Cocktail List
by
Jason Brady
CL255 Food & Beverage Operations
Chef Jefe Birkner
Mint Julep- Woodford Reserve Bourbon, fresh mint, and sugar.
The traditional drink of the Kentucky Derby. Fresh mint is muddled with sugar and a small amount of ice. Add three ounces of Woodford Reserve. Top with more ice and mix throughly. Served in a highball glass and garnished with a fresh mint sprig.
Gin Martini- Hendrick’s Gin, Vermouth, green olive.
The only drink suitable for James Bond. There are many variations to this classic, but according to Pat Carden of Chandler’s Steakhouse in Boise, ID, this is the finest version. All the ingredients are placed into a pint glass and then placed into an ice well. The Martini is then allowed to chill for ten minutes. Through convection, the Martini is blended to perfection! Served in a Martini glass and garnished with a green olive.
Sexy Alligator- Malibu Coconut Rum, Midori, Jagermeister, Chambord, and pineapple juice.
Ugly to look at but tastes great. Midori, Malibu, and pineapple juice are shaken over ice. The mixture is then strained into a martini glass. Several drops of Chambord are then ran down the inside of the glass. Layer a dash of Jagermeister into the glass.
Bourbon- A distilled spirit made from corn. To be called bourbon, the whiskey must be made in America. It must contain at least 51% corn. It cannot be more than 160 proof and no less than 80 proof when bottled. It cannot be placed in barrels above 125 proof. Bourbon must be aged in new, charred oak barrels. The typical grain mixture is made from 70% corn with the remainder being wheat and/or rye and malted barley. The grain is ground and mixed with water. This called the mash. To be called “sour mash,” mash from a previous distillation is then added to ensure a consistent pH. Yeast is now added and the mixture is then fermented. The fermented mash is now called the wash. The wash is now distilled. The clear spirit is then placed into charred oak barrels where it gains its color and flavor. Most bourbon is sold at 80 proof but there are many available proofs available.
Gin-There are two basic legal forms of gin, distilled and compound. Distilled gin is made by re-distilling neutral spirits with juniper berries and other botanicals. Compound gin is made by flavoring neutral spirits with essences and natural flavors. Some of the botanicals that may be added to gin include; anise, angelica, orris root, licorice, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark.
Rum- is a distilled spirit made from sugarcane by-products such as molasses and sugarcane juice. The liquids are then fermented and distilled. Once distilled, the clear liquid is usually aged in oak and other barrels. Yeast and water are added to the base ingredient and allowed to ferment. Unlike many other types of alcohol, there is a much higher amount of angels share. Angels’ share is the amount of product that is lost due to evaporation. Some producers lose as much as 10% while some Scotch or Cognac producers lose around 2% yearly.
by
Jason Brady
CL255 Food & Beverage Operations
Chef Jefe Birkner
Mint Julep- Woodford Reserve Bourbon, fresh mint, and sugar.
The traditional drink of the Kentucky Derby. Fresh mint is muddled with sugar and a small amount of ice. Add three ounces of Woodford Reserve. Top with more ice and mix throughly. Served in a highball glass and garnished with a fresh mint sprig.
Gin Martini- Hendrick’s Gin, Vermouth, green olive.
The only drink suitable for James Bond. There are many variations to this classic, but according to Pat Carden of Chandler’s Steakhouse in Boise, ID, this is the finest version. All the ingredients are placed into a pint glass and then placed into an ice well. The Martini is then allowed to chill for ten minutes. Through convection, the Martini is blended to perfection! Served in a Martini glass and garnished with a green olive.
Sexy Alligator- Malibu Coconut Rum, Midori, Jagermeister, Chambord, and pineapple juice.
Ugly to look at but tastes great. Midori, Malibu, and pineapple juice are shaken over ice. The mixture is then strained into a martini glass. Several drops of Chambord are then ran down the inside of the glass. Layer a dash of Jagermeister into the glass.
Bourbon- A distilled spirit made from corn. To be called bourbon, the whiskey must be made in America. It must contain at least 51% corn. It cannot be more than 160 proof and no less than 80 proof when bottled. It cannot be placed in barrels above 125 proof. Bourbon must be aged in new, charred oak barrels. The typical grain mixture is made from 70% corn with the remainder being wheat and/or rye and malted barley. The grain is ground and mixed with water. This called the mash. To be called “sour mash,” mash from a previous distillation is then added to ensure a consistent pH. Yeast is now added and the mixture is then fermented. The fermented mash is now called the wash. The wash is now distilled. The clear spirit is then placed into charred oak barrels where it gains its color and flavor. Most bourbon is sold at 80 proof but there are many available proofs available.
Gin-There are two basic legal forms of gin, distilled and compound. Distilled gin is made by re-distilling neutral spirits with juniper berries and other botanicals. Compound gin is made by flavoring neutral spirits with essences and natural flavors. Some of the botanicals that may be added to gin include; anise, angelica, orris root, licorice, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark.
Rum- is a distilled spirit made from sugarcane by-products such as molasses and sugarcane juice. The liquids are then fermented and distilled. Once distilled, the clear liquid is usually aged in oak and other barrels. Yeast and water are added to the base ingredient and allowed to ferment. Unlike many other types of alcohol, there is a much higher amount of angels share. Angels’ share is the amount of product that is lost due to evaporation. Some producers lose as much as 10% while some Scotch or Cognac producers lose around 2% yearly.