Celebrity Cruises Craft Cocktails

CAFÉ AL BACIO

Enjoy espresso or tea as you watch the world go by.

Inspired by the ambiance of European cafés, muted sepia tones and pops of citrus yellow
bring this space to life. Follow the irresistible aroma of Lavazza espresso or choose from over a
dozen premium hot teas from the innovative Tea Forté. Daily specialties include French
pastries, gourmet coffees, and elegant desserts. Café al Bacio also features an authentic
Gelateria with artisan flavors and fresh fruit sorbettos—in piccolo or grande, whatever you
choose.

Celebrity Cruises Craft Cocktails

SALTED CARAMEL MARTINI
1½ oz Brugal 1888
½ oz Mr. Black liquor
¼ oz Espresso coffee
¼ oz Monin Salted Caramel
2 dash Fee foam
Chocolate powder

Glassware: Martini glass 4oz

Method: Pour all ingredients in the shaker (except
caramel sauce)
Add ice and shake.
Double strain and pour in the glass.
Garnish Chocolate Powder in shape of 1888. (1888 mold)

COLD BREW NEGRONI

CAFÉ AL BACIO
1 oz Sweet Vermouth
1 oz Campari
½ oz Mr. Black Coffee Liquor
1 oz Gunpowder gin

Glassware: Glass Double old Fashioned 13 oz Riedel

(pour over large cube of ice)
Method: Stir /Serve Up
Garnish: Express a thick orange twist over the drink and
gently coat the rim of the glass; place the orange twist
gently on top of the ice cube after zesting.

ICE LAVENDER HAZE

1½ oz Brugal 1888
½ oz Monin Lavender Syrup
2 oz Cold brew
½ oz Milk
2 dash Fee Foam

Glassware: Caffe al Bacio Latte Mug

Method: Pour all ingredients in a shaker and shake until
dilution.
Strain and pour in the glass over fresh ice.
Shaken & pour over fresh ice.
Garnish: Sprig of lavender
CARAJILLO
1½ oz Licor 43
1 oz Espresso
A lemon peel

Glassware: Glass Sour 7.65oz Riedel

Method: Shake / Double Strain / Serve Up
Garnish: No additional garnish is required. Creamy foam
should be visible at a considerable amount when serving.
Flame a lemon peel / zest (aroma).

TIA CAPPUCCINO

CAFÉ AL BACIO
¾ oz Tia Maria Liqueur
1½ oz Tito's Vodka
1 oz Espresso.
¼ oz Monin Salted Caramel
3 pieces of Maldon salt (as per request)

Glassware: Nick & Nora 4.94 oz Riedel

Method: Add all ingredients in the shaker.
Shake vigorously until creamy foam layer is visible.
Double strain in the glass.
Garnish: Creamy foam should be visible at a considerable
amount then serving. 3 pieces of Maldon salt near the rim.
(as per request)

COFFEE HOUSE OLD

FASHIONED
2 oz Famous Grouse Scotch
¼ oz Mr. Black Coffee Liqueur
¼ oz Monin Vanilla
A dash of Orange Bitters
A dash of Angostura Bitters

Glassware: Glass Double old Fashioned 13 oz Riedel

Method: Stir / Strain / Serve on the Rocks
Garnish: Orange peel
 MARTINI BAR

Totally cool, from the drinks to the ice-topped bar.

Our talented bartenders put on a high-energy show preparing an intriguing menu of classic
and contemporary martinis, served on an ice-topped bar. Sit back and relax, listening to up-
tempo tunes and enjoying a collection of vodkas.

Celebrity Cruises Craft Cocktails

CLASSIC MARTINI
3½ oz Hendrick's Gin
½ oz Dry Vermouth
3 Filthy Olives (pickles, peppers, pimiento)

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain and pour cocktail.
*Stir of shake as per guest demand
Garnish: Lemon twist or 3 Filthy Olives on a cocktail pick (Pickle,
pepper, pimento as per guest preference)

DIRTY MARTINI

MARTINI BAR
3 oz Grey Goose
½ oz Dry vermouth
½ oz Olive juice
3 Filthy Olives (pickles, peppers, pimiento)

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain and pour cocktail.
*Stir of shake as per guest demand
Garnish: 3 Filthy Olives on a cocktail pick (Pickle, pepper, pimento
as per guest preference)

MANHATTAN
2 oz Buffalo Trace
1 oz Carpano Antica
¼ oz Maraschino cherry juice
2 Dashes Orange Bitters

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain and pour cocktail.
*Stir of shake as per guest demand
Garnish: Maraschino cherry on a cocktail pick
COSMOPOLITAN
2 oz Ketel One Citroen
1 oz Cranberry Juice
¾ oz Triple Sec
¼ oz Finest Lime Juice

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution.
Double strain and pour cocktail.
Garnish: Lemon twist

SNOWFLAKE MARTINI
1½ oz Absolut Vanilla
1½ oz White Chocolate Liqueur
½ oz Crème de cacao white

MARTINI BAR
½ oz Heavy Cream

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution.
Double strain and pour cocktail gently without damaging the
sugar rim on the glass.
Garnish: White sugar on the rim of the glass

LEMON-BASIL-ADE
2 oz Grey Goose Citron
1 oz Finest Lemon Juice
1 oz Simple Syrup
3 Basil leaves

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution.
Double strain and pour cocktail.
Garnish: Basil leaf placed gently on the drink (in the glass)
LYCHEE MARTINI
2 oz Ketel One Peach & Orange blossom
½ oz Soho liquor
1 oz Lychee Syrup Real
½ oz Finest lemon juice
1 Lychee fruit

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution.
Double strain and pour cocktail.
Garnish: Lychee fruit on a cocktail pick

KALE MARTINI
2 oz Belvedere
1½ oz Kale Cucumber mix

MARTINI BAR
½ oz Apple Juice
Kale cucumber mix recipe:
4 Celery sticks
½ Cucumber stick
1 bunch of Kale
1 green apple
10 oz Finest lemon juice
10 oz water
10 Ginger slice
Blend and double strain

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution.
Double strain and pour cocktail.
Garnish: Cucumber wheel floating on the drink

MEXI-CALI-MARTINI
2 oz Grey Goose
1½ oz Pineapple Juice
¼ oz Finest lemon juice
½ oz Dry Vermouth
2 Jalapeño slice

Glassware: Martini 8.88oz Riedel

Method: Muddle gentle couple of jalapeno slices in the
shaker.
Add the rest of ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain and pour cocktail.
Garnish: Slice of jalapeno on a cocktail pick floating in the
drink
PASSION FRUIT MARTINI
2 oz Ketel One
½ oz Chinola Liqueur
¾ oz Finest Lemon Juice
½ oz Simple syrup

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution.
Double strain and pour cocktail.
Garnish: orange wedge floating on the drink

MARTINI BAR
BANANAS FOSTER
2½ oz Absolut Vanilla
½ oz Banana Liqueur
½ oz Monin Caramel
½ oz Heavy Cream

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution.
Double strain and pour cocktail.
Garnish: Decorate with chocolate syrup interior of the glass
(Same as Mud Slide cocktail)

ESPRESSO MARTINI
1 oz Ketel One Vodka
2 oz Mr. Black Coffee Liqueur
1 oz Cold Brew coffee

Glassware: Nick & Nora 4.94 oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution and sufficient foam is created (dry
shake if necessary).
Double strain and pour cocktail.
Garnish: 3 coffee beans placed gently on top of the foam
TOFFEE APPLE MARTINI
2 oz Tito's Vodka
1 oz Butterscotch Schnapps
1 oz Apple Juice

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution.
Double strain and pour cocktail.
Garnish: Thin apple slice floating on the drink

COCONUT-CREAM TINI
2½ oz Bacardi Silver

MARTINI BAR
¾ oz Coco Lopez
¾ oz Vanilla Ice cream mix

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution.
Double strain and pour cocktail gently without damaging the
coconut shavings on the rim of the glass.
Garnish: Rim the glass with coconut shavings.

MARTINEZ
2 oz Bombay Sapphire
1½ oz sweet vermouth
¼ oz Maraschino Luxardo
2 dashes Orange Bitters

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top
and shake well until dilution.
Double strain and pour cocktail.
*Stir of shake as per guest demand
Garnish: Maraschino cherry in the drink / Flame and orange zest
on the drink.
LAVENDER LEMON DROP
2 oz Ketel One Citroen Vodka
½ oz Triple Sec
¾ oz Finest lemon juice
¾ oz Monin Lavender

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain and pour cocktail gently without damaging sugar on
the rim of the glass.
Garnish: Rim the glass with brown sugar and a lemon wheel
floating on the drink

CUCUMBER MARTINI

MARTINI BAR
2 oz Hendrick’s Gin
¾ oz Triple Sec
¾ oz Finest Lime Juice
¾ oz Simple Syrup
2 slices cucumber
3 mint leaves

Glassware: Martini 8.88oz Riedel

Method: Muddle the cucumber slices in a cocktail shaker add the
mint leaves and ice, Dry shake, add the rest of the ingredients,
shake well until dilution.
Double strain into a cocktail glass.
Garnish: Cucumber wheel floating on the drink

ROSE MARTINI
2 oz Ketel One Botanical Grapefruit & Rose
¾ oz Finest Lemon juice
¾ oz Simple Sirup
Splash of Rose water

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain
Garnish: Rose petal floating on the drink
Ritual Margarita
2 oz Ritual Tequila

MARTINI BAR
1 oz Finest Lime Juice
½ oz Agave Nectar

Glassware: Glass Double old Fashioned 13 oz Riedel

Method: Add all the ingredients in the shaker, add ice
until top and shake well until dilution.
Double strain and pour cocktail into Martini Glass
Garnish: Salted Rim of the glass (Tajin spicy salt rim
upon request) & Lime wheel

Zero Gimlet
1 ½ oz Tanqueray 0.0
1 oz Finest Lime Juice
½ oz Simple Syrup

Glassware: Martini 8.88oz Riedel

Method: Add all the ingredients in the shaker, add ice
until top and shake well until dilution.
Double strain and pour cocktail.
Garnish: Lime Wheel on the rim.
 THE POOL BAR & MAST BAR

Spin on refreshing cocktails as you unwind poolside, loosing yourself in the live music and
gentle sea breezes. With premium selection of cocktails, beers, and frozen drinks you can
relax poolside or dip yourself in the pool. Pleasant bartender to greet you and prepare your
favorite drinks!

Celebrity Cruises Craft Cocktails

SPICY WATERMELON MARGARITA
1½ oz Ghost Tequila
½ oz Triple Sec
¾ oz Monin Watermelon Syrup
1 oz Finest Lime Juice
Tajin Salt

Glassware: 12oz Plastic Rock Glass

Method: Add all ingredients in a shaker, fill with ice and shake
vigorously.
Double strain over fresh ice.
Garnish: Rim ½ glass with tajin salt and a lime wheel

POOL & MAST BAR

KETEL ONE SPRITZ
2 oz Triple Sec
3 oz Ketel One Botanical Cucumber & Mint Spritz
1 oz Club soda

Glassware: 8oz Plastic Wine Glass

Method: Build in glass/Stir gently
Garnish: Mint sprig and slice of fresh cucumber.

VELVET COCONUT
1½ oz Velvet Disaronno
3 oz Coconut Water

Glassware: 12oz Plastic Rock Glass or Velvet plastic glass

Method: Build the drink in the glass and stir.
Garnish: Coconut Flakes
SMOKY PALOMA
2 oz Mezcal Illegal Joven
¾ oz Simple Syrup
2 oz Grapefruit Juice
1oz Club Soda
2 dashes Peychaud’s bitters

Glassware: Highball plastic clear 14oz

Method: Shake /Strain/Serve over ice Top with soda water
Garnish: Tajin salt on the rim of the glass and a wedge of
grapefruit in the glass

POOL & MAST BAR

JUNGLE BIRD
1½ oz Myers dark rum
¾ oz Campari
2 oz Pineapple Juice
½ oz Finest Lime Juice
½ oz Simple Syrup

Glassware: Highball plastic clear 14oz

Method: Add in the shaker all the ingredients and shake well
until dilution.
Strain all ingredients over fresh ice.
Garnish: Dehydrated pineapple
DOUBLE-O-MOJITO
1 oz Agave Nectar

POOL & MAST BAR

1oz Finest Lime Juice
4oz Limone & Menta San Pellegrino
4 Mint leaves

Glassware: Highball plastic clear 14oz

Method: Add agave nectar in the glass, pour the San Pellegrino
Limone & Menta add ice and stir to homogenize the drink.
Splash of lime juice and a sprig of mint
Garnish: Mint sprig.

PEACH MULE
3 oz Gold Peak Peach Tea
3 oz Ginger Beer
½ oz Finest Lime juice
A Mint Sprig

Glassware: Moscow Mule Mug

Method: Add the Gold Peak Peach tea with the Finest lime juice
in the glass, add ice until top and pour ginger beer. Stir gently
with bar spoon all ingredients.
Garnish: Mint Sprig.
 SUNSET BAR

The open sea is one of the most rejuvenating places you can be.
Watch the world go by with a cocktail in hand.
A relaxing evening ritual. Watch the sun set on the water as live pop and folk tunes play

Celebrity Cruises Craft Cocktails

SUMMER THYME SANGRIA.
1½ oz Riesling
2 oz Sweet Vermouth
¾ oz Finest lime juice
½ oz Ginger syrup
1oz soda water

Glassware: carafe and wine glass

Method: Build/Stir Gently/Serve over ice/Top with soda water
Garnish: fresh thyme sprig

KEY WEST DAIQUIRI

2 oz Bacardi 8
¾ oz Finest lime juice

SUNSET BAR
¾ oz Grapefruit juice
½ oz Simple Syrup
½ oz Maraschino
1½ oz Soda water

Glassware: Highball 12.38oz Riedel

Method: Add all the ingredients in the shaker except soda
water, add ice and hard shake until dilution.
Double strain and pour the ingredients in the glass over fresh
ice. Top with soda water
Garnish: Half Grapefruit wheel

EL DIABLO
2 oz Exotico Tequila
1 oz Finest lemon juice
½ oz Ginger Syrup
¼ oz Crème de cassis
1½ oz Soda water

Glassware: Highball 12.38oz Riedel

Method: Add all the ingredients in the shaker except soda
water, add ice and hard shake until dilution.
Double strain and pour the ingredients in the glass over fresh
ice. Top with soda water.
Garnish: Lime wheel
KENTUCKY MULE
2 oz Bulleit Bourbon
1oz Finest lime juice
¾ oz Ginger Syrup
¼ oz Simple Syrup
1 oz Soda water
4 Mint leaves

Glassware: Highball 12.38oz Riedel

Method: Add all the ingredients in the shaker except soda
water, add ice and hard shake until dilution.
Double strain and pour the ingredients in the glass over fresh
ice. Top with soda water
Garnish: Lime wheel & mint sprig

PICKFORD PUNCH
1 oz Bacardi 8
1 oz Cachaca

SUNSET BAR
1 oz Pineapple juice
¼ oz Maraschino Luxardo
¼ oz Grenadine
4 Mint leaves
1dash Tiki Bitters

Glassware: Double old fashioned 13oz Riedel

Method: Add all the ingredients in the shaker add ice and hard
shake until dilution. Pour the ingredients in the glass over fresh
ice.
Garnish: Pineapple leaf & Mint sprigs

CALIENTE
2 oz Ghost Tequila
¾ oz Finest lime juice
½ oz Strawberry Puree
¾ oz Simple Syrup

Glassware: Double old fashioned 13oz Riedel

Method: Add all the ingredients in the shaker add ice and hard
shake until dilution. Pour the ingredients in the glass over fresh
ice.
Garnish: Chili salted rim & lime wheel
SUNSET PIÑACOLADA
¾ oz Bacardi Rum
¾ oz Myer’s Dark Rum
½ oz Campari
2 oz Pineapple juice
½ oz Finest Lime juice
½ oz Simple Syrup

Glassware: Highball 12.38oz Riedel

Method: Shake/Strain/Serve over ice
Garnish: Cherry & Pineapple slice

PEACH MULE SUNSET BAR

3 oz Peach Iced Tea
3 oz Ginger beer
½ oz Finest lime juice

Glassware: Highball 12.38oz Riedel

Method: Build in glass/Stir gently.
Garnish: Lime wheel
 MICHAEL’S CLUB / RETREAT LOUNGE

Michael's Club is an exclusive lounge for guests of The Retreat. Enjoy complimentary
beverages, gourmet bites, and a comfortable place to unwind. You'll also have access to a
dedicated concierge who'll make any arrangements you need—on board or off

Celebrity Cruises Craft Cocktails

THE RETREAT
2 oz Código Rosa Tequila
1 oz Dry rose wine
¾ oz Finest Lemon Juice
¼ oz Organic Prairie Gin
1 oz Tonic water.

Glassware: Highball 12.38oz Riedel / Rock plastic clear

14oz Pool Bar
Method: Shake
Add all the ingredients in the shaker, add ice until top and
shake well until dilution. Double strain and pour cocktail
over fresh ice, top up with tonic water.

RETREAT LOUNGE & SUNDECK

Garnish: 2 Cucumber wheels

COPPERHEAD
2 oz Buffalo Trace Bourbon
¼ oz Drambuie
½ oz Lustau Sherry
2 dashes Orange Bitters

Glassware: Double old-fashioned W/Palm logo 13oz

Riedel / Rock plastic clear 14oz Pool Bar
Method: Stir
Add all ingredients in a mixing glass, fill the mixing glass
with ice and stir constant until dilution is achieved. Using a
Julep strainer pour the cocktail over fresh ice.
Garnish: Squeeze orange peel over the drink and place
inside the glass.

HONEYCOMB GOLD RUSH

2 oz Glenmorangie 10yrs
¾ oz Finest Lemon Juice
¾ oz Honey Syrup
1 Dash Mole Bitters

Glassware: Double old-fashioned W/Palm logo 13oz

Riedel / Rock plastic clear 14oz Pool Bar
Method: Shake
Add all ingredients in a mixing glass and fill with ice until
top. Stir constant until dilution is achieved. Using a Julep
strainer pour the cocktail in the glass over fresh ice.
Garnish: Honeycomb
ROSEMARY PIMM’S
1 oz Organic Prairie Gin
1 oz Pimm’s
¾ oz Finest Lemon Juice
¾ oz Simple Syrup
1 oz Tonic Water

Glassware: Highball 12.38oz Riedel / Rock plastic clear 14oz

Pool Bar
Method: Build
Add all ingredients in the glass, fill with ice until top and add
tonic water. Stir gently until all ingredients homogenize.

RETREAT LOUNGE & SUNDECK

Garnish: Rosemary sprig and cucumber slice.
 LUMINAE

Your private restaurant, Luminae at The Retreat, features a new design by Kelly Hoppen that’s
as boldly elegant as the cuisine. Explore exclusive menus crafted by our Michelin-starred chef
that you will not find anywhere else on board, including signature dishes designed by
legendary chef Daniel Boulud, our Global Culinary Ambassador

Celebrity Cruises Craft Cocktails

SPICY PASSION
1½ oz Ketel One Vodka
2 oz Passion fruit Puree
¾ oz Finest Lime Juice
¾ oz Simple Syrup
1 Jalapeno slice (add more as per request)
3 Mint leaves

Glassware: Glass Martini 8.88 OZ Riedel

Method: Add the jalapeno pieces (no seeds) in a cocktail
shaker, muddle gently, add mint leaves and ice, dry
shake. Add the rest of the ingredients and shake well.
Double strain and pour into a chilled glass.
Garnish: Jalapeno slice

LUMINAE RESTAURANT
ULTRAVIOLET
1 oz Bombay Sapphire
1 oz Crème de Violette
½ oz Yuzu juice
½ oz Simple Syrup

Glassware: Glass Martini 8.88 OZ Riedel

Method: All the ingredients in the shaker, add ice and
hard shake until dilution.
Double strain and pour over fresh ice.
Garnish: Lemon twist

FRESH FROM TOKIO

1½ oz Ketel One Vodka
¼ oz Yuzu juice
¼ oz Finest Lemon Juice
¾ oz Simple Syrup
2 cucumber slices
3 basil leaves

Glassware: Glass Martini 8.88 OZ Riedel

Method: Add the cucumber slices in a cocktail shaker,
muddle gently, add basil leaves and ice, dry shake. Add
the rest of the ingredients and shake well. Double strain
and pour into a chilled glass.
Garnish: Cucumber slice
VANILLA MOJITO
1 oz Diplomatico Rum
1 oz Leblon Cachaça
¾ oz Finest Lime Juice
¾ oz Vanilla Monin
1oz Club Soda
4 mint leaves
1 Dash Angostura Bitters

Glassware: Highball 12.38oz Riedel

Method: Dry shake the mint leaves with ice, add the rest of
the ingredients to the cocktail shaker, shake well until
dilution. Add the soda
Double strain and pour cocktail over fresh ice.
Garnish: Mint sprig

LUMINAE RESTAURANT
WANDERING SCOTCHMAN
2 oz Bulleit Bourbon
¼ oz Demerara Syrup
2 dash orange bitters
1 dash Angostura bitters
JW Double black Atomizer

Glassware: Double old fashioned 13oz Riedel

Method: Atomize the glass with JW double black.
Add the rest of the ingredients in a mixing glass, stir / Strain
/ Serve over fresh ice.
Garnish: Flame the oils from an orange zest

BOURBON AND PEACHES

1½ oz Makers Mark
1½ oz Peach Puree
½ oz Finest lemon juice
¼ oz Simple syrup

Glassware: Double old fashioned 13oz Riedel

Method: Shake all the ingredients in the shaker, add ice
and hard shake until dilution.
Double strain and pour over fresh ice.
Garnish: Orange Wheel
 WORLD CLASS BAR
Where fine drinking is as important as fine dining.

Stepping out for an unforgettable evening at sea? Set the mood with a cocktail that’s been
elevated to a fine art at the World Class Bar, Here, the ritual of making craft cocktails is just as
exciting as drinking them. Using the freshest ingredients and the finest spirits, our expert
mixologists aim to satisfy everyone from curious newcomers to connoisseurs alike.

Celebrity Cruises Craft Cocktails

CELEBRITY NO. TEN
1½ oz Tanqueray No. 10
¾ oz Simple Syrup
¾ oz Fresh lemon juice
¼ oz Crème de Violette
1oz Ginger Ale
6 whole Raspberries
1 dash Angostura bitter

Glassware: Highball 10.93oz Riedel

Method: Muddled / Shaked
Place 5-6 raspberries in the shaker and muddle well. Add
the rest of the ingredients except the Ginger ale, add ice
and hard shake until dilution. Double strain, pour over
fresh ice and top off with Ginger Ale.
Garnish: Thin lemon wheel and raspberry. Place a
cocktail pick in between to hold the fruits together.

WORLD CLASS BAR

ZACAPA OLD FASHIONED
2 oz Zacapa 23yrs Rum
¼ oz Simple syrup
2 dashes Angostura Bitter
2 dashes Chocolate Mole Bitters

Glassware: Rocks 9.98oz Riedel

Method: Stir
Add all ingredients in a mixing glass and fill with ice until
top. Stir constant until dilution is achieved. Using a Julep
strainer pour the cocktail in the glass over big ice cube.
Garnish: Spray the oils from a thick zest of grapefruit and
grate chocolate on top

ZACAPA ABOVE THE CLOUDS

2 oz Zacapa 23yrs Rum

Glassware: Wine decanter set with F - 48oz, Smoking Gun

pro handheld Poly Science, Tumbler 13.5oz Schott Zwiesel
Pure
Method: Place the rum in the decanter and prepare the
smoker with Applewood chips. Fill with smoke the decanter
and swirl gently to create a circular effect.
Prepare the glass and pour the smoked rum neat. When all
the rum is in the glass place the decanter above the glass
so additional smoke goes in the glass.
Garnish: none
ROSE WATER
1½ oz Ketel One Vodka
½ oz Campari
½ oz Aperol
¾ oz Monin Watermelon
¾ oz Fresh lime juice
1 Dash of rose water.
2 Raspberries.

Glassware: Glass sour 7.65oz Riedel

Method: Muddled / Shake
Place 2 raspberries in the shaker and muddle well. Add
the rest of the ingredients except the rose water, add ice
and hard shake until dilution. Rim half of glass with
Hibiscus salt.
Double strain, pour carefully without damaging the salty
rim of the glass. Using the atomizer give the cocktail a

WORLD CLASS BAR

dash of rose water.
Garnish: Hibiscus salt and edible flowers

VIOLET HOUR
1½ oz Ketel One Vodka
½ oz Fresh lemon juice
½ oz Crème de Violette
Atomizer Tanqueray Gin

Glassware: Nick & Nora 7.94oz Riedel

Method: Shake
Add all the ingredients in the shaker, add ice and hard
shake until dilution. Double strain and pour the
ingredients in the glass.
Using the atomizer give the cocktail a dash of Tanqueray
Gin.
Garnish: Grapefruit zest carving on the rim of the glass

BANANA REPUBLIC
1½ oz Don Julio Reposado
½ oz Charred banana syrup
¼ oz Sweet Vermouth
½ oz Cold Brew Coffee

Glassware: Rocks 9.98oz Riedel

Method: Shake
Add all the ingredients in the shaker, add ice and hard
shake until dilution. Double strain and pour the
ingredients in the glass over fresh ice.
Garnish: Dehydrated banana
AZTECA
1½ oz Don Julio Blanco
½ oz Lustau Amontillado
¾ oz Fresh lime juice
½ oz Agave syrup
1 Jalapeno slices
2 sprig Cilantro

Glassware: Rocks 9.98oz Riedel

Method: Muddle / Shake
Place 2 jalapeno wheels and 2 cilantro sprigs in the shaker
and muddle well. Add the rest of the ingredients add ice and
hard shake until dilution. Rim half of glass with Tajin salt.
Double strain, pour carefully without damaging the salty rim
of the glass.
Garnish: Tajin Salt on the rim (half glass) and Jalapeno slice

WORLD CLASS BAR

AMERICAN PIE COCKTAIL
1½ oz Bulleit Bourbon
1 oz Apple Cider (Strongbow)
½ oz Turbinado sugar syrup

Glassware: Rocks 9.98oz Riedel

Method: Stir
Add all ingredients in a mixing glass. Fill the mixing glass
with ice, stir constant until dilution is achieved.
Smoke the glass with 1 cinnamon stick.
Using a Julep strainer pour the cocktail in the glass.
Garnish: Dehydrated torched apple wheel

DOUBLE PIQUANT
1½ oz Johnnie Walker Double Black
½ oz Fresh lemon juice
½ oz Jalapeno-Blackberry syrup
½oz Ginger Beer
2 dashes Hellfire Shrub

Glassware: Rocks 9.98oz Riedel

Method: Shake
Add all the ingredients in the shaker except the Ginger Beer,
add ice and hard shake until dilution. Double strain and
pour the ingredients in the glass over fresh ice and top off
with Ginger beer.
Garnish: Slice of jalapeno and 1 blackberry
HIGHLANDER
1½ oz Highland Park 12
1oz Sweet Vermouth
½ oz Cointreau
¼ oz Benedictine

Glassware: Wine Red 12oz with 5oz Mark Riedel Degustazione

Method: Stir
Add all ingredients in a mixing glass, fill the mixing glass with
ice and stir constant until dilution is achieved. Using a Julep
strainer pour the cocktail in the glass.
Garnish: Torched rosemary sprig

WORLD CLASS BAR

 BLU RESTAURANT
Blu, the exclusive restaurant for AquaClass guests, offers new clean cuisine menu
options that are focused on a healthier lifestyle. These delicious dishes are perfectly
complemented by an extensive list of sustainable, biodynamic wines. Pair all of that
with stylish new décor and impeccable, personalized service, and you have the fresh
and bold experience of Blu.
The cocktails are also handmade, with fresh ingredients and high-end spirits.

Celebrity Cruises Craft Cocktails

WHISKY BLU
1½ oz Buffalo trace Bourbon
½ oz Dry Vermouth
½ oz Demerara Syrup
¼ oz Fernet Branca
3 dashes of Angostura Bitters

Glassware: Double old fashioned 13oz Riedel

Method: Stir
Add all ingredients in a mixing glass and fill with ice until
top. Stir constant until dilution is achieved. Using a Julep
strainer pour the cocktail in the glass over big ice cube.
Garnish: Lemon and orange zest

GARDEN BREEZES

BLU RESTAURANT
2 oz Teremana tequila Reposado
1½ oz Pineapple juice
½ oz Finest lime juice
½ oz Coriander Syrup
½ oz Galliano
1 oz Club Soda

Glassware: Highball 12.38oz Riedel

Method: Shake
Add all the ingredients in the shaker except the soda, add
ice until top and shake well until dilution.
Double strain and pour cocktail over fresh ice. Top off
with club soda.
Garnish: Mint sprig

SPICE MARKET
2 oz Bombay Sapphire Gin
¾ oz Finest lemon juice
¾ oz Chinese 5 spice syrup
½ oz Club Soda
3 dashes of Grapefruit bitters
1 dash of Thai bitters

Glassware: Double old fashioned 13oz Riedel

Method: Shake
Add all the ingredients in the shaker except the soda, add
ice until top and shake well until dilution.
Double strain and pour cocktail over fresh ice. Top off
with club soda.
Garnish: Rosemary and lemon wheel
BOTANICAL BLISS
¾ oz Ketel One Vodka
1½ oz Pimm's
¾ oz Finest lime juice
¾ oz Monin Raspberry
1oz Ginger Beer

Glassware: Highball 12.38oz Riedel

Method: Shake
Add all the ingredients in the shaker except the ginger beer,
add ice until top and shake well until dilution.
Double strain and pour cocktail over fresh ice. Top off with
ginger beer.
Garnish: Cucumber slice

BLU RESTAURANT
 TUSCAN GRILLE

An Italian ristorante and enoteca with a contemporary twist.

Rustic elegance with a contemporary, minimalistic edge. Guests dining in Tuscan Grille will
enjoy a lively, sophisticated atmosphere, serving iconic Italian dishes with a modern twist. Our
fresh, original menu features handmade pasta, artisanal salumi, fish, butcher cut meats, and
USDA Prime dry aged steaks. Our regional Italian wine menu features authentic Italian
cocktails and beers.

Celebrity Cruises Craft Cocktails

BASIL SMASH
2 oz Tanqueray Ten
1 oz Finest lemon juice
1 oz Simple Syrup ( 1:1)
Big square ice cube

Glassware: Double old fashioned 13oz Riedel

Method: Dry Shake basil with ice/Add all ingredients into
shaker / Shake again /Double Strain
Garnish: Basil & lemon Zest (picked)

TUSCAN GRILLE
HARRY'S BELLINI
2 oz House Peach Puree
5 oz Prosecco

Glassware: Juice Glass

Method: Pour chilled house peach puree
directly into juice glass .
Garnish: Short lemon swath

NEGRONI
1 oz Tanqueray Gin
1 oz Campari
1 oz Carpano Antica
Square Cut Ice

Glassware: Double old fashioned 13oz Riedel

Method: Stir/Strain /Serve over big ice cube
Garnish: Large Orange Swath / Cut Straight
APEROL SPRITZ
3 oz Prosecco
2 oz Aperol
1 oz Club Soda

Glassware: wine glass

Method: Build in glass/ Stir Gently & Serve over ice
Garnish: Orange Slice

TUSCAN GRILLE
CORRETTO
¾ oz Bacardi 8
¾ oz Myers dark rum
1 oz Cocchi Americanoo
¼ oz Amaro Nonino

Glassware: Coupe
Method: Stir/Strain into chilled glass
Garnish: lemon swath

LIMONCELLO SPRITZ
3 oz Prosecco
2 oz Limoncello
1 oz Club soda

Glassware: wine glass

Method: Build in glass/Add ice/stir gently.
Garnish: Lemon Wheel
 LE PETIT CHEF
Using innovative technology created by Skull mapping and presented by Table Motion Studios,
we’re bringing your tabletop to life in Le Grand Bistro with a brand new Le Petit Chef
experience. It’s an immersive fusion of animation, entertainment, and dining like nothing
you’ve experienced before..

Celebrity Cruises Craft Cocktails

LEMONADE PROVENCAL
1½ oz Beefeater gin
1 oz Lavender Monin
1 oz Finest lemon juice
1½ oz Club Soda

Glassware: Highball 12.38 oz Riedel

Method: Shake, all the ingredients in the shaker without the
club soda, add ice and hard shake until dilution.
Double strain, pour over fresh ice and top off with club soda.
Garnish: Mint, Thyme, Rosemary, and lavender sprig

L'APERITIF
1 oz Dry Rose wine

LE PETIT CHEF
½ oz Bonal
¼ oz Aperol
1½ oz Sparkling wine

Glassware: Glass sour 7.65oz Riedel

Method: Add all the ingredients in a mixing glass, without the
sparkling wine and stir until dilution. Pour the ingredients in the
glass and top off with sparkling wine.
Garnish: Orange zest

SAIL 75
1 oz Beefeater Gin
½ oz Finest lemon juice
½ oz White tea syrup
2 oz Sparkling wine

Glassware: Champagne 19.75 oz Riedel Degustazione

Method: Add all the ingredients in the shaker without the
sparkling wine, add ice and hard shake until dilution.
Double strain, pour over fresh ice and top off with sparkling
wine.
Garnish: Lemon peel
CHAMPS - ELYSEES
¾ oz Finest Lemon juice
½ oz Simple Syrup
1½ oz Hennessy VS
½ oz Galliano
2 dashes of Angostura Bitters

Glassware: Nick & Nora 4.94oz Riedel

Method: Add all the ingredients in the shaker, add ice until
top and shake well until dilution.
Double strain, pour cocktail.
Garnish: Orange zest.

LE PETIT CHEF
 SUSHI ON 5.

Wildly popular from the day it appeared, Sushi on Five satisfies your craving for locally
sourced, authentically prepared sushi and other Japanese specialties from a menu crafted by
expert restaurateur and sushi chef, Yoshikazu "Yoshi" Okada. Treat yourself to the complex
flavors of a hand-made sushi roll or nigiri featuring tuna albacore, shrimp, eel, and other fresh
selections, or savor the simplicity of yellowtail, salmon, and octopus sashimi. Your culinary
experience would be incomplete without dessert—be sure to try the caramelized gingerbread
with wasabi gelato.

Celebrity Cruises Craft Cocktails

NAGASAKI BATIDA
3 Fresh raspberries or 1/2 oz puree
1 oz Finest lime juice
1 oz Rooibos tea syrup
½ oz Guava Passion Puree
2 oz Leblon Cachaca
1 drop tiki bitters

Glassware: Double Old Fashioned

Method: Add all ingredients to mixing glass, shake it and
pour over fresh ice.
Garnish: 3 raspberries in a skewer

ASIAN PEAR SMASH

SUSHI ON 5
2 oz Tequila Reposado
1 oz Finest lime juice
1 oz green tea syrup
3 slices of Asian Pear (1 for garnish)

Glassware: Double Old Fashioned

Method: Shake / Dry Shake /Serve on the rocks
Garnish: Asian Pear Slice

SPICY MANGO-TINI
1½ oz Goose Vodka
½ oz Giffard apricot liqueur
¾ oz Rooibos tea syrup
¾ oz Finest lemon Juice

Glassware: Martini 7.5 oz

Method: Shake/Strain/Serve Up
Garnish: Mango Ginger Foam/Red Chili Flakes
AGAVE SUNRISE
2 oz Grey Goose infused with Jalapeno
1 oz Agave Syrup
1 oz Fresh lime juice
½ oz cucumber juice
1 basil leaf

Glassware: Double Old Fashioned

Method: Muddle basil/Add res of
ingredients/Shake/Double strain/Serve over ice
Garnish: Jalapeno Wheel with seaweed

SUSHI ON 5
 DINNING ROOM 3 & 4

The centerpiece of our immersive and enriching range of culinary experiences. We're proud to
present an unparalleled wealth of choice every evening at the Main Restaurant. Working
around the clock, the galleys delight in sending out artfully presented dishes, every delicate
micro-green garnish perfectly placed.

Celebrity Cruises Craft Cocktails

POMEGRANATE MOJITO
2 oz Bacardi 8
¾ oz Monin Pomegranate Syrup
¾ oz Finest lime juice
4 Mint Leaves
1 oz Club Soda

Glassware: Highball 12.38oz Riedel

Method: Shake/Strain/Serve over ice /Top with soda
Garnish: Mint leaves

DINNING ROOM 3 & 4

MEXICAN FIRING SQUAD
1¾ oz Exotico Blanco
¾ oz Finest Lemon juice
¾ oz House made grenadine (pomegranate)
1 oz Club Soda
2 dashes Orange Bitters

Glassware: Highball 12.38oz Riedel

Method: Shake
Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain, pour cocktail over fresh ice and top up with
club soda.
Garnish: Lime wheel

SPICED BERRY SMASH

1½ oz Ketel One Vodka
½ oz Galliano
¾ oz Finest Lemon juice
1 Strawberry in cubes
¾ oz Simple syrup
1 oz Tonic water

Glassware: Highball 12.38oz Riedel

Method: Muddle /Shake/Double Strain /Serve over ice/Top
with tonic
Garnish: Mint sprig
STRAWBERRY FIZZ

DINNING ROOM 3 & 4

¾ oz Finest Lemon juice
¾ oz Agave Nectar
1 Strawberry in cubes
4 oz Club soda

Glassware: Highball 12.38oz Riedel

Method: Muddle strawberries. Mix all ingredients, shake
and double strain over fresh ice. Top with club soda and
stir.
Garnish: Fresh strawberry slice
 ENSEMBLE LOUNGE
The perfect start to your evening.
Ensemble Lounge is the ideal setting for an aperitif en route to an extraordinary
dining experience, or a digestif afterward. Live entertainment from
world-class musicians and a "dressed for dinner" crowd make this
elegant space a fantastic start or end to your evening

Celebrity Cruises Craft Cocktails

LAST VOYAGE
¾ oz Finest lime juice
¾ oz Simple syrup
½ oz Pineapple juice
¾ oz Tanqueray gin
¾ oz Aperol
¼ oz Orange curacao

Glassware: Highball 12.38oz Riedel

Method: Shake /Strain / Serve on the Rocks
Garnish: Lemon Wheel

ENSEMBLE LOUNGE
TIKI OLD FASHIONED
2 oz Bacardi 8
¼ oz Homemade grenadine (pomegranate Syrup)
½ oz Amaro Nardini
2 dashes angostura

Glassware: Double Old Fashioned

Method: Stir /Strain /Serve over fresh ice
Garnish: Lemon & Orange Zest

RUM MULE
¾ oz Finest lime juice
½ oz Simple syrup
2 oz Brugal Anejo
¼ oz Allspice dram
1 oz Ginger Beer
2 dashes angostura bitters

Glassware: Highball 12.38oz Riedel

Method: Shake /Strain / Serve on the Rocks, top with
ginger beer/ Stir
Garnish: Lemon Wheel/Mint Sprig
FILTHY MARTINI
2 oz Grey Goose Vodka
½ oz Dry vermouth
½ oz Olive juice
3 Olives

Glassware: Cocktail Glass 4oz

Method: Shake / Double Strain / Serve Up
Garnish: Olives on skewer on rim of glass .

ENSEMBLE LOUNGE
KIR ROYAL
½ oz Creme de Cassis
3½ oz Brut Sparkling wine

Glassware: Champagne Glass

Method: Build
Garnish: N/A.

ELDELFLOWER FIZZ
½ oz Saint Germain Elderflower
½ oz Finest Lemon Juice
1 oz Tanqueray Gin
2 oz Brut Sparkling wine

Glassware: Champagne Glass

Method: Shake (no champagne)/ add champagne / Strain
/Serve Up
Garnish: Mint leaf
 OCEAN VIEW CAFÉ
Savor a world of flavors in our market-place inspired café

Celebrity Cruises Craft Cocktails

CELEBRITY BLOODY MARY
1½ oz Ketel One,
2 oz Clamato,
2 oz Tomato juice
⅛ oz Bloody Mary Mix
2 Filthy olives (pickles)

Glassware: Highball 12.38oz Riedel

Method: Roll (pass the ingredients from one shaker to
another) or light shake
Garnish Celery stick, lime wedge and 2 filthy olives
(pickles)

OCEAN VIEW CAFÉ

JULIO’S GREYHOUND
1½ oz Don Julio Blanco
½ oz Cointreau
3 oz Grapefruit juice

Glassware: Highball 12.38oz Riedel (pour over large cube

of ice)
Method: Shake / Double Strain / Serve on the rocks
Garnish: Grapefruit slice.

TITOS WATER
2 oz Tito's Vodka
¾ oz Finest Lemon juice
¾ oz Simple syrup
1½ oz Club soda.

Glassware: Highball 12.38oz Riedel

Method: Shake / Strain / Serve on the rocks
Garnish: Lemon Wheel
ORANGE & GINGER
1 Ginger clove
2 oz Orange juice
1½ oz Prairie Gin
1 oz Tonic water

Glassware: Highball 12.38oz Riedel

Method: Muddle/Add rest of ingredients except for
tonic/Shake /strain/Top with tonic water
Garnish: Orange Peel

OCEAN VIEW CAFÉ

WATERMELON TROPIC
½ oz Monin Watermelon
½ oz Finest Lime juice
4 oz Pineapple juice

Glassware: Highball 12.38oz Riedel

Method: Build & Stir
Garnish: Pineapple Slice

SPARKLING MINT LEMONADE 5

1 oz Finest lemon juice
1 oz Agave Syrup
3 oz Club soda
3 mint leaves

Glassware: Highball 12.38oz Riedel

Method: Mint and Ice in a shaker, Dry shake, add Agave
and lemon juice, shake, add the club soda, double stain
over fresh iced and mint leaves.
Garnish: Mint Sprig
 Sky Observation
Lounge

SKY LOUNGE
A unique music venue with spectacular ocean views.

The perfect daytime spot to gaze over the sea with a cocktail in hand. At night, the space
comes alive with live music and dancing. Featuring twelve signature Zodiac cocktails based on
your astrological sign, all prepared by flaring mixologists.

Celebrity Cruises Craft Cocktails

TAURUS
1½ oz Bombay Sapphire
½ oz St. Germaine
¾ oz Mango Puree
½ oz Lime juice
½ oz Ginger Syrup

Glassware: Nick & Nora

Method: Shake
Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain.
Garnish: Mint Leaf

AQUARIUS
1½ oz Codigo 1530 Blanco

SKY LOUNGE
¾ oz Orange Liqueur
¾ oz Finest lemon juice
¾ oz Monin Rose

Glassware: Glass Rocks Natchman Noblesse

Method: Shake
Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain.
Garnish: Lime Wheel & Hibiscus Rose Salt rim

LIBRA
1½ oz Buffalo Trace
½ oz Finest lemon Juice
1 oz Peach Puree
½ oz Simple Syrup
3 Mint Leaves

Glassware: Glass Rocks Natchman Noblesse

Method: Shake
Add all ingredients in a mixing glass, fill up with ice and
shake well until dilution.
Double strain over fresh ice.
Garnish: Mint Leaves
LEO
1½ oz Johnnie Walker Black
½ oz Triple Sec
¾ oz Simple Syrup
¾ oz Finest Lemon juice
2 dashes of orange bitters
Orange zest

Glassware: Glass Rocks Natchman Noblesse

Method: Stir
Add all ingredients in a mixing glass and fill with ice until
top. Stir constant until dilution is achieved. Using a Julep
strainer pour the cocktail in the glass over fresh ice.
Garnish: Orange zest

CAPRICORN
1½ oz Exotico Blanco
1 oz Cranberry Juice

SKY LOUNGE
1 oz Finest lime juice
½ oz Simple syrup
½ oz Ginger Ale

Glassware: Glass highball 10.93oz Riedel

Method: Shake
Add all the ingredients in the shaker, add ice until top and
shake well until dilution. Double strain over fresh ice.
Garnish: Dehydrated Citrus

CANCER
1½ oz Wheatley Vodka
½ oz Galliano
¾ oz Finest Lemon juice
½ oz Agave Nectar
1 Strawberry in cubes
1oz Champagne

Glassware: Glass highball 10.93oz Riedel

Method: Shake
Add all the ingredients in the shaker, add ice until top and
shake well until dilution. Double strain.
Garnish: Strawberries
 PASSPORT BAR
CASINO BAR - ENTAIRTAINMENT COURT
CORE MENU

Escape to the comforting environment of the casual Passport Bar. Inspired by the relaxed living
space of large, ocean-going yachts, the Passport Bar is an ideal place to take a break, plan
your next excursion, or share stories with others.

Celebrity Cruises Craft Cocktails

SINGAPORE SLING
1½ oz Prairie Gin
½ oz Cherry liqueur
¼ oz Benedictine
½ oz Finest Lemon juice
1 oz Pineapple juice
½ oz Grenadine
2 dashes Angostura Bitters

Glassware: Cuvee
Method: Shake/Strain/Serve over fresh ice .
Garnish: Orange & Cherry

RUM MULE

CORE MENU
2 oz Brugal Añejo
¼ oz All Spice Dram
¾ oz Finest lemon juice
½ oz Simple syrup
1½ oz Ginger beer
2 dashes Angostura Bitters

Glassware: Highball 12.38oz Riedel

Method: Shaken
Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain, pour cocktail over fresh ice and top up with
ginger beer.
Garnish: Lime wheel.

CUCUMBER COLLINS
2 oz Gunpowder Gin
¾ oz Finest Lemon & Lime juices
¾ oz Simple syrup
1 oz Club Soda
2 Cucumber wheels
2 dashes Angostura Bitters

Glassware: Highball 12.38oz Riedel

Method: Shaken
Muddle cucumber into shaker, add all ingredients except
soda. Add ice until top, shake well and
double strain, pour cocktail over fresh ice and top up with club
soda
Garnish: Cucumber wheel.
ELDERFLOWER BLUSH
¾ oz Prairie Gin
¾ oz St. Germain Elderflower Liqueur
¾ oz Finest Lemon juice
¼ oz Simple syrup
2pcs Basil
1 Strawberry in cubes
1oz Sprite

Glassware: Highball 12.38oz Riedel

Method: Muddle basil and strawberries, add all ingredients in
the shaker, add ice until top and shake well until dilution.
Double strain, pour cocktail over fresh ice. Top up with sprite
and stir.
Garnish: Basils & Strawberry

POMEGRANATE MOJITO
2 oz Bacardi 8

CORE MENU
¾ oz Monin Pomegranate Syrup
¾ oz Finest lime juice
1½oz Soda Water
4 Mint Leaves

Glassware: Highball 12.38oz Riedel

Method: Shake/Strain/Serve over ice /Top with soda
Garnish: Mint leaves

HAND-SHAKEN DAIQUIRI
2 oz Brugal Añejo
¾ oz Finest Lemon juice
¾ oz Simple syrup
2 Dash Angostura Bitters

Glassware: Cocktail glass 5oz

Method: Shaken
Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain, pour cocktail into chilled cocktail glass.
Garnish: Lime wheel
 MEXICAN FIRING SQUAD
1¾ oz Exotico Blanco
¾ oz Finest Lemon juice
¾ oz House made grenadine (pomegranate)
1 oz Club Soda
2 dashes Orange Bitters

Glassware: Highball 12.38oz Riedel

Method: Shake
Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain, pour cocktail over fresh ice and top up with
club soda.
Garnish: Lime wheel

LOSS OF WORDS

CORE MENU
¾ oz Exotico Blanco
¾ oz Sherry Lustao Amontillado
¾ oz Cocchi Americano
¾ oz Finest Lemon juice
¾ oz Simple Syrup

Glassware: Highball 12.38oz Riedel

Method: Shake
Add all the ingredients in the shaker, add ice until top and
shake well until dilution.
Double strain, pour cocktail over fresh ice.
Garnish: Lime wheel
RASPBERRY FIZZ ZERO PROOF
¾ oz Fresh lime juice
¾ oz Agave Syrup
4 oz Club soda
4 Raspberries

CORE MENU
Glassware: Highball 12.38oz Riedel
Method: Shake
Add all the ingredients in the shaker, add ice until top and
shake well until dilution. Pour cocktail over fresh ice and top
up with club soda. Stir
Garnish: Lime wheel

PEACH SANGRIA ZERO PROOF

1 oz Monin peach syrup
2 oz Pineapple juice
2½ oz Ginger Ale

Glassware: Highball 12.38oz Riedel

Method: Build and stir.
Garnish: Pineapple Wedge
 QUASAR

Step back in time for an evening of dancing

Our retro-chic nightclub for the late-night crowd, Quasar features DJs spinning the best of
today's dance and club favorites.

Celebrity Cruises Craft Cocktails

CITRUS MOJITO
¾ oz Pure Cane Syrup
¾ oz Finest Lime Juice
1 oz Orange Juice
1½ oz Bacardi 8
1 oz Club soda
4 Mint Leaves

Glassware: Highball 12.38oz Riedel

Method: Add mint and ice into a shaker, Dry shake, add rest of
ingredients/Shake /Strain/top with soda
Garnish: Mint Sprig + Lime wheel

Brass Monkey
1 oz Tito’s Vodka
1 oz Bacardi Limon
1 oz Orange Juice

QUASAR
½ oz Finest lemon Juice

Glassware: Highball 12.38oz Riedel

Method: Add all the ingredients in the shaker add ice and hard
shake until dilution. pour the cocktail in the glass over fresh
ice.
Garnish: Lemon Swath

Purple Rain
½ oz Creme de Violette
½ oz Finest lemon Juice
1 oz Beefeater Gin
3oz Champagne

Glassware: Champagne glass

Method: Add ingredients except Champagne, in a mixing glass and
fill with ice until top Shake. pour the cocktail in the glass and top
with Champagne. Gently stir
Garnish: long lemon peel
 MINGLES

Those awaiting a drink at Mingles can expect to find soothing, minimalistic area, and a
mixologist particularly chosen menu that applies various influences and unique concept.
Pulling wines from Italian, French, and Spanish wine yards, This particular establishment
carefully crafted to our beloved crew — under the care of our knowledgeable bartenders —
takes pride in its careful mingling of ingredients and techniques to craft unique and savory
cocktails.

Celebrity Cruises Craft Cocktails

APEROL SPRITZ
3 oz Prosecco
2 oz Aperol
1 oz Club Soda

Glassware: wine glass

Method: Build in glass/ Stir Gently & Serve over ice
Garnish: Orange Slice

Buffalo Trace Old Fashioned

2 oz Bourbon Bufallo Trace
¼ oz Simple Syrup
2 dashes Angostura Bitters

MINGLES
Glassware: Double old fashioned 13oz Riedel
Method: Stir, add all ingredients in the mixing glass, add
ice until top and stir until dilution is achieved.
Double strain the cocktail and pour over fresh ice.
Garnish: Thick orange zest

AZTECA
1½ oz Don Julio Blanco
½ oz Lustau Amontillado
¾ oz Fresh lime juice
½ oz Agave syrup
1 Jalapeno slices
2 sprig Cilantro

Glassware: Rocks 9.98oz Riedel

Method: Muddle / Shake
Place 2 jalapeno wheels and 2 cilantro sprigs in the shaker
and muddle well. Add the rest of the ingredients add ice and
hard shake until dilution. Rim half of glass with Tajin salt.
Double strain, pour carefully without damaging the salty rim
of the glass.
Garnish: Tajin Salt on the rim (half glass) and Jalapeno slice
Long Island Iced Tea
½ oz Vodka
½ oz Rum Silver
½ oz Gin
½ oz Tequila Silver
½ oz Triple Sec
2 oz Lemonade or Sour mix
1oz Coke

Glassware: Highball 12.38oz Riedel

Method: Stir / Strain / Serve over ice
Garnish: Grapefruit Swath

Margarita
1½ oz Tequila Silver
1 oz triple sec

MINGLES
¾ oz Finest lime juice
¼ oz Agave Nectar

Glassware: Rocks 9.98oz Riedel

Method: Shake, strain over fresh ice
Garnish: Lime Wheel

Black Russian
1.5 oz Vodka
1/2 oz Kahlua

Glassware: Rocks 9.98oz Riedel

Method: Build
Garnish: N/A
Fever Powder
1½ oz Gunpowder Gin
3 oz Fever Tree Tonic Water
1 dash Angostura Bitters

Glassware: Highball 12.38oz Riedel

Method: Stir, add all ingredients in the mixing glass, add ice
until top and stir until dilution is achieved.
Double strain the cocktail and pour over fresh ice.
Garnish: Lemon Wedge & Rosemary Sprig

MINGLES