International Bartenders Association
Digite Established: in Torquay, UK in 1951. The IBA is a non-profit society currently registered in Singapore since March 2006.
Registered Number with Registry of Societies, Singapore: T06SS0054C. Head office: 58 Lowland Road, Singapore 547453.
Status: IBA is an association of National Bartenders Guilds from around the world.
Membership Status: 56 Member Countries (one association per Country). 8 Countries with Observing status. 39 Associate Members.
Objectives: • To promote and maintain International Relations among the Guild Members. • To make the opportunity available for the exchange of news, views, proposals and ideas between Guild Members to encourage a high standard of competence and conduct for the benefit and advancement of the profession of Bartending. • To promote a close relationship and liaison between the Guild Members and the kindred industry throughout the world. • To promote customer service and encourage the knowledge of the 'International Guests', habits and customs in relation to drinking. • To encourage the standardization of mixed drinks recipes. • To organize and promote International Mixed Drink Competitions. • To promote educational facilities for the bartenders of the IBA.
Activities: 1. Convention, Symposium of Bar Business. 2. World Cocktail Championship, yearly with 60 countries competing. 3. Education Courses for Bartenders & Mixologists in Guild Countries. 4. The Elite Bartenders Course held in Europe (Italy), Far East (Singapore) and South America (Peru). 5. Other (international) competitions.
Website: www.iba-world.com www.iba-world.org
Foreword by the IBA Presidento
This magazine is a compilation of the sixty years of the International Bartenders Association (IBA), starting with seven countries (founding members) to 56 countries spanning across the globe.
The year 1951 marked the beginning of the IBA in Torquay, England. The IBA is a non-profit society whose members are registered associations in their own countries. With passion for the bartending fraternity, it began to spread and more countries were admitted.
We are proud to be 'The Leader in Professional Bartending'. This accolade signals the strength of bartenders and its profession. This is further testified by the entire IBA membership and her Board Members who are all on honorary positions - with an aspiration to contribute.
The IBA is fortunate enough to have the support of the industry, government agencies in some countries, and liquor producers who became our Associate Members for a good cause - to assist the IBA to promote the trade through sponsorship of courses and competitions, thus helps create a more knowledgeable and skilled workforce.
In year 2006 the IBA embarked on a global certification for bartenders, a certificate that is endorsed by the membership of 56 countries without border. This 40-hour Certificate in Bartending course is currently recognised by some government bodies with sponsorship of course fee and absentee payroll for
members who enroll on the course. A hallmark of the IBA authority!
We are in the digital age, which is also the age of borderless travel. Reaching out to each other is a click on the keyboard's button, and commuting is hopping on a budget plane with ease. Information flows is tremendous, bartenders are becoming more and more knowledgeable, infusing technique of food technology in molecular mixology. Societies for bartenders become less and less important as one can easily reach for information through networking platforms. Nevertheless, the IBA survived and continues to grow with many aspiring members waiting to be admitted. The IBA will definitely be around for many more years, and will certainly be celebrating its centenarian. The world is changing rapidly, so does the bartending industry, but the basics remain the same - skills, quality and integrity. The IBA's most valuable asset is bartenders. Towards this, we aspire to continue to enhance the profession. Cheers!
Derrick Lee IBA President
Foundation
THE FOUNDATION OF THE INTERNATIONAL BARTENDERS ASSOCIATION (I.B.A.)
The International Bartenders Association (IBA) was founded in 1951, on the 24th of February. Location: The Grand Hotel, Torquay (a seaside resort in the South of England) where seven European countries were represented by their Presidents or international delegates (observers), being: DBL (Denmark), (G)ABF (France), AIBES, Italy), NBC (Netherlands), SBG (Sweden), SBU (Switzerland) and UKBG (United Kingdom). On Wednesday 21st of February 1951, a European Cocktail Competition was held at the Grand Hotel, with competitors from Denmark, England, France, Italy, Netherlands, Sweden and Switzerland. Following, on Saturday February 24th, 1951, the foundation of IBA took place, twenty-one bartenders being present at this historic occasion:From DBL, Denmark: Mr. Londahl, President, Mr. V. Christensen, Vice President and Mr. V. Sørensen, Secretary From (G)ABF, France: Mr. A. Combettes and Mr. R. Slavik From AIBES, Italy: Mr. R. Benedetti, Mr. Luigi Parenti, and Mr. Angelo Zola From NBC, Netherlands: Mr. Theo Rijken From SBG, Sweden: Mr. P. Melin From SBU, Switzerland: Mr. G. Sievi, Treasurer From UKBG, United Kingdom: Mr. W. J. Tarling, President, Mr. B. Paul, past President, Mr. H. W. Roberts, Conference Secretary, Mr. J.P. Finney, Esq. Trustee, Mr. C. Chriswell, Mr. S. Cox, J.O. Furrell, Mr. A. Krakeel, Mr. L. Miller and Mr. C. Manuel Eight delegates were chosen to attend to the meeting: • Mr. A. Combettes, (G)ABF, France • Mr. Londahl, DBL, Denmark • Mr. P. Melin, SBG, Sweden • Mr. Th. Rijken, NBC, Netherlands • Mr. W. Roberts, UKBG, England • Mr. G. Sievi, SBU, Switzerland • Mr. W.J. Tarling, UKBG, EnglandIBA Presidents since 1951
1st President: Mr. W.J. Bill Tarling, UKBG (Great Britain) Elected upon foundation of the IBA at the Grand Hotel in Torquay, England, February 1951
3rd President: Mr. George Sievi, SBU (Switzerland) Elected in October 1954
2nd President: Mr. George A. Baker, UKBG (Great Britain) Taking over the Presidency from Mr. Bill Tarling in 1952
4rd President: Mr. Pietro Grandi, AIBES (Italy) Elected in October 1957
5th President: Mr. Angelo Zola, AIBES (Italy) Taking over the Presidency from February 1959 till November 1960 from Mr. Pietro Grandi
Elected in November 1963
Re-elected in November 1966
Re-elected in November 1969
Re-elected in November 1972
Re-elected in November 1975
6th President: Mr. Kurt Sorensen, DBL (Denmark) Elected in November 1960
7th President: Mr. Stefano Preti, AIBES (Italy) Taking over the Presidency from Mr. Angelo Zola in November 1977 The term of office for newly- elected President is four years
8th President: Mr. Michel Bigot, ABF (France) Elected in October 1981 Re-elected in October 1984
9th President: Mr. Umberto Caselli, AIBES (Italy) Elected in November 1987 Re-elected in October 1990 Elected in October 1999 Re-elected in October 2002
10th President: Mr. Jan van Hagen, NBC (Netherlands) Elected in November 1993 Re-elected in October 1996
11th President: Mr. Derrick Lee, ABSS (Singapore) Elected in October 2005 Re-elected in October 2008
IBA board
Honorary President Umberto CaselliEmail caselli.umberto@libero.it
Vice President - Europe Mr. Ron Busman Buurt II nummer 20 1156 BC Marken, Netherlands Phone +31 299 601318 Email europe@iba-world.com Skype iba-vicepresident
President Derrick Lee 58 Lowland road Singapore 547453 Phone + 65 90121309 Fax + 65 62340032 Email president@iba-world.com Skype iba-presidentVice President - North America Mr. Jose Ancona 3724 Spencer St, (#310) Torrance, CA 90503 USA Phone +1 310 5424177 Fax +1 310 542 4991 Email northamerica@iba-world.com
Secretary Albert Ong c/o ITE College West 1 Choa Chu Kang Grove Singapore 688236 Phone + 65 97430804 Fax + 65 62340032 Email secretary@iba-world.com
Vice President - South America Mr. Nepomuceno Ramirez Gonzalez CALLE 4 carerra 1, numero 1-20 urbanizacion Nueva, Segovia Barquisimeto 3001 Phone +58 (416) 6561382 Fax +58 (251) 2548367 Email southamerica@iba-world.comTreasurer Peter L. Jansen Boelenspark 23 1131 PZ Volendam, Netherlands Phone + 31 654941956 Fax + 31 299743177 Email pljansen@quicknet.nl
Vice President - Far East Mr. Kuo Chao Kun 5F-3 No 163 Lin Shen First Road Kaohsiung Taiwan R.O.C. Phone +886 7 2518976 Fax +886 2 2710426 Email fareast@iba-world.com Skype twbartenders
Honorary Member Jürgen E. Falcke Kottwitzstrasse 11 20253 Hamburg, Germany Phone + 49 404209755 Fax + 40 404209755 Email treasurer@iba-wold.com Skype jefalcke
Vice President - Southern Hemisphere Mr. Alex Beaumont Level 4, 362, Kent Street, Sydney, 2000, N.S.W. Australia Phone +61 29 262 2119 Fax +61 247 354 933 Email southhemisphere@iba-world.com Skype beaukid
THE UNFORGETTABLES
ALEXANDER
Category: All Day Cocktail
3 cl (1 oz.) Cognac
3 cl (1 oz.) Crème de Cacao (brown)
3 cl (1 oz.) Fresh cream
Shake and strain into a chilled cocktail glass. Sprinkle with fresh ground nutmeg.
AMERICANO
Category: Before Dinner Cocktail
3 cl (1 oz.) Campari
3 cl (1 oz.) Red Vermouth
A splash of soda water
Mix the ingredients directly in an old-fashioned glass filled with ice-cubes, add a splash of soda water and garnish with half orange slice.
ANGEL FACE
Category: All Day Cocktail
3 cl (1 oz.) Gin
3 cl (1 oz.) Apricot brandy
3 cl (1 oz.) Calvados
Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass.
AVIATION
Category: All Day Cocktail
1,5 cl (1/2 oz.) Maraschino
1,5 cl (1/2 oz.) Lemon juice, fresh
Shake and strain into a chilled cocktail glass.
BACARDI
Category: Before Dinner Cocktail
4,5 cl (1 1/2 oz.) Bacardi Rum White
2 cl (2/3 oz.) Lime juice, fresh
1 cl (1/3 oz.) Grenadine
Pour all ingredients into shaker with ice cubes, shake well, strain into chilled cocktail glass.
BETWEEN THE SHEETS
Category: All Day Cocktail
3 cl (1 oz.) White Rum
3 cl (1 oz.) Cognac
3 cl (1 oz.) Triple Sec
2 cl (2/3 oz.) Lemon juice, fresh
Pour all ingredients into shaker with ice cubes, shake, strain into chilled cocktail glass.
CASINO
Category: All Day Cocktail
1 cl (1/3 oz.) Maraschino
1 cl (1/3 oz.) Orange Bitters
1 cl (1/3 oz.) Lemon juice, fresh
Pour all ingredients into shaker with ice cubes, shake well, strain into chilled cocktail glass and garnish with a lemon twist and a maraschino cherry.
CLOVER CLUB
Category: All Day Cocktail
4,5 cl (1 1/2 oz.) Gin
1,5 cl (1/2 oz.) Raspberry syrup
1,5 cl (1/2 oz.) Lemon Juice, fresh
Few drops of Egg White
Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain into cocktail glass.
DAIQUIRI
Category: Before Dinner Cocktail
4,5 cl (1,5 oz.) White rum
2,5 cl (3/4 oz.) Lime juice, fresh
1,5 cl (0,5 oz.) Simple syrup
Shake and strain into a cocktail glass.
DERBY
Category: All Day Cocktail
6 cl (2 oz.) Gin
2 Drops Peach Bitters
2 Fresh mint leafs
Pour all ingredients into a mixing glass with ice. Stir. Strain into a cocktail glass. Garnish with a fresh mint leaves in the drink.
DRY MARTINI
Category: Before Dinner Cocktail
1 cl (1 oz.) Dry Vermouth
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with olive.
GIN FIZZ
Category: Longdrink
4,5 cl (1 1/2 oz.) Gin3 cl (1 oz.) Lemon juice, fresh
1 cl (1/3 oz.) Sugar syrup
8 cl (2 2/3 oz.) Soda water
Shake all ingredients with ice cubes, except soda water. Pour into highball glass. Top with soda water. Garnish with lemon slice.
JOHN COLLINS
Category: Longdrink
4,5 cl (1 1/2 oz.) Gin3 cl (1 oz.) Lemon juice, fresh
1,5 cl (1/2 oz.) Sugar syrup
6 cl (2 oz.) Soda water
Pour all ingredients directly into highball filled with ice. Stir gently. Garnish with lemon slice and maraschino cherry. Add a dash of Angostura bitters. (Note: Use Old Tom Gin for Tom Collins)
MANHATTAN
Category: Before Dinner cocktail
2 cl (2/3 oz.) Red Vermouth
1 dash Angostura Bitters
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. Garnish with cocktail cherry.
MARY PICKFORD
Category: All Day Cocktail
6 cl (2 oz.) White Rum
1 cl (1/3 oz.) Maraschino
6 cl (2 oz.) Pineapple juice, fresh
1 cl (1/3 oz.) Grenadine syrup
Shake and strain into a chilled cocktail glass.
MONKEY GLAND
Category: All Day Cocktail
5 cl (1 2/3 oz.) Gin
3 cl (1 oz.) Orange juice
2 drops Absinth
2 drops Grenadine
Shake and strain into a chilled cocktail glass.
NEGRONI
Category: Before Dinner Cocktail
3 cl (1 oz.) Gin
3 cl (1 oz.) Campari
3 cl (1 oz.) Sweet Red Vermouth
Pour all ingredients directly into old-fashioned glass filled with ice. Stir gently. Garnish with half orange slice.
OLD FASHIONED
Category: Before Dinner Cocktail
4,5 cl (1 1/2 oz.) Bourbon or Rye whiskey
2 Dashes Angostura Bitters
1 sugar cube
Few dashes plain water
Place sugar cube in old-fashioned glass and saturate with bitters, add a dash of plain water. Muddle until dissolve. Fill the glass with ice cubes and add whisky. Garnish with orange slice and a cocktail cherry.
PARADISE
Category: All Day Cocktail
2 cl (2/3 oz.) Apricot Brandy
1,5 cl (1/2 oz.) Orange juice
Pour all ingredients into cocktail shaker filled with ice. Shake and strain into chilled cocktail glass.
PLANTERS PUNCH
Category: Longdrink
4,5 cl (1 ½ oz.) Dark rum3,5 cl (1 ¼ oz.) Orange juice, fresh
3,5 cl (1 ¼ oz.) Pineapple juice, fresh
2 cl (2/3 oz.) Lemon juice, fresh
1 cl (1/3 oz.) Grenadine
1 cl (1/3 oz.) Sugar cane syrup
3,4 dashes Angostura bitters
Pour all ingredients, except the bitters, into shaker filled with ice. Shake well. Pour into large glass, filled with ice. Add Angostura bitters, "on top". Garnish with cocktail cherry and pineapple.
PORTO FLIP
Category: After Dinner Cocktail
1,5 cl (1/2 oz.) Brandy4,5 cl (1 1/2 oz.) Red Port
1 cl (1/3 oz.) Egg yolk
Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain into cocktail glass. Sprinkle with fresh ground nutmeg.
RAMOS FIZZ
Category: Longdrink
4,5 cl (1,5 oz.) Gin
1,5 cl (0,5 oz.) Lime juice
1,5 cl (0,5 oz.) Lemon juice, fresh
3 cl (1 oz.) Sugar syrup
6 cl (2 oz.) Cream
1 Egg white
3 dashes Orange flower water
2 drops Vanilla extract
Soda water
Pour all ingredients (except soda) in a mixing glass, dry shake (on ice) for two minutes, add ice and hard shake for another minute. Strain into a highball glass without ice, top with soda.
RUSTY NAIL
Category: After Dinner Cocktail
4,5 cl (1,5 oz.) Scotch whisky
2,5 cl (3/4 oz.) Drambuie
Pour all ingredients directly into old-fashioned glass filled with ice. Stir gently. Garnish with lemon twist.
SAZERAC
Category: After Dinner Cocktail
5 cl (1 1/3 oz.) Cognac
1 cl (1/3 oz.) Absinthe
1 sugar cube
2 dashes Peychaud's bitters
Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. Add the Lemon peel for garnish. Note: The original recipe changed after the American Civil War, rye whiskey substituted cognac as it became hard to obtain.
SIDECAR
Category: All Day Cocktail
5 cl (1 2/3 oz.) Cognac2 cl (2/3 oz.) Triple Sec
2 cl (2/3 oz.) Lemon juice, fresh
Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass.
STINGER
Category: After Dinner Cocktail
5 cl (1 3/4 oz.) Cognac
2 cl (3/4 oz.) Crème de Menthe (white)
Pour all ingredients into a mixing glass with ice. Stir. Strain into a cocktail glass.
WHISKEY SOUR
Category: Before Dinner Cocktail
4,5 cl (1 1/2 oz.) Bourbon Whiskey
3,0 cl (1 oz.) Lemon juice, fresh
1,5 cl (1/2 oz.) Sugar syrup
Dash egg white (Optional: if used shake little harder to foam up the egg white). Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain in cobbler glass. If served 'On the rocks', strain ingredients into old-fashioned glass filled with ice. Garnish with half orange slice and maraschino cherry.
WHITE LADY
Category: All Day Cocktail
4 cl (1 1/3 oz.) Gin
3 cl (1 oz.) Triple Sec
2 cl (2/3 oz.) Lemon juice, fresh
Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass.
TUXEDO
Category: All Day Cocktail
3 cl (1 oz.) Old Tom Gin3 cl (1 oz.) Dry Vermouth
1/2 bar spoon Maraschino
1/4 bar spoon Absinthe
3 dashes Orange Bitters
Stir all ingredients with ice and strain in to a cocktail glass. Garnish with a cocktail cherry and a lemon zest twist.
CONTEMPORARY CLASSICS
BELLINI
Category: Sparkling Cocktail
5 cl (1 2/3 oz.) Peach puree, fresh
Pour peach puree into chilled glass and add sparkling wine. Stir gently. Variations: Puccini (fresh mandarin juice), Rossini (fresh strawberry puree) and Tintoretto (fresh pomegranate juice).
BLACK RUSSIAN
Category: After Dinner Cocktail
5 cl (1 2/3 oz.) Vodka
2 cl (2/3 oz.) Coffee liqueur
Pour the ingredients into the old fashioned-glass filled with ice cubes. Stir gently.
WHITE RUSSIAN
Float fresh cream on the top and stir in slowly.BLOODY MARY
Category: Longdrink
4,5 cl (1 1/2 oz.) Vodka
9 cl (3 oz.) Tomato juice
1,5 cl (1/2 oz.) Lemon juice
2,3 dashes of Worcestershire Sauce
Tabasco
Celery salt
Pepper
Mixing glass. Stir gently, pour all ingredients into highball glass. Garnish with celery and lemon wedge (optional).
CHAMPAGNE COCKTAIL
Category: Sparkling Cocktail
9 cl (3 oz.) Chilled Champagne1 cl (1/3 oz.) Cognac
2 dashes Angostura Bitters
1 sugar cube
Pour gently chilled champagne. Garnish with orange slice and maraschino cherry.
CUBA LIBRE
Category: Longdrink
5 cl (1 2/3 oz.) White Rum12 cl (4 oz.) Cola
1 cl (1/3 oz.) Lime juice, fresh
Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
GOLDEN DREAM
Category: After Dinner Cocktail
2 cl (2/3 oz.) Galliano
2 cl (2/3 oz.) Triple sec
2 cl (2/3 oz.) Orange juice, fresh
1 cl (1/3 oz.) Fresh cream
Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.
GRASSHOPPER
Category: After Dinner Cocktail
2 cl (2/3 oz.) Crème de cacao (white)
2 cl (2/3 oz.) Crème de menthe (green)
2 cl (2/3 oz.) Fresh cream
Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.
FRENCH 75
Category: Sparkling Cocktail
3 cl (1 oz.) Gin1,5 cl (1/2 oz.) Lemon juice, fresh
2 dashes Sugar syrup
6 cl (2 oz.) Champagne
Pour all the ingredients, except champagne, into a shaker. Shake. Strain into a champagne flute. Top up with champagne. Stir.
HEMINGWAY SPECIAL
Category: All Day Cocktail
6 cl (2 oz.) White Rum
4 cl (1 1/3 oz.) Grapefruit juice
1,5 cl (1/2 oz.) Maraschino
1,5 cl (1/2 oz.) Lime juice, fresh
Pour all ingredients into a shaker with ice. Shake. Strain into a double cocktail glass.
HORSE'S NECK
Category: Longdrink
4 cl (1 1/3 oz.) Cognac
12 cl (4 oz.) Ginger Ale
Dash of Angostura bitters (optional)
Pour brandy and ginger ale directly into old-fashioned glass with ice cubes. Stir gently. Garnish with rind of one lemon spiral. If required, add dashes of Angostura bitters.
IRISH COFFEE
Category: Hot Drink
4 cl (1 1/3 oz.) Irish whiskey
9 cl (3 oz.) Hot coffee
3 cl (1 oz.) Fresh cream
1 teaspoon of brown sugar
Pour into the glass (for hot drink) hot coffee, Irish whiskey, and add a teaspoon of sugar. Warm the mixture over a burner. Do not boil the mixture. Float Cream on top. Suggested to use a coffee spoon, place near the surface of
KIR
Category: Before Dinner Cocktail
9 cl (3 oz.) Dry White Wine (Bourgogne Aligoté)1 cl (1/3 oz.) Crème de Cassis
Poor Crème de Cassis into glass, top up with white wine.
KIR ROYAL
LONG ISLAND ICED TEA
Category: Longdrink
1,5 cl (1/2 oz.) Tequila
1,5 cl (1/2 oz.) Vodka
1,5 cl (1/2 oz.) White Rum
1,5 cl (1/2 oz.) Triple sec
1,5 cl (1/2 oz.) Gin
2,5 cl (1 3/4 oz.) Lemon juice, fresh
3 (1 oz.) Gomme syrup
1 dash of Cola
Add all ingredients into highball glass filled with ice. Stir gently. Garnish with lemon spiral. Serve with straw.
MAI-TAI
Category: Longdrink
4 cl (1 1/3 oz.) White Rum2 cl (3/4 oz.) Dark Rum
1,5 cl (1/2 oz.) Orange Curaçao
1,5 cl (1/2 oz.) Orgeat
1 cl (1/3 oz.) Lime juice, fresh
Shake and strain into highball glass. Garnish with pineapple spear, mint leaves and lime peel. Serve with straw.
MIMOSA
Category: Sparkling Cocktail
7,5 cl (2 1/2 oz.) Champagne
7,5 cl (2 1/2 oz.) Orange juice, fresh
Pour orange juice into flute and gently pour Champagne wine. Stir gently. Garnish with orange twist (optional). For all intents and purposes, a Buck's Fizz and a Mimosa are the same drink.
MOJITO
Category: Longdrink
4 cl (1 1/3 oz.) White Cuban Rum 3 cl (1 oz.) Lime juice, fresh6 Mint sprigs
2 teaspoons white sugar cane
Soda water
Muddle mint springs with sugar and lime juice. Add splash of soda water and fill glass with cracked ice. Pour rum and top with soda water. Garnish with spring of mint leaves and lemon slice. Serve with straw.
MOSCOW MULE
Category: Longdrink
4,5 cl (1 1/2 oz.) Vodka
12 cl (4 oz.) Ginger beer
0,5 cl Lime juice, fresh
1 slice lime in a highball glass, combine the vodka and ginger beer. Add lime juice. Garnish with a lime slice.
MINT JULEP
Category: Longdrink
6 cl (2 oz.) Bourbon whiskey
4 fresh mint sprigs
1 teaspoon powdered sugar
2 teaspoons water
In a highball glass gently muddle the mint, sugar and water. Fill the glass with cracked ice, add the Bourbon and stir well until the glass frosts. Garnish with a mint spring.
PINÃ COLADA
Category: Longdrink
3 cl (1 oz.) White Rum
9 cl (3 oz.) Pineapple juice
3 cl (1 oz.) Coconut milk
Blend all the ingredients with ice in a electric blend, pour in a large goblet or Hurricane glass and serve with straws. Garnish with a slice of pineapple with a cocktail cherry.
ROSE
Category: Before Dinner Cocktail2 cl (2/3 oz.) Kirsch
4 cl (1 1/3 oz.) Dry Vermouth
3 dashes Strawberry syrup
Stir all ingredinets with ice and strain into a cocktail glass.
SEA BREEZE
Category: Longdrink
4 cl (1 1/3 oz.) Vodka12 cl (4 oz.) Cranberry juice
3 cl (1 oz.) Grapefruit juice
Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.
SEX ON THE BEACH
Category: Longdrink
2 cl (2/3 oz.) Peach schnapps
4 cl (1 1/3 oz.) Cranberry juice
4 cl (1 1/3 oz.) Orange juice
Build all ingredients in a highball glass filled with ice. Garnish with orange slice.
SINGAPORE SLING
Category: Longdrink
3 cl (1 oz.) Gin1,5 cl (1/2 oz.) Cherry liqueur
12,0 cl (4 oz.) Pineapple juice
1,5 cl (1/2 oz.) Lime juice
07,5 cl (1/4 oz.) Cointreau
07,5 cl (1/4 oz.) DOM Bénédictine
1 cl (1/3 oz.) Grenadine
1 dash Angostura bitters
Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into highball glass. Garnish with pineapple and cocktail cherry.
TEQUILA SUNRISE
Category: Longdrink
4,5 cl (1 1/2 oz.) Tequila
9 cl (3 oz.) Orange juice
1,5 cl (1/2 oz.) Grenadine
Pour tequila and orange juice directly into highball with ice cubes. Add a splash of grenadine to create chromatic effect (sunrise), do not stir. Garnish with orange slice and cherry.
BARRACUDA
Category: Sparkling Cocktail
4,5 cl (1,5 oz.) Gold rum
1,5 cl (1,5 oz.) Galliano
6 cl (2 oz.) Pineapple juice
1 dash Lime juice, fresh
Top with Prosecco
BRAMBLE
Category: All Day Cocktail
4 cl (1 1/3 oz.) Gin
1,5 cl (1/2 oz.) Fresh Lemon Juice
1 cl (1/3oz.) Sugar syrup
1,5 cl (1/2 oz.) Blackberry liqueur
Build over crushed ice, in a whisky glass. Stir, then pour the blackberry liqueur over the top of the drink, in a circular fashion. Garnish with a lemon slice, and two blackberries.
DARK 'N STORMY
Category: Longdrink
6 cl (2 oz.) Gosling's Black Seal Rum
10 cl (3 1/3 oz.) Ginger Beer
In a highball glass filled with ice add 2 oz. Gosling's Black Seal Rum and top with ginger beer. Garnish with lime wedge.
DIRTY MARTINI
Category: Before Dinner Cocktail
6 cl (2 oz.) Vodka1 cl (1/3 oz.) Dry Vermouth
1 cl (1/3 oz.) Olive juice
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled martini cocktail glass. Garnish with green olive.
ESPRESSO MARTINI
Category: After Dinner Cocktail
5 cl (1 2/3 oz.) Vodka5 cl (1 2/3 oz.) Sugar syrup
1 cl (1/3 oz.) Kahlúa
1 short strong Espresso
Shake and strain into a chilled cocktail glass.
NEW ERA DRINKS
FRENCH MARTINI
Category: Before Dinner Cocktail
4,5 cl (1 1/2 oz.) Vodka
1,5 cl (1/2 oz.) Raspberry liqueur
1,5 cl (1/2 oz.) Pineapple juice, fresh
Lemon peel, twist
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled cocktail glass. Squeeze oil from lemon peel onto the drink.
KAMIKAZE
Category: All Day Cocktail
3 cl (1 oz.) Vodka
3 cl (1 oz.) Triple sec
3 cl (1 oz.) Lime juice, fresh
Shake and strain into a chilled cocktail glass.
LEMON DROP MARTINI
Category: All Day Cocktail
2,5 cl (3/4 oz.) Vodka Citron
2 cl (2/3 oz.) Triple Sec
1,5 cl (1/2 oz.) Lemon juice, fresh
Shake and strain into a chilled cocktail glass, rimmed with sugar, slice of lemon on float.
PISCO SOUR
Category: All Day Cocktail
4,5 cl (1,5 oz.) Pisco
3 cl (1 oz.) Fresh lemon juice
2 cl (3/4 oz.) Sugar syrup
1 raw egg white, from a small egg
Angostura bitters, as an aromatic garnish. Shake and strain into a chilled champagne flute. Dash some Angostura bitters on top.
RUSSIAN SPRING PUNCH
Category: Sparkling Cocktail
2,5 cl (1 3/4 oz.) Vodka
2,5 cl (1 3/4 oz.) Lemon Juice, fresh
1,5 cl (1/2 oz.) Crème de Cassis
1cl (1/3 oz.) Sugar Syrup
Shake the ingredients and top with Sparkling wine. Garnish with a lemon slice and a blackberry.
SPRITZ VENEZIANO
Category: Sparkling Cocktail
4 cl (1 1/3 oz.) Aperol
Splash of Soda water
Build into an old-fashioned glass filled with ice. Top with a splash of soda water. Garnish with half orange slice.
TOMMY'S MARGARITA
Category: All Day Cocktail
4.5 cl (1 1/2 oz.) Tequila 100% Agave1,5 cl (1/2 oz.) Fresh hand-squeezed lime juice
2 bar spoons of Agave nectar
Shake and strain into a chilled cocktail glass.
VAMPIRO
5 cl (1 2/3 oz.) Tequila (silver)
7 cl (2 1/3 oz.) Tomato juice
3 cl (1 oz.) Orange Juice, fresh
1 cl (1/3 oz.) Lime juice, fresh
1 teaspoon clear honey
Half slice onion, finely chopped Few slices fresh red hot chili peppers Few drops Worchestershire sauce Salt
Pour all ingredients into a shaker, filled with ice. Shake well, to relaese the flavour of the chili. Strain into a highball glass, filled with ice. Garnish with a wedge of lime and a chili (green or red).
VESPER
Category: Before Dinner Cocktail
6 cl (2 oz.) Gin
1,5 cl (0,5 oz.) Vodka
0,75 cl (0,25 oz.) Lillet Blonde Lemon, twist (garnish)
Shake and strain into a chilled cocktail glass. Add the garnish.
YELLOW BIRD
Category: All Day Cocktail
3 cl (1 oz.) White Rum
1,5 cl (1/2 oz.) Galliano
1,5 cl (1/2 oz.) Triple sec
1,5 cl (1/2 oz.) Lime juice
Shake and strain into a chilled cocktail glass.