BLUE POINTE OYSTER BAR & SEAFOOD GRILLE COCKTAIL

RECIPE BOOK:

All bartenders are to follow the recipes exactly as written. Each cocktail has been tested and refined to ensure a creative and distinctive taste and presentation, as well as remain within

appropriate cost for both the guest and the business.

As a management team, we encourage recommendations made by staff members as you all are engaging with the guests’ constantly and receive lots of feedback. However, before any changes are made

to a cocktail, it must be approved by a manager.

Thank you.

LIQUORS: (check if available) □ Azunia Silver Tequila □ New Amsterdam Orange Vodka

□ Bombay Sapphire Gin □ New Amsterdam Peach Vodka

□ Campari □ New Amsterdam Red Berry Vodka

□ New Amsterdam Vodka □ Habanero Infused Tequila

□ Pama Liqueur □ Wicked Dolphin Spiced Rum

□ Sweet Vermouth □ New Amsterdam Gin

□ La Marca Prosecco □ Woodford Reserve Bourbon

□ New Amsterdam Citron □ Montezuma Blanco Tequila

*At the beginning of each shift, make sure you have all of the following liquors available, and have backups for any liquor that is low. If we do not have the specific ingredients above, 86 the cocktail, or have a comparable, temporary replacement liquor available and have it approved by management. If liquor needs to be ordered, let Terry know.

BAR TOOLS AND GARNISHES/PUREE:

□ Lime Wedges □ Cocktail Strainers

□ Mint Leaves □ Eggs whites (pasteurized)

□ Metal Shakers □ Fresh Squeezed Lime Juice

□ Metal Bar Spoon □ Fresh Squeezed Lemon Juice

□ Peeler/Zester □ Blood Orange Juice

□ Basil Leaves □ Lemon Peels (w/peeler)

□ Strawberries □ Peach Nectar

□ Blackberries □ Orange Wedges

□ Grilled Pineapple Puree* □ Muddling Tools

□ Orange Twists □ Ginger Beer

□ Organic Agave Nectar □ Fresh Jalapeños

□ Simple Syrup □ Habaneros (when needed)

□ Mint/Basil Simple Syrup* □ Angolista Bitters

MADE-FROM-SCRATCH INGREDIENTS:

* Grilled Pineapple Puree:

• Pineapple cored, sliced, grilled • Coco Lopez Coconut Cream • Soda Water • Blender

When necessary, have chef, sous chef, or line cook core a pineapple and cut vertically. Place pineapple on grill until charred. When finished, take charred, grilled pineapple and place it in the blender with 1 heaping teaspoon of Coco Lopez, 3 splashes of soda water, and blend for 30 seconds. Transfer puree into squeeze bottle, label, date, and place in cooler.

* Habenero Infused Tequila:

• 20 Fresh Habeneros (green and orange) • 5 Liters Montezuma Blanco Tequila

When necessary, make the infused tequila for the Hot Blooded Margarita. Start with the peppers. The ratio is 4/1 peppers to liters of tequila. So, with gloves on, cut the habanero peppers in half and place into container (seeds and all). Add a maximum of 5 liters (if less than 5 liters available, use the ratio to scale the recipe). Label container, date it, and add a time stamp. Let peppers and seeds infuse in the tequila for 72 hours at the bar so that it is visible to guests. When ready, strain out the peppers and the seeds. Once strained, it is ready to use.

*Mint and Basil Infused Simple Syrup:

• 2 sprigs of basil (leaves and stems) • 3 sprigs of mint (leaves and stems) • 50/50 ratio sugar to water

o (This alone, without mint and basil, will make simple syrup)

Start with the sugar/water mixture and have BOH employee bring it to a boil. While boiling, add the mint and basil. Allow to infuse while the mixture reduces to syrup. Cool and transfer to squeeze bottle. Label, date, and place in bar cooler.

SPECIALTY COCKTAIL RECIPES: 1. GRILLED PINEAPPLE MOJITO:

• 1 Lime • 2 Mint Leaves • 1 oz. Grilled Pineapple Puree • .75 oz. Mint/Basil Simple Syrup • 2 oz. Wicked Dolphin Spiced Rum

Start with cocktail shaker. Add lime, mint leaves, and grilled pineapple puree. Muddle. Add ice, mint/basil simple syrup, rum. Shake vigorously. Fill lowball glass with ice and strain. Finish with a splash of sprite, garnish with a mint leaf, and serve.

2. SKINY MARGARITA: • 1.25 oz. Azunia Organic Tequila (Silver) • .75 oz. Organic Agave Nectar • .5 oz. Fresh Squeezed Lime Juice (NOT KEY LIME) • Water

Start with cocktail shaker. Add tequila, organic agave nectar, fresh squeezed lime juice, and ice. Shake vigorously. Salt rim of lowball glass (if desired) and fill with ice. Strain cocktail. Finish drink with water. Garnish with lime wedge and serve.

3. HOT BLOODED MARGARITA: • 1.25 oz. Habanero Infused Tequila • .75 oz. Organic Agave Nectar • .75 oz. Fresh Squeezed Lime Juice • 2.5 oz. Blood Orange Juice

Start with cocktail shaker. Add all ingredients into cocktail shaker, add ice, and shake vigorously. Salt rim of a 14 oz. Highball Glass (if desired), fill with ice, and strain cocktail into glass. Garnish with a lime wedge and an orange twist. Serve.

4. BELLINI MARTINI: • 2 oz. New Amsterdam Peach Vodka • 1.25 oz. Peach Nectar • 1 oz. La Marca Prosecco

Start with cocktail shaker. Pour vodka and peach nectar into shaker. Pull out a chilled martini glass and add prosecco. Garnish glass with orange twist. Server will fill cocktail shaker with ice and serve cocktail tableside.

5. ORANGE POMEGRANTE MULE: • 1 Orange Slice • 1.25 oz. New Amsterdam Orange Vodka • .75 oz. Pama Liqueur • Ginger Beer

Start with cocktail shaker. Add orange slice, vodka, pama liqueur. Muddle slightly. Add ice to shaker and bruise ice (give it a few shakes). Transfer all ingredients (ice included) to copper mug. Top cocktail off with ginger beer and fresh ice (if necessary), garnish with orange slice, and serve.

6. MOSCOW MULE: • 2 oz. New Amsterdam Vodka • .75 oz. Fresh Lime Juice (NOT KEY LIME) • Ginger Beer

Start with cocktail shaker. Add ice. Add vodka and fresh lime juice to shaker and bruise ice (shake a few times). Take ingredients (ice included) and pour into copper mug. Add fresh ice (if necessary), top with ginger beer, and garnish with a lime wedge. Serve.

7. STRAWBERRY BASIL LEMONADE: • 3 Basil Leaves (1 for garnish) • 3 Strawberry Slices (1 for garnish) • 1.25 oz. New Amsterdam Red Berry Vodka • .75 oz. Fresh Squeezed Lemon Juice • Soda Water

Start with cocktail shaker. Add 2 strawberries, 2 basil leaves, and a splash of soda water. Muddle. Add ice to cocktail shaker. Add vodka, and lemon juice. Shake vigorously. Fill lowball glass with ice and strain cocktail into lowball. Top cocktail off with soda water. Garnish cocktail with a lemon slice, a basil leaf, and a strawberry slice. Serve.

8. AGRUME SPEZIATO MARTINI: • 1 Strawberry Slice • 1 Blackberry • 1 Mint Leaf • 2 Jalapeño Slices (1 for garnish) • 2 Basil Leaves • 1.25 oz. New Amsterdam Citron Vodka • La Marca Prosecco

*(Pronounced “AH-GRU-MAY” “SPETZ-EE-A-TOE”):

• Means “Spicy Citrus” in Italian.

Start with cocktail shaker. Add strawberry, blackberry, basil, and jalapeño. Quick muddle. Add ice and vodka to cocktail shaker and shake vigorously. Take chilled martini glass and add ice (crushed preferred). Strain mixture into ice-filled martini glass and top off with La Marca Prosecco. Garnish with a mint leaf and jalapeño slice and serve immediately.

CLASSIC COCKTAIL RECIPES: 9. BLUE POINTE OLD FASHIONED:

• 1 Orange Slice • 1 Cherry • 1 Packet Sugar In Raw • Soda Water • 2 oz. Woodford Reserve • Angolista Bitters

Start with rocks glass. Put orange slice, cherry, and sugar packet into glass with a splash of soda water and muddle. Add ice, Woodford Reserve, and a dash of bitters. Stir with bar spoon and serve with a flag.

10. RESERVE BOURBON SOUR: • .5 oz. Fresh Lemon Juice • .75 oz. Simple Syrup • 1 egg (egg white) • 2 oz. Woodford Reserve Bourbon

Start with cocktail shaker. Add all ingredients and dry shake mixture vigorously for about 30s. After dry shaken, add ice, shake again, and strain cocktail into rocks glass filled with ice. Wave 1 dash of bitters over the glass and serve with a flag.

11. CLASSIC NEGRONI: • 1 oz. New Amsterdam Gin • 1 oz. Campari • 1 oz. Sweet Vermouth

Start with rocks glass. Pour equal parts dry gin, Campari, and sweet vermouth. Add Ice. Stir with bar spoon, garnish with an orange peel and serve.

12. FRENCH 75: • .5 oz. Simple Syrup • .75 oz. Fresh Squeezed Lemon Juice • 1 Lemon • 1.25 oz. New Amsterdam Gin • 2 oz. La Marca Prosecco

Start with cocktail shaker. Add gin, lemon juice, and simple syrup. Add ice and shake vigorously for 30 seconds or so. Strain into chilled champagne flute and top off with La Marca Prosecco. Garnish with a blackberry at the bottom of the glass and a peeled lemon twist. Serve immediately.

OTHER NECESSARY RECIPES:

*Bloody Mary Mix:

• 1 can tomato juice • 1 can V8 • ½ cup celery salt • ¼ cup black pepper • 20 dashes tobasco sauce • 1/8 cup Worcestershire sauce • ½ cup raw horseradish • ¼ cup pickle juice • ¼ cup A1 sauce

Start with cherry juice container (washed, rinsed, and dried). Add all ingredients to the container and shake vigorously to ensure all ingredients mix together well. Taste. After taste tested, make sure to date and label the Bloody Mary Mix. Transfer Bloody Mary mix to easy- pour container and store the remaining amount in bar cooler underneath the bar register.

* Bloody Mary Sunday’s: ($9.95, $12.95, $14.95)

All bloody Mary’s to be garnished with lime wedge, lemon wedge, pickle, celery, 2 olives, and celery salt.

• Classic Bloody Mary: ($9.95): o 1.25 oz. Grey Goose Vodka o Bloody Mary Mix

• Meat Lovers Bloody Mary ($12.95): o 1.25 oz. Grey Goose Vodka o

• Seafood Lovers Bloody Mary ($14.95): o 1.25 oz. Grey Goose Vodka o Shrimp skewer (3 U-16/20 grilled) o 1 crab leg o 1 blue pointe oyster (fried or raw on the side)