Vodka 101, Ketel, Ciroc, Cocktail Trends, Cocktail 101
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Vodka 101, Ketel, Ciroc, Cocktail Trends, Cocktail 101

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this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow

this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow

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  • EARLY YEARS: FERMENTATION WERE MOST LIKELY TO CREATE ALCOHOLIC BEVERAGES SUCH AS MEAD, WINE, AND BEER AS FAR BACK AS 7,000 BCE IN PARTS OF THE MIDDLE EAST.. WHILE THE GENERAL PRINCIPLE OF FERMENTATION IS THE SAME ACROSS ALL OF THESE DRINKS THE PRECISE METHODS OF ACHIEVING IT, AND THE END RESULTS, DIFFER.
  • MANY VODKA BRANDS WOULD HAVE YOU BELIEVE THAT WATER MAKES ALL THE DIFFERENCE. IN TRUTH, ONCE WATER IS PURIFIED IT HAS RELATIVELY LITTLE EFFECT ON THE END PRODUCT
  • BEER/GRAIN VODKA IS MADE BY TAKING A GRAIN, SUCH AS BARLEY , WHEAT , OR RYE , GERMINATING AND DRYING IT, AND PULPING IT INTO A MASH. THIS MASH THE MASH IS COOKED TO RELEASE THE STARCH FOR CONVERSION INTO SUGAR. YEAST IS ADDED TO THE MIXTURE. THIS YEAST “EATS” THE SUGAR PRESENT IN THE MASH AND CONVERTS IT INTO CARBON DIOXIDE AND ALCOHOL. TIME: SHORT OR LONG DEPENDING ON THE DISTILLERS PREFERENCE
  • WINE IS CREATED USING A SIMILAR METHOD THAT ALSO INVOLVES FERMENTATION. GRAPES ARE CRUSHED TO RELEASE THE SUGAR-RICH JUICES, WHICH ARE THEN EITHER TRANSFERRED QUICKLY AWAY FROM THE SKINS OR LEFT TO REST FOR A TIME TO ABSORB SOME OF THE FLAVOR, TANNINS, AND COLOR OF THE SKINS. YEAST IS THEN ADDED , AND THE GRAPE JUICE IS ALLOWED TO FERMENT FOR A NUMBER OF WEEKS, AT WHICH POINT IT IS MOVED TO DIFFERENT CONTAINERS AND FERMENTED AT A SLOWER RATE, AND EVENTUALLY AGED OR BOTTLED
  • The vapor travels up the still & the top will gather in a coil. Cold water is applied to the outside of the coil The cold water condenses the vapor back into liquid. This liquid is then collected and separated into heads, heart and tails
  • Filtration is a very thorough process that ensures that the vodka is free of strong aroma or taste
  • The 1950s were a cocktail revolution. During the first three years sales tripled and then doubled from that. In 1952, the “leaves you breathless” advertising campaign was launched. Smirnoff went to Hollywood and was featured in James Bond movies, Woody Allen starred in Smirnoff print ads, life was one endless vodka martini.
  • (1 month more than Sauvignon Blanc for example).
  • A process used to preserve the grapes distinctive freshness and extract a more flavourful combination of the fruit character.
  • So as I am sure you are all aware, cocktails are back- the classics, the tikki, The aperitif , the digestive and new and adventurous i.e. the barrel aged cocktail, the smoked cocktail etc. No matter if you are club, local bar, restaurant bar or just a bar - if you haven ’t already you need to step up your game, bringing in better spirits, fresh ingredients, provide your staff with the tools and training that they need. But before you forget ahead, I think you need to take a step back to understand where it all began and see that you do not need to load your back bar, or overload your kitchen storage or event need to be a master mixologist to get yourself in the game. So lets take it back to the beginning so we can see how we can forge ahead successfully.
  • The bar is like the kitchen without the proper tools it can ’t function properly
  • The bar is like the kitchen without the proper tools it can ’t function properly
  • 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, chamomile, genepi, cinchona 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 Chambery France's only A.O. for Vermouth back in 1932. This means production in Chambery 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
  • Margarita history
  • 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) Cordials, 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 drunk Creating a new cocktail: Deconstruct a classic by swapping Base for a base Modifier for a modifier Sour for a sour
  • start off with a good book of classics, the savoy, joy of mixology, the fine art of mixing drinks are good starting points. > > 5)      Start with classics (5-6)- Make sure you try various recipes and understand the history behind these cocktails.  Pick a specific recipe and make sure that all your bartenders follow it.  Allow your bartenders to make variations and experiment, but make sure they are never served to a guest before they are approved by you.  >       

Transcript

  • 1. Vodka 101Industry Trends Cocktail 101
  • 2. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka
  • 3. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.
  • 4. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 300 brands sold
  • 5. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 300 brands sold• Why: – Vodka is quick to produce and get to market
  • 6. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 300 brands sold• Why: – Vodka is quick to produce and get to market – Mixability • Its ability to mix with almost anything, means there is a cocktail to fit every taste, savory, sweet, dry …..But
  • 7. VODKA FACTS• 1 out of every 4 bottles sold in the us is vodka• This equals 44 million 9 liter cases sold a year.• Over 300 brands sold• Why: – Vodka is quick to produce and get to market – Mixability • Its ability to mix with almost anything, means there is a cocktail to fit every taste, savory, sweet, dry …..But – This also can lead to over indulgence
  • 8. Ugghh!
  • 9. SO WE INVENTED
  • 10. THE STEPS TO MAKING VODKA
  • 11. STEP ONE- RAW MATERIALS Throughout history, vodka has been created with many base ingredients. Examples would include: 1. Wheat 2. Rye 3. Barley 4. Corn 5. Neutral Grains 6. Grapes 7. Potatoes
  • 12. RAW MATERIAL DIFFERENCES THE RAW MATERIALS ARE ONE OF THE MOST IMPORTANT FACTORS IN FLAVOUR: • WHEAT GIVES ANISEED CHARACTERS • RYE GIVES A NUTTY SWEETNESS • CORN GIVES A BUTTERY, CORN ON THE COB TASTE • POTATO GIVES A CREAMY, STARCHY TEXTURE • GRAPE IMPARTS A RAISIN, HONEYED CITRUS TASTE
  • 13. RAW MATERIAL YIELD’S THE RESULTANT YIELDS ALSO VARY GREATLY, AFFECTING THE FINAL PRICE OF VODKAS. • 100KG OF POTATOES YIELDS APPROX 10L OF SPIRIT • 100KG OF GRAPES YIELDS APPROX 12L OF SPIRIT • 100KG OF WHEAT OR BARLEY YIELDS APPROX 35L OF SPIRIT • 100KG OF CORN YIELDS APPROX 40L OF SPIRIT
  • 14. STEP 2 -FERMENTATIONSIMPLE DEFINITION: THEPROCESSOF CONVERTINGSUGAR TO ALCHOL AND CO2
  • 15. WATER
  • 16. GRAIN
  • 17. GRAPES
  • 18. STEP 3: DISTILLATION• The washed is placed in a still (continuous or pot still)• Heat is applied underneath the still to heat the liquid• The alcohol boils and turn into vapor leaving the water behind.
  • 19. COLUMN DISTILLATION. 1) It increases vodka’s strength to the desired alcohol percentage 2) It’s remove the congeners/impurities/fla vor profiles
  • 20. POT DISTILLATION• More time consuming process• Small batches = quality control• The result: – A fuller more viscous mouth feel – More flavorful product
  • 21. HOW DISTILLATION WORKS•
  • 22. STEP 5- FILTRATION
  • 23. Vodka Comes America
  • 24. First Vodka CocktailMOSCOW MULE1 1/4 oz Smirnoff vodka- 3 oz. ginger beer- 1 tsp. sugar syrup- 1/4 oz. lime juice- 1 sprig mint- 1 slice lime
  • 25. Smirnoff Leaves You BreathlessIt also leaves you in strangesituations where your obviouslydrunk wife dances with glee atthe sight of her 8th martini onyour top hat.Pictured: Rod Alexander andBambi Lynn (Mrs. RodAlexander) 
  • 26. Vodka in America• Stolinaya –is the first imported vodka until Russia shot down the Korean airplane.• The cold war begins and all Russian products are boycotted.• In 1967 vodka sales surpass the sales of Gin and American Whisky combined .
  • 27. Vodka in America•1980- Absolute takes over•1986 - Stoli launches the first flavored vodka-Limonaya•1986- Absolute launches- PEPPAR•1988- Absolute launches follows suite with Citron•1997 -Super Premiums enter the market place – Grey Goose and Belvedere – 2004: GG Reaches 1 million case mark
  • 28. Vodka in America• 1983- Ketel One launches in the USA •2000- Ketel Citreon is launched the first naturally flavored premium vodka •2002- Reaches the million case mark 2011- Reaches the 2 million case mark• 2003 – Ciroc Vodka Launches •2007- P.Diddy become the Ambassador •2011- Ciroc reaches the 1 million case mark •2012- Ciroc is on pace to sell more then 2 million cases
  • 29. Three reasons to Believe1)Ketel One Vodka was inspired by over 300 years and 10generations of the Nolet Family’s distilling experience2)Ketel One Vodka is crafted from small batches intraditional copper port still resulting in a superior qualityvodka3)Crafted for exceptional taste, Ketel One Vodka is alwaysapproved by a member of the Nolet family before bottling
  • 30. The Nolet Family• Nolet Distillery: Family tradition since 1691• The 10th and 11th generation are actively involved in running the Ketel Business today
  • 31. 32
  • 32. 33
  • 33. Oranges from Florida andBrazil provide roundness and aunique juicinessMandarins from Italy bring outfloral and special fruity notes
  • 34. THE ESSENCE OF CIROC • Many samples of grapes from around France are tasted. • Once chosen the grapes are picked at the peak of ripeness
  • 35. THE ESSENCE OF CIROCCOLD PROCESSUnlike grain, grapes do notneed heat to release theirfermentable sugars.Cold MacerationCold Storage
  • 36. THE ESSENCE OF CIROCCOLD FERMENTATIONResults in a wine of 12 % ABV FERMENTATION VAT
  • 37. THE ESSENCE OF CIROCThe resultant wine is then transferred to our small family rundistillery deep in the French countryside, for the distillation process. SVE DISTILLERY
  • 38. DistillationThe Wine is distilledcontinuously, twice,through a two column100% copper still‘Essence’ of Cîroc
  • 39. Ugni Blanc SpiritThe Ugni Blanc grapes come from thecountry side north of Bordeaux.The grapes are fermented to make asimple wine of about 8% abv.This wine is then distilled in a four-column continuous still to producerectified neutral grape spirit at 96.5%abv, which makes up about 95% ofCîroc. THE UGNI-BLANC GRAPE.
  • 40. The Fifth DistillationThis final distillation marries the two elements and emphasises the aromaticcharacter. More complex flavours are created thanks to the interactionbetween the two grape spirits and the copper. Cîroc POT STILLS
  • 41. CIROC Raw material: 5 % Mauzac blanc grape varietal, 95% Ugni blanc grape varietal Nose: Refined Citrus aromas Taste: Smooth, lightly sweet and enriched by the natural flavor of the grapes Finish: Crisp and Clean
  • 42. CIROC COCONUT Raw material: 100 % Ugni blanc grape varietal Flavoring: Coconut and other tropical flavors Nose: Fresh coconut with a whisper of vanilla edge Taste: Creamy sweet coconut with a faint hint of tart tropical fruit
  • 43. CIROC RED BERRY Raw material: 100 % Ugni blanc grape varietal Flavoring: strawberries and other wild berries Nose: Impactful bouquet of berries with a hint of jam Taste: Ripe and juicy mixed berry flavors Finish: Refreshingly sweet
  • 44. CIROC PEACH Raw material: 100 % Ugni blanc grape varietal Flavoring: Fresh Peaches and natural stone fruits Nose: Sun ripened fresh peaches Taste: Juicy (succulent) peach with a hint of orchard fruits Finish: Velvety fresh and clean
  • 45. Current Trends andCocktail Basics
  • 46. Hot Spirit TrendsCocktails Using:•Amaros•Vermouths•Curacao•Blue Drinks•Bitters•Natural Liqueurs
  • 47. Cocktail Trends• Hoshizaki ice machines perfect square• Kold-Draft
  • 48. Cocktail Trends
  • 49. Hot Cocktail Trends• Barrel Aged Cocktails
  • 50. Hot Cocktail Trends• Bottled Cocktails
  • 51. Hot Cocktail Trends
  • 52. Hot Cocktail TrendsPunch and punch bowls
  • 53. Hot Cocktail TrendsCocktails on Tap
  • 54. Hot Cocktail Trends• Flavored Syrups
  • 55. Hot Cocktail TrendsHot CocktailsEquipment needed:Espresso Machinei.e. Hot chocolate-Smirnoff Whip/Fluff,Bulleit, Dickel
  • 56. Classic Cocktails Cocktails Cocktails• Moscow Mule • Punch• Manhattan’s • Champagne Cocktails• Old Fashion (whisky, rum • Daiquiri or Tequila) • Whisky Smash• Tom Collins • Paloma• Margaritas
  • 57. SEASONAL INGREDIENTS FALL SUMMERApple Cider • CucumbersPear • MintCinnamon • LemonadePomegranate • Ice TeaCloves • StrawberriesGinger • PeachesApricot • BlueberriesRaspberries • Coconut
  • 58. Hot Cocktail Trends• Fresh Ingredients: – Fresh Lemon Juice – Fresh Lime Juice – Grapefruit Juice• Non Alcoholic Ingredients  Ginger Beer  Grapefruit Soda/Grapefruit syrup
  • 59. Hot Cocktail Trends• Skinny Drinks• Local and Historical• Restaurant Bars
  • 60. Hot Cocktail Trends• Classic Cocktails and Twist on Classic
  • 61. THE GOLDEN RULE
  • 62. GOLDEN RULESYour drink will never be any better than the quality of the cheapest ingredient in it
  • 63. GOLDEN RULES1)Drinks that contain “Citrus” should be shaken! Ice is added last! 2) Drinks that contain only boozeshould be stirred! Ice is added first!
  • 64. Keep It Simple
  • 65. The Perfect Ten Martini 2.5 oz. Tanqueray Ten .5 oz. Dolin Dry vermouth 4-6 dashes of grapefruit or orange bitters Glass: martini Garnish: Grapefruit zest
  • 66. The Classics Margarita 1.5 oz. Don Julio Blanco .5 oz. Orange Liqueur .5 oz. Simple Syrup .75 oz. Fresh Lime Juice
  • 67. Cocktail Components• The base: – Your cocktail is only as good as the quality of the base you begin with• The modifier: – Character builder• Flavor agent: – A new cocktail is one exchange of ingredient or one addition of flavor away
  • 68. Cocktail Components BALANCE Acid Sugar Alcohol
  • 69. TWIST ON A CLASSICFrench 75 Ciroc 751.25 oz. Gin 1.25 oz. Ciroc.25 oz. Simple Syrup .5 oz Fresh Lemon Sour.25 oz. Fresh Lemon Juice dash of absintheTop will chilled champagne Top with chilled champagne
  • 70. TWIST ON A CLASSICCLASSIC DAIQUIRI COCONUT DAIQUIRI2 oz. White Rum 2 oz. Ciroc Coconut1 oz. Simple Syrup 2 oz. Fresh Lime Sour1 oz. Lime Juice (cinnamon syrup fall twist)
  • 71. TWIST ON A CLASSICTom Collins Peach Collins1.5 oz. Gin 1.5 oz. Ciroc Peach1 oz. Simple Syrup 2 oz Fresh Lemon Sour1 oz. Fresh lemon juice Top with SodaTop with chilled club soda
  • 72. TWIST ON A CLASSICCosmopolitan Berry Ginger Cosmo1.5 oz. Citrus Vodka 1.5 oz Ciroc Red Berry1 oz. Cointreau 3/4 oz. Ginger Syrup1/2 oz. Lime Juice 1/2 oz. Lime Juice½ oz Cranberry juice ¾ oz Cranberry Juice
  • 73. TWIST ON CLASSICClassic Moscow Mule Dutch Mule1 1/4 oz Smirnoff vodka 1.5 oz Ketel One- 3 oz. ginger beer 1 oz Fresh lime sour- 1 tsp. sugar syrup . 5 oz Stirrings Ginger- 1/4 oz. lime juice Top with Ginger Ale- 1 sprig mint Garnish with a lime- 1 slice lime
  • 74. TWIST ON CLASSICClassic Sidecar Astor2 oz Cognac 1.5 oz Ketel Citreon1 oz Cointreau 1 oz Fresh lemon sour¾ oz Fresh Lemon Juice . 75 oz Grapefruit juiceSugar Rim . 5 oz Aperol
  • 75. TWIST ON CLASSICClassic Martini Midtown Martini2.5 oz Gin 1.5 oz Ketel Oranje.5 oz Dry Vermouth . 75 oz Saint Germain3-4 dashes of bitters .5 oz Dry VermouthTwist 4 dashes of Orange bitters Grapefruit Zest
  • 76. Simple Cocktail Menu• Moscow Mule: 1.5 oz. • Tom Collins: 1.5oz Smirnoff Vodka, ½ oz. Lime Tanqueray Gin, ¾ oz. Fresh Juice, ½ oz. Simple Syrup, Lemon Juice,1oz Simple Topped with Ginger Beer Syrup, topped w/club soda• Whiskey Smash: 4 lemon • Seasonal Tequila Drink: wedges, 5 leaves of mint, “Perfectly Sinful” 1 oz. simple syrup, 1.5 oz. 1.5 oz. Don Julio Blanco, 1.5 Bulleit Bourbon oz. Pear nectar, ½ oz. lemon juice, ¾ simple syrup• Garnish: Sprinkle of cinnamon Classic Daiquiri: 2 oz. Meyers Platinum Rum, 1 oz. Simple Syrup, 3/4 oz. lime • Pickle Back: 1.5 oz. shot of juice Dickel 12 served alongside 1.5 oz. shot of pickle juice www.tafferdynamics.com
  • 77. FundamentalsStart Small: PDT The Joy of Mixology The Fine Art of Mixing Drinks The Savoy The Essential Cocktail