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The Art of The Simple Cocktail

A presentation about the concept of developing delicous cocktails they are not complicated using the basic principles of mixology

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elayne9324
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405 views52 pages

The Art of The Simple Cocktail

A presentation about the concept of developing delicous cocktails they are not complicated using the basic principles of mixology

Uploaded by

elayne9324
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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The Art of the Simple Cocktail

Elayne Werns-Duke
Don’t mess with a good thing
Just enhance it…..
•The Right Glass
•The perfect accruement
•The exotic garnish
•Beautiful ice
•The special serve
•Some spirits are perfect
just the way are
SIGNATURE SERVE- NEGRONI
1 oz Tanqueray Ten
1 oz Lillet
1 oz Aperol
Stirred over ice

Served up in a martini
glass
Garnish: Grapefruit
twist
Definition of a Cocktail
1803- first time the word cocktail is printed
Strong spirit
bitters
sugar
water
The Original Manhattan
• 3 dashes of bitters
• 2 dashes of
curacao or
marashino
• 1 oz Whisky
• 1 oz Vermouth
• ice
MARTINEZ VS MARTINI
• Martinez Cocktail
• 1 dash Bokers bitters
• 2 dashes maraschino
• 1 oz Old Tom Gin
• 2 oz Vermouth
• Garnished with a slice
of Lemon
Ice Changes Everything
Jerry Thomas-The God Father
The First Cocktail Books
• Bon Viviant’s
Companion
by Jerry Thomas

• Bartenders Guide
by Jerry Thomas

• IMBIBE
by David Wonderich
BAR TOOLS

Boston Shaker Muddler Bar Spoon

Julep Hawthorn Strainer Jiggers


The Perfect Ten
2.5 oz Tanqueray Ten
.5 oz Dolins Dry vermouth
4-6 dashes of grapefruit or
orange bitters
Glass: Martini
Garnish: Grapefruit zest
Vermouth
German word “Wermut,”
meaning wormwood

vermouth is an aromatic
fortified wine flavored with
herbs, roots, bark, flowers
and other botanicals.

White vs Red
Storage
Prohibition

• Another good reason


not to piss off a
woman
DAVID AUGUSTUS EMBURY
• David Augustus Embury:

• The author of “The Fine


Art of Mixing Drinks,
published in 1948
Basic principles

• Anyone can one make a good


drink

• A drink will never be any better


than the quality of the cheapest
ingredient in it
Things to Consider
• It must wet the appetite not dull it
•
• stimulate the mind as well as the appetite

• It must be pleasing to the palate

• It must be pleasing to the eye

• it must be balanced
3 Components of a cocktail

• The base

• The modifying agent

• The Flavoring agent


Balance

Acid

Sugar

Alcohol
Dale Degroff-aka King Cocktail
• The man who made
it all happen

• The Cosmopolitan

• Book “The essential


cocktail”
Cosmopolitan
• 1 1/2 oz Vodka (Citrus
preferred)
• 1/2 oz Cointreau
• 1/4 oz fresh lime juice
• 1 oz cranberry Juice
• orange peel for garnish
Margarita
2 oz Don Julio Blanco
Tequila
1 oz Orange Liqueur
.75 oz Fresh Lime Juice
Daiquiri

2 oz White Rum
1 oz Simple Syrup
.75 oz Fresh Lime juice
Sidecar

2 oz Cognac
1 oz Cointreau
.75 oz Fresh Lemon Juice
sugar rim
Fresh Juice vs Not

VS
Sour Mix Fresh Vs Homemade
• Pre Package Cost: $5 for a 18 oz Simple syrup
32 oz container
9 oz water: Cost Free
9 oz sugar:Cost 6 cents per
VS oz = $0.54

• Cost of Fresh: 14 oz lemon or lime


32 oz = 18 oz of simple syrup
and 14 oz of lemon or lime juice. juice:
14 lemons - $3.50

Total = $4.04
Rules of Citrus
• Lime vs Lemon- Storage timed

• Hand Juicing vs Sunkist Juicer

• Aged vs Non aged


How To Create a cocktail

• The base:
– Your cocktail is only as good as the quality of
the base you begin with

• The modifier:
– Character builder

• Flavor agent:
– A new cocktail is one exchange of ingredient or one
one addition of flavor away
Tequila Cocktails 1920’s
Picador Toreador
1/2 Tequila 1/2 Tequila
1/4 Cointreau 1/4 Apricot Brandy
1/4 Lime Juice 1/4 Lime Juice
St. Ginger-Rita
St-rita
1.5 oz Don Julio Blanco
1 oz St. Germain
.75 oz Fresh Lime
Ginger-Rita
add
. 5 oz Stirrings ginger
Ginger Sugar
Muddle Cocktails
• The Mojito
• The Caiprisoka
• Caiprinia
– Very Berry Smash
• Sugar Syrup vs granulated sugar to
muddle
My Whisky Smash
2 oz Bulleit Rye
4 lemon wedges
5-6 mint leaves
1 oz simple syrup
Glass: Rocks
Garnish: Mint sprig
How do I create drinks
• Flavor profile of the base spirit
• Flavor Bible
• Target Clientele
• Hot trends
• Seasonal ingredients
• Review classics for inspiration
Bulleit Bourbon: Tasting Notes

Tasting Notes

Bulleit Bourbon

Color: Deep Amber

Nose: Creamy Vanilla, Pickling Spices and Buttery Pralines.

Taste: A delicate, silky entry leads to a full body of honeyed grain,


vanilla bean and pralines. Finishes long with rich, fruity
caramel, and peppery spice.

47
Adding Flavor
• The Flavor Bible is as useful to
anyone who cooks as a
thesaurus is to anyone who
writes. It's a guide to hundreds
of ingredients and herbs,
spices, and other seasonings
that will best enhance their
flavor.
Spirit Flavors
• Three ways to flavor a
spirit:
– Maceration
– Infusion
– Flavoring
Flavored Spirit Cocktails
• Benefits:
– Tend to be naturally sweeter and
lower in alcohol
– Less ingredients needed
• HOW
– Use similar flavors
– Use complimentary flavors
Chocolate Decadence

1.5oz Godiva Choc Raspberry vodka


Chilled brut champagne
Glass: Chilled champagne flute,
drizzled with honey
Garnish: Godiva champagne truffle
with raspberries

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