Ina Ré
Signature
Cocktails
Smokey Dancer
Life and Soul Mezcal, Aperol, Pineapple, Citrus, Vanilla
Vodka, Passionfruit, Citrus, Vanilla, Soda
Sunset Ride
Andean Sour Scotch Whisky, Red Bell Pepper, Spice, Citrus
Pisco, Cherry, Lychee, Citrus, Whites
Sour Sonrisa
Laasii Tequila, Fig, Citrus, Rose, Whites
Tequila, Mango, Yogurt, Cardamom
CocoLoco
Sangria Ina Ré Mezcal, Sweet Vermouth, Campari, Cinnamon, Coconut
Vino Tinto, All Spice, Orange, Pineapple, Soda
Wake Up!
Rum Coffee Liqueur, Espresso, Cola, Agave
Life and Soul
Vodka, Passionfruit, Citrus, Vanilla, Soda
Easy drinking island life with bubbles
● 40ml Vodka
● 5ml Gin
● 20ml Passionfruit and Vanilla Cordial
● 10ml lime juice
● 90ml Soda
Method: Build in shaker over ice and pour into
glass
Glass: Highball
Garnish: 2 x Orange wheel and mint sprig
Andean Sour
Pisco, Cherry, Lychee, Citrus, Whites
Rich pisco sour with suibtle tropical notes
● 45ml Pisco
● 15ml Monin Cherry Syrup
● 20ml Lemon Juice
● 15ml Whites
● 2 lychee (canned)
Method: Hard shake all ingredients sans ice,
then shake with ice and fine strain into glass
Glass: Coupette
Garnish: Edible Flower
Laasii
Tequila, Mango, Yogurt, Cardamom
Creamy, light but complex
● 45ml Reposado Tequila
● 80ml Mango Yogurt
● 15ml Cardamom Syrup
● 1 Bar Spoon Campari
Method: Shake all ingredients and strain into
glass
Glass: Old Fashioned
Garnish: Orange zest, twist and straw
Sangre Ina Ré
Vino Tinto, All Spice, Orange, Pineapple
The best poolside sangria in bali
● 100ml Vino Tinto
● 20ml Orange Juice
● 30ml Pineapple Juice
● 10ml Allspice Cordial
● 80ml Soda
Method: Build in shaker over ice and pour into
glass
Glass: Wine Glass
Garnish: Cacao Paint
Smokey Dancer
Mezcal, Aperol, Pineapple, Citrus, Vanilla
● 20ml Mezcal
● 10ml Tequila
● 15ml Aperol
● 25ml Pineapple and Vanilla Oleo
● 20ml Lime Juice
Method: Shake all ingredients with ice and
strain into glass
Glass: Old Fashioned
Garnish: Smoked Paprika Salt
Sunset Ride
Scotch Whisky, Red Bell Pepper, Honey, Citrtus
Good for your health, touch of spice and all
things nice
● 50ml Scotch Whisky
● 60ml Red Bell Pepper Syrup
● 20ml Lime Juice
Method: Shake all ingredients with ice and fine
strain into glass
Glass: Coupette
Garnish: Orange zest and discard
Sour Sonrisa
Tequila, Fig, Citrus, Rose, Whites
Deep flavour, light punch, all balance
● 45ml Tequila Reposado
● 20ml Lemon Juice
● 25ml Fig and Grenadine Syrup
● 4ml Rose Water
● 15ml Whites
Method: Hard shake all ingredients sans ice,
then shake with ice and fine strain into glass
Glass: Coupette
Garnish: Strawberry Dust
CocoLoco
Mezcal, Sweet Vermouth, Campari, Cinnamon, Coconut
Big, bold, tropical and bitter, an island negroni
● 20ml Mezcal
● 50ml C&C Vermouth/Campari Blend
● 10ml Aperol
Method: Stir all ingredients with ice and strain
into glass
Glass: Old Fashioned
Garnish: Burnt cinnamon
Wake Up!
Rum Coffee Liqueur, Espresso, Cola, Agave
It does what it says on the tin, and tastes better
● 45ml Rum Coffee Liqueur
● 30ml Espresso
● 15ml Cola Reduction
● 5ml Agave
Method: Shake all ingredients with ice and fine
strain into glass
Glass: Coupette
Garnish: Chocolate dust
Cardamom Syrup
Prep Recipes
● 500ml Sugar Syrup (1:1)
● 30g Toasted Cardamom Pods
Passionfruit and Vanilla Cordial
● 7g Lime Leaf
● 250g Passion Fruit Puree
● 350g Monin French Vanilla Syrup Method: Pack all ingredients in vacuum bag and sous
vide for 2 hours @ 60C. Allow to cool, fine strain. Bottle
Method: Mix all ingredients. Bottle and label. Store and label. Store cold.
cold.
Mango Yogurt 500ml
● 500g Greek Yogurt
● 300g Fresh Sweet Mango
● 350g Monin Mango Syrup
● 50ml Water
Method: Mix all ingredients in blender till smooth. Bottle
and label. Store Cold.
Prep Recipes
Allspice Cordial
Pineapple and Vanilla Oleo
● 500ml Water
● 500g Pineapple Fresh ● 10g Allspice Powder
● 400g White Sugar ● 400g Gula Aren
● 200g Trieste Pineapple Syrup
Method: Bring water and allspice to the boil. Pour through coffee
● 50ml Monin French Vanilla Syrup filter and return to saucepan and add gula aren and dissolve.
Allow to cool. Bottle and label. Store Cold.
Method: Chop up and remove skin of pineapple. Seal in
vacuum bag with all other ingredients and sous vide for 2 Bell Pepper Syrup 500ml
hours at 60C. Massage regularly. Fine strain. Bottle and
● 500ml Red Bellpepper Juice
label. Store Cold.
● 50g Long Red Chili
● 50% Honey
.
Blend all bell peppers, sans seeds and strain off and collect juice.
Per 500ml juice add 50g Long red chili and re-blend without
seeds. Measure final weight and add half weight by honey.
C&C Campari/Sweet Vermouth Blend
Prep Recipes
● 500ml Campari
Fig and Grenadine Syrup ● 700ml Sweet Vermouth
● 5g Cinnamon
● 700g Bon Maman Fig Jam (2 jars) ● 50ml Coconut Oil
● 500ml Hot water (rinse out jam jars)
Method: seal all ingredients in vacuum bad and sous vide for 1
● 50ml Monin Grenadine
hour at 60 C. Allow to cool and then fine strain. Bottle and
● 50ml Monin French Vanilla Syrup
label. Store Cold.
Method: Blend all ingredients together and allow to sit
for 15 minutes. Fine strain. Allow to cool. Bottle and
label. Store Cold.
Cola Reduction
● 3L Coca-Cola
Method: Reduce to 1L and allow to cool. Bottle and
label. Store Cold.
