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Crafted Cocktaila

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Crafted Cocktaila

  1. 1. CRAFTED COCKTAILSA CULINARY APROACH TO CLASSIC MIXOLOGY WITH JASON KOSMAS
  2. 2. WHO AM I?•  2001  -­‐  Pravda  was  awarded  Best  Mar)ni  Bar  by  Time  Out  New  York  under   his  management  and  restructuring  of  the  bar.      •  2004  -­‐  named  Rising  Star  Bar  Chef  by  Star  Chefs.    •  2005  -­‐  Employees  Only  received  Best  Classic  Cocktail  Bar  by  New  York   Magazine  within  their  first  year  of  opening.      •  2007  -­‐  readers  of  City  Search  voted  EO  the  Best  Cocktail  Bar  in  New  York   City.    •  2009  -­‐  Employees  Only  was  voted  Best  Bar  in  New  York  by  readers  of  New   York  Magazine.    •  2009  -­‐  named  in  the  5  Best  Bartenders  in  New  York  by  Forbes  Magazine.      •  2010  -­‐  Neighborhood  Services  Tavern  where  he  was  awarded  Best   Bartender  in  Dallas  by  D  Magazine.  •  2010  -­‐  Kosmas  and  Zaric  released  SPEAKEASY:  Classic  Cocktails   Reimagined  From  New  York’s  Employees  Only  which  was  nominated  for   Best  Cocktail  Book  at  Tales  of  the  Cocktail  in  2011.      •  2011  -­‐  Employees  Only  took  home  the  greatest  honors  for  Best  Drinks   Selec)on  and  Best  Cocktail  Bar  in  the  World  at  the  Tales  of  the  Cocktail.    •  2012  -­‐  Marquee  Grill  was  listed  as  one  of  the  top  bars  in  the  South  by   Food  &  Wine  Magazine.  
  3. 3. WHAT IS A CRAFTED COCKTAIL?
  4. 4. WHAT IS A CRAFTED COCKTAIL?•  Made by hand with exceptional and often, crafted ingredients.•  Honors the spirit and is an expression of its ingredients.•  The definition of “hand made” involves the expertise involved.
  5. 5. CRAFTED INGREDIENTS
  6. 6. CRAFTED INGREDIENTS
  7. 7. CRAFTSMAN VS. ARTIST
  8. 8. What is a recipe?
  9. 9. What isa recipe?
  10. 10. BECOMING A MASTER
  11. 11. BECOMING A MASTER•   The  experBse  is  something  to  be  learned  from   others  and  honed  by  ones’  self.    •   When  you  embrace  the  knowledge  that   others  have  to  give,  you  become  the  last  link  in   a  long  lineage  of  bartenders.  •   You  also  realize  that  you  will  need  to  pass  this   knowledge  on  too,  one  day.  You  are  only  a   master  when  you  have  students.  
  12. 12. Rock The Mixologist Confidence The Sage The Rock StarRock RockThe working bartender
  13. 13. HISTORY OF MIXED DRINKS
  14. 14. The Archaic Age (1783-­‐1830)   RECIPES  CREATED   WITHOUT  USE  OF   TOOLS  OR  TECHNIQUE  PRIMORDIAL  COCKTAILS   REGIONAL  RECIPES   PUNCHES  &  BLENDS  
  15. 15. The Baroque Age   (1830-­‐1885)  ·∙  First  part  of  the  Golden  Age.                                ·∙  FoundaBons  of  mixology  are  laid.  ·∙  Specified  tools  are  established.                      ·∙  Recipes  are  cataloged  into  categories.    ·∙  Commercially  available  ice  appears.    ·∙  Technique  is  established.          
  16. 16. The Classic Age (1885-­‐1920)  ·∙  Second  part  of  the  Golden  Age.    ·∙  Cocktails  with  juices  egg  whites  and  syrups  become  popular.    ·∙  The  shake  becomes  the  signature  technique  in  drink  making.    ·∙  Many  classic  cocktails  are  established  during  this  era.        
  17. 17. The Dark Age  (Prohibi`on  1920-­‐1933)   •  In  the  US,  cocktails   go  underground  or   out  of  the  country.     •  Drinks  in  the  US   suffer  from  lack  of   quality.   •  New  drinks  involve   hiding  bad  hooch.  
  18. 18. The Deco Age   (1920-­‐1939)  ·∙  New  cocktails  come  out  of  Caribbean  and  Europe.    ·∙  In  post-­‐ProhibiBon  US  cocktails  made  popular  are  standardized.    Term  “American  Bar”  globalizes  cocktails.  
  19. 19. The Industrialized Food Age   (1945-­‐1965)   •   Factory  Farming.   • Fresh  is  replaced  with  processed.   • Tiki  redirects  cocktail  direcBon.     • Bartenders  use  solely  liqueurs  and  mixes  
  20. 20. The Second Dark Age   (1965-­‐1991)  •  Counterculture  moves   away  from  alcohol.  •  Drinking  is  dictated  by   billboards.  •  MarkeBng  agencies   become  the  “mixologists”.  •  Highballs  rule  and   cocktails  become  shots.    
  21. 21. The Renaissance   (1991-­‐2009)   •  Premium  and  craX   spirits  appear.   •  Classic  tools  re-­‐emerge.   •  MarBni  craze  creates   ingredient  driven   movement.   •  Proper  cocktail  driven   bars  emerge.  
  22. 22. The Platinum Age   (Present)  
  23. 23. FLAVOR PHILOSOPHY •  MAKING  A  3D  COCKTAIL   •  TASTING  NOTES   •  CLASSIC  SET  UPS   •  COCKTAIL  COMPONENTS   –  SPIRIT  SELECTION   –  SWEETENERS   –  CONCENTRATED  EVIL   –  CITRUS   –  BITTERS   –  GARNISH  
  24. 24. Building blocks of a cocktail
  25. 25. Finding balance
  26. 26. Making cocktailswith YOUR SENSES SMELL Nose your ingredients. TASTE Taste ingredients before mixing. Taste cocktail.HEARING Listen to your shake. SIGHT Watch you pours, colors TOUCH Feel the spirit pouring out from bottle to glass. Feel how cold the glass is GUT Listen to Your Inner-bartender
  27. 27. Making cocktails with YOUR SENSES INTIUITIONListen to Your Inner-bartender
  28. 28. Sweet vs. sour
  29. 29. Sweet & sour vs. strong
  30. 30. Sweet, sour, strong + 3D?
  31. 31. TASTING NOTESRETHINKING  HOW  WE  “SEE”  COCKTAILS
  32. 32. A new vocabulary
  33. 33. Dominant Flavor•  The  obvious  flavor  in  the  cocktail.    •  The  driving  force.    •  Can  be  created  by  any  component  in  a  cocktail    
  34. 34. Body or mouthfeel•  The  texture  of  the  cocktail-­‐the  mouthfeel.  •  Created  by  temperature,  air,  sugars,  alcohol.  •  Sweeteners  increase  viscosity.  •  Higher  alcohol  makes  full  bodied.  
  35. 35. dryness•  From  wine  lexicon.  Antonym  of  “sweet”.  •  RelaBonship  between  sweet  and  sour.  •  Sugar  and  sweeteners  decrease  dryness.  •  Citrus  increases  dryness  •  Tannins  increase  dryness.  
  36. 36. complexity•  Richness  of  a  cocktail  •  BiZers  add  to  complexity.  •  Gin  adds  to  complexity  •  Herbal  and  spiced  ingredients  add  to   complexity.  
  37. 37. Contrasting and complimenting flavors•  3rd  dimension  of  a  cocktail.  •  OXen  fills  a  void  in  body  or  complexity.  •  Berries  and  gin  •  Whiskey  and  stone  fruits  •  Lemon  with  “old  world”;  lime  with  tropical  
  38. 38. finish•  Short,  dry,  lingering,  long,  crisp.  •  Citrus-­‐crisp/short  •  Tannins-­‐dry  •  Spices-­‐lingering  •  High  alcohol-­‐long    
  39. 39. CLASSIC SET UPS OLD  FASHIONED/SAZERAC   [great  way  to  showcase  dark  spirits]   •  Swap  out  base  spirit   •  Swap  out  sweetener   •  Swap  out  bigers   •  Swap  out  garnish   •  Swap  out  rinse  
  40. 40. CLASSIC SET UPS
  41. 41. CLASSIC SET UPSNEGRONI/BIJOUX/WIDOW’S  KISS  [spirited  3  ingredient  cocktails]  •  Need  a  good  base    •  Need  a  spirit  with  complexity  •  Need  a  spirit  with  acidity  and  body  •  Bigers  op`onal  
  42. 42. CLASSIC SET UPS PISCO  SOUR   [great  way  to  showcase  light  aroma`c  spirits]   •  Lime  adds  great  bigerness  and   sour   •  Egg  white  creates  a  plalorm     •  Swap  out  the  base  spirit:    cachaça,  mezcal,  tequila,    aroma`c  rum,  white  dog     •  Swap  out  sweetener   •  Swap  out  spice   •  Swap  out  bigers  
  43. 43. CLASSIC SET UPS DAISY/MARGARITA   [essen`ally  a  sour  sweetened  with  liqueur]   Examples:  MARGARITA,  SIDECAR,  WHITE   LADY,  COSMOPOLITAN    
  44. 44. CLASSIC SET UPSFIZZES,  SILVER/RAMOS  [great  way  to  combine  delicate  spirits]  •  Gin  is  obvious  first  choice  •  Swap  out  cream  for  another  body   enhancer  •  Trade  out  hydrosols:  other,  oleo  •  Add  a  liqueur  •  Change  sweetener  
  45. 45. CLASSIC SET UPS COLLINS/MULES/CUPS   [good  showcase  for  aroma`c  ingredients]   •  Can  be  any  base  spirit   •  Can  use  any  soda/carbona`on  combo   •  Lemon  or  lime  work  well   •  Herbs,  spiced  syrups  and  cucumbers  work   •  Can  swap  out  liqueurs  for  syrups   •  Vermouths  work  well  with  sweeteners  
  46. 46. CLASSIC SET UPSSOURS  [to  make  rich  full  flavored  cocktails  with  a  deep  dark  spirit]  •  Whiskey,  brandy,  aged  rum  &   tequila  •  Sub  the  sweetener  •  Add  a  fruit  •  Use  wine  •  Float  or  sink  a  liqueur  or  cordial  •  Use  egg  white  
  47. 47. CLASSIC SET UPS SMASHES/JULEPS/MOJITOS/ CAIPIRINHAS   [mint  is  not  the  only  item  you  can  smash]   •  Ginger,  mint  and  other  herbs.     •  Choice  of  sugars   •  Fruits  can  be  combined   •  Citrus  muddled  adds  bigerness  (oil)   •  Any  spirit  can  be  showcased    
  48. 48. COCKTAIL COMPONENTS
  49. 49. Spirit selection•  LOOK  FOR  SPIRITS  THAT   CONTRIBUTE  TO  THE  FINAL   COCKTAIL.    •  ALL  SPIRITS  SHOULD  BE  RELEVENT.  •  ALL  SPIRITS  SHOULD  BE  OF   SUFFICIENT  QUALITY.  •  LOOK  FOR  LIQUEURS  THAT  ARE   MADE  WITH  NATURAL   INGREDIENTS.  •  FIND  SPIRITS  THAT  HAVE  INTEGRITY.  
  50. 50. SWEETENERS •  STUFF  TO  CUT:  HONEY,  AGAVE,  MOLASSES,   MAPLE  SYRUP,  SORGUM.   •  REDUCED:  FRUIT  SYRUPS,  WINES,  JUICES   •  STUFF  TO  BE  LIQUIFIED:  GRANULATED   SUGARS.   •  OLEO  SACRUMS:  LIME,  LEMON,  ORANGE,   GRAPEFRUIT.   •  LIQUEURS:  SECS,  FRUIT,  HERBAL,  FLORAL.   •  CORDIALS:  LIME,  GRENADINE,  ORGEAT,   FALERNUM   •  RECONSTITUTED:  JAMS,  PRESERVES  DRIED   FRUITS   •  PUREED:  FRUITS  
  51. 51. Concentrated evil •  WATER  IS  ADDED  IN  THE  EXECUTION  OF  A   COCKTAIL.   •  COCKTAILS  SHOULD  UTILIZE  THEIR  FULL   FLAVOR  POTENTIAL.   •  EVERY  INGREDIENT  PREPPED  IS  AN   OPPORTUNITY  TO  ADD  FLAVOR.   •  ANY  TIME  YOU  CUT  WITH  WATER,  YOU  ADD   FLAVOR.   •  LIQUEURS,  BITTERS  AND  CORDIALS  ARE   PURE  EVIL  WHEN  USED  RIGHT.    
  52. 52. bitters   •  Bitters and tinctures are   concentrated flavors in a bottle. •  Expand when mixed with. •  Can be used for garnish. •  Add color. •  Add complexity to a drink.
  53. 53. garnish•  Is  the  finishing  touch  of  a   cocktail.  •  Should  be  relevant  to  the   cocktail.  •  Can  impart  finishing   flavors,  aromas  as  in  citrus   oils.  •  Garnishes  help  people   visually  iden`fy  with  the   cocktail.    •  The  more  pleasing  the   look,  the  beger  the   impression.  •  Adds  color  contrasts  and   creates  interest.    
  54. 54. Use of lemon or lime in a cocktailSELECTING: Lemon for old world fruits and spirits Lime for new world fruits and spiritsQUANTITY: Citrus is used to balance, add depth and flavor cocktails. Here are the outcomes 1 OZ Lemon/lime forward cocktail ¾ OZ For body ½ OZ For balance ¼ OZ For Freshness
  55. 55. DIFFERENT EXAMPLES OF FRUITS IN COCKTAILS BERRIES Aromatic Spirits, gin, eau de vie, pisco, STONE FRUITS Deep spirits, aged spirits POMME FRUITS Lighter spirits, aromatics, lighter aged brandiesTROPICAL FRUITS Spirits distilled from plants
  56. 56. HOW TO SET UP ACRAFTED COCKTIAL BAR
  57. 57. BARTENDER AS THE It is important to take the ego out of the bartender. CRAFTSMAN It is important to instill pride amongst the bar staff.STANDARDIZED RECIPES Bar as a whole agrees on all recipes together. Some bars use jiggers. Free-pouring needs to be precise. PROPER TRAINING Tools and technique are taught. MIS EN PLACE “Everything in place” Proper set up of the bar is critical. Unified set up of stations is important and necessary. As much as possible should be “stationed” to provide speed and consistency. EXECTUITON Providing proper staffing, back up or support staff is critical. BOH RELATIONSHIP Most bartenders are not aware of the delicate balance between kitchen and bar. Most bars have the kitchen order ingredients, and store them in the walkin. Respect must be accknowleged.HANDLING INGREDIENTS Properly cutting garnishes to balance speed and freshness PREPARATION A properly stocked bar will ensure a well-oiled machine. EDUCATION The most effective way to create cocktail culture. Servers, bartenders and even guests must be educated as to what they are drinking and why. ACCESSIBILITY If the cocktail does not speak to a person’s lifestyle, it is lost on them. Be appropriate with menus and selections for guest. The drink is for them, NOT you.
  58. 58. Preparation vs. executionFOLLOWING THE KITCHEN MODEL •  PREP IS DONE BEFORE SERVICE •  AT THE OPENING OF THE DOORS ALL INGREDIENTS MUST BE READY FOR SEVICE •  ALL STATIONS ARE PREPARED FOR SPEEDY SERVICE •  GARNISHES ARE PREPPED TO POINT OF SPEEDY EXECUTION
  59. 59. Cocktail RECIPES PART 1 OLD  FASHIONED   NEW  YORK  SOUR    YELLOW  JACKET        2  OZ  KNOB  CREEK  RYE  WHISKEY   2  OZ  KNOB  CREEK  RYE  WHISKEY   1  ½  OZ  PARTIDA  REPOSADO  ½  OZ  SIMPLE  SYRUP   ¾  OZ  LEMON  JUICE   ¾  OZ  ST  GERMAIN  1  RAW  SUGAR  CUBE   ¾  OZ  SIMPLE  SYRUP   ½  OZ  YELLOW  CHARTREUSE  3  DASHES  ANGOSTURA  BITTERS   1  EGG  WHITE   1  DASH  REGAN’S  ORANGE  BITTERS    LEMON  TWIST,  FOR  GARNISH   ¾  OZ  DRY  RED  WINE   LEMON  TWIST,  FOR  GARNISH       ORANGE  AND  CHERRY  FLAG,  FOR      MUDDLE  SUGAR,  BITTERS  AND   GARNISH   COMBINE  ALL  INGREDIENTS  INTO  A  SIMPLE  SYRUP  IN  THE  BOTTOM  OF       MIXING  GLASS.    ADD  ICE  AND  STIR  A  MIXING  GLASS.  ADD  ICE  AND  STIR   POUR  WHISKEY,  LEMON  JUICE,   UNTIL  CHILLED  PROPERLY.    STRAIN  UNTIL  CHILLED  PROPERLY.    STRAIN   SIMPLE  SYRUP  AND  EGG  WHITE   INTO  A  CHILLED  COCKTAIL  GLASS.  INTO  A  ROCKS  GLASS  OVER  FRESH   INTO  A  COCKTAIL  SHAKER.  ADD  ICE   GARNISH  WITH  LEMON  TWIST.  ICE.  GARNISH  WITH  LEMON  TWIST.   AND  SHAKE  VIGOROUSLY.  STRAIN   INTO  A  ROCKS  GLASS  OVER  FRESH   ICE.  GARNISH  WITH  ORANGE   CHERRY  FLAG  AND  FLOAT  RED   WINE.  
  60. 60. Cocktail RECIPES PART 2 MANHATTAN  COCKTAIL   FRAISE  SAUVAGE   PISCO  SOUR        2  OZ  CINZANO  SWEET  VERMOUTH   1  STRAWBERRY,  FOR  MUDDLING   1  EGG  WHITE  1  ½  KNOB  CREEK  RYE  WHISKEY   1  ½  OZ  PLYMOUTH  GIN   2  OZ  BARSOL  PISCO  ½  OZ  GRAND  MARNIER   ½  OZ  LEMON  JUICE   ¾  OZ  LIME  JUICE  3  DASHES  ANGOSTURA  BITTERS   ½  OZ  SIMPLE  SYRUP   ¾  OZ  SIMPLE  SYRUP  LEMON  TWIST,  FOR  GARNISH   1  OZ  PROSECCO   FRESH  NUTMEG,  GRATED  FOR       1  HALF-­‐STRAWBERRY  FOR  GARNISH   GARNISH  COMBINE  ALL  INGREDIENTS  INTO  A       DASHES  OF  ANGOSTURA  BITTERS,  MIXING  GLASS.    ADD  ICE  AND  STIR   MUDDLE  STRAWBERRY  IN  A   FOR  GARNISH  UNTIL  CHILLED  PROPERLY.    STRAIN   COCKTAIL  SHAKER.  ADD  GIN,      INTO  A  CHILLED  COCKTAIL  GLASS.   LEMON  JUICE  AND  SIMPLE  SYRUP.   COMBINE  EGG  WHITE,  PISCO,  LIME  GARNISH  WITH  LEMON  TWIST.   ADD  ICE  AND  SHAKE   JUICE,  SIMPLE  SYRUP  IN  A   VIGOUROUSLY.  DOUBLE  STRAIN   COCKTAIL  SHAKER.  ADD  ICE  AND   INTO  A  CHILLED  COCKTAIL  GLASS.   SHAKE  VIGOROUSLY.  STRAIN  INTO   TOP  OFF  WITH  PROSECCO.   A  CHILLED  COCKTAIL  GLASS.   GARNISH  WITH  STRAWBERRY   GARNISH  WITH  NUTMEG  AND   HALF.   BITTERS.  
  61. 61. Q&A

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