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
DAN FELLOWS, coffee + cocktails
