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INGREDIENTS
65ml cachaça
METHOD
2. Muddle them with a cocktail muddler or the end of a small rolling pin to extract the juice from
the lime and dissolve the sugar. Add the cachaça and cracked ice and give it a stir. Finally, top the
glass with more cracked ice and add a wooden lollipop stick for stirring. Serve immediately.
15ml gomme
Blueberries to garnish
Mint to garnish
Icing sugar
METHOD
1. Shake the Gordon's, fresh lemon and sugar in a cocktail shaker. Strain into a tumbler filled with
crushed ice. Lace with the myrtle liqueur.
TURQUOISE TONIC
INGREDIENTS
Tonic water
METHOD
ESPRESSO MARTINI
INGREDIENTS
25ml Kahlua
METHOD
1. Pour all the ingredients in a shaker and shake well then double strain in a martini glass. Use 3
coffee beans as a garnish.
JASPER ROSE
INGREDIENTS
50ml Gordon's gin
METHOD
1. Shake all of the ingredients together in a cocktail shaker and double strain into a coupe.
CUCUMBER SPRITZ
INGREDIENTS
METHOD
1. Combine all the ingredients in a long glass filled with ice and stir.
ORANGE BLOSSOM
INGREDIENTS
Ice
Straw
METHOD
1. Drizzle the honey into the bottom of a tall glass and add the gin.
4. Finish by spritzing the orange peel over the top and sides of the glass. Then, feed the peel into
the glass around the ice creating a spiral effect.
JACK HORNER
INGREDIENTS
3 blackberries
METHOD
2. Add the other ingredients (except the cinnamon) and shake to emulsify the egg white.
HAIG CLUBMAN
INGREDIENTS
METHOD
1. Add ice cubes to a tumbler or highball glass. Pour in the Haig Club, sparkling apple juice and ginger
bitters. Stir together. Garnish with root ginger.
STRAWBERRY CHAMPAGNE
INGREDIENTS
6 strawberries
6 teaspoons brandy
METHOD
1. Divide the strawberries, bitters and brandy between the bottom of 6 champagne flutes. Leave to
stand and for the flavors to mingle for ½ -1 hour.
Ice
METHOD
1. Add all of the ingredients (minus the ice) together in a highball glass.
3. Serve!
PALOMA
INGREDIENTS
METHOD
1. Add the tequila, juices and sugar to a shaker or jug with ice cubes and shake, or stir, together.
Strain into a highball glass filled with ice cubes. Garnish with lime or grapefruit.
JASPER EMERALD
INGREDIENTS
10ml St Germain
5 x mint leaf
METHOD
1. Shake all ingredients together in a cocktail shaker and strain into a high ball filled with cucumber
ice cubes.
PISCO SOUR
INGREDIENTS
1 egg white
METHOD
1. There are two ways to make this cocktail. You can either put all the ingredients in a blender with
3 ice cubes and blend until smooth, or you can fill a shaker with ice, add the other ingredients and
shake vigorously for at least 30 seconds.
2. Carefully hold the froth back with the lid of the shaker or blender and pour the liquid into a
chilled glass; you will still end up with a drink with a good head of foam. To serve, add 3 drops of
bitters.
50ml Agave
METHOD
1. Add all ingredients to a long glass with ice. Drink and enjoy.