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Presented by:Dushan ZaricSunday, May 13th, 2012

Handcrafted Cocktails

How to Create Homemade Ingredients, Syrups, Cordials,

Infusions and Accompaniments

Sunday, May 13, 2012

This presentation is available at:

http://www.slideshare.net/dzaric




Billionaire Cocktail


Tasting Notes

Dominant Flavors: whiskey forward with pomegranate molasses Body or Mouth feel: crisp, medium to full body due to high proof whiskeyDryness: medium dryComplexity: high complexity, rich flavorsAccentuating or contrasting flavors: absinthe bitters contrast pomegranate and whiskey Finish: long finish with lingering tannins pomegranate


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.


Yields approximately 1 quart

2 1/2 cups of POM Wonderful

1 cup Simple Syrup

1/2 cup Cardenal Mendoza

Homemade Grenadine

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.


Homemade Absinthe BittersYields 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

DirectionsCombine 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.


Matahari


Tasting Notes

Dominant Flavors: deep red pomegranates with roses on the noseBody or Mouth feel: rich body, full mouth feelDryness: mediumComplexity: highAccentuating or contrasting flavors: chai, cinnamon and clove interweaveFinish: black tea lingering spicy finish


Ingredients

1 1/4 ounces Louis Royer Force 53 VSOP cognac1 ounce Homemade Chai-infused Vermouth 3/4 ounce freshly squeezed lemon juice1/2 ounce simple syrup3/4 ounce POM Wonderful 3 dried organic rose buds, for garnish

DirectionsPut all ingredients into a mixing glass. Add large, cold ice and shake vigorously. Strain into a chilled cocktail glass and garnish with rose buds.


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


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

Paloma Brava


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

heatSunday, May 13, 2012

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

garnishDirections:

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

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 podSunday, May 13, 2012

* 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.


Provençale


Tasting Notes

Dominant Flavors: lavender and juniper with orange on the noseBody or Mouth feel: velvety mouth feel, high alcoholDryness: medium with sharp acidity from rosemary and thymeComplexity: highAccentuating or contrasting flavors: herbal contrast against soft lavender flavors Finish: long herbal finish with a sharp orange oils


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

Homemade Lavender-infused Gin

Ingredients

2 tsp Dried Organic Lavender

1 liter Plymouth Gin


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

Homemade Vermouth de Provence

Ingredients

2 tablespoons Herbs de Provence

1 liter Dolin dry vermouth

rosemary, thyme, lavender, and aniseDirections

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

Drunken Dragon’s Milk


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.


Homemade Pandan Leaf SyrupYields 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

Macao 5 Spice bitters

Yields 2 liters

2 bottles of over proof rum Goslings 1512 pieces Ginger4 cinnamon sticks3/4 cup of cloves1/2 cup of Schezuan peppercorns8 star anises5 big chunks of brown sugar, slightly burned

Directions: Store in a glass jar for 2 weeks before use.Sunday, May 13, 2012

?Sunday, May 13, 2012

THANK YOU VERY MUCH





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