On Creating Cocktail Citrates and Elixirs- Final Presentation
Citrus is an integral component to well balanced cocktails and is arguably the most volatile of cocktail ingredients. Citrus oils, on the other hand, have an unusually long shelf life. And not just citrus oils but oils from various fruits and herbs retain aroma and flavor when extracted properly. These oils in combination with a variety of naturally derived acids, like citric and subsidiary sodium citrate, along with sugar and water can mock a citrus component in a cocktail but retain the integrity of its natural flavor. At varying degrees, these components can create Citrates that have a similar pH and brix level to citrus or Elixirs that have added water and sugar content and can be utilized in bottled or two step cocktails. During the seminar, attendees will learn various techniques for extracting oils from citrus, herbs, spices and various fruits and how to convert those extracted oils into citrates and elixirs. Cocktail Citrates and Elixirs can transform citrus based draft cocktails, punches and bottled cocktails and remove the volatility of fresh citrus. During this seminar, attendees will also learn practical information about how to keg and bottle cocktails. An information booklet will be given to all attendees that will include Cocktail Citrate and Elixir recipes and formulas, equipment, techniques, cocktail recipes and ideas for further experimentation. Also during the seminar, attendees will taste Citrate and Elixir based cocktails and a number of citrates on their own.
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On Creating Cocktail Citrates and Elixirs- Final Presentation
- 1. On Creating Cocktail Citrates and Elixirs Citrusisvolatile... Masterit! moderator Nick Kosevich #totcBittercube assistant panelistspanelists Mike McDonald Marco Zappia Ira Koplowitz Gary Hayward WIFI TalesoftheCocktail givesyouwings
- 3. MeetthePresenters Nick Kosevich Ira Koplowitz Gary Hayward nickkosevich iraethan haywardgary Proprietor,Bittercube Proprietor,Bittercube Gin Category Ambassador Bacardi
- 5. FirstTaste Rosemary Oleo Citrate Cocktail • Bombay Dry Gin • Bittercube Cherry Bark Vanilla Bitters
- 6. TheEcstasyofCitrus The Good The Bad The Ugly • Integral Component of many cocktails • Inconsistent flavor (and cost) at different times of year • Changes over time create “off” flavors
- 9. MnemonicDevice • From • Age, • Ruined
- 10. MnemonicDevice • From • Age, • Ruined • Taste
- 11. MnemonicDevice • From • Age, • Ruined • Taste & • Sourness
- 12. MnemonicDevice • From • Age, • Ruined • Taste & • Sourness
- 13. AilsoftheCocktail Oxidation, enzymatic change, breakdown of volatile aromatic compounds, pH changes, presence or absence of other substances, heat, cold, light, dark, phases of the moon, macaroni and cheese, the meat sweats, Factors influencing change in citrus may include: Over time, changes occur in citrus: • pH rises • Brix falls • Organic compounds change and degrade Chaos Ensues
- 14. AromaCompounds Science Time • Several types of aroma compounds Linalool (A Terpene) • Terpenes (Linear & Cyclic) • Esters • Aromatics • Amines • Alcohols • Aldehydes • Ketones • Lactones • Thiols
- 15. CitratestotheRescue Predictable & Adjustable • Can replace or reduce amount of citrus & syrup combo in cocktails • Allows for unique applications (e.g. rosemary citrate in a Tom Collins) • Useful during a lime crisis
- 16. OleoSaccharums Historical Technique • Dates to 17th century • Originally used in punches • Party like its 1699
- 18. ReverseEngineering • Water • Sugar • Acids • Citric Acid • Sodium Citrate • Malic Acid • Mouthfeel Agents • Natural Oils Composition of a Citrate notquite Aroma compounds are extracted by the oleo process.
- 20. BeyondCitrates Elixir Styles: Elixirs are a pour-over version of citrates, generally with compound flavors. • Botanical • Cocktail-Specific
- 21. EvenMoreTastes Tropical Elixir - Taste Sapphire Botanical Elixir - Cocktail • Bombay Sapphire Gin • Bittercube Orange Bitters
- 22. BeyondCitrates Elixir Styles: Elixirs are a pour-over version of citrates, generally with compound flavors. • Botanical • Cocktail-Specific
- 23. TISANE • Dried Botanical Infusions • Mocking Vermouth
- 24. AromaCompounds(pt.2) • Esters - Fruity, Sweet (e.g. Banana, Pear, Apple, Pineapple) • Linear Terpenes - Woody, Floral, Lemon (e.g. Neroli, Lemongrass, Ginger) • Cyclic Terpenes - Fresh, Woody, Orange (e.g. Menthol, Dill, Violet, Caraway, Orange) • Aromatic - Rich, Warm (e.g. Cinnamon, Clove, Vanilla, Anise, Tarragon) Examples
- 26. KeggedCocktails The Modern Punch • Fast • Efficient • Consistent • Cost-Effective • Party like it’s 2015
- 27. FinalTaste Lemon-Demerara Elixir • Bombay Dry Gin • Bittercube Trinity Bitters
- 28. • Very cold temperatures are ideal • Pressurize, release, pressurize • Use a carbonation calculator • The volume of carbonation can be easily measured for consistency. Tips for Precision & Accuracy CarbonationCarbonation Carbonic Acid is formed by carbon dioxide dissolving in water, and is the only acid excreted as gas by the lungs
- 29. BottledCocktails • Elixirs can be bottled with spirit • Numerous options for carbonating and bottling cocktails, including Soda Stream and various house-made carbonators It all ends up in the same place
- 31. Ac·knowl·edge·ments The Bittercube Team: Ashley Brandt, Toby Cerqua Dustin Nguyen Joy Flanagan & the TOTC Apprentice Team Special Thanks
- 32. #totcBittercube Thankyouforattending! Slide show and booklet available soon on Tales365.com We love teaching seminars at Tales,and we hope you enjoyed this one.Be sure to leave feedback about your experience!