La Serre Beverage Bible

Smoothies
Avocado Smoothie Ingredients
- 0,235g Of Avocado Garnish:
- 0.320ml Fresh Milk - Avocado sliced
- 0.090g Vanilla Ice Cream - Chia seed (0.003g)
- 0.050ml Honey
- 0.200g Ice Cubes

Method : blend
-Prepare all the mis en place you need(Ingredients)
-Make sure the blender is ready
-Wash and clean the avocado
-Add the 0,200g of ice cubes inside the blender
-Pour over the 0.320ml of fresh milk
-Add the 0.090g of Homemade Vanilla Ice Cream
-Add 0.235g Avocado sliced
-Add 0.050ml of honey Blend all together until all the ingredients mix and you get the
right texture(Smooth to Thick) of the mixture. Add more sugar syrup/Honey
(Optional) To taste.
-Once the taste is perfect, pour it into the (Special Glass)
-On the side make some milk froth using the frothing machine.

Garnish:
Glass to Use : -Topped it milk froth
-Add the avocado sliced on-top (See the picture shown)
HURRICANE ALEMANA COCKTAIL GLASS -Topped it with chia seeds (See the picture shown)
44CL TEMPERED
Brand :
RESTOFAIR RAK
Banana Milkshake Ingredients
-0.250g Banana fruit Garnish:
-0.090g Homemade Vanilla Ice Cream - -Banana (0.040g)
0.200ml Fresh Milk -Cinnamon Powder(Pinch) -
-0.020ml Honey Demerara(Pinch)
-0.200g Ice Cubes

Method : blend
-Prepare all the mis en place you need(Ingredients)
-Make sure the blender is ready
-Add the 0,200g of ice cubes inside the blender
-Pour over the 0.200ml of fresh milk
-Add the 0.090g of Homemade Vanilla Ice Cream
-Drop in the Banana fruit(0.250g)
-Add 0.020ml of honey Blend all together until all the ingredients mix and you get the
right texture(Smooth to Thick) of the mixture. Add more sugar syrup/Honey
(Optional) To taste. -Once the taste is perfect, pour it into the (Special Glass)

Garnish:
-Prepare 3pcs thin sliced of banana
-Torch it with brown sugar, then place it into the top(See the picture)
-Add some cinnamon powder on top.
Glass to Use :
HURRICANE ALEMANA COCKTAIL GLASS
44CL TEMPERED
Brand :
RESTOFAIR RAK
Vanilla Milkshake Ingredients
-Homemade Vanilla Ice Cream(0.200g) - Garnish:
Honey(0.040ml) -Caramel Sauce(0.020ml)
-Tonka Beans(0.005g) -Tonka Beans(0.005g)
-Fresh Milk(0.200ml) -Gold Leaves(0.001g)
-Ice Cubes(0.200g)

Method : blend
-Prepare all the mis en place you need(Ingredients)
-Make sure the blender is ready
-Add the 0,200g of ice cubes inside the blender
-Pour over the 0.200ml of fresh milk
-Add the 0.0200g of Homemade Vanilla Ice Cream
-Add Tonka Beans (0.005)
-Add 0.040ml of honey Blend all together until all the ingredients mix and you get the
right texture(Smooth to Thick) of the mixture. Add more Ice Cream/Honey (Optional)
To taste.
-Once the taste is perfect, pour it into the (Special Glass)

Garnish:
-Garnish the glass inside with caramel syrup then pour the milkshake
-Grated tonka beans on-top
Glass to Use : -Add Gold Leave.

HURRICANE ALEMANA COCKTAIL GLASS

44CL TEMPERED
Brand :
RESTOFAIR RAK
Strawberry Milkshake Ingredients
- 0,200g Fresh Strawberry Garnish:
- 0.200ml Fresh Milk - 1 piece whole strawberry
- 0.080g Vanilla Ice Cream - Raspberry powder
- 0.050ml Honey - Viola flower
- 0.200g Ice Cubes

Method : blend
-Prepare all the mis en place you need(Ingredients)
-Make sure the blender is ready
-Wash and clean the fresh strawberry
-Add the 0,200g of ice cubes inside the blender
-Pour over the 0.200ml of fresh milk
-Add the 0.080g of Homemade Vanilla Ice Cream
-Add 0.200g of fresh strawberry
-Add 0.050ml of honey. Blend all together until all the ingredients mix and you get
the right texture(Smooth) of the mixture. Add Sugar syrup(Optional) To taste.
-Once it's ready pour it into the (Special Glass)

Garnish:
-Make milk foam then topped it to glass.
-Slice a strawberry in the bottom part (middle) then slip it through the rim of the
Glass to Use : glass. -Topped it with raspberry powder (Same with picture shown
-Add the viola flower
HURRICANE ALEMANA COCKTAIL GLASS
44CL TEMPERED
Brand :
RESTOFAIR RAK
La Serre Beverage Bible
Ice Tea & Lemonade
Iced teas Ingredients
Flavors: Garnish:
1) White Peach 70ml / 15ml of lemon juice As shown on the pictures
2)Melon 70ml / 15ml of lemon juice
3)Passion 70 ml / 15ml of lemon juice
4)Strawberry 70ml / 15ml of lemon juice
5)Lemon 60ml / 40ml Sugar
syrup(Optional)( as per request)
6)Ginger 60ml / Sugar (OPTIONAL) As per
request.

Method : shake
1) Get a cold glass and top it up with ice cubes. After add 70ml of White peach syrop,
15ml of lemon juice and top it up with black tea.
2) Get a cold glass and top it up with ice cubes. After add Melon 70ml / 15ml of lemon
juice and top it up with black tea.
3) Get a cold glass and top it up with ice cubes. After add Passion 70 ml / 15ml of
lemon juice and top it up with black tea.
4) Get a cold glass and top it up with ice cubes. After add 70ml of White peach syrop,
15ml of lemon juice and top it up with black tea.
5) Get a cold glass and top it up with ice cubes. After add 70ml of White peach syrop,
15ml of lemon juice and top it up with black tea.
6) Get a cold glass and top it up with ice cubes. After add Ginger 60ml / Sugar
Glass to Use : (OPTIONAL) As per request and top it up with black tea.

DOLOMITI HIGHBALL 42 CL

Brand :
RESTOFAIR RAK DOLOMITI
Mint Lemonade Ingredients
-lemon juice 60ml Garnish:
-sugar syrup 40ml Mint leaves
-mint leaves 5pcs
-ice cubes 1 scoop
-still water 150ml

Method : blend
-60ml lemon juice, 40 ml sugar syrup, 5pcs mint leaves, 1 scoop of ice cubes 150ml still
water
-Blend all together
-Pour into a tall glass

Glass to Use :
DOLOMITI HIGHBALL 42 CL

Brand :
RESTOFAIR RAK DOLOMITI
Fresh Lemonade Ingredients
-Ice 150g Garnish:
-Lemon juice 60ml Lemon slice
-Sugar syrup 40ml
-Still water

Method : stir
-Fill tall glass with 150g ice, add 60ml lemon juice and 40 ml sugar syrup
-Topped up with still water
-Stir very well

For the elderflower lemonade, use the same ingredients. However, instead of 40 ml of
syrup sugar, replace it with 60ml of elderflower syrup.

Glass to Use :
DOLOMITI HIGHBALL 42 CL

Brand :
RESTOFAIR RAK DOLOMITI
La Serre Beverage Bible
Fresh Juices
Green apple juice Ingredients
-ice 150g Garnish:
-green apple 3 pieces (350ml juice) Apple slice

Method : squiz
-Maxi glass with 150g ice, 3pcs of green apple (350ml juice)into the juicer
-Ready to serve

Glass to Use :
GRANITY HIBALL 65CL TEMPERED

Brand :
RESTOFAIR RAK GRANITY
Not guilty Ingredients
-Ice 150g Garnish:
-green apple 3 pieces (350ml juice) green - Apple slice and Celery stick
mixture topup

Method : squiz
-Maxi glass with 150g ice, 3pcs of green apple (350ml juice)into the juicer
-topped it up with the green mixture(Celery, parsley , cucumber)

Glass to Use :
GRANITY HIBALL 65CL TEMPERED

Brand :
RESTOFAIR RAK GRANITY
Carrot Juice Ingredients
-Small 350 ml Carrot 600 g Garnish: No Garnish
-Large 500 ml Carrot 1200 g

Method : squiz
-Put the carrot in the juice maker
-Ready to serve

Glass to Use :
GRANITY HIBALL 65CL & 35 CL TEMPERED

Brand :
RESTOFAIR RAK GRANITY
Orange juice Ingredients
-Small 350 ml Orange Fruit 800 g Garnish: No Garnish
-Large 500 ml Orange fruit 1250 g

Method : squiz
-Squiz the fruit and serve it in a juice glass small or maxi.
-Ready to serve

Glass to Use :
GRANITY HIBALL 65CL & 35 CL TEMPERED

Brand :
RESTOFAIR RAK GRANITY
Watermelon Juice Ingredients
-Small 350 ml Watermelon Fruit 780 g - Garnish:
Large 500 ml Watermelon fruit 1300 g

Method : squiz
-Cut the watermelon fruit.
-Remove the seeds and shell
-Put the watermelon in the juice maker Strain the juice
-Ready to serve

Glass to Use :
GRANITY HIBALL 65CL & 35 CL TEMPERED

Brand :
RESTOFAIR RAK GRANITY
Grapefruit Juice Ingredients
-Small 350 ml Grapefruit 800 g Garnish: no garnish
-Large 500 ml Grapefruit 1250 g

Method : blend
-Trim the watermelon and discard the skin
- Cut the watermelon in rough pieces and add it into the blender and blend it until smooth
- Serve it in a juice glass small or maxi.
-Ready to serve

Glass to Use :
GRANITY HIBALL 65CL & 35 CL TEMPERED

Brand :
RESTOFAIR RAK GRANITY
La Serre Beverage Bible
Hot Beverages
Ristretto Ingredients
-La Serre Coffee Blend 8 g

Method :
-Extract 15ml La Serre Coffee Blend
-Serve within 1-2 min

Glass to Use :
BANQUET NON STACKABLE CUP 9CL W/ LA
SERRE LOGO
Brand :
RESTOFAIR RAK
Espresso Ingredients
-La Serre Coffee Blend 8 g

Method :

-Extract 30ml La Serre Coffee Blend

-Serve within 1-2 min

Glass to Use :
BANQUET NON STACKABLE CUP 9CL W/ LA
SERRE LOGO
Brand :
RESTOFAIR RAK
Americano Ingredients
-La Serre Coffee Blend 16g
-Hot water 150 ml

Method :
-Take the hot cup Extract 60 ml coffee
-Add 150ml hot water
-Ready to serve

Glass to Use :
BANQUET NON STACKABLE CUP 22CL W/ LA
SERRE LOGO
Brand :
RESTOFAIR RAK
Capuccino Ingredients
-Fresh Milk 200g
-La Serre Coffee Blend 16gr

Method :
-Pour milk into the jar
-Front the milk at 60-65 degrees
-Extract 60ml La Serre Blend
-Pour the milk keeping the foam firm
-Add the cup in the ripple machine for design printing
-Ready to serve

Glass to Use :
BANQUET NON STACKABLE CUP 28CL W/ LA
SERRE LOGO
Brand :
RESTOFAIR RAK
Latte Ingredients
-Fresh Milk 200g
-La Serre Coffee Blend 16gr

Method :
-Pour milk in the jar
-Front the milk at 55-65 degrees Celsius
-Extract 30ml coffee
-Pour the milk on top of the coffee
-Add the cup in the ripple machine for design printing
-Ready to serve

Glass to Use :
IRISH COFFEE GLASS 230 CC

Brand :
PROCURIO
Mocha Ingredients
-Chocolate Mix 200 gr
-La Serre Coffee Blend 16gr
-Chocolate Mix : Cream UHT Whipping
President 1500 ml
-Milk Fresh 500 gr
-Galaxy 41% Milk Chocolate 2500 gr

Method :
-Pour the chocolate mix in the jug
-Frot the chocolate mix at 55-60 degrees Celsius
-Extract 30ml La Serre Coffee Blend
-Add the chocolate mix
-Ready to serve

Glass to Use :
IRISH COFFEE GLASS 230 CC

Brand :
PROCURIO
Macchiato Ingredients
-Fresh Milk 50 ml
-La Serre Coffee Blend 16 g

Method :
-Pour milk in the jug
-Front the milk to get thick foam
-Extract 30 ml for single /60 ml for double
-Layer foam on top of the coffee
-Ready to serve

Glass to Use :
BANQUET NON STACKABLE CUP 9CL W/ LA
SERRE LOGO
Brand :
RESTOFAIR RAK
Affogato Ingredients
-Double Espresso 200g
-Home made Vanilla Ice Cream 15ml
-Irish Syrup 0.001g
-Cinnamon Powder

Method :
-Latte Glass
-Put 1 Scoop (200g) Of Homemade Vanilla Ice Cream
-Drop 15ml of irish syrup
-Pour over the double espresso (60ml) Garnish
-Topped it up with cinnamon powder.

Glass to Use :
IRISH COFFEE GLASS 230 CC

Brand :
PROCURIO
Selection of tea Ingredients
-6g tea leaves
-200ml hot water

Method :

-Put 6g of tea leaves into teapot.

-Fill it with hot water
-Serve the tea with tea cup and sugar on the side

For the details of each tea, please see the following page

Glass to Use :
BANQUET NON STACKABLE CUP 22CL W/ LA
SERRE LOGO
Brand :
RESTOFAIR RAK
Selection of tea – 2nd part
Tea Name Tea Family Description Selling Price Infusing Time
Organic English Breakfast Black tea FINEST FULL LEAF BLEND OF ASSAM, CEYLON AND CHINESE YUNNAN TEA 20 aed 3-5’

Organic spring mao feng Green Tea SMOOTH AND ELEGANT WITH SOFT NUTTY NOTES FROM THE WEST HUNAN WULING MOUNTAINS 20 aed 2-3’

Oriental moment Black tea & Spices THE MOST DELICIOUS ARABIC SPECIAL BLEND WITH CINNAMON,SANDALWOOD, VANILLA & CARDAMOM 22 aed 3’

Sapphire jasmine needle White tea & jasmine A STUNNING BLUE INFUSION WITH SUBTLE DELICATE NOTES OF JASMINE 30 aed 3’

Rose White White tea AN ELEGANT COMBINATION OF THE FINEST ORGANIC WHITE TEA AND ROSES 25 aed 3’

Organic ginger breeze Herbal REFRESHING MIX OR ORGANIC LEMONGRASS AND GINGER COMPLEMENTED WITH PEPPERMINT 20 aed 3-5’

Rooibos vanilla earl grey Earl grey - Rooibos ROOIBOS TEA, VANILLA, LAVENDER, JASMINE & BERGAMOTE 22 aed 5’

Rush Hour Berry Fruity MOUTHWATERING COMBINATION OF FOREST BERRIES, ROASTED APPLE & HIBISCUS 25 aed 5’

Organic chamomile cooler Chamomile FINEST WHOLE CHAMOMILE FLOWERS COMBINED WITH REFRESHING PEPPERMINT 22 aed 3-5’

Organic mint duo Mint DELICIOUSLY MILD, REFRESHING HERBAL TEA, SPEARMINT & PEPPERMINT 20 aed 3-5’

Organic majestic earl grey Black tea A CLASSIC TEA WITH ESSENCE OF BERGAMOT ORANGE & FINE BLACK TEA 22 aed 3’
La Serre Beverage Bible

Cold Coffees & Frappes

Iced Latte Ingredients
-Ice cubes
-Single espresso
-Milk 150ml

Method :
-Full glass of ice
-Pour cold milk in to the glass (150ml)
-Top with single espresso
-Ready to serve

Glass to Use :
DOLOMITI HIGHBALL 42 CL

Brand :
RESTOFAIR RAK DOLOMITI
Freddo Cappuccino Ingredients
-ICE
-DOUBLE ESPRESSO
-FROTHED MILK 150ml

Method :
-Full glass of ice
-Pour the double espresso
-Top it up with frothed milk ( If you don't have the machine for frothing use a shaker
put 150ml milk and 1 cube of ice then shake it very well .
-Ready to serve

Glass to Use :
DOLOMITI HIGHBALL 42 CL

Brand :
RESTOFAIR RAK DOLOMITI
Frappuccino Ingredients
-Caramel Sauce(0.050ml) Garnish:
-Fresh Milk(0.150ml) -Caramel Sauce
-Caramel Syrup(0.020ml) -Chantilly Cream
-Homemade Vanilla Ice Cream(0.200g) - -Chocolate chip with La Serre logo
Lincoln Blend Coffee Espresso(0.060ml) -
Ice Cubes(0.150g)
-Pinch of Salt

Method :
-Add the 0.150g of ice cubes inside the blender
-Pour over the 0.150ml of fresh milk
-Add the 0.0200g of Homemade Vanilla Ice Cream
-Add caramel sauce (0.050ml)
-Add caramel syrup(0.020ml)
-Add the espresso shot(0.060ml)
-Blend all together until all the ingredients mix and you get the right texture(Smooth
to Thick) of the mixture. To taste.

-Garnish the glass inside with caramel syrup then pour the mixture.
-Add Chantilly cream on-top.
Glass to Use : -Dropped some caramel sauce.
-Place the Chocolate La Serre (logo) ontop.
DOLOMITI HIGHBALL 42 CL

Brand :
RESTOFAIR RAK DOLOMITI
Iced Mocha Ingredients
-Ice cubes
-Single espresso
-Chocolate milk 150ml (Chocolate 75ml,
Milk 75ml)

Method :
-Full glass of ice
-Pour single espresso shot
-Top it up with cold chocolate milk

Glass to Use :
DOLOMITI HIGHBALL 42 CL

Brand :
RESTOFAIR RAK DOLOMITI
French Press Ingredients
-16g coarse ground coffee
-180ml water

Method :

-Prepare your coffee press Preheat the coffee press by rinsing with hot water.
-Add the coarse ground coffee Use 2 tbsp (10 g) of grounds for every cup (180 ml, 6 fl
oz) of water. Add the ground coffee to the empty coffee press.
-Pour water to just below the rim For the best brew, use water that's 30 seconds off
the boil. -Saturate the grounds Gently stir the grounds a few times with a spoon. One
or two stirs is plenty
-Secure the lid & wait Let the coffee brew for about 4 minutes.
-Steadily push the plunger down Separate the coffee from the grounds by slowly
pressing the plunger down.
-Ready to serve
Glass to Use :

Brand :
La Serre Beverage Bible

Mocktails
Beauté des iles Ingredients
Fresh Basil - 5grm
Almond syrup - 20ml
Lemon juice - 15ml
Orange juice - 120ml
Soda water - 60ml

Method : Shaken

Chill glass with ice

Mix all the mentioned ingredients in shaker with ice
Shake 10 seconds
Transfer liquid mixing glass into the chilled cocktail glass
Garnish with basil leave

Glass to Use :
Champagne flute 20 cl

Brand :
Tumbler de fraicheur Ingredients
Apple syrup - 15ml
Fresh mint leaves - 5grm
Lemon juice - 15ml
Elderflower syrup- 12ml
Soda water - 60ml
Apple juice - 40ml

Method : Shaken

Chill glass with ice

Mix all the mentioned ingredients in shaker with ice
Shake 10 seconds
Transfer liquid mixing glass in to the chilled cocktail glass
Garnish with mint leave

Glass to Use :
BACH RETRO FIZZ 26 CL C514 G09

Brand :
PRISME – LUIGI BORMIOLI, ITALY
Parfum d’amour Ingredients
Fresh kiwi - 50grm
Apple juice - 90ml
Lemon juice - 20ml
Peach puree - 15ml

Method : Shaken

Chill glass with ice

Mix all the mentioned ingredients in shaker with ice
Shake 10 seconds
Transfer liquid mixing glass in to the chilled cocktail glass with ice cube
Garnish with dry leave

Glass to Use :
COCKTAIL COUPE 22 CL AMERICA'20S

Brand :
PRISME – LUIGI BORMIOLI, ITALY
Brise de foret Ingredients
Raspberry puree- 30ml
Fresh mint leaves - 5grm
Rose syrup - 15ml
Lemon juice - 15ml
Cranberry juice- 60ml

Method : Shaken

Chill glass with ice

Mix all the mentioned ingredients in shaker with ice
Shake 10 seconds
Transfer liquid mixing glass in to the chilled cocktail glass
Garnish with strawberry

Glass to Use :
COCKTAIL COUPE 22 CL AMERICA'20S

Brand :
PRISME – LUIGI BORMIOLI, ITALY
Nuage Ingredients
-Fresh carrot juice 40ml
-Fresh orange juice 50ml
-Basil syrup 20ml
-Red chili 1gr

Method : Shaken

-Chill glass with ice

-Mix all the mentioned ingredients in shaker with ice
-Shake 10 seconds
-Transfer liquid mixing glass into the chilled cocktail glass
-Garnish with strawberry

Glass to Use :
To be updated

Brand :
To be updated
La Perle Noire Ingredients
-Strawberry puree 30ml
-Raspberry puree 30ml
-Lemon juice 10ml
-Cranberry juice 60ml
-Vanilla syrup 20ml

Method : Shaken

-Chill glass with ice

-Mix all the mentioned ingredients in shaker with ice
-Shake 10 seconds
-Transfer liquid mixing glass into the chilled cocktail glass
-Garnish with strawberry

Glass to Use :
To be updated

Brand :
To be updated
Plaisir de la Passion Ingredients
-Passionfruit puree 20ml
-Fresh passion fruit 5gr
-Lemon juice 10ml
-Mint leaves 3gr
-Orange juice 100ml

Method : Shaken

-Chill glass with ice

-Mix all the mentioned ingredients in shaker with ice
-Shake 10 seconds
-Transfer liquid mixing glass in to the chilled cocktail glass
-Garnish with strawberry

Glass to Use :
To be updated

Brand :
To be updated
Clair de Lune Ingredients
-Hot water 150ml
-Jasmine tea 6gr
-Honey 30ml
-Lemon juice 30ml
-Butterfly Pea syrup 30ml

Method : Shaken

-Chill glass with ice

-Mix all the mentioned ingredients in shaker with ice
-Shake 10 seconds
-Transfer liquid mixing glass into the chilled cocktail glass
-Garnish with strawberry

Glass to Use :
To be updated

Brand :
To be updated
InnocentMojito Ingredients
-Fresh limes 10gr
-Fresh mint leaves 5gr
-Fresh strawberries 10gr
-Fresh white peach 10gr
-Fresh passion fruit 10gr
-Lemon juice 20ml
-Cane sugar 10gr
-Watermelon juice 100ml

Method : Stir

-Put into glass mentioned fruits and mint leaves

-Easily muddle everything in the glass
-Add lemon juice and sugar
-Add crashed ice
-Top up with watermelon juice
-Garnish with berries and mint leaves

Glass to Use :
To be updated

Brand :
To be updated