Handcrafted cocktails mcc

Handcrafted Cocktails
How to Create Homemade
Ingredients, Syrups, Cordials,
Infusions and Accompaniments
Presented by:
Dushan Zaric
Sunday, May 13th, 2012
Sunday, May 13, 2012

This presentation is available at:

http://www.slideshare.net/dzaric


Billionaire Cocktail


Tasting Notes

Dominant Flavors: whiskey forward with pomegranate
molasses
Body or Mouth feel: crisp, medium to full body due to
high proof whiskey
Dryness: medium dry
Complexity: high complexity, rich flavors
Accentuating or contrasting flavors: absinthe bitters
contrast pomegranate and whiskey
Finish: long finish with lingering tannins pomegranate


Ingredients

2 ounces Baker’s 107˚ bourbon
1 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
1/2 ounce Homemade Grenadine
1/4 ounce Homemade Absinthe Bitters
1 lemon wheel, for garnish

Directions

Put all ingredients into a mixing glass. Add ice and shake vigorously for 8-10 seconds. Strain into a
chilled cocktail glass and garnish with a lemon wheel.

Homemade Grenadine
Yields approximately 1 quart

2 1/2 cups of POM Wonderful
1 cup Simple Syrup
1/2 cup Cardenal Mendoza
Directions
Pour juice and simple syrup into a small saucepan and bring to boil over a medium ﬂame. Lower the
heat and reducing the mixture until it becomes syrupy enough to coat the back of a spoon. Let cool
and fortify with Spanish brandy. Pour into a food safe container and store in the refrigerator until
needed. Fill a labeled squeeze bottle for easiest use.


Homemade Absinthe Bitters
Yields 1 liter
15 ounces Pernod 68 absinthe
7 ounces Green Chartreuse
8 ounces Kuebler absinthe
8 dashes Peychaud bitters
8 dashes Angostura bitters
60 dashes Fee Brother’s mint bitters
Directions
Combine all ingredients in a liter bottle using a funnel. Cover or cork the bottle and gently turn the
bottle upside down to blend properly. Store at room temperature.

Matahari


Tasting Notes

Dominant Flavors: deep red pomegranates with roses
on the nose
Body or Mouth feel: rich body, full mouth feel
Dryness: medium
Complexity: high
Accentuating or contrasting ﬂavors: chai, cinnamon
and clove interweave
Finish: black tea lingering spicy ﬁnish


Ingredients

1 1/4 ounces Louis Royer Force 53 VSOP cognac
1 ounce Homemade Chai-infused Vermouth
3/4 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
3/4 ounce POM Wonderful
3 dried organic rose buds, for garnish

Directions
Put all ingredients into a mixing glass. Add large, cold ice and shake vigorously. Strain into a chilled
cocktail glass and garnish with rose buds.

Chai-Infused Sweet Vermouth

Yields 2 liters

8 green cardamom pods
8 cloves
1 cinnamon stick
1 inch-piece of ginger, coarsely chopped
2 tablespoon chai or black tea
2 liters of Dolin sweet vermouth

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.

Paloma Brava


Tasting Notes

Dominant Flavors: Spicy grapefruit followed by
roasted agave
Body or Mouth feel: light, effervescent
Dryness: medium
Complexity: medium-high
Accentuating or contrasting ﬂavors: anis, black
pepper and chipotle
Finish: medium ﬁnish with bitter grapefruit and light
heat

Ingredients

1 3/4 ounces Siete Leguas Reposado Tequila
1 1/2 ounces Homemade Grapefruit Cordial
1/2 ounce Fresh lime Juice
Club Soda
chipotle salt for rim
1 ruby red grapefruit half or quarter wheel, for
garnish
Directions:

Pour all ingredients except Club Soda into a mixing glass. Add large cold ice and shake vigorously for
4-5 seconds. Strain into the prepared Collins glass over ice. Top off with Club Soda.

Homemade Grapefruit Cordial

Makes half a quart
12 oz superﬁne sugar
8 oz fresh ruby red grapefruit juice
3 oz fresh lime juice
30 crushed white peppercorns
10 grinds of star anise *
45 dashes of Bitter Truth Grapefruit Bitters
Zest of one grapefruit,
1 star anise pod

* a "grind" is one pass with the spice over the
microplane grater.

Directions

Combine all ingredients COLD and stir until

all sugar has dissolved. Rest

refrigerated for 2 days before serving to infuse

the grapefruit zest and star anise.


Provençale


Tasting Notes

Dominant Flavors: lavender and juniper with orange on
the nose
Body or Mouth feel: velvety mouth feel, high alcohol
Dryness: medium with sharp acidity from rosemary and
thyme
Complexity: high
Accentuating or contrasting flavors: herbal contrast
against soft lavender flavors
Finish: long herbal finish with a sharp orange oils

2 ounces Homemade Lavender-infused Gin

1 1/4 ounces Homemade Vermouth de Provence

3/4 ounce Cointreau

1 orange twist, for garnish

Directions

Pour all ingredients into a mixing glass. Add large cold ice and stir for 40
revolutions. Strain into a chilled cocktail glass. Garnish with orange twist.

Homemade Lavender-infused Gin

Ingredients

2 tsp Dried Organic Lavender

1 liter Plymouth Gin


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.

Homemade Vermouth de Provence

Ingredients

2 tablespoons Herbs de Provence
1 liter Dolin dry vermouth

rosemary, thyme, lavender, and anise
Directions

Place all herbs in a small sauce pan on medium heat for 2 minutes. Add 2
cups of dry vermouth. Bring to a boil and immediately remove from heat.
Let stand till cool. Add remaining vermouth and strain through a cheese
cloth. Bottle and store at room temperature.

Drunken Dragon’s Milk


Ingredients:

2 ounces Charbay Green Tea Vodka
1 ounce Young Coconut Puree
1/2 ounce Lime Juice
1/2 ounce Pandan Leaf Syrup
Pinch of Thai Basil Leaves
3 dashes of Macao 5-spice bitters

Directions: Pour all ingredients into a cocktail shaker and shake
vigorously. Pour out unstrained into a Collins glass.


Homemade Pandan Leaf Syrup
Yields 1 quart

Ingredients

1 1/2 pounds of superﬁne sugar

2 Pandan leafs

2 cups of water

Directions: Using a fork, shred 2 pandan leafs length wise and tie them in a
loose knot. Heat up sugar, leafs and water in a large saucepan. Bring to boil
stirring continuously. Let the syrup cool then store in a quart bottle.

Macao 5 Spice bitters
Yields 2 liters
2 bottles of over proof rum Goslings 151
2 pieces Ginger
4 cinnamon sticks
3/4 cup of cloves
1/2 cup of Schezuan peppercorns
8 star anises
5 big chunks of brown sugar, slightly burned

Directions: Store in a glass jar for 2 weeks before use.

THANK YOU VERY
MUCH

http://www.slideshare.net/dzaric

Handcrafted cocktails mcc

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