This document provides recipes for 14 cocktails. Each recipe includes measurements for ingredients, preparation instructions, and decoration suggestions. The cocktails use spirits like rum, tequila and whiskey along with mixers like juices, liqueurs and sodas. Preparation typically involves mixing ingredients in a shaker with ice and straining into a glass. Decorations range from fruit slices to sugar rims to sprinkles of cocoa powder.

1. CCoocckkttaaiillss
CATERING & HOSPITALITY INDUSTRY 2009-2010

2. ALIEN by Guillermo Quintanilla
INGREDIENTS &
MEASUREMENTS:
1 part of curacao
2 part of baileys
3 drops of angostura
TYPE OF GLASS
Cocktail glass
METHOD OF
PREPARATION:
•Put the part of curacao
and the baileys in a
cocktail shaker with ice.
•Shake.
•Finally, serve in a
cocktail glass
•Add the angostura.
DECORATION:
When you make the
cocktail sprinkle with
cocoa powder on top.

3. BLACK PARADISE by Beatriz Calvo
INGREDIENTS &
MEASUREMENTS:
•1 oz whisky
•1 oz dark rum
•1 oz brandy
•1 oz white rum
•1/2 oz cream of cacao brown
•Coke
TYPE OF GLASS:
Highball
METHOD OF
PREPARATION:
The white rum spills first the
whiskey, then the dark rum later
the brandy, the cream of cocoa
brown and finally the coke, all
this in a mixing glass with ice.
Then to spend it to mix the
highball glass help yourself with
the strainer.
DECORATION:
A black straw and a white
parasol.

4. CERVECOLA by Daniel Peña
INGREDIENTS &
MEASUREMENTS:
40%Coke
60%Beer (lager)
TYPE OF GLASS:
Any of the ones below is
suitable
METHOD OF
PREPARATION:
•First, add the coke.
•Then, add the beer.
•Serve it very cold or
over.
DECORATION:
A slice of lemon

5. CROWNS by Santiago Aroca
INGREDIENTS &
MEASUREMENTS:
•2 parts of blue curaçao
•2 parts of lemon juice
•2 parts of white rum
•Ice in cubes
TYPE OF GLASS: whisky
glass
METHOD OF
PREPARATION:
Put ice in a mixing glass and
pour the curaçao, the lemon
juice, and the white rum. Stir
a little bit and serve it in the
glass with two dice of ice.
DECORATION:
One slice of lemon
One slice of lime
Sprinkle some sugar

6. DEUS DECEPTOR by Jamie Taylor
INGREDIENTS &
MEASUREMENTS:
• 2 parts of DYC whisky
• 2 parts of J&B whisky
• 2 parts of BALLANTINES
whisky
TYPE OF GLASS:
METHOD OF
PREPARATION:
Just pour the three whiskies
in a shot glass and drink
it,and there is something you
can bet on,four of this and
you'll be on hell!
DECORATION:
It is not required

7. GRIFFO´S ROCKET by Carlos Griffo
INGREDIENTS &
MEASUREMENTS:
 20 % Gin
 50% Tomato juice
20 % Vermouth
10 % olive oil
 Tabasco, Salt, pepper
TYPE OF GLASS:
METHOD OF
PREPARATION:
Let´s strat with griffo´s
rocket. First, take the
cocktail glass and half fill it
with broken ice. Then, add
tomato juice, olive oil, gin and
vermouth. Stir it well and
finish with tabasco, salt and
pepper.
DECORATION:
The decoration is with a green
olive, salt and pepper.

8. ICE-FRATEQ by Karla Velasco
INGREDIENTS &
MEASUREMENTS:
•1 oz lemon juice(3 cl)
•2 oz Tequila (6 cl)
•1/2 oz sugar (2 dashes)
•3 oz Raspberry tea (9 cl)
•Crushed ice
TYPE OF GLASS:
METHOD OF
PREPARATION:
•Boil water and make a
raspberry tea. Leave to cool.
•Add all the ingredients to the
mixing glass and add lots of
ice.
•Serve in a glass with crushed
ice and garnish with
raspberries and lime.
DECORATION:
•Slice of lime
•Raspberries
•Straws

9. LIGHT GIRL by Javier Robleño
INGREDIENTS &
MEASUREMENTS:
TYPE OF GLASS:
METHOD OF
PREPARATION:
Mix the punch, the
cointreau and the
blackberry liqueur in the
shaker.
Pour in the tumbler.
Make a crown with the
cream.
DECORATION:
Pour grenadine on the
cream.
Finally, add a strawberry
slice.
Punch (1/2)
Cointreau (1/4)
Blackberry liqueur (1/4)
Semiwhipped cream

10. MOULIN ROUGE by Borja Alonso
INGREDIENTS &
MEASUREMENTS:
• 2 parts of vodka
• 1 part of gin
• 2 parts of cherry liqueur
• 1 dash of grenadine
TYPE OF GLASS:
METHOD OF
PREPARATION:
Cool the shaker, fill it with
the vodka, gin, cherry liqueur
and a dash of grenadine.
Shake vigorously and serve.
DECORATION:
A cherry

11. MULGIN CREAM by Felipe González
INGREDIENTS &
MEASUREMENTS:
•1 part mulberry liqueur
•2 parts London gin
•1 part cream
TYPE OF GLASS:
Cocktail glass
METHOD OF
PREPARATION:
•Put 2 ice cubes in the empty
cocktail glass.
•Fill the cocktail shaker with
ice cubes.
•Put the ingredients into the
shaker, put the lid on and
shake.
•Open the shaker and serve
into the glass.
DECORATION:
It doesn´t require any
decoration because the final
colour will be enough.

12. NUTELLA by Ainara Porcel
INGREDIENTS &
MEASUREMENTS:
•1 part milk
•1 part white cocoa liqueur
•1 part hazelnut liqueur
•1 part liquid sugar
TYPE OF GLASS:
METHOD OF
PREPARATION:
•Put some ice in the shaker.
•Pour all the ingredients in
their correct measurement.
•Shake for 5-6 seconds and
serve it in the glass without
ice.
DECORATION:
Sprinkle some cocoa on top
of the cocktail

13. PENDON´S by Carlos Collado
INGREDIENTS &
MEASUREMENTS:
66% Champagne
33% Pacharan
1 Stroke of grenadine
TYPE OF GLASS:
Champagne glass
METHOD OF
PREPARATION:
• Cool the champagne glass
with ice and then remove
the ice.
• Blend all the ingredients,
into the champagne glass, in
the next order: 1st
Pacharan, 2nd Champagne
and 3rd a dash of grenadine.
• Serve very cool.
DECORATION:
Serve with grenadine fruit.

14. SMURF SWEET COCKTAIL by Patricia Ávila
INGREDIENTS &
MEASUREMENTS:
3 dashes of martini
1 dash of blue tropic
2 dashes of malibu
Lemon juice (to rim)
TYPE OF GLASS:
METHOD OF
PREPARATION:
•Combine all the ingredients
in a shaker together with ice
cubes.
•Shake it.
•Then pass them into a glass
half-filled with ice cubes.
•Serve into a cocktail glass.
DECORATION:
Rim the glass with sugar (dip
the glass in lemon juice)

15. THE PURPLE by Yago Ogén
INGREDIENTS &
MEASUREMENTS:
20 ml Tequila
20 ml Gin
20 ml Vodka
40 ml Blue tropic
20 ml Grenadine
Cubed Ice
A pinch of sugar for decorate
TYPE OF GLASS:
METHOD OF
PREPARATION:
•Put some ice cubes in the shaker
and shake it to cool the shaker.
•Remove these cubes and put some
new ones.
•Add all the ingredients and combine
them shaking.
•Pass them through a stranier into a
cocktail glass previously decorated.
DECORATION:
Decorate the rim of the cocktail glass
with purple sugar: for this, put the
sugar on a plate and a bit of
grenadine and blue tropic on other
plate.
First put the rim of the glass in the
purple mixure (grenadine and blue
tropic) and finally put the wet rim in
the sugar.

16. TORERO by Manuel Alonso
INGREDIENTS &
MEASUREMENTS:
 3 cl brandy of Jerez
 2 cl anisette from Chinchón
 2 cl Galician orujo
TYPE OF GLASS:
Shot glass
METHOD OF
PREPARATION:
 Half fill a large glass with ice
 Add three centilitres of
brandy of Jerez, two centilitres
of anisette from Chinchón and
two centilitres of Galician orujo
 Stir it well
 Pass it through a strainer into
a shot glass
DECORATION:
Serve it with a maraschino
cherry

17. TROPICAL NIGHT by Sira Touré
INGREDIENTS &
MEASUREMENTS:
• 2 oz Light rum
• 2 oz Passion fruit juice
• 1 oz Pineapple juice
• ½ oz mango juice
• ½ oz evaporated milk
TYPE OF GLASS:
Madeira cocktail glass
METHOD OF
PREPARATION:
• Take a Madeira cocktail glass.
• Put ice in to the glass to cold it.
• Put ice into the shaker too.
• Pour all the juices, the rum and
the milk into the shaker.
• Close the shaker.
• Shake it during 20 seconds.
• Take the ice off the Madeira
glass.
• Pour the liquid in the Madeira
glass.
DECORATION:
•Decorate the rim of the glass with
passion fruit juice and sugar.
•Put a slice of pineapple in the rim of
the glass.
•Decorate with a little umbrella.