Editing CASBS 2019 graduation cocktails
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Three drinks: (a) something shaken, (b) something stirred, and (c) something non-alcoholic. | |||
== Two-Finger (Stirred) == | == Two-Finger (Stirred) == | ||
rye, rosemary syrup<sup>*</sup>, yellow chartreuse, orange and angostura bitters, maraschino cherry+rosemary garnish<sup>*</sup> | |||
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 | * 2 1⁄2 oz Rye, Rittenhouse 100 | ||
* 1⁄3 oz [[#Rosemary syrup|Rosemary syrup]] | * 1⁄3 oz [[#Rosemary syrup|Rosemary syrup]] | ||
* | * 1⁄8 oz Yellow Chartreuse | ||
* 1 ds | * 1 ds Bitters, Angostura | ||
* 1 brandied cherry speared by a spring of rosemary | |||
* 1 | |||
Based on the [https://kindredcocktails.com/cocktail/herbal-rye 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) == | == It is Hard to Give a Good Presentation (Shaken) == | ||
resposado tequila, mezcal, lime juice, cointreau, demarara syrup, prickly pear juice<sup>*</sup>, 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. | |||
* 1 oz Reposado Tequila | |||
* 1 oz Reposado Tequila | |||
* 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 | ||
* 1⁄2 oz [[#Prickly pear | * 1⁄2 oz (skinny) Demerara syrup | ||
* 2-3 dashes Mole bitters | |||
* 1⁄4 oz [[#Prickly pear juice|prickly pear juice]] (added after) | |||
* 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]) | ||
shake all but prickly pear syrup; pour into smoked salt rimmed glass; pour prickly pear juice which should sync into the bottom | |||
Based on the [https://kindredcocktails.com/cocktail/old-pueblo Old Pueblo], itself a variant on a [https://kindredcocktails.com/cocktail/smoked-margarita 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 | |||
* 20 oz / 0.625 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) == | == 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 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 | 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 [https://www.thekitchn.com/drink-recipe-kumquat-and-pink-pepper-spritzer-164966 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 == | == Ingredients == | ||
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Bring everything to boil and simmer for ~1 minutes. Allow at least minutes to cool before straining. | Bring everything to boil and simmer for ~1 minutes. Allow at least minutes to cool before straining. | ||
=== Prickly pear | === Prickly pear juice === | ||
* Cover prickly pears in water in a pot | * Cover prickly pears in water in a pot | ||
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* Use a potato masher to crush the fruits | * 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) | * 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) | * <strike>Add equal amounts of sugar (by volume)</strike> | ||
* Optional] Add citric acid to contribute a little tartness | * <strike>[Optional] Add citric acid to contribute a little tartness</strike> | ||
Adapted and inspired by [https://honest-food.net/how-to-make-prickly-pear-syrup/ this recipe]. | Adapted and inspired by [https://honest-food.net/how-to-make-prickly-pear-syrup/ this recipe]. | ||