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 a high ball glass
then add Feni & Coconut rum

Top up the drink with fresh pineapple juice.

Garnish with dehydrated pineapple or a 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 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
ROCK Whisky
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Mint Julep

Ingredients

40ml Old Oak Whisky or Rock Whisky or Gilmore 18 Select

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

  • 20 ml Vodka
  • 90 ml Cranberry juice
  • 20 ml Peach Swirl
  • 90 ml Orange juice
  • Method

    Add ice to your highball glass.
    Add 20ml of Peachy and 20 ml 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 18 Select

    1 part sour apple schnapps

    1 part Cranberry Juice

    Garnish: 1 slice Apple

    Glass: Coupe

    Method

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

    Strain into a coupe glass and garnish with an 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 a 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.

    Serve in: Champagne 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.

    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 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

    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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