Working with a familiar friend vodka

transcript

Thursday, Oct 4th, 2012

Working with a familiar friend -

VODKAPresented by:

Dushan Zaric

Wednesday, October 3, 12

http://www.slideshare.net/dzaric

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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?

and...

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

Global Vodka Sales 2011

496 million 9L Cases

Global Vodka Sales 2011

Global Rum Sales 2011

And everything in between : (

No wonder some people think that...

VODKA TODAY

Consumers & Guests

* It is largely misunderstood

* Believed to be 0 Carb & low in calories

* Smooth = Good Quality

* Chooses Vodka for the perceived lifestyle

* It is largely misunderstood

* It is not a classic cocktail spirit

* Can’t use classic techniques to create complex cocktails

* Difficult to work with

But...

* IT SELLS!!!

What do we need to know about Vodka?

Country of origin

Blend of Mash Bill

RAW MATERIALS

Wheat Vodka* Mostly used raw material

* Produces very aromatic vodkas with citrus tones and crisp feeling on the palate.

* Great for vodka martinis or Vespers in the warmer seasons.

* Makes perfect fruit cocktail base.

Food pairing: Potato croquettes, butter and cheese, raw oysters, raw seafood

Brand Examples: Ketel One, Vox , Chopin Wheat, Danzka, 42 Below, Double Cross, Nemiroff, Hangar One.Wednesday, October 3, 12

Winter Wheat Vodka

* Loaded with lighter flavor notes and seriously deep body

* Texture is fuller and the finish is anything but neutral

* Great base for fruity cocktails or long drinks.

* Great for infusions.

Food pairing: Caviar, smoked fish, cured meats, Bloody Mary.

Brand Examples: Absolut, Russian Standard, Svedka, Aylesbury Duck.

Rye Vodka* One of the original raw materials used

* Slightly sour nose and a recognizable presence at the sides of the palate, the so-called “needle”

* Rye vodka will sometimes give a hint of fresh baked bread, and deeper layers of more savory flavors

* Great for savory cocktails and food with high oil or lard content. Food pairing: Blintzes, latkes, mushrooms, polenta, dill, smoked meats, cured vegetables and pickles.

Brand Examples: Belvedere, Square One, Wyborowa, Sobieski, Starka, Moskovskaya, Potocki.Wednesday, October 3, 12

Barley Vodka* Great vodka for pairing with beer

* Robust flavors of raw grains, fruit notes on the nose and expanding full palate presence.

* Good for base in Martinis and Fruit Cocktails.

* Perfect for raw seafood.

Food pairing: Shrimps, scallops, oysters, lobster, green un-pitted olives, cheese and pates.

Brand Examples: Finlandia, Boru

Corn Vodka* Fairly modern style of vodka mostly made in the USA or Canada

* a light sweet undertone on the tip of the palate

* super delicious by themselves or as cocktail base

* The most neutral of all the raw materials, corn vodkas make good Vesper Cocktails and Gibsons.

Food pairing: Fried bacon, rosemary, potato gnocchi, caprese salad, cured fish, olives and tamari almonds.

Brand Examples: Tito’s, Smirnoff, Charbay, Rain, UV.

Potato Vodka* Traditional ingredient in some countries

* Creamy texture, silky and not resistant

* Potato vodkas are the best for infusions

* Generally work well with all type of cocktails except for dirty martinis.

Food pairing: Savory pies, smoked fish, roasted peppers, foie gras, spicy sausages, pickled vegetables, black pepper.

Brand Examples: Luksusowa, Chopin Potato, Monopolowa, Karlson’s GoldWednesday, October 3, 12

Blended Vodka

Food pairing: Try to match the brand with the food that comes originally from that country. Brand Examples: Purity, Zyr, U’lovka, Van Gogh, Stolichnaya, Stolichnaya Gold, Jewel of Russia.

* Most blended vodkas contain wheat and rye

* In some cases barley is added into the blend making it a more intricate and versatile spirit

* Blended vodkas tend to be more complex and interesting on the palate

* In the old days these were considered to be the best vodkas for food pairings

Other Raw Materials

DISTILLATION

Still Type

Proof at Distillation

Water Source

Some Examples ofNatural Flavoring

The not so natural flavorings

Mostly made around New Jersey Turnpike

The Vodka Cocktail

Building Blocks of a Cocktail

Tasting Notes

Dominating Flavor

Body & Mouth feel

Dryness

Complexity

Accentuating or contrasting Flavors

Finish

How To?

* Can’t use classic methodology

* Can’t use vodka as any other spirit

* Think of it as a platform for the interplay of other ingredients.

* It’s just like cooking with Tofu or Chicken

* Anyone can do it but only the best do it masterfully.

It’s all about Balance

West Side2 ounces Charbay Meyer lemon vodka1 ounce freshly squeezed lemon juice1/2 ounce simple syrup3 finger pinch fresh mint1 splash club soda

Mediterra2 ounce Russian Standard Vodka 3/4 ounce Honey Syrup*3/4 ounce Boiron fig purée1/2 ounce freshly squeezed lemon juiceroasted spicy pistachio nuts for garnish

Amelia1 3/4 ounces Absolut vodka1 ounce St. Germain elderflower liqueur3/4 ounce Boiron blackberry purée3/4 ounce freshly squeezed lemon juice1 crown of fresh mint, for garnish

Drunken Dragon’s Milk

2 oz Charbay Green Tea Vodka1 oz Young Coconut Puree1/2 oz Lime Juice1/2 oz Pandan Syrup **Pinch of Thai Basil LeavesDashes of Bitters for garnish

?Wednesday, October 3, 12

Thank you for your attention

Working with a familiar friend vodka

Education