Narendra Bhawan Bikaner
LONG ISLAND VODKA
INGREDIENTS
• Blue berry crush = 45ml
• Vodka = 60ml
• Lime juice = 30ml
• Sugar syrup = 30ml
• Cabinet shiraz = 45ml
METHOD
Take all the ingredient and mix into the shaker and shake it well,
Serve at in the sling glass and garnish with the lemon twist.
RUM FLIP
• INGREDIENTS
• White Rum = 30ml
• Kahlua = 30 ml
• Sugar syrup = 20 ml
• Fresh cream = 30 ml
• EGG = One number
• Garnish = Grated Nutmeg
METHOD
Take all the ingredients and put in the shaker and mix it well,
Serve in the Martini Glass and garnish with the grated nutmeg.
DARBARI GOLD
INGREDIENTS
• Jim Beam = 45ml
• Orange juice = 45ml
• Sugar Syrup = 15 ml
• Jalapeno Syrup = 30ml
• Campari Top Up
METHOD
Mix all the ingredient into the shaker and shake it well,
Serve at in the old fashioned glass and top Up with the Campari .
Suryagarh Jaisalmer
Suryagarh sunrise as our Signature Cocktail, This was the first creation of Suryagarh DRAKSH BAR And with the help of four ingredient “Malta Orange, Basil, fresh orange juice & vodka” the Sunrise was crafted. After the success the name was given as Suryagarh Sunrise.
Recipes of Suryagarh Sunrise.
Vodka 2 part infused with basil 4 – 5 leaf, Malta orange 4 – 5 chunks & Fresh orange juice 4 part.
Making Method = Shaking Method.
Glassware = White Wine Glass.
Garnish = Basil Spring.
Pink Gin was crafted by German doctor, and it was used as a treatment for sea sickness in back 1820s. Pink Gin is made with three ingredient “Gin, Angostura bitters & Tonic Water. Easy to make & drink.
Recipes of Pink Gin
Gin 2 part, Angostura bitters 2 dash & Top it up with chilled Tonic Water.
Making Method = Build up.
Glassware = Burgundy glass.
Garnish = Cucumber slice & Orange slice.
Moscow mule cocktail was crafted by the New York bartender to move the non moving item dead stock, and it is served in copper mug to enhance the test of the drinks, and with the help of four ingredient “Vodka, fresh lime juice, Ginger Julienne & Ginger beer.
Recipes of Moscow Mule
Vodka 2 Part, Ginger julienne 5 Julien, Fresh lime juice 0.5 Part & Top it up with chilled Ginger beer 4 Part {Non-Alcoholic Beverage}
Making Method = Muddling/Build up.
Glassware = Mule mug {Copper Mug}
Garnish = Mint Sprig/lime slice.
Blue lagoon cocktail was started back in 1972, In New York, bar in Paris. And with three ingredient it’s made “Vodka, Blue curacao & lemonade.
Recipes of Blue Lagoon.
Vodka 2 part, Blue Curacao 1 part & Lemonade 3 part.
Making Method = Build up.
Glassware = Collin Glass.
Garnish = Lime slice/Orange slice
Pina colada was crafted by the Bartender of Puerto Rico {U.S} created back in 1954. He mixed up a fruity blend of rum, coconut cream & pineapple juice.
Recipes of Pina Colada.
White Rum 2 part, Coconut cream 1 part & Pineapple juice 3 part.
Making Method = Blend.
Glassware = White wine.
Garnish = Pineapple slice/Maraschino Cherry.
The cocktail was created back in 1586, as a medicine drink. The Havana, Cuba, is the birthplace of the mojito, although its exact origin is the subject of debate. It was crafted coz of various tropical illnesses, so a small boarding party went on Cuba and came back with ingredients for an effective illnesses .
Recipes of Mojito.
White Rum 2 part, Mint 5-6 leaf, lemon 4-6 chunks, lemon juice 0.5 part, Brown sugar 0.5 part & top it up with Club soda.
Making Method = Muddling.
Glassware = Collin Glass
Garnish = Mint Sprig/Lemon slice.
This is the house cocktail which was crafted by Head Bartender This was the second creation of Suryagarh DRAKSH BAR.
Recipes of Ginger Gin.
Gin 2 part, 4 – 5 Ginger Julien, Malta Orange 4 – 5 chunks, Lime Cordial {Lime cordial is a drink mixer with lime, sugar flavor} & Splash of soda.
Making Method = Muddling.
Glassware = Old Fashion.
Garnish = Ginger Julien/Orange slice.
The most widely reported version of this drink’s origin is that it was invented at Caffe Casoni in Florence, Italy in 1919. Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favourite cocktail. Than Negroni was created.
Recipes of Negroni.
Gin 1 part, Campari bitter 1 part Martini rosso { Sweet Vermouth }
Making Method = Build up.
Glassware = Old Fashion.
Garnish = Orange slice/Orange zest.
The first mention of the whiskey sour was in 1862 from The Bartenders Guide by Jerry Thomas.
Recipes of WHISKEY SOUR.
(3 parts) BOURBON WHISKEY,(2 parts) fresh LEMON JUICE,(1 part) SIMPLE SYRUP
Making Method = Build up.
Glassware = Old Fashion.
Garnish = Maraschino cherry /Orange zest
The Old Fashioned cocktail has roots that go all the way back to the 1800s! The name comes from the way it is made.
Recipes of OLD FASHIONED.
45ML BOURBON WHISKEY OR 1 SUGAR CUBE FEW DASHES ANGOSTURA BITTER FEW DASHES SODA WATER.
Making Method = Build up.
Glassware = Old Fashion.
Garnish = Orange zest
Soul Reviver
FAIRMONT SIGNATURE RECIPE
• 3/4 OZ (22 1/2 ML) THE BOTANIST ISLAY GIN
• 3/4 OZ (22 1/2 ML) Patron silver TEQUILA
• 3/4 OZ (22 1/2 ML) COINTREAU
• 3/4 OZ (22 1/2 ML) white wine
• 1/4 OZ (7 1/2 ML) BLACKBERRY SYRUP
• 3/4 OZ (22 1/2 ML) LEMON JUICE
• GARNISH LEMON WHEEL
Method
Combine Botanist Islay dry gin, patron silver, cointreau, white wine, lemon juice, blackberry syrup, and absinthe (For rinse) in a cocktail shaker. Add ice cubes until well chilled. Strain into a chilled coupe glass and garnish with a lemon twist if desired.
Based on the Corpse Reviver, a drink whose popularity soared with its appearance in The Savoy Cocktail Book in 1930, this version is equally adept at livening up the mood. Blackberries and lemon juice provide a burst of sweet and sour, while a masterful mix of Botanist gin, Patron Silver, Cointreau, and white wine is poured into an absinthe rinse. If this doesn’t kick-start one’s heart, little else will.
Derby Bird
• FAIRMONT SIGNATURE RECIPE
• 1 1/2 OZ (45 ML) WOODFORD RESERVE BOURBON
• 3/4 OZ (22 1/2 ML) CAMPARI
• 1/2 OZ (15 ML) SIMPLE SYRUP (1:1)
• 1/2 OZ (15 ML) LEMON JUICE
• 1 1/2 OZ (45 ML) ORANGE JUICE
• GARNISH MINT SPRIG
Method
In a cocktail shaker fill half of ice, pour the Woodford reserve bourbon whiskey, Campari, orange and lime juices, and simple syrup, shake it vigorously and strain into a highball glass with crushed ice, garnish with a pineapple wedge adorned with fresh mint sprig.
Watching the birds; flit about while sitting at the Aviary Bar, Kuala Lumpur was a moment in time, never to be repeated. The Jungle Bird was the bar’s signature cocktail and the inspiration behind this drink. Woodford Reserve bourbon happily pairs with Campari and orange and lemon juices for a cocktail that recalls the tiki kitsch of the 1970s, with a fresh and modern vibe.
