Sipping Sizzlers – Laurent Greco Bar Academy Paris

BOB LA RASTA

3/4oz Malibu Rum
1oz Bacardi Rum
1/4oz Midori
1/4oz Blue Curacao
Pineappple Juice
Dash of Grenadine.

Method: Combine 1 1/4oz Malibu Rum, Pineapple juice and a dash of Grenadine into an iced glass. Then add Bacardi Rum and Blue Curacao. Layer the Midori over a bar spoon. Shake and strain into a chilled martini glass.

Garnish: Pineapple leaves.

MAO MARTINI

1 1/4oz Pepper Vodka
3/4oz Sochu
Method: Combine 1 1/4oz Pepper Vodka and 3/4oz Sochu into tin with ice. Shake and strain into a chilled martini glass.
Garnish: 2 small chillis (I open them by slicing and placing them into cold water for few hours).

DE NIRO NEGRONI

3/4oz Bombay Sapphire Gin
3/4oz Campari
3/4oz Martini Rosso
Method: Combine 3/4oz Bombay Sapphire Gin,  3/4oz Campari and 3/4oz Martini Rosso into tin with ice. Shake and strain into a chilled martini glass.
Garnish: Lemon wheel.