Cocktails

 
 

BASJITO

  • 50ml Upperhand Gin
  • 4 Basil leaves
  • 15ml fresh lemon juice
  • 1 spoon of canne sugar
  • Crashed Ice
  • Place basil, lemon and canne sugar into a tubler.
  • Smash gently with a muddler
  • Add crashed ice.
  • Pour Upperhand Gin
  • Stir all with a spoon
  • Garnish with basil leaves

Corina

BY STEPHANOS ADAMOU (Piedra Cafe-Lounge bar) (Paphos - Cyprus)

  • 50ml Upperhand Gin
  • 25ml freshly squeezed celery juice
  • 3 dashes celery bitters
  • 1 egg White
  • 1 basil leaf
  • Top up with Franklin Indian Tonic
  • Method: shaken

KLAUDIA

BY STEPHANOS ADAMOU (Piedra Cafe-Lounge bar) (Paphos - Cyprus)

  • 50 ml Upperhand Gin
  • 15ml Lime juice
  • 25 ml elderflower syrup
  • 3 dashes lemon bitters
  • 2 pieces of ginger
  • 4 mint leaves
  • Method muddle in a mixing glass and strain in a old fashion glass
  • Top up with light Tonic

 

 

JustICE

BY STEPHANOS ADAMOU (Piedra Cafe-Lounge bar) (Paphos - Cyprus)

  • 50ml Upperhand Gin
  • A bar spoon red peppercorns
  • 2 basil leaves
  • 1 celery stick
  • Top up with Franklin Indian Tonic
  • Method: built up

NETFLIX

BY CLAUDIO PERINELLI (The Soda Jerk) (Verona - Italy)

  • 40 ml Upperhand Gin,
  • 20 ml fresh lemon juice,
  • 15 ml celery syrup,
  • 1 dash Angostura,
  • 1 dash of grapefruit bitter,
  • air of edelflower, oregano flowers.
  • Method: shake and double strain
  • Pour the air over the cocktail creating a foam effect and place the oregano flower on top.

MARSALINO

BY CLAUDIO PERINELLI (The Soda Jerk) (Verona - Italy)

  • 60 ml Upperhand Gin,
  • 10 ml Noilly Prat Extra Dry,
  • 10 ml Marsala Florio,
  • 2 dash Orange Bitter
  • Method: Stir and strain
  • Olive half-covered with a mixture of Maldon salt and black tea, attached to the edge of the glass.

 

 

SLIDE UP

BY VAGELIS KORKIDIS (Athens - Greece)

  • 50ml Upperhand Gin
  • 25 ml White Vermouth
  • Squezed lemmon Slice
  • Garnish Fresch Rosemary
  • Lemon juice
  • Place the Gin and Vermouth.
  • Add lemon and top up with ice.
  • Method: Stir and strain.
  • Double strain into an Coppa martini
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