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Hibiscus Fresh Vanilla Daiquiri
30ml Teichenne Vanilla
30ml Appleton VX Rum
15ml Passion fruit Puree
15ml Lime juice
10ml Sugar Syrup
10ml Hibiscus Tonic
Created by Alex Swainston, Lotus
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Appleonia
30ml Imagin
30ml Teichenne Apple
15ml cloudy apple juice
Pinch cinnamon
10ml Sugar Syrup
1/3 Green apple (chopped)
Dash lemon juice
Method: Muddle apple, shake and strain
Glass: Martini
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Versace
10ml Cariel Vanilla Vodka
10ml Teichenne Vanilla Schnapps
10ml Cointreau
15ml Orange juice
5ml Lemon juice
Method: Shake and strain into a chilled flute. Top with champagne
Garnish: Orange twist.
Created by Naren Young, Bayswater Brasserie
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Champagne Mojito
30ml gold rum
15ml Teichenne Vanilla schnapps
10ml Lime juice
10 mint leaves
Tsp. Vanilla sugar
Method: Muddle mint and sugar in a highball. Add some crushed ice and rum. Stir well. Add schnapps and more crushed ice. Stir again. Add champagne. Stir and cap with crushed ice.
Garnish: Mint sprig.
Created by Naren Young, Bayswater Brasserie
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The Fig & Ruby show
30ml Matusalem Clasico
15ml Teichenne Vanilla Schnapps
15ml Nocello
30ml Fig puree
15ml Ruby red grapefruit juice
Method: Shake and Strain
Glass: Standard Cocktail
Garnish: None
Created by Wally Pack, The Bligh
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Fire in the Sky
30ml Tuaca,
15ml Mandarin Napoleon,
15ml Teichenne Vanilla schnapps,
10ml cherry juice,
10ml OJ,
10ml White Cranberry,
10ml Lemon juice,
Method: Shake and strain
Garnish: Orange twist, maraschino cherry
Glass: Standard Cocktail Glass
Created by Wally Pack, The Bligh
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Ruby Tuesday
30ml Gold Tequila
20ml Teichenne Vanilla
10ml lemon Juice
10ml Sugar Syrup
60ml ocean Spray ruby red Grapefruit juice.
Method: Shake and strain
Garnish: Sliced open Vanilla pod
Glass: Standard Cocktail
Created by Brett Clarke and Manuel Prior, Lenin Bar
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Vanilla Espresso Martini
30ml Cariel Vanilla Vodka
15ml Toussaint
10ml Teichenne Vanilla
45ml Espresso Coffee
10ml Sugar Syrup
Method: Shake and strain
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Espresso Martini (V1)
45ml Seriously
15ml Toussaint
Shot of espresso coffee
10ml sugar syrup
Method: Shake and strain into a chilled cocktail glass
Garnish: 3 coffee beans.
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Espresso Martini (V2)
30ml Toussaint
30ml Seriously Vodka
30ml Espresso Coffee
Dash Sugar Syrup
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Black Monday Martini
60ml Toussaint
Juice of one small lime
Method: Shake and strain
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South of the Border
15ml Toussaint
30ml Tequila
Juice of one small lime
Dash sugar syrup
Dash egg white
Method: Shake and strain
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Snow White
Pour 30ml Mozart White Chocolate Liqueur in glass,
Float - 15ml Nocello
Float - 15ml Toussaint
Shake 30ml milk & 30ml cream and float
Garnish: Thinly shaved chocolate.
Created by Wally Pack, The Bligh
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China Breeze
20ml Rum
20ml Teichenne Coconut
5ml Fresh lime juice
50ml Lychee juice
Method: Shake and strain
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Sweet Summer
2 x Strawberries (Muddle)
20ml Seriously Vodka
20ml Teichenne Vanilla
20ml Teichenne Coconut
50ml Coconut Milk
Method: Shake & Strain
Garnish: Strawberry Slice
(To make Coconut puree; add 1/3 tin of coconut milk, 1tsp white sugar, Scrape out inside of coconut. Blend together until cream starts to thicken).
Created by Brett Clarke and Manuel Prior, Lenin Bar
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Passion Down Below
60ml Seriously Vodka
15ml Passion fruit puree
10ml Teichenne Coconut
10ml Teichenne vanilla
Shake & double strain into
Created by Wally Pack, The Bligh
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Hell's Scorn
30ml absinthe
30ml Teichenne Butterscotch Schnapps
Shot of espresso coffee
10ml sugar syrup
Method: Shake and strain over crushed ice
Garnish: Orange twist.
Created by Naren Young, Bayswater Brasserie
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Bourbon Cookie
30ml bourbon
20ml Teichenne Butterscotch Schnapps
20ml cream
20ml milk
5ml Monin passion fruit syrup
Pinch of nutmeg
Method: Shake and strain over crushed ice.
Garnish: Dust with nutmeg.
Created by Naren Young, Bayswater Brasserie
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Spiced Apple Sour
45ml Seriously vodka
15ml Teichenne Butterscotch Schnapps
10ml Teichenne Apple schnapps
30ml lemon juice
30ml cloudy apple juice
15ml spiced sugar syrup
Dash of egg white
Pinch of cinnamon and nutmeg
Method: Shake and strain over ice into a tumbler.
Garnish: Apple fan and cinnamon.
Created by Naren Young, Bayswater Brasserie
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Delightful
20ml Toussaint Coffee Liqueur
40ml Teichenne Butterscotch
45ml Orange Juice
30ml Cream
20ml Raspberry Cordial
Method: Shake and strain
Glass: Standard Cocktail
Garnish: Chocolate rimmed glass
Created by Robert Long, Rose of Australia
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Bon Bon Martini
30ml Cariel Vanilla Vodka
15ml Teichenne Butterscotch
20ml Lemoncello
20ml Lemon juice
10ml Teichenne Vanilla
30ml Water
Method: Shake and strain
Lab Bar, London
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English Complexion
30ml Teichenne Peach
30ml Cointreau
45ml Orange Juice
30ml Cream
1/2 Tin Peach
Method: Blend all ingredients except cream, pour into glass, and float cream.
Glass: Standard Cocktail
Garnish: none
Created by Robert Long, Rose of Australia
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Jamaican Chico
2 Large Apple Chunks (Muddle)
10ml Teichenne Apple
30ml Teichenne Butterscotch
20ml Mount Gay
5ml Sugar Syrup
5ml Lemon Juice
40ml ocean Spray White Cranberry
Method: Muddle, shake & strain
Garnish: Apple Slice
Created by Brett Clarke and Manuel Prior, Lenin Bar
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Spiced Melon Martini
30ml Seriously Vodka
30ml Teichenne Melon Schnapps
4 chunks fresh watermelon
5ml sugar syrup
Cracked pepper
Method: Muddle watermelon and pepper. Shake with remaining ingredients. Double strain into a chilled cocktail glass.
Garnish: Cracked pepper
Created by Naren Young, Bayswater Brasserie
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Melon & Basil Smash
40ml Imagin
20ml Teichenne Melon Schnapps
20ml lemon juice
10ml sugar syrup
Fresh chunks of honeydew
4 basil leaves - torn
Method: Muddle basil and melon. Shake with remaining ingredients. Strain over crushed ice.
Garnish: Basil leaf.
Created by Naren Young, Bayswater Brasserie
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Heaven
30mls Teichenne Melon
30mls 42 Below Kiwi vodka
20mls Monin Coconut syrup
20mls Fresh lime juice
45mls White Cranberry Juice
Method: Shake and strain
Glass: Standard Cocktail
Garnish: Lime Wedge
Created by Robert Long, Rose of Australia
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Citrus Rock,
2 Large Chunks Rock melons
100ml Ruby Red
30ml Teichenne Melon
15ml Teichenne Coconut
15ml White Rum
15ml Lemon Juice
10ml Sugar Syrup
Method: Blend Rock Melon and Ruby Red. Pour into glass and add ingredients. Shake and strain over cubed ice.
Garnish: Rock Melon Slice
Glass: Highball
Created by Brett Clarke and Manuel Prior, Lenin Bar
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Archangel
30ml gold rum
15ml Cachaca
15ml Teichenne Peach Schnapps
30ml Strawberry puree
10ml lemon juice
60ml pineapple juice
4 basil leaves - torn
Method: Shake and strain over ice.
Garnish: Half Strawberry and basil leaf.
Created by Naren Young, Bayswater Brasserie
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Peach Smash
30ml bourbon
15ml Teichenne peach schnapps
30ml Peach puree
10ml Lemon juice
5ml sugar syrup
8 mint leaves
Method: Shake and strain over crushed ice.
Garnish: Mint sprig.
Created by Naren Young, Bayswater Brasserie
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A Shade of Blue
30ml Blueberry infused 42 Below
30ml Teichenne Peach Schnapps
Dash of fresh lime juice
60ml Cranberry juice
Method: Shake and strain
Garnish: Lime wheel
Glass: Standard Cocktail
Created by Wally Pack, The Bligh
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