoy Cocktail Book (1930)
which specifies one half Plymouth Gin and one half Rose Lime’s Juice Cordial. However, modern tastes
are less sweet, and generally provide for at least two parts gin to one part of the lime and other non
alcoholic elements (see recipes below)

Irish Coffee
Glass: Latte Mug
Garnish: None
Method: Built
Ingredient:
40 ml Jameson Irish Whiskey
60 ml Espresso
10 ml Hot Water
5 ml Cinnamon Syrup
Top up with Hand Shake Foam

History : Irish coffee by at least 100 years, before Joe Sheridan, a head chef in Foynes, County
Limerick but originally from Castlederg, County Tyrone played his part in the 1940s after a group of
American passengers disembarked from a Pan Am flying boat in the evening. Sheridan added whiskey to
the coffee to warm the passengers. After the passengers asked if they were being served Brazilian
coffee, Sheridan told them it was "Irish coffee. stanton Delaplane, a travel writer for the San Francisco
Chronicle, brought Irish coffee to the United States after drinking it at Shannon Airport, when
he worked with the Buena Vista Cafe in San Francisco to start serving it on November 10, 1952, and
worked with the bar owners Jack Koeppler and George Freeberg to recreate the Irish method
for floating the cream on top of the coffee, sampling the drink one night until he nearly passed out
 Kir / Kir Royale
Glass: White wine / Champagne flute
Garnish: N/A
Method: Built
Ingredient:
10 ml Crème de Cassis
150 ml White wine - check with bar manager to confirm brand
or
125 ml House Sparkling for Kir Royal

History : The Dijon Region of France is the home to much made produce including Cassis Liqueur. The
word “Kir” is in honour of Cannon Félix Kir - former priest, resistance hero and mayor of the region
between 1945 and 1968. Kir initiallyallowed one of Dijon’s producers of Crème de Cassis to use
his name, but subsequently extended the right to their competitors as well. According to Rolland
(2004), the reinvention of Blanc - Cassis (post 1945) was necessitated by the German Army’s confiscation of
all the local red Burgundy during the war. Faced with an excess of white wine, Kir renovated a drink
that previously was made primarily with the red. It is also noted that Kir’s fondness for promoting the
local produce of the region soon led to this drink being the official drink of choice at the town hall,
under the name “Vin Blanc Cassis”. Clearly its popularity was quickly recognized with the drink soon
finding worldwide acclaim.

Kamikaze Martini
Glass: Martini/Coupe
Garnish: Dehydrated Lemon
Method: Shake and double strain
Ingredient:
30 ml House Pour Vodka (Cocktails)
30 ml Triple sec
15 ml Lemon Jc
5 ml Cane syrup
Add ice cubes Shake Double strain into a frozen martini glass

History : According to Wondrich, the history of the shooter can be traced back to 1976, when the
Kamikaze first appeared on the scene. Heywood Gould, in his 1984 book Cocktail, writes, The
kamikaze] is one of the classic disco cocktails invented by barbiturate teenagers. It’s a senseless,
infuriating concoction made of equal parts vodka, lime juice, and triple sec…
There are no standards for the kamikaze. It has no particular attributes that would distinguish a
good kamikaze from a bad one, like a dry martini or a tart gimlet. It exists merely to confer a little
cache on these pimpled baboons.”[/pull quote] Fast forward to 1991, when Larry Cutty” Cutsail opened a
bar in Frederick, MD called P.J. Cahoots. Cutsail’s operation offered 170 different shooters, with classy
names like the “Training Bra,” “The Fredneck,” “The Fat Rat’s Ass,” and “The Ganggreen.”
 Lemon Drop Martini
Glass: Martini /Coupe
Garnish: Sugar rim
Method: Shake and double strain
Ingredient:
25 ml House Pour Vodka
25 ml Limoncello
20 ml Lemon juice
5 ml Cane Syrup
Add ice cubes
Shake Double strain into a frozen martini glass

History : A lemon drop is a vodka-based cocktail that has a lemony, sweet and sour flavor, prepared using
lemon juice, triple sec and simple syrup. It has been described as a variant of, or as "a take on",
the Vodka Martini. It is typically prepared and served straight up – chilled with ice and strained.
The drink was invented sometime in the 1970s by Norman Jay Hobday, the founder and
proprietor of Henry Africa's bar in San Francisco, California. Some variations of the drink
exist, such as blueberry and raspberry lemon drops. It is served at some bars and restaurants in the United
States, and in such establishments in other areas of the world

Long Island Iced Tea

Glass: Highball
Garnish: Lemon Wedge
Method: Shake and single strain
Ingredient:
1/3 Coca Cola (in the bamboo glass)
10 ml House Pour vodka (Cocktails)
10 ml House Pour gin (Cocktails)
10 ml House Pour white rum (Cocktails)
10 ml House Pour Tequila (Cocktails)
10 ml Triple sec
10 ml Lemon juice
10 ml Cane syrup
30 ml Orange juice
Add cubed ice
Shake Strain slowly in to the serving glass (with the Coca Cola)

History : The Long Island Iced Tea has a fairly short and uneventful background - the cocktail was first
served in the late 1970s by Robert (Rosebud) Buttu, a bartender at the Oak Beach Inn, in the
Town of Babylon, Long Island, New York. The bartender mixed equal parts vodka, gin, rum,
tequila and triple sec plus some Coca-Cola to give it a tealike color. This cocktail spread quickly, and by
the mid 1980s the long Island Iced Tea was a mainstay in many bars around the world.
Glass: Martini/Coupe
Margarita
Garnish: Half salt on rim, Dehydrated Lime
Method: Shake and double strain
Ingredient:
40 ml House Pour Tequila
20 ml Triple sec
20 ml Lime juice - use Mexican elbow and always measure
5 ml Agave syrup
Add cubed ice
Shake Double strain into a frozen Martini / rocks (fresh ice)

History : There many variations of the history of the Margarita cocktail, below are some of the more
common stories:
1942 – 4th July, a man named Pancho Morales was working in a bar named Tommy’s Place in
Ciudad Juarez, Mexico. He was asked one day to make a cocktail (Magnolia) but could not remember the
recipe and made a margarita for the customer. The customer’s name may have been Margarita.
1936 - Daniel (Danny) Negrete was working as manager of Graci Crespo Hotel
Puebla, Mexico. His sister in law (Margarita) liked to have drinks / cocktails with salt, so Danny
created this cocktail as a present to her on her wedding day. Danny later moved to work Tijuana,
Mexico to work as a bartender at the Agua Caliente Racetrack, a place which now claims to be
the birthplace of the Margarita cocktail.

Manhattan
Glass: Martini/Coupe
Method: Stir and double strain
Ingredient: Dry1: 20 ml Dry Vermouth
40 ml House pour Bourbon
2 drops Angostura bitters Garnish: Lemon zest
Perfect2: 10 ml Dry Vermouth
10 ml Sweet Vermouth
40 ml House Pour Bourbon
2 dash Angostura bitters Garnish: Orange zest
Sweet3: 20 ml Sweet Vermouth
40 ml House Pour Bourbon
2 dash Angostura bitters
1 Bar spoon cherry syrup Garnish: A cherry
Add cubed ice
Stir Double strain the contents into a frozen martini glass

Question: Always ask how the customer would like this cocktails - perfect, sweet or dry. If the customer is not
sure then always make the sweet version.

History : A popular story suggests that the drink originated at the Manhattan Club in New York City in the
early 1870s, where it was invented for a banquet hosted by Jennie Jerome (Lady Randolph Churchill,
Winston’s mother) in honor of presidential candidate Samuel J. Tilden. The success of the banquet
made the drink fashionable, later prompting several people to request the drink by referring to the
name of the club where it originated — “the Manhattan cocktail.” The original “Manhattan cocktail” was
a mix of “American Whiskey, Italian Vermouth and Angostura bitters”.
 Glass: Martini/Coupe Martini
Garnish: 2 Olives for Gin / Lemon twist for Vodka / 2 onion for Gibson
Method: Stir and double strain
Ingredient: Dry: 3 x Spray Dry Vermouth - in the Martini glass
60 ml House Gin / HouseVodka
Dirty: 3 Dry Vermouth - in the Martini glass
2 Olives - muddle / crush
60 ml House Gin / HouseVodka
2 Bar spoons of olive brine
Wet: 15 ml Dry Vermouth 1 2 3
60 ml House Gin / HouseVodka
Add cubed ice Stir - 45 seconds
Double strain the content into a frozen martini glass, always use the small sieve
Question: Olives or Twist
History : The generally accepted origin of the Martini begins in San Francisco in 1862. A cocktail named
after nearby the town of Martinez was served at the Occidental Hotel. People drank at the hotel
before taking the evening ferry to Martinez across the bay.
The original cocktail consisted of two ounces of Italian “Martini and Rosso” sweet vermouth, one
ounce Old Tom sweet gin, two dashes maraschino cherry liquid, one dash bitters, shaken, and
served with a twist of lemon. By the end of the 19th century the Martini, had morphed into a
simpler form. Two dashes of Orange bitters were mixed with half a measure of dry French
vermouth, and half a measure of dry English gin, stirred and served with an olive. But it was
Prohibition and the relative ease of illegal gin manufacture that led to the Martini’s rise as the
predominant cocktail of the mid 20th century. With the repeal of Prohibition, and the ready
availability of quality gin, the drink became progressively dryer, with less vermouth being added

Mojito
Glass: High Ball
Garnish: N/A
Method: Muddle, shake and strain into the serving glass (over fresh ice)
Ingredient:
4 Lime wedges + 2 tbl (flat) white sugar + 15-20 mint leaves - muddle
15 mL Lemon Juice
10 mL Simple Syrup
40 ml House pour White Rum
Add cubed ice
Shake
Strain in to the serving glass over crushed ice
Add more crushed ice

History : Cuba is the undisputed birthplace of the Mojito, although the exact origin of this classic
cocktail is the subject of debate. One story traces the Mojito to the 16th century when the
cocktail was known as “El Draque,” in honor (or dishonor) of the English pirate and slave-trader
Francis Drake. Whatever the Mojito may have been called back then, if would have been made with
“tafia,” a primitive predecessor of rum, with the other ingredients used to hide the harsh taste. The
drink no doubt improved substantially in the 19th century, with the introduction of copper stills and
the ageing process that led to the modern, more sophisticated form of Rum. Some insist the Mojito’s
name comes from ‘mojo’, a Cuban seasoning made from lime and used to flavour dishes. Perhaps as a
reference to its lime ingredient, the drink became known as the cocktail with ‘a little mojo’ - in
Spanish, ‘mojito’
Glass: Copper mug
Mint Julep
Garnish: Mint spring
Method: Churn
Ingredient:
15 Mint leaves (in the serving glass)
10 ml Cane syrup ‘
50 ml House pour Bourbon
3 Dashes Angostura bitters
A scoop of crush ice then churn
Add more crushed ice
History : Centuries ago, there was an Arabic drink called julab (meaning rosewater), made with
water and rose petals. The beverage had a delicate and refreshing scent that people
thought would instantly enhance the quality of their lives. When the juab was introduced
to the Mediterranean region, the native population replaced the rose petals with mint, a
plant indigenous to the area. The mint julep, as it was now called, grew in popularity
throughout Europe. Some historians say the Mint Julep was born in the early 1700s
somewhere in the East coast. First Mint Juleps weren't perhaps mixed with Bourbon, rather
rye whiskey or rum or other available spirits. According to the Derby Museum, the mint
julep became the Kentucky Derby's signature drink in 1938 when they started to serve the
drink in souvenir glasses for 7 5 cents a drink. Today the Kentucky Derby serves more
than 80,000 juleps over the two-clay event. The cocktail etiquette dictates that the cocktail
should be served in a shaker, and that the shaker should also have been placed in a
refrigerator.

Maitai
Glass: Rock glass
Garnish: Orchid flower
Method: Shake and double strain
Ingredient:
25 ml Myers’s dark rum
25 ml Havana 7 Anos
10 ml Triple sec
10 ml Orgeat syrup
10 ml Lime juice
5 pcs Pineapple Chunks
Add cubed ice
Strain in the serving glass over fresh ice

History : The Mai Tai is a well-known alcoholic cocktail purportedly invented at the Trader Vic’s
“Polynesian- style” restaurant in Oakland, California in 1944. Trader Vic’s amicable rival, Don the
Beachcomber, claimed to have created it first in 1933 at his own newly opened little bar (later a famous
restaurant) i Hollywood. The Beachcomber’s recipe is far more complicated than that of the Trader’s and
tastes quite different.
 Negroni
Glass: Rock
Garnish: Orange zest
Method: Built - Stirer
Ingredient:
25 ml House Pour Gin
20 ml Campari
20 ml Sweet Vermouth
Add cubed ice
Stir
Add more cubed ice

History : 1919 Count Camillo Negroni and Fosco Scarselli While the drink’s origins are obscured
by time, the most widely reported version is that it was invented in Florence, Italy in 1919, at
Caffè Casoni, now called Caffè Giacosa. Count Camillo Negroni invented it by asking the bartender,
Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the
normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish
of the Americano to signify that it was a different drink
 Old Fashioned
Glass: Old Fashioned
Garnish: Orange zest & Cherries
Method: - Place a sugar cube on a napkin over the Old Fashioned glass
- Soak sugar cube with Angostura and Orange bitters
- Drop sugar cube into glass and crush with the bar spoon
- Pour 15 ml of whisky and try to muddle / crush the sugar into the liquid using the flat side
of the bar spoon for around 10 seconds
- Place 2 / 3 ice cubes and 45 ml whisky - stir for 30 / 40 seconds.

Ingredient: 45 ml House pour bourbon or other desired whisk(e)y

1 White sugar cube soaked with Angostura bitters and orange bitters

History : The first record of this cocktail was in 1895 in George Kappeler’s book ‘Modern American
Drinks’ - the recipe called for Bourbon, sugar, bitters, water and a lemon zest, it was also
referred to at the time as a bittered sling. Many of the older recipes stated that the cocktail
should be made using a sugar cube and served with a spoon. The Old Fashioned is one of six
basic drinks listed in David A. Embury’s The Fine Art of Mixing Drinks.

Pina Colada
Glass: High Ball
Garnish: Lime Wedge and pineapple Slice
Method: Shake and pour contents into the serving glass (including the ice)
Ingredient:
30 ml Malibu
5 Pcs Pineapple
20 ml House white rum
30 ml Coconut cream
20 ml Half & half
2 Drops of Angostura
10 ml Lime jc – Using Mexican Elbow
Add cubed ice
Top up with pineapple juice
Shake
Pour the content into the serving glass (including the ice)

History : The earliest reference to a drink called a Piña Colada containing rum, coconut cream and
pineapple juice as we know it today, occurred in the April 16, 1950, edition of the New York Times: There
are earlier versions of the Piña Colada but these were made without coconut cream/milk as the Piña
Colada was originally just the juice of a fresh pineapple served either strained (colada) or
unstrained (sin colar). This early version evolved into a rum drink, and finally became the drink we know
today.
Some have stated that in it was in 1957 that a San Juan bartender created this mixture of
unique flavours of Puerto Rico. In contrast however, others have suggested that the man
responsible for the Pina Colada was not in fact from the Caribbean but from Europe. Ricardo
Gracia, born in Barcelona Spain in 1914 was also said to have invented this cocktail.
 Pimm’s Cups
Glass: Bamboo Hi ball
Garnish: Long cucumber skin and sprig of mint
Method: Build, with the fruit in the bottom of the glass
Ingredient:
1 slice orange, 1 lemon wedge 1 lime wedge (cut in half)
2 Raspberries, blackberries, 1/2 strawberries, 2 grapes and 2 blueberries
40 ml Pimms No 1
10 ml House Pour Gin
Add cubed ice
Top up with lemonade
Add more cubed ice

History : Pimm, a farmer's son from Kent, became the owner of an oyster bar in the City of London,
near the Bank of England. He offered the tonic (a gin-based drink containing a secret
mixture of herbs and liqueurs) as an aid to digestion, serving it in a small tankard known as a "No. 1
Cup", hence its subsequent name. Pimm's began large-scale production in 1851 to keep up
with sales to other bars. The distillery began selling it commercially in 1859
using hawkers on bicycles. In 1865, Pimm sold the business and the right to use his name to
Frederick Sawyer. In 1880, the business was acquired by future Lord Mayor of
London Horatio Davies, and a chain of Pimm's Oyster Houses was franchised in 1887.
Over the years, Pimm's extended their range, using other spirits as bases for new "cups". In
1851, Pimm's No. 2 Cup and Pimm's No. 3 Cup were introduced. After World War II, Pimm's
No. 4 Cup was invented, followed by Pimm's No. 5 Cup and Pimm's No. 6 Cup in the 1960s.

Ramos Gin Fizz

Glass: Highball
Garnish: Lemon zest
Method: Shake vigorously for at least 2 min, Serve without ice.
Ingredient:
40 ml House Pour Gin
30 ml Half and half
10 ml Lemon juice
10 ml Limejuice
15 ml Cane syrup
10 ml Egg white
1 drop Orange flower water
Add ice cubes
Shake
Double strain into a water glass
Top up with Soda water

History : The first printed reference to "fizz" is in the 1887 edition of Jerry Thomas Bartender's
Guide, which contains six such recipes. The fizz became widely popular in America between 1900
and the 1940s. Known as a hometown specialty of New Orleans, the gin fizz was so popular that
bars would employ teams of bartenders that would take turns shaking the drinks. Demand for
fizzes went international at least as early as 1950, as evidenced by its inclusion in the French
cookbook L'Art Culinary Francais published that year.
 Sazerac
Glass: Old Fashioned
Garnish: Lemon zest
Method: Chill the water glass with crushed ice and the absinthe. in a Boston glass soak the sugar
cube with the bitters, crush, and dissolve it with the spirit and ice, as if making an old-
fashioned. Discard the ice and absinthe from the water glass then strain in the contents of
the Boston glass.
Ingredient:
50 ml House Bourbon
3 drops Peychaud bitters
3 drops Angostura bitters
1 white sugar cube
10 ml Absinthe

History : In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to
brandy toddies of his own recipe, including his "Peychaud's Bitters," made from a secret family
recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then
known as a "coquetries" (pronounced "ko-k-tay"), from which the word "cocktail" was
derived. Thus, the world's first cocktail was born! By 1850, the Sazerac Cocktail, made with Sazerac
French brandy and Peychaud's Bitters, was immensely popular, and became the first "branded"
cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy
with American Rye whiskey, and a dash of absinthe was added.
In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company of New
Orleans. That same year, "Herbsaint," a pastis, was made according to a French recipe; "Herbsaint"
was so named for the New Orleans term for wormwood - "Herb Sainte."

Sex on the beach

Glass: Highball
Garnish: Orange Wedges
Method: Shake and single strain
Ingredient:
30 ml House Pour Vodka
30 ml Peach liqueur
60 ml Orange juice
60 ml Cranberry Juice
Add cubed ice
Shake Strain slowly in to the serving glass (with the Cranberry)

History : The history of the Sex on the Beach cocktail is a little hazy but the most cited story dates
back to 1987 when a company called National Distribution began selling peach schnapps,
which was new to America at the time. The company came up with a contest in Ft Lauderdale,
Florida that they would pay the bar who sold the most peach schnapps $1000 dollars and the bartender
who was responsible for the most sales $100. A bartender called Ted Pizio, who worked at a bar
called Confettis, mixed vodka, peach schnapps, orange juice and grenadine and the drink
started to become very popular. When Ted was asked what it was called, he thought of the reason
thousands of people came to Ft.Lauderdale for Spring Break and he called it the “Sex on the Beach”. When
people returned to the area and asked for a Sex on the Beach cocktail, many of the local bartenders
didn’t know the recipe and hence many variations came into existence and still remain to this day.
 Side Car
Glass: Martini/Coupe
Garnish: Lemon zest and sugar rim
Method: Shake and single strain
Ingredient:
40 ml House Pour Brandy
20 ml Triple sec
20 ml Lemon juice
5 ml Cane syrup
Add ice cubes
Shake
Double strain into a frozen martini glass

History : 1920s Pat MacGany This cocktail was popular in France and was first introduce to London
by Pat MacGany, the celebrated bar-tender of Buck's Club. It emerged from a combination
of two classic cocktails - the Fizz (without the bubbles and sweetened with orange liqueur
instead) and the Crusta (of which it takes the sugar rim).

Singapore Sling
Glass: Highball
Garnish: Cherry in stick & Dehydrated pineapple
Method: Shake and pour into the serving glass (including the ice)
Ingredient:
30 ml House Pour Gin
10 ml Triple sec
10 ml Cherry Hearing
5 ml Benedictine
10 ml Lemon juice
10 ml Grenadine
3 drops Angostura Bitters
100 ml Pineapple juice
Add cubed ice to the top
Shake
Pour the content into the serving glass (including the ice)

History : The Singapore Sling, widely regarded as the national drink of the country, was first created in
1915 at Raffles Singapore by bartender Ngiam Tong Boon. Primarily a gin-based cocktail, the
Singapore Sling also contains pineapple juice as the main ingredient, along with grenadine,
lime juice and Dom Benedictine. Giving it the pretty pink hue are cherry brandy and Cointreau.
Bartender Ngiam deliberately chose to give the cocktail this rosy color. Following the turn of the
century in colonial Singapore, Raffles Singapore was the gathering place for the community
and Long Bar was the watering hole. It was common to see the gentlemen nursing glasses of gin or
whisky. Unfortunately for the ladies, etiquette dictated they could not consume alcohol in
public, and for the sake of public modesty, fruit juices and teas were their preferred beverage. The
talented Ngiam thus saw a niche in the market and decided to create a cocktail that looked like
a fruit juice, but was actually infused with gin and other liqueurs. Masking it in pink gave it a
feminine flair and together with the use of clear alcohol, he cleverly led people into thinking it
was a socially acceptable punch for the ladies. With that, the Singapore Sling was born. Needless to
say, it became an instant hit.
 Southside
Glass: Highball
Garnish: Mint spring
Method: Muddle and shaken then single strain
Ingredient:
40 ml House Pour gin
10 Mint leaves
15 ml Fresh lime juice
15 ml Cane syrup
Add cubed ice to the top
Shake Pour the content into the serving glass (including the ice)
Top up with crushed ice
30 ml Soda water

History : The drink was created in New York City at the 21 Club, which was originally a speakeasy
during Prohibition named "Jack and Charlie's" after its two Austrian owners. The location
moved around a fair bit before settling on 21 West 52nd Street, leading to the eventually name-
change. Jack and Charlie rigged up a system of hiding the then-illegal alcohol with a series of levers that
would drop all of the bottles down a chute into the sewers in the alley, and stored all the wine in a
cellar that was only accessible through the adjacent building. Such was the alcohol culture of the time.

Sour
Glass: Oldfashioned
Garnish: Lemon wedge
Method: Shake
Ingredient:
40 ml Desire Spirit
20 ml Fresh Lemon juice
25 ml Egg White
10 ml Cane syrup
1 drops Angostura Bitter
Add cubed ice to the top
Shake and double strain

History : The “sour” is one of the oldest types of mixed drink being referenced by the first
‘professional’ bartender, ‘Professor’ Jerry Thomas in his 1862 bar guide How to Mix Drinks. The principle
of a sour - that sour and sweet elements should combine to create a full, balanced flavour has
become the formula for almost every popular cocktail.
 Tequila Sunrise
Glass: Highball
Garnish: Orange wedge
Method: Built
Ingredient:
40 ml House Pour Tequila (in the serving glass)
Add cubed ice
Top-up with orange juice
Add more cubed ice
10 ml Grenadine (sink)

History : The original Tequila Sunrise contained tequila, crème de cassis, lime juice and soda
water and was served at the Arizona Biltmore Hotel, where it was created by Gene Sulit in the 1930s or
1940s.
The more popular modern version of the cocktail contains tequila, orange juice,
and grenadine and was created by Bobby Lozoff and Billy Rice in the early 1970s while working as young
bartenders at the Trident in Sausalito,California north of San Francisco. In 1972, at a private party
at the Trident organized by BillGraham to kick off the Rolling Stones' 1972 tour in America, Mick
Jagger had one of the cocktails, liked it, and he and his entourage started drinking them.They later ordered
them all across America, even dubbing the tour itself their"cocaine and tequila sunrise tour

Vesper Martini
Glass: Martini/Coupe
Garnish: Lemon zest
Method: Stir and double strain
Ingredient:
40 ml House Pour Gin
5 ml House Pour Vodka (Cocktails)
10 ml Lillet blanc
Add cubed ice
Stir - make sure all the ice cubes touch the liquid
Stir Double strain the contents into a frozen martini glass, (always use the small sieve)

History : The 'Vesper Martini' is the famous drink ordered by James Bond in both the book and the
movie Casino Royale.
The recipe for Bond's "Vesper" martini, as described in the 1953 book: 'Three measures of
Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then
add a large thin slice of lemon-peel. Got it?'
The recipe for Bond's "Vesper" martini, as described in the 2006 movie: 'Three measures of
Gordon's; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of
lemon peel.'
To make this drink yourself, you have to mix the ingredients, strain, and serve in a chilled cocktail
glass. Garnish with a large thin slice of lemon peel.
 Glass: Martini/Coupe
White Lady
Garnish: Lemon twist
Method: Shake and double strain
Ingredient:
40 ml House Pour Gin (in the Boston glass)
10 ml Triple sec
20 ml Lemon juice
10 ml Cane syrup
1 Egg white
Add ice cubes
Shake and Double strain into a frozen coupe glass

History : It was originally believed to have been created by famous bartender Harry McElhone while
he was working at London’s Ciro Club in 1919. At that time, he used equal parts of white crème de
menthe, triple sec and lemon juice. It was not until he had his own Harry’s New York Bar in Paris, in
1923, that he adapted the recipe by swapping the crème de menthe with gin.
Harry Craddock, of The American Bar at The Savoy in London also gets a fair bit of credit. In
1930 he published the recipe in his Savoy Cocktail Book, increasing the volume of gin and therefore
making the drink drier. It was Peter Dorelli, legendary former manager of The American Bar,
who suggested adding a dash of egg white to bind the drink together and give a smooth and silky
finish.

Zombie
Glass: Highball
Garnish: Lime wedges
Method: Built
Ingredient:
10 ml Mount gay Black
10 ml House Pour white rum
10 ml Triple sec
10 ml Apricot brandy
10 ml Each pineapple, orange and grapefruit juice
10 ml Lemon Jc
5 ml Grenadine
10 ml Mayer’s dark
Add ice cubes Shake Double strain into a water glass

History : Legend has it that Don Beach originally concocted the Zombie to help a hung-over customer
get through a business meeting. The customer returned several days later to complain that he
had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its
extremely high alcoholic content. Don the Beachcomber restaurants limit their customers to
two Zombies apiece