COCKTAIL MIXING

PRE- DINNER
DRY MARTINI GIBSON DRY COSMOPOLITAN
MANHATTAN
Ingredients Ingredients Ingredients Ingredients
 1 Jig Gin  1 Jig Gin  1 Jig  1 jig Vodka
 ½ jig Dry  ½ Bar spoon Bourbon  ½ jig Triple Sec
Vermouth Dry Vermouth Whisky  ½ jig simple
 Green Olives  3 pcs. of  ½ jig Dry syrup
(garnish) Cocktail Onion Vermouth  ½ jig cranberry
(garnish)  Dash of juice
Procedure Angostura
 In a shaker, Procedure biters Procedure
get an ample  In a shaker,  Lemon peel  In a shaker,
ice cube, put 1 get an ample (garnish) get an ample
jig Gin, ½ jig ice cube, put 1 ice cube, put 1
dry vermouth jig gin, ½ bar Procedure jig vodka, ½ jig
then shake, spoon dry  In a shaker, triple sec, ½ jig
 After shaking vermouth then get an roses
pour into a shake. ample ice sweetened
pre-chilled  After shaking cube, put lime juice and
martini glass pour into a 1jig ½ cranberry
add a piece of martini glass, bourbon shake then
green olives in one piece of whisky, ½ shake.
then stir & toothpick put a jig dry  After shaking.
serve. 3 pcs. of vermouth Pour into a
cocktail onion then dash martini glass.
on the rim of Get the
then serve. angostura 1pcslice of lime
biters wedge on the
 After rim then serve.
shaking,
pour into a
sour glass,
stir then
garnish with
lemon peel
on the top
and serve.

AFTER DINNER
BRANDY GRASS HOPPER WHITE RUSSIAN GOLDEN CADILLAC
ALEXANDER
Ingredients Ingredients Ingredients Ingredients
 ½ jig Brandy  ½ jig Crème de  1 jig Vodka  1 jig Galliano
 ½ jig Crème de Menthe (Green)  ½ jig Kahlua  1 jig Crème de
Cacao (brown)  ¼ jig crème de  ½ jig Cream Cacao (white)
 ½ jig full cream Cacao (White) Milk  1 jig fresh cream
milk (magnolia)  ½ jig milk  Cherry  Cherry (garnish)
Procedure  Cherry (garnish) (garnish)
 In a shaker, Procedure
get an ample Procedure Procedure  Pre-chilled first
ice cube, put  In a shaker,  In an old the
½ jig cream,, get an ample fashioned champagne
½ jig crème de ice crushed, glass, get glass, in a
cacao & 1 jig put ½ jig an ample shaker get an
brandy then crème de ice cube, ample ice, put
shake. cacao (white), put 1 jig 1 jig Galliano,
 After shaking, 1 jig crème de vodka, ½ jig 1 jig crème de
pour into a menthe Kahlua and cacao (white)
martini glass (green) & ½ jig using bar & 1 jig fresh
then serve. milk then spoon pour cream then
shake. slowly the shake
 After shaking, ½ jig cream  After shaking
pour into a milk then pour into pre-
martini glass serve with1 chilled glass of
then serve pc. of champagne
with 1 pc. of cherry on then serve with
cherry on the the top, 1 pc. of cherry
rim. on the top.

HARVEY TEQUILA SUNRISE MOJITO CAIPIRINHA

WALLBANGER
Ingredients Ingredients Ingredients Ingredients
 1 jig Vodka  1 jig Tequila  1 jig Rum  2 jigs of simple
 Orange juice  Orange juice  1 jig syrup
to fill to fill Calamansi  2 jigs Cachaca
 1/3 jig Galliano  ½ jig juice (Rum)
 1 pc. of Grenadine  Sprite to fill  1 lime cut into
Orange & syrup  Mint leaves 6 wedges
Cherry  1 pc. Orange  1 bar spoon
(garnish) (garnish) sugar Procedure
 1 pc. Lemon  Pre- chilled
Procedure Procedure (garnish) first the old
  In a high ball  In a high ball fashioned
glass, get an glass, get an Procedure glass, In a
ample ice ample ice  In a shaker shaker put
cube, put 1 jig cube, put 1 jig get an ample ice
vodka, orange Tequila, ample of ice crushed, add 2
juice to fill, 1/3 orange to fill & cube, put jigs cachaca
jig Galliano pour gently the 4-6 (rum), 2 jigs
 Serve with the ½ jig pieces of simple syrup,
orange & grenadine mint leaves then add the 1
cherry on the syrup w/ add 1 jig lime that cut
rim. orange on the rum, 1 jig into 6 wedges
rim serve with calamansi then shake
straw. juice then  After shaking
shake. pour into pre-
 After chilled old
shaking fashioned glass
pour into a then serve.
high ball
glass add
sprite to fill
then stir.
 Add one
slice of
lemon on
the top then
serve with
straw.

SHAKE
MARGARITA WHISKY SOUR PINK LADY KAMIKAZE
Ingredients Ingredients Ingredients Ingredients
 1 jig Tequila  1 jig Bourbon  1jig Gin  1 jig Vodka
 ½ jig of Triple Whisky  ¼ jig of  ½ jig Triple Sec
Sec  ½ jig Calamansi  ½ jig
 ½ jig of Calamansi juice Calamansi
Calamansi Juice  ¼ jig juice
juice  ½ jig of simple Grenadine  Lemon
 Lemon on the syrup Syrup (garnish)
rim  Lime (garnish)  1 piece of
egg white Procedure
Procedure Procedure  Cherry  Pre-chilled first
 Get the lime  Pre-chilled first (garnish) the sour/
wedge run the the old martini glass
 lime around fashioned Procedure  In a shaker put
the rim of glass then put  Pre-chilled an ample of ice
margarita an ample ice first the cube then add
glass then add cube in a champagne 1 jig vodka, ½
some iodize shaker, In a glass, in a jig triple sec &
salt shaker put 1 shaker put ½ jig
 In a shaker jig bourbon 1 jig gin, ¼ calamansi juice
add 1 jig whisky, ½ jig calamansi then pour into
tequila, ½ calamansi juice, ¼ pre-chilled
triple sec & ½ juice & ½ jig of grenadine sour/ martini
jig of simple syrup syrup & 1 glass serve
calamansi then shake piece of egg with 1 pc. slice
juice then  After shaking white then of lemon on
shake pour into pre- shake the top.
 After shaking chilled old without ice
serving with 1 fashioned cube to
pc. of lemon glass then emulsify the
on the rim. serve w/ 1 pc. egg white
slice of lime  After
wedge on the shaking add
rim & straw. an ample
ice cube
then shake
again, pour
into pre-
chilled
champagne
glass then
serve with 1
pc. slice of
cherry on
the top

STIR & STRAIN

VODKA MARTINI GIMLET ROB ROY PERFECT
MANHATTAN
Ingredients Ingredients Ingredients Ingredients
 1 jig Vodka  1 jig Gin  1 jig Scotch  1 jig Bourbon
 ½ bar spoon  ½ jig Lime Whisky Whisky
Dry Vermouth juice  ½ jig Sweet  ½ jig Dry
 Green olives  Lemon Vermouth Vermouth
(garnish) (garnish)  Dash of  ½ jig Sweet
angostura Vermouth
Procedure Procedure bitters  Dash of
 In a shaker,  In a shaker,  Cherry Angostura
get an ample get an ample (garnish) bitters
ice cube; put 1 ice cube put 1  Cherry
jig of vodka, ½ jig of gin, ½ jig Procedure (garnish)
bar spoon of lime juice then  Pre-chilled
dry vermouth shake. first the Procedure
 then shake.  After shaking martini  In a shaker,
 After shaking pour into a glass, in a get an ample
serve with martini glass shaker put ice cube put 1
pour into then add 1 1 jig of jig bourbon
martini glass slice of lemon scotch whisky, ½ jig
1-3 pieces of on the rim whisky, ½ dry vermouth,
green olives then serve. jig sweet ½ jig sweet
on the rim vermouth & vermouth &
then serve. dash of dash of
angostura angostura
bitters then bitters then
shake shake.
 After  After shaking
shaking pour into a
pour into martini glass
martini then 1 pc. of
glass then cherry on the
stir, add 3 rim & serve.
pieces of
cherry using
a toothpick
on the rim
then serve.

BUILD
BLOODY MARY TOM COLLINS CUBA LIBRE NEGRONI
Ingredients Ingredients Ingredients Ingredients
 1 jig Vodka  1 jig Gin  1 jig Rum  1 jig Gin
 Dash of salt &  ½ jig  ½ jig  ½ jig Sweet
pepper Calamansi Calamansi Vermouth
 Dash of hot juice juice  ½ jig Campari
sauce  ½ jig simple ( squeeze & bitters
 Dash of syrup drop)  Orange
Worcestershire  Soda water to  Coca cola to (garnish)
sauce fill (sprite) fill
 Tomato juice  Orange &  Dayap & Procedure
fill Cherry mint leaves  In an old
 Celery stalk & (garnish) (garnish) fashioned
lemon glass, put an
(garnish) Procedure Procedure ample of ice
 In a  In ahigh ball cube, add 1 jig
Procedure champagne glass put an gin, ½ jig
 In a high ball flute glass/ ample of ice sweet
glass put an high ball glass cube, add 1 vermouth & ½
 ample of ice put an ample jig rum, ½ jig of Campari
cube, add 1 jig ice cube, add 1 jig bitters
vodka, dash of jig gin, ½ jig calamansi  Add 1 slice of
salt & pepper, calamansi juice & coca orange juice on
dash of hot juice, ½ jig cola to fill the rim then
sauce, dash of simple syrup &  Drop 1 serve.
Worcestershire sprite to fill piece of
sauce, tomato then stir. dayap and
juice to fill  After stirring, 3-6 pieces
then stir. add slice of of mint
 After stirring, orange and leaves stir &
add celery cherry on the serve.
stalk & one rim & serve.
lemon serve
with straw.

BLEND
CHI-CHI FROZEN MANGO PINACOLADA FROZEN DAIQUIRI
Ingredients Ingredients Ingredients Ingredients
 1 jig Vodka  1 jig Rum  1 jig Rum  1 jig Rum
 ½ jig Coconut  ½ jig Triple  ½ jig Crème  1.2 jig Triple
cream Sec de bananas Sec
 ½ jig  ½ jig Lemon  1 jig  ½ jig
Pineapple juice juice Coconut Calamansi
 ½ simple crème juice
Procedure syrup  3 jigs  ½ simple syrup
 In a blender,  ½ slice of ripe Pineapple  Orange &
put an ample mango juice cherry
of ice crushed;  Orange &  Pineapple (garnish)
add 1 jig Cherry wedge
vodka, ½ jig (garnish) (garnish) Procedure
coconut crème  In a blender,
& ½ jig Procedure Procedure put an ample
pineapple  In a blender  In a of ice crushed,
juice then put an ample blender, ut add 1 jig rum,
blend. of ice crushed, an ample of ½ jig triple sec,
 After blending add 1 jig rum, ice crushed, ½ jig
pour into ½ jig triple add 1 jig calamansi
hurricane sec, ½ jig rum, ½ jig juice, ½ jig
glass then lemon juice, ½ crème de simple syrup
serve with jig simple bananas, 1 then blend
straw. syrup & ½ jig coconut  After blending
 slice of ripe crème, 3 pour into
mango then jigs pine champagne
blend. apple juice flute glass &
 After blending then blend slice of orange
pour into  After & cherry on
champagne blending the rim, then
flute glass & pour into a serve with
slice of orange hurricane straw.
& cherry on glass add a
the rim, then 1 slice of
serve with pineapple
straw. wedge on
the rim
serve with
straw.

MOCK TAILS (NON-ALCOHOLIC DRINKS)

FOUR SEASON VIRGIN MARY VIRGIN COLADA SHIRLY TEMPLE
Ingredients Ingredients Ingredients Ingredients
 2 jigs of  Dash of salt &  1 jig of  Soda water to
Pineapple juice pepper Crème de fill (sprite)
 2 jigs of  Dash of hot bananas  ¼ jig of
Guyabano sauce  1 jig Grenadine
juice  Dash of Coconut Syrup
 2 jigs of Worcestershire cream  Cherry &
Mango juice sauce  3 jigs Orange
 2 jigs of  Tomato juice Pineapple (garnish)
Orange juice fill juice
 1 pc. slice of  Celery stalk &  3 slices Procedure
Orange lemon Pineapple  Get a high ball
(garnish) (garnish)  Pineapple & glass put the
Cherry crushed ice
Procedure Procedure (garnish) using ice
 In a shaker,  In a high ball scoop, then
get an ample glass put an Procedure pour the soda
of ice cube, ample of ice  In a water leaver 1-
put 2 jigs of cube, add 1 jig blender, put 2 inches space
pineapple vodka, dash of an ample of before the rim
juice, salt & pepper, crushed ice, of the high ball
guyabano dash of hot add ½ jig glass, then
juice, mango sauce, dash of crème de dash the
juice & orange Worcestershire bananas, 1 grenadine
 juice then sauce, tomato jig coconut syrup to one
shake. juice to fill crème, 3 side with the
 After shaking then stir. jigs use of bar
pour into a  After stirring, pineapple spoon to
Highball glass, add celery juice then achieve a
put the half of stalk & one blend. perfect dash,
slice of range lemon serve  After then put the
on the rim with straw blending slice of range
then serve pour into a cherry on the
with straw. highball rim then serve.
glass add 3
slices of
pineapple
wedge &
cherry on
the rim then
serve.