Dive into the world of cocktail craftsmanship with our detailed specs. Discover unique ingredients, precise measurements, and the artistry behind each mix.

No Way Rose !

Strawberry Mezcal Rosé Cocktail

Batch Recipe (Yields 775ml):

Preparation:

Combine all batch ingredients in a suitable container and mix thoroughly. This creates the premix.

Individual Cocktail:

  • Glass: Chilled Nick & Nora
  • Method:
  • Measure 75ml of the premix.
  • Combine the premix with ice in a mixing glass.Stir well until chilled.
  • Double strain into the chilled Nick & Nora glass.
  • Garnish: Discarded lemon zest and a rosebud.

 

Tia Mia 

Ingredients:

Glass:

  • Double Rocks Glass

Garnish:

  • Lime Wheel
  • Mint Leaf
  • Edible Orchid (Optional)

Preparation:

  1. Combine all ingredients in a cocktail shaker filled with ice.
  2. Shake well until chilled.
  3. Strain the mixture into a double rocks glass filled with crushed ice.
  4. Garnish with a lime wheel, pineapple leaf, and an edible orchid (if desired).

Say it Again!

Ingredients:

Preparation:

  1. Combine all ingredients in a cocktail shaker.
  2. Fill the shaker with ice.
  3. Shake well until chilled.
  4. Double strain the mixture into a chilled coupette glass.

Garnish:

  • Fresh Basil Leaf

 

 

 

 

 

Tramonti 

Ingredients:

Glass:

  • Rocks Glass

Garnish:

  • Orange Peel Twist

Method:

  1. Fill a mixing glass with ice.
  2. Add the Pisco, Bianco Ambrato Vermouth, and Aperol to the mixing glass.
  3. Stir well until thoroughly chilled.
  4. Strain the mixture over a large ice cube or several smaller ice cubes in a rocks glass.
  5. Express the oils from the orange peel twist over the drink and then pop it in!

 

Barra Milky

Ingredients:

Preparation:

  1. Pre-chill a Nick & Nora glass.
  2. Prepare garnish: Orange zest and white chocolate shavings.
  3. Stir all ingredients with ice.
  4. Fine strain into the chilled Nick & Nora glass.
  5. Express the orange zest over the cocktail and discard.
  6. Garnish with white chocolate shavings.

Glassware: Nick & Nora

Garnish: Orange zest (expressed and discarded), White chocolate shavings

 

Mean & Green 

 

25ml shot of Ocho Blanco

25ml shot of Verdita

 

 

 

 

 

 

 

 

Old Rita

Old Rita Cocktail

Concept: A two-part drink that begins as a Tequila Old Fashioned and evolves into a Tommy's Margarita as the ice melts.

Glass: Rocks Glass

Ingredients:

Garnish:

  • Lime Sphere (see preparation below)
  • Kaffir Lime Leaf (on the ice sphere)

Method:

  1. In a mixing glass, combine the tequila, agave syrup, grapefruit bitters, and Angostura bitters.
  2. Stir well with ice until chilled.
  3. Place the prepared lime sphere in a rocks glass.
  4. Strain the contents of the mixing glass over the lime sphere.

Lime Sphere Preparation:

  1. Combine 50ml fresh lime juice and 25ml agave syrup.
  2. Add a few kaffir lime leaves.
  3. Top with water.
  4. Freeze the mixture in a spherical ice mould.

The Ghost of Maria

Ingredients:

Glass:

  • Chilled Nick & Nora glass with a Tajín rim

Method:

  1. Combine all ingredients in a stirring jug filled with ice.
  2. Stir for approximately 30 seconds to chill and dilute the cocktail.
  3. Strain the mixture into the chilled Tajín-rimmed Nick & Nora glass.
  4. Garnish with a few drops of celery bitters and a chilli on side of glass

This Cocktail could be batched 

Sotol Margarita 

Ingredients:

Glass:

  • Coupette

Garnish:

  • Dehydrated Lime Wheel

Method:

  1. Combine all ingredients in a cocktail shaker filled with ice.
  2. Shake well until chilled.
  3. Double strain the mixture into a chilled coupette glass.
  4. Garnish with a dehydrated lime wheel.

Mendoza Sour

Ingredients:

Glass:

  • Coupette

Method:

  1. Combine spiced rum, Velvet Falernum, lime juice, Mrs. Better's Foamer (or substitute), and grapefruit bitters in a cocktail shaker filled with ice.
  2. Shake vigorously until well-chilled.
  3. Double strain the mixture into a chilled coupette glass.
  4. Gently float a layer of Malbec wine on top of the cocktail.

This creates a visually appealing layered effect and adds a final touch of rich, red wine flavour to complement the spiced rum base.

Yorkshire Bird 

Ingredients:

Glass:

  • Highball Glass

Garnish:

  • Pineapple Wedge or Spear
  • Maraschino Cherry

Method:

  1. Combine the dark rum, tea syrup, lime juice, and Tiki bitters in a cocktail shaker filled with ice.
  2. Shake well until chilled.
  3. Strain the mixture into a highball glass filled with ice.
  4. Top with pineapple soda.
  5. Garnish with a pineapple wedge or spear and a maraschino cherry.

A unique spin on the Jungle Bird, infusing traditional rum and pineapple with a hint of Yorkshire tea.

Rabo De Galo

Ingredients:

Glass:

  • Rocks Glass

Garnish:

  • Orange Twist

Method:

  1. Fill a mixing glass with ice.
  2. Add the Cachaça, Rosso Vermouth, and Cynar to the mixing glass.
  3. Stir well until chilled.
  4. Strain the mixture into a rocks glass filled with ice.
  5. Garnish with an orange twist.