Crafted Cocktaila
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This document provides an overview of a talk given by Jason Kosmas on crafted cocktails. Kosmas is an expert mixologist with over 20 years of experience managing bars and developing award-winning cocktails. He discusses what defines a crafted cocktail in terms of ingredients and technique. Kosmas also covers the history of mixed drinks and how cocktails have evolved over time, from the early recipes without tools to modern mixology. He emphasizes tasting notes and flavor profiles as an important part of understanding cocktails.
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Crafted Cocktaila
- 1. CRAFTED COCKTAILS A CULINARY APROACH TO CLASSIC MIXOLOGY WITH JASON KOSMAS
- 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. WHAT IS A CRAFTED COCKTAIL?
- 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.
- 8. What is a recipe?
- 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. Rock The Mixologist Confidence The Sage The Rock Star Rock Rock The working bartender
- 13. HISTORY OF MIXED DRINKS
- 14. The Archaic Age (1783-‐1830) RECIPES CREATED WITHOUT USE OF TOOLS OR TECHNIQUE PRIMORDIAL COCKTAILS REGIONAL RECIPES PUNCHES & BLENDS
- 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. 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. 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. 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. The Industrialized Food Age (1945-‐1965) • Factory Farming. • Fresh is replaced with processed. • Tiki redirects cocktail direcBon. • Bartenders use solely liqueurs and mixes
- 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. 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. The Platinum Age (Present)
- 23. FLAVOR PHILOSOPHY • MAKING A 3D COCKTAIL • TASTING NOTES • CLASSIC SET UPS • COCKTAIL COMPONENTS – SPIRIT SELECTION – SWEETENERS – CONCENTRATED EVIL – CITRUS – BITTERS – GARNISH
- 24. Building blocks of a cocktail
- 25. Finding balance
- 26. Making cocktails with 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. Making cocktails with YOUR SENSES INTIUITION Listen to Your Inner-bartender
- 28. Sweet vs. sour
- 29. Sweet & sour vs. strong
- 30. Sweet, sour, strong + 3D?
- 31. TASTING NOTES RETHINKING HOW WE “SEE” COCKTAILS
- 32. A new vocabulary
- 33. Dominant Flavor • The obvious flavor in the cocktail. • The driving force. • Can be created by any component in a cocktail
- 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. dryness • From wine lexicon. Antonym of “sweet”. • RelaBonship between sweet and sour. • Sugar and sweeteners decrease dryness. • Citrus increases dryness • Tannins increase dryness.
- 36. complexity • Richness of a cocktail • BiZers add to complexity. • Gin adds to complexity • Herbal and spiced ingredients add to complexity.
- 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. finish • Short, dry, lingering, long, crisp. • Citrus-‐crisp/short • Tannins-‐dry • Spices-‐lingering • High alcohol-‐long
- 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. CLASSIC SET UPS
- 41. CLASSIC SET UPS NEGRONI/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. 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. CLASSIC SET UPS DAISY/MARGARITA [essen`ally a sour sweetened with liqueur] Examples: MARGARITA, SIDECAR, WHITE LADY, COSMOPOLITAN
- 44. CLASSIC SET UPS FIZZES, 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. 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. CLASSIC SET UPS SOURS [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. 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
- 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. 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. 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. 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. 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. Use of lemon or lime in a cocktail SELECTING: Lemon for old world fruits and spirits Lime for new world fruits and spirits QUANTITY: 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. 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 brandies TROPICAL FRUITS Spirits distilled from plants
- 56. HOW TO SET UP A CRAFTED COCKTIAL BAR
- 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. Preparation vs. execution FOLLOWING 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. 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. 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. Q&A