CASBS 2019 graduation cocktails: Difference between revisions

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Three drinks: (a) something shaken, (b) something stirred, and (c) something non-alcoholic.
This page describes the drinks that [[Mako]] and [[Mika]] designed for the CASBS 2019 graduation party. Ingredients on the list are marked with a <tt>*</tt> were foraged on CASBS grounds. Items marked with a <tt>†</tt> were foraged from Mako and Mika’s garden. You can also check out [[:File:Graduation_cocktail_menu-garamond.pdf|the PDF version of the cocktail menu we had at graduation]]. Although it's layout is much prettier, all the information on the menu is contained on this page.
 
[[File:Casbs cocktail actionshot-20190517.jpg|thumb|400px|Action shot of [[Mako]] behind the bar at the CASBS 2019 graduation party. Photo taken by Andy Elder.]]
 
__NOTOC__


== Two-Finger (Stirred) ==  
== Two-Finger (Stirred) ==  


:''rye, rosemary syrup<sup>*</sup>, yellow chartreuse, orange and angostura bitters, maraschino cherry+rosemary garnish<sup>*</sup>''


Rye, Rosemary Syrup<sup>*</sup>, Yellow Chartreuse, Angostura Bitters, Brandied Cherry+Rosemary garnish<sup>*</sup>
:''Bold, spirit forward, and herbaceous.  Stirred rye whiskey that has lingered just long enough in the rosemary bushes on the way up the stairs from CERC. Such a perfect follow-up to whatever just happened that you should probably walk straight to the front of the line to order yours!''


Bold, spirit forward, and herbaceous. Think of it as a Rye Old Fashioneed that lingered just long enough in the rosemary bushes on the way up the stairs from CERC. Such a perfect follow-up to whatever just happened that you should probably walk straight to the front of the line to order yours!
;Ingredients


* 2 1⁄2 oz Rye, Rittenhouse 100
* 2 1⁄2 oz Rye (Bulleit)
* 1⁄3 oz [[#Rosemary syrup|Rosemary syrup]]
* 1⁄3 oz [[#Rosemary syrup|Rosemary syrup]]
* 1⁄8 oz Yellow Chartreuse
* 1⁄4 oz Yellow Chartreuse
* 1 ds Bitters, Angostura
* 1 ds orange bitters (Scrappy's)
* 1 brandied cherry speared by a spring of rosemary
* 1 ds Angostura bitters
* 1 Maraschino cherry speared by a sprig of rosemary


Based on the [https://kindredcocktails.com/cocktail/herbal-rye Herbal Rye] which is vaguely in the Old Fashioned family.
;Instructions: Stir over ice. Pour into a tumbler/rocks glass and garnish with a cherry speared by a sprig of rosemary.


Scaling up to make 40:
;Notes: Based on the [https://kindredcocktails.com/cocktail/herbal-rye Herbal Rye] which is vaguely in the Old Fashioned family.


* 100 oz / 3.12 qt / 2.96L rye
== It is Hard to Give a Good Presentation (Shaken) ==
* 13.3 oz / 0.4167 qt / 0.4L Rosemary syrup
* 5 oz / 0.1563 qt / 0.15L Yellow Chartreuse


== It is Hard to Give a Good Presentation (Shaken) ==
:''resposado tequila, mezcal, lime juice, cointreau, prickly pear syrup<sup>*</sup>, spiced chocolate bitters, smoked salt rim''


Resposado Tequila, Mezcal (Del Maguey Vida), Lime juice, Cointreau, Demarara Syrup, Prickly Pear Syrup<sup>*</sup>, Mole bitters as float, Smoked Salt half rim
:''Aiming to appeal to be a broad audience without sacrificing complexity or nuance. Maybe a little challenging at points.  Balanced in the sense that it tries to pack more than a little bit of ''everything'' into the allotted space. Think of it as smokey prickly pear Margarita and perfect end to all those hot days we never had. It's designed to be pretty in the glass but you'll have to be the judge. After all, it is hard to give a good presentation.''


Aiming to appeal to be a broad audience without sacrificing complexity or nuance. Probably a little challenging at points.  Balanced only in the sense that it tries to pack more than a little bit of everything in the allotted space. Think of it as smokey prickly pear Margarita and perfect end to all those hot days we never had. It's pretty in the glass unless we screwed up the float. After all, it ''is'' hard to give a good presentation!
;Ingredients


* 1 oz Reposado Tequila
* 1 oz Reposado Tequila (1800)
* 1 oz Mezcal (Del Maguey's Vida)
* 1 oz Mezcal (Del Maguey's Vida)
* 1 oz Lime juice
* 1 oz Lime juice
* 1⁄2 oz Triple sec, Cointreau
* 1⁄2 oz Triple sec, Cointreau
* 1⁄4 oz Demerara syrup
* 1⁄2 oz [[#Prickly pear syrup|Prickly pear syrup]]
* 1⁄4 oz [[#Prickly pear syrup|Prickly pear syrup]]
* 2-3 drops (~1 ds) Aztec Chocolate bitters
* Smoked salt rim ([https://drinks.seriouseats.com/2011/02/cocktail-101-how-to-rim-a-glass-salted-rim-bartending-technique.html half rim, only on the outside])
* Smoked salt rim ([https://drinks.seriouseats.com/2011/02/cocktail-101-how-to-rim-a-glass-salted-rim-bartending-technique.html half rim, only on the outside])
* 2-3 dashes Mole bitters floated as garnish


Based on the [https://kindredcocktails.com/cocktail/old-pueblo Old Pueblo], itself a variant on a [https://kindredcocktails.com/cocktail/smoked-margarita Smoked Margarita].
;Instructions: shake all but prickly pear syrup; pour into smoked salt rimmed glass; pour prickly pear juice which should sync into the bottom
 
;Notes: Inspired by the [https://kindredcocktails.com/cocktail/old-pueblo Old Pueblo], itself a variant on a [https://kindredcocktails.com/cocktail/smoked-margarita Smoked Margarita].
 
== Dish Walk Cooler (EtOH Free) ==
 
:''meyer lemon<sup>†</sup>, lavender syrup<sup>*</sup>, soda water, fresh lavender garnish<sup>*</sup>''
 
:''Who knew that 75 minutes is the perfect length for a walking meeting? And that another person to meet with is entirely optional? Like an effervescent lemonade with a little something extra, this alcohol-free citrus and lavender punch is just what we all need to cool down after our successful loop. And while we all try to resist the temptation to plan our next lap.''
 
This recipe makes about 8 drinks:
 
;Ingredients
 
* 2 cup [[#Lavendar simple syrup|lavender simple syrup]]
* 1 cup lemon juice about 6 lemons juiced
* 3 cups cold sparkling water
 
;Notes:combine lemon juice, simple syrup, and water in a 1 quart pitcher; server over ice in Collins/high-ball glass;
 
Although it's non-alcoholic, many of you know that it's great with an ounce of dry gin as well!
 
== Ingredients ==
=== Rosemary syrup ===
 
* 1 cup water (~237g)
* Equal parts sugar by weight
* 1/2 cup chopped rosemary
 
Bring everything to boil and simmer for ~1 minutes. Allow at least minutes to cool before straining.
 
=== Prickly pear syrup ===
 
* Cover prickly pears in water in a pot
* Bring water to boil and let sit for 30 minutes
* Use a potato masher to crush the fruits
* Strain repeatedly through increasingly tiny filters to remove seeds, pulps, etc (via a mill or colander; a tea strainer; a cheese cloth, etc)
* Add equal amounts of sugar (by volume)
* Optional] Add citric acid to contribute a little tartness
 
Adapted and inspired by [https://honest-food.net/how-to-make-prickly-pear-syrup/ this recipe].
 
=== Lavender simple syrup ===
 
;Ingredients:
 
* 1 cup water
* 1 cup sugar
* 10 sprigs of fresh lavender or about 1/3 the same amount of dried lavender
 
;Instructions:
 
* Create a simple syrup by combining 1 cup water and sugar + lavender add that to your saucepan.
* Bring to a simmer and cook, stirring until sugar is dissolved. Let cool to room temperature
* Using a fine mesh strainer, strain lavender from the simple syrup.
 
<!-- == Notes on scaling up ==
 
For the Two-Finger, scaling up to make 40:
 
* 100 oz / 3.12 qt / 2.96L rye
* 13.3 oz / 0.4167 qt / 0.4L Rosemary syrup
* 5 oz / 0.1563 qt / 0.15L Yellow Chartreuse


Scaling up to make 40:
For IHTGAGP, scaling up to make 40 will involve:


* 40 oz / 1.25 qt / 1.18L Reposado
* 40 oz / 1.25 qt / 1.18L Reposado
Line 45: Line 110:
* 40 oz / 1.25 qt / 1.18L Lime juice
* 40 oz / 1.25 qt / 1.18L Lime juice
* 20 oz / 0.625 qt / 0.56L Cointreau
* 20 oz / 0.625 qt / 0.56L Cointreau
* 10 oz / 0.3125 qt / 0.29L Demarara
* 20 oz / 0.625 qt / 0.29L Demarara
* 10 oz / 0.3125 qt / 0.29L Prickly pear syrup
* 10 oz / 0.3125 qt / 0.29L Prickly pear syrup


== Dish Walk Cooler (EtOH Free) ==
Lime Juice:


Kumquat<sup>*</sup>, pink peppercorns, demarara syrup, and soda water
* 1 fresh Persian lime has 1-3 tablespoons of juice; 1lb of limes (6-8 medium limes) has about 1/2-1/3 cup juice
* We need 5cups of lime juice so we should get at least 10lbs of Persian limes (60-80 pieces)


Who knew that 75 minutes is the perfect length for a walking meeting? And that a person to meet with is entirely optional? This alcohol-free citrus and pink peppercorn punch is just what we all need to cool down after our successful loop—and while we try to resist the temptation to plot our next lap. Think of it as bubbly lemonade with a little kick.
For making 60-80 Dish Walk cooler 80 we'll need:


This recipe makes 10-12 8oz drinks:
* 20 cups of simple syrup
 
* 10 cups of lemon juice
* 1 cup sugar
* 1 cup water
* 2 teaspoons dried pink peppercorns, lightly crushed
* About 24 kumquats, sliced into rounds and seeded
* About 3 liters soda water


A non-alcoholic kumquat and pink pepper spritz based in part off [https://www.thekitchn.com/drink-recipe-kumquat-and-pink-pepper-spritzer-164966 this recipe].
-->

Latest revision as of 05:26, 22 May 2019

This page describes the drinks that Mako and Mika designed for the CASBS 2019 graduation party. Ingredients on the list are marked with a * were foraged on CASBS grounds. Items marked with a were foraged from Mako and Mika’s garden. You can also check out the PDF version of the cocktail menu we had at graduation. Although it's layout is much prettier, all the information on the menu is contained on this page.

Action shot of Mako behind the bar at the CASBS 2019 graduation party. Photo taken by Andy Elder.


Two-Finger (Stirred)[edit]

rye, rosemary syrup*, yellow chartreuse, orange and angostura bitters, maraschino cherry+rosemary garnish*
Bold, spirit forward, and herbaceous. Stirred rye whiskey that has lingered just long enough in the rosemary bushes on the way up the stairs from CERC. Such a perfect follow-up to whatever just happened that you should probably walk straight to the front of the line to order yours!
Ingredients
  • 2 1⁄2 oz Rye (Bulleit)
  • 1⁄3 oz Rosemary syrup
  • 1⁄4 oz Yellow Chartreuse
  • 1 ds orange bitters (Scrappy's)
  • 1 ds Angostura bitters
  • 1 Maraschino cherry speared by a sprig of rosemary
Instructions
Stir over ice. Pour into a tumbler/rocks glass and garnish with a cherry speared by a sprig of rosemary.
Notes
Based on the Herbal Rye which is vaguely in the Old Fashioned family.

It is Hard to Give a Good Presentation (Shaken)[edit]

resposado tequila, mezcal, lime juice, cointreau, prickly pear syrup*, spiced chocolate bitters, smoked salt rim
Aiming to appeal to be a broad audience without sacrificing complexity or nuance. Maybe a little challenging at points. Balanced in the sense that it tries to pack more than a little bit of everything into the allotted space. Think of it as smokey prickly pear Margarita and perfect end to all those hot days we never had. It's designed to be pretty in the glass but you'll have to be the judge. After all, it is hard to give a good presentation.
Ingredients
Instructions
shake all but prickly pear syrup; pour into smoked salt rimmed glass; pour prickly pear juice which should sync into the bottom
Notes
Inspired by the Old Pueblo, itself a variant on a Smoked Margarita.

Dish Walk Cooler (EtOH Free)[edit]

meyer lemon, lavender syrup*, soda water, fresh lavender garnish*
Who knew that 75 minutes is the perfect length for a walking meeting? And that another person to meet with is entirely optional? Like an effervescent lemonade with a little something extra, this alcohol-free citrus and lavender punch is just what we all need to cool down after our successful loop. And while we all try to resist the temptation to plan our next lap.

This recipe makes about 8 drinks:

Ingredients
Notes
combine lemon juice, simple syrup, and water in a 1 quart pitcher; server over ice in Collins/high-ball glass;

Although it's non-alcoholic, many of you know that it's great with an ounce of dry gin as well!

Ingredients[edit]

Rosemary syrup[edit]

  • 1 cup water (~237g)
  • Equal parts sugar by weight
  • 1/2 cup chopped rosemary

Bring everything to boil and simmer for ~1 minutes. Allow at least minutes to cool before straining.

Prickly pear syrup[edit]

  • Cover prickly pears in water in a pot
  • Bring water to boil and let sit for 30 minutes
  • Use a potato masher to crush the fruits
  • Strain repeatedly through increasingly tiny filters to remove seeds, pulps, etc (via a mill or colander; a tea strainer; a cheese cloth, etc)
  • Add equal amounts of sugar (by volume)
  • Optional] Add citric acid to contribute a little tartness

Adapted and inspired by this recipe.

Lavender simple syrup[edit]

Ingredients
  • 1 cup water
  • 1 cup sugar
  • 10 sprigs of fresh lavender or about 1/3 the same amount of dried lavender
Instructions
  • Create a simple syrup by combining 1 cup water and sugar + lavender add that to your saucepan.
  • Bring to a simmer and cook, stirring until sugar is dissolved. Let cool to room temperature
  • Using a fine mesh strainer, strain lavender from the simple syrup.