Cocktail Lounge

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Cashew Feni
Main Ingredients
Premium Cashew Feni
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Cashew Feni

Ingredients

30ml Cashew Feni

30ml Cabo Coconut liqueur

30 ml Pineapple Juice – top up

Method

Add ice to the high ball glass then add Feni & Coconut rum

Top up the drink with fresh pineapple juice.

Garnish dehydrated pineapple or fresh pineapple slice.

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Whiskey Sour
Main Ingredient
OLD OAK Whisky
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Whiskey Sour

Ingredients

40ml Gilmore Select 18 Whiskey

30 ml Lime Juice

30ml  Sugar syrup

2 dash Angostura bitters

15ml Egg white

Method

Add all the above ingredients to the cocktails shaker.

Add ice cube and shake well.

Strain the drink over cubed ice.

Garnish with star anise.

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Mint Julep
Main Ingredient
OLD OAK Whisky
Gilmore 18 Select
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Mint Julep

Ingredients

40ml Old Oak whiskey or Gilmore Select 18

2 teaspoons Water

8 to 12 Mint leaves

1 bar spoon Powdered sugar

2 dash – Angostura Bitters

Method

Add a bar spoon of sugar to your rock glass.

Add 2 Dashes of angostura bitters.

Tap mint leaves and add to your rock glass and then add whiskey.

Add rushes ice and churn well.

Garnish with mint sprig

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Sex on the Beach
Main Ingredient
PEACHY Swirl Liqueur
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Sex on the Beach

Ingredients

20ml Vodka

90 ml Cranberry juice

20ml Peach Swirl

90 ml Orange juice

Method

Add ice to your highball glass. Add 20ml if peachy and 20ml of vodka. Top up the drink with 90 ml of orange juice and 90 ml of cranberry juice Garnish with slice of orange

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Washington Apple
Main Ingredient
Gilmore 18 Select
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Washington Apple

Ingredients

1 part Gilmore Select 18

1 part sour apple schnapps

1 part Cranberry Juice

Garnish: 1 slide Apple

Glass: Coupe

Method

Add all the ingredients to a shaker filled with oce and shake.

Strain into a coupe glass and garnish with apple slice.

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Tsunami
Main Ingredients
PEACHY Swirl Liqueur
CABO White Rum With Coconut Liqueur
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Tsunami

Ingredients

0.5 oz Cabo White Rum with Coconut Liqueur

0.5 oz Blue Coracao

0.5 oz Peachy Swirl Liqueur

0.5 oz Vodka

Pineapple Juice

1 splash Lemonade

Method

In a pint glass with ice combine the rum, Curacao, Peachy Swirl and Vodka. Top with the pineapple juice and stir. Add a splash of Lemonade and garnish with cherry.

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Black Licorice
Main Ingredients
Sambuca Swirl Liqueur
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Black Licorice

Ingredients

2 oz Swirl Sambuca

4 oz cola

Method

Pour both ingredients into a highball glass filled with ice cubes. Stir, and serve.

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Cherry Blossom
Main Ingredient
Sambuca Swirl Liqueur
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Cherry Blossom

Ingredients

1 oz Swirl Sambuca

½ oz grenadine syrup

Milk

Method

Fill with milk

Garnish with a cherry on the rim of the glass

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Curielle
Main Ingredients
SWIRL Triple Sec
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Curielle

Ingredients

6 oz Champagne

1 oz Swirl Triple Sec Liqueur

Method

Pour both ingredients into a slightly chilled red wine glass. Stir briefly and serve.

16% (32 proof)

Serve in: Red Wine Glass

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Full Moon
Main Ingredients
SWIRL Triple Sec
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Full Moon

Ingredients

1 oz Swirl Triple Sec Liqueur

1 ½ oz lime juice

5-6 oz lemonade

Method

Pour the Swirl triple sec into a highball glass half-filled with ice cubes. Add the lime juice, fill with lemonade and serve.

8% (16 proof)

Serve in: Highball Glass

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Blue
Main Ingredients
JAZZ BLUE CURACAO VODKA
SWIRL Triple Sec
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Blue

Ingredients

1 ½ oz Swirl Triple Sec Liqueur

1 ½ oz Jazz Blue Curacao

soda

Method

Mix Swirl Triple Sec liqueur and Jazz Blue curacao together in a highball glass and fill up with soda.

Serve in Highball Glass

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Jazz Blue
Main Ingredient
JAZZ BLUE CURACAO VODKA
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Jazz Blue

Ingredients

60 ml Jazz Blue

Ice

Slice of lemon

Lime Soda

Method

To the preparation of sweet fresh lime soda splash 60ml of Jazz Blue. Stir Well & Pour over the rocks in a tall Colin glass. Garnish with a slice of lime.

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Cabo Mojito
Main Ingredient
CABO White Rum With Coconut Liqueur
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Cabo Mojito

Ingredients

30 ml Cabo Coconut Rum,

3 limes

1 tsp Sugar, 30 ml Club soda, 4 mint

Method

Mixing: Muddle lime wedges, mint leaves, sugar with a splash of club soda. Fill glass with ice and add the Cabo Rum and 1 oz club soda. Shake all ingredients together. Try not to shake too hard so you don’t flatten the soda.

Serving: Serve a Cabo Mojito in a high ball glass.

 

 

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Cabo Bomber
Main Ingredient
CABO White Rum With Coconut Liqueur
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Cabo Bomber

Ingredients

60 ml Cabo Coconut Rum

90 ml Cranberry Juice

30 ml Orange Juice

Method

Mixing: Pour Cabo Rum over ice in a whisky sour glass, add orange & cranberry juice, splash with Key Largo Schnapps.

Stir and serve Cabo Bomber in a sour glass

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Mango Cabo
Main Ingredient
CABO White Rum With Coconut Liqueur
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Mango Cabo

Ingredients

60 ml Cabo Coconut Rum

90 ml Mango Juice

Ice

Method

Mixing: Fill the glass with ice. Add Cabo & Mango Juice, Stir.

Serving: Serve Mango Cabo in a high ball glass

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Frozen Mudslide
Main Ingredients
Ti Connie
VOODOO Classique Cream Liqueur
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Frozen Mudslide

Ingredients

45 ml. Graasss Vodka

45 ml. Ti Connie Coffee Liqueur

45 ml. Voodoo cream liqueur

45 ml. Cream

8 ice cubes

1 scoop vanilla ice cream

2 scoops chocolate ice cream

Method

Crush the ice cubes in a blender. Add remaining ingredients and blend for 45 seconds on the blender’s highest setting.

Pour into a hurricane glass and serve immediately. For best results, use a premium ice cream, not ice milk.

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Bahama Mama
Main Ingredient
Ti Connie
CABO White Rum With Coconut Liqueur
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Bahama Mama

Ingredients

10 ml. Ti Connie Coffee Liqueur

10 ml. 151 proof rum

15 ml. Dark Elvis Dark Rum

15 ml. Cabo Coconut liqueur

Juice of ½ lemon

120 ml. pineapple juice

Method

Combine all ingredients, and pour over cracked ice in a Collins glass.

Garnish with a strawberry or cherry to serve.

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Mudslide
Main Ingredients
Ti Connie
VOODOO Classique Cream Liqueur
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Mudslide

Ingredients

30 ml. Vodka

30 ml. Ti Connie Coffee Liqueur

30 ml. Voodoo Cream Liqueur

30 ml. Cream

Method

Shake all ingredients with ice and pour over ice in an old fashioned glass.

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Espresso Martini
Main Ingredient
Ti Connie
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Espresso Martini

Ingredients

Ingredients

30 ml. Cold Espresso

30 ml. White crème de cacao

45 ml. Vodka

45 ml. Ti Connie Coffee Liqueur

Method

Combine all ingredients in a  shaker filled with ice and shake vigorously.

Strain into a chilled cocktail glass and serve.

(The cocktail should be slightly frothy.)

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Black Russian
Main Ingredient
Ti Connie
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Black Russian

Ingredients

INGREDIENTS

1 part Ti Connie Coffee Liqueur

2 parts Vodka

Method

Preparation

Pour Ingredients over ice in an old fashioned glass and serve.

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White Russian
Main Ingredient
Ti Connie
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White Russian

Ingredients

INGREDIENTS

1 part Ti Connie Coffee Liqueur

2 parts Vodka Light cream

Method

Pour vodka and coffee liqueur over ice in an old fashioned glass.

Top off with cream and serve.

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Pina Colada
Main Ingredient
CABO White Rum With Coconut Liqueur
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Pina Colada

Ingredients

180ml Pineapple Juice

60ml Cabo Coconut Rum

 

Method

Blend and serve on crushed ice in a hurricane glass with a pineapple wedge.

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