Mixers Matter seminar at Tales of the Cocktail 2018

2. MODERATOR:
Oisin Davis – Director of Poacher’s Premium Irish Mixers
@oisindavis @poachers_well
PANELISTS:
Charlie Roberts – Director of Education Fever Tree, USA
@fevertreemixers
Jessamine McLellan – USA Ambassador for the distillers selection of Pernod Ricard,
@mistressofmidleton
Gene Samuel – Las Vegas based bartender
@gene_samuel
# TOTC2018 #MIXERSMATTER
In association with Pernod Ricard,
Poacher’s Premium Irish Mixers & Fever Tree
#MIXERSMATTER

3. MODERATOR:
Oisin Davis – Director of Poacher’s Premium Irish Mixers
@oisindavis @poachers_well
PANELISTS:
Charlie Roberts – Director of Education Fever Tree, USA
@fevertreemixers
Jessamine McLellan – USA Ambassador for the distillers selection of Pernod Ricard,
@mistressofmidleton
Gene Samuel – Las Vegas based bartender
@gene_samuel
# TOTC2018 #MIXERSMATTER

4. PART 1:
An Exceptionally Brief History of Mixed Drinks.
PART 1:
An Exceptionally Brief History of Mixed Drinks.

5. PART 1:
An Exceptionally Brief History of Mixed Drinks.
PART 2:
What makes a premium mixer?

6. PART 1:
An Exceptionally Brief History of Mixed Drinks.
PART 2:
What makes a premium mixer?
PART 3:
How can premium mixers improve a bar’s program?

7. PART 1:
An Exceptionally Brief History of Mixed Drinks.
PART 2:
What makes a premium mixer?
PART 3:
How can premium mixers improve a bar’s program?
PART 4
What other mixers are out there now and what bars are killing it with them?

8. PART 1:
An Exceptionally Brief History of Mixed Drinks.
PART 2:
What makes a premium mixer?
PART 3:
How can premium mixers improve a bar’s program?
PART 4
What other mixers are out there now and what bars are killing it with them?
PART 5
What do we see happening in the future for premium mixers?

9. PART 1: AN EXCEPTIONALLY BRIEF HISTORY OF MIXED DRINKS

10. PART 1: AN EXCEPTIONALLY BRIEF HISTORY OF MIXED DRINKS
THE WHISKEY & SODA
Shout out to Patrick Gavin Duffy, born in
County Roscommon, Ireland, March 16th, 1868
THE BRANDY & SODA

11. PART 1: AN EXCEPTIONALLY BRIEF HISTORY OF MIXED DRINKS
Duffy credited himself for bringing
an early incarnation of the highball
to America via an English actor named E.J.
Radcliffe. It was initially made with brandy
& soda, then whiskey & soda. he then goes
off to publish, “The Standard Bartender’s
Guide”

12. PART 1: AN EXCEPTIONALLY BRIEF HISTORY OF MIXED DRINKS
Although Joseph Priestley was
the first to carbonate water in 1767,
it was Johan Jacob Schweppe who
really nailed it and was the first to
bottle and sell it. His company went
to be the first to bottle tonic water
- a drink originally created by
19th century English sailors.

13. PART 1: AN EXCEPTIONALLY BRIEF HISTORY OF MIXED DRINKS
Enter the ginger ale
– created by an American working
in Belfast & Dublin, Dr. Thomas
Cantrell. He formed the company
Cantrell & Cochrane, C&C. It was
quickly mixed with everything in
bars & homes, especially gin &
whiskey.

14. PART 1: AN EXCEPTIONALLY BRIEF HISTORY OF MIXED DRINKS
VIVA LA “CUBA LIBRE”
This is a highball cocktail that
has been around since the
early 20th century and saw its
genesis in the war
of independence between
Cuba and Spain.

15. PART 2: WHAT MAKES A PREMIUM MIXER?

16. PART 2: WHAT MAKES A PREMIUM MIXER?
SHOULD HAVE
Proper flavour extracts or juices

17. PART 2: WHAT MAKES A PREMIUM MIXER?
SHOULD HAVE
Lower amounts of sugar

18. PART 2: WHAT MAKES A PREMIUM MIXER?
SHOULD HAVE
A balance of flavours that
truly bring out the best in spirits
while also being fun

19. PART 2: WHAT MAKES A PREMIUM MIXER?
SHOULD HAVE
A connection to their ingredients
and knowledge of their provenance

20. PART 2: WHAT MAKES A PREMIUM MIXER?
SHOULD NOT HAVE
Dodgy additives and artificial flavours, as they
overpower everything

21. PART 2: WHAT MAKES A PREMIUM MIXER?
SHOULD NOT HAVE
Too much sugar

22. PART 3: HOW CAN MIXERS IMPROVE A BAR’S PROGRAM?

23. PART 3: HOW CAN MIXERS IMPROVE A BAR’S PROGRAM?
There is no longer “one size
fits all” for mixers. some mixers
are better suited to certain brands
to accentuate particular flavour
notes and botanicals

24. PART 3: HOW CAN MIXERS IMPROVE A BAR’S PROGRAM?
Premium mixers provide excellent
alternatives to alcoholic beverages in
bars

25. PART 3: HOW CAN MIXERS IMPROVE A BAR’S PROGRAM?
Premium mixers allow you to celebrate the
regional correlation when both the spirit and the
mixer are from the same locality

26. PART 3: HOW CAN MIXERS IMPROVE A BAR’S PROGRAM?
Premium mixers can be
excellent components in cocktails

27. PART 4: What other mixers are out there
now and why are we into them?

28. PART 4: WHAT OTHER MIXERS ARE OUT THERE NOW AND WHY ARE WE INTO THEM?

29. PART 4: WHAT OTHER MIXERS ARE OUT THERE NOW AND WHY ARE WE INTO THEM?

30. PART 5: WHERE DO WE SEE PREMIUM
MIXERS GOING IN THE FUTURE?

31. PART 5: WHERE DO WE SEE PREMIUM MIXERS GOING IN THE FUTURE?
Ready to drink serves,
can they be rolled out in bars?

32. PART 5: WHERE DO WE SEE PREMIUM MIXERS GOING IN THE FUTURE?
Concentrated syrups from
premium mixer companies sold to bars
- Can it be done and done well?

33. PART 5: WHERE DO WE SEE PREMIUM MIXERS GOING IN THE FUTURE?
Concentrated syrups from
premium mixer companies sold to bars
- Can it be done and done well?

34. PART 5: WHERE DO WE SEE PREMIUM MIXERS GOING IN THE FUTURE?
What kinds of flavours do you
want to see more of and what kinds of
flavours do you expect to see more of
from mixers in bars? what spirits do you
see them being mixed with?

35. Many thanks, see you down in Erin Rose for some frozen irish coffees!
MODERATOR:
Oisin Davis – Director of Poacher’s Premium Irish Mixers
@oisindavis @poachers_well
PANELISTS:
Charlie Roberts – Director of Education Fever Tree, USA
@fevertreemixers
Jessamine McClellan – USA Ambassador for the distillers selection of Pernod Ricard,
@mistressofmidleton
Gene Samuel, Las Vegas based bartender
@gene_samuel
# TOTC2018 #MIXERSMATTER