This document provides an overview of a Shake & Stir masterclass that introduces cocktail trends, teaches three sample cocktails (Brambletini, Vanilla Sky, Kixtarter), and discusses Shake & Stir's services including event design, menu design, consultancy, staffing, and masterclasses. Current cocktail trends highlighted include classics with a twist, unusual spirits, premium ingredients, molecular mixology techniques, consistency and speed for events, and sustainability.
6. Event Design
Bar Hire
Glassware
Cocktail Design
Staffing
Menu tasting
Our services range from small private
parties to large corporate events
Wedding at the Marriot Hotel
Shades to illuminate Launch Party
Birthday party at the Serpentine Gallery
8. Consultancy
Food & Drink pairing
Measurements & Quantities
Shopping Lists
Branded Cocktails
Drinks Trends
Staff Training
More on consultancy
9. Staffing
Sophisticated
Years of experience
Charming
Great Attitude
‘Great mixologists, great team, super
creative and beautiful tasting
cocktails!! Can strongly recommend
them!’ J. Keßler NIX&KIX
More on Staffing
11. Current Cocktail Trends
London is the centre of the cocktail world
• World`s Best Bars – 5 of the top 10
• Tales of the Cocktail/Spirited Awards: 8 of 11 international categories
• Artesian, Nightjar, American Bar, Happiness Forgets, Connaught Bar,
• Cocktail bars are continuously raising their levels
• Gap to events is outrageous-> visible improvements recently
• Events: Fantastic food – mediocre drinks
-> drinks are your first point of contact with guests
Continuously changing trends
• Brief overview of trends which have been around for a while
12. Current Cocktail Trends
Classics with a twist
• Customer knows the drink but still offering something new
Rise of more unusual spirits: Mezcal, Pisco, Akvavit, Cachaca
• Knowledgeable customers, more open to experimenting
Premiumisation – drinking less but higher quality
Molecular Gastronomy Molecular Mixology
• Ferran Adria (El Bulli, near Barcelona); Heston Blumenthal (Fat Duck)
• Foam, Infusion, Smoke, Spherification, Liquid Nitrogen, Dehydration etc.
Great cocktail = Presentation + Taste + Experience
• Tasting with all 5 senses
• Glassware, Garnish, Backstory, Fragrances
13. Current Cocktail Trends In Events
Industry
Consistency & Speed
• Preparation, Premix, Quality Mixologists
Low ABV, low-calorie cocktails
• Health conscious society; Social drinking not drinking to get drunk
Mocktails
• Need an appealing option for those who don`t drink (great vegetarian dishes)
Fresh & High Quality Ingredients
• A cocktail is as good as its worst ingredient
• Alcohol, Juices, Syrups, Garnishes – everything matters
Personalised cocktails matching a theme, a dish or a colour etc.
Sustainability
• Fresh juice – Peel garnish, syrup; Mint leaves – stems to infuse spirits
• Taste with spoon not straw; Bar & Kitchen working together
14. Cocktail 1 - Brambletini Ingredients:
35ml Gin
15ml St. Germain
20ml fresh lemon juice
10ml Orange Peel Syrup
Blackberry Foam
Method:
Shake & Fine Strain in a Cocktail Glass
Top up with the foam
Garnish:
2 blackberries and orange peel
on a skewer
15. Cocktail 1 - Brambletini • Perfect drink for both small and
large scale
events offering unique way of
serving
• Using foams is a great way of
adding new
flavours and texture to a drink
• Great example of a classic with a
twist
• Colour is changing with time
• Sustainability: Orange peel syrup
16. Cocktail 2 – Vanilla Sky
Ingredients:
35ml Vodka
15ml Licor 43
40ml Chai
15ml Honey Syrup
15ml fresh Lemon juice
1 drop Cardamom bitters
Method:
Shake & Strain over crushed ice in a
tea cup
Garnish:
Burning cinnamon stick
, star anise & a Licor 43 Glazed
shortbread
17. Cocktail 2 – Vanilla Sky
• Pre- batched
• Unusual glassware
• Garnish adds to the drink
• Smell of smoking cinnamon
18. Cocktail 3 - Kixtarter Ingredients:
20ml Mezcal
25ml Aperol
20ml fresh lime juice
15ml agave syrup
40ml Mango&Ginger Nix&Kix
Method:
Shaken and strained over crushed ice
in a rocks glass
Garnish:
Dried Mango Fan