MIXOLOGY: Cocktail Class – May 2/25
Equipment
- Cocktail Shaker
- Jigger/ Shot glass
- Hawthorn Strainer
- Fine mesh strainer
- Muddle
- Bar Spoon
- Rock glass
- Highball or Collins glass
- Tea Cup
- Grater
- Cutting board
- Deli Container
- Bowl
- Pairing knife
- Ice
Notes about cocktails making
Cocktails first gained popularity during the prohibition era, when wine and beer became less available. Because the liquor available was usually high proof and low quality, think moonshine or wood alcohol with juniper oil, cocktails were used to make drinking the alcohol more enjoyable. This is why typically you use “bar rail” or cheaper alcohol for cocktails, reserving top shelf liquor for sipping. However, especially when making things for your self, it’s best to use ingredients you enjoy to get the best possible finished product.
Cocktails are a great place to experiment and create something unique to your taste!
You do not need a cocktail shaker to make professional quality cocktails. A
mason jar with a lid can be used for stirred or shaken cocktails. If you were going to go out to purchase any special equipment I would recommend
- quick pour spouts
- Hawthorne strainer
- Small fine mesh strainer
All other equipment can be substituted
SYRUPS
Apple Shrub
1 cup grated or fine chopped apple, 1-2 apples dependent on size
1 cup sugar
1 cup apple cider vinegar
Cinnamon stick, cracked
Grate or fine chop apple(s), discard seeds, add to deli container, add sugar and vinegar and
then stir to combine, add cinnamon stick and allow to sit for 3 days to allow flavors to marry.
Strain and discard pulp. Transfer liquid to a clean bottle or jar and store in fridge, use in
cocktail or simply with sparkling water for a refreshing seltzer.
Shrubs can be made with any type of fruit and vinegar.
Lavender Vanilla Simple Syrup
1 cup sugar
1 cup water
1 Tbsp lavender flowers
1 Tbsp vanilla extract
In a pot combine water, sugar and lavender over medium heat and bring to a simmer. Stir until
sugar has dissolved and remove from heat. Add vanilla extract and allow to cool. Once cooled
strain and transfer to a clean bottle.
DRINKS
Cocktail 1: Memory Lane
1 1/2 oz Hennessy
1 oz Apple Shrub
3 Dashes cardamom bitters
3 oz Apple Juice or Cider
Cinnamon stick or apple slice garnish
Ice
In shaker add bitters, shrub, juice and then cognac. Add a scoop of ice and stir with bar spoon
for 40 seconds.
Strain cocktail into a rock glass and garnish with a cinnamon stick.
This is a stirred cocktail is served straight up.
If you choose to serve on the rocks stir for only 20 seconds and serve over fresh ice.
This cocktail is inspired by Nas as a nod to the importance of Hennessy as a status symbol in
hip hop and New York, the Big Apple, where hip hop started.
*Teaching note: fruit shrubs or drinking vinegars, a type of fruit preserve, were popular in 17th
and 18th century England and America as a way to preserve fruit over the winter months. It was
added to water and later soda water to make a refreshing non alcoholic beverage.
*Teaching note: stirred cocktail served over ice should be stirred 20 seconds and strained into a
glass over fresh ice. Discard ice used to mix the cocktail because it has already begun melting
and will dilute your finished cocktail faster. Unless the cocktail is built in the glass.
*Teaching Note: stirred cocktails served straight up (no ice) should be stirred for 40 seconds to
allow proper chilling as well as the correct amount of dilution for a straight up cocktail.
Cocktail 2: Strawberry Basil Mojito
Macerated Strawberries*
3 strawberries, quartered
1 Tbsp sugar
1 tsp lemon juice
In a small bowl add chopped strawberries, sugar and lemon juice, stir to combine and set
aside until sugar is dissolved and strawberries are soft.
Macerated strawberries and juice*
Lime wedge, cut in half
3-4 Basil leaves
2oz White Rum
Soda water
Ice
In a highball glass, add lime, strawberries with the juice and basil leaves. Using your muddler,
mash ingredients. Add rum and fill glass with ice. Top with soda water and using a bar spoon
stir lightly.
Garnish with a strawberry slice or basil leaf. Collins or highball glass recommended
Cocktail 3: High Tea
3/4 oz Lavender Vanilla Simple Syrup
1/2 oz Lemon juice
1 egg white, 1/2 oz if using liquid egg white or Aquafaba
1 1/2 oz Earl Grey Infused Gin
Sparkling Water, or Sparkling Wine
Ice
Lavender buds for garnish
In a cocktail shaker, combine simple syrup, lemon juice, egg white and gin. Dry shake for 15-20
seconds with no ice. Open shaker and add a scoop of ice and Wet shake for 5-10 seconds.
Use Hawthorn strainer and fine mesh strainer to strain Cocktail into coup glass or a flute and
top with a splash of sparkling water. Garnish with a few lavender buds.
