Recipes
SIMPLE SERVE (EASY)
RAGING SCOTSMAN WINTER SPICED WHISKY
RAGING SCOTSMAN WINTER SPICED WHISKY | Ginger Ale, Lemon.
Soft smoked oak, toffee, caramel, winter spices of orange, clove, cinnamon, and star anise.
What you’ll need –
Glass: Highball.
Ingredients: 50ml Raging Scotsman Whisky, Top with Ginger Ale.
Ice: Cubed.
How to make it: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lemon Slice.
CLASSIC WITH A TWIST (REGULAR)
OLD FASHIONED
Raging Scotsman Whisky | Cane Sugar | Bitters
What you’ll need –
Glass: Rocks (and a mixing tin).
Ingredients: 50ml Raging Scotsman Whisky, 10ml Cane Sugar Syrup, 3 dash Orange Bitters, 3 dash Angostura Bitters.
Ice: Cubed.
How to make it: Combine all ingredients in a mixing tin. Stir until well chilled. Strain into rocks glass with ice and garnish.
Garnish: Orange Peel.
SIMPLE SERVE (EASY)
REY DE GATOS ON ICE
REY DE GATOS TEQUILA MOCHA | Served as a shot or over ice.
Soft on entry, Light notes of vanilla, agave honey with lingering coffee and dark chocolate.
What you’ll need –
Glass: Rocks.
Ingredients: 50ml Rey De Gatos Tequila Mocha.
Ice: Cubed.
How to make it: Add to glass with cubed ice and stir.
Garnish: None.
CLASSIC WITH A TWIST (REGULAR)
REY DE GATOS TEQUILA MOCHA
Rey De Gatos Tequila Mocha | Coffee Liqueuer | Cane Sugar | Fresh Coffee
History: Created by Dick Bradsell, originally called The Vodka Espresso then the Pharmaceutical Stimulant at Fred’s Club in the late 1980s.
What you’ll need –
Glass: Coupe.
Ingredients: 40ml Rey De Gatos Tequila Mocha, 10ml Coffee Liqueur, 10ml Cane Sugar Syrup,30ml Fresh Brewed Coffee.
Ice: None.
How to make it: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: 3 Coffee Beans
01 SIGNATURE COCKTAILS (ADVANCED)
TRIPLE COFFEE MARTINI
Rey De Gatos Tequila Mocha | Coffee Liqueuer | Cane Sugar | Fresh Coffee
History: Created by Dick Bradsell, originally called The Vodka Espresso then the Pharmaceutical Stimulant at Fred’s Club in the late 1980s.
What you’ll need –
Glass: Coupe (and a cocktail shaker).
Ingredients: 40ml Rey De Gatos Tequila Mocha, 10ml Coffee Liqueur, 10ml Cane Sugar Syrup,30ml Fresh Brewed Coffee.
Ice: None.
How to make it: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: 3 Coffee Beans
02 SIGNATURE COCKTAILS (ADVANCED)
LEGEND OF THE MERCHANT
Rey De Gatos Tequila Mocha | Raging Scotsman Whisky | Seven Tails XO Brandy | Speculoos | Orange Bitters
What you’ll need –
Ingredients: 25ml Rey De Gatos Tequila Mocha, 15ml Raging Scotsman Whisky, 15ml Seven Tails XO Brandy, 5ml Speculoos Syrup, 3 Dash Orange Bitters.
Glass: Old Fashioned.
Ice: Large Block.
How to make it: Combine all ingredients in a mixing tin. Stir until well chilled. Strain into Old Fashioned glass with ice and garnish.
Garnish: Orange Zest Coin.
Level: Intermediate.
SIMPLE SERVE (EASY)
DJIN OF NIGHT MULBERRY & BLACK LEMON
DJIN OF NIGHT MULBERRY & BLACK LEMON | Indian Tonic Water, Pink Grapefruit.
Berry jam, floral sweet, and waves of black lemon.
What you’ll need –
Glass: Highball
Ingredients: 50ml Djin of Night Gin, Top with Tonic
Ice: Cubed.
How to make it: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Pink Grapefruit Wedge.
Level: Basic.
CLASSIC WITH A TWIST (REGULAR)
BRAMBLE
Djin of Night Gin | Lemon | Cane Sugar | Blackberry Liqueur
What you’ll need –
Glass: Rocks (and a cocktail shaker).
Ingredients: 40ml Djin of Night Gin, 30ml Lemon Juice, 15ml Cane Sugar Syrup, 10ml Blackberry Liqueur.
Ice: Cubed.
How to make it: Combine first 3 ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into rocks glass, drizzle blackberry liqueur and garnish.
Garnish: Lemon Slice and Blackberry.
01 SIGNATURE COCKTAILS (ADVANCED)
DJIN OF NIGHT
Djin of Night Mulberry & Black Lemon Gin | Lemon | Elderflower | Jasmine | Butterfly Pea Tea
What you’ll need –
Ingredients: 40ml Djin of Night, 20ml Afsana Beauty, 15ml Lemon Juice, 15ml Elderflower Cordial, 15ml Jasmine Syrup, 15ml Butterfly Pea Tea Mix*.
Glass: Large Wine
Ice: Cubed
How to make it: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into Large Wine glass and garnish.
Garnish: Pink Grapefruit Wedge.
Level: Advanced.
02 SIGNATURE COCKTAILS (ADVANCED)
QUEEN OF THE NIGHT
Djin Of Night Gin | Ginger | Bee Pollen | Agave | Orange Blossom | Honey
What you’ll need –
Ingredients: 40ml Djin of Night Gin, 10ml Kings Ginger Liqueur, 40ml Bee Pollen Agave Syrup*, 20ml Lemon Juice, 30ml Whole Milk, 1 Drop Saline Solution 20%*, 2 Dashes Orange Blossom Water.
Glass: Brandy Balloon.
Ice: Cubed.
How to make it: First prepare cocktail using the fat washing technique. Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into Brandy glass and garnish.
Garnish: Mint Sprig
Level: Advanced.
ARTE WHITE
ARTE WHITE VODKA | Guava Lime Soda, Lime.
Buttery bread, fennel, citrus, warming black pepper and liquorice.
What you’ll need –
Glass: Highball.
Ingredients: 50ml Arte White Vodka, Top with Guava Lime Soda.
Ice: Cubed.
How to make it: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wedge.
Level: Basic.
ART BLUE
ARTE BLUE VODKA | Grapefruit & Bergamot Tonic, Lemon.
Blueberry lollipop, citrus burst with a sweet and fruity tang
What you’ll need –
Glass: Highball.
Ingredients: 50ml Arte Blue Vodka, Top with Grapefruit & Bergamot Tonic.
Ice: Cubed.
How to make it: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lemon Slice.
Level: Basic.
ARTE BLACK
ARTE BLACK VODKA | Rhubarb & Hibiscus Tonic, Lime.
Bold succulent blackberry, floral, notes of tartness, earthiness, and a subtle peppery backbone.
What you’ll need –
Glass: Highball.
Ingredients: 50ml Arte Black Vodka, Top with Rhubarb & Hibiscus Tonic.
Ice: Cubed.
How to make it: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wedge.
Level: Basic.
PASSION FRUIT MARTINI
Arte Blue Vodka | Orange Liqueur | Lime | Cranberry
History: Created in 1988 by Toby Cecchini at The Odean in New York City. Toby’s recipe used the then newly launched Absolut Citron and Cointreau. Later popularised by the late 90’s tv series Sex in the City.
What you’ll need –
Glass: Coupe.
Ingredients: 30ml Arte Blue Vodka, 15ml Orange Liqueur, 10ml Lime Juice, 30ml Cranberry
Juice.
Ice: None.
How to make it: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: Lime Wedge.
Level: Intermediate.
PURPLE COSMO
Arte White Vodka | Passion Fruit Liqueur | Lemon | Passion Fruit | Pineapple | Prosecco
History: Adapted from recipe created in 2002 by Douglas Ankrah at Townhouse bar in Knightsbridge, London. This cocktail originally named the Maverick martini after a night club in Cape Town, South Africa which Douglas frequented.
What you’ll need –
Glass: Coupe.
Ingredients: 30ml Arte White Vodka, 15ml Passion Fruit Liqueur, 15ml Lemon Juice, 15ml Passionfruit Syrup, 25ml Pineapple Juice, Shot of Prosecco.
Ice: None.
How to make it: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: Half Passion Fruit.
Level: Intermediate.
CHERRY BAKEWELL
Arte Black Vodka | Amaretto | Cherry | Lemon | Cranberry
History: There are numerous Cherry Bakewell recipes, this one created by Spirits of Anarchy.
What you’ll need –
Glass: Rocks.
Ingredients:25ml Arte Black Vodka, 15ml Amaretto, 15ml Cherry Syrup, 15ml Lemon Juice, 25ml Cranberry Juice.
Ice: Cubed.
How to make it: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into rocks glass and garnish.
Garnish: Cherry.
Level: Intermediate.
SIMPLE SERVE (EASY)
KABUKI MOMOSHU PEACH SAKE
KABUKI MOMOSHU PEACH SAKE | Served as a shot or over ice.
Ripe and juicy with complex savouriness and refreshing acidity.
What you’ll need –
Glass: Wine Glass.
Ingredients: 100ml Kabuki Momoshu Peach Sake.
Ice: Cubed.
How to make it: Add to glass with cubed ice and stir.
Garnish: None.
CLASSIC WITH A TWIST (REGULAR)
SAKE SPRTIZ
Kabuki Momoshu Peach Sake | Prosecco | Soda Water
What you’ll need –
Glass: Wine.
Ingredients: 100ml Kabuki Momoshu Peach Sake, 100ml Prosecco, 25ml Soda Water.
Ice: Cubed.
How to make it: Combine all ingredients into a wine glass. Stir until well chilled and garnish.
Garnish: Lemon Slice and Thyme.
SIGNATURE COCKTAILS (ADVANCED)
THE PEACH GARDEN
Kabuki Peach Sake | Sauternes | White Vermouth | Apricot | Thyme | Champagne
What you’ll need –
Ingredients: 35ml Kabuki Peach Sake, 15ml Sauternes Wine, 20ml Apricot, Thyme & Wine Cordial*, 3 Dash Peach Bitters, 30ml Champagne.
Glass: Pony or Coupe.
Ice: None.
How to make it: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into Pony or Coupe glass and garnish.
Garnish: Fresh Thyme Sprig.
Level: Advanced.
SIMPLE SERVE (EASY)
REY DE GATOS ON ICE
REY DE GATOS TEQUILA MOCHA | Served as a shot or over ice.
Soft on entry, Light notes of vanilla, agave honey with lingering coffee and dark chocolate.
What you’ll need –
Glass: Rocks.
Ingredients: 50ml Rey De Gatos Tequila Mocha.
Ice: Cubed.
How to make it: Add to glass with cubed ice and stir.
Garnish: None.
Level: Basic.
CLASSIC WITH A TWIST (REGULAR)
TRIPLE COFFEE MARTINI
Rey De Gatos Tequila Mocha | Coffee Liqueuer | Cane Sugar | Fresh Coffee
History: Created by Dick Bradsell, originally called The Vodka Espresso then the Pharmaceutical Stimulant at Fred’s Club in the late 1980s.
What you’ll need –
Glass: Coupe.
Ingredients: 40ml Rey De Gatos Tequila Mocha, 10ml Coffee Liqueur, 10ml Cane Sugar Syrup,30ml Fresh Brewed Coffee.
Ice: None.
How to make it: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: 3 Coffee Beans
Level: Intermediate.
BLACK DRAGON SPICED RUM
BLACK DRAGON SPICED RUM | Ginger Beer, Lime.
Mellow Caribbean spice, fresh banana, vanilla, and caramel.
What you’ll need –
Glass: Highball.
Ingredients: 50ml Black Dragon Spiced Rum, Top with Ginger Beer.
Ice: Cubed.
How to make it: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Lime Wedge.
Level: Basic.
BLACK DRAGON PINEAPPPLE RUM
BLACK DRAGON PINEAPPPLE RUM | Pineapple & Almond Soda, Coconut.
Caramelised pineapple, candied ginger, treacle, and hint of baked peach.
How to make it –
Glass: Highball
Ingredients: 50ml Black Dragon Pineapple Rum, Top with Pineapple & Almond Soda.
Ice: Cubed.
What you’ll need: Combine all ingredients in highball glass with cubed ice and stir.
Garnish: Dried Coconut Flakes.
Level: Basic.
CUBA LIBRE
Black Dragon Spiced Rum | Lime | Ginger Beer
History: Most accounts of the creation of the Cuba Libre dates back to Havana around 1900, after the Spanish American War, which led to Cuban independence. The name of the drink, Cuba Libre, means “Free Cuba,” which was the battle cry of the Cuban Liberation Army.
What you’ll need –
Glass: Highball.
Ingredients: 50ml Black Dragon Spiced Rum, 15ml Lime Juice, Top Ginger Beer.
Ice: Cubed.
How to make it: Combine all ingredients in highball glass with cubed ice and stir and garnish.
Garnish: Lime Wedge
Level: Basic.
PINEAPPLE DAIQUIRI
Black Dragon Pineapple Rum | Lime | Cane Sugar
History: Jennings Cox, an American engineer, created the drink around 1898, after the American invasion of Cuba during the War of 1898. Cox managed mines around the town of Daiquiri and with the workday complete, he invited a friend over for a drink to escape the scorching heat.
What you’ll need –
Glass: Coupe.
Ingredients: 50ml Black Dragon Pineapple Rum, 25ml Lime Juice, 15ml Cane Sugar Syrup.
Ice: None.
How to make it: Combine all ingredients in a cocktail shaker, add ice and shake until well-chilled. Double strain into coupe glass and garnish.
Garnish: None.
Level: Intermediate.
