CASBS 2019 graduation cocktails

Three drinks: (a) something shaken, (b) something stirred, and (c) something non-alcoholic.

Two-Finger (Stirred)

rye, rosemary syrup^*, yellow chartreuse, orange and angostura bitters, maraschino cherry+rosemary garnish^*

Bold, spirit forward, and herbaceous. Think of it as a rye Old Fashioned 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!

• 2 1⁄2 oz Rye, Rittenhouse 100
• 1⁄3 oz Rosemary syrup
• 1⁄8 oz Yellow Chartreuse
• 1 ds Bitters, Angostura
• 1 brandied cherry speared by a spring of rosemary

Based on the Herbal Rye which is vaguely in the Old Fashioned family.

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

It is Hard to Give a Good Presentation (Shaken)

resposado tequila, mezcal, lime juice, cointreau, demarara syrup, prickly pear syrup^*, mole bitters float, 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.

• 1 oz Reposado Tequila
• 1 oz Mezcal (Del Maguey's Vida)
• 1 oz Lime juice
• 1⁄2 oz Triple sec, Cointreau
• 1⁄4 oz Demerara syrup
• 1⁄4 oz Prickly pear syrup
• Smoked salt rim (half rim, only on the outside)
• 2-3 dashes Mole bitters floated as garnish

Based on the Old Pueblo, itself a variant on a Smoked Margarita.

Scaling up to make 40:

• 40 oz / 1.25 qt / 1.18L Reposado
• 40 oz / 1.25 qt / 1.18L Mezcal
• 40 oz / 1.25 qt / 1.18L Lime juice
• 20 oz / 0.625 qt / 0.56L Cointreau
• 10 oz / 0.3125 qt / 0.29L Demarara
• 10 oz / 0.3125 qt / 0.29L Prickly pear syrup

Lime Juice:

• 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)

Dish Walk Cooler (EtOH Free)

kumquat^*, pink peppercorns, demarara syrup, and soda water

Who knew that 75 minutes is the perfect length for a walking meeting? And that a person to meet with is entirely optional? Like an effervescent lemonade with a little kick, this alcohol-free citrus and pink peppercorn 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 10-12 8oz drinks:

• 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 this recipe.

Scaling up to 60:

• 6 cups of water
• 6 cups of sugar
• 6 tablespoons (18 teaspoons) (1/3 cup) of pink peppercorns
• 6 * 19gram * 24 = ~2.7kg/~6lbs (one kumquat weighs 19grams)
• 18L of soda water

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 minuteese
• 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.