• 4 cl silver tequila
• 2 cl fresh lemon juice
• 2 cl strawberry sirop
• 3 – 5 strawberries

Decoration

• leaf of mint, sugared glass rim

Glass

• Martini glass (12  cl)

Instructions

1. Run a wedge of lime around the rim of a Martini glass and dip in sugar.
2. Put the tequila, lemon juice and strawberry sirop and strawberries with ice in an electric mixer.  Mix it well.
3. Pour the contents through a bar strainer in a Martini glass. And decorate with a leaf of mint.

• 3 cl dark rum
• 1.5 cl light rum
• 1.5 cl Tia Maria
• 6 cl light cream
• 1/8 tsp ground nutmeg

Decoration

• bongos

Glass

• highball glass (28 cl)

Instructions

1. Put the dark and light rum with Tia Maria and cream with ice in the shaker.  Close the shaker and shake for 15 seconds fiercely.
2. Strain into a highball glass filled with crushed ice.
3. Dust with the nutmeg and serve. Bongos are optional.

• 3 cl advocaat
• 1 cl cream
• 1 tot of gin
• 7-Up soda

Decoration

• slice of orange and cherry on a stick, serve with a straw

Glass

• highball glass (28 cl)

Instructions

1. Put the advocaat, cream and gin with ice in a shaker.  Shake it well.
2. Pour the contents through a bar strainer in a highball glass. Fill the glass with 7-Up and stir the content.
3. Decorate with a slice of orange and cherry on a stick and serve with a straw.

• 2 cl brown rum
• 2 cl white rum
• 2 cl orange liquor
• 4 cl orange juice
• 4 cl pineapple juice
• 1-2 cl fresh lemon juice
• 2 cl grenadine sirop

Decoration

• star fruit slice

Glass

• cocktail glass (30 cl)

Instructions

1. Fill the glass with one third of grinded ice. Put all ingreadients with 4 cubes of ice in the shaker. Close it and shake for 15 seconds.
2. Pour the contents of the shaker through a bar strainer.
3. Decorate with a slice of a washed star fruit.

• 3 cl absinthe
• 2 cl fresh lemon juice
• 1,5 cl lemon sirop
• 1 tbsp sugar

Decoration

• lemon slice

Glass

• tumbler glass (15 cl)

Instructions

1. Fill the tumbler for three quarter with grinded ice. Pour than the lemon juice, lemon sirop and finally the absinth on the ice.
2. Sprinkle with sugar and stir 3 times.
3. Decorate with a slice of lemon.

• 2 cl absinthe
• 6 cl whisky
• 1-2 tbsp sugar
• 3 drops of anostura

Decoration

• long orange zest

Glass

• cocktail coupe  (12  cl)

Instructions

1. Put the absinthe in the cocktail coupe and tumble the glass to moisture the walls.
2. Put the whisky, sugar and angostura and four ice cubes in a shaker and shake for 15 seconds fiercely. Pour the contents of the shaker through a bar strainer in a cocktail coupe.
3. Decorate with a long orange zest.

• 3 cl absinthe
• 2 cl Crème de Cassis
• 1 tot lemon sirop

Decoration

• piece of 70% chocolate

Glass

• whisky glass (20 cl)

Instructions

1. Fill the glass half full with grinded ice.
2. Pour than the absinthe, than crème de cassis and finally the lemon sirop on the ice.
3. Serve with dark chocolate.