Crafted Cocktails at Home: Fall Edition | Dan M | Skillshare

Crafted Cocktails at Home: Fall Edition

Dan M, Cheers!

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13 Lessons (33m)
    • 1. Course tease

      0:33
    • 2. Why Fall Cocktails

      1:52
    • 3. Quick bio

      1:07
    • 4. Fall Bar and Drink Intro

      2:07
    • 5. Home Bar Needs

      3:36
    • 6. What is a Sazerac?

      2:47
    • 7. Who what why? - Sazerac

      1:38
    • 8. Let's make a Sazerac

      5:14
    • 9. Fig in a Barrel - Intro

      1:38
    • 10. Fig In a Barrel - Needs

      1:23
    • 11. Let's make a Fig in a Barrel

      5:01
    • 12. Variation - Tall Sparkling Fig

      0:56
    • 13. Wrap up?FAQ

      5:02

About This Class

You can make great drinks at home! In this class, you'll learn about the materials and ingredients you need, or even have around the house, to have a basic home bar, so you can make great drinks at home. We'll even cover a little history behind cocktails, to give you some bar cred, and then we'll take you step-by-step on how to make some great seasonal cocktails for you and your family.  

Transcripts

1. Course tease: Hey, welcome. I'm damn, uh bartender. Been doing this for about 13 years on. I'm also an educator that I've been oh, for about seven years. Uh, so I thought I should teach a bartending class. Things were gonna learn in this class are about good seasonal cocktails. What goes into him? Why we drink them when to drink them and a little baby Some history behind what we're drinking and what we're getting into. So, uh, have a seat, roll up your sleeves and let's make some drinks. 2. Why Fall Cocktails: so autumn is here. Finally, the clocks changed back the shadows air getting long and family is gonna be coming soon. So we need to start drinking. This is a great thing. There are a lot of holidays in the fall. T get together with your friends, get together your family and just enjoy each other's company and really have a nice time. And what's better than enjoying companies than doing it with some nice tasted drinks? So fall is great for cocktail making because it has a little bit of changing in flavor for the things that are in season. You're not getting a lot of these citrusy fruits and really sweet things that you get throughout the spring and the summer. The things that are in season are gonna be a little bit more savory and a little bit more on that spicy end, which is like the classic cider with rum kind of a thing. That's how that comes together. So our classic ingredients for fall cocktails are that darker end, and that goes with knickers as well. We go the whiskey route we go the dark room loud route instead of the light. We do have some clear liquors that are good. Some gin is nice that has all of those juniper flavors in there as well. Some other aromatics that go really well with that fall season. Vodka is not so much a full cocktail maker, but we can do a few things with it because it is such a really base level flavor profile. But what we want out of our full cocktails is really, really dense flavors that are multi level, so we can sit slowly, enjoy the company of our friends and family and enjoy the length of that cocktail. So we're going to get into a few specific fall cocktails here, some classic, some new, and it should be a great thing. 3. Quick bio: So at this point, you may be wondering why Listen to you, dear. It's a good question. Well, here's the thing I've been in the bartending gift will say, because it's been a gift to me in my life for about 13 years now. And I've also been an educator for about eight years. Just part of being educated bartending paid all the bills, and now I just do it because I like it and it's fun and I do it on the weekends and summer , and it's a great thing to do to kind of keep my mind nimble and have a little extra money around because it is good. The other thing it helps me do is make really good drinks. I like to drink really good drinks. And when we get to keep practicing things and keep moving forward with getting creative with new drinks and new alcohols and seeing what's out there, we can really start to make a lot of great stuff. And so that's what this little class is gonna be about. For me is kind of imparting some knowledge of people that may not know about cocktail making and about where things come from and what flavors can do for a really nice drink and sit down 4. Fall Bar and Drink Intro: So you are in your local liquor store, grocery store, beer store, farmers market, any place that makes you think about drinking. And you're thinking what I get for my house, for my party, for my celebration for myself later on to make fall cocktails to make a nice fall bar that's gonna last you throughout. So let's start with ingredients that you can get from a grocery store, a farmer's market, things that are gonna make your drinks that aren't the booze we're gonna use Your typical fall fruits and spices you're gonna use phase. You're gonna get pomegranate. You're gonna get pomegranate juice. Not your pomegranate juice cocktail of the sugary stuff, but something that's pure pomegranate juice. You're gonna get maybe some cranberries. Those are a little tough to make into drink. So maybe you're gonna want to get some pure cranberry juice now again, not cranberry juice cocktail. That's super sweet. And it's gonna take over your entire drink. They want to see if you can find some straight juice. You can add the sweetness later with other things. That's what's great about making a drink. You can add whatever flavors you want. Spices are great. if all we can do not make, we could do Senate. There are other fruits better great in the fall, like apples and pears. Those are a little bit harder toe work with as far as the actual fruit. But we can do their juices. Apple juice is great. We're gonna make cider, Apple cider, alcoholic apple cider, Yes, you can add alcohol to alcohol. It is fantastic. So I think the best thing that we can do is just by the things that are in season in around to make our drinks as tasty as possible for that falsies. So we're gonna make a couple of great fall drinks today. We're gonna use some figs. We're gonna use some honey to make a new drink called Figured a Barrel, and we're gonna make a classic cocktail from way back down in New Orleans and even back to France called the Sazerac. These are gonna be some great things. It's gonna be a whiskey time, and it's gonna be great. 5. Home Bar Needs: So what do we need in our bar? Well, fortunately, most of our stuff we already have a home. We don't need to really go out and buy a whole lot. That's gonna be adding to all the stuff that you have in your house. That's one use thing. There are a couple things here and there, but they're always nice to have around the house. Let's start with what you do. Need glasses. You can use any glass. I love these kinds of big old fashioned tumblers that kind of hold most drinks, whether they're mixed or not. Mixed, um, you can have some fine stemware around if you want as well. But having a short old fashioned and then a taller version, which is a Collins glass? Uh, that's really the way to go. Some people even call this a double fashion because it's a little bit larger. You need a knife or a couple of nights. I use a larger knife a lot of times because of cutting some larger things. Pomegranates are a little tough from time to time, but you can get a small paring knife for even a steak knife. It's not separated to do a lot of your work that you're gonna be doing with fruits and different things that you're gonna be putting into your drink. You need a spoon, Then you spell bar spoons at your bartending store liquor store. They're gonna have, like, a twisted swizzle and done it. That's real skinny, but you can just use any old spoon in the house. Soup spoons are great because they're rounded off instead of oblong. They get a nice stir. Uh, and the other thing you need a little cutting board to do this cutting and to do these little things on. And, of course, a towel wipe up. I'm sure you got plenty of those. What do you need to buy? What do you not have? Well, that's gonna be something like a mixing. Not everybody's got these in their own. You can get a mixing tin and you meet it with pipe life on the other side. And that's how you shake your drinks. Some mixing teams will come with their own top, so you don't need a separate that goes on. You cover it up, you shake your drink, and it's kind of strainer right built in there to strain your drinking beer glass. That's a nice thing. Sometimes they won't shake quite as good, because you've got a shorter distance to travel from shake to shake, as opposed from a shake all the way up to the other end of a glass. But these will do fine for most drinks. The other thing you need to buy is a channel life. This is for taking the peels off of your lemons in your oranges, in your lines, getting that zest, that oil often there. That's the flavor you want on the rims of your drinks and floating on the top of your drinks. The channel itself pulls off the long peels that twist up, also known as a twist on. Then we've got those holes in the top and that is existing, and that pulls off little itty bitty shreds that would kind of Sprinkle on top. Drink along with your drink. Uh, last but not least, in my opinion, you need a good modeler, something with a little weight to it. I have a wooden modeler. You can see the bottom. It's used for smashing. Essentially, uh, the only problem with a wooden modeler is you can't keep it wet for very long because it absorbs that oils and absorbs the water. She got care for a little more. They do have great plastic modelers out there in the market. Dental doing the same job. I'm just weird. Have a wooden one because I like to give myself work. Really? That's about all you need to make all these great drinks, their tools left and right in different kinds of strainers, all kinds of different things. And all you really need are a few simple tools, your ingredients and don't forget your ice. 6. What is a Sazerac?: So our first drink. It's a wonderful drink. Sazerac. Sazerac has been around forever, and cocktails in general are kind of distinctly American invention. We kind of started the whole cocktail making bartending thing back when we laid that railroad down, went west, started shipping ice that was super fun and made us be able to mix things together that were just hot in a bowl. We could shake him up. We put things together. We can make these really great mixtures and tinctures and just drinks. That kind of helped after a long day and people coming into those bars in those hotels in this old stuff back then, that's where bartending and cocktail making really got going. One of the older drinks didn't start out west, but is kind of a base off of off French drink, which has cognac, absinthe, and that is the Sazerac cocktail. But now it's kind of blended and down in New Orleans. They started making the Sazerac cocktail, uh, with rye whiskey, sometimes bourbon, whiskey and herb sect instead of absence, because in 1912 we couldn't get absent anymore. That was a long time ago. 2007 was the next time that we could get absent. So for a really long time in United States, no absent. We had to do something else. We had to have some other herbal, crazy liqueur that was super high proof that was delicious and shocked your system and and mix it with something new. So they had this herb ST that came up with this herbal cocktail, this herbal liqueur, that super high proof in New Orleans. And they used it and it was the It was the ingredient in the Sazerac cocktails down there. So we've got our Sazerac. We've got our bourbon or rye, and we've got a little bit of P shouts. Bidders, specifically a bidders is just a tincture of herbs or floral things or Citrus oils with alcohol. And we put those together and make a really dense, flavorful thing that will just a little dash full flavor. Your So that's what bidders is. This is a specific brand of bidders called P shops bitters, and that's from down there in New Orleans as well. Next, you're gonna have a little bit of sugar. Some use cubes, some use simple syrup was just a liquefied sugar. Some use just a little sugar Granules. We're gonna use Granules today. Um, and that's yet for that glass. Put it over some ice and enjoy it cold. This is gonna be the Sazerac cocktails. 7. Who what why? - Sazerac: who drinks it. Well, you've been through the martinis. You've been through the Manhattan's. You've been through the old fashions. You'll like the flavor of booze. You like the burn. You like what it gives you. You don't need a bunch of sugar and lemon juice to get you to get you through your drink. You trying something new? This drink is for you. You're gonna drink it at the end of a fine meal. A cool night. You're gonna drink it just before bed. It's a great night, cap. There's a lot of reasons that you want to have a Sazerac share one or just have one for yourself. So what do we need for this? Sazerac. We need our whiskey or are right. Okay. I don't like to use cognac. It's a little bit sweet. The American version is always using bourbon, whiskey or rye. They're very similar things. You can find them in every store. You need your P shots, bidders. You need your sugar cube, simple syrup or granulated. You need 11 to get zest off of for your garnish. And you need a couple of tools. You need your channel there to cut your zest you need to glasses if you don't have to glasses, you can have one glass and one Tim like we talked about before. So our two glasses, that's what we're going to use one is gonna have the drink mixed in it, and then it's gonna pour into the other drink and we'll get that demonstrated really quickly. You also need that bar spoon that we've been talking about. No, do that ice. I've got big ice. You can use any ice you want. I like big ice. Let's go, Let's make a Sazerac. 8. Let's make a Sazerac: So let's make a Sazerac. I want a drink. What do we have first? Well, we've got our herb ST or absent 1/4 part to are to are one part of bourbon. Just a little bit. Maybe 1/4 ounce to 1/2 ounce of this herb state Absent. It's a green liqueur. We're just gonna wash our glass with. This is the glass we're gonna be drinking or washing the edges of our glass, the inside getting it all around and this world as high as you can And just get that going . Okay, so we set that aside, and that is our drinking glass. Next glass. Gonna take a little bit of sugar. Issues are spoon to help us measure it. Probably about quarter tablespoon, something like that. And, you know, maybe the equivalent of one cube. If you like a little more sweetness, you can use a little more sweetness. That's fine. We're gonna take our P shots. Bidders were into a dash of the P shots betters. It's a nice it's kind of a hard flavor Teoh to explain. But when you drink it, you'll know it's it. It's red in color and you cannot miss. Take it on. We're gonna do our bourbon. I'm choosing bourbon as opposed to where I'm doing well or weeded bourbon. It's a 90 proof bourbon. Fairly young. It's about a seven year bourbon. Meaning that is aged for seven years in a barrel. So you really get that boat coming through Rye is just a little bit of a different process . They're using more right to make the whiskey. So this is a sour mash whiskey that has less ride. All right, was he's gonna have anywhere from 51 to 100%. Right? Okay, so we've got our weeded bourbon. We're gonna boo 1.5 to 2 ounces, depending on how big of a drink you like. I like it. So we're gonna do two ounces. You can use a poor top to measure this. You can use your wits to measure this. You can use measuring cups to measure this. There's all kinds of different ways to, but I've been pouring for long enough at this point where I think I can probably guess it. I'm gonna stir this up a little bit without any ice in it, because I want to get that sugar melted in there. Really, Really Well, with that bourbon and that Bidders. Okay, we're just gonna get that. And you can kind of see it start to dissolve in there and almost done there. And what I'm gonna do next is get our ice and we're gonna stir this cocktail with our ice. Okay? The ice is not gonna be in our final drink. It is just purely utilitarian for this cocktail. Take a nice big chunk of ice. Like I said, I like big ice. You can do this in that mix, Sington. But I like to do it in this glass. It's kind of the old way. What we're doing here is we're adding a little bit of water to the cocktail and we're Children. Get down. Um, we're going to serve this up. Essentially, up means chilled. Uncertain, without ice up would be as opposed to on the rocks, which is over ice. There is one more style of drink, and that is unique. Meat is gonna just be booze poured into the glass, warm room temperature, whiskey or vodka. Cognac. Served meat in your last choice. It is delicious, but sometimes I need a drink is just a little bit too heavy for some people and burns a little bit too much. This what we're doing here with stirred and served up kind of isn't in between. It gives us a little bit of chilled, gives us a little bit of water in our think and after about 1 to 2 minutes of recon this we've got our drink and I'm gonna then just give a little bit of a shift. You know, I'm gonna use my mixture ST way have this Glass is dirty. It goes away. We've got our absence rinsed glass here and we pour our cocktail right on top. It's cold, it's done. It's ready to be garnished are garnish is a lemon twist To get a nice wash them in here and we're gonna take that channel knife I told you about. We're gonna get a nice long row out of that Women with a good channel night. You're not going to get a lot of piff. You see very little white. That pitch is a little more better. What you want from that zest is the oil. It's not sweet, It's not bitter. It's just pure lemon flavor. We're gonna take that around the rim. So every little taste that we get from that glass, we get a little bit of orange peel. Drop that. I'm sorry. Cheers. 9. Fig in a Barrel - Intro: do you like? Was he like whiskey? Thing is, not a lot of people really, really like whiskey, but they kind of want to get into it. They kind of want to add it to their drinks and kind of go down that path and see where it takes him. But they need somewhere to start. And making cocktails with whiskey is the best way to do that. Taking an ingredient that is with you and adding it to flavors that compliment in the fall . That's the greatest time. Teoh, Start these whiskey cocktails. It warms you out. Yet the crisp air outside we can get some great fruits to go along with it to really complement those flavors. I've got a cocktail that, uh, that have made for this class called Figured a barrel. And it's a really nice compliment to a nice bourbon whiskey. We're gonna add some fresh figs that we found in the store the other day on. We're gonna add a little modeling a little sugar and garnish it with a perfect, perfect fig. This is for that person that, like I said, you you think you like whiskey, but you just don't like drinking a glass of whisky. It's too much on your throat. It burns too much. You don't like that graphic gives you, but you want to get into it. What? Are we gonna drink this? Well, maybe a little home. Happy hour. You get back from the store. You found some pigs like I did. You want to make a minute? Drink? Let's have this drink. Uh, late evenings. You know, when it's cold outside. Early afternoons. Whatever. Sit on your porch. Have one of these. It's really, really nice. Let's make it fig in a barrel. 10. Fig In a Barrel - Needs: So let's make it thinking. Apparel. What are we gonna do? How long it's gonna take? What is this gonna be? Hassle? It's not 1/2 little. It's a four minute cocktail. Maybe five. If you never got to get stuff out of the fridge, maybe three. If you already got it out of the counter, you know, back home from the store that's sitting right there. So what else do we need? We need are shaking, shaking regions. Always important. If we're gonna be shaking a cocktail, we need a modeler. We're gonna be muddling this cocktail is we don't Nice. Thick bottom, double old fashioned glass. What else do we need here? Well, we need our things, obviously. And because we have figs, which are nice and tender and right, we need a nice, sharp knife to cut those with. We need a spoon if we're gonna be stirring it all. OK, that's our bar spoon. We've got that sitting out, and we need our ice to shake it with into poring over. Okay, Ingredients. Well, I said earlier Got those fix. They're beautiful. They're right there. Perfect. What are we gonna make these pigs with bourbon? Why cause it's delicious. That's why. Also, a little sweetness is awesome, and I've got some great local raw honey here. We just stir that into that whiskey, and it goes so well with flavors that figure whiskey novia around honey and before, So that's what you need. Let's make one of these figures barrels and, uh, let's drink it because it's so good. 11. Let's make a Fig in a Barrel: So we're gonna make a figure. That village. Sorry. I gotta clean up before every shot because it gets dirty. So we need to clean up. Always have your Martel. It has great psychological about. Never forget. So we're gonna make a figure the barrel how we're gonna make a thing in the world. We're gonna do two things. We're gonna muddle fig, these air, great looking figs over here, and we're gonna model it in our 10 as opposed to in our glass because we want to save our glass for something different. A little stir up. So we're just gonna add our fig with a little of our weeded bourbon? Just a touch just to let it kind of suit together. We'll take our muller way. We're going to model away. It is super soft, big. It is gonna break apart on you. That's okay. You're just getting that in there, getting everything you see. Hope all that. We're going to set that aside. We're gonna use that in a moment. Next we're gonna mix are bourbon and our honey. We want to do that war because this honey is very thick, right? Won't even come off a spoon here, and it's gonna be hard mix come with use. Oh, about a teaspoon to this. We're gonna cake again. I like a little bourbon. Two ounces of bourbon is a nice drink. So we're gonna take our two ounces measure that any way you like Bourbon. We're gonna start stirring. And I said earlier, this is a four minute cocktail instead of a two minute cocktail. Most of that is going to come in this step. Fortunately, we have time. So we're gonna stir this honey in and get nice and mix, and you can see it already starting to break up. But it's great to see this over here and is getting a lot lighter. And this is gonna sweeten our drink excellently. So I think I've got this as good is I want right now, but we need to get two and two together here, so I'm going to get our honey. Are bourbon are fig and our ice altogether swirled that up so you could get it all in there . Dump it into the 10. You got a little bit of honey left on the bottom of the last. It's fine. You're just gonna drink it anyway, It'll come back, So take a nice big chunk. Drop it in there like big ice. It was. Shake this. And while we shake, we're gonna be mixing these ingredients together more and more and more with this big ice, we're not gonna put as much water into it. So we're gonna get a cold drink. We're going to get mixed up together. We're gonna have it, uh, all one piece instead of just all these 37 ingredients. Okay, It's always good to shake it heart, because you're gonna get that all that mixed up together. You need to use two hands to. That's fine if you like this. That's fine. Whatever. Just shake your drink, okay? We're gonna get this lid off. It comes off pretty easily. Every time we're going to get another ice cube, we're gonna get this ice in our original glass. We're going to string our beverage. You can see that fig kind of chunks up. That's not all of our drink, is it? It's kind of clogging up this straighter. You want to come back and strained yet? So you're getting a lot of that almost like a fig jam in this trip and get all your delicious honey, it's really taking that last step. Here, get a nice garnish of these beautiful figs. And I'm gonna use a little bit of a firmer one so that we can No, I have it fall apart on us. You not quite as mushy as these, but still, Definitely. Right. I'm gonna get a nice, thin slice of that, you know that? We've got fig in a barrel. Cheers. 12. Variation - Tall Sparkling Fig: so we tasted are figured a barrel. It was delicious. It was sweet. It had great whiskey tones. But some of those of us who are just getting into this whiskey thing it might have been just a little too risky. So what we can do is kind of make a variation of this. Get a little bit of a taller glass after you've strained it out at another piece of ice and just add a little bit of sparkling mineral water. Maybe a hint of ginger beer. Ginger ale. If you like those flavors that go great with this drink to kind of give you a nice, tall sparkling cocktail. I really like topo Chico. It's got a lot of big bubbles in it, but you can't get it everywhere, Unfortunately. So if you if you think this is still too risky for you and you want to go a little lighter , make that a tall, sparkling figure barrel and add a little bit more cut that it's still a great drink. I hope you enjoy 13. Wrap up?FAQ: So we're done. We did it. We have two great whiskey cocktails. No, we made from our own hands on our own bottles and our own fruits. That figure barrel finished it off was nice and sweet, but it didn't overpower the fig jam with honey. Everything was nice and balanced, and I think it's a cocktail that everybody can really enjoy. We had that classic Sazerac, which is definitely a whole different end of the spectrum. It's gonna have that heavy flavor that absent that burns on its own. That whiskey that burns on its own somehow come together with sugar and that that bidders and it really just makes a well balanced cold, uh, served up cocktail. Now a lot of people asked me like when I'm making these drinks, How do I know how much of stuff to put? How do I know how to measure? How do I know this? That the other you don't have to be super precise when it comes to classic drinks like thes and interesting drinks like these, No. Two drinks have to be the same, but it's nice to keep him similar. So when I say two ounces of this or 1/4 ounce of that. There are definitely ways you can use to measure those things. The simplest way is what you have in your house. You may have some clear measuring cups. Look through your drawers in your cabinets that have ounces on the side. You can use that. You may have some shot glasses around house those air, usually about and outs, maybe an outside 1/4 so you can get really, really close to the kind of thing that you're needed. Two of those that's a big drink. One of those that's a little drink. Most of these drinks we made our big drinks two ounce plus, but I like to call a home drink. But when you make yourself is the one you pour yourself, it's gonna be a little bit bigger because you want to last longer and you're not paying for one shot of bourbon from the bar is gonna cost you 10 bucks. This is a different thing. You're enjoying it. You want to put these ingredients together savory, um, so find a way to measure professionals. The bartenders that not professional bartenders. They're gonna put poor tops on top of their bottles that kind of measure your liquor as you poor. You're welcome to try that. The key on that is the count. When you're pouring your counting, it's a It's a pace that you keep in your head. I started by using a European ambulance. Dude, dude, dude. In including that pace, each count is 1/4 ounce. Four of those that's announce six of those that's a shot. Big drink. Eight of those. It's super easy. You could test yourself by porn some water into a 10 and pouring it into a measuring cup and see if you're doing it right. If you don't want to deal with the poor tops because they're not gonna fill your bottles and they're gonna get dirty, just use your measuring cups at home. Or use something like a shot glass you have here in your cab. All right. The other thing that people ask me is like, Ah, whiskey so expensive. Bourbon is so expensive. What should I use? Should I use that cheap bottom Selves shelf stuff that isn't really good? It's just kind of, Or should I just go in and dive in and get a $40 bottle of whisky. The great thing is, you don't have to do either. There are plenty of great American bourbon whiskies or just general American whiskies that are not bourbon that rye or made of some other things You can get four, 2025 $30 a bottle, and you're getting really quality whiskey. You don't have to get the brands, you know, like Jim Beam or Jack Daniels. If you like a great user, that's perfect. Try something new each time. Always get a smaller bottle. So you go through a quicker in the next one. You try something new, you find what you would like. Okay, I use this Weller tonight. W L. Weller. It's a seven year. They make levels of it. This was a $25 for a one liter bottle. Well, that's a great deal. You can get a little bit nicer. Older Weller. It's gonna cost you $40 that if you like it, you like it, you're gonna buy it. It's worth it to you, but there's no reason to buy the bottom shelf stuff, and there's no reason to buy that top shelf stuff. When you're mixing a cocktail, you're gonna have something nice. You have something cold. You're not looking for just that whiskey flavor. You're looking to kind of use the whiskey as the ingredient, so you could use something that's nice and smooth but isn't too over important isn't too over expensive. So it's been a pleasure making these drinks with you, and I hope you enjoyed them as well. Cheers.