Angostura bitters – probably the best bitters in the world. It is alcoholic (44.7% alc/vol) but the very small amount (a few drops at a time) used means many treat it as being non-alcoholic. Used for a variety of drinks such as Pink Gin and the original Singapore Sling. See Orange bitters, lemon bitters, peach bitters – used to assist and enhance cocktails featuring these fruits Underberg bitters – a proprietary brand digestif, commonly served on its own as a restorative drink. See . Sauces A but important range of proprietary brand sauces are essential behind any good cocktail bar: Tabasco Sauce – for Bloody Mary, infusions where ‘hot’ (fiery) cocktails are produced (such as Southern Comfort Fiery Pepper and Bowsers Breath), and many ‘Bloody’ cocktails Worcestershire – used for Bloody Mary, Caesar, Mickey Mouse and Virgin cocktail. Note: Despite its name, ‘Cocktail sauce’ is not used as an ingredient in cocktails. It is a sauce or dressing for seafood. See: . Cordials and juices Cordials are non-alcoholic beverages used to provide colour and flavour to cocktails.
Only a small amount of cordials are used for each drink. They are also popular in the production of mocktails. These cordials are bought by the venue as proprietary brands and are ready-to-use: all you have to do is pour them. Preparing cordials involves: Making sure the bottles are clean Ensuring you have sufficient quantities available Checking you have the required for the cocktails being offered. juices are liquids obtained from pressing/juicing fruit. Some juices are ‘squeezed’ on the day they are required, and some may be purchased in canned or bottled form. Cordials and juices include: Lime juice – for Lemon, Lime and Bitters Grenadine – a deep-red cordial made from pomegranates. Only a small amount is used for each cocktail – used in cocktails such as Tequila Sunrise. See Cloves Peppermint Pineapple juice Orange juice Lemon juice Tomato products Various cocktails require the use of dairy products as follows: Milk – this is cold, full cream milk (unless specific recipes stipulate another form of milk). Used in White Russian (one version), Golden Cadillac and Kahlua and milk
Top with Coke Bloody Mary 30 ml Vodka Dash lemon juice ½ tsp Worcestershire 3 Tabasco sauce Salt & pepper Build in glass & top with tomato juice Highball – decorate with celery stick Blue Lagoon 30 ml Blue Curacao 30 ml Vodka Top with Lemonade with ice Highball Brain Haemorrhage 4 drops grenadine 2 parts Midori 2 parts Sambuca 1 part Baileys carefully in the order as listed Liqueur glass Brandy Alexander 30 ml Brandy 30 ml Dark Crème de Cacao 45 ml Cream Shake and strain Cocktail glass Sprinkle with nutmeg Brandy Crusta 30 ml Brandy 15 ml Maraschino 15 ml Sweet Vermouth 2 drops of bitters 60 ml Orange juice Shake and strain Wine glass Sugar the rim Orange wheel Champagne Cocktail Sugar cube with bitters 15 ml Brandy 5 ml Grand Marnier in glass Champagne flute Strawberry
Top with Champagne Cosmopolitan Classic 20 ml 15 ml Triple sec 30 ml Cranberry juice 15 ml Lime Blend in a mixer with ice Strain into Martini glass Cuba Libra 30 ml Dark Rum Squeeze of fresh lime Cola Fill with ice, add rum; rub lime around rim of glass & squeeze into glass; fill with Cola Highball – decorated with lime slice Daiquiri 30 ml White Rum 30 ml Cointreau 30 ml Lemon juice Shake and strain Cocktail glass Lemon wheel Dirty Mother 30 ml Tequila 15 ml Kahlua 5 ml Grand Marnier Top with milk on ice Highball Fluffy Duck 30 ml Advocaat 15 ml Cointreau 15 ml Vodka 30 ml Orange juice 15 ml Cream Top with Lemonade on ice Colada glass
Japanese Slipper 30 ml Midori 30 ml Vodka 30 ml Lemon juice & strain Cocktail glass Kamikaze 30 ml 30 ml Cointreau 10 ml Lime cordial 20 ml Lemon juice Shake & strain Cocktail glass wheel Long Island Iced Tea 15 ml 15 ml Bacardi 15 ml Tequila 15 ml Gin 15 ml Lemon juice Top with Cola on ice Pilsener Lemon wheel Martini 45 ml Gin 10 ml Vermouth Gently stirred Cocktail glass Olive Mai Tai 30 ml Bacardi 15 ml Coruba Rum 15 ml Triple Sec 5 ml Amaretto Top with pineapple juice 2 ml Grenadine on ice Colada glass Pineapple Margarita 30 ml Tequila 15 ml Cointreau 30 ml juice Shake & strain Cocktail glass Salt on rim Lemon wheel
10 ml Cointreau Hard On 15 Kahlua 15 ml Lena 5 ml Cream Layered Shot Jam Donut/ Doughnut 15 ml Chambord raspberry liqueur 15 ml Cream Use sugar syrup to frost glass with sugar; add Chambord & layer cream on top Shot Oil Slick 15 ml Black Sambuca 10 ml White Sambuca 10 ml Bailey’s Layered Shot Quick Comfort quantities of Kahlua, Midori & Southern Comfort Layered Shot QF Equal quantities of Kahlua, Midori & Baileys Layered Shot Safe Sex quantities of Strawberry liqueur, Baileys & Cointreau Layered Shot Sex in the Snow Equal parts of Cointreau, Malibu & Sambuca Build in glass Shot Slippery Nipple 20 ml White Sambuca 10 ml Bailey’s Layered Shot Traffic Lights 10 ml Midori 10 ml Suntory Rockmelon 10 ml Suntory Strawberry Layered Shot
Peelers – used to remove peel from fruit so it can be used as a decoration Juicers – may be hand-held utensil or an electrically-operated machine to remove juice from (for example) lemons, oranges and limes Knives and chopping boards – used to slice fruit for cocktails and in preparation for making juices Ice shavers – used to shave ice: not all venues will have an ice shaver Bar towels – used to decorate the bar counter and help keep it clean and dry Toothpicks – used when creating certain garnishes to keep the garnish together Cocktail list or menus – similar to a food menu, the cocktail list identifies the cocktails available and usually also describes the ingredients (and/or the colour, aroma and/or texture of the drink) as well as listing the price. Some lists also mention size of the glass and the alcohol strength. A range of cocktail glassware – see Section 2.1 for more detail. Websites