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Who the F*&k Am I? Seminar
- 3. SEMINAR GOALS •TO SHOW THAT BASE SPIRITS ARE INTERCHANGEABLE; BITTERS, AMARI AND VERMOUTH ARE NOT. •HOW TO USE THESE AMAZING INGREDIENTS TO THE MAX •FLAVOR PROFILING AND COCKTAIL CREATION
- 4. VERMOUTH HISTORY •THE WORD VERMOUTH IS DRAWN FROM GERMAN WORD FOR WORMWOOD, WERMUT •WORMWOOD INFUSED WINES ARE CENTURIES OLDER THAN THE FIRST OFFICIAL VERMOUTH DATE BACK TO SOME OF THE EARLIEST KNOW FERMENTED BEVERAGES IN CHINA AND HIPPOCRATES IN GREECE •THE KINGDOM OF SAVOY (1003-1946) HELPED WITH THE EXPANSION AND CREATION OF MOST MODERN VERMOUTHS
- 5. VERMOUTH HISTORY •PART OF PIEDMONT AND PART OF SOUTHERN FRANCE WERE BOTH PART OF THE KINGDOM OF SAVOY AT ONE TIME. •THE CHAMBERY REGION (WHERE DOLIN WAS FOUNDED; INTERIOR OF FRANCE, NORTH OF MARSEILLE) WAS TRADED TO FRANCE •THE CAPITAL OF SAVOY WAS MOVED TO TURIN (WHERE MARTINI WAS FOUNDED).
- 7. VERMOUTH HISTORY •CARPINO WAS FOUNDED IN 1786 – LEGAL DECREE AS OFFICIAL VERMOUTH STYLE OF TURIN; SWEET “ROSSO” STYLE. •NOILLY PRAT WAS FOUNDED IN 1813 – MAKING MARSEILLE, FRANCE THE CENTER OF THE DRY “FRENCH” STYLE. •CINZANO BEGAN VERMOUTH PRODUCTION IN 1868 – UNDER SON ENRICO CINZANO, THE COMPANY MOVED AWAY FROM CONFECTIONARY TO VERMOUTH.
- 8. VERMOUTH BY THE LAWS EU LAWS, US LAWS VARY • MUST BE AT LEAST 75% WINE • MUST USE ARTEMISIA ( OF WHICH WORMWOOD IS A MEMBER) AS THE MAIN BITTERING AGENT, MOST COMMONLY KNOWN AS ROMAN WORMWOOD "THE CHARACTERISTIC TASTE OF WHICH IS OBTAINED BY THE USE OF APPROPRIATE DERIVED SUBSTANCES, IN PARTICULAR OF THE ARTEMISIA SPECIES, WHICH MUST ALWAYS BE USED“ • 14.5% - 21% ABV • MUST BE FORTIFIED
- 9. VERMOUTH BY THE DEFINITION CATEGORIES OF AROMATIZED WINE ARE - •VERMOUTH – PREVIOUS SLIDE •AMERICANO - WITH GENTIAN AS THE MAIN BITTERING AGENT, AND ORANGE PEEL •BITTER WINE - INCLUDING AMER PICON & GENTIAN •VINO CHINATO - QUININE WINE •VINO ALL'UOVO - MARSALA AND WINE-BASED EGG LIQUEURS
- 10. VERMOUTH BY THE REGION GEOGRAPHICAL INDICATIONS FOR VERMOUTH CAN BE •VERMOUTH DE CHAMBERY – DOLIN •VERMOUTH DI TORINO - WHICH USES WORMWOOD FROM THE PIEDMONT REGION, AND PRODUCED AND BOTTLED WITHIN REGION
- 11. VERMOUTH BY THE NUMBERS VERMOUTH Sugar g/L Extra Dry >80 Dry >50 Semi-Dry 50-90 Semi-Sweet 90-130 Sweet <130
- 12. CINZANO BIANCO WHITE PEACH, FLOWER BLOSSOM, FRESHLY SPICED MARJORAM, FRESH THYME, VANILLA BEAN AND CINNAMON, A BITTERSWEET FINISH
- 13. CINZANO EXTRA DRY MINT, SAGE AND OREGANO, WITH A HINT OF SPICE AND WINE NOTES, DRY AND OFFERS A CRISP, MILDLY BITTER FINISH
- 14. CINZANO ROSSO VANILLA, BLACK CHERRY, HINT OF CREAMY CARAMEL, SPICES AND COMPLEX BITTERNESS, BEFORE A BOTANICAL FINISH OF ARTEMISIA
- 15. BITTERS AND AMARI DEFINITION •AN HERBAL LIQUEUR MADE FROM INFUSING A BASE ALCOHOL (GRAPE BRANDY, NEUTRAL SPIRITS, OR WINE) WITH A PROPRIETARY BLEND OF HERBS, ROOTS, FLOWERS, AND SPICES.
- 16. BITTERS AND AMARI DEFINITION •AMARO IN ITALIAN, AMER IN FRENCH, KRÄUTER OR KRÄUTERLIKÖR IN GERMAN, BEERENBURG OR BEARENBURCH IN DUTCH •POTABLE BITTERS •THE CONCOCTION IS AGED IN CASKS OR BOTTLES FOR VARIOUS AMOUNTS OF TIME, AND THE FINISHED PRODUCT CAN BE ANYWHERE FROM 16-40% ALCOHOL BY VOLUME. •VERY REGION SPECIFIC
- 17. FLAVOR MAPPING & PROFILING “SO FANCY “ •PUTTING DOWN ON PAPER WHAT’S ALREADY IN YOUR HEAD •FINDING FLAVORS THAT MAY NOT SOUND LIKE THEY WORK BUT DO •BUILDING A ROLODEX IN A NOTEBOOK, BY MEMORY, EXPANDING YOUR PALATE
- 20. APEROL – FLAVOR PAIRING CITRUS ORANGE & MANDARIN • BRANDY, COGNAC & ARMAGNAC • SPARKLING WINE • LAVENDER • CHOCOLATE • LIME LEAVES BITTER DRY & SWEET • MINT • GINGER • ROSEMARY • RHUBARB • POMEGRANATE • ANISE AROMATIC WILD ROSE • LYCHEE • NUTS – PISTACHIOS • RASPBERRIES • LEMON • VANILLA
- 21. APEROL – FLAVOR PAIRING CITRUS ORANGE & MANDARIN • BRANDY, COGNAC & ARMAGNAC • SPARKLING WINE • LAVENDER • CHOCOLATE • LIME LEAVES BITTER DRY & SWEET • MINT • GINGER • ROSEMARY • RHUBARB • POMEGRANATE • ANISE AROMATIC WILD ROSE • LYCHEE • NUTS – PISTACHIOS • RASPBERRIES • LEMON • VANILLA
- 24. AVERNA •SALVATORE’S SON, FRANCESCO BEGAN TAKING IT TO MARKETS CREATING BUZZ THROUGHOUT ITALY •1912 – BECAME THE OFFICIAL SUPPLIER OF THE HOUSE OF SAVOY •1958 – BECAME A PUBLICLY TRADED COMPANY, BUT STILL FAMILY CONTROLLED
- 26. AVERNA – FLAVOR PAIRING CITRUS ORANGE, YUZU AND CLEMENTINE • BRANDY, COGNAC & ARMAGNAC • GREEN TEA • CARROTS • CHOCOLATE • VINEGARS – CHAMPAGNE & RICE BITTER DRY & SWEET • ANGELICA • GINGER • LIME • BBQ SPICE • GREEN • PEARS AROMATIC EARL GREY TEA & BURDOCK • CANADIAN WHISKIES • BOURBON • DRY CACAO • DANDELION ROOT • DRIED FLOWERS • SAGE
- 27. AVERNA – FLAVOR PAIRING CITRUS ORANGE, YUZU AND CLEMENTINE • BRANDY, COGNAC & ARMAGNAC • GREEN TEA • CARROTS • CHOCOLATE • VINEGARS – CHAMPAGNE & RICE BITTER DRY & SWEET • ANGELICA • GINGER • LIME • BBQ SPICE • GREEN • PEARS AROMATIC EARL GREY TEA & BURDOCK • CANADIAN WHISKIES • BOURBON • DRY CACAO • DANDELION ROOT • DRIED FLOWERS • SAGE
- 30. CYNAR – ANGELO DALLE MOLLO ELON MUSK/HUGH HEFFNER OF 1950’S ITALY •CREATED THE ITALIAN ELECTRIC CAR •HAD SIX CHILDREN TO SIX LADIES •DIED AT 90 •LEFT HIS FORTUNE TO HIS SECRETARY
- 31. CYNAR – SCIENCEY STUFF •CONTAINS CYNARINE WHICH IS ACTUALLY USED IN THE DRUG SILIBININ WHICH IS USED TO TREAT TOXIC LIVER DAMAGE. •ALSO CYNARINE TRICKS YOUR INTO THINKING THE NEXT THING YOU TASTE IS SWEET, SO CYNAR IS KIND OF A BITTERS WITH IT’S OWN BITTER BLOCKER AND IT STARTS TASTING SWEETER AS YOU DRINK IT.
- 33. CYNAR – FLAVOR PAIRING CITRUS ORANGE & BERGAMOT • BOURBON • SCOTCH • CILANTRO • BLACK TEA • BASIL VEGETATIVE & BITTER • SALT • MINT • TRUFFLES • BLACK PEPPER • NUTMEG • FUNKY CHEESE AROMATIC SMOKE & ENGLISH BREAKFAST • LAPSANG SOUCHONG • MEZCAL • CHAMPAGNE / SPARKLING WINE • PEACH
- 34. CYNAR – FLAVOR PAIRING CITRUS ORANGE & BERGAMOT • BOURBON • SCOTCH • CILANTRO • BLACK TEA • BASIL VEGETATIVE & BITTER • SALT • MINT • TRUFFLES • BLACK PEPPER • NUTMEG • FUNKY CHEESE AROMATIC SMOKE & ENGLISH BREAKFAST • LAPSANG SOUCHONG • MEZCAL • CHAMPAGNE / SPARKLING WINE • PEACH
- 36. CAMPARI •1860 – CREATES CAMPARI – ORIGINALLY CALLED BITTER ALL’USO D’HOLLANDA (DUTCH BITTER) •1867 - GASPARE OPENS BAR AMIZICA IN MILAN, SERVING HIS HOUSE SPECIALITY TO THE FASHION AND ARTIST CROWD
- 37. CAMPARI •1882 – GASPARE CAMPARI DIES, HIS SONS DAVIDE & GUIDO TAKES THE REIGNS •DAVIDE CHANGES THE GAME FOR CAMPARI •FALLS IN LOVE WITH AN OPERA SINGER, AND WHILE PURSUING HER THROUGH EUROPE AND THE USA; SET UP EXPORT CHANNELS
- 38. CAMPARI •1915 – BAR CAMPARINO, GALLERIA VITTORIO EMANUELE II •1920’S – AMERICANO & NEGRONI POPULARITY EXPLODED
- 39. CAMPARI •1892 – FIRST CAMPARI FACTORY OPENED IN MILAN •1900 – MOVE TO SESTO S. GIOVANNI •1904 – BUILDS NEW MECHANISED FACTORY NEXT TO HIS MANSION IN SESTO S. GIOVANNI
- 40. CAMPARI •1915 – BAR CAMPARINO, GALLERIA VITTORIO EMANUELE II •1920’S – AMERICANO & NEGRONI •1932 – CREATION OF THE FIRST COMMERCIAL RTD, CAMPARI & SODA
- 42. CAMPARI – FLAVOR PAIRING CITRUS ORANGE, GRAPEFRUIT & POMELO • BRANDY, COGNAC & ARMAGNAC • MINT • NUTS • JUNIPER • ROSEMARY • VANILLA BITTER DRY & SWEET • ANGELICA • GINGER • STRAWBERRIES • CARDAMOM • FENNEL • COLA & ROOT BEER AROMATIC BLACK TEA & BERGAMOT • SMOKY WHISKIES • BOURBON • CHOCOLATE • SPICES (FRAGRANT & HEAT)
- 43. CAMPARI – FLAVOR PAIRING CITRUS ORANGE, GRAPEFRUIT & POMELO • BRANDY, COGNAC & ARMAGNAC • MINT • NUTS • JUNIPER • ROSEMARY • VANILLA BITTER DRY & SWEET • ANGELICA • GINGER • STRAWBERRIES • CARDAMOM • FENNEL • COLA & ROOT BEER AROMATIC BLACK TEA & BERGAMOT • SMOKY WHISKIES • BOURBON • CHOCOLATE • SPICES (FRAGRANT & HEAT) GIN
- 44. NEGRONI
- 45. NEGRONI
- 46. NEGRONI
- 47. NEGRONI
- 48. NEGRONI
- 49. NEGRONI MYTHOLOGY •1919 CAFFÉ GIACOSA, FLORENCE – FOSCO SCARCELLI & COUNT NEGRONI
- 50. NEGRONI MYTHOLOGY •1870’S FRANCO PRUSSIAN WAR, AFRICA – GENERAL PASCAL OLIVER COMTE DE NEGRONI
- 51. PRINTED REFERENCES •1947 ORSON WELLS – FILMING BLACK MAGIC ‘“THE BITTERS ARE EXCELLENT FOR THE LIVER; THE GIN IS BAD FOR YOU. THEY BALANCE EACH OTHER” •1949 JACINTO SANFELIU BRUCART – EL BAR, EVOLUCION Y ARTE DE COCKTAIL •1950 HORACE SUTTON – FOOTLOOSE IN ITALY •1955 COCKTAIL AND OSCAR HAIMO’S WINE DIGEST
- 52. SIMILARITIES IN PRINT •1895 GEORGE KAPPELER, MODERN AMERICAN DRINKS IN CHICAGO •1927 HARRY MCELHONE, BARFLIES & COCKTAILS •1929 JS BRUCART, L’HEURE DU COCKTAIL •1934 WILLIAM BOOTHBY, BOOTHBY’S WORLD DRINKS & HOW TO MIX THEM •1943 JS BRUCART, CIEN COCKTAILS DUNDERADO COCKTAIL; ½ JIGGER OLD TOM GIN, ½ JIGGER ITALIAN VERMOUTH, 2 DASHES OF CALISAYA - BOULEVARDIER; 1 ½ OZ BOURBON, ¾ OZ ITALIAN VERMOUTH, ¾ OZ CAMPARI - CAMPARI MIXTE; EQUAL PARTS GIN, SWEET VERMOUTH & CAMPARI, LEMON TWIST - CAMPARINETTE; ¼ CAMPARI, ¼ ITALIAN VERMOUTH, ½ GIN, LEMON TWIST - CAMPARINETTE; ¼ CAMPARI, ¼ ITALIAN VERMOUTH, ½ GIN
- 53. NEGRONI “FAMILIA” WHAT IS THE BASIC DEFINITION OF A NEGRONI?
- 54. NEGRONI “FAMILIA” BASIC DNA BASE SPIRIT + BITTERS / AMARO + VERMOUTH
- 62. BUT REMEMBER NOT A NEGRONI IF IT DOESN’T HAVE CAMPARI
- 64. FERNET BRANCA • COUNT NICCOLÒ BRANCA, ONLY PERSON THAT KNOWS THE RECIPE USING 27 INGREDIENTS • INGREDIENTS INCLUDE MYRRH, QUININE, ANGELICA, PEPPERMINT, CARDAMOM, SAFFRON, GENTIAN, ALOE, GALANGAL, CHAMOMILE, LAUREL, CINCHONA, ZEDOARY, BITTERS ORANGE, LARAHA, RHUBARB, COFFEE, TEA, BAY LEAF, JUNIPER, GINSENG, ECHINACEA, LIQUORICE, NUTMEG, VALERIAN ALL AGED IN LARGE OAK BARRELS • CREATED A NEW SUB CATEGORY OF AMARI, FERNET
- 66. FERNET BRANCA – FLAVOR PAIRING CITRUS LEMON • GIN • MINT • HAZELNUTS • RASPBERRIES • HONEY • VANILLA • THYME BITTER DRY & SWEET • ANGELICA • GINGER • STRAWBERRIES • CARDAMOM • FENNEL • COLA & ROOT BEER AROMATIC EUCALYPTUS, MINT & CHAMOMILE • CHAMOMILE • LEMON • CHOCOLATE • BIG WHISKIES • MELON
- 67. FERNET BRANCA – FLAVOR PAIRING CITRUS LEMON • GIN • MINT • HAZELNUTS • RASPBERRIES • HONEY • VANILLA • THYME BITTER DRY & SWEET • ANGELICA • GINGER • STRAWBERRIES • CARDAMOM • FENNEL • COLA & ROOT BEER AROMATIC EUCALYPTUS, MINT & CHAMOMILE • CHAMOMILE • LEMON • CHOCOLATE • BIG WHISKIES • MELON
- 69. TORONTO COCKTAIL
- 70. TORONTO COCKTAIL ROBERT VERMEIRE “COCKTAILS – HOW TO MIX THEM” 1922
- 71. TORONTO COCKTAIL FIRST PUBLISHED AS THE FERNET COCKTAIL.
- 72. TORONTO COCKTAIL THIS COCKTAIL IS MUCH APPRECIATED BY CANADIANS OF TORONTO
- 73. TORONTO COCKTAIL TORONTO WAS IN PROHIBITION AT THIS TIME HYPOTHESIS – CANADIAN TOUR GROUP / DIGNITARIES WERE IN LONDON OR AT HIS FAMILIES RESORT IN BELGIUM AND FELL IN LOVE WITH THE DRINK
- 74. TORONTO COCKTAIL PUBLISHED AS ITS PROPER NAME IN 1948’S “THE FINE ART OF MIXING DRINKS” BY DAVID EMBURY
- 75. TORONTO COCKTAIL
- 77. ACKNOWLEDGEMENTS & THANKS •CAMPARI GRUPPO CANADA •TORONTO COCKTAIL CONFERENCE & BARTENDER ATLAS •SOLOMON SIEGEL – TORONTO COCKTAIL CO-RESEARCHER •JILLIAN SOOLE – FOR PUTTING UP WITH ME
- 78. GO FORTH AND MIX WWW.SHAWNSOOLE.COM SHAWNRSOOLE@GMAIL.COM INSTAGRAM – SHAWNSOOLE