COCKTAIL RECIPE BOOK

COCKTAIL NAME : Screwdriver

INGREDIENTS :
Ice……………….12 oz

Vodka...............1 ½ oz

Orange Juice................3 ½ oz

Garnish: Cherry, parasol

PREPARATION: BASE DRINK:

Vodka.
We add 12 oz of ice to a Collins glass, then we add 1½ oz Vodka and finally we
complete with orange juice adding 3½ oz.
To decorate we place a cherry or an umbrella. COCKTAIL TECHNIQUE:

Straight.

DECOR :

Place Cherry, parasol.

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Cuba Libre
INGREDIENTS :

Rum...............1 ½ oz

Sour mix……….1 oz

Cola drink

Lemon Garnish

PREPARATION: BASE DRINK:

Ron.
Place ice in a glass and cool for 10 seconds. Next we add 1½ oz of rum, we add 1 oz of
sour mix, to finish with a tong we add 3 slices of lemon.
COCKTAIL TECHNIQUE:

Refreshed.

DECOR :

With tongs, place 3 lemon slices.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Fernet Cola

INGREDIENTS :

Ice

Fernet

Cola drink

PREPARATION: BASE DRINK:

We add ice to a glass, then proceed to cool the glass for 10 seconds. We add the Fernet
fernet, tilt the glass about 30° and proceed to pour.

COCKTAIL TECHNIQUE:

Refreshed

DECOR :

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Electric Lemonade

INGREDIENTS :

Vodka...............1 ½ oz

Blue curaçao......1 oz

Sour mix...............1 oz

Sprite................2 ½ oz

Garnish: Orange with an umbrella

PREPARATION: BASE DRINK:

We add ice to the glass and proceed to cool it for 10 seconds. Next we add vodka, Vodka.
blue curaçao, sour mix and complete with sprite.
To decorate, place a slice of lemon in the glass.
COCKTAIL TECHNIQUE:

Refreshed.

DECOR :

Place a slice of lemon in the glass.

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Iguana Skin
INGREDIENTS :

Vodka ……………1½ oz

Kiwi liqueur….1 oz

Sour mix……….1 oz

Sprite

Garnish: Lemon

PREPARATION: BASE DRINK:

Vodka.
Fill the glass with ice, add vodka, kiwi liqueur and the sour mix, and finally complete
with sprite.
To decorate we place a lemon slice. COCKTAIL TECHNIQUE:

Straight.

DECOR :

Garnish with a slice of lemon.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Sex on the beach
INGREDIENTS :

Vodka...............1 oz

Peach Liqueur......1 oz

Orange juice...............1½ oz

grenadine dash

PREPARATION: BASE DRINK:

Vodka.
We fill the glass with ice then proceed to cool it for 10 seconds. We pour the vodka,
peach liqueur, orange juice and to finish we add a dash of grenadine.
To decorate, place a slice of orange in the glass. COCKTAIL TECHNIQUE:

Refreshed.

DECOR :

Slice of orange.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Alexander

INGREDIENTS :

Gin...............1 ½ oz

Kalua........2 oz

Evaporated milk...............4 oz

Ground cinnamon……….. 1 dash

Garnish: Sugar Lipstick

PREPARATION: BASE DRINK:

Gin.
We put ice in the glass and let it cool. We put 12 oz of ice in the shaker, then we add
the gin, kalua, evaporated milk, a spoon of sugar and shake for 15 seconds.
We pour the ice from the glass, make a lip with sugar and proceed to pour the liquid COCKTAIL TECHNIQUE:
from the shaker without ice, to finish we add a pinch of cinnamon powder.
Shake-Direct.

DECOR :

Sugar lip.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Cosmopolitan

INGREDIENTS :

Vodka............... ½ oz

Cointreau........ ½ oz

J. Cranberry...............2½oz

Garnish: Cherry

PREPARATION: BASE DRINK:

Cointreau.
We let the glass cool, add 12 oz of ice to the shaker, add vodka, cointreau, cranberry,
sugar and a bar spoon. After adding all the ingredients we proceed to blend.
We remove the ice from the glass and make a lipstick with lemon and sugar then we COCKTAIL TECHNIQUE:
pour the liquid from the shaker, straining the ice.
Smoothie.

DECOR :

Sugar lip.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Blue Lagoon
INGREDIENTS :

Vodka...............1 ½ oz

Blue curaçao........½ oz

Lemon juice................ ½ oz

Mineral water

Garnish: orange slice

PREPARATION: BASE DRINK:

Vodka.
We fill the glass with ice and let it cool. To the shaker we add 12 oz ice, add the
vodka, lemon juice, blue curaçao and proceed to blend.
We remove the excess water from the glass, pour the liquid from the shaker and COCKTAIL TECHNIQUE:
complete with mineral water.
To decorate we place a slice of orange. Smoothie.

DECOR :

Place a slice of orange in the glass.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Martini

INGREDIENTS :

Gin…………2 oz

Vermouth rossa………..1 oz

green olive

Garnish: Green olive

PREPARATION: BASE DRINK:

Pink vermouth

We pour ice into a glass and refresh.

To the shaker we add gin, rossa vermouth and proceed to blend. When you finish COCKTAIL TECHNIQUE:
blending, remove the ice from the glass and pour the liquid without ice from the
shaker into the glass. To decorate, add an olive. Refreshed.

DECOR :

Place an olive

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Planters Punch
INGREDIENTS :

Aged Rum...............2 oz

Lemon juice......1 oz

Grenadine...............½ oz

Orange juice................1 oz

Angostura bitters……….4 dash

Garnish: lemon or orange wedge

PREPARATION: BASE DRINK:

Aged rum.
We add 12 oz of ice, rum, lemon juice, grenadine, orange juice to the shaker and
proceed to blend. When you finish mixing, pour the entire shaker into the glass.
To decorate we place a slice of lemon or orange. COCKTAIL TECHNIQUE:

Smoothie.

DECOR :

Place a lemon or orange wedge

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : President

INGREDIENTS :

White rum...............2 oz

Vermouth rossa......1 oz

Triple sec...............1 oz

Grenadine................1 dash

Garnish: Sugar Lipstick

PREPARATION: BASE DRINK:

We pour ice into the glass and refresh it. White rum.
Add white rum, rossa vermouth, triple sec and grenadine to the shaker, mix all the
ingredients.
We remove the ice from the glass and pour all the liquid from the shaker into the COCKTAIL TECHNIQUE:
glass.
To decorate, we make a lip in the glass with lemon and sugar. Refreshed.

DECOR :

Lemon and sugar lipstick.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Pink Panther

INGREDIENTS :

White rum...............2 oz

Evaporated milk.......2 oz

Grenadine...............2 oz

Pineapple juice................1 oz

Gum Syrup……….1 oz

Garnish: Umbrella with cherry

PREPARATION: BASE DRINK:

White rum.
We make a coconut lip in the glass.
We add 12 oz of ice to the blender, add the white rum, evaporated milk, pineapple
juice, gum syrup, grenadine. Blend for 30 seconds until thick. Then we pour the liquid COCKTAIL TECHNIQUE:
into the glass.
To decorate we put an umbrella with cherry. Smoothie.

DECOR :

Umbrella with cherry.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Piña colada
INGREDIENTS :

White rum...............2 oz

Coconut milk......1 oz

Pineapple...............2 units.

Condensed milk................3 oz

Garnish: Garnish with salt with a piece of

pineapple

PREPARATION: BASE DRINK:

White rum.
We add salt to the glass.
We add 12 oz of ice to the blender, add the white rum, coconut milk, 2 units of
pineapple, condensed milk. We blend for 30 seconds and proceed to pour the liquid COCKTAIL TECHNIQUE:
into the glass.
To decorate we put a piece of pineapple on the glass. Smoothie.

DECOR :

Lipstick with salt with a piece of

pineapple.

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Peach Daiquiri
INGREDIENTS :

White Rum...............2 oz

Peach........1 oz

Lemon juice...............½ oz

Condensed milk................3 oz

Peach syrup……….1 oz

Garnish: Lipstick of sugar and ¼ of peach.

PREPARATION: BASE DRINK:

White rum.
We make a sugar lipid.
We add 12 oz of ice to the blender, pour in the white rum, peach, lemon juice,
condensed milk, peach syrup. We blend and pour into the glass. COCKTAIL TECHNIQUE:
To decorate we add ¼ of a peach.
Smoothie.

DECOR :

Sugar lipstick with ¼ peach.

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Margarita

INGREDIENTS :

Tequila...............2 oz

Lemon juice......1 oz

Triple sec...............1 oz

Gum syrup................1 oz

Garnish: Salt lipstick and lemon crescent

PREPARATION: BASE DRINK:

Tequila.
We add salt to the glass.
We add 12 oz of ice, then we pour the tequila, lemon juice, triple sec, rubber syrup
and proceed to blend. Once it is ready, we pour it into the glass. COCKTAIL TECHNIQUE:
To garnish we put a half moon of lemon in the glass.
Smoothie.

DECOR :

Salt lipstick and lemon crescent.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Hawayan Mix Moctel

INGREDIENTS :
Pineapple……..½ unit
Peach………½ unit
Pink sleeve………..¼ unit
Gum Syrup……….1 oz
Orange juice
Garnish: pineapple wedge

PREPARATION: BASE DRINK:

Without alcohol.
We add pineapple, peach, pink manga, orange juice, rubber syrup to the blender and
proceed to blend.
To decorate we put a slice of pineapple in the glass. COCKTAIL TECHNIQUE:

Smoothie.

DECOR :

Place a pineapple wedge

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Caipirinha

INGREDIENTS :

Cachaça...............2 oz

Subtle lemon……….1 unit

Sugar…………..3 spoons

Sprite

PREPARATION: BASE DRINK:

We place the lemons at the base of the glass with the pulp facing up, we add 3 Cachaça.
spoons of sugar and proceed to mash until we obtain a sour mix, we add 6 oz of ice,
we pour the cachaça, we stir until the sugar dissolves, once this is done We complete
the 6 oz of ice and complete with sprite COCKTAIL TECHNIQUE:

Macerated and crushed.

DECOR :

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Caipirisima

INGREDIENTS :

Rum...............3½ oz

Subtle lemon........½ oz

Sugar...............2 spoons

Blueberries and blackberries................4 units of

each

Garnish: Lipstick with sugar and lemon wedge.

PREPARATION: BASE DRINK:

Ron.
We make a lip with sugar in the glass.
We add the lemons, blueberries and blackberries, we proceed to mash until we
obtain an intense color, then we add 6 oz of ice, we add the rum, we mix and then COCKTAIL TECHNIQUE:
pour the mixture into the glass, then we add 6 oz of ice more and we shake the
cocktail. Macerated and crushed.
To decorate we add a lemon wedge.

DECOR :

Place a lemon wedge.

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Gin Tonic
INGREDIENTS :

Gin...............2 oz

Tonic water........4 oz

Mint...............6 leaves

Lemon juice................1 oz

Cinnamon stick……….2 units.

Garnish: Lemon slice.

PREPARATION: BASE DRINK:

Gin.
We smoke the glass by burning the cinnamon inside the glass.
Add gin, lemon juice, 6 mint leaves (tap to release their essence), 12 oz of ice, shake
and pour the mixture into the glass. COCKTAIL TECHNIQUE:
To decorate we put a slice of lemon in the glass.
Crushed and macerated.

DECOR :

Place a slice of lemon.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Mojito

INGREDIENTS :

White rum...............2 oz

Lemon slices......2½ unit

Mint leaves................6 units

Sugar................1 oz

Complete with soda

Garnish: Mint branch

PREPARATION: BASE DRINK:

White rum.
We add the pieces of lemon, mint and sugar to crush them, then we add 6 oz of ice
and integrate the ingredients.
We serve the mixture in the glass, add 6 oz of ice and complete with sprite. COCKTAIL TECHNIQUE:
To decorate we put a sprig of mint.
Crushed macerated.

DECOR :

Mint branch.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Blueberry Mojito
INGREDIENTS :

White Rum (Pisco)...............2 oz

lemon slices........2½ unit

Mint leaves...............6 units

Blueberries................5 unit

Sugar………………….. 3 spoons

Complete with soda

Garnish: Lemon slice.

PREPARATION: BASE DRINK:

White rum.
We add the pieces of lemon, blueberries, mint and sugar to crush them, we add 6 oz
of ice and then the rum, we integrate the ingredients giving it a mixture. Once the
ingredients are integrated, we pour the liquid from the shaker into the glass and COCKTAIL TECHNIQUE:
complete with sprite.
To decorate we put a slice of lemon in the glass. Crushed macerated.

DECOR :

Lemon slice.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Satan
INGREDIENTS :

Whiskey……………..1oz

Triple sec………1oz

Aunt Maria……………..1oz

Grenadine………………dash

Sugar……………………1 spoon

PREPARATION: BASE DRINK:

Prepare the shakers with wet cloths around them to avoid burning yourself. Whiskey.

Put a dash of grenadine in the shot.

COCKTAIL TECHNIQUE:
Heat the triple sec for 20 to 30 seconds, then turn on and put the ingredients one by
one into the shaker that does not have the flame. Flamed.
Finally, serve in a 2 oz shot until overflowing.

DECOR :

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Flare

INGREDIENTS :

Vodka…………1oz

Triple sec……….1oz

Blue curacao……1oz

Sugar…………..1 spoon

PREPARATION: BASE DRINK:

Prepare the shakers with wet cloths around them to avoid burning yourself. Vodka.

Heat the triple sec for 20 to 30 seconds, then turn on and put the ingredients one by
one into the shaker that does not have the flame. COCKTAIL TECHNIQUE:
Finally, serve in a 2 oz shot until overflowing.
Flamed.

DECOR :

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Melon Ball
INGREDIENTS :

Vodka………1oz

Melon liqueur…….1oz

Triple sec………1oz

Blue curacao……….1oz

Orange juice………..1oz

Sugar…………..1 spoon

(drink cold, if you make it flamed you should

take a shot of orange juice)

PREPARATION: BASE DRINK:

Vodka.
Prepare the shakers with wet cloths around them to avoid burning yourself.

Heat the triple sec for 20 to 30 seconds, then turn on and put the ingredients one by COCKTAIL TECHNIQUE:
one into the shaker that does not have the flame.
Finally, serve in a 2 oz shot until overflowing. Flamed.

Drink a shot of orange juice.

DECOR :

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Cerebrito

INGREDIENTS :

Cold Vodka………2oz

Tía María or coffee liqueur……….1oz

Baileys…………..1 dash

PREPARATION: BASE DRINK:

Vodka.
Prepare the shakers with wet cloths around them to avoid burning yourself.

Heat the triple sec for 20 to 30 seconds, then turn on and put the ingredients one by COCKTAIL TECHNIQUE:
one into the shaker that does not have the flame.
Finally, serve in a 2 oz shot until overflowing. Flamed.

DECOR :

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Mata Suegra
INGREDIENTS :

Vodka………….1oz

Whiskey…………1oz

Peach liqueur…………..½oz

Mint liqueur……………..½oz

Aunt Maria……………….1oz

Triple sec…………..1oz

Sugar……………..bar spoon

PREPARATION: BASE DRINK:

Whiskey.
Prepare the shakers with wet cloths around them to avoid burning yourself.

Heat the triple sec for 20 to 30 seconds, then turn on and put the ingredients one by COCKTAIL TECHNIQUE:
one into the shaker that does not have the flame.
Finally, serve in a 2 oz shot until overflowing. Flamed.
Serve in a 4 oz shot.

DECOR :

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Blue missile

INGREDIENTS :

Vodka……….2oz

Blue curacao………….1oz

Monster………………..4oz

Grapefruit…………1oz

PREPARATION: BASE DRINK:

Vodka.
We refresh the glass, add vodka, blue curaçao, monster and add the grapefruit soda.
To decorate we add a slice or triangle of grapefruit.
COCKTAIL TECHNIQUE:

Direct-cooled.

DECOR :

A slice or triangle of grapefruit.

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Flying fish

INGREDIENTS :

Whiskey……….2oz

Triple sec………….1oz

Red bull……………..3oz

Sprite

Garnish: Lemon

PREPARATION: BASE DRINK:

Whiskey.
We add 18 oz of ice to the glass, then we add the whiskey, triple sec, red bull and
complete with sprite. Once this is done, with the bar spoon we proceed to integrate
the ingredients. COCKTAIL TECHNIQUE:
For decoration, we add a slice of lemon to the glass.
Direct.

DECOR :

A slice of lemon.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Morfosis
INGREDIENTS :

Vodka……….2oz

Strawberry………….4 unit

Triple sec………..1oz

Strawberry liqueur…………1oz

Coca liquor…………..½oz

Rubber Syrup………..2oz

Garnish: Sugar lipid with a branch of mint or

mint.

PREPARATION: BASE DRINK:

We make a lipstick with lemon and sugar in a glass. Vodka.

We add 12oz of ice to the blender, then we proceed to pour the ingredients to blend
them from 30 seconds to 1 minute. Once this process is finished, we pour the entire COCKTAIL TECHNIQUE:
mixture into the glass.
Direct-Liquefied

DECOR :

Sugar lipstick with a sprig of mint.

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Bubblegum
INGREDIENTS :

Vodka……….1oz

Banana liqueur………….1oz

Melon liqueur……………..½oz

Orange juice…………½oz

Grenadine………..1 dash

PREPARATION: BASE DRINK:

We make the glass with lemon and sugar. Vodka.

We add 12 oz of ice to the shaker, then we proceed to add the ingredients, once they
are in the shaker we start the shake for 30 seconds to 1 minute. Once this procedure COCKTAIL TECHNIQUE:
is finished, we proceed to pour the liquid from the shaker into the glass and pour the
grenadine dash over the mixture. Smoothie.

DECOR :

A slice or triangle of grapefruit.

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Monkey brain

INGREDIENTS :

Vodka……….1oz

Grenadine………….1oz

Baileys……………..1dash

PREPARATION: BASE DRINK:

Vodka.
In a 2oz shot add vodka and then add the grenadine, after having these two
ingredients in the shot we proceed to pour the baileys dash quickly so that it gives the
illusion that it is a brain COCKTAIL TECHNIQUE:

Direct.

DECOR :

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Kamikaze

INGREDIENTS :

Vodka……….2oz

Blue curacao………….1oz

Beer

PREPARATION: BASE DRINK:

Vodka.
In a shot we add the blue curaçao, then slowly and with the help of the bar spoon, we
proceed to pour the vodka. Once this is done we proceed to heat the vodka until it
lights up. After having carried out this procedure, we grab the shot and throw it from COCKTAIL TECHNIQUE:
a height of 30cm into the chopp glass where the beer is.
Flamed.

DECOR :

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Cindirella
INGREDIENTS :

Orange juice……….2oz

Pineapple juice………….4oz

Lemon juice…………1oz

Sprite

crushed ice…………12oz

Garnish: Cherry

PREPARATION: BASE DRINK:

Orange juice
We add crushed ice to a glass, then we proceed to pour the ingredients, stir and
complete with sprite.
COCKTAIL TECHNIQUE:
To decorate we put a cherry
Direct.

DECOR :

A cherry

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1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Shirley Temple

INGREDIENTS :

Grenadine……….1oz

Granberry Juice………….2oz

Lemon juice………………..½oz

Sprite

Garnish: strawberry

PREPARATION: BASE DRINK:

Granberry juice.
In a glass we add 12 oz of ice, we proceed to pour all the ingredients, stir, once we
have all the ingredients well integrated we complete with sprite.
COCKTAIL TECHNIQUE:
To decorate we add a strawberry.
Direct.

DECOR :

Strawberry.

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 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Oreo drink

INGREDIENTS :

Milk……….8oz

Oreo cookie………….4 units

Sugar……………..3 – 2 spoons

Ice…………12 oz

PREPARATION: BASE DRINK:

We make a lip of sugar to the glass. Airing.

We put 12 oz of ice in the blender, crush the oreos and add them to the blender, we
proceed to pour the other ingredients and blend them for 30 seconds to 1 minute. COCKTAIL TECHNIQUE:
Once liquefied, pour the mixture into the glass.
Blended-Direct.
To decorate we put an Oreo cookie with chocolate in liquid.

DECOR :

An Oreo cookie.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Ginger Soda

INGREDIENTS :

Pineapple……….2 unit

Good herb………….6 units

ginger………………..1 unit

Sugar…………2 spoons

Siphon water……….6 oz

Garnish: Peppermint and pineapple

PREPARATION: BASE DRINK:

We add 12 oz of ice to the blender, then add the ingredients and blend for 30 seconds
to 1 minute. Once liquefied, we proceed to pour the mixture into the glass.
To decorate we put a sprig of mint. COCKTAIL TECHNIQUE:

Smoothie.

DECOR :

A good herb and pineapple.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Passion fruit
INGREDIENTS :

Blackberries……….4 units

Blueberries………….7 unit

Strawberry……………..4 units

Mint…………2 unit

Sparkling water…….5 oz

Sugar……………3 spoons

Orange juice……..2 oz

Garnish: Orange or lemon slice, coated with

sugar

PREPARATION: BASE DRINK:

We make a lip with sugar in the glass.

We add 12 oz of ice to the blender, we proceed to add the ingredients, once the
ingredients are in the blender we start the blending for 30 seconds to 1 minute. Once COCKTAIL TECHNIQUE:
we have the mixture well liquefied, we proceed to pour it into the glass.
Smoothie.
To decorate we put a slice of orange or lemon in the glass.

DECOR :

A slice of orange or lemon, coated

with sugar.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Pineapple Juice

INGREDIENTS :

Pineapple……….2 unit

Cinnamon stick………….2 unit

Sugar……………..3 spoons

Peach…………3 unit

Garnish: ½ Peach or ¼ pineapple

PREPARATION: BASE DRINK:

We add the ingredients to the blender and proceed to blend for 30 seconds to 1
minute. Once we have the ingredients mixed, we proceed to pour them into the glass.
COCKTAIL TECHNIQUE:
To decorate we put ½ peach or ¼ pineapple in the glass.
Smoothie.

DECOR :

½ peach or ¼ pineapple

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Fernet Flip
INGREDIENTS :

Fernet……….1oz

Sweet vermouth………….2oz

Angostura bitters………..4 drops

Egg white…………1 unit

Cinnamon or coffee

Sugar…………2 tablespoons or 2½

Garnish: sugar lip

PREPARATION: BASE DRINK:

Make a lip of sugar in the glass. Fernet.

Put 12 oz of ice in the shaker, place the spring in the shaker with ice, pour the
ingredients and shake for 30 seconds. Once the blending is finished, pour the liquid COCKTAIL TECHNIQUE:
into the glass.
To decorate, add a pinch of coffee or cinnamon in a line. Smoothie-Direct.

DECOR :

Sprinkle with sugar and finish with

a pinch of cinnamon or coffee on
the liquid.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Fernet with grapefruit

INGREDIENTS :

Fernet……….1oz

Grapefruit soda………….6oz

Lemon juice………………..½oz

Rubber syrup…………1oz

Garnish: Lemon slice.

PREPARATION: BASE DRINK:

Fernet.
We add ice to the glass and cool it, we put 12oz of ice in the shaker, then we pour all
the ingredients into the shaker and integrate them, once this is done we pour the
mixture into the glass. COCKTAIL TECHNIQUE:
To garnish we put a slice of lemon in the glass.
Direct-cooled.

DECOR :

A slice of lemon.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Frigh

INGREDIENTS :

Jager meister……….1oz

Tequila………….½oz

Grapefruit juice……………..½oz

Garnish: Lemon slice.

PREPARATION: BASE DRINK:

Jager meister.
We add ice to the glass, then we pour all the ingredients into the shaker and integrate
them.
To garnish we put a slice of lemon in the glass. COCKTAIL TECHNIQUE:

Direct.

DECOR :

A slice of lemon.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Windows

INGREDIENTS :

Jager meister……….1oz

Vodka………….1oz

Kahlua……………..1oz

Grenadine…………1oz

PREPARATION: BASE DRINK:

Jager meister.
We add ice to the glass, then we pour all the ingredients into the shaker and integrate
them. Once this is done, we pour the mixture into the glass.
COCKTAIL TECHNIQUE:

Direct.

DECOR :

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Espresso

INGREDIENTS :

Fine ground coffee…………..7g

Water cup, high quality………..1cup

PREPARATION: BASE DRINK:

We add 1 cup of high quality water to the coffee machine, then we compact the 7g of Coffee.
coffee and put them in the machine.

COCKTAIL TECHNIQUE:

Direct.

DECOR :

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : American coffee

INGREDIENTS :

Fine ground coffee………..7g

3 cups of high-quality water.

PREPARATION: BASE DRINK:

Coffee.
We compact the coffee in the coffee machine, wait for the process until we have an
espresso coffee and then add the water.
COCKTAIL TECHNIQUE:

Direct.

DECOR :

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Cappuccino

INGREDIENTS :

1 espresso

Milk 1/3 cup

1/3 milk foam

1 dash of ground cinnamon

PREPARATION: BASE DRINK:

Coffee.
We pour the espresso into the glass, then we gently pour the milk in a thread to
obtain a separation of colors, finally we add the milk foam.
COCKTAIL TECHNIQUE:
To decorate we add a pinch of ground cinnamon.
Direct.

DECOR :

A pinch of ground cinnamon.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Irish Coffee

INGREDIENTS :

1/3 espresso

½oz whiskey

1/3 milk

PREPARATION: BASE DRINK:

Coffee.
We add ½ oz of whiskey, 1/3 of espresso and 1/3 of milk to a cup.

COCKTAIL TECHNIQUE:

Direct.

DECOR :

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Caribbean Coffee

INGREDIENTS :

1 American coffee

2 oz Malibu

PREPARATION: BASE DRINK:

We add the Americano coffee to a cup, then we have to add the 2 oz of Malibu. Coffee.

COCKTAIL TECHNIQUE:

Direct.

DECOR :

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Hawaiian Coffee

INGREDIENTS :

1 espresso

1/3 coconut milk

1/3 milk foam

1 dash of grated coconut

PREPARATION: BASE DRINK:

Coffee.
We add the espresso to the glass, then we add the coconut milk, for the top part of
the coffee we add the milk cream and to finish we add the grated coconut dash
COCKTAIL TECHNIQUE:

Direct.

DECOR :

Grated coconut dash.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Baileys coffee

INGREDIENTS :

1 unit of espresso coffee

2 oz baileys

1/3 of milk cream

PREPARATION: BASE DRINK:

Coffee.
In a glass we pour the espresso coffee, then we pour the 2 oz of baileys and to finish
we complete the glass with the milk cream on top
COCKTAIL TECHNIQUE:

Direct.

DECOR :

Milk cream.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Submarine coffee

INGREDIENTS :

80ml milk

1 oz mint liqueur

20 gr chocolate

PREPARATION: BASE DRINK:

Coffee.
We add the 20 g of chocolate, then we add the mint liqueur and complete with 80 ml.
milk
COCKTAIL TECHNIQUE:

Direct.

DECOR :

Design with liquid chocolate.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Cortado coffee

INGREDIENTS :

1 American coffee

1 dash of milk

PREPARATION: BASE DRINK:

Coffee.
We add the American coffee to a cup and complete with a dash of milk
.
COCKTAIL TECHNIQUE:

Direct.

DECOR :

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters
 COCKTAIL RECIPE BOOK
COCKTAIL NAME : Coffee with design

INGREDIENTS :

1 espresso

Milk cream

PREPARATION: BASE DRINK:

Coffee.
We add the espresso to a cup and complete with the cream, making a design with the
same jug or with a toothpick.
. COCKTAIL TECHNIQUE:

Direct.

DECOR :

Design with milk cream.

1 Milliliters ……………..0.001
1 ounce.............. 29,537 milliliters Liters