Cocktail

1. Champagne and Strawberry
Caviar
*Despherification*
Billecart Salmon Brut -150ml
Strawberry Caviars – one
spoonful.
Take a chilled champagne flute fill
it up with Billecart salmon brut
champagne. Take spoonful of
strawberry caviars and drop it
gently in the champagne using a
caviar spoon.
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2. Pisco Sour
*Deconstruction*
Cachaca Rum -45ml
Elder Flower Cordial -20ml
Egg White -1pc
Lime Juice -90ml
Isomalt ( sugar )
Sugar syrup
*Shaken*
Add the cacacha rum, elderflower
cordial, egg white, sugar syrup and
lime juice in cocktail shaker and mix
them. Pour the mixture in a glass
kettle together with ice cubes.
Prepare the martini glass with
candy floss. Place the glass in front
of the guest and gently pour the
sour mixture on top of the candy
floss letting the candy floss melt.

3. Golden Mojito (champagne cocktail)
Billecart Salmon Brut -120ml
Cachaca Rum -1n5ml
Fresh Lime Juice -10ml
Mint Leaves – 5pcs
Gold Dust
Lime wedges
*Muddling*
Liquid Nitrogen
First take a cocktail shaker, add the lime
wedges, mint leaves, lime juice and cachaca
rum. Start muddling the mix and once its
muddled strain the mix into a chilled
champagne flute. Top up the champagne flute
with Billecart Salmon brut using a cocktail
spoon, and layer the cocktail. Take the sprig
of mint and coat it with gold dust and float
the mint in the cocktail. Add a dash of liquid
nitrogen to complete the cocktail. Advice the
guest to have the cocktail after the smoky
effect is completed.

4. Strawberry Colada
*Deconstruction*
3 pieces strawberries
5ml strawberry syrup
Malibu Espuma in a canister
20ml Cachacha Rum
1 piece Pineapple
30ml pineapple juice
Dehydrated Pineapple in a shape of a cone
Add the strawberries, strawberry syrup and 3
ice cubes in a blender and blend it towards a
consistency of sorbet ( strawberry granite ).
Add the mix in a martini glass and place the
pineapple cone with the open side facing
upwards. Add pineapple juice and pineapple
pieces together with cacacha rum and blend
it. Strain the mix in a decanter. Place the
canister, the decanter and the martini glass
next to the guest. Pour the Malibu espuma in
between the pineapple cone. Then pour the
pineapple juice around the glass gently.
Place a stirrer and request the guests to let
the cocktail to settle down for 1 minute.

5. Japanese Fizz ( champagne cocktail )
*Despherification*
Billecart Salmon Brut -120ml
Sauza Hornitos Tequila -30ml
Lime Juice -45ml
Shiso Leaves -1pc
Salt and Pepper
Elder flower cordial – 20ml
*layered*
Take chilled champagne flute and place the
tequila drop on the base. The add the elder
flower gently, while you are pouring the drop will
start floating slowly. Then start pouring the
billecart salmon brut using a bar spoon. Sprinkle
some salt and pepper on top. Place the shiso
leaf on the top. Add stirrer and inform the guest
he has to muddle drink togeather with the shiso
leaf and has break the tequila drop while
muddling.

6. Margarita Drop
*Desphrification*
Sauza Hornitos Tequila -30ml
Ciontreau -15ml
Citrus Ecume
Miso Paste
Espellete Chilli
Cyprus Salt
Place the margarita drop on a china spoon.
Sprinkle a little bit of espellete chilli and black
Cyprus salt on top of the drop.. Place a spoon
of citrus ecume on top of the drop. And also
place a spellete chilli

7. Tear Drop ( champagne cocktail )
Billecart Salmon Brut -120ml
Absolute vodka 15ml
Grand Marnier -15ml
Redbull -15ml
Fresh Basil-3pcs
*muddled and layered*
Add the vodka, grand marnier, redbull in
a cocktail shaker and muddle. Shake the
muddled mixture with ice and strain it on
a champagne flute. Gently pour the
champagne using a cocktail spoon and
layer the cocktail. Garnish the cocktail
with a piece of basil.

8. Polo Daze
Champagne Brut -120ml
Ciroc Vodka -15ml
Lime Juice -15ml
Elder Flower Cordial -20ml
Crème De Casis -15ml
* muddled and layered*
Add the vodka, lime juice, elder flower
and crème de casis in a cocktail shaker
and shake the mixture. Pour the mixture
to a champagne flute. Gently pour the
champagne using a cocktail spoon and
layer the cocktail.

9. Kama Sutra
Chardonnay Wine -30ml
Lime Juice -10ml
Vodka -30ml
Galangal ginger 3 slices.
Cranberry Juice -30ml
Add all the ingredients in a cocktail
shaker and mix it. Serve it on a chilled
martini glass.

10. Blissy
Shiraz -30ml
Ketel One Vodka -30ml
Dark Cacao -15ml
Red Berries -20ml
Blackberries -20ml
Add the vodka, dark cacao, red berries and
blackberries into cocktail shaker and muddle
mix. Once the mix is muddled add the shiraz
wine and ice cubes and shake the cocktail.
Then strain the cocktail into a martini glass.
Drop a spoonfull liquid nitro on top.

11. Illusion
Absolut Pepper -30ml
Apple Vodka-30ml
Sauvignon Blanc -60ml
Apple Juice -30ml
Cranberry Juice -15ml
Szechuan Cress -10pcs
Add the ingridients together with ice cubes
into a cocktail shaker and shake the cocktail.
Strain the cocktail into a chilled martini glass
and float some Szechuan cress on top.
Advice the guest to chew the cress while
sipping the drink.

12. Samba En Rio
Cachaca Rum -30ml
Rose Valdevieso -60ml
Raspberries -15ml
Chambord -15ml
Framboise – 15ml
Add raspberry and framboise puree into
a cocktail shaker and muddle. Then add
the rum, rose wine and chamboird and
shake the cocktail with ice. Strain the mix
into a martini glass and serve. Drop a
ladel of liquid nitro on top.

13. Cosmopolitan Test Tube
Vodka -30ml
Triple Sec -15ml
Cranberry Juice -30ml
Orange Juice -10ml
Sugar Syrup -10ml
Strawberry Caviar
Chevril cress
Add the ingredients into a cocktail shaker
with ice and shake. Strain it into a test
tube and add some strawberry caviars.
Leave the test tubes on a test tube
holder and advice the guest to drink it
straight up. Drop some liquid nitro into
the bowl.

14. Brit fusion
Tanqueray Gin -45ml
Yuzu -60ml
Lychee Syrup -60ml
Sugar Syrup -10ml
Chervil Cress
Chill a martini glass, put all the
ingredients into a shaker and
pour into the glass decorate
with cress