Recipes
We created over 70 cocktails with Ovant at the centre - no-alcohol, lo-alcohol and some stronger options for everyone to enjoy!
- No-Alcohol
- Lo-Alcohol
- Alcohol
- No-Alcohol
- Lo-Alcohol
- Alcohol
Sort
- Sort 1
- Sort 2
- Sort 3
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
60 ml Cherry and Balsamic Shrub
1 btl Soda Water
Black Forest Spritz
01
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
10 ml Salted Rosemary Syrup
7 ml Lemon Juice
1 btl Soda Water
Do It Again, Rosemary
02
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
15 ml Cinnamon Syrup
1 btl Soda Water
The Ambassador
03
Alcoholic
INGREDIENTS
30 ml London Dry Gin
15 ml Vodka
15 ml Lillet Blanc
15 ml Ovant Verve
Ovant's Vesper Martini
04
Alcoholic
INGREDIENTS
50 ml Gin
30 ml Ovant Grace
15 ml Simple Syrup
4 pcs Lemon, Wedges
12 pcs Basil Leaves
Ovant's Gin and Basil Smash
05
Lo-Alcoholic
One of the Founder's favourites.
Tom's Tipple
06
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
30 ml Mandarin Juice
15 ml Ginger Syrup
1 btl Soda Water
The Revival
07
Alcoholic
INGREDIENTS
30 ml White Rum
15 ml Dark Rum
15 ml Cointreau
15 ml Ovant Royal
15 ml Orgeat Syrup
20 ml Lime Juice
Ovant's Mai Tai
08
Alcohol Free
Named after the famous 135km Cape to Cape Walk that passes just down the road from the Ovant Distillery on its way from Cape Leeuwin to Cape Naturaliste.
Cape to Cape
09
Lo-Alcohol
INGREDIENTS
60 ml Ovant Verve
15 ml Cointreau
60 ml Mandarin and Dill Shrub
1 btl Soda Water
Citrus and Herb Delight
10
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
15 ml Mint and Basil Syrup
4 pcs Lime, wedges
15 pcs Mint Leaves
1 btl Ginger Ale
The Full Minty
11
Alcoholic
INGREDIENTS
30 ml Vodka
15 ml Lychee Liqueur
15 ml Ovant Grace
15 ml Fragrant Syrup
15 ml Lime Juice
6 pc Fresh Lychee, deseeded
1 pc Kaffir Lime Leaf
Lychee Seduction
12
Alcoholic
INGREDIENTS
60 ml Bourbon
30 ml Ovant Royal
15 ml Lemon Juice
15 ml Cinnamon Syrup
1 Egg White
Ovant's Whiskey Sour
13
Alcoholic
INGREDIENTS
45 ml White Rum
45 ml Ovant Grace
4 pc Lime wedges
15 ml Fragrant syrup
The Alegria
14
Lo-Alcohol
INGREDIENTS
30 ml Aperol
60 ml Ovant Grace
30 ml Tangerine Juice
15 ml Citrus Syrup
1 dash Orange Bitters
Bittersweet Love
15
Alcohol Free
This recipe is perfect with a piece of dark chocolate on a Saturday night.
My Guilty Pleasure
16
Lo-Alcohol
A summer classic, beloved by all, elevated by Ovant.
Ovant's Number One Cup
17
Alcohol Free
Stop. Reset. Go again.
Pre-Game Ritual
18
Alcoholic
Favourite recipe of one of our Founders, who has drunk more martinis than 007.
Ovant's Dry Martini
19
Lo-Alcohol
INGREDIENTS
45 ml Ovant Verve
45 ml Aperol
1 btl Soda Water
The Portofino Sundowner
20
Alcoholic
INGREDIENTS
30 ml Vodka
30 ml Ovant Royal
15 ml Simple Syrup
30 ml Fresh Espresso
Ovant's Espresso Martini
21
Alcoholic
INGREDIENTS
60 ml Aperol
60 ml Sparkling Wine
60 ml Ovant Verve
Ovant's Aperol Spritz
22
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
30 ml Lemon Juice
20 ml Orgeat Syrup
1 Egg White
1 dash Lemon Bitters
Lemon and Lime Sour
23
Alcoholic
INGREDIENTS
60 ml Ovant Verve
30 ml Vodka
15 ml Citrus Syrup
1 btl Citrus Soda Water
The Awakening
24
Lo-Alcohol
INGREDIENTS
60 ml Ovant Grace
30 ml Blackberry and Blueberry Shrub
15 ml Chambord
15 ml Lemon Juice
Fortune and Fame
25
Lo-Alcohol
INGREDIENTS
60 ml Ovant Royal
30 ml Peach Liqueur
15 ml Peach and Thyme Shrub
1 dash Orange Bitters
The Spiced Peach
26
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
60 ml Strong Chamomile Tea
1 barspoon Lemon Juice
1 tsp Honey
Chamomile Kiss
27
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
30 ml Lemon Juice
15 ml Cinnamon Syrup
1 dash Angostura Bitters
1 Egg white
The ROYAL Sour
28
Alcohol Free
Created for Executive Chef Jean-Philippe Blondet, Alain Ducasse at The Dorchester.
Fancy Fig Cocktail
29
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
10 ml Chilli Syrup
60 ml Ruby Red Grapefruit Juice
Ruby Tuesday
30
Alcohol Free
INGREDIENTS
30 ml Ovant Verve
10 ml Fragrant Syrup
1 btl Ginger Ale
Rooftops Over Bangkok
31
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
1 btl Bitter Lemon
The G&B
32
Lo-Alcohol
A very gentle nod to one of our muses. A driving force behind no-alcohol, but unwilling to say goodbye to Campari!
Afternoon Heiress
33
Alcohol Free
Homage to the whisky & soda highball culture of Tokyo, balancing everyday drinking and fine cocktail precision.
The Royal & Soda
34
Alcoholic
INGREDIENTS
60 ml Gin
30 ml Ovant Grace
15 ml Lemon Juice
15 ml Honey
Ovant's Beez Neez
35
Alcohol Free
INGREDIENTS
30 ml Ovant Grace
30 ml Cherry and Balsamic Shrub
10 ml Mint and Basil Syrup
2 pcs Lime, wedges
5 pcs Mint Leaves
1 btl Soda water
The Cherry Smash
36
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
2 pcs Lemon, wedges
15 ml Salted Rosemary Syrup
1 btl Soda Water
1 dash Lemon Bitters
Gracetown Fizz
37
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
2 pcs Lime, wedges
15 ml Chilli Syrup
1 pinch Ground Turmeric
1 btl Ginger Beer
Earth and Spice
38
Alcohol Free
INGREDIENTS
90 ml Ovant Royal
15ml Demerara Syrup
1 dash Orange Bitters
Fashionably Royal
39
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
60 ml Earl Grey Tea
15 ml Lemon Juice
15 ml Mint and Basil Syrup
A Day at The Races
40
Alcohol Free
INGREDIENTS
70 ml Ovant Grace
1 btl Tonic Water
The Grace Perfect Serve
41
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
15 ml Citrus Syrup
1 btl Citrus Tonic Water
Citrus Fields
42
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
15 ml Mint and Basil Syrup
1 btl Aromatic Tonic Water
Chelsea Aperitif
43
Alcohol Free
A recipe conceived at 2:30am while listening to legendary Chicago blues singer Howlin’ Wolf.
Smokestack Lightnin'
44
Lo-Alcohol
INGREDIENTS
60 ml Ovant Verve
15 ml Limoncello
30 ml Apricot, Vanilla and Mint Shrub
10 ml Lime Juice
40 ml Soda Water
Bean There, Done That
45
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
60 ml Black Ceylon Tea
15 ml Lemon Juice
5 ml Honey
5 ml Cinnamon Syrup
Goodnight Nurse
46
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
30 ml Watermelon and Basil Shrub
15 ml Basil and Mint Syrup
15 ml Lemon Juice
1 Egg White
Garden Party Coupe
47
Lo-Alcohol
Dedicated to a very large, very tattooed man, infamous throughout Barceloneta’s watering holes.
The Big Prince of Barceloneta
48
Lo-Alcohol
INGREDIENTS
90 ml Amaretto
30 ml Ovant Royal
30 ml Lemon Juice
15 ml Simple Syrup
1 Egg White
Ovant's Amaretto Sour
49
Alcoholic
INGREDIENTS
45 ml Gin
45 ml Sweet Vermouth
45 ml Campari
15 ml Ovant Verve
Ovant's Negroni
50
Alcohol Free
INGREDIENTS
70 ml Ovant Royal
1 btl Ginger Ale
The Royal Perfect Serve
51
Alcoholic
INGREDIENTS
30 ml Ovant Royal
30 ml Dark Rum
10 ml Simple Syrup
1 pc Passion Fruit
4 pcs Lime, wedges
10 pcs Mint Leaves
1 btl Ginger Beer
Royal Passion
52
Alcoholic
INGREDIENTS
60 ml Bourbon
30 ml Ovant Royal
15 ml Mint and Basil Syrup
4 pcs Lemon, wedges
12 pcs Mint leaves
Ovant's Bourbon Smash
53
Alcoholic
INGREDIENTS
45 ml Ovant Grace
60 ml Blood Orange Juice
15 ml Ginger Syrup
15 ml Lemon Juice
80 ml Sparkling Wine
It's Your Thing
54
Lo-Alcohol
INGREDIENTS
30 ml Sweet Vermouth
30 ml Ovant Grace
30 ml Pomegranate Juice
15 ml Ginger Syrup
Bull's Blood
55
Alcoholic
INGREDIENTS
60 ml Gin
10 ml Grand Marnier
15 ml Ovant Grace
15 ml Lemon Juice
1 barspoon Orange Marmalade
Ovant's Breakfast Martini
56
Alcohol Free
INGREDIENTS
70 ml Ovant Verve
1 btl Soda Water
The Verve Perfect Serve
57
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
60 ml Lapsang Souchong Tea
15 ml Lemon Juice
15 ml Ginger Syrup
The Smoke On The Water
58
Lo-Alcohol
INGREDIENTS
60 ml Ovant Royal
30 ml Sweet Vermouth
1 dash Bitters
The Midtown
59
Lo-Alcohol
INGREDIENTS
30 ml Ovant Royal
30 ml Calvados
15 ml Cinnamon Syrup
15 ml Lemon Juice
The Big Apple
60
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
15 ml Pineapple Juice
15 ml Demarara Syrup
15 ml Lime Juice
10 ml Coconut Cream
10 ml Single Cream
The Perfect Escape
61
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
15 ml Ginger Syrup
15 ml Lemon Juice
60 ml Rosebud Tea
1 dash Rose Water
Flowers and Petals
62
Lo-Alcohol
INGREDIENTS
60 ml Ovant Verve
60 ml Sparkling Dry Apple Cider
15 ml Citrus Syrup
English Summer
63
Alcohol Free
Shizuoka prefecture is the largest producer of green tea in Japan and one of the proudest tea regions.
Road to Mt. Fuji
64
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
1 barspoon Orange Marmalade
1 pc Lemon, wedge
½ tsp Brown Sugar
1 dash Orange Bitters
Fool's Gold
65
Alcoholic
INGREDIENTS
60ml Gentian Liqueur
60 ml Ovant Verve
1 btl Soda Water
The Suzee Q
66
Lo-Alcohol
INGREDIENTS
60 ml Ovant Grace
15 ml Cointreau
30 ml Grapefruit Juice
10 ml Lemon Juice
10 ml Ginger Syrup
The Viper
67
Lo-Alcohol
INGREDIENTS
30 ml Galliano L’Autentico Liqueur
60 ml Ovant Verve
30 ml Lemon Juice
15 ml Black Pepper Syrup
1 Egg White
1 dash Bitters
The Tuscan Sour
68
Alcohol Free
INGREDIENTS
30 ml Ovant Royal
15 ml Mint and Basil Syrup
1 btl Tonic Water
Bright and Bitter
69
Lo-Alcohol
INGREDIENTS
30ml Sake
30 ml Ovant Verve
30 ml Kombu Infusion
1 dash Lemon Bitters
Offshore Breeze
70
Alcoholic
INGREDIENTS
30 ml Dark Tequila
30 ml Ovant Royal
1 barspoon Tamarind Pulp
15 ml Fragrant Syrup
4 pcs Lime, wedges
Tamarind Twist
71
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
30 ml Pear Purée
15 ml Ginger Syrup
15 ml Lemon Juice
1 btl Soda Water
Tickled Pink
72
Lo-Alcohol
A favourite for one of the Ovant team over a proper lunch.
Lunch with Nicola
73
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
30 ml Strawberry Shrub
15 ml Mint and Basil Syrup
1 btl Soda Water
Strawberry Kisses
74
Alcohol Free
A nod to hot summer days spent on the Adriatic coasts, hiking around headlands, amidst fragrant rosemary bushes their scent mingling with the cool sea breeze.
The Evergreen
75
Alcohol Free
INGREDIENT
60 ml Ovant Royal
Royal, neat
76
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
45 ml Guava Juice
15 ml Chilli Syrup
15 ml Lime Juice
Ay Caramba!
77
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Alcohol Free
INGREDIENTS
90 ml Ovant Grace
90 ml Raspberry Kombucha
90 ml Soda water
Mr Pink
78
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Alcohol free
INGREDIENTS
60 ml Ovant Royal
120 ml Black Tea (chilled)
10 ml Mint syrup
30 ml Lemon juice
The Royal Iced Tea
78
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
60 ml Cherry and Balsamic Shrub
1 btl Soda Water
Black Forest Spritz
01
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
10 ml Salted Rosemary Syrup
7 ml Lemon Juice
1 btl Soda Water
Do It Again, Rosemary
02
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
15 ml Cinnamon Syrup
1 btl Soda Water
The Ambassador
03
Alcoholic
INGREDIENTS
30 ml London Dry Gin
15 ml Vodka
15 ml Lillet Blanc
15 ml Ovant Verve
Ovant's Vesper Martini
04
Alcoholic
INGREDIENTS
50 ml Gin
30 ml Ovant Grace
15 ml Simple Syrup
4 pcs Lemon, Wedges
12 pcs Basil Leaves
Ovant's Gin and Basil Smash
05
Lo-Alcoholic
One of the Founder's favourites.
Tom's Tipple
06
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
30 ml Mandarin Juice
15 ml Ginger Syrup
1 btl Soda Water
The Revival
07
Alcoholic
INGREDIENTS
30 ml White Rum
15 ml Dark Rum
15 ml Cointreau
15 ml Ovant Royal
15 ml Orgeat Syrup
20 ml Lime Juice
Ovant's Mai Tai
08
Alcohol Free
Named after the famous 135km Cape to Cape Walk that passes just down the road from the Ovant Distillery on its way from Cape Leeuwin to Cape Naturaliste.
Cape to Cape
09
Lo-Alcohol
INGREDIENTS
60 ml Ovant Verve
15 ml Cointreau
60 ml Mandarin and Dill Shrub
1 btl Soda Water
Citrus and Herb Delight
10
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
15 ml Mint and Basil Syrup
4 pcs Lime, wedges
15 pcs Mint Leaves
1 btl Ginger Ale
The Full Minty
11
Alcoholic
INGREDIENTS
30 ml Vodka
15 ml Lychee Liqueur
15 ml Ovant Grace
15 ml Fragrant Syrup
15 ml Lime Juice
6 pc Fresh Lychee, deseeded
1 pc Kaffir Lime Leaf
Lychee Seduction
12
Alcoholic
INGREDIENTS
60 ml Bourbon
30 ml Ovant Royal
15 ml Lemon Juice
15 ml Cinnamon Syrup
1 Egg White
Ovant's Whiskey Sour
13
Alcoholic
INGREDIENTS
45 ml White Rum
45 ml Ovant Grace
4 pc Lime wedges
15 ml Fragrant syrup
The Alegria
14
Lo-Alcohol
INGREDIENTS
30 ml Aperol
60 ml Ovant Grace
30 ml Tangerine Juice
15 ml Citrus Syrup
1 dash Orange Bitters
Bittersweet Love
15
Alcohol Free
This recipe is perfect with a piece of dark chocolate on a Saturday night.
My Guilty Pleasure
16
Lo-Alcohol
A summer classic, beloved by all, elevated by Ovant.
Ovant's Number One Cup
17
Alcohol Free
Stop. Reset. Go again.
Pre-Game Ritual
18
Alcoholic
Favourite recipe of one of our Founders, who has drunk more martinis than 007.
Ovant's Dry Martini
19
Lo-Alcohol
INGREDIENTS
45 ml Ovant Verve
45 ml Aperol
1 btl Soda Water
The Portofino Sundowner
20
Alcoholic
INGREDIENTS
30 ml Vodka
30 ml Ovant Royal
15 ml Simple Syrup
30 ml Fresh Espresso
Ovant's Espresso Martini
21
Alcoholic
INGREDIENTS
60 ml Aperol
60 ml Sparkling Wine
60 ml Ovant Verve
Ovant's Aperol Spritz
22
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
30 ml Lemon Juice
20 ml Orgeat Syrup
1 Egg White
1 dash Lemon Bitters
Lemon and Lime Sour
23
Alcoholic
INGREDIENTS
60 ml Ovant Verve
30 ml Vodka
15 ml Citrus Syrup
1 btl Citrus Soda Water
The Awakening
24
Lo-Alcohol
INGREDIENTS
60 ml Ovant Grace
30 ml Blackberry and Blueberry Shrub
15 ml Chambord
15 ml Lemon Juice
Fortune and Fame
25
Lo-Alcohol
INGREDIENTS
60 ml Ovant Royal
30 ml Peach Liqueur
15 ml Peach and Thyme Shrub
1 dash Orange Bitters
The Spiced Peach
26
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
60 ml Strong Chamomile Tea
1 barspoon Lemon Juice
1 tsp Honey
Chamomile Kiss
27
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
30 ml Lemon Juice
15 ml Cinnamon Syrup
1 dash Angostura Bitters
1 Egg white
The ROYAL Sour
28
Alcohol Free
Created for Executive Chef Jean-Philippe Blondet, Alain Ducasse at The Dorchester.
Fancy Fig Cocktail
29
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
10 ml Chilli Syrup
60 ml Ruby Red Grapefruit Juice
Ruby Tuesday
30
Alcohol Free
INGREDIENTS
30 ml Ovant Verve
10 ml Fragrant Syrup
1 btl Ginger Ale
Rooftops Over Bangkok
31
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
1 btl Bitter Lemon
The G&B
32
Lo-Alcohol
A very gentle nod to one of our muses. A driving force behind no-alcohol, but unwilling to say goodbye to Campari!
Afternoon Heiress
33
Alcohol Free
Homage to the whisky & soda highball culture of Tokyo, balancing everyday drinking and fine cocktail precision.
The Royal & Soda
34
Alcoholic
INGREDIENTS
60 ml Gin
30 ml Ovant Grace
15 ml Lemon Juice
15 ml Honey
Ovant's Beez Neez
35
Alcohol Free
INGREDIENTS
30 ml Ovant Grace
30 ml Cherry and Balsamic Shrub
10 ml Mint and Basil Syrup
2 pcs Lime, wedges
5 pcs Mint Leaves
1 btl Soda water
The Cherry Smash
36
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
2 pcs Lemon, wedges
15 ml Salted Rosemary Syrup
1 btl Soda Water
1 dash Lemon Bitters
Gracetown Fizz
37
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
2 pcs Lime, wedges
15 ml Chilli Syrup
1 pinch Ground Turmeric
1 btl Ginger Beer
Earth and Spice
38
Alcohol Free
INGREDIENTS
90 ml Ovant Royal
15ml Demerara Syrup
1 dash Orange Bitters
Fashionably Royal
39
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
60 ml Earl Grey Tea
15 ml Lemon Juice
15 ml Mint and Basil Syrup
A Day at The Races
40
Alcohol Free
INGREDIENTS
70 ml Ovant Grace
1 btl Tonic Water
The Grace Perfect Serve
41
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
15 ml Citrus Syrup
1 btl Citrus Tonic Water
Citrus Fields
42
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
15 ml Mint and Basil Syrup
1 btl Aromatic Tonic Water
Chelsea Aperitif
43
Alcohol Free
A recipe conceived at 2:30am while listening to legendary Chicago blues singer Howlin’ Wolf.
Smokestack Lightnin'
44
Lo-Alcohol
INGREDIENTS
60 ml Ovant Verve
15 ml Limoncello
30 ml Apricot, Vanilla and Mint Shrub
10 ml Lime Juice
40 ml Soda Water
Bean There, Done That
45
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
60 ml Black Ceylon Tea
15 ml Lemon Juice
5 ml Honey
5 ml Cinnamon Syrup
Goodnight Nurse
46
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
30 ml Watermelon and Basil Shrub
15 ml Basil and Mint Syrup
15 ml Lemon Juice
1 Egg White
Garden Party Coupe
47
Lo-Alcohol
Dedicated to a very large, very tattooed man, infamous throughout Barceloneta’s watering holes.
The Big Prince of Barceloneta
48
Lo-Alcohol
INGREDIENTS
90 ml Amaretto
30 ml Ovant Royal
30 ml Lemon Juice
15 ml Simple Syrup
1 Egg White
Ovant's Amaretto Sour
49
Alcoholic
INGREDIENTS
45 ml Gin
45 ml Sweet Vermouth
45 ml Campari
15 ml Ovant Verve
Ovant's Negroni
50
Alcohol Free
INGREDIENTS
70 ml Ovant Royal
1 btl Ginger Ale
The Royal Perfect Serve
51
Alcoholic
INGREDIENTS
30 ml Ovant Royal
30 ml Dark Rum
10 ml Simple Syrup
1 pc Passion Fruit
4 pcs Lime, wedges
10 pcs Mint Leaves
1 btl Ginger Beer
Royal Passion
52
Alcoholic
INGREDIENTS
60 ml Bourbon
30 ml Ovant Royal
15 ml Mint and Basil Syrup
4 pcs Lemon, wedges
12 pcs Mint leaves
Ovant's Bourbon Smash
53
Alcoholic
INGREDIENTS
45 ml Ovant Grace
60 ml Blood Orange Juice
15 ml Ginger Syrup
15 ml Lemon Juice
80 ml Sparkling Wine
It's Your Thing
54
Lo-Alcohol
INGREDIENTS
30 ml Sweet Vermouth
30 ml Ovant Grace
30 ml Pomegranate Juice
15 ml Ginger Syrup
Bull's Blood
55
Alcoholic
INGREDIENTS
60 ml Gin
10 ml Grand Marnier
15 ml Ovant Grace
15 ml Lemon Juice
1 barspoon Orange Marmalade
Ovant's Breakfast Martini
56
Alcohol Free
INGREDIENTS
70 ml Ovant Verve
1 btl Soda Water
The Verve Perfect Serve
57
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
60 ml Lapsang Souchong Tea
15 ml Lemon Juice
15 ml Ginger Syrup
The Smoke On The Water
58
Lo-Alcohol
INGREDIENTS
60 ml Ovant Royal
30 ml Sweet Vermouth
1 dash Bitters
The Midtown
59
Lo-Alcohol
INGREDIENTS
30 ml Ovant Royal
30 ml Calvados
15 ml Cinnamon Syrup
15 ml Lemon Juice
The Big Apple
60
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
15 ml Pineapple Juice
15 ml Demarara Syrup
15 ml Lime Juice
10 ml Coconut Cream
10 ml Single Cream
The Perfect Escape
61
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
15 ml Ginger Syrup
15 ml Lemon Juice
60 ml Rosebud Tea
1 dash Rose Water
Flowers and Petals
62
Lo-Alcohol
INGREDIENTS
60 ml Ovant Verve
60 ml Sparkling Dry Apple Cider
15 ml Citrus Syrup
English Summer
63
Alcohol Free
Shizuoka prefecture is the largest producer of green tea in Japan and one of the proudest tea regions.
Road to Mt. Fuji
64
Alcohol Free
INGREDIENTS
60 ml Ovant Royal
1 barspoon Orange Marmalade
1 pc Lemon, wedge
½ tsp Brown Sugar
1 dash Orange Bitters
Fool's Gold
65
Alcoholic
INGREDIENTS
60ml Gentian Liqueur
60 ml Ovant Verve
1 btl Soda Water
The Suzee Q
66
Lo-Alcohol
INGREDIENTS
60 ml Ovant Grace
15 ml Cointreau
30 ml Grapefruit Juice
10 ml Lemon Juice
10 ml Ginger Syrup
The Viper
67
Lo-Alcohol
INGREDIENTS
30 ml Galliano L’Autentico Liqueur
60 ml Ovant Verve
30 ml Lemon Juice
15 ml Black Pepper Syrup
1 Egg White
1 dash Bitters
The Tuscan Sour
68
Alcohol Free
INGREDIENTS
30 ml Ovant Royal
15 ml Mint and Basil Syrup
1 btl Tonic Water
Bright and Bitter
69
Lo-Alcohol
INGREDIENTS
30ml Sake
30 ml Ovant Verve
30 ml Kombu Infusion
1 dash Lemon Bitters
Offshore Breeze
70
Alcoholic
INGREDIENTS
30 ml Dark Tequila
30 ml Ovant Royal
1 barspoon Tamarind Pulp
15 ml Fragrant Syrup
4 pcs Lime, wedges
Tamarind Twist
71
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
30 ml Pear Purée
15 ml Ginger Syrup
15 ml Lemon Juice
1 btl Soda Water
Tickled Pink
72
Lo-Alcohol
A favourite for one of the Ovant team over a proper lunch.
Lunch with Nicola
73
Alcohol Free
INGREDIENTS
60 ml Ovant Verve
30 ml Strawberry Shrub
15 ml Mint and Basil Syrup
1 btl Soda Water
Strawberry Kisses
74
Alcohol Free
A nod to hot summer days spent on the Adriatic coasts, hiking around headlands, amidst fragrant rosemary bushes their scent mingling with the cool sea breeze.
The Evergreen
75
Alcohol Free
INGREDIENT
60 ml Ovant Royal
Royal, neat
76
Alcohol Free
INGREDIENTS
60 ml Ovant Grace
45 ml Guava Juice
15 ml Chilli Syrup
15 ml Lime Juice
Ay Caramba!
77
Alcohol Free
INGREDIENTS
90 ml Ovant Grace
90 ml Raspberry Kombucha
90 ml Soda water
Mr Pink
78
Alcohol free
INGREDIENTS
60 ml Ovant Royal
120 ml Black Tea (chilled)
10 ml Mint syrup
30 ml Lemon juice
The Royal Iced Tea
78
recipe 01
Black Forest Spritz
Ingredients
Garnish
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Royal and cherry and balsamic shrub into a highball glass filled with cubed ice.Top with soda water and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with lemon zest and/or Maraschino cherry.
recipe 02
Do It Again, Rosemary
Ingredients
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Verve, salted rosemary syrup, lemon juice and soda water into a double rocks glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a rosemary sprig.
recipe 03
The Ambassador
Ingredients
Garnish
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Royal, cinnamon syrup and soda water in a Collins glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a large piece of orange zest, bay leaf and cinnamon stick.
recipe 04
Ovant's Vesper Martini
Ingredients
Garnish
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Pour all the ingredients into a cocktail shaker filled with cubed ice and
Garnish with a lemon twist.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain the contents into a chilled coupe glass.Garnish with a lemon twist.
recipe 05
Ovant's Gin and Basil Smash
Ingredients
Garnish
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Place basil and lemon wedges into a cocktail shaker and pour in simple syrup and
Add Gin and Ovant Grace to the cocktail shaker and top up with cubed ice.
Garnish with a fresh basil sprig.
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Add Gin and Ovant Grace to the cocktail shaker and top up with cubed ice.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
Shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into an ice-filled rocks glass.Garnish with a fresh basil sprig.
recipe 06
Tom's Tipple
One of the Founder's favourites.
Ingredients
Garnish
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Royal, white vermouth, and soda water in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with an orange zest and kaffir lime leaf.
recipe 07
The Revival
Ingredients
Garnish
glassware & tools
This has the same technical attributes as the rocks glass however, its larger size means it is perfect for recipes with a high level of residual ingredients.
Double Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
Technique
Pour Ovant Grace, ginger syrup and mandarin juice into a cocktail shaker.
Fill the shaker with cubed ice and
Top with soda water and
Garnish with a Thai basil leaf.
Fill the shaker with cubed ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into a double rocks glass filled with cubed ice.Top with soda water and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a Thai basil leaf.
recipe 08
Ovant's Mai Tai
Ingredients
30 ml White Rum
15 ml Dark Rum
15 ml Cointreau
15 ml Ovant Royal
15 ml Orgeat Syrup
20 ml Lime Juice
Garnish
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Technique
Add dark and white Rum, Cointreau, orgeat syrup and lime juice to a cocktail shaker. Add cubed ice and
Pour contents of shaker into rocks glass and top with crushed ice.
Garnish with pineapple or a sprig of mint.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 10 seconds.Pour contents of shaker into rocks glass and top with crushed ice.
Floating is the process of layering a small amount of liquid over a finished drink. This can be done with a barspoon, or directly from the bottle. This allows for the aromatics of the layered liquid to be savoured independently from the remaining ingredients.
Float Ovant Royal.Garnish with pineapple or a sprig of mint.
recipe 09
Cape to Cape
Named after the famous 135km Cape to Cape Walk that passes just down the road from the Ovant Distillery on its way from Cape Leeuwin to Cape Naturaliste.
Ingredients
Garnish
Lime Peel, grated
Ice, cubed and crushed
glassware & tools
The original design of this vessel hails from Moscow but was made famous in California in 1941. It was designed specifically using copper, allowing the material to act as a thermal conductor and keeping the contents of the drink colder than other materials. This is especially handy for recipes with crushed ice, as the smaller ice particles can remain solid for longer periods of time.
Mule Mug
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
Technique
Add black pepper syrup, lime, and mint into a cocktail shaker and
Add Ovant Grace.
Fill the shaker with cubed ice, and
Pour contents of shaker into the mug. Add ginger beer and
Top with crushed ice and grated lime peel.
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Add Ovant Grace.
Fill the shaker with cubed ice, and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.Pour contents of shaker into the mug. Add ginger beer and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Top with crushed ice and grated lime peel.
recipe 10
Citrus and Herb Delight
Ingredients
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Verve, Cointreau, mandarin and dill shrub and soda water in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with dill.
recipe 11
The Full Minty
Ingredients
Garnish
glassware & tools
The highball glass takes its name from the whiskey and soda cocktail. The highball glass is a sturdy, tall tumbler, used for serving drinks with a high quantity of ice and mixer. The glass allows for the drink to stay cold, and its small circumference maintains carbonation for longer periods. It is mainly used for brown spirits, distillations, and liquors – served with a mixer. It is also a nice glass for tall drinks that require crushed ice, or tall, built drinks.
Highball
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
Technique
Place mint leaves, lime, and mint and basil syrup into a cocktail shaker and
Add Ovant Verve and enough cubed ice to almost fill a highball glass and
Pour entire contents into a highball glass.
Top with crushed ice and ginger ale.
Garnish with a mint sprig.
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Add Ovant Verve and enough cubed ice to almost fill a highball glass and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.Pour entire contents into a highball glass.
Top with crushed ice and ginger ale.
Garnish with a mint sprig.
recipe 12
Lychee Seduction
Ingredients
30 ml Vodka
15 ml Lychee Liqueur
15 ml Ovant Grace
15 ml Fragrant Syrup
15 ml Lime Juice
6 pcs Lychee, deseeded
1 pc Kaffir Lime Leaf
Garnish
Fresh Lychee, deseeded
glassware & tools
This shape is for pure drinks. While other shapes have the flexibility to have ice added, the Nick and Nora is designed exclusively for drinks that are ‘served up’ – without ice. The design of the Nick and Nora follows the basic template of the cocktail, martini and coupe glasses. It is used for stirred drinks.
Nick and Nora
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Combine lychees, lime juice, and fragrant syrup in a cocktail shaker and
Add Ovant Grace and lychee liqueur to the cocktail shaker, fill with cubed ice and
Garnish with fresh lychee.
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Add Ovant Grace and lychee liqueur to the cocktail shaker, fill with cubed ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 10 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a Nick and Nora glass.Garnish with fresh lychee.
recipe 13
Ovant's Whiskey Sour
Ingredients
Garnish
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Add all ingredients into a cocktail shaker and
Add cubed ice and continue to
Garnish with a dash of bitters.
Dry shaking is shaking without ice. This technique is used mainly with recipes that involve egg white or dairy. The purpose is to better emulsify the proteins at a higher temperature, creating a thicker texture. Be sure to double-strain when serving to remove any excess proteins from the finished cocktail.
dry shake for 5 seconds.Add cubed ice and continue to
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 10 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a coupe glass.Garnish with a dash of bitters.
recipe 14
The Alegria
Ingredients
Garnish
Crushed Ice
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
Technique
Add the lime and fragrant syrup into a cocktail shaker and
Add white Rum and Ovant Grace to the shaker, and fill with enough ice to half-fill a rocks glass and
Pour entire contents into a rocks glass.
Top with crushed ice.
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Add white Rum and Ovant Grace to the shaker, and fill with enough ice to half-fill a rocks glass and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.Pour entire contents into a rocks glass.
Top with crushed ice.
recipe 15
Bittersweet Love
Ingredients
Garnish
Dried Tangerine
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Add Ovant Grace, Aperol, citrus syrup, bitters and tangerine juice to a cocktail shaker.
Fill with ice and
Garnish with a dried tangerine.
Fill with ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a coupe glass.Garnish with a dried tangerine.
recipe 16
My Guilty Pleasure
This recipe is perfect with a piece of dark chocolate on a Saturday night.
Ingredients
90 ml Ovant Royal
Garnish
Clear Ice Block
glassware & tools
Technique
Add a clear ice block to a rocks glass.
Pour over Ovant Royal and chocolate bitters.
Gently
Garnish with orange zest.
Pour over Ovant Royal and chocolate bitters.
Gently
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with orange zest.
recipe 17
Ovant's Number One Cup
A summer classic, beloved by all, elevated by Ovant.
Ingredients
Garnish
Fresh Strawberry
Cucumber, Sliced
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Pimm’s Cup, Ovant Verve and mint and basil syrup in a Collins glass filled with cubed ice.Top with lemonade.
Add the fresh garnish and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.*Recipe can be done for parties – multiply the servings accordingly and fill into a large jug with fresh cubed ice.
recipe 18
Pre-Game Ritual
Stop. Reset. Go again.
Ingredients
glassware & tools
The shot glass has historically been used as both a measuring vessel and as a serving glass. It is perfect for individual serves of spirits and distillations and can be used to serve Espresso. This glass is ideal for powerful recipes of small quantity with no ice. It can also double as a jigger in the home bar.
Shot
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
Technique
Pour Ovant Royal, coffee and citrus syrup into a cocktail shaker, fill with cubed ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into a shot glass and
Floating is the process of layering a small amount of liquid over a finished drink. This can be done with a barspoon, or directly from the bottle. This allows for the aromatics of the layered liquid to be savoured independently from the remaining ingredients.
float with single cream.
recipe 19
Ovant's Dry Martini
Favourite recipe of one of our Founders, who has drunk more martinis than 007.
Ingredients
Garnish
glassware & tools
Associated with the classic martini cocktail, the martini glass was invented following the recipe’s creation. Prior to this, the martini was served in a cocktail glass. As the martini gained momentum, the shape of the cocktail glass was altered to suit the newly popular cocktail. It became larger to accommodate garnishes and also to give a wider surface area to the aromatics. And thus, the martini glass was born. The martini glass is used in many recipes that are ‘served up’ – without ice.
Martini or
This shape is for pure drinks. While other shapes have the flexibility to have ice added, the Nick and Nora is designed exclusively for drinks that are ‘served up’ – without ice. The design of the Nick and Nora follows the basic template of the cocktail, martini and coupe glasses. It is used for stirred drinks.
Nick and Nora
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
The atomizer was conceived as a medical instrument but has been adopted by bartenders globally. It allows for a fine mist of liquid to be dispersed around the inside of a glass, or over a finished drink. Try adding a mist of your favourite Ovant distillation to finished recipes.
Atomizer
Technique
Pour Dry Vermouth into a mixing glass filled with cubed ice.
Pour in the Gin and
Spray the atomizer filled with Ovant Verve twice over the finished drink.
Garnish with lemon twist.
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
Stir to coat the cubes, then
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
strain off the excess, leaving the ice coated in Vermouth.Pour in the Gin and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir for 10 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a martini glass.Spray the atomizer filled with Ovant Verve twice over the finished drink.
Garnish with lemon twist.
recipe 20
The Portofino Sundowner
Ingredients
Garnish
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Verve and Aperol in a rocks glass filled with cubed ice.Top with soda water and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with an orange slice.
recipe 21
Ovant's Espresso Martini
Ingredients
Garnish
Coffee Beans
glassware & tools
Although similar to the martini glass, the cocktail glass is slightly shorter and smaller. It was invented initially to ensure that drinks ‘served up’ – without ice, maintained their chilled temperature as the glass was not warmed by the heat of the hand.
Cocktail
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
Technique
Pour ingredients into a cocktail shaker, and fill with cubed ice.
Garnish with coffee beans.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
Shake for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into a cocktail glass.Garnish with coffee beans.
recipe 22
Ovant's Aperol Spritz
Ingredients
Garnish
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Aperol, sparkling wine, and Ovant Verve in a wine glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with an orange slice.
recipe 23
Lemon and Lime Sour
Ingredients
Garnish
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Add Ovant Verve, lemon juice, citrus syrup, bitters, and egg white to a cocktail shaker and
Fill the shaker with cubed ice and continue to
Garnish with a kaffir lime leaf.
Dry shaking is shaking without ice. This technique is used mainly with recipes that involve egg white or dairy. The purpose is to better emulsify the proteins at a higher temperature, creating a thicker texture. Be sure to double-strain when serving to remove any excess proteins from the finished cocktail.
dry shake for 5 seconds.Fill the shaker with cubed ice and continue to
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a chilled coupe glass.Garnish with a kaffir lime leaf.
recipe 24
The Awakening
Ingredients
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Verve, vodka and citrus soda water in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with an orange wheel.
recipe 25
Fortune and Fame
Ingredients
Garnish
Fresh raspberry
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass. Strainers can be separated into Hawthorne or Julep strainers.
Julep Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Technique
Add Ovant Grace, Chambord, blueberry and blackberry shrub and lemon juice to a mixing glass with cubed ice and
Garnish with a fresh raspberry.
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir for 10 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into coupe glass.Garnish with a fresh raspberry.
recipe 26
The Spiced Peach
Ingredients
Garnish
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
Technique
Add Ovant Royal, peach liqueur, peach and thyme shrub and a dash of orange bitters to a mixing glass.
Fill the mixing glass with cubed ice and
Garnish with a sprig of thyme.
Fill the mixing glass with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir for 10 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain over a clear ice block into a rocks glass.Garnish with a sprig of thyme.
recipe 27
Chamomile Kiss
Ingredients
Garnish
Lemon
A thin wheel of citrus, halved to resemble a semi-circle.
Slice or Chamomile Flower
Clear Ice Block
glassware & tools
This has the same technical attributes as the rocks glass however, its larger size means it is perfect for recipes with a high level of residual ingredients.
Double Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
Technique
Brew 200ml of strong Chamomile Tea, and allow the brew to cool.
In a cocktail shaker, dissolve honey in 60ml Chamomile Tea, add Ovant Verve, lemon juice and cubed ice and
Garnish with a lemon slice or a chamomile flower.
In a cocktail shaker, dissolve honey in 60ml Chamomile Tea, add Ovant Verve, lemon juice and cubed ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain over an ice block into a rocks glass.Garnish with a lemon slice or a chamomile flower.
recipe 28
The ROYAL Sour
Ingredients
Garnish
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Add all ingredients into a cocktail shaker and
Add cubed ice and
Garnish with 1 dash of Angostura bitters.
Dry shaking is shaking without ice. This technique is used mainly with recipes that involve egg white or dairy. The purpose is to better emulsify the proteins at a higher temperature, creating a thicker texture. Be sure to double-strain when serving to remove any excess proteins from the finished cocktail.
dry shake for 5 seconds.Add cubed ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a coupe glass.Garnish with 1 dash of Angostura bitters.
recipe 29
Fancy Fig Cocktail
Created for Executive Chef Jean-Philippe Blondet, Alain Ducasse at The Dorchester.
Ingredients
Garnish
Fresh Fig
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
Muddle fig jam, lemon wedge, and honey in a shaker.Add Ovant Grace and cubed ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a coupe glass.Garnish with fresh fig.
recipe 30
Ruby Tuesday
Ingredients
Garnish
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Verve, chilli syrup and grapefruit juice in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with grapefruit zest.
recipe 31
Rooftops Over Bangkok
Ingredients
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Verve, fragrant syrup and ginger ale in a double rocks glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a lemongrass stalk.
recipe 32
The G&B
Ingredients
60 ml Ovant Grace
1 btl Bitter Lemon
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Grace and bitter lemon in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a lemon wheel.
recipe 33
Afternoon Heiress
A very gentle nod to one of our muses. A driving force behind no-alcohol, but unwilling to say goodbye to Campari!
Ingredients
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Campari and Ovant Grace in a highball glass filled with cubed ice.Top with soda water and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with lemon zest.
recipe 34
The Royal & Soda
Homage to the whisky & soda highball culture of Tokyo, balancing everyday drinking and fine cocktail precision.
Ingredients
60 ml Ovant Royal
1 btl Soda Water
Garnish
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Royal and soda water in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with grapefruit zest.
recipe 35
Ovant's Beez Neez
Ingredients
Garnish
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Technique
Pour in Ovant Grace, lemon juice, and honey into a cocktail shaker.
Fill the shaker with ice and
Garnish with lemon twist or a candied lemon skin.
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
Stir until honey is dissolved.Fill the shaker with ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a chilled coupe glass.Garnish with lemon twist or a candied lemon skin.
recipe 36
The Cherry Smash
Ingredients
Garnish
glassware & tools
This has the same technical attributes as the rocks glass however, its larger size means it is perfect for recipes with a high level of residual ingredients.
Double Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
Technique
Place mint, lime, and mint and basil syrup into a cocktail shaker and
Pour Ovant Grace and cherry and balsamic shrub into the cocktail shaker and fill with cubed ice.
Pour entire contents of the cocktail shaker into a double rocks glass.
Top with soda water and crushed ice.
Garnish with a sprig of mint.
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Pour Ovant Grace and cherry and balsamic shrub into the cocktail shaker and fill with cubed ice.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
Shake for 5 seconds.Pour entire contents of the cocktail shaker into a double rocks glass.
Top with soda water and crushed ice.
Garnish with a sprig of mint.
recipe 37
Gracetown Fizz
Ingredients
Garnish
glassware & tools
Technique
Pour Ovant Grace and rosemary syrup into a highball glass.
Squeeze lemon wedges into the glass and drop in the pieces.
Fill with cubed ice and top with soda water and a dash of bitters.
Garnish with a rosemary sprig.
Squeeze lemon wedges into the glass and drop in the pieces.
Fill with cubed ice and top with soda water and a dash of bitters.
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
Stir.Garnish with a rosemary sprig.
recipe 38
Earth and Spice
Ingredients
Garnish
glassware & tools
The highball glass takes its name from the whiskey and soda cocktail. The highball glass is a sturdy, tall tumbler, used for serving drinks with a high quantity of ice and mixer. The glass allows for the drink to stay cold, and its small circumference maintains carbonation for longer periods. It is mainly used for brown spirits, distillations, and liquors – served with a mixer. It is also a nice glass for tall drinks that require crushed ice, or tall, built drinks.
Highball
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
Technique
Add lime wedges, chilli syrup and turmeric into a cocktail shaker and
Add Ovant Grace and cubed ice to the shaker and
Top with ginger beer and
Garnish with a long red chilli cut lengthwise.
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Add Ovant Grace and cubed ice to the shaker and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a highball glass filled with cubed ice.Top with ginger beer and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a long red chilli cut lengthwise.
recipe 39
Fashionably Royal
Ingredients
90 ml Ovant Royal
15 ml Demerara Syrup
Garnish
Clear Ice Block
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass. Strainers can be separated into Hawthorne or Julep strainers.
Julep Strainer
Technique
Pour the ingredients into a mixing glass filled with ice.
Garnish with an orange zest.
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
Stir for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into a rocks glass filled with a clear ice block.Garnish with an orange zest.
recipe 40
A Day at The Races
Ingredients
Garnish
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Brew 200ml of Earl Grey Tea to instructions, and allow the brew to cool.
Pour Ovant Royal, 60ml Earl Grey Tea, lemon juice and mint and basil syrup into a cocktail shaker.
Fill the shaker with ice and
Garnish with mint sprig.
Pour Ovant Royal, 60ml Earl Grey Tea, lemon juice and mint and basil syrup into a cocktail shaker.
Fill the shaker with ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a rocks glass and top with crushed ice.Garnish with mint sprig.
Recipe 41
The Grace Perfect Serve
Ingredients
70 ml Ovant Grace
1 btl Tonic Water
Garnish
glassware & tools
Technique
Fill a highball glass with ice.
Pour over Ovant Grace.
Top with tonic and
Garnish with lime wheel.
Pour over Ovant Grace.
Top with tonic and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with lime wheel.
recipe 42
Citrus Fields
Ingredients
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Grace, citrus syrup and citrus tonic water in an aromatic red wine glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with citrus wheels.
recipe 43
Chelsea Aperitif
Ingredients
Garnish
Fresh Cucumber
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Grace, mint and basil syrup and aromatic tonic water in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with fresh cucumber.
recipe 44
Smokestack Lightnin'
A recipe conceived at 2:30am while listening to legendary Chicago blues singer Howlin’ Wolf.
Ingredients
60 ml Ovant Royal
1 btl Chinotto
Garnish
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Royal and Chinotto in a rocks glass filled with cubed ice.Garnish with an orange slice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.
recipe 45
Bean There, Done That
Ingredients
Garnish
Lime Wedge
Cubed Ice
glassware & tools
The highball glass takes its name from the whiskey and soda cocktail. The highball glass is a sturdy, tall tumbler, used for serving drinks with a high quantity of ice and mixer. The glass allows for the drink to stay cold, and its small circumference maintains carbonation for longer periods. It is mainly used for brown spirits, distillations, and liquors – served with a mixer. It is also a nice glass for tall drinks that require crushed ice, or tall, built drinks.
Highball
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
Technique
Add Ovant Verve, Limoncello, apricot, vanilla and mint shrub, and lime juice into a cocktail shaker filled with cubed ice and
Top with soda and
Garnish with a lime wedge.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into a highball glass filled with cubed ice.Top with soda and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a lime wedge.
recipe 46
Goodnight Nurse
Ingredients
Garnish
Cloves are aromatic flower buds, native to Indonesia but now grown throughout the world. Used in traditional medical practices, and also in modern aromatherapy, cloves are characterized by their pungent aroma and rich, spicy and astringent flavour. Cloves are best used as a garnish in drinks that are served warm, to allow the aromatics to carry in the steam. They pair well with lemon and orange, as the flavours contrast nicely, and are an excellent combination with nutmeg and cinnamon. Cloves are very intense, be conservative when using them for the first time.
Clove Studded Lemon
A thin wheel of citrus, halved to resemble a semi-circle.
Slice
glassware & tools
Tea Cup or
The original design of this vessel hails from Moscow but was made famous in California in 1941. It was designed specifically using copper, allowing the material to act as a thermal conductor and keeping the contents of the drink colder than other materials. This is especially handy for recipes with crushed ice, as the smaller ice particles can remain solid for longer periods of time.
Mule Mug
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Technique
Brew 200ml of Black Ceylon Tea to instructions.
Add Ovant Royal, lemon juice, honey, cinnamon syrup and 60ml hot Black Ceylon tea into an empty mixing glass and
Pour contents into a tea cup or mule mug, and garnish with a clove studded lemon wheel.
Serve warm.
* add fresh ice cubes for a chilled version.
* For larger parties, multiply the recipe by 6 and keep the mixture warm in a medium-sized pot over low heat.
Add Ovant Royal, lemon juice, honey, cinnamon syrup and 60ml hot Black Ceylon tea into an empty mixing glass and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir gently.Pour contents into a tea cup or mule mug, and garnish with a clove studded lemon wheel.
Serve warm.
* add fresh ice cubes for a chilled version.
* For larger parties, multiply the recipe by 6 and keep the mixture warm in a medium-sized pot over low heat.
recipe 47
Garden Party Coupe
Ingredients
Garnish
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Add Ovant Verve, watermelon and basil shrub, basil and mint syrup, lemon juice and egg white to a cocktail shaker and
Fill the shaker with ice and
Garnish with a basil leaf.
Dry shaking is shaking without ice. This technique is used mainly with recipes that involve egg white or dairy. The purpose is to better emulsify the proteins at a higher temperature, creating a thicker texture. Be sure to double-strain when serving to remove any excess proteins from the finished cocktail.
dry shake for 5 seconds.Fill the shaker with ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 10 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a coupe glass.Garnish with a basil leaf.
recipe 48
The Big Prince of Barceloneta
Dedicated to a very large, very tattooed man, infamous throughout Barceloneta’s watering holes.
Ingredients
Garnish
Juniper Berries
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Grace, dry sherry, citrus syrup and tonic water in an aromatic red wine glass filled with cubed ice and gently
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with lemon zest and juniper berries.
recipe 49
Ovant's Amaretto Sour
Ingredients
Garnish
Lemon
A thin wheel of citrus in a drink can offer multiple flavours, as the liquid can encounter the skin, pith and juice, each of which delivers a unique combination of oils, sugars and acids.
wheel or Brandied Cherry
Clear Ice Block
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Add Amaretto, Ovant Royal, lemon juice, simple syrup, and egg white into a shaker and
Fill the shaker with ice and
Garnish with a lemon wheel or brandied cherry.
Dry shaking is shaking without ice. This technique is used mainly with recipes that involve egg white or dairy. The purpose is to better emulsify the proteins at a higher temperature, creating a thicker texture. Be sure to double-strain when serving to remove any excess proteins from the finished cocktail.
dry shake for 5 seconds.Fill the shaker with ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 10 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a rocks glass with a clear ice block.Garnish with a lemon wheel or brandied cherry.
recipe 50
Ovant's Negroni
Ingredients
Garnish
Clear Ice Block
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Technique
Pour Gin, Sweet Vermouth and Campari into a mixing glass with cubed ice and
Garnish with an orange wheel.
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir for 10 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into a rocks glass filled with a large clear ice block.
Floating is the process of layering a small amount of liquid over a finished drink. This can be done with a barspoon, or directly from the bottle. This allows for the aromatics of the layered liquid to be savoured independently from the remaining ingredients.
Float Ovant Verve.Garnish with an orange wheel.
recipe 51
The Royal Perfect Serve
Ingredients
70 ml Ovant Royal
1 btl Ginger Ale
Garnish
glassware & tools
Technique
Fill a highball glass with ice.
Pour over Ovant Royal.
Top with ginger ale and
Garnish with an orange wheel.
Pour over Ovant Royal.
Top with ginger ale and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with an orange wheel.
recipe 52
Royal Passion
Ingredients
30 ml Ovant Royal
30 ml Dark Rum
10 ml Simple Syrup
1 pc Passion Fruit
10 pcs Mint Leaves
1 btl Ginger Beer
Garnish
glassware & tools
The highball glass takes its name from the whiskey and soda cocktail. The highball glass is a sturdy, tall tumbler, used for serving drinks with a high quantity of ice and mixer. The glass allows for the drink to stay cold, and its small circumference maintains carbonation for longer periods. It is mainly used for brown spirits, distillations, and liquors – served with a mixer. It is also a nice glass for tall drinks that require crushed ice, or tall, built drinks.
Highball
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
Technique
Add passion fruit pulp, lime, mint leaves and simple syrup into a cocktail shaker and
Pour dark Rum and Ovant Royal into the shaker and top with enough cubed ice to almost fill a highball glass.
Top with ginger beer and crushed ice.
Garnish with a mint sprig.
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Pour dark Rum and Ovant Royal into the shaker and top with enough cubed ice to almost fill a highball glass.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
Shake for 10 seconds and pour entire contents into the highball glass.Top with ginger beer and crushed ice.
Garnish with a mint sprig.
recipe 53
Ovant's Bourbon Smash
Ingredients
Garnish
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
Technique
Add the mint leaves, lemon wedges and mint and basil syrup into a cocktail shaker and
Add Bourbon, Ovant Royal, and cubed ice, and
Pour entire contents into a rocks glass and top with crushed ice.
Garnish with a mint sprig.
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Add Bourbon, Ovant Royal, and cubed ice, and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 10 seconds.Pour entire contents into a rocks glass and top with crushed ice.
Garnish with a mint sprig.
recipe 54
It's Your Thing
Ingredients
45 ml Ovant Grace
60 ml Blood Orange Juice
15 ml Ginger Syrup
15 ml Lemon Juice
80 ml Sparkling Wine
Garnish
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Grace, blood orange juice, ginger syrup, and lemon juice in a highball glass filled with cubed ice.Top with sparkling wine and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with grapefruit zest.
recipe 55
Bull's Blood
Ingredients
Garnish
Pomegranate Seeds or Lemon
A thin wheel of citrus, halved to resemble a semi-circle.
Slice
Clear Ice Block
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass. Strainers can be separated into Hawthorne or Julep strainers.
Julep Strainer
Technique
Pour sweet Vermouth, Ovant Grace, pomegranate juice, and ginger syrup in a mixing glass filled with ice and
Garnish with pomegranate seeds or a lemon slice.
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain contents into a rocks glass filled with a clear ice block.Garnish with pomegranate seeds or a lemon slice.
recipe 56
Ovant's Breakfast Martini
Ingredients
Garnish
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Combine all ingredients in a cocktail shaker and mix with a barspoon until combined.
Fill the shaker with ice and
Garnish with confit kumquat or confit grapefruit skin.
Fill the shaker with ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 10 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a chilled coupe glass.Garnish with confit kumquat or confit grapefruit skin.
recipe 57
The Verve Perfect Serve
Ingredients
70 ml Ovant Verve
1 btl Soda Water
Garnish
glassware & tools
Technique
Fill a highball glass with ice.
Pour over Ovant Verve.
Top with soda and
Garnish with a lemon wheel.
Pour over Ovant Verve.
Top with soda and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a lemon wheel.
recipe 58
The Smoke On The Water
Ingredients
Garnish
glassware & tools
Associated with the classic martini cocktail, the martini glass was invented following the recipe’s creation. Prior to this, the martini was served in a cocktail glass. As the martini gained momentum, the shape of the cocktail glass was altered to suit the newly popular cocktail. It became larger to accommodate garnishes and also to give a wider surface area to the aromatics. And thus, the martini glass was born. The martini glass is used in many recipes that are ‘served up’ – without ice.
Martini
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass. Strainers can be separated into Hawthorne or Julep strainers.
Julep Strainer
Technique
Brew 200ml of Lapsang Souchong tea and allow the brew to cool.
Pour Ovant Royal, 60ml Lapsang Souchong tea, lemon juice, and ginger syrup into a mixing glass.
Fill the mixing glass with ice and
Pour Ovant Royal, 60ml Lapsang Souchong tea, lemon juice, and ginger syrup into a mixing glass.
Fill the mixing glass with ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain contents of mixing glass into a coupe glass.
Flaming gives citrus oils a smoky element by passing through a flame. Attn: Practice and care are needed. With a lighter in one hand and citrus zest in the other placed between thumb and finger, squeeze the zest to expel its oils through the open flame and into the finished drink. Add the citrus peel to the drink once flamed.
Flame the orange zest and garnish.
recipe 59
The Midtown
Ingredients
60 ml Ovant Royal
30 ml Sweet Vermouth
Garnish
glassware & tools
This shape is for pure drinks. While other shapes have the flexibility to have ice added, the Nick and Nora is designed exclusively for drinks that are ‘served up’ – without ice. The design of the Nick and Nora follows the basic template of the cocktail, martini and coupe glasses. It is used for stirred drinks.
Nick and Nora
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass. Strainers can be separated into Hawthorne or Julep strainers.
Julep Strainer
Technique
Add Ovant Royal, sweet Vermouth, and bitters to a mixing glass filled with ice and
Garnish with a maraschino cherry.
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into a Nick and Nora glass.Garnish with a maraschino cherry.
recipe 60
The Big Apple
Ingredients
Garnish
Apple Chip
glassware & tools
This shape is for pure drinks. While other shapes have the flexibility to have ice added, the Nick and Nora is designed exclusively for drinks that are ‘served up’ – without ice. The design of the Nick and Nora follows the basic template of the cocktail, martini and coupe glasses. It is used for stirred drinks.
Nick and Nora
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
Technique
Add Ovant Royal, Calvados, cinnamon syrup, and lemon juice to a cocktail shaker filled with ice and
Garnish with an apple chip.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 10 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into a Nick and Nora glass.Garnish with an apple chip.
recipe 61
The Perfect Escape
Ingredients
60 ml Ovant Royal
15 ml Pineapple Juice
15 ml Demarara Syrup
15 ml Lime Juice
10 ml Coconut Cream
10 ml Single Cream
Garnish
Pineapple Leaf
Clear Ice Block
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Combine all ingredients in a cocktail shaker filled with ice and
Garnish with a pineapple leaf.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a rocks glass filled with a clear ice block.Garnish with a pineapple leaf.
recipe 62
Flowers and Petals
Ingredients
Garnish
Dried Rosebud Petals
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Brew 200ml of Rosebud tea and allow to cool.
Pour Ovant Grace, 60ml rosebud tea, lemon juice, ginger syrup and rose water into a cocktail shaker.
Fill the shaker with ice and
Garnish with dried rosebud petals.
Pour Ovant Grace, 60ml rosebud tea, lemon juice, ginger syrup and rose water into a cocktail shaker.
Fill the shaker with ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a coupe glass.Garnish with dried rosebud petals.
recipe 63
English Summer
Ingredients
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Verve, citrus syrup, and dry apple cider in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a sprig of thyme.
recipe 64
Road to Mt. Fuji
Shizuoka prefecture is the largest producer of green tea in Japan and one of the proudest tea regions.
Ingredients
Garnish
Clear Ice Block
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass. Strainers can be separated into Hawthorne or Julep strainers.
Julep Strainer
Technique
Add Ovant Verve, citrus syrup and Genmai-cha infusion to a mixing glass filled with cubed ice and
Garnish with samphire or lemon zest.
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain the contents into a rocks glass filled with a clear ice block.Garnish with samphire or lemon zest.
recipe 65
Fool's Gold
Ingredients
Garnish
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Add orange marmalade, lemon wedge, brown sugar and bitters to the cocktail shaker and
Add Ovant Royal to the shaker, fill with cubed ice and
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Add Ovant Royal to the shaker, fill with cubed ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a rocks glass filled with a clear ice block.
Flaming gives citrus oils a smoky element by passing through a flame. Attn: Practice and care are needed. With a lighter in one hand and citrus zest in the other placed between thumb and finger, squeeze the zest to expel its oils through the open flame and into the finished drink. Add the citrus peel to the drink once flamed.
Flame the orange zest and garnish.
recipe 66
The Suzee Q
Ingredients
Garnish
Fennel Top
Cubed Ice
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Verve and Gentian Liqueur in a highball glass filled with cubed ice.Top with soda water and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a fennel top and orange wheel.
recipe 67
The Viper
Ingredients
Garnish
Clear Ice Block
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Add Ovant Grace, Cointreau, ginger syrup, lemon juice and grapefruit juice into a cocktail shaker filled with ice and
Garnish with a grapefruit twist.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a chilled coupe glass.Garnish with a grapefruit twist.
recipe 68
The Tuscan Sour
Ingredients
30 ml Galliano L’Autentico Liqueur
60 ml Ovant Verve
30 ml Lemon Juice
15 ml Black Pepper Syrup
1 Egg White
Garnish
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
Technique
Add all ingredients into a cocktail shaker and
Fill the cocktail shaker with cubed ice and
Garnish with a pinch of freshly grated nutmeg.
Dry shaking is shaking without ice. This technique is used mainly with recipes that involve egg white or dairy. The purpose is to better emulsify the proteins at a higher temperature, creating a thicker texture. Be sure to double-strain when serving to remove any excess proteins from the finished cocktail.
dry shake for 5 seconds.Fill the cocktail shaker with cubed ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for a further 10 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a chilled coupe glass.Garnish with a pinch of freshly grated nutmeg.
recipe 69
Bright and Bitter
Ingredients
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Royal, mint and basil syrup, and tonic water in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with an orange wheel.
recipe 70
Offshore Breeze
Ingredients
Garnish
glassware & tools
Although similar to the martini glass, the cocktail glass is slightly shorter and smaller. It was invented initially to ensure that drinks ‘served up’ – without ice, maintained their chilled temperature as the glass was not warmed by the heat of the hand.
Cocktail
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass. Strainers can be separated into Hawthorne or Julep strainers.
Julep Strainer
Technique
Add Ovant Verve, Sake, Kombu infusion and lemon bitters into a mixing glass with cubed ice and
Garnish with a lemon twist.
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into a cocktail glass.Garnish with a lemon twist.
recipe 71
Tamarind Twist
Ingredients
Garnish
Clear Ice Block
glassware & tools
The coupe was originally designed as a vessel for champagne however, it has been adopted by bartenders as an alternative shape to the martini glass to serve cocktails. The modern cocktail coupe is now quite different from its original conception, having slightly higher walls and a smaller circumference.
Coupe
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
The purpose of the conical sieve is to ‘double strain’ cocktails. The conical sieve collects any ice fragments or ingredient particles to ensure a clear drink.
Conical Cocktail Sieve
A muddler is used to extract oils, juices and flavours from fresh ingredients like fruits and herbs, but also to combine other ingredients such as spices, syrups, and bitters. The muddling process combines individual flavours and allows the liquid to take on their unique profiles. Most professionals will opt for a wooden muddler to avoid bruising the ingredients. However stainless steel is a good choice for a home bar, being easier to clean and durable.
Muddler
Technique
Add lime wedges, tamarind pulp and fragrant syrup to a cocktail shaker and
Add Ovant Royal, dark Tequila, and cubed ice to the shaker and
Muddling is done to extract flavours, juices, oils and aromas from ingredients. It is done by gripping the muddler and locking it in with your thumb then gently pressing the base of the muddler into the ingredients and slightly twisting. Repeat 6-8 times. Be careful not to mash or bruise the ingredients through the use of excess force.
muddle.Add Ovant Royal, dark Tequila, and cubed ice to the shaker and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 10 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into coupe glass with a clear ice block.
recipe 72
Tickled Pink
Ingredients
Garnish
glassware & tools
Technique
Combine Ovant Grace, pear purée, ginger syrup, and lemon juice in a cocktail shaker filled with cubed ice and
Top with soda water and
Garnish with a sprig of thyme.
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
A technique reserved for shaken drinks, mainly ‘served up’. This is done as a preventative measure to ensure that all ice shards and residual ingredients are caught. A fine conical sieve is held between the glass and shaker and the contents are then poured through.
Double-strain into a highball glass filled with cubed ice.Top with soda water and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a sprig of thyme.
recipe 73
Lunch with Nicola
A favourite for one of the Ovant team over a proper lunch.
Ingredients
Garnish
Clear Ice block
glassware & tools
The rocks glass, also known as a lowball or old fashioned, is a short tumbler used for serving drinks neat or over ice. Its relatively short height and wide circumference allows for an easy release of aromatics. It is also used for more forward cocktail recipes.
Rocks
An essential piece of the home bar, the mixing glass is used to stir cocktails that do not need to be shaken. Before serving, a strainer is applied to the mixing glass to separate the ice from the liquid. Mixing can also be done in a cocktail shaker. However, professionals prefer to use a Yarai mixing glass. The wider surface area and sturdy shape allow for more control than a cocktail shaker.
Mixing Glass
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass. Strainers can be separated into Hawthorne or Julep strainers.
Julep Strainer
Technique
Pour Ovant Verve, Old Tom Gin, simple syrup and grapefruit bitters into a mixing glass.
Fill the mixing glass with ice and
Garnish with a grapefruit wheel.
Fill the mixing glass with ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir for 10 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into a rocks glass filled with a clear ice block.Garnish with a grapefruit wheel.
recipe 74
Strawberry Kisses
Ingredients
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Verve, strawberry shrub, mint and basil syrup and soda water in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a mint sprig.
recipe 75
The Evergreen
A nod to hot summer days spent on the Adriatic coasts, hiking around headlands, amidst fragrant rosemary bushes their scent mingling with the cool sea breeze.
Ingredients
Garnish
glassware & tools
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Verve, salted rosemary syrup and Mediterranean tonic in a highball glass filled with cubed ice and
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir.Garnish with a sprig of rosemary.
recipe 76
Royal, neat
Ingredients
60 ml Ovant Royal
Garnish
Clear Ice Block
glassware & tools
Technique
Add a clear ice block to a rocks glass.
Pour over Ovant Royal.
Pour over Ovant Royal.
Recipe 77
Ay Caramba!
Ingredients
Garnish
glassware & tools
This has the same technical attributes as the rocks glass however, its larger size means it is perfect for recipes with a high level of residual ingredients.
Double Rocks
Cocktail shakers come in two general types: Boston Shakers or Cobbler Shakers, and are used to combine ingredients of a cocktail by shaking over ice.
Cocktail Shaker
Cocktail strainers are used to separate the liquid from the ice as the drink is poured into the glass, and can be separated into Hawthorne or Julep strainers.
Hawthorne Strainer
Technique
Glass rimming is a technique of applying moisture to the outside edge of the glass and gently rolling this onto a plate containing salt, sugar, spice or a combination. The liquid used to rim a glass is specific to the recipe and will complement the cocktail’s flavour. Where no liquid is specified you may use a simple syrup or citrus.
Rim the double rocks glass using lime juice and chilli-salt.Add Ovant Grace, chilli syrup, lime juice and guava juice to a cocktail shaker filled with cubed ice and
Shaking blends ingredients, unifies flavours, and simultaneously chills. Shaking with ice also aerates the drink, altering its texture. Fill the shaker between ½ and ¾ with ice. Shaking should be done with power and energy, holding the shaker firmly at both ends.
shake for 5 seconds.
Straining separates ice and residual ingredients from the liquid when serving. This process should be done delicately to minimize dilution caused by excess ice falling into the cocktail. When straining with a Hawthorne strainer, the base of the strainer can be compressed against the tin or mixing glass further eliminating the possibility of residual ingredients or ice entering the drink.
Strain into the prepared chilli-salt rimmed double rocks glass.
recipe 78
Mr Pink
Ingredients
Garnish
glassware & tools
The highball glass takes its name from the whiskey and soda cocktail. The highball glass is a sturdy, tall tumbler, used for serving drinks with a high quantity of ice and mixer. The glass allows for the drink to stay cold, and its small circumference maintains carbonation for longer periods. It is mainly used for brown spirits, distillations, and liquors – served with a mixer. It is also a nice glass for tall drinks that require crushed ice, or tall, built drinks.
Highball
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build Ovant Grace, 90ml raspberry Kombucha, and 90 ml soda water in a highball glass filled with ice.Gently
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir with a barspoon.Garnish with a rosemary sprig.
recipe 78
The Royal Iced Tea
Ingredients
Garnish
glassware & tools
The highball glass takes its name from the whiskey and soda cocktail. The highball glass is a sturdy, tall tumbler, used for serving drinks with a high quantity of ice and mixer. The glass allows for the drink to stay cold, and its small circumference maintains carbonation for longer periods. It is mainly used for brown spirits, distillations, and liquors – served with a mixer. It is also a nice glass for tall drinks that require crushed ice, or tall, built drinks.
Highball
A barspoon is a long-handled spoon used for stirring, mixing, measuring, and layering. Its design is thought to have medical roots, as the spoon would be used to administer liquid and the flat base bottom was to crush tablets. Traditional barspoons following this design can still be found, however modern barspoons are made to reach the bottom of a mixing glass. A modern barspoon holds approximately 5 ml. On some models a skewer can be found for adding garnish.
Barspoon
Technique
Building is a very simple technique used for mixed drinks. It is generally used for drinks made and served in a highball or Collins glass. To build a drink, always start with the base ingredient, then add the mixer. Finish with a gentle stir.
Build 60ml Ovant Royal, 120ml chilled black tea, 10ml mint syrup and 30ml lemon juice in a highball glass filled with cubed ice. Gently
Stirring combines ingredients without changing texture or causing excess dilution. Recipes which use this technique generally have defined and pure flavours. Push the barspoon all the way to the bottom of the glass and rotate around the outside of the glass, making sure the curvature of the barspoon is always in contact with the glass during rotation.
stir with a barspoon.Garnish with peach slices and mint leaves.