PREPARING ICE TEA WITH USAGE OF SHOCK METHOD

Every cool teas used for preparation of cocktails, should be cooled before or prepared according to recipe. The best method is „Shock” method, which is based on brewing tea with twice less water and then strain and fill up with ice (for example to get in small amout of time 200ml of brewed tea in traditional way, we have to brew 2g in 100ml of water, strain and fill up with ice (about 200g)). In such way we will get 200ml of Ice Tea. In case of 1L jug we brew 5 bags of 2g or 5 spoons of 2g in 0.5L water and then pouring the essence into another jug filled up with 0.5kg of ice. Next mix everything together and that’s it!

ALCOHOL GROUP
TEA-BASED

Ice Tea not from real world, namely: Another view for freezing.

Ice Tea Oryginal 2008
(As you can see there is no teapot for brewing or kettle)

  • Ingridients

    • Black tea 2g
    • Lime vodka 4cl
    • Strawberry sirup 1cl

  • Way of preparation:

    • Put tea bag into long glass and pour vodka and wait 3 minutes then fill up with ice and finally add situp and lime and stir.
  • Garni – two pieces of lime
  • Equipment – Ice shovel, tongs, bar spoon, bar knife, jigger.

Cocktail 1

  • Ingridients
    • Jasmin green tea 10cl
    • Żubrówka(vodka) 2cl
    • Apple sirup 1,5cl
  • Way of preparation:
    • Mix ingridient with ice directly inside old fashioned glass, 2g of tea brew in 100ml of water for 3.
  • Garni – twist from lime hnging on the straw.
  • Equipment – Ice shovel, tongs, bar spoon, bar knife, jigger, teapot, kettle

Cocktail 2

  • Ingridients
    • Natural Rosehip with Hibiscus 10
    • Gin 3cl
    • Grenadine sirup 1,5cl
  • Way of preparation:
    • 2g of herb brew in 100ml of water for 8 minutes and then cool it with shock method(pour directly on ice). Mix ingridient with ice directly inside old fashioned glass.
  • Garni – Fantail from ¼ slice of orange hanging on glass.
  • Equipment – Ice shovel, tongs, bar spoon, bar knife, jigger, teapot, kettle.

Cocktail 3

      • Ingridients
        • Darjeeling tea 10cl
        • Finlandia Cranberry 3cl
        • Grenadine sirup 1cl
      • Way of preparation:
        • Mix ingridient direclty inside cup, brew 2g of tea in 100ml of water for 4 minutes, then pour into long glass.
      • Garni – Piece of lemon.
      • Equipment – Ice shovel, tongs, bar spoon, bar knife, jigger, teapot, kettle.

Cocktail 4

      • Ingridients
        • Cinnamon tea 10cl
        • Scotch Whisky 3cl
        • Chocolate sirup 1.5cl
      • Way of preparation:
        • Mix ingridient with ice directly inside cup, brew 2g of tea in 100ml of water for 4 minutes, then pour into long glass.
      • Garni – Little piece of orange, fresh ginger.
      • Equipment – Ice shovel, tongs, bar spoon, bar knife, jigger, teapot, kettle.

Cocktail 5

      • Ingridients
        • Camomile 10cl
        • Finlandia Lime 3cl
        • Apple sirup 1cl
      • Way of preparation:
        • Brew 2g of herb in 100 ml of water for 8 minutes and then cool with shock method (pour essence directly on ice and make iced drink). Mix ingridients directly inside old fashoined glass with ice.
      • Garni – yellow melon.
      • Equipment – Ice shovel, tongs, bar spoon, bar knife, jigger, teapot, kettle.

Cocktail 6

      • Ingridients
        • Natural Rosehip with Hibiscus 10cl
        • Finlandia Cranberry 3cl
        • Grenadine sirup 1cl
      • Way of preparation:
        • Mix ingridient with ice directly inside cup, brew 2g of flower in 100ml of water for 8 minutes, then pour into long glass.
      • Garni – Two slices of fresh cucumber
      • Equipment – Ice shovel, tongs, bar spoon, bar knife, jigger, teapot, kettle

Cocktail 7

      • Ingridients
        • Earl Grey tea 15cl
        • Bourbon Whiskey 2cl
        • Peach liqueur 2cl
        • Piece of lime
        • Way of preparation:
          • Mix ingridient directly inside cup, brew 2g of tea in 100ml of water for 4 minutes, then pour into long glass.
        • Garni – Twist from fresh carrot.
        • Equipment – Ice shovel, tongs, bar spoon, bar knife, jigger, teapot, kettle

SHORT GROUP
World drinks

MANHATTAN

  • 4.0 cl Rye or Canadian whiskey
  • 2.0 cl Red Vermouth
  • 1 Dash Angostura

Into shaker glass put 2/3 of ice and then add angostura, wermouth and whiskey. Mix and pour strained from from into cocktail glass. Garni maraschino cherry.

MANHATTAN MEDIUM

  • 4.0 cl Rye or Canadian whiskey
  • 1.0 cl Red Vermouth
  • 1.0 cl Dry Vermouth

Into shaker glass put 2/3 of iceand then add Dry Vermouth,
Red wermouth and whiskey. Mix and pour straining ice into cocktail glass. Garni maraschino cherry i twist lemon.

MARTINI (cocktail)

  • 4.0 cl Gin
  • 2.0 cl Dry Vermouth

Into shaker glass put 2/3 of ice and then add Wermouth and Gin. Mieszaj and pour into cocktail glass straining the ice. Garni two olives.

MARTINI SWEET (cocktail)

  • 4.0 cl Gin
  • 2.0 cl Red Vermouth

Into shaker glass put 2/3 of ice and then add Wermouth and Gin. Mix and pour into cocktail glass strained from ice. Garni lemon twist.

MARTINI PERFECT (cocktail)

  • 4.0 cl Gin
  • 1.0 cl Red Vermouth
  • 1.0 cl Dry Vermouth

Into shaker glass put 2/3 of and then add Wermouths and Gin. Mix and pour into cocktail glass and strain the ice. Garni maraschino cherry.

DAIQUIRI

  • 4.0 cl rum light
  • 1.5 cl fresh lemon juice
  • 0,5 cl sugar sirup

Into shaker glass put 2/3 of ice and then add sirup, juice and rum. Mix and pour strained liquid into cocktail glass

BACARDI cocktail

  • 4.0 cl rum light
  • 1.5 cl fresh lemon juice
  • 1 cl grenidaine sirup

Into shaker glass put 2/3 of ice and then add sirup, juice and rum. Mix and pour strained into cocktail glass.

KIR ROYAL

  • 9.0 cl champagne
  • 1cl Crem de Casis

Directly into tulip glass pour liqueur and fill up with champagne. Stir and decorate using maraschino cherry.

MARGARITA

  • 4.0 cl Tequila Blanco
  • 2.0 cl Cointreau
  • 1 cl fresh lemon or limie juice

Into shaker glass put 2/3 of ice and add juice, liqueur and tequila. Mix for 8-10 seconds and pour strained into cocktail glass. Glass decorate with salt and piece of lime

ROB ROY

  • 4.0 cl Scotch whisky
  • 2.0 cl Red Vermouth
  • 1 Dash Angostura

Into shaker glass put 2/3 of ice and then add angostura, wermouth and whiskey. Mix and pour strained into cocktail glass. Garni maraschino cherry.

WHISKEY SOUR

  • 4.5 cl Bourbon whiskey
  • 3.0 cl fresh lemon juice
  • 1.5 cl Sugar sirup
  • 1 white part of egg

Into shaker glass put 2/3 of ice and then add white part of egg, sirup, juice and whiskey. Mix about 8-10 seconds, pour strained into old fashioned glass, add cubes of ice. Decoration Maraska from ½ slice of lemon.

BRANDY ALEXANDER

  • 2 cl Brandy
  • 2 cl Chocolate liqueur
  • 2 cl sour cream

Into shaker glass put 2/3 of ice and then add sour cream, liqueur and brandy. Mix about 8-10 seconds and pour strained into cocktail glass and sprinkle with fresh nutmeg.

BLACK RUSSIAN

  • 4 cl Vodka
  • 2 cl Kahlua

Do szkła old Fashioned wsyp 3, 4 kostki lodu, wlej likier i wódkę zamieszaj. Podawaj w czystej postaci bez dekoracji.

FRENCH CONNECTION

  • 3 cl Koniak
  • 3 cl Amaretto

Into old fashioned glass put 3,4 cubes of ice and then add liqueur and congac and stir. Serve withour decoration.

GOD FATHER

  • 3 cl Scotch Whiskey
  • 3 cl Amaretto

Into old fashioned glass put 3,4 cubes of ice and then add liqueur, congac and stir. Serve without decoration.

LONG GROUP

HORSE’S NECK

  • 4.0 cl Brandy
  • 11.0 cl Ginger Ale
  • 1 Dash Angostura

Directly into Haill Ball glass put cubes of ice and then add angostura, brandy and fill up with ginger lemonade. Stir and decorate with lemon twist.

TEQUILA SUNRISSE

  • 4 cl Tequila Blanco
  • 1CL Grenadina sirup
  • Top up with orange juice

Directly into Hurricane glass put ice cubes and then add tequila and fill up with juice. At the end add grenadine carefully and don’t stir. Decoration piece of orange and Maraska.

GREEN SPIDER

  • 4 cl Gin
  • 2 cl Crem de Menthe green
  • Top Soda

Directly into Haill Ball glass put ice cubes and then add gin and liqueur, fill up with soda. Stir and decorate with lemon and Maraska.

MELO GRANITA

  • 4 cl Rum Bacardi
  • 4 cl Melon liqueur
  • 2 cl Apple liqueur
  • 2 cl Apple juice
  • 5 cl Sprite
  • Melon 1/4 no Stones.

Into blender add a shovel of ice cubes add melon in pieces, sirup, liqueurs, rum and sprite mix for 20 sekonds. Pour into Hurricane glass, decorate with piece of melon and twist.

RUM FIZZ

  • 4 cl White Rum
  • 2 cl fresh lemon juice
  • 1 cl Sugar sirup
  • Top soda

Into shaker put 2/3 of ice and then add sirup, juice and rum. Mix for about 60 seconds and pour strained into Collins glass on ice and stir. Decorate with lemon and mint twig.

BLU LAGOON

  • Vodka 4 cl
  • Blue Curacao 1 cl
  • Top Sprite

Directly into Collins glass put ice cubes and then add vodka, liqueur and top with sprite. Stir and decorate with lemon and Maraska.

CAIPIROVSKA

  • cl Finlandia
  • 3/8 of Lime
  • 2 spoons of cane sugar

Directly into old fashioned glass put limes and madler. Then add sugar and fill up with crushed ice. Add vodka and stir, add small straw and stirrer.

TOM COLLINS

  • 4 cl Gin
  • 2 cl fresh lemon juice
  • 1 cl Sugar sirup
  • Top soda

Into shaker glass put 2/3 of ice and then add sirup, juice and Rum. Mix for 8-10s and pour strained into Collins glass on ice and stir. Decorate with Lemon and Maraska.

BRANDY EGG NOGG (Classic)

  • 4 cl Brandy
  • 5 cl Milk
  • 1 cl sugar sirup
  • 1 yolk
  • Nutmeg

Into shaker glass put 2/3 of ice and then put yolk add sirup, milk and brandy. Mix for about 8-10 seconds and pour strained into old fashioned glass and strink with fresh nutmeg.

DIVERS GROUP
blendered cocktails

Pimopetri
(about 200 g portion)

  • Parsley (about. ½)
  • 30 ml of lime juice
  • 10 ml of kiwi or sugar sirup
  • 150 ml of sparkling water

Preparation:
Put every ingridient into blender
3 stages:

  1. 5 s – 30% power
  2. 5 s – 60% power
  3. 10 s – 100% power

Bogur
(about 380 g portion)

  • 50 ml of beetroot juice
  • 100 ml of natural light yougurt
  • ½ of green cucumber (about 150 g)
  • 1 twig of celery (about 80 g)

Preparation:
Put every ingridient into blender.
3 stages:

  1. 5 s – 30% power
  2. 5 s – 60% power
  3. 10 s – 100% power

PapiJab
(about 400 g portion)

  • ½ of red pepper (about 80g)
  • 1 medium apple (about 200g)
  • Juice from ½ of orange (about 70ml)
  • 50 ml of sparkling water
  • 3 slices of fresh ginger (ok.5g)

Preparation:
Put every ingridient into blender.
2 stages:

  1. 10 s – 30% power
  2. 20 s – 100% power

Jagobur
(about 400 g portion)

  • 50 ml of beetroot juice
  • 100 ml of natural light yogurt
  • 1 peeled banana (ok. 150 g)
  • 1 carrot (ok. 100 g)

Preparation:
Put every ingridient into blender.
3 stages:

  1. 5 s – 30% power
  2. 5 s – 60% power
  3. 10 s – 100% power

Mango lassi
(about 260 g portion)

  • 200 ml natural yogurt
  • 60 ml mango sirup

Preparation:
Put every ingridient into blender.

1 stage:

  1. 5 s na 50% power

Strawgur
(about 500 g portion)

  • 200 g of frozen strawberries
  • 200 g of green cucumber
  • 100 ml of sparkling water
  • 15 ml sugarcane sirup (optional)
  • 3 cubes of ice (optional)

Preparation:
Put every ingridient into blender.
3 stages:

  1. 5 s – 30% power
  2. 5 s – 60% power
  3. 5 s – 100% power

Anabana
(about 550 g portion)

  • ¼ of fresh pineapple (about 250g)
  • 1 peeled banana (about 150g)
  • 100 ml of natural yogurt
  • ¼ spoon of cinnamon (for taste)
  • 3 cubes of ice (about 60g)

Preparation:
Put every ingridient into blender.

3 stages:

  1. 5 s – 30% power
  2. 5 s – 60% power
  3. 10 s – 100% power

Pietrosel
(about 280 g portion)

  • 1 twig of celery (about 80g)
  • ½ of bunch of parsley
  • ½ apple (about 100g)
  • 10 ml of sugarcane sirup
  • 15 ml of lime juice
  • 50 ml of sparkling water

Preparation:
Put every ingridient into blender..
3 stages:

  1. 5 s – 30% power
  2. 5 s – 60% power
  3. 20 s – 100% power