Party Cocktails

Margarita

- 30ml (1,5oz) Cointreau
- 40ml (2 oz) tequila
- 20ml (1oz) lime juice

Shake and strain into a salt rimmed margarita glass

Garnish: lime slice

Cosmopolitan
- 50ml (2,5oz) vodka
- 25ml (1,5oz) Cointreau
- 20ml (1oz) cranberry juice
- 10ml (0,5oz) lime juice

Shake and strain into a chilled martini glass.
Garnish: twist of lemon

Tom Collins
 
Ingredients
 
•1.25 oz. Tanqueray London Dry Gin
•1 oz. lemon or lime juice
•1 tsp. sweet & sour mix
•1 splash club soda
•1 maraschino cherry
•1 slice orange

Preparation
•In a shaker half filled with ice cubes, add Tanqueray London Dry Gin, lemon or lime juice and sweet and sour mix.
•Shake well.
•Strain into collins glass filled with ice.
•Add club soda and stir well.
•Garnish with maraschino cherry and orange slice.

Havana Holiday

Orange and mint give this T&T a smooth and refreshing flavor.

Ingredients

•1.25 oz. Tanqueray London Dry Gin
•4 oz. tonic water
•0.25 oz. simple syrup
•2 orange wedges
•1 lemon wedge
•6 mint leaves

Preparation
•Muddle mint and orange wedge lightly with Tanqueray London Dry Gin.
•Add ice, lemon wedge, tonic and simple syrup and garnish with a mint sprig.

Sex On The Beach
Ingredients

•2/3 oz. Schnapps, peach
•1 1/3 oz. Vodka
•1 1/3 oz. Cranberry Juice
•1 1/3 oz. Orange Juice


Mixing Instructions

Combine ingredients in a cocktail shaker with ice. Shake and strain into a highball glass filled with ice.

Strawberry Mojito


1 oz simple syrup

4 fresh strawberries, rinsed and drained.
5 fresh mint sprigs, plus 1 for garnish
Club soda or sparkling water
1/2 lime
2 oz Bacardi Light

In a tall (10- to 12-ounce) chilled glass, muddle the simple syrup, 3 of the strawberries, 5 mint leaves and a splash of club soda or sparkling water together with the back of a wooden spoon until you smell the mint.

Squeeze the juice from the lime half into the glass, add the rum and stir. Fill the glass with ice and top off the drink with club soda or sparkling water. Garnish with the remaining strawberry and mint sprig.


by The Shaker

Coco Caipirinha

While coconut water is just now getting popular in the US, it’s the number-one non-alcoholic beverage in Brazil (other than water). And the South American country’s number-one liquor is, of course, cachaça, making the two perfect partners in an innovative Caipirinha.

INGREDIENTS:


Half a lime, cut into wedges
2 tsp. Superfine sugar
2 oz Leblon Cachaça
Vita Coco 100% Pure Coconut Water
Garnish: Lime wheel
Glass: Old fashioned

PREPARATION:

Muddle the lime and sugar in a shaker. Add the Leblon Cachaça, fill with ice and shake well. Pour, unstrained, into an old fashioned glass and top with Vita Coco. Garnish with a lime wheel.

Blueberry Mojito

1-1/2 oz. Ten Cane Rum

1/2 oz. Simple Syrup

1/2 Freshly Squeezed Lime

10-12 Fresh Mint Leaves

2 Barspoons Fresh Blueberries

Club Soda

Mint Leaves & Powdered Sugar - for garnish

In a tall or Collins glass, muddle simple syrup, mint, lime juice and blueberries. Fill glass with crushed ice. Add Rum and a splash of Club Soda. Stir well with a barspoon from the bottom to the top to blend all of the ingredients. You will lose a little volume in the glass from stirring. Add more crushed ice and another splash of Club Soda to fill the glass. Garnish with a sprig of mint, dusted with powdered sugar.

Sage Margarita

Sage is an incredibly powerful herb, so you have to be careful when using it. However, the smoothness of the tequila, the sweetness of the liqueur, bite of lime and sweetness of the simple syrup is perfect. I would challenge it among the best margaritas I've ever had.

Sage Margarita

3 sage leaves

2 oz blanco tequila
1 oz orange liqueur

1 oz fresh lime juice

1/8 oz Simple Syrup

Place two of your three leaves in a cocktail shaker, then fill with ice. Top with your tequila, liqueur, lime juice and simple syrup. Cover and shake thoroughly until your drink is mixed and you've muddled the sage in a round about way.

Strain into a chilled cocktail glass, then garnish with your third sage leaf.


Cheers!

Chocolate Mint Tea Martini

Chocolate Mint Tea Martini

Dip the rim of a martini glass in simple syrup and then in choco mint shavings.

Prepare mint tea and cool it down.

Pour 1 1/2 oz cold mint tea

Shake and strain slowly into the martini glass 

2 oz Vanilla vodka

1 oz Dark Godiva Chocolate liquor

1/2 oz Bailey's Irish liquor

The tea will be on the top of the glass because is lighter creating a layered drink.

Garnish with a sliced strawberry in heart shape.

Hope you enjoy it.

by The Shaker

Liquid Deserts

This are among the best tasting cocktails you'll prepare. Most often ordered after dinner or late in the evening. They have excellent customer appeal, usually sell at high profit margins and are normally low in alcohol potency, all good commercial attributes.

The base ingredient in almost all of these drinks is half&half cream, preferred because whole fresh cream is to sweet and heavy and milk will produce too thin a drink. Some recipes call for ice cream as a base ingredient, resulting in a kind of alcohol milkshake. To make any cream drink an ice cream drink, substitute one or two scoops of vanilla ice cream for the half&half.

Cream drinks will be ordered and prepared in one of three ways: Straight up, on the rocks, or blended, and this choice will decide the use of which type of glassware.

When these cocktails are ordered straight up, you will use either a traditional hand mixing set or a blender. Either method will produce a frothy mixture that is served strained into a chilled cocktail glass.

When a cream drink is ordered on the rocks, it is mixed as above and then strained into a snifter or house specialty glass filled with ice.

All the recipes in this category can be prepared blended or frozen, and will be often be ordered that way. This technique uses a commercial grade home-style blender and an amount of ice equal to the liquid ingredients. If ice cream is substitute for half&half, the ice is omitted. The result is a thick and creamy milkshake drink, many of which become house signatures drinks because they are attractive and delicious.

The taste and potency of these recipes can be changed by decreasing the portion of half&half from 2 ounces to 1 ½ ounces, and increase each liquor or liqueur portion from ½ oz to ¾ oz.

Usually house policy will dictate the portioning of this drinks.

 

Tiramisu Martini

2 oz Vanilla vodka

½ oz Kahlua

½ oz frangelico

½ oz Bailey's

Shake vigorously and carefully strain into the martini glass.
Sprinkle with cinnamon powder on top

For more of Liquid Deserts:

"The Ultimate Bartender" - Complete Guide

By The Shaker

Flair Bartending

Ours is a business of subtleties and intangibles, where small things often make a huge difference. After all, we tend to stock the same products on our back bars and carry the same styles of glassware behind the bar. So what differentiates your operation from those on either side of you?

Before you answer, ask yourself what most people are looking for from a bar, lounge, or club. It’s connectivity, the pervasive sense of belonging and being at ease in a place.

Ultimately guests are looking for a place with which to identify, a place they can call their own. That connection is accelerated by dousing their experience with panache. In this context, panache is an unexpected spark of electricity that turns an ordinary night out into something extraordinary. It’s what gets people talking about your place the next day around the water cooler.

Like an untapped reservoir of excitement flair bartending is a time proven means of wowing guests, building repeat business and driving sales to new heights.

If by flair bartending you are thinking about the time consuming, liquor wasting circus routines featured in the film Cocktail, well, forget it. Those kinds of side show performances best belong at sponsored events and competitions, not behind working bars. No, by flair bartending, I’m talking about the ability to flip bottles, toss a mixing set now and again, and conclusively demonstrate to the clientele a complete mastery of all things behind the bar.

Flair bartending,It’s the ability to create and serve drinks in a stylish and interesting way. Working flair doesn’t have to be complicated, or risky to look good, It involves tossing, spinning, flipping of glasses, bottles, shaker tins, garnishes, straws, napkins, strainers, ice and ice scoops, that sort of thing.

A good flair bartender should be able to do something cool and captivating with every object behind the bar.

We work in a competitive market where success is always determined by the consumer. They
vote with their dollars and today they’re spending their time and money at places that give them the best all-around experience. If you’re looking to hedge your chances of success, consider arming yourself with a dynamic new set of skills.

Working flair is easily learned and has an immediate impact. Do it before those competitors on either side of you catch wind of it.