kokteli

signatures

  • Do:

    pour 1dl of batch into Old fashioned glass

    PREP:

    Shitake Tequila - 6pcs dry shitake; 700ml Tequila;Sous Vide 4h;55c

    Raspberry cordial - 200ml Hot Water;45g Citric accid (melt in hot water);Combine with 700ml Monin Raspberry sirup

    Saline solution - 94g Water;6g Salt
    ———————————————
    Milkwash - Batch all in ratio:

    150ml Tequila infused with shitake*

    100ml Mezcal

    150ml Raspberry cordial*

    50ml Suze or Strega

    10dps Saline solution

    ——————————————

    Add the cocktail to 115 ml of milk; Stir and let it rest for 1h; Strain through coffee filter; Change Jar After first dcl and refilter the first (cloudy) part of the cocktail.

    Label with date and store in fridge.

  • Do:

    Add cucumber into mixing glass / muddle/ add gin+lemon+syrup / stirr / add prosseco / doublestrain into wine glass / decorate with cucumber slice

    • 40ml Bombay Saphire

    • 10ml Elderflower syrup

    • 30g Cucumber

    • 10ml Lemon juice

    • 100ml Prosecco Martini

    • 10 ml Soda

  • Do:

    Add all into shaker / shake / doublestrain into highball glass / decorate with orange slice

    40ml Ketel one vodka
    30ml Orange Juice
    15ml Pelinkovac Antique
    10ml Sok limuna
    20ml Chai sirup

  • DO

    • 40ml Absolut pear

    • 30ml Basil/Peach cordial*

    • 100ml Soda

    Prep

    Basil/Peach cordial

    Put Basil stem so it’s soaked in acid mix (200ml hot water + 45g citric acid) / leave 24h / Strain

    Mix the liquid with 700ml Moninc White peach syrup

    • 40ml Shochu

    • 20ml Tangerine cordial*

    • 10ml Dry vermouth

    • 3dps Olive/Sourdough oil*

    Tangerine coprdial

    500g sugar, 3pcs Tangerine skin; Seal in a jar, 24h

    After that add 300ml hot water; 25g citric acid; Blend; Strain

    Olive/Sourdough Oil

    1pc toast;Cut in small pieces;Burn on a pan

    Add to 100ml Olive oil; mix all and leave for 24h; Strain

  • DO:

    • 50ml Tequila Patron

    • 100ml Grapefruit soda

    • 10ml lime juice

    • 5 ml brown sugar syrup

    • Espresso

    • Vanilla lime foam top up*

    Vanilla lime foam prep:

    100 ml chickpea
    150 ml lime
    45 ml simple syrup
    15ml Vanilla
    2g angostura bitter

    Pour everything into a syphon, close up, turn upside down and then charge with N2O bombica - label and date and store in fridge

  • DO:

    • 45 ml Cinnamon Pear Vodka

    • 20 ml Sok limuna

    • 15 ml Simple sirup

    • 8 drops Stillabunt foamer

    PREP:

    Infuse a bottle of Absolut pear with 3 cinnamon sticks for 24 hour min.

  • Do:

    • 40ml Whiskey JW Double black

    • 20ml Dandelion cordial*

    • 15ml Dry Vermouth/Bianco

    • 80ml Soda

    Dandelion cordial

    700ml Dandelion tea

    300g sugar

    40g Citric acid

classics

  • Do:

    • 50 ml Bulleit Bourbon

    • 15 ml brown sugar syrup

    • 3 dashes angostura bitter

    Mixing glass

    serve in old fashioned glass with orange twist / that’s peel - you spray orange oils on drink - twist - place in side of drink

  • Do:

    • 30ml Bombay Saphire

    • 30 ml MARTINI ROSSO VERMOUTH

    • 30 ml Campari

    Mixing glass

    serve in old fashioned glass with orange slice

  • Do:

    • 50 ml PATRON SILVER TEQUILA

    • 15 ml lime juice

    • 100 ml Three cents grapefruit soda

    build

    serve in highball with lime wedge

  • DO:

    • 50 ml Bulleit Bourbon

    • 20 ml Lemon

    • 20 ml brown sugar syrup

    • 8 drops Stillabunt foamer

    Shake

    Double strain into old fashioned glass / decorate with lemon twist / that’s peel - you spray lemon oils on drink - twist - place in side of drink

  • Do:

    • 50 ml FINLANDIA VODKA

    • 10 ml lime juice

    • 100 ml Three cents ginger ale

    build

    serve in highball with lime wedge

  • DO:

    • 45 ml Ketel one vodka

    • 15 ml brown sugar syrup

    • 5 ml lime juice

    • 3 drops vanilla

    • espresso shot

    • 3 drops Stillabunt foamer

    Shake

    Double strain into old fashioned glass / no decoration

spritz

  • Do:

    • 50 ml Aperol

    • 100 ml Prosseco

    • 25 ml soda

    build

    serve in highball with orange slice

  • Do:

    • 20 ml elderflower liquer

    • 20 ml lime juice

    • 100 ml Prosseco

    • 25 ml soda

    build

    serve in highball with lime vedge

  • Do:

    • 50 ml Amaro montenegro

    • 100 ml Prosseco

    • 25 ml soda

    build

    serve in highball with orange slice

  • Do:

    • 50 ml Ketel one vodka

    • 100 ml soda

    • 20 ml lime juice

    • 2 dash of grapefruit bitters

    build

    serve in highball with lime wedge

  • Do:

    • 50 ml Gin of guest choice

    • 100 ml tonic

    build

    serve in highball with

    classic - lemon slice

    rangpur - lime wedge

    sevilla - orange slice