sign in sign up
<<
Home , Angel Face (cocktail), Barracuda (cocktail), Blender, Champagne cocktail, Cocktail glass, Golden dream (cocktail)

IBA Official Contemporary Classics Contemporary Classics

METHOD (SPARKLING) INGREDIENTS Pour peach puree into the mixing glass with ice, add the . Stir gently and pour in a chilled flute glass. 100 ml Prosecco Note: SPACES – Triple One Somerset 50 ml White Peach Puree 111 Somerset Road, Level 3 PUCCINI – Fresh Mandarin Orange ; SINGAPORE 238164 Registered No. T06SS0054C – Fresh Strawberry Puree; TINTORETTO – Fresh .

GARNISH N/A

METHOD (AFTER DINNER) INGREDIENTS Pour the ingredients into the glass filled with ice cubes. Sr gently. 50 ml Note: 20 ml Coffee – Float fresh cream on the top and sr in slowly.

GARNISH N/A IBA Cocktails Official Contemporary Classics

METHOD (ALL DAY/PICK ME UP) INGREDIENTS Stir gently all the ingredients in a mixing glass with ice, pour into rocks glass. 45 ml Vodka Note: SPACES – Triple One Somerset 90 ml 111 Somerset Road, Level 3 If requested served with ice, pour into glass. SINGAPORE 238164 15 ml Fresh Juice Registered No. T06SS0054C 2 dashes Worcestershire Sauce Tabasco, Celery , Pepper (Up to taste)

GARNISH Celery, Lemon Wedge (Oponal)

METHOD (ALL DAY) INGREDIENTS Place and into a double and muddle gently. Fill the glass with cracked ice and add 60 ml Cachaça Cachaça. Stir gently to involve ingredients. 1 Lime cut into small wedges Note: 4 Teaspoons White Cane Sugar CAIPIROSKA - Instead of Cachaça use Vodka; CAIPIRISSIMA - Instead of Cachaça use Rum.

GARNISH N/A IBA Cocktails Official Contemporary Classics METHOD INGREDIENTS (SPARKLING) Place the sugar cube with 2 dashes of biers in a large , add the . Pour gently chilled 90 ml Chilled Champagne Champagne. SPACES – Triple One Somerset 10 ml Cognac 111 Somerset Road, Level 3 SINGAPORE 238164 2 dashes Registered No. T06SS0054C Few drops of Grand Marnier (optional) 1 sugar cube

GARNISH Garnish with orange zest and .

METHOD (ALL DAY) INGREDIENTS Add all ingredients into filled with ice. Shake well and strain into large . 40 ml Vodka Citron 15 ml Cointreau 15 ml Fresh Lime Juice 30 ml

GARNISH Garnish with lemon . IBA Cocktails Official Contemporary Classics #2 METHOD INGREDIENTS (ALL DAY) Pour all ingredients into shaker with ice. Shake well and strain in chilled cocktail glass. 30 ml

SPACES – Triple One Somerset 30 ml Cointreau 111 Somerset Road, Level 3 SINGAPORE 238164 30 ml Lillet Blanc Registered No. T06SS0054C 30 ml Fresh Lemon Juice 1 dash

GARNISH Orange zest.

METHOD CUBA LIBRE (LONG ) INGREDIENTS Build all ingredients in a filled with ice. 50 ml White Rum 120 ml Cola 10 ml Fresh Lime Juice

GARNISH Garnish with lime wedge. IBA Cocktails Official Contemporary Classics

METHOD (SPARKLING) INGREDIENTS Pour all the ingredients, except Champagne, into a shaker. Shake well and strain into a Champagne flute. Top up with 30 ml Gin Champagne. Sr gently. SPACES – Triple One Somerset 15 ml Fresh Lemon Juice 111 Somerset Road, Level 3 SINGAPORE 238164 15 ml Sugar Registered No. T06SS0054C 60 ml Champagne

GARNISH N/A

FRENCH CONNECTION METHOD INGREDIENTS (AFTER DINNER) Pour all ingredients directly into old fashioned glass filled with ice cubes. Sr gently. 35 ml Cognac 35 ml Amaretto

GARNISH N/A IBA Cocktails Official Contemporary Classics

METHOD (AFTER DINNER) INGREDIENTS Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass. 20 ml Galliano

SPACES – Triple One Somerset 20 ml 111 Somerset Road, Level 3 SINGAPORE 238164 20 ml Fresh Registered No. T06SS0054C 10 ml Fresh Cream

GARNISH N/A

METHOD (AFTER DINNER) INGREDIENTS Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail 20 ml Crème de Cacao (White) glass. 20 ml Crème de Menthe (Green) 20 ml Fresh Cream

GARNISH N/A, oponal mint leave. IBA Cocktails Official Contemporary Classics METHOD INGREDIENTS (ALL DAY) Pour all ingredients into a shaker with ice. Shake well and strain into a large cocktail glass. 60 ml Rum

SPACES – Triple One Somerset 40 ml 111 Somerset Road, Level 3 SINGAPORE 238164 15 ml Maraschino Registered No. T06SS0054C 15 ml Fresh Lime

GARNISH N/A

METHOD HORSE'S NECK (LONG DRINK) INGREDIENTS Pour Cognac and ginger ale directly into highball glass with ice cubes. Sr gently. 40 ml Cognac If preferred, add dashes of Angostura Bier. 120 ml Ginger Ale Dash of Angostura Biers (oponal)

GARNISH Garnish with rind of one lemon spiral. IBA Cocktails Official Contemporary Classics

METHOD (HOT DRINK) INGREDIENTS Warm black coffee is poured into a pre-heated Irish coffee glass. Whiskey and at least one teaspoon of sugar is added 50 ml Irish Whiskey and srred unl dissolved. Fresh thick chilled cream is SPACES – Triple One Somerset 120 ml Hot coffee 111 Somerset Road, Level 3 carefully poured over the back of a spoon held just above SINGAPORE 238164 50 ml Fresh cream (Chilled) Registered No. T06SS0054C the surface of the coffee. The layer of cream will float on 1 teaspoon Sugar the coffee without mixing. Plain sugar can be replaced with sugar syrup GARNISH N/A

METHOD (BEFORE DINNER) INGREDIENTS Pour Crème de Cassis into glass, top up with . Note: 90 ml Dry White Wine - Use Champagne instead of white wine 10 ml Crème de Cassis

GARNISH N/A IBA Cocktails Official Contemporary Classics METHOD INGREDIENTS (LONG DRINK) Add all ingredients into highball glass filled with ice. Stir gently. 15 ml Vodka

SPACES – Triple One Somerset 15 ml 111 Somerset Road, Level 3 SINGAPORE 238164 15 ml White rum Registered No. T06SS0054C 15 ml Gin 15 ml Cointreau 25 ml Lemon juice 30 ml Simple syrup GARNISH Top with Cola Lemon Slice (Oponal)

METHOD MAI-TAI (LONG DRINK) INGREDIENTS Add all ingredients into a shaker with ice. Shake and pour into a double rocks glass or an highball glass. 30 ml Amber Jamaican Rum 30 ml Marnique Molasses Rhum* * The Marnique molasses rum used by Trader Vic was not 15 ml Orange Curacao an Agricole rum but a type of "rummy" from molasses. 15 ml Orgeat Syrup (Almond) 30 ml Fresh Lime Juice 7.5 ml Simple Syrup GARNISH Garnish with spear, mint leaves and lime peel. IBA Cocktails Official Contemporary Classics

METHOD (ALL DAY) INGREDIENTS Add all ingredients into a shaker with ice. Shake and strain into a chilled cocktail glass 50 ml Tequila 100% Agave

SPACES – Triple One Somerset 20 ml Triple Sec 111 Somerset Road, Level 3 SINGAPORE 238164 15 ml Freshly Squeezed Lime Juice Registered No. T06SS0054C

GARNISH Half salt rim (Oponal)

METHOD (SPARKLING) INGREDIENTS Pour orange juice into flute glass and gently pour the sparkling wine. Stir gently. 75 ml Fresh orange juice Note: 75 ml Prosecco Also known as Buck’s .

GARNISH Garnish with orange twist (oponal). IBA Cocktails Official Contemporary Classics

METHOD (ALL DAY) INGREDIENTS In Julep Stainless Steel gently muddle the mint with sugar and water. Fill the glass with cracked ice, add the 60 ml Bourbon and sr well unl the cup frosts. SPACES – Triple One Somerset 4 fresh Mint sprigs 111 Somerset Road, Level 3 SINGAPORE 238164 1 tsp Powdered Sugar Registered No. T06SS0054C 2 tsp Water

GARNISH Garnish with a mint sprig.

METHOD (LONG DRINK) INGREDIENTS Mix mint springs with sugar and lime juice. Add splash of soda water and fill the glass with ice. Pour the rum and top 45 ml White Cuban Ron with soda water. Light stir to involve all ingredients. 20 ml Fresh Lime Juice 6 pcs Mint Sprigs 2 tsp White Cane Sugar Soda Water

GARNISH Garnish with sprigs of mint and slice of lime. IBA Cocktails Official Contemporary Classics

METHOD (ALL DAY) INGREDIENTS In an Mule Cup or rocks glass, combine the vodka and ginger . Add lime juice and gently sr to involve all 45 ml Smirnoff Vodka ingredients. SPACES – Triple One Somerset 120 ml Ginger Beer 111 Somerset Road, Level 3 SINGAPORE 238164 10 ml Fresh lime juice Registered No. T06SS0054C

GARNISH Garnish with a lime slice

METHOD PINA COLADA (LONG DRINK) INGREDIENTS Blend all the ingredients with ice in a electric , pour into a large glass and serve with straws. 50 ml White Rum Note: 30 ml Coconut Cream Historically a few drops of fresh lime juice was added to 50 ml Fresh taste. 4 slices of fresh pineapple can be used instead of juice

GARNISH Garnish with a slice of pineapple with a cocktail cherry. IBA Cocktails Official Contemporary Classics

METHOD PISCO (ALL DAY) INGREDIENTS Add all ingredients into a shaker with ice. Shake and strain into a chilled goblet glass. 60 ml Pisco

SPACES – Triple One Somerset 30 ml Fresh Lemon Juice 111 Somerset Road, Level 3 SINGAPORE 238164 20 ml Simple Syrup Registered No. T06SS0054C 1 Raw Egg White

GARNISH Few dashes of Amargo biers on top as an aromac garnish.

METHOD (LONG DRINK) INGREDIENTS Build all ingredients in a highball glass filled with ice. 40 ml Vodka 120 ml Cranberry Juice 30 ml Grapefruit Juice

GARNISH Garnish with an orange zest and cherry IBA Cocktails Official Contemporary Classics METHOD INGREDIENTS (LONG DRINK) Build all ingredients in a highball glass filled with ice. 40 ml Vodka

SPACES – Triple One Somerset 20 ml Peach Schnapps 111 Somerset Road, Level 3 SINGAPORE 238164 40 ml Fresh Orange Juice Registered No. T06SS0054C 40 ml Cranberry Juice

GARNISH Garnish with half orange slice.

METHOD (LONG DRINK) INGREDIENTS Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into glass. 30 ml Gin 15 ml Cherry liqueur 7.5 ml Cointreau 7.5 ml DOM Bénédicne 120 ml Fresh Pineapple Juice 15 ml Fresh Lime Juice 10 ml Grenadine Syrup GARNISH A dash of Angostura biers Garnish with pineapple and IBA Cocktails Official Contemporary Classics

METHOD TEQUILA SUNRISE (LONG DRINK) INGREDIENTS Pour tequila and orange juice directly into highball glass filled with ice cubes. Add the grenadine syrup to create 45ml Tequila chromac effect (sunrise), do not sr. SPACES – Triple One Somerset 90 ml Fresh Orange Juice 111 Somerset Road, Level 3 SINGAPORE 238164 15 ml Grenadine Syrup Registered No. T06SS0054C

GARNISH Garnish with half orange slice or an orange zest

METHOD (MARTINIS) INGREDIENTS Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. 45 ml Gin 15 ml Vodka 7.5 ml Lillet Blanc

GARNISH Lemon zest IBA Cocktails Official Contemporary Classics

METHOD (LONG DRINK) INGREDIENTS Add all ingredients into an electric blender with 170 grams of cracked ice. With pulse boom blend for a few seconds. 45 ml Jamaican dark rum Serve in a tall glass. SPACES – Triple One Somerset 45 ml Gold Puerto Rican rum 111 Somerset Road, Level 3 Note: SINGAPORE 238164 30 ml Demerara Rum Registered No. T06SS0054C *Donn’s Mix: 2 parts of fresh yellow grapefruit and 1 part 20 ml Fresh lime juice of cinnamon syrup 15 ml Falernum 15 ml Donn’s Mix* 1 tsp Grenadine syrup GARNISH 1 dash Angostura biers Garnish with mint leaves. 6 drops Pernod IBA Cocktails Official IBA Official Cocktails The Unforgettables The Unforgettables

METHOD (AFTER DINNER) INGREDIENTS Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. 30 ml Cognac

SPACES – Triple One Somerset 30 ml Crème de Cacao (Brown) 111 Somerset Road, Level 3 SINGAPORE 238164 30 ml Fresh Cream Registered No. T06SS0054C

GARNISH Sprinkle fresh ground nutmeg on top.

METHOD (BEFORE DINNER) INGREDIENTS Mix the ingredients directly in an old fashioned glass filled with ice cubes. Add a splash of Soda Water. Sr gently. 30 ml Bitter Campari 30 ml Sweet Red A splash of Soda Water

GARNISH Garnish with half orange slice and a lemon zest. IBA Cocktails Official The Unforgettables

METHOD (MARTINIS) INGREDIENTS Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into a chilled cocktail glass. 30 ml Gin

SPACES – Triple One Somerset 30 ml Apricot 111 Somerset Road, Level 3 SINGAPORE 238164 30 ml Calvados Registered No. T06SS0054C

GARNISH N/A

METHOD (MARTINIS) INGREDIENTS Add all ingredients into a cocktail shaker. Shake with cracked ice and strain into a chilled cocktail glass. 45 ml Gin 15 ml Maraschino Liqueur 15 ml Fresh Lemon Juice 1 Spoon Crème de Violette

GARNISH Oponal Maraschino Cherry. IBA Cocktails Official The Unforgettables BETWEEN THE SHEETS METHOD INGREDIENTS (ALL DAY) Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass. 30 ml White Rum

SPACES – Triple One Somerset 30 ml Cognac 111 Somerset Road, Level 3 SINGAPORE 238164 30 ml Triple Sec Registered No. T06SS0054C 20 ml Fresh Lemon Juice

GARNISH N/A

METHOD (BEFORE DINNER) INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Sr well. Strain into chilled cocktail glass. 45 ml Bourbon or 30 ml Bier Campari 30 ml Sweet Red Vermouth

GARNISH Garnish with a orange zest, oponally a lemon zest. IBA Cocktails Official The Unforgettables

METHOD (ALL DAY) INGREDIENTS Mix together all ingredients with ice cubes in a mixing glass and strain into prepared slim cocktail glass. 52,5 ml Brandy

SPACES – Triple One Somerset 7,5 ml Maraschino Luxardo 111 Somerset Road, Level 3 SINGAPORE 238164 1 Curacao Registered No. T06SS0054C 15 ml Fresh Lemon Juice 1 Bar Spoon Simple Syrup GARNISH 2 Dashes Aromac Biers Rub a slice of orange (or lemon) around the rim of the glass and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Carefully curling place the orange/lemon peel around the inside of the glass.

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled rocks glass with ice. 40 ml Old Tom Gin 10 ml Maraschino Liqueur 10 ml Fresh Lemon Juice 2 Dashes Orange Biers

GARNISH Garnish with a lemon zest and a maraschino cherry. IBA Cocktails Official The Unforgettables

METHOD CLOVER CLUB (ALL DAY) INGREDIENTS Pour all ingredients into cocktails shaker, shake well with ice, strain into chilled cocktail glass. 45 ml Gin

SPACES – Triple One Somerset 15 ml Raspberry Syrup 111 Somerset Road, Level 3 SINGAPORE 238164 15 ml Fresh Lemon Juice Registered No. T06SS0054C 30 ml Egg White

GARNISH Fresh raspberries.

METHOD (BEFORE DINNER) INGREDIENTS In a cocktail shaker add all ingredients. Sr well to dissolve the sugar. Add ice and shake. Strain into chilled cocktail 60 ml White Cuban Ron glass. 20 ml Fresh Lime Juice 2 Bar Spoons Superfine Sugar

GARNISH N/A IBA Cocktails Official The Unforgettables

METHOD DRY (MARTINIS) INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. 60 ml Gin

SPACES – Triple One Somerset 10 ml Dry Vermouth 111 Somerset Road, Level 3 SINGAPORE 238164 Registered No. T06SS0054C

GARNISH Squeeze oil from lemon peel onto the drink, or garnish with a green olives if requested.

METHOD GIN FIZZ (LONG DRINK) INGREDIENTS Shake all ingredients with ice except soda water. Pour into thin tall Tumbler glass , top with a splash soda water. 45 ml Gin NOTE: 30 ml Fresh Lemon Juice Serve without ice. 10 ml Simple Syrup Splash of Soda Water

GARNISH Garnish with lemon slice, optional lemon zest. IBA Cocktails Official The Unforgettables

METHOD HANKY PANKY(MARTINIS) INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. 45 ml London Dry Gin

SPACES – Triple One Somerset 45 ml Sweet Red Vermouth 111 Somerset Road, Level 3 SINGAPORE 238164 7.5 ml Fernet Branca Registered No. T06SS0054C

GARNISH Orange zest.

METHOD (LONG DRINK) INGREDIENTS Pour all ingredients directly into highball filled with ice. Stir gently. 45 ml Gin NOTE: 30 ml Fresh Lemon Juice Use 'Old Tom' Gin for . 15 ml Simple Syrup 60 ml Soda Water

GARNISH Garnish with lemon slice and maraschino cherry. IBA Cocktails Official The Unforgettables

METHOD (BEFORE DINNER) INGREDIENTS Add all ingredients into a cocktail shaker. Shake with ice and strain into a chilled cocktail glass. 22.5 ml Gin

SPACES – Triple One Somerset 22.5 ml Green Chartreuse 111 Somerset Road, Level 3 SINGAPORE 238164 22.5 ml Maraschino Liqueur Registered No. T06SS0054C 22.5 ml Fresh Lime Juice

GARNISH N/A

METHOD (BEFORE DINNER) INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. 50 ml Rye Whiskey 20 ml Sweet Red Vermouth 1 dash Angostura Biers

GARNISH Garnish with cocktail cherry. IBA Cocktails Official The Unforgettables

METHOD (MARTINIS) INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Sr well. Strain into chilled cocktail glass. 45 ml London Dry Gin

SPACES – Triple One Somerset 45 ml Sweet Red Vermouth 111 Somerset Road, Level 3 SINGAPORE 238164 1 Bar Spoon Maraschino Liqueur Registered No. T06SS0054C 2 Dashes Orange Bitters

GARNISH Lemon zest.

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 45 ml White Rum 45 ml Fresh Pineapple Juice 7.5 ml Maraschino Liqueur 5 ml Grenadine Syrup

GARNISH N/A IBA Cocktails Official The Unforgettables

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 45 ml Dry Gin

SPACES – Triple One Somerset 45 ml Fresh Orange Juice 111 Somerset Road, Level 3 SINGAPORE 238164 1 Table Spoon Absinthe Registered No. T06SS0054C 1 Table Spoon Grenadine Syrup

GARNISH N/A

METHOD (BEFORE DINNER) INGREDIENTS Pour all ingredients directly into chilled old fashioned glass filled with ice , Sr gently. 30 ml Gin 30 ml Bitter Campari 30 ml Sweet Red Vermouth

GARNISH Garnish with half orange slice. IBA Cocktails Official The Unforgettables

METHOD OLD FASHIONED (BEFORE DINNER) INGREDIENTS Place sugar cube in old fashioned glass and saturate with bier, add few dashes of plain water. Muddle unl 45 ml Bourbon or Rye Whiskey dissolved. Fill the glass with ice cubes and add whiskey. Sr SPACES – Triple One Somerset 1 Sugar Cube 111 Somerset Road, Level 3 gently. SINGAPORE 238164 Few Dashes Angostura Biers Registered No. T06SS0054C Few Dashes Plain Water

GARNISH Garnish with orange slice or zest, and a cocktail cherry.

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 30 ml Gin 20 ml Apricot Brandy 15 ml Fresh Orange Juice

GARNISH N/A IBA Cocktails Official The Unforgettables

METHOD PLANTERS PUNCH (LONG DRINK) INGREDIENTS Pour all ingredients directly in a small tumbler or a typical terracoa glass. 45 ml Jamaican Rum NOTE: SPACES – Triple One Somerset 15 ml Lime Juice 111 Somerset Road, Level 3 Add diluon up to taste, it can be given by water, ice or SINGAPORE 238164 30 ml Sugar Cane Juice Registered No. T06SS0054C fresh .

GARNISH Garnish with orange zest.

METHOD (AFTER DINNER) INGREDIENTS Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 15 ml Brandy 45 ml Red Tawny 10 ml Egg Yolk

GARNISH Sprinkle with fresh ground nutmeg. IBA Cocktails Official The Unforgettables

METHOD RAMOS FIZZ (LONG DRINK) INGREDIENTS Pour all ingredients except soda water in a cocktail shaker with ice, Shake for two minutes, double strain in a glass, 45 ml Gin pour the drink back in the shaker and hard shake without SPACES – Triple One Somerset 15 ml Fresh Lime Juice 111 Somerset Road, Level 3 ice for one minute. Strain into a highball glass, top up with SINGAPORE 238164 15 ml Fresh Lemon Juice Registered No. T06SS0054C soda. 30 ml Sugar Syrup NOTE: 60 ml Cream The drink was invented by Henry Ramos in 1888, at his bar Meyer’s Table d’Hôtel 30ml Egg white Internaonale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a 3 Dashes Orange Flower Water crew of 30 who passed the shaker from one to another. 2 Drops Vanilla Extract GARNISH Soda Water N/A

METHOD (AFTER DINNER) INGREDIENTS Pour all ingredients directly into an old fashioned glass filled with ice. Sr gently. 45 ml Scotch 25ml Drambuie

GARNISH Garnish with lemon zest. IBA Cocktails Official The Unforgettables

METHOD (AFTER DINNER) INGREDIENTS Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients 50 ml Cognac over ice in a mixing glass . Discard the ice and any excess SPACES – Triple One Somerset 10 ml Absinthe 111 Somerset Road, Level 3 absinthe from the prepared glass, strain the SINGAPORE 238164 1 Sugar Cube Registered No. T06SS0054C into the glass. 2 Dashes Peychaud's Biers NOTE: The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain. GARNISH Garnish with lemon zest.

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 50 ml Cognac 20 ml Triple Sec 20 ml Fresh Lemon Juice

GARNISH N/A IBA Cocktails Official The Unforgettables

METHOD (AFTER DINNER) INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. 50 ml Cognac

SPACES – Triple One Somerset 20 ml White Crème de Menthe 111 Somerset Road, Level 3 SINGAPORE 238164 Registered No. T06SS0054C

GARNISH Oponal mint leave.

METHOD (MARTINIS) INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. 30 ml Old Tom Gin 30 ml Dry Vermouth 1/2 Bar Spoon Maraschino Liqueur 1/4 Bar Spoon of Absinthe 3 Dashes Orange Biers

GARNISH Garnish with cherry and lemon zest IBA Cocktails Official The Unforgettables

METHOD VIEUX CARRÉ (AFTER DINNER) INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Sr well. Strain into chilled cocktail glass. 30 ml Rye Whiskey

SPACES – Triple One Somerset 30 ml Cognac 111 Somerset Road, Level 3 SINGAPORE 238164 30 ml Sweet Vermouth Registered No. T06SS0054C 1 Bar Spoon Bénédicne 2 Dashes Peychaud's Biers

GARNISH Garnish with orange zest and maraschino cherry.

METHOD (BEFORE DINNER) INGREDIENTS Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain into cobbler glass. If served "On the 45 ml Bourbon Whiskey rocks", strain ingredients into old fashioned glass filled 25 ml Fresh Lemon Juice with ice. 20 ml Sugar Syrup NOTE: 30 ml Egg White (Oponal) If egg white is used shake little harder to release and incorporate the foam from the egg white. GARNISH Garnish with half orange slice and maraschino cherry, oponally use orange zest. IBA Cocktails Official The Unforgettables

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 40 ml Gin

SPACES – Triple One Somerset 30 ml Triple Sec 111 Somerset Road, Level 3 SINGAPORE 238164 20 ml Fresh Lemon Juice Registered No. T06SS0054C

GARNISH N/A IBA Cocktails Official IBA Official Cocktails New Era New Era

METHOD (SPARKLING) INGREDIENTS Pour all ingredients into cocktail shaker except the Prosecco, shake well with ice, strain into chilled highball 45 ml Gold Rum glass filled with ice and top up with Prosecco. SPACES – Triple One Somerset 15 ml Galliano 111 Somerset Road, Level 3 SINGAPORE 238164 60 ml Fresh Pineapple Juice Registered No. T06SS0054C 1 dash Fresh Lime Juice Top up with Prosecco

GARNISH Pineapple and Cherry, optional mint spring for additional aroma.

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into cocktail shaker except the Crème de Mûre, shake well with ice, strain into chilled old 50 ml Gin fashioned glass filled with crushed ice, then pour the 25 ml Fresh Lemon Juice blackberry liqueur (Crème de Mûre) over the top of the 12,5 ml Sugar Syrup drink, in a circular moon. 15 ml Crème de Mûre

GARNISH Garnish oponally with a lemon slice and blackberries. IBA Cocktails Official New Era

METHOD BEE’S KNEES (ALL DAY) INGREDIENTS Sr honey with lemon and orange juices unl it dissolves, add gin and shake with ice. Strain into a chilled cocktail 52.5 ml Dry Gin glass. SPACES – Triple One Somerset 2 teaspoons Honey Syrup 111 Somerset Road, Level 3 SINGAPORE 238164 22.5 ml Fresh Lemon Juice Registered No. T06SS0054C 22.5 ml Fresh Orange Juice

GARNISH Oponally garnish with a lemon or orange zest.

METHOD CACHANCHARA (ALL DAY) INGREDIENTS Mix honey with water and lime juice and spread the mixture on the boom and sides of the glass. Add cracked 60 ml Cuban Aguardiente ice, and then the rum. End by energecally srring from 15 ml Fresh Lime Juice boom to top. 15 ml Raw Honey 50 ml Water

GARNISH Lime wedge. IBA Cocktails Official New Era

METHOD DARK ‘N’ STORMY (LONG DRINK) INGREDIENTS In a highball glass filled with ice pour the ginger beer and top floating with the Rum. 60 ml Goslings Rum

SPACES – Triple One Somerset 100 ml Ginger Beer 111 Somerset Road, Level 3 SINGAPORE 238164 Registered No. T06SS0054C

GARNISH Garnish with a lime wedge or slice.

ESPRESSO MARTINI METHOD INGREDIENTS (AFTER DINNER) Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 50 ml Vodka 30 ml Kahlúa 10 ml Sugar Syrup 1 strong Espresso

GARNISH N/A IBA Cocktails Official New Era

METHOD FERNANDITO (LONG DRINK) INGREDIENTS Pour the Fernet Branca into a double old fashioned glass with ice, fill the glass up with Cola. Gently sr. 50 ml Fernet Branca

SPACES – Triple One Somerset Fill up with Cola 111 Somerset Road, Level 3 SINGAPORE 238164 Registered No. T06SS0054C

GARNISH N/A

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 45 ml Vodka 15 ml Raspberry Liqueur 15 ml Fresh Pineapple Juice

GARNISH Squeeze oil from lemon peel onto the drink. IBA Cocktails Official New Era

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled cocktail glass, or "on the rocks" in 30 ml Espadin Mezcal a tradional clay or terracoa mug. SPACES – Triple One Somerset 15 ml Jamaica Overproof White Rum 111 Somerset Road, Level 3 SINGAPORE 238164 15 ml Falernum Registered No. T06SS0054C 1 Bar Spoon Maraschino Luxardo 22.5 ml Fresh Lime Juice 15 ml Simple Syrup 30 ml Egg White (Optional) GARNISH N/A

LEMON DROP MARTINI METHOD INGREDIENTS (ALL DAY) Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 30 ml Vodka Citron 20 ml Triple Sec 15 ml Fresh Lemon Juice

GARNISH Garnish with sugar rim arround the glass. IBA Cocktails Official New Era

METHOD NAKED AND FAMOUS (ALL DAY) INGREDIENTS Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 22.5 ml Mezcal

SPACES – Triple One Somerset 22.5 ml Yellow Chartreuse 111 Somerset Road, Level 3 SINGAPORE 238164 22.5 ml Aperol Registered No. T06SS0054C 22.5 ml Fresh Lime Juice

GARNISH N/A

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled rocks glass filled with ice. Float the 60 ml Rye Whiskey or Bourbon wine on top. 22.5 ml Simple syrup 30 ml Fresh lemon juice 30 ml Egg white 15 ml Red wine (Shiraz or Malbech)

GARNISH Garnish with lemon or orange zest with cherry. IBA Cocktails Official New Era

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into cocktail shaker except the wine, shake well with ice, strain into chilled elegant cocktail 6/8 pcs Mint Leaves glass. Top up with the sparkling wine. SPACES – Triple One Somerset 45 ml Aged Rum 111 Somerset Road, Level 3 SINGAPORE 238164 22.5 ml Fresh Lime Juice Registered No. T06SS0054C 30 ml Simple Syrup 2 Dashes Angostura Biers 60 ml Brut Champagne or Prosecco GARNISH Garnish with mint springs.

METHOD (ALL DAY) INGREDIENTS Poor the tequila into a highball glass, squeeze the lime juice. Add ice and salt, fill up pink grapefruit soda. Sr 50 ml 100% Agave Tequila gently. 5 ml Fresh lime A pitch of Salt 100 ml Pink Grapefruit Soda

GARNISH Garnish with a slice of lime. IBA Cocktails Official New Era

METHOD (BEFORE DINNER) INGREDIENTS Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. 30 ml Bourbon Whiskey

SPACES – Triple One Somerset 30 ml Amaro Nonino 111 Somerset Road, Level 3 SINGAPORE 238164 30 ml Aperol Registered No. T06SS0054C 30 ml Fresh Lemon Juice

GARNISH N/A

METHOD (ALL DAY) INGREDIENTS Muddle fresh ginger in a shaker and add the remaining ingredients, except for the Islay single malt whiskey. Fill the 60 ml Blended shaker with ice and shake. Double-strain into a chilled old 7.5 ml Lagavulin 16y Whisky fashioned glass with ice. Float the single malt whisky on 22.5 ml Fresh Lemon Juice top. 22.5 ml Honey Syrup 2-3 quarter size Sliced Fresh Ginger

GARNISH Garnish with a candied ginger. IBA Cocktails Official New Era METHOD INGREDIENTS (SPARKLING) Pour all ingredients into cocktail shaker except the sparkling wine, shake well with ice, strain into chilled tall 25 ml Vodka tumbler glass filled with ice and top up with sparkling SPACES – Triple One Somerset 25 ml Fresh Lemon Juice 111 Somerset Road, Level 3 wine. SINGAPORE 238164 15 ml Crème de Cassis Registered No. T06SS0054C 10 ml Sugar syrup Top up Sparkling wine

GARNISH Garnish with blackberries and optionally a lemon slice as well.

METHOD SOUTHSIDE (ALL DAY) INGREDIENTS Pour all ingredients into a cocktail shaker, shake well with ice, double-strain into chilled cocktail glass. 60 ml London Dry Gin Note: 30 ml Fresh Lemon Juice If egg white is used shake vigorously. 15 ml Simple Syrup 5/6 Mint Leaves 30 ml Egg White (Oponal)

GARNISH Garnish with mint springs. IBA Cocktails Official New Era

METHOD SPICY FIFTY (ALL DAY) INGREDIENTS Pour all ingredients into a cocktail shaker, shake well with ice, double-strain into chilled cocktail glass. 50 ml Vodka Vanilla

SPACES – Triple One Somerset 15 ml Elderflower Cordial 111 Somerset Road, Level 3 SINGAPORE 238164 15 ml Fresh Lemon Juice Registered No. T06SS0054C 10 ml Monin Honey Syrup 2 thin Slices Red Chili Pepper

GARNISH Garnish with a red chili pepper

METHOD SPRITZ (ALL DAY) INGREDIENTS Build all ingredients into a filled with ice. Sr gently. 90 ml Prosecco NOTE: 60 ml Aperol There are other versions of the Spritz that use Campari, Splash of Soda water Cynar or Select instead of Aperol.

GARNISH Garnish with a slice of orange. IBA Cocktails Official New Era METHOD INGREDIENTS (LONG DRINK) Pour all ingredients into cocktail shaker except the ginger beer, shake well with ice, Pour unstrained into a Collins 30 ml Cognac or Brandy glass or in the original S. Bastard mug and top up with SPACES – Triple One Somerset 30 ml Gin 111 Somerset Road, Level 3 ginger beer. SINGAPORE 238164 15 ml Fresh Lime Juice Registered No. T06SS0054C 2 Dashes Angostura Biers Top up Ginger beer

GARNISH Garnish with mint spring and oponally an orange slice as well.

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Sr well. Strain into chilled marni cocktail glass. 50 ml Irish Whiskey 25 ml Sweet Red Vermouth 15 ml Green Chartreuse 2 Dashes Angostura Biers

GARNISH Garnish with a slice of orange. IBA Cocktails Official New Era TOMMY’S MARGARITA METHOD INGREDIENTS (ALL DAY) Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled rocks glass filled with ice. 45 ml Tequila 100% agave

SPACES – Triple One Somerset 15 ml Fresh Lime Juice 111 Somerset Road, Level 3 SINGAPORE 238164 2 Bar Spoon of Agave Nectar Registered No. T06SS0054C

GARNISH Garnish with a lime slice.

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. 45 ml Angostura Biers 30 ml Orgeat Syrup 22.5 ml Fresh Lemon Juice 15 ml Rye Whiskey

GARNISH N/A IBA Cocktails Official New Era

METHOD (ALL DAY) INGREDIENTS Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass. 30 ml White rum

SPACES – Triple One Somerset 15 ml Galliano 111 Somerset Road, Level 3 SINGAPORE 238164 15 ml Triple Sec Registered No. T06SS0054C 15 ml Fresh Lime Juice

GARNISH N/A

METHOD VE.N.TO. (ALL DAY) INGREDIENTS Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled small tumbler glass filled with ice. 45 ml White Smooth Grappa Notes: 22.5 ml Fresh lemon Juice *If desired water can be replaced by chamomile infusion in 15 ml Honey mix (replace water with chamomile)* the honey mix. 15 ml Chamomile cordial 30 ml Egg White (Oponal)

GARNISH Garnish with lemon zest and white . IBA Cocktails Official