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Rum Cocktails 

Vanilla Mojito

4 Lime Wedges

12 Mint Leaves

2 Bar Spoons Sugar

60mls Anejo Rum

15mls Vanilla Teichenne

Method Muddle, Shake & strain over crushed ice

Garnish: Mint sprig  

Glass: Collins

Gone Coconuts

45mls Anejo Rum

15mls Coconut Teichenne

15mls Coconut milk

4 Lime wedges

2 bar spoons of sugar

Method: Muddle Sugar & Lime. Add other ingredients, Shake & strain Over crushed Ice.

Garnish: Lime Wheel

Glass: Old Fashion

China Beach

30mls Anejo Rum

30mls Coconut Teichenne

5mls Lime Juice

45mls Lychee Juice

Method: Build & Stir. Top with crushed ice

Garnish: Lychees stirred into drink

Glass: Old fashion

Peach Daquiri

45mls Golden Rum

15ml Peach Teichenne

15mls Lime Juice

5mls Sugar Syrup

3 slices of peach

Method: Muddle Peach & sugar syrup. Add other ingredients. Shake & strain.

Garnish: Peach slice

Glass: Martini

Pina Colada

30mls Havana Club Rum

30mls Coconut Teichenne

90mls Pineapple juice

15mls Coconut Cream

Ice

Method: Blend

Garnish: Pineapple Wedge

Glass: Colada

Butterscotch Daquiri

30ml White Rum

15mls Butterscotch Teichenne

15mls Fresh Lime Juice

5mls Sugar Syrup

Method: Shake & strain

Garnish: Lime Wheel

Glass: Martini

Paradise

30mls Bacardi rum

30mls Melon Teichenne

90mls Pineapple Juice

60mls Orange Juice

Ice

Glass: Hurricane

Method: Build over ice

Garnish: pineapple Wedge

Pretty Peachy

30ml Peach Teichenne

30mls Anejo Rum

30mls Peach Puree

10mls Lemon juice

Top up with soda

Method: Shake all ingredients except soda with vigour & strain over fresh ice. Top with soda.

Glass: Highball

Garnish: Peach cheek

 

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Contact Details

Earth Bar Consultancy & Service

14 Charlton Place
St Clair NSW 2759
Australia

PHONE :

 +61 (0) 2 96705594

 MOBILE :

+61 (0) 42 9799 459

EMAIL : 

joel@earthbar.org

 

Australian Business Number :

 649 009 678 69