2 - Cocktail List SUMMER 2014

7/24/2019 2 - Cocktail List SUMMER 2014

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COCKTAIL RECIPE BOOK

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Copyright MSC ITALCATERING S.p.A. Tutti i diritti sono riservati.

SUMMER 2014

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Copyright by MSC ITALCATERING S.p.A. All rights reserved.

MSC COCKTAIL BOOKLET 2014

1 / 62


2/62

GLASS: poco-grande/hurricane 6 cl rum white pouring Blend all ingredients

15 cl pia colada mix

COLOUR: white

PREPARATION: blending

21 cl

GLASS: poco-grande/hurricane 3 cl rum white pouring

3 cl Baileys


COLOUR: cream 1/2 fresh banana


16 cl


2 cl Malibu

6 cl pia colada mix

6 cl fruit punch

COLOUR: cream 2 cl mango mix

PREPARATION: mixing

20 cl

GLASS: margarita saucer 6 cl tequila pouring

DECORATION: lime wheel 2 cl Triple Sec

COLOUR: yellow 12 cl lemon mix

PREPARATION: mixing

20 cl


6 cl strawberry mix

8 cl lemon mix

COLOUR: red


20 cl

GLASS: poco-grande/hurricane 4 cl vodka pouring Blend all ingredients

2 cl Banana liqueur

6 cl orange juice

3 cl banana syrup

COLOUR: cream 6 cl whole milk


21 cl

DECORATION: pineapple on glass rim,

cherry on top of the drink

DECORATION: pineapple on glass rim,


DECORATION: orange and pineapple

slice next to each other on glass rim,


DECORATION: strawberry on glass rim,

orlemon wheel on glass rim and cherry

inside the drink close to lemon

DECORATION: slice of orange on glass

rim, cocktail cherry inside the glass

close to orange

B.B.C.

Rim the glass with salt (nice,

even rim). Pour all ingredient

into the mixer, add one scoop of

ice and mix well. Strain the

drink into the glass and top it

with remaining foam from the

mixer. Decorate with a whole

lemon wheel. Serve without

straw.

BANANADREAM

S

TRAWBERRY

DAIQUIRI

Blend all

ingredients

BAR LIST MSC TOP-12 COCKTAILS

PIACOLADA

Mix all

ingredients

MARGARITA

Blend all

ingredients

COCOLOCO


2 / 62


3/62

GLASS: poco-grande/hurricane 2 cl Captain Morgan Spiced

2 cl tequila pouring

2 cl Midori

1 cl Blue Curaao

COLOUR: emerald 1 cl Malibu

PREPARATION: mixing 10 cl lemon mix

2 cl sugar syrup20 cl


2 cl dark rum pouring

2 cl Malibu

6 cl pineapple juice

COLOUR: orange 8 cl orange juice

PREPARATION: mixing 2 cl grenadine

22 cl


2 cl vodka pouring

1 cl gin pouring

COLOUR: bicolour red/blue 1 cl Peach Schnapps

PREPARATION: mixing 12 cl lemon mix

1 cl grenadine

1 cl Blue Curaao

20 cl

GLASS: poco-grande/hurricane 4 cl vodka pouring

2 cl Peach Schnapps

8 cl orange juice

8 cl cranberry juice

COLOUR: red

PREPARATION: mixing

22 cl

GLASS: poco-grande/hurricane 2 cl rum dark pouring

2 cl rum white pouring

2 cl Apricot brandy

15 cl fruit punch

COLOUR: red 1 cl Myers rum

PREPARATION: mixing

22 cl

GLASS: poco-grande/hurricane 4 cl vodka pouring

2 cl Curaao Blue

5 cl pineapple juice

COLOUR: blue 4 cl lemon mix

PREPARATION: mixing 10 cl Bitter lemon

25 cl

DECORATION: lemon ring on glass rim,


DECORATION: orange wheel on glass

rim, cherry inside the drink next to

orange

MAITAI

Mix all ingredients

Mix all ingredients except Blue

Curaao. Put one scoop of ice

into the glass, strain the drink

over it. Top the drink with Blue

Curaao and decorate with

lemon wheel and cherry

Mix all

ingredients

Mix Rum, Vodka, Gin, Peach

Schnapps and lemon mix andpour into the glass. Add few

cubes of ice. Pour grenadine on

top of the drink - it will drops

drop down to the bottom. At the

end float the drink with Blue

Curaao.

BAR LIST MSC TOP-12 COCKTAILS

DECORATION: lime wheel on glass rim,

cherry inside the drink next to lemon

DECORATION: lime wheel on glass rim,cherry inside the drink next to lime

JAMAICAN

PARADISE

BLUEPARADISE

PURPLERAIN

ZOMBIE

DECORATION: orange wheel on glass

rim, cherry inside the drink next to

orange

DECORATION: big orange slice on

glass rim, cherry inside the drink next to

orange

SEXONTHE

BEA

CH

Mix vodka, peach schnapps and

orange juice, strain into the

glass, add few cubes of ice and

fill the glass with cranberry juice

Mix all ingredients except Bitter

lemon. Pour into the glass over

ice and fill the glass with Bitter

lemon.


3 / 62


4/62

GLASS: cocktail (martini glass) 8 cl Gordon's gin

DECORATION: green olives 2 cl Martini dry

COLOUR: clear, transparent

PREPARATION: stirring

10 cl

GLASS: cocktail (martini glass) 8 cl Moskowskaya vodka




10 cl

GLASS: cocktail (martini glass) 4 cl Moskowskaya vodka

DECORATION: lime wheel 2 cl Cointreau

COLOUR: bright red 2 drops of Rose's lime

PREPARATION: shaking 4 cl cranberry juice

12 cl

GLASS: middle high-ball glass 4 cl Moskowskaya vodka

DECORATION: lime wheel on glass rim 15 cl cranberry juice

COLOUR: red

PREPARATION: directly in glass

19 cl

GLASS: middle high-ball glass 6 cl Smirnoff vodka

15 cl tomato juice

3 drops of Worchester

3 drops Tabasco

COLOUR: red 1 bag of salt

PREPARATION: directly in glass 1 bag of pepper

1 celery stick21 cl

GLASS: tall high-ball 1,5 cl rum white pouring

1,5 cl vodka pouring

1,5 cl gin pouring

COLOUR: bicolour yellow/brown 1,5 cl tequila pouring

PREPARATION: directly in glass 1 cl Triple Sec

5 cl lemon mix

8 cl Coca Cola Light

20 cl

Shake all ingredients and strain

into the chilled glass

Fill one third of the glass with

tomato juice, add vodka and

few cubes of ice. Add spices

and stir. Fill the glass to the top

with tomato juice. Serve with

one stick of celery and put one

lemon wheel on the glass rim

DECORATION: lemon ring on glass rim

and celery stick with leaves inside the

drink

B

LOODYMARY

CAPECODDER

Pour vodka over ice and fill the

glass with cranberry juice.

Decorate with lime wheel.

CLASSICMARTINI

(VODKA)

Stir and strain into a chilled

glass. Put 3 olives on a martini

skewer and immerge it into the

glass.

DECORATION: lime wheel and lemon

slice on glass rim next to each other

CL

ASSICMARTINI

(GIN)

COSMOPOLITAN

LONGISLANDICED

TEA

Stir and strain into a chilled


skewer and immerge it into the

drink

Pour the spirits directly into the

glass one after the other, add

lemon mix and fill the glass with

coke.

BAR LIST CONTEMPORARY CLASSICS


4 / 62


5/62

GLASS: middle high-ball glass 6 cl tequila white pouring

12 cl orange juice

2 cl grenadine

COLOUR: red-yellow


20 cl

GLASS: old-fashioned (rock glass) 6 cl Moskowskaya vodka

DECORATION: none 3 cl Kahlua

COLOUR: dark brown


9 cl

GLASS: old-fashioned (rock glass) 6 cl Moskowskaya vodka

3 cl Kahlua

8 cl whole milk

COLOUR: dark black & white


17 cl

GLASS: cocktail (martini glass) 4 cl Baileys

DECORATION: cacao powder 2 cl dark crme de cacao

COLOUR: cream 4 cl cream topping

PREPARATION: mixing

10 cl

GLASS: cordial (vodka glass) 2 cl Kahlua

DECORATION: none 2 cl Baileys

COLOUR: brown-cream-gold 2 cl Grand Marnier


6 cl

BAR LIST CONTEMPORARY CLASSICS

DECORATION: cherry on top of thedrink

DECORATION: orange ring on glass rim

and cherry on top of the drink

BAIL

EYS

ALEXA

NDER

WHITERUSSIAN

This is a "rainbow drink" and the

ingredients must be poured

slowly over the spoon, so that

the ingredients stay separated.

First pour Kahlua (1/3), then

Baileys (1/3) and at last Grand

Marnier.

Mix all ingredients very well,

until the drink becomes creamy

and thick. Strain into the glass

and sprinkle with cocoa powder.


ice and pour vodka and Kahluaover it. Fill the glass with milk.

Serve with short stirrer.

B-52

TE

QUILASUNRISE Put one scoop of ice into the

glass, pour tequila over it, fill

the glass with orange juice and

top it with grenadine


ice and pour vodka and Kahlua

over it. Serve with short stirrer.

BLACKRUSSIAN

NEW


5 / 62


6/62

GLASS: poco-grande/hurricane 8 cl Bacardi

DECORATION: mint sprig 6 mint leaves

COLOUR: clear 1/2 fresh lime

PREPARATION: directly in glass 1 bag of sugar

12 cl Soda water

20 cl

GLASS: poco-grande/hurricane 8 cl Captain Morgan Spiced


COLOUR: honey 1/2 fresh lime


12 cl Soda water

20 cl

GLASS: poco-grande/hurricane 8 cl Bitter Capmari


COLOUR: red 1/2 fresh lime


12 cl Soda water

20 cl

GLASS: old fashioned (rock glass) 8 cl cahaca

DECORATION: slice of lime 2 bags of sugar

COLOUR: clear-green 1/2 fresh lime


8 cl

GLASS: old fashioned (rock glass) 8 cl Moskowskaya vodka




8 cl

Cut 1/2 lime in slices, add one

bag of sugarand press with

muddler. Add FRESH mint

leaves and press gently, so that

the leaves stay whole. Pour

Campari and add one scoop ofice. Fill the glass with soda.

Decorate with one nice mint

sprig.

Cut 1/2 lime in cubes, put it into

the glass, add sugar and press

with the muddler. Add one

scoop of ice and fill 3/4 of the

glass with vodka. Cover the

glass with plastic cup and

shake. Put one lime slice on top

of the drink and serve with

stirrer and short straw.

SUGAR SYRUP MUST BE CANCELLED FROM MOJITO PREPARATION

LIME SLICES AND MINT LEAVES MUST BE PRESSED GENTLY, TO RELEASE THE FLAVOURS

THE QUANTITY OF ALCOHOL IN MOJITO MUST BE INCREASED TO 8cl

BAR LIST ... MOJITO & Co.

CAMPA

RIMOJITO

CAIPIRINHA



with the muddler. Add one

scoop of ice and fill 3/4 of the

glass with Cachaa. Cover the

glass with plastic cup and

shake. Put one lime slice on top

of the drink and serve with

stirrer and short straw.

IMPORTANT - PREPARATION OF MOJITO !!!



muddler. Add FRESH mintleaves and press gently, so that

the leaves stay whole. Pour rum

and add one scoop of ice. Fill

the glass with soda. Decorate

with one nice mint sprig.




leaves and press gently, without

braking the leaves. Pour rum


the glass with soda. Decorate

with one nice mint sprig.

CAIPIROSKA

SPICEDMOJITO

CLASSICMOJITO

INSTEAD, YOU MUST USE WHITE SUGAR, ONE BAG OF INDIVIDUAL SUGAR IS ENOUGH

NEW

NEW


6 / 62


7/62

GLASS: poco-grande/hurricane 8 cl Absolut Raspberry vodka




2 cl raspberry mix

12 cl Soda water

22 cl

GLASS: poco-grande/hurricane 8 cl Absolut Kurant vodka





20 cl

GLASS: poco-grande/hurricane 8 cl Crown Royal whisky


COLOUR: honey 1/2 fresh lime


12 cl Soda water

20 cl

GLASS: old fashioned (rock glass) 8 cl Absolut Mango vodka



PREPARATION: directly in glass 3 cl passion fruit mix

11 cl






whisky and add one scoop of

ice. Fill the glass with soda.


sprig.

TROPICAL

CAIPIROSKA

RASP

BERRYMOJITO

C

RANBERRYMOJITO

ROYALMOJITO



with the muddler. Add onescoop of ice, pour passion fruit

mix and fill 3/4 of the glass with

vodka. Cover the glass with

plastic cup and shake. Put one

lime slice on top of the drink

and serve with stirrer and short

straw.






vodka and add one scoop of

ice. Fill the glass with cranberry

juice. Decorate with one nice

mint sprig.






vodka and add one scoop of

ice. Pour raspberry mix over

the iceand fill the glass with

soda. Decorate with one nice

mint sprig.

BAR LIST ... MOJITO & Co.

NEW

NEW

NEW

NEW


7 / 62


8/62

GLASS: champagne flute 1 cl Courvoisier VS

DECORATION: orange curl 2 cl Grand Marnier

COLOUR: transparent 15 cl Champagne


18 cl

GLASS: champagne flute 2 cl Crme de Cassis

DECORATION: cherry 15 cl Champagne

COLOUR: red


17 cl

GLASS: champagne flute 2 cl Vecchia Romagna

DECORATION: none 1 cube of white sugar

COLOUR: transparent 2 drops of Angostura

PREPARATION: directly in glass 12 cl Champagne

17 cl

GLASS: champagne flute 2 cl Gordon's gin

DECORATION: lemon slice on glass rim 1/2 lemon

COLOUR: transparent 2 drops of sugar syrup

PREPARATION: directly in glass 12 cl Prosecco Valdo

16 cl

GLASS: champagne flute 2 cl Peach schnapps

2 cl peach mix

4 cl orange juice

COLOUR: orange 8 cl Prosecco Valdo

PREPARATION: mixing

16 cl

MSCBELLINI DECORATION: slice of orange on glass

rim

KIRROYAL

Pour peach schnapps, peach

mix, orange juice and few

cubes of ice into the shakes,

shake well and strain into the

glass. Fill the glass with

prosecco.

FRENCH75

Pour brandy into the glass.

Squeeze 3-4 drops of lemon

into the glass and add 2 drops

of sugar syrup. Stir and fill the

glass with prosecco.

Pour brandy into the glass and

fill it with CHAMPAGNE. Takeone cube of white sugar with

tongs, pour 2 drops Angostura

on it and drop it into the glass.

Pour Crme de Cassis into the

glass and fill it with

CHAMPAGNE. Put one cocktail

cherry into the glass.

BAR LIST ... SPARKLING COCKTAILS

IMPERIAL

COCKTAIL

Pour cognac and Grand Marnier

into the glass, fill half of the

glass with CHAMPAGNE and

stir gently, then fill to the top.

Prepare one nice long orange

curl and hang it over the glass

rim.

CHAMPAGNE

COCKTAIL

NEW

NEW


8 / 62


9/62

GLASS: middle high-ball glass 4 cl Captain Morgan Spiced

DECORATION: slice of lemon 20 cl Coca Cola

COLOUR: brown


24 cl

GLASS: middle high-ball glass 4 cl Gordon's gin

DECORATION: slice of lemon 20 cl Tonic

COLOUR: clear


24 cl

GLASS: middle high-ball glass 4 cl Moskowskaya vodka

DECORATION: slice of lemon 20 cl Biter lemon

COLOUR: pale yellow


24 cl

GLASS: middle high-ball glass 4 cl Whisky Bell's

DECORATION: none 20 cl Coca Cola

COLOUR: brown


24 cl

MOSKOWSKAYA MUST BE USED PER

DEFAULT - OTHER VODKA BRANDS ONLY ON

EXPLICIT REQUEST

Pour the spirit over ice and fill

the glass with coke.

RUM&COKE


the glass with bitter lemon

WHISKY

&COLA

BAR LIST MIXED DRINKSPour spirit over ice and fill the

glass with coke.


the glass with tonic

VODKA&LEMON

GIN&TONIC

CAPTAIN MORGAN MUST BE USED PER

DEFAULT - OTHER RUM BRANDS ONLY ON

EXPLICIT REQUEST

GORDON'S MUST BE USED PER DEFAULT -

OTHER GIN BRANDS ONLY ON EXPLICIT

REQUEST

BELL'S

MUST BE USED PER DEFAULT -OTHER WHISKY BRANDS ONLY ON EXPLICIT

REQUEST


9 / 62


10/62

GLASS: middle high-ball glass 4 cl Jack Daniels


COLOUR: brown


24 clGLASS: middle high-ball glass 4 cl Grey Goose

20 cl Biter lemon

COLOUR: pale yellow


24 cl

GLASS: middle high-ball glass 4 cl Bombay Sapphire

20 cl Tonic

COLOUR: clear


24 cl

GLASS: middle high-ball glass 4 cl J.Walker Black


COLOUR: brown


24 cl

GLASS: middle high-ball glass 4 cl Havana Club 7Y

20 cl Coca Cola

COLOUR: brown


24 cl

GLASS: middle high-ball glass 4 cl Absolut

DECORATION: none 20 cl Red Bull

COLOUR: brown


24 cl

GLASS: middle high-ball glass 4 cl J.W.Black

DECORATION: none 20 cl Red Bull

COLOUR: brown


24 cl

DECORATION: finely sliced lemon ring

inside the glass

DECORATION: finely sliced lemon ring

inside the glass


the glass with tonic


the glass with Red Bull

DECORATION: finely sliced lime ring

inside the glass


the glass with bitter lemon

GREYGOOSE&

LEMON




the glass with Red Bull



JOHNNIE

WALKERBLACK

&REDBULL

ABSOLU

T&RED

BU

LL

JOHNNIE

WALKERBLACK

&COKE

HAVANACLUB

7Y&COKE

BOMBAY

SAPPH

IRE&

TON

IC

BAR LIST...PREMIUM MIXED DRINKS

JACKDANIELS&

COKE




10 / 62


11/62

6 cl Aperol

12 cl Prosecco Valdo

6 cl Soda

COLOUR: orange


24 cl

GLASS: rock-glass (old-fashioned) 3 cl Gordon's gin

3 cl Campari

3 cl Martini rosso

COLOUR: red


9 cl

GLASS: broad red wine glass 4 cl Martini bianco


1/2 lime

COLOUR: transparent


16 cl

GLASS: middle high-ball 4 cl Campari

15 cl orange juice

PREPARATION: orange & red

PREPARATION: directly in the glass

19 cl

GLASS: poco-grande (pool: tall tumbler) 15 cl red wine

15 cl Sprite

4 lemon wheels

COLOUR: ruby red


30 cl

GLASS: poco-grande (pool: big tumbler) 15 cl white wine

15 cl Sprite

COLOUR: transparent yellow


30 cl

DECORATION: big orange slice inside

the drink

DECORATION: big orange slice inside

the drink

DECORATION: 3 slices of lime into the

glass and one mint sprig on top of the

drink

BAR LIST FROM THE BAR BEHIND THE CORNER

TREBBIANO S.VITTORIA, FROM

SELECTION WINES BY THE GLASS, MUST BE

USED PER DEFAULT

DECORATION: orange slice inside the

drink, cherry on top of the drink

Fill 1/3 of the glass with ice and

pour the ingredients over it. Put

one orange slice into the drink

and serve with a short stirrer.

Put half scoop of ice into the

glass, pour Campari over it and

fill the glass with orange juice.

MARTINIROYALE

Put one scoop of ice into the

glass. Pour vermouth, juice of

half lime and prosecco. Put 3

sliced of lime into the glass and

one mint sprig on top of the

drinks . ATTENTION, the glass

is big; you must be careful not

to serve too much prosecco!

CAMPARIPASS

ION

TINTOD

EVERANO

Fill 1/3 of the glass with ice and

pour wine over it. Fill the glass

with Sprite and decorate with

slice of lemon

REBUJITO

NEGRONI

APE

ROLSPRITZ

Pour Aperol over

ice, add prosecco

and fill the glass

with soda. Put

one big

orange slice

into the glass

Fill 1/3 of the glass with ice. Put

3 finely sliced lemon wheels into

the glass and pour the wine

over it. Fill the glass with Sprite

and put one more lemon wheel

on top of the drink.

GLASS: broad red wine glass in inside

bars / tall tumbler in pool area

MERLOT S.VITTORIA, FROM SELECTION

WINES BY THE GLASS, MUST BE USED PERDEFAULT

DECORATION: 3 finely sliced lemon

rings

DECORATION: 3 finely sliced lemon

rings


11 / 62


12/62

4 cl Pastis

15 cl natural water

DECORATION: none 3 cl mint syrup

COLOUR: green


22 cl

GLASS: white wine glass 4 cl Crme de Cassis

DECORATION: cocktail cherry 12 cl white wine

COLOUR: red


16 cl

GLASS: beer glass (small or big) two thirds of draft beer

DECORATION: none one third of Sprite

COLOUR: beer colour


GLASS: small high-ball 15 cl Chardonnay Friuli

DECORATION: none 5 cl Soda

COLOUR: transparent


20 cl

ATTENTION ON WINE;

ON BAR LIST IS SPECIFIED

CHARDONNAY FANTINEL

GLASS: middle high-ball (pool: tall

tumbler)

Pour Pastis into the glass and

top it with mint syrup. Put some

ice into small carafe, f ill it with

natural mineral water and serve

it on a side.

Fill two thirds of the glass with

draft beer and top it up withSprite

PERROQUET

KIR


Pour Cassis into the glass and

fill it with cold white wine. Put

one cocktail cherry into the

glass.


wine and top it with soda water

(NEVER USE SPARKLING

MINERAL WATER, IT IS NOT

ENOUGHT BUBBLY FOR

GERMAN TASTE)

RADLERor

PANACHE'or

SHANDY

WINESP

RITZER

PER DEFAULT, USE TREBBIANO SANTA

VITTORIA, FROM SELECTION WINES BY THE

GLASS


12 / 62


13/62

GLASS: broad red wine glass 3 cl Elderflower syrup


5 cl Soda water

COLOUR: transparent


20 cl

GLASS: poco-grande 6 cl vodka pourig

1 cl Rose's lime

15 cl Ginger-Ale

COLOUR: clear yellow


22 cl


DECORATION: none one third of Ginger-Ale

COLOUR: beer colour


GLASS: old-fashioned (rock glass) 4 cl whisky Bell's

DECORATION: cocktail cherry 4 cl Drambuie

COLOUR: honey colour


8 cl

RUSTY

NAIL

DECORATION: slice of apple and mint

sprig


glass. Pour elderflower syrup

over it and add Prosecco. Stir

gently and top with soda water.

Put one apple wedge and one

mint sprig into the glass

Fill one thirds of the glass with

ice. Pour whisky and Drambuie

over it, put one cocktail cherry

on top of the drink and serve

with short stirrer.


ice. Pour vodka over it. Add

lime cordial and fill the glass

with Ginger-Ale.

SHANDY

Fill two thirds of beer glass with

draft beer and top it up withGinger-Ale

MOSCOWM

ULE

SPRITZHUGO

DECORATION: lime ring and lemon

slice one next to another on glass rim



13 / 62


14/62

GLASS: poco-grande/hurricane 15 cl pia colada mix

1 big slice of fresh pineapple

4 cl whole milk

COLOUR: white


20 cl

GLASS: poco-grande/hurricane 8 cl strawberry mix

10 cl lemon mix

2 cl sugar syrup

COLOUR: red


20 cl

GLASS: poco-grande/hurricane 1 cl mint syrup


COLOUR: green/transparent 1 fresh lime


17 cl Soda water

19 cl

GLASS: poco-grande/hurricane 4 cl peach mix

8 cl orange juice


COLOUR: orange-red 4 cl Soda water

PREPARATION: mixing/directly in glass

26 cl

GLASS: poco-grande/hurricane 1/2 fresh lime

1 bag of sugar

6 cl passion fruit mix

COLOUR: orange 12 cl Soda water


19 cl

DECORATION: strawberry orlemon

ring on glass rim and cherry on top of

the drinks next to lemon

DECORATION: orange ring on glass

rim, cherry on top of the drink

S

TRAWBERRY

D

AIQUIRIZERODECORATION: put one lime ring into

the glass

STRAWBERRY

DAIQUIRIZERO

Blend all ingredients

Blend all

ingredients

DECORATION: pineapple slice on glass

rim, cocktail cherry on top of the drink

BAR LIST ZERO ALCOHOL

PIACOLADA

ZERO

MOJITOZERO



with the muddler. Fill almost full

glass with ice, add passion fruit

mix, cover the glass with plastic

cup and shake well. Fill the

glass with soda.

Cut the lime in fine slices, put it

into the glass, add sugar andpress with muddler. Add mint

leaves and press gently. Fill half

a glass with ice and drop mint

syrup over it. Fill the glass with

with soda. Stir with bar spoon

and decorate with a mint sprig

SEXONTHE

BEACH

ZERO

Pour peach mix and orange

juice into the mixer, add ice, mix

shortly and strain into the glass.

Add one scoop of ice and pour

cranberry juice over it. Splash

the drink with soda water


14 / 62


15/62

GLASS: poco-grande/hurricane 8 cl pineapple juice

8 cl orange juice

4 cl whole milk

3 cl grenadine

COLOUR: orange

PREPARATION: mixing

23 cl

GLASS: poco-grande/hurricane 8 cl pineapple juice

8 cl orange juice

3 cl grenadine

5 cl Coca Cola light

COLOUR: tricolour red-orange-brown

PREPARATION: mixing

24 cl

GLASS: poco-grande/hurricane 15 cl fruit punch

8 cl Sprite

COLOUR: orange

PREPARATION: mixing

23 cl

GLASS: poco-grande/hurricane 18 cl pia colada mix

4 cl pomegranate syrup

COLOUR: bicolour white/red


22 cl

GLASS: poco-grande/hurricane 1/2 fresh banana

10 cl whole milk

3 cl sugar syrup

2 cl chocolate topping

COLOUR: white and brown


15 cl

GLASS: poco-grande/hurricane 1/2 fresh banana

10 cl fruit punch

3 cl papaya syrup

3 cl mango mix

COLOUR: orange


16 cl



DECORATION: banana slice on glass



rim, cherry on top of the drink, next to

orange

CAPTAIN

SPARROW


glass. Mix juices and pour them

over the ice. Pour grenadine on

top it will drop down to the

bottom. Fill the glass very

slowly with Cola Light (pour it

around the glass rim)

DECORATION: two orange slices

hanged over the glass in different angles

and cherry on top of the drink

FRUITSMOOTHIE

BAR LIST KIDS' COCKTAILS

D

IRTYBANANA

SHAKE

ALICEIN

W

ONDERLAND


rim, cherry on top of the drink next to the

orange


rim, orange slice in the drink and cocktail


Blend all ingredients except the

topping. Pour chocolate topping

slowly around the glass rim so

that it slides down making the

effect of "dirty glass". Pour the

drink slowly into the glass.

Blend all

ingredients

Mix fruit punch, pour it into the

glass, add half scoop of ice andfill the glass with Sprite

MAGICISLAND

SPIDER

MAN

Blend pina colada mix with a lot

of ice until it becomes very

dense. Pour only half of the

blend into the glass. Add

pomegranate syrup into

remaining colada mix, blend it

shortly and pour it slowly over

the white part.

Mix all

ingredients


15 / 62


16/62

CUP: espresso cup

CUP: cappuccino cup

GLASS: middle-size tumbler

1 long espresso

1 cl sugar syrup

DECORATION: coffee beans 1 cl chocolate topping

PREPARATION: shaking

10 cl

GLASS: martini glass (pool: champagne

flute)

ESPRESSO

CAFFE'LATTE

Prepare a strong, long

espresso and pour it into the

shaker. Add sugar syrup and a

drop of chocolate topping.

Shake well and strain into the

glass. Put 3 coffee beans on

top.

C

APPUCCINO

A real cappuccino can be recognized by

the density and creaminess of milk froth.

The essential requisites for true Italian

espresso are: properly set coffee

grinder, proper coffee machine

temperature and heated cup. A goodespresso can be recognized by its foam:

the foam must be thick and rich.

Prepare a jar of heated milk for

cappuccino (with thick dense froth) and

pour it into the glass a little bit under the

glass rim. Prepare one espresso,

sweeten it and pour it very slowly in the

center of the glass.

ICEDCOFFEE

BAR LIST CAFFETTERIA


16 / 62


17/62

1 long espresso

2 cl Baileys

DECORATION: chocolate shavings 1 cl sugar syrup

PREPARATION: shaking 1 cl chocolate topping

10 cl

GLASS: martini glass (pool: champagne flute) 1 long espresso

DECORATION: chocolate shavings 2 cl Amaretto

PREPARATION: shaking 1 cl sugar syrup

1 cl chocolate topping

10 cl

GLASS: Irish coffee mug 4 cl Jameson's Irish whisky

DECORATION: nutmeg 1 long espresso

PREPARATION: directly in mug 1 cl sugar syrup

whipped cream

GLASS: Irish coffee mug 4 cl Baileys

DECORATION: cinnamon powder 1 cl sugar syrup

PREPARATION: directly in glass 1 long espresso

whipped cream

GLASS: Irish coffee mug 4 cl Amaretto

DECORATION: cacao powder 1 cl sugar syrup


12 cl whole milk

GLASS: martini glass (pool: champagne

flute)



shaker. Add Baileys and syrups

and shake well. Strain slowly

into the glass. Sprinkle with

chocolate shavings

Pour Amaretto into the glass,

sweeten it and heat. Prepare

one long espresso, pour it into

the mug and top with hot milk

and milk foam (like for

cappuccino). Sprinkle with

cacao powder.

Pour whisky into the glass,

sweeten with sugar syrup andheat it. Prepare one long

espresso and pour it over the

whisky. Top with whipped

cream and sprinkle with

nutmeg.

AMARETTO

CAPPUCCINO

IRISHCOFFEE

Prepare a long espresso, pour

it into the mug and sweeten.

Add Baileys and top with

whipped cream. Sprinkle with

cinnamon powder

CAFFE'

SHAKERATO-

BAILEYS

CAFFE'

SHAKERATO-

AMARETTO



shaker. Add Amaretto and

syrups and shake well. Strain

into the glass and sprinkle with

chocolate shavings.

BAILEYS

COFFEE

BAR LIST COFFEE DELIGHTS


17 / 62


18/62

GLASS: transparent coffee mug 1,5 cl Sauce CIOCCO-NOCCIOLA Fabbri

DECORATION: chocolate grains 1 espresso

PREPARATION: directly in glass 10 cl whole milk

GLASS: transparent coffee mug 1,5 cl Sauce ZABAIONE Fabbri

DECORATION: cacao powder 1 espresso

PREPARATION: directly in glass 10 cl whole milk

GLASS: Irish coffee mug 2 cl MixyCaf Fabbri

DECORATION: coffee beans


1 long espresso

10 cl whole milk

whipped cream

GLASS: small high-ball 2 cl MixyCaf Fabbri

DECORATION: cinnamon powder


1 long espresso

15 cl whole milk

Pour ciocco-nocciola sauce into

the cup, lay the cup on a side

and rotate it so that the sauce

spreads all over the cup wall.

Prepare one espresso and pour

it into the cup. Heat the milk like

for cappuccino and top the cup.

Sprinkle with chocolate grains.

LATTECARAMELLA

Pour MixyCaf into the glass.

Heat the milk like for

cappuccino and pour it into the

glass with rich foam on the top .

Prepare one long espresso and

pour it slowly over the milk.

Sprinkle with cinnamon powder.

(guest's choice of caramell,

vanilla or hazelnut)

COFFEE & CHOCOLATE BAR COFFEE TEMPTATIONS

ZABA'

Pour zabaione sauce into the

cup, lay the cup on a side and

rotate it so that the sauce

spreads all over the cup wall.

Prepare one espresso and pour

it into the cup. Heat the milk like

for cappuccino and top the cup.

Sprinkle with cacao powder.

MOKACCINO

Pour MixyCaf into the glass.

Prepare one long espresso and

pour it slowly over the syrup.

Heat the milk like for

cappuccino and top the cup like

for cappuccino. On top of all,

add whipped cream and

decorate with 5 coffee beans.

(guest's choice of vanilla,

coconut, hazelnut or ginseng)

MAROCCHINO


18 / 62


19/62

GLASS: polycarbonatesmall beer glass 1 espresso

DECORATION: chocolate shavings 6 cl Caramel sauce Fabbri

PREPARATION: blending 8 cl milk

2 cl cream

22 cl

GLASS: polycarbonatesmall beer glass 2 cl choco-hazelnut sauce

DECORATION: cinnamon powder 1 espresso

PREPARATION: blending 6 cl vanilla syrup

8 cl milk

2 cl cream

22 cl

GLASS: polycarbonatesmall beer glass 6 cl chocolate cream

DECORATION: cocoa powder 1 espresso


2 cl cream

15 cl

whipped

cream

CHOCOCCINO

Blend coffee, chocolate syrup,

milk and cream until smooth.

Strain into the glass, top with

whipped cream, sprinkle with

cocoa and decorate with

cigarette-wafer. Serve with two

strawswhipped

cream

COFFEE & CHOCOLATE BAR FROZEN COFFEE DELIGHT

CARA

MELCOFFEE

FROST

Blend coffee, caramel sauce,

milk and cream until smooth.

Pour chocolate topping along

the inside glass rim to get the

effect of "dirty glass". Pour the

drink into the glass, top with

whipped cream. Decorate with

chocolate shavings and

cigarette-wafer. Serve with 2straws

2chocolate

toppingcl

VANILLACHOC

C

APPUCCINO

whippedcream

Blend coffee, vanilla syrup, milk

and cream until smooth. Strain

into the glass, top with choco-

hazelnut sauce and cover with

whipped cream. Sprinkle with

cinnamon powder, decorate

with cigarette-wafer and serve

with 2 straws.

NEW

NEW

NEW


19 / 62


20/62

GLASS: transparent hot chocolate cup 2 cl MixyCaf Fabbri CHOCOLATE MACHINE

DECORATION: one dry biscuit


13 cl

1 home-made dry biscuit

2 cl MixyCaf Fabbri WITH INDIVIDUAL BAGS

1 bag of hot chocolate in powder

12 cl milk


GLASS: transparent hot chocolate cup 1 bag of chocolate ZERO in powder

DECORATION: one dry biscuit 12 cl milk

PREPARATION: directly in glass 1 home-made dry biscuit

GLASS: transparent hot chocolate cup 1,5 cl MixyBar MINT Fabbri CHOCOLATE MACHINE

DECORATION: mint leaves 13 cl

COLOUR: green-brown


1,5 cl MixyBar MINT Fabbri WITH INDIVIDUAL BAGS


12 cl milk


CLASSICCHOC

OLATE



Put one bag of individual hot

chocolate in cappuccino jar,

add milk and heat until

chocolate becomes smooth and

dense. Pour MixyCaf into the

cup and fill it with hot chocolate.

Stir gently and decorate with

biscuit.



COFFEE & CHOCOLATE BAR CHOCOLATE TEMPTATION

dense hot chocolate from chocolate

machine

Pour syrup on the bottom of the

cup and fill it with hot chocolate

from coffee machine. Attention,

the syrup and chocolate muststay separated, so pour the

chocolate very slowly! Put one

mint sprig and one dry biscuit

on top of the drink.

Pour MixyCaf into the cup. Fill

the cup with dense hot

chocolate from chocolate

machine. Stir gently and

decorate with one dry biscuit





dense. Proceed as above.AFTEREIGHTCHOCOLA

TE

dense hot chocolate from chocolate

machine

CHOCOLATEZER

O Put one bag of individual ZERO

chocolate in cappuccino jar,add milk and heat until


dense. Pour into chocolate cup

and serve with one dry biscuit.


20 / 62


21/62

GLASS: transparent hot chocolate cup 15 cl CHOCOLATE MACHINE

DECORATION: one dry biscuit


1 bag of WHITE chocolate in powder WITH INDIVIDUAL BAGS

12 cl milk


GLASS: transparent hot chocolate cup 1,5 cl CHOCOLATE MACHINE

DECORATION: dark cherries

whipped cream

3 black candied cherries

1,5 cl WITH INDIVIDUAL BAGS


12 cl milk

whipped cream

3 black candied cherries

MixyBar AMARENA Fabbri (sour

cherry)

MixyBar AMARENA Fabbri (sour

cherry) Pour syrup on the bottom of the

cup and fill it with hot chocolate

from coffee machine. Attention,the syrup and chocolate must

stay separated, so you have to

pour chocolate very slowly! Top

with whipped cream and

decorate with 3 black cherries





dense. Proceed as above.

Fill the cup with dense WHITE

hot chocolate from chocolate

machine. Decorate with one dry

biscuit

dense WHITE chocolate from

chocolate machine

COFFEE & CHOCOLATE BAR CHOCOLATE TEMPTATION

WHITECHO

COLATE

CHERRYCHOCOLATE

Put one bag of individual

WHITE chocolate in cappuccino

jar, add milk and heat until


dense. Pour into the cup and

decorate with one biscuit.


21 / 62


22/62

GLASS: Irish coffee mug 4 cl Jameson's Irish whisky

DECORATION: nutmeg 1 long espresso

PREPARATION: directly in glass 1 cl sugar syrup

whipped cream

GLASS: Irish coffee mug 4 cl Baileys

DECORATION: cinnamon powder 1 cl sugar syrup


whipped cream

GLASS: Irish coffee mug 2 cl Amaretto

DECORATION: coffee beans 2 cl Vecchia Romagna


1 long espresso

whipped cream

GLASS: Irish coffee mug 2 cl Courvoisier VS

DECORATION: cinnamon powder 2 cl Grand Marnier


1 long espresso

whipped cream

GLASS: Irish coffee mug 4 cl Kahlua

DECORATION: chocolate shavings 1 cl sugar syrup


whipped cream

FRENCH

COFFEE

BAILEYSCOFFEE

ITALIANCOFFEE

Pour Amaretto and brandy into

the glass, sweeten it and heat.Add one long espresso and top

with whipped cream. Decorate

with 3 coffee beans

IRISHCOFFEE

COFFEE BAR SPIRIT COFFEESPour whisky into the glass,

sweeten with sugar syrup and

heat it. Add one long espresso,

top with whipped cream and

sprinkle with nutmeg.

Pour cognac and Grand Marnier

into the glass, sweeten with

sugar syrup and heat. Add one

long espresso and top with


cinnamon powder

Pour Kahlua into the glass,

sweeten it and heat. Add one

long espresso and top with


chocolate shavings

Prepare one long espresso,

pour it into the glass and

sweeten. Add Baileys and top

with whipped cream. Sprinkle

with cinnamon powder

ME

XICANCOFFEE


22 / 62


23/62

CAKES, CUPCAKES AND SWEET LITTLE SINS: You must use SQUARE SUSHI PLATE (SMALLEST SIZE)

NO cappuccino plates !! ! NO round plates from restaurant dotation !!!

CHOCOLATE STRAWBERRIESare served in bamboo cone as take-away item (like ice cream in cone)

HOMEMADE CHOCOLATE and VENCHI PRALINES are sold as take-aways. For the sales you have to use the

electronic scale and paper bags. Selling unit is 100 grams; the guest can order one, two or more times 100 grams.

When you are taking weight, pay attention never to give less than ordered; it is better to give few grams more than to

give less and risk the complain.

Use always BROWN PAPER NAPKIN and put pastry one one side of the plate, paper napkin folded in triangle and one

dessert fork on another side

CHOCOLATESTR

AWBERRIES

LOOSECHOCOL

ATE

PASTRY

SERVICE

PIAZZETTA PASTRY SHOP

NEW

NEW


23 / 62


24/62

GLASS: cocktail (martini glass) 8 cl Bombay Saphire gin

DECORATION: 3 green olives 1 cl Martini dry



9 cl

GLASS: cocktail (martini glass) 8 cl Grey Goose vodka

DECORATION: lemon twist 1 cl Martini dry



9 cl

GLASS: cocktail (martini glass) 8 cl Tanqueray gin


COLOUR: unclear, slightly yellow 1 cl olive brine


10 cl

GLASS: cocktail (martini glass) 4 cl Absolut vodka

DECORATION: green olives 4 cl Tanqueray gin

COLOUR: clear 1 cl Martini bianco

PREPARATION: shaking 1 cl Martini dry

10 cl

GLASS: cocktail (martini glass) 4 cl Belvedere vodka

DECORATION: none 2 cl Cointreau

COLOUR: red 4 cl cranberry juice


10 cl

ULTIMATE

COSMOPOLITAN

Pour all ingredients into the

shaker, shake and strain into

the chilled martini glass.

PREMIUMBOMBAY

MARTINI

MARTINI BAR CLASSIC MARTINIS

PREMIUMGREY

GOOSEMARTINI

DIRTYMARTINI

Shake and strain into the chilled

glass. Serve it with olives or

with a twist. FOR TWIST: cut

one nice, big lemon peel, twist it

over the glass so that the lemon

aroma sprays the drink and put

it into the glass.


glass. Put 3 olives on martini

skewer and put it into the glass



skewer and dip in into the glass


glass. Put 3 olives on martiniskewer and put it into the glass

MSCPER

FECTINI


24 / 62


25/62

GLASS: cocktail (martini glass) 6 cl Absolut vanilla

DECORATION: green apple slice 3 cl Apple sour liqueur

COLOUR: green 1 cl Martini dry


10 cl


DECORATION: lemon peel 2 cl Amaretto

COLOUR: yellow 2 cl Galliano


10 cl

GLASS: cocktail (martini glass) 2 cl Absolut Kurrant vodka

DECORATION: cocktail cherries 2 Peach schnapps

COLOUR: red 1 cl Grand Marnier


2 apple juice

10 cl

GLASS: cocktail (martini glass) 2 cl Absolut Mango vodka

DECORATION: cocktail cherries 2 cl Captain Morgan spiced

COLOUR: red 2 cl Malibu

PREPARATION: shaking 1 cl Triple Sec


11 cl

GLASS: cocktail (martini glass) 4 cl Patron XO Coffee

DECORATION: coffee beans 4 cl Belvedere vodka

COLOUR: brown 2 cl Martini bianco


10 cl

GLASS: cocktail (martini glass) 6 cl Tanqueray NTEN

DECORATION: cocktail cherries 2 cl Curaao Blue

COLOUR: blue 1 cl Martini dry

PREPARATION: shaking 2 drops of Angostura

9 cl

Shake the drink and strain into

the chilled glass. Put 5 coffee

beans on top of the drink.

MARTINI BAR SIGNATURE MARTINIS


into the chilled glass. Decorate

with one nicely curled lemon

peel (note: in martini bar must

be always available lemon and

orange curls, prepared in

advance)

A

DAM'SAPPLE

MARTINI


glass. Decorate with slice of

apple

MARTINIA

LLURE

Shake all ingredients and pour

into the chilled martini glass.

Put 3 cocktail cherries on

martini skewer and dip it into

the drink


into the chilled glass. Put 3cocktail cherries on martini

skewer and dip it into the glass.

BLUE-ON-BLUE

MARTINI


glass. Put one martini skewer

with 3 cocktail cherries over the

glass

PATR

ONMARTINI

TANGOMARTIN

I

MSCSIGNATURE

MARTINI

NEW

NEW

NEW


25 / 62


26/62

GLASS: cocktail (martini glass) 5 cl Absolut Vanilla

DECORATION: cacao powder 1 cl Crme de dacao dark

COLOUR: pale brown 2 cl Kahlua

PREPARATION: shaking 2 cl Baileys

10 cl

GLASS: cocktail (martini glass) 4 cl Absolut Orient Apple vodka

DECORATION: orange slice 1 cl Cointreau


PREPARATION: shaking 2 cl orange juice

1 cl cream

9 cl


DECORATION: chocolate grains, cherry 1 cl chocolate syrup

COLOUR: cream 2 cl Banana liqueur

PREPARATION: shaking 2 cl banana mix

2 cl cream

11 cl


DECORATION: coffee beans 1 espresso

COLOUR: brown 1 cl Baileys


8 cl

GLASS: cocktail (martini glass) 1 cl Fabbri gourmet sauce hazelnut

DECORATION: none 6 cl Absolut vodka

COLOUR: transparent 4 cl Frangelico


11 cl

Shake all ingredients well, pour

into the chilled martini glass and

decorate with coffee beans

HAZELNUTMARTINI

MARTINI BAR DESSERT MARTINIS

TIR

AMISUMARTINI

Pour one splash of hazelnut

sauce into the glass, just to

cover the bottom. Shake vodka

and frangelico and strain slowly

into the glass.

GOLDENDREAM

BAILEY

S

ESPRESSO

MARTIN

I

Rim the glass with cacao

powder - nice, even rim. Shake

all ingredients and pour into the

glass. Decorate with cacao

powder


into the chilled glass. Decorate

with an orange slice

BANANASPLIT

MARTINI

Shake very well all ingredient

and strain into the glass.Sprinkle with chocolate grains

and decorate with cocktail

cherry

NEW

NEW

NEW

NEW


26 / 62


27/62

GLASS: large beer glass with HK logo 6 cl Bacardi

DECORATION: fresh mint leaves 6 small mint leaves

COLOUR: green-honey 1/2 fresh lime


20 cl Heineken draft

28 cl

GLASS: large beer glass with HK logo 20 cl Heineken draft

DECORATION: orange slice 6 cl Aperol

COLOUR: orange-honey 10 cl soda


36 cl

GLASS: beer glass + shot glass 1

DECORATION: none

1


DECORATION: none one third of Coca Cola

COLOUR: beer colour - brown


BEERMOJITO

Cut 1/2 lime in small slices, add

sugar syrup and press with



the leaves stay whole. Pour rum


the glass with draft beer.

Decorate with one nice peak of

the mint sprig.

Fill half of the glass with draft

beer. Pour Aperol into the

glass, add half scoop of ice and

fill the glass with soda.

Decorate with orange slice

BEER&CHASER

glass of draft beer (any kind of

guest's choice and any size ofguest's choice)

shot glass 3/4 f illed with spirit of

guest's choice (grappa montanaro

white or yellow, all kinds of

acquavitae, gin gordon's, vodka

moskowskaya, rum bacardi of

captain morgan, whisky bell's or j im

beam)

CHARGING IN MICROS: on

your Micros screen will be

created one family called BEER

SHOT SPIRITS, with various

spirits in it. The charge for

"Beer & Shot" is made in two

steps; first make a regular

charge for beer and then

charge the spirit.

BEERSPRITZ

Serve glass of beer and one

shot glass with spirit on a side.

WINE & BEER BAR BEER COCKTAILS

DIESEL


draft beer and top it up withSprite


27 / 62


28/62

GLASS: boat-shape ice-cream dish 3 scoops of fruit-flavor ice cream

3 big spoons of sliced fruits

2 triangular ice-cream wafers

GLASS: boat-shape ice-cream dish 2 scoops of vanilla ice cream

1 scoop of chocolate ice cream

1 whole banana

whipped cream

chocolate topping

1 coffee spoon of crushed hazelnuts

2 triangular ice-cream wafer

GLASS: cone-shape ice cream cup 2 scoops of strawberry ice cream

1 scoop of vanilla ice-cream

3 fresh strawberries

whipped cream

2 cigarette-wafers

Cover the bottom of the dish

with fruit salad (at least 4 kinds

of fruits). Arrange 3 scoops of

different fruit-flavour ice cream

on top of the fruits. Decorate

with whipped cream "roses"

(spray a little bit of whipped

cream between each ice-cream

scoop, on both sides). Stick onetriangular ice-cream wafer at

each end of the dish

BANA

NASPLIT

COPPAFR

AGOLOSA

Put one scoop of vanilla ice

cream on each end of the dish

and one scoop of chocolate ice

cream in the middle. Peel one

banana, split it in half (vertically)

and lay the two halves on top of

the ice cream. Cover it with

chocolate topping, top with

whipped cream, sprinkle withcrushed hazelnuts and decorate

with triangular ice-cream wafers

and chocolate decoration

prepared in pastry

Slice the strawberries in fine

slices. Put first one scoop of

strawberry ice cream into the

cup, cover it with one part of

slices strawberries, then add

one scoop of vanilla ice cream

and at last one more scoop of

strawberry. Finish with onelayer of fresh strawberries. Top

all with whipped cream. Arrange

few more slices of strawberries

on top of all and put 2 cigarette-

wafers into the cup

FANTASIA

ALLA

FRUTTA

GELATERIA ICE-CREAM CUPS


28 / 62


29/62

GLASS: boat-shape ice-cream dish 2 scoops of chocolate ice cream

1 scoop of stracciatella

chocolate topping

1 coffee spoon of chocolate shavings

1 triangular ice-cream wafer

GLASS: cone-shape ice cream cup 1 scoop of pistachio ice cream

1 scoop of hazelnut ice cream

1 scoop of coconut ice cream

1 coffee spoon of sliced almonds

1 coffee spoon or raisins

1/2coffee spoon of grated coconut

1 coffee spoon of crushed hazelnut

whipped cream

2 cigarette-wafers

GELATERIA ICE-CREAM CUPS

COPPANOC

CIOLATA

Put one scoop of ice cream in

the glass and cover it with

hazelnuts. Add another scoop

and cover it with grated

coconut. Add the third scoop

and cover it with raisins and

sliced almonds. Lavishly top

with whipped cream and

decorate with whole nuts (3

whole hazelnuts or almonds or

one whole walnut). Decorate

with 2 cigarette-wafers.

CHOCOLAT

ETEMPTATION

First cover the bottom of the

dish with chocolate topping.

Arrange chocolate ice cream at

the ends of the dish,

stracciatella in the middle.

Cover with chocolate shavings,

and make one small whipped

cream "rose" on top of each ice

cream scoop. Decorate withone triangular ice cream wafer

and with chocolates decoration

made by pastry chef.


29 / 62


30/62

GLASS: poco-grande/hurricane 1 scoops of "gelato di crema"

DECORATION: slice of mango 1/2 mango

COLOUR: yellow 1 natural yoghurt


GLASS: poco-grande/hurricane 1 banana

DECORATION: strawberry 1 natural yoghurt

COLOUR: white "spotted" with red 3 fresh strawberries


GLASS: poco-grande / hurricane 1 scoop of coconut ice cream

DECORATION: slice of mango 1/2 natural yoghurt

COLOUR: yellow 1 slice of pineapple

PREPARATION: blending 1/3 fresh banana

1 slice of mango

GELATERIA SMOOTHIESPeel and slice mango, blend it

with ice-cream and yoghurt

Slice 2 strawberries in fine

slices. Blend banana and

yoghurt. Pour half of the blend

into the glass and put half of

sliced strawberries over it. Fill

the glass with rest of the blend

and put the rest of strawberries

on top of the drink. Decorate

with one whole strawberry on

the glass rim.

TROPICALDELIGHT

MA

NGOSMOOTHIE

Peel and slice banana, mangoand pineapple, blend them with

ice cream and yoghurt and

strain into the glass. Decorate

with one pineapple slice and

sprinkle with grated coconut

BANANA&

STRAWBERRYBLISS


30 / 62


31/62

GLASS: poco-grande/hurricane 2

DECORATION:

PREPARATION: blending 10 cl whole milk

GLASS: poco-grande/hurricane 1 scoop of chocolate ice cream

DECORATION: chocolate shavings 10 cl whole milk

COLOUR: brown 2 soup spoons of Nutella


GLASS: poco-grande / hurricane 2 scoops of vanilla ice-cream

4 cl milk

1 cl vodka pouring

1 cl Kahlua

COLOUR: cream 2 cl Baileys



DECORATION: pineapple, cherry 1 scoop of pineapple ice cream

COLOUR: white 1 scoops of coconut ice cream

2 cl pia colada mix

GLASS: poco-grande/hurricane 33 cl granita

DECORATION: cocktail cherry

COLOUR:


MUDSLIDE

NUTELLAMILK

SHAKE

Blend all

ingredients

GELATERIA SHAKES & SHAKES

CLASSIC

MILKSHAKE

scoops of ice cream (guest's choice)

GRANITA

Fill the glass with granita from

the slush-machine and decorate

with cocktail cherry on top of the

drink.

Blend until smooth and

decorate with one cocktail


Blend all ingredients until

smooth, pour into the glass andsprinkle with chocolate shavings

ICEDPIA

COLADA Blend all

ingredients




31 / 62


32/62

GLASS: poco-grande/hurricane 1/2 slice of pineapple

DECORATION: slice of mango 1 slice of mango

COLOUR: orange 1 slice of papaya

PREPARATION: blending 1/2 fresh banana

1 lemon

GLASS: poco-grande/hurricane 1 slice of pineapple

DECORATION: slice of pineapple 1 banana

COLOUR: cream 5 cl cream topping

PREPARATION: blending 1 lemon

1 orange

GLASS: poco-grande/hurricane 2 kiwi

DECORATION: kiwi ring 1 slice of melon

COLOUR: orange with green shade 1/2 red or yellow apple

PREPARATION: blending 1 orange

3 cl sugar syrup

GLASS: poco-grande/hurricane 1 orange

1/2 banana

1/2 peach

1/2 slice of melon

COLOUR: cream 1/2 slice of pineapple


2 cl pia colada mix

VITAMINBOMB

Squeeze the juice of one

orange and one lemon with

citrus squeezer and pour it into

the blender. Peel and slice

banana and pineapple and

blend together with cream and

juices. Decorate with half slice

of pineapple (one wheel cut in

half)

TUTTI-F

RUTTI

Squeeze the orange and pour

juice into the blender. Peel and

slice the solid fruits and blend

all with coconut cream and milk,

Decorate with one orange slice

GELATERIA VITAMIN COCKTAILS

PAPPAGALLO

L

IQUIDLUNCH

Squeeze the juice of one lemon

with citrus squeezer and pour it

into the blender. Peel and slice

the rest of the fruits and blend

all together. Decorate with one

slice of mango

Squeeze the juice of one

orange with citrus squeezer andpour it into the blender. Peel

and slice the rest of the fruits,

add sugar syrup and blend.

Decorate with one big slice of

kiwi

DECORATION: orange and pineapple

slice on the glass rim next to each other,



32 / 62


33/62

GLASS: poco grande/ hurricane 6 cl Absolut Orient Apple

2 cl freshly squeezed lime juice

10 cl orange juice

COLOUR: orange 2 cl passion fruit mix

PREPARATION: mixing

20 cl

GLASS: flute 2 cl Crme de cassis

DECORATION: cocktail cherry 2 cl Frangelico

COLOUR: clear-red 12 cl Prosecco

PREPARATION: directly in glass 1 drop of fresh lime

17 cl


DECORATION: cocoa powder 3 cl Baileys

COLOUR: cream 2 cl crme de cacao dark

PREPARATION: shaking 1 cl chocolate topping

10 cl

GLASS: cocktail (martini glass) 3 cl Havana Club 7Y

DECORATION: cocoa powder 2 cl Baileys

COLOUR: cream 1 cl Amaretto di Saronno

PREPARATION: shaking 2 cl Kalhua

2 cl cream x pastry

10 cl

Shake all ingredients except

cream and strain the drink into

the glass. Use another shaker

to shake cream with some ice;

when it becomes dense, float it

over the drink and sprinkle with

cacao powder.

INS

TANTREACTION

As first, pour chocolate syrup

around the inside glass rim andlet it slide down to the bottom.

Shake vodka, Baileys and

cacao liqueur with few cubes of

ice until the drink becomes

creamy and thick. Strain it into

the glass and sprinkle cocoa

powder on top

ALCHEMIST'S CORNER LOVE POTIONS

Pour crme de cassis and

Frangelico on the bottom of

flute glass and fill it with dry

sparkling wine. Decorate with

cocktail cherry into the glass

and squeeze one drop of fresh

lime juice on top of the drink

DOCTORLOVE

Mix all ingredients and strain

into the glass over ice.

Decorate with orange and

cherry

FRENCHKISS

P.S.ILO

VEYOU


rim, cherry on top of the drink


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DECORATION: 3 cherries 1 cl pomegranate syrup

COLOUR: light, clear-red 2 cl cranberry juice

PREPARATION: shaking 1 cl lemon mix

10 cl

GLASS: middle high-ball 4 cl Absolut Mango

4 cl Aperol

12 cl orange juice

PREPARATION: mixing

COLOUR: orange

20 cl

GLASS: old fashioned (rock glass) 4 cl Havana Club 7Y

4 cl strawberry mix

1 lime

COLOUR: red 2 cl sugar syrup

PREPARATION: shaking 4 cl soda water

15 cl

GLASS: middle high-ball 3 cl Malibu

3 cl Havana Club 7Y

1/2 lime

6 cl orange juice

COLOUR: yellow 8 cl pineapple juice

PREPARATION: mixing

20 cl

GLASS: middle high-ball 1,5 cl Bacardi

DECORATION: lime ring, cherry 1,5 cl Absolut vodka

COLOUR: green 1,5 cl Tanqueray gin

PREPARATION: directly in glass 1,5 cl Midori

5 cl lemon mix

10 cl Sprite

21 cl


DECORATION: mint sprig 1 cl Martini dry

COLOUR: clear 3 mint leaves

PREPARATION: shaking 1 drop of sugar syrup

1 cl lemon mix

9 cl

BOOSTINGMINT

MARTINI

Put mint leaves and sugar

syrup into the shaker and press

well with the muddler. Add gin,

vermouth, lemon mix and one

scoop of ice. Shake well and

strain into a chilled glass.


sprig

BLAS

TRELIEVER


ice and pour spirits over it, one

after the other. Add lemon mix

and fill the glass with Sprite.

Garnish with lime ring and

cocktail cherry

Mix all ingredients and strain

them into the glass over ice.

Decorate with orange slice

TIMEMACHINE

Squeeze one lime, pour the

juice into the shakes and addrum, strawberry mix and sugar

syrup. Shake well and strain

into the glass. Add half scoop

of ice, splash the drinks with

soda put one rosemary sprig

into the drink and one

strawberry on glass rim

ALCHEMIST'S CORNER - REJUVENATION ELIXIRSPour all ingredients into the

shaker, shake and strain into a

chilled glass. Put 3 cherries on

martini skewer and lay it over

the glass rim

FORTYISTHENEW

TWENTY

ANTIDOTE

Pour Malibu, rum and juices into

the mixer. Add the juice of half

lime and one scoop of ice. Mix

and strain into the glass overice. Decorate with a long

orange curl and cherry

YOUNGFOREVER

DECORATION: orange peal hanged

over the glass and cherry on top of the

drink

ALCHEMIST'S CORNER ... ANTI-STRESS THERAPY

DECORATION: orange ring inside the

drink

DECORATION: rosemary sprig andstrawberry


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GLASS: cocktail (martini glass) 6 cl Absolut vanilla

DECORATION: slice of green apple 3 cl Apple sour liqueur

COLOUR: green 1 cl Martini dry


10 cl

GLASS: cocktail (martini glass) 6 cl tequila Herradura Reposado

DECORATION: orange slice 2 cl Cointreau

COLOUR: orange 2 cl mango mix

PREPARATION: shaking 1/2 lime

10 cl

GLASS: cocktail (martini glass)

DECORATION: none

GLASS: cocktail (martini glass) 6 cl tequila Herradura Reposado

3 cl passion fruit mix

1 cl vanilla syrup

COLOUR: honey colour 1 drop of Tabasco

PREPARATION: mixing

10 cl

GLASS: poco grande/ hurricane 4 cl Absolut Orient Apple

DECORATION: mint sprig 2 cl Triple Sec

COLOUR: red 2 cl strawberry mix

PREPARATION: shaking 2 cl Rose's lime


2 mint leaves2 slices of ginger

22 cl


DECORATION: cocktail cherries 2 cl Lychee liqueur

COLOUR: 1 cl rose syrup

PREPARATION: shaking 1 cl sweet & sour mix

4 cl Prosecco

12 cl

SEX-APPEAL

Pour all ingredients except

prosecco into the shaker, add

ice, shake and strain into a

chilled glass. Top with sparkling

wine and decorate with cocktail

cherry (3 cherries on a martini

skewer)

A

NAPPLETINIA

DAY

Pour all ingredients into the

shaker, shake with half scoop of

ice and strain into a chilled

glass. Decorate with a slice of

green apple

ALCHEMIST'S CORNER APHRODISIAC ALCHEMIES

PASSIONPO

TION

Pour all ingredients except

Tabasco into the shaker, add

one scoop of ice and shake

well. Strain into a chilled glass,add a drop of Tabasco and

decorate with one chili pepper

or one stick of sweet red

pepper.

SWEET

SURRENDER

Cut 2 tiny slices of fresh ginger,

put them into the glass, add

fresh mint leaves and press

gently with the muddler. Add

one scoop of ice and all

ingredients except cranberry

juice. Cover the glass with

plastic cup and shake well. Fill

the glass with cranberry juice

and decorate with mint leaves.

NIGHTFEVER

MARTINI

Pour tequila, Cointreau and

mango mix into the shaker. Add

freshly squeezed lime juice, half

scoop of ice and shake well.

Strain into a chilled glass and

decorate with a slice of orange

ALCHEMIST'S CORNER ... UNIVERSAL REMEDIES

COCKTAILSTOEAT Solid cocktails must be

prepared and cut in cubes inadvance. Serve on crashed ice

fill the glass with a medley of

colours and flavours.

DECORATION: red chili pepper or one

stick of sweet red pepper


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GLASS: poco-grande 1 espresso cup of fresh blackberries

1 espresso cup of frozen blueberies

2 cl cane sugar syrup

PREPARATION: blending 5 cl plum juice (prune juice)

GLASS: small high-ball 12 grains of black grape

5 blue plums


PREPARATION: squeezing + shaking

GLASS: poco-grande 2 limes

DECORATION: lime ring, mint sprig 6 mint leaves

PREPARATION: directly in glass 2 bags of brown sugar

4 fine slices of cucumber

1 bt soda water

GLASS: margarita saucer 2 kiwis

DECORATION: kiwi ring 10 grains of white grape

PREPARATION: squeezing + blending 3 mint leaves

1/2 lime2 cl cane sugar syrup

SOOTHING

POTION

Cut one big line in half. Slice

half lime in fine slices and put

them into the glass. Squeeze

the juice on another half of lime

and pour it into the glass. Add

sugar and fill half of the glass

with soda. Add one scoop of

ice. Cut 4 fine slices of

cucumber and put it into theglass. Fill up the glass with rest

of soda and decorate with one

lime ring on glass rim and one

mint sprig of mint on tot of the

drink.

GREENDREAM

Put the grapes and mint leaves

in juice extractor ad extract the

juice. Pour it in into the blender,

add sliced kiwi, lime juice,

sugar syrup and one scoop ofice. Blend all very well and pour

into the glass. Decorate with

one kiwi wheel.

SPA BAR ... ENJOY THE COLOUR

BERRY&BERRY

Blend all ingredients.

GRAPE&PLUM

Put the grapes and plums into

the juice extractor and extract

the juice. Pour it into the

shaker, add sugar syrup and

one scoop of ice, shake well

and strain into the glass.

DECORATION: one fresh blackberry on

top of the drink

DECORATION: slice of plum on glass

rim

NEW


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GLASS: poco-grande 4 strawberries

DECORATION: strawberry 4 cl pomegranate syrup

PREPARATION: blending 15 cl cranberry juice

GLASS: middle high-ball 5 strawberries

DECORATION: one whole radish 1 spoon of Orange Blosson honey

PREPARATION: blending 10 cl skimmed milk

GLASS: poco-grande 2 white apples

DECORATION: slice of apple 1 coffee spoon of coconut cream

PREPARATION: blending 10 cl coconut milk

1 cl sugar syrup

GLASS: poco-grande 1 pear

DECORATION: slice of pear 1 apple

PREPARATION: blending 6 cl skimmed milk

1 coffee spoon of rosemary hiney


REDBER

RYBLISS

Peel and slice the pears, put

them in juice extractor and

extract their juice. Pour it into

the blender, add milk and

honey, blend well and strain into

the glass. Decorate with one

pear wedge

Peel and slice the apples and

blend them with other

ingredients until smooth. Strain

into the glass, sprinkle with

coconut shavings and slice of

apple.

APPLE&COCONUT

Slice strawberries and blend

them with syrup and juice.

Strain into the glass and

decorate with one smaller

strawberry.

SOOTHINGSTRAWBERRY

SHAKE

Slice tomatoes, beetroot and

red radish and extract their juice

with juice extractor. Pour the

juice into the shaker, add two

drops of lime juice, sugar syrup

and one scoop of ice, shakewell and strain into the glass.

Decorate with one red radish.

WHITEDELIGHT

NEW

NEW

NEW


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GLASS: poco-grande 1 slice of papaya

DECORATION: slice of mango 1 slice on mango

PREPARATION: blending 2 cl cane sugar syrup

1/2 natural yogurt

GLASS: middle high-ball 2 big carrots

DECORATION: orange ring 3 oranges

PREPARATION: squeezing + shaking 1/2 lemon


CARROT&O

RANGE

Peel and slice carrots, put them

in juice extractor and extract

their juice. Squeeze the juice of

three oranges. Pour both juices

into the shaker. Add the juice of

half lemon, sugar syrup and one

scoop of ice. Shake well, straininto the glass and decorate with

one orange ring.

TROPICALSMOOTHIE

Peel and slice papaya and

mango and put them into the

blender. Add yogurt, sugar

syrup and one scoop of ice.

Blend until smooth and pour into

the glass. Decorate with one

slice of mango.



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GLASS: poco-grande 1 slice of papaya

DECORATION: strawberry & mint sprig 1/2 banana

PREPARATION: blending 1 slice of pineapple

3 strawberries

1 orange


5 cl skimmed milk

GLASS: poco-grande 1 peach

DECORATION: slice of peach 2 bags of brown sugar

PREPARATION: directly in glass 3 oranges

3 fine slices of ginger

1 bt club soda


MAGICFRUITGAR

DEN

Peel and slice papaya, banana,

pineapple and strawberries and

put them into the blender.

Squeeze one orange, pour the

juice into the blender, add one

scoop of ice, sugar and milk

and blend until smooth. Strain

into the glass and decorate with

a strawberry on glass rim and anice mint sprig on top of the

drink.

GINGERCOOLER

Slice one peach on fine, tint

slices and put it into the glass.

Add sugar. Squeeze oranges

and pour the juice into the

glass. Add half scoop of ice and

fill the glass with soda. Cut 2

tiny slices of fresh ginger and

put then into the drink. Serve

with a stirrer and straw.

Decorate with one nice big slice

of peach.

NEW


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GLASS: jumbo martini glass 16 cl Bombay Sapphire

DECORATION: olives 2 cl Martini dry

COLOUR: clear


18 cl

GLASS: jumbo martini glass 16 cl Grey Goose vodka

DECORATION: lemon curl 2 cl Martini dry

COLOUR: clear


18 cl

GLASS: jumbo martini glass 7 cl Tanqueray gin

DECORATION: green olives 7 cl Belvedere vodka

COLOUR: clear 2 cl Martini bianco

PREPARATION: stirring 2 cl Martini dry

18 cl

GLASS: jumbo martini glass 8 cl Grey Goose vodka

DECORATION: lime ring 2 cl Cointreau

COLOUR: red 0,5 cl Rose'e lime


18 cl





18 cl

BO

MBAYMARTINI Stir and strain into the chilled

glass. Put 3 olives on martini

skewer and dip it into the glass

ULTIM

ATE

COSMOP

OLITAN



Put one lime ring on the glass

rim

GREYGOOSE

MARTINI

Stir and strain into the chilled

glass. Put 3 olives on martiniskewer and dip it into the glass.

YACHT CLUB ... FIRST CLASS MARTINIS JUMBO

Stir and strain into the chilled

glass. Cut one nice, big lemon

peel, twist it over the glass so

that the lemon aroma sprays

the drink and throw it away.

Hang one long lemon curl over

the glass.

MSCPERFECTIN

I

PA

TRONMARTINI Shake the drink and strain into

the chilled glass. Put 5 coffee

beans on top of the drink.

NEW


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GLASS: jumbo martini glass 10 cl Belvedere vodka




18 cl

GLASS: cocktail (martini glass) 4 cl Absolut Mango vodka

DECORATION: cocktail cherries 3 cl Captain Morgan spiced

COLOUR: red 3 cl Malibu

PREPARATION: shaking 2 cl Triple Sec


18 cl

GLASS: cocktail (martini glass) 4 cl Absolut Kurrant vodka

DECORATION: cocktail cherries 3 Peach schnapps

COLOUR: red 2 cl Grand Marnier


3 apple juice

18 cl


DECORATION: cacao powder 2 cl Crme de dacao dark

COLOUR: pale brown 4 cl Kahlua

PREPARATION: shaking 4 cl Baileys

18 cl

MSCSIGNATURE

MARTINI


into the chilled glass. Put one

sprig of rosemary into the glass.

TANGOMARTINI Shake all ingredients and strain

into the chilled glass. Put 3

cocktail cherries on martini

skewer and dip it into the glass.

MARTINIALLURE



Put 3 cocktail cherries on

martini skewer and dip it into

the drink

TIRAMISUMARTINI Rim the glass with cacao

powder - nice, even rim. Shake

all ingredients and pour into the

glass. Decorate with cacaopowder

YACHT CLUB ... FIRST CLASS MARTINIS JUMBO

NEW

NEW


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GLASS: tall high-ball 6 cl tequila pouring

DECORATION: orange & cherry 12 cl orange juice

COLOUR: red/yellow 2 cl grenadine


20 cl

GLASS: cordial (vodka glass) 4 cl Cuervo silver

DECORATION: none 1 cl Sprite

COLOUR: clear-white


GLASS: poco-grande 3 cl Cuervo gold

3 cl Patron XO Coffee


COLOUR: cream


GLASS: middle high-ball 4 cl Patron XO Coffee

DECORATION: lime ring 3 drops of fresh lime juice

COLOUR: brown 15 cl Coca Cola


TEX-MEX SPECIALS

TE

QUILASUNRISE

Pour Patron into the glass. Fill

half of the glass with ice. Fill the

glass with coke and drop it with

3 drops of freshly squeezed

lime. Decorate with one lime

ring

Pour tequila over the ice, fill the

glass with orange juice and top

it with grenadine. Decorate with

orange slice and cherry.

TEQUILABOOM-

BOOM

Pour Tequila into the shot glass

and splash it with sprite. The

guest must be instructed to mix

it before drinking: he has to

cover the glass with his palm,

and do 3 short fast knocks with

the glass on the table.

Blend all ingredients

RAGING

BULL

MEXICANCOLAD

A

DECORATION: pineapple slice on glassrim, cherry on top of the drink

NEW

NEW


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GLASS: margarita saucer 6 cl tequila pouring

DECORATION: lime wheel 2 cl Triple Sec


PREPARATION: mixing

20 cl

GLASS: margarita saucer 6 cl tequila white pouring

DECORATION: lime ring 2 cl Triple Sec



20 cl

GLASS: margarita saucer 6 cl tequila white pouring

DECORATION: orange ring 3 drops of Rose's lime

COLOUR: orange 2 cl Triple Sec

PREPARATION: mixing 12 cl orange juice

20 cl

GLASS: margarita saucer 6 cl Tequila white pouring

DECORATION: lime ring 2 cl Curaao blue

COLOUR: blue 12 cl lemon mix


20 cl


DECORATION: melon slice 4 cl Midori melon liqueur

COLOUR: light green 12 cl lemon mix


20 cl

TEX-MEX MARGARITAS

Blend all ingredients and strain

into the glass. Do not rim the

glass with salt, unless

requested by guest. Decorate

with a lime wheel.





with a slice of melon

BLUEROCK

RATTLE-SNAKE

MARGARITA

FROZEN

MARGARITA

TRADITIONAL

MARGARITA

G

REENIGUANA

MARGARITA

Mix all ingredients well. Strain

the drink into the glass and topit with remaining foam from the

mixer. Decorate with an orange

ring

First rim the glass with salt

(nice, even rim). Mix all

ingredients, strain the drink into

the glass and top it with

remaining foam from the mixer.

Put one lime ring on the glass

rim.

ORANGE

MARGARITA





with lime ring and serve with

two straws


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DECORATION: slice of mango 2 cl Triple Sec

COLOUR: orange 2 cl mango mix

PREPARATION: blending 2 cl papaya syrup

8 cl lemon mix

20 cl


DECORATION: strawberry 2 cl Triple Sec

COLOUR: red 6 cl strawberry mix

PREPARATION: blending 8 cl lemon mix

22 cl


DECORATION: 3 cocktail cherries 6 cl pia colada mix

COLOUR: white 6 cl coconut milk

PREPARATION: blending 2 cl Galliano

20 cl





with strawberry

Rim the glass with SUGAR andcoconut shavings. Blend all

ingredients and strain the drink

into the glass. Put 3 cocktail

cherries on a martini skewer

and lay it over the glass rim.

TEX-MEX MARGARITAS

STRAW-BERRY

MARGARITA

MANGO

MARGARITA





with a slice of mango

COCONUT

MARGARITA

NEW


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10 cl



2 - Cocktail List SUMMER 2014

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Transcript of 2 - Cocktail List SUMMER 2014