Handcrafted cocktails mcc

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Home made ingredients seminar at MCC 2012

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Handcrafted cocktails mcc

  1. 1. Handcrafted Cocktails How to Create Homemade Ingredients, Syrups, Cordials, Infusions and Accompaniments Presented by: Dushan Zaric Sunday, May 13th, 2012Sunday, May 13, 2012
  2. 2. This presentation is available at: http://www.slideshare.net/dzaricSunday, May 13, 2012
  3. 3. Sunday, May 13, 2012
  4. 4. Billionaire CocktailSunday, May 13, 2012
  5. 5. Tasting NotesDominant Flavors: whiskey forward with pomegranatemolassesBody or Mouth feel: crisp, medium to full body due tohigh proof whiskeyDryness: medium dryComplexity: high complexity, rich flavorsAccentuating or contrasting flavors: absinthe bitterscontrast pomegranate and whiskeyFinish: long finish with lingering tannins pomegranateSunday, May 13, 2012
  6. 6. Ingredients2 ounces Baker’s 107˚ bourbon1 ounce freshly squeezed lemon juice1/2 ounce simple syrup1/2 ounce Homemade Grenadine1/4 ounce Homemade Absinthe Bitters1 lemon wheel, for garnishDirectionsPut all ingredients into a mixing glass. Add ice and shake vigorously for 8-10 seconds. Strain into achilled cocktail glass and garnish with a lemon wheel.Sunday, May 13, 2012
  7. 7. Homemade GrenadineYields approximately 1 quart2 1/2 cups of POM Wonderful1 cup Simple Syrup1/2 cup Cardenal MendozaDirectionsPour juice and simple syrup into a small saucepan and bring to boil over a medium flame. Lower theheat and reducing the mixture until it becomes syrupy enough to coat the back of a spoon. Let cooland fortify with Spanish brandy. Pour into a food safe container and store in the refrigerator untilneeded. Fill a labeled squeeze bottle for easiest use.Sunday, May 13, 2012
  8. 8. Homemade Absinthe BittersYields 1 liter15 ounces Pernod 68 absinthe7 ounces Green Chartreuse8 ounces Kuebler absinthe8 dashes Peychaud bitters8 dashes Angostura bitters60 dashes Fee Brother’s mint bittersDirectionsCombine all ingredients in a liter bottle using a funnel. Cover or cork the bottle and gently turn thebottle upside down to blend properly. Store at room temperature.Sunday, May 13, 2012
  9. 9. MatahariSunday, May 13, 2012
  10. 10. Tasting NotesDominant Flavors: deep red pomegranates with roseson the noseBody or Mouth feel: rich body, full mouth feelDryness: mediumComplexity: highAccentuating or contrasting flavors: chai, cinnamonand clove interweaveFinish: black tea lingering spicy finishSunday, May 13, 2012
  11. 11. Ingredients1 1/4 ounces Louis Royer Force 53 VSOP cognac1 ounce Homemade Chai-infused Vermouth3/4 ounce freshly squeezed lemon juice1/2 ounce simple syrup3/4 ounce POM Wonderful3 dried organic rose buds, for garnishDirectionsPut all ingredients into a mixing glass. Add large, cold ice and shake vigorously. Strain into a chilledcocktail glass and garnish with rose buds.Sunday, May 13, 2012
  12. 12. Chai-Infused Sweet VermouthYields 2 liters8 green cardamom pods8 cloves1 cinnamon stick1 inch-piece of ginger, coarsely chopped2 tablespoon chai or black tea2 liters of Dolin sweet vermouthSunday, May 13, 2012
  13. 13. Directions Place cardamom, cloves, cinnamon and ginger into a small sauce pan and heat for two minutes. Add tea and 2 cups of the vermouth. Bring to a low boil for 2 minutes. Remove from heat and allow it to cool completely. Add remaining vermouth and strain mixture through a cheese cloth. Bottle and store at room temperature.Sunday, May 13, 2012
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  15. 15. Paloma BravaSunday, May 13, 2012
  16. 16. Tasting NotesDominant Flavors: Spicy grapefruit followed byroasted agaveBody or Mouth feel: light, effervescentDryness: mediumComplexity: medium-highAccentuating or contrasting flavors: anis, blackpepper and chipotleFinish: medium finish with bitter grapefruit and lightheatSunday, May 13, 2012
  17. 17. Ingredients1 3/4 ounces Siete Leguas Reposado Tequila1 1/2 ounces Homemade Grapefruit Cordial1/2 ounce Fresh lime JuiceClub Sodachipotle salt for rim1 ruby red grapefruit half or quarter wheel, forgarnishDirections:Pour all ingredients except Club Soda into a mixing glass. Add large cold ice and shake vigorously for4-5 seconds. Strain into the prepared Collins glass over ice. Top off with Club Soda.Sunday, May 13, 2012
  18. 18. Homemade Grapefruit CordialMakes half a quart12 oz superfine sugar 8 oz fresh ruby red grapefruit juice 3 oz fresh lime juice30 crushed white peppercorns10 grinds of star anise *45 dashes of Bitter Truth Grapefruit BittersZest of one grapefruit,1 star anise podSunday, May 13, 2012
  19. 19. * a "grind" is one pass with the spice over themicroplane grater.DirectionsCombine all ingredients COLD and stir untilall sugar has dissolved. Restrefrigerated for 2 days before serving to infusethe grapefruit zest and star anise.Sunday, May 13, 2012
  20. 20. ProvençaleSunday, May 13, 2012
  21. 21. Tasting NotesDominant Flavors: lavender and juniper with orange onthe noseBody or Mouth feel: velvety mouth feel, high alcoholDryness: medium with sharp acidity from rosemary andthymeComplexity: highAccentuating or contrasting flavors: herbal contrastagainst soft lavender flavorsFinish: long herbal finish with a sharp orange oilsSunday, May 13, 2012
  22. 22. 2 ounces Homemade Lavender-infused Gin1 1/4 ounces Homemade Vermouth de Provence3/4 ounce Cointreau1 orange twist, for garnishDirectionsPour all ingredients into a mixing glass. Add large cold ice and stir for 40revolutions. Strain into a chilled cocktail glass. Garnish with orange twist.Sunday, May 13, 2012
  23. 23. Homemade Lavender-infused Gin Ingredients 2 tsp Dried Organic Lavender 1 liter Plymouth GinSunday, May 13, 2012
  24. 24. Directions Place lavender in a small sauce pan. Add 2 cups of gin and bring to a boil. Immediately remove from heat and allow to cool. Add remaining gin. Strain the mixture through a cheese cloth into a bottle and discard the lavender. Store at room temperature away from sunlight.Sunday, May 13, 2012
  25. 25. Homemade Vermouth de ProvenceIngredients2 tablespoons Herbs de Provence1 liter Dolin dry vermouth rosemary, thyme, lavender, and aniseDirectionsPlace all herbs in a small sauce pan on medium heat for 2 minutes. Add 2cups of dry vermouth. Bring to a boil and immediately remove from heat.Let stand till cool. Add remaining vermouth and strain through a cheesecloth. Bottle and store at room temperature.Sunday, May 13, 2012
  26. 26. Drunken Dragon’s MilkSunday, May 13, 2012
  27. 27. Ingredients:2 ounces Charbay Green Tea Vodka1 ounce Young Coconut Puree1/2 ounce Lime Juice1/2 ounce Pandan Leaf SyrupPinch of Thai Basil Leaves3 dashes of Macao 5-spice bittersDirections: Pour all ingredients into a cocktail shaker and shakevigorously. Pour out unstrained into a Collins glass.Sunday, May 13, 2012
  28. 28. Homemade Pandan Leaf SyrupYields 1 quartIngredients1 1/2 pounds of superfine sugar2 Pandan leafs2 cups of waterDirections: Using a fork, shred 2 pandan leafs length wise and tie them in aloose knot. Heat up sugar, leafs and water in a large saucepan. Bring to boilstirring continuously. Let the syrup cool then store in a quart bottle.Sunday, May 13, 2012
  29. 29. Macao 5 Spice bittersYields 2 liters2 bottles of over proof rum Goslings 1512 pieces Ginger4 cinnamon sticks3/4 cup of cloves1/2 cup of Schezuan peppercorns8 star anises5 big chunks of brown sugar, slightly burnedDirections: Store in a glass jar for 2 weeks before use.Sunday, May 13, 2012
  30. 30. ?Sunday, May 13, 2012
  31. 31. THANK YOU VERY MUCH http://www.slideshare.net/dzaricSunday, May 13, 2012

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