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Deliciosas recetas de tragos
Citation preview
July 1, 2011
International Beverage Master Recipe Book
Agave Bee Tequila Cocktail
Mandarin Dreamsicle &
Guinness Stout Adult Shakes
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
T.G.I. Friday’s International
Master Drink Recipe Book
Table of Contents
Beverage Information ___________________________ 1 Updates _________________________________________ 1 Glossary of Techniques _____________________________ 1
Drink Recipes __________________________________ 6 Beverage Alcohol Cocktails A-Z _____________________ 6 Non-Alcoholic Cocktails __________________________ 85
Additional Information ________________________ 110 Mix Recipes ___________________________________ 110 Garnish Specs __________________________________ 119 Mixes/Label Specs ______________________________ 123 Liquor Specs ___________________________________ 129 Beer Specs _____________________________________ 130 Wine Specs ____________________________________ 131 Non-Alcoholic Specs ____________________________ 132 Glassware Specs ________________________________ 134
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Beverage Information
Updates
Master Recipe Book Added procedure for Glassware Rimming APL included New Skinny Cocktails
• Updated/Revised Recipes
Recipes are indicated with “Updated” before the name All applicable recipes revised with Margarita Mix or
Lime Mix as an option to Fresh Sour Mixes (Blender or Rocks)
Lights of Havana
• Additions
Recipes are indicated with “New” before the name Daiquiri, Hemingway Gimlet, Twisted (Rocks & Up) Sidecar Sidecar, Platinum Margarita, Skinny Margarita, Skinny Blackberry Mojito, Skinny
• Deletion
Bacardi Passion Splash Blackberry Long Island Iced Tea Bubble Up Tea Coco’Mon n’Lime Dreamsicle (replaced with Mandarin Dreamsicle) Fiesta Mojito Glamour Gal Lemon Twist Martini Park Avenue Princess Ruby Mo-Tea-To Soco Hurricane Sun-Spiced Tea
• New Products * Products may not be available in all Markets
- X-Rated Fusion Liqueur - Monin Sugar Free Syrup
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Confidentiality Statement The material contained herein is unpublished and is only made available to employees of Carlson Restaurants Worldwide (CRW) on a need-to-know basis. It contains confidential business and proprietary information owned by CRW. The reproduction, disclosure, dissemination, sale, or use of this material by any employee without the prior written consent of CRW is a violation of confidentiality and may be a violation of federal and state law, both criminal and civil. Such acts by anyone else who obtains this unpublished work may also be a violation of federal and state law, both criminal and civil. Any person engaging in such actions will be subject to vigorous and tenacious prosecution to the full extent of the law which may include the recovery of profits, statutory penalties, and attorney’s fees.
Glossary of Techniques
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Glossary of Techniques Procedure Technique Drink Examples
Blender Combine ingredients in blender.
Frozen Drinks
Blend until smooth.
Pour into glass.
Build Fill glass with cubed/crushed ice or no ice (*as specified per recipe)
Neat, Coffee, Juice drinks
Pour ingredients as listed. Rum & Coke, Bloody Mary
Mixer Combine ingredients in mixing tin (do not add ice).
Long Island Tea
Cover with mixing glass and shake vigorously
Tom Collins
(Or flash blend).
Pour into glass w/ ice.
Mixer w/ Ice
Combine ingredients in mixing tin w/ cubed or
crushed ice (*as specified in recipe).
Ultimate Margarita
& Pour Cover with mixing glass and shake vigorously
Ultimate Long Island Tea
Strain into glass. Top with additional ice if needed.
Note: This method is used when there are particulates in the cocktail. Particulates enhance the fresh look and texture of the overall cocktail.
* Ice will always be cubed unless specified as crushed in the recipe.
Glossary of Techniques
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Glossary of Techniques Procedure Technique Drink Examples
Mixer w/ Ice Combine ingredients in mixing tin filled 2/3 full with
ice.
Martini
& Strain Cover with mixing glass and shake vigorously
Soco Peach Tea
Strain into glass w/ cubed or crushed ice (*as specified in
recipe).
Tropical Mai Tai
Note: Many of the Ultimate size recipes call for shaking with ice and straining into a glass with ice. As determined through testing, this is an important part of the recipe. Shaking (or flash blending) the ingredients w/ ice accomplishes 3 main objectives:
o Binds the ingredients
o Chills the ingredients
o Provides proper ice melt/dilution of ingredients
All of which result in a better tasting balanced drink.
Shake vigorously = 15 seconds, or until the outside of the tin produces condensation.
Muddle Combine ingredients, usually in the bottom of a mixing glass, by pressing
them with a muddler before adding the
majority of the liquid ingredients.
Mojitos
Muddler
Layer Pour ingredients as listed. B-52
Create a layered affect by using the back of a bar spoon while pouring.
Glossary of Techniques
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Glossary of Techniques Procedure Technique Drink Examples
Stir Briskly stir the ingredients together using a bar
spoon to achieve perfect mixture
Slushes
Chilled Glass Fill glass with ice and water. Let sit until
condensation forms on outside of glass. Discard
ice & water.
Martini & Shooters
(excluding those w/rims)
OR Glass ware may be chilled in cooler.
Preheat Mug Fill glass with hot water. Let sit until footed mug feels warm to the touch.
Discard water.
Coffee Drinks
Glassware Rimming
Fill rimmer with simple syrup thoroughly wetting
the sponge. Roll the outside rim of the glass in the rimming sponge. Dip
the outside rim of the glass into the rim
ingredient per recipe.
Margaritas – Kosher Salt
Strawberry Margarita &
Ultimate Strawberry
Daiquiri - Sugar
Beverage Alcohol Recipes ~Page 6~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Drink Recipes Beverage Alcohol Cocktails A-Z
77 SUNSET STRIP
Ingredients Procedure Glass
½ oz. (15 ml) Rum With Ice
Hi-Ball ½ oz. (15 ml) Gin Mixer
½ oz. (15 ml) Vodka Ingredients Garnish
½ oz. (15 ml) Triple Sec 1-5 Orange Slice 1½ oz. (45 ml) Pineapple Juice Strawberry Top w/ 1 oz. (30 ml) Lemon-Lime Soda & ½ oz. (15 ml) Grenadine Straw
77 SUNSET STRIP, ULTIMATE
Ingredients Procedure Glass
½ oz. (15 ml) Premium Gin With Ice LIT Ultimate
1 oz. (30 ml) Premium Rum Mixer w/ Ice ½ oz. (15 ml) Premium Vodka & Strain
½ oz. (15 ml) Cointreau Ingredients Garnish
2 oz. (60 ml) Pineapple Juice 1-6 Strawberry
½ oz. (15 ml) Grenadine Orange Slice Top w/ 1 oz. (30 ml) Lemon-Lime Soda Lemon Twist
Straw (reference APL for Premium liquor options)
ABSOLUT BULL
Ingredients Procedure Glass
1 oz. (30 ml) Absolut Vodka With Ice Collins
8.3 oz. (250 ml) Red Bull (1 can) Mixer Garnish
Straw
Beverage Alcohol Recipes ~Page 7~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
ALABAMA SLAMMER
Ingredients Procedure Glass
¾ oz. (22.5 ml) Vodka With Ice Hi-Ball ¾ oz. (22.5 ml) Southern Comfort Mixer Garnish
¾ oz. (22.5 ml) Amaretto Straw 3 oz. (90 ml) Orange Juice ½ oz. (15 ml) Grenadine
AMARETTO SOUR
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Amaretto With Ice Hi-Ball
3 oz. (90 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Mixer Garnish Mix Until Orange Slice Foamy Straw
APPLE BREEZE, SHAKER
Ingredients Procedure Glass
1 ½ oz. (45 ml) Premium Rum Squeeze & discard Lime Glass Shaker
½ oz. (15 ml) Apricot Brandy Double Old Fashion
1 oz. (30 ml) Monin Apple (do not use green apple flavor) With Ice 2 oz. (60 ml) Cranberry juice Mixer w/Ice Garnish
2 ea. Lime Wedge At table, Shake & Strain Apple Slice
Top with 1 ½ oz. (45 ml) Soda Lime Wedge Straw
(reference APL for Premium liquor options) APPLE TINI
Ingredients Procedure Glass
1 oz. (30 ml) Vodka No Ice Chilled Martini
1 oz. (30 ml) Sour Apple Pucker Mixer w/ Ice Garnish
½ oz. (15 ml) Sweet & Sour & Strain Cherry
Beverage Alcohol Recipes ~Page 8~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
APPLETINI, GREEN ULTIMATE
Ingredients Procedure Glass
1 ½ oz. (45 ml) Smirnoff Vodka With Crushed Ice
Chilled Martini or Sombrero (if used in market)
1 ½ oz. (45 ml) Sour Apple Pucker Mixer w/ Ice Garnish
2 ½ oz. (75 ml) Sweet & Sour & Strain Straw
1 oz. (30 ml) Water
3 Cherries placed in bottom of glass
4 drops Blue Curacao
B-52
Ingredients Procedure Glass
½ oz. (15 ml) Kahlúa Layer Cordial ½ oz. (15 ml) Bailey’s Irish Cream Garnish
½ oz. (15 ml) Grand Marnier None
BAHAMA MAMA
Ingredients Procedure Glass
½ oz. (15 ml) Light Rum With Ice
Hi-Ball ½ oz. (15 ml) Coconut Rum Mixer
½ oz. (15 ml) Banana Liqueur Garnish
½ oz. (15 ml) Grenadine Straw
1 oz. (30 ml) Orange Juice
1 oz. (30 ml) Pineapple Juice
Beverage Alcohol Recipes ~Page 9~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
BANANA SPLIT
Ingredients Procedure Glass
¼ Ripe Banana Blender
Tall Specialty
1 oz. (30 ml) Pureed Strawberries
¾ oz. (22.5 ml) Banana Liqueur ¾ oz. (22.5 ml) Strawberry Liqueur Garnish
¾ oz. (22.5 ml) Dark Crème de Cacao
Aerosol Whipped Cream Cherry
1 #12 scoop Vanilla Ice Cream Banana Slice
1 cup (240 ml) Crushed Ice Straw
BARNAMINT BAILEYS
Ingredients Procedure Glass
1 oz. (30 ml) Bailey’s Irish Cream Working Tall Specialty ¾ oz. (22.5 ml) Green Crème de Menthe Blender
3 Oreo Cookies Garnish
1 oz. (30 ml) Half & Half Oreo Cookie
2 scoops Vanilla Ice Cream
½ cup (120 ml) Crushed Ice
BAY BREEZE
Ingredients Procedure Glass
1¼ oz. (45 ml) Vodka With Ice Hi-Ball
2 oz. (60 ml) Cranberry Juice Build Garnish Float 2 oz. (60 ml) Pineapple Juice Straw
Beverage Alcohol Recipes ~Page 10~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
BEACH BULL
Ingredients Procedure Glass 1½ oz. (45 ml) Pineapple Juice With Ice
Hi-Ball 1 oz. (30 ml) Coconut Rum Mixer
¾ oz. (22.5 ml) Midori Garnish
8.3 oz. (250 ml) Red Bull (1 can) Pineapple Wedge
Straw
BELLINI (UP)
Ingredients Procedure Glass
½ oz. (15 ml) Peach Schnapps Build Tulip
3 oz. (90 ml) Pureed Peaches Garnish
3 oz. (90 ml) Champagne None
BELLINI (FROZEN)
Ingredients Procedure Glass
2 oz. (60 ml) Pureed Peaches
Working Blender Ingredient Tall Specialty
1 oz. (30 ml) Premium Vodka 1-5
1 oz. (30 ml) Peach Schnapps Garnish
1 Tbs. Bar Sugar Straw
½ Cup (120 ml) Crushed Ice
Top w/ 1 ½ oz. (45 ml) Champagne (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 11~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
BERRI ACAI SOUR
Ingredients Procedure Glass
1¼ oz. (45 ml) ABSOLUT Berri Acai Vodka With Ice
Double Old Fashioned
2 oz. (60 ml) Fresh Agave Sour Mixer w/ Ice Garnish
Top w/ 1 oz. (30 ml) Soda & Strain Lemon Twist
Ingredients 1-2
3 Blackberries, Thawed, portioned
Sip Straw
*Blackberries must be thawed
BLACK RUSSIAN
BLAST ON THE BEACH
Ingredients Procedure Glass
1 oz. (30 ml) Stoli Vanil Vodka With Ice Hi-Ball
½ oz. (15 ml) Midori Liqueur Mixer w/ Ice Garnish ½ oz. (15 ml) Chambord & Strain Orange Slice 1 ½ oz. (45 ml) Cranberry Juice
Straw
1 ½ oz. (45 ml) Orange Juice
BLUE MARTINI Ingredients Procedure Glass
2 oz. (60 ml) Premium Vodka or Gin No Ice Chilled Martini
¼ oz. (7.5 ml) Blue Curacao Shake W/ Ice & Strain Garnish
Lemon Twist (reference APL for Premium liquor options)
Ingredients Procedure Glass
1½ oz. (45 ml) Vodka With Ice Double Old Fashioned
¾ oz. (22.5 ml) Kahlúa Build Garnish Sip Straw
Beverage Alcohol Recipes ~Page 12~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
BLOODY MARY Ingredients Procedure Glass 1¼ oz. (37.5 ml) Vodka With Ice Hi-Ball
4 oz. (120 ml) Bloody Mary Mix Build Garnish Lime Squeeze Celery Straw
BLOODY MARY, ULTIMATE
Ingredients Procedure Glass
1½ oz. (45 ml) Premium Vodka Salt Rim LIT Ultimate
4½ oz. (135 ml) Bloody Mary Mix With Ice Garnish
Build Lime Squeeze Celery Straw
(reference APL for Premium liquor options)
BLUE STORM
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Southern Comfort Blender LIT Ultimate
½ oz. (15 ml) Peach Schnapps Ingredients Garnish
5 oz. (150 ml) Piña Colada Mix 1-4 Pineapple Wedge
2 Cups (480 ml) Crushed Ice
Pour slowly over Blue Curacao Straw
¾ oz. (22.5 ml) Blue Curacao in bottom of glass
Beverage Alcohol Recipes ~Page 13~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
BONE CRUSHER
Ingredients Procedure Glass
½ oz. (15 ml) Rum With Crushed Ice Hi-Ball
½ oz. (15 ml) Gin Mixer Garnish
½ oz. (15 ml) Triple Sec Ingredients Straw 2 oz. (60 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix 1-4 Top w/1 oz. (30 ml) Cranberry Juice and 1 oz. (30 ml) Champagne
BRANDY ALEXANDER, FROZEN
Ingredients Procedure Glass
1 oz. (30 ml) Brandy Blender Tall Specialty 1 oz. (30 ml) Dark Crème de Cacao Garnish
1 oz. (30 ml) Half & Half Nutmeg
2 #12 scoops Vanilla Ice Cream Straw
½ cup (120 ml) Crushed Ice
BRANDY ALEXANDER (UP)
Ingredients Procedure Glass
¾ oz. (22.5 ml) Brandy Working Chilled Martini ¾ oz. (22.5 ml) Dark Crème de Cacao
Shake W/ Ice & Strain Garnish
1 oz. (30 ml) Half & Half Nutmeg
BRASS MONKEY
Ingredients Procedure Glass
½ oz. (15 ml) Rum Stir together Hi-Ball
½ oz. (15 ml) Vodka Ingredients 1-2 Garnish
4 oz. (120 ml) Orange Juice With Ice Mixer Straw
Beverage Alcohol Recipes ~Page 14~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
BUTTERY NIPPLE
Ingredients Procedure Glass ¾ oz. (22.5 ml) Bailey’s Irish Cream Layer Cordial
¾ oz. (22.5 ml) Butterscotch Schnapps Garnish
None
CAFE GATES
Ingredients Procedure Glass
½ oz. (15 ml) Grand Marnier Pre-heat Mug Glass Mug
½ oz. (15 ml) Dark Crème de Cacao Build Garnish
½ oz. (15 ml) Tia Maria Aerosol Whipped Cream
Fill with Hot Coffee Straw
CAFE FRIDAY’S
Ingredients Procedure Glass
¼ (7.5 ml) oz. Gin Pre-heat Mug Glass Mug
¼ (7.5 ml) oz. Rum Build
¼ oz. (7.5 ml) Dark Crème De
Cacao
¼ oz. (7.5 ml) Amaretto
¼ oz. (7.5 ml) Kahlua Garnish
½ oz. (15 ml) Chocolate Syrup Aerosol Whipped Cream
Fill with Hot Coffee Straw
Beverage Alcohol Recipes ~Page 15~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
CAFE OSCAR
Ingredients Procedure Glass
¾ oz. (22.5 ml) Kahlua Pre-heat Mug Glass Mug
¾ oz. (22.5 ml) Amaretto Sugar Rim Garnish
Fill with Hot Coffee Build Aerosol Whipped Cream
Straw
CAFE NELSON
Ingredients Procedure Glass
¾ oz. (22.5 ml) Bailey’s Irish Cream Preheat Mug Footed Glass Mug
¾ oz. (22.5 ml) Frangelico Build Garnish
Fill w/ 5.5 oz. (165 ml) Hot Coffee Aerosol Whipped Cream
Sip Straw
CAFÉ ROYAL
Ingredients Procedure Glass
1 ¼ oz. (37.5 ml) Crown Royal Pre-heat Mug Footed Glass Mug
Fill w/ Hot Coffee Build Garnish
Aerosol Whipped Cream
Straw
CAFE TOLEDO
Ingredients Procedure Glass
¾ oz. (22.5 ml) Kahlúa Preheat Mug Footed Glass Mug
¾ oz. (22.5 ml) Bailey’s Irish Cream Build Garnish
½ oz. (15 ml) Chocolate Syrup Aerosol Whipped Cream
Fill w/ 5 oz. (150 ml) Hot Coffee Sip Straw
Beverage Alcohol Recipes ~Page 16~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
CAIPIRINHA, BERRY BRAZILIAN
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Cachaca No Ice Hi-Ball
3 Lime Squeezes Mixer w/ Ice Garnish
1 ¼ oz. (37.5 ml) Pureed Strawberries Pour into glass Straw
¾ oz. (22.5 ml) Monin Guava Syrup Top w/ soda
2 oz. (60 ml) Soda
CAIPIRINHA, TRADITIONAL
Ingredients Procedure Glass
2 oz. (60 ml) Cachaca No Ice Hi-Ball
4 Lime Squeezes Mixer w/ Ice Garnish
1 oz. (30 ml) Simple Syrup Pour into glass Straw
Top w/ 2 oz. (60 ml) Soda Top w/ soda
CAPE CODDER
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Vodka With Ice Hi-Ball
3 oz. (90 ml) Cranberry Juice Build Garnish
Top w/ 1 oz. (30 ml) Soda Lime Squeeze Straw
CHOCOLATE DECADENCE SIPPER
Ingredients Procedure Glass 1 oz. (30 ml) Godiva Chocolate Liqueur
Chocolate syrup rim Martini
1 oz. (30 ml) White Crème de Cacao
Mixer w/Ice & Strain
½ oz. (15 ml) Chocolate Syrup Garnish ½ oz. (15 ml) Bailey’s Irish Cream 3 Strawberry Slices
Beverage Alcohol Recipes ~Page 17~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
CHOCOLATE MONKEY, FROZEN
Ingredients Procedure Glass
½ Ripe Banana Blender Tall Specialty
1¼ oz. (37.5 ml) Banana Liqueur Garnish
1 oz. (30 ml) Chocolate Syrup Aerosol Whipped Cream Cherry
2 #12 scoops Vanilla Ice Cream Banana Slice
½ cup (120 ml) Crushed Ice Straw
CITRUS RUM COOLER
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Light Rum With Ice
Hi-Ball ½ oz. (15 ml) Triple Sec Mixer
1 oz. (30 ml) Orange Juice Ingredients Garnish
½ oz. (15 ml) Lime Mix 1-5 Lemon Squeeze
½ oz. (15 ml) Simple Syrup Lime Squeeze
Top with Lemon-Lime Soda Straw
COLORADO BULLDOG
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Vodka With Ice Hi-Ball
1 oz. (30 ml) Kahlúa Mixer Garnish
2 oz. (60 ml) Half & Half Ingredients Straw
Top w/ 1 oz. (30 ml) Cola 1-3
COLLINS, VODKA Ingredients Procedure Glass 1¼ oz. (45 ml) Vodka With Ice Hi-Ball 3 oz. (90 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Mixer Garnish
Top w/ Soda Orange Slice & Cherry Flag
Straw
Beverage Alcohol Recipes ~Page 18~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
COSMOPOLITAN
Ingredients Procedure Glass
1¼ oz. (45 ml) Vodka No Ice Chilled Martini
½ oz. (15 ml) Cointreau Mixer w/ Ice Garnish ½ oz. (15 ml) Cranberry Juice & Strain Lemon Twist
1 Lime Squeeze (discard)
CUBA LIBRE
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Rum With Ice Double Old Fashioned
Fill with Cola Build Garnish Lime Squeeze Straw
DAIQUIRI-BANANA (FROZEN)
Ingredients Procedure Glass
½ Ripe Banana Working Tall Specialty
1¼ oz. (37.5 ml) Rum Blender
¾ oz. (22.5 ml) Lime Mix Garnish
½ oz. (15 ml) Banana Liqueur Banana Slice
1 tbs. Bar Sugar Straw
1 cup (120 ml) Crushed Ice
DAIQUIRI-HEMINGWAY
Ingredients Procedure Glass
¾ oz. (22.5 ) SKYY Infusions Citrus Vodka
Mixer w/Ice & Strain
Tall Specialty with Crushed Ice
¾ oz. (22.5 ) X-Rated Fusion Liqueur
¼ oz. (7.5 ml) Monin Ruby Red Syrup Garnish 2 ½ oz. (75 ml) Lime Mix or Fresh Sour Rocks Mix Lemon Twist
Straw
Beverage Alcohol Recipes ~Page 19~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
DAIQUIRI-PEACH (FROZEN)
Ingredients Procedure Glass
2 oz. (60 ml) Pureed Peaches Working Tall Specialty
1¼ oz. (37.5 ml) Rum Blender
¾ oz. (22.5 ) Lime Mix Garnish
½ oz. (15 ml) Peach Schnapps Straw
1 tbs. Bar Sugar
1 cup (120 ml) Crushed Ice
DAIQUIRI, MANGO BERRY, ULTIMATE
Ingredients Procedure Glass
1 ½ oz. (45 ml) Premium Rum Blender LIT Ultimate
½ oz. (15 ml) Peach Schnapps Ingred. 1 – 5
3 oz. (90 ml) Monin Mango Puree
Pour Strawberry into bottom of glass.
1 oz. (30 ml) Lime Mix or Fresh Sour Blender Mix
Pour blender mixture on top. Garnish
2 Cups (480 ml) crushed ice Lime squeeze
1 oz. (30 ml) Pureed Strawberries Straw (reference APL for Premium liquor options)
DAIQUIRI, STRAWBERRY, FROZEN
Ingredients Procedure Glass 3 oz. (90 ml) Monin Strawberry Puree Blender Tall Specialty
1¼ oz. (37.5 ml) Rum
1 oz. (30 ml) Fresh Sour Blender Mix Garnish
1 Cup (120 ml) Crushed Ice Strawberry
Straw
Beverage Alcohol Recipes ~Page 20~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
DAIQUIRI, STRAWBERRY, ULTIMATE
Ingredients Procedure Glass
1¾ oz. (52.5 ml) Premium Spiced Rum
Sugar (Extra Fine) Rim LIT Ultimate
1 ½ oz. (45 ml) Lime Mix or Fresh Sour Blender Mix Blender Garnish 5 oz. (140 ml) Monin Strawberry Puree Strawberry
2 cups (480 ml) Crushed Ice Straw (reference APL for Premium liquor options)
ELECTRIC LEMONADE
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Vodka With Ice Hi-Ball
½ oz. (15 ml) Blue Curacao Mixer Garnish 2 oz. (60 ml) Sweet & Sour or T.G.I.F. Sour Mix Ingredients Lemon Squeeze
Top w/ 1 ½ oz. (45 ml) Splash Lemon-Lime Soda 1-3 Straw
ELECTRIC LEMONADE, ULTIMATE
Ingredients Procedure Glass
1 Whole Lemon (halved)
*Squeeze Lemon into glass Ultimate Swirl
1½ oz. (45 ml) Premium Vodka With Garnish
½ oz. (15 ml) Blue Curacao Crushed Ice Straw 1 oz. (30 ml) Sweet & Sour or T.G.I.F. Sour Mix Build
1 oz. (30 ml) Simple Syrup
*Squeeze lemon into glass and discard one half leaving half of the lemon in the glass
(reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 21~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
FLYING BULL Ingredients Procedure Glass 1 oz. (30 ml) Dark Rum With Ice
Collins 1 oz. (30 ml) Light Rum Mixer 8.3 oz. (250 ml) Red Bull (1 can) Garnish Top w/Orange Juice Orange Slice
Straw
FRESH MANGO LEMONADE
Ingredients Procedure Glass
1 oz. (30 ml) ABSOLUT Vodka With Crushed Ice Glass Shaker
½ oz. (15 ml) Malibu Rum Shaker filled 2/3 full w/ice
Double Old Fashioned
Juice, Half Lemon, leave in shaker Ingredients 1-4 Garnish
2 oz. (60 ml) Fresh Agave Sour At Table, Shake & Strain evenly over Lemon Twist
1 ½ oz. (45 ml) Monin Mango Puree over crushed ice
Mango Puree and Crushed Ice in glass Sip Straw
(reference APL for Premium liquor substitutes for ABSOLUT Vodka & Malibu Rum)
FRENCH VANILLA ICED LATTE
Ingredients Procedure Glass
1½ oz. (45 ml) Kahlua French Vanilla With Ice. Mixing Glass
½ oz. (15 ml) Crème de Cacao, White
Mixer w/Ice & Strain Garnish
½ oz. (15 ml) Vodka, Absolut Vanilia Ingredients 1-4
Aerosol Whipped Cream
2 oz. (60 ml) Half & Half
Chocolate drizzled over whipped cream
Straw
Beverage Alcohol Recipes ~Page 22~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
FRIDAY'S FANTASY
Ingredients Procedure Glass
3 Oreo Cookies Blender Tall Specialty
1/4 oz. (7.5 ml) Gin
1/4 oz. (7.5 ml) Rum 1/4 oz. (7.5 ml) White Crème De Cacao
1/4 oz. (7.5 ml) Amaretto Garnish
1/4 oz. (7.5 ml) Kahlúa Aerosol Whipped Cream
1 oz. (30 ml) Half & Half Cherry
2 #12 scoops Vanilla Ice Cream Oreo Cookie
½ cup (120 ml) Crushed Ice Straw
FRIDAY'S FREEZE (or ORANGE FREEZE)
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Vodka Blender Tall Specialty
3 oz. (90 ml) Orange Juice Garnish
2 #12 scoops Orange Sherbet Aerosol Whipped Cream
½ cup (120 ml) Crushed Ice Cherry Straw
FUZZY NAVEL
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Peach Schnapps With Ice Hi-Ball
3 oz. (90 ml) Orange Juice Build Garnish
Top w/1 oz. (30 ml) Soda Straw
Beverage Alcohol Recipes ~Page 23~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
GIBSON, ROCKS
Ingredients Procedure Glass
2 oz. (60 ml) Gin or Vodka With Ice Double Old Fashioned
1 dash Dry Vermouth Build Garnish
3 Speared Cocktail Onions
Sip Straw * Dash = approx. 5 drops
GIBSON, UP
Ingredients Procedure Glass
2 oz. (60 ml) Gin or Vodka No Ice Chilled Martini
1 dash Dry Vermouth Mixer w/Ice Garnish
& Strain 3 Speared Cocktail Onions
GIMLET, ROCKS
Ingredients Procedure Glass
2 oz. (60 ml) Gin or Vodka With Ice Double Old Fashioned
½ oz. (15 ml) Rose's Lime Juice Build Garnish Lime Squeeze Sip Straw
GIMLET, UP
Ingredients Procedure Glass 2 oz. (60 ml) Gin or Vodka No Ice Chilled Martini ½ oz. (15 ml) Rose's Lime Juice Mixer w/ Ice Garnish & Strain Lime Squeeze
Beverage Alcohol Recipes ~Page 24~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
GIMLET - TWISTED, ROCKS
Ingredients Procedure Glass
2 oz. (60 ml) Ciroc Vodka Mixer w/Ice & Strain
Double Old Fashioned w/Ice
¾ oz. (22.5 ml) Lime Juice Fresh Garnish ½ oz. (15 ml) Monin Agave Nectar Lime Wedge Slit, On Rim
Critical Execution: This Gimlet requires a mixer procedure unlike our regular
Gimlet, Rocks recipe so that the lime juice is incorporated throughout the drink.
GIMLET - TWISTED, UP
Ingredients Procedure Glass
2 oz. (60 ml) Ciroc Vodka Chilled Glass Martini
¾ oz. (22.5 ml) Lime Juice Fresh Mixer w/Ice & Strain Garnish
½ oz. (15 ml) Monin Agave Nectar Lime Wedge
Slit, On Rim
GRAND MARTINI, THE
Ingredients Procedure Glass
½ oz. (15 ml) Grand Marnier Shake w/ Ice Chilled Martini
½ oz. (15 ml) Amaretto & Strain Garnish
½ oz. (15 ml) Vodka None ½ oz. (15 ml) Cranberry Juice
Beverage Alcohol Recipes ~Page 25~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
HARVEY WALLBANGER
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Vodka With Ice Hi-Ball
3 oz. (90 ml) Orange Juice Build Garnish
Float ½ oz. (15 ml) Galliano Straw
HAWAIIAN VOLCANO
Ingredients Procedure Glass ¾ oz. (22.5 ml) Southern Comfort With 2/3 Ice Hi-Ball ¾ oz. (22.5 ml) Amaretto Mixer
½ oz. (15 ml) Vodka
1¼ oz. (45 ml) Pineapple Juice Garnish
1¼ oz. (45 ml) Orange Juice Lime Squeeze ¾ oz. (22.5 ml) Lime Mix Lemon Squeeze ¾ oz. (22.5 ml) Grenadine Orange Slice Straw
HAWAIIAN VOLCANO, ULTIMATE
Ingredients Procedure Glass
¾ oz. (22.5 ml) Southern Comfort With Ice LIT Ultimate
¾ oz. (22.5 ml) Premium Amaretto Mixer
¾ oz. (22.5 ml) Premium Vodka w/ Ice Garnish
1½ oz. (45 ml) Pineapple Juice & Strain Orange Slice
1½ oz. (45 ml) Orange Juice Lime Squeeze
¾ oz. (22.5 ml) Lime Mix Lemon Squeeze
¾ oz. (22.5 ml) Grenadine Straw (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 26~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
HOT BUTTERED RUM
Ingredients Procedure Glass
2 Tbs. Hot Buttered Rum Batter, refrigerated Pre-heat Mug Footed Glass Mug
6 oz. (180 ml) Boiling water Stir Garnish
1 ½ oz. (45 ml) Dark Rum Nutmeg, ground
1 Tbs. Light Cream Straw
HOT TODDY
Ingredients Procedure Glass
1 oz. (30 ml) Brandy, Whiskey or Rum Pre-heat Mug Footed Glass Mug
1 Tbs. Honey
Coat bottom of mug w/honey. Garnish
1/4 Lemon, juice Add remaining ingredients. None
1 Tea Bag
Steam tea for 2 mins. Remove bag & Stir.
Hot water
HURRICANE
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Rum With Ice Tall Specialty
1½ oz. (45 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Mixer Garnish ¾ oz. (22.5 ml) Monin Passion Fruit Puree Ingredients Lime Squeeze
¼ oz. (7.5 ml) Grenadine 1-4 Straw
Top w/ 1 oz. (30 ml) Orange Juice
Beverage Alcohol Recipes ~Page 27~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
HURRICANE, BIG, FROZEN
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Southern Comfort Blender LIT Ultimate
½ oz. (15 ml) Gold Rum Garnish
3 oz. (90 ml) Sweet & Sour or T.G.I.F. Sour Mix Orange Slice
1 oz. (30 ml) Orange Juice Straw
2 Cups (480 ml) Crushed Ice (reference APL for Premium liquor options)
HURRICANE, BIG, ROCKS
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Southern Comfort With Ice LIT Ultimate
½ oz. (15 ml) Gold Rum Mixer w/ Ice Garnish
2½ oz. (75 ml) Sweet & Sour or T.G.I.F. Sour Mix
& Strain Ingredients 1-4 Orange Slice
1 oz. (30 ml) Water
Straw
Float 1 oz. (30 ml) Orange Juice (reference APL for Premium liquor options)
HURRICANE, ELECTRIC LIME
Ingredients Procedure Glass
2 oz. (60 ml) Southern Comfort LIT Ultimate
½ oz. (15 ml) Blue Curacao With Ice Garnish
½ oz. (15 ml) Rose’s Lime Juice Mixer w/ Ice Place Maraschino Cherry into
1½ oz. (45 ml) Sweet & Sour or T.G.I.F. Sour Mix & Strain Straw
1 Lime Squeeze (discard)
Beverage Alcohol Recipes ~Page 28~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
ICE CREAM SANDWICH
Ingredients Procedure Glass
3 Oreo Cookies Blender Tall Specialty 1¼ oz. (37.5 ml) White Crème de Cacao Garnish
1 oz. (30 ml) Half & Half Oreo Cookie 2 #12 scoops Vanilla Ice Cream Straw
½ cup (120 ml) Crushed Ice
IRISH COFFEE
Ingredients Procedure Glass
3 Tbsp. Sugar Preheat Mug Footed Glass Mug
Add 2 oz. (60 ml) Coffee and Muddle Muddle Garnish
1¼ oz. (37.5 ml)Irish Whiskey Build Aerosol Whipped Cream
Fill w/ 5 oz. (150 ml) Hot Coffee Sip Straw
IRISH CAPPUCCINO
Ingredients Procedure Glass
1 oz. (30 ml) Irish Whiskey Preheat Mug Glass Mug
3 oz. (90 ml) Milk Steam milk and liquor
1 Serving Espresso together in mug until
foamy.
Brew Espresso.
Pour Espresso into center Garnish
of steamed milk/liquor
Aerosol Whipped Cream
mixture Shaved Chocolate Cookie
Small Straw
Beverage Alcohol Recipes ~Page 29~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
JAGER BOMB
Ingredients Procedure Glass
1 oz. (30 ml) Jagermeister (shot) Drop shot Cordial
4 oz. (120 ml) Red Bull (½ can) into glass of Collins
Red Bull Garnish
None
JAMAICAN COFFEE
Ingredients Procedure Glass
1 Sugar Cube Pre-heat Mug Glass Mug
Add Coffee and Muddle Build Garnish
1¼ oz. (37.5) Tia Maria Aerosol Whipped Cream
Fill with Hot Coffee Straw
JUNE BUG
Ingredients Procedure Glass
1 oz. (30 ml) Midori With Ice Hi-Ball ½ oz. (15 ml) Coconut-Flavored Rum Mixer Garnish
½ oz. (15 ml) Banana Liqueur Pineapple Wedge
2 oz. (60 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Straw 2 oz. (60 ml) Pineapple Juice
JUNE BUG, ULTIMATE
Ingredients Procedure Glass
1 oz. (30 ml) Midori With Ice LIT Ultimate
¾ oz. (22.5 ml) Premium Coconut Rum Mixer w/ Ice Garnish
¾ oz. (22.5 ml) Banana Liqueur & Strain Pineapple Wedge
2 oz. (60 ml) Sweet & Sour or T.G.I.F. Sour Mix Straw
2 oz. (60 ml) Pineapple Juice
Beverage Alcohol Recipes ~Page 30~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
JUNE BUG, PARTY BOWL
Ingredients Procedure Glass
2 oz. (60 ml) Midori With Ice 32 oz. Goblet
1oz. (30 ml) Premium Coconut Rum Working Mixer Garnish
1 oz. (30 ml) Banana Liqueur Pineapple Wedge
3 oz. (90 ml) Sweet & Sour or T.G.I.F. Sour Mix Straw(s)
3 oz. (90 ml) Pineapple Juice (reference APL for Premium liquor options)
KAHLUA COFFEE
Ingredients Procedure Glass
1 Sugar Cube Pre-heat Mug Footed Glass Mug
Add 1" (2.5 cm) Coffee and Muddle Build Garnish
1¼ oz. (37.5 ml) Kahlua Aerosol Whipped Cream
Fill with Hot Coffee Straw
KAHLÚA HUMMER
Ingredients Procedure Glass
1 oz. (30 ml) Kahlúa Blender Tall Specialty
1 oz. (30 ml) Rum Garnish
1 oz. (30 ml) Half & Half Straw 2 #12 scoops Vanilla Ice Cream ½ cup (120 ml) Crushed Ice
KAMIKAZE
Ingredients Procedure Glass
1 oz. (30 ml) Premium Vodka No Ice Tall Rocks
½ oz. (15 ml) Triple Sec Mixer w/ Ice Garnish
½ oz. (15 ml) Rose's Lime Juice & Strain None (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 31~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
KEOKE COFFEE
Ingredients Procedure Glass
½ oz. (15 ml) Brandy Preheat Mug Footed Glass Mug
½ oz. (15 ml) Kahlúa Build Garnish
½ oz. (15 ml) Dark Crème de Cacao Aerosol Whipped Cream
Fill w/ 5 ½ oz. (165 ml) Hot Coffee Sip Straw
KEY WEST COOLER, PARTY BOWL
Ingredients Procedure Glass
1 oz. (30 ml) Vodka With Ice 32 oz. Goblet
1 oz. (30 ml) Peach Schnapps Working Mixer
1 oz. (30 ml) Coconut Rum
1 oz. (30 ml) Midori Garnish
3 oz. (90 ml) Cranberry Juice Orange Wedge
3 oz. (90 ml) Orange Juice
KIR
Ingredients Procedure Glass
6 oz. (180 ml) Chablis Build Wine
½ oz. (15 ml) Crème de Cassis Garnish
Lemon Twist
Beverage Alcohol Recipes ~Page 32~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
LADY LYNCHBURG, SHAKER
Ingredients Procedure Glass
½ oz. (15 ml) Monin Raspberry Syrup
Muddle Raspberries & Monin Syrup Glass Shaker
10 ea. Fresh Raspberries (or) **¾ oz. (22.5 ml) Raspberry Puree
Double Old Fashion
2 oz. (60 ml) Jack Daniel’s Whiskey With Ice Garnish
½ oz. (15 ml) Monin Lime Mixer w/Ice Mint Sprig
2 oz. (60 ml) Cranberry juice At table, Shake & Strain
3 Fresh Raspberries (Optional)
Straw ** If using Puree, delete syrup
LEMON DROP
Ingredients Procedure Glass
1 oz. (30 ml) Vodka No Ice Tall Rocks
½ oz. (15 ml) Triple Sec Mixer w/ Ice Garnish
Juice of ½ Lemon & Strain None ½ oz. (15 ml) Simple Syrup
LEMON ICETINI, ULTIMATE
Ingredients Procedure Glass
1 oz. (30 ml) Premium Rum LIT Ultimate
1 oz. (30 ml) Triple Sec With
3 oz. (90 ml) Minute Maid Lemonade Crushed Ice Garnish
1 oz. (30 ml) Soda Build 3 Lemon Squeezes
1 oz. (30 ml) Lemon-Lime Soda Straw (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 33~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
LIGHTS OF HAVANA
Ingredients Procedure Glass
¾ oz. (22.5 ml) Coconut Rum With Ice Hi-Ball
¾ oz. (22.5 ml) Midori Working Garnish
½ oz. (15 ml) Orange Juice Mixer Orange Slice & Lime Squeeze
½ oz. (15 ml) Pineapple Juice Ingredients Straw
Pour Over 1 oz. (30 ml) Soda 1-4
LIGHTS OF HAVANA, ULTIMATE
Ingredients Procedure Glass
1 oz. (30 ml) Coconut Rum With Ice LIT Ultimate
1 oz. (30 ml) Midori Mixer
1½ oz. (45 ml) Orange Juice w/ Ice Garnish
1½ oz. (45 ml) Pineapple Juice & Strain Orange Slice Pour 1½ oz. (45 ml) Soda into bottom of glass Ingredients Lime Squeeze
1-4 Straw
LONG BEACH ICED TEA
Ingredients Procedure Glass
½ oz. (15 ml) Gin With Ice Hi-Ball
½ oz. (15 ml) Vodka Mixer
½ oz. (15 ml) Rum Ingredients Garnish
½ oz. (15 ml) Triple Sec 1-5 Lemon Squeeze 2 oz. (60 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Straw Top w/ 1 oz. (30 ml) Cranberry Juice
Beverage Alcohol Recipes ~Page 34~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
LONG BEACH TEA, ULTIMATE
Ingredients Procedure Glass
½ oz. (15 ml) Premium Gin W/ Ice LIT Ultimate
½ oz. (15 ml) Premium Vodka Working
½ oz. (15 ml) Premium Rum Ingred. 1-6
½ oz. (15 ml) Grand Marnier Shake w/ Ice
½ oz.(15 ml) Brandy & Strain Garnish
2 oz. (60 ml) Sweet & Sour Mix or 2 Lemon Squeezes
T.G.I.F. Sour Mix Straw
Top with 1½ oz. (45 ml) Cranberry Juice
(reference APL for Premium liquor options)
LONG ISLAND ICED TEA
Ingredients Procedure Glass ½ oz. (15 ml) Gin With Ice Hi-Ball ½ oz. (15 ml) Vodka Mixer
½ oz. (15 ml) Rum Ingredients Garnish ½ oz. Triple Sec 1-5 Lemon Squeeze 2 oz. (60 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Straw Top w/ 1 ¼ oz. (45 ml) Cola
Beverage Alcohol Recipes ~Page 35~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
LONG ISLAND TEA, ULTIMATE
Ingredients Procedure Glass
½ oz. (15 ml) Premium Vodka With Ice LIT Ultimate
½ oz. (15 ml) Premium Gin Mixer w/ Ice
½ oz. (15 ml) Premium Gold Rum & Strain
½ oz. (15 ml) Triple Sec Ingredients Garnish
½ oz. (15 ml) Brandy 1-6 Two Lemon Squeezes
2 oz. (60 ml) Sweet & Sour or T.G.I.F. Sour Mix Straw
Top with 1½ oz. (45 ml) Cola (reference APL for Premium liquor options)
LONG ISLAND ICED TEA, PARTY BOWL
Ingredients Procedure Glass
1 oz. (30 ml) Gin With Ice 32 oz. Goblet
1 oz. (30 ml) Vodka Mixer
1 oz. (30 ml) Rum Ingredients Garnish
1 oz. (30 ml) Triple Sec 1-5 Lemon Squeeze 2 oz. (60 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Straw
Top w/ 1 ¼ oz. (45 ml) Cola
LYNCHBURG LEMONADE
Ingredients Procedure Glass
¾ oz. (22.5 ml) Jack Daniel’s With Ice Hi-Ball
¾ oz. (22.5 ml) Triple Sec Mixer Garnish ¾ oz. (22.5 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Ingredients Lemon Squeeze
Fill w/ 3 oz. (90 ml) Lemon-Lime Soda 1-3 Straw
Beverage Alcohol Recipes ~Page 36~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
LYNCHBURG LEMONADE, ULTIMATE
Ingredients Procedure Glass
1 oz. (30 ml) Jack Daniel's With Ice LIT Ultimate
1 oz. (30 ml) Triple Sec Mixer w/ Ice Garnish
1 oz. (30 ml) Sweet & Sour or T.G.I.F. Sour Mix & Strain
Two Lemon Squeezes
Top w/ 3 oz. (90 ml) Lemon-Lime Soda Ingredients Straw
1-3
LYNCHBURG LEMONADE PITCHER
Ingredients Procedure Glass
5 oz. (150 ml) Jack Daniel’s Pitcher w/Ice Pitcher, Acrylic Clear 60 oz.
3 oz. (90 ml) Triple Sec Pour ingredients back
2 (or more) Double Old Fashioned
6 oz. (180 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix
and forth in 2 pitchers Garnish
Fill w/ 8 oz. (240 ml) Lemon-Lime Soda 2 times
Lemon Wedge (per glass)
6 each Lemon slice Top with Ice Straw
LYNCHBURG LEMONADE, STRAWBERRY
Ingredients Procedure Glass
¾ oz. (22.5 ml) Jack Daniel’s With Ice Hi-Ball
¾ oz. (22.5 ml) Triple Sec Mixer w/ Ice Garnish ¾ oz. (22.5 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix & Strain Lemon Wedge
1 oz. (30 ml) Pureed Strawberries Top w/ Lemon-Lime Soda Strawberry
Top with 2 oz. (60 ml) Lemon-Lime Soda Straw
Beverage Alcohol Recipes ~Page 37~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MADRAS
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Vodka With Ice Hi-Ball
3 oz. (90 ml) Cranberry Juice Build Garnish
Float 1 oz. (30 ml) Orange Juice Straw
MAI TAI
Ingredients Procedure Glass 1½ oz. (45 ml) Rum With Ice
Tall Specialty
¾ oz. (22.5 ml) Triple Sec Mixer
1 oz. (30 ml) Lime Mix 1 oz. (30 ml) Pineapple Juice Garnish
½ oz. (15 ml) Grenadine Pineapple Wedge
½ oz. (15 ml) Simple Syrup Straw ¼ oz. (7.5 ml) Amaretto
MAI TAI, MANGO, ULTIMATE
Ingredients Procedure Glass ¾ oz. (22.5 ml) Premium Coconut Rum With Ice LIT Ultimate ¾ oz. (22.5 ml) Premium Spiced Rum Mixer w/ Ice
2 oz. (60 ml) Monin Mango Puree & Strain 2 oz. (60 ml) Lime Mix or Fresh Sour Rocks Mix Garnish
1 ½ oz. (45 ml) Pineapple Juice Pineapple Wedge
1/8 oz. (3.75 ml) dash Grenadine Straw
(reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 38~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MALIBU PASSION FRUIT COLADA
Ingredients Procedure Glass 1¼ oz. (37.5 ml) Malibu Coconut Rum Blender Tall Specialty
3 oz. (90 ml) Pina Colada Mix Garnish
2 oz. (60 ml) Monin Passion Fruit Puree
Serve immediately upon completion Pineapple Chunk
1 each Pineapple chunk Pineapple Leaf
1 Cup (120 ml) Crushed Ice Straw
MALIBU PEACH COLADA
Ingredients Procedure Glass 1¼ oz. (37.5 ml) Malibu Coconut Rum Blender Tall Specialty
2 oz. (60 ml) Pina Colada Mix Garnish
3 oz. (90 ml) Monin Peach Puree
Serve immediately upon completion Pineapple Chunk
1 each Pineapple chunk Pineapple Leaf
1 Cup (120 ml) Crushed Ice Straw
MALIBU STRAWBERRY COLADA
Ingredients Procedure Glass 1¼ oz. (37.5 ml) Malibu Coconut Rum Blender Tall Specialty
3 oz. (90 ml) Pina Colada Mix Garnish
2 oz. (60 ml) Monin Strawberry Puree
Serve immediately upon completion Pineapple Chunk
1 each Pineapple chunk Pineapple Leaf
1 Cup (120 ml) Crushed Ice Straw
Beverage Alcohol Recipes ~Page 39~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MANHATTAN, ROCKS
Ingredients Procedure Glass
2 oz. (60 ml) Bourbon With Ice Double Old Fashioned
1 dash Angostura Bitters Build Garnish Dry - ½ oz. (15 ml) Dry Vermouth
Dry - Lemon Twist
Sweet - ½ oz. (15 ml) Sweet Vermouth Sweet - Cherry Perfect - ¼ oz. (7.5 ml) Dry Vermouth & ¼ oz. (7.5 ml) Sweet Vermouth Perfect - Cherry Sip Straw
MANHATTAN, UP
Ingredients Procedure Glass 2 oz. (60 ml) Bourbon No Ice Chilled Martini 1 dash Angostura Bitters Mixer w/ Ice Garnish Dry - ½ oz. (15 ml) Dry Vermouth & Strain Dry - Lemon Twist Sweet - ½ oz. (15 ml) Sweet Vermouth Sweet - Cherry Perfect - ¼ oz. (7.5 ml) Dry Vermouth & ¼ oz. (7.5 ml) Sweet Vermouth Perfect – Cherry
MARGARITA, BERRY SIGNATURE (ROCKS)
Ingredients Procedure Glass
1¼ oz. (45 ml) Premium Tequila 1/3 Sugar Rim Hi-Ball
½ oz. (15 ml) Triple Sec With Ice Mixer w/Ice & Strain
½ oz. (15 ml) Pureed Strawberries 3 oz. (90 ml) Margarita Mix or Fresh Sour Rocks Mix Garnish
1 Lime Squeeze (discard) Lime Wedge 1½ oz. (45 ml) Water Straw
(reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 40~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, BERRY SIGNATURE (FROZEN)
Ingredients Procedure Glass
1¼ oz. (45 ml) Premium Tequila 1/3 Sugar Rim Hi-Ball ½ oz. (15 ml) Triple Sec Blender ½ oz. (15 ml) Pureed Strawberries Garnish 3 oz. (90 ml) Margarita Mix or Fresh Sour Blender Mix Lime Wedge 1 Lime Squeeze (discard) Straw
1 Cup (120 ml) Crushed Ice (reference APL for Premium liquor options)
MARGARITA, BLACKBERRY (NON-SHAKER)
Ingredients Procedure Glass 1¾ oz. (52.5 ml) Premium Tequila 1/3 Salt Rim LIT Ultimate
¾ oz. (22.5 ml) Triple Sec With Ice
3 oz. (90 ml) Margarita Mix or Fresh Sour Rocks Mix
Mixer w/Ice & Strain Garnish
3 Blackberries, Thawed, Portioned Lime Squeeze
½ oz. (15 ml) Monin Guava Puree Straw
*Blackberries must be thawed
(reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 41~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, BLACKBERRY SHAKER
Ingredients Procedure Glass
1¾ oz. (52.5 ml) Premium Tequila Salt 1/3 Rim Glass Shaker
¾ oz. (22.5 ml) Triple Sec With Ice Double Old Fashioned
3 oz. (90 ml) Margarita Mix or Fresh Sour Rocks Mix Mixer w/ Ice
3 Blackberries, Thawed, Portioned At table, Shake & Strain Garnish
½ oz. (15 ml) Monin Guava Puree
Thaw blackberries in portion cup, Lemon Squeeze
add with juice into shaker Straw
*Blackberries must be thawed (reference APL for Premium liquor
options)
MARGARITA, CABO ‘RITA (NON-SHAKER)
Ingredients Procedure Glass 1 ¾ oz. (52.5 ml) Premium Silver Tequila Salt 1/3 Rim LIT Ultimate
¾ oz. (22.5 ml) Blue Curacao With Ice 4 oz. (120 ml) Margarita Mix or Fresh Sour Rocks Mix
Mixer w/Ice & Strain Garnish
Lime Wedge Orange Wedge Straw (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 42~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, CABO ‘RITA SHAKER
Ingredients Procedure Glass 1 ¾ oz. (52.5 ml) Premium Silver Tequila Salt 1/3 Rim Glass Shaker
¾ oz. (22.5 ml) Blue Curacao With Ice Double Old Fashion
4 oz. (120 ml) Margarita Mix or Fresh Sour Rocks Mix Mixer w/Ice Garnish
At table, Shake & Strain Lime Wedge
Orange Wedge Straw (reference APL for Premium liquor options)
MARGARITA, COSMO 'RITA (NON-SHAKER)
Ingredients Procedure Glass 1 ¾ oz. (52.5 ml) Premium Silver Tequila Salt 1/3 Rim LIT Ultimate
¾ oz. (22.5 ml) Triple Sec With Ice 2 oz. (60 ml) Margarita Mix or Fresh Sour Rocks Mix
Mixer w/Ice & Strain Garnish
2 oz. (60 ml) Cranberry Juice Lime & Orange Wedge Skewer
Straw
(reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 43~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, COSMO 'RITA SHAKER
Ingredients Procedure Glass 1 ¾ oz. (52.5 ml) Premium Silver Tequila Salt 1/3 Rim Glass Shaker
¾ oz. (22.5 ml) Triple Sec With Ice Double Old Fashion
2 oz. (60 ml) Margarita Mix or Fresh Sour Rocks Mix Mixer w/Ice Garnish
2 oz. (60 ml) Cranberry Juice At table, Shake & Strain Lime Wedge
Orange Wedge Straw
(reference APL for Premium liquor options)
MARGARITA, FRESH TROPICAL PASSION
Ingredients Procedure Glass 1 ¾ oz. (52.5 ml) Premium Tequila Sugar 1/3 Rim LIT Ultimate
¾ oz. (22.5 ml)Triple Sec With Ice Garnish
1 oz. (30 ml) Passion fruit Puree Mixer w/ Ice Lime & Orange Wedge Skewer
1 oz. (30 ml) Guava Puree & Strain Straw 2 oz. (60 ml) Margarita Mix or Fresh Sour Rocks Mix
(reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 44~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, FROZEN
Ingredients Procedure Glass
1¼ oz. (45 ml) Premium Tequila Salt Rim Tall Specialty
½ oz. (15 ml) Triple Sec Blender
2 ½ oz. (75 ml) Margarita Mix or Fresh Sour Blender Mix Garnish
1 cup (120 ml) Crushed Ice Lime Squeeze
Straw (reference APL for Premium liquor options)
MARGARITA, FROZEN PITCHER
Ingredients Procedure Glass
5 oz. (150 ml) Premium Tequila Pitcher, Acrylic Clear 60 oz.
2 oz. (60 ml) Triple Sec Blender
2 (or more) Double Old Fashion
16 oz. (480 ml) Margarita Mix or Fresh Sour Blender Mix Garnish
4 cups (480 ml) crushed ice Salt 1/3 Rim w/Ice
Lime Wedge (per glass)
(reference APL for Premium liquor options)
MARGARITA, GOLD MANGO
Ingredients Procedure Glass 1¼ oz. (45 ml) Premium Gold Tequila Salt 1/3 Rim Hi-Ball
¾ oz. (22.5 ml) Triple Sec With Ice 3 oz. (90 ml) MANGO LIME PUREE Mixer w/ Ice Garnish
Shake & Strain Lime Wedge
Straw (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 45~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, MANGO BERRY, ULTIMATE (ROCKS)
Ingredients Procedure Glass
1 ¾ oz. (52.5 ml) Premium Tequila
1/3 Sugar (Extra Fine) Rim LIT Ultimate
¾ oz. (37.5 ml) Triple Sec With Ice Mixer w/Ice & Strain
½ oz. (15 ml) Monin Mango Puree
¾ oz. (37.5 ml) Pureed Strawberries Garnish 2 oz. (60 ml) Margarita Mix or Fresh Sour Rock Mix Lime Wedge
1½ oz. (45 ml) Water Straw (reference APL for Premium liquor options)
MARGARITA, MANGO BERRY, ULTIMATE (FROZEN)
Ingredients Procedure Glass
1 ¾ oz. (52.5 ml) Premium Tequila
1/3 Sugar (Extra Fine) Rim LIT Ultimate
¾ oz. (37.5 ml) Triple Sec Blender
½ oz. (15 ml) Monin Mango Syrup
¾ oz. (37.5 ml) Pureed Strawberries Garnish 2 oz. (60 ml) Margarita Mix or Fresh Sour Blender Mix Lime Wedge
2 Cups (480 ml) Crushed Ice Straw (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 46~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, PLATINUM, ULTIMATE (FROZEN)
Ingredients Procedure Glass
1 ¼ oz. (37.5 ml) Premium Tequila Salt 1/3 Rim Tall Specialty
½ oz. (15 ml) Cointreau Blender 3 oz. (90 ml) Margarita Mix or Fresh Sour Blender Mix
1 Orange wedge, squeezed (discard) Garnish
2 cups (480 ml) crushed ice Lemon Squeeze
Straw (reference APL for Premium liquor options)
MARGARITA, PLATINUM, ULTIMATE (ROCKS)
Ingredients Procedure Glass
1 ¼ oz. (37.5 ml) Premium Tequila Salt 1/3 Rim Tall Specialty
½ oz. (15 ml) Cointreau Mixer w/ ice 3 oz. (90 ml) Margarita Mix or Fresh Sour Rocks Mix & Strain
1 Orange wedge, squeezed (discard) Garnish
2 cups (480 ml) crushed ice Lemon Squeeze
Straw (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 47~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, POMEGRANATE, ULTIMATE (FROZEN)
Ingredients Procedure Glass 1 ¾ oz. (52.5 ml) Premium Gold Tequila Salt 1/3 Rim LIT Ultimate
¾ oz. (22.5 ml) Triple Sec Blender
1 ½ oz. (45 ml) Monin Pomegranate Syrup Garnish 2 oz. (60 ml) Margarita Mix or Fresh Sour Blender Mix
Lime & Orange Wedge Skewer
2 cup (480 ml) crushed ice Straw (reference APL for Premium liquor options)
MARGARITA, POMEGRANATE, ULTIMATE (ROCKS)
Ingredients Procedure Glass
1 ¾ oz. (52.5 ml) Premium Gold Tequila Salt 1/3 Rim LIT Ultimate
¾ oz. (22.5 ml) Triple Sec With Ice
1 oz. (30 ml) Monin Pomegranate Syrup Mixer w/ ice Garnish 2 oz. (60 ml) Margarita Mix or Fresh Sour Rocks Mix & Strain
Lime & Orange Wedge Skewer
Straw (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 48~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, RASPBERRY, ULTIMATE, FROZEN
Ingredients Procedure Glass
3 oz. (90 ml) Pureed Raspberries Sugar (Extra Fine) 1/3 Rim LIT Ultimate
1 ¾ oz. (52.5 ml) Premium Tequila Blender
¾ oz. (22.5 ml) Triple Sec Garnish 1½ oz. (45 ml) Margarita Mix or Fresh Sour Blender Mix
Lime & Orange Wedge Skewer
2 cups (480 ml) Crushed Ice Straw (reference APL for Premium liquor options)
MARGARITA, ROCKS
Ingredients Procedure Glass
1¼ oz. (45 ml) Premium Tequila Salt Rim Hi-Ball
½ oz. (15 ml) Triple Sec With Ice Garnish 3 oz. (90 ml) Margarita Mix or Fresh Sour Rocks Mix Mixer w/ Ice Lime Squeeze
& Strain Straw
(reference APL for Premium liquor options)
MARGARITA, ROCKS PITCHER
Ingredients Procedure Glass
5 oz. (150 ml) Premium Tequila Pitcher, Acrylic Clear 60 oz.
2 oz. (60 ml) Triple Sec Pitcher w/Ice 2 (or more) Double Old Fashion
16 oz. (480 ml) Margarita Mix or Fresh Sour Rocks Mix Stir vigorously Garnish
Sugar 1/3 Rim w/Ice
Strawberry & Sip Straw (per glass)
(reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 49~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, SHAKER
Ingredients Procedure Glass 1 ¾ oz. (52.5 ml) Premium Gold Tequila Salt 1/3 Rim Glass Shaker
¾ oz. (22.5) Triple Sec With Ice Double Old Fashioned
3 ½ oz. (105 ml) Margarita Mix or Fresh Sour Rocks Mix Mixer w/ Ice Garnish
1 Orange Squeeze (drop in) At table, Shake & Strain Lime Wedge
Straw
(see APL for Premium liquor options)
MARGARITA, SKINNY
Ingredients Procedure Glass
1¼ oz. (45 ml) Jose Cuervo Tradicional (Reposado) Tequila Salt 1/3 Rim Hi-Ball w/Ice
3 ½ oz. (105 ml) Margarita Mix or Fresh Sour Rocks Mix
Mixer w/Ice & Strain Garnish
Lime Squeeze
Straw
MARGARITA, SKINNY BLACKBERRY
Ingredients Procedure Glass
1¼ oz. (45 ml) Jose Cuervo Tradicional (Reposado)Tequila Salt 1/3 Rim Hi-Ball w/Ice 3 ½ oz. (105 ml) Margarita Mix or Fresh Sour Rocks Mix
Mixer w/Ice & Pour Garnish
3 Blackberries, Thawed, Portioned Lime Squeeze
Straw
Beverage Alcohol Recipes ~Page 50~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, STRAWBERRY
Ingredients Procedure Glass
2 oz. (60 ml) Pureed Strawberries Sugar Rim Tall Specialty
1¼ oz. (45 ml) Premium Tequila Blender Garnish
½ oz. (15 ml) Triple Sec Strawberry 1 oz. (30 ml) Margarita Mix or Fresh Sour Blender Mix Straw
1 Cup (120 ml) Crushed Ice (reference APL for Premium liquor options)
MARGARITA, STRAWBERRY PITCHER
Ingredients Procedure Glass
5 oz. (150 ml) Premium Tequila Pitcher, Acrylic Clear 60 oz.
2 oz. (60 ml) Triple Sec Pitcher w/Ice 2 (or more) Double Old Fashion
6 oz. (180 ml) Margarita Mix or Fresh Sour Rocks Mix Stir vigorously
4 cups (320 ml) Crushed Ice Garnish 8 oz. (240 ml) Monin Strawberry Puree Salt 1/3 Rim w/Ice
1 tsp. Sugar, granulated Lime Wedge (per glass)
(see APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 51~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, STRAWBERRY, ULTIMATE
Ingredients Procedure Glass
3 oz. (90 ml) Pureed Strawberries Sugar (Extra Fine) 1/3 Rim LIT Ultimate
1 ¾ oz. (52.5 ml) Premium Tequila Blender
¾ oz. (22.5 ml) Triple Sec Garnish 1½ oz. (45 ml) Margarita Mix or Fresh Sour Blender Mix
Lime & Orange Wedge Skewer
2 cups (480 ml) Crushed Ice Straw (reference APL for Premium liquor options)
MARGARITA, PREMIUM (FROZEN)
Ingredients Procedure Glass
1¼ oz. (45 ml) Premium Tequila Salt Rim Tall Specialty
¼ oz. (7.5 ml) Grand Marnier Blender
¼ oz. (7.5 ml) Cointreau Garnish 2½ oz. (75 ml) Margarita Mix or Fresh Sour Blender Mix Lime Squeeze
1 cup (120 ml) Crushed Ice Straw (reference APL for Premium liquor options)
MARGARITA, PREMIUM (ROCKS)
Ingredients Procedure Glass
1¼ oz. (45 ml) Premium Tequila Salt Rim Hi-Ball
¼ oz. (7.5 ml) Grand Marnier With Ice
¼ oz. (7.5 ml) Cointreau Mixer w/ Ice Garnish 3 oz. (90 ml) Margarita Mix or Fresh Sour Rocks Mix & Strain Lime Squeeze
1½ oz. (45 ml) Water Straw (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 52~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, TROPICAL BERRY, ULTIMATE (ROCKS)
Ingredients Procedure Glass
1 ¾ oz. (52.5 ml) Premium Gold Tequila
Sugar (Extra Fine) 1/3 Rim LIT Ultimate
¾ oz. (22.5 ml) Triple Sec With Ice
1 oz. (30 ml) Strawberry Puree Mixer w/ ice
½ oz. (15 ml) Passion fruit Puree & Strain Garnish
½ oz. (15 ml) Guava Puree
Lime & Orange 2 oz. (60 ml) Margarita Mix or Fresh Sour Rocks Mix Wedge Skewer (reference APL for Premium liquor options)
MARGARITA, TROPICAL BERRY, ULTIMATE (FROZEN)
Ingredients Procedure Glass 1 ¾ oz. (52.5 ml) Premium Gold Tequila
Sugar (Extra Fine) 1/3 Rim LIT Ultimate
¾ oz. (22.5 ml) Triple Sec Blender
1 oz. (30 ml) Strawberry Puree Garnish
½ oz. (15 ml) Passion fruit Puree Lime & Orange
½ oz. (15 ml) Guava Puree Wedge Skewer 1 ½ oz. (45 ml) Margarita Mix or Fresh Sour Blender Mix Straw
2 cups (480 ml) Crushed Ice (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 53~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARGARITA, ULTIMATE, FROZEN
Ingredients Procedure Glass
1 ¾ oz. (52.5 ml) Premium Tequila Salt 1/3 Rim LIT Ultimate
¾ oz. (22.5 ml) Triple Sec Blender Garnish 3 ½ oz. (105 ml) Margarita Mix or Fresh Sour Blender Mix
Lime & Orange Wedge Skewer
2 cups (480 ml) Crushed Ice Straw
(reference APL for Premium liquor options)
MARGARITA, ULTIMATE, ROCKS
Ingredients Procedure Glass
1 ¾ oz. (52.5 ml) Premium Tequila Salt 1/3 Rim LIT Ultimate
¾ oz. (22.5 ml) Triple Sec With Ice Garnish
3 ½ oz. (105 ml) Margarita Mix or Fresh Sour Rocks Mix Mixer w/ Ice
Lime & Orange Wedge Skewer
& Strain Straw (reference APL for Premium liquor options)
MARTINI, ESPRESSO
Ingredients Procedure Glass
1 oz. (30 ml) Vanilla Vodka No Ice Martini
1 oz. (30 ml) Kahlua Mixer w/ Ice Garnish ½ oz. (15 ml) White Crème de Cacao & Strain None
½ oz. (15 ml) Half & Half
MARTINI, HOLLYWOOD NIGHTS
Ingredients Procedure Glass
1½ oz. (45 ml) Coconut Rum No Ice Chilled Martini
½ oz. (15 ml) Midori Mixer w/ Ice Garnish
½ oz. (15 ml) Pineapple Juice & Strain Pineapple Wedge
Beverage Alcohol Recipes ~Page 54~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARTINI, MISTLETOE
Ingredients Procedure Glass 1½ oz. (45 ml) Vodka, Absolut Mandrin No Ice Martini ½ oz. (15 ml) Chambord Mixer w/Ice & Strain Garnish 1 oz. (30 ml) Cranberry Juice Ingredients 1-5 Mint Sprig
1 oz. (30 ml) Sweet & Sour Shake vigorously to allow
3 each Mint leaves mint to break up & release flavor
MARTINI, MUDSLIDE
Ingredients Procedure Glass 1 oz. (30 ml) Bailey’s Irish Cream No Ice Martini
½ oz. (15 ml) Vanilla Vodka Mixer w/ Ice Garnish
½ oz. (15 ml) Kahlua & Strain
Swirl glass with Chocolate Syrup from bottom to top,
½ oz (15 ml) Half & Half
and pour ingredients into the glass.
MARTINI, PINK PUNK COSMO
Ingredients Procedure Glass 1½ oz. (45 ml) Vodka, Premium No Ice Martini
1 oz. (30 ml) Cranberry Juice Shaker filled 2/3 full w/ Ice Garnish
1 oz. (30 ml) Pineapple Juice Ingredients 1-4 None
1 each Lime squeeze (Discard) ¼ bag Cotton Candy, Pink *Place blue cotton candy in martini glass using dry hands or tongs creating as much height as possible. *W/W Pour contents of shaker at table evenly over cotton candy until all candy is dissolved. *Do not leave shaker on table.
(reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 55~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MARTINI, PUMPKIN PIE (HOLIDAY FEATURE)
Ingredients Procedure Glass 1 oz. (30 ml) Rum, Spiced Premium No Ice Martini
½ oz. (15 ml) Kahlua Mixer w/Ice & Strain Garnish ½ oz. (15 ml) Pumpkin Spice Syrup Ingredients 1-5
Aerosol Whipped Cream
½ oz. (15 ml) Butterscotch Schnapps
Nutmeg, ground sprinkled over whipped cream
½ oz. (15 ml) Half & Half (reference APL for Premium liquor options)
MARTINI, ROCKS
Ingredients Procedure Glass
2 oz. (60 ml) Gin or Vodka With Ice Double Old Fashioned
1 dash Dry Vermouth Build Garnish 2 Speared Queen-Size Olives Sip Straw
MARTINI, UP
Ingredients Procedure Glass
2 oz. (60 ml) Gin or Vodka No Ice Chilled Martini
1 dash Dry Vermouth Mixer w/ Ice Garnish & Strain 2 Speared Queen-Size Olives
MELON BALL
Ingredients Procedure Glass
¾ oz. (22.5 ml) Vodka No Ice Double Old Fashioned
¾ oz. (22.5 ml) Midori Mixer w/ Ice Garnish
½ oz. (15 ml) Orange Juice & Strain None
Beverage Alcohol Recipes ~Page 56~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MIMOSA
Ingredients Procedure Glass
5 oz. (150 ml) Orange Juice
Fill Half W/Crushed Ice Tall Specialty
3 oz. (90 ml) Champagne Build Garnish Orange Slice
Straw
MIND ERASER
Ingredients Procedure Glass
¾ oz. (22.5 ml) Kahlúa With Ice Double Old Fashioned
¾ oz. (22.5 ml) Vodka Build Garnish
Fill with 2 oz. (60 ml) Soda Straw
MOJITO, BLACKBERRY
Ingredients Procedure Glass
1½ oz. (45 ml) Premium Rum Mixer w/Ice &
Pour Hi-Ball 1½ oz. (45 ml) Margarita Mix or Fresh Sour Rocks Mix Ingredients 1-7
7 each Mint Leaves
2 Lime Squeezes (discard) Garnish ½ oz. (15 ml) Monin Guava Puree Mint Sprig & Lime
½ oz. (15 ml) Simple Syrup Squeeze
3 Blackberries, thawed, portioned Straw
Top w/6 oz. (180 ml) Soda
*Blackberries must be thawed (reference APL for Premium
liquor options)
Beverage Alcohol Recipes ~Page 57~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MOJITO, CLASSIC
Ingredients Procedure Glass
Muddle 7 Mint Leaves and Muddle w/ice Hi-Ball
2 Lime wedges Build
1½ oz. (45 ml) Rum Shake extra vigorously to Garnish
1½ oz. (45 ml) Margarita Mix or Fresh Sour Rocks Mix
allow mint to break up and release flavor.
Mint Sprig & Lime Squeeze
¾ oz. (22.5 ml) Simple Syrup Straw
Top w/ 1 ½ oz. (45 ml) Soda
MOJITO, PITCHER
Ingredients Procedure Glass 6 oz. (180 ml) Fresh Sour Rocks Mix Muddle
Pitcher, Acrylic Clear 60 oz.
3 ½ oz. (105 ml) Simple Syrup Ingredient 1-3
w/Ice 2 (or more) Double
Old Fashion
14 each Mint Leaves
Stir extra vigorously to allow mint to
6 oz. (180 ml) White Rum break up and release flavor. Garnish
Top w/6 oz. (180 ml) Soda Mint Sprig & Lime Wedge (per glass)
MOJITO, SKINNY
Ingredients Procedure Glass
Muddle 7 Mint Leaves Mixer w/Ice & Pour Hi-Ball
1½ oz. (45 ml) Silver (White) Rum Shake extra vigorously to Garnish
2 oz. (60 ml) Fresh Skinny Agave Sour
allow mint to break up and release flavor.
Mint Sprig & Lime Squeeze
2oz. (60 ml) Soda Straw
Beverage Alcohol Recipes ~Page 58~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MOJITO, STRAWBERRY
Ingredients Procedure Glass Muddle 7 Mint Leaves, 1 Strawberry halved, and 2 Lime Wedges Muddle w/ice
Hi-Ball 1½ oz. (45 ml) Rum Build 1 oz. (30 ml) Margarita Mix or Fresh Sour Rocks Mix
Garnish
½ oz. (15 ml) Simple Syrup
Shake extra vigorously to allow mint to break up and release flavor.
Mint Sprig & Strawberry Halved
¾ oz. (22.5 ml) Pureed Strawberries Straw
Top w/ 1 ½ oz. (45 ml) Soda
MOJITO, TOP SHELF
Ingredients Procedure Glass
1½ oz. (45 ml) Top Shelf Rum No Ice
Hi-Ball
7 Mint Leaves Mixer w/ Ice
2 Lime Squeezes (discard) Ingredients 1½ oz. (45 ml) Margarita Mix or Fresh Sour Rocks Mix 1-5 Garnish
¾ oz. (22.5 ml) Simple Syrup Pour into glass Mint Sprig & Lime Squeeze
Top w/ 1 ½ oz. (45 ml) Soda Top w/ additional ice (if needed) Straw
(reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 59~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MOJITO, TROPICAL BERRY (NON-SHAKER)
Ingredients Procedure Glass
2 oz. (60 ml) Premium Rum
Squeeze & discard Orange wedge LIT Ultimate
½ oz. (15 ml) Monin Guava Syrup Mixer w/Ice ½ oz. (15 ml) Monin Passion Fruit Syrup & Pour ½ oz. (15 ml) Monin Strawberry Puree Ingredients 1-8 1 oz. (30 ml) Margarita Mix or Rocks Mix Garnish
½ oz. (15 ml) Simple Syrup Lime Wedge
1 ea. Orange Wedge Strawberry
9 ea. Mint leaves Mint Sprig
Top with 1 ½ oz. (45 ml) Soda Straw (reference APL for Premium liquor options)
MOJITO, TROPICAL BERRY SHAKER
Ingredients Procedure Glass
2 oz. (60 ml) Premium Rum Squeeze & discard Orange wedge Glass Shaker
½ oz. (15 ml) Monin Guava Syrup With Ice
Double Old Fashion
½ oz. (15 ml) Monin Passion Fruit Syrup Mixer w/Ice ½ oz. (15 ml) Monin Strawberry Puree
At table, Shake & Strain
1 oz. (30 ml) Margarita Mix or Fresh Sour Rocks Mix Garnish
½ oz. (15 ml) Simple Syrup Lime Wedge
1 ea. Orange Wedge Strawberry
9 ea. Mint leaves Mint Sprig
Top with 1 ½ oz. (45 ml) Soda Straw (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 60~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MOJITO, ULTIMATE
Ingredients Procedure Glass Muddle 9 Mint Leaves and 2 Lime wedges Muddle w/ice LIT Ultimate 2 oz. (60 ml) Premium Rum Build
2 oz. (60 ml) Margarita Mix or Fresh Sour Rocks Mix
Shake extra vigorously to allow Garnish
1 oz. (30 ml) Simple Syrup
mint to break up and release flavor.
Mint Sprig & Lime Squeeze
Top w/ 1 oz. (30 ml) Soda Straw (reference APL for Premium liquor options)
MUDSLIDE
Ingredients Procedure Glass
¾ oz. (22.5 ml) Kahlúa Blender Tall Specialty ¾ oz. (22.5 ml) Bailey’s Irish Cream Garnish
¾ oz. (22.5 ml) Vodka
Swirl glass Chocolate Syrup from bottom to top, quickly add
2 #12 scoops Vanilla Ice Cream
drink to freeze and hold swirl against the side of glass.
½ cup (120 ml) Crushed Ice Straw
Beverage Alcohol Recipes ~Page 61~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
MUDSLIDE, ULTIMATE
Ingredients Procedure Glass
1 oz. (30 ml) Bailey’s Irish Cream Blender LIT Ultimate
1 oz. (30 ml) Kahlúa Garnish
1 oz. (30 ml) Premium Vodka
Swirl glass with Chocolate Syrup from bottom to top, quickly add drink to freeze and hold swirl to glass. Top w/ 10-12 chocolate chips.
3 scoops Ice Cream Straw
½ cup (120 ml) Crushed Ice (reference APL for Premium liquor options)
OLD-FASHIONED, ROCKS Ingredients Procedure Glass Muddle Cherry and Orange Slice, then discard Muddle
Double Old Fashioned
2 oz. (60 ml) Bourbon With Ice Garnish ½ oz. (15 ml) Simple Syrup Build Lemon Twist 1 dash Angostura Bitters Orange Slice Sip Straw
OLD-FASHIONED, UP
Ingredients Procedure Glass Muddle Cherry and Orange Slice, then discard No Ice Chilled Martini
2 oz. (60 ml) Bourbon Mixer w/ Ice Garnish ½ oz. (15 ml) Simple Syrup & Strain Lemon Twist 1 dash Angostura Bitters Orange Slice
Beverage Alcohol Recipes ~Page 62~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PARADISE PUNCH, PARTY BOWL
Ingredients Procedure Glass
1 ½ oz. (45 ml) Southern Comfort With Ice 32 oz. Goblet
1 ½ oz. (45 ml) Amaretto Working Mixer
1 oz. (30 ml) Vodka Garnish
2 ½ oz. (75 ml) Pineapple Juice Lemon & Lime Squeeze
2 ½ oz. (75 ml) Orange Juice Orange Slice, Cherry
1 ½ oz. (45 ml) Lime Mix (all placed in drink)
1 ½ oz. (45 ml) Grenadine Straw(s)
PASSION RUBY RED LEMONADE
Ingredients Procedure Glass 1 ¼ oz. (37.5 ml) Vodka-Smirnoff Citrus Twist Mixer w/Ice
Hi-Ball or 14 oz. Mixing Glass
¾ oz. (22.5 ml) Ruby Red Syrup Monin
Top w/additional ice if needed
¾ oz. (22.5 ml) Passion Fruit Puree Monin Garnish
2 ½ oz. (75 ml) Lemonade Lemon Squeeze Straw
Beverage Alcohol Recipes ~Page 63~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PASSION RUBY RED LEMONADE PITCHER
Ingredients Procedure Glass 5 oz. (150 ml) Vodka, Smirnoff Citrus Twist
Pitcher, Acrylic Clear 60 oz.
3 oz. (90 ml) Ruby Red Syrup Pitcher w/Ice 2 (or more) Double Old Fashion
3 oz. (90 ml) Passion Fruit Puree
Pour ingredients back & forth
10 oz. (300 ml) Lemonade in 2 pitchers, 2 times
8 Lemon Wedge 1/8 cut Top w/Ice Garnish
(discard 4) Lemon Squeeze (per glass)
Sip Straw in glasses
PASSION PUNCH, SHAKER
Ingredients Procedure Glass
2 oz. (60 ml) Premium Rum Squeeze & discard Lime Glass Shaker
¼ oz. (7.5 ml) Galliano Double Old Fashion
½ oz. (15 ml) Monin Amaretto With Ice Garnish ¼ oz. (7.5 ml) Monin Pomegranate Mixer w/Ice Pineapple Flag
3 ea. Lime Wedge At table, Shake & Strain Straw
3 oz. (90 ml) Orange juice (see APL for Premium liquor options)
PIÑA COLADA, FROZEN
Ingredients Procedure Glass
1¼ oz. (37.5 ml)Rum
Blender
Tall Specialty
5 oz. (150 ml) Piña Colada Mix Garnish
1 cup (120 ml) Crushed Ice Pineapple Wedge
Straw
Beverage Alcohol Recipes ~Page 64~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PINA COLADA (ROCKS) Ingredients Procedure Glass 1¼ oz. (37.5 ml) Rum W/ Ice Hi-Ball 4 oz. (120 ml) Pina Colada Mix Working Garnish
Mixer
Pineapple Wedge & Cherry Flag
Straw
PIÑA COLADA, STRAWBERRY (FROZEN)
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Rum Blender Tall Specialty
3 oz. (90 ml) Piña Colada Mix Garnish 2 oz. (60 ml) Monin Strawberry Puree
Pineapple Wedge
1 cup (120 ml) Crushed Ice Strawberry
Straw
PINA COLADA, STRAWBERRY-BANANA, ULTIMATE
Ingredients Procedure Glass
1½ oz. (45 ml) Premium Spiced Rum Blender LIT Ultimate
½ oz. (15 ml) Coconut Rum
½ oz. (15 ml) Banana Liqueur
2 oz. (60 ml) Piña Colada Mix Garnish
2 oz. (60 ml) Pureed Strawberries
Banana Slice Pineapple Wedge & Strawberry
½ Ripe Banana Straw
2 cups (480 ml) Crushed Ice (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 65~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PLANTER'S PUNCH
Ingredients Procedure Glass 1¼ oz. (37.5 ml) Premium Dark Rum With Ice Tall Specialty 1 oz. (30 ml) Lime Mix or Fresh Sour Rocks Mix
Mixer w/Ice & Strain Garnish
¼ oz. (7.5 ml) dash Grenadine Orange Slice
3 oz. (90 ml) Orange Juice Straw (reference APL for Premium liquor options)
PLANTER'S PUNCH PITCHER
Ingredients Procedure Glass
5 oz. (150 ml) Premium Dark Rum Pitcher w/Ice Pitcher, Acrylic
Clear 60 oz.
2 oz. (60 ml) Lime Mix or Fresh Sour Rocks Mix
Pour ingredients back & forth
2 (or more) Double Old Fashion
1 oz. (30 ml) Grenadine in 2 pitchers, 2 times Garnish
12 oz. (360 ml) Orange Juice Orange Wedge 4 Orange wheels (per glass)
PURPLE HOOTER
Ingredients Procedure Glass
¾ oz. (22.5 ml) Vodka No Ice Double Old Fashioned
¾ oz. (22.5 ml) Chambord Mixer w/ Ice Garnish
¾ oz. (22.5 ml) Sweet & Sour or T.G.I.F. Sour Mix & Strain None
Beverage Alcohol Recipes ~Page 66~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
RAGING BULL Ingredients Procedure Glass ¾ oz. (22.5 ml) Amaretto With Ice
Hi-Ball ½ oz. (15 ml) Coconut Rum Mixer ¾ oz. (22.5 ml) Southern Comfort w/ Ice & Strain Garnish 1½ oz. (45 ml) Vodka Top w/Red Bull Straw
RED BULL'S EYE, ULTIMATE
Ingredients Procedure Glass
1½ oz. (45 ml) Stoli Razberi With Ice LIT Ultimate
8.3 oz. (250 ml) Red Bull (1 can) Build Garnish
Straw
RED HEAD
Ingredients Procedure Glass
½ oz (15 ml) Jägermeister No Ice Tall Rocks
½ oz (15 ml) Peach Schnapps Mixer w/ Ice Garnish
½ oz (15 ml) Cranberry Juice & Strain None
RED SNAPPER
Ingredients Procedure Glass
¾ oz. (22.5 ml) Crown Royal No Ice Double Old Fashioned
¾ oz. (22.5 ml) Amaretto Mixer w/ Ice Garnish
¾ oz. (22.5 ml) Cranberry Juice & Strain None ¼ oz. (7.5 ml) splash of Chambord
Beverage Alcohol Recipes ~Page 67~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
ROB ROY, ROCKS
Ingredients Procedure Glass
2 oz. (60 ml) Scotch With Ice Double Old Fashioned
1 dash Orange Bitters Build Garnish
Dry - ½ oz. (15 ml) Dry Vermouth Dry - Lemon Twist
Sweet - ½ oz. (15 ml) Sweet Vermouth Sweet - Cherry Perfect - ¼ oz. (7.5 ml) Dry Vermouth & ¼ oz. (7.5 ml) Sweet Vermouth Perfect - Cherry Sip Straw
ROB ROY, UP
Ingredients Procedure Glass
2 oz. (60 ml) Scotch No Ice Chilled Martini
1 dash Orange Bitters Mixer w/ Ice Garnish
Dry - ½ oz. (15 ml) Dry Vermouth & Strain Dry - Lemon Twist Sweet - ½ oz. (15 ml) Sweet Vermouth Sweet - Cherry Perfect - ¼ oz. (7.5 ml) Dry Vermouth & ¼ oz. (7.5 ml) Sweet Vermouth Perfect – Cherry
Beverage Alcohol Recipes ~Page 68~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
RUM RUNNER
Ingredients Procedure Glass ½ oz. (15 ml) Premium Dark Rum Blender Tall Specialty 1 oz. (30 ml) Premium Spiced Rum ¼ oz. (7.5 ml) DiSaronno Amaretto
1½ oz. (45 ml) Monin Passion Fruit Puree
½ oz. (15 ml) Grenadine Garnish
1 oz. (30 ml) Pineapple Juice Straw
1 cup (240 ml) Crushed Ice (reference APL for Premium liquor options)
RUM RUNNER, ULTIMATE, FROZEN
Ingredients Procedure Glass
¾ oz. (22.5 ml) Premium Dark Rum Blender LIT Ultimate
1¼ oz. (37.5 ml) Premium Spiced Rum
2 oz. (60 ml) Monin Passion Fruit Puree
¾ oz. (22.5 ml) Grenadine Garnish
1½ oz. (45 ml) Pineapple Juice Pineapple Wedge
½ oz. (15 ml) DiSaronno Amaretto Straw
1½ cups (360 ml) Crushed Ice (reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 69~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
RUM RUNNER, ULTIMATE, ROCKS (CAPTAIN MORGAN ISLAND RUM PUNCH)
Ingredients Procedure Glass
¾ oz. (22.5 ml) Myers's Dark Rum With Ice LIT Ultimate
1¼ oz. (37.5 ml) Captain Morgan Spiced Rum Mixer w/ Ice
2 oz. (60 ml) Monin Passion Fruit Puree & Strain Garnish
½ oz. (15 ml) Grenadine Pineapple Wedge
1½ oz. (45 ml) Pineapple Juice Straw
½ oz. (15 ml) DiSaronno Amaretto
RUSTY NAIL Ingredients Procedure Glass
1½ oz. (45 ml) Scotch W/ Ice Double Old Fashioned
¾ oz. (22.5 ml) Drambuie Build Garnish Straw
Beverage Alcohol Recipes ~Page 70~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SANGRIA PITCHER
Ingredients Procedure Glass
5 oz. (150 ml) Wine Pitcher w/Ice Pitcher, Acrylic Clear 60 oz.
5 oz. (150 ml) Triple Sec
Pour ingredients back & forth
2 (or more) Double Old Fashion
8 oz. (240 ml) Margarita Mix or Fresh Sour Rocks Mix
in 2 pitchers, 2 times
¾ oz. (22.5 ml) Pineapple Juice (canned) Top w/Ice
½ oz. (15 ml) Grenadine
3 ½ oz. (105 ml) Lemon-Lime Soda
3 each Lemon Wedge 1/8 cut Garnish
3 each Lime Wedge 1/8 cut
1 each Lemon, Lime and Orange Wedge in pitcher
3 each Orange half Wedge 8 cut Sip Straw (per glass)
SANGRIA – RED (BY GLASS)
Ingredients Procedure Glass
4 oz. (120 ml) House Burgundy Fill 2/3 Tall Specialty
½ oz. (15 ml) Cherry Juice W/Ice Garnish
½ oz. (15 ml) Orange Juice Build Lime Squeeze
Top with Lemon-Lime Soda Orange Slice & Cherry Flag
Straw
Beverage Alcohol Recipes ~Page 71~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SANGRIA, ULTIMATE
Ingredients Procedure Glass
1 ½ oz. (45 ml) House Burgundy With Ice LIT Ultimate
1 ½ oz. (45 ml) Triple Sec Mixer w/ Ice
1 ½ oz. (45 ml) Hurricane Mix & Strain 1 oz. (30 ml) Margarita Mix or Fresh Sour Rocks Mix
Ingredients 1-6 Garnish
¼ oz. (7.5 ml) Pineapple Juice Lime Squeeze Lemon Squeeze
1/8 oz. (3.75 ml) Grenadine Orange Wedge Squeeze
Top w/ 1 oz. (30 ml) Lemon-Lime Soda Straw
SANGRIA – RED (BY PITCHER)*
Ingredients Procedure Glass
24 oz. (720 ml) House Burgundy Fill 2/3 Tall Specialty
2 oz. (60 ml) Cherry Juice W/Ice Garnish
2 oz. (60 ml) Orange Juice Build
Stir in 4 Lime Squeezes, 4 Orange Slices & 4 Cherries
Fill with Lemon-Lime Soda Straw per Glass
*Serve with 4 wine glasses 2/3 iced; a lime squeeze, orange slice, cherry,
and a long straw per glass.
Beverage Alcohol Recipes ~Page 72~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SANGRIA – WHITE (BY GLASS)
Ingredients Procedure Glass
4 oz. (120 ml) House Chablis Fill 2/3 Tall Specialty
¼ oz. (7.5 ml) Lemon Juice W/Ice
¼ oz. (7.5 ml) Simple Syrup Build
1 Orange Slice
(squeeze and discard) Garnish
1 Lime Squeeze Lemon Squeeze
(squeeze and discard)
Orange Slice & Cherry dropped on Top
Top with Lemon-Lime Soda Straw
SANGRIA – WHITE (BY PITCHER)*
Ingredients Procedure Glass
24 oz. (720 ml) Chablis Fill 2/3 Tall Specialty
2 oz. (60 ml) Lemon Juice W/Ice Garnish
2 oz. (60 ml) Simple Syrup Build Lemon Squeeze
2 oz. (60 ml) Orange Juice
Orange Slice & Cherry dropped on Top
Fill with Lemon-Lime Soda Straw
*Serve with 4 wine glasses 2/3 iced; a lemon squeeze, orange slice, cherry,
and a long straw per glass.
SALTY DOG
Ingredients Procedure Glass 1¼ oz. (45 ml) Gin or Vodka Salt Rim Hi-Ball
4 oz. (120 ml) Grapefruit Juice W/ Ice Garnish Build Straw
Beverage Alcohol Recipes ~Page 73~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SCORPION
Ingredients Procedure Glass 1¼ oz. (37.5 ml) Rum Working
Hi-Ball ¾ oz. (22.5 ml) Brandy Mixer 2½ oz. (75 ml) Orange Juice
2 oz. (60 ml) Sweet & Sour Mix or Garnish
T.G.I.F. Sour Mix Orange Slice ½ oz. (15 ml) Almond Syrup Straw 1 cup (240 ml) Crushed Ice
SCREWDRIVER
Ingredients Procedure Glass
1¼ oz. (45 ml) Vodka With Ice Hi-Ball 4 oz. (120 ml) Orange Juice Build Garnish Straw
SEABREEZE
Ingredients Procedure Glass
1¼ oz. (45 ml) Vodka With Ice Hi-Ball 2 oz. (60 ml) Cranberry Build Garnish Float 2 oz. (60 ml) Grapefruit Juice Straw
SIDECAR
Ingredients Procedure Glass
1 oz. (30 ml) Hennessey VS Sugar Rim Martini
1 oz. (30 ml) Triple Sec Mixer w/Ice & Strain Garnish
1 oz. (30 ml) Fresh Rocks Sour Mix or Lemon Juice Fresh Lemon Twist
1 Lemon Squeeze (Discard)
Beverage Alcohol Recipes ~Page 74~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SIDECAR, PLATINUM
Ingredients Procedure Glass
1 oz. (30 ml) Hennessey VS Sugar Rim Martini
1 oz. (30 ml) Grand Marnier Mixer w/Ice & Strain Garnish
1 oz. (30 ml) Fresh Rocks Sour Mix or Lemon Juice Fresh Lemon Twist
1 Lemon Squeeze (Discard)
SHAKE, GUINNESS STOUT
Ingredients Procedure Glass
3 oz. (90 ml) Guinness Stout Beer, Draft Blender
Chilled Old Fashioned Soda Glass
1 oz. (30 ml) Hershey's Chocolate Syrup Garnish
3 #12 scoops Vanilla Ice Cream
Aerosol Whipped Cream
Guinness Drizzle
Straw
Critical Execution: Pour beer into small rocks glass before pouring over Aerosol Whipped Cream for ease of execution.
Beverage Alcohol Recipes ~Page 75~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SHAKE, MANDARIN DREAMSICLE
Ingredients Procedure Glass
3 oz. (90 ml) Guinness Stout Beer, Draft Blender
Chilled Old Fashioned Soda Glass
1 #12 scoops Orange Sherbet Garnish
1 #12 scoops Vanilla Ice Cream
Aerosol Whipped Cream
2 oz. (60 ml) Mandarin Orange Segments
3 Mandarin Orange Segments
Straw
Critical Execution: Use a 2 oz. ladle for volume measurement for (60 ml) Mandarin Oranges; place ladle against storage container to remove excess liquid; use tongs to place 3 each
Mandarin Oranges on top of Aerosol Whipped Cream.
SINGAPORE SLING Ingredients Procedure Glass 1¼ oz. (45 ml) Gin W/ Ice Hi-Ball ½ oz. (15 ml) Cherry Liqueur Working
½ oz. (15 ml) Grenadine Mixer Garnish 2 oz. (60 ml) Sweet & Sour Mix or
Orange Slice & Cherry Flag
T.G.I.F. Sour Mix Straw Top with Soda
SOCO PEACH TEA
Ingredients Procedure Glass
1¼ oz. (45 ml) Southern Comfort With Ice Hi Ball
1 oz. (30 ml) Monin Peach Puree Mixer w/Ice & Strain Garnish
2 oz. (60 ml) Sweet & Sour or T.G.I.F. Sour Mix Ingredients 1-3 Lemon Wedge
1 oz. (30 ml) Cola Straw
Beverage Alcohol Recipes ~Page 76~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SOMBRERO
Ingredients Procedure Glass
1½ oz. (45 ml) Kahlúa With Ice Double Old Fashioned
Float 1 oz. (30 ml) Half & Half Build Garnish
Sip Straw
SOUR BULL
Ingredients Procedure Glass
1 oz. (30 ml) Cointreau With Ice Hi-Ball 1 oz. (30 ml) Blue Curacao Mixer
1½ oz. (45 ml) Vanilla Vodka w/ Ice & Strain Garnish
Top w/Red Bull Straw
SPRITZER
Ingredients Procedure Glass
6 oz. (180 ml) Chablis Fill 2/3 Tall Specialty
Fill with Soda W/ Ice Garnish
Build Lemon Twist
Straw
STINGER
Ingredients Procedure Glass
1½ oz. (45 ml) Brandy W/ Ice Double Old Fashioned
¾ oz. (37.5 ml) White Crème de Build Garnish
Menthe Straw
Beverage Alcohol Recipes ~Page 77~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
STRAWBERRY LEMONADE, ULTIMATE
Ingredients Procedure Glass
1 ½ oz. (45 ml) Premium Rum With Ice LIT Ultimate
¾ oz. (22.5 ml) Lemon Juice Mixer Garnish
½ oz. (15 ml) Simple Syrup Lemon Squeeze
1 ½ oz. (45 ml) Pureed Strawberries Straw
4 oz. (120 ml) Water (reference APL for Premium liquor options)
STRAWBERRY MANGO LEMONADE
Ingredients Procedure Glass 1 ¼ oz. (37.5 ml) Vodka-Smirnoff Citrus Twist Mixer w/Ice
Hi-Ball or 14 oz. Mixing Glass
¾ oz. (22.5 ml) Strawberry Puree Monin
Top w/additional ice if needed
¾ oz. (22.5 ml) Mango Puree Monin Garnish
2 ½ oz. (75 ml) Lemonade 2 Lemon Squeeze Strawberry Straw
Beverage Alcohol Recipes ~Page 78~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
STRAWBERRY MANGO LEMONADE PITCHER
Ingredients Procedure Glass
Pitcher, Acrylic Clear 60 oz.
5 oz. (150 ml) Vodka, Smirnoff Citrus Twist Pitcher w/Ice
2 (or more) Double Old Fashion
3 oz. (90 ml) Strawberry Puree
Pour ingredients back & forth
1 oz. (30 ml) Monin Mango Puree in 2 pitchers, 2 times
12 oz. (360 ml) Lemonade Top w/Ice
8 Lemon Wedge 1/8 cut Garnish
(discard 4) Lemon Squeeze
Strawberry, Whole on side of glasses & Sip Straw in glasses
STRAWBERRY SHORTCAKE
Ingredients Procedure Glass
2 oz. (60 ml) Pureed Strawberries Blender Tall Specialty 1¼ oz. (37.5 ml) Premium Amaretto Garnish
1 dash Vanilla Syrup Aerosol Whipped Cream Strawberry
2 #12 scoops Vanilla Ice Cream Straw
½ cup (120 ml) Crushed Ice (reference APL for Premium liquor options)
SUMMER BREEZE
Ingredients Procedure Glass
¼ Ripe Banana Working Tall Specialty
1¼ oz. (37.5 ml) Rum Blender Garnish
2 oz. (60 ml) Orange Juice Orange Slice 1 oz. (30 ml) Papaya Juice Straw
1 cup (240 ml) Crushed Ice
Beverage Alcohol Recipes ~Page 79~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SUNBURN
Ingredients Procedure Glass
1¼ oz. (45 ml) Tequila W/ Ice Hi-Ball
1 oz. (30 ml) Triple Sec Build Garnish
3 oz. (90 ml) Cranberry Juice Lime Squeeze Straw
TENNESSEE PEACH
Ingredients Procedure Glass
¾ oz. (22.5 ml) Jack Daniels With Ice Hi Ball
¾ oz. (22.5 ml) Peach Schnapps Mixer w/ Ice Garnish
1 oz. (30 ml) Orange Juice & Strain Orange Squeeze
1 oz. (30 ml) Cranberry Juice Straw
Top with 1 oz. (30 ml) Lemon-Lime Soda
TENNESSEE TEA
Ingredients Procedure Glass
¾ oz. (22.5 ml) Bourbon W/ Ice Hi-Ball
¾ oz. (22.5 ml) Triple Sec Working Garnish 3 oz. (90 ml) Sweet & Sour Mix or Ingredient 1-3 Lemon Squeeze T.G.I.F. Sour Mix Mixer Straw Top with Cola
TEQUILA SUNRISE
Ingredients Procedure Glass
1¼ oz. (45 ml) Tequila With Ice Tall Specialty
4 oz. (120 ml) Orange Juice Build Garnish
½ oz. (15 ml) Grenadine Do Not Stir Straw
Beverage Alcohol Recipes ~Page 80~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
THE PERFECT PERK
Ingredients Procedure Glass
1 oz. (30 ml) Kahlua French Vanilla Preheat Mug Footed Glass Mug
½ oz. (15 ml) Grand Marnier
Build ingredients 1-3 Garnish
5 ½ oz. (165 ml) Hot Coffee Aerosol Whipped Cream
Chocolate drizzle over whipped cream
Sip Straw
TOASTED ALMOND
Ingredients Procedure Glass
1 oz.(30 ml) Amaretto With Ice Double Old Fashioned
1 oz. (30 ml) Kahlúa Build Garnish
1 oz. (30 ml) Half & Half Sip Straw
TOM COLLINS
Ingredients Procedure Glass
1¼ oz. (45 ml) Gin With Ice Hi-Ball 3 oz. (90 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Mixer Garnish
Top w/ 1 oz. (30 ml) Soda Orange Slice Straw
Beverage Alcohol Recipes ~Page 81~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
TRIPLE BERRI PASSION
Ingredients Procedure Glass
1¼ oz. (37.5 ml) ABSOLUT Berri Acai Vodka With Ice
Double Old Fashioned
1 ½ oz. (45 ml) Fresh Agave Sour
Mixer w/ Ice & Strain Garnish
½ oz. (15 ml) Monin Passion Fruit Puree Lime Squeeze ½ oz. (15 ml) Monin Guava Puree Basil Sprig
Sip Straw
TROPICAL BULL
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Ciroc Vodka With Ice Build Hi-Ball ½ oz. (15 ml) Monin Ruby Red Syrup
Serve with remaining Garnish
4 oz. (120 ml) Red Bull Red Bull can at table Lime Squeeze
Straw (reference APL for Premium liquor substitute for Ciroc Vodka)
TROPICAL MAI TAI
Ingredients Procedure Glass
1 ¼ oz. (37.5 ml) Premium Spiced Rum With Ice Tall Specialty ½ oz. (15 ml) Triple Sec Mixer w/Ice &
Strain 1 oz. (30 ml) Margarita Mix or Fresh Sour Rocks Mix Garnish
1 oz. (30 ml) Pineapple Juice Pineapple Wedge
1 oz. (30 ml) Peach Puree Monin Straw
(reference APL for Premium liquor options)
Beverage Alcohol Recipes ~Page 82~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
TVR
Ingredients Procedure Glass 1 oz. (30 ml) Tequila With Ice Hi-Ball 1 oz. (30 ml) Vodka Mixer
8.3 oz. (250 ml) Red Bull (1 can) Garnish Lime Wedge Straw
(reference APL for Premium liquor options)
TVR, ULTIMATE
Ingredients Procedure Glass
1 ½ oz. (45 ml) Gold Tequila With Ice Hi-Ball
1 ½ oz. (45 ml) Premium Vodka Mixer Garnish
8.3 oz. (250 ml) Red Bull (1 can) Lime Wedge Straw
(reference APL for Premium liquor options)
VANILLA LEMON ICE
Ingredients Procedure Glass
1¼ oz. (37.5 ml) Vanilla Vodka With Ice Hi-Ball
½ oz. (15 ml) Triple Sec Mixer w/ Ice & Strain Garnish
2 oz. (60 ml) Lemonade Ingredients Lemon Wedge 1 oz. (30 ml) Lemon-Lime Soda 1-4 Straw
WEST INDIES YELLOWBIRD
Ingredients Procedure Glass 1¼ oz. (37.5 ml) Light Rum W/ Ice Hi-Ball ½ oz. (15 ml) Banana Liqueur Working ½ oz. (15 ml) Galliano Mixer Garnish 1½ oz. (45 ml) Pineapple Juice
Pineapple Wedge & Cherry Flag
1½ oz. (45 ml) Orange Juice Straw
Beverage Alcohol Recipes ~Page 83~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
WHISKEY SOUR
Ingredients Procedure Glass
1¼ oz. (45 ml) Bourbon With Ice Hi-Ball 3 oz. (90 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Mixer Garnish
Until Foamy Orange Slice Straw
WHITE RUSSIAN
Ingredients Procedure Glass
1½ oz. (45 ml) Vodka With Ice Double Old Fashioned
¾ oz. (22.5 ml) Kahlúa Build Garnish
1 oz. (30 ml) Half & Half Sip Straw
WINE COOLER
Ingredients Procedure Glass
6 oz. (180 ml) Chablis, Rose' or Fill 2/3 Tall Specialty
Burgundy W/ Ice Garnish
Fill with Lemon-Lime Soda Build Lime Squeeze Straw
WOO WOO
Ingredients Procedure Glass
1 oz. (30 ml) Vodka With Ice Double Old Fashioned
1 oz. (30 ml) Peach Schnapps Mixer Garnish 2½ oz. oz. (75 ml) Cranberry juice Lime Wedge
Beverage Alcohol Recipes ~Page 84~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
WOO WOO, PARTY BOWL
Ingredients Procedure Glass
2 oz. (60 ml) Vodka With Ice 32 oz. Goblet
2 oz. (60 ml) Peach Schnapps (local purchase)
6 oz. (180 ml) Cranberry juice Build Garnish
Straw(s)
Non-Alcoholic Cocktails ~Page 85~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Non-Alcoholic Cocktails
AFFOGATO
Ingredients Procedure Glass
1 #12 scoops Vanilla Ice Cream
Place ice cream in glass. Chilled Martini
1 Serving Espresso Mix simple syrup Garnish
½ oz. (15 ml) Simple Syrup and espresso in mixer 4 Espresso Beans
and pour over ice cream
Espresso Spoon/Sip Straw
APPLE PIE
Ingredients Procedure Glass
¾ oz. (20 ml) Cinnamon Syrup Monin With ice Tall Specialty ¼ oz. (10 ml) Green Apple Syrup Monin
Working blender
2-3 pieces Dried Apple Garnish
¼ piece Muffin (plain)
Drizzle topping over whipped cream Whipped Cream
2 scoop Vanilla Ice Cream Caramel Topping ½ oz. (15 ml) Aerosol Whipping Cream
(Optional - Pineapple leaf)
½ scoop Crushed Ice Straw
ARNY P., THE
Ingredients Procedure Glass
8 oz. (240 ml) Lemonade (approx. 3/4 full) With Ice
Acrylic Tumbler 22 oz.
Fill with 3 oz. (60 ml) Brewed Iced Tea Build Garnish
2 Lemon Squeezes (drop in glass) Straw
Non-Alcoholic Cocktails ~Page 86~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
BLACK FOREST
Ingredients Procedure Glass
1 oz. (30 ml) Cherry Syrup Monin With ice Tall Specialty
¼ piece Chocolate Muffin Working blender
2 scoop Chocolate Ice Cream Garnish
3 oz. (100 ml) Milk Whipped Cream ½ oz. (15 ml) Aerosol Whipping Cream Cherry
½ scoop Crushed Ice Straw
CAPPUCCINO, CLASSIC (NON-ALCOHOLIC)
Ingredients Procedure Glass
3 oz. (90 ml) Steamed Milk 1. Steam milk in cappuccino Cappuccino Cup
1 Serving Espresso cup until foamy.
2. Brew Espresso.
3. Pour Espresso into center of Garnish
foamed milk. Chocolate Chips Cookie Spoon
Straw
CRANBERRY FIZZ
Ingredients Procedure Glass
3 oz. (90 ml) Cranberry Juice With Collins
1 oz. (30 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Crushed Ice Garnish
½ oz. (15 ml) Simple Syrup Build Straw
Top w/ 1 oz. (30 ml) Soda
Non-Alcoholic Cocktails ~Page 87~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
CRANBERRY FIZZ PITCHER
Ingredients Procedure Glass
16 oz. (480 ml) Cranberry Juice Pitcher w/Ice Pitcher, Acrylic Clear 60 oz.
4 oz. (120 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix
Pour ingredients back & forth in 2 pitchers, 2 times
2 (or more) Double Old Fashion
2 oz. (60 ml) Simple Syrup Top w/Ice Garnish
Top w/ 4 oz. (120 ml) Soda Strawberry (per glass)
6 ea. Lime slices Straw
CREAMSICLE
Ingredients Procedure Glass
½ oz. (15 ml) Vanilla Syrup Blender Collins
2 oz. (60 ml) Milk Garnish
2 #12 scoops Vanilla Ice Cream
Straw 1 #12 scoop Orange Sherbet
CHERRY COKE
Ingredients Procedure Glass
1 oz. ( 30 ml) Cherry Syrup With ½ Scoop Ice Collins
Fill with 4 oz. (120 ml) Cola Build Garnish
Cherry
Straw
CHOCOLATE COKE
Ingredients Procedure Glass
1 oz. (30 ml) Chocolate Syrup With ½ Scoop Ice Collins
Fill with 4 oz. (120 ml) Cola Build Garnish
Cherry
Straw
Non-Alcoholic Cocktails ~Page 88~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
CHOCOLATE MILK
Ingredients Procedure Glass
11 oz. (330 ml) Milk No Ice Chilled Collins
1 ¼ oz. (45 ml) Hershey’s Chocolate Syrup Mixer Garnish
Flash Blend Straw
*For regular milk use a 12 oz. (360 ml) pour.
CHOCOLATE MILK, KID’S
Ingredients Procedure Glass
9 oz. (270 ml) Milk No Ice Kid’s Cup
1 oz. (30 ml) Hershey’s Chocolate Syrup Mixer Garnish
Flash Blend Lid and Flex Straw
DATE FIG DELIGHT
Ingredients Procedure Glass
¾ oz. (20 ml) Fig Syrup Monin With ice Tall Specialty
4 pieces Dried Dated, seeded Working blender
1 scoop Vanilla Ice Cream Garnish
3 oz. (100 ml) Milk Whipped Cream ½ oz. (15 ml) Aerosol Whipping Cream
Chopped Dried Dates
½ scoop Crushed Ice Straw
Non-Alcoholic Cocktails ~Page 89~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
FRIDAY’S CAPPUCCINO (FROZEN)
Ingredients Procedure Glass
3 scoops Vanilla Ice Cream Working Hi-Ball or Mixing Glass
2 oz. (60 ml) Milk Blender
1 Serving Espresso Chilled
Swirl glass with chocolate syrup Garnish
Chocolate Syrup
Add mix and garnish Whipped Cream
*Store chocolate syrup under refrigeration Chocolate Chips
Straw
FRIDAY’S CAPPUCCINO (ICED)
Ingredients Procedure Glass
1 Serving Espresso W/ Ice Collins
5 oz. (150 ml) Milk Build Garnish
Straw
FRIDAY'S HOMEMADE FRESH LEMONADE
Ingredients Procedure Glass
½ Whole Lemon, Squeezed (drop into glass)
Sugar (Extra fine) Rim Collins
½ oz. (15 ml) Fresh Lemon Juice Mixer w/Crushed Garnish
1 ½ oz. (45 ml) Simple Syrup Ice & Pour Straw
Top w/1 ½ oz. (45 ml) Soda Ingredients 1-3
Non-Alcoholic Cocktails ~Page 90~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
HOT CHOCOLATE Ingredients Procedure Glass
1 Packets Hot Chocolate Preheat Mug Coffee Mug
6 oz. (180 ml) Hot Water Mixer Garnish
Aerosol Whipped Cream
Sip Straw
HOT COFFEE
Ingredients Procedure Glass
12 oz. (360 ml) Black Coffee Build Coffee Mug
Garnish
Coffee Spoon
HOT COFFEE (w/cream)
Ingredients Procedure Glass
12 oz. (360 ml) Black Coffee Build Coffee Mug
Garnish
Coffee Spoon
2 creamer packets
HOT TEA
Ingredients Procedure Glass
Tea Urn filled with hot water Build Coffee Mug (do not overfill) Garnish
1 Tea Bag Spoon
(Guest preference, served on the side)
7 1/4" Plate
Lemon Squeeze
Honey packet
Non-Alcoholic Cocktails ~Page 91~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
ICED CARAMEL TOFFEE
Ingredients Procedure Glass
2 Serving Espresso
Pour frothy milk 3/4 of glass
Double Old Fashioned
4 oz. (120 ml) Frothy Milk Add ice and Noisette
1 oz. (30 ml) Simple Syrup
Mixer Espresso w/simple syrup & ice Garnish
1 oz. (30 ml) Noisette or Monin Hazelnut Syrup
Slowly strain into glass Caramel Syrup
3 Ice Cubes Straw
JUICE
Ingredients Procedure Glass
Adult - 7 oz. (210 ml) Juice With Ice Adult - Collins
Kids - 6 oz. (180 ml) Juice Build* Kids - Kid’s Cup
Garnish
Adult - Straw
Kids - Flex Straw
*All canned juice served unopened on the side
Non-Alcoholic Cocktails ~Page 92~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
LEMONADE, STRAWBERRY PITCHER
Ingredients Procedure Glass 16 oz. (480 ml) Minute Maid Lemonade Pitcher w/Ice
Pitcher, Acrylic Clear 60 oz.
6 oz. (180 ml) Monin Strawberry Puree
Pour ingredients back & forth in 2 pitchers, 2 times
2 (or more) Double Old Fashion
4 Lemon slices Top w/Ice Garnish
1 Lemon Squeezes (per glass)
Straw
LIMEADE
Ingredients Procedure Glass
¾ oz. (22.5 ml) Simple Syrup With 2/3 Collins
Juice of 1 Whole Lime Crushed Ice
Drop Half into Glass Build Garnish
Fill w/ Equal Parts Soda Lime Squeeze
& Lemon-Lime Soda Straw
NESCAFE FRAPPE
Ingredients Procedure Glass
2 oz. (60 ml) Water Mixer water, Nescafe & Collins
1½ Tbs. Nescafe sugar until creamy.
Sugar: Pour into glass
1½ Tbs. (medium) Add ice Garnish
2½ Tbs. (sweet) Fill with water. Straw
4 Tbs. (very sweet) 1 oz. (30 ml) Condensed Milk (upon request)
Non-Alcoholic Cocktails ~Page 93~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
NOVEMBER SEABREEZE
Ingredients Procedure Glass
2 oz. (60 ml) Cranberry Juice With Collins
2 oz. (60 ml) Apple Juice Crushed Ice Garnish 1 oz. (30 ml) Lime Mix or Fresh Sour Rocks Mix Mixer Lime Squeeze
Top w/½ oz. (15 ml) Soda Ingredients 1-3 Straw
ORANGE JULIO
Ingredients Procedure Glass
3 oz. (90 ml) Orange Juice Collins
1 oz. (30 ml) half & half With
1 oz. (30 ml) Vanilla Syrup Crushed Ice
Mixer w/ Ice Garnish
& Strain Float 2 Orange Slices
Straw
OREO ICE CREAM SANDWICH, KIDS
Ingredients Procedure Glass
3 Oreo Cookies Blender
Kid’s Cup 3 oz. (90 ml) Milk
½ oz. (15 ml) Vanilla Syrup Garnish
2 #12 scoops Vanilla Ice Cream Aerosol Whipped Cream
½ cup (120 ml) Crushed Ice Oreo Cookie
Flex Straw
Non-Alcoholic Cocktails ~Page 94~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
ORIENTAL LATTE
Ingredients Procedure Glass
¾ oz. (20 ml) Cinnamon Syrup Monin 1. Steam milk in cappuccino Glass Mug
5 pieces Cardamom cup until foamy.
1 gm Saffron 2. Brew Espresso. Garnish
3 oz. (90 ml) Milk
3. Pour Espresso into center of Frothed Milk
1 Serving Espresso foamed milk. 2-3 Threads saffron only
PINEAPPLE SUNSHINE
Ingredients Procedure Glass
2 oz. (60 ml) Pineapple Juice With Collins
1 oz. (30 ml) Orange Juice Crushed Ice
½ oz. (15 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Mixer Garnish
¼ oz. (7.5 ml) Monin Passion Fruit Puree Ingredients Pineapple Wedge
Top w/ Soda 1-4 Straw
Non-Alcoholic Cocktails ~Page 95~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PINEAPPLE SUNSHINE PITCHER
Ingredients Procedure Glass 1 oz. (30 ml) Monin Passion Fruit Puree Pitcher w/Ice
Pitcher, Acrylic Clear 60 oz.
16 oz. (480 ml) Pineapple Juice
Pour ingredients back & forth in 2 pitchers, 4 times
2 (or more) Double Old Fashion
4 oz. (120 ml) Orange Juice Top w/Ice
1 oz. (30 ml) Sweet & Sour Mix or T.G.I.F. Sour Mix Garnish
Top w/ Soda Pineapple Wedge (per glass)
4 Orange wedges Straw
ROY ROGERS, KIDS
Ingredients Procedure Glass
1 oz. (30 ml) Cherry Syrup With Ice Kid’s Cup
Add Coke to fill Build Garnish
Orange Slice & Cherry Flag
Straw
SAN FRANCISCO
Ingredients Procedure Glass
2 oz. (60 ml) Sweet & Sour Mix or Working Collins
T.G.I.F. Sour Mix Mixer
2 oz. (60 ml) Lime Mix Pour over Ice Garnish
1 oz. (30 ml) Cherry Syrup Lime Squeeze
Top with Soda Lemon Squeeze
Cherry dropped on top
Straw
Non-Alcoholic Cocktails ~Page 96~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SHAKE, BANANA
Ingredients Procedure Glass
¾ Ripe Banana Blender Collins
2 oz. (60 ml) Milk Garnish
3 scoops Vanilla Ice Cream Straw
SHAKE, BLUEBERRY CHEESECAKE
Ingredients Procedure Glass 2 oz. (60 ml) Milk, whole Blender LIT Ultimate
3 oz. (90 ml) Blueberry Jam Ingredients 1-3
3 oz. wt. (90 gm) Cream Cheese
Add Ice Cream & zest, blend until smooth Garnish
3 #12 Scoops Vanilla Ice Cream
Aerosol Whipped Cream
1 tsp. Lemon Zest
4 Blueberries (or Blackberries)
Critical Execution: Blender cup should be stored in freezer while not in use.
SHAKE, CHOCOLATE
Ingredients Procedure Glass
1½ oz. (45 ml) Chocolate Syrup Blender Collins
2 oz. (60ml) Milk Garnish
3 #12 scoops Vanilla Ice Cream Straw
Non-Alcoholic Cocktails ~Page 97~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SHAKE, DOUBLE CHOCOLATE
Ingredients Procedure Glass
2 oz. (60 ml) Milk, whole Blender LIT Ultimate
3 oz. (90 ml) Chocolate Syrup Ingredients 1-2 Garnish
3 #12 Scoops Vanilla Ice Cream
Add Ice Cream blend until smooth
Aerosol Whipped Cream
Chocolate Curls
Critical Execution: Blender cup should be stored in freezer while not in use.
SHAKE, STRAWBERRY
Ingredients Procedure Glass
2 oz. (56 gm) Pureed Strawberries Blender Collins
1 oz. (30 ml) Milk Garnish
3 #12 scoops Vanilla Ice Cream Straw
SHAKE, VANILLA
Ingredients Procedure Glass
¼ oz. (7.5 ml) Vanilla Syrup Blender Collins
3 oz. (90 ml)Milk Garnish
3 #12 scoops Vanilla Ice Cream Straw
SHIRLEY TEMPLE, KIDS
Ingredients Procedure Glass
1 oz. (30 ml) Cherry Syrup With Ice Kid’s Cup
Add Lemon-Lime Soda to fill Build Garnish
Orange Slice & Cherry Flag
Straw
Non-Alcoholic Cocktails ~Page 98~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SLUSH, BLUE RASPBERRY
Ingredients Procedure Glass
1 oz. (30 ml) Blue Curacao Syrup With Crushed Ice
Acrylic Tumbler 22 oz.
½ oz. (15 ml) Monin Raspberry Puree Stir Garnish
2 oz. (60 ml) Minute Maid Lemonade Cherry
Fill w/ Lemon-Lime Soda Straw
SLUSH, BLUE RASPBERRY, BAR
Ingredients Procedure Glass
½ oz. (15 ml) Blue Curacao Syrup With Crushed Ice
Collins
½ oz. (15 ml) Monin Raspberry Syrup Stir Garnish
1 oz. (30 ml) Minute Maid Lemonade Cherry
Fill w/ Lemon-Lime Soda Straw
SLUSH, BLUE RASPBERRY, KIDS
Ingredients Procedure Glass
½ oz. (15 ml) Blue Curacao Syrup With Crushed Ice Kid’s Cup
½ oz. (15 ml) Monin Raspberry Syrup Stir Garnish
1 oz. (30 ml) Minute Maid Lemonade Cherry
Fill w/ Lemon-Lime Soda Colored Straw
Non-Alcoholic Cocktails ~Page 99~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SLUSH, CHERRY LIMEADE
Ingredients Procedure Glass
2 oz. (60 ml) Monin Lime Syrup With Crushed Ice
Acrylic Tumbler 22 oz.
1 ½ oz. (45 ml) Grenadine Stir Garnish
Fill with Lemon-Lime Soda 2 Lime Squeezes 2 Cherries
Straw
SLUSH, CHERRY LIMEADE, BAR
Ingredients Procedure Glass
1 oz. (30 ml) Monin Lime Syrup With Crushed Ice
Collins
¾ oz. (22.5 ml) Grenadine Stir Garnish
Fill with Lemon-Lime Soda 1 Lime Squeeze
Straw
SLUSH, CHERRY LIMEADE, KIDS
Ingredients Procedure Glass
1 oz. (30 ml) Monin Lime Syrup With Crushed Ice Kid’s Cup
¾ oz. (22.5 ml) Grenadine Stir Garnish
Fill with Lemon-Lime Soda 1 Lime Squeeze
Colored Straw
SLUSH, GREEN APPLE
Ingredients Procedure Glass
2 oz. (60 ml) Monin Green Apple Syrup
With Crushed Ice
Acrylic Tumbler 22 oz.
2 oz. (60 ml) Sweet & Sour or T.G.I.F. Sour Mix Stir Garnish
Fill with Lemon-Lime Soda Cherry
Straw
Non-Alcoholic Cocktails ~Page 100~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SLUSH, GREEN APPLE, BAR
Ingredients Procedure Glass
1 oz. (30 ml) Monin Green Apple Syrup
With Crushed Ice
Collins
1 oz. (30 ml) Sweet & Sour or T.G.I.F. Sour Mix Stir Garnish
Fill with Lemon-Lime Soda Cherry
Straw
SLUSH, GREEN APPLE, KID’S
Ingredients Procedure Glass
1 oz. (30 ml) Monin Green Apple Syrup
With Crushed Ice Kid’s Cup
1 oz. (30 ml) Sweet & Sour or T.G.I.F. Sour Mix Stir Garnish
Fill with Lemon-Lime Soda Cherry Colored Straw
SLUSH, MANGO PEACH LEMONADE
Ingredients Procedure Glass 7oz. (210 ml) Lemonade With
Crushed Ice Acrylic Tumbler 22 oz.
1 oz. (30 ml) Monin Mango Puree Mixer Garnish
1 oz. (30 ml) Monin Peach Puree Ingredients 1-3
2 Lemon Squeezes
Top w/ 1 oz. (30 ml) lemon-lime soda Straw
Non-Alcoholic Cocktails ~Page 101~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SLUSH, MANGO PEACH LEMONADE, BAR
Ingredients Procedure Glass 3½ oz. (105 ml) Lemonade With
Crushed Collins
½ oz. (15 ml) Monin Mango Puree Ice
½ oz. (15 ml) Monin Peach Puree Mixer Garnish
Top w/ ½ oz. (15 ml) lemon-lime soda
Ingredients 1-3
Lemon Squeeze
Straw
SLUSH, MANGO PEACH LEMONADE, KIDS
Ingredients Procedure Glass
3½ oz. (105 ml) Lemonade With Crushed Ice Kids Cup
½ oz. (15 ml) Monin Mango Puree Mixer
½ oz. (15 ml) Monin Peach Puree Ingredients 1-3 Garnish
Top w/ ½ oz. (15 ml) lemon-lime soda Lemon Squeeze
Colored Straw
SLUSH, ORANGE BLAST
Ingredients Procedure Glass
2 oz. (60 ml) Monin Candied Orange Syrup
With Crushed Ice
Acrylic Tumbler 22 oz.
2 oz. (60 ml) Sweet & Sour or T.G.I.F. Sour Mix Stir Garnish
Fill with Lemon-Lime Soda Cherry
Colored Straw
Non-Alcoholic Cocktails ~Page 102~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SLUSH, ORANGE BLAST, BAR
Ingredients Procedure Glass
1 oz. (30 ml) Monin Candied Orange Syrup
With Crushed Ice
Collins
1 oz. (30 ml) Sweet & Sour or T.G.I.F. Sour Mix Stir Garnish
Fill with Lemon-Lime Soda Cherry
Straw
SLUSH, ORANGE BLAST, KID’S
Ingredients Procedure Glass
1 oz. (30 ml) Monin Candied Orange Syrup
With Crushed Ice Kid’s Cup
1 oz. (30 ml) Sweet & Sour or T.G.I.F. Sour Mix Stir Garnish
Fill with Lemon-Lime Soda Cherry
Colored Straw
SLUSH, RED BULL BERRY BLAST**
Ingredients Procedure Glass
1 oz. (30 ml) Monin Wildberry Syrup With Crushed Ice
Acrylic Tumbler 22 oz.
1 ½ oz. (45 ml) Margarita Mix or Fresh Sour Rocks Mix Build
8.3 oz. (250 ml) Red Bull (1 can) At table, pour Garnish
6 oz. (180 ml) Red Bull Lemon Wedge
Leave rest of can at table Tea Spoon
Straw
** No Kids version / No refill available
Non-Alcoholic Cocktails ~Page 103~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SLUSH, RED BULL BERRY BLAST, BAR**
Ingredients Procedure Glass
½ oz. (15 ml) Monin Wildberry Syrup With Crushed Ice Collins
¾ oz. (22.5 ml) Margarita Mix or Fresh Sour Rocks Mix Build 8.3 oz. (250 ml) Red Bull (1 can) At table, pour Garnish
6 oz. (180 ml) Red Bull Lemon Wedge
Leave rest of can at table Tea Spoon
Straw ** No Kids version / No refill available
SLUSH, RED BULL PASSION**
Ingredients Procedure Glass
1 oz. (30 ml) Monin Passion Fruit Syrup With Crushed Ice
Acrylic Tumbler 22 oz.
1 oz. (30 ml) Monin Guava Syrup Build 8.3 oz. (250 ml) Red Bull (1 can) At table, pour Garnish
6 oz. (180 ml) Red Bull Lemon Wedge
Leave rest of can at table Tea Spoon
Straw ** No Kids version / No refill available
SLUSH, RED BULL PASSION, BAR**
Ingredients Procedure Glass ½ oz. (15 ml) Monin Passion Fruit Syrup
With Crushed Ice Collins
½ oz. (15 ml) Monin Guava Syrup Build 8.3 oz. (250 ml) Red Bull (1 can) At table, pour Garnish
6 oz. (180 ml) Red Bull Lemon Wedge
Leave rest of can at table Tea Spoon
Straw
** No Kids version / No refill available
Non-Alcoholic Cocktails ~Page 104~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SLUSH, RUBY RED BULL **
Ingredients Procedure Glass
1 oz. (30 ml) Ruby Red Syrup With Crushed Ice
Acrylic Tumbler 22 oz.
1 oz. (30 ml) Lemonade Build
8.3 oz. (250 ml) Red Bull (1 can) At table, pour Garnish
6 oz. (180 ml) Red Bull Lemon Wedge
Leave rest of can at table Tea Spoon
Straw ** No Kids version / No refill available
SLUSH, RUBY RED BULL, BAR **
Ingredients Procedure Glass
½ oz. (15 ml) Ruby Red Syrup With Crushed Ice
Collins
½ oz. (15 ml) Lemonade Build Garnish
8.3 oz. (250 ml) Red Bull (1 can) At table, pour Lemon Wedge
6 oz. (180 ml) Red Bull Tea Spoon
Leave rest of can at table Straw
** No Kids version / No refill available
SLUSH, STRAWBERRY LEMONADE
Ingredients Procedure Glass
8 oz. (240 ml)Minute Maid Lemonade With Crushed Ice
Acrylic Tumbler 22 oz.
3 oz. (90 ml) Pureed Strawberries Mixer Garnish
2 Lemon Squeezes
Straw
Non-Alcoholic Cocktails ~Page 105~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SLUSH, STRAWBERRY LEMONADE, BAR
Ingredients Procedure Glass
4 oz. (120 ml) Minute Maid Lemonade
With Crushed Ice
Collins
2 oz. (60 ml) Pureed Strawberries Mixer Garnish 1 Lemon Squeeze Straw
SLUSH, STRAWBERRY LEMONADE, KIDS
Ingredients Procedure Glass 4 oz. (120 ml) Minute Maid Lemonade
With Crushed Ice Kid’s Cup
2 oz. (60 ml) Pureed Strawberries Mixer Garnish 1 Lemon Squeeze
Colored Straw
SLUSH, WILD BERRY LEMONADE
Ingredients Procedure Glass
2 oz. (60 ml) Pureed Strawberries With Crushed Ice
Acrylic Tumbler 22 oz.
1oz. (30 ml) Monin Wildberry Syrup Mixer Garnish 6 oz. (180 ml) Minute Maid Lemonade
2 Lemon Squeezes
Top with 2 oz. (60 ml) of Lemon-Lime Soda Straw
SLUSH, WILD BERRY LEMONADE, BAR
Ingredients Procedure Glass
1 oz. (30 ml) Pureed Strawberries With Crushed Ice
Collins
½ oz. (15 ml) Monin Wildberry Syrup Mixer Garnish
3 oz. (90 ml) Minute Maid Lemonade 1 Lemon Squeeze Top with 1 oz. (30 ml) of Lemon-Lime Soda Straw
Non-Alcoholic Cocktails ~Page 106~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SLUSH, WILD BERRY LEMONADE, KIDS
Ingredients Procedure Glass
1 oz. (30 ml) Pureed Strawberries With Crushed Ice Kid’s Cup
½ oz. (15 ml) Monin Wildberry Syrup Mixer Garnish
3 oz. (90 ml) Minute Maid Lemonade 1 Lemon Squeeze
Top with 1 oz. (30 ml) of Lemon-Lime Soda Colored Straw
SMOOTHIE, BERRY STRAWBERRY
Ingredients Procedure Glass
4 ½ oz. (135 ml) Pureed Strawberries Working Collins
1 cup (120 ml) Crushed Ice Blender Garnish
Strawberry
Straw
SMOOTHIE, GOLD MEDALIST
Ingredients Procedure Glass
2 oz. (60 ml) Pureed Strawberries Working Collins
½ Ripe Banana Blender
½ oz. (15 ml) Grenadine Garnish
3 oz. (90 ml) Piña Colada Mix Strawberry
1 cup (120 ml) Crushed Ice Banana Slice
Straw
Non-Alcoholic Cocktails ~Page 107~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SMOOTHIE, SUMMER CYCLIST
Ingredients Procedure Glass
Fill bottom of glass w/1 ½" Soda
Working Blender Ingred. 2-5 Pour mixture over soda Collins
2 oz. (60 ml) Pureed Strawberries
1 ¾ oz. (52.5 ml) Grapefruit Juice Garnish
1 oz. (30 ml) Pineapple Juice Orange Slice
1 scoop Orange Sherbet Strawberry 1/2 cup (60 ml) Crushed Ice Straw
SMOOTHIE, TROPICAL OASIS
Ingredients Procedure Glass
2 oz. (60 ml) Pineapple Juice Blender Collins
2 oz. (60 ml) Papaya Juice Garnish
1 oz. (30 ml) Pureed Peaches Orange Slice
2 scoops Orange Sherbet Cherry Flag
½ cup (60 ml) Crushed Ice Straw
SMOOTHIE, TROPICAL RUNNER
Ingredients Procedure Glass
½ Ripe Banana Working Collins
1 Pineapple Ring Blender Garnish
3 oz. (90 ml) Piña Colada Mix Pineapple Wedge
1 cup (120 ml) Crushed Ice Banana Slice
Straw
Non-Alcoholic Cocktails ~Page 108~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
STRAWBERRY CHEESECAKE
Ingredients Procedure Glass
1 oz. (30 ml) Strawberry Syrup Monin With ice Tall Specialty
¼ piece Muffin (plain) Working blender
50 gm (1 ¾ oz. wt.) Feta Cheese Garnish
1 scoop Vanilla Ice Cream
3 oz. (100 ml) Milk Whipped Cream ½ oz. (15 ml) Aerosol Whipping Cream Strawberry Half
½ scoop Crushed Ice Straw
STRAWBERRY SURPRISE
Ingredients Procedure Glass
½ oz. (15 ml) Pineapple Juice With Collins
1 oz. (30 ml) Pureed Strawberries Crushed Ice
1 oz. (30 ml) Papaya Nectar Mixer Garnish
2 oz. (60 ml) Apple Juice Ingredients Strawberry
Top w/ 1 oz. (30 ml) Soda 1-4 Straw
STRAWBERRY SURPRISE PITCHER
Ingredients Procedure Glass 5 oz. (150 ml) Monin Strawberry Puree Pitcher w/Ice
Pitcher, Acrylic Clear 60 oz.
1 oz. (30 ml) Pineapple Juice
Pour ingredients back & forth in 2 pitchers, 2 times
2 (or more) Double Old Fashion
4 oz. (120 ml) Papaya Nectar Top w/Ice
12 oz. (360 ml) Apple Juice Garnish
Top w/ 1 oz. (30 ml) Soda Strawberry (per glass)
4 Orange wedges Straw
Non-Alcoholic Cocktails ~Page 109~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
TIRAMISU
Ingredients Procedure Glass
1 oz. (30 ml) Amaretto Syrup Monin With ice Tall Specialty
¼ piece Chocolate Muffin Working blender
1 scoop Vanilla Ice Cream Garnish
3 oz. (100 ml) Milk Whipped Cream
½ scoop Crushed Ice Cinnamon Powder
Straw
VANILLA COKE
Ingredients Procedure Glass
1 oz. (30 ml) Vanilla Syrup With ½ Scoop Ice Collins
Fill with 5 oz. (150 ml)Cola Build Garnish
Cherry
Straw
VIRGIN, DAIQUIRI, STRAWBERRY
Ingredients Procedure Glass
3 oz. (90 ml) Pureed Strawberries Blender Collins
1½ oz. (45 ml) Lime Mix or Fresh Sour Blender Mix Garnish
1½ oz. (45 ml) Grenadine Strawberry
1 cup (120 ml) Crushed Ice Straw
VIRGIN, PIÑA COLADA
Ingredients Procedure Glass
6½ oz. (195 ml) Piña Colada Mix Blender Collins
1 cup (120 ml) Crushed Ice Garnish
Pineapple Wedge
Straw
Additional Information ~Page 110~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Additional Information Mix Recipes
BLOODY MARY MIX
Ingredients Procedure Container
2 - 46 oz. (1.4 L) cans V8 Juice Combine V8, Beef Broth and Spice Pack; Stir thoroughly.
1 gal. (3.8 L)
1 – 11 oz. (330 ml) can Beef Broth Yield
1 Bloody Mary Mix Spice Pack 25 Servings
BLOODY MARY MIX (SCRATCH)
Ingredients Procedure Container
2 - 46 oz. (1.4 L) cans V8 Juice
Combine V-8 juice, beef broth, Worcestershire and Tabasco; Measure and combine spices; Mix dry ingredients into liquid ingredients, stir thoroughly with wire whip. Keep refrigerated.
1 Gallon (3.8 L)
1 – 11 oz. (330 ml) can Beef Broth
OR
11 oz. (330 ml) Au Jus
2 ½ tsp. Worcestershire sauce
½ tsp. Tabasco sauce
1 ½ tsp. Salt; table (Iodized)
1 ½ tsp. Pepper; black; table grind Yield
1 gal. (3.8 L)
Maximum Shelf life
1 ½ tsp. Celery Salt 1 Day
Additional Information ~Page 111~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
FRESH AGAVE SOUR MIX
Ingredients Procedure Container
1 Cup (240 ml) Fresh Lime Juice Mix ingredients Store & Pour
1 Cup (240 ml) Fresh Lemon Juice thoroughly. Yield
1 ½ Cups (360 ml) Agave Nectar Move to containers. 3 ½ Cups (.85 L)
Store on ice during use.
Maximum Shelf life
Shake or mix before each use. 3 Days
FRESH SKINNY AGAVE SOUR MIX
Ingredients Procedure Container
1 Cup (240 ml) Fresh Lime Juice Mix ingredients Store & Pour
1 Cup (240 ml) Fresh Lemon Juice thoroughly. Yield
1 Cup (240 ml) Monin Sugar Free Syrup
Move to containers.
3 1/8 Cups (750 ml)
1 oz. (30 ml) Monin Agave Nectar Syrup
Store on ice during use.
Maximum Shelf life
Shake or mix before each use. 3 Days
Additional Information ~Page 112~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
FRESH SOUR ROCKS MIX
Ingredients Procedure Container
1 Qt. (.95 L) Fresh Lime Juice Mix ingredients 2 Gallon
1 Qt. (.95 L) Fresh Lemon Juice thoroughly. Yield
2 Qt. (1.9 L) Simple Syrup Move to containers. 1 ½ Gal. (5.7 L)
2 Qt. (1.9 L) Water Store on ice during use.
Maximum Shelf life
Shake or mix before each use. 3 Days
FRESH SOUR BLENDER MIX
Ingredients Procedure Container
1 Qt. (.95 L) Fresh Lime Juice Mix ingredients 1 Gallon
1 Qt. (.95 L) Fresh Lemon Juice thoroughly. Yield
2 Qt. (1.9 L) Simple Syrup Move to containers. 1 Gal. (3.8 L)
Store on ice during use.
Maximum Shelf life
Shake or mix before each use. 3 Days
FROTHY MILK
Ingredients Procedure Container
4 oz. (120 ml) Fresh Milk Mix in flash mixer until it 1 Quart (.95 L)
2 oz. (60 ml) Condensed Milk
reaches a thick, creamy substance
Maximum Shelf life
2-3 Ice Cubes Per shift
Additional Information ~Page 113~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
HOT BUTTERED RUM BATTER (SCRATCH)
Ingredients Procedure Container
1 cup (240 ml) Dark brown sugar
Combine all ingredients thoroughly. 1 Quart (.95 L)
4 oz. (120 ml) Butter, unsalted, room temp.
Cover tightly & Refrigerate.
1 ½ tsp. Cinnamon, ground Yield 1 ½ tsp. Nutmeg (or Mace), ground 8 Servings
¼ tsp. Cloves, ground Maximum Shelf life
1/8 tsp Salt 7 Days
LIME MIX
Ingredients Procedure Container
½ qt. (480 ml) Water Shake vigorously. 1 Quart (.95 L)
1 package Lime Mix
Add water to quart level and shake again. Store on ice during use. Yield
Keep refrigerated. 1 Quart (.95 L)
Additional Information ~Page 114~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
LIME MIX (SCRATCH)
Ingredients Procedure Container
2 cups (480 ml) Lime Juice; fresh Shake vigorously. 1 Quart (.95 L)
2 cups (480 ml) Water ½ cup (120 ml) Lime Juice; Rose’s
OR
Add water to quart level and shake again. Store on ice during use. Yield
½ cup (120 ml) Lime Juice; Monin Keep refrigerated. 1 Quart (.95 L)
MANGO LIME PUREE
Ingredients Procedure Container
500 gm Mango Puree In a blender puree 1 Quart (.95 L)
240 ml Fresh Lime Juice until sugar is dissolved. Yield
10 Tbs. Sugar 750 ml
Maximum Shelf life
1 Day
Additional Information ~Page 115~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PINA COLADA MIX
Ingredients Procedure Container
20 Pineapple Rings
Liquefy pineapple rings 1 Gallon (3.8 L)
3 ea. – 15 ½ oz. (465 ml) cans Cream of Coconut
with Cream of Coconut.
1 qt. (.95 L) Pineapple Juice
Mix all ingredients thoroughly.
1 qt. (.95 L) Orange Juice
8 oz. (224 gm) Lime Mix Yield
8 oz. (240 ml) Papaya Nectar
31.6 Rocks Servings / 25.3 Frozen Servings
SIMPLE SYRUP MIX
Ingredients Procedure Container
5 lbs. (2.3 Kg) Sugar
Add 1/2 gal. (1.9 L) warm water. Add sugar and stir. Store & Pour (2)
Fill With Hot Water
Fill with additional 1/2 gal. (1.9 L) Yield
hot water. Stir until dissolved. 1 gal. (3.8 L)
Additional Information ~Page 116~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
STRAWBERRY PUREE (SCRATCH)
Ingredients Procedure Container 35 ¾ oz. wt. (1000 gm) Strawberries; fresh; whole; stems removed; rinsed
Place strawberries into blender. Blend until pureed.
2 Quart (1.9 L)
9 oz. wt. (252 gm) Sugar; granulated
Add sugar and mix until sugar is dissolved. Yield
During use keep refrigerated.
35 ½ oz. wt. (994 gm)
Maximum Shelf life
1 Day
SWEET & SOUR MIX
Ingredients Procedure Container
½ gal. (1.9 L) Water Shake vigorously. Add water to gallon level. Shake again and store on ice. During use keep refrigerated.
1 gal. (3.8 L)
1 pkg. T.G.I.F. Sweet & Sour dry crystals pack Yield
½ gal. (1.9 L) Water 1 gal. (3.8 L)
Additional Information ~Page 117~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
SWEET & SOUR MIX (SCRATCH)
Ingredients Procedure Container
1 cup (240 ml) Lime Juice; fresh
Whisk all ingredients together thoroughly. During use keep refrigerated.
2 Quart (1.9 L) 1 cup (240 ml) Lemon Juice; fresh
2 cups (480 ml) Water Yield
2 ½ cups (600 ml) Simple Syrup 1 ½ Quart (1.4 L)
Maximum Shelf life
2 Days
QUALITY GUIDE FOR MIXES
1) Mixes/Juices must be stored in plastic containers, labeled and day dotted.
2) Mixes/Juices on the line must be stored on ice, in store & pours
with correct color labels.
3) All mixes/juices tend to separate. Shake or mix before each use.
Additional Information ~Page 118~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Approved substitutions for Margarita Mix: • Island Oasis Sweet n Sour Mix • True Crystals Margarita Mix
Approved substitution for Rose’s Lime Juice: • Monin Lime Juice
Approved substitution for Sweet n Sour:
• Kerry Sweet n Sour Mix GMO Free • Island Oasis Sweet n Sour Mix • Monin Sweet n Sour Mix • Fresh Sour Rocks Mix
• Fresh Sour Blender Mix
Approved substitution for Monin Syrups: • Torani Syrups
Approved substitution for Lime Mix:
• Kerry Tart Lime Mixer GMO Free
Bar Mix Specs and Labels ~Page 119~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
QUALITY GUIDE FOR FRUITS
1) Do not over cut. Prepare as needed during slow periods. 2) Put out only enough for 1-2 hours' usage at a time. 3) Store in plastic insert vs. metal at the Service Bar. 4) Keep covered and well refrigerated. 5) Use a sharp knife and cutting board if cutting by hand. 6) Make sure blades are clean and sharp if using a fruit slicer. 7) Fruit that has been sitting out must be rinsed with cold soda and drained before storing overnight. 8) Store all fresh fruit in an iced insert at Service Bar areas. 9) All fruit must be cut according to Daily Par Sheet standards.
Bar Mix Specs and Labels ~Page 120~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Garnish Specs PRODUCT SHELF LIFE SENSITIVITY
APPLE SLICE Sliced To Order 1/8” (3 mm) cored apple. Fresh eye appeal. Do not use bruised apples.
BANANAS Sliced To Order
½" (13 mm) wide at 45° angle. Do not use green, bruised, or overripe bananas. Fresh eye appeal; skin off.
BASIL SPRIGS (To Order)
3 Days Fresh green leaves; 1 sprig = "bud" plus 3 smaller leaves attached to stem OR two larger leaves attached to stem. Pinch leaves just above next grouping of leaves. Store stems in 1" water. Do not use wilted or brown leaves.
BLACKBERRIES, THAWED, PORTIONED 1 Day
Portion 3 each frozen blackberries into PC cup with lid and store in bar reach-in. Berries will begin to thaw.
CELERY STALKS 3 Days
Stalk of celery cut into 8" - 8½" (19 – 21 cm) lengths. Do not exceed 2" (5 cm) leafy sprigs. Large stalks (1½"/ 3.75 cm diameter or more) may be split lengthwise. Firm without bruises.
CHERRIES 2 Days Bright red maraschino. Must have a stem; stored in juice and not dried out.
COTTON CANDY, PINK
2 Days Fine spun sugar; kept dry; handled with dry hands or tongs, free of moisture; no crystallization; fluffy. Gently handled to create fluff. Once opened, store in original package, covered, in 2 quart Cambro.
LEMON WEDGE, 1/8 CUT 2 Days
Full wedge cut lengthwise. Bright yellow color, without bruises or scars on skin; must look fresh; no deterioration of pulp. Use 200 Count, U.S. Choice.
LEMON WHEEL 1 Day
Full wheel. 3/8” (1 cm) thick. Sliced only to center for placing onto rim of glass. Bright color, no bruised spots or scars on the skin. Fresh, moist, no deterioration of pulp.
Bar Mix Specs and Labels ~Page 121~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PRODUCT SHELF LIFE SENSITIVITY LEMON SLICE
2 Days
Full wheel. 3/8” (1 cm) thick. Bright color, no bruised spots or scars on the skin. Fresh, moist, no deterioration of pulp.
LEMON TWISTS 2 Days
Approximately 2" - 2½" (5 – 7.5 cm) in length by ½" (13 mm) wide and tapering at the ends. Bright yellow color, without bruises or scars on skin; must look fresh; fresh, moist, not dried out.
LIME SLICE
2 Days
Full wheel. 3/8” (1 cm) thick. Bright color, no bruised spots or scars on the skin. Fresh, moist, no deterioration of pulp.
LIME WEDGE, 1/8 CUT 2 Days
Full wedge cut lengthwise. Green color, no yellowing. Must look fresh; no deterioration of pulp. Use 200 Count, US No 1 Persian.
MANDARIN ORANGE SEGMENTS 3 Days Whole segments held in their original
liquid; moist, must look fresh.
MINT SPRIGS (To Order)
2 Days
Fresh green leaves; 1 sprig = "bud" plus 3 smaller leaves attached to stem OR two larger leaves attached to stem. Pinch leaves just above next grouping of leaves. Store stems in 1" water. Do not use wilted or brown leaves.
OLIVES, GREEN 2 Days Stuffed queen size. Stored in original brine; not dried out.
ONIONS, PEARL 3 Days Stored in original brine; not dried out.
ORANGE WHEEL
1 Day
Full wheel 3/8" (10 mm) thick. Bright orange color without bruises or scars on skin. Must look fresh; no deterioration of pulp.
ORANGE SLICES 2 Days
Half moon slice, 3/8" (10 mm) thick. Bright orange color without bruises or scars on skin. Must look fresh; no deterioration of pulp. Use 88 Count, U.S. Choice.
Bar Mix Specs and Labels ~Page 122~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PRODUCT SHELF LIFE SENSITIVITY
ORANGE SLICE & CHERRY FLAG To Order Spear cherry into middle of top rind of
half-moon slice of orange.
ORANGE HALF-WEDGE 2 Days
Orange cut into 4 wedges, each wedge cut crosswise in half. Bright orange color without bruises or scars on skin. Must look fresh; no deterioration of pulp.
ORANGE TWIST
To Order Use the peel from an orange slice.
PINEAPPLE CHUNKS
2 Days Small 1/8 rectangular wedges; no brown spots or skin; firm, not over-ripe or mushy; deep vibrant yellow.
PINEAPPLE LEAF
1 Day Choose greenest, freshest leaves; no browning; minimal frayed edges. Store in cold water under refrigeration.
PINEAPPLE WEDGES 2 Days
Fresh pineapple quartered top-to-bottom; core removed; cut into ½" (13 mm) wide wedges; without ends. Cut a slit in the center of the wedge, halfway from the core toward the outer skin. Golden yellow skin color preferred. Do not use overripe or mushy fruit.
PINEAPPLE WEDGE & CHERRY FLAG To Order Spear cherry into middle of top rind of
¼ wedge of pineapple.
STRAWBERRIES, FRESH 3 Days
Fresh and firm, no off color or mushy spots; bright red in color. Rinsed and drained well. Consistent size, approximately 1 ¼ “(3 – 3 ½ cm) tall by 1 ¼ “(3 – 3 ½ cm) diameter. Fresh green hull. Date labeled. Californian or Northwestern preferred.
Bar Mix Specs and Labels ~Page 123~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Mixes/Label Specs 1. Mixes/Juices must be stored in plastic containers,
labeled and day dotted. 2. Mixes/Juices on the line must be stored on ice, in store
& pours with correct color labels. 3. All mixes/juices tend to separate. Shake or mix before
each use.
PRODUCT SHELF LIFE
SENSITIVITY
BLOODY MARY MIX
14 Days COLOR: Brick red with flecks of pepper. TEXTURE: Heavy, thick like a rich tomato sauce. FLAVOR: Beefy V8 with aftertaste of celery and V8. COLOR CODE: Blank (Keep In Container) QUALITY NOTES: 1. Too beefy a flavor indicates age. 2. Bubbling of mix or a tingly tinny flavor indicates possibility of food poisoning. 3. Always stir or shake well before using.
FRESH AGAVE SOUR MIX
3 Days COLOR: Fresh lemon lime, slightly cloudy.
TEXTURE: Thin - medium thick consistency. FLAVOR: Fresh balance of lemon, lime & agave
(light honey). COLOR CODE: 2 White stripes
FRESH SKINNY AGAVE SOUR MIX
3 Days COLOR: Fresh lemon lime, slightly cloudy.
TEXTURE: Thin consistency, not watery.
FLAVOR: Fresh balance of lemon, lime & sugar free syrup, hint of agave.
COLOR CODE: 2 Blue stripes / 1 Black stripe
FRESH SOUR BLENDER MIX
3 Days COLOR: Fresh lemon lime, slightly cloudy. TEXTURE: Thin consistency, not watery. FLAVOR: Fresh balance of lemon, lime & sugar, concentrated flavor. COLOR CODE: 2 Green stripes / 1 Black stripe
FRESH SOUR ROCKS MIX
3 Days COLOR: Fresh lemon lime, slightly cloudy.
TEXTURE: Thin consistency, not watery. FLAVOR: Fresh balance of lemon, lime & sugar. COLOR CODE: 1 Green stripe / 1 Black stripe
Bar Mix Specs and Labels ~Page 124~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PRODUCT SHELF LIFE
SENSITIVITY
GUAVA PUREE 14 Days COLOR: Light orange-pink.
TEXTURE: Medium thick consistency.
FLAVOR: Sweet guava concentrate.
COLOR CODE: 1 Green stripe / 1 Red stripe
TEXTURE: Medium thick consistency.
FLAVOR: Sweet guava and passion fruit concentrate. COLOR CODE: 1 Green stripe / 1 Red stripe / 1 Yellow stripe
HURRICAN mix 14 Days COLOR: Bright red, smooth in appearance.
TEXTURE: Smooth, thin syrup.
FLAVOR: Fresh tropical, cherry fruit flavor and aroma. COLOR CODE: 1 Red stripe / 1 Blue stripe
JUICE, APPLE Date on case
Use only 5.5 oz. vol. cans of apple juice.
COLOR CODE: None (Serve in Can)
JUICE, CRANBERRY
3 Days COLOR CODE: 1 Red stripe / 1 Black stripe
JUICE, ORANGE 3 Days COLOR CODE: 1 Yellow Stripe
JUICE, PINEAPPLE 3 Days COLOR CODE: 1 Blue Stripe
JUICE, GRAPEFRUIT 3 Days
COLOR CODE: 2 Green stripes / 1 White stripe
LIME MIX 5 Days COLOR: Cloudy, light pea-green.
TEXTURE: Thin, like water.
FLAVOR: Tart lime.
COLOR CODE: 1 Green Stripe
QUALITY NOTES:
1. Refrigerate for storage.
2. Store on ice on the line.
Bar Mix Specs and Labels ~Page 125~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PRODUCT SHELF LIFE SENSITIVITY
MANGO PUREE 5 Days COLOR: Bright orange yellow.
TEXTURE: Thick puree, slight pulpy texture. FLAVOR: Fresh tropical, concentrated mango flavor. COLOR CODE: 1 Yellow stripe / 1 Black stripe
MILK, 2% 7 Days after opening or the printed use by
date, whichever comes first
COLOR: White. TEXTURE: Smooth, no lumps.
ORANGE SHERBET 7 Days Frozen COLOR: Bright, vibrant orange.
TEXTURE: Smooth, firm, frozen, not melted.
FLAVOR: Sweet orange.
PASSION FRUIT PUREE
14 Days COLOR: Yellow-orange.
TEXTURE: Medium thick consistency.
FLAVOR: Sweet passion fruit concentrate. COLOR CODE: 1 Yellow stripe / 1 White stripe
PEACH PUREE 14 Days COLOR: Dark orange.
TEXTURE: Thick syrup consistency.
FLAVOR: Sweet peach concentrate.
COLOR CODE: 1 Green stripe / 1 Red stripe
Bar Mix Specs and Labels ~Page 126~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PRODUCT SHELF
LIFE SENSITIVITY
PINA COLADA MIX
14 Days COLOR: Creamy-pastel yellow.
TEXTURE: Smooth with flecks of orange pulp; medium thin consistency.
FLAVOR: Balance of coconut and pineapple with orange flavor following.
COLOR CODE: 1 White Stripe / 1 Blue Stripe
QUALITY NOTES:
1. Tingly sensation indicates spoilage.
2. Mix will tend to separate after sitting for awhile.
3. Always stir well or shake before using.
4. Refrigerate for storage.
5. Store on ice on the line.
RASPBERRY PUREE
5 Days COLOR: Deep dark red.
TEXTURE: Thick, smooth w pulp.
FLAVOR: Sweet raspberry flavor, slightly bitter-tart.
COLOR CODE: 1 Purple / 1 White
SIMPLE SYRUP 7 Days COLOR: Clear.
TEXTURE: Syrupy.
FLAVOR: Very sweet.
COLOR CODE: 1 White Stripe
Bar Mix Specs and Labels ~Page 127~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PRODUCT SHELF LIFE
SENSITIVITY
PUREED STRAWBERRIES
1 Day - On the line
COLOR: Deep bright red.
7 Days – Refrigerated
Tub
TEXTURE: Thick, smooth blended pulp with strawberry seeds visible.
FLAVOR: Naturally sweet strawberry flavor.
COLOR CODE: 1 Black Stripe
QUALITY NOTES:
1. Tingly sensation indicates spoilage.
2. Mix will tend to separate after sitting for awhile.
3. Always stir well or shake before using.
4. Refrigerate for storage.
5. Store on ice on the line.
STRAWBERRY PUREE
5 Days COLOR: Deep bright red.
TEXTURE: Thick, smooth blended pulp with strawberry seeds visible.
FLAVOR: Naturally sweet strawberry flavor.
COLOR CODE: 1 Black stripe
STRAWBERRY SMOOTHIE MIX (MINUTE MAID)
14 Days COLOR: Translucent bright red.
TEXTURE: Medium syrup consistency with pulp; strawberry seeds visible.
FLAVOR: Concentrated sweet strawberry flavor.
COLOR CODE: 2 Red stripes
SWEET & SOUR MIX
7 Days COLOR: Color of orangeade orange, like thin orange juice.
TEXTURE: Thin, like water.
FLAVOR: Lemon-orange, medium sweet, slightly tart.
COLOR CODE: Blank (no stripe)
Bar Mix Specs and Labels ~Page 128~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
PRODUCT SHELF
LIFE SENSITIVITY
SYRUP, CHOCOLATE
Use by Date
Thick, sweet, chocolate syrup.
SYRUPS, FLAVORED
Use by Date
Cherry and Vanilla.
SYRUPS, MONIN or TORANI
Use by Date
Agave Nectar, Blue Curacao, Lime, Pomegranate, Pumpkin Spice, Raspberry, Ruby Red
Mixes/Label
Specs
1. Mixes/Juices must be stored in plastic containers, labeled and day dotted.
2. Mixes/Juices on the line must be stored on ice, in store & pours with correct color labels.
3. All mixes/juices tend to separate. Shake or mix before each use.
Beverage Alcohol Service & Specs Information ~Page 129~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Liquor Specs ON-THE-ROCKS
The liquor is poured over ice. The glass should be well iced. "On-The-Rocks" does not necessarily refer to the glassware. The following are some varied examples. 1. Scotch On-The-Rocks – Rocks 2. Martini On-The-Rocks – Double Old Fashioned 3. Whiskey Sour On-The-Rocks – Hi-Ball (or 14 oz. Mixing Glass) 4. Margarita On-The-Rocks – Hi-Ball (or 14 oz. Mixing Glass) In these examples, the glass is not full to the brim with liquid since this will cause sloppiness when handling the drink. Fill the glass to within approximately 3/8” (10 mm) from the rim of the glass. This additional space allows room for garnishes to be placed in the drink without overflowing the drink and allows space for the liquid to move in the glass when the Guest stirs the drink.
STRAIGHT The liquor is poured directly from the bottle into a Double Old Fashioned glass at room temperature. The portion is 1½ oz. (45 ml) -- the same as any liquor or liqueur On-The-Rocks.
BLENDED OR FROZEN DRINKS Drinks must be well blended and fully frozen. Ingredients cannot separate out. Consistency of ice cream drinks should be that of a thick milk shake. Too much ice will make the drink hard to consume through a soda straw; the drink may even “crunch” to a degree. *Aerosol Whipped Cream Garnish - spec is 1½" - 2" (3.8 – 5 cm) high from the top of the drink.
APERITIFS/SHERRIES/PORTS/VERMOUTHS 1½ oz. portion served Straight Up in a Cordial glass or On-The-Rocks.
BRANDIES/COGNACS 1½ oz. portion served in a warm Snifter to enhance the aroma.
COCKTAILS SERVED STRAIGHT UP Glass must be well chilled just prior to service.
COFFEE/CAPPUCCINO DRINKS Coffee/cappuccino must be fresh and hot. Any sugar must be fully dissolved. *Aerosol Whipped Cream Garnish - spec is 1½" - 2" (3.8 – 5 cm) high from the top of the drink.
FRAPPES/MISTS Served over crushed ice.
Beverage Alcohol Service & Specs Information ~Page 130~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
HIGHBALLS Base of one liquor with soda-gun mixer(s). (“Soda-gun mixers” include ginger ale, regardless of whether or not ginger ale is on the soda gun system). Double Old Fashioned glass should be well iced. Mixer fills to approximately 3/8” (10 mm) from top of glass, stirred quickly and lightly only once. Ratio is usually 2 parts mixer to 1 part base liquor.
JUICE DRINKS Liquor(s) with juice as a mixer. The glass must be well iced. Liquid fills glass to approximately 3/8” (10 mm) from top of glass. Ratio of juice to liquor is usually 3 to 1.
LAYERED DRINKS OR DRINKS WITH "FLOATS" Perform this technique slowly in order to accomplish the obvious layered affect in the drink.
LIQUEURS/CORDIALS 1½ oz. (45 ml) portion served Straight Up or On-The-Rocks.
PREMIUM VODKAS Bottles may be kept ice cold (refrigerated), per direction from the DO.
Beer Specs BEER SERVICE
1. Glassware must be "beer clean" for maximum eye and taste appeal. A "beer clean" glass is one in which the head of foam will remain compact and firm for several minutes after pouring. As the beer is consumed, the foam will form rings on the glass at each new level.
2. Draft beer must be served at 34°F-38°F (1 – 5°C) with a head of ¾" (19 mm). The proper amount of foam allows the CO2 gases to escape and contribute to the aroma, flavor and overall drinkability of the beer.
3. Bottled beer must be served at 34°F-38°F (1 – 5°C). 4. Both draft beer and bottled beer should be served in a chilled mixing
glass. Beer served in a room temperature glass will raise the beer temperature at least 2°F (4°C).
BEER STORAGE 1. Draft Beer - Must be stored cold between 34°F and 38°F (1 – 5°C)
since it is not pasteurized. Always store draft beer in the cooler immediately. Temperatures above 45°F (7°C) may cause the beer to turn sour or cloudy.
2. Bottled Beer - Ideal storage is between 34°F (1°C) and 70°F (21°C). At higher temperatures, the product aroma and flavor will deteriorate rapidly. Storage area must be clean, cool and dark. Dark storage is very important to bottled beer in order to avoid becoming "light struck". This causes the beer to take on undesirable flavor and aroma.
Beverage Alcohol Service & Specs Information ~Page 131~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Wine Specs WINE PORTIONS
1. House and cork-finished wines By-The-Glass = 6 oz. (180 ml) portion.
WINE SERVICE 1. Red wines stored at room temperature are not to exceed 75°F
(24°C). Whenever possible, allow the wine to breathe briefly before serving.
2. Serve white, blush, and other chilled wines at 34°F-38°F (1-5°C). WINE STORAGE
1. Wine bottles are stored lying on their side so that the liquid in the bottle comes into contact with the cork. This prevents the cork from drying.
2. Red wines must be stored at room temperature and are not to exceed 75°F (24°C).
3. White and rose' wines are stored at 34°F-38°F (1-5°C). 4. Replace the cork in the bottle for all wine poured By-The-Glass. 5. Wine bricks must be filled with ice water and allowed to sit briefly
(3-5 minutes) before draining and placing them in the cooler. This must be done each time a wine brick is returned to the cooler.
WINE SHELF LIFE – ALL WINE • 2 Day if placing the cork back into the bottle • 4 Days utilizing the Vacu Vin system (Vacu Vin Stoppers PFG #995740 Vacu Vin Pump PFG# 995730)
TABLESIDE BOTTLE WINE SERVICE 1. Service Bartender is responsible for opening the bottle of wine. 2. The cork is placed back into the bottle, loosely for easy removal at
the table. 3. The correct number of glasses is presented with the wine. 4. Be sure the glasses are clean and spot free. 5. At the table, set the glasses down for each Guest. Present the wine
and pour each glass slightly more than 1/3 full. 6. Be sure to top off the guests wine before the main course to
encourage a second bottle sale.
Non-Alcohol Beverage Service & Specs Information ~Page 132~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Non-Alcoholic Specs ICED TEA
1. Serve in Acrylic Tumbler (22 oz.) in the dining room and Collins in the bar.
2. Fill glass with ice. 3. Fill glass with iced tea to 3/8” (10 mm) from the rim of the glass. 4. Place iced teaspoon in glass. 5. Using Tongs, drop a Lemon Squeeze on top in the center of the glass. 6. Garnish with fresh mint sprig of 5 to 7 leaves (per VPO/DO direction).
WATER, Bottled – Still or Sparkling 1. Serve with a chilled, Collins glass. 2. Serve with Ice on request. 3. Per guest preference, serve with lemon Squeeze, straw, lemon twist, or
lime squeeze. JUICE
1. Serve in Collins Glass or Kid Cup, depending on the Guest. 2. FILL GLASS WITH ICE. 3. Fill glass/cup with appropriate Juice to 3/8” (10 mm) from the rim of the
glass. 4. Serve with a straw*
JUICE, APPLE (for Children) 1. Serve in Kid Cup. 2. Fill cup with ice. 3. Serve unopened 5.5 oz. Can**of Apple Juice on the side. 4. Lid on cup and a Flex Straw.
JUICE, APPLE (for Adults) 1. Serve in Collins Glass. 2. Fill glass with ice. 3. Pour Apple Juice from 5.5 oz. Can** into glass; fill to 3/8” (10 mm) from
rim of glass. 4. Serve with Straw*
MILK 1. Serve in chilled Collins glass. 2. Fill glass with milk to 3/8” (10 mm) from rim of the glass.
MILK (for Children) 1. Serve in Kid Cup. 2. Fill Cup with milk to 3/8” (10 mm) from the rim of the glass. 3. Serve with lid on cup and a Flex Straw.
Non-Alcohol Beverage Service & Specs Information ~Page 133~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Red Bull
1. Serve with a chilled, Collins glass. 2. Serve with Ice on request.
SOFT DRINKS 1. Serve in Acrylic Tumbler (22 oz.) in the dining room and
Collins in the bar. 2. Fill glass with ice. 3. Fill glass with appropriate soft drink to 3/8” (10 mm) from the rim of the glass. 4. Serve with proper straw.
STRAWS Straws: Wrapped and Unwrapped 1. GENERALLY SERVED WITH COLD, ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES. 2. SEE RECIPE FOR SERVING SPECS. 3. UNWRAPPED STRAWS ARE PLACED INTO THE GLASS CONTAINING THE
BEVERAGE TO BE SERVED. 4. WRAPPED STRAWS ARE SERVED ON THE SIDE – DO NOT UNWRAP STRAWS
PARTIALLY OR FULLY PRIOR TO SERVING.
Flex Straw 5. SERVED WITH KID’S DRINKS ONLY, INSERTED INTO THE PERFORATED LID ON
THE KID’S CUP. 6. SEE RECIPE FOR SERVING SPECS
• Wrapped flex straws are served on the side – do not unwrap straws partially or fully prior to serving.
Sip Straws 7. GENERALLY SERVED WITH HOT DRINKS, DOUBLE OLD FASHIONED DRINKS
AND PLACED INTO THE GLASS, MUG OR CUP CONTAINING THE BEVERAGE TO BE SERVED.
8. SEE RECIPE FOR SERVING SPECS.
Glassware Specs ~Page 134~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Glassware Specs Glassware Volume
Capacity PFG Order Number
Manufacturer/ Number
Acrylic Tumbler 22 oz. 249284 GET
8823-PC-FRI
Brandy Snifter 11½ oz. 667180 Libbey
3705
Coffee Mug
13 oz. 255814/ 255904
Libbey/ Oneida
Collins 14.5 oz. 261494
Casablanca Cardinal 218416
Cordial Glass 2 oz. 901220 Libbey
3826
Double Old Fashioned
12 oz. 260914 Libbey 15712
Glassware Specs ~Page 135~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Glassware Volume Capacity
PFG Order Number
Manufacturer/ Number
Footed Glass Mug 8½ oz. 901020 Libbey
5293
Hi-Ball
14 ¼ oz. 261494
Libbey 11106721
Kid’s Cup
12 oz. 264574 NA
LIT Ultimate
18 oz. 257794
1 Source
Martini 7.5 oz. 256894 Cardinal D2024
Mixing Glass 16 oz. 261474
Libbey 1639 HT
Glassware Specs ~Page 136~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Glassware Volume Capacity
PFG Order Number
Manufacturer/ Number
Old Fashioned Soda Glass
12 oz. 264604 Libbey 5110
Shot Glass
2 oz. 257684 Anchor Hocking 5282U
Tall Rocks
7 oz. 260894 Libbey 15709
Tall Speciality
12 oz. 901230 Libby 3828
Thumbprint (Friday’s Sundae Dessert)
10 oz. 255244 Libbey 5210
Glassware Specs ~Page 137~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
Glassware Volume Capacity
PFG Order Number
Manufacturer/ Number
Tulip Champagne
6 oz. 260904 Libbey 3795
Wine Glass
13 oz. 260434 Anchor
Goblet, Party Bowl
32 oz. Na Local Purchase
Pitcher
60 oz. Acrylic 260034 P1064CL
Shaker
22 oz. w/lid 261534 F-Shaker-22
APL ~Page 138~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.
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APL ~Page 141~
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APL ~Page 142~
International Beverage Master Recipe Book July 2011 All Rights Reserved Carlson Restaurants Inc.