The Classics
Alcohol free interpretations of the greatest cocktails ever mixed. Familiar flavours, delivered in unconventional ways. An homage to tradition, with a modern twist. Simple to mix, amazing to drink.
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The Old Fashioned is the simplest of all cocktails. It rises and falls on the quality of the base spirit. And it is here that Royal truly shines. All the smokiness and delicate sweetness of the best dark spirits captured and on full display.
THE OLD FASHIONED
01
Our Moscow Mule is a more sophisticated and complex take on the original. Royal adds an extra dimension to the flavour profile.
THE MOSCOW MULE
02
Our Mojito is just as refreshing as the original, with the addition of Ovant’s mint and basil syrup providing extra body and depth of flavour.
THE MOJITO
03
Tommy’s Margarita is a modern classic. Our version leans into the punchy lime flavors of the original while adding the powerful citrus aromatics of Verve.
TOMMY’S MARGARITA
04
Our Daiquiri is as restrained as the original, with the addition of Ovant’s Orgeat syrup providing extra depth and complexity of flavour.
THE DAIQUIRI
05
A more delicate take on the original, with Grace’s warming and spicy ginger notes substituting for citrus vodka.
THE COSMOPOLITAN
06
The Old Fashioned is the simplest of all cocktails. It rises and falls on the quality of the base spirit. And it is here that Royal truly shines. All the smokiness and delicate sweetness of the best dark spirits captured and on full display.
THE OLD FASHIONED
01
Our Moscow Mule is a more sophisticated and complex take on the original. Royal adds an extra dimension to the flavour profile.
THE MOSCOW MULE
02
Our Mojito is just as refreshing as the original, with the addition of Ovant’s mint and basil syrup providing extra body and depth of flavour.
THE MOJITO
03
Tommy’s Margarita is a modern classic. Our version leans into the punchy lime flavors of the original while adding the powerful citrus aromatics of Verve.
TOMMY’S MARGARITA
04
Our Daiquiri is as restrained as the original, with the addition of Ovant’s Orgeat syrup providing extra depth and complexity of flavour.
THE DAIQUIRI
05
A more delicate take on the original, with Grace’s warming and spicy ginger notes substituting for citrus vodka.
THE COSMOPOLITAN
06
01
THE OLD FASHIONED
Ingredients
60 ml Ovant Royal
1 pc Lemon,
½ tsp Brown Sugar
1 dash
1 pc Lemon,
Wedges are used in muddling recipes to extract maximum juice from the pulp, and also oils from the skin. In a tall mixed drink, the wedge of citrus will have a strong influence. Be sure to remove the seeds if using a wedge cut when muddling.
wedge½ tsp Brown Sugar
1 dash
Bitters are an aromatic and intense seasoning made of various roots, barks, herbs, spices and botanicals. There are many great producers of bitters, some using alcohol as a base and others not, with many different flavourings and inspirations. The application to a recipe, adds a distinct punch and extra dimension of flavour.
Bitters
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 lemon wedge, brown sugar and bitters to the cocktail 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 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.
Garnish with orange zest.
02
THE MOSCOW MULE
Ingredients
60 ml Ovant Royal
15 ml Simple Syrup
10 pcs Mint Leaves
1 btl Ginger Beer
4 pcs Lime,
15 ml Simple Syrup
10 pcs Mint Leaves
1 btl Ginger Beer
4 pcs Lime,
Wedges are used in muddling recipes to extract maximum juice from the pulp, and also oils from the skin. In a tall mixed drink, the wedge of citrus will have a strong influence. Be sure to remove the seeds if using a wedge cut when muddling.
wedges
Garnish
Lime Peel, grated
Ice, cubed and crushed
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 simple syrup, lime, and mint into a cocktail 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. 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.
03
THE MOJITO
Ingredients
60 ml Ovant Verve
4 pcs Lime,
15 ml Mint & Basil Syrup (can be substituted with Simple Syrup)
1 btl Soda Water
4 pcs Lime,
Wedges are used in muddling recipes to extract maximum juice from the pulp, and also oils from the skin. In a tall mixed drink, the wedge of citrus will have a strong influence. Be sure to remove the seeds if using a wedge cut when muddling.
wedges 15 ml Mint & Basil Syrup (can be substituted with Simple Syrup)
1 btl Soda Water
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
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 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 soda water.
Garnish with a mint sprig.
04
TOMMY’S MARGARITA
Ingredients
Garnish
Lime wedge
Cubed Ice
Salt rim (optional)
Cubed Ice
Salt rim (optional)
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
Technique
Pour all of the ingredients into a cocktail shaker.
Fill the cocktail 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.
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 cubed ice block.
Garnish with a lime wedge.
05
THE DAIQUIRI
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
Technique
Pour the ingredients into a cocktail shaker.
Fill the cocktail 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.
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 chilled coupe glass
Garnish with a lime wheel.
06
THE COSMOPOLITAN
Ingredients
60 ml Ovant Grace
15 ml Citrus Syrup (can be substituted with Simple Syrup)
30 ml Lime Juice
45 ml Cranberry Juice
15 ml Citrus Syrup (can be substituted with Simple Syrup)
30 ml Lime Juice
45 ml Cranberry Juice
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
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 the ingredients into a cocktail shaker.
Fill the cocktail 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.
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 chilled martini glass.
Garnish with an orange zest.