Sweetness of cocktails

The Patronus

Ingrediants:
Finlandiya Vodka: 30 ml
Jack Daniel Whiskey: 20 ml
Absinthe: 10 ml
Coffee Shot: 30 ml
Vanilla Syrup: 15 ml
Belgian wit Beer: 60 ml
Jerry Thomas Bitter: 2 dash
Garnish: Grated Chocolate
A Gin Goblet glass

Method:
Take a cocktail shaker and fill it with ice.
Then add Finlandiya Vodka, Jack Daniel Whiskey, Absinthe, Coffee Shot, Vanilla Syrup and Belgian Wit Beer.
Shake it well and then pour it in a Gin Goblet glass
Garnish it with grated chocolate

 CampFire Crunch

Ingrediants:
Jack Daniel Whiskey: 20 ml
Jack Daniel Honey: 20 ml
Martini Rosso: 20 ml
Angostra Bitters: 4 dash
An Old-Fashioned glass
Orange peel for garnish

Method:
Take a Old Fashion glass (whiskey glass) and fill it with ice.
Then add Jack Daniel Whiskey, Jack Daniel Honey, Martini Rosso and four dash of Angostra Bitters
Stir it well, garnish it with orange peel and serve.

Pondicherry Essence

Ingrediants:
Finlandiya Vodka: 45 ml
Hibiscus Cranberry tea: 60 ml
Sweet Basil: 2 nos
Lime juice: 10 ml
Hibiscus flower white or red for garnish
A Coupe glass

Method:
Take a cocktail shaker and fill it with ice.
Then add Finlandiya Vodka, Hibiscus Cranberry tea, Sweet Basil, and lime juice
Shake it well and pour in a Coupe glass
Garnish it with Hibiscus flower and serve.

Bond in India

Ingrediants:
Roku Gin: 30 ml
Martini Binaco: 30 ml
Green Mango syrup: 10 ml
Olive Brine: 5 ml
Green Mango for garnish
A Champagne Flute glass

Method:
Take a cocktail shaker and fill it with ice
Then add Roku Gin, Martini Binaco, Green Mango syrup and  Olive Brine
Shake it well and pour it it in a champagne  glass
Garnish it with green mango slice

—Recipes by Avril Gonsalves from Little Easy