IBA Official Cocktails Contemporary Classics Contemporary Classics METHOD BELLINI (SPARKLING) INGREDIENTS Pour peach puree into the mixing glass with ice, add the Prosecco wine. 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 Juice; SINGAPORE 238164 Registered No. T06SS0054C ROSSINI – Fresh Strawberry Puree; TINTORETTO – Fresh Pomegranate Juice. GARNISH N/A METHOD BLACK RUSSIAN (AFTER DINNER) INGREDIENTS Pour the ingredients into the old fashioned glass filled with ice cubes. SUr gently. 50 ml Vodka Note: 20 ml Coffee Liqueur WHITE RUSSIAN – Float fresh cream on the top and sr in slowly. GARNISH N/A IBA Cocktails Official Contemporary Classics METHOD BLOODY MARY (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 Tomato Juice 111 Somerset Road, Level 3 If requested served with ice, pour into highball glass. SINGAPORE 238164 15 ml Fresh Lemon Juice Registered No. T06SS0054C 2 dashes Worcestershire Sauce Tabasco, Celery Salt, Pepper (Up to taste) GARNISH Celery, Lemon Wedge (OpUonal) METHOD CAIPIRINHA (ALL DAY) INGREDIENTS Place lime and sugar into a double old fashioned glass 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 CHAMPAGNE COCKTAIL METHOD INGREDIENTS (SPARKLING) Place the sugar cube with 2 dashes of biaers in a large Champagne glass, add the cognac. Pour gently chilled 90 ml Chilled Champagne Champagne. SPACES – Triple One Somerset 10 ml Cognac 111 Somerset Road, Level 3 SINGAPORE 238164 2 dashes Angostura bitters Registered No. T06SS0054C Few drops of Grand Marnier (optional) 1 sugar cube GARNISH Garnish with orange zest and maraschino cherry. METHOD COSMOPOLITAN (ALL DAY) INGREDIENTS Add all ingredients into cocktail shaker filled with ice. Shake well and strain into large cocktail glass. 40 ml Vodka Citron 15 ml Cointreau 15 ml Fresh Lime Juice 30 ml Cranberry Juice GARNISH Garnish with lemon twist. IBA Cocktails Official Contemporary Classics CORPSE REVIVER #2 METHOD INGREDIENTS (ALL DAY) Pour all ingredients into shaker with ice. Shake well and strain in chilled cocktail glass. 30 ml Gin 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 Absinthe GARNISH Orange zest. METHOD CUBA LIBRE (LONG DRINK) INGREDIENTS Build all ingredients in a highball glass 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 FRENCH 75 (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. SUr gently. SPACES – Triple One Somerset 15 ml Fresh Lemon Juice 111 Somerset Road, Level 3 SINGAPORE 238164 15 ml Sugar Syrup 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. SUr gently. 35 ml Cognac 35 ml Amaretto GARNISH N/A IBA Cocktails Official Contemporary Classics METHOD GOLDEN DREAM (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 Triple Sec 111 Somerset Road, Level 3 SINGAPORE 238164 20 ml Fresh Orange Juice Registered No. T06SS0054C 10 ml Fresh Cream GARNISH N/A METHOD GRASSHOPPER (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, opUonal mint leave. IBA Cocktails Official Contemporary Classics HEMINGWAY SPECIAL 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 Grapefruit Juice 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. SUr gently. 40 ml Cognac If preferred, add dashes of Angostura Biaer. 120 ml Ginger Ale Dash of Angostura Biaers (opUonal) GARNISH Garnish with rind of one lemon spiral. IBA Cocktails Official Contemporary Classics METHOD IRISH COFFEE (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 sUrred unUl 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 KIR (BEFORE DINNER) INGREDIENTS Pour Crème de Cassis into glass, top up with white wine. Note: 90 ml Dry White Wine KIR ROYAL - Use Champagne instead of white wine 10 ml Crème de Cassis GARNISH N/A IBA Cocktails Official Contemporary Classics LONG ISLAND ICED TEA METHOD INGREDIENTS (LONG DRINK) Add all ingredients into highball glass filled with ice. Stir gently. 15 ml Vodka SPACES – Triple One Somerset 15 ml Tequila 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 (OpUonal) 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 MarUnique Molasses Rhum* * The MarUnique 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 pineapple spear, mint leaves and lime peel. IBA Cocktails Official Contemporary Classics METHOD MARGARITA (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 (OpUonal) METHOD MIMOSA (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 Fizz. GARNISH Garnish with orange twist (opUonal). IBA Cocktails Official Contemporary Classics METHOD MINT JULEP (ALL DAY) INGREDIENTS In Julep Stainless Steel Cup gently muddle the mint with sugar and water. Fill the glass with cracked ice, add the 60 ml Bourbon Whiskey Bourbon and sUr well unUl 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 MOJITO (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 MOSCOW MULE (ALL DAY) INGREDIENTS In an Mule Cup or rocks glass, combine the vodka and ginger beer. Add lime juice and gently sUr 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 blender, 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 Pineapple Juice 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 SOUR (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 biaers on top as an aromaUc garnish. METHOD SEA BREEZE (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 SEX ON THE BEACH 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.