Champagne and Strawberry Caviar

*Despherification*Billecart Salmon Brut -150mlStrawberry Caviars – one spoonful.

Take a chilled champagne flute fill it up with Billecart salmon brut champagne. Take spoonful of strawberry caviars and drop it gently in the champagne using a caviar spoon.

1

2

3

Pisco Sour*Deconstruction*

Cachaca Rum -45mlElder Flower Cordial -20mlEgg White -1pcLime Juice -90mlIsomalt ( sugar )Sugar syrup*Shaken*

Add the cacacha rum, elderflower cordial, egg white, sugar syrup and lime juice in cocktail shaker and mix them. Pour the mixture in a glass kettle together with ice cubes.Prepare the martini glass with candy floss. Place the glass in front of the guest and gently pour the sour mixture on top of the candy floss letting the candy floss melt.

Golden Mojito (champagne cocktail)

Billecart Salmon Brut -120mlCachaca Rum -1n5mlFresh Lime Juice -10mlMint Leaves – 5pcsGold DustLime wedges*Muddling*Liquid Nitrogen

First take a cocktail shaker, add the lime wedges, mint leaves, lime juice and cachaca rum. Start muddling the mix and once its muddled strain the mix into a chilled champagne flute. Top up the champagne flute with Billecart Salmon brut using a cocktail spoon, and layer the cocktail. Take the sprig of mint and coat it with gold dust and floatthe mint in the cocktail. Add a dash of liquid nitrogen to complete the cocktail. Advice the guest to have the cocktail after the smoky effect is completed.

Strawberry Colada*Deconstruction*3 pieces strawberries5ml strawberry syrupMalibu Espuma in a canister20ml Cachacha Rum 1 piece Pineapple30ml pineapple juice

Dehydrated Pineapple in a shape of a coneAdd the strawberries, strawberry syrup and 3 ice cubes in a blender and blend it towards a consistency of sorbet ( strawberry granite ). Add the mix in a martini glass and place the pineapple cone with the open side facing upwards. Add pineapple juice and pineapple pieces together with cacacha rum and blend it. Strain the mix in a decanter. Place the canister, the decanter and the martini glass next to the guest. Pour the Malibu espuma in between the pineapple cone. Then pour the pineapple juice around the glass gently. Place a stirrer and request the guests to let the cocktail to settle down for 1 minute.

Japanese Fizz ( champagne cocktail )*Despherification*Billecart Salmon Brut -120mlSauza Hornitos Tequila -30mlLime Juice -45mlShiso Leaves -1pcSalt and PepperElder flower cordial – 20ml*layered*

Take chilled champagne flute and place the tequila drop on the base. The add the elder flower gently, while you are pouring the drop will start floating slowly. Then start pouring the billecart salmon brut using a bar spoon. Sprinkle some salt and pepper on top. Place the shiso leaf on the top. Add stirrer and inform the guest he has to muddle drink togeather with the shiso leaf and has break the tequila drop while muddling.

Margarita Drop*Desphrification*Sauza Hornitos Tequila -30mlCiontreau -15mlCitrus EcumeMiso PasteEspellete ChilliCyprus Salt

Place the margarita drop on a china spoon. Sprinkle a little bit of espellete chilli and black Cyprus salt on top of the drop.. Place a spoon of citrus ecume on top of the drop. And also place a spellete chilli

Tear Drop ( champagne cocktail )Billecart Salmon Brut -120mlAbsolute vodka 15mlGrand Marnier -15mlRedbull -15mlFresh Basil-3pcs*muddled and layered*

Add the vodka, grand marnier, redbull in a cocktail shaker and muddle. Shake the muddled mixture with ice and strain it on a champagne flute. Gently pour the champagne using a cocktail spoon and layer the cocktail. Garnish the cocktail with a piece of basil.

Polo DazeChampagne Brut -120mlCiroc Vodka -15mlLime Juice -15mlElder Flower Cordial -20mlCrème De Casis -15ml* muddled and layered*

Add the vodka, lime juice, elder flower and crème de casis in a cocktail shaker and shake the mixture. Pour the mixture to a champagne flute. Gently pour the champagne using a cocktail spoon and layer the cocktail.

Kama SutraChardonnay Wine -30mlLime Juice -10mlVodka -30mlGalangal ginger 3 slices.Cranberry Juice -30ml

Add all the ingredients in a cocktail shaker and mix it. Serve it on a chilled martini glass.

BlissyShiraz -30mlKetel One Vodka -30mlDark Cacao -15mlRed Berries -20mlBlackberries -20ml

Add the vodka, dark cacao, red berries and blackberries into cocktail shaker and muddle mix. Once the mix is muddled add the shiraz wine and ice cubes and shake the cocktail. Then strain the cocktail into a martini glass. Drop a spoonfull liquid nitro on top.

IllusionAbsolut Pepper -30mlApple Vodka-30mlSauvignon Blanc -60mlApple Juice -30mlCranberry Juice -15mlSzechuan Cress -10pcs

Add the ingridients together with ice cubes into a cocktail shaker and shake the cocktail. Strain the cocktail into a chilled martini glass and float some Szechuan cress on top. Advice the guest to chew the cress while sipping the drink.

Samba En RioCachaca Rum -30mlRose Valdevieso -60mlRaspberries -15mlChambord -15mlFramboise – 15ml

Add raspberry and framboise puree into a cocktail shaker and muddle. Then add the rum, rose wine and chamboird and shake the cocktail with ice. Strain the mix into a martini glass and serve. Drop a ladel of liquid nitro on top.

Cosmopolitan Test TubeVodka -30mlTriple Sec -15mlCranberry Juice -30mlOrange Juice -10mlSugar Syrup -10mlStrawberry CaviarChevril cress

Add the ingredients into a cocktail shaker with ice and shake. Strain it into a test tube and add some strawberry caviars. Leave the test tubes on a test tube holder and advice the guest to drink it straight up. Drop some liquid nitro into the bowl.

Brit fusion

Tanqueray Gin -45mlYuzu -60mlLychee Syrup -60mlSugar Syrup -10mlChervil Cress

Chill a martini glass, put all the ingredients into a shaker and pour into the glass decorate with cress