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MyBartender Pte Ltd

UEN:201509480H
7030 ANG MO KIO AVENUE 5
#08-05,NORTHSTAR@AMK
Singapore 569880
Phone:(+65)6200 4586
Mob:(+65)90298 605/(+65)9118 8542
email: sales@mybartender.sg

ATTN TO

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Date
Event Date
Event Time
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Number of Pax




QTY. UNIT PRICE AMOUNT


QTY. UNIT PRICE AMOUNT


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Thank you for your business!


Remarks:

Cheques must be crossed and made payable to MyBartender Pte Ltd.

Fund Transfer preffered to DBS Bank, Singapore. Bank Account Number : 003-932779-0 current account

Payment Method Cash/Cheque

Note:

  1. A deposit of 50% has to be made upon confirming the event.
  2. Remaining 50% balance has to be made within 7 days after the event.
  3. A late fee of $50 will be added to every 7 days if failed to make payment unless there is a cooperate payment terms/govt organization which has to be informed upon confirmation.
  4. Goods compromised in invoice are properties of My Bartender Pte Ltd until payment is made in full.
  5. For cheque payment, invoice is considered only after cheque clears.
  6. Free flow packages are calculated by number of Pax, any additional headcount will be charged accordingly.
  7. Extension of event hours will be calculated prorated in base of (30 minutes & 1 hours).
  8. Additional 3% will be charged for credit card payments.
  9. Any cancellation must be made 3 days in advance for full despot refund.
  10. Any photos or videos that we take will be used for advertising purpose unless stated the other way.
  11. Any breakages more than 3% will be charged $4/glass.

Cheques must be crossed and made payable to My Bartender Pte Ltd. Fund Transfer preferred to DBS Bank, Singapore. Bank Account Number: 003-932779-0 current account


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Hire Bartender/Butler

My Bartender believes that "bartender for hire" means beyond just having a bartender at your party. We are professional Bartending service providers as well as best in

  • Giving suggestions for the Mixology
  • Menu preparations
  • Ensuring customer satisfaction, etc.

My Bartender offers service for both corporate and residential events. Our professional bartender's interactive skills will make endless happiness to your guests.

BARTENDER FOR HIRE

First 2 Hours: $80

Additional Hours: $35/hr

late night charge: $30 applicable after 10 PM

BUTLER FOR HIRE

First 2 Hours: $70

Additional Hours: $30/hr

late night charge: $30 applicable after 10 PM

Ala Carte Bar

My Bartender's Ala-carte package allows you to customize the menu with all kinds of drinks just like how you wanted to be. You don’t have to meet any minimum quantity of the order, however, we have a minimum gross charge of $450. Choose any drinks from all the options we have on the menu. The package price includes

  • Selected drinks charges (Cocktails, Mocktails, Beer, Wine, Champagne, Soft drinks, Juices)
  • Mixers, ice, bar counter, staffing, glassware
  • Setup, Clearing and delivery charges.

Please have a look at the drink choices below!!! Free drinks tasting sessions are available for the orders which are quoted more than $1500 (Maximum 4 pax), otherwise, an optional tasting session can be arranged for $100.

AMARETTO SOUR

In a cocktail shaker filled with ice, add amaretto and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain into a rocks glass filled with ice. Garnish with the cherry and orange slice.

  • Ice
  • 1 1/2 oz amaretto
  • Sour mix to fill
  • 1 maraschino cherry
  • 1 orange slice

BLACK RUSSIAN

Fill a rocks glass with ice. Pour vodka and coffee liqueur into the glass and stir.

  • Ice
  • 1 1/2 oz vodka
  • 1/2 oz coffee liqueur

CAPE CODDER

Pour the vodka and cranberry juice into a highball glass filled with ice. Garnish with the lime wedge.

  • 1 1/2 oz vodka
  • 3 oz cranberry juice
  • Ice
  • 1 lime wedge

COSMOPOLITAN

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

APPLE MARTINI

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

B&B

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

DAIQUIRI

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

FUZZY NAVEL

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

BOILER MAKER

Pour the beer into a glass of your choice. Pour the whiskey into a shot glass. Serve the glasses side by side or submerge the filled shot glass in the glass of beer and serve.

  • 12 oz beer
  • 1 1/2 oz whiskey

CAIPIRINHA

Add the limes and sugar to the bottom of a rocks glass and muddle until the sugar is dissolved. Fill the glass with ice. Add the cachaça and stir.

  • 8 lime wedges
  • 2 tsp sugar
  • Ice
  • 2 1/2 oz cachaça (Brazilian cane liquor; can be approximated with equal parts rum and tequila)

GIBSON

In a mixing glass filled with ice, add gin and vermouth. Stir with a bar spoon and strain into a cocktail glass. Serve straight up or on the rocks. For a dry Gibson, reduce vermouth to a splash.

  • Ice
  • 1 1/2 oz gin
  • 1/2 oz vermouth
  • 2 cocktail onions

BLACK & TAN

Pour the ale into a beer glass of your choice. Pour the stout slowly on top of the ale to create a layered look.

  • 8 oz ale
  • 8 oz stout

RUM & COKE (CUPA LIBRE)

In a highball glass filled with ice, add rum and cola and stir. Garnish with the lime wedge.

  • Ice
  • 1 1/2 oz light or dark rum
  • Coke to fill
  • 1 lime wedge

GIN & TONIC

In a highball glass filled with ice, add the gin and fill with tonic. Garnish with the lime wedge.

  • Ice
  • 1 1/2 oz gin
  • 4 oz tonic water
  • 1 lime wedge

GIMLET

In a mixing glass filled with ice, add the ingredients and stir with a bar spoon. Strain into a cocktail glass; garnish with the lime wedge.

  • Ice
  • 1 1/2 oz gin
  • 1/2 oz Rose’s lime juice
  • 1 lime wedge

HIGHBALL

In a highball glass filled with ice, add the whiskey and fill with ginger ale.

  • Ice
  • 1 1/2 oz whiskey
  • Ginger ale to fill

GREYHOUND

In a highball glass filled with ice, add the vodka, fill the remainder with grapefruit juice, and stir. (Note: You can also make a Greyhound with gin instead of vodka, depending on your preference.)

  • Ice
  • 1 1/2 oz vodka
  • Grapefruit juice to fill

GIN FIZZ

In a shaker filled with ice, add all the ingredients and secure the top. Shake lightly and strain into a highball glass.

  • Ice
  • 2 oz gin
  • Juice of half a lemon
  • 1 tsp powdered sugar
  • 4 oz club soda

MARGARITA

Run the flesh side of a lime wedge around the rim of a Margarita glass or cocktail glass. Turn the glass upside down and dip it in a plate covered with salt so the salt adheres to the rim of the glass. In a cocktail shaker filled with ice, add the remaining ingredients and secure the top. Shake vigorously and strain into the Margarita/cocktail glass.

  • Lime wedge
  • Salt
  • Ice
  • 1 1/2 oz tequila
  • 1 oz sour mix
  • 1/2 oz triple sec

MAI TAI

In a shaker filled with ice, add the liquid ingredients and secure the top. Shake vigorously and strain into a Collins glass. Garnish with the mint, cherry, and pineapple.

  • Ice
  • 1 1/2 oz light rum
  • 1/2 oz dark rum
  • 1/2 oz orange curaçao
  • 1/2 oz orgeat syrup or crème de almond
  • 1/4 oz simple syrup
  • Juice of 1 fresh lime
  • 1 mint sprig
  • 1 maraschino cherry
  • 1 pineapple slice

KAMIKAZE

In a shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously, then strain into a rocks glass filled with ice.

    Ice 1 1/2 oz vodka 1 oz triple sec 1 oz Rose’s lime juice

MINT JULEP

Place four mint sprigs in a glass of your choice and muddle. Add simple syrup and fill the glass with ice. Add the bourbon and garnish with the last mint sprig.

  • 5 mint sprigs
  • Ice
  • 1/2 oz simple syrup
  • 2 oz bourbon

MELON BALL

In a shaker filled with ice, add all ingredients and secure the top. Shake vigorously and strain into a highball glass filled with ice.

  • Ice
  • 1 1/2 oz vodka
  • 1 oz Midori
  • 4 oz orange juice
  • 1/2 oz pineapple juice

MARTINI

In a mixing glass filled with ice, add the ingredients and stir. Strain into a cocktail glass and garnish with lemon twist or olive(s). For a Dry Martini, reduce vermouth to a few drops

  • 1 1/2 oz gin
  • Splash of dry vermouth
  • 1 lemon twist or 1–3 olives

OLD FASHIONED

Combine the bitters, water, sugar, cherry, and orange slice in a rocks glass and muddle. Add the ice and then the whiskey. Stir.

  • 2 dashes Angostura bitters
  • Splash of water
  • 1 teaspoon sugar
  • 1 maraschino cherry
  • 1 orange slice
  • 3–4 ice cubes
  • 2 oz whiskey

NEGRONI

In a mixing glass filled with ice, add the gin, vermouth, and Campari. Stir, strain into a rocks glass filled with ice, and garnish with the orange slice.

  • Ice
  • 1 oz gin
  • 1 oz sweet vermouth
  • 1 oz Campari
  • 1 orange slice

MOJITO

Place 3 mint sprigs and sugar in a Collins glass. Muddle. Add the lemon juice and stir to dissolve the sugar. Fill the glass with ice, add rum, and top off with club soda. Garnish with the lemon slice and last mint sprig.

  • 4 mint sprigs
  • 2 teaspoons sugar
  • 1 oz lemon juice
  • Ice
  • 1 1/2 oz light rum
  • Splash of club soda
  • 1 lemon slice

RUSTY NAIL

In a rocks glass filled with ice, fill 2/3 with Scotch and 1/3 with Drambuie and stir.

  • Ice
  • 1 1/2 oz Scotch
  • 1/2 oz Drambuie

ROB ROY

In a mixing glass filled with ice, stir the ingredients. Strain into a cocktail glass.

  • Ice
  • 1 1/2 oz Scotch whiskey
  • 1/2 oz sweet vermouth
  • 1 maraschino cherry

PIÑA COLADA

Put all ingredients into a blender and run on high for 15–20 seconds. Pour the mixture into a Collins glass. Serve with a straw.

  • 1 1/2 oz light or dark rum
  • 1 oz pineapple juice
  • 2 oz coconut milk
  • 1 1/2 cups crushed ice

SEVEN & SEVEN

In a Collins glass filled with ice, add the whiskey and fill the glass with 7-Up. Stir.

  • Ice
  • 1 1/2 oz Seagram’s 7 whiskey
  • 7-Up to fill

SCREWDRIVER

In a highball glass filled with ice, combine the vodka and orange juice. Stir.

  • Ice
  • 1 1/2 oz vodka
  • 4 oz orange juice

SCOTCH & SODA

In a rocks glass filled with ice, combine the Scotch and soda.

  • Ice
  • 1 1/2 oz Scotch
  • 3 oz club soda

TEQUILA SUNRISE

In a highball glass filled with ice, add the tequila and orange juice and stir well. Drip the grenadine into the cocktail. Do not stir, but rather let the grenadine settle at the bottom of the glass to create a layered “sunrise” look.

  • Ice
  • 1 1/2 oz tequila
  • 4 oz orange juice
  • 3–4 dashes grenadine

SCREWDRIVER

In a highball glass filled with ice, combine the vodka and orange juice. Stir.

  • Ice
  • 1 1/2 oz vodka
  • 4 oz orange juice

SCOTCH & SODA

In a rocks glass filled with ice, combine the Scotch and soda.

  • Ice
  • 1 1/2 oz Scotch
  • 3 oz club soda

TEQUILA SUNRISE

In a highball glass filled with ice, add the tequila and orange juice and stir well. Drip the grenadine into the cocktail. Do not stir, but rather let the grenadine settle at the bottom of the glass to create a layered “sunrise” look.

  • Ice
  • 1 1/2 oz tequila
  • 4 oz orange juice
  • 3–4 dashes grenadine

SPRITZER

Pour the wine into a wine glass or highball glass and top off with the club soda. Stir gently. Garnish with the lemon twist if desired.

  • 4 oz dry white wine
  • Club soda to fill
  • 1 lemon twist (optional)

SIDECAR

In a cocktail shaker filled with ice, add all ingredients. Secure the top and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 1 1/2 oz cognac
  • 1/2 oz triple sec
  • 1/2 oz lemon juice

VODKA TONIC

In a highball glass filled with ice, add the vodka and fill with the tonic water. Garnish with the lime slice.

  • Ice
  • 1 1/2 oz vodka
  • Tonic water to fill
  • 1 lime slice

VODKA MARTINI

In a mixing glass filled with ice, add the vodka and vermouth. Stir, then strain into a cocktail glass. Garnish with lemon peel or olive (see Martini).

  • Ice
  • 1 1/2 oz vodka
  • Splash of dry vermouth
  • 1 lemon twist or 1 olive

TOM COLLINS

In a shaker filled with ice, add the gin, lemon juice, and sugar. Secure the top and shake vigorously, then strain into a Collins glass. Top off the glass with club soda and garnish with the cherry and orange slice. Other drinks in the Collins family are made by substituting for gin: for a John Collins, use bourbon; for a Mike Collins, use vodka; for a Joe Collins, use Scotch.

  • Ice
  • 2 oz gin
  • 1 oz lemon juice
  • 1 teaspoon sugar
  • 3 oz club soda
  • 1 maraschino cherry
  • 1 orange slice

WHISKEY SOUR

In a shaker filled three-quarters with ice, add the whiskey and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain into a highball glass filled with ice. Garnish with the cherry and orange slice.

  • Ice
  • 1 1/2 oz whiskey
  • Sour mix to fill
  • 1 maraschino cherry
  • 1 orange slice

WHISKEY & SODA

In a rocks glass filled with ice, add the whiskey and fill with the club soda. Garnish with the lemon twist

  • Ice
  • 1 1/2 oz whiskey
  • Club soda to fill
  • 1 lemon twist

WHISKEY & WATER

In a rocks glass filled with ice, add the whiskey and fill with the water. Garnish with the lemon twist.

  • Ice
  • 1 1/2 oz whiskey
  • Water to fill
  • 1 lemon twist

BELLINI

Muddle the peach in a mixing glass and then pour the results into a champagne flute. Add simple syrup, then fill the flute with champagne.

  • 1/2 peach, chopped (1 oz peach schnapps can be substituted)
  • 1 tablespoon simple syrup
  • 6 oz champagne

WHITE RUSSIAN

In a shaker filled with ice, add ingredients and secure top. Shake vigorously and strain into a rocks glass filled with ice.

  • Ice
  • 1 1/2 oz vodka
  • 1/2 oz coffee liqueur
  • 1/2 oz cream

B-52

In the order listed above, layer the ingredients into a shot glass.

  • 2/3 oz Tia Maria
  • 2/3 oz Baileys Irish Cream
  • 2/3 oz Cointreau

DIRTY MARTINI

In a mixing glass filled with ice, add the gin, vermouth, and olive juice. Stir, then strain into a cocktail glass. Garnish with the olive(s). For a Dry Martini, reduce vermouth to a few drops (see Martini).

  • 1 1/2 oz gin
  • Splash of dry vermouth
  • 1 tsp olive juice (the liquid from jarred olives) or more, to taste
  • 1–3 olives

BLOODY MARY

In a shaker filled with ice, add all the ingredients except celery and the lemon wedge. Secure the top and shake vigorously. Fill a highball glass with ice and strain the contents of the shaker into the glass. Garnish with the celery stalk and lemon wedge. For a Virgin Mary, leave out the vodka. (Note: If making multiple Bloody Marys, premix the tomato, lemon horseradish, Worcestershire, and Tabasco beforehand to save time.)

  • Ice
  • 1 1/2 oz vodka
  • 2 1/2 oz tomato juice
  • 1/2 oz lemon juice
  • 1/2 oz horseradish
  • Dash Worcestershire sauce
  • 2 dashes Tabasco sauce
  • 1 dash of salt and pepper
  • Celery stalk
  • 1 lemon wedge

BRANDY ALEXANDER

In a cocktail shaker filled with ice, add the brandy, crème de cacao, and cream. Secure the top and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 1 1/2 oz brandy
  • 1 oz crème de cacao
  • 1 oz cream
  • Nutmeg, grated

GRASSHOPPER

In a shaker filled with ice, add all the ingredients. Secure the top and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 3/4 oz white crème de cacao
  • 3/4 oz green crème de menthe
  • Cream to fill

FROZEN DAIQUIRI

Fill a blender halfway to the top with ice. Add the other ingredients and blend for 20 seconds. Pour into a glass of your choice. For different flavored daiquiris, you can substitute other fruits for the strawberries.

  • Ice
  • 8–10 strawberries
  • 2 oz light rum
  • 1 oz lime juice
  • 1 oz simple syrup

EGGNOG

In a large mixing bowl, make the eggnog base. Beat the egg yolks. Continue stirring while gradually pouring in the sugar. Stir in the milk and 1 pint of the cream. (This base can be made in advance, if desired.)

Right before serving, beat the egg whites until they are fluffy and stiff. Fold the egg whites into the eggnog base. Whip the last 1/2 pint of heavy cream until it too is stiff. Fold it into the mixture. Sprinkle with a dash of nutmeg. Serves 12.

  • 6 eggs, separated
  • 3/4 cup fine sugar
  • 1 pint whole milk
  • 1 1/2 pints heavy cream
  • 1 1/2 cups bourbon
  • 1/4 cup dark rum
  • 2 cups cognac
  • Nutmeg, ground

IRISH COFFEE

Pour the whiskey into a mug or warm glass, then fill with coffee. Add the sugar and cream to taste.

  • 1 1/2 oz Irish whiskey
  • Hot coffee to fill
  • Sugar and cream

HURRICANE

In a cocktail shaker filled with ice, add all ingredients. Secure the top and shake vigorously. Strain and pour into a highball glass. Garnish with the orange slice and cherry.

  • Ice
  • 1 oz white rum
  • 1 oz dark rum
  • 2/3 oz triple sec
  • 1 lime, freshly squeezed
  • 2/3 oz simple syrup
  • 1/3 oz grenadine
  • 3 oz orange juice
  • 3 oz pineapple juice

HOT TODDY

Put ingredients into a mug or warm glass and top with boiling water. Garnish with the lemon wedge.

  • 1 oz Scotch whiskey
  • 1 oz lemon juice
  • 1 tsp brown sugar
  • 1 cinnamon stick
  • 6 cloves
  • Boiling water
  • 1 lemon wedge

KIR

In a wine glass, add the white wine and top with crème de cassis, without stirring. Garnish with the lemon twist. For a Kir Royale, substitute champagne for the white wine and Chambord for the crème de cassis.

  • 6 oz dry white wine
  • 1/2 oz crème de cassis
  • 1 lemon twist

MANHATTAN

Pour the whiskey, vermouth, and bitters into a cocktail or rocks glass. Stir gently and garnish with the cherry. For a Dry Manhattan, use dry vermouth and garnish with a lemon twist.

  • 2 oz whiskey
  • 1/2 oz sweet vermouth
  • 1 dash Angostura bitters
  • 1 maraschino cherry

FUZZY NAVEL

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

LONG ISLAND ICED TEA

In a shaker filled with ice, add all ingredients except the cola. Secure the top and shake vigorously. Strain into a Collins glass filled with ice. Top with cola

  • Ice
  • 1/2 oz gin
  • 1/2 oz rum
  • 1/2 oz tequila
  • 1/2 oz triple sec
  • 1/2 oz vodka
  • Cola to fill

METROPOLITAN

In a shaker filled with ice, add the ingredients and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 2 oz brandy
  • 1/2 oz sweet vermouth
  • 1 tsp simple syrup
  • 2 dashes Angostura bitters

MUDSLIDE

In a cocktail shaker filled with ice, add all ingredients­. Secure the top, shake vigorously, and strain into a rocks glass filled with ice.

  • Ice
  • 2 oz vodka
  • 1/2 oz coffee liqueur
  • 1/2 oz Irish cream
  • 1 oz light cream

MIMOSA

Pour orange juice into a champagne flute and fill with champagne. Stir gently.

  • 2 oz orange juice
  • Champagne to fill

RAMOS FIZZ

In a shaker filled with ice, add all ingredients except for the club soda. Secure the top and shake vigorously for one minute. Strain into a Collins glass and add the club soda to fill.

  • Ice
  • 1 1/2 oz gin
  • 1 1/2 oz cream
  • 1/2 oz lemon juice
  • 1/2 oz lime juice
  • 1 egg white
  • 1/2 oz club soda
  • 1 Tbsp powdered sugar
  • 3–4 drops orange flower water

SANGRIA

Pour the wine, brandy, sugar, and apple pieces into a pitcher and stir. Squeeze and then drop the lemon and orange wedges into the pitcher. Chill in the refrigerator for at least one hour. Add the ginger ale just before serving. Serve in wine glasses, with or without ice.

  • 1 bottle of red wine (Zinfandel, Shiraz, Merlot, or Cabernet Sauvignon)
  • 1 1/2 oz brandy
  • 2 tsp sugar
  • 1 apple, peeled, cored, and diced
  • 1 lemon, cut in wedges, seeds removed
  • 1 orange, cut in wedges, seeds removed
  • 2 cups ginger ale

PIMM’S CUP

In a mixing glass, combine the Pimm’s, orange and lemon slices, and mint. Stir, adding the ginger ale.

Fill a Collins glass with ice. Place the two cucumber wedges on end in the glass. Pour in the Pimm’s mixture. Push the mint down to the bottom of the glass.

  • 3 oz Pimm’s No. 1 gin
  • 2 orange slices
  • 2 lemon slices
  • 2 oz mint leaves, muddled
  • 3 oz ginger ale
  • 2 cucumber wedges
  • Ice

SINGAPORE SLING

In a cocktail shaker filled with ice, add all ingredients except the club soda. Secure the top and shake vigorously. Strain into a Collins glass. Top off with the club soda.

  • Ice
  • 1/2 oz grenadine
  • 1 1/2 oz gin
  • 1 dash sour mix
  • 1/2 oz cherry brandy
  • Splash of club soda

SEX ON THE BEACH

In a cocktail shaker filled with ice, add all the ingredients. Secure the top and shake vigorously. Strain into a highball glass filled with ice.

  • 1 1/2 oz vodka
  • 1/2 oz peach schnapps
  • 2 oz orange juice
  • 2 oz cranberry juice
  • 1/2 oz pineapple juice
  • Ice

APPLE-GINGER COOLER

  • Apple Juice
  • Ginger Ale
  • Lime Juice

BABY BELLE

  • Pineapple Juice
  • Orange Juice
  • Grenadine
  • Lemon-lime Sparkling Water

V.I.P LIME MOCKTAIL

  • Limeade from frozen concentrate
  • Blueberries
  • Mint Sprig

BLUEBERRY ICE

  • Lemon Twist
  • White cranberry Juice
  • Blueberry Juice

CARDINAL PUNCH

  • Cranberry Juice
  • Orange Juice
  • PB Sweet & Sour Mix
  • Ginger Ale

CITRUS-COOLER

  • Lemon Twist
  • White cranberry Juice
  • Blueberry Juice

BERRY BRAMBLE

  • Strawberry
  • Raspberry
  • Lemon Juice
  • Grenadine Syrup
  • Soda

LIVING IS EASY MOCKTAIL

  • Fresh Lime
  • Mashed Raspberries

ESCARPMENT MOCKTAIL

  • Orange Juice
  • Lemon-line
  • Sparkling Water

CINDERELLA

  • PB Sweet & Sour Mix
  • Pineapple Juice
  • Orange Juice
  • PB Grenadine
  • Club Soda

MINI MARY MOCKTAIL

  • Fresh Lime
  • Sea Salt
  • Tomato Juice
  • Hot sauce

FORT LAUDERDALE

  • Grapefruit Juice
  • Ginger Ale
  • PB Grenadine

VIRGIN-MARY

  • Tomato Juice Tabasco
  • FQ Worcestershire
  • Sauce Salt & Pepper

SUNRISE COOLER

  • Orange Juice
  • PB Lime Juice
  • PB Sweet & Sour Mix PB
  • Grenadine

SUNNY LEMONADE

  • Pomegranate Juice
  • Lemonade
  • Pomegranate Seeds

MANGO MASH

  • Ripe Mango
  • Plain Yogurt
  • Milk

CORONA

HOEGAARDEN

SAN MIGUEL

TIGER

HEINEKEN

ASAHI

cocacola

7up

FANTA

SPRITE

APPLE

CRANBERRY

MANGO

Orange

Pineapple

Mocktail Bar Free Flow

Make your party different and mesmerizing with refreshing mocktails!! My Bartender's Mocktail package brings you a free flow of Mocktail with soft drinks and juices as complimentary. The package price includes

  • Free Flow Mocktails
  • Free Flow Soft Drinks & Juices
  • Ice, bar counter, staffing, glassware
  • Setup, Clearing and delivery charges.

Apart from this, free beverages tasting sessions are accessible for the requests which are cited more than $1500 (Maximum 4 pax), generally, an optional tasting session can be orchestrated $100.

APPLE-GINGER COOLER

  • Apple Juice
  • Ginger Ale
  • Lime Juice

BABY BELLE

  • Pineapple Juice
  • Orange Juice
  • Grenadine
  • Lemon-lime Sparkling Water

V.I.P LIME MOCKTAIL

  • Limeade from frozen concentrate
  • Blueberries
  • Mint Sprig

BLUEBERRY ICE

  • Lemon Twist
  • White cranberry Juice
  • Blueberry Juice

CARDINAL PUNCH

  • Cranberry Juice
  • Orange Juice
  • PB Sweet & Sour Mix
  • Ginger Ale

CITRUS-COOLER

  • Lemon Twist
  • White cranberry Juice
  • Blueberry Juice

BERRY BRAMBLE

  • Strawberry
  • Raspberry
  • Lemon Juice
  • Grenadine Syrup
  • Soda

LIVING IS EASY MOCKTAIL

  • Fresh Lime
  • Mashed Raspberries

ESCARPMENT MOCKTAIL

  • Orange Juice
  • Lemon-line
  • Sparkling Water

CINDERELLA

  • PB Sweet & Sour Mix
  • Pineapple Juice
  • Orange Juice
  • PB Grenadine
  • Club Soda

MINI MARY MOCKTAIL

  • Fresh Lime
  • Sea Salt
  • Tomato Juice
  • Hot sauce

FORT LAUDERDALE

  • Grapefruit Juice
  • Ginger Ale
  • PB Grenadine

VIRGIN-MARY

  • Tomato Juice Tabasco
  • FQ Worcestershire
  • Sauce Salt & Pepper

SUNRISE COOLER

  • Orange Juice
  • PB Lime Juice
  • PB Sweet & Sour Mix PB
  • Grenadine

SUNNY LEMONADE

  • Pomegranate Juice
  • Lemonade
  • Pomegranate Seeds

MANGO MASH

  • Ripe Mango
  • Plain Yogurt
  • Milk

Beer and Wine Package

Make your party different and mesmerizing with Ice cold beer & Wines!! My Bartender's Beer & Wine package brings you a free flow of Beer & Wines, together with soft drinks and juices as complimentary. The package price includes

  • Free Flow House Beer (Heineken/Tiger/Carlsberg)
  • Free Flow House Red & White Wine
  • Free Flow Soft Drinks & Juices
  • Ice, bar counter, staffing, glassware
  • Setup, Clearing and delivery charges.

Apart from this, free beverages tasting sessions are accessible for the requests which are cited more than $1500 (Maximum 4 pax), generally, an optional tasting session can be orchestrated $100.

CORONA

HOEGAARDEN

SAN MIGUEL

TIGER

HEINEKEN

ASAHI

Cocktail Bar

Events are incomplete without Cocktails. Our cocktail package makes it unique and special. Decorate your party with all types of international cocktails!! My Bartender's standard cocktail package brings you minimum 3 cocktail choices together with the base mixers like tonic water, coke, soda and ginger-ale as complimentary. The package price includes

  • Free Flow Cocktails
  • Free Flow Mocktails
  • Free Flow Soft Drinks
  • Mixers, ice, bar counter, staffing, glassware
  • Setup, Clearing and delivery charges.

Hurry and contact us today for your next event. Apart from this, free beverages tasting sessions are accessible for the requests which are cited more than $1500 (Maximum 4 pax), generally, an optional tasting session can be orchestrated $100.

AMARETTO SOUR

In a cocktail shaker filled with ice, add amaretto and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain into a rocks glass filled with ice. Garnish with the cherry and orange slice.

  • Ice
  • 1 1/2 oz amaretto
  • Sour mix to fill
  • 1 maraschino cherry
  • 1 orange slice

BLACK RUSSIAN

Fill a rocks glass with ice. Pour vodka and coffee liqueur into the glass and stir.

  • Ice
  • 1 1/2 oz vodka
  • 1/2 oz coffee liqueur

CAPE CODDER

Pour the vodka and cranberry juice into a highball glass filled with ice. Garnish with the lime wedge.

  • 1 1/2 oz vodka
  • 3 oz cranberry juice
  • Ice
  • 1 lime wedge

COSMOPOLITAN

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

APPLE MARTINI

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

B&B

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

DAIQUIRI

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

FUZZY NAVEL

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

BOILER MAKER

Pour the beer into a glass of your choice. Pour the whiskey into a shot glass. Serve the glasses side by side or submerge the filled shot glass in the glass of beer and serve.

  • 12 oz beer
  • 1 1/2 oz whiskey

CAIPIRINHA

Add the limes and sugar to the bottom of a rocks glass and muddle until the sugar is dissolved. Fill the glass with ice. Add the cachaça and stir.

  • 8 lime wedges
  • 2 tsp sugar
  • Ice
  • 2 1/2 oz cachaça (Brazilian cane liquor; can be approximated with equal parts rum and tequila)

GIBSON

In a mixing glass filled with ice, add gin and vermouth. Stir with a bar spoon and strain into a cocktail glass. Serve straight up or on the rocks. For a dry Gibson, reduce vermouth to a splash.

  • Ice
  • 1 1/2 oz gin
  • 1/2 oz vermouth
  • 2 cocktail onions

BLACK & TAN

Pour the ale into a beer glass of your choice. Pour the stout slowly on top of the ale to create a layered look.

  • 8 oz ale
  • 8 oz stout

RUM & COKE (CUPA LIBRE)

In a highball glass filled with ice, add rum and cola and stir. Garnish with the lime wedge.

  • Ice
  • 1 1/2 oz light or dark rum
  • Coke to fill
  • 1 lime wedge

GIN & TONIC

In a highball glass filled with ice, add the gin and fill with tonic. Garnish with the lime wedge.

  • Ice
  • 1 1/2 oz gin
  • 4 oz tonic water
  • 1 lime wedge

GIMLET

In a mixing glass filled with ice, add the ingredients and stir with a bar spoon. Strain into a cocktail glass; garnish with the lime wedge.

  • Ice
  • 1 1/2 oz gin
  • 1/2 oz Rose’s lime juice
  • 1 lime wedge

HIGHBALL

In a highball glass filled with ice, add the whiskey and fill with ginger ale.

  • Ice
  • 1 1/2 oz whiskey
  • Ginger ale to fill

GREYHOUND

In a highball glass filled with ice, add the vodka, fill the remainder with grapefruit juice, and stir. (Note: You can also make a Greyhound with gin instead of vodka, depending on your preference.)

  • Ice
  • 1 1/2 oz vodka
  • Grapefruit juice to fill

GIN FIZZ

In a shaker filled with ice, add all the ingredients and secure the top. Shake lightly and strain into a highball glass.

  • Ice
  • 2 oz gin
  • Juice of half a lemon
  • 1 tsp powdered sugar
  • 4 oz club soda

MARGARITA

Run the flesh side of a lime wedge around the rim of a Margarita glass or cocktail glass. Turn the glass upside down and dip it in a plate covered with salt so the salt adheres to the rim of the glass. In a cocktail shaker filled with ice, add the remaining ingredients and secure the top. Shake vigorously and strain into the Margarita/cocktail glass.

  • Lime wedge
  • Salt
  • Ice
  • 1 1/2 oz tequila
  • 1 oz sour mix
  • 1/2 oz triple sec

MAI TAI

In a shaker filled with ice, add the liquid ingredients and secure the top. Shake vigorously and strain into a Collins glass. Garnish with the mint, cherry, and pineapple.

  • Ice
  • 1 1/2 oz light rum
  • 1/2 oz dark rum
  • 1/2 oz orange curaçao
  • 1/2 oz orgeat syrup or crème de almond
  • 1/4 oz simple syrup
  • Juice of 1 fresh lime
  • 1 mint sprig
  • 1 maraschino cherry
  • 1 pineapple slice

KAMIKAZE

In a shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously, then strain into a rocks glass filled with ice.

    Ice 1 1/2 oz vodka 1 oz triple sec 1 oz Rose’s lime juice

MINT JULEP

Place four mint sprigs in a glass of your choice and muddle. Add simple syrup and fill the glass with ice. Add the bourbon and garnish with the last mint sprig.

  • 5 mint sprigs
  • Ice
  • 1/2 oz simple syrup
  • 2 oz bourbon

MELON BALL

In a shaker filled with ice, add all ingredients and secure the top. Shake vigorously and strain into a highball glass filled with ice.

  • Ice
  • 1 1/2 oz vodka
  • 1 oz Midori
  • 4 oz orange juice
  • 1/2 oz pineapple juice

MARTINI

In a mixing glass filled with ice, add the ingredients and stir. Strain into a cocktail glass and garnish with lemon twist or olive(s). For a Dry Martini, reduce vermouth to a few drops

  • 1 1/2 oz gin
  • Splash of dry vermouth
  • 1 lemon twist or 1–3 olives

OLD FASHIONED

Combine the bitters, water, sugar, cherry, and orange slice in a rocks glass and muddle. Add the ice and then the whiskey. Stir.

  • 2 dashes Angostura bitters
  • Splash of water
  • 1 teaspoon sugar
  • 1 maraschino cherry
  • 1 orange slice
  • 3–4 ice cubes
  • 2 oz whiskey

NEGRONI

In a mixing glass filled with ice, add the gin, vermouth, and Campari. Stir, strain into a rocks glass filled with ice, and garnish with the orange slice.

  • Ice
  • 1 oz gin
  • 1 oz sweet vermouth
  • 1 oz Campari
  • 1 orange slice

MOJITO

Place 3 mint sprigs and sugar in a Collins glass. Muddle. Add the lemon juice and stir to dissolve the sugar. Fill the glass with ice, add rum, and top off with club soda. Garnish with the lemon slice and last mint sprig.

  • 4 mint sprigs
  • 2 teaspoons sugar
  • 1 oz lemon juice
  • Ice
  • 1 1/2 oz light rum
  • Splash of club soda
  • 1 lemon slice

RUSTY NAIL

In a rocks glass filled with ice, fill 2/3 with Scotch and 1/3 with Drambuie and stir.

  • Ice
  • 1 1/2 oz Scotch
  • 1/2 oz Drambuie

ROB ROY

In a mixing glass filled with ice, stir the ingredients. Strain into a cocktail glass.

  • Ice
  • 1 1/2 oz Scotch whiskey
  • 1/2 oz sweet vermouth
  • 1 maraschino cherry

PIÑA COLADA

Put all ingredients into a blender and run on high for 15–20 seconds. Pour the mixture into a Collins glass. Serve with a straw.

  • 1 1/2 oz light or dark rum
  • 1 oz pineapple juice
  • 2 oz coconut milk
  • 1 1/2 cups crushed ice

SEVEN & SEVEN

In a Collins glass filled with ice, add the whiskey and fill the glass with 7-Up. Stir.

  • Ice
  • 1 1/2 oz Seagram’s 7 whiskey
  • 7-Up to fill

SCREWDRIVER

In a highball glass filled with ice, combine the vodka and orange juice. Stir.

  • Ice
  • 1 1/2 oz vodka
  • 4 oz orange juice

SCOTCH & SODA

In a rocks glass filled with ice, combine the Scotch and soda.

  • Ice
  • 1 1/2 oz Scotch
  • 3 oz club soda

TEQUILA SUNRISE

In a highball glass filled with ice, add the tequila and orange juice and stir well. Drip the grenadine into the cocktail. Do not stir, but rather let the grenadine settle at the bottom of the glass to create a layered “sunrise” look.

  • Ice
  • 1 1/2 oz tequila
  • 4 oz orange juice
  • 3–4 dashes grenadine

SCREWDRIVER

In a highball glass filled with ice, combine the vodka and orange juice. Stir.

  • Ice
  • 1 1/2 oz vodka
  • 4 oz orange juice

SCOTCH & SODA

In a rocks glass filled with ice, combine the Scotch and soda.

  • Ice
  • 1 1/2 oz Scotch
  • 3 oz club soda

TEQUILA SUNRISE

In a highball glass filled with ice, add the tequila and orange juice and stir well. Drip the grenadine into the cocktail. Do not stir, but rather let the grenadine settle at the bottom of the glass to create a layered “sunrise” look.

  • Ice
  • 1 1/2 oz tequila
  • 4 oz orange juice
  • 3–4 dashes grenadine

SPRITZER

Pour the wine into a wine glass or highball glass and top off with the club soda. Stir gently. Garnish with the lemon twist if desired.

  • 4 oz dry white wine
  • Club soda to fill
  • 1 lemon twist (optional)

SIDECAR

In a cocktail shaker filled with ice, add all ingredients. Secure the top and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 1 1/2 oz cognac
  • 1/2 oz triple sec
  • 1/2 oz lemon juice

VODKA TONIC

In a highball glass filled with ice, add the vodka and fill with the tonic water. Garnish with the lime slice.

  • Ice
  • 1 1/2 oz vodka
  • Tonic water to fill
  • 1 lime slice

VODKA MARTINI

In a mixing glass filled with ice, add the vodka and vermouth. Stir, then strain into a cocktail glass. Garnish with lemon peel or olive (see Martini).

  • Ice
  • 1 1/2 oz vodka
  • Splash of dry vermouth
  • 1 lemon twist or 1 olive

TOM COLLINS

In a shaker filled with ice, add the gin, lemon juice, and sugar. Secure the top and shake vigorously, then strain into a Collins glass. Top off the glass with club soda and garnish with the cherry and orange slice. Other drinks in the Collins family are made by substituting for gin: for a John Collins, use bourbon; for a Mike Collins, use vodka; for a Joe Collins, use Scotch.

  • Ice
  • 2 oz gin
  • 1 oz lemon juice
  • 1 teaspoon sugar
  • 3 oz club soda
  • 1 maraschino cherry
  • 1 orange slice

WHISKEY SOUR

In a shaker filled three-quarters with ice, add the whiskey and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain into a highball glass filled with ice. Garnish with the cherry and orange slice.

  • Ice
  • 1 1/2 oz whiskey
  • Sour mix to fill
  • 1 maraschino cherry
  • 1 orange slice

WHISKEY & SODA

In a rocks glass filled with ice, add the whiskey and fill with the club soda. Garnish with the lemon twist

  • Ice
  • 1 1/2 oz whiskey
  • Club soda to fill
  • 1 lemon twist

WHISKEY & WATER

In a rocks glass filled with ice, add the whiskey and fill with the water. Garnish with the lemon twist.

  • Ice
  • 1 1/2 oz whiskey
  • Water to fill
  • 1 lemon twist

BELLINI

Muddle the peach in a mixing glass and then pour the results into a champagne flute. Add simple syrup, then fill the flute with champagne.

  • 1/2 peach, chopped (1 oz peach schnapps can be substituted)
  • 1 tablespoon simple syrup
  • 6 oz champagne

WHITE RUSSIAN

In a shaker filled with ice, add ingredients and secure top. Shake vigorously and strain into a rocks glass filled with ice.

  • Ice
  • 1 1/2 oz vodka
  • 1/2 oz coffee liqueur
  • 1/2 oz cream

B-52

In the order listed above, layer the ingredients into a shot glass.

  • 2/3 oz Tia Maria
  • 2/3 oz Baileys Irish Cream
  • 2/3 oz Cointreau

DIRTY MARTINI

In a mixing glass filled with ice, add the gin, vermouth, and olive juice. Stir, then strain into a cocktail glass. Garnish with the olive(s). For a Dry Martini, reduce vermouth to a few drops (see Martini).

  • 1 1/2 oz gin
  • Splash of dry vermouth
  • 1 tsp olive juice (the liquid from jarred olives) or more, to taste
  • 1–3 olives

BLOODY MARY

In a shaker filled with ice, add all the ingredients except celery and the lemon wedge. Secure the top and shake vigorously. Fill a highball glass with ice and strain the contents of the shaker into the glass. Garnish with the celery stalk and lemon wedge. For a Virgin Mary, leave out the vodka. (Note: If making multiple Bloody Marys, premix the tomato, lemon horseradish, Worcestershire, and Tabasco beforehand to save time.)

  • Ice
  • 1 1/2 oz vodka
  • 2 1/2 oz tomato juice
  • 1/2 oz lemon juice
  • 1/2 oz horseradish
  • Dash Worcestershire sauce
  • 2 dashes Tabasco sauce
  • 1 dash of salt and pepper
  • Celery stalk
  • 1 lemon wedge

BRANDY ALEXANDER

In a cocktail shaker filled with ice, add the brandy, crème de cacao, and cream. Secure the top and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 1 1/2 oz brandy
  • 1 oz crème de cacao
  • 1 oz cream
  • Nutmeg, grated

GRASSHOPPER

In a shaker filled with ice, add all the ingredients. Secure the top and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 3/4 oz white crème de cacao
  • 3/4 oz green crème de menthe
  • Cream to fill

FROZEN DAIQUIRI

Fill a blender halfway to the top with ice. Add the other ingredients and blend for 20 seconds. Pour into a glass of your choice. For different flavored daiquiris, you can substitute other fruits for the strawberries.

  • Ice
  • 8–10 strawberries
  • 2 oz light rum
  • 1 oz lime juice
  • 1 oz simple syrup

EGGNOG

In a large mixing bowl, make the eggnog base. Beat the egg yolks. Continue stirring while gradually pouring in the sugar. Stir in the milk and 1 pint of the cream. (This base can be made in advance, if desired.)

Right before serving, beat the egg whites until they are fluffy and stiff. Fold the egg whites into the eggnog base. Whip the last 1/2 pint of heavy cream until it too is stiff. Fold it into the mixture. Sprinkle with a dash of nutmeg. Serves 12.

  • 6 eggs, separated
  • 3/4 cup fine sugar
  • 1 pint whole milk
  • 1 1/2 pints heavy cream
  • 1 1/2 cups bourbon
  • 1/4 cup dark rum
  • 2 cups cognac
  • Nutmeg, ground

IRISH COFFEE

Pour the whiskey into a mug or warm glass, then fill with coffee. Add the sugar and cream to taste.

  • 1 1/2 oz Irish whiskey
  • Hot coffee to fill
  • Sugar and cream

HURRICANE

In a cocktail shaker filled with ice, add all ingredients. Secure the top and shake vigorously. Strain and pour into a highball glass. Garnish with the orange slice and cherry.

  • Ice
  • 1 oz white rum
  • 1 oz dark rum
  • 2/3 oz triple sec
  • 1 lime, freshly squeezed
  • 2/3 oz simple syrup
  • 1/3 oz grenadine
  • 3 oz orange juice
  • 3 oz pineapple juice

HOT TODDY

Put ingredients into a mug or warm glass and top with boiling water. Garnish with the lemon wedge.

  • 1 oz Scotch whiskey
  • 1 oz lemon juice
  • 1 tsp brown sugar
  • 1 cinnamon stick
  • 6 cloves
  • Boiling water
  • 1 lemon wedge

KIR

In a wine glass, add the white wine and top with crème de cassis, without stirring. Garnish with the lemon twist. For a Kir Royale, substitute champagne for the white wine and Chambord for the crème de cassis.

  • 6 oz dry white wine
  • 1/2 oz crème de cassis
  • 1 lemon twist

MANHATTAN

Pour the whiskey, vermouth, and bitters into a cocktail or rocks glass. Stir gently and garnish with the cherry. For a Dry Manhattan, use dry vermouth and garnish with a lemon twist.

  • 2 oz whiskey
  • 1/2 oz sweet vermouth
  • 1 dash Angostura bitters
  • 1 maraschino cherry

FUZZY NAVEL

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

LONG ISLAND ICED TEA

In a shaker filled with ice, add all ingredients except the cola. Secure the top and shake vigorously. Strain into a Collins glass filled with ice. Top with cola

  • Ice
  • 1/2 oz gin
  • 1/2 oz rum
  • 1/2 oz tequila
  • 1/2 oz triple sec
  • 1/2 oz vodka
  • Cola to fill

METROPOLITAN

In a shaker filled with ice, add the ingredients and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 2 oz brandy
  • 1/2 oz sweet vermouth
  • 1 tsp simple syrup
  • 2 dashes Angostura bitters

MUDSLIDE

In a cocktail shaker filled with ice, add all ingredients­. Secure the top, shake vigorously, and strain into a rocks glass filled with ice.

  • Ice
  • 2 oz vodka
  • 1/2 oz coffee liqueur
  • 1/2 oz Irish cream
  • 1 oz light cream

MIMOSA

Pour orange juice into a champagne flute and fill with champagne. Stir gently.

  • 2 oz orange juice
  • Champagne to fill

RAMOS FIZZ

In a shaker filled with ice, add all ingredients except for the club soda. Secure the top and shake vigorously for one minute. Strain into a Collins glass and add the club soda to fill.

  • Ice
  • 1 1/2 oz gin
  • 1 1/2 oz cream
  • 1/2 oz lemon juice
  • 1/2 oz lime juice
  • 1 egg white
  • 1/2 oz club soda
  • 1 Tbsp powdered sugar
  • 3–4 drops orange flower water

SANGRIA

Pour the wine, brandy, sugar, and apple pieces into a pitcher and stir. Squeeze and then drop the lemon and orange wedges into the pitcher. Chill in the refrigerator for at least one hour. Add the ginger ale just before serving. Serve in wine glasses, with or without ice.

  • 1 bottle of red wine (Zinfandel, Shiraz, Merlot, or Cabernet Sauvignon)
  • 1 1/2 oz brandy
  • 2 tsp sugar
  • 1 apple, peeled, cored, and diced
  • 1 lemon, cut in wedges, seeds removed
  • 1 orange, cut in wedges, seeds removed
  • 2 cups ginger ale

PIMM’S CUP

In a mixing glass, combine the Pimm’s, orange and lemon slices, and mint. Stir, adding the ginger ale.

Fill a Collins glass with ice. Place the two cucumber wedges on end in the glass. Pour in the Pimm’s mixture. Push the mint down to the bottom of the glass.

  • 3 oz Pimm’s No. 1 gin
  • 2 orange slices
  • 2 lemon slices
  • 2 oz mint leaves, muddled
  • 3 oz ginger ale
  • 2 cucumber wedges
  • Ice

SINGAPORE SLING

In a cocktail shaker filled with ice, add all ingredients except the club soda. Secure the top and shake vigorously. Strain into a Collins glass. Top off with the club soda.

  • Ice
  • 1/2 oz grenadine
  • 1 1/2 oz gin
  • 1 dash sour mix
  • 1/2 oz cherry brandy
  • Splash of club soda

SEX ON THE BEACH

In a cocktail shaker filled with ice, add all the ingredients. Secure the top and shake vigorously. Strain into a highball glass filled with ice.

  • 1 1/2 oz vodka
  • 1/2 oz peach schnapps
  • 2 oz orange juice
  • 2 oz cranberry juice
  • 1/2 oz pineapple juice
  • Ice

Full Bar

Design your gathering with an extensive variety of liquor determination!!My Bartender's full cocktail package brings you minimum Beer, Wine & 3 Cocktail choices, together with the base mixers like tonic water, coke, soda and ginger-ale as complimentary. The package price includes

  • Standard Cocktails and soft drinks
  • Free Flow Mocktails
  • Free Flow House Beer (Tiger/Heineken/Carlsberg)
  • Free Flow House Red & White Wine
  • Free Flow Soft Drinks & Juices
  • Mixers, ice, bar counter, staffing, glassware
  • Setup, Clearing and delivery charges.

We will work with you to make a customized package that awes your visitors and surpasses your desires.

AMARETTO SOUR

In a cocktail shaker filled with ice, add amaretto and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain into a rocks glass filled with ice. Garnish with the cherry and orange slice.

  • Ice
  • 1 1/2 oz amaretto
  • Sour mix to fill
  • 1 maraschino cherry
  • 1 orange slice

BLACK RUSSIAN

Fill a rocks glass with ice. Pour vodka and coffee liqueur into the glass and stir.

  • Ice
  • 1 1/2 oz vodka
  • 1/2 oz coffee liqueur

CAPE CODDER

Pour the vodka and cranberry juice into a highball glass filled with ice. Garnish with the lime wedge.

  • 1 1/2 oz vodka
  • 3 oz cranberry juice
  • Ice
  • 1 lime wedge

COSMOPOLITAN

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

APPLE MARTINI

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

B&B

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

DAIQUIRI

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

FUZZY NAVEL

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

BOILER MAKER

Pour the beer into a glass of your choice. Pour the whiskey into a shot glass. Serve the glasses side by side or submerge the filled shot glass in the glass of beer and serve.

  • 12 oz beer
  • 1 1/2 oz whiskey

CAIPIRINHA

Add the limes and sugar to the bottom of a rocks glass and muddle until the sugar is dissolved. Fill the glass with ice. Add the cachaça and stir.

  • 8 lime wedges
  • 2 tsp sugar
  • Ice
  • 2 1/2 oz cachaça (Brazilian cane liquor; can be approximated with equal parts rum and tequila)

GIBSON

In a mixing glass filled with ice, add gin and vermouth. Stir with a bar spoon and strain into a cocktail glass. Serve straight up or on the rocks. For a dry Gibson, reduce vermouth to a splash.

  • Ice
  • 1 1/2 oz gin
  • 1/2 oz vermouth
  • 2 cocktail onions

BLACK & TAN

Pour the ale into a beer glass of your choice. Pour the stout slowly on top of the ale to create a layered look.

  • 8 oz ale
  • 8 oz stout

RUM & COKE (CUPA LIBRE)

In a highball glass filled with ice, add rum and cola and stir. Garnish with the lime wedge.

  • Ice
  • 1 1/2 oz light or dark rum
  • Coke to fill
  • 1 lime wedge

GIN & TONIC

In a highball glass filled with ice, add the gin and fill with tonic. Garnish with the lime wedge.

  • Ice
  • 1 1/2 oz gin
  • 4 oz tonic water
  • 1 lime wedge

GIMLET

In a mixing glass filled with ice, add the ingredients and stir with a bar spoon. Strain into a cocktail glass; garnish with the lime wedge.

  • Ice
  • 1 1/2 oz gin
  • 1/2 oz Rose’s lime juice
  • 1 lime wedge

HIGHBALL

In a highball glass filled with ice, add the whiskey and fill with ginger ale.

  • Ice
  • 1 1/2 oz whiskey
  • Ginger ale to fill

GREYHOUND

In a highball glass filled with ice, add the vodka, fill the remainder with grapefruit juice, and stir. (Note: You can also make a Greyhound with gin instead of vodka, depending on your preference.)

  • Ice
  • 1 1/2 oz vodka
  • Grapefruit juice to fill

GIN FIZZ

In a shaker filled with ice, add all the ingredients and secure the top. Shake lightly and strain into a highball glass.

  • Ice
  • 2 oz gin
  • Juice of half a lemon
  • 1 tsp powdered sugar
  • 4 oz club soda

MARGARITA

Run the flesh side of a lime wedge around the rim of a Margarita glass or cocktail glass. Turn the glass upside down and dip it in a plate covered with salt so the salt adheres to the rim of the glass. In a cocktail shaker filled with ice, add the remaining ingredients and secure the top. Shake vigorously and strain into the Margarita/cocktail glass.

  • Lime wedge
  • Salt
  • Ice
  • 1 1/2 oz tequila
  • 1 oz sour mix
  • 1/2 oz triple sec

MAI TAI

In a shaker filled with ice, add the liquid ingredients and secure the top. Shake vigorously and strain into a Collins glass. Garnish with the mint, cherry, and pineapple.

  • Ice
  • 1 1/2 oz light rum
  • 1/2 oz dark rum
  • 1/2 oz orange curaçao
  • 1/2 oz orgeat syrup or crème de almond
  • 1/4 oz simple syrup
  • Juice of 1 fresh lime
  • 1 mint sprig
  • 1 maraschino cherry
  • 1 pineapple slice

KAMIKAZE

In a shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously, then strain into a rocks glass filled with ice.

    Ice 1 1/2 oz vodka 1 oz triple sec 1 oz Rose’s lime juice

MINT JULEP

Place four mint sprigs in a glass of your choice and muddle. Add simple syrup and fill the glass with ice. Add the bourbon and garnish with the last mint sprig.

  • 5 mint sprigs
  • Ice
  • 1/2 oz simple syrup
  • 2 oz bourbon

MELON BALL

In a shaker filled with ice, add all ingredients and secure the top. Shake vigorously and strain into a highball glass filled with ice.

  • Ice
  • 1 1/2 oz vodka
  • 1 oz Midori
  • 4 oz orange juice
  • 1/2 oz pineapple juice

MARTINI

In a mixing glass filled with ice, add the ingredients and stir. Strain into a cocktail glass and garnish with lemon twist or olive(s). For a Dry Martini, reduce vermouth to a few drops

  • 1 1/2 oz gin
  • Splash of dry vermouth
  • 1 lemon twist or 1–3 olives

OLD FASHIONED

Combine the bitters, water, sugar, cherry, and orange slice in a rocks glass and muddle. Add the ice and then the whiskey. Stir.

  • 2 dashes Angostura bitters
  • Splash of water
  • 1 teaspoon sugar
  • 1 maraschino cherry
  • 1 orange slice
  • 3–4 ice cubes
  • 2 oz whiskey

NEGRONI

In a mixing glass filled with ice, add the gin, vermouth, and Campari. Stir, strain into a rocks glass filled with ice, and garnish with the orange slice.

  • Ice
  • 1 oz gin
  • 1 oz sweet vermouth
  • 1 oz Campari
  • 1 orange slice

MOJITO

Place 3 mint sprigs and sugar in a Collins glass. Muddle. Add the lemon juice and stir to dissolve the sugar. Fill the glass with ice, add rum, and top off with club soda. Garnish with the lemon slice and last mint sprig.

  • 4 mint sprigs
  • 2 teaspoons sugar
  • 1 oz lemon juice
  • Ice
  • 1 1/2 oz light rum
  • Splash of club soda
  • 1 lemon slice

RUSTY NAIL

In a rocks glass filled with ice, fill 2/3 with Scotch and 1/3 with Drambuie and stir.

  • Ice
  • 1 1/2 oz Scotch
  • 1/2 oz Drambuie

ROB ROY

In a mixing glass filled with ice, stir the ingredients. Strain into a cocktail glass.

  • Ice
  • 1 1/2 oz Scotch whiskey
  • 1/2 oz sweet vermouth
  • 1 maraschino cherry

PIÑA COLADA

Put all ingredients into a blender and run on high for 15–20 seconds. Pour the mixture into a Collins glass. Serve with a straw.

  • 1 1/2 oz light or dark rum
  • 1 oz pineapple juice
  • 2 oz coconut milk
  • 1 1/2 cups crushed ice

SEVEN & SEVEN

In a Collins glass filled with ice, add the whiskey and fill the glass with 7-Up. Stir.

  • Ice
  • 1 1/2 oz Seagram’s 7 whiskey
  • 7-Up to fill

SCREWDRIVER

In a highball glass filled with ice, combine the vodka and orange juice. Stir.

  • Ice
  • 1 1/2 oz vodka
  • 4 oz orange juice

SCOTCH & SODA

In a rocks glass filled with ice, combine the Scotch and soda.

  • Ice
  • 1 1/2 oz Scotch
  • 3 oz club soda

TEQUILA SUNRISE

In a highball glass filled with ice, add the tequila and orange juice and stir well. Drip the grenadine into the cocktail. Do not stir, but rather let the grenadine settle at the bottom of the glass to create a layered “sunrise” look.

  • Ice
  • 1 1/2 oz tequila
  • 4 oz orange juice
  • 3–4 dashes grenadine

SCREWDRIVER

In a highball glass filled with ice, combine the vodka and orange juice. Stir.

  • Ice
  • 1 1/2 oz vodka
  • 4 oz orange juice

SCOTCH & SODA

In a rocks glass filled with ice, combine the Scotch and soda.

  • Ice
  • 1 1/2 oz Scotch
  • 3 oz club soda

TEQUILA SUNRISE

In a highball glass filled with ice, add the tequila and orange juice and stir well. Drip the grenadine into the cocktail. Do not stir, but rather let the grenadine settle at the bottom of the glass to create a layered “sunrise” look.

  • Ice
  • 1 1/2 oz tequila
  • 4 oz orange juice
  • 3–4 dashes grenadine

SPRITZER

Pour the wine into a wine glass or highball glass and top off with the club soda. Stir gently. Garnish with the lemon twist if desired.

  • 4 oz dry white wine
  • Club soda to fill
  • 1 lemon twist (optional)

SIDECAR

In a cocktail shaker filled with ice, add all ingredients. Secure the top and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 1 1/2 oz cognac
  • 1/2 oz triple sec
  • 1/2 oz lemon juice

VODKA TONIC

In a highball glass filled with ice, add the vodka and fill with the tonic water. Garnish with the lime slice.

  • Ice
  • 1 1/2 oz vodka
  • Tonic water to fill
  • 1 lime slice

VODKA MARTINI

In a mixing glass filled with ice, add the vodka and vermouth. Stir, then strain into a cocktail glass. Garnish with lemon peel or olive (see Martini).

  • Ice
  • 1 1/2 oz vodka
  • Splash of dry vermouth
  • 1 lemon twist or 1 olive

TOM COLLINS

In a shaker filled with ice, add the gin, lemon juice, and sugar. Secure the top and shake vigorously, then strain into a Collins glass. Top off the glass with club soda and garnish with the cherry and orange slice. Other drinks in the Collins family are made by substituting for gin: for a John Collins, use bourbon; for a Mike Collins, use vodka; for a Joe Collins, use Scotch.

  • Ice
  • 2 oz gin
  • 1 oz lemon juice
  • 1 teaspoon sugar
  • 3 oz club soda
  • 1 maraschino cherry
  • 1 orange slice

WHISKEY SOUR

In a shaker filled three-quarters with ice, add the whiskey and fill to the top of the ice with sour mix. Secure the top and shake vigorously. Strain into a highball glass filled with ice. Garnish with the cherry and orange slice.

  • Ice
  • 1 1/2 oz whiskey
  • Sour mix to fill
  • 1 maraschino cherry
  • 1 orange slice

WHISKEY & SODA

In a rocks glass filled with ice, add the whiskey and fill with the club soda. Garnish with the lemon twist

  • Ice
  • 1 1/2 oz whiskey
  • Club soda to fill
  • 1 lemon twist

WHISKEY & WATER

In a rocks glass filled with ice, add the whiskey and fill with the water. Garnish with the lemon twist.

  • Ice
  • 1 1/2 oz whiskey
  • Water to fill
  • 1 lemon twist

BELLINI

Muddle the peach in a mixing glass and then pour the results into a champagne flute. Add simple syrup, then fill the flute with champagne.

  • 1/2 peach, chopped (1 oz peach schnapps can be substituted)
  • 1 tablespoon simple syrup
  • 6 oz champagne

WHITE RUSSIAN

In a shaker filled with ice, add ingredients and secure top. Shake vigorously and strain into a rocks glass filled with ice.

  • Ice
  • 1 1/2 oz vodka
  • 1/2 oz coffee liqueur
  • 1/2 oz cream

B-52

In the order listed above, layer the ingredients into a shot glass.

  • 2/3 oz Tia Maria
  • 2/3 oz Baileys Irish Cream
  • 2/3 oz Cointreau

DIRTY MARTINI

In a mixing glass filled with ice, add the gin, vermouth, and olive juice. Stir, then strain into a cocktail glass. Garnish with the olive(s). For a Dry Martini, reduce vermouth to a few drops (see Martini).

  • 1 1/2 oz gin
  • Splash of dry vermouth
  • 1 tsp olive juice (the liquid from jarred olives) or more, to taste
  • 1–3 olives

BLOODY MARY

In a shaker filled with ice, add all the ingredients except celery and the lemon wedge. Secure the top and shake vigorously. Fill a highball glass with ice and strain the contents of the shaker into the glass. Garnish with the celery stalk and lemon wedge. For a Virgin Mary, leave out the vodka. (Note: If making multiple Bloody Marys, premix the tomato, lemon horseradish, Worcestershire, and Tabasco beforehand to save time.)

  • Ice
  • 1 1/2 oz vodka
  • 2 1/2 oz tomato juice
  • 1/2 oz lemon juice
  • 1/2 oz horseradish
  • Dash Worcestershire sauce
  • 2 dashes Tabasco sauce
  • 1 dash of salt and pepper
  • Celery stalk
  • 1 lemon wedge

BRANDY ALEXANDER

In a cocktail shaker filled with ice, add the brandy, crème de cacao, and cream. Secure the top and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 1 1/2 oz brandy
  • 1 oz crème de cacao
  • 1 oz cream
  • Nutmeg, grated

GRASSHOPPER

In a shaker filled with ice, add all the ingredients. Secure the top and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 3/4 oz white crème de cacao
  • 3/4 oz green crème de menthe
  • Cream to fill

FROZEN DAIQUIRI

Fill a blender halfway to the top with ice. Add the other ingredients and blend for 20 seconds. Pour into a glass of your choice. For different flavored daiquiris, you can substitute other fruits for the strawberries.

  • Ice
  • 8–10 strawberries
  • 2 oz light rum
  • 1 oz lime juice
  • 1 oz simple syrup

EGGNOG

In a large mixing bowl, make the eggnog base. Beat the egg yolks. Continue stirring while gradually pouring in the sugar. Stir in the milk and 1 pint of the cream. (This base can be made in advance, if desired.)

Right before serving, beat the egg whites until they are fluffy and stiff. Fold the egg whites into the eggnog base. Whip the last 1/2 pint of heavy cream until it too is stiff. Fold it into the mixture. Sprinkle with a dash of nutmeg. Serves 12.

  • 6 eggs, separated
  • 3/4 cup fine sugar
  • 1 pint whole milk
  • 1 1/2 pints heavy cream
  • 1 1/2 cups bourbon
  • 1/4 cup dark rum
  • 2 cups cognac
  • Nutmeg, ground

IRISH COFFEE

Pour the whiskey into a mug or warm glass, then fill with coffee. Add the sugar and cream to taste.

  • 1 1/2 oz Irish whiskey
  • Hot coffee to fill
  • Sugar and cream

HURRICANE

In a cocktail shaker filled with ice, add all ingredients. Secure the top and shake vigorously. Strain and pour into a highball glass. Garnish with the orange slice and cherry.

  • Ice
  • 1 oz white rum
  • 1 oz dark rum
  • 2/3 oz triple sec
  • 1 lime, freshly squeezed
  • 2/3 oz simple syrup
  • 1/3 oz grenadine
  • 3 oz orange juice
  • 3 oz pineapple juice

HOT TODDY

Put ingredients into a mug or warm glass and top with boiling water. Garnish with the lemon wedge.

  • 1 oz Scotch whiskey
  • 1 oz lemon juice
  • 1 tsp brown sugar
  • 1 cinnamon stick
  • 6 cloves
  • Boiling water
  • 1 lemon wedge

KIR

In a wine glass, add the white wine and top with crème de cassis, without stirring. Garnish with the lemon twist. For a Kir Royale, substitute champagne for the white wine and Chambord for the crème de cassis.

  • 6 oz dry white wine
  • 1/2 oz crème de cassis
  • 1 lemon twist

MANHATTAN

Pour the whiskey, vermouth, and bitters into a cocktail or rocks glass. Stir gently and garnish with the cherry. For a Dry Manhattan, use dry vermouth and garnish with a lemon twist.

  • 2 oz whiskey
  • 1/2 oz sweet vermouth
  • 1 dash Angostura bitters
  • 1 maraschino cherry

FUZZY NAVEL

In a cocktail shaker filled with ice, add the liquid ingredients. Secure the top and shake vigorously. Strain into a cocktail glass and garnish with lime.

  • Ice
  • 2 oz vodka
  • 1/2 oz triple sec
  • 1/2 oz Rose’s lime juice
  • Splash of cranberry juice
  • 1 lime slice

LONG ISLAND ICED TEA

In a shaker filled with ice, add all ingredients except the cola. Secure the top and shake vigorously. Strain into a Collins glass filled with ice. Top with cola

  • Ice
  • 1/2 oz gin
  • 1/2 oz rum
  • 1/2 oz tequila
  • 1/2 oz triple sec
  • 1/2 oz vodka
  • Cola to fill

METROPOLITAN

In a shaker filled with ice, add the ingredients and shake vigorously. Strain into a cocktail glass.

  • Ice
  • 2 oz brandy
  • 1/2 oz sweet vermouth
  • 1 tsp simple syrup
  • 2 dashes Angostura bitters

MUDSLIDE

In a cocktail shaker filled with ice, add all ingredients­. Secure the top, shake vigorously, and strain into a rocks glass filled with ice.

  • Ice
  • 2 oz vodka
  • 1/2 oz coffee liqueur
  • 1/2 oz Irish cream
  • 1 oz light cream

MIMOSA

Pour orange juice into a champagne flute and fill with champagne. Stir gently.

  • 2 oz orange juice
  • Champagne to fill

RAMOS FIZZ

In a shaker filled with ice, add all ingredients except for the club soda. Secure the top and shake vigorously for one minute. Strain into a Collins glass and add the club soda to fill.

  • Ice
  • 1 1/2 oz gin
  • 1 1/2 oz cream
  • 1/2 oz lemon juice
  • 1/2 oz lime juice
  • 1 egg white
  • 1/2 oz club soda
  • 1 Tbsp powdered sugar
  • 3–4 drops orange flower water

SANGRIA

Pour the wine, brandy, sugar, and apple pieces into a pitcher and stir. Squeeze and then drop the lemon and orange wedges into the pitcher. Chill in the refrigerator for at least one hour. Add the ginger ale just before serving. Serve in wine glasses, with or without ice.

  • 1 bottle of red wine (Zinfandel, Shiraz, Merlot, or Cabernet Sauvignon)
  • 1 1/2 oz brandy
  • 2 tsp sugar
  • 1 apple, peeled, cored, and diced
  • 1 lemon, cut in wedges, seeds removed
  • 1 orange, cut in wedges, seeds removed
  • 2 cups ginger ale

PIMM’S CUP

In a mixing glass, combine the Pimm’s, orange and lemon slices, and mint. Stir, adding the ginger ale.

Fill a Collins glass with ice. Place the two cucumber wedges on end in the glass. Pour in the Pimm’s mixture. Push the mint down to the bottom of the glass.

  • 3 oz Pimm’s No. 1 gin
  • 2 orange slices
  • 2 lemon slices
  • 2 oz mint leaves, muddled
  • 3 oz ginger ale
  • 2 cucumber wedges
  • Ice

SINGAPORE SLING

In a cocktail shaker filled with ice, add all ingredients except the club soda. Secure the top and shake vigorously. Strain into a Collins glass. Top off with the club soda.

  • Ice
  • 1/2 oz grenadine
  • 1 1/2 oz gin
  • 1 dash sour mix
  • 1/2 oz cherry brandy
  • Splash of club soda

SEX ON THE BEACH

In a cocktail shaker filled with ice, add all the ingredients. Secure the top and shake vigorously. Strain into a highball glass filled with ice.

  • 1 1/2 oz vodka
  • 1/2 oz peach schnapps
  • 2 oz orange juice
  • 2 oz cranberry juice
  • 1/2 oz pineapple juice
  • Ice

APPLE-GINGER COOLER

  • Apple Juice
  • Ginger Ale
  • Lime Juice

BABY BELLE

  • Pineapple Juice
  • Orange Juice
  • Grenadine
  • Lemon-lime Sparkling Water

V.I.P LIME MOCKTAIL

  • Limeade from frozen concentrate
  • Blueberries
  • Mint Sprig

BLUEBERRY ICE

  • Lemon Twist
  • White cranberry Juice
  • Blueberry Juice

CARDINAL PUNCH

  • Cranberry Juice
  • Orange Juice
  • PB Sweet & Sour Mix
  • Ginger Ale

CITRUS-COOLER

  • Lemon Twist
  • White cranberry Juice
  • Blueberry Juice

BERRY BRAMBLE

  • Strawberry
  • Raspberry
  • Lemon Juice
  • Grenadine Syrup
  • Soda

LIVING IS EASY MOCKTAIL

  • Fresh Lime
  • Mashed Raspberries

ESCARPMENT MOCKTAIL

  • Orange Juice
  • Lemon-line
  • Sparkling Water

CINDERELLA

  • PB Sweet & Sour Mix
  • Pineapple Juice
  • Orange Juice
  • PB Grenadine
  • Club Soda

MINI MARY MOCKTAIL

  • Fresh Lime
  • Sea Salt
  • Tomato Juice
  • Hot sauce

FORT LAUDERDALE

  • Grapefruit Juice
  • Ginger Ale
  • PB Grenadine

VIRGIN-MARY

  • Tomato Juice Tabasco
  • FQ Worcestershire
  • Sauce Salt & Pepper

SUNRISE COOLER

  • Orange Juice
  • PB Lime Juice
  • PB Sweet & Sour Mix PB
  • Grenadine

SUNNY LEMONADE

  • Pomegranate Juice
  • Lemonade
  • Pomegranate Seeds

MANGO MASH

  • Ripe Mango
  • Plain Yogurt
  • Milk

CORONA

HOEGAARDEN

SAN MIGUEL

TIGER

HEINEKEN

ASAHI

cocacola

7up

FANTA

SPRITE

APPLE

CRANBERRY

MANGO

Orange

Pineapple

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