NUMBERED COCKTAILS 1-7
ONE
VESSEL: Pint (half salt rim)
-2 ½ oz Grey Goose;
-2 ½ oz watermelon juice;
-½ oz lime juice;
-½ oz white cucumber juice;
-1 oz mint simple syrup;
-6 mint leaves;
GARNISH: cucumber ribbon and mint sprig, half salt rim
METHOD: combine all ingredients in a shaker and shake vigorously with ice for 15 seconds. Double strain into presentation glass over fresh ice. Garnish and serve.
TWO
VESSEL: pint(half Tajini rim);
-2 oz tequila;
-1 oz lemon juice;
-½ oz cranberry;
-1 oz simple syrup;
-Top with club soda;
METHOD: combine all ingredients in shaker (save club soda) and shake vigorously with ice for 15 seconds. Strain into presentation glass and top with club soda. Garnish and serve.
THREE
VESSEL: Hurricane;
-1 ½ oz Mt Gay rum;
-¾ oz Banana liquor;
-2 oz Bajan Punch;
-1 oz lime juice;
-½ oz simple syrup;
-Mt Gay Black Barrel rum float;
GARNISH: Pineapple leaf, fresh lime wheel, and a dehydrated orange wheel
METHOD: combine all ingredients in a shaker (save the float) and shake vigorously with ice for 15 seconds. Double strain into presentation glass over fresh ice. Pour float into the drink over an inverted bar spoon. Garnish and serve.
FOUR
VESSEL: Tumbler
-2 ½ oz Cutty Sark Scotch;
-6 blackberries;
-1 oz lemon juice;
-1 oz simple syrup;
-6 mint leaves;
GARNISH: 1 skewered blackberry;
METHOD: muddle blackberries then combine all ingredients in a shaker and shake vigorously with ice for 15 seconds. Double strain into presentation glass over fresh ice. Garnish and serve.
FIVE
VESSEL: Tumbler (large cube)
-2 ½ oz Angel’s Envy Bourbon;
-½ oz Limoncello;
-½ oz white peach purée;
-2 dashes of bitters;
GARNISH: orange rind twist;
METHOD: saturate large ice cube in bitters. Then combine remaining ingredients in a shaker and shake vigorously with ice for 15 seconds. Double strain over large ice cube in the presentation glass. Garnish and serve.
SIX
VESSEL: Martini
-2 ½ oz Empress 1908 Gin;
-1 oz lemon juice;
-¾ oz simple syrup;
-Egg white from 1 egg;
-Garnish: dried lavender sprig;
METHOD: combine all ingredients (save the egg white) in a shaker and shake vigorously with ice for 15 seconds. Separate the egg white from the yolk – discard the yolk. Strain out the ice and add the shaken ingredients to a second shaker. Add egg white. Dry shake (i.e., shake without ice; aka reverse dry shake) for 30 seconds. Double strain into presentation glass, garnish, and serve.
SEVEN
VESSEL: Snifter
-1 oz Campari
-1 ½ oz Prosecco
-½ oz passion fruit purée
-¾ oz rosemary simple syrup
-Club Soda topper
-GARNISH: rosemary sprig
METHOD: combine all ingredients (save the Prosecco and Club Soda) into a shaker and shake with ice vigorously for 15 seconds. Double strain into the presentation glass over fresh ice . Add Prosecco and Club Soda. Garnish and serve.
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