5 cl Bacardi white
7 cl Pineapple Juice
7 cl Orange Juice
Grenadine Sirup
pushed Ice
Bartender recipe 2009
Alcohol: cà 10%
Crowd: cà 200 cm³
Shake the Bacardi
with crushed ice, orange juice and pineapple juice, pouring into a
glass, pouring a splash grenadine syrup to this and stirring easily.
Decorating last with a small orange slice.
(ALIDHOO)
ISLAND AFFAIR
3 cl Melone Liqueur
(Medori)
2 cl Blue Curacao
2 cl Cointreau
4 cl Orange Juice
10 cl Pineapple Juice (fresh!)
Bartender recipe 2009
Alcohol: cà 11%
Crowd: cà 200 cm³
Stir Medori Melon
(or melon liqueur), Blue Curacao, Cointreau, orange juice foamy and
fresh pineapple juice and the ice cubes in the blender foamy and decoratie
at last with a small orange slice and a cocktail cherry.
ANGAGA
EXPRESS
4 cl Vodka
6 cl Benedictine
Grapefruit Juice
Icecubes
Bartender recipe 2003
Alcohol: cà 17%
Crowd: cà 250 cm³
Giving Vodka and
Benedictine (Dom Galliano) in a half-filled glass with ice and stirring
strongly in the blender.
Fill up with grapefruit
Juice and decorate with a piece of a pineapple slice.
ANGAGA
QUEEN
4 cl Tequila
4 cl Maraschino
Grenadine Syrup
Sugar Syrup
Lime and Orange Juice
Bartender recipe 2003
Alcohol: cà 12%
Crowd: cà 250 cm³
Give Tequila, Maraschino,
Lime Juice and sugar syrup in a glass with pushed ice, fill the orange
Juice on and give a couple of splashes Grenadine syrup and and stirring
easily.
Decorating with
a cocktail cherry.
ANGAGA
ROSE
4 cl Brandy
6 cl Malibu
Grenadine Syrup
Pineapple Juice
Bartender recipe 2003
Alcohol: cà 12%
Crowd: cà 250 cm³
Stir Brandy, Malibu
and ice pushed in the blender, admit the Grenadine syrup and then make
carefully with the Pineapple Juice.
Last, decorating
last the glass with a cocktail cherry.
Give Gin and Whiskey
in a glass with pushed ice, give 2 or 3 splashes admit Angostura Bitters.
Filling up with
orange Juice and decorating with a piece of pineapple slice.
ASDU
SUN
5 cl Rum (dark)
2 cl Amaretto
13 cl Orange Juice
2 cl Lemone Juice
1 Teaspoon Menthe Syrup
pushed Ice
Barkeeper recipe
Mr WaSanthe, 2011
Alcohol: cà 11%
Crowd: cà 250 cm³
Shake all ingredients
in the shaker, then fill it in a glass with crushed ice and give 1
or 2 half thin orange-disks on the glass-edge, serve with a straw.
Shaking a two-third
glass pushed of ice, with alcohol and syrup in the shaker, pour into
a glass and fill it on with pineapple juice.
Putting a lime
plate on the glass.
BIYADOO
SPECIAL
4 cl Vodka
4 cl Melon Liqueur
17 cl Pineapple Juice
pushed Ice
1 Orange or Pineapple slice
Bartender recipe 1997
Alcohol: cà 12%
Crowd: cà 250 cm³
Shaking melon liqueur
and pushed ice in the shaker, pour it into a high glass with the Vodka
and fill it on with the pineapple juice. Cutting the oranges or pineapple
slice and putting on the brim of the glass, serving with a straw.
Great similarity to the Villivaru Special of the neighbor island Villivaru.
ELLAIDHOO
QUEEN
4 cl Red Wine
2 cl Creme de Cassis
2 cl Bacardy (white Rum)
12 cl Pineapple Juice
Barmen recipe 2004
Alcohol: cà 9%
Crowd: cà 200 cm³
Give the strongly
shaked Red wine, Cassis and the Bacardy in a glass half-filled with
pushed ice.
Decorating the
glass with a piece of pineapple and a green cocktail cherry.
Shaking Alcohol,
Lime Juice and Grenadine Syrup strongly in the Shaker, give a little
bit pushed ice in the glass, admit then the Alcohol Mixture and fill
it on with the Pineapple Juice.
Decorating with
a green cocktail cherry and a piece of pineapple.
EL
NIÑO
3 cl Tequila
3 cl Cointreau
3 cl Blue Curacao
Lime Juice
Grapefruit Juice
pushed Ice
Schultz-Bar Vienna
Alcohol: cà 17%
Crowd: cà 200 cm³
Mixing Tequila,
Cointreau and Blue Curacao in the glass and filling this glass up to
half with pushed ice, then ever with the half with Limes and grapefruit
Juice filling up.
Decorating the
glass with a cocktail cherry and possible of a lemons or Limetten slice.
Shake alcohol,
lime juice and Grenadine syrup, giving a little pushed ice in the glass,
admitting the alcohol mixture and fill it on with the pineapple juice.
Decorating with
a cocktail cherry and a piece of pineapple.
(ERIYADU)
STING RAY
3 cl Vodka
3 cl Tia Maria
3 cl Baileys
Ice
Bartenderr recipe 2014
Alcohol: cà 28%
Crowd: cà 100 cm³
Shake the alcohol
and the crushed ice in a shaker and pour into a cocktail glass.
Decorate with a
cocktail cherry.
(FIHALHOHI)
LOHI ALOHA
5 cl Rum (brown)
3 cl Grand Marnier
1 Dash Limonensaft
17 cl Orange Juice
Ice
Recipe: Barkeeper
Fihalhohi 2006
Alcohol: cà 12%
Crowd: cà 250 cm³
Mixing all ingredients
in the Shaker, filling it in a glass with crushed ice and decorating
the glass with a cocktail cherry and an orange slice.
Fihalhohi -
Hawaiian style
(FIHALHOHI)
COCO FIHA
5 cl Rum
3 cl Coffee liqueur
3 cl Coconut Cream
14 cl Pineapple Juice
Ice cubes
Recipe: Barkeeper
Fihalhohi 2006
Alcohol: cà 13%
Crowd: cà 250 cm³
Mix all ingredients
in the Shaker, pouring into a glass with small ice cubes and decorate
it with a cocktail cherry and a piece of pineapple.
Rum and coffee
in a delightful dream
(FIHALHOHI)
THE OLD FISHERMAN
4 cl Rum (brown)
3 cl Gin
3 cl Brandy
8 cl Orange Juice
8 cl Pineapple Juice
3 cl Bitter Orange
Recipe: Barkeeper
Fihalhohi 2006
Alcohol: cà 13%
Crowd: cà 300 cm³
Mix all ingredients
in the Shaker, filling into a fitting pitcher with crushed ice and
decorating it with a cocktail cherry and a piece of pineapple.
The signature
drink of the Fisherman's Bar
(FIHALHOHI)
GAHAPAN MACHAN
5 cl Coconut Arrak
8 cl Passion Fruit Juice
8 cl Ginger Ale small Ice cubes
Recipe: Barkeeper
Fihalhohi 2006
Alcohol: cà 12%
Crowd: cà 200 cm³
Mixing arrack and
passion fruit juice in the Shaker, filling it in a glass with ice cubes,
making with Ginger Ale and decorate the glass with a cocktail cherry
and a lime slice.
Mixing the ingedients
in the Shaker, filling with in a glass with crushed ice and decorate
the glass with a cocktail cherry.
The creamy stinger
for the beach
(FIHALHOHI)
BLACK CORAL
4 cl Wodka
4 cl Kahlua
12 cl Coca Cola
Ice cubes
Recipe: Barkeeper
Fihalhohi 2006
Alcohol: cà 13%
Crowd: cà 200 cm³
Give ice cubes
in a high glass, pour vodka and Kahlua about this, filling up with
Coca Cola and decorate the glass with a cocktail cherry and a lime
slice.
HELENGELI
BEACH
4 cl Vodka
2 cl Blue Curacao
2 cl Cocos Liqueur
14 cl Pineapple Juice
crushed Ice
Recipe: Mr. Augustine
Helengeli Bar 2006
Alcohol: cà 12%
Crowd: cà 220 cm³
Mixing liqueur
with pineapple juice in the Shaker and filling a glass with little
pushed ice, decorating and serving with a piece of pineapple.
Recipe of Mr Augustine,
the bar boss on Helengeli
(HELENGELI)
BLUE MALDIVES
4 cl white Rum
2 cl Blue Curacao
2 cl Baileys
14 cl Pineapple Juice
crushed Ice
Recipe: Mr. Augustine
Helengeli Bar 2006
Alcohol: cà 11%
Crowd: cà 220 cm³
All ingredients
in the blender stir, decorating with a pineapple piece and a cocktail
cherry and serving.
Recipe of Mr Augustine,
the bar boss on Helengeli
HELENGELI
LOVER
4 cl Gin
2 cl Cointreau
2 cl Apple Dream (Appel Liqueur)
12 cl Orange Juice
crushed Ice
Recipe: Mr. Augustine
Helengeli Bar 2006
Alcohol: cà 13%
Crowd: cà 200 cm³
Shaking strongly
in the Shaker or stirring smoothly in the blender all ingredients,
decorating and serving with a piece of orange.
Mixing the alcohol
in the Shaker, filling with pushed ice in a glass, filling up with
the orange juice, admitting Lime Juice and grenadine syrup per one
splash.
Recipe of Mr Augustine,
the bar boss on Helengeli
(HELENGELI)
COCONUT LAGOON
4 cl white Rum
2 cl Galliano
2 cl Curacao Triple Sec
6 cl Cokosnut Milk
10 cl Peach Juice
crushed Ice
Recipe: Mr. Augustine
Helengeli Bar 2006
Alcohol: cà 12%
Crowd: cà 240 cm³
Mixing all ingredients
in a Shaker and pouring into a glass, decorating with a piece of pineapple
and a stripe of a palm leaf and serving.
Recipe of Mr Augustine,
the bar boss on Helengeli
HELENGELI
PTM - GERHARD SPECIAL
4 cl Vodka
2 cl Curacao Triple Sec
2 cl Peach Brandy
4 cl Passion fruit Juice
10 cl Cran Berry Juice
crushed Ice
Recipe: Mr. Augustine
Helengeli Bar 2006
Alcohol: cà 13%
Crowd: cà 220 cm³
Pouring Cranberry
juice into a glass with pushed ice, shake the alcohol with passion
fruit juice and pouring without cores into the glass. Decorating with
a little apple spiral.
For me created
cocktail of Mr Augustine, the bar boss on Helengeli, that I baptized
on "Helengeli PTM" (Protect the Maldives) on May 10th, 2006.
HEMBADOO
SPECIAL
4 cl Gin
4 cl Bacardi gold or brown
4 cl Vodka
1 cl Grenadine Syrup
12 cl pineapple Juice
pushed Ice
Bartender recipe 1994
Alcohol: cà 20%
Crowd: cà 250 cm³
Mixing Gin, Rum
and Wodka in a glass half filling with pushed ice, then add a little
bit Grenadine sirup and fill it on with the Pineapple Juice.
Decorating the
glass with a Orange plate.
KOMANDOO
SUNSET
4 cl white Rum
1 cl Grenadine Sirup
7 cl Pinaple Juice
7 cl Orange Juice
Ice cubes
Recipe: Mr. Silva 2004
Alcohol: cà 8%
Crowd: cà 200 cm³
Pineapple juice
mixing with grenadine syrup and white Rum and pouring into a glass
with 2-3 ice cubes. Adding then slowly the orange juice.
Decorating with
a red cocktail cherry and a piece of pineapple. Mr. Silva is a bartender
on Komandoo.
Gives a little pushed ice in a glass,
filling out with two third with orange juice, then shake alcohol and
careful into the glass.
Decorating with a cocktail cherry.
Shaun Boteju was 1993 to 1997 on Kuredu as a bartender.
KUREDU
SUNSET
6 cl white Rum
6 cl Pineapple Juice
6 cl Orange Juice
1 cl Grenadine Sirup
ice cubes
Bartender recipe 2004
Alcohol: cà 12%
Crowd: cà 200 cm³
Mix pineapple juice
with orange juice and the white Rum and fill it into a glass. Adding
then slowly the Grenadine Sirup and then the ice cubes
Decorating with
a cocktail cherry and a piece of orange and serving at sundown on the
beach ; -)
(LILY
BEACH) LILY MOJITO
2 cl Bacardi white
1 cl Cocos Liqueur
1 cl Sugar sirup
1 cl Lemone Juice
5 cl Pineapple Juice
1 cl Cocos Milk
Mint leafes (fresh)
Bartender recipe 2009
Alcohol: cà 11%
Crowd: cà 170 cm³
Shaking Bacardi,
Cocos liqueur, sugar syrup, lime juice and pineapple juice strongly
with pushed ice and 6 mint leaves, pouring into a glass, pouring the
Cocos milk carefully about this and decorating with a little mint branch.
(LILY
BEACH) TURQUOISE EXPERIENCE
3 cl Amaretto
2 cl Blue Curacao
1 cl Sugar sirup
6 cl Pineapple Juice
pushed Ice
Bartender recipe 2009
Alcohol: cà 11%
Crowd: cà 170 cm³
Stirring Amaretto,
Blue Curacao, sugar sirup and pineapple juice in the blender, pouring
in a glass with pushed ice.
Decorating with
a cocktail cherry.
(MAAYAFUSHI)
MAAYA QUEEN
5 cl Malibu
5 cl Baileys
3 drops of Grenadine Syrup
2 El fine Cocos powder
13 cl Pineapple Juice
and pushed Ice
Recipe: Shaun Boteju 2002
Alcohol: cà 8%
Crowd: cà 250 cm³
All liqueurs, the
pineapple juice, a couple of ice cubes and the 2 soup-spoon fine Cocos
powder (Maggi) into a blender and shortly foamy stirring.
Pouring into a
glass and decorating with a cherry and a pineapple corner.
Shaking alcohol,
Limettensirup and pushed ice in the Shaker, pour into a glass and fill
on with the pineapple juice.
Tell a limettes
or lemons slice on the glass and ... recur, if the glasses are empty
; -)))
(REETHI
BEACH) MALDIVIAN LADY
3 cl Bacardy (white Rum)
2 cl Apricot Brandy
a little bit Grenadine Sirup
7 cl Orange Juice
7 cl Pineapple Juice
Barmen recipe ofReethi Beach 2004
Alcohol: cà 9%
Crowd: cà 200 cm³
Mix the Bacardy
with Apricot brandy, shaken it, give pushed ice in the glass, adding
the alcohol and then admitting a couple of splashes grenadine syrup.
At last filling up carefully with the orange and pineapple Juice.
Decorating with
a small piece of pineapple and a green cocktail cherry.
REETHI
BEACH SPECIAL
4 cl Vodka
4 cl Gin or Tequila
1 shot of Lemon Juice
1 Lemon Slice
pushed Ice
Barmen recipe 2000
Alcohol: cà 15%
Crowd: cà 250 cm³
Filling the glass
with pushed ice, adding alcohol and lemon juice, fill the glass with
Sprite and decorate with a small lemon slice and a green cocktail cherry.
With gin this cocktail
tastes milder, with Tequila a little harder.
(REETHI
FARU) RAA ATOLL SUNRISE
3 cl Bacardy white
3 cl Apricot Brandy
3 cl Rum brown
1 cl Lime Juice
5 cl Pinaple Juice
5 cl Orange Juice
1 dash Granatapfel Sirup
Barmen recipe 2018
Haruge Bar
Alkohol: cà 16%
Crowd: cà 200 cm³
Shake the Bacardy,
Pricot Brandy, Orange Juice, Pineapple Juice, Pomegranate Syrup and
Lime Juice, then pour into a glass with ice cube and pour the brown
rum over it.
Decorate the glass
with a lemon or lime slice.
REETHI
SECRET
3 cl Rum brown
3 cl Maraschino Likör
3 cl Curacao Triple Sec
9 cl Orange Juice
1 cl Grenadine Sirup
1 dash Angostura
Barmen recipe 2018
Sunset Bar
Alkohol: cà 17%
Crowd: cà 190 cm³
Pour rum, maraschino
and curacao with small ice cubes into the skaher, add a dash of grenadine
syrup and angostura, shake and pour into the glass.
Decorate the glass
with an orange slit and possibly put a cocktail umbrella in the orange.
SAFARI
SPECIAL
2 cl Gin
3 cl Drambuie
2 cl Whisky
12 cl Orange Juice
small Ice cubes
Barmen recipe 2017
Alcohol: cà 15%
Crowd: cà 200 cm³
Give small ice
cubes in a bellied cocktail glass, shaker the alcohol with the orange
juice and pour into the cocktail glass and finally decorate the glass
with a cocktail cherry.
(SAFARI
ISLAND) BARMEN SPECIAL
2 cl Bacardi white
3 cl Drambuie
2 cl Whisky
12 cl Sprite
small Ice cubes
6 cl Red wine
Barmen recipe 2017
Alcohol: cà 16%
Crowd: cà 250 cm³
Shake the three
schnapps, add small ice cubes in a glass, pour the mixed booze, sprinkle
with the sprite and lastly carefully the glass with the red wine, but
do not stir. Lastly decorate with a cocktail cherry. Depending on the
waiter, the red wine is also poured first, then poured with the remaining
mixture and stirred gently.
Shake Wodka, Cointreau
and Campari with pushed Ice, filling up in the glass and stirs up shortly.
Decorate with a cocktail-cherry and one piece of orange.
Variation with
18% of alcohol: Instead of 4 cl Vodka takes 5 cl and instead of 2 cl
Cointreau takes 3 cl.
VILAMENDHOO
DREAM
3 cl Malibu
3 cl Blue Curacao
3 cl white Rum
1-2 El Cocos powders
15 cl Pineapple Juice
Bartender recipe 2001
Alcohol: cà 12%
Crowd: cà 250 cm³
1-2 cut soup spoons
of fine Cocos powder, all liqueurs which pineapple juice and a couple
of ice cubes give into the blender, foamy stir and pour in a high glass.
Decorating with
a peace of pineapple slice and one of a red cocktail cherry.
6 cl Vodka
2 cl Melon Syrup
14 cl Pineapple Juice
1 Oranges or Pineapple slice
pushed Ice
Bartender recipe 1997
Alcohol: cà 20%
Crowd: cà 150 cm³
Shaking Vodka,
melon syrup and pushed ice in the Shaker, pour into a glass and fill
on with the pineapple juice.
Putting a oranges
or pineapple slice on the brim of the glass and serving with a straw.
OBERHAUSER
SPECIAL BLACK-BEER (not
of the Maldives, but an old Austrian Beer-rarity of my Grandma)
This beer was already brewed
in the 18th century in the house of my grandmother Anna Donner in the "Oberhaus"
in Lassing at the Hochkar!
5 liters water 200 g sugar 50 g malt coffee
10 g hops 5 g yeast
Boiling easily water, sugar,
malt coffee and hops 2 hours and then adding the into lukewarm water dissolved
yeast and stirring well. Putting and letting ferment this mixture for 8 days
warmly, then strain it and fill it into stable glass bottles (Champagne bottles)
and corking up protectedly with wire seal - Caution, danger of explosion!
After another 10 to 14
days fermentation in the bottle the black beer can be drunk.
From
left to right: The ready painted frontside of my grandmother, the expertise
of Oskar Kokoschka and the unfinished backside of the picture.
This picture of me grandmother
Anna Donner painted by Oskar Kokoschka in the bar room of the lounge "Oberhaus"
in Lassing in summer 1900, where, at that time, this dark beer still was served.
Today, te painting is in the possession of the museum of the city of Vienna,
but today you still can brew yourself this beer according to this traditional
family recipe, too.
This portrait is the earliest
known oil painting of Oskar Kokoschka, this was of the at that time 14-year-old
artist later in an expertise confirmed. It shows a portrait of my grandmother
and on the back's one unfinished variant of the painting.
Please excuse the flawed English translation, but Google can not do it better
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