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The Art of the Simple Cocktail Elayne Werns-Duke
Don’t mess with a good thing <ul><li>Just enhance it….. </li></ul><ul><li>The Right Glass </li></ul><ul><li>The perfect ac...
 
 
 
 
SIGNATURE SERVE- NEGRONI 1 oz Tanqueray Ten 1 oz Lillet 1 oz Aperol Stirred over ice Served up in a martini glass Garnish:...
 
 
 
 
Definition of a Cocktail <ul><li>1803- first time the word cocktail is printed </li></ul><ul><ul><li>Strong spirit </li></...
The Original Manhattan <ul><li>3 dashes of bitters </li></ul><ul><li>2 dashes of curacao or marashino </li></ul><ul><li>1 ...
MARTINEZ VS MARTINI <ul><li>Martinez Cocktail </li></ul><ul><li>1 dash Bokers bitters </li></ul><ul><li>2 dashes maraschin...
Ice Changes Everything
Jerry Thomas-The God Father
The First Cocktail Books <ul><li>Bon Viviant’s Companion by Jerry Thomas </li></ul><ul><li>Bartenders Guide by Jerry Thoma...
BAR TOOLS Boston Shaker Bar Spoon Julep Muddler Jiggers Hawthorn Strainer
The Perfect Ten <ul><li>2.5 oz Tanqueray Ten </li></ul><ul><li>.5 oz Dolins Dry vermouth </li></ul><ul><li>4-6 dashes of g...
Vermouth <ul><li>German word “Wermut,” meaning wormwood </li></ul><ul><li>vermouth  is an aromatic fortified wine flavored...
 
 
 
 
 
 
Prohibition <ul><li>Another good reason not to piss off a woman </li></ul>
DAVID AUGUSTUS EMBURY <ul><li>David Augustus Embury: </li></ul><ul><li>The author of “The Fine Art of Mixing Drinks, publi...
Basic principles <ul><li>Anyone can one make a good drink </li></ul><ul><li>A drink will never be any better than the qual...
Things to Consider <ul><li>It must wet the appetite not dull it </li></ul><ul><li>stimulate the mind as well as the appeti...
3 Components of a cocktail <ul><li>The  base </li></ul><ul><li>The  modifying agent </li></ul><ul><li>The Flavoring agent ...
Balance <ul><li>Acid </li></ul><ul><li>Sugar </li></ul><ul><li>Alcohol </li></ul>
Dale Degroff-aka King Cocktail <ul><li>The man who made it all happen </li></ul><ul><li>The Cosmopolitan </li></ul><ul><li...
Cosmopolitan <ul><li>1 1/2 oz Vodka (Citrus preferred) </li></ul><ul><li>1/2 oz Cointreau </li></ul><ul><li>1/4 oz fresh l...
Margarita <ul><li>2 oz Don Julio Blanco Tequila </li></ul><ul><li>1 oz Orange Liqueur </li></ul><ul><li>.75 oz Fresh Lime ...
Daiquiri <ul><li>2 oz White Rum </li></ul><ul><li>1 oz Simple Syrup </li></ul><ul><li>.75 oz Fresh Lime juice </li></ul>
Sidecar <ul><li>2 oz Cognac </li></ul><ul><li>1 oz Cointreau </li></ul><ul><li>.75 oz Fresh Lemon Juice </li></ul><ul><li>...
Fresh Juice vs Not VS
Sour Mix Fresh Vs Homemade <ul><li>Pre Package Cost:  $5 for a 32 oz container  </li></ul><ul><li>VS </li></ul><ul><li>Cos...
Rules of Citrus <ul><li>Lime vs Lemon- Storage timed </li></ul><ul><li>Hand Juicing vs Sunkist Juicer </li></ul><ul><li>Ag...
How To Create a cocktail <ul><li>The base: </li></ul><ul><ul><li>Your cocktail is only as good as the quality of the base ...
Tequila Cocktails 1920’s <ul><li>Picador </li></ul><ul><li>1/2 Tequila 1/4 Cointreau 1/4 Lime Juice </li></ul><ul><li>Tore...
St. Ginger-Rita <ul><li>St-rita </li></ul><ul><li>1.5 oz Don Julio Blanco </li></ul><ul><li>1 oz St. Germain </li></ul><ul...
Muddle Cocktails <ul><li>The Mojito </li></ul><ul><li>The Caiprisoka </li></ul><ul><li>Caiprinia </li></ul><ul><ul><li>Ver...
My Whisky Smash <ul><li>2 oz Bulleit Rye </li></ul><ul><li>4 lemon wedges </li></ul><ul><li>5-6 mint leaves </li></ul><ul>...
How do I create drinks <ul><li>Flavor profile of the base spirit </li></ul><ul><li>Flavor Bible  </li></ul><ul><li>Target ...
Bulleit Bourbon: Tasting Notes Tasting Notes Bulleit Bourbon Color:  Deep Amber Nose:   Creamy Vanilla, Pickling Spices an...
Adding Flavor <ul><li>The Flavor Bible is as useful to anyone who cooks as a thesaurus is to anyone who writes. It's a gui...
 
Spirit Flavors <ul><li>Three ways to flavor a spirit: </li></ul><ul><ul><li>Maceration </li></ul></ul><ul><ul><li>Infusion...
Flavored Spirit Cocktails <ul><li>Benefits: </li></ul><ul><ul><li>Tend to be naturally sweeter and  lower in alcohol </li>...
Chocolate Decadence <ul><li>1.5oz Godiva Choc Raspberry  vodka </li></ul><ul><li>Chilled brut champagne </li></ul><ul><li>...
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The art of the simple cocktail

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A step back to the basics and
overall look on how delicous cocktails are created, one layer at a time.

Published in: Self Improvement
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The art of the simple cocktail

  1. 1. The Art of the Simple Cocktail Elayne Werns-Duke
  2. 2. Don’t mess with a good thing <ul><li>Just enhance it….. </li></ul><ul><li>The Right Glass </li></ul><ul><li>The perfect accruement </li></ul><ul><li>The exotic garnish </li></ul><ul><li>Beautiful ice </li></ul><ul><li>The special serve </li></ul><ul><li>Some spirits are perfect just the way are </li></ul>
  3. 7. SIGNATURE SERVE- NEGRONI 1 oz Tanqueray Ten 1 oz Lillet 1 oz Aperol Stirred over ice Served up in a martini glass Garnish: Grapefruit twist
  4. 12. Definition of a Cocktail <ul><li>1803- first time the word cocktail is printed </li></ul><ul><ul><li>Strong spirit </li></ul></ul><ul><ul><li>bitters </li></ul></ul><ul><ul><li>sugar </li></ul></ul><ul><ul><li>water </li></ul></ul>
  5. 13. The Original Manhattan <ul><li>3 dashes of bitters </li></ul><ul><li>2 dashes of curacao or marashino </li></ul><ul><li>1 oz Whisky </li></ul><ul><li>1 oz Vermouth </li></ul><ul><li>ice </li></ul>
  6. 14. MARTINEZ VS MARTINI <ul><li>Martinez Cocktail </li></ul><ul><li>1 dash Bokers bitters </li></ul><ul><li>2 dashes maraschino </li></ul><ul><li>1 oz Old Tom Gin </li></ul><ul><li>2 oz Vermouth </li></ul><ul><li>Garnished with a slice of Lemon </li></ul>
  7. 15. Ice Changes Everything
  8. 16. Jerry Thomas-The God Father
  9. 17. The First Cocktail Books <ul><li>Bon Viviant’s Companion by Jerry Thomas </li></ul><ul><li>Bartenders Guide by Jerry Thomas </li></ul><ul><li>IMBIBE by David Wonderich </li></ul>
  10. 18. BAR TOOLS Boston Shaker Bar Spoon Julep Muddler Jiggers Hawthorn Strainer
  11. 19. The Perfect Ten <ul><li>2.5 oz Tanqueray Ten </li></ul><ul><li>.5 oz Dolins Dry vermouth </li></ul><ul><li>4-6 dashes of grapefruit or orange bitters </li></ul><ul><li>Glass: Martini </li></ul><ul><li>Garnish : Grapefruit zest </li></ul>
  12. 20. Vermouth <ul><li>German word “Wermut,” meaning wormwood </li></ul><ul><li>vermouth is an aromatic fortified wine flavored with herbs, roots, bark, flowers and other botanicals. </li></ul><ul><li>White vs Red </li></ul><ul><li>Storage </li></ul>
  13. 27. Prohibition <ul><li>Another good reason not to piss off a woman </li></ul>
  14. 28. DAVID AUGUSTUS EMBURY <ul><li>David Augustus Embury: </li></ul><ul><li>The author of “The Fine Art of Mixing Drinks, published in 1948 </li></ul>
  15. 29. Basic principles <ul><li>Anyone can one make a good drink </li></ul><ul><li>A drink will never be any better than the quality of the cheapest ingredient in it </li></ul>
  16. 30. Things to Consider <ul><li>It must wet the appetite not dull it </li></ul><ul><li>stimulate the mind as well as the appetite </li></ul><ul><li>It must be pleasing to the palate </li></ul><ul><li>It must be pleasing to the eye </li></ul><ul><li>it must be balanced </li></ul>
  17. 31. 3 Components of a cocktail <ul><li>The base </li></ul><ul><li>The modifying agent </li></ul><ul><li>The Flavoring agent </li></ul>
  18. 32. Balance <ul><li>Acid </li></ul><ul><li>Sugar </li></ul><ul><li>Alcohol </li></ul>
  19. 33. Dale Degroff-aka King Cocktail <ul><li>The man who made it all happen </li></ul><ul><li>The Cosmopolitan </li></ul><ul><li>Book “The essential cocktail” </li></ul>
  20. 34. Cosmopolitan <ul><li>1 1/2 oz Vodka (Citrus preferred) </li></ul><ul><li>1/2 oz Cointreau </li></ul><ul><li>1/4 oz fresh lime juice </li></ul><ul><li>1 oz cranberry Juice </li></ul><ul><li>orange peel for garnish </li></ul>
  21. 35. Margarita <ul><li>2 oz Don Julio Blanco Tequila </li></ul><ul><li>1 oz Orange Liqueur </li></ul><ul><li>.75 oz Fresh Lime Juice </li></ul>
  22. 36. Daiquiri <ul><li>2 oz White Rum </li></ul><ul><li>1 oz Simple Syrup </li></ul><ul><li>.75 oz Fresh Lime juice </li></ul>
  23. 37. Sidecar <ul><li>2 oz Cognac </li></ul><ul><li>1 oz Cointreau </li></ul><ul><li>.75 oz Fresh Lemon Juice </li></ul><ul><li>sugar rim </li></ul>
  24. 38. Fresh Juice vs Not VS
  25. 39. Sour Mix Fresh Vs Homemade <ul><li>Pre Package Cost: $5 for a 32 oz container </li></ul><ul><li>VS </li></ul><ul><li>Cost of Fresh : 32 oz = 18 oz of simple syrup and 14 oz of lemon or lime juice. </li></ul><ul><li>18 oz Simple syrup 9 oz water: Cost Free 9 oz sugar:Cost 6 cents per oz = $0.54 </li></ul><ul><li>14 oz lemon or lime juice: 14 lemons - $3.50 Total = $4.04 </li></ul>
  26. 40. Rules of Citrus <ul><li>Lime vs Lemon- Storage timed </li></ul><ul><li>Hand Juicing vs Sunkist Juicer </li></ul><ul><li>Aged vs Non aged </li></ul>
  27. 41. How To Create a cocktail <ul><li>The base: </li></ul><ul><ul><li>Your cocktail is only as good as the quality of the base you begin with </li></ul></ul><ul><li>The modifier: </li></ul><ul><ul><li>Character builder </li></ul></ul><ul><li>Flavor agent: </li></ul><ul><ul><li>A new cocktail is one exchange of ingredient or one one addition of flavor away </li></ul></ul>
  28. 42. Tequila Cocktails 1920’s <ul><li>Picador </li></ul><ul><li>1/2 Tequila 1/4 Cointreau 1/4 Lime Juice </li></ul><ul><li>Toreador </li></ul><ul><li>1/2 Tequila </li></ul><ul><li>1/4 Apricot Brandy </li></ul><ul><li>1/4 Lime Juice </li></ul>
  29. 43. St. Ginger-Rita <ul><li>St-rita </li></ul><ul><li>1.5 oz Don Julio Blanco </li></ul><ul><li>1 oz St. Germain </li></ul><ul><li>.75 oz Fresh Lime </li></ul><ul><li>Ginger-Rita add </li></ul><ul><li>. 5 oz Stirrings ginger </li></ul><ul><li>Ginger Sugar </li></ul>
  30. 44. Muddle Cocktails <ul><li>The Mojito </li></ul><ul><li>The Caiprisoka </li></ul><ul><li>Caiprinia </li></ul><ul><ul><li>Very Berry Smash </li></ul></ul><ul><li>Sugar Syrup vs granulated sugar to muddle </li></ul>
  31. 45. My Whisky Smash <ul><li>2 oz Bulleit Rye </li></ul><ul><li>4 lemon wedges </li></ul><ul><li>5-6 mint leaves </li></ul><ul><li>1 oz simple syrup </li></ul><ul><li>Glass: Rocks </li></ul><ul><li>Garnish: Mint sprig </li></ul>
  32. 46. How do I create drinks <ul><li>Flavor profile of the base spirit </li></ul><ul><li>Flavor Bible </li></ul><ul><li>Target Clientele </li></ul><ul><li>Hot trends </li></ul><ul><li>Seasonal ingredients </li></ul><ul><li>Review classics for inspiration </li></ul>
  33. 47. 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.
  34. 48. Adding Flavor <ul><li>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. </li></ul>
  35. 50. Spirit Flavors <ul><li>Three ways to flavor a spirit: </li></ul><ul><ul><li>Maceration </li></ul></ul><ul><ul><li>Infusion </li></ul></ul><ul><ul><li>Flavoring </li></ul></ul>
  36. 51. Flavored Spirit Cocktails <ul><li>Benefits: </li></ul><ul><ul><li>Tend to be naturally sweeter and lower in alcohol </li></ul></ul><ul><ul><li>Less ingredients needed </li></ul></ul><ul><li>HOW </li></ul><ul><ul><li>Use similar flavors </li></ul></ul><ul><ul><li>Use complimentary flavors </li></ul></ul>
  37. 52. Chocolate Decadence <ul><li>1.5oz Godiva Choc Raspberry vodka </li></ul><ul><li>Chilled brut champagne </li></ul><ul><li>Glass: Chilled champagne flute, drizzled with honey </li></ul><ul><li>Garnish: Godiva champagne truffle with raspberries </li></ul>

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