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1 THE GODFATHER Fetch a tumbler glass. Add one measure of amaretto. Add one measure of Scotch whisky. Fill the tumbler with ice. Stir with a bar spoon to chill, dilute and mix the drink. Use your bar spoon to taste the drink. Serve the Godfather. Rich, Sweet and Nutty Warming Amaretto Scotch whisky Digestif THE COSMOPOLITAN Fill a coupe glass with ice to chill it. Add one measure of cranberry juice to a shaker. Add two measures of citrus vodka. Add one measure of triple sec. Add one measure of lime juice. Fill the shaker with ice. Shake the cocktail until it is chilled. Discard the ice from the coupe. and Sour Cranberry juice Citrus vodka Use your bar spoon to taste the cocktail. Double strain the Cosmopolitan into the glass. To garnish, flame orange zest over the glass. Serve the Cosmopolitan. Summer Parties Triple sec Lime juice

2 THE PIMM S NO.1 CUP Fetch a highball glass. Add two measures of Pimm s. Add cucumber. Place ice in the glass to support the shape of the ribbon. Add a straw. Add orange slices and halved strawberries. Fill the glass with lemonade. Serve the Pimm s No.1 Cup. Pimm s Lemonade Summer Months THE PIÑA COLADA In a blender, add two measures of white rum. Add three measures of pineapple juice. Add two measures of coconut cream. Add one measure of sugar syrup. Add two small scoops of crushed ice. Blend until smooth. Scoop the blended cocktail into a glass. Clean the glass using a paper towel. Sweet and White rum Garnish with a pineapple chunk, a pineapple leaf and a cherry. Serve the Piña Colada. Relaxer Pineapple juice Coconut cream Beach Crushed ice

3 THE HORSE S NECK Peel a whole lemon in one long, spiralling strip. Use a bar spoon to line the inside of a highball glass with the lemon zest, making sure that the end of the zest drapes over the side of the glass, resembling a horse s neck. Add two measures of brandy. Add two dashes of Angostura bitters. Top up with ginger ale. Spicy and Citrusy A lemon Brandy Angostura bitters Using a bar spoon, gently agitate the mixture so that the flavours are combined but the bubbles are not destroyed. Serve the Horse s Neck. Before Dinner Ginger ale THE OLD FASHIONED Fetch a tumbler glass. Add one brown sugar cube. Pour 10 ml of soda water into the glass. Add two dashes of Angostura bitters. Muddle the sugar cube in the bottom of the glass. Once the sugar cube has been crushed, add a single measure of bourbon. Add ice. Stir the drink for 40 seconds to further dissolve the Rich and Bold Relaxing Evening A brown sugar cube Soda water Angostura bitters Bourbon sugar cube. Add a second measure of bourbon. Stir again. Once the sugar has dissolved and the temperature and dilution are correct, taste using your bar spoon. To garnish, squeeze the orange zest over the top of the drink, rub it around the rim of the glass and add it to the glass. Serve the Old Fashioned.

4 THE SIDECAR Fill a coupe glass with ice to chill it. Add two measures of brandy to a shaker tin. Add one measure of freshly squeezed lemon juice. Add one measure of triple sec. Close the tin and shake well. Use your bar spoon to taste the drink. Discard the ice from the glass. and Rich Double strain the drink into the glass. Garnish the drink with a lemon wedge. Serve the Sidecar. Brandy Lemon juice Night Triple sec THE MOJITO Add a small handful of fresh mint leaves to a highball glass. Add one measure of sugar syrup. Add one measure of freshly squeezed lemon juice. Add two measures of white rum. Muddle the mixture gently using a muddler or the back of the bar spoon. Use your bar spoon to taste the mixture. Add soda water to fill half the glass. Mint leaves Add ice to fill the glass. Gently stir the drink to mix, dilute and chill the ingredients. Thirst Quencher Lemon juice Use your bar spoon to taste. Add straws. White rum Garnish with a sprig of brushed mint. Poolside Soda water Serve the Mojito.

5 THE MINT JULEP In a metal mug, add one measure of sugar syrup. Add one large handful of fresh mint leaves. Using the back of the bar spoon or a muddler, gently crush the mint leaves. Add two measures of bourbon. Fill with crushed ice. Stir, tapping constantly to check the temperature. Use your bar spoon to taste the drink. Bold Bourbon Add a straw. Top up with crushed ice. Garnish with a sprig of brushed mint. Serve the Mint Julep. Mint Hot Afternoons Crushed ice THE WHISKY SOUR Fetch a tumbler glass. Separate the egg over the shaker tin and discard the yolk. Add one measure of freshly squeezed lemon juice to the shaker. Add one measure of sugar syrup. Add two measures of bourbon. Close the tin and dry shake, without any ice. Sour and Bold Evening An egg Freshly squeezed lemon juice Bourbon Angostura bitters Open the tin, fill with ice and shake until chilled. Use your bar spoon to taste. Double strain the Whisky Sour into the tumbler. Add a dash of Angostura over the top of the froth. Garnish with orange zest and a macerated cherry. Serve the Whiskey Sour.

6 THE TOREADOR Fill a coupe glass with ice to chill it. Add two measures of tequila to a Boston shaker. Add one measure of apricot brandy to the tin. Add one measure of lime juice. Fill with ice and close it. Shake well for roughly eight seconds, until chilled and diluted. Taste the ingredients using the bar spoon. Sour and Party-Starting Tequila If you are happy with the flavour and temperature, empty the ice from the chilled coupe glass. Double strain the ingredients from the shaker into the glass. Garnish with a lime wedge or lime zest. Apricot brandy Serve the Toreador. Hot Afternoons Lime juice THE BRANDY ALEXANDER Fetch a coupe glass. Fill the glass with ice to chill. Add one measure of brandy to a shaking tin. Add one measure of Crème de Cacao. Add one measure of fresh cream. Shake the tin for eight seconds, or until chilled. Rich and Aromatic Use your bar spoon to check the flavour and consistency. When you are satisfied with the drink, remove the ice from the glass. Digestif Wintery Evenings Brandy Crème de Cacao Fresh cream Double strain the ingredients into the glass. Use a clean service cloth to wipe any splashes on the glass. Garnish with grated nutmeg. Serve the Brandy Alexander.