Born to mix pdf

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Saturday, July 23rd, 2011

Born to MixSpirits "Made" for Cocktails

Presented by:Jason Kosmas, Marko Karakasevic & Dushan Zaric

Friday, July 22, 2011

http://www.slideshare.net/dzaric

This presentation is available at

Marko Karakasevic

* 13th Generation Master Distiller, Domaine Charbay

* Innovator

* Trend setter

* Magician

marko@charbay.com

Photo of Marko

Jason Kosmas

* 15 + years of Experience behind Bars

* Co-Owner of Employees Only and Macao Trading Co, NYC

* Principal Bartender

* Consultant

* Trainer

* Thinker

* Trend setter

* Author

* Magician

koz_jay@hotmail.com

Photo of Jorgos

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

What are we going to explore?

Etc, etc….

You get the picture

Arabic - الكحل (al-kuḥl,)

“the essence of things, spirit”

ALCOHOL

Specifics to know

FERMENTATION

Blend of Mash Bill

RAW MATERIALS

DISTILLATION

Still Type

Proof at Distillation

Hearts

Water Source

Proof at Bottling

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?

Some Examples ofNatural Flavoring

The not so natural flavorings

Mostly made around New Jersey Turnpike

Sugar Content

The Cocktail

Building Blocks of a Cocktail

Tasting Notes

Dominating Flavor

Body & Mouth feel

Dryness

Complexity

Accentuating or contrasting Flavors

Finish

What outcome to avoid?

One-Dimensional Taste

Flat, excites the palate in one direction only, usually no finish, very low complexity

Two-Dimensional TasteCrooked balance, excites the palate in two directions only,

usually overly soft finish, low complexity

Overly Complex TasteOff balance, confuses the palate, too much going on, usually

illogical and not stimulating finish, too high complexity

Building a 3D Cocktail

SWEET & SOUR vs. STRONG

Sweet, Sour & Strong vs.Unifying Ingredients

BALANCE

Tasting

How to?

Whiskey

Tequila

Gimlet

Plymouth Gin

2 ounces Plymouth Gin

¾ ounces EO Lime Cordial

1 lime wheel, for garnish

Hendrick’s Gin

1 ¾ ounces Hendrick’s Gin

¾ ounces EO Lime Cordial

3 cucumber wheels, for garnish

Daiquiri

Appleton Reserve Rum

2 ½ ounces Appleton Reserve Rum

1 ounce freshly squeezed lime juice

¾ ounce simple syrup 1 lime wheel, for garnish

Banks 5 Island Rum

2 ½ ounces Banks 5 Island Rum

1 ounce freshly squeezed lime juice

¾ ounce simple syrup 1 lime wheel, for garnish

MargaritaHerradura Blanco

1¾ ounces Herradura Blanco Tequila

½ ounce Cointreau

½ ounce Agave Nectar

1 ounce Lime Juice

1 lime wheel for garnish

El Tesoro Platinum

1 ½ ounces El Tesoro PlatinumTequila

½ ounce Cointreau

½ ounce Agave Nectar

1 ounce Lime Juice

1 lime wheel for garnish

ManhattanRittenhouse Rye Whiskey

1½ ounces Rittenhouse 100˚ Rye Whiskey

1¾ ounces Dolin Rouge Sweet Vermouth

½ ounce Grand Marnier

3 dashes of Angostura bitters

1 lemon twist, for garnish

Maker’s Mark Whiskey

2½ ounces Maker’s Mark Bourbon Whiskey

1 ounce Dolin Rouge sweet vermouth

3 dashes Angostura bitters

3 brandied cherries, for garnish

Aperitifs, Liqueurs &

Digestives

Vermouths, Sherries, Madeiras, Ports &

Aperitif Wines

Liqueurs

What’s your Ketchup?

Natural Flavoring

Chartreuse

Benedictine Drambuie

Bärenjäger

Mandarin Napoleon Grand Marnier

Cointreau ... Friday, July 22, 2011

New Products

?Friday, July 22, 2011

Thank you for your attention

Born to mix pdf

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