Mixology method (technique)

• Build (building) : It is a technique where all the ingredients are directly poured in glass according to the recipe.

Screw driver
this cocktail first appeared in the late 1940s in Iran where parched American oil engineers working in the dessert
supposedly added orange juice to their vodka and stirred it with the nearest thing to hand, usually a screwdriver which
was attached to their work clothes.

• 60ml vodka (Smirnoff, absolute, grey goose, ciroc & sky)

• 120ml orange juice or top up
• Method- build
• Glass- highball
• Garnish-orange slice
Procedure-

• Fill the high ball glass with ice. add vodka, orange juice & garnish

• Note-similar cocktails and variations.

Capecod Salty dog Greyhound Harvey wall banger

60ml vodka 60ml vodka or gin 60ml vodka or gin 45ml vodka
120ml cranberry juice 120ml grapefruit juice 120ml grapefruit juice 90ml orange juice
Method- build Method- build Method- build 15ml Galliano liqueur
( vanilla,herbs)
Glass-high ball Glass-highball Glass-highball Method- build
Garnish- lime wheel Garnish-salted rim and Garnish-grapefruit slice Glass-highball
grapefruit slice
Garnish- orange slice

Capecod salty dog greyhound harvey wall banger

 AMERICANO

The Americano was first served in the 1860s at Gaspare Campari's bar in Milan, Italy. The drink, which
features Campari and sweet vermouth in equal parts topped with sparkling water, is an effortless take
on the Milano-Torino, which contained Campari and sweet vermouth, sans water.

 30ml Campari bitter (bitter-herbs liqueur)

 30ml sweet rosso (vermouth) martini
 Splash of soda (around 30-60ml)
 Method : build & stir
 Glass- old fashioned
 Garnish- orange slice

Procedure:

 fill the glass with ice, add all the ingredients and gently stir it with spoon, garnish with orange
slice.
Americano cocktail variations:

Negroni Boulevardier
30ml gin 30ml bourbon whiskey
30ml Campari bitter 30ml Campari bitter
30ml sweet rosso vermouth (martini) 30ml sweet rosso vermouth (martini)
Method-stirring Method-stirring
Glass-old fashioned Glass-old fashioned
Garnish-orange zest or slice Garnish-orange zest or slice
 Sex on the Beach
The cocktail was invented by a bartender named Ted who was working at Confetti’s Bar. Inspired by a promotion
from a peach schnapps company to sell the most of this spirit, he invented a cocktail featuring it. He created the
fruity cocktail and decided to name it after the reasons why he thought tourists visited the area.

• 40 ml Vodka (Smirnoff, absolute, grey goose, ciroc & sky)

• 20 ml Peach Schnapps(peach liqueur)
• 60 ml Orange Juice
• 60 ml Cranberry Juice
• Method : Build
• Glass : High Ball/hurricane
• Garnish : Orange Slice

procedure:

• Fill the High ball glass with ice,Add vodka, peach schnapps ,top up with orange juice & cranberry juice.
Garnish with orange slice
Similar cocktails:

Sea breeze Bay breeze Madaras

45ml vodka 45ml vodka 60ml vodka
90ml cranberry juice 90ml cranberry juice 60ml cranberry juice
45ml grapefruit juice 45ml pineapple juice 60ml orange juice
Method-build Method- build Method-build
Glass- high ball Glass-high ball Glass-highball
Garnish- lime wheel Garnish- lime wheel Garnish-orange slice
Moscow mule
The Moscow mule was invented somewhere around 1941, Once Morgan and Martin poured the ginger beer and vodka
in a cup ad added ice and a squeeze of lemon juice, the rest was history. The rationale behind calling it Moscow mule is
form vodka which came from Russia, and the ginger beer giving the cocktail a kick.

• 60ml Vodka (Smirnoff, absolute, grey goose, ciroc & sky)

• 15ml lime juice
• Top up ginger beer
• Method-build-stir
• Glass-copper mug/ rock glass
• Garnish – lemon wedges

Procedure

1. Fill the ice in copper glass, Add vodka, lime juice, Top up with ginger beer. Garnish lemon wedges
Similar cocktail

Dark and stormy

120ml ginger beer
Float with 60ml dark rum on top
Glass-highball
Method-build-float
Garnish-lime wedge
Black Russian
In the late 1940s, Perle Mesta, the American ambassador to Luxembourg, was hanging out in the bar at the Hotel
Metropole in Brussels. The establishment's bartender, Gustave Tops, decided to make a signature drink for her, the
Black Russian.

• 50 ml Vodka
• 20 ml Kahlua(coffee liqueur)
• Method : Build-stir
• Glass : Rock Glass
• Garnish : None
procedure:

• Fill the rock glass with ice,Add vodka and kahlua

Black Russian variations -

White Russian
50ml vodka
20ml kahlua
30m fresh cream or whip cream
Method-build
Glass-rock
Garnish-none
CUBA LIBRE
Its origin is associated with the heavy U.S. presence in Cuba following the Spanish–American War of 1898; the drink's
traditional name, "Cuba libre" (Free Cuba), was the slogan of the Cuban independence movement. The Cuba libre is
sometimes said to have been created during the Spanish–American War.

• 60 ml Light Rum (Bacardi, khukri, Havana club)

• 15ml lime juice
• Top up coke(120ml)
• Method : Build-Top Up
• Glass : High Ball
• Garnish : Lime Wedges
procedure:

• Fill the High ball glass with ice, Add white rum and 15ml lime juice, Top up coke. Garnish lime wedges.
TEQUILA SUNRISE
This drink was originate by young bartender at the trident, Sausalto California in the early 1970 was created by bobby
Lozoff and Billy rice. The original tequila sunrise contain Tequila cremede cassis, lemon juice, soda water and was serve
at the Avizona ball more hotel. It was created by Gene sufit in 1930.

• 60 ml Tequila ( Sauza, Agavita, Jose cuervo, Olmeca.)

• 90ml orange juice or top up
• 15 ml Grenadine syrup (pomegranate flavor)
• Method : Build-Sink
• Glass : hurricane glass/highball glass
• Garnish : Orange Slice

procedure:

• Fill the High ball glass with ice, Add tequila and top up with orange juice, Add grenadine syrup. Garnish with
orange slice
 JagerBomb

in 1997 somewhere around Lake Tahoe in California. That’s apparently where some skiers first dropped Red Bull
into Jagermeister, and called it the Red Bull Blaster.

• 1 Shot Jagermeister (herbal liqueur)

• ¼ red bull or any energy drink
• Method : Build
• Glass : Shot + Rock
• Garnish : None
Procedure:

• Add Jagermeister in shot glass, Add 1/4 red bull in rock glass, Drop the shot glass in rock glass

Some other build cocktails:

Rusty nail: 30ml Scotch whisky, 30ml Drambuie liqueur (honey, herbs, spices), method: build-stir, glass- rock, garnish-
none.
God father: 30ml Scotch whisky, 30ml dissaronno or amaretto (almond liqueur) , method: build-stir, glass-rock, garnish-
none.
God mother: 30ml vodka, 30ml dissaronno or amaretto (almond liqueur), method: build-stir, glass-rock, garnish-none.

Aperol spritz: 90ml prosecco (sparkling wine), 60ml aperol liqueur (bitter, herbs flavor aperitif), splash of soda around
30-60ml, glass- wine, method- build-stir, garnish- orange slice.

Campari spritz: 90ml prosecco (sparkling wine), 60ml Campari liqueur (bitter, herbs flavor aperitif), splash of soda
around 30-60ml, glass- wine, method- build-stir, garnish- orange slice.
Campari with orange juice: 60ml Campari, top up orange juice or 120ml, method-build-stir, glass- rock, garnish- orange
slice.
Gin & tonic: 60ml gin, top up with tonic water or 120ml , method-build-stir, glass-Copa, garnish- orange slice, lemon
wheel, cucumber peel.

Highball: 60ml whiskey with top up soda, glass highball.

Mixology Technique

• Shake and Strain: It is a technique where all the ingredients are poured in shaker with ice and shake then strain
in glass.

Types of Shake and Strain

• Shake and fine Strain : It is a technique where all the ingredients are poured in shaker with ice and shake at
least 10-12 seconds then strain by using Hawthorne strainer and fine strainer in glass.

• Dry Shake : It is a technique where shaking is done 15-20 seconds with white egg and no ice in it, and second
time again shake with ice.

• Reverse Shake : its opposite of dry shake. In this technique shaking is done with ice and egg white and second
time ice has to remove and shake without ice.

Kamikaze shot
Kamikaze is a japanese word literally meaning divine world.

• 15 ml Vodka
• 15 ml Triple Sec, Cointreau, grand Marnier (orange liqueur)
• 15 ml Lime Juice
• Method : Shake and Strain
• Glass : shooter
• Garnish : None
Procedure:

Add vodka, triple sec, and lime juice in shaker with ice
Shake it for 10-12 times and strain into shooter glass
Variations

Blue kamikaze shot Kamikaze cocktail

15ml vodka 45ml vodka
15ml blu curacao 15ml triple sec
15ml lime juice 15ml lime juice
Method- shake and strain Method- shake and strain
Glass- shooter Glass-cocktail/martini
Garnish- none Garnish-lime wheel
Cosmopolitan
It is also known as Cosmo. Popularized in 1988 by bartender Toby Cecchini at the Manhattan hotspot the Odeon.

45 ml Vodka
15 ml Triple Sec (orange liqueur)
15 ml Lime Juice
30 ml Cranberry Juice
Method : Shake and Double Strain
Glass : Martini/cocktail
Garnish : Twist of orange
Procedure

First Chilled the martini glass

Add vodka, triple sec, lime juice, cranberry juice in shaker with ice
Shake it for 10-12 times and strain into chilled martini glass, Garnish twist of orange
Similar classic cocktails

Side car Between the sheets White lady Pink lady Clover club
45ml brandy(cognac) 30ml white rum 45ml gin 45ml gin 45ml gin
15ml triple sec 30ml triple sec 15ml triple sec 15ml apple brandy 15ml raspberry syrup
15ml lime juice 30ml brandy 15ml lime juice 15ml lime juice 15ml lime juic
Method – shake n 20ml lemon juice 1 egg white 1 egg white 1 egg white
fine strain
Glass-martini/cocktail Method- shake n fine Method- dry shake 5ml grenadine syrup Method-dry shake
strain
Garnish- orange twist Glass-martini/cocktail Glass-champagne Method- dry shake Glass-champagne
saucer saucer
Garnish- orange twist Garnish-lime wheel Glass-champagne Garnish-3 raspberries
saucer
Garnish- lime wheel

Side car between the sheets white lady clover club

Margarita
There is no particular history about Margarita
1. Invented in 1938 by Carlos at his restaurant Rancho La Gloria
2. Herrera also created in San Diego 1947 at the La Plaza restaurant in La Jolla.

45 ml Tequila ( Sauza, Agavita, camino, Olmeca)

15 ml Triple Sec (orange liqueur)
15 ml Lime Juice
Method : Shake and Strain
Glass : Margarita/Cocktail
Garnish : Salted Rim With Lime Wedges

Procedure

Chilled the margarita glass

Add tequila, triple sec, lime juice in shaker with ice
Shake it for 10-12 times and strain into salted rim margarita glass
Garnish lime wedges
Variations-

blue margarita- Strawberry margarita

45ml tequila, 45ml tequila
15ml blu curacao, 25ml strawberry syrup
15ml lime juice. 15ml lime juice
Method- shake Method- shake
Glass-margarita Glass-margarita
Garnish-lime wheel Garnish-lime wheel
Blue lagoon
It is believed that the Blue lagoon was created by ANDY Macelhone, the son of famed bartender Harry Macelhone, at
Harrys New york bar in Paris in the 1960s or early 1970s so, the drink predates the 1980 movie of the same name.

• 60ml Vodka
• 20 ml Blue Curacao(syrup)
• 15ml lime juice
• Top up with sprite or 90ml lemonade
• Method : Shake and Strain
• Glass : high ball/hurricane/draft beer glass
• Garnish : Lime Wedges

procedure:

Fill the high ball glass with ice

In shaker add ice, vodka, blu curacao.
Shake it for 10-12 times and strain into high ball glass over ice
And top up with sprite.
Garnish with lime wedges
Espresso Martini
Invented by Dick Bradsell back in 1983 during his tenure at the Soho Brasserie, it was originally christened the “Vodka
Espresso”.

• 50 ml Vodka
• 10 ml Kahlua
• 20 ml Sugar Syrup
• 1 Shot(30ml) of Espresso
• Method : Shake and double strain
• Glass : Martini
• Garnish : 3 Coffee Beans
Procedure

• Chilled the martini glass

• Add vodka, kahlua, sugar syrup, espresso shot in shaker with ice
• Shake it for 10-12 times and strain into chilled martini glass
• Garnish 3 coffee beans
Long Island Ice Tea
Robert Bust claims to have invented to long island ice tea as an entry in a contest to create a new mixed drink with triple
sec in 1972 while he worked at the oats beach inn on long island, New York.

• 15 ml Vodka
• 15 ml Gin
• 15 ml Tequila silver
• 15 ml White Rum
• 15 ml Triple sec
• 15 ml Lime Juice
• Top up with coke
• Method: Shake & Strain
• Glass: plisner/ collin
• Garnish: lime wedges
• Procedure

• Fill the pilsner/Collin with ice

• Add all spirits, lime juice and sugar syrup
• shake it for 10-12 times
• Strain into pilsner glass over ice.
• Top up with coke
• Garnish with lime wedges
Variations

1. Beach ice tea- replaces coke with cranberry juice.

2. Bull frog- replace triple sec with blu curacao and replace coke with red bull
3. Tokyo ice tea- replace triple sec with midori (melon liqueur) and replace coke with sprite.
4. AK 47- vodka,gin,white rum, triple sec, brandy, scotch whisky, bourbon whisky, lime juice & top up with
soda.

Beach ice tea bull frog Tokyo ice tea

Whisky Sour
With the egg white it is some time called Boston sour with few bar spoon of full bodied red wine floated on top. It is
often referred to as a New york sour.

• 60 ml Bourbon Whiskey
• 30 ml lemon Juice
• 15 ml Sugar Syrup
• 1 Egg White
• 2 Dash of Angoustura Bitter
• Method : Dry Shake
• Glass : Old Fashioned/Rock
• Garnish : Twist of orange
Procedure

• Fill the rock glass with ice

• Add bourbon whisky, lemon juice, sugar syrup, Angoustura bitter, egg white in shaker without ice
• Shake it for 10-12 times & again shake with ice
• Strain into rock glass over ice.
• Garnish with twist of orange.

Variations -

New york sour Add 30ml red wine (float) on top with spoon of whiskey sour cocktail.
Scotch sour Bourbon whiskey replace with scotch whisky.
Greenwich sour Bourbon whiskey replace with rye whisky.
Rum sour Bourbon whiskey replace with dark rum.
Vodka sour Bourbon whiskey replace with vodka.
DAIQUIRI
It has been around for over a century and has had many evolutions through its years. The cocktail is named after the
location it was created in – the town of Daiquiri on the southeastern tip of Cuba, and was supposedly invented in 1898
by an American mining engineer named Jennings Cox.

• 60ml white rum

• 30ml lime juice
• 15ml sugar syrup
• Method- shake & strain
• Glass- champagne saucer
• Garnish-lime wheel
Procedure

• Chilled the glass with ice

• Add white rum, lime juice, sugar syrup in shaker with ice.
• Shake it 10-12 times & strain in glass.
• Garnish with lime wheel
Similar recipe

Gimlet: replace white rum with gin

TOM COLLINS
It was created in 1874. London bartender John Collins dreamed up an eponymous gin punch in a later half of the
19th century that when mad with old tom gin, become the Tom Collins.

60 ml Gin
30 ml Lemon Juice
15 ml Sugar Syrup
Top Up with Soda
Method : shake and strain
Glass : Collin
Garnish : Lemon Wedges or wheel
Procedure:

Fill the Collin glass with ice

Add gin, lime juice sugar syrup in shaker with ice and shake it
Top up with soda
Garnish with lemon wedges

Similar classic cocktails & variations

 French 75: replace soda with sparkling wine and glass champagne flute.
 gin fizz: add 1 egg white ( method-dry shake ) in the end top up with soda
 Ramos fizz- 60ml gin, 15ml lime juice, 15ml lemon juice, 30ml sugar syrup, 60ml fresh
cream, 1 egg white, top up with soda. (method- reverse shake)
 South side- 5-6 mint leaves, 60ml gin, 30ml lemon juice, 15ml sugar syrup, (method-shake
and fine strain) glass- coupe or champagne saucer. Garnish- 1 mint leaf
 Gin basil smash- 5-6 basil leaves, 60ml gin, 30m lemon juice, 15ml sugar syrup, method-
shake and fine strain glass- champagne saucer or coupe glass, garnish- 1 basil leaf.
 Gimlet: 60ml gin 30ml lemon juice 15ml sugar syrup glass- martini garnish- lime wheel
Method- shake and strain
 Bees knees- 60ml gin, 30ml lemon juice, 15ml honey syrup, glass-champagne saucer glass,
method-shake and strain, garnish-orange zest

French 75 gin fizz ramos fizz southside gimlet

Mixology Technique

• Stir and Strain : In this technique all the ingredients are poured in mixing glass and stir with help of bar spoon at
least 30 to 40 second and strain in glass according to the recipe. In some Cocktail Stir method is done in glass
itself.

Negroni

• 30 ml Gin
• 30 ml Campari bitters
• 30 ml sweet vermouth(rosso)
• Method : Stir and Strain
• Glass : Rock
• Garnish : Orange Slice/Orange Zest
procedure

• Fill the rock glass with ice

• Add gin, Campari bitter, sweet vermouth in mixing glass
with ice
• Stir it for 20-30 seconds and strain into rock glass
• Garnish with orange zest
•

Similar cocktails and variations

1. Boulevardier cocktail- 30ml bourbon whiskey, 30ml Campari bitter, 30ml sweet vermouth(rosso)
2. Americano cocktail- 30ml Campari bitter, 30ml sweet vermouth rosso, splash of soda. Method- build &
stir.
Manhattan
A popular history suggests that the drink originated at the Manhattan club in New York city in the early 1870. it was
invented by Lain Marshall for a banquet hosted by Jennie Jerome (lady Randolph churchill, mother of Winston) in honor
of presidential candidate Samuel J. Tilden.

• 60 ml Bourbon Whiskey (jim beam)

• 20 ml sweet vermouth(rosso)
• Dash of Angostura Bitter
• Method : Stir and Strain
• Glass : Champagne Saucer
• Garnish : Maraschino Cherry
Procedure

• Chilled the champagne saucer glass

• Add bourbon whisky, sweet vermouth (rosso), angostura bitter in mixing glass
with ice
• Stir it for 30 seconds and strain into glass
• Garnish with maraschino cherry
Similar cocktails & variation

1. Rob Roy- 60ml Scotch whisky, 20ml sweet vermouth (rosso), dash of Angoustura
bitter.
2. Brandy Manhattan- 60 ml brandy, sweet vermouth (rosso), dash of Angoustura
bitter.
OLD FASHIONED
The Pendenns Club, a gentlemen's club founded in 1881 in Louisville, Kentucky, claims the old fashioned cocktail was
invented there. The recipe was said to have been invented by a bartender at that club in honor of Colonel James
E.Pepper, a prominent bourbon distiller, who brought it to the Waldrof Astoria Hotel bar in New york city.

• 60 ml Bourbon Whiskey
• 1 Cube of Sugar(10ml sugar syrup)
• 2 Dash of Angostura bitter
• Method : Stir in Glass
• Glass : Old Fashioned
• Garnish : Twist of Orange

procedure

• Add sugar cube in mixing glass.

• Add drops of angostura bitter on sugar cube and muddle it.
• Add 4-5 ice cubes and add bourbon whiskey
• Stir it for 30 seconds
• Garnish with orange twist
• Note (if sugar syrup is add instead of sugar cube then no needed muddling)

Variations:

Sazerac: cognac 50ml, 10ml absinthe, 2 dashes peychauds bitters.

Rum fashioned: replace bourbon whiskey with dark rum
Gin Martini
It is originated in New yorks knicker bockes hotel 1911 or 1912.

• 60 ml Gin
• 10 ml Dry (martini) vermouth
• Method : Stir and Strain
• Glass : Martini
• Garnish : Green Olive
procedure

• Chilled the martini glass

• Add gin, dry martini in mixing glass with ice
• Stir it for 30 seconds and strain into chilled martini glass
• Garnish with green olives

variations of gin martini

Vodka martini- 60ml vodka+10ml dry vermouth , garnish- lemon zest

Dirty martini-60ml gin+ 10ml dry vermouth + 10-20ml olive water, garnish-green olives.
Gibson martini-60ml gin+ 10ml dry vermouth+10-20ml cocktail onion pickle water.
Wet martini-60ml gin+ 20ml dry vermouth, garnish- green olive
Mixology Technique

• Muddling: It is a technique where all the ingredients like fruits,herbs,leaves are muddled with the help of
muddler/pestle to extract oil, essence and juice.

Mojito (mo-hi-to)
Havana, Cuba, is the birthplace of the mojito, although its exact origin is the subject of debate. It was known that the
local South American Indians had remedies for various tropical illnesses, so a small boarding party went ashore on Cuba
and came back with ingredients for an effective medicine.

• 60 ml White Rum(Bacardi, Havana club etc.)

• 5-6 Fresh Lime Wedges
• 10-12 Mint leaves
• 20-25ml sugar syrup or 2 tbsp. caster sugar
• Splash of soda(30ml)
• Covered with crushed ice on top
• Method : soak-Muddle-bash-churn
• Glass : Collin/Tumbler
• Garnish : Spring Mint Leaves
Procedure

• Add lime wedges, caster sugar or sugar syrup in Collin glass.

• gently muddle it with muddler
• add mint leaves and white rum.
• Add crushed ice (3 quarter of glass) and churn (mix) it with spoon.
• Add splash of soda and covered with crushed ice on top
• Garnish with bunch of mint and lime wheel.
Mint Julip
the julep first got its start as a medicinal concoction used to settle the stomach. As a cocktail, it blossomed in the
American south in the late 1970s with a decidedly elite air, because not everyone had access to ice nor the silver or
pewter cup in which the drink is served.

• 60 ml Bourbon Whiskey (Jim beam, makers mark etc.)

• 10-12 Mint leaves
• 20-25ml SUGAR SYRUP or 2 Tablespoon Caster Sugar
• Method : bash-soak-muddle-churn
• Glass : High Ball/Julip Cup
• Garnish : Mint Leaves
• procedure

• Add mint leaves & caster sugar in julep cup

• And gently muddle it
• Add bourbon whiskey then crushed ice 3 quarter of glass and churn it with spoon.
• Covered with crushed ice on top
• Garnish with bunch of mint.
Caipiroska
Caipiroska or caipivodka is a cocktail that is similar to a caipirinha, but prepared with vodka instead of cachaça. It is a
popular cocktail in Brazil, Paraguay, Uruguay and Argentina. It is also sometimes known as caipirodka.

• 60 ml Vodka (grey goose, sky, Smirnoff etc)

• 5-6 Lime Wedges
• 15ML sugar syrup or 1 tbsp sugar.
• Method : Muddling
• Glass : Rock
• Garnish : Lime Wedges
procedure

• Add lime wedges and sugar in rock glass

• Gently muddle it with muddler
• Add vodka and crushed ice then churn it .
• Cover with crushed ice.
• Garnish with lime wedges

Note- similar cocktails

Caiprihana- 60ml Brazil rum (cachaca) + 4-5 lime wedges+ 1 tbsp. caster sugar or brown sugar
Mixology Technique

• Layering: It is a technique where all the ingredients are layered according to their density. Density depends on
alcohol and sugar.

B52
Believed to have originated in the 1970 by a bartender and fan of the iconic band. The b52 is classic guilty pleasure
armed with three liqueur.

• 10 ml Kahlua (coffee liqueur)

• 10 ml Baileys (irish cream liqueur)
• 10 ml Grand Marnier/Cointreau/ triple sec (orange liqueur)
• Method : Layering
• Glass : Shot
• Garnish : Fire/None

Procedure

• Add kahlua, baileys and triple sec in shot glass serial wise with spoon
• Garnish with fire
Note – similar layering shots

B 53 kahlua, baileys, vodka

Irish flag crème de menthe (mint liqueur), baileys, grand Marnier.
Brain Hemorrhage / Alien brain hemorrhage

• 20ml Peach Schnapps

• 10 ml Baileys
• 5ml Grenadine syrup sink
• Method : Layering + Sink
• Glass : Shot
• Garnish : None

• Add peach schnapps first & baileys in shot glass with spoon
• Add dash of grenadine syrup on top
Note – similar shots

Alien brain hemorrhage-

20ml peach schnapps
10ml baileys
5ml grenadine syrup+ blu curacao syrup

Blowjob

• 10ml kahlua
• 10 ml baileys
• 10ml whip cream(fresh cream)
• Method :layering
• Glass : shot
• procedure

• Add kahlua, baileys & whipped cream in shot glass

Flat liner

15ml Sambuca
15ml tequila
4-5drop of tobassco sauce
Procedure
 1. Add Sambuca, tequila, drops of Tobassco sauce

Mad Dog

• 10ml raspberry syrup

• 20ml vodka
• 2-3 drops of tobassco sauce
• Method-layering
• Glass-shot
• Garnish-none
Procedure

Add raspberry syrup add vodka with help of bar spoon then drop some tobassco sauce.

IRISH FLAG

This shot represents the Irish flag as it's made of layers of green crème de menthe on the bottom, white Irish cream in
the middle and orange Grand Marnier

• 10ML CRÈME DE MENTHE(mint liqueur)

• 10ML BAILEYS
• 10ML GRAND MARNIER (orange liqueur)
• METHOD- LAYERING
• GLASS-SHOT
• GARNISH NONE
Procedure- add crème de menthe, baileys, grand marnier step by step with spoon.
Flaming Lamborghini

The Flaming Lamborghini is a visually stunning and potent cocktail that originated in the late 1980s in the Netherlands. It
is named after the powerful Italian sports car and its ... more. It is named after the powerful Italian sports car and its
composition reflects both its strength and elegance.

• 20 ml kahlua
• 20ml baileys
• 20 ml blu curacao
• 20 ml Sambuca
• Pinch of cinnamon powder
• Method- layering+ fire
• Glass-martini, bar blade, colada, wine glass,shot glass
• Garnish-fire
• Procedure:

• Add Kahlua, baileys & blu curacao with spoon in martini glass
• Place bar blade horizontally on top of martini glass
• Place colada glass on bar blade upside down
• Place wine glass on base of colada glass
• Place shot glass on base of wine glass
• Add fire in sambuca in brandy baloon glass
• pour from top of shot glass and sprinkle cinnamon powder.
Mixology Technique

• Blending: It is a technique where all the ingredients are poured in blender or mixture with ice and blend
together and served in glass.

Pina Colada
The piña colada hails from San Juan, Puerto Rico where it was created by bartender Ramón “Monchito” Marrero at the
Caribe Hilton in 1954. He mixed up a fruity blend of rum, coconut cream and pineapple juice and boom. Everyone's
favorite summer treat was created

• 60 ml White Rum
• 30 ml Coconut Cream
• 120 ml Pineapple Juice
• 15 ml Malibu (coconut liqueur) or coconut syrup
• Method : Blending
• Glass : Colada/Hurricane
• Garnish : Pineapple Cone
procedure:

• Add all the ingredients in blender with ice (8-10)and blend it until ice gets crushed.
• Pour into colada glass & Garnish with pineapple and cherry
Variations of Pina colada cocktails –

Blue hawaiian Pain killer Rum punch Caribbean pina colada

60ml white rum 60ml dark rum 30ml white rum 60ml white rum
120ml pineapple juice 120ml pineapple juice 30ml dark rum 120ml pineapple juice
30ml coconut cream 30ml orange juice 120ml pineapple juice 30ml coconut cream
15ml Malibu or coconut 30ml coconut cream 30ml orange juice 2 dash Angoustura bitter
syrup
15ml blu curacao syrup Method-shake 15ml lime juice Method-blending
Method- blending Glass-hurricane 15ml grenadine syrup Glass-hurricane
Glass-hurricane Garnish –pineapple and Method-shake Garnish-pineapple
grated nutmeg
Garnish-pineapple cone Glass-hurricane
Garnish-maraschino cherry
Mixology Technique

• Throwing/Rolling: It is a technique where all the ingredients are poured in shaker and thrown between two
shaker to mix the ingredients and served in glass.

Bloody MARRY
Fernand Petiot claimed to have invented the modern Bloody Mary in 1934 as a refinement to George Jessel's drink, at
the King Cole Room in New York's St. Regis Hotel, according to the hotel's own history. Petiot told The New Yorker in July
1964

• 60 ml Vodka
• 90 ml Tomato juice
• 15 ml Lemon Juice
• Dash of Worcestershire Sauce
• Dash of Tabasco Sauce
• Pinch of Salt and Pepper
• Method : Throwing /Build
• Glass : High ball
• Garnish : Salted Rim with Celery stick
procedure:

• Add all the ingredients in shaker and throw between two shaker
• Pour into a salted rim highball glass over ice
• Garnish with celery stick
Hot cocktails

 Hot rum punch/ hot toddy

• 60 ml spicy rum (khukhri rum)/ whiskey

• 15 ml lime juice
• 1 spoon or 30-45ml honey
• 120ml Hot water
• Method-build
• Glass irish coffee
• Garnish orange slice
• procedure:

• Add one spoon honey, add lime juice, then add hot water
At last add khukri rum with spoon,
Garnish with orange slice/ cinnamon stick.

 Irish coffee

 The story goes that in 1942, a group of passengers were stranded at Foynes Airport in Ireland due to
bad weather. Foynes had become one of the largest civilian airports and a hub for transatlantic flights
with massive seaplanes. Joe Sheridan, a chef and bartender at the airport's restaurant, decided to whip
up a special drink to warm up the chilly passengers. He brewed up some hot coffee and added a shot
of Irish whiskey to each cup. To sweeten the drink, he stirred in some brown sugar, and then topped it
off with a generous dollop of cream as a float.

 The passengers were delighted with the drink and asked Sheridan if it was Brazilian coffee. Sheridan
replied, "No, it's Irish coffee." And so, the drink was born.

 50ml irish whiskey

 120ml hot water
 1 tbsp caster sugar
 Top up with whipped cream.

Preparation Pour the coffee into a preheated glass, add

whiskey and sugar, and stir until dissolved.
Pour cream slowly to form a distinct layer.
  Hot toddy
Hot toddy originates from the Hindi word taddy, which in 1610s British-occupied India was a drink made
with fermented palm sap. By around the mid-18th century taddy had evolved into a 'beverage made of
alcoholic liquor with hot water, sugar and spices'

 60ml Irish whiskey

 1 spoon honey or 30-45ml honey
 15ml lime juice
 4-5 cloves and cinnamon stick.
 procedure:

 Add one spoon honey, add lime juice, then add hot water, At last add
Irish whiskey, Garnish with orange slice/ cinnamon stick.
Mock tails

• Mock tail is An nonalcoholic mixed drinks. Mixture of Juices, Fruits, Syrups, carbonated soft drinks etc.

Mickey Mouse

• Coke
• Whipped cream / Vanilla Ice-Cream
• Method : Build
• Glass: Pilsner
• Garnish: Cherry
• First fill up the glass with ice
• Pour 3\4 coke
• Put whip cream/ice cream
• Garnish with cherry

Procedure

Add ice and coke ¾ and top up with cream

Virgin Colada (mock tail)

• 30 ml Coconut Cream
• 120 ml Pineapple Juice
• 15-30 ml Coconut Syrup
• Method: Blending
• Glass: Colada/Hurricane
• Garnish: Pineapple leaves and cherry
• procedure:

• Add all the ingredients in blender with 8-10 ice and blend it until ice gets crushed.
• Pour into colada glass
• Garnish with pineapple and cherry

Virgin colada variations

1. Mango colada- adds 1 ripe frozen mango and 15 ml mango puree in virgin colada.
2. Strawberry colada- add 5 to 6 frozen fresh strawberry and 15ml strawberry puree in virgin colada.
Virgin Mojito/fresh mint cooler

• 4-5 lime wedges

• 8-10 mint leaves
• 20-30 ml sugar syrup
• Splash of Soda
• Ice type- crushed ice
• Method- Muddling
• Glass: Collin/ Tumbler
• Garnish: Spring Mint leaf
•

• procedure:

• Put lime wedges, and sugar syrup in glass and muddle it then add mint leaves
in Collin glass
• Add ¾ crushed ice of glass add splash of soda and churn it(mix) with spoon.
• Add some more crushed ice on top of glass.
• Garnish with bunch of mint
Virgin mojito variations-

1. Angel mojito mock tail: make it same virgin mojito then add 15-20ml blu curacao for color.
2. Pomegranate mojito- Add 2 spoon pomegranate with lime wedges and mints leaves and muddle it. Rest recipe
same. Garnish with- pomegranate, mint and lemon.
3. Strawberry mojito- add 2-3 strawberry with lime wedges and mint leaves and muddle it. Rest recipe same.
Garnish with strawberry, mint , lemon.
4. Watermelon mojito- add small pcs of water melon 4-5 , with lime wedges, mint leaves and muddle it . Rest
recipe same. Garnish with watermelon, mint and lemon.
COCONUT KISS (mocktail)

• 60 ml orange juice
• 60 ml pineapple juice
• 15 ml coconut syrup
• 30 ml fresh cream/
• 15ml grenadine syrup
• Method : shake and strain
• Glass: wine glass
• Garnish: mint/ cherry
Procedure:

1. Add all ingredients in shaker with ice

2. Shake it 10-12 seconds and strain it in wine glass
3. Garnish it.

CINDRELLA

• 60 ml Orange juice
• 60 ml pineapple juice
• 10 ml lime juice
• 10 ml grenadine syrup
• Top of ginger ale or soda.
• Method: shake & strain
• Glass: highball
• Garnish : orange slice
Procedure:

1. Add all the ingredients in shaker with ice except ginger ale.
2. Shake it 10-12 seconds and strain it in martini glass.
3. Add splash of ginger ale or soda and garnish with orange slice.

Shirely temple
• 15 ml Grenadine syrup 
• Top up with Ginger Ale
• Method: Build
• Glass: High Ball
• Garnish: Maraschino Cherry
Procedure-

 fill up the glass with ice

 add grenadine syrup and top up with ginger ale
 Garnish with cherry.