COCKTAIL RECIPES
CRISP NATURE – AMERICANO
INGREDIENTS
30ml Sweet Vermouth
30ml Bitter Aperitif
100ml Three Cents Two Cents Plain
METHOD
In a chilled tall glass add the Bitter Aperitif and Sweet Vermouth over cubed ice and carefully top up with Two Cents Plain. Garnish with a freshly cut orange slice.
TIPS
Make sure you use Two Cents Plain from the fridge to maximize the effect of the carbonation in your drink and make it a real thirst quencher.
BITTER BUST-PERFECT GIN & TONIC
INGREDIENTS
50ml Premium Gin
150ml Three Cents Tonic Water
METHOD
In a tall glass pour ice cold premium gin, top up with Three Cents Tonic Water and carefully add ice cubes one by one so not to lose carbonation. Garnish with a fresh lemon zest.
TIPS
Adding gin straight from the freezer, helps you lower the temperature of the drink and therefore helps you keep the effervescent character of the drink for much longer.
TANGY SPIRIT – PALOMA
INGREDIENTS
50ml Blanco Tequila
200ml Three Cents Pink Grapefruit Soda
METHOD
Rim a tall glass with salt, pour the Tequila over cubed ice and top up with Three Cents Pink Grapefruit Soda. Garnish with a pink grapefruit wedge.
TIPS
You can replace the plain salt with flavored ones like smoked or rosemary salt, for a quick twist of your own.
VERMOUTH COOLER
INGREDIENTS
50ml Bianco Vermouth
100ml Three Cents Lemon Tonic
METHOD
Pour fresh vermouth over cubed ice in a wine glass, add fresh and aromatic mint leaves, stir to release their flavor and top up with Three Cents Lemon Tonic. Garnish with mint spring.
TIPS
For a non-alcoholic variation just add mint to a glass with Lemon Tonic. You can also substitute mint with your herb of choice.
AEGEAN ESSENCE – AEGEAN SPRITZ
INGREDIENTS
40ml Bitter Aperitif
10ml Jasmine Liqueur
100ml Three Cents Aegean Tonic
METHOD
In a double old fashioned glass pour the Bitter Aperitif followed by the Jasmine liqueur over cubed ice and top up with Three Cents Aegean Tonic. Garnish with a freshly cut cucumber slice.
TIPS
You can replace Jasmine with the liqueur of your choice but for a true Greek experience we recommend trying Mastiha liqueur with a strawberry garnish.
CARIBBEAN MULE
INGREDIENTS
50ml Spiced Rum
100ml Three Cents Ginger Beer
2 dashes Angostura Bitters
METHOD
In a tall glass add the Spiced Rum over cubed ice, add Angostura bitters to your liking and top up with Three Cents Ginger Beer. Garnish with a freshly squeezed lime wedge.
TIPS
Create your own mule by replacing the rum with the spirit of your choice. We recommend London Dry gin with muddled cucumber slices.
CITRON BLAST – SIR COLLINS
INGREDIENTS
40ml London Dry Gin
10ml Yellow Chartreuse
100ml Three Cents Gentlemen’s Soda
METHOD
In a tall glass add London Dry Gin and Yellow Chartreuse over cubed ice and gently top up with Three Cents Gentlemen’s Soda. Garnish with an aromatic coriander spring.
TIPS
Instead of using Gin, you can muddle the coriander in the glass, add tequila and create your own Mexican twist on the classic Collins.
EXOTIC FUSION – PINK HIGHBALL
Exotic Fusion
50ml Pineapple Tepache
10ml Lime juice
Bitters
Top Up
100ml Three Cents Gentlemen’s Soda
Dried Spicy Pineapple and
Pineapple Leaf for garnish
Pink Highball
40ml Turicum Gin
10ml Lime juice
Bitters
Top Up
100ml Three Cents Pink Grapefruit Soda
Olive & Lime for garnish
PURPLE ROOT
Purple Root
50ml Carrot juice
100ml Three Cents Ginger Beer
Splash Three Cents Gentlemen’s Soda
60ml Apple juice
10ml Lime cordial
15ml Randan Syrup
Purple Carrot & Smoked Rosemary for Garnish
