Blue Harbour Martini
Blue Harbour Martini• 30ml Blue Harbour Vodka.• 30ml Blue Harbour Black Truffle Vodka• 2 sprig of Sage• 5ml dry vermouthGarnish: Sprig of Sage• Add all ingredients into a mixing glass and stir to chill• Double strain into a martini glass• Garnish with the sage resting in the drink and serve.
El Jefe's Breakfast
El Jefe’s Breakfast· 30 ml of BH Chocolate Cream· 15 ml of BH Vanilla Cream· 15 ml of BH Vodka· 15ml of freshly brewed espressoGarnish: Three coffee beans and a cinnamon stick.· Place the ingredients in the shaker full of ice and shake vigorously· Strain into a chilled cocktail glass. The glass rim should have cocoa powder. Add the garnish.
Black Queen of France
Black Queen of France • 30ml Blue Harbour Truffle Vodka• 15ml VSOP Cognac• 3 dash’s of Cherry Bitters• 5ml sugar syrup• Top glass with a dry French ChampagneGarnish: Sunken Cherry and a sugar rim.• Rim the top of the glass with icing sugar• Add the 2 dashes of cherry bitters to the glass.• Then add the spirits and sugar syrup straight into the flute• Sink the cherry to the bottom of the glass• Top with French champagne
Harbour Heaven• 30ml Blue Harbour Vodka• 15ml Blue Harbour Truffle Vodka• 15ml Lime juice• 15ml Pineapple juice• 15ml Agave NectarGarnish: Two pineapple leaves and a cherry speared on a small tooth pick• Add all ingredients to a Boston shaker, and shake.• Double strain into a chilled martini glass• Add garnish and serve.
Pink Harbour• 30ml Blue Harbour Vodka• 15ml Blue Harbour Strawberry liqueur• 15ml Wild Wombat Wild Berry Vodka• 15ml lemon juice• 15ml maraschino syrup• 30ml passionfruit pulp• Dash of passionfruit syrupGarnish: Half a caramelised passion fruit.• Add all of the ingredients into a Boston shaker and shake• Strain over ice in a rocks glass• Float the caramelised passionfruit in top and serve with a spoon.
Harbour Thyme Martini• 60ml Blue Harbour Vodka.• 2 sprigs of Thyme• 15ml Lemon Juice• 2 dashes of Lemon Bitters.• 15ml Soda waterGarnish: Long Lemon Zest and a Fresh Sprig of Thyme.• Add all ingredients into a mixing glass and stir to mix and chill.• Strain into a chilled martini glass.Garnish and serve.
Cafe Harbour• 30 ml of BH Vodka• 30 ml of BH Vanilla Cream• 37.5 ml of Freshly Brewed Coffee• 7.5ml Vanilla SyrupGarnish with cinnamon.• Place the ingredients in the shaker full of ice and shake vigorously • Strain into a chilled cocktail glass.
Harbour Pink Panther
Harbour Pink Panther• 30ml Blue Harbour Strawberry Cream• 15ml Blue Harbour Vodka• 5ml Butterscotch Schnapps10ml coconut.• 15ml Wild Wombat CoffeeGarnish: Strawberry• Add all the ingredients in to a Boston shaker with ice. • Shake and double strain into a chilled martini glass.• Add garnish and serve.
Mocha Harbour• 30 ml of BH Vodka• 45 ml of BH Chocolate Cream• 15 ml of Freshly Brewed CoffeeGarnish with chocolate powder.• Place the ingredients in the shaker full of ice and shake vigorously • Strain into a chilled cocktail glass.
Harbour Breeze • 45ml BH Black Truffle• 30ml Pineapple Juice• Mint SprigGarnish: Large mint sprig• Pour all ingredients into a boston shaker and dry shake.• Add ice and shake again to chill.• Double strain into a martini glass and garnish.
Harbour Espresso Royal
Harbour Espresso Royal• 45ml Blue Harbour Black truffle vodka• 15ml Wild Wombat Coffee Liquor • 15ml of EspressoGarnish: Grated cinnamon over the top of the froth• Add all ingredients into a Boston shaker and hard shake to achieve a nice layer of froth.• Pour into a chilled Latte glass and dust the top of the froth with cinnamon.
Not So Tiki
Not so Tiki• 30ml Blue Harbour Vodka• 15ml Blue Harbour Vanilla• 15ml Wild Wombat Wild Berry Vodka• 15ml lime juice5ml maraschino syrup• 7.5ml coconut syrupGarnish: Speared Pineapple leaves and cherry.• Pour all ingredients into a Boston shaker and shake• Pour over ice in a rocks/tiki glass.• Add the speared pineapple leaves and cherry and serve.
Harbour Espresso• 30ml Blue Harbour Vodka• 30ml Wild Wombat Coffee Liquor • 30ml of EspressoGarnish: Grated cinnamon over the top of the froth• Add all ingredients into a Boston shaker and hard shake to achieve a nice layer of froth.• Pour into a chilled Latte glass and dust the top of the froth with cinnamon.