ESSENTIAL COCKTAILS - Introduced and Explained: Part 1 | DAN FELLOWS | Skillshare
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ESSENTIAL COCKTAILS - Introduced and Explained: Part 1

teacher avatar DAN FELLOWS, coffee + cocktails

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.

      Introduction

      1:29

    • 2.

      Whiskey Sour

      7:25

    • 3.

      Margarita

      5:16

    • 4.

      Bramble

      3:15

    • 5.

      Old Fashioned

      3:56

    • 6.

      Manhattan

      3:05

    • 7.

      Martinez

      3:18

    • 8.

      Martini

      6:55

    • 9.

      Spritz

      3:24

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About This Class

I'm so excited to share with you my new cocktail course, 'ESSENTIAL COCKTAILS Introduced and Explained: Part 1' which focuses on some of the most important and delicious cocktails in the world. 

Each video focuses on a different cocktail, showing exactly how you can make the drink and easily adapt the recipe to suit your needs. 

All of the recipes utilise our 15 Essential Bottles outlined in the first course, 'How to Make Cocktails: An Introduction'. 

Part 1 focuses on key cocktail styles - Sweet and Sour, Stirred Down and Brown, and Aperitif, and the future Part 2 will focus on some of the most important drinks in the Tropical / Tiki style and some 'Not Martinis' such as the Pornstar Martini, Cosmopolitan and Espresso Martini. 

Meet Your Teacher

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DAN FELLOWS

coffee + cocktails

Teacher

If you love COFFEE, COCKTAILS, either or both, this channel might just be right for you!

As Double World Coffee in Good Spirits Champion, I love to share what I have learned about coffee and cocktails. 

Here on Skillshare, I want to share everything I know about coffee and cocktails, from absolute foundations to advanced techniques and recipes. Rather than prescriptively sharing rigid recipes, the courses are designed to give you an understanding of how to adapt 'go-to' starting recipes to meet your needs and preferences. 

On cocktails, we will cover fundamentals of mixing drinks, different techniques and tips as well as sharing recipes for many, many cocktails. I will show you how to level them up and exactly make them your own with simple and ... See full profile

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Transcripts

1. Introduction: Welcome to Essential cocktail to introduce next blind. I'm **** fellows. They only have a double well coffin good spirits champion, which is the world's leading coffee cocktail competition. Even if you haven't made any of these cocktails before, you'll have probably heard of them. And this course will introduce you to some of the world's most popular cocktails, showing you exactly how you can make them at home using simple and readily available ingredients and tools. All the drinks in this course, we've made these now 15 essential bottles. But on the back bar now, which are featured in my last course, how to make cocktails and introduction. If you haven't checked out that already, I'll link in the description below. In this and future courses will make some of the best cocktails in the world. Loosely categorized them into key styles, including sweet and sour, stat down and brown, aperitif, tropical and tiki, and some contemporary drinks which are called Martinez. Really Martinez, which we'll touch on later, although suggest easy to follow recipes based on countless hours of testing and testing, which was tough. My approach isn't giving you a rigid recipes, but more to give you templates and kinda suggested adjustments you can make to tweak and fine tune the drinks based on your own preferences and your own budget. The class project for this course is a very fun one, is to make the drinks, to adapt the recipes, and to share your own recipes based on your own preferences. Potentially like yourselves, coffee and cocktails, a massive passions of mine. And this is a platform where I can share everything I've learned in my many years making both I'm doesn't share it with you and without further ado, let's get started. 2. Whiskey Sour: Alright, welcome to the course, everybody. So today we're gonna be starting with our first category of drinks, which is going to be our sweet and sour drink. And where else could we start with a sour itself? And we're gonna be making a whiskey sour today. Based on my research, this drink was first mentioned in Gerry Thomas is 18, 62 bartenders guide, which is kind of a foundational book from way back when, which introduces a lot of modern cocktails, which you still see our menus today. So there have been countless reps on this drink over time, including things like the New York sour and different spirit basis. But today we're going to keep things simple, foundational and make a delicious whiskey sour. So if we think back to the first course where we talked about sweetness and soundness and the balance of drinks. We're gonna be really highlighting this today for our whiskey sour. Going to need a few things. First of all, we're gonna need a whiskey. Of course. We've got a couple of different options with the whiskey. I'm gonna go with Buffalo trace bourbon, which is a really solid house. Whiskey, has got those kind of tophi caramel spice notes in there. But you could play around with this if you wanted more space than they could go for a ride. You could also use a scotch whiskey to make a scotch sour. And this will have the character of the whiskey really at the forefront of the drink. You could go with a Smokey whisky, which again will be more smoky. So pick the whiskey you enjoy, make us our, and you'll get that kind of whiskey really elevated and taken to a different, different level and just a different representation. But we're going to stick with Buffalo trace today. Then we're going to need some sweet and sour ingredients with a lemon, which I'm going to use in the second, and then some sugar syrup. And I'm just going with a straight cane sugar syrup, but you could use castor sugar for this. I always work with a two-to-one ratio of sugar to water. We'll need some bitters. So I'm going with again, just a straight aromatic bitters. But again, we can play around with this, which I'll talk about in a second. And then finally, we're going to need some kind of FOMO or emulsifier. And I'll go with chickpeas that you could use egg white. So don't be alarmed by that. This is very common. Adds a really delicious texture to our whiskey sour. When it comes to our whiskey sour, we're going to be double shaking this, which I covered in the previous course. So if you're not familiar with it, you can watch a full detailed breakdown of this. But we're gonna be showing you the quick fire version today. So I'm going to grab our Boston shaker and then we're gonna be using the bottles covered in the previous course. So nothing specific to this. So we can get started. The first ingredient and our whiskey sour is gonna be whiskey, of course. As I said before, buffalo trace has a really nice kind of distinctive tophi and caramel character. And this is a really nice base to the drink. But we can riff, and I encourage you to riff because this is the primary flavor and the drink. And we're gonna go 60 mi of this will work into it for two to one ratio of spirit to acidity to sugar. Because we've got 60 mi or four parts of our whiskey. I'm going to want 30 mils of our freshly squeezed lemon juice. So I'm just going to chop our lemon and a half. If you can. Freshly squeezed lemon juice, I think is a really good idea. And you just going to measure this into our jigger till we get to the 30 mille band. You can pretty squeeze your lemon juice if you prefer, and that's totally fine. Just make sure it's nice and fresh and has plenty of that vibrant acidity we're looking for in our lemon juice. And n, with 30 mi of freshly squeezed lemon juice. So now I've got our acidity. We want to add our sweetness and ongoing with 50 mils white sugar syrup. So obviously we're working with a ratio here. And the ratio you choose will massively impact the balance of the drink with our four-part to two parts, one part ratio. I think this is a really delicious balanced. But if you want to get more acidity in there, you can add more lemon juice. And if you want more sweetness, you can add more sugar. You can also take away if you want to keep the spirit or the front of the drink. So play around, I recommend this is a really good starting point, but see what you like and then use that as your base recipe. We're going to get three dashes of bitters. And once again, this can be any bits as you choose. I'm using a straight aromatic bitters from scrap his bitters, which has got that really nice spice and cleanliness. But if you want to go for an orange bitters, they'll bring more citric acidity, more kinda pithy bitterness. Again, I recommend playing around. Experimentation is key. With these ingredients, you could actually stop pairing. That'd be completely delicious, just shaken up and served over ice. But I really want to get that really nice kinda foamy texture and our whiskey sour, which I think is really critical to a fantastic drink. There are quite a few ways to achieve this. You could use egg white. You could use a commercial farmer, which you can buy. But I'm getting with a vegan option, which is our chickpeas water, which is also known as acrophobia. So all you need to do to extract this is very slightly open up the can and then strain off the liquid. Reserving your chickpeas for some delicious hummus to serve alongside your cocktails or whatever you wanna do with it. Then the fancy name for this is Aqua Farber because it sounds a little bit more appetizing then chickpeas water. But fundamentally, this is just chickpeas water has very little flavor, but adds so much delicious texture to your whiskey sour. And we're going to add 50 mils of this. Because it's quite a small proportion. Definitely don't really taste it. As well as add in a citric garnish at the end, which will take away any remaining aroma. So am I done? I've got lots of eyes which hasn't started melting fresh out of the freezer. And then we're going to do is pour liquid into the bigger Tim. Give a little knock and then give it a really good hard shake back-and-forth, really kinda width in an emulsifier and the texture whilst towards their children to drink and Adams and dilution. So let's do that now. So now that's really cold. You can see the shape is actually crossed it over. We're going to go with our second part of our double-check. We're just going to pass that across. Strain out any remaining ice. And you can see it's already got really nice texture going on. But for the second part of our double-check, which is actually a reversed double shake. You can do this the other way round if you prefer. But we're just gonna give this another really hard shake this time without ice. Check again. And now this is really nicely whipped together, fully emulsified. As always, I recommend giving this a quick taste now. And to me, that balance is just about perfect. So now I've got a frozen glass with some cubed dice and we want to do is just fine strainer out any of the last few little shards of ice. And you can see the texture of our whiskey sour is fantastic. To garnish. I'd like just a little spritz of lemon zest aroma just over the drink for a little bit of freshness on the nose. So I can just do little one over the drink, discard the lemon piece. And I'm just going to finish with a cocktail, Jerry. Because why not? They're delicious. We have our first drink, which is our whiskey sour. Than that. We haven't the whiskey sour everybody for parts of our spirit, to parts of our acidity, one part of our sugar syrup, and three dashes of bitters and garnish with a little cherry. Chess. The text is unbelievable. It's sweet and sour, but whiskey right at the front of the drink, a drink you should definitely try, which is foundational to lots of different cocktails. And I really encourage you to play around with it. Play around with all the different ingredients, different balances, different emulsifiers. And we'll move on to our next episode. And I'm gonna have another sip of this. I'll see you in a minute. 3. Margarita: All right, welcome back everybody. The next of our sweet and sour drink is going to make today is an iconic drink. What the most popular drinks in the world, and it's the margarita. And when you break down the margarita into what it actually is, essentially it's a tequila sour with some flavor accents of lime, orange, and a little bit of salt in there. So fundamentally sweet and sour, but a little bit of a riff upon that basis. As with many cocktails, the origins are fairly murky, but it does seem to have come from around about the 1930s or 1940s. And again, this is another cocktail with massive variety, lots of variations which we'll explore in the future, including Tommy's Margarita that becomes idle or kasa, I know you're Frozen margaritas, all of which are delicious based on this foundation of the margarita ingredients wise, we're going to need a few things, but it's a very simple drink to make. We're going to need a tequila, an orange luckier, such as contra. We're going to need some lime, which is our primary acidity and the drink. And we just need to remember that lines are a little bit more acidic than lemons when we're balancing the drink. So just keep that in mind and consider it later. With that in mind, we've got the option of adding some agave nectar, which is very much optional. Lot something actually add in this version, but you can use it in the future. Recipes, which I'll talk about just in a second. And then finally, we're going to use some really good quality sea salt. So before we start building the drink, we need to prep our glass. And you'll have seen with the margarita, you get that really nice, kinda salted rim. And I'm going to show you how to do that. But we need to get this really nice and cold. So this is the first thing we need to do. So all you need to do is grab our salt out a little bit to some kind of plate or even just the lid of your salt vessel and make sure you use really good quality sea salt for this, you then want to grab a line and we're just going to take a small wedge out of our lime, which we're going to rim the glass with a cut, just a little segment. Run this around the rim of the glass. And then once you've done that, this kind of acts as your glue. You can just roll the glass and as much or as little as you like, depending on your preferences. I love salt. So I'm going to make this quite salty. But you can add a small amount. You can even leave a section clear if you want to taste it with and without salt. But now we need to put this in the freezer so it's ready for later on. So once again, this is going to be shaken drink. So we're going to grab our Boston shaker. And we're gonna be building this, starting with 50 mils about tequila. So traditionally this would be made with the Blanco tequila, but I'm going for episodic tequila because I prefer a little bit of age on my Tequila, which has a little bit more character, a little bit more depth, a little bit of the barrel character coming through with all these things. Pick your poison, pick your preference and go with that because that's the primary flavor and the drink. Next up, 50 mi of tequila, we're going to add 25 mils of orange liqueur. Once again, orange lochia is a pretty broad category. When you're choosing an orange look, you make sure you taste it so you fully understand the kind of alcohol intensity and also the sweetness level. And then you can really understand this when you're trying to balance the drink. I'm going 50 mils of tequila, 25 mi of contract. And then we're going to balance this with 25 mi, a freshly squeezed lime juice. And once again, you can prep this in advance, keep in the fridge for a day or two. But I really like to squeeze it freshly if I can for maximum flavor intensity and aroma. So just using my so-called Mexican elbow, squeeze out lime juice, I'm going to add 25 mils of that to the drink. So I'm gonna leave my ingredients because I think this is gonna be a perfectly balanced margarita. I don't want it to be too sweet, but if you do prefer a little bit more sweetness in your drinks, you might want to add a little bit of a Garvey and actor just to kind of sweeten things up, make it a little bit less dry and a little bit more rich. And you get a little bit more texture in there as well from their Garvey. Once again, we're gonna give this a really good hard shake ever eyes. Just to chill, dilute and integrate all the ingredients. I'm going to take off the other half of the strainer. Give you a little taste to check what happened at the balance. Very happy indeed, that's really delicious and I'm gonna grab my glass. We're going to find, strain out any shards of i's leftover. You can see it's got that really nice color into a frozen glass. This is a very drinkable drink, and I'm excited to drink it myself, and I hope you make it for yourself. So you can do the same. I'm going to garnish was in dehydrated lime. And then we have a beautiful Margarita that we have the margarita, everybody, give this one a little taste. I'm gonna another step. You need to try this. For me. It's perfectly balanced, is kinda got some sweetness from the orange, nice and dry from the lime. Bit of acidity loaded tequila coming through the salt just kind of encourages everything alone. Then when you get through the salt, the perfectly balanced Margarita, give this a go. It's delicious. Play around with all the proportions. If you want it a bit sweeter, add a little bit of a Garvey. And now we're gonna move on to our next sweet and sour recipe, which is gonna be a delicious cocktail called Bramble 4. Bramble: The next term I can say is one of my favorite drinks in the world. I think it might be one of yours once you've tried it, and it's called the Bramble. So this drink was invented in 1984 by absolutely legendary button take brands sell and digs credits some incredible cocktails, including the Espresso Martini, including the wiggle, and many, many more that you'd have heard of. But the Bramble, I think, is one of his best drinks ever. The strings designed to be a quintessentially British cocktail. And it really plays upon ****'s childhood memories of picking berries. So for our brand, but we're going to need a few things. So the base spirit is gonna be Jenn again with d theta because it's got that really nice kinda juniper forward notes. I'm going to need our acidity because this is another sweet and sour drink and we're getting with lemon, so freshly squeezed lemon juice. Again, we're going to use our cane sugar syrup or a two-to-one castor sugar syrup. And then finally, you need some kind of barrier luckier because we've got our 15 essential bottles. I'm going with a cherry brandy, but traditionally this would be made with crammed a meal, which is a black Barilla kill. So we're actually going to build this drink in the class this time. I'm going to grab that from the freezer. I'm going to start with 50 mils. Good-quality Jen. Jen is full of color, Juniper flavors. It's got plenty of body and that's exactly what we want. If it was more delicate, subtle gin, it might get lost in the big flavors. The Blackberry or the barriers were choosing the lemon and the sugar. But this is a really good option which keeps plenty of gin flavor and the final drink to our 50 mils of gin, we're going to add 25 mils of freshly squeezed lemon juice. And because this is the primary acidity and I'll drink if you want more acidity, you can add more. If you want less acidity, you can add less. But I think 25 mi is a really good start. To compliment our 50 mils of Gen. Next up we're going to get ten mils of our two-to-one sugar syrup. And these addicts original specs for the drink. And I think perfectly well balanced. Now we've prepped the base to the drink. We're actually gonna move this to one side and prepare our crushed ice. So now we're just going to stop our drink with our crushed ice. Give it a little chance to mix it together and they're still quite quickly diluted the drink. So you want to move fairly quickly. You're going to top it off with much more crushed ice to create a little mounted on top of the drink. We're going to crown the drink with a little drizzle of Buruli cure. Although I'm gonna be using cherry lick your today. But traditionally this would be crammed Emil. This will just kinda bleed through the drink really nicely. Going to finish with a straw, a few berries. And as I said, **** wasn't fussy about the barriers. The barriers you can get hold off. So again, with Raspberry, you can add a little slice of lemon for contrast in color. You can always squeeze this into the drink if you'd like. Then we have a beautiful cocktail called a Bramble. Let's give this bad boy taste. I know this is delicious. Is Jin forward, which is why I really love about this drink. Really refreshing, really summary, very well balanced. You got a little bit buried coming through, but not too much is definitely a gin poor drink, sweet and sour, very delicious. Give it a try. And I'm going to move on to our next style of drinks, which is going to be stirred down and brown cocktails 5. Old Fashioned: Okay, so now we've covered some really delicious sweet and sour cocktails. We can move on to another style of cocktail which has stirred down and brown. So these are exactly what they sound like. Start down in a mixing glass generally, and using brown base pairs. And we're going to make two of these, starting with the old fashioned, which is one of the first ever cocktails, maybe the first ever cocktail. And essentially this is a spirit, a bit as a sweetener and some kind of dilution or water. And that's as simple as it can be, but you can build many different variations on an old-fashioned. Today we're going to make a kind of classic old-fashioned in terms of the flavor profile and a really good way of getting there, which I think is kind of a balance of efficient and super delicious. So at the heart of an old fashioned, you've got whiskey, generally a rye, or even a bourbon. And because we've got our buffalo trace now back bar, we're going to go with this. And this is the vast flavor profile, majority of the drink. So you want to choose a bourbon, whiskey that you absolutely love. And in the first course, we did cover some kind of riffs on the old fashioned, which you can watch in the description. And this was two different distinct flavor profiles, but this is your classic flavor profile, which I think is absolutely delicious to our whiskey. You're going to want your sweetener and bitters. And we're going to create these very simple, again with our cane sugar, aromatic bitters. And these will give us the kind of neutral flavor profile which will work really well. And then to garnish, we're just going to add a little citrus peel in the form of orange. So it wouldn't be a step down and brown drink without being stared down. And our brown base spirit is our whiskey. So this proportion works really well. But again, you can increase or decrease all the ingredients. And I'm going to start with 60 mils of Buffalo trace Bourbon. But rye would be a little bit more spicy. You can use international whiskeys, which will have their own flavor characteristics. You can use this Smokey whisky for more smoky character in terms of a classic old fashioned rye or bourbon is a really good choice in terms of the sweetener. We just want quite a small amount here. And a lot of recipes call for a sugar cube to be dissolved with the bitters in the bottom of the glass. But I think this is quite an inconsistent and inefficient way of doing things. As you don't necessarily know exactly how much sugar we're adding, whether it's all dissolved and you get that kind of crunchy base, which is kinda nice but isn't necessarily all dissolved into the drink. So you get very loves of sweetness. But using a two-to-one sugar syrup, like a modern cane syrup, five mils of it is a really nice balance of sweetness and the drink. As always, if you don't have a cane sugar syrup, you can use a white sugar syrup made simply by dissolving two parts of white sugar or caster sugar into one pot of boiling water. And you get really similar results. We're gonna go to three dashes of bitters. For our aromatic bitters that you could use, Orange Bitters, you can use different flavored bitters and that'll work fine. And now we've got these inner glass. Want to give it a really good start out with lots of ice. So as we covered in the first course, when you start this down, you want to make sure you use plenty of ice. So you get an appropriate level of chill before you get an over diluted drink. And that's what we've done here. So just give that a little taste. Me, that's delicious. And I just want to strain this big block of ice in a frozen glass. Just want to garnish the drink with a little coin of orange pale expressed over the drink to bring a little bit of citrus aroma, which is really refreshing on the first step. And there we have a delicious old-fashioned. First thing that jumps out is the kind of orange aroma, which is really refreshing. Then get the really rich kind of caramel, little bit of sweetness, that whiskey flavor coming through really nicely. It's perfectly diluted and you wanna drink this quite quickly before over dilutes with your eyes. Drinking responsibly, of course, a little bit of the sweetness coming through, but it's just delicious, really kind of emphasized that delicious bourbon. So that's an old-fashioned. Our next step down and brown drink is going to be called a Manhattan 6. Manhattan: Alright, so our second step down and brown cocktail is gonna be the Manhattan. And this is a real kind of foundational cocktail, which has led into lots of other classic cocktails that we know and love today, including the Martinez and the Martini, which are gonna be our next two episodes. There's cocktail dates all the way back to the mid to late 1800s. And it's the perfect balance of whiskey, vermouth, and bitters with a little bit of citrus on the nose, and it's very delicious and I'm gonna show you how to make it now. So we're going to need a few things. First of all, we're gonna need our whiskey on getting with our buffalo trace because it's one of our essential bottles that allows us to cover a lot of ground. Sweet vermouth, which I've kept in the fridge, which I'll grab now. And this is Cauchy's to recap the arena. And then we're gonna need our bitters. Again. You can play around with your different bitters. But I'm gonna go with straight aromatic bitters because they work so well in this drink. We're gonna need an orange for garnish for later. We're gonna be starting this because it stopped down and brown. And I'm mixing glass. We're going to start with 60 mi about Buffalo trace. And this will bring those rich whiskey caramelized notes. I'm going to get half as much of this without vermouth. So 30 mi in total. This will bring out a rich herb or complexity, really delicious wine and outs to the drink. Then we're gonna go with three dashes of our betters. Again, you could use orange bitters for this, for more of a citrus, the bitterness in there. So we're going to start this down again with lots of ice. Again with the goal of killing, mixing and dilutes and our drink. When you're starting it down, make sure you just give it a quick test to make sure it's properly diluted. They should take around about 25 to 30 s. Give that little taste to make sure it's properly diluted. And that's very delicious. We're going to strain this into a frozen Nick and Nora glass, or a coupe glass or a martini glass. Again, really delicious color. Makes me want to drink it garnish with a little slice of orange peel, which you bring that really nice fresh citrus aroma to the drink. Because we're going to leave this in the drink. We can just tied it up slightly. So there's a bit more of a eye-catching garnish. And there we have a Manhattan, very simple, but very complex at the same time. Okay, here we go. The Manhattan. Delicious looking drink. Let's say if it's delicious taste. Considering this as three ingredients is unbelievably complex, really well balanced. You get a kind of herbal notes from the vermouth coming through and a little bit of sweetness as well. And then also the natural sweetness from the bourbon. You've got the really nice kinda spice notes from the bitters, little bit of citrus from the orange. And it's just really well-balanced. So that is a very, very delicious drink, but it's also an incredibly influential drink. And it's kinda fed into some real classics which can talk about the next two videos, which will be the Martinez and then the martini. So let's have a look at those. 7. Martinez: All right, Welcome back everybody. So now we've covered are kind of stuck down and brown cocktails. We're gonna move into our aperitif style drinks, many of which have flavor and family links to some of our stuff down and brown cocktails. And the general lineage that I can find for these three drinks is that the Manhattan inspired the Martinez, which then developed in the martini. So that's our kind of progression we're working through. And we're going to cover the Martinez in this episode. And this is one of my favorite drinks in the world, is a gin forward drink, but it's also stared down. So it has links to us that down cocktails, links to our aperitif and digestive cocktails. And we're going to make it now for our Martinez. We're gonna need a few things. Over here. We're going to grab a gin, we're going to grab our cherry brandy. And then from the fridge, I'm going to grab some sweet vermouth. Again. We'll also need our betters, which is a real common theme in our stat down drinks. And we're going to build this in our mixing glass, starting with 50 mils about Jen. So a lot of people haven't heard of Martinez, but once you've tried it, you'll understand that it has flavor commonalities with our Manhattan, despite being a gin base. But some people use Genova, which is a more traditional base to this. And I've also seen it really popular with an old Tom gin. But because London dragons are so popular and readily available, this is become your core, so base to the drink. And with good reason, it works really, really well. So 50 mils of our gin, we're gonna get 25 mi of sweet vermouth. So our cookie data Rena. This will bring our herbal complexity, similar to our Manhattan, five mils of cherry luckier. So again, with the monetary luckier, this brings a little bit of sweetness. So it's a little bit less dry than Manhattan, little bit more sweetness than that. But this works really nicely without bitters created like a spiced cherry flavor and the final drink gonna get three dashes. So 50 mils of gen, 25 mi of sweet vermouth, five mils of our charity cure or cherry brandy, and then two to three dashes about bitters. Going to start this down with lots of ice. Give a little taste. Very different than Manhattan, but very good. I'm going to strain this into a frozen glass. I like to finish this with just a little bit of lemon zest, which has got a bit more acidity, a bit more freshness than orange. And there we have one of our foundational cocktails, which is the Martinez. She has ever. There we go. Let's give this one a try. In some ways it's got little things in mind that kind of common to the Manhattan. But it's very different than GIN is really front and center, which is really delicious than the drink. You've almost got a spiced grape and Cherry go numb from the combination of the vermouth, the molecule, and the bitters. A really, really complex combination, but it's still quite dry. There's a hint of sweetness, but not much at all. So even though this is a really important cocktail, I think is quite underrated. And a lot of people haven't tried this. So if you haven't tried it, give it a go, you will not regret. It has got so much going on. It's very delicious. And now we're going to cover our next cocktail, which is the martini. So I'll see you in the next episode. 8. Martini: Alright, so the Martini drink, everyone's heard of shaken, not stirred. James Bond, etcetera, etcetera, etcetera. It sounds like a very simple drink on paper. But in practice, it's actually very complex. And we've got lots of things to think about when we're making our martini. So a lot of people agree that the martini is a descendant of the Martinez. And when we think about that kinda makes sense, you've got your base spirit, which is our key character of the drink. So Genova or Jen ana Martinez, and then general vodka martini. You've got your vermouth, which transcended from sweet vermouth in your Martinez into dry vermouth in your martini. Altogether more dry flavor profile and the drink. And then you've got your orange bitters or your regular bitters in both drinks, optional really in the Martini, which we'll talk about in a second. And that's the key thing about the martini. You've got so many different decisions to make when you build a martini that there's no one fixed recipe in order to make it. But today I'm going to show you my preference when it comes to a martini aftertaste in many, many different combinations, permutations and good, bad, everything in-between Martinez and I think this one is a really, really good one that I think you'll love. So the first consideration we have when it comes to a martini is our base spirit. Some people like vodka, which is really clean, very neutral of archetypes like it can be really, really good in high-quality bunkers. Not so good in lower-quality bunkers, we've got a vibrato from the back bar, but I do recommend a really high-quality vodka martini because that's most of the drink. You could also use gin. And again, Jen has a huge combination of different flavors. Every gene is slightly different in terms of its botanicals and its ingredients summit very juniper forward. Some are more complex and floral. So a huge spectrum that you can work with that, but fundamentally, pick your favorite. If you'd like vodka. Vodka, if you'd like Qian Jin. No, right and wrong. But I recommend gin in this drink because I think it's a really nice complexity which we want in our martini once, which has now by spirit, when you start thinking about the ratio of dry vermouth to our spirit. And this is a huge swing, once again, anywhere from equal parts vermouth to spirit right through to I even heard spraying some vermouth into a fan in the next room to your martini, which is the driest of the dry Martinez. Some people spray into the glass. But you can go as far as half-and-half. So the ratio is hugely different depending on whether you want a dry martini, an extra dry martini, a wet martini, or anywhere in between. So again, a huge swing between your wet and your dry Martinez. But I'm going to show you a recipe that I think is a really, really good middle ground that is very, very delicious. So when it comes to your godless, you've got a few different options. Primarily people go for a lemon zest or an olive. I've also seen it saved with an orange zest or any kind of weird and wacky, wonderful garnishes. But they are two primary options. And again, this ties into your bitters. Whether you choose bitters might inform the garnish you choose. Whether you choose something like an olive branch to make a Dirty Martini. We have so many options, which is kinda the point of this drink. So once we've chosen our ingredients, we want to think about how we mix the drink together, chill it down and dilute it. And one way you can do this is to shake the drink, as James Bond obviously likes. And another way is to stare the drink. And we'll talk more about the kind of pros and cons of each in a second. But this is gonna be a stirred recipe which is very elegant and refined. And then the final thing we need to think about, which really cut it ties in closely with our shaking or staring is the dilution of the drink. If we were to shake a drink for as long as we'd start to drink, you'd get much more dilution in the shaken drink. So you do need to think about this when you're mixing your martini. So now we need to build our martini. And the first thing that's most important about a delicious martini is it needs to be ice cold. So I'm gonna grab my things from the freezer because we want to get our Martinez cold as possible. I've actually frozen my mixing glass and I've actually frozen my gin because the ABV is over 40%. It went freezing the domestic freezer. So you get really nice texture by freezing your Jen, I'm not using the beef it at this time. You could use beefy to work really well. This is one of my favorite genes, is a Cornish gin with a really nice kind of herbal citric kind of character with Juniper forward. This is a really, really nice martini. So the reason for choosing a different gene is this is almost entirely the drink. And we're gonna go with 60 mi in this particular version of our Gen. But obviously choose a spirit you love. This could be Vodka. This could be a different gene. You have many options. When you taste this on its own, That's really syrupy, thanks to being chilled down. And I really, really liked that. And then we're going to get all vermouth from the fridge. So as I said before, our ratio of vermouth to spirits really important. And I like to go for a six to one ratio. So 60 mils of Jin to ten mils of remote. If you wanted to go for a more dry martini, You can add less. If you want to go for a more wet martini, you could add more. This is a really nice proportion, I think for a lot of people. And everyone who's tasted this drink seems to really enjoyed it. So this is a really good ratio that I really liked to work too. I'm actually not going to add a bit as here. But if I was going to add something like this, which has an orange bitters, This is bringing a little bit more citric acidity, but the reason I'm not using this will be quite clear in a second one, I'd garnished the drink. So now these are mixed together. I'm going to stare it down with lots of ice. Once again. If you want to be really cautious about your dilution level, you can actually weigh your yields coming out of the glass. But as a rule of thumb, I reckon status down for around about 30 s and you should get plenty of chill, plenty of dilution, not too much on a really delicious martini. A great way to check your dilution is to give it a taste. To me that's just about perfect. Got a little bit bluesy character and little bit kick coming through, but not too much. So I'm going to strain this now into my frozen glass. I like to garnish with a little zest of lemon, which is why I'm not using the orange bitters because you've got a little bit of citrus from our Ganesh. And there we have what I think is a delicious martini. You might want to change your proportions is a little bit, but to me, that works really, really well. Alright, here we go. A martini, making lots of decisions, which I think are very delicious. She has ever ice cold. Mostly Jen, a little bit of a move coming through for a little bit wiliness. Citrus. That to me is a perfect martini. It's extremely drinkable. I think the dilution level makes it punchy enough to be a martini, but also dilated enough to be fundamentally cold, fundamentally well-balanced. And it's really, really tasty. But again, experimentation is key. You might want weigh less vermouth that you might want to weigh more of a move. You can scale things up and down accordingly, but fundamentally make it really, really cold. And I think that makes all the difference in the world. So now we've gone through three pretty serious cocktails. Manhattan, the Martinez, and the martini. We're going to go for a final aperitif drink. That's really, really fun, delicious. It's the Aperol spreads 9. Spritz: All right. We've made it this far. Thank you for being here. This is the final upset in this part of the course, which is part one, where we've covered are sweet and sour drinks, are start down and brown drinks and some really delicious kind of aperitif style drinks. In the next course, we're going to cover part two, which is going to be our tropical and tiki drinks. And also it's a really nice kind of contemporary drinks which are called Martinez. But as we've seen a martini already that nothing like this, including a **** star martini and Espresso Martini and a cosmopolitan, very different styles called Martini, but arguably I would say not Martinez. So stay tuned for that. To finish off this course, we're going to make a really popular drink, which is a spreads, specifically an Aperol spritz. This is a really contemporary drink which has become really popular recently. But spritz, there's actually a date back to the 1800s. People have been added in either Stillwater or sparkling water to the wine to create aspirin for a very, very long time. So we're going need a few things. First of all, we're going to need our Aperol, which is just up here. But you could also use comparative for this if you want a little bit more bitterness and that makes it a really, really good spirits. But we're gonna go with Aperol, put the Campari back. Then we're going to need a couple of things. First of which Ben, sparkling wine, I've gotten with Prosecco and a little bit of sparkling water. And the ratio we're going to use here is 321. This is a really popular ratio and for good reason, it's very, very delicious. So I recommend building this in a frozen glass, just like this one. Ideally a wine glass with some ice in there. And we're going to follow that three to one ratio with a little twist at the end. So the first part, which has three parts or 75 mils, is going to be our Prosecco or sparkling wine, which can happen either with a bank or much more quietly up to you, I'd actually recommend building this drink ever ice on a set of scales, which is really easy to deliver and also keeps the kind of freshness and vibrancy of our sparkling Prosecco without knocking the bubbles out using the Jaeger. So we're going to go 75 g of our Prosecco, which you want to pull very slowly to avoid, again, knocking those bubbles out or it firemen over the drink. 75, which has three parts. We're gonna go to parts of our Aperol or comparative, want things a bit more bitter. So 50 mi, 50 g. And it's got that beautiful color. Bittersweet orange rhubarb and lots of ****** going on in there as well. Then one part of sparkling water, 25 g. And if they're just lighten the drink at a little bit of dilution, give it a good mix together using a straw. Little swirl around. What actually quite like to do here. Because we're garnishing with a slice of orange, just like so. But I really also like to take a little wedge of orange, squeeze that into the drink. And I really think this adds something just to kind of bring a little bit more of that orange character, which complements be appro, really, really nicely. So we'll give that one final little mixed together. And there we have people. The wonderful girlfriend. So there we have it, the Aperol spritz. Make sure you give this a go. Thank you very much for being here. Thank you for watching. See you in the next course. And enjoy and delicious cocktails