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TLLH MORNING COCKTAIL STATION
Team Preparation & Service Guide
General Standards
• Use fresh juice only – juice per order – DO NOT MAKE STOCK PER WEEK
• Chill glasses where indicated.
• Stir gently; no shaking for FREIXENET OR SODA
• Botanical versions follow the same method, replacing Freixenet with SODA
• No cans visible at Bar Station
• Garnish is minimal and intentional.
• Follow all “NO” instructions strictly.
MONDAY
CUCUMBER MINT MORNING
INGREDIENTS:
• Freixenet (1/4)
• Cucumber juice
• Fresh mint
• Fresh lime juice
Glass
Moscow Mule Glass
Botanical Version
SODA (NO CAN VISIBLE AT BAR) instead of Freixenet
HOW TO MAKE:
1. Fill glass with ice.
2. Add:
> 40 ml cucumber juice
> 10 ml fresh lime juice
> 6–8 mint leaves (gently clap)
3. Stir gently.
4. Top with Freixenet (or sparkling water for Botanical).
DECO:
• Cucumber ribbon
• Mint crown
• Straw
TUESDAY
NANAS & NATURE
INGREDIENTS:
• Freixenet (1/4)
• Fresh pineapple juice
• Fresh lime juice
Glass
Singapore Sling Glass
Botanical Version
Sparkling water (can) instead of Freixenet
HOW TO MAKE:
1. Fill glass halfway with ice.
2. Add:
> 100ml fresh pineapple juice
> 10 ml fresh lime juice
> 10ml simple syrop
3. Stir gently.
4. Top with Freixenet (or SODA for Botanical).
DECO:
• Pineapple leaf spear
• Pineapple Triangle with Skin
• XL Papaya Straw – Coming out of glass – 10cm
WEDNESDAY
LOMBOK POMELO & GUAVA COCKTAIL
INGREDIENTS:
• Freixenet (1/4)
• Fresh pomelo – BLENDED!!!
• 40cl Guava Juice
• Rosemary
• 10 ML SIMPLE SYRUP
Glass
Daiquiri Glass
Botanical Version
SODA (NO CAN VISIBLE AT BAR) instead of Freixenet
HOW TO MAKE:
1. Chill Daiquiri glass.
2. In mixing glass add:
> 60 ml fresh pomelo BLENDED
> 20ml guava juice (WAITER TO DRINK THE LEFT OVER – DO NOT KEEP OPEN GUAVE IN FRIDGE)
> Small rosemary sprig (gently bruised)
3. Add ice and stir slowly.
4. Strain into glass.
5. Top with Freixenet (or sparkling water for Botanical).
DECO:
• Fresh rosemary sprig
• Thin pomelo peel TRIANGLE WITH SKIN
THURSDAY
LOMBOK MARTINI MIMOSA
INGREDIENTS:
• Freixenet (1/4 of Mini Bottle)
• Fresh orange juice
Glass
Martini Glass – Pre-Chill with ice cubes
Botanical Version
SODA instead of Freixenet
HOW TO MAKE:
1. Chill the Martini glass with ICE
2. Add to shaker:
> 70 ml fresh orange juice
> 30 ml Freixenet
3. Stir gently with ice.
4. 5. Strain with strainer into chilled glass.
Top gently with a splash of Freixenet (or SODA for Botanical) (NO CAN VISIBLE AT BAR)
DECO:
• Long orange spiral (cut with sharp knife)
• Cinnamon stick laid across the rim
• Place orange spiral on top
• Dip Martini glass into orange juice then into the sugar.
• NO STRAW
• NO HONEY TO SERVE FOR THE LOMBOK MARTINI MIMOSA
FRIDAY
ROSE AT BREAKFAST MARTINI
INGREDIENTS:
• Freixenet Rosé
• Lychee juice
• Rose water
Glass
Martini Glass
Botanical Version
Sparkling water (can) instead of Freixenet
HOW TO MAKE:
1. Chill Martini glass.
2. Add:
> 40 ml lychee juice
> 1–2 drops rose water
3. Stir with ice.
4. Strain into glass.
5. Top with Freixenet (1/4) – (or sparkling water).
DECO:
• One edible rose petal
• Single lychee
SATURDAY
LIGHT ON LIME
INGREDIENTS:
• Freixenet (1/4)
• Fresh lime juice
• Italian basil
• Soda
Glass
Moscow Mule Glass
Botanical Version
SODA (NO CAN VISIBLE AT BAR) instead of Freixenet
HOW TO MAKE:
1. Fill glass halfway with clear ice.
2. Add:
> 25 ml fresh lime juice
> 4–5 basil leaves (gently clap) – ITALIAN BASIL, NOT LOMBOK BALI
3. Stir once.
4. Top with Freixenet and a splash of soda (or sparkling water for Botanical).
DECO:
• Slice of lime
• Generous Lombok basil – LOMBOK, NOT ITALIAN
• Straw
SUNDAY
PAK BEN’S GINGER GOODNESS
INGREDIENTS:
• Freixenet
• Fresh ginger juice
• Honey syrup
• Fresh lemon juice
Glass
Double Old-Fashioned Glass
Botanical Version
SODA (NO CAN VISIBLE) instead of Freixenet
HOW TO MAKE:
1. Add to glass with ice:
> 20 ml ginger juice
> 10 ml honey syrup
> 10 ml fresh lemon juice
2. Stir gently.
3. Top with Freixenet (or sparkling water for Botanical).
DECO:
• Thin ginger slice
• Lemon peel twist
• Honey serving TLLH® style OTS