Empfohlen
Weitere ähnliche Inhalte
Was ist angesagt?
Was ist angesagt? (20)
Andere mochten auch
Ähnlich wie Handcrafted cocktails mcc
Ähnlich wie Handcrafted cocktails mcc (20)
Mehr von dzaric
Mehr von dzaric (20)
Kürzlich hochgeladen
Kürzlich hochgeladen (20)
Handcrafted cocktails mcc
- 1. Handcrafted Cocktails How to Create Homemade Ingredients, Syrups, Cordials, Infusions and Accompaniments Presented by: Dushan Zaric Sunday, May 13th, 2012 Sunday, May 13, 2012
- 2. This presentation is available at: http://www.slideshare.net/dzaric Sunday, May 13, 2012
- 3. Sunday, May 13, 2012
- 4. Billionaire Cocktail Sunday, May 13, 2012
- 5. 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 Sunday, May 13, 2012
- 6. 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. Sunday, May 13, 2012
- 7. 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. Sunday, May 13, 2012
- 8. 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. Sunday, May 13, 2012
- 9. Matahari Sunday, May 13, 2012
- 10. 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 Sunday, May 13, 2012
- 11. 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. Sunday, May 13, 2012
- 12. 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 Sunday, May 13, 2012
- 13. 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. Sunday, May 13, 2012
- 14. Sunday, May 13, 2012
- 15. Paloma Brava Sunday, May 13, 2012
- 16. 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 Sunday, May 13, 2012
- 17. 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. Sunday, May 13, 2012
- 18. 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 Sunday, May 13, 2012
- 19. * 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. Sunday, May 13, 2012
- 20. Provençale Sunday, May 13, 2012
- 21. 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 Sunday, May 13, 2012
- 22. 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. Sunday, May 13, 2012
- 23. Homemade Lavender-infused Gin Ingredients 2 tsp Dried Organic Lavender 1 liter Plymouth Gin Sunday, May 13, 2012
- 24. 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. Sunday, May 13, 2012
- 25. 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. Sunday, May 13, 2012
- 26. Drunken Dragon’s Milk Sunday, May 13, 2012
- 27. 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. Sunday, May 13, 2012
- 28. 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. Sunday, May 13, 2012
- 29. 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. Sunday, May 13, 2012
- 30. ? Sunday, May 13, 2012
- 31. THANK YOU VERY MUCH http://www.slideshare.net/dzaric Sunday, May 13, 2012