The art of the classic cocktail 3
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The art of the classic cocktail 3
- 1. The Art of the Classic Cocktail Elayne Duke
- 2. Jerry Thomas-The God Father
- 3. The First Cocktail Books • Bon Vivant’s Companion by Jerry Thomas • Bartenders Guide by Jerry Thomas • Imbibe by David Wondrich
- 4. Definition of a Cocktail 1803- first time the word cocktail is printed spirit bitters sugar water
- 5. MARTINEZ & THE MARTINI • Martinez Cocktail • 1 oz Old Tom Gin • 2 oz Vermouth • 1 dash Bokers bitters • 2 dashes maraschino • Garnished with a slice of Lemon
- 6. The Manhattan • 1 oz Whisky • 1 oz Sweet Vermouth • 3 dashes of bitters • 2 dashes of curacao or maraschino
- 7. 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
- 8. The Fundamentals Chef is nothing without his tools, the same is true for a bartender
- 14. Fundamentals
- 15. Fundamentals • Hoshizaki ice machines perfect square • Kold-Draft
- 18. Fundamentals Start Small: PDT The Joy of Mixology The Fine Art of Mixing Drinks The Savoy The Essential Cocktail
- 19. THE GOLDEN RULES
- 20. GOLDEN RULES Your drink will never be any better than the quality of the cheapest ingredient in it
- 21. GOLDEN RULES 1) Identify what you are and what you want to become as a bar program.
- 22. GOLDEN RULES 1) Identify what you are and what you want to become as a bar program. 2) Walk before you run
- 23. GOLDEN RULES 1) Identify what you are and what you want to become as a bar program. 2) Walk before you run 3) Train Your Staff
- 24. GOLDEN RULES 1) Identify what you are and what you want to become as a bar program. 2) Walk before you run 3) Train Your Staff 4) Set standards and hold everybody
- 25. GOLDEN RULES 1) Identify what you are and what you want to become as a bar program. 2) Walk before you run 3) Train Your Staff 4) Set standards and hold everybody 5) Mise En Place
- 26. GOLDEN RULES 1) Identify what you are and what you want to become as a bar program. 2) Walk before you run 3) Train your staff 4) Set standards and hold everybody 5) Mise En Place 6) Make it nice
- 27. GOLDEN RULES 1) Identify what you are and what you want to become as a bar program. 2) Walk before you run 3) Train your staff 4) Set standards and hold everybody 5) Mise En Place 6) Make it nice 7) Keep it simple stupid
- 28. Make It Nice
- 35. Keep It Simple
- 36. Keep It Simple Don’t Mess with a good Thing, just enhance it….. •The right glass
- 37. Keep It Simple Just enhance it….. •The right glass •The perfect accompaniment
- 38. Keep It Simple Just enhance it….. •The right glass •The perfect accompaniment •An attractive garnish
- 39. Keep It Simple Just enhance it….. •The Right Glass •The perfect accompaniment •The exotic garnish •Beautiful ice
- 40. Keep It Simple Just enhance it….. •The Right Glass •The perfect accompaniment •The exotic garnish •Beautiful ice •A special serve
- 41. Cocktail Components a great cocktail = 3 ingredients
- 42. 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 one addition of flavor away
- 43. Cocktail Components BALANCE Acid Sugar Alcohol
- 44. The Classics • Dale Degroff • The man who made it all happen
- 45. The Classics- The Cosmopolitan • 1 1/2 oz Vodka (Citrus preferred) • 1/2 oz Cointreau • 1/4 oz fresh lime juice • 1 oz cranberry Juice • orange peel for garnish
- 46. The Classics
- 47. The Classics Tequila Cocktails 1920’s Picador Toreador .5 oz Tequila .5 oz Tequila .25 oz Cointreau .25 oz Apricot Brandy .25 oz Lime Juice .25 oz Lime Juice
- 48. The Classics Margarita 1.5 oz Don Julio Blanco .5 oz Orange Liqueur .5 oz Simple Syrup .75 oz Fresh Lime Juice
- 49. The Classics Skinny Margarita 2 oz Don Julio Blanco .75 oz Agave nectar 1 oz Fresh Lime Juice Served over ice Glass: Rocks Garnish: Lime wedge
- 50. The Classics Daiquiri 2 oz White Rum 1 oz Simple Syrup .75 oz Fresh Lime juice
- 51. The Classics Sidecar 2 oz Cognac 1 oz Cointreau .75 oz Fresh Lemon Juice sugar rim
- 52. Fresh Juice vs Not VS
- 53. Summer Menu Hot Mama Wheels Up 1 oz Don Julio infused with Jalepeno 1.5 oz Ketel One 2oz Fresh Watermelon Juice ¾ Fresh Lime 3/4 oz Fresh Lime juice 1 oz Simple 1oz Simple Syrup 1 oz Stirrings Ginger Glass: Highball Top with Ginger Ale Garnish: Lime Wedge Glass: Highball Garnish: Lime Wedge Ten Fresh Atlanta Lemonade 1.5 oz Tanqueray Ten ¾ oz Fresh Lime juice 1.5 oz Bulleit Bourbon 1 oz Simple 1 oz Fresh Lemon juice Glass: Martini 1 oz Simple Syrup Garnish: Lime Wheel .75 oz Stirrings Peach Liqueur Glass: Rocks Garnish: Mint
- 54. Summer Menu Ingredients Needed Fresh Ingredients Base Spirits /Alc Modifiers Limes Ketel One Lemons Tanqueray Ten Sugar Don Julio Tequila Watermelon Bulleit Bourbon Jalapenos Stirrings Ginger Stirrings Peach Mint
- 55. Summer Menu Mixer Cost Break down of Mixer Cost per Ounce Cost per average in oz with Total cost for Mixer case Case Yield # of oz per item water/syrup Cost per oz syrup 1 watermelon 9.75 1 50 oz 50 50 $0.20
- 56. Summer Menu Mixer Cost Break down of Mixer Cost per Ounce Cost per average in oz with Total cost for Mixer case Case Yield # of oz per item water/syrup Cost per oz syrup 1 watermelon 9.75 1 50 oz 50 50 $0.20 Case of Limes 39.25 180 .75 oz 180 180 $0.22
- 57. Summer Menu Mixer Cost Break down of Mixer Cost per Ounce Cost per average in oz with Total cost for Mixer case Case Yield # of oz per item water/syrup Cost per oz syrup 1 watermelon 9.75 1 50 oz 50 50 $0.20 Case of Limes 39.25 180 .75 oz 180 180 $0.22 Case of Lemons ( 45.75 150 1.5 oz 225 225 $0.20
- 58. Summer Menu Mixer Cost Break down of Mixer Cost per Ounce Cost per average in oz with Total cost for Mixer case Case Yield # of oz per item water/syrup Cost per oz syrup 1 watermelon 9.75 1 50 oz 50 50 $0.20 Case of Limes 39.25 180 .75 oz 180 180 $0.22 Case of Lemons ( 45.75 150 1.5 oz 225 225 $0.20 Sugar-5lb bag (simple syrup) 4.49 5lb 80oz 80 160 $0.03
- 59. Summer Menu Mixer Cost Break down of Mixer Cost per Ounce Cost per average in oz with Total cost for Mixer case Case Yield # of oz per item water/syrup Cost per oz syrup 1 watermelon 9.75 1 50 oz 50 50 $0.20 Case of Limes 39.25 180 .75 oz 180 180 $0.22 Case of Lemons ( 45.75 150 1.5 oz 225 225 $0.20 Sugar-5lb bag (simple syrup) 4.49 5lb 80oz 80 160 $0.03 Stirrings Ginger- (for ginger syrup) 11.99 1 25 25 37.5 $0.32 13.25
- 60. Summer Menu Mixer Cost Break down of Mixer Cost per Ounce Cost per average in oz with Total cost for Mixer case Case Yield # of oz per item water/syrup Cost per oz syrup 1 watermelon 9.75 1 50 oz 50 50 $0.20 Case of Limes 39.25 180 .75 oz 180 180 $0.22 Case of Lemons ( 45.75 150 1.5 oz 225 225 $0.20 Sugar-5lb bag (simple syrup) 4.49 5lb 80oz 80 160 $0.03 Stirrings Ginger- (for ginger syrup) 11.99 1 25 25 37.5 $0.32 13.25 Stirrings Peach 11.99 1 25 32 32 $0.37
- 61. Summer Menu Hot Mama Hot Mama Ingredient Bottle Size (L) Bottle Price$/oz Amou Cost nt Used (oz) Notes Don Julio 0.750 $39.47 $1.56 1 $1.56
- 62. Summer Menu Hot Mama Hot Mama Ingredient Bottle Size (L) Bottle Price$/oz Amou Cost nt Used (oz) Notes Don Julio 0.750 $39.47 $1.56 1 $1.56 Fresh 0.750 $5.00 $0.20 2 $0.39 Watermelon .20 x 25 oz= $5.00 for 750 ml of fresh watermelon
- 63. Summer Menu Hot Mama Hot Mama Ingredient Bottle Size (L) Bottle Price$/oz Amou Cost nt Used (oz) Notes Don Julio 0.750 $39.47 $1.56 1 $1.56 Fresh 0.750 $5.00 $0.20 2 $0.39 Watermelon .20 x 25 oz= $5.00 for 750 ml of fresh watermelon Fresh Lime 0.750 $5.50 $0.22 0.75 $0.16 .22 x 25 oz= 5.50 for 750ml of fresh lime
- 64. Summer Menu Hot Mama Hot Mama Ingredient Bottle Size (L) Bottle Price$/oz Amou Cost nt Used (oz) Notes Don Julio 0.750 $39.47 $1.56 1 $1.56 Fresh 0.750 $5.00 $0.20 2 $0.39 Watermelon .20 x 25 oz= $5.00 for 750 ml of fresh watermelon Fresh Lime 0.750 $5.50 $0.22 0.75 $0.16 .22 x 25 oz= 5.50 for 750ml of fresh lime Simple 0.750 $0.75 $0.03 1 $0.03 .22 x .03 oz= .75c for 750ml of simple syrup Jalepeno 0.375 $0.40 $0.03 1 $0.03
- 65. Summer Menu Hot Mama Hot Mama Ingredient Bottle Size (L) Bottle Price$/oz Amou Cost nt Used (oz) Notes Don Julio 0.750 $39.47 $1.56 1 $1.56 Fresh 0.750 $5.00 $0.20 2 $0.39 Watermelon .20 x 25 oz= $5.00 for 750 ml of fresh watermelon Fresh Lime 0.750 $5.50 $0.22 0.75 $0.16 .22 x 25 oz= 5.50 for 750ml of fresh lime Simple 0.750 $0.75 $0.03 1 $0.03 .22 x .03 oz= .75c for 750ml of simple syrup Jalepeno 0.375 $0.40 $0.03 1 $0.03 highball Total $2.11 Cost: Target Drink Pour Price Cost 22% $9.61
- 66. How I create drinks • Flavor profile of the base spirit • Flavor Bible • Target Clientele • Hot trends • Seasonal ingredients • Review classics for inspiration
- 67. Things I Consider • It must whet the appetite not dull it
- 68. Things I Consider • It must wet the appetite not dull it • • It must be pleasing to the palate
- 69. Things I Consider • It must wet the appetite not dull it • • It must be pleasing to the palate • It must be pleasing to the eye
- 70. Things I Consider • It must wet the appetite not dull it • • It must be pleasing to the palate • It must be pleasing to the eye • it must be balanced
- 71. 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. 71
- 72. Adding Flavor • 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.
- 73. CONTACT INFORMATION Elayne W. Duke Cell#917-204-0383 Email: eduke@mktg.com www.dukeontherocks.com www.slideshare.net/ElayneDuke
Editor's Notes
- So as I am sure you are all aware, cocktails are back- the classics, the tikki, The aparitif , the digistif and new and adventerous ie the barrel aged cocktail, the smoked cocktail etc No matter if you are club, local bar, restaurant bar or just a bar 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 succesffullly.
- " 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.
- 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 Also you will see through this presentation how easy it is to tweak an already existing cocktail to create one that works for your place
- 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…
- This is the recipe for the original Manhattan The Manhattan is just the Martinez with whiskey instead of gin The popularity of Vermouth among bartenders in the late 1800’s and 20 th century made a huge impact on the cocktail in craft, and although 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.
- 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
- The bar is like the kitchen without the proper tools it can’t function properly
- 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
- 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. >
- The bar is like the kitchen without the proper tools it can’t function properly
- Small menu: 6 to 8 classics Sidecar Corpse Reviver Smoked Margarita Hemingway Daiquiri Manhattan Southside Cucumber Vodka Gimlet
- Small menu: 6 to 8 classics Sidecar Corpse Reviver Smoked Margarita Hemingway Daiquiri Manhattan Southside Cucumber Vodka Gimlet
- Small menu: 6 to 8 classics Sidecar Corpse Reviver Smoked Margarita Hemingway Daiquiri Manhattan Southside Cucumber Vodka Gimlet
- Small menu: 6 to 8 classics Sidecar Corpse Reviver Smoked Margarita Hemingway Daiquiri Manhattan Southside Cucumber Vodka Gimlet
- Small menu: 6 to 8 classics Sidecar Corpse Reviver Smoked Margarita Hemingway Daiquiri Manhattan Southside Cucumber Vodka Gimlet
- Small menu: 6 to 8 classics Sidecar Corpse Reviver Smoked Margarita Hemingway Daiquiri Manhattan Southside Cucumber Vodka Gimlet
- Small menu: 6 to 8 classics Sidecar Corpse Reviver Smoked Margarita Hemingway Daiquiri Manhattan Southside Cucumber Vodka Gimlet
- Now if you are lucky enough to have a hi end there is a good chance you have 1 or two of these spirits if not more on your back bar or in a display case etc. Now Aged spirits are perfect just the way are, somebody did the work for us a long time ago. For of them they were put into a barrel at the beginning of the reign of one master distiller and not taken out to the beginning of new master distiller years later. So what does this mean- They should be treated with respect. Your staff should Be eductated on them and they should be served in a vessel that reflects the craftmanship within Somebody did 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.
- Now if you are lucky enough to have a hi end there is a good chance you have 1 or two of these spirits if not more on your back bar or in a display case etc. Now Aged spirits are perfect just the way are, somebody did the work for us a long time ago. For of them they were put into a barrel at the beginning of the reign of one master distiller and not taken out to the beginning of new master distiller years later. So what does this mean- They should be treated with respect. Your staff should Be eductated on them and they should be served in a vessel that reflects the craftmanship within Somebody did 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.
- Now if you are lucky enough to have a hi end there is a good chance you have 1 or two of these spirits if not more on your back bar or in a display case etc. Now Aged spirits are perfect just the way are, somebody did the work for us a long time ago. For of them they were put into a barrel at the beginning of the reign of one master distiller and not taken out to the beginning of new master distiller years later. So what does this mean- They should be treated with respect. Your staff should Be eductated on them and they should be served in a vessel that reflects the craftmanship within Somebody did 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.
- Now if you are lucky enough to have a hi end there is a good chance you have 1 or two of these spirits if not more on your back bar or in a display case etc. Now Aged spirits are perfect just the way are, somebody did the work for us a long time ago. For of them they were put into a barrel at the beginning of the reign of one master distiller and not taken out to the beginning of new master distiller years later. So what does this mean- They should be treated with respect. Your staff should Be eductated on them and they should be served in a vessel that reflects the craftmanship within Somebody did 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.
- Now if you are lucky enough to have a hi end there is a good chance you have 1 or two of these spirits if not more on your back bar or in a display case etc. Now Aged spirits are perfect just the way are, somebody did the work for us a long time ago. For of them they were put into a barrel at the beginning of the reign of one master distiller and not taken out to the beginning of new master distiller years later. So what does this mean- They should be treated with respect. Your staff should Be eductated on them and they should be served in a vessel that reflects the craftmanship within Somebody did 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.
- Misen place- It’s important to do all of your setup before service. Setup all garnishes, syrups, and infusions so during your shift all you have to do is make drinks.
- 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
- 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)
- New life and sophistication brought to the cosmo
- 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.
- 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
- 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)
- 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)
- 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)
- 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)