Schweppes Signature Serves

Schweppes Signature Serves

SIGNATURE SERVES

CONTENTS

4-5 6-7 8-9 10-41 10-11 12-23

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INTRODUCTION

PRODUCTDESCRIPTORS

SPIRIT WHEEL

SIGNATURE SERVES: - APERITIFS - GIN - WINE, BRANDY AND COGNAC - VODKA - RUM ANDWHISKEY - TEQUILA - COFFEE AND TONICS

24-29 30-32 33-36 37-39 40-41

INSPIRED BY THE MASTER

THE IMPORTANCE OF CARBONATION

Carbonation is the most important aspect of any mixer. Did you know, that over 80% of what we taste is driven by aroma? And it’s the carbonation ‘or effervescence’ that triggers your ‘olfactory system’ - or sense of smell. This is because the bubbles in your drink capture the flavour of the spirit and then release the aroma when they burst. Our obsession with bubbles ensures that they are always high in number, small and longer lasting, delivering an enhanced experience which lasts the whole drink through. With the signature effervescence of Schweppes you can really enjoy your favourite spirits.

Our founder, Jacob Schweppe was a jeweller and scientist with a real thirst for curiosity. In 1783 he invented the first ever process of capturing and bottling bubbles, and from this carbonation system, Schweppes Soda Water was born - the world’s first ever soft drink. Thanks to Jacob, Britain has been enjoying the superior taste of Schweppes mixers for over 200 years.

THE SKITTLE BOTTLE Jacob Schweppe understood the importance of carbonation and he dedicated his life to mastering the secret of perfect effervescence. He created a unique torpedo shaped bottle to retain his precious bubbles and to ensure the best tasting experience. It was originally closed with a natural cork and designed to lie on its side, so the cork remained wet and would expand securely into place.

THE SCHWEPPES FOUNTAIN Schweppes is an iconic brand, and has been the drink of choice for generations. It was the official drink of Prince Albert’s Great Exhibition in 1851, where over a million bottles were enjoyed. Schweppes supplied its drinks throughout the day, and installed a giant fountain in the atrium that pumped soda water from its fonts. Schweppes was the first drinks brand to partner with an event and the fountain has been commemorated on the bottle’s design ever since.

Inspired by our past, we decided to re-design our bottle to reflect Jacob Schweppe’s original design. To add a more refined edge and modern look, we collaborated with a French university to better understand how the champagne bottles preserve fizz. The result is our elegant new skittle bottle, designed to enhance Schweppes’ superior effervescence and ensure the perfect pouring experience.

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SCHWEPPES 1783 THE COLLECTION

A bold blend that’s not afraid to push boundaries and reach new heights of flavour and sophistication. Salty and citrusy notes merge with florals and aniseed to create a full flavour with real bite. Pair with boutique gins, tequilas and traditional spirits. SALTY LEMON TONIC WATER

Pure but not simple, this distinctive tonic balances crisp bitterness with enjoyable effervescence. Pair with all premium gins and vodkas. CRISP TONIC WATER

Low in natural sugar but full in sparkling charm and character, with a seamless blend of bright bitters and soft sweetness. Pair with warm rums and London dry gins. LIGHT TONIC WATER

QUENCHING CUCUMBER TONIC WATER

A quintessential slice of thirst quenching perfection. A sublimely sparkling tonic with notes of fresh cucumber on the palate. Pair with fruity vodkas and floral gins.

GOLDEN GINGER ALE

Hints of smooth caramel and light vanilla complimented by exceptional effervescence gives a luscious, refined finish. Pair with dark rums and whiskies. MUSCOVADO DARK SPIRITMIXER

A pinch and a punch. This soft, clean, refreshing serve packs the right level of kick, courtesy of a hint of ginger. Pair with light Scotch whiskies and spicy boutique gins.

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THE SPIRIT WHEEL

9

APERITIFS

THE SALTY BITTER

SBAGLIATO The unmistakable Italian flavours of Campari and Martini Rosso are poured over ice and mixed with Schweppes 1783 Salty Lemon TonicWater. An orange slice garnish completes this unique take on a classic.

A complex yet delicately bitter infusion of dry vermouth, Aperol and Bombay Sapphire . Topped up with Schweppes 1783 Salty Lemon TonicWater, and finished with a lemon zest twist.

• 25ml Campari • 25ml Martini Rosso • 150ml Schweppes 1783 Salty Lemon Tonic Water Garnish: orange slice INGREDIENTS:

INGREDIENTS: • 25ml dry vermouth • 25ml Aperol • 25ml Gordon’s Gin • 75ml Schweppes 1783 Salty Lemon Tonic Water Garnish: lemon zest twist

METHOD:

Take a rocks or tumbler glass and drop in a large block of ice. Pour in Campari and Martini Rosso before mixing with Schweppes 1783 Salty Lemon TonicWater.

METHOD:

Build in a large wine glass. Fill ¾ full of cubed ice. Pour over the vermouth, Aperol and gin. Top up with Schweppes 1783 Salty Lemon Tonic Water.

To garnish: take a large slice of orange and place at the back of the glass.

To garnish: add a lemon zest twist.

11

APERITIFS

GIN

PERFECT G&T Discover pairing perfection by mixing a premium gin, with the distinctive effervescence and unique, natural flavours of Schweppes 1783 Crisp TonicWater. Garnished with lemon peel and juniper berries.

CRISP& COPPER

The bold, complex and aromatic flavours of Sipsmith London Dry Gin, are perfectly paired with Schweppes 1783 Crisp TonicWater. Garnished with lime and lemon peel to complete an exceptional G&T.

INGREDIENTS:

• 50ml premium gin • 150ml Schweppes 1783 Crisp Tonic Water Garnish: lemon peel and juniper berries

INGREDIENTS:

• 50ml Sipsmith Gin • 200ml Schweppes 1783 Crisp Tonic Water Garnish: lime and lemon peel

METHOD:

Fill a copa glass with cubed ice. Pour the gin over the ice and mix with Schweppes 1783 Crisp TonicWater.

METHOD:

In a highball glass fill ⅔ full with cubed ice. Pour over the gin and mix with Schweppes 1783 Crisp Tonic Water.

To garnish: stir in lemon peel and juniper berries.

To garnish: add lime and lemon peel.

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GIN

GIN

CITRUS BRILLIANCE

SALTY SAIL Plymouth gin downplays the juniper to allow the citrus lemon and orange peel to come forward. Mixed with Schweppes 1783 Salty Lemon TonicWater, and garnished with a lemon wedge and black cardamom seeds.

The aromatic Star of Bombay London Gry Gin, is mixed with Schweppes 1783 Salty Lemon TonicWater. Garnished with dried lemon rind, juniper berries and bay leaves for an intense finish.

INGREDIENTS:

• 50ml Plymouth Gin • 200ml Schweppes 1783 Salty Lemon Tonic Water Garnish: lemon wedge and black cardamom seeds

INGREDIENTS:

• 50ml Star of Bombay Gin • 200ml Schweppes 1783 Salty Lemon Tonic Water Garnish: dried lemon rind, juniper berries and bay leaves

METHOD:

In a copa glass fill ⅔with cubed ice. Pour over the Plymouth Gin and mix with Schweppes 1783 Salty Lemon Tonic Water.

METHOD:

In a highball glass fill ⅔ full with cubed ice. Pour over the gin and mix with Schweppes 1783 Salty Lemon TonicWater.

To garnish: add a lemon wedge and black cardamom seeds.

To garnish: add dried lemon rind, juniper berries and bay leaves.

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GIN

GIN

LIGHT& BRIGHT

SWEET MOONLIGHT London dry gin, sweet vermouth, orange curaçao and a dash of Angostura bitters. Topped up with Schweppes 1783 Quenching Cucumber TonicWater and fruitily decorated with cucumber, mint and strawberries.

London dry gin is mixed with Schweppes 1783 Light TonicWater, to deliver an elevated version of a timeless classic. Garnished with a slice of pink grapefruit to add a refreshing, zesty finish.

INGREDIENTS:

INGREDIENTS:

• 50ml London dry gin • 200ml Schweppes 1783 Light TonicWater Garnish: slice of pink grapefruit

• 20ml London dry gin • 20ml orange curaçao • 20ml sweet vermouth • 1 dash Angostura bitters • 60ml Schweppes 1783 Quenching Cucumber Tonic Water Garnish: cucumber, mint and strawberries

METHOD:

Take a copa glass or tall balloon style wine glass and fill to the top with ice. Pour in the gin and mix with Schweppes 1783 Light TonicWater.

METHOD:

Build in a highball glass, fill with ice and add the gin, orange curaçao, sweet vermouth and Angostura bitters. Stir well, top up with Schweppes 1783 Quenching Cucumber Tonic Water.

To garnish: take a large slice of pink grapefruit and drop into the glass.

To garnish: drop the sliced cucumber, mint and strawberries into the glass.

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GIN

GIN

SUMMER IN BLOOM

THE EXTRAVAGANT

Fragrant and refreshing, this sweet treat is bursting with natural flavours and citrus notes. Elderflower syrup, lime juice, lychee juice and London dry gin are topped up with Schweppes 1783 Quenching Cucumber Tonic Water. Garnished with a wedge of lime and a sprig of mint.

London dry gin and Tio Pepe Fino Sherry is mixed with Schweppes 1783 Crisp TonicWater to deliver a blend of beautifully balanced flavours. The addition of fresh red currants and an origami swan makes this a real showstopper.

INGREDIENTS:

INGREDIENTS:

• 35ml London dry gin • 10ml elderflower syrup • 15ml freshly squeezed lime juice • 50ml lychee juice • 50ml Schweppes 1783 Quenching Cucumber Tonic Water Garnish: lime wedge and mint sprig

• 35ml London dry gin • 35ml Tio Pepe Fino Sherry

• 200ml Schweppes 1783 Crisp Tonic Water Garnish: fresh red currants and origami swan

METHOD:

In a tall glass over cubed ice, add gin and fino Sherry. Stir hard, mix with Schweppes 1783 Crisp TonicWater.

METHOD:

Fill a highball glass 3/4 with cubed ice. Add elderflower syrup, lime juice, lychee juice, gin and Schweppes 1783 Quenching Cucumber TonicWater then stir until cold.

To garnish: add fresh red currants and place an origami swan on top of the glass.

To garnish: add a lime wedge and a mint sprig.

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GIN

GIN

THE MYSTERIOUS

SWEET SAILOR

Distilled on the Arbikie farm in the Highlands of Scotland, AK’s Gin is shaken with fresh grapefruit and honey, then strained into a glass full of cubed ice. Mixed with Schweppes 1783 Salty Lemon TonicWater and finished off with a sprig of rosemary.

Amouth-watering sweet and sour concoction to please the senses. London dry gin, Aperol, lemon juice and pineapple juice are shaken with ice and mixed with Schweppes 1783 Light TonicWater. Finished with a round of dried pineapple.

INGREDIENTS:

• 50ml AK’s Gin by Arbikie • 25ml fresh grapefruit juice • 15ml honey • 150ml Schweppes 1783 Salty Lemon Tonic Water Garnish: sprig of rosemary

INGREDIENTS:

• 25ml London dry gin • 25ml Aperol • 10ml lemon juice • 50ml pineapple juice • 100ml Schweppes 1783 Light Tonic Water Garnish: dried pineapple

METHOD:

To a Boston Shaker, add the AK’s Gin, fresh grapefruit juice and honey. Shake for 20 seconds, then strain into a highball glass full of cubed ice. Mix with Schweppes 1783 Salty Lemon TonicWater and stir twice.

METHOD:

Fill a Boston Shaker 2with cubed ice, add the gin, Aperol, lemon juice and pineapple juice. Shake hard and single strain into a tall glass over cubed ice. Mix with Schweppes 1783 Light TonicWater.

To garnish: add a sprig of rosemary.

To garnish: place a round of dried pineapple at the back of the glass.

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GIN

GIN

MISCHIEF IN BLOOM

CITRUS SPRITZ Awarming rhubarb and ginger liqueur is paired with Schweppes 1783 Salty Lemon TonicWater. A slice of ginger and a lemon wheel, completes this citrus sensation.

A complex mix of citrus and spice, Monkey 47 Gin is paired with Schweppes 1783 Light TonicWater, garnished with orange zest and a sprig of mint.

INGREDIENTS:

• 50ml rhubarb & ginger liqueur • 200ml Schweppes 1783 Salty Lemon TonicWater Garnish: ginger slice and lemon wheel

INGREDIENTS:

• 50ml Monkey 47 Gin • 200ml Schweppes 1783 Light Tonic Water Garnish: orange zest and mint sprig

METHOD:

In a tall cocktail glass over cubed ice pour rhubarb & ginger liqueur. Mix with Schweppes 1783 Salty Lemon Tonic Water and stir.

METHOD:

Fill a copa glass with ice and add the gin. Mix with Schweppes 1783 Light Tonic Water.

To garnish: place a slice of ginger and a lemon wheel into the drink to finish.

To garnish: add orange zest and a mint sprig.

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GIN

& COGNAC

WINE, BRANDY

REBUJITO Delightfully dry, floral Tio Pepe Fino Sherry is mixed with Schweppes 1783 Crisp TonicWater and served over ice. A twist of orange peel completes this Spanish favourite.

PICANTE FINO A luscious mix of refined spice. Tio Pepe Fino Sherry is built in a highball glass over ice and mixed with Schweppes 1783 Golden Ginger Ale. Garnished with a lemon rind spiral and an orange slice.

INGREDIENTS:

INGREDIENTS:

• 75ml Tio Pepe Fino Sherry • 200ml Schweppes 1783 Crisp Tonic Water Garnish: orange peel twist

• 50ml Tio Pepe Fino Sherry • 150ml Schweppes 1783 Golden Ginger Ale Garnish: lemon rind spiral and orange slice

METHOD:

METHOD: Build Fino Sherry in a highball glass filled with cubed ice. Mix slowly with Schweppes 1783 Golden Ginger Ale to settle.

Take a highball glass and start by adding the fino sherry, then fill the glass to the top with ice. Mix with Schweppes 1783 Crisp Tonic Water.

To garnish: take an orange, peel a section, tidy and taper, twist over the top of the drink and place to the side of the rim.

To garnish: add a strip of lemon rind, spiraled into the glass and drop in an orange slice.

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WINE, BRANDY & COGNAC

& COGNAC

WINE, BRANDY

JARDIN D ’ ÉTÉ Courvoisier VSOP Cognac is blended with rhubarb, lemongrass, apple and ginger jam. It is then mixed with Schweppes 1783 Quenching Cucumber TonicWater. Finished with a ribbon of rhubarb and slices of apple.

THE FORTUNATE A distinct mix of warm and fresh with a smooth but sharp finish. Cognac, white wine and maraschino are stirred into a copa glass and mixed with Schweppes 1783 Quenching Cucumber TonicWater. Garnished with a sprig of mint and a wedge of lime.

INGREDIENTS:

• 50ml Courvoisier VSOP Cognac • 5ml rhubarb, lemongrass, apple and ginger jam • 200ml Schweppes 1783 Quenching Cucumber Tonic Water Garnish: rhubarb and apple

INGREDIENTS:

• 15ml cognac • 50ml white wine • 5ml maraschino • 200ml Schweppes 1783 Quenching Cucumber Tonic Water Garnish: sprig of mint and lime wedge

METHOD:

Fill a Boston Shaker with ⅔ ice, add the Cognac then shake with the blended jam. Double strain into a tumbler glass over cubed ice and mix with Schweppes 1783 Quenching Cucumber TonicWater.

METHOD:

Fill the copa glass ¾ with cubed ice. Add cognac, white wine and maraschino. Stir well and mix with Schweppes 1783 Quenching Cucumber TonicWater.

To garnish: add a ribbon of rhubarb and apple slices.

To garnish: add a sprig of mint and a lime wedge.

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WINE, BRANDY & COGNAC

& COGNAC

WINE, BRANDY

CUCUMBER COBBLER

CUCUMBER SPRITZ

Elderflower cordial and Sauvignon Blanc is mixed with Schweppes 1783 Quenching Cucumber TonicWater and finished with a refreshing cucumber ribbon.

A delicious blend of Chardonnay, cognac and maraschino cherry syrup, mixed with Schweppes 1783 Quenching Cucumber TonicWater. Garnished with a fresh mint sprig and lemon wedge.

INGREDIENTS:

INGREDIENTS:

• 50ml Chardonnay (preferably oaky) • 25ml cognac • 15ml maraschino cherry syrup • 150ml Schweppes 1783 Quenching Cucumber Tonic Water Garnish: sprig of mint and lemon wedge Fill 3⁄4 of a copa glass with cubed ice, add the Chardonnay, cognac and maraschino cherry syrup. Stir for one minute. Mix with Schweppes 1783 Quenching Cucumber TonicWater and stir for a further 30 seconds. METHOD:

• 75ml Sauvignon Blanc • 10ml elderflower cordial • 150ml Schweppes 1783 Quenching Cucumber Tonic Water Garnish: cucumber ribbon

METHOD:

Fill a highball glass with cubed ice. Add elderflower cordial and Sauvignon Blanc. Mix with Schweppes 1783 Quenching Cucumber TonicWater.

To garnish: add a sprig of mint and a lemon wedge.

To garnish: place a cucumber ribbon in the glass.

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WINE, BRANDY & COGNAC

VODKA

BERRY FIZZ Sharp citrus vodka, triple sec and lime juice are mixed with a refreshing combination of cranberry juice and Schweppes 1783 Light TonicWater. Perfectly completed with a tapered orange twist.

CUCUMBER PINK

Light and zesty Belvedere Pink Grapefruit Vodka, mixed with Schweppes 1783 Quenching Cucumber TonicWater. Perfectly complemented with a hint of fiery root ginger and a pink grapefruit ribbon.

INGREDIENTS:

• 30ml citrus vodka • 15ml triple sec • 12.5ml lime juice • 35ml cranberry juice • 50ml Schweppes 1783 Light Tonic Water Garnish: orange twist

INGREDIENTS:

• 50ml Belvedere Pink Grapefruit Vodka • 200ml Schweppes 1783 Quenching Cucumber Tonic Water Garnish: pink grapefruit and fresh root ginger

METHOD:

METHOD:

Fill a hurricane glass with ice. Add the vodka, triple sec, lime juice and cranberry juice respectively. Stir hard and top up with Schweppes 1783 Light TonicWater.

Fill a highball glass to the top with ice. Add the vodka and mix with Schweppes 1783 Quenching Cucumber Tonic Water.

To garnish: peel the skin of a pink grapefruit, taper and twist inside the drink, add a slice of fresh root ginger.

To garnish: cut the peel of an orange, top, tail, taper and twist into the glass.

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VODKA

RUM & WHISKEY

THE GLAMOROUS Sweet and clean, this infusion of flavour has a crisp taste to tantalise the palate. Vodka, dry vermouth and cassis liqueur are shaken with ice and mixed with Schweppes 1783 Crisp TonicWater. Garnish with a lychee for a touch of glamour.

CHOC AND RYE Full-bodied rye whiskey, walnut bitters and sweet vermouth are stirred with lemon juice, strained over ice then topped up with Schweppes 1783 Muscovado Dark Spirit Mixer. A fresh orange twist completes this bittersweet sensation.

INGREDIENTS:

• 50ml rye whiskey • 2 dashes walnut bitters • 25ml sweet vermouth • 10ml lemon juice • 50ml Schweppes 1783 Muscovado Dark Spirit Mixer Garnish: orange twist

INGREDIENTS:

• 25ml vodka • 35ml dry vermouth • 10ml cassis liqueur • 100ml Schweppes 1783 Crisp Tonic Water Garnish: lychee

METHOD:

Mix the whiskey, sweet vermouth, walnut bitters and lemon juice in a Boston glass and stir well. Strain into an ice-filled rocks glass and top up with Schweppes 1783 Muscovado Dark Spirit Mixer.

METHOD:

Fill a Boston Shaker ¾ with cubed ice. Add vodka, dry vermouth and cassis liqueur and shake hard. Double strain into a campagne flute and mix with Schweppes 1783 Crisp TonicWater.

To garnish: take a large peel of orange. Trim, taper and twist. Gently stir again and place in the glass.

To garnish: add a lychee.

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VODKA

RUM & WHISKEY

CUBAN KICK Smooth and full bodied aged rum Bacardi 8, is mixed with Schweppes 1783 Golden Ginger Ale. A fresh lime wedge and mint sprig completes this twist on a Caribbean favourite.

THEWILD Understated opulence. This sweet and spicy mix is sure to excite your wild side. Golden rum is mixed with Pedro Ximénez Sherry topped up with Schweppes 1783 Golden Ginger Ale. Garnished with a lemon slice and fresh chilli.

INGREDIENTS:

INGREDIENTS:

• 50ml Bacardi 8 Rum • 200ml Schweppes 1783 Golden Ginger Ale Garnish: lime wedge and mint sprig

• 35ml golden rum • 10ml Pedro Ximénez Sherry • 200ml Schweppes 1783 Golden Ginger Ale Garnish: lemon slice and fresh chilli

METHOD:

Take a highball glass and fill to the top with ice, add the rum and mix with Schweppes 1783 Golden Ginger Ale.

METHOD:

Over cubed ice in a collins glass add 35ml golden rumwith 10ml sherry stiring well. Mix with Schweppes 1783 Golden Ginger Ale.

To garnish: cut two wedges of lime. Squeeze the first into the glass, drop the second inside the glass. Gently tap the sprig of mint on the back of your hand before decorating.

To garnish: add a lemon slice and fresh chilli.

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RUM &

WHISKEY

TEQUILA

BOURBON SPICE

ALTO MARGARITA

The intense flavours of Bulleit Rye BourbonWhiskey, including oak and vanilla, are paired with Schweppes 1783 Golden Ginger Ale. Garnished with fresh lime and ginger for a spicy finish.

Smooth reposado tequila and smoky mescal are mixed with triple sec, lime juice and agave syrup. Topped up with Schweppes 1783 Salty Lemon TonicWater and garnished with wheels of lemon and lime.

INGREDIENTS:

• 15ml reposado tequila • 15ml mescal INGREDIENTS:

• 50ml Bulleit Rye Bourbon Whiskey • 200ml Schweppes 1783 Golden Ginger Ale Garnish: fresh sliced ginger and lime wheel

• 15ml lime juice • 15ml triple sec • 5ml agave syrup • 150ml Schweppes 1783 Salty Lemon Tonic Water Garnish: lime and lemon wheel

METHOD:

Take a highball glass and fill with block ice to the top. Pour the bourbon over the ice and fill to the top with Schweppes 1783 Golden Ginger Ale.

METHOD:

Fill a Boston Shaker with ice to the top, add the tequila, mescal, triple sec, lime juice and agave syrup and shake well. Fill a Gatsby style goblet with ice and strain mix into the glass. Mix with Schweppes 1783 Salty Lemon TonicWater.

To garnish: slice some fresh ginger and a wheel of fresh lime. Drop into the glass to complete.

To garnish: slice a lime and lemon wheel, and place in the glass.

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RUM &

WHISKEY

TEQUILA

THE PASSIONATE

SANTO LIMÓN The rich vanilla aromas of premiumwhite tequila, white wine and sweet agave nectar are blended with Schweppes 1783 Salty Lemon TonicWater. Finished with a lemon twist and pink Himalayan salt.

An intensely rich flavour bursting with bold citrus notes and a smooth oak aftertaste. Reposado tequila and cassis liqueur are mixed with Schweppes 1783 Salty Lemon TonicWater and finished with an orange zest twist and a lemon slice.

• 25ml white tequila • 75ml white wine • 12.5ml agave nectar INGREDIENTS:

INGREDIENTS:

• 150ml Schweppes 1783 Salty Lemon Tonic Water Garnish: lemon peel twist and pink Himalayan salt

• 25ml reposado tequila • 10ml cassis liqueur • 150ml Schweppes 1783 Salty Lemon Tonic Water Garnish: orange zest and lemon slice

METHOD:

Take a highball glass. Run a lemon around the rim of the glass and roll the rim of the glass in Himalayan salt. Fill to the top with ice, add the tequila, white wine and agave syrup, then give a gentle stir. Fill to the top with Schweppes 1783 Salty Lemon TonicWater.

METHOD:

In a tumbler glass over two cubes of ice add reposado tequila and cassis liqueur. Stir for 1 minute. Add a further two cubes of ice and mix with Schweppes 1783 Salty Lemon TonicWater.

To garnish: add an orange zest and a lemon slice.

To garnish: take a lemon peel and squeeze the zest over the drink. Top and tail the peel then twist into the glass.

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TEQUILA

VANILLA& RUM Espresso coffee is shaken with vanilla syrup and cognac, then topped up with Schweppes 1783 Crisp TonicWater.

• 25ml golden rum • 25ml espresso coffee • 10ml vanilla syrup • 75ml Schweppes 1783 Crisp Tonic Water INGREDIENTS:

METHOD:

Pre-pour Schweppes 1783 Crisp TonicWater into a coffee glass over cubed ice. Fill ¾ of a Boston Shakerwith cubed ice, add espresso, vanilla syrup and rum - shake hard and strain over the tonic to finish.

VANILLA &COGNAC

Espresso coffee is shaken with vanilla syrup and cognac, then topped up with Schweppes 1783 Crisp TonicWater.

• 25ml cognac • 25ml espresso coffee • 10ml vanilla syrup • 75ml Schweppes 1783 Crisp Tonic Water INGREDIENTS:

METHOD:

Pre-pour Schweppes 1783 Crisp TonicWater into a coffee glass over cubed ice. Fill ¾ of a Boston Shakerwith cubed ice, add espresso, vanilla syrup and cognac - shake hard and strain over the tonic to finish.

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COFFEE & TONICS

© 2018 Atlantic Industries. SCHWEPPES, the FOUNTAIN DEVICE and the 196 GRAPHICS are registered trademarks of Atlantic Industries .

inf0-262-226 (ROI) / 10-317-318 (NI) For more information on our signature serves please contact your Coca-Cola Business developer on 1890-262-226 (ROI)/1-800-317-318 (NI)

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