Hello,
I taught a class this weekend at the Ritz-Carlton down in Half moon bay, in fact I was one of five bay area bartenders asked to teach a class at the Ritz.
It was their “Inside the kitchen” Mixology weekend.
David Nepove, Director of Mixology, Southern Wine and Spirits taught “Mixology 101”
Scott Beattie of Cyrus restaurant in Healdsburg did “Farm fresh cocktails”
Greg Lindgren, owner of Rye did a class on “Rye whiskey”
Thad Vogler, bar manager at Jardinère did “Spirits of Latin America”
And I taught “Brunch Cocktails”
All the classes were very successful; it was nice to see that people not in the biz had a huge interest in cocktails and bartending.
Stay tuned for the “Beverage Academy” coming soon to Bourbon & Branch.
Below are a few recipes from my class; the “Cucumber Bloody Mary” was a big hit.
Cheers,
Todd Smith
todd@bourbonandbranch.com
Brunch Cocktail Recipes:
The Elderflower
1/2 oz. Elderflower syrup
Dash of Orange bitters
4-5 oz. Champagne or Sparkling Wine
Method: In a Champagne flute. Add a dash of bitters, Champagne and Elderflower syrup. Stir gently.
Garnish, Lemon twist
Cucumber Boody Mary (Asian style)
1 ½ oz Cucumber vodka (*see recipe)
4 oz. Tomato juice
Dash of soy sauce
½ oz. Lemon
Wasabi paste to taste
Salt and pepper
Method: Combine ingredients, (Vodka, Tomato Juice, Soy sauce, Lemon, Wasabi and a few turns of salt & Pepper) in a Collins glass (10- 12 oz.) filled with ice and stir.
Garnish: Soy pickled green beans (I like “Windy City Wasabeans”), cucumber and lemon garnish
Aperol sour
1 ½ oz. Aperol
¾ oz Lemon
¼ oz Simple Syrup
1 Egg white
Method: In an ice filled mixing glass, combine ingredients and shake vigorously. Strain into a chilled Cocktail glass (Martini glass)
Cucumber “Gimlet”
1 ¾ oz. Cucumber-infused vodka (*See recipe)
¾ oz. Lime Juice
¼ oz. Elderflower syrup
1 dash Orange bitters
Float of Champagne
Method: In an ice filled mixing glass, combine ingredients (except Champagne). Shake and strain into cocktail glass (Martini glass). Add float of Champagne.
Garnish: Three cucumber slices.
*Cucumber Vodka
1 Cucumber, peeled, seeded and cut into chunks
Zest of 1 lemon or orange
1 750-ml. bottle unflavored vodka
Instructions: Combine the cucumber, zest and vodka in sterile glass jar; let stand for 48 hours before serving.
Spiced Ramos Fizz
2 oz. Gin
1 oz Fresh lemon juice
1/2 oz. Fresh limejuice
1 Egg white
½ oz. Simple Syrup
1/2 oz. Cream
Several dashes Orange flower water
Splash of Soda water
Sprinkle of cinnamon and nutmeg
Method: In a mixing glass, add gin, lemon juice, limejuice, and egg white, cream, orange flower water. Fill with ice, shake and strain into an ice filled Collins glass (tall glass) Top with soda, and stir. Add cinnamon and nutmeg.
