MASTERCLASS COCKTAIL SPECS

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Natalie Grant
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1 MASTERCLASS COCKTAIL SPECS

2 The Master-class Thank you for taking part in our Mixology Master-class. Inside you will find the cocktails we demonstrated. If you have participated in our Masterclass as part of a larger private booking, please note we offer the Masterclass for individuals, small groups and gift vouchers several times a month at Mixology Studios -all the dates are on our website. You will also find the link to our shop where you can buy all the equipment, ingredients and tools necessary to make these cocktails. If you want to recommend this for your work or a private event or would simply like some more information, please get in touch. 2

3 French Martini The French martini takes it name from the style of drink it is, a martini, and the French spirits and liquors used. The original recipe uses only three ingredients, which show good balance of sweetness between the flavours. The black raspberry liquor Chambord that has hints of vanilla creates a strong berry flavour that is complimented by a pressed pineapple juice. In a Boston Tin add; 3/4 measures of Vodka 3/4 measures of Chambord liquor 1 measure of pressed pineapple juice Fill the Boston glass with cubed ice and shake vigorously for ten seconds. Strain into a chilled martini or 1920 s champagne goblet, turn a raspberry bottom facing up and place it on the foam that should appear on the top of the cocktail. 3

4 ElderFLower Julep The origin of the Julep is based around the Middle Eastern custom of infusing mint and sugars into soft sprits. They also added fresh fruits to add to the flavour. A more common julep is that which consists solely of Bourbon, Mint and brown sugar the Mint Julep. This julep is heavily served at the Kentucky derby, reportedly making over 10,000 a day. The elderflower julep is a modern twist on these old cocktails in which the softness of Elderflower cordial is used to sweeten the gin, and the subsequent infusion of the mint with this spirit, along with fresh apple juice and sours makes for a very palatable refreshing summer cocktail. Obviously it can be enjoyed all year around. In a Julep Tin add: 8 10 Mint Leaves 1 Lemon wedge 2 measures of Gin 1 measure of Elderflower cordial 1 measure of Apple juice Churn all ingredients with crushed ice, 2/3 full. Then taste and achieve required balance. Cap the julep with Crushed ice making a compact cone of ice on top to reduce/halt the dilution. 4

5 Grapefruit and Marzipan Daiquiri The daiquiri was originally purely white rum, lime and sugar served in a Collins glass with cubed ice. There where eight measures of rum in the receipt and Ernest Hemmingway notoriously drank eight during each drinking session that s 64 measures, 2 ½ bottles of Rum! The grapefruit and marzipan daiquiri sees the addition of more citrus fruits and more sweetness to the cocktail. This is a common variation with the daiquiri. In a Boston Glass add; 1/8 of a squeeze pink grapefruit 1 Blackberry (Muddle these ingredients) 1 measure of fresh lime juice (a Mexican elbow can be used) 12.5ml 25ml- of Orgeat syrup (Personal Taste) 1 measure of Dark Rum 1 measure of Gold Rum Fill the Boston with cubed ice, squeeze the Boston tin over the glass and shake vigorously for 10 seconds. Strain into a rocks glass filled with cubed ice and a sugar rim. 5

6 Mai Tai The best The Mai Tai was created by one of the founders of the Tiki/ Polynesian theme. Trader Vic travelled around the Pacific picking up ideas, ingredients and rums to start his chain of Tiki themed restaurants and bars. It was at one of these bars that the Mai Tai was born. Trader Vic was at the service bar at one of his restaurants and he said to the bartender working lets make one of the best rum cocktails that will ever be created. He took the 17 year old Wray and Nephew rum down from the top shelf, or ordered his bartender to do so as it was slightly hard for him with his wooden leg! Taking a large measure of this rum and combining it with orange Curacao from Holland, the juice of a lime, a measure of French Orgeat syrup, and a half measure of sugar rock candy, and shaking it hard with cubed ice. It was the strained into a rocks glass filled with crushed ice and heavily garnished with mint, oranges, lime, and a glazed cherry. Trader Vic had a couple of good friends from Tahiti in his restaurant and he invited them to taste the drink. They replied with the words Mai Tai Roa Ae which means Out of this world The best. The Mai Tai was born. The Mai Tai has had many alterations, not all good, and sometimes it is very far away from the original great drink. The alteration we are making uses the addition of pressed and squeezed juices to lengthen the drink, to serve in a Tiki mug. In a Boston glass add: 3 measures of a combination of Rums of your choice 1 measure of Orange Curacao Juice of one lime (keeping the husk of one lime to one side) 1 measure of Orgeat syrup 1 measure of pressed pineapple juice 1 measure of squeezed orange juice Fill the Boston glass with cubed ice and shake vigorously for 10 seconds, strain into a Tiki mug or coconut husk filled with cubed ice. Take the lime husk and place on top, fill with Wray and Nephew overproof rum and set alight. Take a large pinch of cinnamon and sprinkle over the flame! 6

7 ONLINE Shop Please follow the link below to our online shop where you will find everything you need to replicate these cocktails and the equipment you used in the Masterclass. Mixology HOW TO is a new part of our website being launched in late The site will feature the cocktails you made on the master-class along with further menus and cocktail ideas. The cocktails will be demonstrated by videos, photos and step by step guides to help you progress on what you have already learned in the Master-class For the release date and other news and information regarding Mixology Event s and the cocktail world sign up to our mailing list Or follow us on all of our social networking pages! 7

8 Tel: Mixology Studios 3 Ravey Street, Ec2a 4QU 8

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