1. Ingredients:
   Rum Blanche – 50 ml
   Prosecco - 100 ml
   Lamie 10 g
   Strawberry – 30 g
   Blueberry – 5g
   Blackberry – 15 g
   Raspberry – 5 g
   Red currants – 15 g
   Mint – 1g
   Lagidze “Coffee” syrup – 20 ml
   Crushed ice – 200 g
2. 
   Recipe:
   1. Put two berries each of blackberry, blueberry and strawberry in the glass
   2. Add “Coffee” syrup and crush using muddler
   3. Squeeze a quarter of lime
   4. Add mint (5 leafs)
   5. Fill the glass with crushed ice
   6. Add rum blanche and prosecco to the top
   7. Carefully stir, adding a little bit of crushed ice
   8. Dress with raspberries, blueberries and red currants

1. Fill the glass with ice cubes
2. Pour 120 ml of cold sparkling water and 25 ml of syrup
3. Dress it with pieces of pear.

1. Ingredients:
   Lagidze syrup “Pear” – 20 ml
   Cinnamon syrup – 10 ml
   Apple juice – 150 ml
   Lime – 10 g
   Mint – 5 g
   Cinnamon sticks – 15 g
2. 
   Recipe:
   1. Pour cinnamon syrup, apple juice, in the shaker, squeeze a piece of lime, add some ice and shake well.
   2. Pour “Pear” syrup in a glass, put 2-3 ice cubes, add a piece of apple and pear.
   3. Add 3-4 leaves of mint, add another 3-4 ice cubes.
   4. Pour the cocktail in the glass and dress with pieces of lime, mint crown and cinnamon stick.

Ingredients:
Vodka – 50 ml
Apple juice – 100 ml
Cranberry juice – 50 ml
Lagidze syrup “Pear” – 20 ml

Recipe:
1. Put 4-5 ice cubes in the shaker, pour vodka, apple juice, cranberry juice and “Pear” syrup.
2. Shake well.
3. Put 3-4 ice cubes in the glass, 5-6 cranberries and a piece of pear.
4. Add another 3-4 ice cubes and pour the cocktail into the glass.
5. Dress the cocktail with swatch of apple skewer

Ingredients:
Rum blanche – 40 ml
Apricot liquor – 20 ml
Lagidze “Pear” syrup – 20 ml
Sparkling water – 100 ml
Lime – 10 g
Mint – 5 g

Recipe:
1. Put 6-8 leaves of mint in the glass, a piece of lime and crush it using a muddler.
2. Fill 2/3 of the glass with ice frappe, pour apricot liquor, rum, “Pear” syrup and stir.
3. Add in more ice frappe to the top edge and fill in sparkling water.
4. Dress the glass with mint crown, piece of pear and piece of peach.

Ingredients:
White dry wine – 45 ml
Still water – 2 l
Lemon – 75 g
Fresh pear – 600 g
Lagidze “Pear” syrup – 250 g
Ice cubes – 300 g

Recipe:
1. Put the washed and cut 600 g of pear and half a lemon in a sauce pan.
2. Pour 2 litres of still water, “Pear” syrup and boil it.
3. Stirring from time to time boil till the pear gets soft.
4. Add dry white wine and cool
5. Fill 2/3 of the pitcher with ice cubes and pour the lemonade in the pitcher.
6. Dress with halves of pear cut into pieces and lemon cedar.

Ingredients:
Vodka – 30 ml
Malibu – 20 ml
Orange juice – 30 ml
Pineapple juice – 30 ml
Lagidze “Pear” syrup – 20 ml
Fresh pear – 35 g
Pineapple – 35 g

Recipe:
1. Put 3-4 ice cubes in the shaker, pour vodka, Malibu, orange and pineapple juice.
2. Shake well.
3. Fill the glass with ice frappe to the top pour the “Pear” syrup.
4. Pour the cocktail through a strainer into the glass and dress with piece of pear, bits of pineapple and mint crown

1. Fill the glass with ice cubes.
2. Pour 120 ml of chilled sparkling water, 25 ml of syrup, add pieces of apple and ground nutmeg.
3. Dress with fine pieces of apple.

Ingredients:
Calvados – 40 ml
Lagidze “Isindi” syrup – 20 ml
Honey syrup – 20 ml
Cream (33%) – 15 ml
Cumquat – 1 g
Black currants – 60 g
Mint – 2 g
Crushed ice

Recipe:
1. Put 4 table spoons of black currants in the blender.
2. Pour in cream, “Isindi” syrup, honey syrup and Calvados.
3. Add some ice into the blender and mix.
4. Pour into a chilled glass.
5. Dress with a twitch of mint and a piece of cumquat.

Ingredients:
Vodka – 25 ml
Raspberry vodka – 25 ml
Lagidze “Isindi” syrup – 25 ml
Lemon – 40 g
Viburnum – 30 g

Recipe:
1. Put 4 teaspoons of viburnum in the shaker and crush with muddler.
2. Pour “Isindi” syrup, vodka and raspberry vodka.
3. Squeeze a quarter of lemon.
4. Fill the shaker with ice cubes and shake.
5. Pour through a strainer into a chilled glass.
6. Dress with a bunch of viburnum.

Ingredients:
Lagidze “Isindi” syrup – 20 ml
Cream (33%) – 50 ml
Mango – 100 g
Gooseberry – 5 g
Canned peach – 100 g

Recipe:
1. Put 3 pieces of cleaned and cut mango and half of canned peach in the blender.
2. Pour cream and “Isindi” syrup.
3. Add some ice in the blender and mix.
4. Pour out into a chilled glass.
5. Dress with gooseberry

Ingredients:

Gin – 40 ml

Lagidze “Lemon” syrup – 30 ml

Half a squeezed lemon – 80 g

Sweet red basil – 2 g

Ice cubes

Ice frappe

Recipe:

1. 1. Fill the glass with ice cubes.
2. 2. Put 3-4 leafs of sweet basilica in the shaker and squeeze half a lemon.
3. 3. Pour “Lemon” syrup and gin
4. 4. Fill the shaker with ice cubes and nicely shake.
5. 5. Pour through strainer into a chilled glass, add some ice frappe, dress with two slices of lemon and crown of green basilica.

Ingredients:

Vodka – 50 ml

Lagidze “Isindi” syrup – 20 ml

Lemon – 40 g

Strawberry – 90 g

Lemon grass – 30 g

Recipe:

1. 1. Fill the chilled glass with crushed ice to the top.
2. 2. Put finely cut lemon grass and 5 strawberries in the shaker. Nicely crush using a muddler.
3. 3. Pour “Isindi” syrup, vodka and squeeze a quarter of lemon.
4. 4. Fill the shaker with ice cubes and shake.
5. 5. Pour the drink through a strainer into the glass.
6. 6. Top it with a little crushed ice.
7. 7. Dress with a branch of lemon grass and half a strawberry.

Ingredients:
Rum Blanche – 30 ml
Leechi syrup – 20 ml
Lagidze “Lemon” syrup – 20 ml
Peach juice – 80 ml
Lime – 20 g
Raspberry – 15 g
Ice cubes – 200 g

Recipe:
1. Squeeze two pieces of lime and raspberry into the shaker and crush using a muddler.
2. Pour into the shaker: peach juice, leechi syrup, “Lemon” syrup and rum blanche.
3. Fill the shaker with ice cubes and shake well.
4. Pour through a strainer into a chilled “old fashion” glass.
5. Dress with three raspberries.

Ingredients:
Lagidze “Lemon” syrup – 80 ml
Still water – 800 ml
Lime – 70 g
Melon – 100 g
Sea buckthorn – 50 g
Melon syrup – 20 ml

Recipe:
1. Put pieces of melon into the blender with 3 tablespoons of sea buckthorn and “Lemon” syrup.
2. Pour 70 ml of still water and shake.
3. Pour out the resulting mix into a sauce pan. Stirring it wait till it boils and then cool it down.
4. Fill 2/3 of the pitcher with ice cubes
5. Pour out the cooled down mix from the sauce pan into the pitcher.
6. Pour melon syrup and squeeze lime.
7. Fill up the pitcher with still water and carefully stir with cocktail spoon.

1. Ingredients:
   Rum Blanche – 40 ml
   Limoncello – 20 ml
   Dry Vermont – 30 ml
   Angostura bitter – 1 ml
   Lagidze “Lemon” syrup – 20 ml
   Sparkling water – 75 ml
   Lime – 20 g
   Mint – 6 g

Recipe:
1. Put 10 leafs of mint and a quarter of lime in the glass.
2. Crush using a muddler
3. Fill the glass with crushed ice
4. Pour “Lemon” syrup, limocello, dry Vermont, rum Blanche and sparkling water to the limit.
5. Stir with a cocktail spoon
6. Add some crushed ice
7. Add one drop of angostura bitter
8. Dress with a twitch of mint and a slice of lemon.

1. Ingredients:
   Sea buckthorn f/f – 30 g
   Lagidze “Lemon” syrup – 30 ml
   Peach juice – 100 ml
   Water l/s – 70 ml
   Ice – 6-7 cubes
   Slice of lime
   Cinnamon stick

Recipe:
1. Crush the sea buckthorn in the shaker with a muddler, squeeze and add a slice of lime
2. Add in “Lemon” syrup, juice and water. Shake for 15-20 seconds
3. Pour out the cocktail through a strainer into the glass, add some ice frappe and dress witj a slice of lemon and cinnamon stick

Ingredients:
sea buckthorn f/f – 30 g
Lagidze “Lemon” syrup – 30 ml
Sliced lime – 10-15 g
Peach juice – 100 ml
Water sparkling – 70 ml
Ice – 6-7 cubes
Cinnamon stick

Recipe:
1. Crush the sea buckthorn in the shaker with a muddler, squeeze and put a slice of lime. Pour “Lemon” syrup, juice and water and shake for 15-20 seconds.
2. Pour out the drink through a styrainer in a cocktail glass, add some ice frappe and dress with a slice of lemon and cinnamon stick.

1. Fill the glass with ice cubes
2. Add 120 ml of chilled sparkling water, 25 ml of syrup, add pieces of lemon and lime.
3. Dress with a twitch of mint.

Ingredients:
Vodka – 30 ml
Lagidze “Mint” syrup – 20 ml
Green banana liquor – 10 ml
Light grape juice – 30 ml
Lemon – 40 g
Red cocktail cherries – 5 g

Recipe:
1. Pour the vodka into the shaker along with green banana liquor, “Mint” syrup and light grape juice
2. Squeeze a quarter of lemon
3. Fill the shaker with ice cubes and shake
4. Pour out through a strainer into a chilled glass
5. Dress with cocktail cherries

Ingredients:
Lagidze “Mint” syrup – 30 ml
Lime – 30 g (3 slices)
Gin – 20 ml
Rum – 30 ml
Leafs of mint – 10 g
Ice cubes

Recipe:
1. Fill ? of the hurricane glass with ice cubes.
2. Add leafs of mint and fill up with ice
3. Squeeze three slices of lime in the shaker, pour in rum, gin and mint syrup
4. Fill up the shaker with ice cubes and shake, pour out through strainer into hurricane glass and dress with slices of lime and mint crown.

1. Mix ice cubes, 20g of lemon pulp, 20 g of fresh mint, 25 ml of syrup and 80 ml of dhilled sparkling water.
2. Pour out into a glass and dress with leafs of mint.

1. Ingredients:
   Still water – 2 l
   Kiwi – 700 g
   Lagidze “Guavasteen” syrup – 250 ml
   Cinnamon sticks – 5g
   True star anise – 1 g
   Clove – 1 g
2. 
   Recipe:
   1. Pour “Guavasteen” syrup into the sauce pan along with still water
   2. Put cleaned and cut kiwi (6 pieces) into the water
   3. Boil while stirring
   4. Add a cinnamon stick, a pinch of clove and true star anise.
   5. Boil for another 10-15 minutes, cooling it down afterwards
   6. Fill 2/3 of the pitcher with ice cubes
   7. Pour out through a strainer into the pitcher the cooled down drink
   8. Dress with circles of kiwi

1. Fill the glass with ice cubes
2. Add in 100 ml of chilled sparkling water, 25 ml of syrup, and grapefruit pulp
3. Dress with thin slices of grapefruit

1. Ingredients:
   Sparkling water – 400 ml
   Lemon – 75 g
   Tangerine – 160 g
   Mint – 8 g
   Lagidze “Lemon soda” syrup – 60 ml
2. 
   Recipe:
   1. Add cut into quarter tangerine (2 tangerines) into the pitcher and mint (30 leafs)
   2. Lightly crush with a muddler and squeeze in half a lemon
   3. Fill 2/3 of the pitcher with crushed ice.
   4. Pour “Lemon soda” syrup and sparkling water to the fill.
   5. Carefully stir using a cocktail spoon
   6. Add some more crushed ice
   7. Dress with a twitch of mint

Ingredients:
Rum Blanche – 45 ml
“Sour cherry” liquor – 15 ml
Lagidze “Lemon soda” syrup – 25 ml
Lime – 35 g
Pineapple – 40 g
Ginger – 19 g
Pineapple leafs – 3 pieces

Recipe:
1. Fill the glass with the ice cubes
2. Put two pieces of ginger in the shaker and 2 triangles of pineapple.
3. Add “Lemon soda” syrup and crush using a muddler
4. Add “Sour cherry” liquor and rum Blanche.
5. Squeeze half a lime
6. Fill the shaker with ice cubes and shake
7. Pour out the drink through a strainer into the glass
8. Dress with pineapple leafs

1. Ingredients:
   Vanilla vodka – 50 ml
   Lagidze “Orange” syrup – 20 ml
   Lemon – 40 g
   Mint – 8 g
   Brown sugar doodle – 1 piece
   
   Recipe:
   1. Add to the glass a twitch and leafs of mint
   2. Fill the glass with crushed ice
   3. Pour in “Orange” syrup and vanilla vodka
   4. Squeeze a quarter of lemon
   5. Stir with cocktail spoon
   6. Add some more crushed ice
   7. Dress with sugar doodle

Ingredients:
Lagidze “Orange” syrup – 20 ml
Sparkling water – 140 ml
Tangerine – 120 g
Lime – 35 g
Mint – 1 g

Recipe:
1. Put cut into circles tangerines and half a lime into the glass
2. Crush with a muddler
3. Fill the glass with crushed ice
4. Pour in “Orange” syrup and sparkling water to the top
5. Carefully stir with cocktail spoon
6. Add in some more crushed ice
7. Dress with two circles of tangerine and leafs of mint

Ingredients:
Lagidze “Orange” syrup – 15 ml
Sake – 60 ml
Cranberry juice – 30 ml
Lemon – 40 g

Recipe:
1. Pour “Orange” syrup, Sake and cranberry juice into the shaker
2. Squeeze a quarter of lemon
3. Fill the shaker with ice cubes and shake
4. Pour through a strainer into a chilled glass 

Ingredients:
Still water – 2.25 l
Green apple – 360 g
Tangerine – 370 g
Sea buckthorn – 60 g
Lagidze “Orange” syrup – 200 ml

Recipe:
1. Peel up the tangerines (4-5 pieces) and take out white pulp.
2. Add to a sauce pan the cut into straw zest and add still water (250 ml)
3. Let it boil and then pour out water using a strainer
4. Add “Orange” syrup and add still water (2 litres)
5. Take the mix to boiling point while stirring
6. Add zest and slices of tangerine, peeled and cut green apples (1.5 pieces) and sea buckthorn (4 table spoons)
7. Cook it on low heat for about 10 minutes, till the apples get soft
8. Let the drink cool down
9. Fill 2/3 of the pitcher with ice cubes
10. Pour the cooled drink into the pitcher
11. Dress the drink with zest and slices of apple.

Ingredients:
Lagidze “Orange” syrup – 100 ml
Still water – 770 ml
Orange – 80 g
Banana – 120 g
Lime – 1 piece
Ice cubes – 300 g

Recipe:
1. Put peeled and segmented orange and half a peeled and cut banana in the blender.
2. Add “Orange” syrup and pour still water (7- ml)
3. Blend without adding ice
4. Pour out into a sauce pan and stir boil
5. Let the mix cool down
6. Fill 2/3 of the pitcher with ice cubes
7. Pour into it the cooled puree from the sauce pan and squeeze in a lime
8. Pour in the rest of the still water and stir

1. Ingredients:
   Scotch whiskey – 40 ml
   Lagidze “Orange” syrup – 30 ml
   Still water – 120 ml
   Sencha tea – 5 g
   Mint – 11 g
   Clove – 2 g
   Ground cinnamon – 2 g
2. 
   Recipe:
   1. Fill the glass with mint leafs
   2. Add cloves and a pinch of cinnamon
   3. Pour in scotch whiskey, “Orange” syrup and hot Sencha tea (120 ml)
   4. Stir with cocktail spoon
   5. Dress with mint leafs

Ingredients:
Gin – 40 ml
Blue Curacao – 10 ml
Lagidze “Orange” syrup – 30 ml
Pineapple juice – 100 ml
Slice of pineapple – 10 g
Pineapple leaf – 1 piece
Ice cubes – 400 g

Recipe:
1. Fill the sling with ice cubes
2. Pour in pineapple juice, Blue Curacao liquor 10 ml, orange liquor 30 ml and gin 40 ml into the shaker
3. Fill the shaker with ice cubes and shake the drink
4. Pour the cocktail through a strainer into the sling
5. Dress with a slice of star-fruit, cocktail cherry and pineapple leaf

1. Fill the glass with ice cubes
2. Pour in 120 ml of chilled sparkling water, 25 ml of syrup, add pieces of lime.
3. Dress with a twitch of mint

Ingredients:
Lagidze “Rose” syrup – 30 ml
Cranberry juice – 100 ml
Strawberry f/f – 40 g
Raspberry f/f – 20 g
Ice cubes

Recipe:
1. Fill the glass with ice cubes
2. Put strawberry/raspberry in the shaker and crush using a muddler
3. Add cranberry juice and “Rose” syrup
4. Fill the shaker with ice cubes and shake, pour through a strainer into the glass and dress with a mint crown

Ingredients:
Rum – 30 ml
Lagidze “Rose” syrup – 100 ml
Strawberry f/f – 40 g
Cranberry juice – 100 g
Raspberry f/f – 20 g
Slices of lime – 10 g
Ice cubes

Recipe:
1. Fill the glass with ice cubes
2. Put into the shaker: strawberry, raspberry, crush muddler
3. Pour in cranberry juice, “Rose” syrup and rum
4. Fill the shaker with ice cubes and shake, pour out through a strainer into the glass and dress with mint crown and lime slice.

Ingredients:
Pink vermouth – 50 ml
Cranberry juice – 150 ml
Cranberry – 8 g (I teaspoon)
Lagidze “Rose” syrup – 20 ml
Ice cubes – 200 g

Recipe:
1. Fill a highball with ice cubes
2. Pour in pink vermouth and cranberry juice
3. Add cranberry
4. Stir the cocktail with cocktail spoon

Ingredients:
Light beer – 100 ml
Lagidze “Rose” syrup
Lagidze “Orange” syrup – 20 ml
Orange – 90 g
Lime – 30 g
Gooseberry – 5 g
Crushed ice – 250 g

Recipe:
1. Put cut quarters of lime and orange in the glass
2. Crush using a muddler
3. Fill the glass with crushed ice
4. Pour in “Rose” syrup, “Orange” syrup and light beer to the top
5. Carefully stir using a cocktail spoon
6. Add some more crushed ice
7. Dress with gooseberry and slices of orange and lime

Ingredients:
Vodka – 50 ml
Sprite – 100 ml
Lemon – 40 g
Strawberry – 60g
Ginger – 7 g
Mint – 1 g
Lagidze “Rose” syrup – 20 ml

Recipe:
1. Fill the glass with crushed ice
2. Put three strawberries in the shaker along with a piece of ginger
3. Squeeze a quarter of lemon and crush using a muddler
4. Pour in vodka and “Rose” syrup
5. Fill the shaker with ice cubes and shake
6. Pour through strainer into the glass
7. Pour in sprite to the top
8. Carefully stir with cocktail spoon
9. Add some more crushed ice
10. Dress with a strawberry and twitch of mint

Ingredients:
Pink vermouth – 50 ml
Apple juice – 150 ml
Green apple – 20 ml
Cinnamon sticks – 5 g
Ground cinnamon – 1 g
Lagidze “Rose” syrup – 20 ml

Recipe:
1. Fill the glass with ice cubes
2. Pour in pink vermouth, “Rose” syrup and apple juice to the top
3. Stir with cocktail spoon
4. Dress with cinnamon stick and apple swatch, sprayed with ground cinnamon

Ingredients:
Scotch whiskey – 50 ml
Lagidze “Apple” syrup – 20 ml
Apple juice – 50 ml
Egg – 1 piece
Lemon – 40 g
Green apple – 20 g
Ground cinnamon – 1 g

Recipe:
1. Fill the glass with ice cubes
2. Pour into the shaker: egg white, apple juice, “Apple” syrup and scotch whiskey
3. Squeeze a quarter of lemon and add a pinch of ground cinnamon
4. Fill the shaker with ice cubes and shake intensely
5. Pour out the drink through a strainer into the glass
6. Dress with apple peel

1. Ingredients:
   Lagidze “Apple” syrup – 5 ml
   Apple juice – 50 ml
   Sprite – 120 ml
   Lime – 20 g
   Rum Blanche – 30 ml
   Kiwi – 50 g
   Estragon – 6 g
   
   Recipe:
   1. Fill a wine glass with ice cubes
   2. Pour apple juice, “Apple” syrup and rum Blanche in the shaker. Add in lime and kiwi and crush using a muddler
   3. Fill the shaker with ice cubes and shake, pour out through a strainer into a wine glass, add in sprite and dress with a branch of estragon

1. Ingredients:
   Vodka – 40 ml
   Lagidze “Apple” syrup – 10 ml
   Sprite – 70 ml
   Still water – 10 ml
   Lemon – 40 g
   Orange – 30 g
   Ginger – 10 g
   Rosemary – 10 g
   Sugar – 10 g
   Clove – 1 g
   Cardamom – 1 g
   
   Recipe:
   (We recommend the preparation of cardamom-clove syrup for 10 cocktails right away.)
   1. Put 4 tablespoons of sugar in the pitcher and pour 100 ml of still water
   2. Add a pinch of cardamom and clove
   3. Stir boil till the sugar gets dissolved
   4. Pour out the drink through strainer and let it cool
   5. Put 2 pieces of ginger into the glass and crush using a muddler
   6. Add two twitched o rosemary
   7. Fill the glass with crushed ice to the top
   8. Pour in vodka, “Apple” syrup, 10 ml of cardamom-clove syrup
   9. Squeeze two teaspoons of lemon juice
   10. Fill the glass with sprite and carefully stir using a cocktail spoon
   11. Add in some more crushed ice
   12. Dress with rings of orange, twitch of rosemary and slice of lemon

Ingredients:
Vodka – 50 ml
Lagidze “Apple” syrup – 10 ml
Apple juice – 20 ml
Green apple – 150 g
Lemon – 40 g
Cardamom – 1 g

Recipe:
1. Put cardamom seeds in the shaker and cut half of apple.
2. Squeeze a quarter of lemon and crush using a muddler
3. Pour apple juice, “Apple” syrup and vodka in the shaker
4. Fill the shaker with ice cubes and shake
5. Pour out the drink through a strainer into a chilled glass
6. Dress with an apple swatch

Ingredients:
Scotch whiskey – 50 ml
Lagidze “Apple” syrup – 15 ml
Apple juice – 10 ml
Green apple – 10 g
Orange – 10 g
Mint – 1 g

Recipe:
1. Fill the glass with ice cubes
2. Pour apple juice, “Apple” syrup and scotch whiskey in the glass
3. Stir with a cocktail spoon
4. Dress with orange zest and apple with mint

Ingredients:
Sparkling water – 500 ml
Apple sorbet – 150 g
Lime – 35 g
Green apple – 30 g
Lagidze “Apple” syrup – 10 g

Recipe:
1. Fill 2/3 of the pitcher with ice cubes
2. Pour “Apple” syrup in the shaker along with cut halves of lime and crush using a muddler
3. Add apple sorbet (3 balls)
4. Fill the shaker with ice cubes and shake
5. Pour out the drink through a strainer into the pitcher
6. Fill it with sparkling water to the top
7. Stir using a cocktail spoon
8. Dress with rings of green apple

Ingredients:
Black rum – 50 ml
Lagidze “Cherry” syrup – 25 ml
Kiwi – 100 g
Cherry – 10 g
Cherry jam – 50 g
Crushed ice – 160 g

Recipe:
1. Put cut kiwi and cherry jam (3 tablespoons) in the blender
2. Pour in “Cherry” syrup and dark rum
3. Add some ice in the blender and mix
4. Pour out the drink into the glass
5. Dress with two cherries

Ingredients:
Golden rum – 30 ml
Lagidze “Cherry” syrup – 20 ml
Sprite – 100 ml
Lime – 20 g
Blueberry f/f – 10 g
Rosemary – 3 g
Crushed ice – 250 g
Ice cubes – 200 g

Recipe:
1. Fill “old fashion” glass with ice cubes
2. Pour “Cherry” syrup in the shaker along with golden rum. Add some lime and crush using a muddler
3. Fill the shaker with ice cubes and shake, pour out through a strainer into the glass
4. Add some ice frappe, fill with sprite and dress with a twitch of rosemary

1. Ingredients:
   
   Cherry juice – 50 ml
   Fresh frozen cherry – 50 g
   Cherry – 10 g
   Spice cake – 30 g
   Lagidze “Cherry” syrup – 20 ml
   
   Recipe:
   1. Put fresh frozen cherry (10 berries) and cut spice cake into the blender
   2. Pour in cherry juice and “Cherry” syrup
   3. Add some ice into the blender and blend nicely
   4. Pour out into a chilled glass
   5. Dress with cherries and pieces of spice cake

1. Ingredients:
   Lagidze “Cherry” syrup – 20 ml
   Cranberry juice – 50 ml
   Butter milk (1%) – 70 ml
   Lemon – 10 g
   Red huckleberry – 65 g
   Mint – 1 g
   Crushed ice – 100 g
   
   Recipe:
   1. Put 3 tablespoons of red huckleberry in the blender
   2. Pour in “Cherry” syrup, cranberry juice and butter milk
   3. Squeeze one teaspoon of lemon juice
   4. Blend without adding ice
   5. Pour out into a chilled glass
   6. Add some crushed ice
   7. Dress with red huckleberries and a twitch of mint

Ingredients:
Silver tequila – 50 ml
Lagidze “Cherry” syrup – 15 ml
Cherry juice – 25 ml
Pineapple juice – 50 ml
Lemon – 40 g
Pineapple – 30 g
Ice cubes – 200 g

Recipe:
1. Fill the glass with ice cubes
2. Pour silver tequila, “Cherry” syrup, pineapple juice and cherry juice
3. Squeeze a quarter of lemon
4. Stir and dress with pineapple slices on a pick

Ingredients:
Rum Blanche – 50 ml
Lagidze “Cherry|” syrup – 25 ml
Sour cherry liquor – 15 ml
Lime – 55 g
Fresh frozen cherry – 700 g
Powdered sugar – 2.5 g
Ice cubes – 200 g

Recipe:
1. Fill an empty 1 litre bottle with fresh frozen cherry, add in rum blanche and season for a week.
2. Pour “Sour cherry” liquor, “Cherry” syrup and seasoned with cherry rum blanche into a shaker
3. Squeeze a half of lime and add powdered sugar
4. Fill the shaker with ice cubes and shake
5. Pout out through a strainer into a chilled glass
6. Dress with a slice of lime

1. Fill the glass with ice cubes
2. Pour in 100 ml of chilled sparkling water, 25 ml of syrup, 20 ml lime juice
3. Dress with ground nutmeg

1. Ingredients:
   Gin – 20 ml
   Rum Blanche – 20 ml
   Peach liquor – 20 ml
   Pink vermouth – 20 ml
   Lagidze “Tbilisi” syrup – 20 ml
   Lemon – 15 g
   Mint – 1 g
   Red cocktail cherry – 5g
   
   Recipe:
   1. Pour into the glass “Tbilisi” syrup, peach liquor, pink vermouth, gin and rum blanche to stir
   2. Squeeze 1 teaspoon of lemon juice
   3. Fill the glass with ice cubes and stir
   4. Pour out the drink through a strainer into a chilled glass
   5. Dress with cocktail cherry and leafs of mint

Ingredients:
Irish cream – 10 ml
Blackberry liquor – 20 ml
Orange liquor – 10 ml
Lagidze “Tbilisi” syrup – 15 ml
Pomegranate – 7 g
Star-fruit – 15 g
Strawberry – 15 g
Red cocktail cherry – 5g
Crushed ice – 160 g

Recipe:
1. Put one cherry in the blender
2. Pour in “Tbilisi” syrup, orange liquor, Irish cream and blackberry liquor
3. Add some ice in the blender and blend
4. Pour out into a chilled glass
5. Dress with pomegranate grains, cocktail cherries and slice of star-fruit.

Ingredients:
Cognac – 40 ml
Peach liquor – 20 ml
Lagidze “Tbilisi” syrup – 15 ml
Lemon – 40 g
Mint – 25 g
Red rose petals – 1 piece

Recipe:
1. Put 4 twitches of mint in a copper bowl
2. Fill the bowl with crushed ice
3. Pour “Tbilisi” syrup, peach liquor and cognac
4. Squeeze two teaspoons of lemon juice
5. Mix and add some crushed ice
6. Dress with a petal of red rose and a twitch of mint

Ingredients:
Rum Blanche – 50 ml
Sparkling water – 70 ml
Lime – 35 g
Green grapes – 30 g
Mint – 3 g
Lagidze “Tbilisi” syrup – 20 ml
Crushed ice – 250 g

Recipe:
1. Put 5 green grapes, cut into half, in the glass
2. Add “Tbilisi” syrup and crush with muddler
3. Squeeze half a lime and add 10 leafs of mint
4. Fill the glass with crushed ice
5. Pour in rum blanche and sparkling water to the top
6. Stir and add some crushed ice
7. Dress with green grapes and a twitch of mint

1. Fill the glass with ice cubes
2. Add 120 ml of chilled sparkling water, 25 ml of syrup and add orange zest
3. Dress with thin slices of orange

Ingredients:
Pink vermouth – 50 ml
Cherry juice – 150 ml
Cherry – 15 g
Mint – 1 g
Lagidze “Lapp” syrup – 20 ml

Recipe:
1. Fill the glass with ice frappe.
2. Pour in pink vermouth, cherry juice and “Lapp” syrup
3. Stir and dress with three cherries on a pick and a leaf of mint

Ingredients:
Vodka – 10 ml
Gin – 10 ml
Rum blanche – 10 ml
Silver tequila – 10 ml
Orange liquor – 10 ml
Dry sparkling wine – 100 ml
Cherry – 10 g
Raspberry – 20 g
Lagidze “Lapp” syrup – 20 ml

Recipe:
1. Fill the glass with ice cubes
2. Put two pitted cherries in the shaker and add two raspberries
3. Crush using a muddler
4. Pour in orange liquor, silver tequila, rum blanche, gin, vodka and “Lapp” syrup
5. Fill the shaker with ice cubes and shake
6. Pour out through a strainer into a glass
7. Pour in sparkling wine to the top
8. Stir and dress with raspberries on a pick

1. Dip the edges of the glass into lemon juice then dip it into sugarcane
2. Fill the glass with ice cubes, pour in 100 ml of chilled sparkloing water, 25 ml of syrup and 20 g of cream
3. Dress with whipped cream

Ingredients:
Vanilla ice-cream – 130 g
Lagidze “Coffee” syrup – 20 ml
“Cream soda” syrup – 20 ml
Milk – 100 ml
Ice – 5-6 cubes
Whipped cream

Recipe:
1. Put ice-cream, syrups, milk and ice in the blender and blend till it becomes a uniform mix.
2. Pour out the cocktail in the glass, dress with whipped cream and spray with cacao powder.

Ingredients:
Vanilla ice-cream – 130 g
“Coffee” syrup – 20 ml
“Cream soda” syrup – 20 ml
Milk – 100 ml
Ice – 5-6 cubes
Whipped cream

Recipe:
1. Put ice-cream, syrups, milk and ice in the blender and blend till it becomes a uniform mass
2. Serve in Hurricane glass, preliminarily dressing with whipped cream and spraying with cacao powder.

Ingredients:
Irish cream – 15 ml
Coconut liquor – 15 ml
Lagidze “Coffee” syrup – 15 ml
Coconut flakes – 5g
Ice cubes – 200 g

Recipe:
1. Cover the glass’s edges with coconut flakes
2. Pour “Coffee” syrup, coconut liquor and Irish cream in the shaker
3. Fill the shaker with ice cubes and shake
4. Pour out through a strainer into the glass

Ingredients:
Vodka – 30 ml
Coffee liquor – 20 ml
Lagidze “Coffee” syrup – 20 ml
Ground coffee – 10 g
Cream (33%) – 15 ml
Cocktail red cherry – 5 g
Ice cubes – 200 g

Recipe:
1. Pour “Espresso” coffee into the shaker along with cream, “Coffee” syrup, coffee liquor and vodka
2. Fill the shaker with ice cubes and shake
3. Pour out through a strainer into a chilled glass
4. Dress with cocktail cherry

Ingredients:
Vanilla vodka – 50 ml
Cranberry juice – 150 ml
Lime – 10 g
Lemon – 10 g
Lagidze “Coffee” syrup – 20 ml

Recipe:
1. Fill the glass with ice cubes
2. Add in “Coffee” syrup, vanilla vodka and cranberry juice to the top
3. Stir and dress with slices of lime and lemon

Ingredients:
Scotch whiskey – 30 ml
Lagidze “Coffee” syrup – 30 ml
Vanilla ice-cream – 130 ml
Cream (33%) – 10 ml
Ice cubes
Cacao 0.5 g

Recipe:
1. Fill the glass with ice cubes
2. Put vanilla ice-cream in the blender
3. Pour “Coffee” syrup, cream and scotch whiskey
4. Shake the mix and pour out into the glass
5. Top it with cacao or ground chocolate 

Ingredients:
Dark rum – 30 ml
Vanilla ice-cream – 130 g
Lagidze “Coffee” syrup – 30 ml
Peanuts – 10 g
Whipped cream 33% - 25 ml
Caramel syrup (topping) – 10 ml
Crushed chocolate – 3 g

Recipe:
1. Fill the glass “Old fashion” with ice cubes
2. Put vanilla ice-cream in the blender
3. Pour “Coffee” syrup, cream (20 ml), peanuts and dark rum
4. Shake and pour out into “Old fashion” glass, dress with whipped cream, crushed chocolate and caramel topping

.1. Put ice cubes in the blender, 20 ml of lemon juice, 20 g of fresh estragon, 25 ml of syrup and 100 ml chilled sparkling water.
2. Pour out into the glass and dress with estragon leafs

Ingredients:
Slices of lime – 45 g
Fresh basilica – 9g
Lagidze “Estragon” syrup – 40 ml
Sugar syrup – 20 ml
Fresh mint – 2 g
Soda

Recipe:
1. Fill the glass with ice cubes with basilica
2. Squeeze two slices of lime, pour in soda up to ? of the glass, pour sugar syrup, Lagidze “Estragon” syrup.
3. Stir with bar spoon and dress with mint crown and slice of lime

Ingredients:
Fresh mint – 3g
Lemon slices – 15 g
Lagidze “Estragon” syrup – 30 ml
Rum Blanche – 30 ml
Peach juice – 50 ml

Recipe:
1. Fill the glass with ice cubes
2. Pour “Estragon” syrup and rum blanche in the blender
3. Squeeze two pieces of lemon and add one piece’s zest
4. Add ice (8-9 cubes) and blend till you get a uniform thick mass. 3 seconds before the end of blending put mint in blender, pouring into the glass dress with mint crown

Ingredients:
Lagidze “Guavasteen” syrup – 30 ml
Malibu – 20 ml
Rum Blanche – 30 ml
Lime – 20 g
Mint crown – 1 g

Recipe:
1. Fill a cocktail glass with ice cubes
2. Pour Guavasteen syrup in the shaker along with Malibu, rum blanche and squeeze 2 slices of lime
3. Shake and pour out into the glass “Old fashion”, dress with whipped cream, crushed chocolate and caramel topping
4. Shake, pour out into a chilled cocktail glass, add ice frappe, dress with mint crown and a slice of lime

Ingredients:
“Duchess” pear – 50 g
“Pear” syrup – 30 ml
Peach juice – 120 ml
Ice – 7-6 cubes
Slice of lemon

Recipe:
1. Put 2-3 pieces of pear in the shaker, crush using a muddler, squeeze a piece of lemon, add peach juice, ice, and mix well.
2. Pour out in cocktail glass through strainer, add ice frappe. Dress with two slices of pear.

1. Fill the glass with ice cubes
2. Pour 80 ml of chilled sparkling water, 25 ml of syrup, 40 ml of milk
3. Dress with whipped cream

1. Dip the edges of the glass in the lemon juice, then in vanilla sugar
2. Fill the glass with ice cubes, pour 120 ml of chilled sparkling water, 25 ml of syrup
3. Dress with crushed chocolate

test