INGREDIENTS

• 20mL SHOTT Banana
• 180mL Full Cream Milk
Garnish: Fresh Banana, Dark Chocolate Chunks and Chocolate Powder

METHOD

1. Pour the SHOTT Banana into a glass.
2. Top with the milk and stir to combine.
3. Garnish with chunks of dark chocolate, fresh slices of
banana and a sprinkle of chocolate powder.
4. Serve & enjoy.

INGREDIENTS

• 45mL Gin
• 45mL SHOTT Banana
• 45mL Cream
• 30mL Egg White
• 25mL Lemon
• 2 Drop Orange Blossom
• 70mL Soda Water
• Ice

Garnish: Orange Peel

METHOD

1. Pour all of the ingredients into a Boston Shaker (excluding the soda water).
2. Shake without ice for 3 minutes.
3. Add the ice and shake again for 1 minute.
4. Add the soda water to a tall glass and top with the shaken ingredients.
5. Let rest, then re-top with the mixture to create a raised head.
6. Garnish with the orange peel.
7. Serve & enjoy.

INGREDIENTS

• 20mL SHOTT Salted Caramel
• 160mL Full Cream Milk
• 30mL Espresso Coffee

Garnish: Whipped Cream, Caramel Sauce and Small Fudge Cubes

METHOD

1. Press the espresso coffee into a mug or heatproof glass.
2. Add the SHOTT Salted Caramel to the coffee and stir to combine.
3. Heat the milk by using the steam arm on a coffee machine.
4. Pour the hot milk into the salted caramel coffee.
5. Garnish with whipped cream, caramel sauce and small fudge cubes.
6. Serve & enjoy.

INGREDIENTS

• 60mL SHOTT Butterscotch
• 15g Drinking Chocolate
• 1/2 Avocado
• 80g Greek Yoghurt
• 200mL Full Cream Milk
• 50g Ice

Garnish: Whipped Cream, Caramel Sauce and Smashed Caramel Popcorn

METHOD

1. Combine all of the smoothie ingredients into a blender.
2. Blend for 30 seconds or until smooth.
3. Pour smoothie into a tall glass.
4. Garnish with the whipped cream, caramel sauce and smashed caramel popcorn.
5. Serve & enjoy.

INGREDIENTS

• 20mL SHOTT Salted Caramel
• 15mL SHOTT Chocolate
• 30mL Espresso Coffee
• 180mL Full Cream Milk

Garnish: Whipped Cream and Caramel Sauce

METHOD

1. Press the espresso coffee into a mug or heatproof glass.
2. Add the SHOTT Chocolate and SHOTT Salted Caramel into the espresso coffee.
3. Pour the texturized milk into the cup in a circular motion to combine.
4. Garnish with the whipped cream and caramel sauce.
5. Serve & enjoy.

INGREDIENTS

• 30mL SHOTT Salted Caramel
• 15mL SHOTT Banana
• 200mL Full Cream Milk
• 2 Scoops of Vanilla Ice Cream

Garnish: Whipped Cream, Caramel Sauce and Crushed Banana Chips

METHOD

1. Add all of the ingredients into a blender.
2. Blend for 30 seconds or until smooth.
3. Pour the milkshake into a large glass.
4. Garnish with whipped cream, caramel sauce and crushed banana chips.
5. Serve & enjoy.

 

INGREDIENTS

• 20mL SHOTT Mango
• 180mL Soda Water
• 100g Ice

Garnish: A Mango Slice and Fresh Mint

METHOD

1. Fill a glass with ice.
2. Pour the SHOTT Mango over the ice.
3. Top with the soda water and stir carefully.
4. Garnish with the mango slice and a sprig of mint.
5. Serve & enjoy.

INGREDIENTS

• 20ml SHOTT Three Berry
• 20ml SHOTT Chocoalte
• 260ml Full Cream Milk

Garnish: Fresh Mint & Cocoa Powder

METHOD

1. Heat the milk using a steam arm on a coffee machine.
2. Add both of the SHOTT Chocolate & SHOTT Three Berry to the hot milk & stir to combine.
3. Pour the hot chocolate into a mug or heatproof glass.
4. Garnish with a light dusting of cocoa powder & a sprig of fresh mint.
5. Serve & enjoy.

INGREDIENTS

• 30mL SHOTT Three Berry
• 100mL Water or Full Cream Milk
• 100g Ice
• 1 Scoop of SHOTT

Milkshake & Frappe Base

Garnish: Sprig of Mint

METHOD

1. Place the SHOTT Three Berry, Milkshake & Frappe Base, water or milk & ice into a blender.
2. Blend for 30 seconds or until smooth.
3. Pour the frappe into a tall glass
4. Garnish with a sprig of mint.
5. Serve & enjoy.

INGREDIENTS

• 30ml SHOTT Three Berry
• 150ml Full Cream Milk
• 1 Medium Size Meringue
• 1 Cup of Ice

Garnish: An Extra Meringue & SHOTT Three Berry

METHOD

1. Add of the ingredients into a blender.
2. Blend for 30 seconds or until smooth.
3. Pour the frappe into a tall glass.
4. Garnish by crushing the extra medium sized meringue on top of the drink.
5. Top with a quick drizzle of SHOTT Three Berry.
6. Serve & enjoy!

INGREDIENTS

• 30mL SHOTT Strawberry
• 30mL Tequila
• 20mL Triple Sec
• 100mL Red Wine
• 1/2 Cup Ice

Garnish: Fresh Mint and Lime Slices

METHOD

1. Add the SHOTT Strawberry, tequila, triple sec and ice into a blender.
2. Blend for 30 seconds or until smooth.
3. Pour the blended mixure into a glass and top with red wine.
4. Garnish with a slice of fresh lime and a sprig of fresh mint.
5. Serve & enjoy.

INGREDIENTS

• 30mL SHOTT Strawberry
• 2 Scoops Vanilla Ice Cream
• 200mL Full Cream Milk

Garnish: White Chocolate, Hundreds & Thousands, A Fresh Strawberry, 1 marshmallow, Whipped Cream and Small Pink Lollies.

METHOD

1. Add the SHOTT Strawberry, milk and ice cream into a blender.
2. Blend for 30 seconds or until smooth.
3. Melt the white chocolate and coat the outside rim of the glass.
4. Roll the coated glass rim in hundreds & thousands.
5. Pour the blended drink into the glass and top with whipped cream.
6. Garnish with slices of strawberry, a marshmallow and your favourite lollies.

INGREDIENTS

• 6 Mint Leaves
• 15mL SHOTT Tahitian Lime
• 30mL Tequila
• 15mL Cointreau
• 150mL Ginger Beer

Garnish: A Slice of Lime & Fresh Mint

METHOD

1. Add the mint leaves & the SHOTT Tahitian Lime to a tall glass.
2. Muddle contents until mint leaves are well bruised.
3. Fill glass with ice.
4. Pour the tequila and the cointreau over the ice.
5. Top with the ginger beer & stir gently to combine.
6. Garnish with a sprig of fresh mint and a slice of fresh lime.
7. Serve & enjoy.

INGREDIENTS

• 20mL SHOTT Hazelnut
• 200mL Full Cream Milk
• 30mL Espresso Coffee

METHOD

1. Fill a glass with ice.
2. Press the espresso coffee and pour over the ice.
3. Top with the milk.
4. Add the SHOTT Hazelnut to the iced coffee & stir to combine.
5. Serve & enjoy.

INGREDIENTS
•  30mL SHOTT Hazelnut
•  20mL SHOTT Chocolate
• 250mL Full Cream Milk

Garnish: Cocoa Powder

METHOD

1. Heat the milk by using the steam arm on a coffee machine.
2. Stir in both the SHOTT Hazelnut & the SHOTT Chocolate into the hot mik.
3. Pour this decadent delight into a mug or heatproof glass
4. Garnish with a light dusting of cocos
5. Serve & enjoy.

INGREDIENTS

• 20mL SHOTT Tahitian Lime
• 5 Fresh Mint Leaves
• 1 Cup of Ice

Garnish: Fresh Lime & Sango Sprouts

METHOD

1. Add of the ingredients to a blender.
2. Blend for 30 seconds or until smooth.
3. Pour the slushy into a galls.
4. Garnish with a slice of lime & a few sango sprouts.
5. Serve & enjoy.

(NON ALCOHOLIC)

INGREDIENTS

• 20mL SHOTT Irish Cream
• 200mL Coffee
• Lightly Whipped Cream

Garnish: Chocolate Powder

METHOD
1. Fill a cup with the freshly brewed coffee, leaving an inch space at the top.
2. Add in the SHOTT Irish Cream and stir to combine.
3. Top with a collar of lightly whipped cream by, slowly pouring the cream over the back of a spoon into the cup. Be careful not to break the coffees surface.
4. Garnish with a light dusting of chocolate powder.
5. Serve & enjoy.

INGREDIENTS

• 20mL SHOTT Irish Cream
• 30mL Espresso Coffee
• 1 Scoops of Vanilla Ice Cream

METHOD

1. Press the espresso coffee into a mug or heatproof glass.
2. Add a scoop of ice cream to the epresso coffee.
3. Pour the SHOTT Irish Cream over the ice cream.
4. Service immediately & enjoy.

INGREDIENTS

• 20mL SHOTT Brown Sugar
• 60mL Espresso
• 30mL Cold Water
• 100mL Cream
• Ice

METHOD

1.  Fill a cup with ice.
2.  Pour 60mL of espresso over ice, and top with cold water.
3.  Pour 100mL of cream in a jug, and add 2 Pumps (20mL) of SHOTT Brown Sugar. Whisk until thick, avoiding stiff peaks.
4.  Carefully spoon the cold cream over the co  ee, ensuring it is inline with the top of the glass, and serve.