Vine Arts &The Art of the Cocktail Seminar Series #1
@vinearts @philippegboisToday @ Vine ArtsA few skillsA bit of HistoryCocktails! Negroni Manhattan French 75 Caipiroska Chinotto Punch
glasswareThere are four basic rules concerning glassware:1. Use the right glass for each drink -‐ recipe books will always indicate the correct glass make sure you follow the recipe. Standardisa6on is very important behind bars.2. Ensure that your glassware is spotless at all 6mes -‐ always make sure that you check your glass before proceeding with the drink, hold the glass up to the light in view of the guest. zombie collins sni/er mixing/boston hurricane3. Ensure your glassware is not cracked or chipped 4. Some glassware needs to be prepared in advance -‐ in some cases the recipe will indicate that the glass needs to be chilled, pre heated or rimmed with salt or sugar… rocks tall rocks old fashion mar6ni/cocktail ﬂute goblet
Balance• We all have palates that seek BALANCE!• Balance in cocktails is the combination of BITTER THINGS & SUGAR.• Proportions are a great place to start.• Citrus & Bitters are a Bartenders BEST FRIENDS
Negroni• GLASS - Rocks• 1 part Campari• 1 part Sweet Vermouth• 1 part Gin• GARNISH - Lemon Wedge & Orange Rind• METHOD - add ingredients to glass, stir well, orange rind ﬁnish
Knowledge in Cocktails... Technique Knowledge -‐ the how and why– these include pouring, building, shaking, s6rring, layering, muddling, blending, opening, storing. Product Knowledge – basic category deﬁni6on; alcohol content by volume; raw material; country of origin; basic produc6on process; age and ageing process; Recipe and Serving Knowledge – every experience can be served in diﬀerent ways. This depends on the type of product and the local or tradi6onal servings. In Bartending roughly this breaks down to -‐ neat, chilled, with water, with ice, with a mixer, in a classic cocktail, in a new cocktail, etc. Selling Points – interes6ng or unique info about the product in order to help ‘sell’ the product or drink to a guest. (technical & trivial)
shot pouring technique1.Pick-up bottle by neck 2. Tilt to full pour position 3. Lower and twist to cut
Bitters & Vermouth technical:• Pouring Bitters are meant to be drank in cocktails (e.g. the Campari in a Negroni).• The area where modern vermouths are made is known as ‘Savoy’ in NW Italy and SE France. trivial:• Most Bitters started off as medicines and many still have medicinal benefits• The word ‘Vermouth’ comes from the German ‘Wermut’ that translates as wormwood. It was first used by Antonio Benedetto in 1786
Manhattan Cocktail• GLASS - Martini or Rocks• 3 parts Whisk(e)y• 1 part Sweet Vermouth• Dash Bitters of Choice• GARNISH - Cherry or Rind• METHOD - Stir contents in glass, julep strain into ﬁnal glass
French 75• GLASS - Flute• 2 parts Gin• 1 part Simple Syrup (1:1)• 1 part Fresh Lemon Juice• 4 parts Sparkling Wine• GARNISH - Lemon Rind• METHOD - Build in Flute, Stir Gently, ﬁnish with rind.
a note on shaking! When shaking a drink you are achieving 4 distinct goals of cocktail making.1. You are mixing the liquids into a consistent blend2. You are diluting water into the drink from the ice and in doing so you are also3. Chilling the drink (the ice melts as it absorbs the heat from the ingredients of the cocktail).
a note on Citrus• No Substitutes for Fresh Pressed• within 15 mins of cutting it, it has changed flavour by 100%•All the flavour is in the rind (Wash)
Caipiroska• GLASS - Rocks• 4 parts Vodka• 2 parts Fresh Lime Juice• 2 parts Simple Syrup• GARNISH - Lime Slice• METHOD - Add ingredients to boston glass, add ice, shake hard, no strain
Chinotto Punch• GLASS - Something Rustic• 3 parts Bourbon• 2 parts Cognac• 2 parts fresh Lemon Juice• 1 part Simple Syrup• 4 parts San Pellegrino Chinotto• 2 dashes Old Fashioned Aromatic Bitters• 1 inch Orange rind• GARNISH - Orange Rind• METHOD - Build in a punch Bowl, mmm...
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