Angry Bird

- 40 ml rum oakheart
- 20 ml campari
- 15 ml lime
- 20 ml cinnamon/orgeat
- 60 ml pineapple mix
- 30 blood orange
- Topped up with blood orange foam
-

- Shaken up and dumped in

COKE CAN GLASS

Dry pineapple/maraschino cherry on a skewer, mint top straw

15ML SPICED PEAR 15ML LIME CORDIAL 15ML BLUEBERRY
15ML NAPOLEONE 15ML TRIPLE SEC 15ML CINZANO WHITE
MANDARIN 15ML GALLIANO 15ML GINGER LIQUEUR
15ML ROSOLIO 15ML VODKA 15ML VODKA
15ML VODKA Or 45ML PREBATCH Or 45ML PREBATCH
Or 45ML PREBATCH 2lime wedges 15ML LEMON JUICE
2 DROPS ANGOSTURA SODA SODA
SODA STONEGATE TONIC
TONIC
GARNISH: GARNISH:
GARNISH: KAFFIR LIME LEAVES 2 LEMON WHEELS
DRY ORANGE DRY RASPBERRY CRUMBLE THYME
STAR ANIS
 DRINK NAME HAMMOCK HAZARD

PICTURE

INGREDIENTS
45ML VANILLA VODKA
45ML PINEAPPLE MIX
45ML COCONUT MIX
30ML PASSIONFRUIT
30ML LIME
15ML CINNAMON ORGEAT
15ML FALERNUM
3 DASHES ANGOSTURA
PREPERATION
BUILT IN
SERVING GLASS
CHASSAGNE FISH BOWL
GARNISH
- DRY LEMON, DRY ORANGE, MINT SPRIG, POMEGRANATE SEEDS
 DRINK NAME NU HOT BUTTERED RUM

PICTURE

INGREDIENTS
- 60ML ALL SPICE BUTTER SYRUP
- 15ML ABSOLUT VANILLA
- 15ML SAILOR JERRY SPICED RUM
- 15ML TRIPLE SEC OR 45 PREBATCH
- SPLASH LIME JUICE
- HOT WATER
PREPERATION
HEAT THE LIQUID WITH THE MILK STEAMER, POUR INTO THE GLASS,
ADD HOT WATER
SERVING GLASS
RUINART GLASS
GARNISH
- YELLOW RIBBON AND PEG ON STEM, CINNAMON AND GRATED
ORANGE ZEST
INFO AND
CHANGES -
EXPECTED PICK UP
TIME
DRINK NAME Southern thwist

PICTURE

INGREDIENTS - 60ML WILD TURKEY BOURBON

- 25ML LEMON JUICE
- 25ML SPICED APPLE SYRUP
-
PREPERATION
- Shaken doubl;e strain
SERVING
GLASS coupe rimmed with pumpkin spice
GARNISH
ISOMALT, CINNAMON QUILL, FLOWER
 DRINK NAME STEAMY CIDER PUNCH

PICTURE

INGREDIENTS 40ML CHATEAU CHANTELLE BRANDY

150 ML APPLE CIDER
30ML SPICED PEAR
15ML FALERNUM

-
PREPERATION
- Rim the rock glass with pumpkin spice
- Build ingredients into the glass.
- Pour hot cide3r from kettle
- Garnish with dry orange and prinkle pumpkin spice on top
- Serve on saucer with folded brown napkin
SERVING GLASS
- Rock glass
GARNISH
- Dry orange
- saucer with folded brown napkin
-
 MULLED WINE

INGREDIENTS
90ML BOOKMARK PORT

15ML TRIPLE SEC

15ML CINNAMON-ORGEAT

15ML FALERNUM- ORANGE/CLOVE

20ML LEMON

60ML WATER
PREP
POUR EVERYTHING IN A METAL JUG.
BRING TO BOIL
GLASS
MULLED WINE JAR
WITH NAPKIN AROUND AND STRING
GARNISH
- SOUCER WITH TRIANGULAR SHAPE NAPKIN
- CIUNNAMON STICK
- 2 CARDAMOM POD
- STAR ANIS
- ORANGE GLOWER(EXPRESSED ON DRINK FIRST)
DRINK NAME Mandarin White Lady

PICTURE

INGREDIENTS
- 15ml lime
- 15ml cinnamon/orgeat
- ½ mandarin muddled in the tin
- 15ml napoleone mandarin
- 30ml Bombay infused mandarin
PREPERATION
- Muddle the ½ mandarin.
- Add ingredients
- Long shake, double strain
SERVING
GLASS coupe
DRINK NAME OLD FASHIONED

PICTURE

INGREDIENTS 60ml Choosen spirit

10ml Simple syrup
FRESH ORANGE PEEL EXPRESSED

PREPERATION
BUILT IN
SERVING
GLASS ROCK GLASS
GARNISH
FRESH ORANGE, DRY ORANGE, CHERRY, 3 BITTER DROPPER, 2 WHEAT STRAWS AS
STIRRER, EXPLANATORY BITTER PAPER
DRINK NAME ELEANOR

PICTURE

INGREDIENTS - 30ML RUM BACARDI OAKHEART

- 15ML MANGO LIQ
- 45ML COCONUT MIX
- 20ML LYCHEE
- 20PASSIONFRUIT
- 15ML CINNAMON/ORGEAT SYRUP
- 1TSP POMEGRANATE SEEDS
- COCONUT FOAM
PREPERATION
- SHAKE AND DUMP
SERVING
GLASS STEMLESS GLASS
GARNISH
- DRY ORANGE, DRY LEMON, MINT SPRIG- FLOWER, BEETROOT POWDER, WHEAT STRAWS
DRINK NAME THAI BASIL G&T

PICTURE

INGREDIENTS GALANGAL RIM

30ML BEEFEATER INFUSED
30ML THAI BASIL SYRUP

SIDE OF TONIC+0ML LIME

PREPERATION
- RIM GALSS WITH GALANGAL
- POUR SYRUP AND GIN OVER ICE AND GARNISH
- FILL SIDE BOTTLE WITH TONIC AND LIME.
SERVING
GLASS G&T GLASS RIMMED
GARNISH
- RIM, 3THAI BASIL LEAVES, DRY LEMON, WHEAT STRAW
INFO AND
CHANGES -
DRINK NAME LYCHEE BREEZE

PICTURE

INGREDIENTS
- 30 ML VODKA STOLI OHRANJ
- 15 ML TRIPLE SEC
- 20ML FALERNUM&ORANGE-CLOVE
- 30 ML OLIME JUICE (¾ OF LIME SQUEEZED)
- 45 ML LYCHEE PUREE
- 5 ML BLACKBERRY LIQUER
PREPERATION
- SHAKEN
SERVING
GLASS COUPE

GARNISH
- ORANGE SLICE, CHERRY, MINT SPRIG ON HEART SKEWER
INFO AND
CHANGES -
DRINK NAME APEROL SOUR

PICTURE

INGREDIENTS - 45ML APEROL,

- 45ML LEMON,
- 30ML LEMON CURD
- 30ML CHAMOMILE SYRUP
- 1 EGG WHITE
PREPERATION
- SHAKEN- DUMPED
SERVING
GLASS FAKE NICANORA
GARNISH
- LEMON WHEEL PIERCED WITH 2 WHEAT STRAWS, FLOWER
DRINK NAME SPARKLING LIMONES

PICTURE

INGREDIENTS - 30CITRON VODKA

- 30CHAMOMILE SYRUP
- 15 LEMON
- 30 ICED TEA
- SHAKEN
- TOP UP STONE GATE
PREPERATION
- Shaken-
SERVING
GLASS CHAMPAGNE GLASS
GARNISH
- ISOMALT, BLOOD ORANGE SUGAR, FLOWER
DRINK NAME BLUEBERRY AND COCONUT MARGARITA

PICTURE

INGREDIENTS - 30 COCONUT TEQUILA

- 10 ROSOLIO
- 30 LIME
- 20 BLUEBERRY SYRUP
- TOP UP COCONUT FOAM
PREPERATION
- Shaken-
SERVING
GLASS CHAMPAGNE GLASS
GARNISH
- ISOMALT, BLOOD ORANGE SUGAR, FLOWER
DRINK NAME COFFEE JAFFA

PICTURE

INGREDIENTS -
- 15ML KAHLUA
- 15ML VODKA VANILLA
- 15ML CRÈME DE CACAO
- TOP UP COLD BREW
- 2 ORANGE ZEST
PREPERATION
- BUILD DRINK INTO A ROCK GLASS.TOP UP WITH ICE AND TOP UP WITHCOLD
BREW. LIGHT SHAKE. GARNISH
SERVING
GLASS ROCK GLASS
GARNISH
- CHOCOLATE TWIRL, DRY ORANGE, METAL STRAW
DRINK NAME SURF IN MAUI

PICTURE

INGREDIENTS - 30ML prebatch (pineapple rum-galliano)

- Top up Ginger beer,
- Fresh Ginger,
- Lime wedge
- Handful mint leaves
- Layer of 3 dashes angostura ( DO NOT OVER POUR!)
PREPERATION
- BUILT IN-Angostura at last
SERVING
GLASS SMALL HIGHBALL
GARNISH
- MINT SPRIG, , ROSE PETALS,2 WHEAT STRAWS
APHRODITE & TONIC
INGREDIENTS
- GARNISH THE GLASS AND ADD ICE FIRST
- 15ML GIN BEEFEATER
- 15ML ITALICUS,
- 15ML CINZANO WHITE or 45 ML PREBATCH
- LIME WEDGE.
- lemon BITTER
- TOP UP TONIC.
-
PREP
- BUILT IN,
GLASS
CHASSAGNE
GARNISH
- 2 BANANA LEAVES ON THE BORDER OF THE GLASS, dry lemon- wheat straw
dry lemon
 BLOOD ORANGE COLLIN

INGREDIENTS
- 30ML AVERNA
- 15ML GIN BEEFEATER
- 45ML BLOOD ORANGE
- 15ML CINNAMON/ORGEAT SYRUP
- 30LEMON JUICE
- 2DROPS ORANGE BITTER
-
PREP
- SHAKEN-DUMP ICE-TOP UP SODA
GLASS
HIBALL2
GARNISH
- DRY ORANGE AND DRY LEMON
- DRIED FLOWERS
- CINNAMON QUILLS
- ICING SUGAR
 COPA CABANA-MOCKTAIL

INGREDIENTS
- 30ML LYCHEE
- 45ML BLOOD ORANGE
- 30ML PASSIONFRUIT
- TOP UP GINGER BEER
- ½ TSP FRESH GINGER
PREP
- BUILT IN
GLASS
SPRITZ GLASS
GARNISH
- ORANGE FAN, MINT, CHERRY, 2 WHEAT STRAWS
 PIMMY PIMM’S

INGREDIENTS
20ML PIMMS
10ML NAPOLEON MANDARIN
60ML APPLE CIDER
TOP UP GINGER ALE
PREP
- BUILT IN
GLASS
SMALL HIGH BALL
GARNISH
3 THIN CUCUMBER SLICES, 3 THIN MANDARIN WEDGES, MINT SPRIG,
WHEAT STRAW
DRINK NAME Golden Beach

PICTURE

INGREDIENTS - 15 ML LEMON
- 15ML LIME
- 15ML LIMONCELLO
- 30ML ABSOLUT CITRON VODKA
- 45ML LEMON CURD SYRUP
- 1 SCOOP LEMON SORBET
PREPERATION
- MILKSHAKE WHIPPER
SERVING
GLASS CLAY COUPE
GARNISH
- EDIBLE FLOWER, DRY FLOWER (NO CINNAMON)
- GARNISH SAME AS PERFECTIONIST OR AS SHOWN
DRINK NAME GINGER VIRGIN MOJITO

PICTURE

INGREDIENTS - 15ML LIME

- 30ML PASSIONFRUIT
- 3BARSPOON WHITE SUGAR,
- ¼ TSP GINGER
- DASH ANGOSTURA
- TOP UP SODA
PREPERATION
- BUILT IN- CRUSHED ICE.
SERVING
GLASS HIBALL1
GARNISH
- MINT SPRIG. BAMBOO PAPER STRAW.
DRINK NAME COPA CABANA

PICTURE

INGREDIENTS - 30ML LYCHEE

- 45ML BLOOD ORANGE
- 30 ML PASSIONFRUIT
- TOP UP GIGNER BEER
- ½ TSP FRESH GINGER
-
PREPERATION
- BUILT IN- CRUSHED ICE.
SERVING
GLASS HIBALL1
GARNISH
- MINT SPRIG. DRY ORANGE. DRY LEMON. FLOWER.BAMBOO PAPER STRAW.
DRINK NAME Caribbean Dream -mocktail_

PICTURE

INGREDIENTS
- 30ml coconut syrup,
- 15ml cinnamon and orgeat
- 30ml passionfruit syrup,
- 15ml lime
- Top up pineapple
Coconut foam
PREPERATION
- Built in
SERVING
GLASS High ball 1
GARNISH
- Fan of orange, pineapple leaves, cherry. Paper straw.
DRINK NAME APEROL SPRITZ

PICTURE

INGREDIENTS
- 45 APEROL
- 90 ML PROSECCO
- 60 ML SODA

PREPERATION
- BUILT IN
SERVING
GLASS APEROL GLASS
GARNISH
- SHORT STRAW AND SLICE OF ORANGE
 DRINK NAME TOBLERONE

PICTURE

INGREDIENTS
- 15ML BAILEYS
- 15ML FRANGELICO
- 15ML KAHLUA
- 15ML CRÈME DE CACAO OR 60ML PREBATCH
- OR 60ML TOBLERONE MIX
- VANILLA ICECREAM (2 SCOOPS)
- MILK (ROUGHLY 45 ML)
PREPERATION
- MILKSHAKE
-
SERVING GLASS
BRANDY GLASS
GARNISH
- CHOCOLATE POWDER AND CHOCOLATE SAUCE, PEG AND STRING
DRINK NAME

BLOODY CAESAR
PICTURE

INGREDIENTS
- 45 ML KETEL ONE VODKA
- 15 lemon juice
- Top up ceasar mix clamato juice

PREPERATION
- POUR VODKA
- Add premade mix to 1/2 full stir
- Add ice garnish with celery bacon and lemon top with pepper
SERVING
GLASS Highball
GARNISH
- Celery stick and dehydrated maple bacon
INFO AND
CHANGES - A Canadian twist on the original Bloody Mary. Clamato Juice is a mixture of
tomato and clam broth with added spices.
- Predominantly a breakfast drink but enjoyed throughout the day
 DRINK NAME BELLINI

PICTURE

INGREDIENTS
- 30ml fresh White Peach puree
- 15 ml PEACH LIQUER
- 90ml STONEGATE SPARKLING

PREPERATION
- Add peach puree and crème de peche to champagne flute
- Stir to combine
- Fill with Prosecco
- Garnish with peach slice
SERVING GLASS
Champagne flute
GARNISH
- Peach slice
INFO AND
CHANGES - Nice refreshing afternoon /pre dinner drink
EXPECTED PICK
UP TIME 2- 3 mins
 DRINK NAME CLASSIC MARTINI/VODKA MARTINI

PICTURE

INGREDIENTS
- 60ml TANQUERAY 10 Gin
- Varies 0-15+ ml Noilly Pratt Dry Vermouth
• Extra Dry – 0ml (wave the vermouth bottle over mixing glass)
• Standard Dry – 10 ml (going off 6:1 ratio)
• Wet – 15ml + depending on bartender and customer
- Dash Orange bitters (optional)

PREPERATION
- Prepare martini glass by filling with ice.
- Add vermouth, gin and ice into mixing glass
- Stir slowly of 15 secs
- Double strain into martini glass
- Garnish with olive stick/ lemon twist
SERVING GLASS
Martini glass
GARNISH
- 3 Olives on garnish stick
INFO AND
CHANGES - Classic but many variations all at customers choice
- Dirty means 5 ml of olive brine and 5ml vermouth.
- Vodka martini made same way though customer may ask for shaken
therefore prepare cocktail into shaker, shake 10 sec and double strain
into martini glass.
EXPECTED PICK UP
TIME 3-6 mins
 DRINK NAME HOME MADE LEMONADE

PICTURE

INGREDIENTS 60ML HOMEMADE LEMON CORDIAL

45 ML LEMON JUICE
TOP UP SODA

PREPERATION
ADD THE INGREDIENTS TO HI BALL
SERVING GLASS
HI BALL

GARNISH 3 LEMON SLICES

INFO AND
CHANGES
EXPECTED PICK UP
TIME
 DRINK NAME BLUE BERRY& THAI BASIL LEMONADE

PICTURE

INGREDIENTS 25 ML BLUEBERRY
25 THAI BASIL
45 LEMON
TOP UP SODA WATER

PREPERATION
ADD THE INGREDIENTS TO HI BALL
SERVING GLASS
HI BALL

GARNISH 3 LEMON SLICES

INFO AND
CHANGES
EXPECTED PICK UP
TIME
DRINK NAME Odyssea Punch less-MOCKTAIL

PICTURE

INGREDIENTS Cranberry juice

½ lime squeezed
20ML ORANGE AND CLOVE
GINGER

PREPERATION
ADD THE INGREDIENTS TO HI BALL WITH CRUSHED ICE
SERVING
GLASS HI BALL

GARNISH Lemon Fun, mint sprig, pineapple leaves

INFO AND
CHANGES
EXPECTED
PICK UP TIME
DRINK NAME SUN GLORY-MOCKTAIL

PICTURE

INGREDIENTS Orange juice

Pineapple juice
10ML LIME
Raspberry cordial
TOP UP SPRITE
GLASS
HIBALL
PREP
POUR SAME PARTS ORANGE AND PINEAPPLE JUICE.FILL HALF OF GLASS.

ADD SPRITE. POUR RASPBERRY CORDIAL MAKING SUNRISE EFFECT

GARNISH
2 ORANGE SLICES, CHERRY, PINEAPPLE LEAVES IF AVAILABLE OR
MINT SPRIG
 DRINK NAME CAIPIRINHA

PICTURE

INGREDIENTS
- 4 LIME WEDGES(HALF LIME)
- 2.5 TEASPOON WHITE SUGAR
- MUDDLE
- 45ML CACHACA
- 45ML PUREE (CHERRY PUREE USE 60ML)
- CRUSHED ICE
PREPERATION
- BUILT OVER ICE-STIR HARD UNTIL SUGAR DISSOLVES
SERVING GLASS
ROCK GLASS
GARNISH
LIME FUN
 DRINK NAME JALAPENO RUM COOLER

PICTURE

INGREDIENTS
- ½ LIME CUT INTO 4 WEDGES
- 45ml Bacardi infused green chillies
- Ginger beer
- 1 TSP Brown sugar
PREPERATION
In a rockglass muddle 4 wedges of lime with 1 tsp brown sugar.
- Add 45 ml Bacardi infused green chilli
- Fill with ice.
- Top up with ginger beer (100ml)
SERVING GLASS
Rock glass
GARNISH
- Green chillies wheels
-

JUG MOLTIPLY INGREDIENTS FOR 4

 DRINK NAME DON DIEGO

PICTURE

INGREDIENTS
20ML WILD TURKEY RYE
20ML CRÈME DE CACAO
10ML CHERRY BRANDY OR 50ML PREBATCH
1 SCOOP VANILLA ICE CREAM
30ML MILK
WHIPPED CREAM
PREPERATION
MILK SHAKE
SERVING GLASS
TALL FLUTE
GARNISH
- WHIPPED CREAM, 3 CHOCOLATE LEAVES, 3 COFFEE BEANS
 DRINK NAME HOT GIPSY

PICTURE

INGREDIENTS
15MLVANILA VODKA
15ML PATRON XO CAFÉ
15ML VALDESPINO PEDRO XIMENEZ
15ML FRANGELICO OR 60ML PREBATCH
10ML SIMPLE SYRUP
2 SHOTS COFFE
----BRING TO BOIL IN JUG---
ADD HOT WATER

POURING CREAM ‘SHAKEN’ LAYER ON TOP

PREPERATION
BUILT IN
SERVING GLASS
ROCK2
GARNISH
- CREAM- CHOCOLATE TWIRL-SHARING PLATE, LONG SPOON
 DRINK NAME ODYSSEA CHEEKY CHOC

PICTURE

INGREDIENTS
30ML COINTREAU
15ML CINNAMON
15ML ORGEAT
2TSP HOT CHOC POWDER MIX
90ML MILK
WHIPPED CREAM

PREPERATION
BRING TO BOIL
SERVING GLASS
ROCK2
GARNISH
- WHIPPED CREAM-SHAVED ALMOND-CINNAMON QUILL-CHOCO POWDER-
PLATE AND LONG SPOON
 DRINK NAME PASSION FRUIT SODAS

PICTURE

INGREDIENTS
45ML PUREE
ICE TOP UP SODA

PREPERATION
BUILT IN
SERVING GLASS
ROCK2
GARNISH
- NONE
 DRINK NAME CRANBERRY & STRAWBERRY SODAS

PICTURE

INGREDIENTS
45ML JUICE
10 ML STRAWBERRY SYRUP
ICE TOP UP SODA

PREPERATION
BUILT IN
SERVING GLASS
ROCK2
GARNISH
- LEMON SLICE
DRINK NAME
 Blood orange and chilli soda

45ML JUICE
10 ML KOREAN CHILLI SYRUP
ICE TOP UP SODA

BUILT IN

ROCK2

- ORANGE SLICE
 DRINK NAME OLD FASHIONED

PICTURE

INGREDIENTS
- 60 ML RUM BLEND OR 60 ML GLEN GRANT OR 60ML WILD TURKEY
- 10 ML SIMPLE SYRUP
-

PREPERATION
- BUILT IN -ALWAYS USE GOOD ICE-TOP UP GOOD ICE
SERVING GLASS
ROCK GLASS
GARNISH
- DRY ORANGE/CHERRY
- PLATE WITH 3 BITTERS, PLASTIC SWIZZLE, CARD
INFO AND
CHANGES -
EXPECTED PICK UP
TIME
 IRISH COFFEE
PICTURE

INGREDIENTS
- 30ml JAMESONS WHISKEY
- Double shot coffee
- 3 sugar sachets
- Hot water
- cream
PREPERATION
- add whiskey, coffee, sugar and water to the glass.
- Dissolve sugar
- Whip the cream(use a shaker or a squeeze bottle with 2 teaspoon
inside)-shake and slowly pour over your drink to form a layer
SERVING GLASS
Rock glass
GARNISH
- Coffee beans, serve on coffee saucer with napkin
INFO AND
CHANGES -
EXPECTED PICK UP
TIME
 DRINK NAME MARGARITA

PICTURE

INGREDIENTS
- 45 ML ESPOLON BLANCO
- 15 ML triple sec
- ½ SQUEEZED LIME
- 5ML SUGAR SYRUP
- 2 DROPS ORANGE BITTER
-
PREPERATION
- Add all ingredients into A SHAKER
- SHAKE AND DOUBLE STRAIN INTO A COUPE GLASS PREVIOUSLY
RIMMED WITH SALT
- Garnish with lime wheel
SERVING GLASS
Coupe

GARNISH
- Lime wheel
INFO AND
CHANGES -
EXPECTED PICK UP
TIME
 ICE TEAS

INGREDIENTS
- 150 ML CONCENTRATE ICE TEA(CITRUS OR HIBISCUS)
- 120 ML WATER

PREPERATION
- BUILT IN
SERVING GLASS
HANDLE GLASS
GARNISH
- LEMON AND ORANGE

-
 HUGO SPRITZ

INGREDIENTS
- 20 ML ELDERFLOWER
- 120 ML Stonegate
- 120 ML SODA
- 2 lime wedge
- 8 MINT LEAVES
PREP
- BUILT IN
-
-
GLASS
BELVEDERE GLASS
GARNISH
- MINT SPRIG
- BAMBOO STRAW -1/4 CUT AWAY
 EDEN’S GARDEN -MOCKTAILS

INGREDIENTS
- 2 FAT CUCUMBER SLICES CUT IN 4 PIECES-
- 30 ML ELDERFLOWER
- 15 ML LIME
- MINT
- SODA

PREP
- CUT 2 FAT SLICES OF CUCUMBER AND 2 THIN SLICES
- IN A TIN MUDDLE A LOT THE 2 FAT SLICES OF CUCUMBER
- ADD LIME AND ELDERFLOWER
- POUR SOME SODA AND STRAIN EVERYTHING INTO A HIBALL
- ADD SOME MINT(CLAPPED OR CRESHED IN HAND)
- ADD ICE.
- TOP UP WITH SODA.
- STIR
GLASS
HI BALL
GARNISH
- 2 THIN SLICES OF CUCUMBER AND MINT SPRIG
 `Pumpkin spice sugar rim

7 dessert spoon sugar

1barspoon-5 spices
1 barspoon- all spice
1 barspoon-cinnamon powder
½ barspoon-nutmeg
2barspoon- ginger
CHAMOMILE SYRUP
300gr sugar
300gr water
7 teaspoon chamomile
½ tartar acid

Bring to boil. Let sit 3 hours.

Strain
KAFFIR FOAM
1 COCONUT CREAM CAN 400GR
1 COCONUT MILK CAN 400GR
8KAFFIR LEAVES BROKEN INTO PIECES
240ML SIMPLE SYRUP.
COBINE ALL THE INGREDIENTS, BRING TO BOIL AND
BOIL FOR 5 MIN.
LET COOL
STRAIN LEAVES OUT
STORE LIQUID AND LABEL

USE ONE NO2 CARTRIDGE PER BATCH

BLUEBERRY SYRUP
1KG BLUEBERRY
1000 ML WATER
700GR SUGAR
2TSP TARTAR ACID

BRING TO BOIL AND BOIL FOR 15MINUTES

LET INFUSE OVER NIGHT.

STRAIN AND LIGHTLY PRESSED THE BERRY.

STORE AND LABEL

WITH LEFTOVER MAKE LEATHER.

CREAM MIX
USE A SQUEEZE BOTTLE
FILL WITH:
2/3 POURING CREAM
1/3 MILK
2 TEA SPOON(TO HELP EMULSIONATE)

DATE IT. CHANGE EVERY 4 DAYS

PISTACHIO ORGEAT
750 ML HOT WATER-FROM COFFEE MACHINE
250 GR PISTACHIOS
300GR SUGAR
BLEND WITH WATER 3 TIMES.
STRAIN COMPOST THROUGH A FINE SIEVE.
SAVE SOLIDS AND MIX WITH 2 TSP OF CASTER
SUGAR.-SPREAD EVENLY ON BAKING PAPER
ON DEHYDRATOR TRAY.
MIX PISTACHIO WATER WITH 300GR OF SUGAR
AND 1 TSP OF TARTAR ACID.
ADD 1TSP ORANGE BLOSSOM WATER.
HAITI’S FLOWER OR
HIBISCUS ICE TEA
CONCENTRATE
IN THE BIG TEAPOT(2PP)
ADD: 4 TSP OF HIBISCUS FLOWER
1 TSP OF PEPPERMINT
INFUSE FOR 10MINS
POUR THE TEA INTO A CARAFFE.
ADD 180ML STRAIGHT CINNAMON SYRUP
(NO MIX WITH ORGEAT)
60ML H/M LEMONADE
BOTTLE AND DATE
***ORANGE & CLOVE SYRUP
in a pan bring to boil
400gr Caster sugar,
400 ml water,
Zest from 4 oranges-no white
part-
10 cloves,
½ tsp tartar
Let it cool over night.
Stain solid.
***CINNAMON SYRUP:

Bring to boil 250 ml water,

250 ml sugar,
6 large cinnamon stick(broken
into small pieces DO NOT USE CASSIA
QUILLS),
½ tsp tartar,
½ tsp ground all spice berries.
Let cool overnight.
Discharge solids
***Spiced PEAR reduction:
BRING TO BOIL
400ML PEAR JUICE
300 GR SUGAR
1 CINNAMON QUILL-broken-
3 CLOVES
1TSP GROUND GINGER
1TSP ALL SPICE BERRY
½ TEASPOON NUTMEG
1 TEASPOON TARTAR ACID
Bring to boil and let boil for 5
mins.
allow to cool for 3 hrs.
strain spice with fabric strainer.
MAPLE BACON:
500GR bacon TO DEFROST THE DAY BEFORE

PUT THE BACON INTO A BUCHET. POUT

OVER 150ML OF MAPLE. MIX ALL TOGHETER.
SPRAAY WITH CANOLA OIL DEHYDRATOR
TRAY. LAY MAPLEBACON SLICES AND
SPRINKLE LIGHTLY WITH CHILLI FLAKES AND
BLACK PEPPER
GREEN CHILLI BACARDI
FOR EACH BOTTLE OF BACARDI USE 2 GREEN
CHILLIES.
MAKE LOTS OF SMALL CUTS ON THE CHILLIES
AND INFUSE FOR 3 DAYS.
REMOVE CHILLIES.
REBOTTLE
 STRONGER HOME MADE
LEMONADE:
PEEL OF 10 LEMON
1.5 LIT WATER
1000 ML SUGAR
10 SQUEEZED LEMON
2 TEASPOON TARTAR.

BRING TO BOIL.
LET COOL
POUR INTO JUICES CONTAINES.
LABEL AND FREEZE
 PEACH PUREE

DEFROST 1KG PEACH PUREEE

ADD 500ML WATER
2 TEASPOON TARTAR.
BOTTLE IT AND LABEL
 BLOODY CEASAR MIX
(FOR 2 BOTTLES OF CLAMATO)
IN THE BLENDER:
-FILL WITH WORCHESTER SAUCE UP TO 20
-8 SWEET PICKLED GERKINS
-4 BARSPOONS OF EXTRA STRONG MUSTARD (FROM
KITCHEN)
-120 ML SIRACHA SAUCE
-4 TSP OF KOREAN CHILLI POWDER-NOT THE HOT
FLAKES-
-30ML TOBASCO
-1/3 HORSE RADDISH PEELED AND CHOPPED
-SALT&PEPPER TO TASTE
-BLEND IT AT HIGH SPEED
COMBINE EVERYTHING WITH 2 BOTTLES OF
CLAMATO-USE A KITCHEN PLASTIC JAR-
 BLOOD ORANGE FOAM
10 BIG SCOOPS VANILLA
ICE CREAM
150ML BLOOD ORANGE
BLEND EVERYTHING.
Let melt for 10minutes
Put into a syphon
2x NO2 cartridge
CONCENTRATE CITRUS ICE
TEA
IN A BIG TEA (2PP ONE)POT ADD
1TSP PEPPERMINT TEA
1 TSP ENGLISH BRK TEA
1 TSP EARL GRAY.
LET BREW FOR 5 MINS.
POUR TEA INTO A JUG
ADD 200ML SUGAR SYRUP.
SQUEEZE ½ LEMON AND ½ ORANGE.PUT THE
HALVES INTO THE TEA.
COOL DOWN THE TEA .
STRAIN INTO A CLEAR BOTTLE.
PINEAPPLE MIX
1kg pineapple
1x 1250ml bottle pineapple

Blend
ROSEMARY TEQUILA
1 HANDFULL OF ROSEMARY
LEAVES-NO STALK
1 BTL OF WHITE TEQUILA.
LET INFUSE FOR 7 DAYS.
TASTE AND STRAIN IF READY
RUM BARREL AGED YEP YEP

1BTL bacardi 8
1 btl Bundaberg black 12yo
1 BTL beenleigh Port Barrrel
1BTL bati dark
1 BTL gosling black seal
1 BTL baron Samedi spiced
ALL SPICE BUTTER EMULSION
400ml water
6 tsp all spice berry crushed
2 tsp xanthan gum (kitchen dry store)
1 tsp lecithin soy (lecitina de soja -kitchen dry store)
300gr melted butter-ASK KITCHEN
400gr sugar
-------------------------------

Bring to boil the water with all spice.

Strain out solid with fabric tea strainer.
Add powders.
Blend so to activates powders.
Add melted butter.
Blend.
Add sugar.
Blend and store
CHILLI SYRUP

500GR SUGAR
500 GR WATER
8bar spoon KOREAN CHILLI FLAKES.
½ TSP TARTAR
BRING TO BOIL.
LET REST OVERNIGHT
STRAIN OUT SOLIDS
Marmalade jam cordial

Ratio jam:hot water

1:1
Add ½ tsp tartar acid.

Blend mixture
Careful-hot liquid expands when
blended
Strain the mixture through a normal
strainer
label
 GINGER SALTED RIM

IN A MORTAR
DEHYDRATE GINGER 7TSP
SALT 1TSP
SUGAR 1TSP
DRY FLOWERS 1 TSP

SMASH DOWN EVERYTHING WITH A

PESTAL UNTIL EVERYTHING IS FINE
ENOUGH FOR RIMMING THE GLASS
 LEMON CURD SYRUP

RATIO 2:1
2PARTS OF LEMON CURD(BY WEIGHT)
1 PART HOT WATER
 KAFFIR LEAVE SYRUP
COLD PROCESS(NO BOILING)

500GR SUGAR
500GR HOT WATER(FROM COFFEE
MACHINE)
25 FROZEN KAFFIR LEAVES
BLEND SYRUP AND LEAVES-
Be careful as hot liquid expands.
Remove round plastic bit from blender
lid to avoid spillage.
LET INFUSE FEW HOURS UNTIL SYRUP
IS COOL.
 COCONUT FOAM
BLEND: 1 CAN COCONUT MILK
1 CAN COCONUT CREAM
200ML COCONUT SYRUP

2 NO2 CARTRIDGE
 KAFFIR INFUSED BOMBAY
INFUSE 10 SHREDDED LEAVES FOR
5 DAYS.
CHECK.
IF COLOR IS GREENISH AND TASTE
QUITE STRONG, STRAIN IT.
 CITRUS SALT SUGAR RIM
GRATE WITH A MICROPLANE 1
TABLESPOON EACH OF:
LIME
ORANGE
LEMON
THEN DEHYDRATE IT.
IN A REALLY DRY BLENDER ADD THE
GRATED PEELS, 4 TABLESPOON OF
SUGAR, 1 TABLESPOOON OF SALT.
BLEND.
THEN A3 TEASPOON OF KOREAN CHILLI
 GALANGAL RIM
RATIO 1:1
2 TABLESPOON GALANGAL
2TABLE SPOON WHITE SUGAR
 THAI BASIL SYRUP

RATIO 1:1
300GR THAI BASIL
300 GR WHITE SUGAR
1/2TSP TARTAR
BRING TO BOIL
TAKE OFF FROM HEAT.
ADD 2 BIG HANDFULL OF LEAVES-NO
STEMS
LET INFUSE OVER NIGHT.
 TONKA FOAM

1CAN COCONUT CREAM

1 CAN COCONUT MILK
1 TONKS BEAN SHAVED WITH
MICROPLANE.
80ML SUGAR SYRUP
BRING TO BOIL
LET INFUSE OVERNIGHT IN THE COOL
ROOM.
LABEL
WHITE SANGRIA PREBATCH
EQUAL PARTS OF:
Napoleone mandarin
Peach liqueur
Apricot brandy
Limoncello
Manzanilla apple liqueur
Domaine de canton
Bacardi oakheart
Triple sec
 CHILLI SYRUP

4 FULL BARSPOON KOREAN CHILLI

400GR SUGAR
400GR WATER
 BLEND OF RUM
BARREL AGE 5LIT CASK

Gosling’s black seal

Oak heart Spiced
Bacardi White
Bati 2yo
Beenleigh Port Barrel
Bundaberg black 12yo
Bacardi 8yo
NEGRONI FOAM
210ml hot water
15gr gelatin
Blend everything
ADD:
10080ml Campari
10080ml red vermouth
10080ml beefeater gin
7560ml simple syrup
Let cool down
Syphon –
2*NO2 cartridge