Born to Mix Workshop at San Antonio Cocktail Conference. January 18th, 2013

1. Friday, Jan 18th, 2013
Born to Mix
Spirits "Made" for Cocktails
brought to you by:
Presented by:
Dushan Zaric
Thursday, January 17, 13

2. This presentation is available at
http://www.slideshare.net/dzaric
Thursday, January 17, 13

3. Dushan Zaric
* 18 + years of Experience behind Bars
* Co-Owner of Employees Only and Macao
Trading Co NYC
* Principal Bartender
* Consultant
* Author
* Trainer
* Thinker
dushanzaric@gmail.com
Thursday, January 17, 13

4. What are we going to
explore?
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13. Etc, etc….
You get the picture
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14. ALCOHOL
root
Arabic - !"#$‫( ا‬al-kuḥl,)
“the essence of things, spirit”
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15. Specifics to know
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16. FERMENTATION
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17. Blend of Mash Bill
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18. RAW MATERIALS
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21. DISTILLATION
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22. Still Type
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23. Proof at Distillation
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24. Heads
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25. Hearts
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26. Tails
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27. Thursday, January 17, 13

28. Water Source
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29. Aging
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30. Proof at Bottling
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31. ABV
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32. ABV - abbreviation for alcohol by volume: the number of
ml of ethyl alcohol present in each 100 ml of an
alcoholic beverage when measured at 20°C; displayed
on the packaging of alcoholic drinks in and used to
calculate the amount of tax payable…blah, blah…
HOW STRONG IS IT?
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33. Some Examples of
Natural Flavoring
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34. The not so natural flavorings
Mostly made around New Jersey Turnpike
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35. Sugar Content
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36. The Cocktail
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37. Building Blocks of a Cocktail
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38. Tasting Notes
Dominating Flavor Complexity
Body & Mouth feel Accentuating or
contrasting Flavors
Dryness
Finish
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39. What outcome to avoid?
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40. One-Dimensional Taste
Flat, excites the palate in one direction only, usually no
finish, very low complexity
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41. Two-Dimensional Taste
Crooked balance, excites the palate in two directions only,
usually overly soft finish, low complexity
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42. Overly Complex Taste
Off balance, confuses the palate, too much going on, usually
illogical and not stimulating finish, too high complexity
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43. Building a 3D Cocktail
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44. Thursday, January 17, 13

45. SWEET & SOUR vs. STRONG
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46. Sweet, Sour & Strong vs.
Unifying Ingredients
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47. BALANCE
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48. Tasting
How to?
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49. Whiskey
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50. Gin
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51. Rum
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52. Tequila
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53. Negroni
Plymouth Gin Fords Gin
1.25 ounces Plymouth Gin 1 ounce Fords Gin
1 ounce Dolin Rouge 1 ounce Dolin Rouge
1 ounce Campari 1 ounce Campari
1 orange half-wheel or 1 orange half-wheel or
twist, for garnish twist, for garnish
Thursday, January 17, 13

54. Daiquiri
Flor de Caña 4 y Rum Banks 5 Island Rum
2 ounces Flor de Caña 4 y 1 3/4 ounces Banks 5
Rum Island Rum
1 ounce freshly squeezed 1 ounce freshly
lime juice squeezed lime juice
1/2 ounce rich simple 3/4 ounce rich simple
syrup (2:1) syrup (2:1)
1 lime wheel, for garnish 1 lime wheel, for garnish
Thursday, January 17, 13

55. Margarita
Tequila Cabeza El Tesoro Platinum
2 ounces Tequila 2 ounces El Tesoro
Cabeza PlatinumTequila
½ ounce Cointreau 3/4 ounce Cointreau
½ ounce Agave Nectar ½ ounce Agave Nectar
1 ounce Lime Juice 1 ounce Lime Juice
1 lime wheel for garnish 1 lime wheel for garnish
Thursday, January 17, 13

56. Manhattan
Rittenhouse Rye Whiskey Maker’s Mark Whiskey
1½ ounces Rittenhouse 100˚ 2½ ounces Maker’s Mark
Rye Whiskey Bourbon Whiskey
1¾ ounces Dolin Rouge 1 ounce Dolin Rouge sweet
Sweet Vermouth vermouth
½ ounce Grand Marnier 3 dashes Angostura bitters
3 dashes of Angostura bitters 3 brandied cherries, for
garnish
1 lemon twist, for garnish
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57. Aperitifs, Liqueurs
&
Digestives
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58. Vermouths, Sherries,
Madeiras, Ports &
Aperitif Wines
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59. Liqueurs
What’s your Ketchup?
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60. Natural Flavoring
Campari
Benedictine
Drambuie
Bärenjäger
Mandarin Napoleon
Grand Marnier
Chartreuse ...
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61. “New” Products
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62. ?
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63. Thank you for your attention
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