the masterclass guide to cocktails

Transcription

1 the masterclass guide to cocktails

2 CONTENTS 03 THE PROFITS IN COCKTAILS 18 RED RUSSIAN 04 PASSIONFRUIT MARTINI 19 PINA COLADA 05 OLD FASHIONED 20 PISCO SOUR 06 GIN & TONIC 21 SAZERAC 07 NEGRONI 22 ESPRESSO MARTINI 08 MOSCOW MULE 23 CAIPRINHA 09 MANHATTAN THE KEY KIT 10 MAI TAI 11 TEQUILA SUNRISE 12 MOJITO 13 MARGARITA 14 TOM COLLINS 15 ZOMBIE 16 BLOODY MARY 17 GIN FIZZ 2.

3 the profits in COCKTAILS The cocktail market is currently worth half a billion pounds in the UK. A third of the bars now have cocktails on their menu and approximately 15,000 more bars offer cocktails that 3 years ago. Cocktails have proven to be a hugely beneficial addition to an outlet s drinks range. They can differentiate you from your competition due to the creatively they can bring and increase your customers spend per head. It is believed that this boom in the cocktail trade is down to a foodie culture and a desire for theatre on a night out that can t be replicated at home. With the portion of alcohol to mixers or fruit juices, this means that the possible profit margin for cocktails are extremely high, opening your potential for profit. Called The Unforgetables by the International Bartenders Association, see below for the average pour costs and profit margins these cocktails can generate: OUR 3 MOST PROFITABLE COCKTAILS MOSCOW MULE page: 08 Margin: 90.6% Cost: 9.4% TEQUILA SUNRISE page: 11 Margin: 87.4% Cost: 12.6% BLOODY MARY page: 16 Margin: 87.1% Cost: 12.9% THE UNFORGETABLES POUR COSTS 0% 4% 8% 12% 16% 20% 24% TOM COLLINS OLD FASHIONED MARTINI NEGRONI SAZERAC MANHATTAN 100% 96% GROSS PROFIT MARGIN 92% 88% 84% 80% 76% *DATA SOURCE:

4 also know as... the pornstar martini passionfruit martini SERVES 1 PREP TIME TOTAL TIME Refreshing and tangy - a Martini for those who love passion-fruit! - 3 Fresh Passion-fruit - 2 measures 50ml 1.7fl oz Cold press Pink apple juice - 2 measures 50ml 1.7fl oz Vodka - 1 measure 25ml.8fl oz Passion-fruit liqueur - 1 tbsp Fresh Lemon Juice - 1/2 tbsp Passion-fruit Syrup - 1/2 tbsp Sugar syrup HOW TO 1. Fill your martini glass with ice. 2. Half the passion-fruit. Slice one thin piece and set aside. Scoop the rest of the flesh / seeds into a small sieve. Press with the back of the spoon and extract the juice into your cocktail shaker. 3 Add all the remaining ingredients and fill the shaker with ice. Shake vigorously until frost forms on the outside of the shaker. 4. Discard the ice from the martini glass. Strain the cocktail into the glass. Decorate with a fine slice of passion-fruit. 4. TIMELESS VINTAGE MARTINI 23cl (8oz) P COPPER MARTINI 24cl (8.5oz) MRC240 MINNERS MARTINI 23.6cl (8.25oz) 4854R354

5 old fashioned call me old fashioned SERVES 1 PREP TIME TOTAL TIME The Old Fashioned is made by muddling sugar with bitters, then adding alcohol - 1 tsp (5g) Superfine Sugar (or 1 Sugar Cube) - 2 to 3 dashes Bitters - 2 ounces (60ml) Bourbon or Rye Whiskey - Orange and/or Cherry, to garnish (optional) we love this dash bottle! Place sugar in an Old Fashioned glass. Douse with bitters and add a few drops of water. Add whiskey and stir until sugar is dissolved. Add several large ice cubes and stir rapidly with a bar spoon to chill. Garnish, if you like, with a slice of orange and/or a cherry. CHARME DOUBLE OLD ASTOR VINTAGE COCO GOLD TUMBLER FASHIONED TUMBLER (3 mixed designs) 38cl (13.25oz) 34cl (12oz) 33cl (11.5oz) AST340 P42884 Box:

6 GIN... & bear it & gin tonic Gin has quickly established itself as the basis for a wide range of cocktails, and now seems to be undergoing something of a renaissance as a growing number of producers have started to introduce a wide range of new ingredients as an alternative to Juniper Berries.. OUR TOP 10 G&T COMBINATIONS 1. Strawberry & Black Pepper 2. Earl Grey G & Tea 3. Blueberry Thyme Gin and Tonic 4. Coriander and Cinnamon 5. Bramble and Tonic 6. Grape and Elderflower 7. Rhubarb Gin and Tonic 8. Cucumber Basil Gin and Tonic 9. Grapefruit & Tarragon 10. Thyme & Lime MIXOLOGY GIN GOBLET 80cl (28.5oz) GIN GOBLET 62cl (12.75oz) PARTY GIN & COCKTAIL 62cl (12.75oz) L6460 AMBASSADOR WATER 56cl (19.75oz) T00077 MISKET COUPE GIN 64.5CL(22.5OZ) MIS590 6.

7 negroni SERVES 1 PREP TIME 3 MINS TOTAL TIME 3 MINS iconic Italian cocktail, made of one part gin, one part vermouth and one part Campari - 1 part Martini Rosso - 1 part Martini Bitters - 1 part Bombay Sapphire gin - Orange slice - Cubed ice EQUIPMENT - Short glass - A spoon Negroni is the ultimate Italian cocktail. Invented in Florence, which adds a certain classical appeal, it s a great digestif and an even better aperitif. Being an aperitif it is perfect before dinner, to help and cleanse the pallet before meals. According to Business Insider, the Negroni is ranked as the worlds second favourite cocktail. perfect before dinner PERFECT SERVE TUMBLER 27cl (9.5oz) 4117N088 2 STEPHANIE OPTIC ROCKS 28cl (10oz) STE280 HEALEY OLD FASHIONED 31cl (11oz) HIGHLAND OLD FASHIONED 42.5cl (15oz) P64220 NEW YORK 38cl (12.75oz) L7334 BROADWAY 30cl (10oz) L

8 also know as... the vodka buck moscow mule SERVES 1 PREP TIME 4 MINS TOTAL TIME 4 MINS nothing to do with Moscow or mules, but after a few sips of this, no one will care CHASED MUG 48cl (17oz) F91120 GUN METAL MUG 55cl (19.25oz) BGM550 VINTAGE BARREL MUG 40cl (14oz) BVM400P COPPER DENTED MUG 48cl (17oz) cl Vodka - 12cl Ginger Beer - 0.5cl Fresh Lime Juice - 1 Slice of Lime to Garnish 1. Combine the vodka and ginger beer 2. Add the lime juice 3. Garnish with slice of lime The Moscow Mule was born in the 1950 s during the heydey of vodka. And this organic version brings the legendary drink up to date while remaining true to its refreshing roots. Combining ginger beer, lime juice and vodka, the Moscow Mule is deceptively simple and incredibly easy to mix, making it perfect for any season. 8.

9 manhattan SERVES 1 PREP TIME 10 MINS TOTAL TIME 1 a manhattan cocktail is made with whisky, sweet vermouth and bitters 1924 VINTAGE COUPE 24cl (8.5oz) VINTAGE FUSION 20cl (7oz) P67012 Box: 8 RAMBOUILLET STEMGLASS 16cl (5.6oz) G5557 VIITTA COUPE 18cl (6.25oz) Ice - 2 parts Whisky - 1 part Sweet Vermouth - 1 or 2 dashes of Bitter - Orange Peel - Maraschino Cherries To Make Cherries: - 1 cup Maraschino liqueur - 1 pint sour cherries HOW TO Combine whisky, vermouth and bitters in to a cocktail mixing glass. Add ice and stir until chilled. Strain into a chilled cocktail glass. Garnish with Maraschino cherry. Maraschino Cherries: Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months

10 mai tai SERVES PREP TIME TOTAL TIME 1 Mai Tai is Tahitian for good, but this tropical cocktail is better than that. BOTANICA BOWL 2.5l (88oz) P45068 TIKI 40cl (14oz) LATTICE OLD FASHIONED 35.5cl (12.5oz) P52790 TIKI BLUE MUG 40cl (14oz) TKM400BL Box: 4 FU MANCHU MUG 36cl (12.75oz) TAHAITI SMOKE HIBALL 45cl (15.75oz) R /2 part Bacardi Blanco - 1/2 part Cointreau Liqueur - 1/2 part Lime Juice - 1 1/2 part Pineapple Juice - 1 1/2 part Orange Juice - 1 dash Grenadine - 1 part Bacardi Negra - Cubed Ice - To Garnish: Lime & Mint 10.

11 tequila sunrise SERVES PREP TIME TOTAL TIME 1 The Tequila Sunrise is a cocktail made of tequila, orange juice, and grenadine syrup and served unmixed. - 2 tsp Grenadine - Ice - 50ml Tequila - 1 tbsp Triple Sec - 1 Large Orange Juiced - 1/2 Lemon Juiced The Tequila Sunrise is a cocktail made of tequila, orange juice, and grenadine syrup, served unmixed in a tall glass. The modern drink originates from Sausalito in the early 1970s, after an earlier one created in the 1930s in Phoenix, near Scottsdale. The cocktail is named for its appearance when served, with gradations of colour resembling a sunrise. ARIANDE 36.5cl (12.75oz) PERCEPTION BEVERAGE 35cl (12oz) G TALL COCKTAIL GLASS 37cl (13oz) T00056 DIABLO OLD FASHIONED 33.75cl (12oz) R EVEREST HIBALL 35cl 12oz TIKI 2 FACE 47cl 16.5oz

12 you are the mint to my mojito mojito SERVES PREP TIME TOTAL TIME 1-2 parts Bacardi Carta Blanca - 1/2 Fresh Lime - 12 Fresh Mint Leaves - 2 tbsp Caster Sugar - Dash of Soda Water - Cubed Ice - Crushed Ice To Garnish: Sprig of Fresh Mint HOW TO Put 4 lime slices into a glass, add the sugar and muddle to release the lime juice. Put the mint leaves on one hand and clap, to release the aroma. Use a muddler to gently push the mint down into the lime juice. Half fill the glass with crushed ice and pour in the Bacardi. Stir the mix together until the sugar dissolves. Top with more crushed ice, a splash of soda water and garnish with mint. HOBSTAR COOLER 47cl (16oz) G DANTE HIBALL GOLD 39cl (13.5oz) GWUDHB13 RADIANT COOLER 47cl (16oz) FUSION ROCKS 55cl (19.5oz) L BEER TANKARD 45cl (15.75oz) SBT450 LONG ISLAND TEAPOT 1ltr R00100

13 margarita SERVES PREP TIME 1 TOTAL TIME tequila... orange... lime... served with salt on the rim, this is an important part of the cocktail TIMELESS VINTAGE 27cl (9.5oz) P SPLASH MARGARITA 35cl (12oz) MARGARITA COUPETTE 12cl 7oz CTC07 2 MARGARITA GLASS 29.5cL (10.4oz) MIS581-1 part Tequila - 1/2 part Triple Sec Liqueur - 1/2 part Lime Juice - 1 Lime Wedge - Salt - Cubed Ice EQUIPMENT - A Shaker - A Strainer - A Sieve - Cocktail Glass FUN FACTS: - Origins are unknown - Margarita means daisy in Spanish - The first frozen Margarita machine was invented in The salt in the Margarita is important, as it brings out the sweet and sour flavours of the drink. - The most expensive Margarita cost $1200, and was sold in Manhattan

14 first written by jerry thomas tom collins - 1 part Bombay Gin - Juice of half a lemon - 2 Parts Soda Water - 2 tsp Caster Sugar - Lemon Wedge - Ice EQUIPMENT - A Spoon - A Straw REVEAL UP TUMBLER 30cl (10oz) J9522 The first Tom Collins recipe was written by the father of modern cocktail making, Jerry Thomas. It's a simple mix of gin, lemon and sugar syrup, shaken over ice How to mix Add the freshly squeezed lemon juice, sugar and Bombay Sapphire to a clean hiball glass and stir Add plenty of cubed ice and stir again Top with soda water and stir Garnish with the lemon wedge NEW YORK HIBALL 47cl (15.75oz) L7340 PERFECT SERVE 35cl (11.75oz) 4117N091 2 NEW YORK HIBALL 35cl (11.75oz) L7335 CORA VINTAGE TUMBLER 36cl (12.75oz) COR360 Box: 4 14.

15 zombie rum...rum & more rum SERVES 1 PREP TIME 3 MINS TOTAL TIME 3 MINS a popular tiki cocktail - filled with rum and fruits! - 1 oz Light Rum - 1 oz Dark Rum - 1 oz Orange Curacao Liqueur - 1/2 oz Lemon Fruit - 1/2 oz Lime Juice - 1 1/2 oz Orange Juice - 1 1/2 oz Passion Fruit Puree - 1/4 oz Grenadine - 2 dashes Angostura Bitters - 1/2 oz 151-proof Dark Rum HOW TO Pour the ingredients into a cocktail shaker. Shake well. Strain into a large glass with ice. Float the high proof rum on top of your finished drink. (optional) Garnish with mint, and fruit. The mystery of the Zombie Cocktail began in the first Tiki days, which two owners of tropical themed bars where in competition with each other, keeping the ingredients for the perfect Zombie top secret. Here is what we do know about the Zombie cocktail: - Rum, and lots of it! The list always includes a light and dark rum, some add a third (typically 151-proof rum). - Fruit juice. Passionfruit seems to be the key to a great Zombie, but from there it could be orange, pineapple and/or papaya. BE BOP 35cl (11.75oz) L8688 SKULL JAR 50cl (17.5oz) R98007 TIKI COUPE GOLD 25cl (18.75oz)

16 bloody mary - 2 parts Vodka - 4 parts Tomato Juice - 1/2 part Lemon Juice - 4 dashes Worcestershire Sauce - 4 dashes Tabasco - Pinch of Sea Salt - Pinch of Black Pepper - Some Cubbed Ice EQUIPMENT - A shaker or stirring glass FUN FACTS: - The creator of the Bloody Mary is Fernand Petiot in the early 1920s. - The name Bloody Mary is associated with a number of historical figures; particularly Queen Mary I. - January 1st is National Bloody Mary Day. - Using a celery stick to garnish a Bloody Mary originated in the 1960s. A customer received their Bloody Mary without a swizzle stick. BROADWAY HIBALL 38cl (12.75oz) L7255 FLUTINO DISCO 30cl (10.5oz) C3029 DIABLO HIBALL 44.75cl (15.75oz) R ADORA 39cl (13.5oz) ADR25 FUSION HIBALL 48cl (16oz) L7848 PERFECT SERVE 24cl (8.5oz) 4117N

17 gin fizz like a classic gin...but better SERVES PREP TIME TOTAL TIME 1 Mix a sparkling gin fizz cocktail for a refreshing drink this summer RECIPE TIP: - 50ml Gin - 25ml Lemon Juice - 2 tsp Sugar Syrup - Ice - Sparkling Water - Fruit Slice How To Make Sugar Syrup To make sugar syrup put 200g white caster sugar into a saucepan with 100ml water. Heat gently until the sugar has dissolved and it starts to simmer then turn off the heat and allow to cool before using. Store in a sterilised bottle for up to 1 week. PRESERVING JAR 26cl (9oz) T COLONY GOBLET 31cl (11oz) R90082 Box: 4 STEPHANIE HIBALL 36cl (12.5oz) STP360 ODEO 34cl (12oz) GEM HIBALL 34cl 12oz FLUID CARAFE 25cl (8.25oz) L

18 best served on the rocks red russian SERVES 1 PREP TIME TOTAL TIME made up of equal parts vodka and either cherry liqueur or strawberry schnapps POPCORN TUMBLER 27cl (9.5oz) N4231 GRANITY 27cl (9.5oz) GRA09 Box: 48 ORIGINAL DISCO 29cl (10.25oz) C3027 SHETLAND 25cl (8.75oz) G0008 Box: 48-2 parts Vodka - 1 part Cherry Brandy - Ice Cubes HOW TO: - Fill up the old fashioned glass with ice - Pour Cherry Brandy and Vodka into the glass - Stir together ABOUT THE RED RUSSIAN: - A Red Russian is usually made up of equal parts vodka and either cherry liqueur or strawberry schnapps and served with ice. - It can also be prepared with cranberry juice or tomato. 18.

19 pina colada you are the pina to my colada SERVES 1 PREP TIME TOTAL TIME with this drink, all your missing is the sand between your toes FIESTA HURRICANE 46cl (16oz) FST593 HAWAII GLASS 18.25oz (52cl) R90202 COPPER PINEAPPLE 23oz (65cl) Z STEM PINA COLADA 39cl 13.5oz G Chunks of Pineapple - 1 tsp Sugar - 1 tbsp Coconut Cream - 50ml Bacardi Carta Blanco - 50ml Fresh Pineapple Juice - Ice To garnish: A pineapple triangle First made in Puerto Rico back in 1952, with this rum, pineapple and coconut cream cocktail in your hand all you'll be missing is the sand between your toes. FUN FACTS: - The piña colada has been the official beverage of Puerto Rico since July 10th is National Piña Colada Day

20 pisco is made with leftover grapes pisco sour SERVES 1 PREP TIME TOTAL TIME The Pisco sour is a wonderful cocktail hailing from South America - 2 shots Pisco - 1 shot Fresh Lime Juice - 1 shot Sugar Syrup - 1/2 Egg White EQUIPMENT - Cocktail Shaker - Ice - Strainer HOW TO MAKE A PISCO SOUR: 1. Pour all the ingredients into a shaker, then dry-shake for around 10 seconds to generate a decent amount of foam from the egg white. 2. Add ice and shake again to chill the drink, then fine-strain into a glass. ASKA 38cl (12.75oz) L8507 WINCHESTER ROCKS 30cl (10oz) Box: 36 MANHATTAN 31cl (11oz) Box: RAMBOUILLET FLUTE 16cl (5.5oz) L6631 STEPHANIE HIBALL 36cl (12.5oz) STP360 ODEO 34cl (12oz)

21 sazerac SERVES 1 PREP TIME 3 MINS TOTAL TIME 3 MINS The Sazerac is a New Orleans variation of a cognac or whiskey cocktail - 1 tsp Sugar - 3 or 4 dashes Bitter - a few drops Water - 2oz Rye Whiskey - 1 tsp Absinthe - Lemon Peel HOW TO MAKE A SAZERAC: 1. Chill the glass. 2. In a mixing glass, combine sugar, Bitters, and a few drops of water. Mix until sugar is dissolved, and add rye. Add plenty of ice, and stir for about 30 seconds. 3. Pour Absinthe into your chilled glass, and rotate glass until well coated; discard the excess. Strain drink into the serving glass. Twist a piece of lemon peel to garnish. ONE OF THE FIRST TRUE COCKTAILS STEPHANIE 30cl (10.5oz) STP300 STANDFORD TUMBLER 32cl (11.25oz) STA320 Box: 4 RENDEZ VOUS ROCKS 36cl (12.75oz) L BE BOP 30cl (10oz) L8687 DECO TUMBLER 31cl (11oz) R90422 PRISMA 40cl (14oz) G

22 espresso martini perfect for coffee lovers SERVES 1 PREP TIME 4 MINS TOTAL TIME 4 MINS a cold, coffee-flavored cocktail made with vodka, espresso coffee, coffee liqueur, and sugar syrup GEORGIAN COFFEE 17cl (6oz) Box: 36 MARTINI GLASS 17.5cl (6oz) MIS586 TERROIR COUPE 18.5cl (6.5oz) P66100 MINNERS COUPE 23.6cl (8.25oz) 4854R ml Vodka - 35ml Coffee Liqueur - 1 shot Espresso - Ice 1. Combine vodka, liqueur and coffee in a cocktail shaker. 2. Fill Shaker, and glass with ice and shake 3. Strain directly into glass. 4. Garnish with coffee beans. Created in 80s Soho, London, by cocktail legend Dick Bradsell, the story goes that a delightful young lady entered his bar and asked Dick to make her a drink that wakes me up and the espresso martini was born. FACT: - It is not a true martini, but is one of many drinks that incorporate the term into their names.

23 caiprinha SERVES PREP TIME TOTAL TIME 1-1/2 Fresh Lime - 2 tbsp Caster Sugar ml Chilled Water - 60ml Cachaca - Ice To Garnish: A slice of line, or a piece of sugar cane is optional HOW TO Cut lime into segments approx. 3-4mm, and put into base of mixing glass. Add 3 bar spoons of caster sugar, and muddle. Add your chilled water, and muddle even more. When fruit juice is extracted, and sugar dissolved, pour the mixture into your serving glass. Add your cachaca, and stir, to mix together. Add your ice, and give it a final stir. VINTAGE GOBLET 32cl (11.25oz) P ASTOR HIBALL 38cl (13.5oz) AST380 Box: 4 TIMELESS GOBLET 28cl (10oz) G TEMPO OLD FASHIONED SHETLAND HIBALL TALL BOY CAN HIBALL 29cl (10.25oz) 35cl (12.33oz) 48cl (16.25oz) G0007 N6544 Box:

24 THE KEY KIT ALL THE ESSENTIAL key lines YOU NEED TO RUN YOUR BAR LIKE CLOCKWORK STAINLESS STEEL 3 PIECE SHAKER 80cl (28oz) CKT06 MIXING GLASS 74cl (26oz) CKT12 COCKTAIL SHAKER CAN 83cl (28oz) CKT21 STAINLESS STEEL ANTIQUE COPPER 75cl (17oz) COCKTAIL SHAKER GLASS 47cl (16oz) CKT22 JAPANESE MIXING GLASS 65cl (23oz) COPPER SHAKER 2 PIECE 60cl (21oz) B0170 DIAMOND MUDDLER 21cm B0158 SHAKER BLACK VINYL COATED 80cl (28.25oz) D1472 STAINLESS STEEL BEEHIVE SHAKER 71cl (25oz) 4117N091 COPPER MUDDLER 22.5cm MUD2C COCKTAIL SHAKERS BOSTON SHAKERS MIXING & MUDDLING 24.

25 there is always time for cocktails! STAINLESS STEEL JIGGER 25/50ml B0171 SOLID COPPER JIGGER 25/50ml BRUSHED METAL JIGGER 25/50ml POURERS JIGGERS STAINLESS STEEL POURER B WHISKEY GATE NO COLLAR BAR10 2 MEDIUM SLOW POURER BAR20 2 TOM DYER SPIRIT POURER D STAINLESS STEEL MEASURES Code Description Case MES25 GS (NI) 25ml 1 MES35 GS (NI) 35ml 1 MES50 GS (NI) 50ml 1 MES125 GS (NI) 125ml 1 TM00680 (NI) 175ml 1 MES250 (NI) 250ml 1 MES14S (RoI) 35.5ml 1 MES12S (RoI) 71ml

26 SQUEEZERS & STRAINERS: LIME SQUEEZER ZINC BLACK 21cm DB216 4 PRONG HAWTHORN BAR STRAINER D1486 GUN METAL BLACK PREMIUM STRAINER HAW2GM FINE MESH STRAINER 7.5cm Dia D1417 BAR SPOONS: STAINLESS STEEL TWISTED SPOON WITH MASHER 28cm TS BAR SPOON WITH MUDDLER 26cm B0108 COPPER PLATED TWISTED SPOON 26cm FORK END BAR SPOON 32cm BS-F32C 26.

27 TONGS & ICE SCOOPS: COPPER ICE TONG 17.8cm (7 ) 62503C LEMON ICE TONGS 17.8cm (7 ) ICE04 METAL SCOOP SMALL ICE06 PLASTIC SCOOP 1ltr (7 ) ICE05 UTILITY BAR SCOOP 6oz B0030 WAITERS FRIEND 3 Part (4.5) D2146 BAR BLADE 17.8cm (7 ) D1078 STAINLESS STEEL CONDIMENT DISPENSER B0036 LEMON KNIFE 4 COE03 BAR CUTTING BOARD 25x15x1cm D2626 PLASTIC SWING AWAY ICE CRUSHER D

28 TO ORDER OR FOR MORE INFORMATION: