This is the complete bar recipe book for McFiler’s & The Hub. Each recipe includes ounce measurements, glassware, and garnish. All bartenders must use jiggers for consistency.

• Vodka Soda
  1. 1.5 oz vodka
  2. Fill with club soda
  3. Glass: Highball
  4. Garnish: Lime wedge

• Rum & Coke (Cuba Libre)
  1. 1.5 oz light rum
  2. Fill with cola
  3. Glass: Highball
  4. Garnish: Lime wedge

• Gin & Tonic
  1. 1.5 oz gin
  2. Fill with tonic water
  3. Glass: Highball
  4. Garnish: Lime wedge

• Whiskey Coke
  1. 1.5 oz whiskey
  2. Fill with cola
  3. Glass: Highball
  4. Garnish: None

• Tequila Sunrise
  1. 1.5 oz tequila
  2. Fill with orange juice
  3. Float 0.5 oz grenadine
  4. Glass: Highball
  5. Garnish: Orange slice & cherry

• Cosmopolitan
  1. 1.5 oz vodka
  2. 0.5 oz triple sec
  3. 0.5 oz lime juice
  4. 1 oz cranberry juice
  5. Glass: Martini
  6. Garnish: Lime wheel

• Moscow Mule
  1. 2 oz vodka
  2. 0.5 oz lime juice
  3. Fill with ginger beer
  4. Glass: Copper mug
  5. Garnish: Lime wedge

• Espresso Martini
  1. 1.5 oz vodka
  2. 1 oz Kahlúa
  3. 1 oz fresh espresso
  4. 0.5 oz simple syrup
  5. Glass: Coupe
  6. Garnish: 3 coffee beans

• White Russian
  1. 2 oz vodka
  2. 1 oz Kahlúa
  3. 1 oz cream (float on top)
  4. Glass: Rocks
  5. Garnish: None

• Martini (Dry)
  1. 2.5 oz gin
  2. 0.5 oz dry vermouth
  3. Glass: Martini
  4. Garnish: Olive or lemon twist

• Negroni
  1. 1 oz gin
  2. 1 oz Campari
  3. 1 oz sweet vermouth
  4. Glass: Rocks
  5. Garnish: Orange peel

• Tom Collins
  1. 2 oz gin
  2. 1 oz lemon juice
  3. 0.5 oz simple syrup
  4. Top with soda water
  5. Glass: Collins
  6. Garnish: Lemon wheel & cherry

• French 75
  1. 1 oz gin
  2. 0.5 oz lemon juice
  3. 0.5 oz simple syrup
  4. Top with champagne
  5. Glass: Flute
  6. Garnish: Lemon twist

• Daiquiri (Classic)
  1. 2 oz light rum
  2. 1 oz lime juice
  3. 0.75 oz simple syrup
  4. Glass: Coupe
  5. Garnish: Lime wheel

• Mojito
  1. 2 oz light rum
  2. 0.75 oz lime juice
  3. 0.5 oz simple syrup
  4. 6–8 mint leaves (lightly muddled)
  5. Top with soda water
  6. Glass: Collins
  7. Garnish: Mint sprig & lime wedge

• Mai Tai
  1. 1 oz light rum
  2. 1 oz dark rum (float)
  3. 0.5 oz orange curaçao
  4. 0.5 oz orgeat
  5. 0.75 oz lime juice
  6. Glass: Rocks
  7. Garnish: Mint sprig & lime wheel

• Piña Colada
  1. 2 oz rum
  2. 1 oz cream of coconut
  3. 2 oz pineapple juice
  4. Blend with ice
  5. Glass: Hurricane
  6. Garnish: Pineapple wedge & cherry

• Margarita (Classic)
  1. 2 oz tequila
  2. 1 oz triple sec
  3. 1 oz lime juice
  4. 0.25 oz agave or simple syrup (optional)
  5. Glass: Rocks (salt rim optional)
  6. Garnish: Lime wheel

• Paloma
  1. 2 oz tequila
  2. 0.5 oz lime juice
  3. Fill with grapefruit soda
  4. Glass: Collins (salt rim optional)
  5. Garnish: Lime wedge

• Old Fashioned
  1. 2 oz bourbon or rye
  2. 1 sugar cube or 0.25 oz simple syrup
  3. 2–3 dashes Angostura bitters
  4. Glass: Rocks (large ice cube)
  5. Garnish: Orange peel & cherry

• Whiskey Sour
  1. 2 oz bourbon
  2. 1 oz lemon juice
  3. 0.75 oz simple syrup
  4. (Optional) 0.5 oz egg white for foam
  5. Glass: Rocks
  6. Garnish: Lemon wheel & cherry

• Mint Julep
  1. 2.5 oz bourbon
  2. 0.25 oz simple syrup
  3. 8–10 mint leaves (muddled)
  4. Crushed ice
  5. Glass: Julep cup or rocks
  6. Garnish: Mint bouquet

• Manhattan
  1. 2 oz rye whiskey
  2. 1 oz sweet vermouth
  3. 2 dashes Angostura bitters
  4. Glass: Coupe
  5. Garnish: Luxardo cherry

• Rob Roy
  1. 2 oz Scotch
  2. 1 oz sweet vermouth
  3. 2 dashes Angostura bitters
  4. Glass: Coupe
  5. Garnish: Cherry

• Penicillin
  1. 2 oz blended Scotch
  2. 0.75 oz lemon juice
  3. 0.75 oz honey-ginger syrup
  4. Float 0.25 oz Islay Scotch
  5. Glass: Rocks
  6. Garnish: Candied ginger

• Sidecar
  1. 2 oz cognac
  2. 0.75 oz triple sec
  3. 0.75 oz lemon juice
  4. Glass: Coupe (sugar rim optional)
  5. Garnish: Lemon twist

• Brandy Alexander
  1. 1.5 oz brandy
  2. 1 oz crème de cacao
  3. 1 oz cream
  4. Glass: Coupe
  5. Garnish: Grated nutmeg

• Mimosa
  1. 3 oz champagne
  2. 3 oz orange juice
  3. Glass: Flute
  4. Garnish: Orange wheel

• Bellini
  1. 3 oz prosecco
  2. 2 oz peach purée
  3. Glass: Flute
  4. Garnish: None

• Kir Royale
  1. 5 oz champagne
  2. 0.5 oz crème de cassis
  3. Glass: Flute
  4. Garnish: None

• Lemon Drop
  1. 1.5 oz vodka
  2. 0.5 oz triple sec
  3. 0.5 oz lemon juice
  4. Glass: Shot
  5. Garnish: Sugar rim

• Washington Apple
  1. 1 oz whiskey
  2. 1 oz sour apple schnapps
  3. 1 oz cranberry juice
  4. Glass: Shot
  5. Garnish: None

• Jägerbomb
  1. 1.5 oz Jägermeister
  2. Drop into half a can of Red Bull
  3. Glass: Bomb setup

• Virgin Mojito
  1. Mint, lime juice, simple syrup
  2. Top with soda water
  3. Glass: Collins
  4. Garnish: Mint sprig & lime

• Shirley Temple
  1. 0.5 oz grenadine
  2. Fill with lemon-lime soda
  3. Glass: Highball
  4. Garnish: Cherry

• Arnold Palmer
  1. Half iced tea, half lemonade
  2. Glass: Collins
  3. Garnish: Lemon wedge

• Measuring: Always use jiggers.
• Glassware: Correct glass for every drink.
• Ice: Proper type — large cube (Old Fashioned), crushed (Julep), blended (Piña Colada).
• Garnishes: Always fresh and prepped daily.
• Prep: Syrups labeled, dated, remade daily.
• Cleanliness: Bar top, mats, and garnish trays sanitized regularly.