BLOODY MARY
INGREDIENTS
• 50ml. Smirnoff No. 21® Vodka
• 100ml. Tomato Juice
• 1squeeze(s) Lemon
• 4dash(es) Tabasco Sauce
• 4dash(es) Worcestershire Sauce
• 2grind(s) Pepper
• 1leaf Celery
• 2piece(s) Lemon Wedge
➤ 1.9 units of alcohol per serve
EQUIPMENT
• 1 x Tall glass
• 1 x Bar spoon
• 1 x Jigger
• 1 x Knife
• 1 x Chopping Board
• 1 x Ice
• 1 x Cocktail Shaker
HOW TO MAKE
1. Fill a glass with ice.
Fill a tall glass with ice cubes.
2. Pour Smirnoff No. 21 Vodka and tomato juice into the glass.
Using a jigger, pour 50ml Smirnoff No. 21 Vodka and 100ml tomato juice into the glass.
3. Add a squeeze of lemon, dashes of tabasco and worcestershire sauce and some black pepper.
Add 4 dashes of tabasco and worcestershire sauce, the juice of half a lemon and 2 grinds of black pepper.
4. Stir thoroughly.
Stir the ingredients together slowly using a bar spoon.
5. Garnish with a celery stalk.
Place a celery stalk in the drink at an angle to garnish your Smirnoff Bloody Mary.
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BLUE LAGOON
INGREDIENTS
• 50ml. Smirnoff No. 21® Vodka
• 25ml. Blue Curaçao Liqueur
• 150ml. Lemonade
• 1 slice(s) Lemon
➤ 2.4 units of alcohol per serve
EQUIPMENT
• 1 x Strainer
• 1 x Cocktail-Shaker
• 1 x Jigger
• 1 x Ice
HOW TO MAKE
1. Fill a glass with ice.
Fill a highball glass with cubes of ice.
2. Add Smirnoff No. 21 Vodka and lemonade.
Using a jigger, measure 50ml Smirnoff No. 21 Vodka and 150ml lemonade into the glass.
3. Stir thoroughly.
Stir the mixture until well combined.
4. Add Blue Curaçao liqueur.
Drizzle 25ml Blue Curaçao liqueur over the mixture.
5. Garnish with lemon.
Using a sharp knife and chopping board, cut a slice of lemon and secure onto the rim of the glass
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COSMOPOLITAN
INGREDIENTS
• 35ml. Smirnoff No. 21® Vodka
• 10ml. Grand Marnier®
• 10ml. Lime Juice
• 45ml. Cranberry Juice
• 1twist(s) Lime
➤ 1.9 units of alcohol per serve
EQUIPMENT
• 1 x Tall glass
• 1 x Cocktail-Shaker
• 1 x Jigger
• 1 x Crushed Ice
• 1 x knife
HOW TO MAKE
1. Fill a glass with ice.
Fill a cocktail shaker with crushed ice.
2. Add Smirnoff No. 21 Vodka, Grand Marnier, cranberry juice and lime juice into the shaker.
Using a jigger, measure 35ml Smirnoff No. 21 Vodka, 10ml Grand Marnier, 45ml cranberry juice and 10ml of lime juice into the shaker.
3. Shake until cold.
Shake vigorously using a cocktail shaker until the surface of the shaker feels chilled.
4. Strain into a martini glass.
Using a cocktail strainer, strain the liquid into a martini glass.
5. Garnish with a twist of lime peel.
Using a sharp knife and a chopping board, cut a piece of lime peel and twist the peel onto the rim of the glass to garnish.
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GRAND MARGARITA
INGREDIENTS
• 35ml. Grand Marnier®
• 150ml. Don Julio® Blanco Tequila
• 25ml. Lime Juice
• 45ml. Cranberry Juice
• 1twist(s) Lime
➤ 3.4 units of alcohol per serve
EQUIPMENT
• 1 x Short glass
• 1 x Cocktail-Shaker
• 1 x Jigger
• 1 x Strainer
• 1 x Ice
HOW TO MAKE
1. Fill a glass with ice.
Fill a cocktail shaker with crubed ice.
2. Add Grand Marnier Cordon Rouge Liqueur, Don Julio Blanco Tequila and lime juice to the shaker.
Use a jigger to measure 35ml Grand Marnier Cordon Rouge Liqueur, 50ml Don Julio Tequila and 25ml lime juice to the shaker.
3. Shake until cold.
Shake until chilled.
4. Strain into a short glass.
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LONG ISLAND ICED TEA
INGREDIENTS
• 17.5ml. Captain Morgan Original Spiced Gold
• 17.5ml. Smirnoff No. 21® Vodka
• 17.5ml. Gordon's® London Dry Gin
• 17.5ml. Don Julio® Blanco Tequila
• 17.5ml. Orange Liqueur
• 17.5ml. 17.5ml. Sugar Syrup
• 17.5ml. Lemon juice
• 17.5ml. Lime juice
• 1 top(s) Cola
• 1 slice(s) Lemon
➤ 3.0 units of alcohol per serve
EQUIPMENT
• 1 x Tall glass
• 1 x Strainer
• 1 x Jigger
• 1 x Chopping Board
• 1 x Knife
HOW TO MAKE
1. Fill a shaker with ice.
Fill a cocktail shaker with ice cubes.
2. Add Captain Morgan Original Spiced Gold, Smirnoff No. 21 Vodka, Gordon's London Dry Gin, orange liqueur, Don Julio Blanco Tequila, sugar syrup, lemon juice and lime juice to the shaker.
Using a jigger, measure 17.5ml Captain Morgan Spiced, 17.5ml Smirnoff No.21 Vodka, 17.5ml Gordon's London Dry Gin, 17.5ml orange liqueur, 17.5ml Don Julio Blanco Tequila, 17.5ml sugar syrup, 15ml lemon juice and 17.5ml lime juice into a shaker.
3. Shake until cold.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
4. Strain into a glass filled with ice.
Use a cocktail strainer to strain the liquid into a Highball glass filled with cubes of ice.
5. Top up with cola.
Using a sharp knife and a chopping board, cut a piece of lime peel and twist the peel onto the rim of the glass to garnish.
6. Garnish with a lemon slice.
Cut a slice of lemon with a sharp knife on a chopping board and place in the drink to garnish.
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TEQUILA PINA COLADA
INGREDIENTS
• 50ml. Captain Morgan Original Spiced Gold
• 25ml. Coconut Cream
• 3piece(s) Pineapple Chunks
• 1piece(s) Cherry to Garnish
➤ 1.8 units of alcohol per serve
EQUIPMENT
• 1 x Tall glass
• 1 x Jigger
• 1 x Knife
• 1 x Chopping Board
• 1 x Blender
HOW TO MAKE
1. Put a large hand full of crushed ice into your blender.
2. Add the Captain Morgan Original Spiced Gold, coconut cream and pineapple chunks into the blender.
3. Blend until smooth.
4. Pour into a tall glass.
5. Garnish with a cherry and a chunk of pineapple.
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SEX ON THE BEACH
INGREDIENTS
• 9ml. Archers® Peach Schnapps
• 35ml. Smirnoff No. 21® Vodka
• 35ml. Orange Juice
• 35ml. Cranberry Juice
➤ 1.9 units of alcohol per serve
EQUIPMENT
• 1 x Tall glass
• 1 x Jigger
• 1 x Ice
• 1 x Stirrer
HOW TO MAKE
1. Fill a glass with ice.
Fill a tall glass with ice cubes.
2. Pour Archers Peach Schnapps, Smirnoff No. 21 Vodka, cranberry juice and orange juice into the glass.
Using a jigger, measure 9ml Archers Peach Schnapps, 35ml Smirnoff No. 21 Vodka, 35ml cranberry juice and 35ml orange juice into the glass.
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SMIRNOFF WHITE RUSSIAN
INGREDIENTS
• 50ml. Smirnoff No. 21® Vodka
• 25ml. Baileys® Coffee Irish Cream Liqueur
• 50ml. Cream
• 1sprinkle(s) Chocolate Shavings
➤ 2.6 units of alcohol per serve
EQUIPMENT
• 1 x Short glass
• 1 x Cocktail-Shaker
• 1 x Jigger
• 1 x Grater
• 1 x Ice
HOW TO MAKE
1. Fill a glass with ice.
Fill an Old Fashioned glass with ice cubes.
2. Pour Smirnoff No. 21 Vodka and Baileys Coffee Irish Cream Liqueur into the shaker.
Using a jigger, pour 50ml Smirnoff No. 21 Vodka and 25ml Baileys Coffee Irish Cream Liqueur into the shaker.
3. Shake until cold.
Shake the mixture vigorously until the surface of the cocktail shaker feels chilled.
4. Pour into a short glass.
5. Garnish with cream and a sprinkle of chocolate shavings.
Gently top up with 50ml cream and garnish with a sprinkle of chocolate shavings.
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MOJITO
INGREDIENTS
• 50ml. Captain Morgan Original Spiced Gold
• 1piece(s) Mint Sprig
• 7piece(s) Mint Leaves
• 2wedge(s) Lime
• 25ml. Sugar Syrup
• 1top(s) Soda Water
➤ 1.8 units of alcohol per serve
EQUIPMENT
• 1 x Tall glass
• 1 x Jigger
• 1 x Muddler
• 1 x Chopping Board
• 1 x Knife
• 1 x Spoon
HOW TO MAKE
1. Clap the mint in you palms to releases the aromas and place at the bottom of the tall glass.
2. Chop your half lime into pieces and place on top of the mint.
3. Add your sugar syrup on top of the mint and lime.
4. Muddle gently to release the lime juices.
5. Fill your glass 3/4 full with crushed ice (important to use crushed Ice to ensure maximum flavour).
6. Pour in Captain Morgan Original Spiced Gold and soda water.
7. Stir everything together well and top with further crushed ice and garnish with a mint sprig.
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TEQUILA SUNRISE
INGREDIENTS
• 50ml. Don Julio® Blanco Tequila
• 150ml. Fresh Orange Juice
• 12ml. Grenadine
• 1wedge(s) Orange
➤ 2 units of alcohol per serve
EQUIPMENT
• 1 x Tall glass
• 1 x Jigger
HOW TO MAKE
1. Fill a glass with cubed ice.
2. Pour in the Don Julio Blanco Tequila and orange juice over the ice.
3. Drizzle the grenadine over the top to create the sunrise.
4. To serve, garnish with a wedge of orange.
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TANQUERAY MARTINI
INGREDIENTS
• 550ml. Tanqueray® London Dry Gin
• 5ml. Dry Vermouth
➤ 2.4 units of alcohol per serve
EQUIPMENT
• 1 x Martini glass
• 1 x Bar spoon
• 1 x Jigger
• 1 x Blender
• 1 x Ice
• 1 x Strainer
HOW TO MAKE
1. Fill a shaker with ice.
Fill a cocktail shaker with ice cubes.
2. Add Tanqueray London Dry Gin and dry vermouth to the shaker.
Using a jigger, measure 50ml Tanqueray London Dry Gin and 5ml dry vermouth into the cocktail shaker.
3. Stir until cold.
Stir the mixture vigorously until the surface of the cocktail shaker feels chilled.
4. Strain into a short glass.
Use a cocktail strainer to strain the liquid into a martini glass.
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