1.
10 VODKA BASED COCKTAILS
1. THE MOSCOW MULE
THE MOSCOW MULE WAS CREATED AS THE RESULT OF A SUPPLY-AND-
DEMAND QUANDARY. DURING WORLD WAR II, VODKA WAS ABOUT AS
POPULAR IN THE U.S. AS THE JAPANESE AND GERMANS. AMERICANS JUST
DIDN’T DRINK THE STUFF, LEAVING JOHN MARTIN OF THE EAST COAST-
BASED DISTRIBUTOR HEUBLEIN SITTING ON A HUGE SMIRNOFF SURPLUS—
IRONIC, CONSIDERING SMIRNOFF HAS BEEN MADE IN AMERICA SINCE 1933,
AFTER THE BOLSHEVIK REVOLUTION OUSTED THE COMPANY 15 YEARS
EARLIER.
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2.
INGREDIENTS
2 OZ VODKA
.5 OZ LIME JUICE
5 OZ GINGER BEER
INSTRUCTIONS
STEP ONE
ADD ALL INGREDIENTS INTO A GLASS OVER ICE AND TOP
WITH GINGER BEER.
STEP TWO
GIVE IT A STIR WITH YOUR BAR SPOON BEFORE
SERVING
MIX IT UP
BEYOND THE BASIC THREE-INGREDIENT DRINK, YOU
CAN EASILY CUSTOMIZE YOUR MOSCOW MULE IN A
NUMBER OF WAYS, BY SWAPPING OUT THE BASE
FOR ANOTHER SPIRIT LIKE RUM OR MEZCAL. WITH
A BIT MORE EFFORT, YOU COULD EVEN TURN YOUR
FAVORITE FIZZY DRINK INTO A JELLO SHOT.
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3.
2. WHITE RUSSIAN
• THE DUDE (AKA JEFF LEBOWSKI, AKA JEFF BRIDGES) MAY HAVE RE-POPULARIZED THE WHITE RUSSIAN
(OR, AS HE CALLED IT, THE CAUCASIAN) BUT HE DIDN’T INVENT IT. THE CREAM-ENHANCED TAKE ON A
BLACK RUSSIAN COCKTAIL (VODKA AND COFFEE LIQUEUR) DATES BACK TOTHE 1950S OR '60S—LONG
BEFORE THE BIG LEBOWSKI WAS IN THEATERS—MAKING ITS FIRST APPEARANCE IN PRINT IN 1965 IN
THE OAKLAND TRIBUNE, NOW KNOWN AS THE EAST BAY TIMES. THE RECIPEPRINTED CALLED FOR ALL
EQUAL PARTS VODKA, COFFEE SOUTHERN (A COFFEE LIQUEUR FROM SOUTHERN COMFORT THAT WAS
POPULAR AT THE TIME) AND HEAVY CREAM.
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4.
INGREDIENTS
1 OZ VODKA
1 OZ COFFEE LIQUEUR
1 OZ HEAVY CREAM
INSTRUCTIONS
• STEP ONE
• POUR THE VODKA AND COFFEE LIQUEUR INTO A ROCKS GLASS
FILLED WITH ICE.
• STEP TWO
• WITH YOUR BAR SPOON, GENTLY STIR THE COFFEE LIQUEUR
AND VODKA TOGETHER.
• STEP THREE
• POUR THE CREAM OVER THE TOP OF THE ICE AND SERVE.
MIX IT UP
• FOR A VEGAN VARIATION, USE COCONUT MILK INSTEAD OF
CREAM. OR, TRY A WHITE MEXICAN, MADE WITH HORCHATA
AND FRESHLY GRATED CINNAMON IN PLACE OF CREAM, AND
RUM INSTEAD OF VODKA.
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5.
3. VODKA GIMLET
• ARMED WITH ONLY FRESH LIME JUICE, SIMPLE SYRUP AND ALMOST ANY SPIRIT ON YOUR BAR CART, YOU
CAN MAKE AN ARRAY OF DELICIOUSLY SWEET-TART COCKTAILS IN THE SOUR FAMILY, FROM THE SASSY,
TEQUILA-SPIKED MARGARITA TO THE TROPICAL RUM DAIQUIRI TO THE JUNIPERY, GIN-BASED GIMLET.
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6.
INGREDIENTS
2 OZ VODKA
.75 OZ SIMPLE SYRUP
.75 OZ LIME JUICE
LIME WHEEL
INSTRUCTIONS
• STEP ONE
• ADD ALL INGREDIENTS EXCEPT FOR THE LIME WHEEL TO A
SHAKER TIN WITH ICE. SHAKE.
• STEP TWO
• USING A HAWTHORNE STRAINER, STRAIN INTO A CHILLED
COUPE GLASS. GARNISH WITH LIME WHEEL.
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7.
4. MIND ERASER
• IT’S HARD TO SAY EXACTLY WHERE AND WHEN THE MIND ERASER ORIGINATED, BUT IT’S SAFE TO ASSUME
HOW IT EARNED ITS NAME. MADE WITH VODKA,KAHLÚA AND SODA WATER (OR OCCASIONALLY TONIC),
THE COCKTAIL IS REMARKABLY EASY TO THROW BACK—AND POTENT. WHILE YOU COULD MIX IT
TOGETHER AND SIP IT LIKE ANY OL’ COCKTAIL, YOU CAN ALSO LAYER EACH INGREDIENT AND SHOOT IT
DOWN.
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8.
INGREDIENTS
1 OZ KAHLÚA
1 OZ VODKA
1 OZ SODA WATER
INSTRUCTIONS
• STEP ONE
• ADD ALL INGREDIENTS TO A ROCKS GLASS FILLED
WITH ICE AND STIR TO COMBINE.
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9.
5. THE CAIPIROSKA
• IN BRAZIL, OMITTING A CAIPIRINHA FROM A COCKTAIL MENU IS TANTAMOUNT TO HERESY. THE THREE-
INGREDIENT DRINK MADE WITH CACHAÇA, LIME AND SUGAR IS THE COUNTRY’S NATIONAL COCKTAIL.
BUT THE UBIQUITOUS DRINK WOULDN’T TRULY BE A CLASSIC WITHOUT A INSPIRING A FEW IMPORTANT
VARIATIONS. THE MOST POPULAR IS THECAIPIROSKA—A DRINK MADE IN THE EXACT SAME FASHION
BUT WITH A BASE OF VODKA RATHER THAN CACHAÇA. THIS SPIRIT SWAP INSPIRED THE DISTINCTIVELY
RUSSIAN-SOUNDING NAME AND POPULARITY IN COUNTRIES ALL OVER THE WORLD.
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10.
INGREDIENTS
2 OZ VODKA
LIME WEDGE
2 BAR SPOONS SUGAR
INSTRUCTIONS
• STEP ONE
• MUDDLE LIME WEDGES AND SUGAR AT THE BOTTOM OF A
DOUBLE OLD-FASHIONED GLASS.
• STEP TWO
• ADD VODKA AND TOP WITH ICE.
• STEP THREE
• STIR LIGHTLY AND SERVE.
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11.
6. FRENCH MARTINI
• THE FRENCH MARTINI IS NEITHER FRENCH NOR A MARTINI—BUT IT IS CLASSICALLY SERVED IN A
MARTINI GLASS (WE OPT FOR A COUPE FOR GOOD REASON). INVENTED ATKEITH MCNALLY’S NOW-
CLOSED PRAVDA IN NEW YORK CITY DURING THE COCKTAIL REVIVAL OF THE 1980S, THE DRINK NEXT
APPEARED IN 1996 ON THE MENU AT HIS ICONIC FRENCH BRASSERIE BALTHAZAR, WHICH IS KNOWN FOR
ITS BUSTLING SOHO LUNCH SCENE AND HOARDS OF DAILY TOURISTS.
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12.
INGREDIENTS
2 OZ VODKA
.75 OZ PINEAPPLE JUICE
.5 OZ CHAMBORD
INSTUCTIONS
• STEP ONE
• ADD ALL INGREDIENTS TO A SHAKER TIN AND SHAKE
WITH ICE.
• STEP TWO
• DOUBLE STRAIN WITH A HAWTHORNE STRAINER AND A
FINE STRAINER INTO A CHILLED COUPE GLASS.
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13.
7. HARVEY WALLBANGER
• THE BIRTH OF THE HARVEY WALLBANGER COCKTAIL IS MURKY AT BEST, SO WE’RE GONNA CHALK IT UP TO
THAT MOST POTENT COMBINATION: MARKETING AND FOLKLORE. THE ORAL HISTORY OF THE DRINK
STATES THAT DONATO “DUKE”ANTONE CREATED THE DRINK IN HOLLYWOOD AT HIS BLACKWATCH BAR IN
1952.
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14.
INGREDIENTS
1.5 OZ VODKA
4 OZ ORANGE JUICE
.5 OZ GALLIANO
ORANGE SLICE
INSTRUCTIONS
STEP ONE
ADD VODKA AND ORANGE JUICE TO A COLLINS GLASS FILLED
WITH ICE.
STEP TWO
STIR TO COMBINE.
STEP THREE
FLOAT GALLIANO ON TOP.
STEP FOUR
GARNISH WITH AN ORANGE SLICE.
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15.
8. CHI CHI
• THIS NOT-SO-DISTANT COUSIN OF THE PIÑA COLADA KEEPS THE BASIC STRUCTURE OF PUERTO RICO’S
NATIONAL DRINK, WHILE SWAPPING RUM FOR VODKA. THE COMBINATION MAY SEEM A LITTLE STRANGE
IF YOU’RE A DEDICATED DRINKER OF THE CLASSIC, BUT VODKA’S NEUTRAL FLAVOR ACTUALLY CUTS THE
SWEETNESS FOR A PLEASANTLY TROPICAL COCKTAIL THAT ISN’T CLOYING.
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16.
INGREDIENTS
2 OZ VODKA
1 OZ COCONUT CREAM
4 OZ PINEAPPLE JUICE
1 CUP ICE
PINEAPPLE SLICE, FOR GARNISH
INSTRUCTIONS
• STEP ONE
• ADD ALL INGREDIENTS TO A BLENDER AND BLEND JUST
UNTIL SMOOTH.
• STEP TWO
• POUR INTO A COLLINS GLASS AND GARNISH WITH A
PINEAPPLE SLICE.
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17.
9. CHOCOLATE MARTINI
• WE HUMBLY BELIEVE OUR VERSION OF THE CHOCOLATE MARTINI IS SUPERIOR TO THE ORIGINAL, BUT
EVERYONE IS ENTITLED TO HIS OR HER OWN OPINION. IF YOU FEEL LIKEWHIPPING UP THE OLD-SCHOOL,
CREAMY, SWEET, DESSERT-IN-A-GLASS VERSION INSTEAD, THAT’S JUST FINE BY US. A MIXTURE OF
CHOCOLATE LIQUEUR, VODKA AND HALF AND HALF MAKES THIS UNCTUOUS COCKTAIL AN INDULGENT
WAY TO END A MEAL.
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18.
INGREDIENTS
3 OZ CHOCOLATE LIQUEUR
1 OZ VODKA
1.5 OZ HALF AND HALF
INSTRUCTIONS
• STEP ONE
• ADD ALL INGREDIENTS TO A COCKTAIL SHAKER WITH
ICE. SHAKE VIGOROUSLY FOR 30 SECONDS.
• STEP TWO
• STRAIN INTO A CHILLED COUPE GLASS.
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19.
10. CAPE CODDER
• INVENTED BY OCEAN SPRAY IN 1945, THIS NOW CLASSIC COCKTAIL WAS ORIGINALLY JUST A MARKETING
PLOY DESIGNED BY THE COMPANY TO CONVINCE THE PUBLIC OF CRANBERRY'S ALCOHOLIC
POSSIBILITIES, SO OF COURSE OCEAN SPRAY CRANBERRY COCKTAIL WAS THE ORIGINAL MIXER OF
CHOICE. THE DRINK WAS ORIGINALLY CALLED THE RED DEVIL, BUT IT WAS RENAMED AFTER THE GREAT
CRANBERRY SCARE OF 1959, WHEN THE SECRETARY OF HEALTH REVEALED APORTION OF THE
CRANBERRY CROP HAD BEEN TAINTED BY HERBICIDE. THE COCKTAIL WAS REBRANDED IN THE 1960S TO
THE CAPE CODDER (ALLUDING TO THE POPULAR EAST COAST VACATION DESTINATION WHERE MANY
CRANBERRIES ARE GROWN), LIKELY TO GET AWAY FROM NEGATIVE ASSOCIATIONS WITH POTENTIALLY
POISONOUS BERRIES.
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20.
INGREDIENTS
2 OZ VODKA
0.5 OZ LIME JUICE
CRANBERRY JUICE
LIME WEDGE, FOR GARNISH
INSTRUCTIONS
• STEP ONE
• IN A HIGHBALL GLASS, ADD THE VODKA AND LIME JUICE.
• STEP TWO
• ADD CUBED ICE AND TOP WITH CRANBERRY JUICE.
• STEP THREE
• GARNISH WITH A LIME WEDGE.
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21.
10 TEQUILA BASED COCKTAILS
1. TEQUILA PALOMA
PINK GRAPEFRUIT AND LIME JUICE GIVES THIS TEQUILA PALOMA A ZESTY KICK. GARNISH THE RIM WITH
SALT AND A WEDGE OF LIME FOR A SIMPLE CROWD-PLEASER. THIS DRINK IS BEST MADE WITH TEQUILA
BLANCO FOR ITS CLEAN, BOLD FLAVOURS THAT MESH WELL WITH FRUITY OVERTONES. IT MAKES A
DELICIOUS HIGHBALL FOR A REFRESHING TIPPLE WHEN THE SUN COMES OUT.
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22.
INGREDIENTS
ICE
50ML TEQUILA BLANCO (WE USED EL JIMADOR)
10ML AGAVE SYRUP
10ML LIME JUICE
60ML PINK GRAPEFRUIT JUICE
SODA WATER
FOR THE GARNISH
SEA SALT
WEDGE PINK GRAPEFRUIT
• METHOD
• STEP 1
• DIP THE RIM OF A HIGHBALL GLASS IN A BOWL OF
WATER, SHAKE OFF THE EXCESS, THEN SPRINKLE A
SPOONFUL OF SALT ONTO A PLATE OR SAUCER AND DIP
THE GLASS INTO THAT TO COAT THE RIM.
• STEP 2
• FILL A COCKTAIL SHAKER WITH ICE, THEN ADD ALL THE
REMAINING INGREDIENTS MINUS THE SODA WATER.
SHAKE UNTIL THE OUTSIDE OF THE SHAKER FEELS
COLD, THEN STRAIN INTO YOUR PREPARED GLASS. ADD
A FEW FRESH ICE CUBES AND TOP WITH SODA WATER
TO SERVE. GARNISH WITH THE WEDGE OF GRAPEFRUIT
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23.
2. TEQUILA SUNRISE
• CAPTURE THE TASTE OF RELAXED SUMMER HOLIDAYS SPENT LOUNGING ON THE BEACH WITH A CLASSIC
TEQUILA SUNRISE AND BRING SOME SUNSHINE TO A SATURDAY EVENING. THERE'S A FUN, RETRO FEEL TO
IT AS WELL WITH THE GARNISH OF A MARASCHINO CHERRY AND COCKTAILUMBRELLA BEING
COMPULSORY. TRUST US WHEN WE SAY, IT JUST TASTES BETTER LIKE THIS.
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24.
INGREDIENTS
2 TSP GRENADINE
ICE
50ML TEQUILA
1 TBSP TRIPLE SEC
1 LARGE ORANGE, OR 2 SMALL ONES, JUICED
½ LEMON, JUICED
1 COCKTAIL CHERRY
GOES WELL WITH
LEMON DRIZZLE SHOTS
CHOCOLATE VODKA SHOTS
BAKEWELL SHOTS
• METHOD
• STEP 1
• POUR THE GRENADINE INTO THE BASE OF A TALL
GLASS AND SET ASIDE. FILL A COCKTAIL SHAKER
WITH ICE AND ADD THE TEQUILA, TRIPLE SEC AND
FRUIT JUICES. SHAKE UNTIL THE OUTSIDE OF THE
SHAKER FEELS COLD.
• STEP 2
• ADD A FEW ICE CUBES TO THE SERVING GLASS
THEN CAREFULLY DOUBLE STRAIN THE COCKTAIL
INTO IT, TRYING NOT TO DISTURB THE GRENADINE
LAYER TOO MUCH. ADD MORE ICE IF NEEDED TO FILL
THE GLASS THEN GARNISH WITH A CHERRY ON A
STICK OR COCKTAIL UMBRELLA.
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25.
3. CLASSIC TEQUILA MARGARITA
• EVERYONE IS FAMILIAR WITH A CLASSIC MARGARITA– THIS CITRUSSY BEAUTY IS A STAPLE ON EVERY
COCKTAIL MENU FOR A REASON, IT'S PERFECTLY BALANCED, BOOZY AND ELEGANT.
• ONCE YOU'VE LEARNED HOW TO MAKE THE BEST MARGARITA, GET TO GRIPSWITH ANOTHER FUN TWIST
THAT'S PERFECT FOR THE FESTIVE SEASON. SIP A CRANBERRY MARGARITAIN VIVID RED WITH A
GARNISH OF SALT, SUGAR AND ORANGE ZEST TO BRING SOME ADDED SPARKLE TO YOUR NEXT
CHRISTMAS PARTY.
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26.
INGREDIENTS
ICE
50ML TEQUILA REPOSADO
25ML LIME JUICE
20ML TRIPLE SEC (WE USED COINTREAU)
FOR THE GARNISH
SALT
2 LIME WEDGES
• METHOD
• STEP 1
• SPRINKLE A FEW TEASPOONS OF SALT OVER THE
SURFACE OF A SMALL PLATE OR SAUCER. RUB ONE
WEDGE OF LIME ALONG THE RIM OF A TUMBLER AND
THEN DIP IT INTO THE SALT SO THAT THE ENTIRE RIM IS
COVERED.
• STEP 2
• FILL A COCKTAIL SHAKER WITH ICE, THEN ADD THE
TEQUILA, LIME JUICE AND TRIPLE SEC. SHAKE UNTIL
THE OUTSIDE OF THE SHAKER FEELS COLD.
• STEP 3
• STRAIN THE MIX INTO THE PREPARED GLASS OVER
FRESH ICE. SERVE WITH A WEDGE OF LIME.
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27.
4. TEQUILA PINA DEL ORO
• POUR YOURSELF A TASTE OF THE TROPICAL. OUR TEQUILA PINA DELORO IS LACED WITH PINEAPPLE JUICE
AND A SAGE SYRUP FOR A REFRESHING COMBINATION OF SWEET AND FRUITY WITH LIGHT AND HERBY.
REPOSADO TEQUILA IS AGED FOR UP TO 12 MONTHS IN OAK BARRELS, SOIT ALSO IMPARTS SOME
EARTHY, WOODY FLAVOURS.
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28.
INGREDIENTS
ICE
50ML REPOSADO TEQUILA (WE USED HERRADURA REPOSADO)
60ML PINEAPPLE JUICE
15ML LIME JUICE
3 DROPS PEYCHAUD’S BITTERS
FOR THE SAGE SYRUP
½ PACK FRESH SAGE
500G WHITE CASTER SUGAR
FOR THE GARNISH
1 FRESH SAGE LEA
• METHOD
• STEP 1
• START BY MAKING THE SAGE SYRUP; POUR 500ML
BOILING WATER ON THE BUNCH OF SAGE LEAVES IN A
BOWL AND LET SIT FOR 5 MINS. REMOVE THE SAGE, THEN
ADD SUGAR TO THE INFUSED WATER AND STIR UNTIL THE
SUGAR DISSOLVES. LEAVE TO COOL COMPLETELY.
• STEP 2
• TO MAKE THE COCKTAIL, PUT 15ML OF THE SAGE SYRUP
IN TO A COCKTAIL SHAKER ALONG WITH A HANDFUL OF
ICE AND ALL THE OTHER INGREDIENTS. SHAKE TOGETHER
AND SERVE STRAIGHT UP IN A SHERRY GLASS,
GARNISHED WITH A SAGE LEAF.
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29.
5. TEQUILA DIABLO ROJO
• SIP SOMETHING PRETTY IN PINK LIKE OUR TEQUILA DIABLO ROJO. THISLUSCIOUS COCKTAIL HAS A FIERY
KICK FROM A GLUG OF GINGER BEER, A CITRUS HIT FROM A SQUEEZE OFLIME AND A SUBTLE BERRY
SWEETNESS FROM A MEASURE OF CRÈME DE CASSIS. FINISH WITH A SCATTERING OF POMEGRANATE
SEEDS FOR A DECADENT DRINK THAT'S SURE TO IMPRESS.OMBRÉ SHADES ARE VERY IN, ESPECIALLY AT
THE BAR.
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30.
INGREDIENTS
ICE
50ML TEQUILA BLANCO (WE USED EL JIMADOR)
15ML LIME JUICE
15ML SUGAR SYRUP
125-150ML GINGER BEER
1-2 TSP CRÈME DE CASSIS TO FINISH
FOR THE GARNISH
1 TSP POMEGRANATE SEEDS
• METHOD
• STEP 1
• HALF-FILL A TALL GLASS WITH ICE THEN ADD THE
TEQUILA, LIME AND SUGAR SYRUP. STIR GENTLY TO
COMBINE THEN TOP UP WITH GINGER BEER THEN STIR
ONCE MORE.
• STEP 2
• SLOWLY POUR THE CRÈME DE CASSIS AND GARNISH
WITH A FEW POMEGRANATE SEEDS DROPPED INTO THE
GLASS
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31.
6. NEGRONI
• IF YOU'RE A SUCKER FOR AN OLD-SCHOOL DRINK, MIX UP THIS NEGRONI DESIGNED BY LONDON BAR EL
PASTOR. USE EITHER TEQUILA, OR ITS CLOSE RELATIVE MESCAL, WHICHIS MADE SPECIFICALLY FROM
BLUE AGAVE COOKED ON A WOOD FIRE. THE RESULTING SMOKINESS OF MESCAL BALANCES THE
BITTERNESS OF THE CAMPARI, ALLOWING THE GRAPEFRUIT AND ORANGE NOTES TO SHINE THROUGH
WITHOUT BEING OVERPOWERING. IT'S A DRINK TO BE RELISHED AT LEISURE.
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32.
INGREDIENTS
ICE
25ML MESCAL (WE USED AMORES ESPADIN)
25ML RED VERMOUTH
25ML CAMPARI
FOR THE GARNISH
1 ORANGE SLICE
• METHOD
• STEP 1
• PUT A FEW ICE CUBES IN A TUMBLER AND POUR OVER
THE MESCAL, VERMOUTH AND CAMPARI. STIR UNTIL
THE OUTSIDE OF THE GLASS FEELS COLD.
• STEP 2
• GARNISH WITH AN ORANGE SLICE TO SERVE.
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33.
7. FROZEN MARGARITA
• COOL OFF THIS SUMMER WITH A SUPER SIMPLE FROZEN MARGARITA. THISREFRESHING, ZINGY
COCKTAIL CAN BE MADE IN FIVE MINUTES BY BLITZING THE INGREDIENTSIN A BLENDER. SWITCH UP THE
FLAVOURS AND ADD BLOOD ORANGE, LEMON SORBET OR WATERMELON. MIX IT UP WITH DIFFERENT
JUICES OR FRUIT FOR FUN FLAVOUR VARIATIONS. IF YOU'RE LOOKING FOR AN IMPRESSIVE TIPPLE YOU
CAN WHIP UP AT A MOMENT'S NOTICE, LOOK NO FURTHER.
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34.
INGREDIENTS
50ML TEQUILA
25ML TRIPLE SEC (WE USED COINTREAU)
25ML LIME JUICE
15ML SUGAR SYRUP (SEE 'GOES WELL WITH' BELOW)
LARGE HANDFUL OF ICE
WEDGE OF LIME , TO GARNISH
• METHOD
• STEP 1
• PUT ALL THE INGREDIENTS EXCEPT THE LIME
WEDGE IN A BLENDER AND BLITZ UNTIL SMOOTH.
TIP INTO A COCKTAIL, MARGARITA OR ROCKS
GLASS, GARNISH AND SERVE.
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35.
8. LONG ISLAND ICED TEA
• THE INFAMOUS LONG ISLAND ICED TEA IS OUR GO-TO PARTY PUNCH. WITH EQUAL PARTS VODKA, GIN,
TEQUILA, RUM AND TRIPLE SEC, THIS DARING DRINK ISN'T FOR THE FAINT HEARTED. MAKE BATCHES IN
JUGFULS AT A TIME SO GUESTS CAN HELP THEMSELVES, AND YOU CAN TOP UP WHEN NEEDED. DESPITE
THE POTENT MIX OF BOOZE, THE OVERALLFLAVOUR IS SMOOTH AND NOT OVERLY STRONG.
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36.
INGREDIENTS
50ML VANILLA VODKA
50ML LONDON DRY GIN
50ML REPOSADO TEQUILA
50ML RUM
50ML TRIPLE SEC
50-100ML FRESH LIME JUICE
ICE
500ML COLA
2 LIMES, CUT INTO WEDGES
• METHOD
• STEP 1
• POUR THE VODKA, GIN, TEQUILA, RUM AND TRIPLE SEC
INTO A LARGE (1.5L) JUG, AND ADD LIME JUICE TO
TASTE. HALF FILL THE JUG WITH ICE, THEN STIR UNTIL
THE OUTSIDE FEELS COLD.
• STEP 2
• ADD THE COLA THEN STIR TO COMBINE. DROP IN THE LIME
WEDGES.
• STEP 3
• FILL 4 TALL GLASSES WITH MORE ICE CUBES AND POUR IN
THE ICED TEA.
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37.
9. CRANBERRY MARGARITA
• ADD SOME COLOUR TO YOUR COCKTAIL MENU WITH A VIBRANT CRANBERRY MARGARITA, COMPLETE
WITH ORANGE SUGAR RIM. A GRATING OF ORANGE ZEST ADDS SOME EXTRAFRAGRANCE AND FLAVOUR.
PICK THIS ZESTY DRINK TO PERK UP A FESTIVE PARTY. CHILL THE GLASSES AHEAD OF TIME FOR A
PROFESSIONAL TOUCH.
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38.
INGREDIENTS
1 TSP CLEAR HONEY
FINELY GRATED ZEST AND JUICE 1 ORANGE
1 TBSP COARSE SEA SALT
1 TBSP GRANULATED SUGAR
200ML TEQUILA
JUICE 1 LIME
200ML CRANBERRY JUICE
50ML TRIPLE SEC
ICE
• METHOD
• STEP 1
• USING A FINE, CLEAN PAINTBRUSH, PAINT A THIN LAYER
OF HONEY AROUND THE RIM OF 4 MARGARITA OR
MARTINI GLASSES. IN A SAUCER, COMBINE THE ORANGE
ZEST, SALT AND SUGAR, THEN TURN THE GLASSES UPSIDE
DOWN AND DIP THEM INTO THE MIXTURE. PUT THE
GLASSES IN THE FRIDGE TO CHILL.
• STEP 2
• IN A COCKTAIL SHAKER, COMBINE THE ORANGE JUICE,
TEQUILA, LIME JUICE, CRANBERRY JUICE, TRIPLE SEC
AND ICE, AND SHAKE TO COMBINE. WHEN THE OUTSIDE
OF THE SHAKER FEELS COLD, STRAIN THE MIXTURE INTO
YOUR PREPARED GLASSES AND SERVE.
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39.
10. VAMPIRO
• THIS BRIGHT RED TEQUILA TIPPLE ISN'T JUST FOR HALLOWEEN. OURVAMPIRO TAKES INSPIRATION FROM
THE CLASSIC BLOODY MARY COCKTAIL, WITH A TOMATO BASE, A DASH OF FIERY TABASCO AND A
SAVOURY TOUCH FROM A MEASURE OF WORCESTERSHIRE SAUCE. TRY SERVING WITH YOUR FAVOURITE
INDULGENT BREAKFAST SPREAD FOR A BRUNCH COCKTAIL WITH A DIFFERENCE.
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40.
INGREDIENTS
40ML BLANCO TEQUILA
10ML MESCAL
20ML PASSATA
10ML LIME JUICE
5ML LEMON JUICE
5ML GRENADINE
10ML WORCESTERSHIRE SAUCE
3 DASHES PEPPER SAUCE (TABASCO IS
FINE
FOR THE GARNISH
SMOKED SEA SALT , FINELY GROUND
• METHOD
• STEP 1
• CHILL A SMALL WINE GLASS OR COUPETTE GLASS,
THEN BRUSH A LITTLE WATER ON THE RIM AND DIP
INTO SOME FINE SMOKED SALT.
• STEP 2
• PUT ALL THE COCKTAIL INGREDIENTS IN THE BASE OF A
COCKTAIL SHAKER OR A GLASS FULL OF ICE. STIR
UNTIL THE OUTSIDE OF THE CONTAINER FEELS COLD,
THEN STRAIN INTO THE PREPARED GLASS.
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41.
SUBMITTED BY:- AMRITBIR SINGH
CLASS:- B.H.M, SEM. 6TH
ROLL NO. 19501032
SUBJECT:- F&B SERVICE
SUBMITTED TO:- MR. AMANDEEP SINGH
11/29/2022