T R A I N I N G M O D U L E 4 TECHNIQUES T H A T S H A P E D T H E B A R W O R L D

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1 T R A I N I N G M O D U L E 4 TECHNIQUES T H A T S H A P E D T H E B A R W O R L D

2 BEFORE THE ICE AGE TODAY ICE IS THE MOST COMMONLY USED INGREDIENT IN COCKTAILS BUT ONCE UPON A TIME ITS AVAILABILITY WAS NOT SO ABUNDANT. 2

3 THE FIRST HOT DRINKS BEFORE THE 19 TH CENTURY, THE DRINKS THAT WERE CLOSEST TO OUR IDEA OF COCKTAILS WERE ACTUALLY SERVED HOT. 3

4 ON YER TOD A TWIST ON A HOT TODDY 60ml Johnnie Walker Blue Label Blended Scotch whisky 25ml Citric acid solution 10ml pimento dram 15ml honey Garnish with a Star anise 4

5 CHILLED PUNCH BOWLS IN THE DAYS WHEN ICE WAS A LUXURY, THE PUNCH BOWL SERVED AS A PERFECT VESSEL FOR CHILLING COCKTAILS. 5

6 GREEN TEA PUNCH 1 litre of Ron Zacapa 23 rum 375ml sencha tea 375ml mint tea 300ml lime juice 250g demerara sugar 6

7 THE BEGINNING OF ICE TRADING THE GROWTH OF THE ICE TRADE IN THE EARLY 19 TH CENTURY LED TO EXCITING DEVELOPMENTS IN COCKTAILS AND USHERED IN THE GOLDEN AGE. 7

8 DUFFTON JULEP A TWIST AND DEMONSTRATION OF ONE OF THE FIRST COCKTAILS USING ICE 50ml Singleton of Dufftown Single Malt Scotch whisky 15ml Rosehip & blackberry syrup 1 bunch mint 1 dash Bitters 8

9 LET THE SHAKING BEGIN AS ICE BECAME WIDELY AVAILABLE, BARTENDERS DEVELOPED A TIME-SAVING WAY OF CHILLING AND DILUTING COCKTAILS SHAKING. EVENTUALLY, ICE WAS SO TAKEN FOR GRANTED, IT WAS STRAINED OUT OF THE DRINK THAT WAS SERVED. 9

10 THE SCIENCE OF ICE: DILUTION AND CHILLING THERE IS A MYTH THAT DIFFERENT METHODS OF COOLING WILL PRODUCE DIFFERENT LEVELS OF DILUTION. THE PHYSICAL LAWS OF THERMODYNAMICS PROVE THAT IS NOT TRUE BUT ICE HAS SOME MAGICAL PROPERTIES 10

11 BROOKLYN COCKTAIL ONE STIRRED AND ONE SHAKEN COCKTAIL TO DEMONSTRATE THE DIFFERENCE IN TECHNIQUES 35ml Bulleit Rye whiskey 10ml Amer Picon 10ml maraschino 15ml sweet vermouth Dash old fashioned bitters 11

12 TO STIR OR TO SHAKE? THE CHOICE OF WHETHER TO STIR OR SHAKE A COCKTAIL COMES DOWN TO EXACTLY HOW COLD AND DILUTED THE DRINK IS REQUIRED TO BE. 12

13 STIRRING WITH ICE USING DIFFERENT SIZED-ICE AND STIRRING AT DIFFERENT SPEEDS HAS A DIRECT EFFECT ON THE OVERALL DILUTION OF THE DRINK. 13

14 SHAKING NOT ONLY DOES SHAKING A COCKTAIL AFFECT THE DILUTION AND TEMPERATURE OF A COCKTAIL, IT ALTERS ITS TEXTURE TOO. 14

15 WHAT ICE TO SHAKE WITH ICE COMES IN ALL DIFFERENT SHAPES AND SIZES BUT CHOOSING THE RIGHT TYPE IS AS IMPORTANT AS CHOOSING THE LIQUID TO SHAKE IT WITH SIZE MATTERS. 15

16 ICE FROM THE FREEZER OR FROM THE WELL THE LAWS OF THERMODYNAMICS ARE BACK THE EFFECTS OF SURFACE WATER ON ICE, AND THE REASON ICE STRAIGHT FROM THE FREEZER HAS LESS COOLING POWER THAN ICE IN YOUR WELL. 16

17 SHAKING TIME AND VIGOUR BECAUSE SHAKING IS SUCH AN EFFICIENT WAY OF REACHING THE EQUILIBRIUM OF CHILLING AND DILUTION, MORE THAN 12 SECONDS SHAKING IS SELF-INDULGENT. 17

18 DRY SHAKE WITH COCKTAILS CONTAINING EGG WHITE, ADDING A SHAKE WITHOUT ICE HELPS CREATE THE PERFECT FOAM ON YOUR DRINK. 18

19 HIGHLANDS & ISLANDS DEMONSTRATING THE DRY SHAKE AND REVERSE DRY SHAKE TECHNIQUE 35ml Don Juilo Blanco tequila 20ml Talisker Single Malt Scotch whisky 25ml lemon Juice Egg white Dash orange cream citrate Garnish orange twist, pine, starfish 19

20 THE ORDER OF MEASURING CONSIDERING IN WHAT ORDER TO POUR YOUR INGREDIENTS DOES NOT DIRECTLY AFFECT THE OVERALL FLAVOUR BUT IT CAN AFFECT YOUR POCKET. 20

21 POURING STRAINING AND HOLDBACK THE LAST STAGE OF A SHAKEN DRINK IS NOT THE LEAST IMPORTANT THE CHOICE OF STRAINER HAS A SIGNIFICANT INFLUENCE ON THE FINAL RESULT. PLUS, HOW TO STOP THE ICE KEEPING SOME OF THE COCKTAIL FOR ITSELF. 21

22 BUILDING ONE OF THE EASIEST TECHNIQUES TO MASTER, THE BUILT DRINK STYLE INCLUDES SOME OF THE MOST RECOGNISED DRINKS OF OUR TIME. 22

23 LAYERING A LAYERED DRINK IS A FORM OF BUILT DRINK BUT DEFIES THE CONCEPT OF COCKTAIL BY ACTIVELY AVOIDING MIXING THE INGREDIENTS USING DIFFERENT DENSITIES OF LIQUIDS TO CREATE LAYERS.

24 MUDDLING VS SWIZZLING THE PROS AND CONS OF TWO TECHNIQUES FOR EXTRACTING THE BEST FLAVOUR FROM FRUITS AND HERBS WHY THE TRADITIONAL MOJITO METHOD IS WRONG! 24

25 SWIZZLE MAYAN SWIZZLE TO DEMONSTRATE THE SWIZZLING TECHNIQUE 50ml Ron Zacapa 23 rum 25ml fresh lime 10ml falernum Top with pineapple soda 1 sprig mint 1 Pineapple slice 25

26 BLENDING CHOOSING A BLENDER THAT S UP TO THE JOB AND GETTING YOUR ICE : INGREDIENTS RATIO RIGHT. 26

27 MAKING YOUR OWN SPIRITS AGING SPIRITS CAN BE A REWARDING WAY OF DISCOVERING NEW FLAVOURS, WHILE HI-TECH EQUIPMENT CAN LEAD TO TO WHOLE NEW WORLD OF BESPOKE SPIRITS. 27

28 NITROUS INFUSION THIS SIMPLE TECHNIQUE, USING AN EASILY AVAILABLE PIECE OF KITCHEN KIT, HIDES BEHIND A HI-TECH NAME. 28

29 CARBONATION USING A CARBONATION MACHINE CAN INTRODUCE TINGLING MOUTHFEEL TO DRINKS NOT USUALLY ASSOCIATED WITH BEING FIZZY, AND OFFER AN EXCITING DRINKING EXPERIENCE. 29

30 TOKANOMA NO.9 A CARBONATED BLACK TEA DRINK 50ml Johnnie Walker Gold Label Reserve Blended Scotch whisky 30ml Lime solution 100ml Carbonated black tea 15ml sugar Bee pollen rim 30

31 CLARIFYING LIQUIDS ADVANCED: HOW TO INCLUDE FLAVOURS NORMALLY ASSOCIATED WITH OPAQUE LIQUIDS BUT IN A CRYSTAL CLEAR FORM. 31

32 RON CON LECHE A DRINK TO DEMONSTRATE CLARIFICATION 1 bottle of Ron Zacapa 23 rum 250ml Bulleit Bourbon whiskey 100ml Absinthe 25ml Peychauds bitters 200ml Sencha 400ml Boiling water 1 litre Milk 1 diced pineapple 8 lemons 6 Allspice 1 nutmeg 3 cloves 1 star anise 32

33 CHANGING TEXTURE ADVANCED: A MOLECULAR TAKE ON TECHNIQUES CAN BRING THE SCIENCE LAB, KITCHEN AND BAR TOGETHER IN ONE DRINK. 33

34 CHANGING TEMPERATURE ADVANCED: MOLECULAR CUISINE TECHNIQUES FOR HEATING AND CHILLING SLOW-COOKING INGREDIENTS SOUS VIDE AND THE CAREFUL USE OF DRY ICE. 34

35 BATCHING AND PRE-BOTTLING PRE-MADE DRINKS CAN HAVE A BENEFICIAL EFFECT, NOT ONLY ON FLAVOUR BUT ON SERVICE AND THE OVERALL EXPERIENCE OF THE CUSTOMER. 35

36 THE RED HORIZON 40ml CÎROC vodka 20ml Aperol 25ml clarified lemon juice 25ml strawberry & sage syrup 90ml carbonated jasmine tea 36

37 LOCAL TECHNIQUES IN DIFFERENT PARTS OF THE WORLD, CERTAIN TECHNIQUES HAVE DEVELOPED TO DEMONSTRATE ACCURACY AND PUT ON A PERFORMANCE IN DRINK-MAKING. 37

38 TECHNIQUE AND THEATRE THE BARTENDER CAN BE PERCEIVED AS A SHOWMAN, WITH THE BAR AS THEIR STAGE. COCKTAIL-MAKING AS ENTERTAINMENT HAS BEEN AROUND SINCE THE BEGINNING OF THE CRAFT AND HAS BEEN EVER-PRESENT TO THIS DAY. 38

39 SLOW BURNER 40ml Horseradish-infused Ketel One vodka 20ml Tanqueray No. TEN gin 20ml fino sherry 20ml tomato consommé 5ml gomme 39