CocktailsCocktailsCATERING & HOSPITALITY INDUSTRY 2009-2010

ALIEN by Guillermo QuintanillaINGREDIENTS &

MEASUREMENTS:1 part of curacao2 part of baileys3 drops of angostura

TYPE OF GLASSCocktail glass

METHOD OF PREPARATION:

•Put the part of curacao and the baileys in a cocktail shaker with ice.•Shake.•Finally, serve in a cocktail glass •Add the angostura.

DECORATION:When you make the cocktail sprinkle with cocoa powder on top.

BLACK PARADISE by Beatriz Calvo

INGREDIENTS & MEASUREMENTS:

•1 oz whisky•1 oz dark rum•1 oz brandy•1 oz white rum•1/2 oz cream of cacao brown•Coke

TYPE OF GLASS:Highball

METHOD OF PREPARATION:

The white rum spills first the whiskey, then the dark rum later the brandy, the cream of cocoa brown and finally the coke, all this in a mixing glass with ice.Then to spend it to mix the highball glass help yourself with the strainer.

DECORATION: A black straw and a white parasol.

CERVECOLA by Daniel Peña

INGREDIENTS & MEASUREMENTS:

40%Coke60%Beer (lager)

TYPE OF GLASS:

Any of the ones below is suitable

METHOD OF PREPARATION:

•First, add the coke.•Then, add the beer.•Serve it very cold or over.

DECORATION:

A slice of lemon

CROWNS by Santiago Aroca

INGREDIENTS & MEASUREMENTS:

•2 parts of blue curaçao•2 parts of lemon juice•2 parts of white rum•Ice in cubes

TYPE OF GLASS: whisky glass

METHOD OF PREPARATION:

Put ice in a mixing glass and pour the curaçao, the lemon juice, and the white rum. Stir a little bit and serve it in the glass with two dice of ice.

DECORATION:One slice of lemonOne slice of lime

Sprinkle some sugar

DEUS DECEPTOR by Jamie Taylor

INGREDIENTS & MEASUREMENTS:

• 2 parts of DYC whisky• 2 parts of J&B whisky• 2 parts of BALLANTINES whisky

TYPE OF GLASS:

METHOD OF PREPARATION:

Just pour the three whiskies in a shot glass and drink it,and there is something you can bet on,four of this and you'll be on hell!

DECORATION:

It is not required

GRIFFO´S ROCKET by Carlos Griffo

INGREDIENTS & MEASUREMENTS:

20 % Gin 50% Tomato juice20 % Vermouth10 % olive oil Tabasco, Salt, pepper

TYPE OF GLASS:

METHOD OF PREPARATION:

Let´s strat with griffo´s rocket. First, take the cocktail glass and half fill it with broken ice. Then, add tomato juice, olive oil, gin and vermouth. Stir it well and finish with tabasco, salt and pepper.

DECORATION:The decoration is with a green olive, salt and pepper.

ICE-FRATEQ by Karla Velasco

INGREDIENTS & MEASUREMENTS:

•1 oz lemon juice(3 cl)•2 oz Tequila (6 cl)•1/2 oz sugar (2 dashes)•3 oz Raspberry tea (9 cl)•Crushed ice

TYPE OF GLASS:

METHOD OF PREPARATION:

•Boil water and make a raspberry tea. Leave to cool.•Add all the ingredients to the mixing glass and add lots of ice.•Serve in a glass with crushed ice and garnish with raspberries and lime.

DECORATION:•Slice of lime•Raspberries•Straws

LIGHT GIRL by Javier Robleño

INGREDIENTS & MEASUREMENTS:

TYPE OF GLASS:

METHOD OF PREPARATION:

Mix the punch, the cointreau and the blackberry liqueur in the shaker.Pour in the tumbler.Make a crown with the cream.

DECORATION:Pour grenadine on the cream.Finally, add a strawberry slice.

Punch (1/2)Cointreau (1/4)Blackberry liqueur (1/4)Semiwhipped cream

MOULIN ROUGE by Borja Alonso

INGREDIENTS & MEASUREMENTS:

• 2 parts of vodka• 1 part of gin• 2 parts of cherry liqueur• 1 dash of grenadine

TYPE OF GLASS:

METHOD OF PREPARATION:

Cool the shaker, fill it with the vodka, gin, cherry liqueur and a dash of grenadine. Shake vigorously and serve.

DECORATION:A cherry

MULGIN CREAM by Felipe González

INGREDIENTS & MEASUREMENTS:

•1 part mulberry liqueur•2 parts London gin•1 part cream

TYPE OF GLASS:Cocktail glass

METHOD OF PREPARATION:

•Put 2 ice cubes in the empty cocktail glass.•Fill the cocktail shaker with ice cubes.•Put the ingredients into the shaker, put the lid on and shake.•Open the shaker and serve into the glass.

DECORATION:It doesn´t require any decoration because the final colour will be enough.

NUTELLA by Ainara Porcel

INGREDIENTS & MEASUREMENTS:

•1 part milk•1 part white cocoa liqueur•1 part hazelnut liqueur•1 part liquid sugar

TYPE OF GLASS:

METHOD OF PREPARATION:

•Put some ice in the shaker.•Pour all the ingredients in their correct measurement.•Shake for 5-6 seconds and serve it in the glass without ice.

DECORATION:Sprinkle some cocoa on top

of the cocktail

PENDON´S by Carlos Collado

INGREDIENTS & MEASUREMENTS:

66% Champagne33% Pacharan1 Stroke of grenadine

TYPE OF GLASS:Champagne glass

METHOD OF PREPARATION:

• Cool the champagne glass with ice and then remove the ice.

• Blend all the ingredients, into the champagne glass, in the next order: 1st Pacharan, 2nd Champagne and 3rd a dash of grenadine.

• Serve very cool.

DECORATION:Serve with grenadine fruit.

SMURF SWEET COCKTAIL by Patricia Ávila

INGREDIENTS & MEASUREMENTS:

3 dashes of martini1 dash of blue tropic2 dashes of malibuLemon juice (to rim)

TYPE OF GLASS:

METHOD OF PREPARATION:

•Combine all the ingredients in a shaker together with ice cubes.•Shake it.•Then pass them into a glass half-filled with ice cubes.•Serve into a cocktail glass.

DECORATION:Rim the glass with sugar (dip the glass in lemon juice)

THE PURPLE by Yago OgénINGREDIENTS &

MEASUREMENTS:20 ml Tequila20 ml Gin 20 ml Vodka40 ml Blue tropic20 ml GrenadineCubed IceA pinch of sugar for decorate

TYPE OF GLASS:

METHOD OF PREPARATION:

•Put some ice cubes in the shaker and shake it to cool the shaker.•Remove these cubes and put some new ones.•Add all the ingredients and combine them shaking. •Pass them through a stranier into a cocktail glass previously decorated.

DECORATION:Decorate the rim of the cocktail glass with purple sugar: for this, put the sugar on a plate and a bit of grenadine and blue tropic on other plate.First put the rim of the glass in the purple mixure (grenadine and blue tropic) and finally put the wet rim in the sugar.

TORERO by Manuel Alonso

INGREDIENTS & MEASUREMENTS:

3 cl brandy of Jerez 2 cl anisette from Chinchón 2 cl Galician orujo

TYPE OF GLASS:Shot glass

METHOD OF PREPARATION:

Half fill a large glass with ice Add three centilitres of brandy of Jerez, two centilitres of anisette from Chinchón and two centilitres of Galician orujo Stir it well Pass it through a strainer into a shot glass

DECORATION:Serve it with a maraschinocherry

TROPICAL NIGHT by Sira Touré

INGREDIENTS & MEASUREMENTS:

• 2 oz Light rum• 2 oz Passion fruit juice• 1 oz Pineapple juice• ½ oz mango juice• ½ oz evaporated milk

TYPE OF GLASS:Madeira cocktail glass

METHOD OF PREPARATION:

• Take a Madeira cocktail glass.• Put ice in to the glass to cold it.• Put ice into the shaker too.• Pour all the juices, the rum and the milk into the shaker.• Close the shaker.• Shake it during 20 seconds.• Take the ice off the Madeira glass.• Pour the liquid in the Madeira glass.

DECORATION:•Decorate the rim of the glass with passion fruit juice and sugar.•Put a slice of pineapple in the rim of the glass.•Decorate with a little umbrella.