Working with a familiar friend - Vodka

1. Wednesday, Sept 28th, 2011
New Ways of
Working with an
Old Friend -
VODKA
Presented by:
Dushan Zaric

2. This presentation is available at
http://www.slideshare.net/dzaric

3. Dushan Zaric
* 18 + years of Experience behind Bars
* Co-Owner of Employees Only and Macao
Trading Co NYC
* Principal Bartender
* Consultant
* Author
* Trainer
* Thinker
* Trend setter
* Magician
dushanzaric@gmail.com

4. What are we going to
explore?

6. and...

7. and...

8. and...

9. But, first some facts to start
us of...

10. Global Vodka Sales
2010
496 million 9L Cases

11. Global Vodka Sales
2010
496 million 9L Cases

12. Global Rum Sales
2010
136 million 9L Cases

13. Global Rum Sales
2010
136 million 9L Cases

16. And everything in between : (

17. And everything in between : (

18. And everything in between : (

19. No wonder some people think
that...

20. But what is Vodka today really
in relation to the modern
Bartender?

21. * It is as classic a cocktail spirit
as any other
* It is asked for (wanted by)
the guests
* IT SELLS!!!

22. * IT SELLS!!!

23. Some people still choose to make
the statement that
VODKA IS DEAD!

24. But please forgive them...working with Vodka is
actually
VERY HARD

25. Tasting
How to?

26. FERMENTATION

27. Blend of Mash Bill

28. RAW MATERIALS

30. DISTILLATION

31. Still Type

32. Proof at Distillation

33. Heads

34. Hearts

35. Tails

37. Water Source

38. Proof at Bottling

39. ABV

40. ABV - abbreviation for alcohol by volume: the number of
ml of ethyl alcohol present in each 100 ml of an
alcoholic beverage when measured at 20°C; displayed
on the packaging of alcoholic drinks in and used to
calculate the amount of tax payable…blah, blah…
HOW STRONG IS IT?

41. Some Examples of
Natural Flavoring

42. The not so natural flavorings
Mostly made around New Jersey Turnpike

43. The Cocktail

44. Building Blocks of a Cocktail

45. Tasting Notes
Dominating Flavor Complexity
Body & Mouth feel Accentuating or
contrasting Flavors
Dryness
Finish

46. What outcome to avoid?

47. One-Dimensional Taste
Flat, excites the palate in one direction only, usually no
finish, very low complexity

48. Two-Dimensional Taste
Crooked balance, excites the palate in two directions only,
usually overly soft finish, low complexity

49. Overly Complex Taste
Off balance, confuses the palate, too much going on, usually
illogical and not stimulating finish, too high complexity

50. Building a 3D Cocktail

52. Liqueurs
What’s your Ketchup?

53. SWEET & SOUR vs. STRONG

54. Aperitifs, Liqueurs
&
Digestives

55. Vermouths, Sherries,
Madeiras, Ports &
Aperitif Wines

56. Natural Flavoring
Chartreuse
Benedictine
Drambuie
Bärenjäger
Mandarin Napoleon
Grand Marnier
Cointreau ...

57. New Products

58. Sweet, Sour & Strong vs.
Unifying Ingredients

63. BALANCE

64. West Side
2 ounces Charbay Meyer lemon vodka
1 ounce freshly squeezed lemon juice
1/2 ounce simple syrup
3 finger pinch fresh mint
1 splash club soda

65. Mediterra
2 ounce Russian Standard Vodka
1 ounce Honey Syrup*
3/4 ounce Boiron fig purée
1/2 ounce freshly squeezed lemon
juice
roasted spicy pistachio nuts for
garnish

66. Amelia
1 3/4 ounces Absolut vodka
1 ounce St. Germain elderflower
liqueur
3/4 ounce Boiron blackberry purée
3/4 ounce freshly squeezed lemon
juice
1 crown of fresh mint, for garnish

67. Drunken Dragon’s
Milk
2 oz Charbay Green Tea Vodka
1 oz Young Coconut Puree
1/2 oz Lime Juice
1/2 oz Pandan Syrup **
Pinch of Thai Basil Leaves
Dashes of Bitters for garnish

68. ?

69. Thank you for your attention