MOJITO
THE INGREDIENTS
50 ml White Rum
8 Mint leaves
12 1/2 ml Sugar Syrup
25 ml Lime Juice
2 Mint sprigs
HOW TO MAKE A MOJITO
Add the white rum to a highball glass. Add 8 – 10 mint leaves
and sugar syrup and lime juice. Muddle with bar spoon. Add
crushed ice and a splash of soda. Mix drink down with bar
spoon. Taste Top up with more crushed ice. Slap 2 mint sprigs to release essence and
put into drink. Add small splash of soda and straw.
MARTINI
THE INGREDIENTS
50 ml Gin
10 ml Dry Vermouth
Lemon twist
HOW TO MAKE A MARTINI
Chill martini glass with soda water and ice. Fill mixing glass to top with ice. Add the dry
vermouth to the mixing glass, giving a small stir to coat the ice with the vermouth. Drain
out glass, leaving just the coating on the ice. Add the gin to the mixing glass. Stir for 15
seconds, always making sure that the glass is full to the brim with ice. Taste. Fine strain
into chilled martini glass. Zest with lemon peel and add twist unto drink.
DAIQUIRI
THE INGREDIENTS
50 ml White Rum
1 1/2 bar spoons Sugar
25 ml Lime Juice
Lime slice
HOW TO MAKE A DAIQUIRI
Chill coupe glass with soda water. Add sugar to mixing tin and then add white rum and
lime juice. Add a little cracked ice to the bottom then fill the rest of the tin with ice.
Shake for 10 – 15 seconds, taste and then fine strain into coupe glass. Garnish glass
with lime slice.
OLD FASHIONED
THE INGREDIENTS
50 ml Bourbon
2 dashes Angostura Bitters
1 dash Orange Bitters
1 bar spoon Sugar
Orange peel
HOW TO MAKE OLD FASHIONED
Begin by chilling rocks glass with ice and soda water.
Add 1 bar spoon of sugar into mixing glass. Add 2
dashes of Angostura bitters and 1 dash of orange bitters. Muddle to break down the
sugar into a paste. Add the bourbon into a mixing glass and fill the rest of the mixing
glass with ice. Stir with bar spoon for at least 20 seconds. Top up with ice and taste. Put
ice into rocks glass and strain the drink into the glass. Zest the glass with orange peel
and add twist into drink.
COSMOPOLITAN
THE INGREDIENTS
37 1/2 ml Citrus Vodka
12 1/2 ml Triple Sec
30 ml Cranberry Juice
1/2 squeezed lemon
12 1/2 ml Sugar Syrup
HOW TO MAKE A COSMOPOLITAN
Chill coupe glass with soda water. Add all
ingredients to mixing tin with ice. Shake for 10 to
15 seconds. Fine strain into the chilled coupe glass. Flame an orange peel and place in
drink as garnish.
CAIPIRINHA
THE INGREDIENTS
50 ml Cachaca
1/2 Lime
1 teaspoon Brown Sugar
Lime Wedge
HOW TO MAKE A CAIPIRINHA
Cut 1/2 lime into 1/8 ths and add half of
these to Rocks glass. Add teaspoon of
brown sugar and muddle the ingredients.
Add the rest of the lime and continue to
muddle, to dissolve the sugar. Add the
Cachaca and then add crushed ice on top. Stir to continue to dissolve the sugar. Add
more crushed ice and continue to stir. Top up with crushed ice and garnish with lime
wedge.
WHITE RUSSIAN
THE INGREDIENTS
37 1/2 ml Vodka
25 ml Coffee Liqueur
15 ml Cream
15 ml Milk
Chocolate Powder
Coffee Bean
HOW TO MAKE A WHITE RUSSIAN
For the perfect White Russian recipe add coffee liqueur
to an old-fashioned glass. Add other ingredients to
mixing tin and fill to brim with ice. Shake for 10 -15 seconds. Single strain the
ingredients over the ice and coffee liqueur. Sprinkle with chocolate powder and garnish
with coffee bean.
PINA COLADA
THE INGREDIENTS
50 ml White Rum
100 ml Pineapple Juice
25 ml Coconut Cream
25 ml Cream
Pineapple Slice
pinch of Salt
HOW TO MAKE A PINA COLADA
Chill highball glass. Add all ingredients to mixing tin
and fill with ice. Shake vigorously for 10 – 15 seconds.
Fill highball glass with fresh ice and strain drink into glass. Garnish with pineapple slice,
add straw and serve.
NEGRONI
THE INGREDIENTS
25 ml Gin
25 ml Sweet Red Vermouth
25 ml Campari
Orange Peel
HOW TO MAKE A NEGRONI
Chill rocks glass with ice and soda water.
Fill mixing tin to rim with ice and add in all
ingredients. Stir with bar spoon for 20 seconds.Taste. Add fresh ice to rocks glass and
strain the drink into glass. Zest glass with orange peel, twist and place in drink.
BRAMBLE
THE INGREDIENTS
50 ml Gin
10 ml Crème de Mure
25 ml Lemon Juice
12 1/2 ml Sugar Syrup
Blackberry
HOW TO MAKE A BRAMBLE
Add all ingredients (except creme de mure) into
mixing glass. Fill mixing glass with cubed ice and fill
rocks glass with crushed ice. Shake for 10 seconds.
Strain mixture into glass and top up with crushed ice. Pour creme de mure over drink
using bar spoon. Garnish with 2 lemon slices and blackberry.
MARGARITA
THE INGREDIENTS
37 1/2 ml Tequila
12 1/2 ml Triple Sec
25 ml Lime Juice
12 1/2 ml Simple Syrup
Salt
HOW TO MAKE A MARGARITA
Begin by half soaking rim of coupe glass
with lime juice and then dab in salt. Use
cloth to tidy up the glass for presentation. Add all ingredients into mixing tin with 2 ice
cubes and dry shake for 10 seconds. Fill mixing tin with ice and shake for a further 10 –
15 seconds. Fine strain into the pre-prepared coupe glass.
DARK ‘N’STORMY
THE INGREDIENTS
50 ml Dark Rum
4 Lime quarters
1 1/2 bar spoons Brown Sugar
splash Ginger Beer
Lime wedge
HOW TO MAKE A DARK `N` STORMY
Chill highball glass with soda water. Place 4 lime quarters into mixing tin and
add 1 1/2 bar spoons of brown sugar. Muddle ingredients. Add 50 ml of dark
rum. Fill mixing tin with ice and shake hard for 10 – 15 seconds. Taste add
fresh ice to the highball glass and single strain drink over the ice. Top up with
ginger beer and add straw. Garnish with lime wedge.
CUBA LIBRE
THE INGREDIENTS
50 ml Anejo Rum
8 Lime wedges
100 ml Cola
Lime wedge
HOW TO MAKE A CUBA LIBRE
Add rum into rocks glass and squeeze the lime wedges over the top. Give quick churn
with bar spoon and top up with ice. Fill to brim with cola and add in lime wedge as
garnish.
SAZERAC
THE INGREDIENTS
50 ml Rye Whiskey
5 ml Absinthe
3 dashes of Peychauds Bitters
Sugar Cube
Lemon Peel
HOW TO MAKE A SAZERAC
One rocks glass is packed with ice and water to chill
the glass. In a second rocks glass, muddle the sugar
cube with the bitters. Add the rye to this mixture. Stir to combine. Empty the ice from the
first glass. Pour the absinthe into the glass and swirl to coat the sides of the glass. Any
excess absinthe is discarded. Pour the rye/sugar/bitters mixture into the coated glass.
Twist a lemon peel over the glass and rub the rim of the glass with the peel. The peel
can be discarded or placed in the cocktail.
BLOODY MARY
THE INGREDIENTS
37 1/2 ml Peppered Vodka
15 ml Sweet Vermouth
35 ml Tomato Juice
splash Red Wine
6 splashes Worcestershire sauce
10 dashes Tobasco sauce
25 ml Lemon Juice
10 dashes Salt
10 dashes Pepper
3 Cucumber slices
HOW TO MAKE A BLOODY MARY
Chill a highball glass with ice. Pour all the ingredients, apart from red wine, into mixing
tin and add ice. Roll the mixing tin for 15 seconds. Taste. Add ice to glass and single
strain the drink into a glass. Add a splash of red wine and a dash of pepper. Garnish
with 3 cucumber slices.
MANHATTAN
THE INGREDIENTS
50 ml Bourbon
10 ml Sweet Vermouth
10 ml Dry Vermouth
2 dashes Angostura Bitters
Orange peel
HOW TO MAKE A MANHATTAN
Chill cocktail glass with ice and soda. Fill a mixing glass
with ice and then add all ingredients. Using a bar spoon, stir
the drink for approximately 20 seconds. When stirring,
always ensure the glass is topped up with ice.Taste and then strain into the chilled
cocktail glass, serving straight up. Zest the drink and glass with the orange peel and
then twist and place in glass.
LONG ISLAND ICED TEA
THE INGREDIENTS
15 ml Gin
15 ml Vodka
15 ml Tequila
15 ml White Rum
15 ml Triple Sec
25 ml Lemon Juice
30 ml Gomme syrup
splash of Cola
HOW TO MAKE A LONG ISLAND ICED TEA
Begin by chilling highball glass with soda water
and ice. Add all ingredients (except the cola) into a mixing tin. Add ice to tin and shake
for 10 seconds. Add fresh ice to highball glass and add splash of cola. Strain the
ingredients into glass. Add lemon slice and straw.
MAI-TAI
THE INGREDIENTS
20 ml Dark Rum
20 ml Light Rum
splash Demerara
20 ml Triple Sec
20 ml Lime Juice
10 ml Orgeat Syrup
Mint sprig
Orange wedge
HOW TO MAKE A MAI-TAI
Add all ingredients into mixing tin. Fill mixing tin with
cubed ice. Shake very hard for 10 seconds to achieve desired dilution. Fill goblet style
glass with crushed ice and strain mixture into glass. Add a short straw, mint and a
splash of demerara rum.
AMARETTO SOUR
THE INGREDIENTS
50 ml Amaretto
25 ml Lemon Juice
12 1/2 ml Simple Syrup
dash Egg-White
dash Angostura Bitters
Lemon Zest
HOW TO MAKE A AMARETTO SOUR
Add all ingredients into mixing glass. Dry shake for 5
seconds. Add cubed ice into shaker and shake for 10
seconds. Fill rocks glass with cubed ice and strain mixture into glass. Garnish with
lemon zest, spreading the oils across the glass.
SINGAPORE SLING
THE INGREDIENTS
37 1/2 ml Gin
12 1/2 ml Cherry Heering
12 1/2 ml Benedictine
25 ml Lemon Juice
2 dashes Orange Bitters
2 dashes Angostura Bitters
dash Soda Water
Lemon slice
HOW TO MAKE A SINGAPORE SLING
Chill highball glass with soda water. Add all ingredients into mixing tin and fill with ice.
Shake hard for 10 seconds. Taste. Top up the highball glass with ice and single strain
the drink into glass. Top up with soda water, add straw and garnish with lemon slice.
FRENCH MARTINI
THE INGREDIENTS
25 ml Vodka
25 ml Chambord
75 ml Pineapple Juice
3 Raspberries for Garnish
HOW TO MAKE A FRENCH MARTINI
Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into
a chilled cocktail glass. Garnish with 3 Raspberries.
ESPRESSO MARTINI
THE INGREDIENTS
37 1/2 ml Vanilla Vodka
12 1/2 ml Kahlúa
Double Espresso
12 1/2 ml Sugar Syrup
3 Coffee Beans
HOW TO MAKE A ESPRESSO
MARTINI
Add all ingredients into a Boston cocktail shaker and fill with ice. Shake hard for up to
30 seconds to achieve the desired consistency of the drink. Double strain the contents
of the shaker into a chilled martini glass. Garnish with 3 coffee beans.
STRAWBERRY DAIQUIRI
THE INGREDIENTS
37 `1/2 ml Bacardi Rum
12 1/2 ml Strawberry Liqueur
25 ml Lime Juice
12 1/2 ml Sugar Syrup
1 Strawberry
HOW TO MAKE A STRAWBERRY
DAIQUIRI
Add all ingredients into a Boston Shaker and fill with ice. Shake for about 15 seconds
and then strain into a chilled martini glass. Garnish with a strawberry.
MOSCOW MULE
THE INGREDIENTS
37 1/2 ml Vodka
25 ml Lime juice
12 1/2 ml Sugar Syrup
splash Ginger Beer
HOW TO MAKE A MOSCOW MULE
Chill highball glass with ice and soda.
Add all ingredients apart from ginger beer into mixing tin. Fill tin with ice and shake for
about 10 – 15 seconds. Fill glass with fresh ice. Add splash of ginger beer to bottom of
glass and strain drink into glass. Add straw and garnish with lime wedge.
CLOVER CLUB
THE INGREDIENTS
37 1/2 ml Caorunn Gin
37 1/2 ml Lemon Juice
20 ml Sweet Vermouth
20 ml Raspberry Syrup
1 Egg White
HOW TO MAKE A CLOVER CLUB
Pour the ingredients into cocktail shaker
and dry shake for 5 seconds. Add ice to
the shaker and shake hard for a further 15 seconds. Single strain into a coupe glass
and serve.
MINT JULEP
THE INGREDIENTS
50 ml Knob Creek Bourbon
bar spoon Granulated Sugar
8 Mint leaves
Mint sprigs
HOW TO MAKE A MINT JULEP
Add a bar spoon of granulated sugar into glass. Place 8
mint leaves into the glass and add 15 ml of Bourbon.
Gently muddle contents of the glass. Add a further 35
ml of bourbon and then fill glass half way with crushed
ice. Churn for 15 seconds and taste. Fill the remainder
of the glass to the top with crushed ice. Slap mint sprigs to release flavor and add to top
of drink. Place straw into drink next to mint sprigs.
JOHN COLLINS
THE INGREDIENTS
50 ml Bourbon Whiskey
25 ml Lemon Juice
12 1/2 ml Sugar Syrup
splash of Soda Water
Maraschino Cherry
HOW TO MAKE A JOHN COLLINS
Mix the Bourbon, lemon juice and sugar syrup in a Boston
shaker with ice. Single strain into a high ball glass filled with
ice. Top up with soda water. Garnish with maraschino cherry.
GIN SOUR
THE INGREDIENTS
50 ml Gin
25 ml Lemon Juice
12 1/2 ml Simple Syrup
Splash Egg-White
HOW TO MAKE A GIN SOUR
Begin by chilling glass with ice and soda
water. Add the gin, simple syrup, lemon juice
and egg white to a mixing tin and dry shake
for 10 seconds. Add ice to the mixing tin and shake for a further 10 seconds. Give a
quick taste. Fill glass with ice and strain drink into glass. Squeeze some lemon zest
over drink and add lemon twist into glass.
APPLETINI
THE INGREDIENTS
40 ml Vodka
15 ml Apple Schapps
15 ml Triple Sec
Apple Slice
HOW TO MAKE A APPLETINI
Mix in a shaker and then pour into a chilled cocktail glass. Garnish with apple slice and
serve.
WHITE LADY
THE INGREDIENTS
50 ml Gin
25 ml Triple Sec
25ml Lemon Juice
Lemon Rind
HOW TO MAKE A WHITE LADY
Mix the ingredients in a shaker which is half full of ice. Strain and serve in a sugar-
rimmed glass. Garnish with a strip of lemon rind.
BLACK RUSSIAN
THE INGREDIENTS
45 ml Vodka
25 ml Coffee Liqueur
HOW TO MAKE A BLACK RUSSIAN
Add vodka and coffee liqueur to rocks glass. Fill glass with ice. Stir for 5 seconds with
bar spoon. Top up with ice and serve.
BRANDY ALEXANDER
THE INGREDIENTS
37 1/2 ml Brandy
20 ml Crème de Cacao
50 ml Milk
Grated Nutmeg
HOW TO MAKE A BRANDY ALEXANDER
Add all ingredients into a mixing glass. Fill glass with cubed ice and shake for 10
seconds. Double strain mixture into cocktail glass. Garnish with dusting of nutmeg.
FRENCH 75
THE INGREDIENTS
37 1/2 ml Caorunn Gin
splash Champagne
10 ml Sugar Syrup
15 ml Lemon Juice
HOW TO MAKE A FRENCH 75
Chill Champagne flute with soda water. Add sugar
syrup, gin and lemon juice into a mixing tin. Top up
with ice and then shake for 10 seconds. Fine strain
contents of mixing tin into Champagne flute and top
up with Champagne.
NAVY GROG
THE INGREDIENTS
50 ml Dark Rum
25 ml Light Rum
20 ml Lime Juice
50 ml Pink Grapefruit Juice
12 1/2 ml Runny Honey
Top-Up Soda
HOW TO MAKE A NAVY GROG
Add all ingredients in mixing tin and top-up with
ice. Shake hard for 10 seconds. Fill glass with
crushed ice and pout in mixture. Garnish with a cherry.
RUSTY NAIL
THE INGREDIENTS
50 ml Scotch Whisky
25 ml Whiskey Liqueur
HOW TO MAKE A RUSTY NAIL
Add whiskey and drambuie to rocks glass.
Half fill with ice and give a quick stir. Add a couple more ice cubes. Serve.
PISCO SOUR
THE INGREDIENTS
50 ml Pisco
12 1/2 ml Simple Syrup
25 ml Lime Juice
splash Egg White
Lime wedge
HOW TO MAKE A PISCO SOUR
Chill rocks glass with soda and ice.
Add all ingredients to mixing tin and dry shake for 10 seconds. Fill mixing tin with ice
and then shake vigorously for a further 10 seconds. Add fresh ice to the rocks glass.
Single strain into glass over ice and garnish with lime wedge.
BUCKS FIZZ
THE INGREDIENTS
50 ml Orange Juice
100 ml Champagne
HOW TO MAKE A BUCKS FIZZ
Pour 50 ml of orange juice into Champagne flute. Using a bar
spoon, float Champagne on top. Lightly stir to combine.
RUM RUNNER
THE INGREDIENTS
37 1/2 ml Aged Rum
20 ml White Rum
12 1/2 ml Creme de Banane
12 1/2 ml Creme de Mure
15 ml Pineapple Juice
15 ml Orange Juice
Orange slice
HOW TO MAKE A RUM RUNNER
Chill down rocks glass with ice and
soda. Add all ingredients into mixing tin. Add ice to mixing tin and shake hard for 10
seconds. Add fresh ice into rocks glass and strain the drink into the glass. Garnish with
orange slice.
EL PRESIDENTE
THE INGREDIENTS
50 ml Aged Rum
12 1/2 ml Orange Liqueur
10 ml Dry Vermouth
splash Grenadine
Orange Peel
HOW TO MAKE A EL PRESIDENTE
Begin by chilling coupe glass with ice and soda. Add ice to
mixing glass and add all ingredients. Stir sown the drink for 20
seconds, using a bar spoon. When mixing ensure the glass is
kept full to the brim with ice. Strain the drink into the chilled
coupe glass and serve straight up. Garnish with orange peel
twist.
WOOWOO
THE INGREDIENTS
37 1/2 ml Peach Schnapps
37 1/2 ml Vodka
90 ml Cranberry Juice
HOW TO MAKE A WOOWOO
Pour all ingredients into a highball glass over
ice cubes, stir with bar spoon for 15 seconds
and serve.
KIR ROYALE
THE INGREDIENTS
80 ml Champagne
20 ml Crème de Cassis
HOW TO MAKE A KIR ROYALE
Add the crème de cassis to the bottom of a chilled
Champagne flute, then top up with Champagne, using a
bar spoon to float the champagne on top. Stir gently to
combine.
BELLINI
THE INGREDIENTS
100 ml Prosecco
50 ml Peach puree
4 dashes Peach Bitters
HOW TO MAKE A BELLINI
Add 4 dashes of peach bitters into chilled
champagne flute. Add peach puree and top up
with Prosecco.
LEMON DROP MARTINI
THE INGREDIENTS
37 1/2 ml Vodka
12 1/2 ml Orange Liqueur
12 1/2 ml Sugar Syrup
25 ml Lemon Juice
Lemon Twist
Sugar
HOW TO MAKE A LEMON DROP MARTINI
Add all ingredients into a Boston shaker and fill with ice. Shake
well then double strain into a chilled martini glass that has
been rimmed with sugar. Garnish with the twisted lemon peel.
PINK JIN
THE INGREDIENTS
25 ml Gin
3 dashes Angostura Bitters
HOW TO MAKE A PINK GIN
Coat the sides of a chilled martini glass with Angostura bitters,
add chilled gin and serve.
SALTY DOG
THE INGREDIENTS
50 ml Vodka
20 ml Dry Sherry
37 1/2 ml Grapefruit Juice
15 ml Sugar Syrup
Salt
Grapefruit Zest
HOW TO MAKE A SALTY DOG
Prep a margarita glass by dipping half the rim in salt. Add all the ingredients to a
cocktail shaker and shake with ice for about 10 seconds. Double strain into the salted
glass. Zest the top of the drink with some grapefruit.
B-52
THE INGREDIENTS
10 ml Coffee Liqueur
10 ml Irish Cream Liqueur
10 ml Triple Sec
HOW TO MAKE A B-52
Layer ingredients into a shot glass. Serve with a stirrer.
PAINKILLER
THE INGREDIENTS
50 ml Dark Rum
25 ml Coconut Cream
100 ml Pineapple Juice
25 ml Orange Juice
Orange Wheel
HOW TO MAKE A PAINKILLER
Add all ingredients into a mixing tin and top-up with cubed ice. Shake hard for 10
seconds. Fill a tall glass with crushed ice and strain mixture into glass. Garnish with
orange wheel.
SCREWDRIVER
THE INGREDIENTS
50 ml Vodka
100 ml freshly squeezed Orange Juice
Lime wedge
HOW TO MAKE A SCREWDRIVER
Add vodka into highball glass and fill up to the top with ice. Squeeze a lime wedge into
drink and rim glass. Top up with freshly squeezed orange juice. Add straw and serve.
FRENCH CONNECTION
THE INGREDIENTS
25 ml Cognac
25 ml Amaretto
HOW TO MAKE A FRENCH
CONNECTION
Pour ingredients into a snifter glass with ice
cubes. Stir gently with a bar spoon.
PALOMA
THE INGREDIENTS
50 ml Tequila
27 1/2 ml Pink Grapefruit Juice
20 ml Sugar Syrup
10 ml Lime Juice
Pink Grapefruit wedge
HOW TO MAKE A PALOMA
Chill highball glass. Add all ingredients into highball and
fill to brim with ice. Stir with bar spoon for 10 seconds.
Top up with fresh ice and top up with soda. Add straw and garnish with wedge of pink
grapefruit.
SEEDLIP SPICE AND TONIC
THE INGREDIENTS
2 oz Seedlip Spice 94
Tonic syrup to taste
Tonic water to taste
Star anise
Cinnamon stick
HOW TO MAKE A SEEDLIP SPICE AND TONIC
Mix and pour Seedlip Spice, tonic syrup, and tonic water into
glass over ice. Garnish with star anise and cinnamon stick.
SHIRLEY GINGER
THE INGREDIENTS
4 cups Brooklyn Crafted Lemon Lime Ginger Beer
1 cup club soda or seltzer water
3 tbsp lime juice
.25 cup grenadine
Lime rounds
Maraschino cherries
Ice
HOW TO MAKE A SHIRLEY GINGER
Stir ginger beer, club soda, lime juice, and grenadine in a pitcher.
Pour into tall glasses with ice. Garnish with lime rounds and or
maraschino cherries.
HOT APPLE CIDER
THE INGREDIENTS
10 oz apple cider
1 tsp pumpkin butter
HOW TO MAKE A HOT APPLE CIDER
Heat apple cider and stir in pumpkin butter. Garnish with star
anise and cinnamon.
STRAWBERRY FIELDS
THE INGREDIENTS
1.5 oz hibiscus syrup*
1 oz strawberry syrup**
Soda to top
3 ice cubes
HOW TO MAKE A STRAWBERRY FIELDS
Combine all ingredients except soda. Shake quickly with three ice
cubes. Serve in a collins glass, topped with soda. Garnish with half
a strawberry.
VIRGIN WATERMELON MARGARITA
THE INGREDIENTS
1 medium seedless watermelon, cut into chunks
.5 cup fresh lime juice
4 tsp agave
5 tbsp sparking water
HOW TO MAKE A VIRGIN WATERMELON MARGARITA
In a blender, puree enough watermelon chunks so that you have
4 cups of watermelon puree. Add lime juice and agave and mix
again. Pour into 4 cups. Top with sparkling water.
MOUNTAIN MOJITO MOCKTAIL
THE INGREDIENTS
.5 oz lime juice
.5 oz agave
.5 oz blood orange purée
4 fresh mint leaves
Splash of soda water
HOW TO MAKE A MOUNTAIN MOJITO MOCKTAIL
Muddle the mint along with the lime juice and agave in a Collins
glass, add ice and the rest of the ingredients, top with soda
water. Garnish with fresh mint.
LAVANDER LEMONADE
THE INGREDIENTS
6 cups water
.5 cup light-colored honey
5 tbsp dried lavender
1 cup fresh lemon juice, strained
HOW TO MAKE A LAVANDER LEMONADE
Bring water and honey to a boil in a large pot over medium-high
heat. Gently crush the lavender in a mortar and pestle or in a bowl
with a meat tenderizer. Add the crushed lavender to the pot then
remove it from the heat. Cover, refrigerate, and steep for 2 hours.
Strain the liquid through a fine mesh sieve. Stir in the lemon juice
and serve over ice.
ROSEMARY BLUEBERRY SMASH
THE INGREDIENTS
7-8 blueberries
1 rosemary sprig, stripped
1 oz honey syrup
1 oz fresh lemon juice, strained
4 oz sparkling mineral water
Ice
HOW TO MAKE A ROSEMARY BLUEBERRY SMASH
Gently muddle blueberries, rosemary leaves, and honey syrup
in the bottom of a cocktail shaker. Add lemon juice and shake,
covered, with ice vigorously for 10 seconds. Strain through a
mesh strainer into a tall glass of fresh ice. Top with sparkling
water and stir to incorporate.
STRAWBERRY CHAMOMILE “MARTINI”
THE INGREDIENTS
1 oz elderflower cordial
.5 oz simple syrup
.5 oz ginger juice
4 oz chamomile
1 strawberry
5 mint leaves
Orange and lemon wedge
HOW TO MAKE A STRAWBERRY CHAMOMILE
“MARTINI”
Muddle strawberry with simple syrup and ginger. Add the
elderflower and chamomile and five mint leaves along with
the orange and lemon wedge. Add ice and shake before
straining into a cocktail coupe.
COCONUT, CUCUMBER LIME MINT COOLER
THE INGREDIENTS
4 cups of coconut water
2 cucumbers sliced very thinly
.5 cup of lime juice
.25 cup of sugar (optional)
.25 cup of chopped mint leaves
HOW TO MAKE A COCONUT, CUCUMBER LIME MINT
COOLER
Combine coconut water, cucumbers, lime juice, sugar and mint
leaves. Let chill for 1 to 2 hours. Serve as cooler mocktails.
AÇAI POME BLUE MOJITO MOCKTAIL
THE INGREDIENTS
10 fresh mint leaves
10 fresh blueberries
5 ounces Açai Roots' Açai Pome Blue Juice
1 ounce freshly squeezed lime juice
Splash of club soda
HOW TO MAKE A AÇAI POME BLUE MOJITO
MOCKTAIL
Muddle the mint and blueberries together in a cocktail shaker.
Add the lime juice and Açai Pome Blue and shake with ice.
Pour into a tall glass over ice and top with a splash of club
soda and fresh mint sprig garnish.
SPICY WATERMELON MINT AGUA FRESCA
THE INGREDIENTS
2 cups cold water
2 cups watermelon (rind removed), seeded and chopped
2 tbsp granulated sugar
1 tbsp lime juice
.25 cup mint leaves
.5 jalapeño, roughly chopped
Ice cubes or crushed ice (optional)
HOW TO MAKE A SPICY WATERMELON MINT AGUA
FRESCA
Combine all of the ingredients and puree until smooth. Pour
mixture through a strainer into a pitcher, forcing through most
of the pulp. Chill and serve.
CUCUMBER-GRAPE
THE INGREDIENTS
2.5 oz red grape purée
1 cucumber water
.25 oz lemon juice
.5 oz simple syrup
HOW TO MAKE A CUCUMBER-GRAPE
Combine ingredients. Dry shake without ice. Fill
Collins glass with ice. Fill bottom quarter with club
soda. Top with juice mixture. Top with soda. Stir.
LEMONGRASS JASMINE ICED TEA
THE INGREDIENTS
Muddle 4-5 pieces of cut lemon grass
.5 oz vanilla-infused simple syrup
.5 oz lemon
4 oz jasmine tea
2 oz lychee juice
HOW TO MAKE A LEMONGRASS JASMINE ICED TEA
Shake with ice. Double Strain into high ball glass. Add cubed
ice. Top with crushed ice. Garnish with lemon grass.
BLUEBERRY MOJITO MOCKTAIL
THE INGREDIENTS
6-8 mint leaves
Handful of fresh blueberries
2 oz of lime juice
2 oz of simple syrup
Splash of club soda
HOW TO MAKE A BLUEBERRY MOJITO MOCKTAIL
Lightly muddle blueberries. Add all ingredients and ice in a
shaker. Shake and serve.
WILDCAT COOLER
THE INGREDIENTS
1 cup blueberries
1 cup water
1 cup sugar
1 lemon, juiced
Water to taste
HOW TO MAKE A WILDCAT COOLER
Place the blueberries, sugar and water in a large sauce pan
and bring to a boil. Reduce the heat and simmer for 15
minutes. Strain the solids from the juice with a fine sieve and
set the solids aside. Pack glass with crushed ice to the top.
Pour 1 oz blueberry syrup in the glass. Pour lemon juice in
the bottom of the glass, being mindful not to mix the
ingredients. Fill the glass with water, slowly adding the water
until full.
.
CUCUMBER COOLER
THE INGREDIENTS
Pinch of mint
Pinch of tarragon
5 oz mixed green juice*
1 oz lemon juice
.5 oz agave syrup
*Ingredients for Mixed Green Juice
4 oz mint juice
4 oz parsley juice
4 oz basil juice
10 oz spinach juice
10 oz butter lettuce juice
HOW TO MAKE A CUCUMBER COOLER
In mixing glass muddle mint and tarragon. Add ice and all ingredients and shake
vigorously. Strain over ice into a soda glass. Garnish with a lemon and vegetable
spring.
VIRGIN PALOMA
THE INGREDIENTS
1.5 oz lime juice
1 oz grapefruit juice
1 oz agave syrup
Healthy pinch of sea salt
HOW TO MAKE A VIRGIN PALOMA
Combine ingredients in a cocktail shaker and shake with ice.
Strain over ice into a Collins glass and top with soda .
RASPBERRY BEE’S KNEE
THE INGREDIENTS
1 oz filtered water
.5 oz lemon
.5 oz honey
2 raspberries + 1 raspberry for garnish
HOW TO MAKE A RASPBERRY BEE’S KNEE
Shake ingredients with ice and strain into glass with two
raspberries. Top with soda water. Garnish with one raspberry.
NICE PEAR
THE INGREDIENTS
2 oz pear juice
1 oz lemon juice
.75 oz rosemary-infused simple syrup
HOW TO MAKE A NICE PEAR
Combine ingredients in cocktail shaker and shake with ice. Strain
into rocks glass (or serve up) and top with soda water. Garnish
with a slice of pear.
YUSHI FIZZ
THE INGREDIENTS
.75 oz yuzu juice
1.5 oz shiso sugar syrup
1 Bar Spoon Elderflower Cordial
2 oz soda
HOW TO MAKE A YUSHI FIZZ
Shake first three ingredients with ice. Add soda to tin and roll
tin. Double strain. Garnish with a shiso leaf wrapped around
inside of Collins glass.
TEA TIME
THE INGREDIENTS
2 oz green tea
1 oz lavender simple syrup
1 oz ginger beer
.5 oz lemon juice
2 dashes of grapefruit bitters
HOW TO MAKE A TEA TIME
Combine ingredients in a shaker and shake. Strain into chilled
cocktail glass. Garnish with grapefruit disk.
PINEAPPLE COBBLER
THE INGREDIENTS
1 oz strawberry juice
.5 oz lime juice
3 oz pineapple juice
Club soda
HOW TO MAKE A PINEAPPLE COBBLER
In a mixing tin, combine the lime and pineapple juice. Shake
well. Strain the contents into a highball glass over clean ice. Top
with club soda and float the strawberry juice on top. Garnish
with a strawberry and serve.
RIKI TIKI TAVI
THE INGREDIENTS
3 oz roasted pineapple puree
1 oz lime juice
1 oz coconut caramel
HOW TO MAKE A RIKI TIKI TAVI
Shake all over ice and strain over new ice. Garnish with a
bamboo straw and paper umbrella.
*Instructions for coconut caramel: Mix caramelized sugar
broken with coconut milk, but could be made substituting brown
sugar syrup with some fresh coconut milk (but not coconut
cream, which is sweetened processed coconut.)
NOPALOMA
THE INGREDIENTS
2 oz fresh squeezed grapefruit juice
1 oz fresh squeezed lime juice
.75 oz flat lined agave nectar
fennel-citrus salt
Q Tonic club soda
HOW TO MAKE A NOPALOMA
Combine the grapefruit juice, lime juice and agave nectar
together in a strainer and shake. Rim collins glass with
fennel-citrus salt and add ice. Pour mixture into the glass and
top with tonic.
CAPRI
THE INGREDIENTS
1.5 oz yuzu juice
2.5 oz club soda
1 oz elderflower syrup
6 mint leaves
5 green grapes
HOW TO MAKE A CAPRI
Combine ingredients in a shaker and muddle. Add ice and
shake. Strain into a glass and top with club soda. Garnish with
a mint leaf.
CANTALOUPE COOLER
THE INGREDIENTS
1 ripe cantaloupe
.5 cup fresh orange juice
.25 cup fresh lime juice
.25 cup fresh mint leaves, packed
2 cups ice
Fresh mint sprigs
Lime rounds
HOW TO MAKE A CANTALOUPE COOLER
Slice the cantaloupe in half. Remove the seeds and discard.
Scoop the cantaloupe flesh from the skin. Add the cantaloupe,
orange juice, lime, mint, and ice to a blender. Blend until smooth.
Pour into four glasses. Garnish with fresh mint and lime rounds if
you're feeling fancy. *For a frostier cooler, freeze the cantaloupe
flesh the night before making the cocktails.
VIRGIN CUCUMBER GIMLET
THE INGREDIENTS
1.5 oz club soda
4-5 slices of muddled cucumber
1 oz fresh lime juice
1 oz simple syrup
HOW TO MAKE A VIRGIN CUCUMBER GIMLET
Combine ingredients and shake with ice. Serve in a rocks glass
over crushed ice. Garnish with a rolled cucumber slice.
REVITALIZER
THE INGREDIENTS
9 oz carrot juice
15 oz apple juice
2.25 oz ginger syrup (1:1 ration ginger juice/sugar)
.75 oz lime juice
HOW TO MAKE A REVITALIZER
Combine ingredients and shake with ice. Strain into glasses.
Makes four drinks.
LET ME GET SOME RHUBARB
THE INGREDIENTS
1.5 oz lime juice
1 oz basil syrup
3 dashes rhubarb bitters
Seltzer
Rhubarb
HOW TO MAKE A LET ME GET SOME RHUBARB
Shake first three ingredients with ice. Strain into a rocks glass and
top with seltzer. Garnish with a slice of fresh rhubarb.
