The art of the simple cocktail


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  • Aged spirits are perfect just the way are and do not and should not be mixed into a cocktail. The serve should not be boring but should reflect the elegance of the spirit with in. Every drink should stir a bit of excitement and a sense of longing for yourself or for the person you are serving it to. It should also create a bit of almost envy and curiousity for those sitting around you. So in the this glass , you have tasting of Zacapa XO – Tell about the brand Could have served in a regular rocks glass and that would have been fine. But by serving it in a Reidel Glass, with bit of chocolate you have now created a memorable experience for your guest. No shaken, no stirring but your customer will feel like they got their money’s worth.
  • New life and sophistication brought to the cosmo
  • The Mojito
  • The perfect accoutrements-
  • Throwing stirred cocktails… Preparing the unusual negroni
  • Three years later the definition is giving : a stimulating Liqour, composed of spirits of any kin, sugar, water and bitters. It is vulgarly called a bitter sling. In other words a Manhattan or Old fashion minus the fruit. The cocktail first role appeared to be medicinal. It was the morning dram, taken to settle the stomach and soothe the nerves after a night of hearty drinking. Slowly it moved it recreational one. Then important thing happened ice
  • The popularity of Vermouth among bartenders in the late 1800’s and 20 th century made a huge impact on the cocktail ain craft, and altough the Manhattan a whisky based cocktail created somewhere around 1870 and was the inspiration for the Martinez who replace whisky with Gin.. The Manhattan can be seen as the Granddaddy of this style of classic cocktail which has had its soul soothed by vermouth.
  • Very Similar to a Manhattan All recipes that refer to the Martini up to the 1900’ Orange Curacao replaces Maraschino Bartenders started experimenting with dry gin and dry vermouth. 2 parts gin, 1 part vermouth orange Curcao removed but Orange bitters remains David Wonderich believes it was Genever’s reluctance to harmonize with dry vermouth a very popular ingredient at this time slowly moved Genever out of the picture Plymouth gin comes on to the scene- London Dry gins were starting to make a big smash behind the bar. Martini and the martinez became interchangle, the first drink to be called a martini but was really a martinez was so because Martini Rossi , used the drink to promote their brand but marketed it as the Martini, it was as this time the bartenders started experiement with dry vermouths instead of sweet, dry gin. Curacao was eventually removed but the bitters remained the same, also the proportions change from 1 to 1 to 2 to 1…
  • Talk about the history of ice Seperated us from Europe and put us on the forefront of cocktail making today Talk about how ice can make a simple drink ie manhattan or scotch on the rocks more interesting Ice industry was perfected in America (large blocks of the stuff were cut from the ponds in the winter and stored in insulated bunkers through the summer) and ice was cheaper then anywhere else in the world. Other parts of the world it was a luxury, here it was a staple and by 1805 it was universallly mixed in all cocktails. Hoshasaki- Japanese Ice machine Cold Draft ice cubes
  • " Professor" Jerry Thomas, born in Sackets Harbor, N.Y., in 1830, led a flashy, nomadic life as a sailor, gambler, gold miner, minstrel, art collector, bartender of rock-star status and author of a seminal 1862 recipe book called "How to Mix Drinks." In it he had over 79 different types of Punches, Crustas Lemons peels Powder sugar replaced with gum syrup Flavoring agents like orgeat etc Daisy’s: the use of citrus, spirit and sugar Second book: Fizz’s- Daisy with Soda
  • 1862: Jerry Thomas’s publishes”Bon Vivant Companion” first cocktail book.
  • Today Bartenders have as many tools as a chef but the must haves are above.
  • What make Tanqueray Ten Different What makes Dolin a better vermouth How Should Vermouth be stored. Production : Vermouth is a fortified, aromatized wine; the ingredients are wine, herbs and plants, grape spirit and sugar. The process chez Dolin begins with purchase of base wine, always white, light in alcohol (10% by volume), and as neutral as possible, both on the nose and palate. To this is added a selection of herbs and plants, which are left to macerate several months. The exact recipes are a closely guarded secret, but there are up to 54 different plants used, most notably wormwood, but also hyssop, camomile, genepi, chincona bark and rose petals. The aromatized wine is then lightly sugared, to less than 30 g/l for the Dry and 130 g/l for the Blanc and Rouge. The color of the Rouge does not come from red base wine, which is unsuitable for elegant Vermouth, and instead comes from the particular plants used, and from sweetening with dark, caramelized sugar. Finally, the Vermouths are fortified - up to 16° for the sweeter styles, and 17.5° for the Dry. Chamberyzette is made with the addition of a juice of wild strawberries from the Alps and fortified to 16° alcohol Dolin continue to make the authentic product according to the principles which earned Chambéry France's only A.O. for Vermouth back in 1932. This means production in Chambéry itself, maceration of real plants rather than pre-prepared infusions, and the unique addition of sugar as opposed to other sweetening products. The finished Dolin Vermouth contains 75-80% wine, much more than those by the large international concerns
  • Dolin-Chambery is white sweet vermouth, Blanc is the dry vermouth and red is the sweet vermouth Taking its name from the German word “Wermut,” meaning wormwood, vermouth is an aromatic fortified wine flavored with herbs, roots, bark, flowers and other botanicals. It comes in two basic styles: sweet and dry, each with different cocktail uses. Sweet Vermouth (aka Italian vermouth, red vermouth, vermouth rosso) The earliest commercial vermouths came out of late 18th Century Italy (Martini & Rossi was a famous maker of the time who's still a giant in the market today), and for that reason any sweet, red vermouth made in this tradition now (regardless of its country of origin) is known as “Italian vermouth." Dry Vermouth (aka French vermouth, white vermouth, vermouth secco) In the early 19th Century, French winemaker, Joseph Noilly, arrived on the scene with his own style of vermouth, which was pale in color and much drier. Noilly Prat is still a leading maker of this style of aromatic fortified wine, which is still referred to as “French vermouth” regardless of where it was made. Cocktail Uses: Martinis, Gibsons , Algonquins , Bronxes , and others How to Store Unlike the sturdier, higher-proof spirits in your home bar, vermouth has a limited shelf life. Because its alcohol content is relatively low (18 percent), vermouth will begin to oxidize once it's been exposed to air, and its flavor will go off over time.
  • Temperance movement Women can’t vote Women cannot go into bars Pissed off so they took it away All the great bartenders left Drinks went in the shitter Sour mixes and Trader Vics mixers came Out of the wood works
  • November 3, 1886 in Pine Woods, New York - July 6, 1960. was a senior tax partner with the respected Manhattan law firm of Curtis, Mallet-Prevost, Colt & Mosle . He also served as chairman of the National Interfraternity Conference Embury makes it clear that he had "never been engaged in any of the manifold branches of the liquor business" and that his experience was "entirely as a consumer ". He possessed an insatiable curiosity about the whys and wherefores of many things and particularly of food and drinks.” Embury’s was passionate about quality cocktail’s Experienced cocktails 10 prior to Prohibition and spent a good amount of time in some of the better establishments Expand on this philisophy and why he wrote this book and why it should be read
  • The chain is no better than its weakesk link and by the same token a cocktail is no better then its poorest ingredient. A good martini for example needs a top quality gin and top quality vermouth. Just few drops vica versa and the drink is sht
  • It should not be over sweetened, over egged, over creamed over bittered etc It should relax you as well excite you and give you pleasure- not be so complicated that you sit there for 5 minutes trying to decipher what that weird celery but anise flavor stuck in your mouth is. And say words like interesting but you know you would not want a second In order for 1 and 2 to happen it must taste good It should not look like dirty dishwater, garnish should not look a rabbit poo floating in the drink. Give example of the caviar balls that were black 5)
  • The base is the principal ingredient of the cocktail. and typically makes up 75 percent or more of the total volume of the cocktail The modifying agent is the ingredient that gives the cocktail its character. Its function is to soften the raw alcohol taste of the base, while at the same time to enhance its natural flavor. i.e. vermouth, campari etc Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse) Cordialss, and non-alcoholic flavored Syrups (such as Grenadine or Orgeat syrup)
  • Master Mixologist Dale DeGroff, aka King Cocktail, developed his extraordinary techniques and talent tending bar at great establishments, most notably, New York's famous Rainbow Room, where in the late 1980's he pioneered a gourmet approach to recreating the great classic cocktails. Universally acknowledged as one of the world's premier mixologists, whose innovations have globally impacted the industry, DeGroff has been credited with reinventing the profession of bartending and setting off the cocktail explosion that continues to transform the industry. DeGroff is the author of "The Essential Cocktail" winner of the 2009 Spirit Awards , and "The Craft of the Cocktail" winner of 2002 IACP Julia Child Award. (Both published by Random House). He has received many industry awards including: the 2009 James Beard Award for Outstanding Wine & Spirits Professional, the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine , 2008 Tales of the Cocktail Helen David Lifetime Achievement Award, and the 2007 Cheers Beverage Industry Innovator of the Year. His frequent television appearances include Rachel Maddow show, Anthony Bourdain, Bobby Flay, Martha Stewart, B Smith, and numerous morning news shows.
  • As the story goes, while bartending in 1985 Cheryl notice a big resurgence of the Martini but more specifically the coolness of holding a cocktail glass. Her keen observation lead her to notice that people would order a Martini or a Vodka Martini but did not necessarily like it all that well, but rather they did it too be chic. So when Cheryl received a brand new product from her Absolut rep called Absolut Citron she took on the challenge to create a new "pretty" drink that could be served in a cocktail glass. (25) This formula in Cheryl's mind was simply a Kamikaze using Absolut Citron and adding a splash of cranberry juice. The cocktail was named after the magazine Cosmopolitan which has the styles and design she was trying to project with her new drink... and Voila! a new cocktail is born. (25) By the time Toby was introduced to the drink in 1987 it was bastardized to the point of using plain vodka, Roses lime juice and grenadine, pink yes but not too close to Cheryl's version. So Toby put on his mixology hat and re-invented the drink using Absolut Citron, Cointreau, fresh lime juice, and cranberry juice. This is now the Cosmopolitan ingredients used today. (25) A few years later Dale DeGroff also experienced a variation of Cheryl's Cosmo formula that called for Citron, Roses, and cranberry juice. He too used his experience behind the stick to improve the drink. He uses fresh juices, added Cointreau and used his proven sweet to sour formula to come up with the now standard recipe for the Cosmo. In 1996 Dale brought the drink to the Rainbow Room in New York City and shortly there after stars such as Madonna were spotted with the drink to kick off the modern Cosmo craze. (23)
  • Margarita history
  • Daiquiri history
  • Side car history
  • Lauchl an Rose patented the method used to preserve citrus juice without alcohol in 1867. The Merchant Shipping Act of that same year required all ships of the Royal Navy and Merchant Navy to provide a daily lime ration to sailors to prevent scurvy . The product became nearly ubiquitous, hence the term " limey " for British sailors. The brand was introduced to the United States in 1901 Real Lemon Juice The ingredients for this product include lemon juice from concentrate, sodium benzoate, and other ingredients used as preservatives. Taste 100% Lemon Juice by ReaLemon tastes like real lemon juice. It has no added sugar, but tastes like pure lemon juice straight from the lemon
  • Time: The time it takes to mix up a batch of mix or time spent squeezing fruit would be another excuse. simple Syrup can be made using 1 part water and one part superfine sugar, takes no effort and last for weeks Cutting Fruit: cutting a lemon in half, and putting it in a hand juicer can be done in 5 seconds or less. Fresh juice can last 2 to 3 days if it is refrigerated.
  • Lime Juice- Will stay one to two days max but only if it is kept on ice Lemon Juice: Can be used 3-5 days But should be tasted everyday, as it oxidizes it will become more bitter and completely change the taste of the drink The overwhelming favorite was the hand-squeezed lime juice that was 4 hours old. The distant second place was 4 hour old machine pressed juice.  Almost no one chose the fresh hand squeezed juice.  If these results are repeatable, hand-pressing makes better juice than machine-pressing (in a Sunkist), but the effect isn’t as important as using slightly aged lime juice. Your drinks are probably tasting better at the end of your shift than at the beginning. Some tasters commented that  that the aged juices not only tasted better, but had more of an acid bite.  If this is true,  making a well balanced pre-batched lime drink several hours before service will result in an unbalanced, overly acidic drink at service time. Aged lime juice – while preferred in limeade, might not be the best for every drink application.  Perhaps a margarita is best with aged juice and a non-cordial gimlet is best with fresh –or vice versa. More tests. Juicer: May take some of the pith, oil extraction from the peel could be different
  • The base is the principal ingredient of the cocktail. and typically makes up 75 percent or more of the total volume of the cocktail The modifying agent is the ingredient that gives the cocktail its character. Its function is to soften the raw alcohol taste of the base, while at the same time to enhance its natural flavor. i.e. vermouth, campari etc Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse) Cordialss, and non-alcoholic flavored Syrups (such as Grenadine or Orgeat syrup) To Me the perfect cocktail is when each ingredients helps to enhance the next and all them can be tasted while it is being drun Creating a new cocktail: Deconstruct a classic by swapping Base for a base Modifier for a modifier Sour for a sour
  • The Cafe Royal Cocktail Book also lists a drink called a Toreador, which is the same proportions as the Picador, but it substitutes the Cointreau for Apricot Brandy. Even though the Cafe Royal Cocktail Book is a publication of the UKBG (United Kingdom Bartenders Guild), it is not a cause for national pride on the part of the British Cocktail Contingent? Unfortunately, the above libation is not the drink that would became famous as the Margarita, even though it is exactly the same recipe. What we are looking for is an American drink, made on American or Mexican soil, with the same ingredients, but which is less refined than its British counterpart. Please note that there is nothing to say that someone didn't read the Cafe Royal Cocktail Book and then just renamed the drink. American Advertising.
  • Also useful when fresh juices are not available Cocktails need acid Why muddling vs squeezing
  • Variety of techniques to flavor their spirit. Essential oils from the peel of the fruit rather than the pulp produce the truest essence of flavor. Some distillers add aromatic oils to the clear vodka by macerating, or steeping, the fruit in the vodka for several weeks then distilling again to purify. Others use blends of natural fruit essences and add them to vodka at the end of the production process, just prior to bottling. cost-effective brands may use a blend of synthetic essences that are mixed with the vodka.
  • The art of the simple cocktail

    1. 1. The Art of the Simple Cocktail Elayne Werns-Duke
    2. 2. Don’t mess with a good thing <ul><li>Just enhance it….. </li></ul><ul><li>The Right Glass </li></ul><ul><li>The perfect accruement </li></ul><ul><li>The exotic garnish </li></ul><ul><li>Beautiful ice </li></ul><ul><li>The special serve </li></ul><ul><li>Some spirits are perfect just the way are </li></ul>
    3. 7. SIGNATURE SERVE- NEGRONI 1 oz Tanqueray Ten 1 oz Lillet 1 oz Aperol Stirred over ice Served up in a martini glass Garnish: Grapefruit twist
    4. 12. Definition of a Cocktail <ul><li>1803- first time the word cocktail is printed </li></ul><ul><ul><li>Strong spirit </li></ul></ul><ul><ul><li>bitters </li></ul></ul><ul><ul><li>sugar </li></ul></ul><ul><ul><li>water </li></ul></ul>
    5. 13. The Original Manhattan <ul><li>3 dashes of bitters </li></ul><ul><li>2 dashes of curacao or marashino </li></ul><ul><li>1 oz Whisky </li></ul><ul><li>1 oz Vermouth </li></ul><ul><li>ice </li></ul>
    6. 14. MARTINEZ VS MARTINI <ul><li>Martinez Cocktail </li></ul><ul><li>1 dash Bokers bitters </li></ul><ul><li>2 dashes maraschino </li></ul><ul><li>1 oz Old Tom Gin </li></ul><ul><li>2 oz Vermouth </li></ul><ul><li>Garnished with a slice of Lemon </li></ul>
    7. 15. Ice Changes Everything
    8. 16. Jerry Thomas-The God Father
    9. 17. The First Cocktail Books <ul><li>Bon Viviant’s Companion by Jerry Thomas </li></ul><ul><li>Bartenders Guide by Jerry Thomas </li></ul><ul><li>IMBIBE by David Wonderich </li></ul>
    10. 18. BAR TOOLS Boston Shaker Bar Spoon Julep Muddler Jiggers Hawthorn Strainer
    11. 19. The Perfect Ten <ul><li>2.5 oz Tanqueray Ten </li></ul><ul><li>.5 oz Dolins Dry vermouth </li></ul><ul><li>4-6 dashes of grapefruit or orange bitters </li></ul><ul><li>Glass: Martini </li></ul><ul><li>Garnish : Grapefruit zest </li></ul>
    12. 20. Vermouth <ul><li>German word “Wermut,” meaning wormwood </li></ul><ul><li>vermouth is an aromatic fortified wine flavored with herbs, roots, bark, flowers and other botanicals. </li></ul><ul><li>White vs Red </li></ul><ul><li>Storage </li></ul>
    13. 27. Prohibition <ul><li>Another good reason not to piss off a woman </li></ul>
    14. 28. DAVID AUGUSTUS EMBURY <ul><li>David Augustus Embury: </li></ul><ul><li>The author of “The Fine Art of Mixing Drinks, published in 1948 </li></ul>
    15. 29. Basic principles <ul><li>Anyone can one make a good drink </li></ul><ul><li>A drink will never be any better than the quality of the cheapest ingredient in it </li></ul>
    16. 30. Things to Consider <ul><li>It must wet the appetite not dull it </li></ul><ul><li>stimulate the mind as well as the appetite </li></ul><ul><li>It must be pleasing to the palate </li></ul><ul><li>It must be pleasing to the eye </li></ul><ul><li>it must be balanced </li></ul>
    17. 31. 3 Components of a cocktail <ul><li>The base </li></ul><ul><li>The modifying agent </li></ul><ul><li>The Flavoring agent </li></ul>
    18. 32. Balance <ul><li>Acid </li></ul><ul><li>Sugar </li></ul><ul><li>Alcohol </li></ul>
    19. 33. Dale Degroff-aka King Cocktail <ul><li>The man who made it all happen </li></ul><ul><li>The Cosmopolitan </li></ul><ul><li>Book “The essential cocktail” </li></ul>
    20. 34. Cosmopolitan <ul><li>1 1/2 oz Vodka (Citrus preferred) </li></ul><ul><li>1/2 oz Cointreau </li></ul><ul><li>1/4 oz fresh lime juice </li></ul><ul><li>1 oz cranberry Juice </li></ul><ul><li>orange peel for garnish </li></ul>
    21. 35. Margarita <ul><li>2 oz Don Julio Blanco Tequila </li></ul><ul><li>1 oz Orange Liqueur </li></ul><ul><li>.75 oz Fresh Lime Juice </li></ul>
    22. 36. Daiquiri <ul><li>2 oz White Rum </li></ul><ul><li>1 oz Simple Syrup </li></ul><ul><li>.75 oz Fresh Lime juice </li></ul>
    23. 37. Sidecar <ul><li>2 oz Cognac </li></ul><ul><li>1 oz Cointreau </li></ul><ul><li>.75 oz Fresh Lemon Juice </li></ul><ul><li>sugar rim </li></ul>
    24. 38. Fresh Juice vs Not VS
    25. 39. Sour Mix Fresh Vs Homemade <ul><li>Pre Package Cost: $5 for a 32 oz container </li></ul><ul><li>VS </li></ul><ul><li>Cost of Fresh : 32 oz = 18 oz of simple syrup and 14 oz of lemon or lime juice. </li></ul><ul><li>18 oz Simple syrup 9 oz water: Cost Free 9 oz sugar:Cost 6 cents per oz = $0.54 </li></ul><ul><li>14 oz lemon or lime juice: 14 lemons - $3.50 Total = $4.04 </li></ul>
    26. 40. Rules of Citrus <ul><li>Lime vs Lemon- Storage timed </li></ul><ul><li>Hand Juicing vs Sunkist Juicer </li></ul><ul><li>Aged vs Non aged </li></ul>
    27. 41. How To Create a cocktail <ul><li>The base: </li></ul><ul><ul><li>Your cocktail is only as good as the quality of the base you begin with </li></ul></ul><ul><li>The modifier: </li></ul><ul><ul><li>Character builder </li></ul></ul><ul><li>Flavor agent: </li></ul><ul><ul><li>A new cocktail is one exchange of ingredient or one one addition of flavor away </li></ul></ul>
    28. 42. Tequila Cocktails 1920’s <ul><li>Picador </li></ul><ul><li>1/2 Tequila 1/4 Cointreau 1/4 Lime Juice </li></ul><ul><li>Toreador </li></ul><ul><li>1/2 Tequila </li></ul><ul><li>1/4 Apricot Brandy </li></ul><ul><li>1/4 Lime Juice </li></ul>
    29. 43. St. Ginger-Rita <ul><li>St-rita </li></ul><ul><li>1.5 oz Don Julio Blanco </li></ul><ul><li>1 oz St. Germain </li></ul><ul><li>.75 oz Fresh Lime </li></ul><ul><li>Ginger-Rita add </li></ul><ul><li>. 5 oz Stirrings ginger </li></ul><ul><li>Ginger Sugar </li></ul>
    30. 44. Muddle Cocktails <ul><li>The Mojito </li></ul><ul><li>The Caiprisoka </li></ul><ul><li>Caiprinia </li></ul><ul><ul><li>Very Berry Smash </li></ul></ul><ul><li>Sugar Syrup vs granulated sugar to muddle </li></ul>
    31. 45. My Whisky Smash <ul><li>2 oz Bulleit Rye </li></ul><ul><li>4 lemon wedges </li></ul><ul><li>5-6 mint leaves </li></ul><ul><li>1 oz simple syrup </li></ul><ul><li>Glass: Rocks </li></ul><ul><li>Garnish: Mint sprig </li></ul>
    32. 46. How do I create drinks <ul><li>Flavor profile of the base spirit </li></ul><ul><li>Flavor Bible </li></ul><ul><li>Target Clientele </li></ul><ul><li>Hot trends </li></ul><ul><li>Seasonal ingredients </li></ul><ul><li>Review classics for inspiration </li></ul>
    33. 47. Bulleit Bourbon: Tasting Notes Tasting Notes Bulleit Bourbon Color: Deep Amber Nose: Creamy Vanilla, Pickling Spices and Buttery Pralines. Taste: A delicate, silky entry leads to a full body of honeyed grain, vanilla bean and pralines. Finishes long with rich, fruity caramel, and peppery spice.
    34. 48. Adding Flavor <ul><li>The Flavor Bible is as useful to anyone who cooks as a thesaurus is to anyone who writes. It's a guide to hundreds of ingredients and herbs, spices, and other seasonings that will best enhance their flavor. </li></ul>
    35. 50. Spirit Flavors <ul><li>Three ways to flavor a spirit: </li></ul><ul><ul><li>Maceration </li></ul></ul><ul><ul><li>Infusion </li></ul></ul><ul><ul><li>Flavoring </li></ul></ul>
    36. 51. Flavored Spirit Cocktails <ul><li>Benefits: </li></ul><ul><ul><li>Tend to be naturally sweeter and lower in alcohol </li></ul></ul><ul><ul><li>Less ingredients needed </li></ul></ul><ul><li>HOW </li></ul><ul><ul><li>Use similar flavors </li></ul></ul><ul><ul><li>Use complimentary flavors </li></ul></ul>
    37. 52. Chocolate Decadence <ul><li>1.5oz Godiva Choc Raspberry vodka </li></ul><ul><li>Chilled brut champagne </li></ul><ul><li>Glass: Chilled champagne flute, drizzled with honey </li></ul><ul><li>Garnish: Godiva champagne truffle with raspberries </li></ul>