Born to mix key note

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Seminar held at Tales of the Cocktail 2011, July, 23rd

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  • Born to mix key note

    1. 1. Saturday, July 23rd, 2011 Born to Mix Spirits "Made" for CocktailsPresented by:Jason Kosmas, Marko Karakasevic &Dushan Zaric
    2. 2. This presentation is available athttp://www.slideshare.net/dzaric
    3. 3. Photo of Marko Karakasevic Marko * 13th Generation Master Distiller, Domaine Charbay * Innovator * Trend setter * Magician marko@charbay.com
    4. 4. Photo of Jason Kosmas Jorgos * 15 + years of Experience behind Bars * Co-Owner of Employees Only and Macao Trading Co, NYC * Principal Bartender * Consultant * Trainer * Thinker * Trend setter * Author * Magician koz_jay@hotmail.com
    5. 5. Dushan Zaric* 18 + years of Experience behind Bars* Co-Owner of Employees Only and MacaoTrading Co NYC* Principal Bartender* Consultant* Author* Trainer* Thinker* Trend setter* Magiciandushanzaric@gmail.com
    6. 6. What are we going to explore?
    7. 7. Etc, etc….You get the picture
    8. 8. ALCOHOL root Arabic - ‫( ﺍﻟﻜﺤﻞ‬al-kuḥl,)“the essence of things, spirit”
    9. 9. Specifics to know
    10. 10. FERMENTATION
    11. 11. Blend of Mash Bill
    12. 12. RAW MATERIALS
    13. 13. DISTILLATION
    14. 14. Still Type
    15. 15. Proof at Distillation
    16. 16. Heads
    17. 17. Hearts
    18. 18. Tails
    19. 19. Water Source
    20. 20. Aging
    21. 21. Proof at Bottling
    22. 22. ABV
    23. 23. ABV - abbreviation for alcohol by volume: the number ofml of ethyl alcohol present in each 100 ml of analcoholic beverage when measured at 20°C; displayedon the packaging of alcoholic drinks in and used tocalculate the amount of tax payable…blah, blah… HOW STRONG IS IT?
    24. 24. Some Examples ofNatural Flavoring
    25. 25. The not so natural flavoringsMostly made around New Jersey Turnpike
    26. 26. Sugar Content
    27. 27. The Cocktail
    28. 28. Building Blocks of a Cocktail
    29. 29. Tasting NotesDominating Flavor ComplexityBody & Mouth feel Accentuating or contrasting FlavorsDryness Finish
    30. 30. What outcome to avoid?
    31. 31. One-Dimensional TasteFlat, excites the palate in one direction only, usually no finish, very low complexity
    32. 32. Two-Dimensional TasteCrooked balance, excites the palate in two directions only, usually overly soft finish, low complexity
    33. 33. Overly Complex TasteOff balance, confuses the palate, too much going on, usually illogical and not stimulating finish, too high complexity
    34. 34. Building a 3D Cocktail
    35. 35. SWEET & SOUR vs. STRONG
    36. 36. Sweet, Sour & Strong vs. Unifying Ingredients
    37. 37. BALANCE
    38. 38. TastingHow to?
    39. 39. Whiskey
    40. 40. Gin
    41. 41. Rum
    42. 42. Tequila
    43. 43. GimletPlymouth Gin Hendrick’s Gin2 ounces Plymouth Gin 1 ¾ ounces Hendrick’s Gin¾ ounces EO LimeCordial ¾ ounces EO Lime Cordial1 lime wheel, forgarnish 3 cucumber wheels, for garnish
    44. 44. DaiquiriAppleton Reserve Rum Banks 5 Island Rum2 ½ ounces Appleton 2 ½ ounces Banks 5Reserve Rum Island Rum1 ounce freshly 1 ounce freshlysqueezed lime juice squeezed lime juice¾ ounce simple syrup ¾ ounce simple syrup1 lime wheel, for garnish 1 lime wheel, for garnish
    45. 45. MargaritaHerradura Blanco El Tesoro Platinum1¾ ounces Herradura 1 ½ ounces El TesoroBlanco Tequila PlatinumTequila½ ounce Cointreau ½ ounce Cointreau½ ounce Agave Nectar ½ ounce Agave Nectar1 ounce Lime Juice 1 ounce Lime Juice1 lime wheel for garnish 1 lime wheel for garnish
    46. 46. ManhattanRittenhouse Rye Whiskey Maker’s Mark Whiskey1½ ounces Rittenhouse 100˚ 2½ ounces Maker’s MarkRye Whiskey Bourbon Whiskey1¾ ounces Dolin Rouge 1 ounce Dolin Rouge sweetSweet Vermouth vermouth½ ounce Grand Marnier 3 dashes Angostura bitters3 dashes of Angostura bitters 3 brandied cherries, for garnish1 lemon twist, for garnish
    47. 47. Aperitifs, Liqueurs & Digestives
    48. 48. Vermouths, Sherries, Madeiras, Ports & Aperitif Wines
    49. 49. LiqueursWhat’s your Ketchup?
    50. 50. Natural FlavoringChartreuseBenedictineDrambuieBärenjägerMandarin NapoleonGrand MarnierCointreau ...
    51. 51. New Products
    52. 52. ?
    53. 53. Thank you for your attention

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