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COCKTAIL RECIPE BOOK
Nessunaparte di questo documento pu essere riprodotta, archiviata, memorizzata o trasmessa in qualsiasi forma o mezzo elettronico, meccanico,reprografico, digitale compresa la fotocopia senza previa autorizzazione scritta da MSC ITALCATERING S.p.A.
Copyright MSC ITALCATERING S.p.A. Tutti i diritti sono riservati.
SUMMER 2014
NOpart of this document can be reproduced, stored in a retrieval system or transmitted in any form of or means - electronic, mechanical,
photocopying, recording or otherwise , without prior written permission of MSC ITALCATERING S.p.A.
Copyright by MSC ITALCATERING S.p.A. All rights reserved.
MSC COCKTAIL BOOKLET 2014
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GLASS: poco-grande/hurricane 6 cl rum white pouring Blend all ingredients
15 cl pia colada mix
COLOUR: white
PREPARATION: blending
21 cl
GLASS: poco-grande/hurricane 3 cl rum white pouring
3 cl Baileys
10 cl pia colada mix
COLOUR: cream 1/2 fresh banana
PREPARATION: blending
16 cl
GLASS: poco-grande/hurricane 4 cl rum white pouring
2 cl Malibu
6 cl pia colada mix
6 cl fruit punch
COLOUR: cream 2 cl mango mix
PREPARATION: mixing
20 cl
GLASS: margarita saucer 6 cl tequila pouring
DECORATION: lime wheel 2 cl Triple Sec
COLOUR: yellow 12 cl lemon mix
PREPARATION: mixing
20 cl
GLASS: poco-grande/hurricane 6 cl rum white pouring
6 cl strawberry mix
8 cl lemon mix
COLOUR: red
PREPARATION: blending
20 cl
GLASS: poco-grande/hurricane 4 cl vodka pouring Blend all ingredients
2 cl Banana liqueur
6 cl orange juice
3 cl banana syrup
COLOUR: cream 6 cl whole milk
PREPARATION: blending
21 cl
DECORATION: pineapple on glass rim,
cherry on top of the drink
DECORATION: pineapple on glass rim,
cherry on top of the drink
DECORATION: orange and pineapple
slice next to each other on glass rim,
cherry on top of the drink
DECORATION: strawberry on glass rim,
orlemon wheel on glass rim and cherry
inside the drink close to lemon
DECORATION: slice of orange on glass
rim, cocktail cherry inside the glass
close to orange
B.B.C.
Rim the glass with salt (nice,
even rim). Pour all ingredient
into the mixer, add one scoop of
ice and mix well. Strain the
drink into the glass and top it
with remaining foam from the
mixer. Decorate with a whole
lemon wheel. Serve without
straw.
BANANADREAM
S
TRAWBERRY
DAIQUIRI
Blend all
ingredients
BAR LIST MSC TOP-12 COCKTAILS
PIACOLADA
Mix all
ingredients
MARGARITA
Blend all
ingredients
COCOLOCO
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GLASS: poco-grande/hurricane 2 cl Captain Morgan Spiced
2 cl tequila pouring
2 cl Midori
1 cl Blue Curaao
COLOUR: emerald 1 cl Malibu
PREPARATION: mixing 10 cl lemon mix
2 cl sugar syrup20 cl
GLASS: poco-grande/hurricane 2 cl rum white pouring
2 cl dark rum pouring
2 cl Malibu
6 cl pineapple juice
COLOUR: orange 8 cl orange juice
PREPARATION: mixing 2 cl grenadine
22 cl
GLASS: poco-grande/hurricane 2 cl rum white pouring
2 cl vodka pouring
1 cl gin pouring
COLOUR: bicolour red/blue 1 cl Peach Schnapps
PREPARATION: mixing 12 cl lemon mix
1 cl grenadine
1 cl Blue Curaao
20 cl
GLASS: poco-grande/hurricane 4 cl vodka pouring
2 cl Peach Schnapps
8 cl orange juice
8 cl cranberry juice
COLOUR: red
PREPARATION: mixing
22 cl
GLASS: poco-grande/hurricane 2 cl rum dark pouring
2 cl rum white pouring
2 cl Apricot brandy
15 cl fruit punch
COLOUR: red 1 cl Myers rum
PREPARATION: mixing
22 cl
GLASS: poco-grande/hurricane 4 cl vodka pouring
2 cl Curaao Blue
5 cl pineapple juice
COLOUR: blue 4 cl lemon mix
PREPARATION: mixing 10 cl Bitter lemon
25 cl
DECORATION: lemon ring on glass rim,
cherry on top of the drink
DECORATION: orange wheel on glass
rim, cherry inside the drink next to
orange
MAITAI
Mix all ingredients
Mix all ingredients except Blue
Curaao. Put one scoop of ice
into the glass, strain the drink
over it. Top the drink with Blue
Curaao and decorate with
lemon wheel and cherry
Mix all
ingredients
Mix Rum, Vodka, Gin, Peach
Schnapps and lemon mix andpour into the glass. Add few
cubes of ice. Pour grenadine on
top of the drink - it will drops
drop down to the bottom. At the
end float the drink with Blue
Curaao.
BAR LIST MSC TOP-12 COCKTAILS
DECORATION: lime wheel on glass rim,
cherry inside the drink next to lemon
DECORATION: lime wheel on glass rim,cherry inside the drink next to lime
JAMAICAN
PARADISE
BLUEPARADISE
PURPLERAIN
ZOMBIE
DECORATION: orange wheel on glass
rim, cherry inside the drink next to
orange
DECORATION: big orange slice on
glass rim, cherry inside the drink next to
orange
SEXONTHE
BEA
CH
Mix vodka, peach schnapps and
orange juice, strain into the
glass, add few cubes of ice and
fill the glass with cranberry juice
Mix all ingredients except Bitter
lemon. Pour into the glass over
ice and fill the glass with Bitter
lemon.
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GLASS: cocktail (martini glass) 8 cl Gordon's gin
DECORATION: green olives 2 cl Martini dry
COLOUR: clear, transparent
PREPARATION: stirring
10 cl
GLASS: cocktail (martini glass) 8 cl Moskowskaya vodka
DECORATION: green olives 2 cl Martini dry
COLOUR: clear, transparent
PREPARATION: stirring
10 cl
GLASS: cocktail (martini glass) 4 cl Moskowskaya vodka
DECORATION: lime wheel 2 cl Cointreau
COLOUR: bright red 2 drops of Rose's lime
PREPARATION: shaking 4 cl cranberry juice
12 cl
GLASS: middle high-ball glass 4 cl Moskowskaya vodka
DECORATION: lime wheel on glass rim 15 cl cranberry juice
COLOUR: red
PREPARATION: directly in glass
19 cl
GLASS: middle high-ball glass 6 cl Smirnoff vodka
15 cl tomato juice
3 drops of Worchester
3 drops Tabasco
COLOUR: red 1 bag of salt
PREPARATION: directly in glass 1 bag of pepper
1 celery stick21 cl
GLASS: tall high-ball 1,5 cl rum white pouring
1,5 cl vodka pouring
1,5 cl gin pouring
COLOUR: bicolour yellow/brown 1,5 cl tequila pouring
PREPARATION: directly in glass 1 cl Triple Sec
5 cl lemon mix
8 cl Coca Cola Light
20 cl
Shake all ingredients and strain
into the chilled glass
Fill one third of the glass with
tomato juice, add vodka and
few cubes of ice. Add spices
and stir. Fill the glass to the top
with tomato juice. Serve with
one stick of celery and put one
lemon wheel on the glass rim
DECORATION: lemon ring on glass rim
and celery stick with leaves inside the
drink
B
LOODYMARY
CAPECODDER
Pour vodka over ice and fill the
glass with cranberry juice.
Decorate with lime wheel.
CLASSICMARTINI
(VODKA)
Stir and strain into a chilled
glass. Put 3 olives on a martini
skewer and immerge it into the
glass.
DECORATION: lime wheel and lemon
slice on glass rim next to each other
CL
ASSICMARTINI
(GIN)
COSMOPOLITAN
LONGISLANDICED
TEA
Stir and strain into a chilled
glass. Put 3 olives on a martini
skewer and immerge it into the
drink
Pour the spirits directly into the
glass one after the other, add
lemon mix and fill the glass with
coke.
BAR LIST CONTEMPORARY CLASSICS
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GLASS: middle high-ball glass 6 cl tequila white pouring
12 cl orange juice
2 cl grenadine
COLOUR: red-yellow
PREPARATION: directly in glass
20 cl
GLASS: old-fashioned (rock glass) 6 cl Moskowskaya vodka
DECORATION: none 3 cl Kahlua
COLOUR: dark brown
PREPARATION: directly in glass
9 cl
GLASS: old-fashioned (rock glass) 6 cl Moskowskaya vodka
3 cl Kahlua
8 cl whole milk
COLOUR: dark black & white
PREPARATION: directly in glass
17 cl
GLASS: cocktail (martini glass) 4 cl Baileys
DECORATION: cacao powder 2 cl dark crme de cacao
COLOUR: cream 4 cl cream topping
PREPARATION: mixing
10 cl
GLASS: cordial (vodka glass) 2 cl Kahlua
DECORATION: none 2 cl Baileys
COLOUR: brown-cream-gold 2 cl Grand Marnier
PREPARATION: directly in glass
6 cl
BAR LIST CONTEMPORARY CLASSICS
DECORATION: cherry on top of thedrink
DECORATION: orange ring on glass rim
and cherry on top of the drink
BAIL
EYS
ALEXA
NDER
WHITERUSSIAN
This is a "rainbow drink" and the
ingredients must be poured
slowly over the spoon, so that
the ingredients stay separated.
First pour Kahlua (1/3), then
Baileys (1/3) and at last Grand
Marnier.
Mix all ingredients very well,
until the drink becomes creamy
and thick. Strain into the glass
and sprinkle with cocoa powder.
Fill one third of the glass with
ice and pour vodka and Kahluaover it. Fill the glass with milk.
Serve with short stirrer.
B-52
TE
QUILASUNRISE Put one scoop of ice into the
glass, pour tequila over it, fill
the glass with orange juice and
top it with grenadine
Fill one third of the glass with
ice and pour vodka and Kahlua
over it. Serve with short stirrer.
BLACKRUSSIAN
NEW
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GLASS: poco-grande/hurricane 8 cl Bacardi
DECORATION: mint sprig 6 mint leaves
COLOUR: clear 1/2 fresh lime
PREPARATION: directly in glass 1 bag of sugar
12 cl Soda water
20 cl
GLASS: poco-grande/hurricane 8 cl Captain Morgan Spiced
DECORATION: mint sprig 6 mint leaves
COLOUR: honey 1/2 fresh lime
PREPARATION: directly in glass 1 bag of sugar
12 cl Soda water
20 cl
GLASS: poco-grande/hurricane 8 cl Bitter Capmari
DECORATION: mint sprig 6 mint leaves
COLOUR: red 1/2 fresh lime
PREPARATION: directly in glass 1 bag of sugar
12 cl Soda water
20 cl
GLASS: old fashioned (rock glass) 8 cl cahaca
DECORATION: slice of lime 2 bags of sugar
COLOUR: clear-green 1/2 fresh lime
PREPARATION: directly in glass
8 cl
GLASS: old fashioned (rock glass) 8 cl Moskowskaya vodka
DECORATION: slice of lime 2 bags of sugar
COLOUR: clear-green 1/2 fresh lime
PREPARATION: directly in glass
8 cl
Cut 1/2 lime in slices, add one
bag of sugarand press with
muddler. Add FRESH mint
leaves and press gently, so that
the leaves stay whole. Pour
Campari and add one scoop ofice. Fill the glass with soda.
Decorate with one nice mint
sprig.
Cut 1/2 lime in cubes, put it into
the glass, add sugar and press
with the muddler. Add one
scoop of ice and fill 3/4 of the
glass with vodka. Cover the
glass with plastic cup and
shake. Put one lime slice on top
of the drink and serve with
stirrer and short straw.
SUGAR SYRUP MUST BE CANCELLED FROM MOJITO PREPARATION
LIME SLICES AND MINT LEAVES MUST BE PRESSED GENTLY, TO RELEASE THE FLAVOURS
THE QUANTITY OF ALCOHOL IN MOJITO MUST BE INCREASED TO 8cl
BAR LIST ... MOJITO & Co.
CAMPA
RIMOJITO
CAIPIRINHA
Cut 1/2 lime in cubes, put it into
the glass, add sugar and press
with the muddler. Add one
scoop of ice and fill 3/4 of the
glass with Cachaa. Cover the
glass with plastic cup and
shake. Put one lime slice on top
of the drink and serve with
stirrer and short straw.
IMPORTANT - PREPARATION OF MOJITO !!!
Cut 1/2 lime in slices, add one
bag of sugarand press with
muddler. Add FRESH mintleaves and press gently, so that
the leaves stay whole. Pour rum
and add one scoop of ice. Fill
the glass with soda. Decorate
with one nice mint sprig.
Cut 1/2 lime in slices, add one
bag of sugarand press with
muddler. Add FRESH mint
leaves and press gently, without
braking the leaves. Pour rum
and add one scoop of ice. Fill
the glass with soda. Decorate
with one nice mint sprig.
CAIPIROSKA
SPICEDMOJITO
CLASSICMOJITO
INSTEAD, YOU MUST USE WHITE SUGAR, ONE BAG OF INDIVIDUAL SUGAR IS ENOUGH
NEW
NEW
MSC COCKTAIL BOOKLET 2014
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GLASS: poco-grande/hurricane 8 cl Absolut Raspberry vodka
DECORATION: mint sprig 6 mint leaves
COLOUR: red 1/2 fresh lime
PREPARATION: directly in glass 1 bag of sugar
2 cl raspberry mix
12 cl Soda water
22 cl
GLASS: poco-grande/hurricane 8 cl Absolut Kurant vodka
DECORATION: mint sprig 6 mint leaves
COLOUR: red 1/2 fresh lime
PREPARATION: directly in glass 1 bag of sugar
12 cl cranberry juice
20 cl
GLASS: poco-grande/hurricane 8 cl Crown Royal whisky
DECORATION: mint sprig 6 mint leaves
COLOUR: honey 1/2 fresh lime
PREPARATION: directly in glass 1 bag of sugar
12 cl Soda water
20 cl
GLASS: old fashioned (rock glass) 8 cl Absolut Mango vodka
DECORATION: slice of lime 2 bags of sugar
COLOUR: clear-green 1/2 fresh lime
PREPARATION: directly in glass 3 cl passion fruit mix
11 cl
Cut 1/2 lime in slices, add one
bag of sugarand press with
muddler. Add FRESH mint
leaves and press gently, so that
the leaves stay whole. Pour
whisky and add one scoop of
ice. Fill the glass with soda.
Decorate with one nice mint
sprig.
TROPICAL
CAIPIROSKA
RASP
BERRYMOJITO
C
RANBERRYMOJITO
ROYALMOJITO
Cut 1/2 lime in cubes, put it into
the glass, add sugar and press
with the muddler. Add onescoop of ice, pour passion fruit
mix and fill 3/4 of the glass with
vodka. Cover the glass with
plastic cup and shake. Put one
lime slice on top of the drink
and serve with stirrer and short
straw.
Cut 1/2 lime in slices, add one
bag of sugarand press with
muddler. Add FRESH mint
leaves and press gently, so that
the leaves stay whole. Pour
vodka and add one scoop of
ice. Fill the glass with cranberry
juice. Decorate with one nice
mint sprig.
Cut 1/2 lime in slices, add one
bag of sugarand press with
muddler. Add FRESH mint
leaves and press gently, so that
the leaves stay whole. Pour
vodka and add one scoop of
ice. Pour raspberry mix over
the iceand fill the glass with
soda. Decorate with one nice
mint sprig.
BAR LIST ... MOJITO & Co.
NEW
NEW
NEW
NEW
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GLASS: champagne flute 1 cl Courvoisier VS
DECORATION: orange curl 2 cl Grand Marnier
COLOUR: transparent 15 cl Champagne
PREPARATION: directly in glass
18 cl
GLASS: champagne flute 2 cl Crme de Cassis
DECORATION: cherry 15 cl Champagne
COLOUR: red
PREPARATION: directly in glass
17 cl
GLASS: champagne flute 2 cl Vecchia Romagna
DECORATION: none 1 cube of white sugar
COLOUR: transparent 2 drops of Angostura
PREPARATION: directly in glass 12 cl Champagne
17 cl
GLASS: champagne flute 2 cl Gordon's gin
DECORATION: lemon slice on glass rim 1/2 lemon
COLOUR: transparent 2 drops of sugar syrup
PREPARATION: directly in glass 12 cl Prosecco Valdo
16 cl
GLASS: champagne flute 2 cl Peach schnapps
2 cl peach mix
4 cl orange juice
COLOUR: orange 8 cl Prosecco Valdo
PREPARATION: mixing
16 cl
MSCBELLINI DECORATION: slice of orange on glass
rim
KIRROYAL
Pour peach schnapps, peach
mix, orange juice and few
cubes of ice into the shakes,
shake well and strain into the
glass. Fill the glass with
prosecco.
FRENCH75
Pour brandy into the glass.
Squeeze 3-4 drops of lemon
into the glass and add 2 drops
of sugar syrup. Stir and fill the
glass with prosecco.
Pour brandy into the glass and
fill it with CHAMPAGNE. Takeone cube of white sugar with
tongs, pour 2 drops Angostura
on it and drop it into the glass.
Pour Crme de Cassis into the
glass and fill it with
CHAMPAGNE. Put one cocktail
cherry into the glass.
BAR LIST ... SPARKLING COCKTAILS
IMPERIAL
COCKTAIL
Pour cognac and Grand Marnier
into the glass, fill half of the
glass with CHAMPAGNE and
stir gently, then fill to the top.
Prepare one nice long orange
curl and hang it over the glass
rim.
CHAMPAGNE
COCKTAIL
NEW
NEW
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GLASS: middle high-ball glass 4 cl Captain Morgan Spiced
DECORATION: slice of lemon 20 cl Coca Cola
COLOUR: brown
PREPARATION: directly in glass
24 cl
GLASS: middle high-ball glass 4 cl Gordon's gin
DECORATION: slice of lemon 20 cl Tonic
COLOUR: clear
PREPARATION: directly in glass
24 cl
GLASS: middle high-ball glass 4 cl Moskowskaya vodka
DECORATION: slice of lemon 20 cl Biter lemon
COLOUR: pale yellow
PREPARATION: directly in glass
24 cl
GLASS: middle high-ball glass 4 cl Whisky Bell's
DECORATION: none 20 cl Coca Cola
COLOUR: brown
PREPARATION: directly in glass
24 cl
MOSKOWSKAYA MUST BE USED PER
DEFAULT - OTHER VODKA BRANDS ONLY ON
EXPLICIT REQUEST
Pour the spirit over ice and fill
the glass with coke.
RUM&COKE
Pour the spirit over ice and fill
the glass with bitter lemon
WHISKY
&COLA
BAR LIST MIXED DRINKSPour spirit over ice and fill the
glass with coke.
Pour the spirit over ice and fill
the glass with tonic
VODKA&LEMON
GIN&TONIC
CAPTAIN MORGAN MUST BE USED PER
DEFAULT - OTHER RUM BRANDS ONLY ON
EXPLICIT REQUEST
GORDON'S MUST BE USED PER DEFAULT -
OTHER GIN BRANDS ONLY ON EXPLICIT
REQUEST
BELL'S
MUST BE USED PER DEFAULT -OTHER WHISKY BRANDS ONLY ON EXPLICIT
REQUEST
MSC COCKTAIL BOOKLET 2014
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GLASS: middle high-ball glass 4 cl Jack Daniels
DECORATION: none 20 cl Coca Cola
COLOUR: brown
PREPARATION: directly in glass
24 clGLASS: middle high-ball glass 4 cl Grey Goose
20 cl Biter lemon
COLOUR: pale yellow
PREPARATION: directly in glass
24 cl
GLASS: middle high-ball glass 4 cl Bombay Sapphire
20 cl Tonic
COLOUR: clear
PREPARATION: directly in glass
24 cl
GLASS: middle high-ball glass 4 cl J.Walker Black
DECORATION: none 20 cl Coca Cola
COLOUR: brown
PREPARATION: directly in glass
24 cl
GLASS: middle high-ball glass 4 cl Havana Club 7Y
20 cl Coca Cola
COLOUR: brown
PREPARATION: directly in glass
24 cl
GLASS: middle high-ball glass 4 cl Absolut
DECORATION: none 20 cl Red Bull
COLOUR: brown
PREPARATION: directly in glass
24 cl
GLASS: middle high-ball glass 4 cl J.W.Black
DECORATION: none 20 cl Red Bull
COLOUR: brown
PREPARATION: directly in glass
24 cl
DECORATION: finely sliced lemon ring
inside the glass
DECORATION: finely sliced lemon ring
inside the glass
Pour the spirit over ice and fill
the glass with tonic
Pour the spirit over ice and fill
the glass with Red Bull
DECORATION: finely sliced lime ring
inside the glass
Pour the spirit over ice and fill
the glass with bitter lemon
GREYGOOSE&
LEMON
Pour the spirit over ice and fill
the glass with coke.
Pour the spirit over ice and fill
the glass with Red Bull
Pour the spirit over ice and fill
the glass with coke.
JOHNNIE
WALKERBLACK
&REDBULL
ABSOLU
T&RED
BU
LL
JOHNNIE
WALKERBLACK
&COKE
HAVANACLUB
7Y&COKE
BOMBAY
SAPPH
IRE&
TON
IC
BAR LIST...PREMIUM MIXED DRINKS
JACKDANIELS&
COKE
Pour the spirit over ice and fill
the glass with coke.
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6 cl Aperol
12 cl Prosecco Valdo
6 cl Soda
COLOUR: orange
PREPARATION: directly in glass
24 cl
GLASS: rock-glass (old-fashioned) 3 cl Gordon's gin
3 cl Campari
3 cl Martini rosso
COLOUR: red
PREPARATION: directly in glass
9 cl
GLASS: broad red wine glass 4 cl Martini bianco
12 cl Prosecco Valdo
1/2 lime
COLOUR: transparent
PREPARATION: directly in glass
16 cl
GLASS: middle high-ball 4 cl Campari
15 cl orange juice
PREPARATION: orange & red
PREPARATION: directly in the glass
19 cl
GLASS: poco-grande (pool: tall tumbler) 15 cl red wine
15 cl Sprite
4 lemon wheels
COLOUR: ruby red
PREPARATION: directly in glass
30 cl
GLASS: poco-grande (pool: big tumbler) 15 cl white wine
15 cl Sprite
COLOUR: transparent yellow
PREPARATION: directly in glass
30 cl
DECORATION: big orange slice inside
the drink
DECORATION: big orange slice inside
the drink
DECORATION: 3 slices of lime into the
glass and one mint sprig on top of the
drink
BAR LIST FROM THE BAR BEHIND THE CORNER
TREBBIANO S.VITTORIA, FROM
SELECTION WINES BY THE GLASS, MUST BE
USED PER DEFAULT
DECORATION: orange slice inside the
drink, cherry on top of the drink
Fill 1/3 of the glass with ice and
pour the ingredients over it. Put
one orange slice into the drink
and serve with a short stirrer.
Put half scoop of ice into the
glass, pour Campari over it and
fill the glass with orange juice.
MARTINIROYALE
Put one scoop of ice into the
glass. Pour vermouth, juice of
half lime and prosecco. Put 3
sliced of lime into the glass and
one mint sprig on top of the
drinks . ATTENTION, the glass
is big; you must be careful not
to serve too much prosecco!
CAMPARIPASS
ION
TINTOD
EVERANO
Fill 1/3 of the glass with ice and
pour wine over it. Fill the glass
with Sprite and decorate with
slice of lemon
REBUJITO
NEGRONI
APE
ROLSPRITZ
Pour Aperol over
ice, add prosecco
and fill the glass
with soda. Put
one big
orange slice
into the glass
Fill 1/3 of the glass with ice. Put
3 finely sliced lemon wheels into
the glass and pour the wine
over it. Fill the glass with Sprite
and put one more lemon wheel
on top of the drink.
GLASS: broad red wine glass in inside
bars / tall tumbler in pool area
MERLOT S.VITTORIA, FROM SELECTION
WINES BY THE GLASS, MUST BE USED PERDEFAULT
DECORATION: 3 finely sliced lemon
rings
DECORATION: 3 finely sliced lemon
rings
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4 cl Pastis
15 cl natural water
DECORATION: none 3 cl mint syrup
COLOUR: green
PREPARATION: directly in glass
22 cl
GLASS: white wine glass 4 cl Crme de Cassis
DECORATION: cocktail cherry 12 cl white wine
COLOUR: red
PREPARATION: directly in glass
16 cl
GLASS: beer glass (small or big) two thirds of draft beer
DECORATION: none one third of Sprite
COLOUR: beer colour
PREPARATION: directly in glass
GLASS: small high-ball 15 cl Chardonnay Friuli
DECORATION: none 5 cl Soda
COLOUR: transparent
PREPARATION: directly in glass
20 cl
ATTENTION ON WINE;
ON BAR LIST IS SPECIFIED
CHARDONNAY FANTINEL
GLASS: middle high-ball (pool: tall
tumbler)
Pour Pastis into the glass and
top it with mint syrup. Put some
ice into small carafe, f ill it with
natural mineral water and serve
it on a side.
Fill two thirds of the glass with
draft beer and top it up withSprite
PERROQUET
KIR
BAR LIST FROM THE BAR BEHIND THE CORNER
Pour Cassis into the glass and
fill it with cold white wine. Put
one cocktail cherry into the
glass.
Fill two thirds of the glass with
wine and top it with soda water
(NEVER USE SPARKLING
MINERAL WATER, IT IS NOT
ENOUGHT BUBBLY FOR
GERMAN TASTE)
RADLERor
PANACHE'or
SHANDY
WINESP
RITZER
PER DEFAULT, USE TREBBIANO SANTA
VITTORIA, FROM SELECTION WINES BY THE
GLASS
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GLASS: broad red wine glass 3 cl Elderflower syrup
12 cl Prosecco Valdo
5 cl Soda water
COLOUR: transparent
PREPARATION: directly in glass
20 cl
GLASS: poco-grande 6 cl vodka pourig
1 cl Rose's lime
15 cl Ginger-Ale
COLOUR: clear yellow
PREPARATION: directly in glass
22 cl
GLASS: beer glass (small or big) two thirds of draft beer
DECORATION: none one third of Ginger-Ale
COLOUR: beer colour
PREPARATION: directly in glass
GLASS: old-fashioned (rock glass) 4 cl whisky Bell's
DECORATION: cocktail cherry 4 cl Drambuie
COLOUR: honey colour
PREPARATION: directly in glass
8 cl
RUSTY
NAIL
DECORATION: slice of apple and mint
sprig
Put half scoop of ice into the
glass. Pour elderflower syrup
over it and add Prosecco. Stir
gently and top with soda water.
Put one apple wedge and one
mint sprig into the glass
Fill one thirds of the glass with
ice. Pour whisky and Drambuie
over it, put one cocktail cherry
on top of the drink and serve
with short stirrer.
Fill one third of the glass with
ice. Pour vodka over it. Add
lime cordial and fill the glass
with Ginger-Ale.
SHANDY
Fill two thirds of beer glass with
draft beer and top it up withGinger-Ale
MOSCOWM
ULE
SPRITZHUGO
DECORATION: lime ring and lemon
slice one next to another on glass rim
BAR LIST FROM THE BAR BEHIND THE CORNER
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GLASS: poco-grande/hurricane 15 cl pia colada mix
1 big slice of fresh pineapple
4 cl whole milk
COLOUR: white
PREPARATION: blending
20 cl
GLASS: poco-grande/hurricane 8 cl strawberry mix
10 cl lemon mix
2 cl sugar syrup
COLOUR: red
PREPARATION: blending
20 cl
GLASS: poco-grande/hurricane 1 cl mint syrup
DECORATION: mint sprig 6 mint leaves
COLOUR: green/transparent 1 fresh lime
PREPARATION: directly in glass 1 bag of sugar
17 cl Soda water
19 cl
GLASS: poco-grande/hurricane 4 cl peach mix
8 cl orange juice
10 cl cranberry juice
COLOUR: orange-red 4 cl Soda water
PREPARATION: mixing/directly in glass
26 cl
GLASS: poco-grande/hurricane 1/2 fresh lime
1 bag of sugar
6 cl passion fruit mix
COLOUR: orange 12 cl Soda water
PREPARATION: directly in glass
19 cl
DECORATION: strawberry orlemon
ring on glass rim and cherry on top of
the drinks next to lemon
DECORATION: orange ring on glass
rim, cherry on top of the drink
S
TRAWBERRY
D
AIQUIRIZERODECORATION: put one lime ring into
the glass
STRAWBERRY
DAIQUIRIZERO
Blend all ingredients
Blend all
ingredients
DECORATION: pineapple slice on glass
rim, cocktail cherry on top of the drink
BAR LIST ZERO ALCOHOL
PIACOLADA
ZERO
MOJITOZERO
Cut 1/2 lime in cubes, put it into
the glass, add sugar and press
with the muddler. Fill almost full
glass with ice, add passion fruit
mix, cover the glass with plastic
cup and shake well. Fill the
glass with soda.
Cut the lime in fine slices, put it
into the glass, add sugar andpress with muddler. Add mint
leaves and press gently. Fill half
a glass with ice and drop mint
syrup over it. Fill the glass with
with soda. Stir with bar spoon
and decorate with a mint sprig
SEXONTHE
BEACH
ZERO
Pour peach mix and orange
juice into the mixer, add ice, mix
shortly and strain into the glass.
Add one scoop of ice and pour
cranberry juice over it. Splash
the drink with soda water
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GLASS: poco-grande/hurricane 8 cl pineapple juice
8 cl orange juice
4 cl whole milk
3 cl grenadine
COLOUR: orange
PREPARATION: mixing
23 cl
GLASS: poco-grande/hurricane 8 cl pineapple juice
8 cl orange juice
3 cl grenadine
5 cl Coca Cola light
COLOUR: tricolour red-orange-brown
PREPARATION: mixing
24 cl
GLASS: poco-grande/hurricane 15 cl fruit punch
8 cl Sprite
COLOUR: orange
PREPARATION: mixing
23 cl
GLASS: poco-grande/hurricane 18 cl pia colada mix
4 cl pomegranate syrup
COLOUR: bicolour white/red
PREPARATION: blending
22 cl
GLASS: poco-grande/hurricane 1/2 fresh banana
10 cl whole milk
3 cl sugar syrup
2 cl chocolate topping
COLOUR: white and brown
PREPARATION: blending
15 cl
GLASS: poco-grande/hurricane 1/2 fresh banana
10 cl fruit punch
3 cl papaya syrup
3 cl mango mix
COLOUR: orange
PREPARATION: blending
16 cl
DECORATION: pineapple slice on glass
rim, cocktail cherry on top of the drink
DECORATION: banana slice on glass
rim, cocktail cherry on top of the drink
DECORATION: orange ring on glass
rim, cherry on top of the drink, next to
orange
CAPTAIN
SPARROW
Put half scoop of ice into the
glass. Mix juices and pour them
over the ice. Pour grenadine on
top it will drop down to the
bottom. Fill the glass very
slowly with Cola Light (pour it
around the glass rim)
DECORATION: two orange slices
hanged over the glass in different angles
and cherry on top of the drink
FRUITSMOOTHIE
BAR LIST KIDS' COCKTAILS
D
IRTYBANANA
SHAKE
ALICEIN
W
ONDERLAND
DECORATION: orange ring on glass
rim, cherry on top of the drink next to the
orange
DECORATION: pineapple slice on glass
rim, orange slice in the drink and cocktail
cherry on top of the drink
Blend all ingredients except the
topping. Pour chocolate topping
slowly around the glass rim so
that it slides down making the
effect of "dirty glass". Pour the
drink slowly into the glass.
Blend all
ingredients
Mix fruit punch, pour it into the
glass, add half scoop of ice andfill the glass with Sprite
MAGICISLAND
SPIDER
MAN
Blend pina colada mix with a lot
of ice until it becomes very
dense. Pour only half of the
blend into the glass. Add
pomegranate syrup into
remaining colada mix, blend it
shortly and pour it slowly over
the white part.
Mix all
ingredients
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CUP: espresso cup
CUP: cappuccino cup
GLASS: middle-size tumbler
1 long espresso
1 cl sugar syrup
DECORATION: coffee beans 1 cl chocolate topping
PREPARATION: shaking
10 cl
GLASS: martini glass (pool: champagne
flute)
ESPRESSO
CAFFE'LATTE
Prepare a strong, long
espresso and pour it into the
shaker. Add sugar syrup and a
drop of chocolate topping.
Shake well and strain into the
glass. Put 3 coffee beans on
top.
C
APPUCCINO
A real cappuccino can be recognized by
the density and creaminess of milk froth.
The essential requisites for true Italian
espresso are: properly set coffee
grinder, proper coffee machine
temperature and heated cup. A goodespresso can be recognized by its foam:
the foam must be thick and rich.
Prepare a jar of heated milk for
cappuccino (with thick dense froth) and
pour it into the glass a little bit under the
glass rim. Prepare one espresso,
sweeten it and pour it very slowly in the
center of the glass.
ICEDCOFFEE
BAR LIST CAFFETTERIA
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1 long espresso
2 cl Baileys
DECORATION: chocolate shavings 1 cl sugar syrup
PREPARATION: shaking 1 cl chocolate topping
10 cl
GLASS: martini glass (pool: champagne flute) 1 long espresso
DECORATION: chocolate shavings 2 cl Amaretto
PREPARATION: shaking 1 cl sugar syrup
1 cl chocolate topping
10 cl
GLASS: Irish coffee mug 4 cl Jameson's Irish whisky
DECORATION: nutmeg 1 long espresso
PREPARATION: directly in mug 1 cl sugar syrup
whipped cream
GLASS: Irish coffee mug 4 cl Baileys
DECORATION: cinnamon powder 1 cl sugar syrup
PREPARATION: directly in glass 1 long espresso
whipped cream
GLASS: Irish coffee mug 4 cl Amaretto
DECORATION: cacao powder 1 cl sugar syrup
PREPARATION: directly in glass 1 long espresso
12 cl whole milk
GLASS: martini glass (pool: champagne
flute)
Prepare a strong, long
espresso and pour it into the
shaker. Add Baileys and syrups
and shake well. Strain slowly
into the glass. Sprinkle with
chocolate shavings
Pour Amaretto into the glass,
sweeten it and heat. Prepare
one long espresso, pour it into
the mug and top with hot milk
and milk foam (like for
cappuccino). Sprinkle with
cacao powder.
Pour whisky into the glass,
sweeten with sugar syrup andheat it. Prepare one long
espresso and pour it over the
whisky. Top with whipped
cream and sprinkle with
nutmeg.
AMARETTO
CAPPUCCINO
IRISHCOFFEE
Prepare a long espresso, pour
it into the mug and sweeten.
Add Baileys and top with
whipped cream. Sprinkle with
cinnamon powder
CAFFE'
SHAKERATO-
BAILEYS
CAFFE'
SHAKERATO-
AMARETTO
Prepare a strong, long
espresso and pour it into the
shaker. Add Amaretto and
syrups and shake well. Strain
into the glass and sprinkle with
chocolate shavings.
BAILEYS
COFFEE
BAR LIST COFFEE DELIGHTS
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GLASS: transparent coffee mug 1,5 cl Sauce CIOCCO-NOCCIOLA Fabbri
DECORATION: chocolate grains 1 espresso
PREPARATION: directly in glass 10 cl whole milk
GLASS: transparent coffee mug 1,5 cl Sauce ZABAIONE Fabbri
DECORATION: cacao powder 1 espresso
PREPARATION: directly in glass 10 cl whole milk
GLASS: Irish coffee mug 2 cl MixyCaf Fabbri
DECORATION: coffee beans
PREPARATION: directly in glass
1 long espresso
10 cl whole milk
whipped cream
GLASS: small high-ball 2 cl MixyCaf Fabbri
DECORATION: cinnamon powder
PREPARATION: directly in glass
1 long espresso
15 cl whole milk
Pour ciocco-nocciola sauce into
the cup, lay the cup on a side
and rotate it so that the sauce
spreads all over the cup wall.
Prepare one espresso and pour
it into the cup. Heat the milk like
for cappuccino and top the cup.
Sprinkle with chocolate grains.
LATTECARAMELLA
Pour MixyCaf into the glass.
Heat the milk like for
cappuccino and pour it into the
glass with rich foam on the top .
Prepare one long espresso and
pour it slowly over the milk.
Sprinkle with cinnamon powder.
(guest's choice of caramell,
vanilla or hazelnut)
COFFEE & CHOCOLATE BAR COFFEE TEMPTATIONS
ZABA'
Pour zabaione sauce into the
cup, lay the cup on a side and
rotate it so that the sauce
spreads all over the cup wall.
Prepare one espresso and pour
it into the cup. Heat the milk like
for cappuccino and top the cup.
Sprinkle with cacao powder.
MOKACCINO
Pour MixyCaf into the glass.
Prepare one long espresso and
pour it slowly over the syrup.
Heat the milk like for
cappuccino and top the cup like
for cappuccino. On top of all,
add whipped cream and
decorate with 5 coffee beans.
(guest's choice of vanilla,
coconut, hazelnut or ginseng)
MAROCCHINO
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GLASS: polycarbonatesmall beer glass 1 espresso
DECORATION: chocolate shavings 6 cl Caramel sauce Fabbri
PREPARATION: blending 8 cl milk
2 cl cream
22 cl
GLASS: polycarbonatesmall beer glass 2 cl choco-hazelnut sauce
DECORATION: cinnamon powder 1 espresso
PREPARATION: blending 6 cl vanilla syrup
8 cl milk
2 cl cream
22 cl
GLASS: polycarbonatesmall beer glass 6 cl chocolate cream
DECORATION: cocoa powder 1 espresso
PREPARATION: blending 8 cl milk
2 cl cream
15 cl
whipped
cream
CHOCOCCINO
Blend coffee, chocolate syrup,
milk and cream until smooth.
Strain into the glass, top with
whipped cream, sprinkle with
cocoa and decorate with
cigarette-wafer. Serve with two
strawswhipped
cream
COFFEE & CHOCOLATE BAR FROZEN COFFEE DELIGHT
CARA
MELCOFFEE
FROST
Blend coffee, caramel sauce,
milk and cream until smooth.
Pour chocolate topping along
the inside glass rim to get the
effect of "dirty glass". Pour the
drink into the glass, top with
whipped cream. Decorate with
chocolate shavings and
cigarette-wafer. Serve with 2straws
2chocolate
toppingcl
VANILLACHOC
C
APPUCCINO
whippedcream
Blend coffee, vanilla syrup, milk
and cream until smooth. Strain
into the glass, top with choco-
hazelnut sauce and cover with
whipped cream. Sprinkle with
cinnamon powder, decorate
with cigarette-wafer and serve
with 2 straws.
NEW
NEW
NEW
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GLASS: transparent hot chocolate cup 2 cl MixyCaf Fabbri CHOCOLATE MACHINE
DECORATION: one dry biscuit
PREPARATION: directly in glass
13 cl
1 home-made dry biscuit
2 cl MixyCaf Fabbri WITH INDIVIDUAL BAGS
1 bag of hot chocolate in powder
12 cl milk
1 home-made dry biscuit
GLASS: transparent hot chocolate cup 1 bag of chocolate ZERO in powder
DECORATION: one dry biscuit 12 cl milk
PREPARATION: directly in glass 1 home-made dry biscuit
GLASS: transparent hot chocolate cup 1,5 cl MixyBar MINT Fabbri CHOCOLATE MACHINE
DECORATION: mint leaves 13 cl
COLOUR: green-brown
PREPARATION: directly in glass 1 home-made dry biscuit
1,5 cl MixyBar MINT Fabbri WITH INDIVIDUAL BAGS
1 bag of hot chocolate in powder
12 cl milk
1 home-made dry biscuit
CLASSICCHOC
OLATE
(guest's choice of vanilla,
coconut, hazelnut or ginseng)
Put one bag of individual hot
chocolate in cappuccino jar,
add milk and heat until
chocolate becomes smooth and
dense. Pour MixyCaf into the
cup and fill it with hot chocolate.
Stir gently and decorate with
biscuit.
(guest's choice of vanilla,
coconut, hazelnut or ginseng)
COFFEE & CHOCOLATE BAR CHOCOLATE TEMPTATION
dense hot chocolate from chocolate
machine
Pour syrup on the bottom of the
cup and fill it with hot chocolate
from coffee machine. Attention,
the syrup and chocolate muststay separated, so pour the
chocolate very slowly! Put one
mint sprig and one dry biscuit
on top of the drink.
Pour MixyCaf into the cup. Fill
the cup with dense hot
chocolate from chocolate
machine. Stir gently and
decorate with one dry biscuit
Put one bag of individual hot
chocolate in cappuccino jar,
add milk and heat until
chocolate becomes smooth and
dense. Proceed as above.AFTEREIGHTCHOCOLA
TE
dense hot chocolate from chocolate
machine
CHOCOLATEZER
O Put one bag of individual ZERO
chocolate in cappuccino jar,add milk and heat until
chocolate becomes smooth and
dense. Pour into chocolate cup
and serve with one dry biscuit.
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GLASS: transparent hot chocolate cup 15 cl CHOCOLATE MACHINE
DECORATION: one dry biscuit
PREPARATION: directly in glass 1 home-made dry biscuit
1 bag of WHITE chocolate in powder WITH INDIVIDUAL BAGS
12 cl milk
1 home-made dry biscuit
GLASS: transparent hot chocolate cup 1,5 cl CHOCOLATE MACHINE
DECORATION: dark cherries
whipped cream
3 black candied cherries
1,5 cl WITH INDIVIDUAL BAGS
1 bag of hot chocolate in powder
12 cl milk
whipped cream
3 black candied cherries
MixyBar AMARENA Fabbri (sour
cherry)
MixyBar AMARENA Fabbri (sour
cherry) Pour syrup on the bottom of the
cup and fill it with hot chocolate
from coffee machine. Attention,the syrup and chocolate must
stay separated, so you have to
pour chocolate very slowly! Top
with whipped cream and
decorate with 3 black cherries
Put one bag of individual hot
chocolate in cappuccino jar,
add milk and heat until
chocolate becomes smooth and
dense. Proceed as above.
Fill the cup with dense WHITE
hot chocolate from chocolate
machine. Decorate with one dry
biscuit
dense WHITE chocolate from
chocolate machine
COFFEE & CHOCOLATE BAR CHOCOLATE TEMPTATION
WHITECHO
COLATE
CHERRYCHOCOLATE
Put one bag of individual
WHITE chocolate in cappuccino
jar, add milk and heat until
chocolate becomes smooth and
dense. Pour into the cup and
decorate with one biscuit.
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GLASS: Irish coffee mug 4 cl Jameson's Irish whisky
DECORATION: nutmeg 1 long espresso
PREPARATION: directly in glass 1 cl sugar syrup
whipped cream
GLASS: Irish coffee mug 4 cl Baileys
DECORATION: cinnamon powder 1 cl sugar syrup
PREPARATION: directly in glass 1 long espresso
whipped cream
GLASS: Irish coffee mug 2 cl Amaretto
DECORATION: coffee beans 2 cl Vecchia Romagna
PREPARATION: directly in glass 1 cl sugar syrup
1 long espresso
whipped cream
GLASS: Irish coffee mug 2 cl Courvoisier VS
DECORATION: cinnamon powder 2 cl Grand Marnier
PREPARATION: directly in glass 1 cl sugar syrup
1 long espresso
whipped cream
GLASS: Irish coffee mug 4 cl Kahlua
DECORATION: chocolate shavings 1 cl sugar syrup
PREPARATION: directly in glass 1 long espresso
whipped cream
FRENCH
COFFEE
BAILEYSCOFFEE
ITALIANCOFFEE
Pour Amaretto and brandy into
the glass, sweeten it and heat.Add one long espresso and top
with whipped cream. Decorate
with 3 coffee beans
IRISHCOFFEE
COFFEE BAR SPIRIT COFFEESPour whisky into the glass,
sweeten with sugar syrup and
heat it. Add one long espresso,
top with whipped cream and
sprinkle with nutmeg.
Pour cognac and Grand Marnier
into the glass, sweeten with
sugar syrup and heat. Add one
long espresso and top with
whipped cream. Decorate with
cinnamon powder
Pour Kahlua into the glass,
sweeten it and heat. Add one
long espresso and top with
whipped cream. Decorate with
chocolate shavings
Prepare one long espresso,
pour it into the glass and
sweeten. Add Baileys and top
with whipped cream. Sprinkle
with cinnamon powder
ME
XICANCOFFEE
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CAKES, CUPCAKES AND SWEET LITTLE SINS: You must use SQUARE SUSHI PLATE (SMALLEST SIZE)
NO cappuccino plates !! ! NO round plates from restaurant dotation !!!
CHOCOLATE STRAWBERRIESare served in bamboo cone as take-away item (like ice cream in cone)
HOMEMADE CHOCOLATE and VENCHI PRALINES are sold as take-aways. For the sales you have to use the
electronic scale and paper bags. Selling unit is 100 grams; the guest can order one, two or more times 100 grams.
When you are taking weight, pay attention never to give less than ordered; it is better to give few grams more than to
give less and risk the complain.
Use always BROWN PAPER NAPKIN and put pastry one one side of the plate, paper napkin folded in triangle and one
dessert fork on another side
CHOCOLATESTR
AWBERRIES
LOOSECHOCOL
ATE
PASTRY
SERVICE
PIAZZETTA PASTRY SHOP
NEW
NEW
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GLASS: cocktail (martini glass) 8 cl Bombay Saphire gin
DECORATION: 3 green olives 1 cl Martini dry
COLOUR: clear, transparent
PREPARATION: shaking
9 cl
GLASS: cocktail (martini glass) 8 cl Grey Goose vodka
DECORATION: lemon twist 1 cl Martini dry
COLOUR: clear, transparent
PREPARATION: shaking
9 cl
GLASS: cocktail (martini glass) 8 cl Tanqueray gin
DECORATION: green olives 1 cl Martini dry
COLOUR: unclear, slightly yellow 1 cl olive brine
PREPARATION: shaking
10 cl
GLASS: cocktail (martini glass) 4 cl Absolut vodka
DECORATION: green olives 4 cl Tanqueray gin
COLOUR: clear 1 cl Martini bianco
PREPARATION: shaking 1 cl Martini dry
10 cl
GLASS: cocktail (martini glass) 4 cl Belvedere vodka
DECORATION: none 2 cl Cointreau
COLOUR: red 4 cl cranberry juice
PREPARATION: shaking
10 cl
ULTIMATE
COSMOPOLITAN
Pour all ingredients into the
shaker, shake and strain into
the chilled martini glass.
PREMIUMBOMBAY
MARTINI
MARTINI BAR CLASSIC MARTINIS
PREMIUMGREY
GOOSEMARTINI
DIRTYMARTINI
Shake and strain into the chilled
glass. Serve it with olives or
with a twist. FOR TWIST: cut
one nice, big lemon peel, twist it
over the glass so that the lemon
aroma sprays the drink and put
it into the glass.
Shake and strain into the chilled
glass. Put 3 olives on martini
skewer and put it into the glass
Shake and strain into the chilled
glass. Put 3 olives on a martini
skewer and dip in into the glass
Shake and strain into the chilled
glass. Put 3 olives on martiniskewer and put it into the glass
MSCPER
FECTINI
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GLASS: cocktail (martini glass) 6 cl Absolut vanilla
DECORATION: green apple slice 3 cl Apple sour liqueur
COLOUR: green 1 cl Martini dry
PREPARATION: shaking
10 cl
GLASS: cocktail (martini glass) 6 cl Belvedere vodka
DECORATION: lemon peel 2 cl Amaretto
COLOUR: yellow 2 cl Galliano
PREPARATION: shaking
10 cl
GLASS: cocktail (martini glass) 2 cl Absolut Kurrant vodka
DECORATION: cocktail cherries 2 Peach schnapps
COLOUR: red 1 cl Grand Marnier
PREPARATION: shaking 3 cl cranberry juice
2 apple juice
10 cl
GLASS: cocktail (martini glass) 2 cl Absolut Mango vodka
DECORATION: cocktail cherries 2 cl Captain Morgan spiced
COLOUR: red 2 cl Malibu
PREPARATION: shaking 1 cl Triple Sec
4 cl cranberry juice
11 cl
GLASS: cocktail (martini glass) 4 cl Patron XO Coffee
DECORATION: coffee beans 4 cl Belvedere vodka
COLOUR: brown 2 cl Martini bianco
PREPARATION: shaking
10 cl
GLASS: cocktail (martini glass) 6 cl Tanqueray NTEN
DECORATION: cocktail cherries 2 cl Curaao Blue
COLOUR: blue 1 cl Martini dry
PREPARATION: shaking 2 drops of Angostura
9 cl
Shake the drink and strain into
the chilled glass. Put 5 coffee
beans on top of the drink.
MARTINI BAR SIGNATURE MARTINIS
Shake all ingredients and strain
into the chilled glass. Decorate
with one nicely curled lemon
peel (note: in martini bar must
be always available lemon and
orange curls, prepared in
advance)
A
DAM'SAPPLE
MARTINI
Shake and strain into the chilled
glass. Decorate with slice of
apple
MARTINIA
LLURE
Shake all ingredients and pour
into the chilled martini glass.
Put 3 cocktail cherries on
martini skewer and dip it into
the drink
Shake all ingredients and strain
into the chilled glass. Put 3cocktail cherries on martini
skewer and dip it into the glass.
BLUE-ON-BLUE
MARTINI
Shake and strain into the chilled
glass. Put one martini skewer
with 3 cocktail cherries over the
glass
PATR
ONMARTINI
TANGOMARTIN
I
MSCSIGNATURE
MARTINI
NEW
NEW
NEW
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GLASS: cocktail (martini glass) 5 cl Absolut Vanilla
DECORATION: cacao powder 1 cl Crme de dacao dark
COLOUR: pale brown 2 cl Kahlua
PREPARATION: shaking 2 cl Baileys
10 cl
GLASS: cocktail (martini glass) 4 cl Absolut Orient Apple vodka
DECORATION: orange slice 1 cl Cointreau
COLOUR: yellow 1 cl Galliano
PREPARATION: shaking 2 cl orange juice
1 cl cream
9 cl
GLASS: cocktail (martini glass) 4 cl Absolut Vanilla
DECORATION: chocolate grains, cherry 1 cl chocolate syrup
COLOUR: cream 2 cl Banana liqueur
PREPARATION: shaking 2 cl banana mix
2 cl cream
11 cl
GLASS: cocktail (martini glass) 6 cl Absolut vodka
DECORATION: coffee beans 1 espresso
COLOUR: brown 1 cl Baileys
PREPARATION: shaking
8 cl
GLASS: cocktail (martini glass) 1 cl Fabbri gourmet sauce hazelnut
DECORATION: none 6 cl Absolut vodka
COLOUR: transparent 4 cl Frangelico
PREPARATION: shaking
11 cl
Shake all ingredients well, pour
into the chilled martini glass and
decorate with coffee beans
HAZELNUTMARTINI
MARTINI BAR DESSERT MARTINIS
TIR
AMISUMARTINI
Pour one splash of hazelnut
sauce into the glass, just to
cover the bottom. Shake vodka
and frangelico and strain slowly
into the glass.
GOLDENDREAM
BAILEY
S
ESPRESSO
MARTIN
I
Rim the glass with cacao
powder - nice, even rim. Shake
all ingredients and pour into the
glass. Decorate with cacao
powder
Shake all ingredients and strain
into the chilled glass. Decorate
with an orange slice
BANANASPLIT
MARTINI
Shake very well all ingredient
and strain into the glass.Sprinkle with chocolate grains
and decorate with cocktail
cherry
NEW
NEW
NEW
NEW
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GLASS: large beer glass with HK logo 6 cl Bacardi
DECORATION: fresh mint leaves 6 small mint leaves
COLOUR: green-honey 1/2 fresh lime
PREPARATION: directly in glass 2 cl sugar syrup
20 cl Heineken draft
28 cl
GLASS: large beer glass with HK logo 20 cl Heineken draft
DECORATION: orange slice 6 cl Aperol
COLOUR: orange-honey 10 cl soda
PREPARATION: directly in glass
36 cl
GLASS: beer glass + shot glass 1
DECORATION: none
1
GLASS: beer glass (small or big) two thirds of draft beer
DECORATION: none one third of Coca Cola
COLOUR: beer colour - brown
PREPARATION: directly in glass
BEERMOJITO
Cut 1/2 lime in small slices, add
sugar syrup and press with
muddler. Add FRESH mint
leaves and press gently, so that
the leaves stay whole. Pour rum
and add one scoop of ice. Fill
the glass with draft beer.
Decorate with one nice peak of
the mint sprig.
Fill half of the glass with draft
beer. Pour Aperol into the
glass, add half scoop of ice and
fill the glass with soda.
Decorate with orange slice
BEER&CHASER
glass of draft beer (any kind of
guest's choice and any size ofguest's choice)
shot glass 3/4 f illed with spirit of
guest's choice (grappa montanaro
white or yellow, all kinds of
acquavitae, gin gordon's, vodka
moskowskaya, rum bacardi of
captain morgan, whisky bell's or j im
beam)
CHARGING IN MICROS: on
your Micros screen will be
created one family called BEER
SHOT SPIRITS, with various
spirits in it. The charge for
"Beer & Shot" is made in two
steps; first make a regular
charge for beer and then
charge the spirit.
BEERSPRITZ
Serve glass of beer and one
shot glass with spirit on a side.
WINE & BEER BAR BEER COCKTAILS
DIESEL
Fill two thirds of the glass with
draft beer and top it up withSprite
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GLASS: boat-shape ice-cream dish 3 scoops of fruit-flavor ice cream
3 big spoons of sliced fruits
2 triangular ice-cream wafers
GLASS: boat-shape ice-cream dish 2 scoops of vanilla ice cream
1 scoop of chocolate ice cream
1 whole banana
whipped cream
chocolate topping
1 coffee spoon of crushed hazelnuts
2 triangular ice-cream wafer
GLASS: cone-shape ice cream cup 2 scoops of strawberry ice cream
1 scoop of vanilla ice-cream
3 fresh strawberries
whipped cream
2 cigarette-wafers
Cover the bottom of the dish
with fruit salad (at least 4 kinds
of fruits). Arrange 3 scoops of
different fruit-flavour ice cream
on top of the fruits. Decorate
with whipped cream "roses"
(spray a little bit of whipped
cream between each ice-cream
scoop, on both sides). Stick onetriangular ice-cream wafer at
each end of the dish
BANA
NASPLIT
COPPAFR
AGOLOSA
Put one scoop of vanilla ice
cream on each end of the dish
and one scoop of chocolate ice
cream in the middle. Peel one
banana, split it in half (vertically)
and lay the two halves on top of
the ice cream. Cover it with
chocolate topping, top with
whipped cream, sprinkle withcrushed hazelnuts and decorate
with triangular ice-cream wafers
and chocolate decoration
prepared in pastry
Slice the strawberries in fine
slices. Put first one scoop of
strawberry ice cream into the
cup, cover it with one part of
slices strawberries, then add
one scoop of vanilla ice cream
and at last one more scoop of
strawberry. Finish with onelayer of fresh strawberries. Top
all with whipped cream. Arrange
few more slices of strawberries
on top of all and put 2 cigarette-
wafers into the cup
FANTASIA
ALLA
FRUTTA
GELATERIA ICE-CREAM CUPS
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GLASS: boat-shape ice-cream dish 2 scoops of chocolate ice cream
1 scoop of stracciatella
chocolate topping
1 coffee spoon of chocolate shavings
1 triangular ice-cream wafer
GLASS: cone-shape ice cream cup 1 scoop of pistachio ice cream
1 scoop of hazelnut ice cream
1 scoop of coconut ice cream
1 coffee spoon of sliced almonds
1 coffee spoon or raisins
1/2coffee spoon of grated coconut
1 coffee spoon of crushed hazelnut
whipped cream
2 cigarette-wafers
GELATERIA ICE-CREAM CUPS
COPPANOC
CIOLATA
Put one scoop of ice cream in
the glass and cover it with
hazelnuts. Add another scoop
and cover it with grated
coconut. Add the third scoop
and cover it with raisins and
sliced almonds. Lavishly top
with whipped cream and
decorate with whole nuts (3
whole hazelnuts or almonds or
one whole walnut). Decorate
with 2 cigarette-wafers.
CHOCOLAT
ETEMPTATION
First cover the bottom of the
dish with chocolate topping.
Arrange chocolate ice cream at
the ends of the dish,
stracciatella in the middle.
Cover with chocolate shavings,
and make one small whipped
cream "rose" on top of each ice
cream scoop. Decorate withone triangular ice cream wafer
and with chocolates decoration
made by pastry chef.
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GLASS: poco-grande/hurricane 1 scoops of "gelato di crema"
DECORATION: slice of mango 1/2 mango
COLOUR: yellow 1 natural yoghurt
PREPARATION: blending
GLASS: poco-grande/hurricane 1 banana
DECORATION: strawberry 1 natural yoghurt
COLOUR: white "spotted" with red 3 fresh strawberries
PREPARATION: blending
GLASS: poco-grande / hurricane 1 scoop of coconut ice cream
DECORATION: slice of mango 1/2 natural yoghurt
COLOUR: yellow 1 slice of pineapple
PREPARATION: blending 1/3 fresh banana
1 slice of mango
GELATERIA SMOOTHIESPeel and slice mango, blend it
with ice-cream and yoghurt
Slice 2 strawberries in fine
slices. Blend banana and
yoghurt. Pour half of the blend
into the glass and put half of
sliced strawberries over it. Fill
the glass with rest of the blend
and put the rest of strawberries
on top of the drink. Decorate
with one whole strawberry on
the glass rim.
TROPICALDELIGHT
MA
NGOSMOOTHIE
Peel and slice banana, mangoand pineapple, blend them with
ice cream and yoghurt and
strain into the glass. Decorate
with one pineapple slice and
sprinkle with grated coconut
BANANA&
STRAWBERRYBLISS
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GLASS: poco-grande/hurricane 2
DECORATION:
PREPARATION: blending 10 cl whole milk
GLASS: poco-grande/hurricane 1 scoop of chocolate ice cream
DECORATION: chocolate shavings 10 cl whole milk
COLOUR: brown 2 soup spoons of Nutella
PREPARATION: blending
GLASS: poco-grande / hurricane 2 scoops of vanilla ice-cream
4 cl milk
1 cl vodka pouring
1 cl Kahlua
COLOUR: cream 2 cl Baileys
PREPARATION: blending
GLASS: poco-grande/hurricane 4 cl rum white pouring
DECORATION: pineapple, cherry 1 scoop of pineapple ice cream
COLOUR: white 1 scoops of coconut ice cream
2 cl pia colada mix
GLASS: poco-grande/hurricane 33 cl granita
DECORATION: cocktail cherry
COLOUR:
PREPARATION: blending
MUDSLIDE
NUTELLAMILK
SHAKE
Blend all
ingredients
GELATERIA SHAKES & SHAKES
CLASSIC
MILKSHAKE
scoops of ice cream (guest's choice)
GRANITA
Fill the glass with granita from
the slush-machine and decorate
with cocktail cherry on top of the
drink.
Blend until smooth and
decorate with one cocktail
cherry on top of the drink
Blend all ingredients until
smooth, pour into the glass andsprinkle with chocolate shavings
ICEDPIA
COLADA Blend all
ingredients
DECORATION: pineapple slice on glass
rim, cocktail cherry on top of the drink
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GLASS: poco-grande/hurricane 1/2 slice of pineapple
DECORATION: slice of mango 1 slice of mango
COLOUR: orange 1 slice of papaya
PREPARATION: blending 1/2 fresh banana
1 lemon
GLASS: poco-grande/hurricane 1 slice of pineapple
DECORATION: slice of pineapple 1 banana
COLOUR: cream 5 cl cream topping
PREPARATION: blending 1 lemon
1 orange
GLASS: poco-grande/hurricane 2 kiwi
DECORATION: kiwi ring 1 slice of melon
COLOUR: orange with green shade 1/2 red or yellow apple
PREPARATION: blending 1 orange
3 cl sugar syrup
GLASS: poco-grande/hurricane 1 orange
1/2 banana
1/2 peach
1/2 slice of melon
COLOUR: cream 1/2 slice of pineapple
PREPARATION: blending 4 cl milk
2 cl pia colada mix
VITAMINBOMB
Squeeze the juice of one
orange and one lemon with
citrus squeezer and pour it into
the blender. Peel and slice
banana and pineapple and
blend together with cream and
juices. Decorate with half slice
of pineapple (one wheel cut in
half)
TUTTI-F
RUTTI
Squeeze the orange and pour
juice into the blender. Peel and
slice the solid fruits and blend
all with coconut cream and milk,
Decorate with one orange slice
GELATERIA VITAMIN COCKTAILS
PAPPAGALLO
L
IQUIDLUNCH
Squeeze the juice of one lemon
with citrus squeezer and pour it
into the blender. Peel and slice
the rest of the fruits and blend
all together. Decorate with one
slice of mango
Squeeze the juice of one
orange with citrus squeezer andpour it into the blender. Peel
and slice the rest of the fruits,
add sugar syrup and blend.
Decorate with one big slice of
kiwi
DECORATION: orange and pineapple
slice on the glass rim next to each other,
cherry on top of the drink
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GLASS: poco grande/ hurricane 6 cl Absolut Orient Apple
2 cl freshly squeezed lime juice
10 cl orange juice
COLOUR: orange 2 cl passion fruit mix
PREPARATION: mixing
20 cl
GLASS: flute 2 cl Crme de cassis
DECORATION: cocktail cherry 2 cl Frangelico
COLOUR: clear-red 12 cl Prosecco
PREPARATION: directly in glass 1 drop of fresh lime
17 cl
GLASS: cocktail (martini glass) 4 cl Absolut vodka
DECORATION: cocoa powder 3 cl Baileys
COLOUR: cream 2 cl crme de cacao dark
PREPARATION: shaking 1 cl chocolate topping
10 cl
GLASS: cocktail (martini glass) 3 cl Havana Club 7Y
DECORATION: cocoa powder 2 cl Baileys
COLOUR: cream 1 cl Amaretto di Saronno
PREPARATION: shaking 2 cl Kalhua
2 cl cream x pastry
10 cl
Shake all ingredients except
cream and strain the drink into
the glass. Use another shaker
to shake cream with some ice;
when it becomes dense, float it
over the drink and sprinkle with
cacao powder.
INS
TANTREACTION
As first, pour chocolate syrup
around the inside glass rim andlet it slide down to the bottom.
Shake vodka, Baileys and
cacao liqueur with few cubes of
ice until the drink becomes
creamy and thick. Strain it into
the glass and sprinkle cocoa
powder on top
ALCHEMIST'S CORNER LOVE POTIONS
Pour crme de cassis and
Frangelico on the bottom of
flute glass and fill it with dry
sparkling wine. Decorate with
cocktail cherry into the glass
and squeeze one drop of fresh
lime juice on top of the drink
DOCTORLOVE
Mix all ingredients and strain
into the glass over ice.
Decorate with orange and
cherry
FRENCHKISS
P.S.ILO
VEYOU
DECORATION: orange ring on glass
rim, cherry on top of the drink
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GLASS: cocktail (martini glass) 6 cl Absolut vodka
DECORATION: 3 cherries 1 cl pomegranate syrup
COLOUR: light, clear-red 2 cl cranberry juice
PREPARATION: shaking 1 cl lemon mix
10 cl
GLASS: middle high-ball 4 cl Absolut Mango
4 cl Aperol
12 cl orange juice
PREPARATION: mixing
COLOUR: orange
20 cl
GLASS: old fashioned (rock glass) 4 cl Havana Club 7Y
4 cl strawberry mix
1 lime
COLOUR: red 2 cl sugar syrup
PREPARATION: shaking 4 cl soda water
15 cl
GLASS: middle high-ball 3 cl Malibu
3 cl Havana Club 7Y
1/2 lime
6 cl orange juice
COLOUR: yellow 8 cl pineapple juice
PREPARATION: mixing
20 cl
GLASS: middle high-ball 1,5 cl Bacardi
DECORATION: lime ring, cherry 1,5 cl Absolut vodka
COLOUR: green 1,5 cl Tanqueray gin
PREPARATION: directly in glass 1,5 cl Midori
5 cl lemon mix
10 cl Sprite
21 cl
GLASS: cocktail (martini glass) 6 cl Tanqueray gin
DECORATION: mint sprig 1 cl Martini dry
COLOUR: clear 3 mint leaves
PREPARATION: shaking 1 drop of sugar syrup
1 cl lemon mix
9 cl
BOOSTINGMINT
MARTINI
Put mint leaves and sugar
syrup into the shaker and press
well with the muddler. Add gin,
vermouth, lemon mix and one
scoop of ice. Shake well and
strain into a chilled glass.
Decorate with one nice mint
sprig
BLAS
TRELIEVER
Fill one third of the glass with
ice and pour spirits over it, one
after the other. Add lemon mix
and fill the glass with Sprite.
Garnish with lime ring and
cocktail cherry
Mix all ingredients and strain
them into the glass over ice.
Decorate with orange slice
TIMEMACHINE
Squeeze one lime, pour the
juice into the shakes and addrum, strawberry mix and sugar
syrup. Shake well and strain
into the glass. Add half scoop
of ice, splash the drinks with
soda put one rosemary sprig
into the drink and one
strawberry on glass rim
ALCHEMIST'S CORNER - REJUVENATION ELIXIRSPour all ingredients into the
shaker, shake and strain into a
chilled glass. Put 3 cherries on
martini skewer and lay it over
the glass rim
FORTYISTHENEW
TWENTY
ANTIDOTE
Pour Malibu, rum and juices into
the mixer. Add the juice of half
lime and one scoop of ice. Mix
and strain into the glass overice. Decorate with a long
orange curl and cherry
YOUNGFOREVER
DECORATION: orange peal hanged
over the glass and cherry on top of the
drink
ALCHEMIST'S CORNER ... ANTI-STRESS THERAPY
DECORATION: orange ring inside the
drink
DECORATION: rosemary sprig andstrawberry
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GLASS: cocktail (martini glass) 6 cl Absolut vanilla
DECORATION: slice of green apple 3 cl Apple sour liqueur
COLOUR: green 1 cl Martini dry
PREPARATION: shaking
10 cl
GLASS: cocktail (martini glass) 6 cl tequila Herradura Reposado
DECORATION: orange slice 2 cl Cointreau
COLOUR: orange 2 cl mango mix
PREPARATION: shaking 1/2 lime
10 cl
GLASS: cocktail (martini glass)
DECORATION: none
GLASS: cocktail (martini glass) 6 cl tequila Herradura Reposado
3 cl passion fruit mix
1 cl vanilla syrup
COLOUR: honey colour 1 drop of Tabasco
PREPARATION: mixing
10 cl
GLASS: poco grande/ hurricane 4 cl Absolut Orient Apple
DECORATION: mint sprig 2 cl Triple Sec
COLOUR: red 2 cl strawberry mix
PREPARATION: shaking 2 cl Rose's lime
8 cl cranberry juice
2 mint leaves2 slices of ginger
22 cl
GLASS: cocktail (martini glass) 4 cl Tanqueray gin
DECORATION: cocktail cherries 2 cl Lychee liqueur
COLOUR: 1 cl rose syrup
PREPARATION: shaking 1 cl sweet & sour mix
4 cl Prosecco
12 cl
SEX-APPEAL
Pour all ingredients except
prosecco into the shaker, add
ice, shake and strain into a
chilled glass. Top with sparkling
wine and decorate with cocktail
cherry (3 cherries on a martini
skewer)
A
NAPPLETINIA
DAY
Pour all ingredients into the
shaker, shake with half scoop of
ice and strain into a chilled
glass. Decorate with a slice of
green apple
ALCHEMIST'S CORNER APHRODISIAC ALCHEMIES
PASSIONPO
TION
Pour all ingredients except
Tabasco into the shaker, add
one scoop of ice and shake
well. Strain into a chilled glass,add a drop of Tabasco and
decorate with one chili pepper
or one stick of sweet red
pepper.
SWEET
SURRENDER
Cut 2 tiny slices of fresh ginger,
put them into the glass, add
fresh mint leaves and press
gently with the muddler. Add
one scoop of ice and all
ingredients except cranberry
juice. Cover the glass with
plastic cup and shake well. Fill
the glass with cranberry juice
and decorate with mint leaves.
NIGHTFEVER
MARTINI
Pour tequila, Cointreau and
mango mix into the shaker. Add
freshly squeezed lime juice, half
scoop of ice and shake well.
Strain into a chilled glass and
decorate with a slice of orange
ALCHEMIST'S CORNER ... UNIVERSAL REMEDIES
COCKTAILSTOEAT Solid cocktails must be
prepared and cut in cubes inadvance. Serve on crashed ice
fill the glass with a medley of
colours and flavours.
DECORATION: red chili pepper or one
stick of sweet red pepper
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GLASS: poco-grande 1 espresso cup of fresh blackberries
1 espresso cup of frozen blueberies
2 cl cane sugar syrup
PREPARATION: blending 5 cl plum juice (prune juice)
GLASS: small high-ball 12 grains of black grape
5 blue plums
2 cl cane sugar syrup
PREPARATION: squeezing + shaking
GLASS: poco-grande 2 limes
DECORATION: lime ring, mint sprig 6 mint leaves
PREPARATION: directly in glass 2 bags of brown sugar
4 fine slices of cucumber
1 bt soda water
GLASS: margarita saucer 2 kiwis
DECORATION: kiwi ring 10 grains of white grape
PREPARATION: squeezing + blending 3 mint leaves
1/2 lime2 cl cane sugar syrup
SOOTHING
POTION
Cut one big line in half. Slice
half lime in fine slices and put
them into the glass. Squeeze
the juice on another half of lime
and pour it into the glass. Add
sugar and fill half of the glass
with soda. Add one scoop of
ice. Cut 4 fine slices of
cucumber and put it into theglass. Fill up the glass with rest
of soda and decorate with one
lime ring on glass rim and one
mint sprig of mint on tot of the
drink.
GREENDREAM
Put the grapes and mint leaves
in juice extractor ad extract the
juice. Pour it in into the blender,
add sliced kiwi, lime juice,
sugar syrup and one scoop ofice. Blend all very well and pour
into the glass. Decorate with
one kiwi wheel.
SPA BAR ... ENJOY THE COLOUR
BERRY&BERRY
Blend all ingredients.
GRAPE&PLUM
Put the grapes and plums into
the juice extractor and extract
the juice. Pour it into the
shaker, add sugar syrup and
one scoop of ice, shake well
and strain into the glass.
DECORATION: one fresh blackberry on
top of the drink
DECORATION: slice of plum on glass
rim
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GLASS: poco-grande 4 strawberries
DECORATION: strawberry 4 cl pomegranate syrup
PREPARATION: blending 15 cl cranberry juice
GLASS: middle high-ball 5 strawberries
DECORATION: one whole radish 1 spoon of Orange Blosson honey
PREPARATION: blending 10 cl skimmed milk
GLASS: poco-grande 2 white apples
DECORATION: slice of apple 1 coffee spoon of coconut cream
PREPARATION: blending 10 cl coconut milk
1 cl sugar syrup
GLASS: poco-grande 1 pear
DECORATION: slice of pear 1 apple
PREPARATION: blending 6 cl skimmed milk
1 coffee spoon of rosemary hiney
SPA BAR ... ENJOY THE COLOUR
REDBER
RYBLISS
Peel and slice the pears, put
them in juice extractor and
extract their juice. Pour it into
the blender, add milk and
honey, blend well and strain into
the glass. Decorate with one
pear wedge
Peel and slice the apples and
blend them with other
ingredients until smooth. Strain
into the glass, sprinkle with
coconut shavings and slice of
apple.
APPLE&COCONUT
Slice strawberries and blend
them with syrup and juice.
Strain into the glass and
decorate with one smaller
strawberry.
SOOTHINGSTRAWBERRY
SHAKE
Slice tomatoes, beetroot and
red radish and extract their juice
with juice extractor. Pour the
juice into the shaker, add two
drops of lime juice, sugar syrup
and one scoop of ice, shakewell and strain into the glass.
Decorate with one red radish.
WHITEDELIGHT
NEW
NEW
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GLASS: poco-grande 1 slice of papaya
DECORATION: slice of mango 1 slice on mango
PREPARATION: blending 2 cl cane sugar syrup
1/2 natural yogurt
GLASS: middle high-ball 2 big carrots
DECORATION: orange ring 3 oranges
PREPARATION: squeezing + shaking 1/2 lemon
1 cl cane sugar syrup
CARROT&O
RANGE
Peel and slice carrots, put them
in juice extractor and extract
their juice. Squeeze the juice of
three oranges. Pour both juices
into the shaker. Add the juice of
half lemon, sugar syrup and one
scoop of ice. Shake well, straininto the glass and decorate with
one orange ring.
TROPICALSMOOTHIE
Peel and slice papaya and
mango and put them into the
blender. Add yogurt, sugar
syrup and one scoop of ice.
Blend until smooth and pour into
the glass. Decorate with one
slice of mango.
SPA BAR ... ENJOY THE COLOUR
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GLASS: poco-grande 1 slice of papaya
DECORATION: strawberry & mint sprig 1/2 banana
PREPARATION: blending 1 slice of pineapple
3 strawberries
1 orange
2 cl cane sugar syrup
5 cl skimmed milk
GLASS: poco-grande 1 peach
DECORATION: slice of peach 2 bags of brown sugar
PREPARATION: directly in glass 3 oranges
3 fine slices of ginger
1 bt club soda
SPA BAR ... ENJOY THE COLOUR
MAGICFRUITGAR
DEN
Peel and slice papaya, banana,
pineapple and strawberries and
put them into the blender.
Squeeze one orange, pour the
juice into the blender, add one
scoop of ice, sugar and milk
and blend until smooth. Strain
into the glass and decorate with
a strawberry on glass rim and anice mint sprig on top of the
drink.
GINGERCOOLER
Slice one peach on fine, tint
slices and put it into the glass.
Add sugar. Squeeze oranges
and pour the juice into the
glass. Add half scoop of ice and
fill the glass with soda. Cut 2
tiny slices of fresh ginger and
put then into the drink. Serve
with a stirrer and straw.
Decorate with one nice big slice
of peach.
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GLASS: jumbo martini glass 16 cl Bombay Sapphire
DECORATION: olives 2 cl Martini dry
COLOUR: clear
PREPARATION: stirring
18 cl
GLASS: jumbo martini glass 16 cl Grey Goose vodka
DECORATION: lemon curl 2 cl Martini dry
COLOUR: clear
PREPARATION: stirring
18 cl
GLASS: jumbo martini glass 7 cl Tanqueray gin
DECORATION: green olives 7 cl Belvedere vodka
COLOUR: clear 2 cl Martini bianco
PREPARATION: stirring 2 cl Martini dry
18 cl
GLASS: jumbo martini glass 8 cl Grey Goose vodka
DECORATION: lime ring 2 cl Cointreau
COLOUR: red 0,5 cl Rose'e lime
PREPARATION: shaking 8 cl cranberry juice
18 cl
GLASS: cocktail (martini glass) 7 cl Patron XO Coffee
DECORATION: coffee beans 7 cl Belvedere vodka
COLOUR: brown 4 cl Martini bianco
PREPARATION: shaking
18 cl
BO
MBAYMARTINI Stir and strain into the chilled
glass. Put 3 olives on martini
skewer and dip it into the glass
ULTIM
ATE
COSMOP
OLITAN
Shake all ingredients and pour
into the chilled martini glass.
Put one lime ring on the glass
rim
GREYGOOSE
MARTINI
Stir and strain into the chilled
glass. Put 3 olives on martiniskewer and dip it into the glass.
YACHT CLUB ... FIRST CLASS MARTINIS JUMBO
Stir and strain into the chilled
glass. Cut one nice, big lemon
peel, twist it over the glass so
that the lemon aroma sprays
the drink and throw it away.
Hang one long lemon curl over
the glass.
MSCPERFECTIN
I
PA
TRONMARTINI Shake the drink and strain into
the chilled glass. Put 5 coffee
beans on top of the drink.
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GLASS: jumbo martini glass 10 cl Belvedere vodka
DECORATION: lemon peel 4 cl Amaretto
COLOUR: yellow 4 cl Galliano
PREPARATION: shaking
18 cl
GLASS: cocktail (martini glass) 4 cl Absolut Mango vodka
DECORATION: cocktail cherries 3 cl Captain Morgan spiced
COLOUR: red 3 cl Malibu
PREPARATION: shaking 2 cl Triple Sec
6 cl cranberry juice
18 cl
GLASS: cocktail (martini glass) 4 cl Absolut Kurrant vodka
DECORATION: cocktail cherries 3 Peach schnapps
COLOUR: red 2 cl Grand Marnier
PREPARATION: shaking 6 cl cranberry juice
3 apple juice
18 cl
GLASS: cocktail (martini glass) 8 cl Absolut Vanilla
DECORATION: cacao powder 2 cl Crme de dacao dark
COLOUR: pale brown 4 cl Kahlua
PREPARATION: shaking 4 cl Baileys
18 cl
MSCSIGNATURE
MARTINI
Shake all ingredients and strain
into the chilled glass. Put one
sprig of rosemary into the glass.
TANGOMARTINI Shake all ingredients and strain
into the chilled glass. Put 3
cocktail cherries on martini
skewer and dip it into the glass.
MARTINIALLURE
Shake all ingredients and pour
into the chilled martini glass.
Put 3 cocktail cherries on
martini skewer and dip it into
the drink
TIRAMISUMARTINI Rim the glass with cacao
powder - nice, even rim. Shake
all ingredients and pour into the
glass. Decorate with cacaopowder
YACHT CLUB ... FIRST CLASS MARTINIS JUMBO
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GLASS: tall high-ball 6 cl tequila pouring
DECORATION: orange & cherry 12 cl orange juice
COLOUR: red/yellow 2 cl grenadine
PREPARATION: directly in glass
20 cl
GLASS: cordial (vodka glass) 4 cl Cuervo silver
DECORATION: none 1 cl Sprite
COLOUR: clear-white
PREPARATION: directly in glass
GLASS: poco-grande 3 cl Cuervo gold
3 cl Patron XO Coffee
15 cl pia colada mix
COLOUR: cream
PREPARATION: blending
GLASS: middle high-ball 4 cl Patron XO Coffee
DECORATION: lime ring 3 drops of fresh lime juice
COLOUR: brown 15 cl Coca Cola
PREPARATION: directly in glass
TEX-MEX SPECIALS
TE
QUILASUNRISE
Pour Patron into the glass. Fill
half of the glass with ice. Fill the
glass with coke and drop it with
3 drops of freshly squeezed
lime. Decorate with one lime
ring
Pour tequila over the ice, fill the
glass with orange juice and top
it with grenadine. Decorate with
orange slice and cherry.
TEQUILABOOM-
BOOM
Pour Tequila into the shot glass
and splash it with sprite. The
guest must be instructed to mix
it before drinking: he has to
cover the glass with his palm,
and do 3 short fast knocks with
the glass on the table.
Blend all ingredients
RAGING
BULL
MEXICANCOLAD
A
DECORATION: pineapple slice on glassrim, cherry on top of the drink
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GLASS: margarita saucer 6 cl tequila pouring
DECORATION: lime wheel 2 cl Triple Sec
COLOUR: yellow 12 cl lemon mix
PREPARATION: mixing
20 cl
GLASS: margarita saucer 6 cl tequila white pouring
DECORATION: lime ring 2 cl Triple Sec
COLOUR: yellow 12 cl lemon mix
PREPARATION: blending
20 cl
GLASS: margarita saucer 6 cl tequila white pouring
DECORATION: orange ring 3 drops of Rose's lime
COLOUR: orange 2 cl Triple Sec
PREPARATION: mixing 12 cl orange juice
20 cl
GLASS: margarita saucer 6 cl Tequila white pouring
DECORATION: lime ring 2 cl Curaao blue
COLOUR: blue 12 cl lemon mix
PREPARATION: blending
20 cl
GLASS: margarita saucer 4 cl Tequila white pouring
DECORATION: melon slice 4 cl Midori melon liqueur
COLOUR: light green 12 cl lemon mix
PREPARATION: blending
20 cl
TEX-MEX MARGARITAS
Blend all ingredients and strain
into the glass. Do not rim the
glass with salt, unless
requested by guest. Decorate
with a lime wheel.
Blend all ingredients and strain
into the glass. Do not rim the
glass with salt, unless
requested by guest. Decorate
with a slice of melon
BLUEROCK
RATTLE-SNAKE
MARGARITA
FROZEN
MARGARITA
TRADITIONAL
MARGARITA
G
REENIGUANA
MARGARITA
Mix all ingredients well. Strain
the drink into the glass and topit with remaining foam from the
mixer. Decorate with an orange
ring
First rim the glass with salt
(nice, even rim). Mix all
ingredients, strain the drink into
the glass and top it with
remaining foam from the mixer.
Put one lime ring on the glass
rim.
ORANGE
MARGARITA
Blend all ingredients and strain
into the glass. Do not rim the
glass with salt, unless
requested by guest. Decorate
with lime ring and serve with
two straws
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GLASS: margarita saucer 6 cl Tequila white pouring
DECORATION: slice of mango 2 cl Triple Sec
COLOUR: orange 2 cl mango mix
PREPARATION: blending 2 cl papaya syrup
8 cl lemon mix
20 cl
GLASS: margarita saucer 6 cl Tequila white pouring
DECORATION: strawberry 2 cl Triple Sec
COLOUR: red 6 cl strawberry mix
PREPARATION: blending 8 cl lemon mix
22 cl
GLASS: margarita saucer 6 cl Tequila white pouring
DECORATION: 3 cocktail cherries 6 cl pia colada mix
COLOUR: white 6 cl coconut milk
PREPARATION: blending 2 cl Galliano
20 cl
Blend all ingredients and strain
into the glass. Do not rim the
glass with salt, unless
requested by guest. Decorate
with strawberry
Rim the glass with SUGAR andcoconut shavings. Blend all
ingredients and strain the drink
into the glass. Put 3 cocktail
cherries on a martini skewer
and lay it over the glass rim.
TEX-MEX MARGARITAS
STRAW-BERRY
MARGARITA
MANGO
MARGARITA
Blend all ingredients and strain
into the glass. Do not rim the
glass with salt, unless
requested by guest. Decorate
with a slice of mango
COCONUT
MARGARITA
NEW
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GLASS: cocktail (martini glass) 4 cl Patron XO Coffee
DECORATION: coffee beans 4 cl Belvedere vodka
COLOUR: brown 2 cl Martini bianco
PREPARATION: shaking
10 cl
GLASS: cocktail (martini glass) 6 cl Belvedere vodka
DECORATION: lemon peel 2 cl Amaretto