Wednesday, Sept 28th, 2011                 New Ways of                Working with an                 Old Friend -        ...
This presentation is available athttp://www.slideshare.net/dzaric
Dushan Zaric* 18 + years of Experience behind Bars* Co-Owner of Employees Only and MacaoTrading Co NYC* Principal Bartende...
What are we going to     explore?
and...
and...
and...
But, first some facts to start           us of...
Global Vodka Sales       2010496 million 9L Cases
Global Vodka Sales       2010496 million 9L Cases
Global Rum Sales       2010136 million 9L Cases
Global Rum Sales       2010136 million 9L Cases
And everything in between : (
And everything in between : (
And everything in between : (
No wonder some people think          that...
But what is Vodka today really  in relation to the modern          Bartender?
* It is as classic a cocktail spiritas any other* It is asked for (wanted by)the guests* IT SELLS!!!
* IT SELLS!!!
Some people still choose to make      the statement that VODKA IS DEAD!
But please forgive them...working with Vodka is                    actually         VERY HARD
TastingHow to?
FERMENTATION
Blend of Mash Bill
RAW MATERIALS
DISTILLATION
Still Type
Proof at Distillation
Heads
Hearts
Tails
Water Source
Proof at Bottling
ABV
ABV - abbreviation for alcohol by volume: the number ofml of ethyl alcohol present in each 100 ml of analcoholic beverage ...
Some Examples ofNatural Flavoring
The not so natural flavoringsMostly made around New Jersey Turnpike
The Cocktail
Building Blocks of a Cocktail
Tasting NotesDominating Flavor            ComplexityBody & Mouth feel            Accentuating or                          ...
What outcome to avoid?
One-Dimensional TasteFlat, excites the palate in one direction only, usually no                finish, very low complexity
Two-Dimensional TasteCrooked balance, excites the palate in two directions only,       usually overly soft finish, low comp...
Overly Complex TasteOff balance, confuses the palate, too much going on, usually illogical and not stimulating finish, too ...
Building a 3D Cocktail
LiqueursWhat’s your Ketchup?
SWEET & SOUR vs. STRONG
Aperitifs, Liqueurs         &   Digestives
Vermouths, Sherries, Madeiras, Ports &   Aperitif Wines
Natural FlavoringChartreuseBenedictineDrambuieBärenjägerMandarin NapoleonGrand MarnierCointreau ...
New Products
Sweet, Sour & Strong vs. Unifying Ingredients
BALANCE
West Side2 ounces Charbay Meyer lemon vodka1 ounce freshly squeezed lemon juice1/2 ounce simple syrup3 finger pinch fresh m...
Mediterra2 ounce Russian Standard Vodka1 ounce Honey Syrup*3/4 ounce Boiron fig purée1/2 ounce freshly squeezed lemonjuicer...
Amelia1 3/4 ounces Absolut vodka1 ounce St. Germain elderflower liqueur3/4 ounce Boiron blackberry purée3/4 ounce freshly s...
Drunken Dragon’s            Milk2 oz Charbay Green Tea Vodka1 oz Young Coconut Puree1/2 oz Lime Juice1/2 oz Pandan Syrup *...
?
Thank you for your attention
Moscow Bar Show 2011 - Vodka
Moscow Bar Show 2011 - Vodka
Moscow Bar Show 2011 - Vodka
Moscow Bar Show 2011 - Vodka
Moscow Bar Show 2011 - Vodka
Moscow Bar Show 2011 - Vodka
Moscow Bar Show 2011 - Vodka
Moscow Bar Show 2011 - Vodka
Moscow Bar Show 2011 - Vodka
Moscow Bar Show 2011 - Vodka
Upcoming SlideShare
Loading in...5
×

Moscow Bar Show 2011 - Vodka

683

Published on

Working with a familiar friend - Vodka

Published in: Self Improvement, Business
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
683
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
27
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • \n
  • Transcript of "Moscow Bar Show 2011 - Vodka"

    1. 1. Wednesday, Sept 28th, 2011 New Ways of Working with an Old Friend - VODKAPresented by:Dushan Zaric
    2. 2. This presentation is available athttp://www.slideshare.net/dzaric
    3. 3. 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
    4. 4. What are we going to explore?
    5. 5. and...
    6. 6. and...
    7. 7. and...
    8. 8. But, first some facts to start us of...
    9. 9. Global Vodka Sales 2010496 million 9L Cases
    10. 10. Global Vodka Sales 2010496 million 9L Cases
    11. 11. Global Rum Sales 2010136 million 9L Cases
    12. 12. Global Rum Sales 2010136 million 9L Cases
    13. 13. And everything in between : (
    14. 14. And everything in between : (
    15. 15. And everything in between : (
    16. 16. No wonder some people think that...
    17. 17. But what is Vodka today really in relation to the modern Bartender?
    18. 18. * It is as classic a cocktail spiritas any other* It is asked for (wanted by)the guests* IT SELLS!!!
    19. 19. * IT SELLS!!!
    20. 20. Some people still choose to make the statement that VODKA IS DEAD!
    21. 21. But please forgive them...working with Vodka is actually VERY HARD
    22. 22. TastingHow to?
    23. 23. FERMENTATION
    24. 24. Blend of Mash Bill
    25. 25. RAW MATERIALS
    26. 26. DISTILLATION
    27. 27. Still Type
    28. 28. Proof at Distillation
    29. 29. Heads
    30. 30. Hearts
    31. 31. Tails
    32. 32. Water Source
    33. 33. Proof at Bottling
    34. 34. ABV
    35. 35. 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?
    36. 36. Some Examples ofNatural Flavoring
    37. 37. The not so natural flavoringsMostly made around New Jersey Turnpike
    38. 38. The Cocktail
    39. 39. Building Blocks of a Cocktail
    40. 40. Tasting NotesDominating Flavor ComplexityBody & Mouth feel Accentuating or contrasting FlavorsDryness Finish
    41. 41. What outcome to avoid?
    42. 42. One-Dimensional TasteFlat, excites the palate in one direction only, usually no finish, very low complexity
    43. 43. Two-Dimensional TasteCrooked balance, excites the palate in two directions only, usually overly soft finish, low complexity
    44. 44. Overly Complex TasteOff balance, confuses the palate, too much going on, usually illogical and not stimulating finish, too high complexity
    45. 45. Building a 3D Cocktail
    46. 46. LiqueursWhat’s your Ketchup?
    47. 47. SWEET & SOUR vs. STRONG
    48. 48. Aperitifs, Liqueurs & Digestives
    49. 49. Vermouths, Sherries, Madeiras, Ports & Aperitif Wines
    50. 50. Natural FlavoringChartreuseBenedictineDrambuieBärenjägerMandarin NapoleonGrand MarnierCointreau ...
    51. 51. New Products
    52. 52. Sweet, Sour & Strong vs. Unifying Ingredients
    53. 53. BALANCE
    54. 54. West Side2 ounces Charbay Meyer lemon vodka1 ounce freshly squeezed lemon juice1/2 ounce simple syrup3 finger pinch fresh mint1 splash club soda
    55. 55. Mediterra2 ounce Russian Standard Vodka1 ounce Honey Syrup*3/4 ounce Boiron fig purée1/2 ounce freshly squeezed lemonjuiceroasted spicy pistachio nuts forgarnish
    56. 56. Amelia1 3/4 ounces Absolut vodka1 ounce St. Germain elderflower liqueur3/4 ounce Boiron blackberry purée3/4 ounce freshly squeezed lemon juice1 crown of fresh mint, for garnish
    57. 57. Drunken Dragon’s Milk2 oz Charbay Green Tea Vodka1 oz Young Coconut Puree1/2 oz Lime Juice1/2 oz Pandan Syrup **Pinch of Thai Basil LeavesDashes of Bitters for garnish
    58. 58. ?
    59. 59. Thank you for your attention
    1. A particular slide catching your eye?

      Clipping is a handy way to collect important slides you want to go back to later.

    ×