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Home , Angel Face (cocktail), Barracuda (cocktail), Black Russian, Brandy Crusta, French Martini, Golden dream (cocktail)

Official I.B.A. Drinks 2019 The Unforgettables 4 6 4 6 4 6 4 6 4 6 BETWEEN THE SHEETS PLANTER’S PUNCH 4 6 4 6 RAMOS 4 6 4 7 CLOVER CLUB 5 7 5 7 DRY 5 7 FIZZ 5 7 HANKY PANKY VIEUX CARRÉ 5 7 WHISKEY 5 7 5 8 Contemporary Classic 5 9 5 9 Official I.B.A. Drinks 2019 9 11 9 11 9 11 9 11 #2 PINA COLADA 9 11 9 12 CUBA LIBRE 9 12 10 12 FRENCH CONNECTION 10 12 TEQUILA SUNRISE 10 12 10 12 10 12 HORSE’S NECK New Era Drinks 10 13 IRISH 10 13 BEE’S KNEES 10 13 11 13 MAI-TAI CACHANCHARA 11 13 DARK ‘N’ STORMY 11 13 Official I.B.A. Drinks 2019 13 15 FERNANDITO VE.N.TO 13 16 13 16 13 MARTINI 14 NAKED AND FAMOUS 14 14 14 14 14 14 14 SOUTHSIDE 15 SPICY FIFTY 15 SPRITZ 15 15 15 TOMMY’S MARGARITA 15 Official I.B.A. Drinks 2019 The Unforgettables

ALEXANDER BETWEEN THE SHEETS

30 ml Cognac 30 ml White Rum 30 ml Crème de Cacao (Brown) 30 ml Cognac 30 ml Fresh Cream 30 ml 20 ml Fresh Lemon Juice Pour all ingredients into filled with ice cubes. Shake and strain Add all ingredients into a cocktail shaker. into a chilled . Shake with ice and strain into a chilled cocktail glass. Sprinkle fresh ground nutmeg on top. No Garnish

AMERICANO BOULEVARDIER 30 ml Bitter Campari 30 ml Sweet Red Vermouth 45 ml Bourbon or A splash of Soda Water 30 ml Bitter Campari 30 ml Sweet Red Vermouth Mix the ingredients directly in an old fashioned glass filled with ice cubes. Pour all ingredients into mixing glass with ice Add a splash of Soda Water. Stir gently. cubes. Stir well. Strain into chilled cocktail glass.

Garnish with half orange slice and a Garnish with a orange zest, optionally a lemon lemon zest. zest.

ANGEL FACE BRANDY CRUSTA

30 ml Gin 52,5 ml Brandy 30 ml Apricot Brandy 7,5 ml Luxardo 30 ml Calvados 1 Bar Spoon Curacao 15 ml Fresh Lemon Juice Pour all ingredients into cocktail shaker 1 Bar Spoon Simple Syrup filled with ice cubes. Shake and strain 2 Dashes Aromatic Bitters into a chilled cocktail glass. Mix together all ingredients with ice cubes in a No Garnish mixing glass and strain into prepared slim cocktail glass.

AVIATION Rub a slice of orange (or lemon) around the rim of the glass and dip it in pulverized white 45 ml Gin sugar, so that the sugar will adhere to the edge 15 ml Maraschino Liqueur of the glass. Carefully curling place the orange/ 15 ml Fresh Lemon Juice lemon peel around the inside of the glass. 1 Bar Spoon Crème de Violette

Add all ingredients into a cocktail shaker. CASINO Shake with cracked ice and strain into a chilled cocktail glass. 40 ml Old Tom Gin 10 ml Maraschino Liqueur Optional Maraschino Cherry. 10 ml Fresh Lemon Juice 2 Dashes Orange Bitters Official I.B.A. Drinks 2019 Pour all ingredients into shaker, shake Garnish with lemon slice, optional lemon zest. well with ice, strain into chilled rocks glass with ice. HANKY PANKY Garnish with a lemon zest and a maraschino cherry. 45 ml London Dry Gin 45 ml Sweet Red Vermouth 7.5 ml Fernet Branca CLOVER CLUB Pour all ingredients into mixing glass with ice 45 ml Gin cubes. Stir well. Strain into chilled cocktail glass. 15 ml Raspberry Syrup 15 ml Fresh Lemon Juice Orange zest. 30 ml Egg White

Pour all ingredients into cocktails shaker, shake JOHN COLLINS well with ice, strain into chilled cocktail glass. 45 ml Gin Fresh raspberries. 30 ml Fresh Lemon Juice 15 ml Simple Syrup 60 ml Soda Water DAIQUIRI Pour all ingredients directly into filled 60 ml White Cuban Ron with ice. Stir gently. 20 ml Fresh Lime Juice NOTE: 2 Bar Spoons Superfine Sugar Use ‘Old Tom’ Gin for .

In a cocktail shaker add all ingredients. Stir well Garnish with lemon slice and maraschino to dissolve the sugar. Add ice and shake. Strain cherry. into chilled cocktail glass.

No Garnish LAST WORD

22.5 ml Gin DRY MARTINI 22.5 ml Green Chartreuse 22.5 ml Maraschino Liqueur 60 ml Gin 22.5 ml Fresh Lime Juice 10 ml Dry Vermouth Add all ingredients into a cocktail shaker. Shake Pour all ingredients into mixing glass with ice with ice and strain into a chilled cocktail glass. cubes. Stir well. Strain into chilled martini cocktail glass. No Garnish

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

50 ml Rye Whiskey GIN FIZZ 20 ml Sweet Red Vermouth 1 dash 45 ml Gin 30 ml Fresh Lemon Juice Pour all ingredients into mixing glass with ice 10 ml Simple Syrup cubes. Stir well. Strain into chilled cocktail glass. Splash of Soda Water Garnish with cocktail cherry. Shake all ingredients with ice except soda water. Pour into thin tall Tumbler glass , top with a splash soda water. MARTINEZ NOTE: Serve without ice. 45 ml London Dry Gin 45 ml Sweet Red Vermouth Official I.B.A. Drinks 2019 1 Bar Spoon Maraschino Liqueur Garnish with orange slice or zest, and a cocktail 2 Dashes Orange Bitters cherry.

Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. PARADISE

Lemon zest. 30 ml Gin 20 ml Apricot Brandy 15 ml Fresh Orange Juice MARY PICKFORD Pour all ingredients into cocktail shaker, shake 45 ml White Rum well with ice, strain into chilled cocktail glass. 45 ml Fresh Pineapple Juice 7.5 ml Maraschino Liqueur No Garnish 5 ml Grenadine Syrup

Pour all ingredients into cocktail shaker, shake PLANTER’S PUNCH well with ice, strain into chilled cocktail glass. 45 ml Jamaican Rum No Garnish 15 ml Lime Juice 30 ml Sugar Cane Juice

MONKEY GLAND Pour all ingredients directly in a small tumbler or a typical terracotta glass. 45 ml Dry Gin NOTE: 45 ml Fresh Orange Juice Add dilution up to taste, it can be given by 1 Table Spoon Absinthe water, ice or fresh juices. 1 Table Spoon Grenadine Syrup Garnish with orange zest. Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. PORTO FLIP No Garnish 15 ml Brandy 45 ml Red Tawny NEGRONI 10 ml Egg Yolk

30 ml Gin Pour all ingredients into cocktail shaker, shake 30 ml Bitter Campari well with ice, strain into chilled cocktail glass. 30 ml Sweet Red Vermouth Sprinkle with fresh ground nutmeg. Pour all ingredients directly into chilled old fashioned glass filled with ice , Stir gently. RAMOS FIZZ Garnish with half orange slice. 45 ml Gin 15 ml Fresh Lime Juice OLD FASHIONED 15 ml Fresh Lemon Juice 30 ml Sugar Syrup 45 ml Bourbon or Rye Whiskey 60 ml Cream 1 Sugar Cube 30ml Egg white Few Dashes Angostura Bitters 3 Dashes Orange Flower Water Few Dashes Plain Water 2 Drops Vanilla Extract Soda Water Place sugar cube in old fashioned glass and saturate with bitter, add few dashes of plain Pour all ingredients except soda water in a water. Muddle until dissolved. Fill the glass with cocktail shaker with ice, Shake for two minutes, ice cubes and add whiskey. Stir gently. double strain in a glass, pour the drink back in the shaker and hard shake without ice for one Official I.B.A. Drinks 2019 minute. Strain into a highball glass, top up with 20 ml White Crème de Menthe soda. NOTE: Pour all ingredients into mixing glass with ice The drink was invented by Henry Ramos in cubes. Stir well. Strain into chilled martini 1888, at his bar Meyer’s Table d’Hôtel cocktail glass. Internationale in New Orleans. The Ramos Fizz was originally shaken for 12 minutes by a crew Optional mint leave. of 30 who passed the shaker from one to another. TUXEDO No Garnish 30 ml Old Tom Gin 30 ml Dry Vermouth RUSTY NAIL 1/2 Bar Spoon Maraschino Liqueur 1/4 Bar Spoon of Absinthe 45 ml 3 Dashes Orange Bitters 25ml Drambuie Pour all ingredients into mixing glass with ice Pour all ingredients directly into an old cubes. Stir well. Strain into chilled martini fashioned glass filled with ice. Stir gently. cocktail glass.

Garnish with lemon zest. Garnish with cherry and lemon zest

SAZERAC VIEUX CARRÉ

50 ml Cognac 30 ml Rye Whiskey 10 ml Absinthe 30 ml Cognac 1 Sugar Cube 30 ml Sweet Vermouth 2 Dashes Peychaud’s Bitters 1 Bar Spoon Bénédictine 2 Dashes Peychaud’s Bitters Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir Pour all ingredients into mixing glass with ice the remaining ingredients over ice in a mixing cubes. Stir well. Strain into chilled cocktail glass. glass . Discard the ice and any excess absinthe from the prepared glass, strain the Garnish with orange zest and maraschino into the glass. cherry. NOTE: The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain. 45 ml Garnish with lemon zest. 25 ml Fresh Lemon Juice 20 ml Sugar Syrup 30 ml Egg White (Optional) SIDECAR Pour all ingredients into cocktail shaker filled 50 ml Cognac with ice. Shake well. Strain into cobbler glass. If 20 ml Triple Sec served “On the rocks”, strain ingredients into 20 ml Fresh Lemon Juice old fashioned glass filled with ice. NOTE: Pour all ingredients into cocktail shaker, shake If egg white is used shake little harder to well with ice, strain into a chilled cocktail glass. release and incorporate the foam from the egg white. No Garnish Garnish with half orange slice and maraschino cherry, optionally use orange zest. STINGER

50 ml Cognac Official I.B.A. Drinks 2019 WHITE LADY

40 ml Gin 30 ml Triple Sec 20 ml Fresh Lemon Juice

Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.

No Garnish Official I.B.A. Drinks 2019 glass with cracked ice and add Cachaça. Stir gently to involve ingredients. Contemporary Note: Classic CAIPIROSKA – Instead of Cachaça use ; CAIPIRISSIMA – Instead of Cachaça use Rum. BELLINI No Garnish 100 ml Prosecco 50 ml White Peach Puree CHAMPAGNE COCKTAIL Pour peach puree into the mixing glass with ice, add the Prosecco wine. Stir gently and 90 ml Chilled Champagne pour in a chilled flute glass. 10 ml Cognac Note: 2 dashes Angostura bitters PUCCINI – Fresh Mandarin Orange Juice; Few drops of Grand Marnier (optional) ROSSINI – Fresh Strawberry Puree; 1 sugar cube TINTORETTO – Fresh Pomegranate Juice. Place the sugar cube with 2 dashes of bitters in No Garnish a large Champagne glass, add the cognac. Pour gently chilled Champagne.

Garnish with orange zest and maraschino BLACK RUSSIAN cherry. 50 ml Vodka 20 ml Coffee Liqueur CORPSE REVIVER #2 Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently. 30 ml Gin Note: 30 ml Cointreau – Float fresh cream on the 30 ml Lillet Blanc top and stir in slowly. 30 ml Fresh Lemon Juice 1 dash Absinthe No Garnish Pour all ingredients into shaker with ice. Shake well and strain in chilled cocktail glass. BLOODY MARY Garnish with orange zest 45 ml Vodka 90 ml Tomato Juice 15 ml Fresh Lemon Juice COSMOPOLITAN 2 dashes Worcestershire Sauce Tabasco, Celery Salt, Pepper (Up to taste) 40 ml Vodka Citron 15 ml Cointreau Stir gently all the ingredients in a mixing glass 15 ml Fresh Lime Juice with ice, pour into rocks glass. 30 ml Cranberry Juice Note: If requested served with ice, pour into highball Add all ingredients into cocktail shaker filled glass. with ice. Shake well and strain into large cocktail glass. Celery, Lemon Wedge (Optional) Garnish with lemon .

CAIPIRINHA CUBA LIBRE 60 ml Cachaça 1 Lime cut into small wedges 50 ml White Rum 4 Teaspoons White Cane Sugar 120ml Coca Cola 10 ml Fresh Lime Juice Place lime and sugar into a double old fashioned glass and muddle gently. Fill the Official I.B.A. Drinks 2019 Build all ingredients in a highball glass filled with ice. 60 ml Rum 40 ml Grapefruit Juice Garnish with lime wedge. 15 ml Maraschino 15 ml Fresh Lime

FRENCH 75 Pour all ingredients into a shaker with ice. Shake well and strain into a large cocktail glass. 30 ml Gin 15 ml Fresh Lemon Juice No Garnish 15 ml Sugar Syrup 60 ml Champagne HORSE’S NECK Pour all the ingredients, except Champagne, into a shaker. Shake well and strain into a 40 ml Cognac Champagne flute. Top up with Champagne. Stir 120 ml Ginger Ale gently. Dash of Angostura Bitters (optional)

No Garnish Pour Cognac and ginger ale directly into highball glass with ice cubes. Stir gently. If preferred, add dashes of Angostura Bitter. FRENCH CONNECTION Garnish with rind of one lemon spiral. 35 ml Cognac 35 ml Amaretto Pour all ingredients directly into old fashioned glass filled with ice cubes. Stir gently. 50 ml Irish Whiskey 120 ml Hot coffee No Garnish 50 ml Fresh cream (Chilled) 1 teaspoon Sugar

GOLDEN DREAM Warm black coffee is poured into a pre-heated Irish coffee glass. Whiskey and at least one 20 ml Galliano teaspoon of sugar is added and stirred until 20 ml Triple Sec dissolved. Fresh thick chilled cream is carefully 20 ml Fresh Orange Juice poured over the back of a spoon held just 10 ml Fresh Cream above the surface of the coffee. The layer of cream will float on the coffee without mixing. Pour all ingredients into shaker filled with ice. Plain sugar can be replaced with sugar syrup Shake briskly for few seconds. Strain into chilled cocktail glass. No Garnish

No Garnish KIR

GRASSHOPPER 90 ml Dry White Wine 10 ml Crème de Cassis 20 ml Crème de Cacao (White) 20 ml Crème de Menthe (Green) Pour Crème de Cassis into glass, top up with 20 ml Fresh Cream white wine. Note: Pour all ingredients into shaker filled with ice. – Use Champagne instead of white Shake briskly for few seconds. Strain into wine chilled cocktail glass. No Garnish No Garnish, optional mint leave.

HEMINGWAY SPECIAL Official I.B.A. Drinks 2019 LONG ISLAND ICED TEA Garnish with orange twist (optional).

15 ml Vodka 15 ml Tequila MINT JULEP 15 ml White rum 15 ml Gin 60 ml Bourbon Whiskey 15 ml Cointreau 4 fresh Mint sprigs 25 ml Lemon juice 1 tsp Powdered Sugar 30 ml Simple syrup 2 tsp Water Top with Cola In Julep Stainless Steel Cup gently muddle the Add all ingredients into highball glass filled with mint with sugar and water. Fill the glass with ice. cracked ice, add the Bourbon and stir well until Stir gently. the cup frosts.

Lemon Slice (Optional) Garnish with a mint sprig.

MAI-TAI MOJITO

30 ml Amber Jamaican Rum 45 ml White Cuban Ron 30 ml Martinique Molasses Rhum* 20 ml Fresh Lime Juice 15 ml Orange Curacao 6 pcs Mint Sprigs 15 ml Orgeat Syrup (Almond) 2 tsp White Cane Sugar 30 ml Fresh Lime Juice Soda Water 7.5 ml Simple Syrup Mix mint springs with sugar and lime juice. Add Add all ingredients into a shaker with ice. Shake splash of soda water and fill the glass with ice. and pour into a double rocks glass or an Pour the rum and top with soda water. Light highball glass. stir to involve all ingredients. * The Martinique molasses rum used by Trader Vic was not an Agricole rum but a type of Garnish with sprigs of mint and slice of lime. “rummy” from molasses.

Garnish with pineapple spear, mint leaves and MOSCOW MULE lime peel. 45 ml Smirnoff Vodka 120 ml Ginger Beer MARGARITA 10 ml Fresh lime juice

50 ml Tequila 100% Agave In an Mule Cup or rocks glass, combine the 20 ml Triple Sec vodka and ginger beer. Add lime juice and 15 ml Freshly Squeezed Lime Juice gently stir to involve all ingredients.

Add all ingredients into a shaker with ice. Garnish with a lime slice Shake and strain into a chilled cocktail glass

Half salt rim (Optional) PINA COLADA

50 ml White Rum MIMOSA 30 ml Coconut Cream 50 ml Fresh Pineapple Juice 75 ml Fresh orange juice 75 ml Prosecco Blend all the ingredients with ice in a electric blender, pour into a large glass and serve with Pour orange juice into flute glass and gently straws. pour the sparkling wine. Stir gently. Note: Note: Historically a few drops of fresh lime juice was Also known as Buck’s Fizz. added to taste. 4 slices of fresh pineapple can be used instead of juice Official I.B.A. Drinks 2019

Garnish with a slice of pineapple with a cocktail cherry. TEQUILA SUNRISE

45ml Tequila PISCO SOUR 90 ml Fresh Orange Juice 15 ml Grenadine Syrup 60 ml Pisco 30 ml Fresh Lemon Juice Pour tequila and orange juice directly into 20 ml Simple Syrup highball glass filled with ice cubes. Add the 1 Raw Egg White grenadine syrup to create chromatic effect (sunrise), do not stir. Add all ingredients into a shaker with ice. Shake and strain into a chilled goblet glass. Garnish with half orange slice or an orange zest

Few dashes of Amargo bitters on top as an aromatic garnish. VESPER

45 ml Gin SEA BREEZE 15 ml Vodka 7.5 ml Lillet Blanc 40 ml Vodka 120 ml Cranberry Juice Pour all ingredients into cocktail shaker filled 30 ml Grapefruit Juice with ice cubes. Shake and strain into a chilled cocktail glass. Build all ingredients in a highball glass filled with ice. Lemon zest

Garnish with an orange zest and cherry ZOMBIE

SEX ON THE BEACH 45 ml Jamaican dark rum 45 ml Gold Puerto Rican rum 40 ml Vodka 30 ml Demerara Rum 20 ml Peach Schnapps 20 ml Fresh lime juice 40 ml Fresh Orange Juice 15 ml 40 ml Cranberry Juice 15 ml Donn’s Mix* 1 tsp Grenadine syrup Build all ingredients in a highball glass filled 1 dash Angostura bitters with ice. 6 drops Pernod

Garnish with half orange slice. Add all ingredients into an electric blender with 170 grams of cracked ice. With pulse bottom blend for a few seconds. Serve in a tall tumbler SINGAPORE SLING glass. Note: 30 ml Gin *Donn’s Mix: 2 parts of fresh yellow grapefruit 15 ml Cherry liqueur and 1 part of cinnamon syrup 7.5 ml Cointreau 7.5 ml DOM Bénédictine Garnish with mint leaves. 120 ml Fresh Pineapple Juice 15 ml Fresh Lime Juice 10 ml Grenadine Syrup A dash of Angostura bitters

Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into glass.

Garnish with pineapple and maraschino cherry Official I.B.A. Drinks 2019 Mix honey with water and lime juice and spread the mixture on the bottom and sides of the New Era Drinks glass. Add cracked ice, and then the rum. End by energetically stirring from bottom to top. BARRACUDA Lime wedge 45 ml Gold Rum 15 ml Galliano 60 ml Fresh Pineapple Juice 1 dash Fresh Lime Juice DARK ‘N’ STORMY Top up with Prosecco 60 ml Goslings Rum Pour all ingredients into cocktail shaker except 100 ml Ginger Beer the Prosecco, shake well with ice, strain into chilled highball glass filled with ice and top up In a highball glass filled with ice pour the with Prosecco. ginger beer and top floating with the Rum.

Pineapple and Cherry, optional mint spring for Garnish with a lime wedge or slice additional aroma

ESPRESSO MARTINI BEE’S KNEES 50 ml Vodka 52.5 ml Dry Gin 30 ml Kahlúa 2 teaspoons Honey Syrup 10 ml Sugar Syrup 22.5 ml Fresh Lemon Juice 1 strong Espresso 22.5 ml Fresh Orange Juice Pour all ingredients into cocktail shaker, shake Stir honey with lemon and orange juices until it well with ice, strain into chilled cocktail glass. dissolves, add gin and shake with ice. Strain into a chilled cocktail glass. No Garnish

Optionally garnish with a lemon or orange zest. FERNANDITO

BRAMBLE 50 ml Fernet Branca Fill up with Cola 50 ml Gin 25 ml Fresh Lemon Juice Pour the Fernet Branca into a double old 12,5 ml Sugar Syrup fashioned glass with ice, fill the glass up with 15 ml Crème de Mûre Cola. Gently stir.

Pour all ingredients into cocktail shaker except No Garnish the Crème de Mûre, shake well with ice, strain into chilled old fashioned glass filled with crushed ice, then pour the blackberry liqueur FRENCH MARTINI (Crème de Mûre) over the top of the drink, in a circular motion. 45 ml Vodka 15 ml Raspberry Liqueur Garnish optionally with a lemon slice and 15 ml Fresh Pineapple Juice blackberries. Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. CACHANCHARA Squeeze oil from lemon peel onto the drink. 60 ml Cuban Aguardiente 15 ml Fresh Lime Juice 15 ml Raw Honey ILLEGAL 50 ml Water 30 ml Espadin Mezcal Official I.B.A. Drinks 2019 15 ml Jamaica Overproof White Rum 30 ml Simple Syrup 15 ml Falernum 2 Dashes Angostura Bitters 1 Bar Spoon Maraschino Luxardo 60 ml Brut Champagne or Prosecco 22.5 ml Fresh Lime Juice 15 ml Simple Syrup Pour all ingredients into cocktail shaker except 30 ml Egg White (Optional) the wine, shake well with ice, strain into chilled elegant cocktail glass. Top up with the Pour all ingredients into the shaker. Shake sparkling wine. vigorously with ice. Strain into a chilled cocktail glass, or “on the rocks” in a traditional clay or Garnish with mint springs. terracotta mug.

No Garnish PALOMA

50 ml 100% Agave Tequila LEMON DROP MARTINI 5 ml Fresh lime A pitch of Salt 30 ml Vodka Citron 100 ml Pink Grapefruit Soda 20 ml Triple Sec 15 ml Fresh Lemon Juice Poor the tequila into a highball glass, squeeze the lime juice. Add ice and salt, fill up pink Pour all ingredients into cocktail shaker, shake grapefruit soda. Stir gently. well with ice, strain into chilled cocktail glass. Garnish with a slice of lime. Garnish with sugar rim arround the glass.

PAPER PLANE NAKED AND FAMOUS 30 ml Bourbon Whiskey 22.5 ml Mezcal 30 ml Amaro Nonino 22.5 ml Yellow Chartreuse 30 ml Aperol 22.5 ml Aperol 30 ml Fresh Lemon Juice 22.5 ml Fresh Lime Juice Pour all ingredients into cocktail shaker, shake Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass. well with ice, strain into chilled cocktail glass. No Garnish No Garnish

PENICILLIN NEW YORK SOUR 60 ml Blended Scotch Whisky 60 ml Rye Whiskey or Bourbon 7.5 ml Lagavulin 16y Whisky 22.5 ml Simple syrup 22.5 ml Fresh Lemon Juice 30 ml Fresh lemon juice 22.5 ml Honey Syrup 30 ml Egg white 2-3 quarter size Sliced Fresh Ginger 15 ml Red wine (Shiraz or Malbech) Muddle fresh ginger in a shaker and add the Pour all ingredients into the shaker. Shake remaining ingredients, except for the Islay vigorously with ice. Strain into a chilled rocks single malt whiskey. Fill the shaker with ice and glass filled with ice. Float the wine on top. shake. Double-strain into a chilled old fashioned glass with ice. Float the single malt Garnish with lemon or orange zest with cherry. whisky on top.

Garnish with a candied ginger. OLD CUBAN

6/8 pcs Mint Leaves RUSSIAN SPRING PUNCH 45 ml Aged Rum 22.5 ml Fresh Lime Juice 25 ml Vodka Official I.B.A. Drinks 2019 25 ml Fresh Lemon Juice 15 ml Crème de Cassis SUFFERING BASTARD 10 ml Sugar syrup Top up Sparkling wine 30 ml Cognac or Brandy 30 ml Gin Pour all ingredients into cocktail shaker except 15 ml Fresh Lime Juice the sparkling wine, shake well with ice, strain 2 Dashes Angostura Bitters into chilled tall tumbler glass filled with ice and Top up Ginger beer top up with sparkling wine. Pour all ingredients into cocktail shaker except Garnish with blackberries and optionally a the ginger beer, shake well with ice, Pour lemon slice as well. unstrained into a Collins glass or in the original S. Bastard mug and top up with ginger beer.

SOUTHSIDE Garnish with mint spring and optionally an orange slice as well. 60 ml London Dry Gin 30 ml Fresh Lemon Juice 15 ml Simple Syrup TIPPERARY 5/6 Mint Leaves 30 ml Egg White (Optional) 50 ml Irish Whiskey 25 ml Sweet Red Vermouth Pour all ingredients into a cocktail shaker, shake 15 ml Green Chartreuse well with ice, double-strain into chilled cocktail 2 Dashes Angostura Bitters glass. Note: Pour all ingredients into mixing glass with ice If egg white is used shake vigorously. cubes. Stir well. Strain into chilled martini cocktail glass. Garnish with mint springs. Garnish with a slice of orange.

SPICY FIFTY TOMMY’S MARGARITA 50 ml Vodka Vanilla 15 ml Elderflower Cordial 45 ml Tequila 100% agave 15 ml Fresh Lemon Juice 15 ml Fresh Lime Juice 10 ml Monin Honey Syrup 2 Bar Spoon of Agave Nectar 2 thin Slices Red Chili Pepper Pour all ingredients into a cocktail shaker, shake Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled rocks glass filled well with ice, double-strain into chilled cocktail with ice. glass. Garnish with a lime slice. Garnish with a red chili pepper

TRINIDAD SOUR SPRITZ 45 ml Angostura Bitters 90 ml Prosecco 30 ml Orgeat Syrup 60 ml Aperol 22.5 ml Fresh Lemon Juice Splash of Soda water 15 ml Rye Whiskey

Build all ingredients into a wine glass filled with Pour all ingredients into mixing glass with ice ice. Stir gently. cubes. Stir well. Strain into chilled cocktail glass. NOTE: There are other versions of the Spritz that use No Garnish Campari, Cynar or Select instead of Aperol.

Garnish with a slice of orange. Official I.B.A. Drinks 2019 VE.N.TO

45 ml White Smooth Grappa 22.5 ml Fresh lemon Juice 15 ml Honey mix (replace water with chamomile)* 15 ml Chamomile cordial 30 ml Egg White (Optional)

Pour all ingredients into the shaker. Shake vigorously with ice. Strain into a chilled small tumbler glass filled with ice. Notes: *If desired water can be replaced by chamomile infusion in the honey mix.

Garnish with lemon zest and white grapes.

YELLOW BIRD

30 ml White rum 15 ml Galliano 15 ml Triple Sec 15 ml Fresh Lime Juice

Pour all ingredients into a cocktail shaker, shake well with ice, strain into chilled cocktail glass.

No Garnish