Editing CASBS 2019 graduation cocktails

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 information is all 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) == 

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

;Ingredients

* 2 1⁄2 oz Rye (Bulleit)
* 1⁄3 oz [[#Rosemary syrup|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 [https://kindredcocktails.com/cocktail/herbal-rye Herbal Rye] which is vaguely in the Old Fashioned family.

== 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''

:''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

* 1 oz Reposado Tequila (1800)
* 1 oz Mezcal (Del Maguey's Vida)
* 1 oz Lime juice
* 1⁄2 oz Triple sec, Cointreau
* 1⁄2 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])

;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

For IHTGAGP, scaling up to make 40 will involve:

* 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)

For making 60-80 Dish Walk cooler 80 we'll need:

* 20 cups of simple syrup
* 10 cups of lemon juice

-->
Latest revision		Your text
Line 1:		Line 1:
	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.		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 information is all 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.]]		[[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.]]