Liqueurs

Alan Smithee

INGREDIENTS: • 45ml Amaretto • 15ml Sloe Gin • 15ml Lemon juice • 25 Redcurrants METHOD: Shake and strain into a chilled glass. GARNISH: Redcurrant string Lemon twist GLASS: Martini

Americano Highball

INGREDIENTS:

• 30ml Campari • 30ml Hotel Starlino Vermouth • Top with Soda Water METHOD: Build ingredients over ice in a glass and stir gently. GARNISH: 1/2 Orange wheel GLASS: Highball

Babo Natale

INGREDIENTS:

• 40ml LBV Port • 20ml Monin Crème de Framboise • 4 to 8 Mint leaves METHOD: Shake and strain into a chilled glass. GARNISH: Mint leaf float GLASS: Martini

Grapefruit Camparinia

INGREDIENTS:

• 50ml Campari • 1/4 Grapefruit • 15ml Sugar syrup METHOD: Muddle fruit. Add remaining ingredients then stir with cracked ice. GARNISH: Grapefruit segments GLASS: Rocks

June Bug

INGREDIENTS:

• 25ml Melon Liqueur • 25ml Monin Crème de Banane • 25ml Coconut rum • 30ml Lime juice • 15ml Pineapple juice METHOD: Shake and strain into an ice filled glass. GARNISH: Pineapple leaf, Melon slice, Lime wedge GLASS: Hurricane/Highball

Pimms Cup

INGREDIENTS:

• 50ml Pimms No.1 • 1 Part Lemonade • 1 Part Ginger Ale METHOD: Build ingredients over ice in a glass and stir gently GARNISH: Apple slice, Lemon wedge, 1/2 Orange wheel, Cucumber fan, Mint sprig GLASS: Highball

Disaronno Fizz

INGREDIENTS: 45ml Disaronno 15ml fresh lemon juice Top with soda water

METHOD: Built. Combine Disaronno and lemon juice into a glass, add ice and then add soda water to fill.

ICE: Block

GARNISH: Lemon peel

GLASS: Wine Glass

Chartreuse Emerald Swizzle

INGREDIENTS: 45ml Green Chartreuse 45ml Pineapple juice 10ml Orgeat 45ml Coconut milk

METHOD: Add all ingredients into a tall glass with ice. Stir well to combine the ingredients.

ICE: Cubed

GARNISH: A sprig of mint

GLASS: Collins / Highball / Tall glass

Reach-Around

INGREDIENTS:

• 40ml Pimms No.1 • 20ml pineapple juice • 15ml SOFI • 15ml lime juice • 15ml sugar syrup • 5ml Monin Passionfruit Puree METHOD: Shake and strain into an ice filled glass. GARNISH: Pineapple wedge lime wedge GLASS: Rocks

Siva’s Classic Cacao

INGREDIENTS:

• 40ml LBV Port • 15ml Sambucca • 15ml sugar syrup • 1 egg yolk • 10ml melted dark chocolate METHOD: Shake hard for minimum 4 minutes to ensure the egg emulsifies. Strain into a chilled glass. GARNISH: Cocoa powder GLASS: Martini

All liqueurs are blends

Espresso Martini

INGREDIENTS: 30ml Tia Maria 30ml vodka 30ml coffee

METHOD: Combine the ingredients into a shaker, add ice and shake hard for ten (10) seconds. Double strain the cocktail into a chilled glass.

ICE: Cubed for shaking

GARNISH: Three (3) coffee beans placed on the foam

GLASS: Martini

NOTES: Sugar syrup recipe

Equal parts of sugar and water

Combine the two ingredients into a pot and heat on the stove. Once the sugar is completely melted remove from the heat. Bottle the syrup and store it in a fridge up to two weeks.