Select Cocktails + Apps Recipe

Classic Margarita

Rim a chilled rocks glass with a lime wedge and dip into coarse salt. In a shaker with ice combine 45 ml blanco tequila, 30 ml Cointreau (or triple sec), 20 ml fresh lime juice and 10 ml simple syrup. Shake vigorously for 12–15 seconds until well chilled. Strain into the prepared rocks glass over fresh ice. Garnish with a lime wheel. Serve with note: offer 50% off promotion (bar only).

Espresso Martini

Add 45 ml vodka, 30 ml coffee liqueur (eg. Kahlúa), 30 ml freshly brewed espresso (cooled) and 10–15 ml simple syrup into a shaker filled with ice. Shake vigorously for 15–20 seconds to build a light crema. Fine strain into a chilled coupe or martini glass. Garnish with three espresso beans. Serve with promotion reminder: 50% off at bar.

Whiskey Smash

Place 6 fresh mint leaves and 15 ml simple syrup in a mixing glass and gently muddle to release oils (do not shred). Add 60 ml bourbon, 15 ml fresh lemon juice and fill with ice. Shake briefly (8–10 seconds) or stir until chilled. Double strain into a rocks glass filled with crushed ice. Slap a mint sprig and garnish. Serve and note promotion applies bar-only.

Truffle Fries

Preheat fryer or oven. Toss 400 g (approx. one order) of cut fries with 1 tbsp neutral oil and a pinch of salt. Fry or bake at 200°C (400°F) until golden and crisp (8–12 minutes for fryer, 20–30 for oven depending on thickness). Immediately toss hot fries with 1–2 tsp truffle oil, 1–2 tbsp grated Parmesan, and 1 tbsp chopped parsley. Finish with flaky sea salt and serve hot with aioli or ketchup. Note portion for one order and apply 50% off for bar patrons.

Crispy Calamari

Pat 300 g rings and tentacles dry. Season flour with salt, pepper, and 1 tsp smoked paprika. Dredge in seasoned flour and shake off excess. Fry in 180°C (350°F) oil in small batches until golden and crisp (about 1.5–2 minutes). Drain on paper towel and toss with lemon zest and chopped parsley. Serve with lemon wedges and a side of marinara or garlic aioli. Indicate promotion when served at bar.

Charred Skewer (Chicken or Mushroom)

For chicken: cube 150 g boneless chicken thigh and marinate briefly (15–30 minutes) in 1 tbsp olive oil, 1 tsp smoked paprika, 1 clove minced garlic, 1 tsp lemon juice and salt/pepper. For mushroom: toss 150 g large mushrooms (button or king oyster slices) with same seasoning. Thread onto skewer and char on a hot grill or cast-iron pan 2–3 minutes per side until cooked and slightly charred. Finish with a squeeze of lemon and sprinkle of chopped parsley. Serve warm; note bar-only discount.

Keep fresh garnishes ready: lime wedges for margarita and general use, mint sprigs chilled. Keep cooled espresso on hand for Espresso Martini. Maintain ice supply. Ensure salt/sugar rims are prepared by spreading coarse salt or sugar on a small plate; use lime wedge to wet glass rims. All cocktails should be prepared to order and ingredients matched to garnish and glassware. Clearly mark eligible items for the 50% off select cocktails + apps promotion and apply discount for bar-only service.