Ravi K Joshi
  CLASSICS

 

 

KIR ROYALE

 
10 ml Crème de Cassis  

90 ml Sparkling wine
  




Pour Crème de Cassis in a chilled Champagne flute, slowly top up with a sparkling wine of your choice and lightly stir.

Bartender's tip: You need not use a high end sparkling wine like Champagne for making this cocktail. But the liqueur should be top line like Gabriel Boudier, Marie Brizard, De Kuyper and Bols. 

MOJITO




 

60 ml WhiteRum     

8 Mint Leaves

Half a Lime chopped

15 ml Sugar Syrup

Ice Cubes

Soda Water

Muddle the mint & lime with the sugar syrup in a cocktail shaker. Add a scoop of ice, then the rum. Shake vigorously and strain into a chilled tumbler one inch from the top. Top up with soda water & serve garnished with a lime full moon.

NEGRONI

 

30 ml Gin

30 ml Vermouth Rosso

30 ml Campari

ice cubes

1 Orange half moon.


Put 4-5 ice cubes in an Old Fashioned (whisky) glass and pour in all the alcohols. Stir & serve garnished with an orange half moon.
 

 LONG ISLAND ICED TEA



15 ml each 
White Rum, Vodka, Gin, Tequila, Triple Sec and Lemon Juice

Cola to top up.

2-3 lime discs or half moons.

Half fill a highball glass with ice. Put in all the all the alcohols and top up with cola. Garnish with lime discs/ half moons slightly squeezed and put into the drink.

Bartender’s tip: Sweetness of the drink can be varied by substituting soda for part of the cola.

 
COSMOPOLITAN





45 ml Vodka

30 ml Triple Sec

15 ml Cranberry Juice

10 ml Lemon Juice
 
Shake all ingredients in a Cocktail Shaker half filled with ice & strain into a frosted Martini glass. Garnish with a lemon spiral.

MINT CAIPIROJKA

 


 60 ml Vodka

5 lime wedges

8 mint leaves

2 teaspoons Demerara (brown) sugar

Ice cubes.

Muddle the sugar, lime and mint leaves in an old fashioned (whisky) glass. Half fill the glass with ice, pour in the vodka. Stir & serve.




Website Builder