Tom Jakschas DERBY DAIQUIRI

glass: cocktail
Gin Gin Mule method: shake, strain
60 ml Finsburry Gin garnish: sprayed orange zest
30 ml fresh lime juice
20 ml simple sirup 30ml fresh orange juice
6-8 sprigs mint 15ml ounce fresh lime juice
40 ml Ginger Beer 1 tsp white caster sugar
45ml Havana Anejo Blanco rum
Ranglum
50 ml Bacardi 8 / Zacapa 23
20 ml Wray Nepwrew Overproof Turf Club Sour CUBAN MANHATTAN
15 ml Forgotten Flavours Falernum 60 ml Bombay Sapphire glass: cocktail
20 ml Lime Juice 20 ml Vermouth syrup method: stir, strain
30 ml Lemon juice garnish: amara cherry, sprayed
2 Dashes Orange Bitters
Jim Meehan 1 Dash Absinth 45ml Havana Club 7 yo
Egg White 15ml Antica Formula
Boston Tea Party 3 dashes Bitter Truth Creole Bitters
2 oz. Banks 5 Island Rum Shake, Strain, Coupette,
1 oz. Sencha Green Tea Infused Lemonzest
Noilly Prat Dry Vermouth
.5 oz. St Germain
Xavier Padovani
1 barspoon of Bitterman’s Boston
Ricardo Sporkslede
Bittah Le Viex Carre
Stir with ice and strain into a chilled Negroni 30 ml Cognac
coupe. Garnish with a lime twist 30 ml Finsburry Gin 30 ml Rittenhouse
30 ml Antica Formula 30 ml Antica Formula
Sencha Green Tea Infused Noilly 30 ml Campari 1 Spoon Benedictine
Prat Dry Vermouth Tumbler. Zeste of Choice 2 Dash Peychauds
1 oz. Sencha Tea 2 dash Angostura
1 375 ml Noilly Prat Dry Vermouth Tommys Margarita Stir, Coupette, Orange Zeste
Infuse for 10 minutes 40 ml Sierra Milenario blanco
Yield is 11 oz. 30 ml fresh lime juice Gin Sangaree
30 ml agave sirup 40 ml Hendricks Gin
Rum Rangoon Tumbler, Lime Wedge lemon juice
2 oz. Banks 5-Island Rum simple sirup
.75 oz. Fresh Lime Juice Old Fashioned on shaved ice
.5 oz. Clement Creole Shrubb 60 ml Zacapa 23 top with Port wine
.25 oz. Martinique Sugar Cane simple Sirup Garnish Mint Sprig, Nut Meg
Syrup Bitters & Zeste
2 Dashes of Angostura Bitters
1 Dash of Orange Bitters Ueno Hidetsugu
Add all of the ingredients to a Joerg Meyer
mixing glass, then add ice Hunter
Shake and strain into a chilled 50 ml Elijah Craig Bourbon Jaguar
coupe 25 ml Peter Heering 30 ml Milenario Blanco
Stir, strain, Coupette 30 ml Chartreuse vert
Garnish with an orange wedge 30 ml Amer Picon
Spiced Padovani Orange Bitters,
50 ml Sailor Jerry Spiced Rum
Bastian Heuser 20 ml Gold Engel Stir, CocktailGlas, Orange Zeste
Tumbler, on ice
Chocolate & Bourbon Sour
30ml Mozart Dry Old Cuban
30ml Elijah Craig Stanislav Vadrna 30 ml Bacardi 8
30ml Lemon juice 15 ml fresh lime juice
15ml Sugar syrup 10 ml simple Sirup
Masataka Swizzle 1 dash Angostura Bitters
1 Dash Angostura glass: highball or double old 3 sprigs of mint
fashioned Shake, double strain, coupette
Shake, Strain, Coupette, Cherry (a method: swizzle, crushed ice
proper one please!) garnish: fresh mint sprig Fill up Champgane

45ml Nikka Pure Malt White

15ml Amaretto
15ml fresj lemon juice
2.5ml sugar syrup
2 dashes orange bitters
2 dashes creole bitters

BCB 2010 - TMʻS @ 1000 • Bar Tausend, Berlin. Special Thanks to Mario Grünenfeld (Greenfield) and the
TEAM from Bar Tausend. Also Special Thanks to our Sponsors: BORCO Diversa/Team Spirit, DIAGEO,
BACARDI, SEVEN SPIRITS, MOZART DRY, NIKKA, Monkey 47, Gold Engel/Kreuzritter, Forgotten Flavours