Contemporary Cocktails MAI-TAI Longdrink 4 cl ()1-1/4 oz) White Rum 2 cl (3/4 oz) Dark Rum 1.5 cl (1/2 oz) Orange Curaćao 1.5 cl (1/2 oz) Orgeat syrup 1 cl (1/4 oz) Fresh lime juice Shake and strain into highball glass. Garnish with pineapple spear, mint leaves and lime peel. Serve with straw. http://www.newsbartenders.it/iba-official-cocktails-2011/
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Contemporary Cocktails LONG ISLAND ICED TEA Longdrink 1.5 cl (1/2 oz) Tequila 1.5 cl (1/2 oz) Vodka 1.5 cl(1/2 oz) White Rum 1.5 cl (1/2 oz) Triple sec 1.5 cl (1/2 oz) Gin 2.5 cl (3/4 oz) Lemon juice, fresh 3.0 cl (1 oz) Gomme syrup 1 dash of Cola Add all ingredients into highball glass filled with ice. Stir gently. Garnish with lemon spiral. Serve with straw. http://www.newsbartenders.it/iba-official-cocktails-2011/
Contemporary Cocktails KIR Before Dinner Cocktail 9 cl (3 oz) Dry White Wine 1 cl (1/4 oz) Créme de Cassis Pour Créme de Cassis into glass, top up with white wine. For Kir Royal: Use champagne instead of white wine. http://www.newsbartenders.it/iba-official-cocktails-2011/
Contemporary Classics IRISH COFFEE Hot Drink 4 cl (1-1/4 oz) Irish whiskey 9 cl (3 oz) Hot coffee 3 cl (1 oz) Fresh cream 1 teaspoon of brown sugar Warm the Irish whiskey over a burner. Pour into the glass (for hot drink) hot coffee, and add a teaspoon of sugar. Float Cream on top. http://www.newsbartenders.it/iba-official-cocktails-2011/
Contemporary Cocktails HORSE’S NECK Longdrink 4 cl (1-1/4 oz) Cognac 12 cl (4 oz) Ginger Ale Dash of Angostura bitters (optional) Pour Cognac (or Brandy) and ginger ale directly into hi-ball glass with ice cubes. Stir gently. Garnish with rind of one lemon spiral. If required, add dashes of Angostura bitters. http://www.newsbartenders.it/iba-official-cocktails-2011/
Contemporary Cocktails HEMINGWAY SPECIAL All Day Cocktail 6 cl (2 oz) White Rum 4 cl (1-1/4 oz) Grapefruit juice 1.5 cl (1/2 oz) Maraschino 1.5 cl (1/2 oz) Fresh lime juice Pour all ingredients into a shaker with ice. Shake. Strain into a double cocktail glass. http://www.newsbartenders.it/iba-official-cocktails-2011/
Contemporary Cocktails FRENCH 75 Sparkling Cocktail 3 cl (1 oz) Gin 1.5 cl (1/2 oz) Fresh lemon juice 2 dashes Sugar syrup 6 cl (2 oz) Champagne Pour all the ingredients, except champagne, into a shaker. Shake. Strain into a champagne flute. Top up with champagne. Stir gently. http://www.newsbartenders.it/iba-official-cocktails-2011/
Contemporary Cocktails GRASSHOPPER After Dinner Cocktail 2 cl (3/4 oz) Créme de cacao (white) 2 cl (3/4 oz) Créme de menthe (green) 2 cl (3/4 oz) Fresh cream Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass http://www.newsbartenders.it/iba-official-cocktails-2011/
Contemporary Cocktails GOLDEN DREAM After Dinner Cocktail 2 cl (3/4 oz) Galliano 2 cl (3/4 oz) Triple sec 2 cl (3/4 oz) Fresh Orange juice 1 cl (1/4 oz) Fresh cream Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass. http://www.newsbartenders.it/iba-official-cocktails-2011/
Contemporary Cocktails CUBA LIBRE Longdrink 5 cl (1-3/4 oz) White Rum 12 cl (4 oz) Cola 1 cl (1/4 oz) Fresh lime juice Build all ingredients in a highball glass filled with ice. Garnish with lime wedge. http://www.newsbartenders.it/iba-official-cocktails-2011/
Contemporary Cocktails CHAMPAGNE COCKTAIL Sparkling Cocktail 9 cl (3 oz) Chilled Champagne 1 cl (1/4 oz) Cognac 2 dashes Angostura Bitters 1 sugar cube Add dash of Angostura bitter onto sugar cube and drop it into champagne flute. Add cognac followed by pouring gently chilled champagne. Garnish with orange slice and maraschino cherry. http://www.newsbartenders.it/iba-official-cocktails-2011/
Contemporary Cocktails BLOODY MARY Longdrink 4.5 cl (1-1/2 oz) Vodka 9 cl (3 oz) Tomato juice 1.5 cl (1/2 oz) Lemon juice 2 to 3 dashes of Worcestershire Sauce Tabasco Celery salt Pepper Stir gently, pour all ingredients into highball glass. Garnish with celery and lemon wedge (optional). http://www.newsbartenders.it/iba-official-cocktails-2011/
