INT.

COCKTAIL 101
Outline:

▪ Ingredient Identification
o Tasting and Evaluating Spirits
o Gin/Genever
▪ Raw Materials
▪ History and Geography
▪ Major Styles and Categories
• London Dry
• Plymouth
• Old Tom
• Genever
• Modern
▪ Aging
o Rum/Rhum
▪ Raw Materials
▪ History and Geography
▪ Major Styles and Categories
• Spanish
• English
• Jamaican
• French (Rhum Agricole)
▪ Aging
o Tequla/Mezcal
▪ Tequila
• Raw Materials
• History and Geography
• Major Styles and Categories
o 100% Agave
o Mixto
• Aging
o Blanco, Plata, Platinum, White
o Reposado
o Anejo
o Extra Anejo
▪ Mezcal
• Raw Materials
• History and Geography
• Major Styles and Categories
• Aging
o Blanco or Joven
o Reposado or Madurado
o Anejo or Anejado
o Whiskey/Whisky
▪ American Whiskey
• Raw Materials
• History and Geography
• Major Styles, Categories, and Aging
o Bourbon
o Rye
o Tennessee Sour Mash
o Bottled in Bond
▪ Scotch Whisky & Irish Whiskey
• Raw Materials
• History and Geography
• Major Styles and Categories
o Scotland
▪ Single-malt
 ▪ Blended-malt
▪ Blended
▪ Single-grain
o Ireland
▪ Single-malt
▪ Grain
▪ Blended
▪ Single pot still
• Aging
• Other Techniques
▪ A Word on Japanese Whisky
o Brandy
▪ Grape Brandies
• Raw Materials
• History and Geography
• Major Styles and Categories
o Armagnac
o Cognac
o Grappa
o Marc
o Pisco
• Aging
o Armagnac & Cognac
▪ VS
▪ VSOP
▪ XO
▪ Hors d’Age
o Grappa & Marc
o Pisco
▪ Peruvian
▪ Chilean
▪ Apple Brandies
• Raw Materials
• History and Geography
• Major Styles and Categories
o Calvados
o Straight Apple Brandy
o Applejack
• Aging
o Calvados
▪ Fine, Three Star, Original
▪ Vieux or Reserve
▪ Vieille Reserve, VO, VSOP
▪ Hors d’Age, Extra, Age Inconnu
o Bonded Apple Brandy
▪ Eau-De-Vie or Fruit Brandies
• Raw Materials
• History and Geography
• Aging
o Vodka/Botanical Spirits
▪ Vodka/Aquavit
• Raw Materials
• History and Geography
• Styles and Categories
▪ Absinthe, Batavia Arrack, and Other Botanical Spirits
o Liqueurs
o Amari/Aperitifs/Digestifs
o Vermouth
o Sherry
o Port
 o Aperitif Wines
o Bitters
▪ Lifting/Emphasizing Bitters
▪ Binding Bitters
o Infusions
o Sweeteners
o Juices
o Garnishes
▪ Citrus
• Wedges
• Wheels
• Crescents
• Fans
• Flags
• Twists
• Flamed Twists
▪ Apples
▪ Cherries
▪ Cucumber
▪ Mint
▪ Other Fresh Herbs and Fruits
▪ Bitters and Aerosols
▪ Chocolate, Spices, and Other Aromatics
o Ice
▪ Ice and Dilution
▪ Kold Draft or Machine-Made Ice Cubes
▪ Block Ice
▪ Crushed or Pellet Ice
▪ Punch Ice
▪ Working with Tube or Cracked Ice

▪ Tool Identification
o Stirrers
▪ Barspoons
▪ Swizzle Sticks
o Mixing Vessels
▪ Mixing Glass or Beaker
▪ Shakers
• Boston Shaker
• Cobbler Shaker
• Parisian Shaker
• 18-28 Set
o Strainers
▪ Hawthorne Strainer
▪ Julep Strainer
▪ Conical Strainer
o Measuring and Pouring Devices
▪ Jiggers
• 60/45/30/15
• 22.5/15/7.5
• Japanese Jigger
• Classic (Hourglass) Jigger
▪ Measuring Spoons
▪ Dasher Bottles
▪ Medicine Droppers
▪ Speed Pourers
o Ice Tools
▪ Ice Picks
▪ Serrated Knives
▪ Wood Chisel
 ▪ Lewis Bags and mallets
▪ Tap-Icers
o Other Tools
▪ Muddlers
▪ Juicers
▪ Graters
▪ Vegetable Peelers
o Glassware
▪ Drinks Served Up
• Coupe
• V Martini Glass
• Nick & Nora Glass
• Port Glass
• Fizz Glass
• Fancy Fizz Glass
• Champagne Flute
▪ Drinks Served Over Ice
• Single Rocks Glass
• Double Rocks Glass
• Snifter
• Julep Tin
• Tiki Mug
• Pilsner Glass
• Highball Glass
• Punch Bowl

▪ Cocktail Mixing Techniques

o Measuring and Pouring
▪ Using Jiggers
▪ Using Dashers and Droppers
▪ Using Speed Pourers
▪ Using Measuring Spoons and Barspoons
o Mixing Styles
▪ Stirring
• Proper Stirring Technique
• Building a Stirred Cocktail
• The Science of Stirring
▪ Shaking
• Proper Shaking Technique
• Shaking Styles
o Dry Shake/Reverse Dry Shake
o Double Shake
o Short Shake
o Whipping
o Infinity Shake and Notes on the Japanese Style
• The Science of Shaking
▪ Rolling
• Origin of the Rolling Technique
• Proper Rolling Technique
• The Science of Rolling
▪ Blending and Other Mixing Styles
o Straining
▪ Straining a Stirred Drink
▪ Straining a Shaken Drink
▪ Double Straining
o Muddling
o Rimming
o Rinsing and Spraying
▪ The Five Basic Cocktail Families
o A Word on Flavor and Balance
o The Old Fashioned
▪ Base Spirt
▪ Sweetener
▪ Bitters
▪ Root Recipe/Our Recipe
o The Martini/The Negroni
▪ Base Spirit
▪ Aromatized/Fortified Wine
▪ Root Recipe/Our Recipe
o The Daiquiri
▪ Base Spirit
▪ Citrus
▪ Sweetener
▪ Root Recipe/Our Recipe
o The Margarita
▪ Base Spirit
▪ Citrus
▪ Liqueur and/or Sweetener
▪ Root Recipe/Our Recipe
o The Whiskey Highball
▪ Base Spirit
▪ Carbonation
▪ Root Recipe/Our Recipe
o The Flip
▪ Base Spirit/Fortified Wines
▪ Sweetener
▪ Egg and/or Dairy
▪ Root Recipe/Our Recipe
Materials (Demonstration):

▪ Spirits
o Bulleit Bourbon
o Tanqueray
o Bacardi Carta Blanca
o Jose Cuervo Blanco
o Johnnie Walker Black Label
o Carlos I Solera Gran Reserva
▪ Liqueurs/Fortified Wines/Amari/Bitters
o Cointreau
o Martini Rosso
o Campari
o Angostura Bitters
▪ Sweeteners
o Simple Syrup
o Demerara Syrup
o Agave Syrup
▪ Juices/Mixers
o Lime Juice
o Cold Soda Water
o Egg
▪ Garnishes
o Orange
o Lemon
o Lime
o Nutmeg
▪ Cocktail Tools
o Shaker
o Mixing Glass
o Barspoon
o Muddler
o Hawthorne Strainer
o Julep Strainer
o Conical Strainer
o 60/45/30/15 Jigger
o 22.5/15/7.5 Jigger
o Speed Pourers
o Zester
o Vegetable Peeler
▪ Glassware
o Ornamented Double Rocks Glass
o Clear Double Rocks Glass
o Coupe
o Highball
o V Martini
Recipes (Demonstration)

▪ Old Fashioned
o 60ml Bulleit Bourbon
o 5ml Demerara Syrup
o 2 dashes Angostura Bitters
o Orange Peel

The student learns how to balance sweeteners, spirits, and bitter together. The
student also learns how to stir and add proper dilution to a spirit forward drink
served over ice.

▪ The Martini
o 60ml Beefeater
o 30ml Martini Dry Vermouth
o Lemon Peel

The student learns how to balance a base spirit with fortified wine. The student also
learns how to add proper dilution by rolling the cocktail for a drink served up. The
difference and similarities of rolling and stirring will also be discussed.

▪ Daiquiri
o 60ml Bacardi Carta Blanca
o 30ml Lime Juice
o 22.5ml Simple Syrup
o Lime Wedge

The student learns how to balance sweetener, citrus juice, and spirit mixed together
by shaking. Basic principles of dilution and aeration for shaking will also be
discussed.

▪ Margarita
o 60ml Jose Cuervo Blanco
o 22.5ml Cointreau
o 22.5ml Lime Juice
o 7.5ml Agave Syrup
o Lime Wheel

The student will learn how liqueurs can also be used as a sweet component and the
various balancing issues when using sweeteners and liqueurs.

▪ Whiskey Highball
o 60ml Johnnie Walker Black Label
o 120ml Cold Soda Water
o Lemon Peel

The student will learn how to balance a base spirit with seltzer or carbonated mixers.
A word on other carbonated mixers will also be discussed along with proper storage.

▪ Brandy Flip
o 45ml Carlos I Solera Gran Reserva
o 22.5ml Demerara Syrup
o 1 Whole Egg
o Grated Nutmeg

The student will learn how to properly shake egg and dairy based cocktails whether hot
or cold.