Crafted Cocktails at Home: The Classics | Dan M | Skillshare

Crafted Cocktails at Home: The Classics

Dan M, Cheers!

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8 Lessons (40m)
    • 1. Welcome!

      2:28
    • 2. Overview

      4:41
    • 3. Making the Martini

      6:01
    • 4. Overview

      4:02
    • 5. Making the Old Fashioned

      4:54
    • 6. Overview

      4:43
    • 7. Making the Margarita

      11:49
    • 8. Final Thoughts

      1:40

About This Class

 Make great drinks at home!  Learn all 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. You will learn a little history behind cocktails, and then be guided step by step on how to make some great classic cocktails for you and your family.  

Transcripts

1. Welcome!: evening. My name is Dan, and I'm a bartender and I'm also a high school teacher. But what better way toe combine my talents than teaching a bartending class for you people at home. But it to up your skills on making cocktails at home, Whether they're classic cocktails or new cocktails, this is the class for you. It's ah, great place to learn how to make the things that you pay 12 bucks for the bar. What you like about him, What you may not like about what you can adjust about them to make the drinks that you like at your home. We're gonna learn what things you need to have in your home to have a great home bar that isn't overly expensive. And we're gonna make a few cocktails as well and learn about the background of them and all the great fresh things that go into them to make the best possible cocktails in your house . So what are we going to do in this class today? We're gonna talk a little bit about the bar and going to the bar and ordering drinks and what they have there so you can be confident we're going into your local establishment in order things that you like and being able to decipher their cocktail menu knowing what you may like their because they're getting pretty complex these days. I'm also wanting to talk about classic cocktails, these old just post prohibition during Prohibition, pre prohibition drinks that we've had for a really long time that aren't necessarily seasonal because the ingredients are preserved, the ingredients are spirits, the ingredients are aromatics. And the only thing about them that would be even considered seasonal would be maybe a fruit rind or something like that. So we're gonna talk about some classic cocktails. First, we're gonna do the classic martini. We're gonna move ahead and do the old fashioned cocktail, and then we're gonna bad and do a a fairly new cocktail on the classic scene because it was started in thirties. Uh, the classic Martin. So we're going to get going. I want to talk to you a little bit about some history a little bit about some present, and I want to make some drinks with you, so let's get going on this 2. Overview: so the classic martini. What makes it so classic? Well, the martini is a drink that has been written about through the centuries, and I do mean centuries. It's a drink developed you need late 19th century, early 20th century. Some people called it an excuse to order three ounces of cold gin because that sounded a little rash. But the way it started out early on waas a couple of different ways. You had your dry martini, which was your gym and your driver roof, usually in a pretty heavy ratio, 2 to 1 ratio gin to remove. You had a perfect Martine that was gonna be 211 gin, dry, vermouth and sweet. So you had a perfect martini, had both kinds of a roof, and it took on that darker color that sweet removed, which is kind of a reddish brown, that we put in things like Manhattans. And then you even had so early martinis that used orange bitters in them for a little extra flavor. But it really kind of narrowed itself down, and, uh, we've got kind of what we do today with with Martine and the best time for that martini that we drink today is, in my opinion, is the absolute best drink. After a long day of work, Hard day doing whatever it is you do sitting down whether it is at your local bar or your home with an ice cold gin martini. There's nothing better that second best time for martini used just after you've had your 1st march. They are excellent, refreshing. They're easy to sip on. You don't want to drink it. You wanna, you know, Drink it down quick. You want a sip on? Wanna savor it? You wanna get those flavors and you want to enjoy that? So what? What do we get? What we have today with? Well, sure, there are all kinds of things that say they're they claim to be martinis. I'll raspberry martini or mango starfruit. Martine Whenever. But really still, today martini is gonna be made in one or two variations. You've got your original classic gin martini. But then, not long after that, it became acceptable toe order of if you you work so keen on those botanicals that really like a drink, Jim vodka is more common these days to do with olives or even a twist But what we're gonna make today is a eight toe, one gin to remove very dry martini. There have been some people that say the best way to make a martini is Teoh. Put three ounces of cold gin in a glass and then waited in the direction of which would be where the roof came from, so as to say, you don't even move in and martini anymore. We're here for the gin. Let's not kid ourselves. But I still like that little kind of sweet flavor that are that are removed. Gives us even if it is a driver roof. We're getting some interesting flavors. From that. Removed is a wine product for the most part. So we're just adding a little bit of a type of one to our you are. So let's get going. We're gonna make a great gin martini. What we need is an ice cold chilled martini less or, in my case, a double fashion glass. Got one right here. I had this chilling for us. We need our channel knife because I'm gonna do a twist on my you're welcome to do olives on yours either are acceptable in our classic classic martini we're gonna need are shaky tens . We're gonna need a strainer. If you're not gonna do that, we're gonna need our Jen. Of course. A little bit of remove. And we're gonna need our ice to shake. Let's make a martini. 3. Making the Martini: So we're gonna make a not perfect martini, but a dry martini made perfectly Okay, what we've got, we've got a gym. We've got some driver move here. I've already got a pre measure. We're doing 8 to 1 dry gin martini. 8 to 1. Meeting, eight parts Jim toe, one part removed. Get some of our ice creams put in that 10 thistles. An exceptionally easy drink to make. When it comes down to it we're gonna get are two ounces of Jim and our half ounce of her move. I'm going a couple more pieces of ice. There's two ways you can make this. You've heard it in movies before. I'm sure. Shake. Understood. What's the difference? A shaken martini like we're gonna make it. You're gonna beat the ice against the ends of your 10 and you're gonna break that ice apartment. Small little Charlotte's on what it's gonna do. It's gonna coat the top of your drink, and it's gonna keep it cold. But over time it's gonna add a little bit of water, too. If you stir your team, you're gonna have a very cold, perfectly clear Martine, as opposed to that shaking one. That's gonna have a little cloudiness to it Because of the area shaken into it, it'll be perfectly clear. And it will actually be Look a little bit like a smaller drink because you've been part of a little bit less water to drink. A lot of people have their preferences. Your stirred martini is gonna be equally cold, but it's gonna be a little bit stronger flavor. You're shaken. Martini is gonna be cold a little bit longer, but you're gonna have a little bit of cut from that water that way. Theme for shaken martini. You want to shake it fairly hard. You want to really beat that ice up? They stirred martinis for the gentle, shaken. We want to get this up pretty well together, Children. All right, you can tell it's cold because of our 10 are 10 is now iced on the outside. Okay, that's not wiping Just conversation. That's actually ice on the outside of this is a very cold Martine. Okay, we're gonna string this with our strainer into our chilled glass, and you're gonna see that cloudiness I was talking about. This is a very cloudy martini, you know, like I said earlier if you were dumped this into a classic cocktail glass, you're gonna spread that ice over that big, uh, quote unquote martini glass with a very large bowl, and I was gonna spread over. It's gonna be really, really nice looking. And then when we take our twist, what we want from this is the oil. The oil is the best part of the limited. When you zest it, you can even see it spray out. So it's nice to zest down at the level that your drink is that so when it sprays out your sprang on your glass, we're gonna do, we're gonna rub it along the rim And remember, you're rubbing the zest side and not the pith side. Stretch it out a little bit just to pull a little bit more that oil drop our twist in. And if you have the right light, you can see that oil sheen right on the top of the drink. And you've got a perfect dry martini Gin. Dr. Martine Cheers. So, variations on the martini that are widely accepted at bars foreign near. If you order you order martini at your local bar, you're probably not gonna get the question. What kind of martini would you like? You may get the question. Vodka or gin? Bach is completely acceptable if you like a dirty martini dirty. We had a little bit of all of juice. Commonly with that vihk a martini. Some people do like a dirty gym. Martine on Some people really, really love extra olives retaining because they're a little bit hungry and that's going to be there on their snack while they eat. There are tons of variations on the kinds of olives that people put in them. They'll do blue cheese, stuffed olives. They'll do jalape o stuff dollars. They'll do just your standard. Pimental. It doesn't matter Whatever great olives you could get your hands on that goes, well, saltiness with your vodka in that market, Martini gives you a flavor. Vodka is not supposed to have much of a flavor. It's just supposed to go down clean, and then you have some salty to it. You had a little bit of that driver move, and you've got a great drink. And when you're shaking your martini, whether it be vodka, gin, dirty or clean, you may find after your strain that you don't just have little chunks of ice, you might have a large chunk. Just grab your spoon. Spoon that piece of ice out so you don't drink that down the first time, or whoever your hand to doesn't get a gulp. That big piece eyes anyway. Enjoy your martini. It is delicious gin or vodka. And if you don't think you like Jim, try it this way first cheers. 4. Overview: So let's talk about the old fashioned cocktail. Your fashion cocktail is just that. It's one of the oldest cocktails that we are making. We're talking late 19th century. It was written about the word cocktail is a combination of spirits of aromatic bitters and a sweetener. That's what a cocktail WAAS put it in a newspaper. In its description, this drink came out. We've got our bourbon sometimes use rai in some places. We're gonna use a brandy. We're going to use a little bit of sugar, whether it's in Cuba, form or simple syrup. If you're using cubes, you're gonna add a little water so that it dissolves. If you're using simple syrup, you've already got that sugar dissolved in there. We're gonna use a little Ancaster metres. That's about the closest thing we're gonna come to the general aromatic builders of that time. Uh, over the years, we've gotten to the point where people are adding different fruits to it, adding different Cherries to it from preservative places. We're going to do model fruits, and that that's not really how this cocktail was meant to be made when it originally happened. It's fine if that's what you like, If that's what you like, you should drink that. But the original way this cocktail was made waas your spirit, your bourbon in your eye, your bidders, your sugar in your water and a little bit of ice. After that, we did a little bit of a Citrus rim with a zest. Whether it's a lemon or orange, whatever you can find, it doesn't really matter if there was a cherry ever involved. It was a real maraschino cherry on riel. Maraschino cherry are fresh Cherries preserved in maraschino on the court. Unfortunately, maraschino liqueur, Cherries for a small jar run about 20 bucks. Right now, if you want toe, spend some money on that bio means they're delicious, and they go really well in this drink. If not, just leave. Check. It's not that you can get a moonshine cherry those air Really interesting if you like those similar thing cherry soaked in a a moonshine, as opposed to the maraschino course. So they take on a different flavor. Not necessary. But those Cherries you find in the grocery store in the paint juice those air fairly awful . There really not any sort of natural thing. It's just kind of a spongy suite is really the flavor. You're not adding anything specific or interesting to that drink by putting a grocery store maraschino cherry so you don't have access to the to the real true maraschino Cherries. Don't even bother with it. It's not that big a deal. Do you want to drink this? You are gonna want to drink this. If you find yourself sitting at a bar that's a little bit fancier than usual, they've got a nice bourbon selection on you. Want to try something new? Maybe you've got a nice leather appointed chair underneath you and you're feeling fancy. Speaking of fancy, you're also gonna wanna have this when you're at a hotel that you can't afford. But somebody else is paying attack. That is a great time to go to that nice bar at that hotel, not a courtyard. But we're talking. Oh, let's see. In this town, there would be the Driscoll in Austin, Texas. You go to the Driscoll Bar, get yourself an old fashioned cocktail. Otherwise, the only other time to drink this is when you're thirsty, because it really is one of the best cocktails ever made. And I hope you enjoy Let's make a fashion 5. Making the Old Fashioned: So let's make one of my favorites the old fashioned cocktail. We've got our double old fashioned glass. The glass was named after the drink. The drink was not named after the glass. That's how old Mr Kids, we've got our simple syrup. This is gonna be a four toe one to death ratio. We've got four parts bourbon, one part sugar, water or simple syrup and a dash or three of any store betters. So first thing we want to do if we're using simple syrup and bidders, let's go ahead and combine those in the bottom of our double fashion glass. Got that simple shirt measured out already, and I'm gonna do three dashes cause I really like the flavor of that bidders and you can see on the cutting board of the kind of color and in that drink that it's giving us. And I wish you could smell, but it's having us. It's really, really great distinctive smell. We're gonna make sure that's well mixed up together. And if we were using a sugar cube, what you would want to do here is get that little splash of water and that sugar cube in the bottom and then soak your sugar cube with that, bidders get broken up in the bottom of that blast. Okay, this is kind of the most important part of that is getting that sugar broken up with arbiters and everything. So we got a quick stir there. We're gonna add our ice cube. I'm gonna use one big ice cube. As I mentioned before, I really, really enjoy a large ice cube in a old fashioned glass or an old fashioned cocktail or any cocktail that I put on the rocks in an old fashioned last. If you want to use smaller ice cubes, a handful of those is fine. One of the benefits of the big piece of ice is you have less ice surface area touching the booze so you get less water into the drink as you drink it, and it melts more slowly. You're gonna have that nice big piece of ice in there throughout your whole drink. Um, like I said, we've got a four one two dash ratio. So we're gonna do our four parts of bourbon and are four parts of bourbon is a two outs. Poor of our bourbon whiskey. Now there are some places. We're bourbon Not spilled a little there. Bourbon is not a choice in the U. S. A. If you live in Wisconsin, you are gonna put Brandon, You're old fashioned. It's just a thing. I don't know what it is. I don't know. It's just there's a lot of brandy and Wisconsin for some reason. And of course, that'll go to the other locations surrounding that. But there are a lot of other whiskies and things, but in the rest off the world, I feel that this particular drink and we're going to stir it up after we added, are bourbon is best with they bourbon or rye whiskey. But there are a lot of alternatives to that. And whatever you prefer is just fine if you want to do it that way. So we've got to get stir there, and we just need add our Citrus to it. I choose Lemon orange is just fine as well. You're gonna just add a little bit of ah, sweeter flavor with the orange with the orange right. This is gonna be a little bit more tart. I kind of like that tart lemon oil, but that's sweeter. Orange oil is really, really nice as well. Uh, it doesn't make a totally different drink, but it definitely makes a variation. And hopefully you can see that orange oil. I'm sorry, that limit oil popping off that zest as I twist that office. I cut that off with Children. We're gonna twist it up just like we did with our martini. We're gonna room are glass. Okay? We're gonna stretch the rest of that lemon oil out there. Just a fairly long twist that made. So it's gonna curl up in there. Really? Well, were dropped that we've got excellent old fashioned cocktail. If you like, You can add that maraschino cherry with Mary Shield core sucked in. I don't suggest the maraschino cherry from liquor store. I'm sorry from the grocery store, but if you do get some moonshine chairs, that's an interesting twist on as well. I'm gonna leave it out completely because I don't think it's really all that necessary. This drink right here is just as good. Just like this. Cheers. 6. Overview: So our last classic cocktail is the youngest of all of our three that we've made in our course. This one was developed just post Prohibition, Uh, in the arguably in the late thirties, some save early thirties. I'm gonna go with that mid to late thirties. It doesn't really matter. The Maria the Margarita is a absolute classic cocktail. It is tequila, It is orange liqueur, and it is lying. Now, the ratios that you put those in differ from here to them. But this strict was developed, most notably and most people say in U. S. A Mexico border, not border town necessarily, but a town nearby, necessarily Tijuana or Nueva Laredo or anything like that. But there are a lot of different people that claim they developed this cocktail in their bar in a town near the US Mexico border. Were bartending. We're making cocktails. We have ice. That was something that started in the United States. It made its way down. Then we're making cocktails in bars in Mexico. It makes sense that they would be using ingredients from Mexico and making them into a fresh new cocktail in places nearby. Other places have said, Oh, I made it in Dallas in 1942 while people had already been talking about margaritas well before 1942. So we can attribute it to several different bars along the US Mexico border. But that time period of the middle late thirties is where we're going. We got 100% pure, got tequila. We've got a little orange the core, whether it's Kwan tro, Grand Magnier, controI in Mexico, you could get everywhere. You can get Grand Gala. You can get the cheap stuff $4 a bottle of triple SEC. There's all kinds of things that you can use, but I generally like to use something nice. A couple men are flavors, and if you need it to add to that line ingredient that we're putting in there, this lime juice, a little sweetener. See, the thing is, is that all of these things, our lives, they're essentially the same exact fruit grown on different trees in different places, different bushes that have different players so one line will be tartar than the other, have less juicer, more juice than the other. So sometimes when we're making these margaritas, we do need to add a little bit of sweetener or sometimes not at a little bit of sweetener based on the tartness of our lives. Okay, the lives that we commonly get here in the US are gonna look more like this. The reason that I like to go with a lime juice that is already expelled and in bulk rather than individual lines for each cocktail is one saves a lot of time in to every drink that you have is gonna be fairly consistent if you get a bottle of fresh lime juice, whether it's pasteurized or unpasteurized, it really doesn't matter if you have the ability to get some unpasteurized lime juice and it's super fresh and it was pressed that day or a couple of days before, that's definitely the way to go. But not everybody in the world can get that. A pasteurized lime juice is just delicious that can even come frozen. You take that. If it is a tart version of that lime juice, we can add a little sweetener in the form of sugar. I like to use a Gavi nectar. It is, ah, low glycemic sweetener that is made from the plant that tequila is made from. So why not use that? Some people will want to use Splenda. Some people want use brown sugar. That's what they have. That's what they like. But if you add a little bit of sweetener, make sure you know how tart your lime juice is before you add it and get that perfectly balanced. Cocteau, Let's make a margarita. 7. Making the Margarita: Let's make really fresh, moderate v Morita. Not what kind of margarita. Not a mango margarita. Strawberry margarita. We're making the classic cocktail. The mark. What we're gonna do, We've got our 100% of gave a tequila, meaning that it is tequila made out of the plant. The that makes two key. It is not made of caramel coloring and sweeteners and grain, liquor and other things. If your bottle doesn't say at home percent agave A. It is not actually real tequila, but that doesn't mean you're gonna spend a lot of money. A A bottle of 100% economic tequila can be an expensive. It's not gonna be bottom shelf cheap, but there are some really inexpensive $15 bottles of 100% of tequila we're going to use in order to the core. I choose Kwan Trow. It is a little bit of a pricier model, just like Grand Magnier is especially when you're comparing triple sec. We're gonna use that intro, but one bottle of cilantro, if you're just using it. Margaritas is gonna last year a really long time. Because the ratio for this drink is a 7 to 4 to three seven parts tequila, four parts intro, three parts lime juice. And if you need to add a little sweetener which generally we do with the tart lines that we have in the US here, we're gonna add a little bit of sweetener. I choose. Got the nectar. It's made from the same plant that the particular is made from. So you're gonna get us a little similar for flavor profile. Is that so? We shake that up a little ice, we get that into a glass. That is, in this case, you guessed it a double fashion glass. We're gonna room that with a little salt if you don't like, so you don't have to have assault. It does make the cocktail complete with that savory salt flavor, that tart lime and that sweetness from Citrus and that kind of smoky tequila flavor. But you just like a little maybe do 1/2 written. You don't have to have it all the way around your glass. So let's do this. We're gonna take our shaping tip. I feel it with enough ice to fill our glasses. You're not sure how much ice fills your glass? Test it out. That's about enough ice to fill our left. We're gonna add our two ounces of tequila. We're going to do the 7423 That's essentially, we're gonna do two ounces of tequila to about somewhere between 1/2 and 3/4 ounce of our triple sec to about 1/2 ounce of the pure lime juice. So we've got tequila, two ounces tequila. You get announcements. Recorder. If you want a little bit less drink in there a little bit. Not so strong, I should say, because we still are adding a little more LaCour Here, add alcohol to drink. Okay, We're gonna Kwan true. And then we're gonna do our fresh lime juice. Fresh lime juice just a little bit less than we did. Our contro margaritas should not be a big drink. People fit margaritas should be in giant chalice. Now, of course, there are margarita glasses that yet they do look big, but they're shallow last and it just spreads it out over. It's the same size drink. We're not looking for a giant drink when it comes to a market. We're looking for a refreshing drink that we can save her just like any of our other classic cocktails. So if you're worried about getting a margarita that looks small, it's a really good one. Just give it a taste. You shouldn't worry about the size. You're going to get plenty of strength from that tequila. Plenty of flavor. You're gonna plenty of tartness from that fresh lime. And if that line is a little bit too tart like ours are today, we're gonna add just a little bit. And I mean a little bit core outs of a gobby nectar kind of syrupy. It's not that not that awful. We're gonna shape that together. You don't need to chill it quite as much as we do our martini because we're gonna leave the ice in there to rim are glass with salt. What I'm gonna do is get a little bit of that line and sugar and tequila on the rim of this glass. So we're gonna turn that drink over into it, let that liquid tick off there, and then we're just gonna put it in our salt tap off our excess. That's a perfectly salted glass we're gonna take put it in our glass. And, of course, just in case it might be a little too sweet, and we want to add a little bit of extra line. A fresh lime squeeze makes it look great and gives you some options. Four extra juice in that dream. A perfectly cut line served on the rim of that drink, and we've got the perfect classic margarita. Cheers. That's right. So let's talk about the margarita real quick, even though it is that classic cocktail. It is a drink that so many places, especially here, where I live in Austin, Texas. They have tons of variations on the margarita. They vary on the classic cocktail recipe, and that's okay. That's fun. We do different things with our drinks toe. Find out what we like and what as a bartender, your customers, some groups of people in certain areas, like sweeter stuff, a drink that goes over really well and say Santa Fe, New Mexico. AUSTIN, Texas Senatorial Texas is not gonna go over as well in Manchester UK. It's not gonna go over as well in Paris, so you do need to change recipes up here in their on these different types of drinks. So when you are at a bar and you're ordering your margarita and they asked, They may ask you at that point, what kind of margarita, and especially in the Southwestern states, where they have a menu of margaritas or a list of margaritas or a two page list of tequila is that they're tequila bar. It's good to know what you like in your margarita. So we have, Like I said, this 100% of Gavi to keep there are three kinds of Maine Ghana, Senegal tequila. No, my grand. But my stuff we have our silver, which is aged a little bit less than six months or so in the barrels just to mellow out. We have our reposado, which is rested. The reposado is gonna be aged a little bit longer up to a year, and it's gonna take on that color. You're going to see a little bit of a car little color from those barrels that they are resting that tequila after they distilled the gotta plant into liquid. That and then after that we haven't yet, which is age and Yale Tequila, as are really, really great. They're going to be a little bit more expensive because their age longer, sometimes upto 23 and four years mellowed out. They almost tastes like a whiskey. Sometimes we don't use those margaritas all that much, but some people really do like it. The best to I find free margarita are your silver, and you're if you're going to use a silver tequila, use that Kwan tro toe balance that that's that crisp orange flavor. Some people, when they do in a a rep recital tequila, they're going to use a grandma yet grabbed my is that orange liqueur that's made with a little bit of cognac, so it has a little bit deeper flavor. Just like that, tequila has a deeper flavor matched those together multiple layers of flavors. And the other thing you may want to consider when you're ordering your margarita is what are they used in that particular restaurant bar to make their drink? Sometimes, if they're using a mix, they're gonna be using a powdered mix and may not be worth it for you to get a Margherita that sometimes I've even seen places that are using sodas to mix it together. They'll put a lot of sweet and sour, put a lime on it and splash from spreading next not really what you want, either. So when you're going to a nice restaurant and a nice bar, it's okay. Toe, Ask the bartender. Where? The server. Hey, what kind of juice or mix or what have you? Are you using a margarita, or do you use fresh line? Do you use symbols, or do you use any simple syrup? It all. Do you use it a lot? Do you have a whatever you like? It's fine to request those things. If you don't want any sweetness, just know that it's possible somebody's gonna look at you funny, because they like sweetness. No, what you like and drink what you like. And when you get to these restaurants, even on a classic cocktail like this, there's been so many variations on the margarita over time, whether it's flavors or style, we've gone even got as far as toe have the Mexican Martine, which, let's be honest, he's just a fairly strong margarita, served in a martini glass, sometimes a lot of a lot of juice, but there's really nothing different they had. They had a little bit more boost, its a little stronger, so that's all Mexican martinis. If you like it served up. Drink it up. If you like it on the rocks like ideo, drink it on the rocks. If you like it frozen. Be careful because if you like, frozen, chances are really good that the mix going into that frozen margarita resembles the color and texture of antifreeze. And chemically, I don't know how far off how far off it is, but it's not really a natural being going in there. It's a lot of corn syrup and coloring and flavoring that's not really natural. So be where the frozen margaritas out of the machine. As delicious they may be. It's not really a fresh, great cocktail. But if you're interested in the history of a frozen margarita, you could head out of the Smithsonian Institute, where they have the first frozen margarita machine ever developed in Dallas, Texas. So enjoy your margarita, test them out the way you like him. I prefer the silver tequila with Kwan Trow. You may prefer the a ho with the grandmother, whatever it is. Cheers to you 8. Final Thoughts: so cheers We did it. We made three great perfect classic cocktails from the late 19th century. Early 20th century moved on up. We started with that gin martini with a lemon twist that Wermuth in that jin. Those botanicals balanced perfectly with that lemon oil dusted across the top. You like too salty Olive, Please try that. Go with it as well if you're not so much on the gin, and if you want to try the vodka, do it. But I really do encourage you to try that original recipe with that high proof botanical gin. Next, we put together a nice, stirred up, old fashioned cocktail with a big piece of ice, some anger store bidders. So great bourbon whiskey, a little bit of sugar. And that was about it. We got a lemon twist on that one as well, Kind of balanced out that thing. Finally, and finally, at the very end, we did a cocktail from Mexico from the 19 thirties. The margarita, the classic tequila, lime orange, the core drink. It start sometimes a little sweet. You wanna have that salt on the rim? Balance everything out. You want to shake it nice and good to get those ingredients really melded together. You want to enjoy that? Whatever you like on your porch or just when you're thirsty. Cheers. All of these were delicious. Please upload your projects to the class.