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    BCB 2010 - TM's at Tausend Berlin

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    Joerg Meyer
    Traveling Mixologists at Bar Tausend - the inofficial opening of the BCB 2010

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    BCB 2010 - TM's at Tausend Berlin

    Uploaded by

    Joerg Meyer
    402 views1 page
    Traveling Mixologists at Bar Tausend - the inofficial opening of the BCB 2010

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    © Attribution Non-Commercial (BY-NC)

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    PDF, TXT or read online from Scribd

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    Traveling Mixologists at Bar Tausend - the inofficial opening of the BCB 2010

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    402 views1 page

    BCB 2010 - TM's at Tausend Berlin

    Uploaded by

    Joerg Meyer
    Traveling Mixologists at Bar Tausend - the inofficial opening of the BCB 2010

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Tom Jakschas DERBY DAIQUIRI

    glass: cocktail
    Gin Gin Mule method: shake, strain
    60 ml Finsburry Gin garnish: sprayed orange zest
    30 ml fresh lime juice
    20 ml simple sirup 30ml fresh orange juice
    6-8 sprigs mint 15ml ounce fresh lime juice
    40 ml Ginger Beer 1 tsp white caster sugar
    45ml Havana Anejo Blanco rum
    Ranglum
    50 ml Bacardi 8 / Zacapa 23
    20 ml Wray Nepwrew Overproof Turf Club Sour CUBAN MANHATTAN
    15 ml Forgotten Flavours Falernum 60 ml Bombay Sapphire glass: cocktail
    20 ml Lime Juice 20 ml Vermouth syrup method: stir, strain
    30 ml Lemon juice garnish: amara cherry, sprayed
    2 Dashes Orange Bitters
    Jim Meehan 1 Dash Absinth 45ml Havana Club 7 yo
    Egg White 15ml Antica Formula
    Boston Tea Party 3 dashes Bitter Truth Creole Bitters
    2 oz. Banks 5 Island Rum Shake, Strain, Coupette,
    1 oz. Sencha Green Tea Infused Lemonzest
    Noilly Prat Dry Vermouth
    .5 oz. St Germain
    Xavier Padovani
    1 barspoon of Bitterman’s Boston
    Ricardo Sporkslede
    Bittah Le Viex Carre
    Stir with ice and strain into a chilled Negroni 30 ml Cognac
    coupe. Garnish with a lime twist 30 ml Finsburry Gin 30 ml Rittenhouse
    30 ml Antica Formula 30 ml Antica Formula
    Sencha Green Tea Infused Noilly 30 ml Campari 1 Spoon Benedictine
    Prat Dry Vermouth Tumbler. Zeste of Choice 2 Dash Peychauds
    1 oz. Sencha Tea 2 dash Angostura
    1 375 ml Noilly Prat Dry Vermouth Tommys Margarita Stir, Coupette, Orange Zeste
    Infuse for 10 minutes 40 ml Sierra Milenario blanco
    Yield is 11 oz. 30 ml fresh lime juice Gin Sangaree
    30 ml agave sirup 40 ml Hendricks Gin
    Rum Rangoon Tumbler, Lime Wedge lemon juice
    2 oz. Banks 5-Island Rum simple sirup
    .75 oz. Fresh Lime Juice Old Fashioned on shaved ice
    .5 oz. Clement Creole Shrubb 60 ml Zacapa 23 top with Port wine
    .25 oz. Martinique Sugar Cane simple Sirup Garnish Mint Sprig, Nut Meg
    Syrup Bitters & Zeste
    2 Dashes of Angostura Bitters
    1 Dash of Orange Bitters Ueno Hidetsugu
    Add all of the ingredients to a Joerg Meyer
    mixing glass, then add ice Hunter
    Shake and strain into a chilled 50 ml Elijah Craig Bourbon Jaguar
    coupe 25 ml Peter Heering 30 ml Milenario Blanco
    Stir, strain, Coupette 30 ml Chartreuse vert
    Garnish with an orange wedge 30 ml Amer Picon
    Spiced Padovani Orange Bitters,
    50 ml Sailor Jerry Spiced Rum
    Bastian Heuser 20 ml Gold Engel Stir, CocktailGlas, Orange Zeste
    Tumbler, on ice
    Chocolate & Bourbon Sour
    30ml Mozart Dry Old Cuban
    30ml Elijah Craig Stanislav Vadrna 30 ml Bacardi 8
    30ml Lemon juice 15 ml fresh lime juice
    15ml Sugar syrup 10 ml simple Sirup
    Masataka Swizzle 1 dash Angostura Bitters
    1 Dash Angostura glass: highball or double old 3 sprigs of mint
    fashioned Shake, double strain, coupette
    Shake, Strain, Coupette, Cherry (a method: swizzle, crushed ice
    proper one please!) garnish: fresh mint sprig Fill up Champgane

    45ml Nikka Pure Malt White


    15ml Amaretto
    15ml fresj lemon juice
    2.5ml sugar syrup
    2 dashes orange bitters
    2 dashes creole bitters

    BCB 2010 - TMʻS @ 1000 • Bar Tausend, Berlin. Special Thanks to Mario Grünenfeld (Greenfield) and the
    TEAM from Bar Tausend. Also Special Thanks to our Sponsors: BORCO Diversa/Team Spirit, DIAGEO,
    BACARDI, SEVEN SPIRITS, MOZART DRY, NIKKA, Monkey 47, Gold Engel/Kreuzritter, Forgotten Flavours

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