Transcripts
1. Introduction: [MUSIC] Even if you've never made a cocktail in your life, this course is
going to teach you everything you need to
know to get started making delicious drinks right
away. I'm down fellows. We only have a double World Coffee in Good Spirits champion, which is the world's
leading coffee cocktail competition, and I've been obsessed with
cocktails since the moment I stepped foot behind the
bar as soon as I turned 18. I also have a YouTube channel which focuses on
coffee cocktails. But this course
is designed to be foundational and really get you started on your
cocktail journey. In this course, I show you
everything you need to start making delicious
drinks regardless of your experience level
and regardless of whether you're making these
either at home or in a bar. We're going to talk
through the tools of the trade and also some substitutions so you
can use the [inaudible] at home to make
delicious drinks. We'll talk about the essential
ingredients you need, many of which run our back bar, which are very affordable, readily available, and you can start making drinks even if
you don't have all of them. We'll talk about how to
effectively balance drinks and then we're going to run through five delicious recipes. They show five different fundamental cocktail
mixing techniques which are going to be really useful for you to try at home. Without further
ado, I think it's time for us to start making
some cocktails. [MUSIC]
2. Class Project: [MUSIC] If you've made it this
far, thank you very much. We're going to have
a lot of fun today, we're going to make
a lot of cocktails, and hopefully we're
going to learn a few things along the way. The class project
today isn't about necessarily learning
recipes as such, it's about understanding
cocktails, how to rebalance them, how to choose ingredients
that really suit your palette in order to make
the best possible drinks. When we go into a bar, I personally love it
when the bartender says, hey, what do you like? What ingredients do you like? What cocktails do like? What ingredients don't you like? Do you like sweet drinks?
Do you like sour drinks? Do you like strong drinks? All those questions are
really, really valid. Another question is you should
be either asking yourself or asking your
customers if you're making cocktails for them. The class project today
is to make cocktails. Throughout the whole course, we're going to be making drinks, we're going to be carrying
out demonstrations, and I really encourage you
to get involved with this, and then let me know
how you get on. If you redesign a drink or
rebalance it, let me know. If you particularly like
a different recipe or a variation of one of
the drinks, let me know. Take some photos,
make some cocktails, taste some cocktails, and
let me know what you learn. All of the photos and
recipes you come up with, put them in the class
description below and we're going to have a lot of fun learning from each other. Without further ado, let's
get into the next step set, which is the essential
tools for cocktails.
3. Essential Cocktail Tools + Substitutes: [MUSIC] This episode
is all about the tools you're going to need
to make cocktails. What I want to really stress at the start of this episode and throughout the
entire course, is there should be no barriers to entry to make cocktails. With every single thing
I showed you today, I'm going to show
you an alternative, which might be something
you have in a household, which can be used in the same way as the professional tool. Obviously, the
professional tools are designed for this purpose, but the household tools tend to do a really good job as well. Don't delay in starting making cocktails because you
don't have everything, and the same applies
for the bottles, which we'll talk about
in the next episode, just start making cocktails. The very first tool you're
going to need to make cocktails is something
to measure liquid. This is a professional
25 and 50 mill jigger. But you can get the
single thimble measures. You can get a double thimble
measures and as long as you know what they
hold, that's totally fine. Jig is a fundamentally recommend as Number
1 tool you need. But if you don't have
a jigger, you can use something like an egg
cup or a shot glass, and all you need to do to know the capacity of this is
to put it on a set of scales and then measure exactly how much water goes
into our egg pups. With this particular one filled
comfortably to the brim. It holds 36 grams, which is equivalent
to 36 mils of water, and knowing this information, you can use this to
make all the cocktails today and in future videos. Having a jigger or an
egg cup or a shot glass, fundamental and in order to get the best out
of our cocktails, I'd also recommend
a set of scales. Scales are really important
because we want to be very precise with all
of our ingredients. When we're making a syrup, we need to know
exactly how much sugar and how much water we're adding. We want to really use
these to check everything. When it comes to scales, these are called
acaia lunar scales, but you could use a household
10 pounds salter scale, and as long as they
weighed to the gram, that's all you need to do. With all of these tools today, they are specific, I'll link them in the class description
along with links, so you can pick these
up for yourselves. In order to mix the drinks,
we're going to need some vessels to mix them in. First of all, some shaker, which can either be a
two-part shaker like this, which is called a Boston Shaker, and I particularly like
this because it's 10 on 10, which means it's very, very unlikely these are
ever going to break. They should last a lifetime, and they also have a really good seal when you put them together. Really strongly recommend
these if you can get them. But you could also use
a three-part shaker, which you might have at home, something that looks like this, which is equally useful. You don't get quite as
much ranged to get the ice moving up and down but it'll
do a perfectly good job. If you don't have either of
these, also totally fine. You can use something
like a kilner jar. You can just clip it closed, shape the drink in there, and we'll do a great job. Perhaps not as easily as
using these, but again, I don't want this
to be prohibitive, so use whatever you
have to get started, as well as shaken drinks. We're going to need
to stir drinks, so something like a
mixing glass would be best-case scenario but you can use whatever you
should be drinking, so a Boston shaker
works really well. You can use the kilner
jar, you can use a vase, you can
use a pint glass, whatever, as long as
it's a nice big vessel to get plenty of ice
to stir our drinks. Now we've got a
fundamental mixing tools. We're going to need something
to strain the drink, such as a Hawthorne strainer, which needs to fit the neck of your shaking or stirring
vessel, like so. But again, if you
don't have this, you can use either the
top of the kilner jar. You can use some lead, anything that stop
the ice getting into the final glass is
completely fine. If you want to really eliminate
all of the shards of ice, you can use a fine
strainer like this. If you don't have a proper
fine strainer like this, you can use a tea strainer. You can use a sieve, we
just want to get rid of those shards of ice
in the final drink. Then a lot of drinks contains
citrus fruit,so a juicer, this is called a Mexican elbow, works really, really well. But again, if you
don't have this, you can squeeze it by hand. You can use one of the
lemon juicer tools, you know the ones, I mean. But as long as you can squeeze juice, that's all
you need to know. Then to do some
modeling and pressing, either a modeler or a rolling
pin should work just fine. You're also going to
need a mixing spoon, ideally something like this, or the one with the
spiral around it, just so we can fully
stair the drinks. But again, if you
don't have this, you can use a
chopstick just to stir the drink in an
equally effective way, and then it's really important
that we taste our drinks. I'd recommend having
a tasting straw, which you can dip in the drink. Put your finger on the
end, have a taste, and then we can
adjust accordingly. This is a really critical tool because you don't ever
want to drink or serve a cocktail which you're not
happy with the taste of obviously been careful to be
hygienic or not double-dip, but a fundamental tool
to making cocktails. Ideally, you'd have some
high-speed blender, something like this,
the neutral bullet or a sage blender. But if you have a food
processor at home, that will work really well. This isn't essential,
but if you want to make those frozen blended drinks,
it really is essential. This is a really handy tool. Then otherwise we
just want things that are probably in
your household anyway. Things like a peeler, things like a grater, and things like a knife
and a chopping board. All of these things
are fundamental, but I'd expect most people have these in their home anyway. As well as those tools, we're
obviously going to need something to serve the
drinks in ultimately, so I'd recommend three
different styles of glass. The first of which being
a stemmed martini, coupe, Nick and
Nora style glass. I like this coupe teeny,
and this Nick and Nora. Again, all of these are linked
in the class description. If you want to
pick these up, you can go for a couple of these. I like to have two because then we've got different sizes, but having one would
actually be okay. You just have to
not be too fussy about how full they are, or adapt your recipes, so they do fill the glass. This is our first
style of glass. The second would be
your high bowl glass, something like this in order to serve your longer drinks, and then the third would be your shorter rocks glass,
something like this, which is going to be really
nice for your shorter, either over iced drinks, you'll old-fashioned
style drinks and just a beautiful glass. But don't worry too much
about the specific glassware. Just make sure you've got
something of this style, so we can start building
drinks really quickly. Then obviously really, really critically important
to most cocktails is good quality
ice so you want to really be making your
ice yourself if you can, or buying the best
quality ice possible, so you're going to
need some molds. I recommend something like this, which is around about a three by three by three centimeter mold. By freezing the ice yourself, you're going to save
yourself money, so you don't have to buy ice, and it means we've gotten
really good freshly frozen ice straight out of
the freezer every time we make a cocktail,
which is really helpful. It means you've got these nice cubes
which are really dry. They haven't started melting, and this has a lot of benefits. We can chill the drinks
really rapidly and control the dilution without
getting too much in there, which obviously watts
down the drink. Using fresh ice is
really powerful. Ideally, don't use any ice
it will start to melt too much but this is a really good thing to
have in your freezer. That rounds out the essential
tools you might need. With these tools, you're
pretty well equipped to make almost any
cocktail in the world, and definitely all the
cocktails today and in the future two cocktail courses. Next up we want to talk about the essential bottles you might need to start making
some cocktails.
4. Stocking Your Bar: Okay, so now we've talked
about the tools of the trade and some
things that will really help we get started. We can talk about alcohol and the essential bottles are
going need to make drinks. Actually none of these bottles
are strictly essential, particularly if you don't like the drinks that they're in. But you can start by buying one or two or three bottles
to get you started, and then build up your selection as we've got here over time. But one of the other things I really want to
stress about this is all of these bottles are
designed to be affordable, and readily available and they're all linked in
the description below. Each bottle I recommend, with the exception of a
couple of whiskeys, which you can spend much more
money on if you want to, because you also don't have to. All of them come in
under 25 pounds. This is a really good bang for your buck
selection of alcohol, which will give you a
really good starting point on which you can build. But if you want to go
all in and buy all 15, you'll be able to make literally 1000s of cocktails, which
is pretty exciting. You'll definitely be able to
make all of the drinks in this course and in the
future to courses. You can have a huge spectrum
of drinks to choose from. You have some really affordable, but really high-quality
spirits at your disposal. I'm just going to
give you a very top level overview
of these spirits, the first of all being vodka. I'm going for the Brava, which is a Polish wheat vodka. When I'm buying a vodka, I
look for a creamy texture. Now rough alcohol burn
and that really nice, smooth base for a lot
of different cocktails. I'm going for this week vodka. But you could also go for
something like a potato vodka, which has really
high creaminess, and it doesn't taste like
potatoes critically, it's a lot less weird
than it sounds. But this is a really good starting point, very affordable. If you're going to
make some ocher, I recommend something like this. Now we've got our
vodka. We want a gin. Did you know Gin is
essentially infused vodka. We have Gin in there
and the botanicals. I recommend something with
that London dry style, very heavy on the
Gin because we're going to be mixing
it into big drinks. You're more delicate Gins, although great for
something like a martini, tend to be lost and you're
bigger, flavored drinks. Beefeater extremely
affordable, comes in 12, 15 pounds a bottle. But I just think this
is one of the best bang for your buck bottles. Bang for your buck bottles.
How to say on the market. We've got a vodka,
we've got our Gin. Now we need to talk about rum. This is our light rum, which is a bit misleading. This is Eldorado 3, but this isn't an an aged rum. It's actually an aged rum, which means that sits in barrels for around
about three years, and then it's charcoal filtered. This gives it a surprising
depth of flavor. Gives it a really
nice creamy notes. Some vanilla in there, some white chocolate, banana,
some tropical flavors. When you're looking for rum,
I really recommend that aged and then charcoal
filtered approach, rather than just
a very aged rum, which lacks depth of flavor. So Eldorado 3 would be number 3, and then number 4 is a more aged rum such as an eight-year-old
Appleton Estate. Again, really delicious rum
butterscotchy, vanillary. Almost funky because it's
got those pineapple, a tropical fruit flavors. This is a Jamaican rum. But if you don't like
it to be too funky, you want the more dark
chocolate butterscotch notes. Without those funky
notes and fruity notes, you can go for a
different origin. But I love this because it's got big flavors. It's
a really fun rum. That's going to be
a number 4 bottle. Then number 5, our final rum
of the day is a black rum. These rums are really
popular in some tiki drinks. They have a very
molasses forward flavor. That bitter, sweet, rich, dark flavor of
a molasses sugar. This has goslings,
black seal rum, and this is a really
versatile bottle to have, although it's very distinctive. If you don't like those
bittersweet notes, you might want to substitute out a lighter rum and you might
be at a better place. We've got a light
rum, a medium rum in a very dark rum in terms
of flavor and intensity. There are number 3, 4 and 5 and then number 6 we
have a few options. We can go for tequila
or we can go for mezcal depending on your
flavor preferences. If you love tequila or
mezcal we could go for both. I really like tequila, particularly an AO
or episodic Tequila, which has an age Tequila, which means it spends
time in a barrel because it takes them
some rounding out. It gets rid of some
of that glossiness from a Blanco tequila. But if you'd like those
really grassy notes and some smokiness, you might like mezcal. So this is an unaged mezcal. This has there's
really smoky notes, the grassy notes, very raw. If you're going
to make this into a cocktail is really
going to come through. Whereas the tequila works really well in a cocktail
like a margarita, because there's much rounder, more harmonious and ties in
with the other ingredients. So number 6 would be a tequila or mezcal or both
if you like that. Then we're on to number 7. Number 7 is where we start
talking about whiskey, which is one of my favorite of all the category is
probably my favorite. The first part we're going to
look at as a house whiskey, which is going to be toffee forward butterscotchy,
vanillary. Really versatile for mixing with plenty of body
and sweetness. A bourbon would be really good for this like buffalo trace. But there are lots of amazing
bourbons under 25 pounds on the market with these
whiskeys and all the spirits. A little pro tip
I'd give is to buy the small 50 mille measures, tastes a huge range of them, if you count, which is quite an affordable
way to do this, rather than having to
buy a whole bottle and see which ones you like. All the ones today
are linked below. But there are lots
of delicious whiskey is don't just take my
word for these ones. Explore, see what you like. On that note, number 8 would be a Smokey whisky or if you'd like it to be very peaty,
a very peaty whiskey. I really liked the
lymphatic foreign key, which I think is one
of the most reasonably priced bottles on the market. Again, the scotch whiskeys are a little bit more than
25 pounds a bottle, but they're really
honestly worth that. Really, really
loved this whiskey. This has aged and rum barrels, but also it's repeated whiskey. You've got plenty of sweetness balanced by some smokiness. If you really like that
medicinal peaty, intense smoke, you can look at an Iowa
whiskey like a Laphroaig, but this is a really
nice balanced whiskey, a really good introduction
to Smokey whisky, and it's incredible for mixing. That's our number 8, and
then number 9 is up to you. This is essentially a
fruit forward whiskey. You could go for
a Scotch whiskey such as the Glenfiddich 15, which is aged in three
different types of barrels, given a red fruit notes, some really delicious vanilla, some crunchy appellee
characteristics. Or you could have something
like Catalan from Taiwan, which is full of
tropical fruit flavors, pineapple, passion fruit, mango. Again, both have that traditional
toffee note in there. But this is where I really
recommend exploring, experimenting, and tasting different
whiskeys on the market. Because this is specifically
focused on cocktails. You want something
with plenty of body, plenty of intensity. You don't want it to be lost
to the other ingredients. These would be two really
good starting points, again, a little bit
above our price bracket. But this is balanced out
by the cheaper bottles. You don't even need to
necessarily have this, but it's a really, really
nice thing to have. When you start getting into scotch whiskey and global,
international whiskeys, I think you'll be
down a rabbit hole that you enjoy being down, although it is quite expensive
if you get really into it. Start with something
fruit forward, whether it's tropical or red
fruit or appellee up to you. That's our next whiskey, which I'd really
recommend having. That's our final whiskey. Now we're going to move into
liqueurs and aperitifs. Number 10 would be either
Campari or Aperol. When it comes to these two, they have a lot of
things in common. They are like siblings, but they're tailored to different
parts of the market. With Campari, this is
a higher bitterness, these both bittersweet liquors. But the Campari is
definitely more better, a little bit more intense, really distinctive
and cuts through. Whereas the Aperol is a
little bit more mild, still better than
not quite so much. The Campari, it's
bittersweet grapefruit. So rhubarb in there, crunchy red fruit
and some citrus. Whereas the Aperol is more
bittersweet, orangey, very citrus forward, a
little bit more delicate, a little bit less body. But both have really, really powerful purposes and they're going to feature in
the recipes in the future. Again, you can decide
to go for both of them, but I'd recommend taste in
both see which you prefer. People who love Campari think is one of the best
things in the world. People who hate it, I
really don't like it. But Aperol is a little bit
more of a crowd pleaser. If you've never
tried either before, maybe start with the Aperol
before moving into Campari. But this is a really good
tool to have in your arsenal. So number 10 would be
either Campari or Aperol. Then number 11 is another
bittersweet liquor. This time and gentian-based
based liqueuor called Suze. This is essentially
an equivalent but in this kind a white form. A little bit milder,
more floral, a little bit more
botanical in there. This is similar to
Campari and Aperol, but it serves a slightly
different purpose. After a bittersweet liqueurs we want some fruit liqueurs, the first of which being
some orange liqueur. I recommend contract
because it's such a popular and accessible
bottled find. This has your citrus
notes, your sweet orange. This is featured in
a lot of cocktails. You Margarita as cosmopolitans, lots of delicious
drinks feature. This is very popular and this is going to get into a
lot of different recipes. It's going to be a
useful tool to have. Then number 13 would be either a cherry
or a berry liqueur, so this is monin
cherry brandy and it's got really nice big, fresh cherry juicy flavors. This feature is in quite
a lot of cocktails. But you could also
use a berry liqueur. The cherry liqueur as a really classic
fundamental ingredient. That's our number 13 and
then number 14 and 15, you may notice I'm not on our back bar and that's
because they're in the fridge, and these are all
aromatase wines slash vermouth. I'm
going to get these now. Number 14 would be
in its white form, and number 15 would be
in this sweet red form. We've got Cocchi Americana, which has a white
aromatase wine. This has got your herbal notes. Your widening out some
gray ***** in there. Then you've got your
sweet vermouth, your red vermouth, which
is Cocchi's to Rica. These are going to feature again in a lot of different recipes. Very delicious, very useful. If you have all of
these 15 bottles, you're going to be making
lots of delicious cocktails. The backbone bottles are
absolutely fine being kept out and ambient
room temperature. But I'd really strongly
recommend keeping your Vermouths and aromatase
wines in the fridge. Just like a good wine, is going to lose some
of that vibrancy, some of that around
we're over time. Keep them in the
fridge or even by smaller bottles and you're
going to be in a good place. Now we've got all of our tools. We've got all of our
critical bottles. We're going to start
talking about how ingredients can really change the dynamic of a drink and
the versatility of cocktails. We're going to talk about
how different spirits can provide different flavor
profiles to a drink, even if they're very
similar on paper, that can be completely
different in the glass. We're also going to
talk about things like how different sugars and
sweetness can affect the drink, and also different forms
of bitterness and garnish. I'll see you in
the next episode.
5. The Versatility of Cocktails: Flavouring and Seasoning an Old Fashioned: [MUSIC] Now we've got our
tools are ready to go. We've got our back bar
stocked and ready to go, we can start making
some cocktails. As I said at the
start of the course, it's really important to fully understand our
flavor preferences, balanced preferences which we're going to look at in
the next episode, and what people really want
when they order a drink. We're going to exemplify that by making two different
old fashions. This template is going to be
the same for both drinks, is going to be 60
mils of whiskey, five mils of a sweetener, 2-3 dashes of bitters, and also a citrus garnish, but they're going to be
completely different drinks. When we think about
seasoning cocktails and choosing different
spirits and ingredients, the spirits we choose,
the sweetness we choose, the bitters we choose,
the garnish we choose have a huge
impact on the drink. Although we've talked about
the tools and the bottles, when you make cocktails,
you might want to have some fruits at home, something like strawberries
or passion fruit or whatever flavor
profile you like, you can incorporate
that into pretty much all the recipes
we're going to do today. Whatever you like the sound off, you can incorporate things in. You're also going to want to
have some citrus fruits at home in order to
make some cocktails, something like lime, orange, and lemon and these
are going to be your fundamentals to
make in most cocktails, but you can also
use other citrus fruits, grapefruit,
blood orange, whatever you fancy, and you're going to want a
few different sugar sources. When it comes to the sugar,
I like to have a range of different sugars ranging from
very light to very dark. Something like Monin
cane sugar syrup or white sugar syrup would be our basic sugar which is
going to be very neutral, very sweet, but without
adding too much flavor. Then as you work
along the spectrum, we have things like light
muscovado which has more rich, more toffeeish,
more butterscotchy, might work with
their age spirits right through to something like either a dark muscovado or even a molasses
which is going to be really rich and intense. Similarly, when we talk
about things like whiskey, we're not just talking about one static flavor profile here, you're going to get many
different flavors within the category of whiskey or
whichever spirit you choose. Then when it comes to
things like bitters, I'd recommend always have an
aromatic bitters at home, but you can explore things
like orange bitters, different flavored bitters
and this is going to have a really profound
impact on the final drink. You can also
incorporate things like herbs and ****** which
we're not going to do in this recipe but we
will explore later on in the course. What we're
going to do today. First of all is make an
old-fashioned, two ways. Very straightforward though in a mixing glass starting
with our whiskey, I'm going to go for
two different styles. One which is the buffalo trace, the bourbon which is
very rich and heavy and this is going to
be a sweet toffee forward old-fashioned, very rich and intense. Sixty mills in here, and then the other is going
to be the other end of the spectrum is going
to be smokey and zingy. We're going with smokey whisky, again 60 mills, and this will be a completely
different flavor profile. We have two whiskeys but
very different results. In terms of the sugar
or the sweetener, we're going to go for two, again , very different things. In the rich toffee forward old-fashioned
with the bourbon, we're going to go for a
light muscovado sugar at the base of our
sugar syrup which is made with two parts sugar by weight to one part boiling
water which we have here. By keeping our
proportions consistent, I know five mils will be about perfect.. That's getting there for rich butterscotchy
tricly notes. Going to give this
little rinse because, we don't want any
cross-contamination. Then for our smoky and
zesty old-fashioned, we're going to go five mils of a cane sugar syrup which is your white sugar. I'm
going to go with this. We've got a richer sugar for
our richer old-fashioned and a lighter more neutral sugar for our smoky and
zesty old-fashioned. Again, sugar in two different forms giving
completely different results. Then the final liquid ingredient is going to be our bitters. You can get away
with just having one bitters in the
house which would be aromatic bitters which
we're going to go in a richer more intense
old-fashioned to the bourbon, whereas in our smoky and
zesty old-fashioned, I'm going orange bitters. Again, two dashes,
two-and-a-half maybe. Now we need to do
something which is a cool cocktail technique which is steadies down with ice. We'll talk more about stereo later but essentially what we're doing here is mixing the
ingredients together, killing them and
dilute in the drink. We're going to use plenty
of ice for our staring. You want to run this spin around the side of the
glass as quietly as possible but don't get
too hung up on this. Don't stress yourself out. You'll see when
you're mixing glass starts to frosted over, that's what we're looking for, it's getting nice and cold. For the other one, I'll show you that you can
do this with a chopstick. This essentially has
exactly the same results. Arguably, it might be a
little bit easier to do but you can see now the color of the two drinks is
completely different, the texture is completely different but we're going to
get them both nice and cold. To recap the ingredients,
we've got our rich old-fashioned with bourbon
like muscovado sugar, aromatic bitters, and
then we've got our smoky and zesty old-fashioned
which has got smokey whisky, a white sugar syrup,
and orange bitters. Then we're going to
pull them both into our frozen glasses which is another really
important technique. I took those glasses, I've put them in the freezer
which are going to get now. These are nice and cold which
is exactly what we want, I'm going to take some
really nice big ice cubes which are even bigger than
the ones we had before, but any ice for
this candy case is fine and then we're going to strain both of the
drinks over the ice. Sixty mils of our spirit, five mils of our sweetener, and 2-3 dashes of a bitters served over ice
in our rocks glasses. Based on an old-fashioned
very similar on paper, I'm going to garnish them
slightly differently as well. For the rich intense old-fashioned with the
bourbon we're going to go with a flamed
orange there for more caramelized
sweet citrus in out. Then for our smoky and zesty old-fashioned we're
just going to get a little pill of lemon. This is obviously more zingy, more zesty than
the flamed orange, and here we have two
completely different old-fashioned
flavored [MUSIC] and seasoned in completely
different ways. I'm going to give these a
taste to see the difference. We've got a rich suite
old-fashioned, cheers everyone. Welcome to the
world of cocktails. So delicious, rich sweet, intense, exactly what we wanted. I love the orange on the nose and chocolate
nose coming through. Then for a smoky and
zesty old-fashioned, potentially will be
quite different. Massively, much lighter texture, really delicious zestin
is coming through. Plenty of smokiness but balanced by that
clean sweetness, and there we have two completely
different old fashions, seasoned and flavored in completely different ways to
get very different results. Now in the next episode,
we're going to talk about the importance of
balance in cocktails.
6. The Importance of Balance: The last step said
we've talked about what a massive difference it can make using either
a different spirit, a different sweetener, a different seasoning
such as bitters and different garnishes can make on fundamentally very
similar drinks. That's, really critical, but arguably the
most critical part that makes the
biggest difference from bad drinks to really good drinks is the
balance of the drink, which we're going
to talk about now. To showcase this
we're going to carry out a bit of an experiment. [NOISE] Here we
have four glasses, [NOISE] each of which
is going to have the same amount of sugar syrup, which is just going to be
a white cane sugar syrup. I should mention that [NOISE] your store-bought modern syrups are around about a
two-to-one proportion. If you're making
a homemade syrup, you can use two to one and get very similar
levels of sweetness. Into each glass, we're going
with 10 mils of sugar. Been very accurate
and consistent. Ten milliliters in
there 10 milliliters in there,10 milliliters
in there 10 milliliters in the third. As you can probably guess,
10 milliliters in here. What we're going to do now
is add different amounts of lemon juice and see the difference in balance
between the four drinks. In the first glass, we're
going to have no lemon juice. What I've done is prepared
some lemon juice earlier. If you want to do this at
home, it's really easy to do. In order to make this
prepared lemon juice, all I've done is take
a lemon which I've washed in advance,
chop it in half. Then we're going
to juice it either using our Mexican elbow or elbow grease. If
you're doing it by hand. [BACKGROUND] Juice
it in here and then we're going to add
different proportions of this to each glass. In the first glass we
have no lemon juice and the second, again,
10 milliliters. In the third we're going 20 milliliters out
in the fourth, we're getting 30 milliliters. I'm going to add
exactly the same amount of soda water to each of these, which will be 50 grams, which I'm going to
measure on the scales. Then we're going to see the
difference between these, see how the balance works out, and which one we prefer. This is our straight sugar, [BACKGROUND] which is
essentially sweetened sparkling water. [NOISE] This is 10 milliliters of lemon juice [BACKGROUND]
and sugar syrup. This is 20 milliliters
of lemon juice, to 10 milliliters of sugar syrup with 50 milliliters [BACKGROUND] again, about sparkling water. Then finally 30 milliliters of lemon juice [NOISE] to 10
milliliters of sugar syrup. You can reverse engineer this, you can keep the lemon
juice fixed and keep adding more and more sugar syrup and see what the difference is. But we're just going to
give these a little stir and see which one we
like to taste stuff. When [BACKGROUND] you're
making cocktails, you need to remember that all of the ingredients you add will have an impact on
the final drink. You initially got the
sweet and sour, right. If you add a sweet
liqueur, for example, you might want to bring down the sugar slightly in
order to get balanced, but without further ado, let's start with some
sparkling sugar water, which is a weird thing
to drink, to be honest. Far, too sweet completely
lacking complexity, and not very nice. Now we have the equal part, sugar and lemon, which has
some acidity coming through. But I'd still say is a
little bit too sweet. Now we have twice as much
lemon and sugar cheers, which has now moved
to the sour side. This is tart like
really good lemonade, to be honest, and then if we move over here where we have more lemon juice again, getting a bit sharp. Do this at home and see
which one you like. This informs your proportions of how much sugar to lemon
or lime you like. Bear in mind that
different citrus fruits have different
levels of acidity. But it's just an
interesting test to do to see really
the difference that a well-balanced and a
poorly balanced drink can have on the final drink. When you found a
balance you like, you can actually then add
something like gin to this. Say if we had this with
50 milliliters of gin, have essentially a Colin's, which is a really
delicious drink. You can increase the lemon
and sugar if you want to have more of a sweet and
sour style drink. You could also have more
sparkling water if you want it to be more
sparkling and long, but do this test at home. It's really interesting
you'll find a lot about yourself and
your taste preferences. Some people might
really prefer this, whereas people who are
like things very sharp and top might prefer this, but some people
might even prefer this if they just have
a very sweet tooth. Give that a go learn
about balance, expose yourself to balance. Really think about
balance in drinks and then we can move on
to the next episode.
7. Shaking a Daiquiri: Now we've covered
some fundamentals and introductory techniques. We've established where our
preference lies with balance, which is really important. If you're making cocktails
for other people, it's also really nice to
understand where they lie. If people like
extremely sour things, you can make it a little
bit more citrusy and zesty. If they like more rich
and intense things, you can perhaps choose
a more intense spirit or a darker sugar, we've got really
good starting point. What we're going to
do now is go through five different
recipes which show five different techniques
for building cocktails. The first of which is
going to be shaking, and then we're going to
cover four more as well. Fundamentally, all four or
five of these techniques, I should say, do three things. They mix together
the ingredients, they chill the
drink, and they add an element of dilution
through the water. Each different method
we're going to talk about has quite a different
impact on the drink, particularly in
terms of texture, which we're going to
taste and look at, but first of all, we're
going to talk about shaking. This is a really common
cocktail mixing technique, which we'll see
in a lot of bars. For this, we're
going to be using our Boston 10 or our
three-piece shaker, and to demonstrate this, we're going to be
making a daiquiri. A daiquiri is a
really common sweet and sour rum-forward drink and it's really a good example
because we can use this to talk about what we did
in the last few episodes. When it comes to the rum, I like to go with
one of these two, either a lighter rum or a middling ground rum for
those butterscotch notes. But if you like really
light delicate drinks, less intense and woody perhaps, then you want to go
for a lighter rum. If you like those barrel-aged
note it's the vanilla, the butterscotch, the more intensity you can go
for a darker rum. You can even make it with the
black rum on the back bar but this is a really good demonstration of what
we've been talking about. I like those rich notes
so I'm going to go with Appleton and I'm going with
60 mils as a starting point. This is going to be the
fundamental base to the drink and then
we're going to add to this our lime juice
and our sugar syrup. Really nice template to work
to is 60 mils of our spirit, 20 mils of our lime juice, and 10 mils of sugar syrup. However, if you like really sweet and sour drinks
and less boozy drinks, you might want to increase
the level of the lime and the sugar so you get more of that sweet and
sour coming through. Whereas if you like
it to be booze forward, which is how I like it, keep the 60 mils 20, 10, and then obviously there's
less sweet and sourness. We're going to be shaking
this in a minute, but now we're going
to add our citrus. So 20 mils of lime juice and to make
this, which I'll show you, or we've done is
take a wash lime, cut it in half, and then
we're just going to juice this into some vessel so I've
got plenty of lime juice. If you're making a
number of cocktails, you might want to
do this in advance but probably no
more than a day in advance because you lose
some of the vibrancy. But you can do this to
order if it's easier. We're going to go in
with our 20 mils of lime to our 60 mils of rum. Then again, when it comes
to the sugar syrup, you could go for a
very light sugar, maybe a golden caster
sugar syrup right through to a darker
muscovite sugar, or even a very dark muscovite
sugar, or even molasses. But because we've got
such a delicious rum, I want to retain some of the characteristics
of this, so again, I'm just going to go for a
plain white cane sugar syrup. This is a Monin
syrup, so I know it's 2 to 1 but if you
make this at home, just use caster sugar and
you get a similar result. Ten mils and now we're going
to talk about shaking. Common question people ask is, when would I shake
a cocktail and why? There are a few
reasons to do this. Fundamentally, you want
to get that really nice, vibrant, aerated,
exciting texture, that's really delicious
in a lot of cocktails. But practically, you
probably use this when you have a
citrus element or a dairy or cream milk element to the drink because
you want to really get everything mixed
together nicely. A really important tip
when you're shaking a cocktail is to
use plenty of ice, which I'm going to go and
put in my other shaker. As I said before, you want
to make sure you use plenty of ice freshly out of
the freezer if possible, to get the drink as
cold as possible whilst controlling the
dilution as much as we can. Pour the drink into the ice, going to knock the
tins together, it doesn't have to be too hard. Then what we're going
to do is have a hand on either end of the
shaker using a clust grip. When it comes to the
technique, this is up to you, there are lots of
different debates about technique,
but fundamentally, we want to move to drink and the eyes from the end to end of the shaker to get that real nice aeration to introduce some
air to the cocktail. Don't be shy, you
can shake up here, [NOISE] you can shake out
here, [NOISE] up and down. [NOISE] But what we want to do is shake for
around about 10-15 seconds until the shaker
really starts to frost up, which
you can see here. If you're serving a
drink straight up, you might want to shake
a little bit longer, which is what we're doing because we're not
adding any ice, whereas if you're serving over ice you're
obviously going to get some dilution from that so you might want to
do a shorter shake. This is going to be
served straight up, which means with no ice. Then to loosen the tins
you just want to find the point where you have the thick side and
the closed side, north, east, southwest. Either hit east or west and
it should just click out, and then you can
just pop the shaker. These can feel like
they get stuck, but you'll get the hang of it. Then a fundamental technique to any cocktail making is to
give it a little taste. To me, that's perfect. I'm going to pour
this into the frozen glass which has been
in the freezer, and because we don't want any shots of ice and the drink, I'm going to go for the
whole thorne strainer and the fine strainer, straight into the frozen glass. There we have a beautiful
daiquiri with 60 mils of rum, 20 mils of lime juice, 10 mils of sugar syrup. You can use light rum, dark rum, lighter sugars, darker sugars and
we're just going to garnish with a little
bit of dried lime. [MUSIC] Cheers everyone, a daiquiri, a shaken
daiquiri, I should add. To me that's pretty much
perfect, it's really delicious. Loads of rum flavor underpinned by the
lime and the sugar. If you prefer the more
sweet and sour drink, you can increase the
level of lime and sugar or if you want
it to be more sour, add more lime or less sugar, or if you want it
to be more sweet, add more sugar or less lime. You can play around
with this and I really encourage you to
do so in the projects. Make sure you let me know what
your preferred recipe is, different rums,
different proportions. Now we've talked about
shaking cocktails, we're going to talk about
double-shaking cocktails.
8. Double Shaking a White Lady: [MUSIC] Now we've
shaken a cocktail in the form of a Daiquiri. We're not going
to slightly tweak this and elaborate
on it in the form of a double shake using a drink called a white lady
as an example. This is a really delicious
drink, sweet and sour. But the technique
of double shaking is where you shake
the drink over ice, get rid of the ice, and then
shake it again in a tin. This really is a useful
technique if you're using things like egg
white or aquafaba, which is a posh word for the water that comes
out of a can of chickpeas, which I'll show you
how to do in a minute. This really fluffs up the drink allows it
to be really aerated, really foamy and
creamy and delicious. Really powerful and we're going to build this in a shaker. At the heart of a white
lady is gin and we're going to use our beefy to gin for this and it's a healthy measure, 50 mils, which is the main
flavor profile of a drink. It's a full double shot. You really get
those nice juniper that's coming through
in the final drink. We also want 20 mils
of our orange liqueur. I'm going with
cointreau. This is the complimentary note
of the citrusy orange. Then because this
is quite sweet, we're only going to add a
little bit of sugar later. But first of all, we want to
add 20 mils of lemon juice. This was freshly squeezed
just a few minutes ago, and this is our citrus element. Now we're just going to go with 10 mils of our
white sugar syrup. Fifty of the gin, 20 of the cointreau
orange liqueur, 20 of lemon juice, 10 of a white sugar syrup, and then the final part, which is the reason
for the double shake, is either an egg white, which you're welcome to
try out for yourself with all health related
restrictions considered. Make sure you do this
safely at your own risk. But what we're going to
do today is use aquafaba. I've got a chickpeas here. What we're going
to do is give it a good shake up to
really mix it together. This does seem super weird, but it's a very
common technique. This is a really good vegan
alternative to egg whites, which a lot people use
in meringues, in cakes, in baking and you just want
to strain out the juice, which is just the
water from the can. Definitely use the chickpeas
for something else, making hummus or whatever. But we're going to
just use 20 mils of our chickpea water. This is quite a
magical ingredient. Service does have a
little bit of flavor, that nutty chickpea
thing going on. But what I'd recommend doing is whenever you use aquafaba
as an ingredient, use a nice aromatic garnish on top of the drink, which
we'll do in a second. We're going to give
this first of all, a shake with lots of ice,
which I'll grab now. This is the first part
of the technique. This is the shake element. Again, using all the techniques we
learned in the last video, hold the tin end-to-end to
make sure it's nice and safe with the bigger tin on the bottom, the
smaller tin on top. We're going to shake hard, fast, get it nice and cold, nice
and quickly. Here we go. [NOISE] Now that's nice
and frosted over. Knock out the top tin. Let any of the liquid through. What we're actually
going to do is pour this into the smaller tin, strain out the ices and
our Hawthorne strainer, put it into the bigger tin. We can then get rid of the
ice just into the sink. Once you've got all
the liquid out, this might be a really good time to taste the drink so we
can adjust if we need to. But that's really
tasty. Lose the ice. Then we're going to give
this a second shake, hence the name double shaking. With no ice, just to really
emulsify that chickpea or egg white if
you're using it into the recipe. We shake again. [NOISE] Which always seems a bit weird when there's
no ice in there, it seems really quiet.
It's fast as you can. [NOISE] Now, that's fully mixed all
really nicely aerated. Again, you want to grab
a nice frozen glass. Ideally our coupe glass, or a small martini glass, and all we need to
do is just fine strain our beautiful
cocktail, the white lady. You can see it's got a really
nice, clean white color, extremely creamy,
extremely foamy. Then as I said before, because we use the chickpea
water in there the aquafaba. Want to use a nice
aromatic zesty garnish, so we're going to express just a little lemon coin over the drink to get a
little bit of aroma. There we have the white lady, the double shaken white
lady, I should add. [MUSIC] Cheers, so you can see, it's got a really
nice foamy texture. It looks like it would
with an egg white, which is really
premium delicious. That is an extremely delicious cocktail
if I say so myself. Just to remind you, the specs, you've got 50 mils of gin, 20 mils of our orange liqueur, 20 mi of lemon juice, 10 mils of sugar syrup, and 20 mils of our aquafaba, or egg white if you prefer,
and that's the white lady. Super delicious. Next up, we're going to be
starring some cocktails.
9. Stirring a Negroni: [MUSIC] Now we've
covered the shake and drinks and the double
shaken drinks, which tend to have
citrus in them. We're going to talk
about a stirred drink, which is completely
different again. So fundamentally it does
the same job in mixing, chilling, and
diluting the drinks. But if you think of the
drinks that are stirred, think of a Martini, or a Negroni which is what
I'm about to show you. You get a much smoother, more luxurious
elegant mouthfeel, rather than that vibrant, exciting, shaken up mouthfeel
of the shaken drinks. To start a cocktail,
you want something like a mixing glass, or a very big glass
of some kind, big enough to hold the
drink plus lots of ice and to demonstrate this, we're going to make
a Negroni which is one of my favorite
drinks in the world, one of the most popular drinks
in the world and I think part of that success is
due to its simplicity. We're going to go gin, which has the botanical
base of the drink, we're going to go Campari, or Aperol if you want
a less bitter drink, and then we're also going to go Sweet vermouth,
which is in the fridge. Broadly speaking,
we're going to stir drinks when there's
no citrus in there, but we want that more
elegant mouthfeel and a Negroni is a
perfect example of that. You can go as small, or as large a measure on Negroni as you
like, it's really good, easy drink to pre batch using a lot more of
each ingredient, but as long as you keep
that equal parts formula, you should have great success. I'm going to go with
30 mils of each, 30 mils of gin for zesty
tuna free botanicals, 30 mils of Campari for those bittersweet
aperitif style flavors and then also 30 mils about sweet vermouth
from the fridge, and the reason to keep
the sweet vermouth in the fridge is just like a wine. Over time, it will
lose its aroma and its vibrancy, which
obviously you don't want, you want it to be
nice and fresh, nice and aromatic, just like a vermouth should be. Equal parts of those three and then just like
when you're shaking, you want to use
that principle of use and lots of ice to get the drink as cold
as possible with as much control over the
dilution as possible. I'm going to get some
ice for our mixing glass and now we're just going
to give this a good stir. Aiming to keep the back of the spoon on the edge of the glass the
whole way through, to get that really
nice cold frosting on the outside of
the mixing glass, people who like Negroni's
favorite drink pretty much, and people who hate Negroni's
least favorite drink. If you don't like those
bitter sweet notes you probably weren't
like a Negroni. However I would
give you a lot of encouragement to try
this because they're so popular because
people have come to love the taste of Negronis,
myself included. They work with a lot
of different basis, so you can use whiskey as
the base for boulevard, you could use Vodka if
you don't like gin and it works really well with a lot
of other flavor profiles. Strawberry and Negroni
is really good, coffee is very good
indeed and all you want to do now that's really nice and cold and stired down, you serve this using our strainer over ice in a frozen glass,
which I will get again. I've probably not stirred
this as much as I would a martini because a martini
served up with no ice, but because we're
serving this over ice, we don't want to get
it quite so diluted, because obviously
as we pour over the ice and take our
time to drink the drink, It will continue diluting. I'm going to pull this
over my big ice block, or cubed ice if you prefer
and then to garnish, we're going to get a little
bit of sit chrissy aroma, primarily from orange zest, but you could also
use grapefruit. You can use different
genes for this and pair them with different fruits, but a classic juniper
forward gin and orange is your go to,
to get started with. Serve this on a coaster, stir down and then we
have a beautiful Negroni. [MUSIC] There we have a stirred cocktail
called Negroni, cheers. Perfectly balanced,
bitter, sweet, acidic, zesty, hubble, really
delicious, thick. But then as the drink dilutes, you're going to lose
some of that thickness because the ice will dilute it further and this is a
really good template, you can use tonic to lengthen
this, you can use soda, you can play with all the
different ingredients, you can use a white Negroni. Lots of this we'll cover in
future Skillshare episodes, but for now, there
we have the Negroni. Next up we're going to be
using a technique called building a drink
directly in the glass.
10. Building Two Mojitos - Light and Dark: [MUSIC] Now we've
covered a couple of really key techniques, shaking, double shaking,
and stirring cocktails. We're going to talk about
something a little bit simpler, which is called building. Which is essentially
where you make the drink in the glass that
you're going to serve it. There are a couple of reasons
you choose to do this. First of all, if you want to
keep whole fruits in here. If you have a drink with
something like passion fruit, you can put the whole passion
fruit in and get really nice pops of passion fruit coming through when
it tastes to drink, or if you're using something
like a hub like mint, which we might do in a minute. You want to get that really nice full mint in the drinks, so you get lots of
flavor developing. You might also do this if you're lengthening the drink with soda, which also we're
going to do here, because we don't want to
add too much dilution by shaking the drink than pour over more ice then add in soda because that's more water. All of these things come
together and we're going to talk about two
different mojitos here. The first of which being
a very light mojito and the second being
a very dark mojito. We think back to
earlier in the course about flavoring and
seasoning cocktails, as well as the balanced episode. We're going to
reference all that to show how different
two mojitos can be despite having a very
similar template and DNA. The base of this is
going to be mint, and if you've ever
had a mojito before, they range from absolutely fantastic to
absolutely dreadful, and I think this is an
absolutely fantastic recipe. This is my preferred recipe. If you like it more
soldiery and sparkling, obviously you can
add more of that, but this is a very
balanced recipe and it starts with 6-8
mint leaves per drink. Each of them will be the same and we're going to get lots of that really
delicious minty flavor. If you get any nice heads have been that looked like that. We're going to save these
for garnishes later. I've got 6-8 in our dark
mojito, bitumen everywhere, 6-8 in our light mojito, and this is where we're
going to start deviating away from the same recipe. We've saved our
garnishes for later, now we need to
sweeten these with around about 20mls
of sugar syrup. For the light mojito
[NOISE], again, I'll go for a white cane
sugar syrup, 20mls of this. This is the sweetener we're
going to use for this. Very clean, very neutral, doesn't bring much
other than sweetness, whereas for dark mojito, we're going to completely
flip this [NOISE] and use dark muscovado sugar syrup. Dark muscovado sugar is very
high in molasses flavor. You can see the color is very dark and this has got lots of rich, deep triclinic
characteristics. To make this, I've just added two parts of muscovado sugar, dark muscovado to one
part boiling water, mixed it together to get this
really nice intense syrup. Now what we want to do is give these a little mix together. A little model is
the term we use. If you don't have a
modeler like this, which is a proper modeler, you can use something
like a rolling pin, which roll all the need lighter potentially just
to press the mint. Not too hard. We don't abuse
it and make it better, just to introduce the
mint and the sugar. Just to get them to get
to know each other. Light and dark, we
have sugar and mint. We're going to move
this over here. [NOISE] Now we've got our mint and sugar getting
to know each other. We want to add 25mls
each of lime juice. This is freshly squeezed
just a little while ago. If you want to model in the lime yourself,
you can do this. But I prefer juice
because you don't want too much bitterness
from the muddled limes, and then we're going to choose our rums completely differently. For the light, we'll get
them for Eldorado 3, and for the dark,
we're going with black seal run by goslings. [NOISE] The light is going to bring delicate tropical
notes coconut, really nice light flavor notes, very clean, and we're
going to get 50mls, and then for the
dark, we're going to get the polar opposite. It's a really big, rich, intense follow-on, trickilly mojito, which I also love but it's
very different drinks. That's the liquid
portion of the drink. Now we need to get
some crushed ice, and little disclaimer, I ordered a crushed ice maker, it hasn't arrived in time, so, we're going to use
the blender for this. This is not optimal, but it does work. It gives you more like ice
snow rather than crushed ice. If you have a hand ice crusher,
this works really well, or you can also use a tea
towel which you whack with said rolling pin
to break down the ice. But this works reasonably well. Not perfectly, but it's okay. I'm going to fill up my
blender with ice now. I'd recommend placing this in
smaller batches rather than filling up the
whole thing because you want to get lots
of movement around, say, don't get too much frost at the bottom and then
cubes at the top. Just a few quick pulses. [NOISE] Then we're going to slowly start adding
this to each of the drinks in batches. It takes a little bit of time,
but it's worth the effort. I'm going to skip this in, [NOISE] repeat, and then I'll be back with
you in just a second. Now that slowly laborious
process is done, you just want to mix
to get your mojitos pulling up the mint to the side of the glass because it looks rather
aesthetically pleasing. This is the whole point
of building cocktails. You want to keep some of
your ingredients holding the drink and the mojito would be a perfect
example of that. As I said, passion fruit is a really good other
ingredient you want to keep whole because actually
passion fruits are delicious. They really add to the
texture and the taste of the drink and those little
beads as super delicious. You could add passion
fruit to mojito, also to an agrony. Then all you want
to do, now that's fully mixed together, this would be a good
time to taste the drink. Avoid in double-dipping
by using the other end. [NOISE] Drastically
different drinks. We're just going to top these up with a little bit more
of our crushed ice, and then what you can do, is it just top this
up with a little bit of sparkling water
[NOISE] or soda water. Although I don't like mojitos to be sparkling long drinks, a little bit of refreshing
soda in there is quite nice, but just make sure you
don't do too much. I like around about 25 grams, give or take and just to
show you how much that is. It's about that much. Then we're going to do the
same in the dark mojito, just to give it a
little bit of length, and then we're going to
top this up, but again, more crushed ice and we have two beautifully
different mojito drinks. Obviously any drinks served with crushed ice needs
to be served with a straw for the
drinker's pleasure and you want to just
finish these off by just waking up your mint. Garnish really nicely. Just smells like the
middle of summer. Super delicious. [NOISE] There we have
one light mojito, one dark mojito, both built in the glass, and both, to me, very delicious. [MUSIC] With 50mls of our rum, 25mls of our lime juice, 20mls of sugar syrup, six or eight mint leaves, chatting together
with crushed ice, topped up with more
crushed ice and around about 25g of soda
or sparkling water. I'm just going to get stuck in. [NOISE] The most refreshing
drink in the world. I think it's super tasty. I really do encourage you
to give this one a go. Let me know what you
think in the project. [NOISE] It's just so good.
I want more of that. Then the dark, which is
completely different, exactly the same
ratios using dark rum, lime, dark muscovado sugar, and that's still
very refreshing. A little bit more tropical, a lot more moody, but also really fun,
really delicious. [NOISE] I think I
might even prefer it. Both of them have
complete value. Both of them show why you might want to build a
drink in the glass, and now the final
technique we're going to show is blending.
11. Blending a Strawberry Daiquiri: [MUSIC] The final technique we're going to
cover today when it comes to mixing
cocktails is blending. We're all familiar
with blended drinks, things like the
frozen margarita, frozen pina colada,
super delicious. The reason for doing this
would be if you want to purate whole fruits into the drink or if you want to make
that slushy texture. Today we're going to
demonstrate this, doing both. We're going to be making a
frozen strawberry daiquiri. This will be good because
we can think back to our original daiquiri recipe, and we're going to be
adding some fruit to this in the form of 40 grams of frozen strawberries
because strawberries are in season at
the moment where I live, but you can use fresh. Just make sure you think
about how sweet they are and allow for
this in your recipe. If they're super top, you might need a
little bit more sugar. If they're really sweet, you might need a
little bit less. Photograms of your fruit is a
really good starting point. Then we're going to
need some rum. I quite like to have a little bit
more body in my daiquiris. If you were to use a white rum, you'd have more neutrality
but I like a little bit of that really solid rum
flavor coming through so, I'm going for the Appleton 8. Again, we're going to go 60
mils of this to get some of that funkiness and
the pineapple notes of the rum really share a
lot of commonalities with the strawberries and compliment
each other really nicely. A [inaudible] depth
of flavor in there. We also want our
lymonds again, 20 mils, just like the original daiquiri but because this is a
slightly different format, is a sweet drink essentially and also these
are quite tart strawberries, we're actually going
to get 20 mils about white sugar syrup because I want to balance
this really nicely. Make sure you taste things. Adjust if you need to but here we have the
strawberry daiquiri base, which we're going
to blitz up with around about 40-60 grams of ice. This is built in my blender cup. I'm going to get my
ice and I do know these cubes way around
about 30 grams each. So, they should be
just about perfect. If you want to go for that
full-on slushy approach, you could add more ice, but obviously you're going
to get more dilution. If you want to go a
little bit less slushy, I'd recommend 40-60, which is how I really like this. Now we're going to
scroll on the cap of our blender cup-like so. I'm going to give this a
little blend in our blender, just until it's fully
mixed together. It just takes a little while. [NOISE] Once again, this can be solved in a
nice frozen glass. I'm going to save this in our
coop slash martini style. Because we've actually
blended all the ice and I expect a little
bit of leftover, which is the bartender's treat. Now we're going to serve
up in our frozen glass, the beautiful frozen
strawberry daiquiri. [MUSIC] There it is. Not as slushy, but it does have those inherent
icy characteristics, really refreshing,
really delicious, and a real crowd-pleaser. A blended strawberry daiquiri. The final drink to taste,
blended strawberry daiquiri. [NOISE] It does what it
says in the [inaudible]. It's sweet, strawberry, plenty of rum
flavor coming through, balanced out by the citrus. Everyone's going to love
this. It's delicious.
12. Summary and Next Steps: [MUSIC] There we have it, an
introduction to cocktails, and I really hope
this has been a valuable starting point for you. As I've said
throughout the course, this isn't about teaching
new specific recipes, it's about giving you a way to understand what people want, what you want in a cocktail, and then navigate that
journey in order to get the best possible drinks
for that particular purpose. If you've been getting involved, I really hope you've enjoyed it. I hope you've learned
something about cocktails, and I hope you've had some
very delicious cocktails along the way which you've enjoyed
responsively, of course. If you have done, make sure you post in the class project. Let me know your favorites. Let me know how you
adapted them to your own flavor
preferences and post lots of pictures in
that class project. Make sure you stay tuned
for lots more cocktail content and also lots
more coffee content, which we'll see coming
up in the future. I look forward to seeing
you then. Once again from the bottom of my heart, thank you for watching. I hope you have some
delicious cocktails.
DAN FELLOWS, coffee + cocktails
