manly cocktail training

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MANLY PAVILLION

CLASSICCOCKTAIL TRAINING



THE FIRST WRITTEN EVIDENCE OF THE WORDCOCKTAIL ?

The earliest written definition of "cocktail" was in theMay 13, 1806, edition of the Balance and ColumbianRepository, a publication in Hudson, New York, itstates«..

´.. A cocktail is a stimulating liquor composed of spiritsof any kind, sugar, water, and bitters «µ



A tavern keeper by the name, Betsy Flanagan served Frenchsoldiers drinks garnished with feathers she plucked from aneighbours rooster. The soldiers toasted her by shouting ´Vive lecocktailµ.

There is also a French word ¶coquetier· which referred to a specialkind of eggcup. Such eggcups were used by Antoine Peychaud inhis New Orleans pharmacy to serve a ¶medicinal· mixture ofCognac, water, bitters and absinthe. This drink later became

known as the Sazerac, named for the brand of Cognac he used.

There is another French word ¶coquetel·, meaning a mixed drink.This last story, sadly the least dramatic, is probably the mostlikely, especially given the New Orleans influence on early

recipes.



Sazerac

Similar to the Old Fashioned instyle; created by John Schiller atthe Sazerac Coffee House (namedfor the Cognacs he imported) in

New Orleans



Records show this drink was createdaround 1900 by Colonel James Pepper, abourbon distiller, and a bartender at thePendennis Club in Louisville however itmay well already be 100 years old«.

Known as a ¶palate paralyser·, and evenhas a Cole Porter song in its honour

Essentially sweetens, chills, dilutes, andsubtly flavours the whiskey; an easy way

to make any spirit palatable andinteresting, great variations possible

Patience is key to getting the balance ofchilling and dilution right



Many different countries have contributed much to the history of thecocktail, however its undisputed home is America. The first true recipesdate from the beginning of the C19th, often from the southern states.

In 1832 a new law was passed that allowed inns to serve alcoholwithout having rooms for lease. This gave birth to the bar industry as we

know it.

The technologies of refrigeration, carbonation, and ice production wereall developed around this time.

As were concepts of service standards, and the establishment of

standard recipes and drinks preparation techniques.

All this was fired by the economic boom at the time.

This led to the creation and classification of many of what are nowrevered as the classic cocktail recipes: the Martini, the Manhattan, the

Sour, the Fizz, the Julep, and the Old Fashioned, amongst many others.



Martinez

The name is said to come from a town in California (which defendsits claim to being the birthplace of the Martini), the drink was eithermade there by a bartender called Richelieu for a passing miner, or by

Jerry Thomas in the Occidental Hotel, San Francisco for a man onhis way to Martinez (who paid with a gold nugget)

The original recipe was most likely made in the 1880s· using sweetOld Tom-style gin. It has been described as ¶a Manhattan,substituting gin for whiskey·



Generally attributed to MartinidiArmadiTaggia

Bartender at the Knickerbocker

Hotel in New York in 1911 Original recipe was London Dry gin,

dry French vermouth and bitters,stirred and garnished with an olive.

Orange bitters remained an

ingredient as late as the 1930·s. Original recipe had equal parts gin

and vermouth, but has becomeprogressively drier (WinstonChurchill was said merely to raise

his glass in the direction of France).



Prohibition, also known as The Noble Experiment,is the period from 1920-1933, during which the sale,manufacture, and transportation of alcohol forconsumption were banned nationally



³Who enters here leaves care behind, leavessorrow behind, leaves petty envies and jealousies

behind.´

the moto of the original clover club



The Clover Club Cocktail was created prior

to prohibition, and its name comes fromthe Philadelphia men¶s club by that name

and was created at the Bellevue-Stratford

Hotel.



Created in the 1920s in acommunity called LongIsland in Kingsport,Tennessee.

During the times ofprohibition bartenders andbar owners had to disguisecocktails to look like nonalcoholic drinks ² Tea was a

perfect way to do this.

The Tennessee versioncontains maple syrup, givingit even more of a sweet tea

flavor.



Moscow Mule

Created in 1941 by John Martin of Heublein who

owned the rights to Smirnoff in the US, and

Jack Morgan, owner of the Cock & bull Tavern in

Los Angeles,who was struggling to market ginger

beer in the US

Both men met in the Chatham Bar in New Yorkand began mixing the drinks together and adding

fresh lime - The Moscow Mule was born

They had 500 copper mugs made engraved with

the name and a picture of a kicking mule to promotethe drink, the success of which was one of the

significant factors in Smirnoff¶s rise as a brand

Photographed bartenders with the mugs and

created a revolution in Vodka drinking in the US



Currently enjoying a second Golden Age, Cocktail culturehas evolved into a world wide phenomenon attributed to: Economic boom Overall rise in distillation and distribution

Huge wealth of new spirits, liqueurs and other products Worldwide vibrant bar scene The internet making it easier to source and exchangerecipes Increased quality of equipment and accessibility Superior glassware production A global network of bartenders and the ¶thirst· forinnovation and knowledge moves us well into thecontemporary era New techniques and technologies being applied to drinkscreation, as in molecular mixology



Margarita

The first real tequila cocktail, andstill the best

The name means Daisy in Spanish.

Like so many other Latin drinks(and sours) a mix of spirit, citrus juice and sugar; as always thefreshness of the juice is critical.

The use of agave syrup is a littlecontentious, based on the recipe

used at Tommy·s in San Franciscoby Julio Bermejo, but adds a greateragave flavour and richness to thedrink.



One stories tells that, Texas socialite ¶Margret Sames· from Dallas createdthe drink to serve at one of her frequent cocktail parties. MargretSameswas entertaining guests at their Acapulco vacation home over the

Christmas holiday of 1948 when Mrs Sames began experimenting with hertwo favourite spirits, Tequila &Cointreau. Legend has it that her husbandgave the drink its name by presenting his wife with glassware etched withthe word ¶Margarita·. In fact 2008 marked the 60th anniversary of the Margarita if the lady is tobe believed. The world·s largest Margarita was mixed in 1995 in SanAntonio ² 3500 gallons and is in theGuinness Book of World Records.



As with many cocktails, the origins ofits birth can be claimed by manypeople,

Barrachina, a restaurant in PuertoRico, claims to be the birth place of thepiña colada:

In 1963, on a trip to South AmericaMrBarrachina met another popularSpaniard and bartender Mr. RamonPortasMingot.

While working as the main bartender

at Barrachina (a restaurant in PuertoRico), Ramon mixed pineapple juice,coconut cream, condensed milk and icein a blender, creating a delicious andrefreshing drink, known today as the

Piña Colada.



The American bar chain TGI Friday·sclaim to have invented the Long Island,where it became ¶Friday·s· most ordereddrink. It uses a powdered ¶sours· mix where

most bars agree to make it with fresh citrus. After the Long Island began to reach its

fame for being an ¶strong· powerful drink,many alternative versions began appearing

Long Beach Iced Tea (top with cranberry juice)

Tokyo Iced Tea (w/Midori instead of gin)

Boston Beach Party (w/ Kahlua&Gran Marnier)

Harlem Mugger (Boston top w/champagne)

77 Sunset Strip (top w/pineapple juice)



With the popularization of the ¶Cosmopolitan·cocktail served in a classic Martini glass, saw theinflux of a sweeter, less traditional twist to theclassic cocktails of yester-year.

Bars began serving desert style Martinis suchas the Key Lime Pie Martini & the Candy ToffeeApple Martini

With the availability of popularity of sweetliqueurs such as Midori, blue Curacao, crème debanana the Neo Martini also brought along a

whole rainbow of colours to the cocktail drinker,spawning such beauties as the ¶Blue Lagoon· & the¶Turquoise Blue· which inevitably brought withthem a kitsch style of garnishing drinks, plasticmonkeys & umbrellas dominated the cocktailworld



With Dale DeG

roff working at Rainbow Room in the Rockafella Centrein 1990·s, came a more bespoke way of creating fresh fruit cocktails. Withthis came a new breed of premium & ultra premium spirits, which in turnrequired a deeper level of training for the days professional bartenders. Awhole new attitude was instilled with brands providing, trainingacademies and development for the bars & their stars. With the premiumbrands & access to more products, both alcohol & non, a revival of theclassics was only a short wait away.



Molecular Mixology is the term applied to the

process of creating cocktails using the scientific

equipment and techniques of molecular

gastronomy. These methods enable the

creation of greater intensities and varieties of

flavour and different ways of presenting drinks,

for example using gels, powders, foams,

atomised sprays etc., as well as affecting the

appearance of the cocktail

The equipment used in molecular mixology can

range from comparatively simple items such asblowtorches to more specialised items such as

the sous-vide, a device for combining and

infusing ingredients in a vacuum and thus

preserving their flavours and enhancing the

finished product.

These infusions allow unexpected

combinations of flavours in cocktails, including

flavourings from non-edible substances, such

as tobacco and leather (found in the Smoked

Old Fashioned cocktail and perfume (as in the

Champagne No.5)

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