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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 PHONE : +61 (0) 2 96705594 MOBILE :
+61 (0) 42 9799 459 EMAIL : joel@earthbar.org
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Australian Business Number : 649 009 678 69
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