born to mix vancouver

Tuesday, February 14th, 2012

Born to MixSpirits "Made" for Cocktails

Presented by:

Dushan Zaric

brought to you by:

Monday, February 13, 2012

http://www.slideshare.net/dzaric

This presentation is available at


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

[email protected]


What are we going to explore?


Etc, etc….

You get the picture


Arabic - الكحل (al-kuḥl,)

“the essence of things, spirit”

ALCOHOL

root


http://en.wiktionary.org/wiki/%25D8%25A7%25D9%2584%25D9%2583%25D8%25AD%25D9%2584

http://en.wiktionary.org/wiki/%25D8%25A7%25D9%2584%25D9%2583%25D8%25AD%25D9%2584

Specifics to know


FERMENTATION


Blend of Mash Bill


RAW MATERIALS


DISTILLATION


Still Type


Proof at Distillation


Heads


Hearts


Tails


Water Source


Aging


Proof at Bottling


ABV


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


Gin


Rum


Tequila


Negroni

Plymouth Gin

1.25 ounces Plymouth Gin

1 ounce Dolin Rouge

1 ounce CAMPARI

1 orange half-wheel or twist, for garnish

Tanquerey Gin

1 ounce Tanquerey Gin

1 ounce Dolin Rouge

1 ounce CAMPARI

1 orange half-wheel or twist, for garnish


Daiquiri

Flor de Caña 4 y Rum

2 ounces Flor de Caña 4 y Rum

1 ounce freshly squeezed lime juice

¾ ounce simple syrup 1 lime wheel, for garnish

Banks 5 Island Rum

1 3/4 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

CAMPARI

Benedictine Drambuie

Bärenjäger

Mandarin Napoleon Grand Marnier

Chartreuse ... Monday, February 13, 2012

New Products


?Monday, February 13, 2012

Thank you for your attention


born to mix vancouver

Self Improvement

ounce lime juice

ounce campari1 ounce

ounce tanquerey gin

rumisland rum1 ounce

ounces herradura1 ounces

ounces banks

garnish1 lime wheel

ounces plymouth gin