IBA Offical Cocktails

PRE-DINNER COCKTAIL

AMERICANO Pre dinner (old fashioned glass)

3.0 cl Campari
3.0 cl Sweet Red Vermouth
Mix the ingredients directly in old fashioned glass filled with ice cubes. Add Soda
Water. Garnish with half orange slice and lemon peel.

BACARDI Pre dinner (cocktail glass)

4.5 cl Bacardi Rum White
2.0 cl Lemon or lime juice
0.5 cl Grenadine syrup
Pour all ingredients into shaker with ice cubes, shake well, strain into chilled cocktail
glass .

DAIQUIRI Pre dinner (cocktail glass)

4.5 cl White Rum
2.0 cl Fresh lemon or lime juice
0.5 cl Gomme syrup
Pour all ingredients into shaker with ice cubes. Shake well. Strain in chilled cocktail
glass.

BANANA FROZEN DAIQUIRI Pre dinner (goblet)

4.5 cl White Rum
2.0 cl Fresh lemon or lime juice
0.5 cl of Gomme Syrup
½ Fresh Banana
Pour all ingredients, with half fresh banana, into blender with crushed ice, blend until
slushy. Pour into chilled goblet.

KIR Pre dinner (flute or wine glass)

9.0 cl Dry White Wine
1.0 cl Crème de Cassis
Pour Crème de Cassis into flute glass, top up with white wine.

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KIR Royale Pre dinner (flute glass)
9.0 cl Champagne
1.0 cl Crème de Cassis
Pour Crème de Cassis into flute glass, top up with Champagne.

MANHATTAN Pre dinner (martini or cocktail glass )

5.0 cl Rye or Canadian whiskey
2.0 cl Red Vermouth
1 Dash Angostura Bitter
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled
martini or cocktail glass. Garnish with maraschino cherry.

MANHATTAN DRY Pre dinner ( martini or cocktail glass )

5.0 cl Rye or Canadian whiskey
2.0 cl Dry vermouth
Dash of Angostura Bitters
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled
martini or cocktail glass. Garnish with lemon twist.

MANHATTAN MEDIUM Pre dinner ( martini or cocktail glass )

( or Perfect )
5.0 cl Rye or Canadian Whiskey
1.0 cl Red Vermouth
1.0 cl Dry Vermouth
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled
martini or cocktail glass. Garnish with maraschino cherry and lemon twist.

MARGARITA Pre dinner (cocktail glass)

3.5cl Tequila
2.0 cl Cointreau
1.5 cl Fresh lemon or lime juice
Pour all ingredients into shaker with ice cubes. Shake well. Strain into chilled cocktail
glass rimmed with crusted salt.
(Fruit Margarita - blend selected fruit with the above recipe)

MARTINI ( DRY ) Pre dinner ( martini glass )

5.5 cl Gin
1.5 cl Dry Vermouth
Pour all ingredients into mixing glass with ice cubes. Stir well Strain in chilled
martini cocktail glass. Squeeze oil from lemon peel onto the drink, or garnish with
olive.

(Vodka Martini - replace gin with vodka)

3
MARTINI ( PERFECT ) Pre dinner ( martini glass )
5.5 cl Gin
1.0 cl Dry Vermouth
1.0 cl Red Vermouth
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled
martini glass. Garnish with lemon peel and, or, maraschino cherry.

MARTINI ( SWEET ) Pre dinner ( martini glass )

5.5 cl Gin
1.5 cl Red Vermouth
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled
martini glass. If served "On the rocks ", pour ingredients and ice into old fashioned
glass. Garnish with maraschino cherry.

MARTINI ( VODKA ) Pre dinner ( martini glass )

5.5 cl Vodka
1.5 cl Dry Vermouth
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into martini
glass. Squeeze oil from lemon peel onto the drink. Optional garnish: green olive.

GIBSON Pre dinner (martini glass )

6.0 cl Gin
1.0 cl Dry Vermouth
Pour gin and vermouth into mixing glass with ice cubes. Stir well and strain into a
chilled martini glass. Garnish with silverskin onion.

NEGRONI Pre dinner ( old fashioned glass )

3.0 cl Gin
3.0 cl Campari
3.0 cl Sweet Red Vermouth
Pour all ingredients directly into old fashioned glass filled with ice. Stir gently.
Garnish with half orange slice and stirer.
Optional : Splash of Soda Water.

OLD FASHIONED Pre dinner ( old fashioned glass )

4.0 cl.Bourbon , Scotch or Rye whiskey
1 sugar cube
2 Dashes Angostura Bitter
1 Splash Soda Water
Place suger cube in old fashioned glass and saturate with bitter, as a dash of soda
water. Muddle until dissolve. Fill the glass with ice cubes and add whisky. Garnish
with orange slice, lemon twist and two maraschino cherries

PARADISE Pre dinner (cocktail glass)

3.5 cl Gin
2.0 cl Apricot Brandy
1.5 cl Orange juice
Pour all ingredients into cocktail shaker filled with ice. Shake briskly for few seconds.
Strain into chilled cocktail glass.

4
ROB ROY Pre dinner ( cocktial glass )
4.5 cl Scotch Whisky
2.5 cl Red Vermouth
1 Dash Angostura Bitter
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled
cocktail glass. Garnish with maraschino cherry .

ROSE Pre dinner ( cocktail glass )

4.5 cl Dry Vermouth
1.5 cl Kirsch
1.0 cl Cherry Brandy
Pour all ingredients into mixing glass with filled ice. Stir well. Strain into chilled
cocktail glass. Garnish with maraschino cherry.

WHISKEY SOUR Pre dinner (old fashioned or cobbler glass)

4.5 cl Bourbon whiskey
3.0 cl Fresh lemon juice
1.5 cl Gomme syrup
1 Dash white egg
Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain in old
fashioned or cobbler glass. If served "On the rocks", strain ingredients into old
fashioned glass filled with ice. Garnish with half orange slice and maraschino cherry.

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 AFTER-DINNER
BRANDY ALEXANDER After dinner (cocktail glass)
2.0 cl Cognac
2.0 cl Créme de Cacao (brown)
2.0 cl Fresh cream
Pour all ingredients into shaker with ice cubes, shake well, strain into chilled cocktail
glass . Sprinkle with fresh ground nutmeg.

BLACK RUSSIAN After dinner (old fashioned glass)

5.0 cl Vodka
2.0 cl Coffee liqueur
Pour the ingredients into the old fashioned glass filled with ice cubes. Stir gently.

WHITE RUSSIAN After dinner ( old fashioned glass)

5.0 cl Vodka
2.0 cl Coffee liqueur
3.0 cl Fresh cream
Pour coffee liqueur and vodka directly into old fashioned glass filled with ice. Float
fresh cream on the top and stir in slowly.

FRENCH CONNECTION After dinner ( old fashioned )

3.5 cl Cognac
3.5 cl Amaretto liqueur
Pour all ingredients directly into old fashioned with ice cubes. Stir gently.

GOD FATHER After dinner ( old fashioned glass )

3.5 cl Scotch
3.5 cl Amaretto
Pour all ingredients directly into old fashioned glass filled with ice cubes

GOD MOTHER After dinner ( old fashioned glass )

3.5 cl Vodka
3.5 cl Amaretto
Pour all ingredients directly in old fashioned glass filled with ice cubes.

GOLDEN CADILLAC After dinner (cocktail glass)

2.0 cl Liquore Galliano
2.0 cl Créme de cacao (white)
2.0 cl Fresh cream
Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain
into chilled cocktail glass.

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GOLDEN DREAM After dinner (cocktail glass)
2.0 cl Liquore Galliano
2.0 cl Cointreau
2.0 cl Fresh orange juice
1.0 cl Fresh cream
Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain
into chilled cocktail glass.

GRASSHOPPER After dinner (cocktail glass)

2.0 cl Créme de menthe (green)
2.0 cl Créme de cacao (white)
2.0 cl Fresh cream
Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain
into chilled cocktail glass.

PORTO FLIP After dinner (cocktail glass)

1.5 cl Brandy
4.5 cl Red Port
1.0 cl Yolk egg
Pour all ingredients into cocktail shaker filled with ice. Shake well. Strain into
cocktail glass. Sprinkle with fresh ground nutmeg.

RUSTY NAIL After dinner ( old fashioned glass)

4.5 cl Scotch whisky
2.5 cl Drambuie
Pour all ingredients directly into old fashioned glass filled with ice. Stir gently.
Garnish with lemon twist.

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 LONG DRINK STYLE

BELLINI Long drink ( flute )

10.0 cl Dry Sparkling Wine (white)
5.0 cl Fresh Peach puree
Pour peach puree into chilled flute, add gently chilled sparkling wine (white). Stir
gently.
Garnish with slice of peach.

BLOODY MARY Long drink (highball)

4.5 cl Vodka
9.0 cl Tomato sauce
1.5 cl Lemon juice
Add dashes of Worchestershire Sauce, Tabasco , salt and pepper into highball glass,
then pour all ingredients into highball with ice cubes. Stir gently. Garnish with Celery
Salt and lemon wedge (optional).

BRANDY EGG NOGG Long Drink (highball)

4.0 cl Brandy
5.0 cl Milk
1.0 cl Gomme syrup
1 yolk egg
Pour all ingredients into shaker with ice cubes, shake well. Strain into a highball with
ice cubes. Sprinkle with fresh ground nutmeg.

BUCK'S FIZZ Long drink (flute)

10.0 cl Orange juice

5.0 cl Champagne or Dry Sparkling Wine
Pour orange juice into flûte and gently pour Champagne or Dry Sparkling Wine. Stir
gently. Garnish with orange twist (optional)

MIMOSA Long drink (flute)

7.5 cl Orange juice

7.5 cl Champagne
Pour orange juice into flûte and gently pour sparkling wine. Stir gently. Garnish with
orange twist (optional)

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BULL SHOT Long Drink (highball)
3.0 cl Vodka
6.0 cl Cold beef bouillon
1.0 cl Fresh lemon juice
Pour all ingredients directly into highball with ice cubes, add several dashes of
Worchestershire Sauce, Tabasco, Salt and Pepper. Stir the ingredients. Garnish with
Celery Salt.
(Note: May be served hot in cold weather).

CHAMPAGNE COCKTAIL Long drink (flûte)

9.0 cl Chilled Champagne or Sparkling wine
1.0 cl Brandy
Add two dashes Angostura Bitter into flute, and one half sugar cube. Pour gently
chilled champagne. Garnish with orange slice and maraschino cherry.

JOHN COLLINS Long drink ( highball )

4.5 cl Gin
3.0 cl Fresh lemon juice
1.5 cl Gomme syrup
6.0 cl Soda water
Pour all ingredients directly into highball filled with ice. Stir gently. Garnish with
lemon slice and maraschino cherry.
Add dash of Angostura bitter.
(Note: Use 'Old Tom' Gin for Tom Collins).

GIN FIZZ Long drink ( highball )

4.5 cl Gin
3.0 cl Fresh lemon juice
1.0 cl Gomme syrup
8.0 cl Soda Water
Shake all ingredients with ice cubes, except soda water. Pour into highball glass. Top
with Soda water.

HARVEY WALLBANGER Long drink ( highball )

4.5 cl Vodka
1.5 cl Liquore Galliano (float on the top)
9.0 cl Fresh orange juice
Pour vodka and orange juice directly into highball, filled with ice cubes, stir gently,
add (float) Liquore Galliano on the top . Garnish with orange slice and maraschino
cherry.

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HORSE'S NECK Long drink ( highball glass)
4.0 cl Brandy
11.0 cl Ginger Ale
Dash of Angostura bitter (optional)
Pour brandy and ginger ale directly into highball glass with ice cubes. Stir gently.
Garnish with rind of one lemon spiral. If required, add dashes of Angostura Bitter.

IRISH COFFEE Long drink ( Irish coffee- glass )

4.0 cl Irish Whiskey
8.0 cl Hot coffee
3.0 cl Fresh cream
1 tea spoon of brown sugar
Pour into the glass (for hot drink) hot coffee, Irish whiskey, and add a teaspoon of
sugar. Warm the mixture over a burner. Do not boil the mixture.
Float Cream on top. Suggested to use a coffee spoon, place near the surface of glass
and pour the cream gently over to enable it to float.

PINA COLADA Long drink ( tumbler or fashion glass )

3.0 cl White Rum
3.0 cl Coconut cream
9.0 cl Pineapple juice

Pour all ingredients into blender or shaker with crushed ice. Blend or shake until
smooth. Pour into chilled glass. Garnish with pineapple wedge and maraschino cherry
and straw.

PLANTERS PUNCH Long drink ( highball )

6.0cl Dark Rum
3.0 cl Fresh lemon juice
1.0 cl Grenadine syrup
Soda water.
Pour all ingredients into shaker filled with ice. Shake well. Pour into highball with
ice. Top up with Soda water. Stir gently and add a dash of Angostura bitters. Garnish
with lemon and orange slices.

SCREWDRIVER Long drink ( highball )

5.0 cl Vodka
10.0 cl Orange Juice
Pour all ingredients directly into highball glass filled with ice. Stir gently. Garnish
with orange slice.

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SINGAPORE SLING Long drink ( highball )
4.0 cl Gin
2.0 cl Cherry Brandy
0.5 cl Cointreau
0.5 cl DOM Benedictine
1.0 cl Grenadine
8.0 cl Pineapple juice
3.0 cl Fresh lemon juice
1 dash Angostura Bitters
Pour all ingredients into cocktail shaker filled with ice cubes. Shake well. Strain into
highball glass. Garnish with pineapple and maraschino cherry.

TEQUILA SUNRISE Long drink ( highball )

4.5 cl Tequila
9.0 cl Orange juice
1.5 cl Grenadine syrup
Pour tequila and orange juice directly into highball with ice cubes. Add a splash of
Grenadine syrup to create chromatic effect (sunrise), do not stir. Garnish with orange
slice and cherry, straw and stirrer.

POPULAR COCKTAILS

CAIPIRINHA ( old fashioned glass )

5.0 cl.Cachaca
1/2 Fresh Lime cut into 4 wedges
2 teaspoons sugar
Place lime and sugar into old fashioned glass & muddle. Filled glass with ice and add
Cachaca.
(Note: Caipiroska - instead of Cachaca use Vodka)

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COSMOPOLITAN ( Large cocktail glass )
4.0 cl. Vodka Citron
1.5 cl. Cointreau
1.5 cl. Fresh Lime juice
3.0 cl. Cranberry juice
Add all ingredients into cocktail shaker filled with ice. Shake well and strain into
large cocktail glass. Garnish with lime slice.

JAPANESE SLIPPER (cocktail glass )

3.0 cl. Midori
3.0 cl. Cointreau
3.0 cl. Lemon juice
Add all ingredients into cocktail shaker filled with ice. Shake well and strain into
cocktail glass. . Garnish with a slice of honeydew melon.

KAMIKAZE (cocktail glass )

3.0 cl. Vodka
3.0 cl. Cointreau
3.0 cl. Lemon juice
Add all ingredients into cocktail glass shaker filled with ice. Shake well and strain
into cocktail glass. . Garnish with a lime wedge and stirrer..

LONG ISLAND ICED TEA (highball glass )

1.5 cl Vodka
1.5 cl Tequila
1.5 cl White Rum
1.5 cl Cointreau
1.5 cl Gin
2.5 cl Lemon juice
3.0 cl Gomme Syrup
Dash of Cola
Add all ingredients into highball glass filled with ice. Stir gently. Garnish with lemon
spiral. Serve with straw.

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MAI-TAI (highball glass )
3.0 cl White Rum
3.0 cl Dark Rum
1.5 cl Orange Curacao
1.5 cl Orgeat syrup (almond)
0.5 cl Rock Candy syrup
1.0 cl Fresh Lime juice
Add all ingredients except dark rum into cocktail shaker filled with ice. Shake well
and strain into highball galss. Float dark rum, garnish with pineapple spear and lime
peel. Serve with straw.

MOJITO (highball glass )

4.0 cl White Rum
3.0 cl Fresh lime juice
3 sprigs of Mint
2 teaspoons Sugar
Soda Water
Muddle mint sprigs with sugar and lime juice. Add rum and top with soda water.
Garnish with sprig of mint leaves. Serve with straw.

ORGASM (old fashioned glass )

3.0 cl Cointreau
3.0 cl Bailey's Irish Cream
2.0 cl Grand Marnier
Build all ingredients over ice in a old fashioned glass or shot glass. Garnish with
cherry.

B52 (shooter glass )

2.0 cl Kahlua
2.0 cl Bailey's Irish Cream
2.0 cl Grand Marnier
Build all ingredients over ice into a shooter glass.Serve with stirrer.

SALTY DOG (highball glass )

4.0 cl Vodka
10.0 cl Grapefruit juice
Shake vodka and grapefruit juice in cocktail shaker. Strain into a salt rimmed highball
glass filled with ice.

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SEA BREEZE (highball glass )
4.0 cl Vodka
12.0 cl Cranberry juice
3.0 cl Grapefruit juice
Build all ingredients in a highball glass filled with ice. Garnish with lime wedge..

CUBA LIBRE (highball glass )

5.0 cl White Rum
10.0 cl Cola

Build all ingredients in a highball glass filled with ice. Garnish with lime wedge.

SEX ON THE BEACH (highball glass )

4.0 cl Vodka
2.0 cl Peach Schnapps
4.0 cl Orange jiuce
4.0 cl Cranberry juice

Pour all ingredients into shaker. Shake and pour into a highball glass filled with ice.
Garnish with orange slice.

APPLE MARTINI ( cocktail glass )

4.0 cl Vodka
1.5 cl Apple Schnapps
1.5 cl Cointreau
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain in chilled
cocktail glass. Garnish with a slice of apple.

IBA Winning Cocktails

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1955-1959

PETITE FLEUR
1959 Copenhagen (Denmark)
Waidmann D. - Germany
Category Pre-dinner
Method Shaker
   
 1/2 Rhum Bacardi
 1/4 Cointreau
 1/4 Grape fruit juice

Cocktail Glass

CARIN
1958 Bruxelles (Belgium)
George De Kuypers - Belgium
Category Pre-dinner
Method Mixing Glass
   
 1/2 Gordon's Gin
 1/4 Dubonnet
 1/4 Mandarinetto Napoleon

Garnish: Squeeze Lemon peel

Cocktail Glass

CARDICAS
1956 London (Great Britain)
Jarl Ahvenainen - Finland
Category Pre-dinner
Method Shaker
   
 1/2 Rhum Bacardi
 1/4 Cointreau
 1/4 Hvid Port

Cocktail Glass

CONCA D'ORO
1955 Amsterdam (Holland)

15
 Giuseppe Neri - Italy
Category Pre-dinner
Method Shaker
   
 5/8 Dry Gin
 1/8 Cherry Brandy
 1/8 Triple Sec
 1/8 Maraschino

Garnish: Squeeze Orange Peel

Cocktail Glass

1960-1969

TUTTOSI
1969 St.Vincent (Italy)
Elio Cattaneo - Italy
Category After-dinner
Method Mixing Glass
   
 4/10 Canadian Club Whiskey
 2/10 Royal Stock
 2/10 Red Vermouth Martini
 1/10 Galliano Liqueur
 1/10 Mandarinetto Isolabella

Garnish: Squeeze Orange peel

Cocktail Glass

MALLORCA
1967 Palma de Mallorca (Spain)

16
 Enrique Bastante - Spain
Category After-dinner
Method Shaker
   
 3/6 Estelar Pampero Rhum
 1/6 Vermouth Cinzano Dry
 1/6 Creme de Banana Bols
 1/6 Drambuie

Cocktail Glass

AMBA
1965 Buenos Aires (Argentina)
G.R. Echenique - Argentina
Category Pre-dinner
Method Mixing Glass
   
 4/10 Old Smuggler Whisky
 3/10 Rhum Palo Anejo Estelar Pampero
 2/10 Red Vermouth Cinzano
 1/10 Apricot / Cointreau
 Lemon Squeeze

Garnish: Marachino cherry

Cocktail Glass

MAR DEL PLATA

1964 Edinbourgh (Great Britain)
Enzo Antonetti - Argentina
Category Pre-dinner
Method Shaker
   
 4/8 Dry Gin Hiram Walker
 3/8 Vermouth Martini Dry

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  1/8 Benedictine
 Few drops Grand Marnier

Garnish: Squeeze Lemon peel

Cocktail Glass

ROBERTA
1963 St.Vincent (Italy)
Pietro Cuccoli - Italy
Category Pre-dinner
Method Shaker
   
 1/3 Smirnoff Vodka
 1/3 Vermouth Cinzano Dry
 1/3 Cherry Heering
 two drops Bitter Campari
 two drops Creme de Bananes Bols

Garnish: Squeeze Orange peel

Cocktail Glass

CHAMPION
1962 Hamburg (Germany)
Hans Dürr - SwitzerlandAldo Ferrier - Italy
Category Pre-dinner
Method Shaker
   
 3/10 Vermouth Cinzano Dry
 3/10 White Label Scotch Whisky
 2/10 Benedictine D.O.M.
 2/10 White Curacao Bols

Cocktail Glass

SWEET MEMORIES
1961 Oslo (Norway)
Egil Moum - Norway
Category Pre-dinner
Method Shaker
   
 1/3 Vermouth Noilly Prat Dry
 1/3 Rhum Bacardi C.B.
 1/3 Curacao Orange Cusenier

Cocktail Glass

18
1970-1979

SUNNY DREAM
1979 Opatija (Yugoslavia)
Mark Wood - Canada
Category After-dinner
Method Electric Mixer
   
 8/14 Soft Ice Cream Silverwood
 2/14 Orange Juice
 3/14 Apricot Brandy Henke's
 1/14 Cointreau

Garnish: 5 Orange slices in a pin-wheel design floating in centre of drink

Cocktail Glass

GREEN HOPE
1979 Opatija (Yugoslavia)
Sven Aage Jonsbraaten - Norway
Category Predinner
Method Shaker
   
 1/2 Vodka Cossack
 1/4 Curacao Green Bols
 1/8 CrËme di Banana Bols
 1/8 Grape/Lemon Juice

Garnish: Green-red cherries

Cocktail Glass

19
 ALLELUJA
1979 Opatija (Yugoslavia)
Antonio Texeira de Jesu - Portugal
Category Longdrink
Method Shaker
   
 4/10 Tequila Mariachi Seagral's of Messico
 2/10 Marachino Bols
 2/10 Lemon juice
 2/10 Blue Curacao Bols
 dash egg white

Schweppes bitter lemon

Garnish: Lemon slice, orange peel, spring of mint, two cherries
Tumbler

RAMCOOLER
1976 St. Vincent (Italy)
Fred Falkenberg - Canada
Category Pre-dinner
Method Shaker
   
 1 1/4 oz Rhum Bacardi White
 1/2 oz Galliano Liqueur
 2 oz Lime Juice

Garnish: Slice of lime, red cherry, Crushed ice

GLORIA
1976 St. Vincent (Italy)
Giorgio Guida - Italy
Category Pre-dinner
Method Mixing Glass

20
    
 1/4 Bitter Campari
 1/4 Royal Stock
 1/4 Whiskey Old Crown
 1/8 White Special Carpano Vermouth
 1/8 Di Saronno Amaretto

Garnish: Maraschino cherry

Cocktail Glass

ELISA
1976 St. Vincent (Italy)
Aldo Ferrier - Italy
Category Pre-dinner
Method Mixing Glass
   
 2/4 Rhum Havana Club
 1/8 Amaro Averna
 1/8 Apricot Brandy SIS
 1/8 Torino Vermouth
 1/8 Spumante Gancia Brut

Garnish: Orange Squeeze, Red Cherry

Cocktail Glass

FESTRUS
1973 Los Angeles (USA)
Bjarne Eriksen - Norway
Category Pre-dinner
Method Mixing Glass
   
 1/3 Vodka Smirnoff
 1/3 Grand Marnier
 1/3 Cinzano Bitter

Garnish: Orange peel

Cocktail Glass

LENA
1971 Tokyo (Japan)
Alberto Chirici - Italy
Category Pre-dinner
Method Mixing Glass
   
 5/10 Old Grand Dad Bourbon Whiskey
 2/10 Red Vermouth Martini
 1/10 Dry Vermouth Gancia

21
  1/10 Bitter Campari
 1/10 Galliano Liqueur

Garnish: Olive
Cocktail glass

1980-1989

VIOLETTA
1987 Roma (Italy)
Matti Harju - Finland
Category Long drink
Method Shaker
   
 1/4 Anis Liqueur
 1/4 Parfait Amour Bols
 2/4 Pineapple Juice
 Dash Grenadine

Fill up with Soda

Garnish: Slice of orange, leaves of fresh mint, cherry, straws
Collins Glass

OLE'
1987 Roma (Italy)
McDermott Franck - Australia
Category Predinner
Method Mixing Glass
   
 5/10 Tequila
 5/10 Banana Liqueur
 Dashes Blues Curacao Bols

Garnish: Lime and rockmelon

Cocktail glass

22
 MAGIC STAR
1987 Roma (Italy)
Anacleto Jose Abreu - Portugal
Category After dinner
Method Shaker
   
 3/10 Cocoa White cream
 3/10 Pisang Ambom
 2/10 Liqueur Kiwi
 2/10 Cream
 Dashes grenadine

Garnish: Powdered chocolate and a star made of crystallized fruit

Cocktail Glass

RHEINGOLD
1984 Hamburg (Germany)
Rocco Di Franco - Italy
Category Pre-dinner
Method Mixing Glass
   
 5/10 Gin Gordon
 3/10 Cointreau
 1/10 Dry Martini
 1/10 Bitter Campari

Garnish:Twist of orange
Cocktail glass

LADY KILLER
1984 Hamburg (Germany)
Peter Roth - Switzerland
Category Longdrink
Method Shaker
   
 2/10 Gin Burnett
 1/10 Cointreau
 1/10 Apricot Brandy
 3/10 Passion fruit juice
 3/10 Pineapple juice

Garnish: One spiral of orange, green mirabelle and mint

Tumbler

IZCARAGUA
1984 Hamburg

23
 Paolo Tomaso Monaco - Venezuela
Category Pre-dinner
Method Mixing Glass
   
 1/4 Whisky Buchanan's
 1/4 Dry Cinzano
 1/4 Di Saronno Amaretto
 1/4 Creme de Banana Bols

Garnish: Lemon-peel
Cocktail Glass

MOONLIGHT
1982 Albufeira (Portugal)
Pion Daniel - France
Category After-dinner
Method Shaker
   
 2/10 Fresh cream
 4/10 Hot Black Coffee (Balao)
 1/10 Cognac
 2/10 Mandarine Imperial
 1/10 Gomme Syrup

Garnish: Orange peel and twist of mandarine

Cocktail Glass

INES
1982 Albufeira (Portugal)
Nevers Alain - France
Category Pre-dinner
Method Shaker
   
 3/10 Martini Dry
 3/10 Martini Rose
 3/10 Gin Gordon
 1/10 Di Saronno Amaretto

Garnish: Olive
Cocktail glass

BLUE MOON
1982 Albufeira (Portugal)
Johnny Johnston - Ireland
Category Longdrink
Method Shaker
   
 2/5 Gin

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  1/5 Blue Curacao Bols
 1/5 Cointreau
 1/5 Pineapple juice

Lemonade Schweppes
Garnish: Wedge pineapple, green cherry, straws
Tumbler

1990-1999

MADAM
1999 Göteborg (Sweden)
Annelie Karlsson-Ingeldsen - Sweden
Category Long drink
Method Electric Mixer
   

25
  2 cl Turi Vodka
 2,0 cl Absolut Citron
 2,0 cl Melon Liquor
 2,0 cl Lime/Citron Liquor
 12 cl Exotic nectar juice

Garnish: limespiral, orange peel, mint

BLUE TEMPTATION
1998 Lisbon (Portugal)
Ricardo J. Serrao Severim - Portugal
Category After-dinner
Method Shaker
   
 2 cl Turi Vodka
 0,5 cl Absolut Vodka
 2,5 cl Blue Curacao Bols
 2,0 cl Pisang Ambon Bols
 1,0 cl Banana Liqueur Bols
 1,0 cl Cream Fresh

Garnish: Orange, cherry, mint

Cocktail glass

PASSIONE
1997 Karlovy Vary (Czech Republic)
Ganner Angelo - Austria
Category Pre-dinner
Method Mixing glass
   
 1,5 cl Dry Gin Beefeater
 1,5 cl Bacardi Limon
 2 cl Peachtree
 1,5 cl Cinzano Rose
 1 dash Lime fresh

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Garnish: Physalis, lime

SWEET HEART
1996 Tokyo (Japan)
Kazuhiro Takagai - Japan
Category After-dinner
Method Shaker
   
 2 cl Parfait d'Amour Bols
 1,5 cl Di Saronno Amaretto Originale
 1,5 cl Vanilla Syrup Monin
 1,5 cl fresh cream
 0,5 cl Red Curacao Marie Brizard

Garnish: Cinnamon-powder, Cherry, Mint, Lemon-peel

Cocktail glass

MILKY WAY
1996 Tokyo (Japan)
Hisashi Kishi - Japan
Category Longdrink
Method Shaker
   
 3 cl Bacardi Rum
 3 cl Dry Gin Beefeater
 3 cl Di Saronno Amaretto Originale
 1 cl Strawberry Liqueur Greizer
 1,5 cl Strawberry Syrup Monin
 3 cl Fresh Pineapple juice, fill up

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Garnish: Cut apple, Lemon, Pineapple-leaves
Long Drink glass

LADY SCARLETT
1996 Tokyo (Japan)
Jaroslav Kratky - Czech Republic
Category Pre-dinner
Method Shaker
   
 2 cl Dry Gin Gilbey's
 2 cl Cointreau
 1 cl Vermouth dry Cinzano
 1 cl Lime juice Monin
 1 cl Bitter sansa-alkohol Monin

Garnish: Cherry, Lemon-peel

Cocktail glass

GOLDEN TEAR
1993 Wien (Austria)
Bardur Gudlaugsson - Iceland
Category Pre-dinner
Method Mixing Glass
   
 4/6 Absolut Citron Vodka
 1/6 Gold Liqueur Bols
 1/6 Dry Vermouth Martini
 1 squeezed Kumquat on top

Garnish: Kumquat, Lemon peel, Orange peel

Cocktail glass

ROYAL TEMPTATION
1993 Wien (Austria)
George Liddle - Great Britain
Category After-dinner

28
 Method Shaker & Mixing glass
   
 4/10 Di Saronno Amaretto Originale
 3/10 Kahlua
 2/10 Midori
 1/10 fresh Double Cream

Garnish: White and Brown Chocolate flakes, Glass rim

Cocktail glass

RED HOPE
1993 Wien (Austria)
Jahn Nesset - Norway
Category Longdrink
Method Electric Blender
   
 5/28 Beefeater Gin
 1/14 Banana Bols
 1/28 Apry Marie Brizard
 10/14 Lemon squash
 dash Strawberry Sirup Minon

Garnish: Lime, Strawberry, Sugar, Mint

Collins Glass

RAQUEL
1990 Mexico City (Mexico)
Ricardo J. Serrao Severim - Portugal
Category After-dinner
Method Shaker
   
 0,5 cl Absolut Vodka
 2,5 cl Blue Curacao Bols
 2,0 cl Pisang Ambon Bols
 1,0 cl Banana Liqueur Bols
 1,0 cl Cream Fresh

Garnish: Orange, cherry, mint

Cocktail glass

MEXICAN
1990 Mexico City (Mexico)
Eros del Priore - Italy
Category Longdrink
Method Shaker
   
 3/10 Beefeater Gin
 1/10 Di Saronno Amaretto Originale

29
  1/10 White Port
 1/10 Fragola Boero
 4/10 Orange Juice

DEBUTANTE
1990 Mexico City (Mexico)
Iasuahige Mori - Japan
Category Pre-dinner
Method Shaker
   
 5/10 Tequila Jose Cuervo
 4/10 Peach Tree De Kuypier
 1/10 Freezomint White
 1 teaspoon Lemon juice

Cocktail glass

2000-2009

Golden Autumn
2007 Kaohsiung, Taiwan
Krista Meri (Miss) - Estonia
Category: Pre-dinner
Methood: Shake
 
 2 cl Nemiroff Original
 2 cl Extra Dry Martini
 1 barspoon Di Saronno
 1 cl Monin Green Apple
 2 barspoon Monin Lime Syrup

Garnish: Apple, Blueberry and Cinnamon

Method: Shake
Glassware: Cocktail glass (Durobor)

Cool Sweet Heart

2006 Thessaloniki, Greece
Kung Hui Chun (Miss) - Taiwan
Category: Long Drink
Methood: Shake
 
 3 cl Bacardi Carta Blanca
 3 cl Amade ChocOrange (Mozart Distilleries)
 3 cl Monin Mojito Mint
 7.5 cl Fresh Orange Juice
 1.5 cl Fresh Lemon Juice

30
Garnish: Lemon, Cocktail Cherry, Mint Leaves
Method: Shake

STRAWBERRY NIGHT
2005 Helsinki, Finland
Sergio Pezzoli - Belgium
Category Fancy
Method Shaker
   
 2 cl Absolut Vanilla
 2 cl De Kuyper Passion Fruit Liqueur
 2 cl Marie Brizard Manzanita
 2 cl Passion fruit juice
 4 cl Fresh strawberry juice
 1 cl Monin Gomme syrup

Garnish: Kumquat, physallis, pineapple leaves, vanilla stick

Method: Shake

RECALL
2004 Las Vegas (U.S.A.)
Neville Azzopardi - Malta
Category After-dinner
Method Shaker
   
 2 cl Turi Vodka
 1 cl De Kuyper Apricot Brandy
 1 cl Monin Grenadine
 1 cl Monin Passion Fruit Syrup
 2 cl Fresh orange juice

Garnish: Apple, kiwi, cherry, mint

Cocktail glass

ADAM EVA
2003 Sevilla (Spain)
Sergio Serrano Rivero - Cuba
Category Pre-dinner
Method Mixing Glass
   
 2,5 cl Havana Club 7 Años
 2,0 cl Manzana Verde Pages
 2,0 cl Martini Bianco
 0,5 cl Campari Bitters

Garnish: Two heart shape slices from green apple

Cocktail glass

SMILE
2002 Bled (Slovenia)
Jorge Alberto Soratti - Italy
Category Longdrink
Method Shake and Build
   
 3 cl Absolut Mandarin
 2 cl Charleston Follies
 2 cl Cinzano Dry Vermouth
 1 cl Strawberry Syrup
 12 cl Fresh Pineapple Juice

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Shake over ice and strain into a highball glass
Garnish: Apple, Pineapple and Plum
Highball glass

SUMMER QUEEN
2001 Rio de Janeiro (Brazil)
JaapVan Worcum - Holland
Category After-dinner
Method Blender
   
 3 cl De Kuyper Blueberry Liqueur
 2 cl Grand Marnier
 0,5 cl Baileys Irish Cream
 1 cl Coconut Syrup
 Fresh Strawberry

All blended with Ice and strained

Garnish: Apple, Mint leaves, Red cherry
Cocktail glass

BACARDI SYMPHONY
2000 Singapore (Singapore)
Ales Ogrin - Slovenia
Category Pre-dinner
Method Shaker
   
 3 cl Bacardi Rum
 1,5 cl Martini Bitter
 1,5 cl Martini Extra Dry
 0,5 cl Galliano
 0,5 cl Grand Marnier Rouge

Garnish: lime wheel, red cocktail cherry, orange peel

Cocktail glass

32