Cocktail Basics For Beginners - Home Bartending Guide | Phillip Dillow | Skillshare

Cocktail Basics For Beginners - Home Bartending Guide

Phillip Dillow, Be Driven!

Cocktail Basics For Beginners - Home Bartending Guide

Phillip Dillow, Be Driven!

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7 Lessons (55m)
    • 1. Welcome To The Class

      0:23
    • 2. Starting From Zero - Introduction To Cocktails

      21:04
    • 3. Cocktail Basics PDF Resource Document

      15:12
    • 4. Introduction To Rum & How To Make A Basic Daiquiri

      4:24
    • 5. Introduction To Tequila & How To Make A Basic Margarita

      6:24
    • 6. Introduction To Gin & How To Make A Basic Gin Martini

      4:10
    • 7. Introduction To Bourbon & How To Make A Basic Manhattan

      2:54
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About This Class

This course provides an exciting introduction to Cocktail Basics For Beginners. The course will be taught as a guided step by step on the basics of making cocktails. After finishing this course you will be able to wow your friends and family with different fun cocktails. The class is intended for beginners with no preexisting bartending knowledge on the basics of cocktails.

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Phillip Dillow

Be Driven!

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We are excited to teach you all that we know and build a relationship with you.

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Transcripts

1. Welcome To The Class: Are you looking for a course that introduces you to the fun and amazing world of cocktails. In this course, we're going to take you from starting from 0, not knowing anything all the way up to how to make a good trunk. So if you're ready to learn how to make some great basic cocktails and hone your skills. Come and join us in cocktail basics. 2. Starting From Zero - Introduction To Cocktails: Hi and welcome to the course. We're going to be going through all of the basics of cocktails. We're going to be starting you off with some super simple drinks that are very approachable and then slowly build you up step-by-step to making some of the great classics that you could enjoy and share with your friends and family and show them you've grown up a little bit and know how to make a good drink. So if you're ready to get started, we're going to kick it off really easy and then ramp it up to some great stuff. What's on the screen now is an example of what you're going to find in your basic home market, which is a shaker, probably a bar spoon, a Mugler at jigger, and maybe a paring knife. But if not, I'm sure you have a knife somewhere in your kitchen. With these simple tools, you can make a ton of really great drinks. So we're gonna start off by just kinda going through these really nice and easy. And we're going to work with as few components as possible. And then build you up to being able to use all of these tools to go over it again. For this course, you're going to need a shaker, a bar spoon, a Mugler, a jigger, and a paring knife. It doesn't matter what style or type. Just get what you can get your hands on or Ford or borrow from a friend. The ingredients we're gonna need for this first section are some vodka, and it doesn't matter if it's expensive or inexpensive here we have some nice organic vodka. That's just my personal preference. You're also going to need some type of juice here we're gonna be using cranberry, but feel free to use orange, pineapple, whatever type of juice she like. Next you're going to need some type of citrus here I have a line, but feel free to get any type of citrus you see in the store, then you're going to need a glass. It doesn't matter the size of the glass, just a glass and dispersion. To go over those ingredients again, you're going to need vodka. Any type will do some type of juice. Anytime you'd like. Some type of citrus. Yet again, anytime you'd like. And then most likely in your kitchen, a spoon and a glass you're going to find and that's what you're going to need. It doesn't matter the size of this Buddha, the size of the glass. Just get something you feel comfortable working with. Months. Talk about vodka for a second and why we are going to be using it in the beginning of the course. Vodka is a clear preferably flavor lists liquor that's usually around 40% alcohol by volume, you can find some stronger variations and there's a lot of different flavored vodkas out there. But we want to start with the plain Jane basic vodka. And the reason for that is we want to minimize the variables as much as possible whenever you're playing flavor combinations and you're mixing different components together, sometimes you can get cross really quickly on your flavor components. So having a nice neutral is a good place to start to allow you to understand cocktails and understand flavors. Vodka is a clear distilled alcohol with different variants and different opinions on where it originated from. But usually when people think about Wonka, they think about Russia. But you can find great vodka is all over Northern and Eastern Europe and really all over the world. Vodka can be made from several different base grains and sugars. You can find vodka is made from all the different grains like corn and rice and we, everything else. You can also find it made from potatoes and even some fruits and even some dairy is out there. So vodka is a fun and interesting liquor that really, for how little taste it has, has an interesting history and a wonderful variety of different ways to create it. Shopping for vodka can be daunting because it's usually a very large section of the liquor store and you're gonna have a lot of things thrown at you very quickly. Most of it's going to be marketing. What's important to understand is by which you can afford, Do your research and experiment. You might prefer corn vodka, you might prefer potato vodka. There's a litany of different options out there, and I hate to just leave you with, you need to experiment to figure out what you like. But you kinda need to experiment to figure out what you like. So take it slow. Try things as you can afford to try him. And remember, you're looking for something that's relatively neutral. Why I selected the vodka that you see here frankly, is because it's clean, there's not really a lot of flavor to it. And whenever I'm looking for rocket, that's what I want. There are some vodkas that, even though they're clear and they're supposed to be flavour lists, they can have a very off-putting, very grainy are very strong flavor which can really mess with a drink. So do your research, read your reviews in, I would say to try and avoid the hype, avoid the marketing. Focus on what looks like a quality liquor and spend your money wisely. Well, let's go ahead and get started with our first drink. We're going to need glass in glass, it doesn't matter here, I'm just using a stemless wine glass or a tulip glass, some people might call it, and I have some ice, Anna, and doesn't matter the shape of the size of the ice, any ice will do. Just have some ice. We're going to be mixing everything into the glass as it sits. So don't worry about anything crazy just yet. We're going to start off with our vodka in. It doesn't matter the amount of vodka you put in a glass. Just keep enough room to fit the ratio that I'm going to be teaching. You were going to be starting off by putting probably roughly about two ounces of odd kinda glass. But like I said, it doesn't really matter. The ratio is going to be one to two. We have one part vodka, followed by two parts Jews. So you want to kind of measure on the side of the glass and wherever the vodkas and just, you know, double that and add that in your juice. And here we're using cranberry, but feel free to use it every day. Like if you're using orange juice, you could technically call this a screwdriver. And there's a lot of different fun drinks out there that are really just 23 components that can be built in glass like this. After we get our juice in, we want to take our citrus and give it a good squeeze. And it's really important to get every last bit juice out of that data, that citrus. And yet again, I'm using lime here, but feel free to use whatever you want, then give everything a good stirred and make sure it's fully combined. And that's it. You have possibly one of the simplest cocktails you can possibly make and enjoy. Let's talk about glasses and why they're shaped the way that they are. Here in front of you. I have a Tumblr and a Kooper. Kooper, depending on how you like to pronounce it. What these are meant to represent is the difference between stemless end stemmed glasses and pretty much all glasses fall roughly into that category. Now there are some weird standouts here and there, but we're not going to worry about those right now. Tumblers are meant for drinks. They're going to be served on ice or at room temperature. So it doesn't matter that your hand wraps around the glass. And the reason why that's important to understand, your skin, your body is going to have natural heat to it, otherwise, you'd be dead. So whenever you're talking about having your hand on the glass, there's going to be exchange between the heat from your body and the glass, which is going to warm up the drink. Well, if the drunk is already at room temperature, it really doesn't matter. Or if the drink is on ice, you have something in there constantly keeping it cold. With stem glasses, the drink is meant to be served chilled, but not on ice. And the reason for the stem is you're technically meant to hold the glass by the stem. Now, I know you if you're like me, I usually end up holding my MRT needs by the rim of the top part of the glass just because that's what's comfortable for me, even though that's not proper. But the bad thing about that is there's thermal exchange between the heat from your hand and the glass or whatever container you're holding it in. And that heat is going to slowly seep into the drink, which will ultimately cause the drink to start to raise in temperature, which will take the chill off the drink. And if you're holding onto it long enough, and eventually you'll end up with a room temperature drink. And that's not usually a pleasurable experience. And if you think about having a really good martini, Or maybe you want to cosmo or limit drop whatever you want. Usually don't think about having it room temperature. So that's a basic understanding of why sunglasses have stems and why some are stemless. Now there are some outliers. We are going to be covering those here in a little bit, but just focus on what you're doing with a drink. If you're going to be serving in either room temperature or on ice, you don't need to worry about having a stem go for a tumbler or high ball, anything that's a full bowl. The glass. If you're going to be serving at chilled but not on ice, then you're going to be looking for something with a stem, whether if that's a coop or a martini glass or even a champagne flute or wine glass, something where the individual drinking the drink has the option to hold the glass by the stem to keep the drink from heating up. Here we have a selection of different glasses. You're gonna have your basic Tumblr all the way over to the right. Next you're going to have a Cooper could pay depending on how you like sand. Then we're going to have a high ball, then we're going to have a sniffer. Now, your wants to the far right and including the high ball these year, your classic standards. Whenever you think about a tumbler, you're thinking about a Manhattan or an old-fashion. Whenever you're thinking about a coop, maybe you're thinking about champagne or even a martini and then a high ball, you're usually thinking of fizzy drink or maybe even something tropical. The one weird one. And this is meant to represent all the weird glasses out there is the Brandi sniffer. And the reason why it's weird, it has a stem, but the glass is meant for you to cup it. The reason why this glass in particular has a stem is it's meant to interlock into your fingers to allow you to swirl and error rate and enjoy the smell of the Brandi. Now, this is just an example of one of the odd types of glasses out there, but there are different glasses that kind of break the rules. Even though they have a stem, they're meant to be held by the bowl of the glass. Or just because they don't have a stem doesn't meant they're meant to be held. So be prepared whenever you go out there and you're looking at a bunch of different odd glasses. Some of them come with some different rules. Bone, if you stick to the classics, Tumblr martini glass, high ball, you're not really gonna run any faux pas. A glass I recommend everybody investing in is what's known as a Nicanor glass. And think of this almost as a super baby martini glass. They usually hold anywhere from two to 2.5 ounces. And the personal reason why I like these and I recommend these to people who are just getting started into making cocktails, is you can make undersized drinks. This will allow you to enjoy more flavors and get more practice in, as opposed to, you know, sit in their hit and four ounces or 3.5 ounces every time you make a cocktail. Another great thing, these are meant for if you like getting into port or you'd like some of the finer Connie acts out there. These are great for sipping. Now we're gonna take a look at the jigger, the bar spoon, and the modeller. And we're gonna be breaking these three tools down. Super-simple, super-easy. And at the end of the day, if you find yourself getting loss, ask yourself, what does it look like? A Mugler looks like something that pounds something is spoon looks like something that stirs. And usually your jigger is going to have some type of measurement on it. So take a deep breath and realize they're just tools and everything's gonna be okay. Mugler's, as the name says, are meant to bruise, beat up or smash different ingredients to release their juices, their central oils, or to force those things to combine with, say, sugars and create a simple syrup. There's really a lot of things you can do with a Mugler in terms of mashing things and simple contexts. That's all mother does, is really just kinda mash things. But Mugler's comment a variety of different shapes and sizes. You can find wooden Mugler's, bamboo Mugler's. Here you see a stainless steel Mugler and that's generally my personal favorite as a solid stainless steel mother. I know I can clean it really well, but whatever type of mother you have, just make sure it feels comfortable in the hand because you are going to be applying force to whatever you're going to be mashing. Diggers come in all different shapes and sizes and have a long history of why certain triggers developed the way that they did. You can see some like this one are tall and skinny. Others like more like a measuring cup like the one we have here in the middle. And then all the way over we have your classic jigger, which is the small cup and the large cup. In general, find the one that you feel the most comfortable using. For me, I usually end up using the measuring cup style the most as opposed to the other types. But if you'd like to look in the field of something else, feel free to enjoy an experiment. There's not really a lot of variety on bar spoons in general, it's a very long teaspoon looking spoon. You're usually going to find them with a whistle and that's meant to help you have some grip while you're stirring. But they stir, that's what they're meant to do. Other than that, they can diffuse different things that maybe you want to create layers and a drink, but find something that fits a price range that you're okay with. There are some specially bar spins out there that have a Mugler on the top or have a weighted thing on the top to help you stir cocktails in a different way. Just find one that you like in the hand. Different types of carbonated beverages are classic ingredient to a lot of different gray cocktails out there. And a lot of them have their own histories and own flavors and just as main nuances as you're gonna find on the cocktails themselves. So whenever you're starting to mix things with a carbonated beverage, whether that be a Coke tonic water, ginger ale, or just simple sparkling water, you know, think about the flavor of the ingredient that you're going to be adding and ask yourself, do you want that flavor in the drink? And I always recommend starting off with just regular old sparkling water. That way you can see if the fizzy quality fits the drink you're gonna be working with before you add in the medicinal flavors of tonic or maybe the heavy gingerly flavors of ginger beer, ginger ale. We're going to be making a more complicated drink than our last cocktail, but it's still going to build off that knowledge that we've learned so far. To start off, we're gonna need a tumbler glass because we are going to be serving this drink on ice. You're also going to need some citrus here. I'm going to be using lines, some granulate sugar, some type of juice, carbonated water and vodka, plus our jigger or Mugler and our bars bone. Now, the citrus volume, you really just looking for something to cover the bottom of the glass. Here I'm using a couple of pieces of lime. If you were using orange, obviously one a little bit less. So just kinda be a little subjective whenever you're putting your citizen there, don't overload the glass, but also don't just put one piece. Now put your grain related sugar on top here, citrus. And what this is gonna do is it's going to act as an abrasive which is going to help them Mugler do its job. You can see here the muddling technique is pressed down and rock and I'm just rocking in a circle or you can even do left to right. There's several different modelling techniques, but at the end of the day, they all have their pros and their cons, but they really do the same thing, which is released juices and essential oils into the glass. Now the second thing, this granulate sugars gonna do for us Besides acting as an abrasive to help us out with our muddling, It's going to combine with those essential oils and juices to form a built-in glass simple syrup, which is going to add some mouthfeel and complexity to our drink. And it's really important that you take your time and muddle thoroughly. Next, we want to take our bar spoon and we're just going to use it to cradle some ice into our drink and be careful it's slippery. Feel free to use whatever style or shape or size I see like this is just basic ice that I got from my refrigerator. But, you know, feel free to enjoy whatever type of ice you like. Do be careful when doing this. Don't overload the glass. If you put too much ice, you're not going to have room for anything else. Next, we're going to be using an ounce and a half of Wonka, which is going to be measured down in your jigger. And we're going to need an ounce and a half. So this is a one-to-one drink. So if you're working by ratio, keep them in the back of your brain. But we wanna make sure and use our Jagger's that we're measuring properly to create a well-balanced drink. Now we're gonna take our bar spoon and we're gonna go down the side of the glass and stirred gently around the glass. This is going to allow us to stir and combine and chill the drink without damaging the ice. We don't really want ice chips dissolving quickly. We want nice big ice. Lastly, we're going to take our carbonated water. And here I'm just using Soda Stream carbonated water, but feel free to use whatever you prefer and we're on top it off. And this is going to create a fun. The vodka cocktail that no matter what juicer citrus you chose, is going to be great to enjoy. Let's continue to level up our game by moving on to garnish. And I'm just going to show you a couple of quick garnishes that are really super basic, but that can add a little bit extra to a drink. Here I have lime and I'm getting out my paring knife now. I'm using a ceramic paring knife, but feel free to use steel. Whatever you have laying around or yeah, you got wherever. It doesn't really matter as long as it cuts. The very first thing we're gonna do is we're gonna take our lime and go ahead and cut it in half. And whether if you're working with an orange or a lemon, wherever you happen to be working with, same rules apply. Then we're gonna take one of those halves and cut it in half again. And now you have a wedge. And if you make a simple slit down the center of that wedge, but not all the way through. You have a nice little v that you can put on the edge of a glass. Next to make, uh, we'll take our other half of lime and slice fully down the line. And this is going to make just a circle. Create a little slit somewhere in the center of the wheel. And then it's gonna give you a channel that you can hang on the rim of the glass. And these are just some really basic garnishes that will allow you to kind of add a little bit of flair to your drinks. A quick note on peelers, there are several different types of peelers investors out there that could be used to make different lemon twist or curls of citrus or shavings of different spices or different ways to use different things you're gonna find in the produce section to really amp up a drink. And what I would say for right now is, these are neat, These are great, but take it slow on the garnishes and focus on making a good cocktail first before you get into this world. Aaron, I have in front of you a cobblers shaker and we're pointing this out right now because you're bar kid or wherever you got your bar supplies from, this is most likely the shaker that your very first going to run into. And it's attractive because everything's all in one, your shaker, your strainer. And a lot of people even used the top cap for measuring. And there's absolutely nothing wrong with that, as long as you're comfortable working with the tool. Now, what shakers due to break it down a really simple terms is the chill in the air rate as liquid runs over the ice, it's gonna get mixed with air and it's going to get colder. Other than that they shake and that's about it. Now we're stepping are cocktail game up pretty significantly. We're gonna be making a shaken vodka cocktail yet again, building on the knowledge that we have from the previous string. So we've made, you're going to need a martini glass preferably garnish with a wheel of lime. You're gonna need some ice, a shaker, you're need one ounce of juice, two ounces of vodka, and a wedge of citrus. We're going to start off by getting our shaker open up and filling it with eyes, saying about a third to a halfway up. Next you wanna take your piece of citrus. Here I'm using a lime and just squeeze it into the shaker and drop it in. Then I'm going to add in my one ounce of Jews, followed by my two ounces of vodka. And yet again, that is a two to one, but try and use your triggers that will you're measuring to create a well-balanced drink. If using cobblers shaker, we're going to start off by placing the strainer part on first without the cap. And that's so that air doesn't build up in the shaker. And what would happen if you did this all at one time, you'd have an air bubble in there that would pop the shake rope and why you're shaking. We're gonna go ahead and shake this thoroughly. And what we're trying to do is kill the drink by having the liquid run over the ice, but also aerate the drink. And you can see whenever you're done, you're going to get nice frost on the shaker. Then you can simply poured into your waiting martini glass. And once you're done pouring, you can enjoy your shaken cranberry martini. Now obviously, depending on what type of Jewish you choose to use, that's gonna change the flavor of the martini that you're making. So if you use orange, it'll be orange. If you use pineapple, it'll be Pineapple. Pick what you enjoy and have fun. 3. Cocktail Basics PDF Resource Document: Hey everyone. In this video we're going to be going over the cocktail basics resource document or a PDF. And this is a pretty long document, about 96 pages, but I wanted to take you through it that way you know what you're getting and make you feel a little bit more comfortable about digging into something this big. But I'll promise you this. If you read it, you're gonna be taking away a lot of great basic info to help you along in your cocktail journey. We're gonna skim through a lot of the fun bits and just kind of get to the, what's you're going to be looking at. And then, you know, you can go back and read whatever you like in this document, we're going to be covering bar tools, glasses, liquors, accessory ingredients, setting up different types of bars, basic drinks and some recommended reading. In the bar tools. We're gonna be going over the jigger, the spoon, the shaker, the strain, or the Mugler and disaster. And in each one of these sections, we kind of take you through a brief history, how to pick one, what they're meant for you, and just some really basic info, different styles that you can find out there and kind of use this document as a jumping off point. You know, I know you probably don't know what an American style, Japanese style, European style bar spoon are. But you know, knowing that they exist is kind of a good step forward. And if you're just getting into this, you know, having a bar spoon, period, no matter what the style is, is great. You can worry about the finer points either on, but knowing that they exist is a helpful thing. So think of it as just a resource. Anyways, we're gonna take you through all those different tools. In the glasses were going to be covering Tumblr martini coupe, hi ball, sniff FTIR and Nicanor and some other ones. And this doesn't cover all the glasses that are out there. But these are the ones which are predominantly going to use whenever you're getting you started off. Tumblers, Martini glasses, high ballsy things are classic. Nicanor is one of my personal favorites because you can make undersized drinks that we can enjoy more flavors. You know, if you're doing a testing night, Another thing that really good for two is anytime you're tasting a spirit, It's a, it's a smaller, cordial style glass so you can have it in their habit, easy access to your nose, you know, it's just a, it's just a great all around Glass overall. Anyways, each section is going to kind of break down what drinks are common. Where are these glasses come from? Just some good general info. And then we're gonna get to liquors. And here we're going to give you a pretty broad stroke brushing. Whenever you're talking about liquor. You know, there's a rich history to each and every one, especially if we're talking about something like Cognac or Scotch or different types of Ram's out there. You know, you can go into Ignacio them. We're trying to break them all down by region or tradition or whatever else. So this is just meant to give you kind of a, hey, these exist, here's some different styles. Understand this. And the bigger ones are going to be looking at our vodka gin rum, tequila, brandy whiskey. We are going to cover some other liquors and some common terms. So vodka, we're just gonna give you a rough run over where it come from, where it came from, what it is, what the different regions produce. Jen, we're gonna give you a rough understanding of the different styles that are out there. And this isn't all the genes that are out there. Kind of like, you know, whenever we talk about whiskey, it's on all the whiskey that are out there. But these are some of the more common ones that you're gonna run across. Same thing with RM. You know, we're just going to kind of give some really good broad strokes to keyless. Same thing, they're good broad strokes and Brandy. Yet again, if you're, if you're big brandy, Fanny, like I love Armin yak, my wife is a uomo, IS pregnant right now, so not right now. Is a big fan of Calvino's. Pvgo is a classic. You know, if you're passionate about these types of liquors, you, we're not going to go into integrate depth on them. But if you don't know that these exist, it'll give you a good jumping off point. You know, kind of little explanation about each everyone whiskey yet again, you know, a lot of people are super passionate about bourbon and scotch. And you'll, We're not going to break down each and every regionality, but just getting a good broad stroke brushing, you know, we're putting tasting notes and everything that will. You know, if you're saying, hey Philip, This sounds really need, but I don't really know if I want to buy this. Well, you can kind of get a rough idea. You know, bourbon is going to have vanilla, oh, Carmel, things like that. And then others. We're just going to list off some of the other liquids that are out there of my personal favorites. So x2, o, low socio to death. Some of the really good ones in there, like if you've never had Pushinka, it's absolutely amazing. Or Kinshasa. Another one of my personal favorites is mesocolon. Bunch of fun liquors out there. So go out there and experiment, have fun with them. Common terms that are good for pretty much everybody to know. And if you're anything like me, you know, you're 21 years old, you know, you walk into a liquor store for the first time and you stare at all the stuff and there's all types of words on it and you don't know what any of it means. So this is just kinda meant to help you through some of those, some of those bumps along the way of learning, you know, what you're buying, what does it mean, you know, and some things are pretty easy, like blended is obviously going to be blended, but, you know, you may not know it casts strength means, you know, you may not know it via so p means. So this is gonna kind of give you some good, quick and fast common terms to follow next time you're walking through the liquor store. Next we're going to go over accessory ingredients. We're going to cover bidders, LA cores, carbonated liquids, vermouth, syrups, and some other accessory ingredients. Now, I'm a big bidders head. So for me, you know, there I could talk about bidders probably three hours, you know, for you if you're a big bidders had like me, this is just going to get again, a very broad brushing. If you've never used bidders, This is going to kind of give you a, hey, here's a good place to start. You know, you can see the bidders, their lockers kind of source, same thing, just a good place to start. You know, tonic water has a super-rich history. You know, a lot of these things have bigger and bolder histories, but we didn't really have time to break down each and every one, but just wanted, you know, through there they exist and they're meant to be researched, enjoyed all that. And setting up your bar. One of the things that we definitely want to include in this document, we're a question we get a lot is okay, great. I know how to make cocktails, but what do I need to get, what I need to buy? I don't wanna put all this together. So here's just a few ideas on how to set up a bar. And we're gonna go down through general bar, martini bar, sipping bar. The classics, when we're talking about classics, were kind of talking about. You know, early 19 hundreds style drinks and then Frozen Drinks. So, you know, if you're talking about general bar, you know, you're thinking, I'm gonna make a little bit of everything. I'm gonna make a martini. I might make an old-fashioned, make a Presbyterian, you know, whatever you're gonna do. This just kinda gives you a good rundown on some basic things to go out and have readily available to you if you just want to make you know whatever your heart desires that night. If you're a martini person, I know for me whenever I hit my martini phase, if I was going to drink, it was a martini or it was nothing. So I went through a big chunk of my my drinking time where, you know, the search was what is the what is kind of a minmax of making the best martini bar. And we're gonna give you a good introduction to what she should go out, look at buying. And some of the things are simple. Martini glass coop and they can Nora, these are, these are great classes to make drinks. And I'm a huge fan of the coop class just because, you know, if you're having friends over, if you're trying to entertain a date, it just looks a little bit more unique than a classic martini glass and sipping bar. You know, I have a really good buddy of mine. He's a big scotch person and my wife is a again, she's pregnant right now, but she's not pregnant. She's a huge scotch person as well. And scotch is just a lost on me completely to me. It just tastes like well, wouldn't smoke. Yeah, I'm I'm a cheap date. Well, not in terms of cocktails, but in terms of, you know, fancy liquors. But one of the things that was fun for us is a, you know, to me, um, I'm a bourbon guy. I really like bourbon. I can sit and drink bourbon, boilermaker, as-is or over eyes, whatever. But whenever my wife got into liking drinking scotch, you know, how do we how do we cultivate a scotch bar that fit her palette? And that was a lot of fun going through and experimenting with different sketches. Even though I'm not a big scotch person, it was neat to discover all the different flavors and something to for brandy, my wife who's really kinda apprehensive on that because she had fallen in love so much what scotch. But going through and trying arm and yak, which is absolutely amazing and Calvino's switches just so unique. It opened your world big time to a whole different array of flavors that are out there. So we're gonna give you some rough knowledge on how to set up a sipping bomb. The classics. This is probably where I'm kinda add now whenever I'm not teaching. And I do a lot of old school drinks, you know. Like for instance, tonight was experimenting with different tonic drinks. You know, it's just, these are great. Go to, you know, pretty much all good. Just wonderful, yummy, delicious drinks. Everything about a boulevard EIA or you think about a really good says are OK. You know, you know, you're going to be happy. You know, there's not a lot. There is phis, but there's not a lot of, you know, like, ooh, I don't know, you know, you're just getting well-balanced, great flavors. So great bar to sit up here. And then a frozen bar. This takes me back. Whenever my wife and I were dating. We didn't know a whole lot about drinking, but we knew we liked margaritas. Right. I'm sure that could be a lot of you. So knowing what to go out and get setup frozen bar and you know how to make a good margherita or good Daqri. If that's where you're at cocktail wise and that's what you enjoy. That's great. Do it enjoy yourself, have fun. You know, obviously drink responsibly. But this kind of takes you through some of the things that you'll need to get set up for that. And next we're gonna go through a ton of basic drinks. And we really wanted to make sure to give you a complete minibar buck here. So we're gonna go over the tuple library, which is the classic Roman Coke, but with lime. I think on a personal note, your, anytime you're making a drink, if you can take it one step past a something and and what I mean by something and is whiskey and Coke. Tequila and whatever you want to make mixed with tequila. But the blight and drinks were basically you're just taking a Coke or a Sprite or 7-Up or tonic or whatever. And you're just, you know, 50-50 mix or 20, 30-70 makes between it and like her, you know, if you can just add one extra little thing, it can really open up a drink. So you know, with the cooper library, you're talking about a little bit of lime. You don't like with a Tequila Sunrise. You're talking about what some Greenwich Dean and not to dwell too much on these, but just to kind of go over him. We're gonna go through aside car, dark and stormy. One of my personal favorites I learned during my Scotch time period, trying to figure out what I liked about Scotch was Robert Owen, Moscow Mule, modern classic, whiskey, HIV. All this kind of falls into the, the blog and drinks that are out there. But this is really a classic. If you do a lot of research on old high balls, this one comes up a lot and you know, this is a fun one. If you're working on your garnishing, you know, you have a really neutral base. You know, you can kind of sit there and play and maybe do you like rabbit ears with orange pill and lemon peel? Or if you want to experiment with expressing citrus or whatever. Good simple base to start with classic White Russian, lemon drop you spiel, and my wife's favorites. One of my personal favorites back in the day was a sea breeze, Kamikaze, classic bar drank their man of war, one of my new favorites, godfather and other great drank the pillow OMA, absolutely delicious Brandy Alexander. These are dangerous. Be careful with these. And between the sheets also really go on horses neck, fun1, Tom Collins, I'm sure you've probably heard that name even if you never had one black Russian, basically the simpler form of the White Russian and then the absolute classic, the mosquito. You can't beat these. And so this is just going to kind of take you through all those different drinks, how to make him ingredients steps. None of these are really that complicated, so don't overthink. Um, you know, if you find yourself getting, getting tripped up, just take a deep breath and read the instructions. So we're going to zoom through these and the last thing we're going to be covering is recommended reading. Now there are a ton of bar books out there. These are the ones that I have either personally read, ONE, have borrowed, have reviewed, have looked down, or I'm actually wanting to buy or some combination thereof. And some of these are really great in terms of you're going to learn a lot like the drunken botanist, really interesting book. Some of it's immediately applicable. Some of it is more of a conceptual thing. For instance, like the PDP book here, you know, really great book. Really glad that I own it, really enjoyed reading it. But there's a whole section on bar snacks and bar food and things like that. Once interesting, zooming in a little bit more towards cocktails, but I did very much enjoy the book. So we just kinda take you through some of the books that we've enjoyed or we've read, or we borrowed or whatever else, or some of the ones that you don't like. For instance, down here, the Canon. I got this second-hand, didn't think I was going to like it. Great book, absolutely. Great Barb book. The New Old bar by the Hardy Boys. Great fun book. You know, it's just some different reading if you want to take this journey into home bartending a little bit farther than what you're doing in this course are and what's in this document. And that though, that gets us to the end of this very long document. But I hope you find use in this. Hope you find it enjoyable. Hope it adds value to you whenever you're thinking about how I want to build my bar would drink. So I want to make what liquors don't want to buy one along I spend my money on. But yeah, other than that, please drink responsibly, please have fun. But do keep in mind, you know, it's always great to drink, but it's never great to have a one-to-many. So experiment, enjoy, have fun, just be careful and you don't wherever you're at, whenever you start drinking and sorry, I'm fun. Stay there, relax. Don't drive, whatever you do. So you get again, please drink responsibly and stay safe. 4. Introduction To Rum & How To Make A Basic Daiquiri: Let's talk about RAM. And to keep it simple, pretty much RAM can be divided into two categories, clear and not clear. Now, I know that's a gross oversimplification. But whenever your very first getting into cocktails and very first getting into RAM, it can be a little confusing whenever you going down the Ramayan, cuz you're gonna see Rome from all over the world. You're gonna see ROM, that spice, that's age, that's had different things done to it. Some rooms are spelt differently. A lot of weird stuff out there because RAM descends from a lot of different traditions and has an extremely rich history in the western hemisphere. But let's go back to keeping it simple. Claire Ram's have less flavor than dark Ram's or brown rounds or whatever type of color the RAM is. And in general, if you're looking for something that's almost as easy as Vonnegut and mix with Rahm is a great place to start because the flavor is relatively neutral with a slight sweetness. And that's because of what ROM comes from. Ram is generally distilled from sugar cane juice or molasses. Here you can see examples of some of the different rooms you might run into. Now here we have an NDA WHO RAM, and then here we have a Virgin Islands style RAM. And ram's descend from different traditions. Most Ram's descend from the Spanish tradition. I would recommend you start slow. The Spanish tradition Rm is going to be more of your standard and that would be a good place to start finding something that's a clear Rome that has a lot of marketing, very clean, very simple. To start off, we're going to need to make some simple syrup, which is just a combination, equal parts sugar to hot water. So it doesn't really matter how much you want to make, just 50-50. So if you have a cup of sugar, you need to have a cup of water, quarter cup sugar, quarter cup of water. You're going to need to help this dissolved by agitating it with a spoon. But other than that, the hot water is gonna do 90% of the work for you. So just kinda sit there and work it and make sure everything gets fully dissolved until you have a complete solution and this should end up being clear. So if it's still cloudy, you have a little bit more work to do. Once you get everything fully combined, this should be what you're left with is something that looks almost as clear as water. Now, it's going to be thicker than one are obviously there's a lot of sugar in there and it's going to be relatively suite in, pretty great from mixing with cocktails, we're going to be making a classic Daqri. And to do this, we're going to be a shaker, some eyes, a glass, an ounce and a half of RAM, one ounce of fresh lime juice, and half an ounce of our simple syrup. So we're gonna go ahead and put that ice and the shaker followed by an ounce and a half RAM. Then R, one ounce of fresh lime juice, followed by our half ounce of simple syrup. And we're gonna go ahead and build our shakers starting with the strainer part without the lid on it and then placing the lid on top. And this is going to make sure that air doesn't get trapped in the shaker. If you don't do this while you're shaking, the shaker will pop open. Just one of the weird things about having air trapped in your shaker. So just grab this and both hands. Shake up and down, I think crazy. And you'll know you're ready to go wherever you have a cold Xin across your shaker. Now you can stop right here, or you can take this one step further, move your glass out of the way and grab your blender and fill it with ice. Now here I'm using a small blender, but adjust depending on what you have, are going to take our Daqri important for ice into our blender. And then we're going to go and blend it until it's thoroughly mix combined, blended up whatever you want to say. And once we're done blending, We have a ready to go frozen Daqri. Now, yet again, this is just an extra step. You stopped and had a great Daqri either on the rocks or not. But this is a fun way to count alive and up your drink and give it a completely different feel. And if it's hot outside, you really can't be this. Go ahead and take your frozen Daqri and try and as neatly as you can get it into the glass is going to be a little bit sloppy. But once you get all in there, just kinda form fit it to the glass. And there you go. You're frozen. Decker is ready to go and enjoy. 5. Introduction To Tequila & How To Make A Basic Margarita: We're going to be looking into Tequila, which is the Great Central American spirit that has really taken over the world in terms of fun and exciting cocktails. First and foremost being the margarita, what you're going to be making here in a minute. There are many different types of tequila. You know, here we have some Blanco tequila, but there's also in yay, whoa, rep Asado. And I'm gonna butcher this pronunciation. Who waving. And there's also other things like Ms. cow, which is one of my personal favorites, which one of the weird things about tequila is tequila is a Moscow, but Ms. Kayla's not tequila, kind of one of those final things in the tequila world. But if you're looking for how to buy tequila, what to look at, you know, usually a 100% I GAVI or a 100% blue gaba is a great start. After that, you know, anytime you see me type of crazy branding, that's usually a dead giveaway, steer away from it. Here I have a bottle of very simple labelled mes cowl, which is really good. And I have a over the top unnecessarily done bottle of tequila, you know, just kind of looking at things. You know, if somebody has two, doll it up or put a bunch of bows on it, that usually means it's not as good. In general, the liquor should speak for itself. So just keep this in mind when you're shopping. The next component that we're going to need to make our margarita is at the core called triple sec, which is a bidder orange like core. And I know you might be hearing bidder orange, that doesn't sound very good, but it's weird blend of sour and sweet that trust me, is an extremely needed component to make the perfect margarita. This is also found in a lot of other tequila drinks and even some ROM drinks. Well cores in general, whenever you're out there shopping and looking for them, they come in a myriad of flavors and some of these flavors can be pretty confusing, IE triple sec, but other ones are pretty straightforward. If it says raspberries, raspberries, if it says pair, it's pair. The best advice I can give you an over shopping for the CORS is ask yourself, do you like the taste of pair? Do you like the taste of raspberry? And then kind of go from there. And now some of them are going to be a little bit more confusing. And the best thing you can do is do your research online, Google it, see what other people say about it, get the tasting notes, things like that. The next component that we're going to use is called sweet and sour. And there are a lot of different recipes out there for Sweden sour. But the one we're going to be using today is two parts sugar, one part lime juice, and one part hot water. The hot water is going to be used to melt the sugar. So here we're working in customary cup measurements. So you're going to need half a cup of sugar followed by a quarter cup of water. And once you get that water on there, you want to pretty close to boiling. That's going to be the quickest way to dissolve the sugar. You're going to need to use a spooned agitate. And just like whenever we were making simple syrup, you know, you want to work it until it becomes clear again in all the sugar is fully dissolved. Whenever you're getting pretty close to all the way done, you can go ahead and add in your lime juice. And yet again, that's one part or in our situation, a quarter cup. And this is gonna make a super basic sweet and sour. Now yet again, there are a lot of recipes for sweet and sour. So don't take this as the penultimate. It's just one of the many. This next step is completely optional, but we're going to assault REM or glass. And to do this, you want to take a line which and work your way around the inside, the outside and the top of the rim of the glass, fully coding pretty liberally with lime juice and the salt will stick. And you're also going to need a plate in some relatively fine salt. Usually the finer the faster it's gonna stick are, the easier it's going to stick. If you're thinking about, you know, I'm sure there's gotta be a better way to do this. Well, there is and commercial bars, they have a salt rumor which is basically a wedding station next to a giant caught trough or bath of salt that you wet the glass and then dump into the salt and boom, it comes out relatively perfect. But for home applications, if you're not gonna be doing this every day, it doesn't make as much sense to buy one of those. And this is the best way I've found to do it, just kinda using what you probably already have in your kitchen. Now, you may not have a salt grinder, but if you have a salt shaker, whatever, it's going to work pretty much exactly the same. And you can see here I'm changing the position of the glass and just kinda working around in my salt pile, trying to cover as much as humanly possible. And ultimately, once you get all stuck on there, you're going to have a pretty okay salt RAM. It's not gonna be as good as a restaurant quality one, but it's going to be really close. Now we're going to bring everything together and make our margarita. And to do this, we're going to need our glass with the salt RAM garnished with a wedge of lime and ice. We're going to need a shaker with some ice for shaking an ounce and a half of our sweet and sour, half an ounce of triple sec and an ounce and a half of tequila. Here I'm using Blanca tequila, but feel free to use whatever you like. We're gonna be first off putting our ice into our shaker, and then we're going to be adding in all of the ingredients. And starting from smallest to largest is usually just kind of a good rule of thumb, even though two of these are the exact same size. This next step is completely optional, but what I'd like to do is get a wedge of lime and just juiced right into the shaker. And this kinda ends a little bit extra line punch, if you like, your margarita has to have a little bit more that lie me byte. This is a good thing to do. If not, you can feel free to leave it out. But usually I'll juice it and just go ahead and drop it into the shaker and just try and get as much how that wedge alarm is. I can now were going to live the shaker up following our correct procedure with the lid off of the strainer section, putting it on, then putting the lintel on and that's so that we don't get air trapped in our shaker. We are sugar doesn't pop open while we're shaking. After that, just grab it and shake it until you form a cold sheen and going down the side of the shaker. And now you can go ahead and strain it into your waiting glass. And this would be a Marguerite on the rocks if you wanted to serve this up, you know, in a coop or a margarita glass, you could do that too if you don't like on, on the rocks. And that though after you get everything strained into the glass, you can enjoy your margarita. 6. Introduction To Gin & How To Make A Basic Gin Martini: Let's talk about Jen. And before we get into it, let's talk a little bit about the history. Now Jen, as we know, it, is relatively new, but the history of Jen goes pretty far back. The precursor to gin, which pronunciation I'm gonna butcher. Guinevere predates the 14th century and is probably much older, but written, written record only goes so far. It's solely made its way from Northern Europe, holland area, over into England, and then flourished and became the drink that we know today. Gin is an interesting mix of botanical owls and other herbs and things like that. They create this very interesting, someone medicinal but very enjoyable liquor. Shakers can be divided into two categories. Those that have an integrated strainer and those that don't. And it doesn't really matter what type of shaker you're talking about. It's going to be one of the two. Here we have a cobblers shaker, which is kind of your classic hotel style shaker. And then next to it we have a Boston shaker with the Hawthorne strainer in front of it. And Hawthorne strainer is conscious of tight coil wires that acts like a strainer. And it doesn't matter if you're talking about a Parisian shaker or ten on ten or whatever the make model combination of cups it is the there have an integrated strainer or they don't. Now a lot of it's just kind of boils down to personal preference. I lean more towards the Boston style shaker, but that doesn't mean that's what everyone needs to do or what you need to do. Find the one that feels best in your hand. Find the one that's the easiest one for you to keep extremely clean and just work with it and practice until you can make a really great drank. We're going to go over the US and the breakdown of these two types of shakers. First is the collar shaker, which comes into three pieces. You have your cup, which is the part that's going to hold your eyes sooner liquid followed by the strainer. And in the cap. On the other hand, we have the Boston shaker, which is pretty much just two cups, a big one and a little one. I usually teach people to put your eyes and your liquid and the small cup and then put the big cup on top and then shake away. And now we're going to be looking into vermouth, which is a type of fortified wine that is a Roman ties with different types of botanical and herbs to create something that's a strange combination between medicinal and sweet and whiny, and it gives a martini, that classic martini flavor. Now, depending on the vermouth you're looking at, the base wine was what country came from. They're all going to have different flavors. And the best I can tell you on that is just experiment. But in general, for moose breakdown into dry white or red sweet. And there are a lot other subcategories, but stick with that for right now and you'll be doing okay. We're gonna be making a classic gin martini. And to do this, we're gonna need a couple of things. First things first we're going to be using a Boston shaker and we're going to need a glass at the ready. And when you are Boston shaker filled with ice, then we're going to need two ounces of gin fall by one ounce of dry white vermouth. We're also going to need a Hawthorne strainer, a bar spoon, and the other cap to our Boston shaker. First thing, we're gonna go ahead and put our gin and our dry white vermouth into the shaker ten on the ice. Now we want to take our bar spoon and we're going to stir around the outside of the shaker. And this is so that we will chill the drink, but not damage and chip and bruise the ice. And you're pretty much just going to do this until the Shakers starts to feel cold. Now if you have an insulated shaker like what I have here, you're kind of just gonna have to guesstimate a little bit. Then simply take your Hawthorne strain or put it on top and pour into your waiting glass. After straining. You can enjoy your gin martini. 7. Introduction To Bourbon & How To Make A Basic Manhattan: Bourbon whiskey is an American classic and has an extremely rich tradition in Kentucky and all over America. And pretty much were bourbon came from his or her people emigrated from Europe, Scotland, Ireland, places were whiskey was common and settled in the middle of America. They wanted to start recreating what they had back at home. Now, there is the whole history of moonshine and everything else that's definitely tied in there, but kinda skipping over the illegal stuff. And the goal was to get a taste of home. And what ultimately culminated is the drink that we know today. Burbn. When you're going to have I send the drink, surface area becomes a problem because the more surface area, the faster the eyes is going to melt, which will dilute the drink. Now in a mint julep, this really is an issue because you want melting, you want dilution. But in a Manhattan and some are more classic drinks, you want cold but not necessarily dilution that drink. So I usually prefer to go with a big chunk of solid ice to cut down on surface area. Bidders are made by infusing a neutral spirit with any number of aromatics are different flavors then are going to create a instinctual. And this is a really unique way to add a different flavor to a cocktail. Kinda think of it as like having salt or pepper. A little bit, adds a little bit extra zing, but a lot will ruin the dish. So these are a fun thing to experiment with. And the best advice I can give you is just go out and try some different flavors and suchlike. We're going to be making a classic basic Manhattan. And to start off, we're going to need a glass with a large chunk of ice, followed by a Boston shaker that's filled with ice. We're going to need some arithmetic bidders and go ahead and put a couple drops of the Aramaic bidders over the ice. Next, we're going to need two ounces of bourbon and one ounce of read Sweet vermouth. So let's go ahead and add our read Sweet vermouth, followed by our two ounces of bourbon. Next, we're going to grab our bar spoon and we're going to work around the outside of the shaker, stirring the eyes gently but not damaging or chipping the eyes who went to cause chilling, not dilution, and just stir this until it fills cold. Now if using an insulated shaker like which see me using here, you're just going to have to guesstimate a little bit. Next, you can put your strainer on and pour into your waiting glass with your large chunk of ice here I'm using an ice ball. And after you drink is fully strained, you can enjoy your manhattan.