modern service professional series week #4 - aperitif to digestif

MSP SERIES - WEEK #4 - APERITIF & DIGESTIF

Monday, 22 April, 13

Aperitifs & Digestifs


Itinerary• Cocktail - Negroni

• White Wines

• Dry fortified wines

• Aromatized Wines (Wermut)

• Bitters

• Liqueurs & Cordials

• Brandy & Cognac

• Bitters

• don’t be bitter... (Kathy Casey Shout!)


Aperitivo


Aperitivo• An apéritif (also spelled aperitif) is an alcoholic beverage usually served

before a meal to stimulate the appetite, and is therefore usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; fino, amontillado or other styles of dry sherry (but not usually cream sherry, which is very sweet and rich); and any still, dry, aromatized, light white wine.

• "Apéritif" is a French word derived from the Latin verb aperire, which means “to open.”

• from Latin apre`- before the meal


http://en.wikipedia.org/wiki/Appetite


http://en.wikipedia.org/wiki/Vermouth


http://en.wikipedia.org/wiki/Champagne_(wine)


http://en.wikipedia.org/wiki/Fino


http://en.wikipedia.org/wiki/Amontillado


http://en.wikipedia.org/wiki/Sherry





• from Latin apre`- before the meal Digestivo

















• from Latin apre`- before the meal

• A digestif is an alcoholic beverage served after a meal, in theory to aid digestion. If served in the middle of a meal, it is called a trou normand, and when served after a coffee course, it may be called pousse-café.

• Digestifs are usually taken straight. Common kinds of digestif include brandy (Cognac, Armagnac, Calvados, alambric, etc.) eaux de vie (fruit brandies), a pomace brandy (likegrappa), various bitter or sweet liqueurs

Digestivo














http://en.wikipedia.org/wiki/Straight_up_(bartending)

http://en.wikipedia.org/wiki/Straight_up_(bartending)

http://en.wikipedia.org/wiki/Brandy


http://en.wikipedia.org/wiki/Cognac

http://en.wikipedia.org/wiki/Cognac

http://en.wikipedia.org/wiki/Armagnac_(brandy)

http://en.wikipedia.org/wiki/Armagnac_(brandy)

http://en.wikipedia.org/wiki/Calvados

http://en.wikipedia.org/wiki/Calvados

http://en.wikipedia.org/w/index.php?title=Alambric&action=edit&redlink=1

http://en.wikipedia.org/w/index.php?title=Alambric&action=edit&redlink=1

http://en.wikipedia.org/wiki/Eaux_de_vie

http://en.wikipedia.org/wiki/Eaux_de_vie

http://en.wikipedia.org/wiki/Pomace_brandy

http://en.wikipedia.org/wiki/Pomace_brandy

http://en.wikipedia.org/wiki/Grappa

http://en.wikipedia.org/wiki/Grappa

http://en.wikipedia.org/wiki/Liqueur




Aperitivo


• should be offer within the first thirty seconds after the guests have been seated

Aperitivo



• It should be low in alcohol, so as not to numb the taste buds

Aperitivo




• It should be Dry, so as to stimulate the appetite

Aperitivo




• It should be Dry, so as to stimulate the appetite

• …Sweet drinks can cause the guest to feel full before the meal has even begun.

Aperitivo


Negroni


Negroni• GLASS - Rocks

• 1 part Campari

• 1 part Sweet Vermouth

• 1 part Gin

• GARNISH - Lemon Wedge & Orange Rind

• METHOD - add ingredients to glass, stir well, orange rind finish


Wines


Wines• Wines “by the glass” are best served as “Aperitif”



• Guests may request for the wine list as to order a bottle for aperitif as well.




• Or choose from some of the most popular wine aperitif cocktails:





• Kir - chilled white wine and splash of crème de cassis (black currant) w/ lemon twist






• Kir Royale - made with sparkling wine and crème de cassis







• Champagne Cocktail - Champagne with a sugar cube, few drops of angostura and lemon twist







• Champagne Cocktail - Champagne with a sugar cube, few drops of angostura and lemon twist

• Bellini - Sparkling wines with Peach puree, (invented at the Harry’s Bar in Venice by Cipriani)


Fortified Wines


Fortified Wines• These are wines that have been mixed with distilled

alcohol



alcohol

• (usually brandy) during the blending process to “fortify” them.



alcohol


• Sherry, Porto, Madeira, Malaga, Marsala.



alcohol



• Dry Sherries such as:



alcohol




• Tio Pepe or Dry Sack - Nutty Woodsy flavour



alcohol





• Harvey’s Bristol Cream - Dry zabaione wood taste



alcohol






• Alcohol content range between 16 to 23%



alcohol







• Since fortified wines tend to be somewhat sweet they are ordered after dinner, except for sherry.



alcohol







• Since fortified wines tend to be somewhat sweet they are ordered after dinner, except for sherry.

• Sweet fortified wines such as Madeira, are more appropriate for after the meal


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7 quick FORTIFIED facts...


•Sherry is has to be made in the Jerez region of Southern Spain. It can be made from three types of grapes – Palomino, Pedro Ximenez and Muscat.

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•The style of Sherry made depends on whether yeast (flor) has been allowed to grow on top during maturation.

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•Both Port and Sherry are made by the addition of brandies that help arrest fermentation and so keep a high sugar natural content in the product.

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•Sherry can be served chilled both as an Aperitif and a Digestif.

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•There are five different styles of Port – Vintage, Tawny, Ruby, Late Bottle Vintage (LBV) and White.

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•Port can be made anywhere in the world but the best Ports come from Porto in Portugal.

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•Port can be made anywhere in the world but the best Ports come from Porto in Portugal.

•Port is normally served as a Digestif although White Port (from white grapes) is often served as an Aperitif

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Aromatized Wines


Aromatized Wines• These are wines to which alcohol and some

flavouring, such as: herbs, barks, roots, or spices




• have been added during the process.





• Vermouth or Doubonet Lillet are the most popular






• produced by Martini & Rossi,Cinzano, NollyPrat or Boissiere.







• Vermouth may be white or red, dry or sweet








• Dry Vermouth (Lightly floral and Herbal)









• Sweet Vermouth (Clove & licorice)










• they run between 16 to 20% in alcohol.











• They are served mostly on the rocks or











• They are served mostly on the rocks or

• if straight up, will be chilled and garnished with citrus twist example Martini cocktail


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5 quick ‘WERMUT’ facts...


•The word ‘Vermouth’ comes from the German ‘Wermut’ that translates as wormwood. It was first used by Antonio Benedetto in 1786.

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•The area where modern vermouths are made is known as ‘Savoy’ in NW Italy and SE France.

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•Originally, Italian vermouth is based on red wines whereas French vermouths were based on white wines.

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•Most Italian vermouths are made in Turin.

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•Most Italian vermouths are made in Turin.

•Vermouths are, essentially, wine fortified with eau-de-vie, flavoured with herbs and spices and matured.

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Bitters


Bitters• are made with alcohol and additions of

herbs or other aromatic plants to make it bitter.

• “Campari”, spicy, bitter orange

• “Pimms”or

• “Angostura” are some of the most popular.

• These bitters are often used as mixer with club soda and lemon twist, or other sodas in general


8 quick facts about bitters...

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8 quick facts about bitters...1. Bitters are spirits that are flavoured with any number of herbs, spices, fruits, flowers, barks etc.

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2. Most Bitters started off as medicines and many still have medicinal benefits.

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3. There are two main types of Bitters: Bar Bitters that are used in very small amounts and Pouring Bitters that are consumed in mixed drinks or neat.

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4. Within Bar Bitters there are two main styles: 1) Fruit bitters that are (oddly enough) flavoured with fruits such as orange and peach and 2) Aromatic Bitters that have far more spice and herb elements.

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5. Bar Bitters are actually used to smooth out spirits within cocktails and the most obvious are Angostura Bitters in a Manhattan and Old Fashioned and also in Pink Gin.

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6. Pouring Bitters are drank in cocktails (e.g. the Campari in a Negroni) or as digestifs (e.g. FernetBranca).

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7. Due to their reputed restorative abilities, the original herb and spice bitters were often made by monks and apothecaries.

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7. Due to their reputed restorative abilities, the original herb and spice bitters were often made by monks and apothecaries.8. The biggest selling bitters in the world is Campari.

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Digestivo or Digestif


• Can be of a sweet, dry, or bitter flavours

• Served at the end of the meal to help in digestion

• Usually served at room temperature

• by itself or as an accompaniment of another beverage.

Digestivo or Digestif


Cordials and Liqueurs


Cordials and Liqueurs• Are aromatic, sweetened and flavoured spirits.



• A liqueur (US /lɪˈkɜr/ or UK /lɪˈkjʊər/) is an alcoholic beverage made from a distilled spirit that has been flavoured with fruit, cream, herbs,spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup).


http://en.wikipedia.org/wiki/American_English


http://en.wikipedia.org/wiki/Help:IPA_for_English


http://en.wikipedia.org/wiki/Help:IPA_for_English#Key




http://en.wikipedia.org/wiki/British_English








http://en.wikipedia.org/wiki/Alcoholic_beverage


http://en.wikipedia.org/wiki/Distilled_beverage


http://en.wikipedia.org/wiki/Fruit


http://en.wikipedia.org/wiki/Cream


http://en.wikipedia.org/wiki/Herb


http://en.wikipedia.org/wiki/Spice


http://en.wikipedia.org/wiki/Flower


http://en.wikipedia.org/wiki/Nut_(fruit)


http://en.wikipedia.org/wiki/High-fructose_corn_syrup



• A liqueur (US /lɪˈkɜr/ or UK /lɪˈkjʊər/) is an alcoholic beverage made from a distilled spirit that has been flavoured with fruit, cream, herbs,spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup).

• In parts of the United States, liqueurs may also be called cordials or schnapps,[1][2][3][4] while in large parts of the British Commonwealth,cordial means a concentrated non-alcoholic fruit syrup that is diluted to taste and consumed as a non-carbonated soft drink, and in Germany and Scandinavia, schnapps means a form of brandy or aquavit. (wikipedia.org)




































http://en.wikipedia.org/wiki/Liqueur#cite_note-1








http://en.wikipedia.org/wiki/Commonwealth_of_Nations




http://en.wikipedia.org/wiki/Squash_(drink)

http://en.wikipedia.org/wiki/Squash_(drink)

http://en.wikipedia.org/wiki/Soft_drink




http://en.wikipedia.org/wiki/Schnapps

http://en.wikipedia.org/wiki/Schnapps



http://en.wikipedia.org/wiki/Akvavit

http://en.wikipedia.org/wiki/Akvavit

liqueurs


liqueurs1. Liqueurs are sweetened alcoholic drinks made by mixing or re-distilling spirits with flavourings and colourings. They must have a minimum alcohol content of 15% abv and a minimum sugar content of 100 grams per litre.2. All liqueurs have one thing in common. They all have spirits as a base.3. The first recipes for liqueurs appear in Egyptian tombs and classical Greek scrolls. However, it is the monks who are credited with the development of liqueurs during the Middle Ages4. The new herbs and spices being discovered and imported from the New World and the East gave a greater range of exotic ingredients to use in the liqueurs5. There are five main ways of making a liqueur. Maceration, Infusion, Percolation, Distillation, Maturation6. There are 2 main types of liqueurs – Generics and Proprietaries. Generics are known by their ingredient, proprietary from their branding.7. Most generic liqueurs are known by their French name.8. Liqueurs current popularity is down to the cocktail, but of course they can be enjoyed neat or over ice.9. 5 most popular generics. Crème de cassis, fraise and Framboise, menthe and mure.10. 5 most popular proprietaries. Cointreau, Grand Marnier, Baileys, Kahlua, Midori.11. Liqueurs are most commonly drank in poussé cafés such as B52’s or as modifiers in cocktails


liqueurs


liqueurstechnical:Liqueurs are sweetened alcoholic drinks made by mixing or re-distilling

spirits with flavourings and colourings. They must have a minimum alcohol content of 15% abv and a minimum sugar content of 100 grams per litre.

All liqueurs have one thing in common. They all have spirits as a base.

trivial: There are five main ways of making a liqueur. Maceration, Infusion,

Percolation, Distillation, Maturation

There are 2 main types of liqueurs – Generics and Proprietary's. Generics are known by their ingredient, proprietary from their branding.


liqueurs


Understanding LiqueursBoth generic and proprietary liqueurs are used for their fruit and herb flavourings, but all liqueurs used as a modifier or a base in cocktails add a sweetness to the drink. Understanding how to balance the sweetness of the liqueur with the sour of the citrus first needs the understanding of liqueurs.Use these exercises on commonly used liqueurs;1. freshly squeeze and filter 1 litre of lemon and lime juice2. fill 6 rocks glasses with 25ml of lemon juice. Using different glasses do the same with lime juice.3. In the first of the rocks glasses with lemon juice, add 5ml of sugar syrup (gomme). In the next glass, add 15ml of sugar syrup, 25ml in the next, all the way up to 55ml. Follow same procedure with fresh lime juice.4. Now follow the same procedure swapping sugar syrup with Cointreau.5. Now follow the same procedure swapping Cointreau with Triple Sec6. Now follow the same procedure swapping Triple Sec with crème de Mure.

Taste the glasses in sequence starting with the sugar syrup mixture. Comparisons should be made across the liqueurs using the 25ml balance of lemon juice and sugar syrup as the control.The aim of the exercise is to identify the perfect balance of sweet and sour using the control, and showing how using liqueurs as sweeteners as well as flavourings will greatly effect the balance of cocktails produced. In achieving this you will be able to compare and contrast the sugar quantities across generic and proprietary liqueurs.

liqueurs


Brandy


Brandy• Definition:

• “A spirit resulting from the distillation of a fermented fruit-based liquid”

• Produced in the 16th century for the purpose of transporting wine at less volume and cost.

• The word Brandy derives from the word “branywihn” literally “burnt wine”

• Grapes are the most common fruits used in making Brandy

• Most brandies are between 80 to 94 proof


Cognac


Cognac• Is the most famous type of Brandy in

the world

• Producers include: Martel, Hennessy, Hine, Remy Martin.

• Is a single distilled brandy from the Armagnac region south of cognac (sweeter)

• Calvados is an apple brandy from Normandy


brandy & cognac


brandy & cognac1. Brandies are made from fruit (any part of it), whiskies and vodkas are made from grain.2. Unaged brandy is called eau-‐de-‐vie (or aqua vitae).3. The science of disFllaFon arrived into Europe from North Africa with the Moors into Spain and Southern France.4. The word ‘Brandy’ comes from the Dutch ‘Brandewijn’ meaning ‘burnt wine’.5. Cognac and Armagnac are both types of French Grape Brandy with specific appellaFons. Armagnac is the oldest daFng back to 1419.6. There are six regions to Cognac, three to Armagnac and two to Calvados.7. The Phylloxeravastatrix louse nearly wiped out all French brandy producFon in the late 1800’s.8. The main grape varieFes used in French brandy producFon are Ugni Blanc, Folle Blanche and Colombard.9. Brandies can be made in both pot and column sFlls. Cognac has to be double disFlled in pot sFlls as are the finest Calvados, Grappa and Foreign (non-‐French) Brandies. Armagnac is made in column sFlls.10. The ‘Big Four’ of Cognac producers are Remy MarFn, Hennessy, Martell and Courviosier. They are responsible for 4/5 of Cognac sold outside of France.11. There are many factors affecFng the quality of the brandy: The terroir, the quality of the fruit, the sFll type, the sFll size, the maturaFon period (wood type, barrel size and length of maturaFon), and the fermentaFon Fme.12. Most brandies are blended although Armagnac is oben released in vintages.


brandy & cognac


brandy & cognactechnical:

Brandies are made from fruit (any part of it)

The main grape varieFes used in French brandy producFon are Ugni Blanc, Folle Blanche and Colombard.

trivial: The Phylloxeravastatrix louse nearly wiped out all French brandy

producFon in the late 1800’s.

The ‘Big Four’ of Cognac producers are Remy MarFn, Hennessy (“Terroirs”), Martell and Courviosier. They are responsible for 4/5 of Cognac sold outside of France. (Kim Jong Il & Hennessey)


brandy & cognactechnical:

Brandies are made from fruit (any part of it)

The main grape varieFes used in French brandy producFon are Ugni Blanc, Folle Blanche and Colombard.

trivial: The Phylloxeravastatrix louse nearly wiped out all French brandy

producFon in the late 1800’s.

The ‘Big Four’ of Cognac producers are Remy MarFn, Hennessy (“Terroirs”), Martell and Courviosier. They are responsible for 4/5 of Cognac sold outside of France. (Kim Jong Il & Hennessey)

Cognac to change world policy?


Regions

There are six regions to Cognac produc:on. Each area has different soils and climate condi:ons which give differing quali:es of Cognac.

Grande ChampagnePe:te ChampagneBorderiesFins BoisBon BoisBois Ordinaires

The best Cognac comes from the Champagne regions. A Cognac can only be called a ‘Fine Champagne Cognac’ if it is made from grapes exclusively from the Champagne regions (e.g. Remy Mar:n V.S.O.P.). There is only one Cognac I know of which is made en:rely from grapes from the Borderies region – Reserve de Martell.Most Cognac is blended, so the age statements refer to the youngest Cognac in the blend. Cognac cannot be sold in France un:l it is at least 2.5 years old:

VS (Very Special) -‐ 2.5 yearsVSOP (Very Superior Old Pale) – 4.5 yearsXO (Extra Old), Napoleon, Vieux, Vieille reserve – 6.5 years (since 2000, 8.5 years)


Grappa


Grappa• Is and Italian brandy similar to Marc from France

• Is a traditional Italian drink made from pomace (pressed skins and seeds of grapes) after winemaking.

• The Pomace is fermented without adding any sugar or alcohol, and then distilled.

• The resulting clear spirit is Grappa

• Usually between 80 and 90 proof

CIA list include:

• Banfi

• Nadini Riserva

• Zenato di Amarone

• Fruits infused Grappa: apricot, cranberry, and raisin


Bitter digestives “Amari”


Bitter digestives “Amari” Historically, the most popular digestives, have been alcoholic bitters, which usually include:



• angostura bark (Angostura trifoliata),




• cinchona (or quinine) bark (Cinchona spp.),





• bitter gentian root (Gentiana lutea) and/or






• quassia chips (Quassia amara) as the principal components.







• There are other Bitters that have more liqueurs consistency:








• Cynar, Fernet Branca, Ramazotti, Amaro Montenegro, Amaro Averna, Unicum, Brancamenta, Jägermeister









• Flavour profile:bitter minty, intense, palate coating









• Flavour profile:bitter minty, intense, palate coating

• Due to the beneficial digestive effect these beverages are consumed toward the end of the meals and mostly at room temperature, (not iced cold as Jagermeister).


don’t be bitter...Monday, 22 April, 13

What is it?


What is it?• Chances are there is a bottle behind your bar right now….



• Bitters are….



• Bitters are….

• The salt and pepper or soy sauce of cocktails– they round out flavours in drinks and highlight more subtle flavours. Often the difference between good … and great cocktails.



• Bitters are….


• are an invaluable tool in the creation of classic and contemporary cocktails.



• Bitters are….



• The best-known commercial bitters are practically household names though most people have little idea what exactly to do with them.



• Bitters are….




• Angostura Peychaud’s Regan’s



• Bitters are….





• If you’ve had a Manhattan, Martini, Rob Roy, or



• Bitters are….





• If you’ve had a Manhattan, Martini, Rob Roy, or

• Old Fashioned, then you already like bitters


But what is it?


But what is it?

• Cocktail bitters as we know them today originated in the 19th century. Combining herbs, bark, and berries with alcohol and promoting the initial results as medicinal tonics.


But what is it?


• In 1906, selling bitters as a health remedy was outlawed, so today they are found primarily in cocktails.


But what is it?



• Bitters are prepared by infusion or distillation, using aromatic herbs, bark, roots, and/or fruit for their flavour and medicinal properties


But what is it?




• Common ingredients include:


But what is it?





• angostura bark, chinchona, cassia, gentian, citrus peels, angelica root


But what is it?






• Modern bitters are made with all kinds of ingredients


But what is it?






• Modern bitters are made with all kinds of ingredients

• Chocolate, rhubarb, peach, cherries, celery


Potable/Un-Potable


Potable/Un-PotableNon- POTABLE

Bitters are classified as non-potable not because they are “unsafe” for human consumption, but because of their strong flavours and high

alcohol content (usually between 70 and 90 proof).Also allows them to be sold in grocery stores…. there are no laws

currently on selling cocktail bitters.


Potable/Un-PotableNon- POTABLE

Bitters are classified as non-potable not because they are “unsafe” for human consumption, but because of their strong flavours and high

alcohol content (usually between 70 and 90 proof).Also allows them to be sold in grocery stores…. there are no laws

currently on selling cocktail bitters.

POTABLE BittersThe best-known potable bitters are Fernet-Branca, Jägermeister, and

CampariPoured as a digestive: to aid digestion after a big meal or pre-meal to

stimulate the appetite.Can be drunk straight or mixed into cocktails

Sweeter than non-potable bitters.


Jerry Thomas Aromatic

Peychauds: American

Personal Creation



Peychauds: American

Personal Creation

Methods for tasting bitters:



Peychauds: American

Personal Creation


On the hand -- AROMA



Peychauds: American

Personal Creation


On the hand -- AROMA– Rub a small amount in between your hands to warm and extract the essence

of the herbs and spices. “Clap your bitters!”



Peychauds: American

Personal Creation




Solo -- BITTER



Peychauds: American

Personal Creation




Solo -- BITTER- Taste a VERY SMALL amount straight from your finger or a cocktail straw. Bitters are very concentrated so be

careful not to overwhelm your palette.



Peychauds: American

Personal Creation






With soda - SWEETNESS



Peychauds: American

Personal Creation






With soda - SWEETNESS - Diluting bitters will give you a better sense of the flavour, carbonation also

accents the sweet flavours.


The OriginalAngostura Bitters



Oldest and most recognized brand of bitters. Invented by a German doctor, in

Angostura, Ven. in 1824. Now produced in Trinidad

using the same secret recipe

Rum based, bittered by gentian, and carry

dominating flavours of cinnamon, clove, orange

peel, and coffee.


American ClassicPeychaud’s Bitters

Invented by Antoine Peychaud, an apothecary in

1830's New Orleans. Peychaud mixed up his secret-recipe bitters with brandy and absinthe and created the first Sazerac. It is known for it’s

striking red colour. Based on a neutral spirit, bittered with

gentian and carry a light flavour of anise and cherry.







peel, and coffee.


American ClassicPeychaud’s Bitters

Invented by Antoine Peychaud, an apothecary in

1830's New Orleans. Peychaud mixed up his secret-recipe bitters with brandy and absinthe and created the first Sazerac. It is known for it’s

striking red colour. Based on a neutral spirit, bittered with

gentian and carry a light flavour of anise and cherry.

Modern InterpretationStirrings Blood Orange

BittersA sweeter and more

mellow interpretation of ‘bitter sweet’ flavours.

Made without the use of a base spirit, so it has no

alcohol. The idea is to add a complex element

of flavour to drinks without overpowering

them.







peel, and coffee.


Better Food : Better Cocktails revival vs. innovation

Food



FoodRevival:

• Purchasing local/seasonal

• Foraging

• Charcuterie

• Hand Crafted cheeses

• Canning/ preserving

• Butchering meats



FoodRevival:

• Purchasing local/seasonal

• Foraging

• Charcuterie

• Hand Crafted cheeses

• Canning/ preserving

• Butchering meats

Innovation:

Sous-vide cookingMolecular gastronomyImproved freezing and

refrigerationFusion

Using global products



Cocktails



CocktailsRevival:

• Bitters

• Micro distilleries

• Classic recipes

• Service

• Glassware

• Technique



CocktailsRevival:

• Bitters

• Micro distilleries

• Classic recipes

• Service

• Glassware

• Technique

Innovation:

Molecular Mixology (foams, gels, gases)

flavour combinationsInfusions

Collaboration and networking


Bitters & Spirits


Bitters & Spirits

Taste cocktail as is.Add Stirrings to the gin and tonicAdd Angostura to Whisky drink(You can divide the cocktails in a

separate tasting glass and try both combinations)

Stir and taste againWhat flavours come out in each cocktail?


Gin (Plymouth)& Tonic

Bitters & Spirits

Taste cocktail as is.Add Stirrings to the gin and tonicAdd Angostura to Whisky drink(You can divide the cocktails in a

separate tasting glass and try both combinations)

Stir and taste againWhat flavours come out in each cocktail?


Layering flavours


Layering flavours• Taste Margarita

• Add a dash of Peychaud’s

• Taste: note difference in flavour

• Taste again

• Note the complexity and flavour layers of the cocktail.

• This is a perfect example of how to take a classic presentation and make a new seasonal or specialty cocktail with lots of layers of flavours!





• Taste again



Classic Margarita





• Taste again



Classic Margarita

Peychaud’s Bitters


Incorporating bitters in a multi-unit location.


Incorporating bitters in a multi-unit location.

• Find the stray bottle in your bar… it’s there somewhere, usually under the register or in a cupboard somewhere.

• Conduct the ‘bitters challenge’ with staff.

• Get creative with classics, menu standards, or creative inspiration ….


The bitter challenge...


The bitter challenge...• Just like salt in food, bitters

round out and finish the combination of flavours.




• Cocktails can be dramatically improved with addition of bitters.




• Cocktails can be dramatically improved with addition of bitters.

• Try with popular cocktails: Vodka and Cranberry, Gin and Tonic, Whiskey & Ginger, Martini, Manhattan, Rum Drinks


the aromatics play just as much a role as the bitter herbs


the aromatics play just as much a role as the bitter herbs

The ‘flavour Pot’ of herbs and spices focuses on the bitter and aromatic qualities each

brings to the infusion.Gentian, Cardamom, Anise, Schizandra Berry, Orange Peel, Hibiscus, Fennel, Fir,

Citrus, Cinchona are a few of our selected ingredients


to the .01 to be exactWe measured ingredients to the hundredth of a gram. To

extract the most of their natural essence, we toasted some herbs, crushed others, before combining with the alcohol.


the mashes

Each one has its own distinct colourful and textural charm.


straining the mash


Craft your own blend


Craft your own blend• There are as many methods as there are mixologists, but the most important thing is how

the bitters perform in a cocktail.




• Alcohol:




• Alcohol:

• Use a spirit with a high proof or alcohol content, such as grain alcohol, vodka, rye or whiskey.




• Alcohol:


• Higher-proof alcohols extract flavour more quickly but can leave a harsh aftertaste.




• Alcohol:



• AromaticsHere’s where you get to personalize your bitters and experiment.




• Alcohol:




• Commercial bitters ingredients such as gentian, and angelica root. Measure ingredients carefully; bitter herbs are potent and a can become overwhelming. If you want to make it again it is important to keep precise records of weights, time and volume of bitters.




• Alcohol:




• Commercial bitters ingredients such as gentian, and angelica root. Measure ingredients carefully; bitter herbs are potent and a can become overwhelming. If you want to make it again it is important to keep precise records of weights, time and volume of bitters.

• Aging and Agitating - These are key steps in flavour development. Aging (or steeping) helps extract flavour. Too little time and your bitters will be flat; too much and they’ll be unbalanced. Agitating (giving the mixture a shake every now and then) ensures that those flavours are dispersed throughout the mix, with no unexpected taste spikes


Simple Orange Bitters


Simple Orange Bitters

• INGREDIENTS

• 1 (750-milliliter) bottle grain alcohol, such as Everclear 151

• 1/2 pound orange peel pieces

• 1 tsp fennel seed

• 1/2 tsp coriander seed

• 4 cardamom pods

• 20 drops gentian extract or aprox ½ teaspoon gentian root

• ½ tsp. dry chinchona

INSTRUCTIONS:

Combine all ingredients in a 2-quart jar with a tight fitting lid. Close and store at room temperature. Let steep 14 days, shaking the jar every other day.

Strain alcohol from spices and store in a jar with a tight fitting lid in a dark place.


The amazing elixir for every ailment!



• Other Uses for BittersBitters can no longer be sold legally as health remedies, many people still turn to them for just that purpose. Here are a few of the more common (if unscientific) applications:




• HiccupsTake a lemon wedge, coat it in sugar, then douse it with some bitters. Bite down, and your hiccups are supposed to disappear.





• Upset StomachA few dashes of bitters added to a glass of club soda or ginger ale may cure indigestion.






• Everything ElseBitters are nearly a panacea: It is suggested that a few dashes will cure anything from a headache to the flu.







• Mosquito Repellent?







• Mosquito Repellent?

• Rub it on… It keeps away all the mosquitoes! (don’t quote us on this one!)


Other Brands on the market:



• Fee Brothers Bitters:




• Produced in Rochester New York since the 1950's. One of the most diverse lines of bitters.





• -Offered in a multitude of flavours such as grapefruit, mint, and peach, lemon, chocolate, and whiskey barrel aged bitters.






• Regan’s No.6 Bitters:







• One of the newest bitters on the scene, Regans' Orange Bitter No. 6 is a shining star in the cocktail world. Gary and Mardee Regan, who in the 1990's wanted a better orange bitter created Regan’s. The result is a versatile bitter of orange peel, cardamom, caraway, coriander and other herbs inspired by an old recipe.








• -This products character is exceptionally rich and carry flavours of coriander, cardamom, and orange including orange peel.









• The Bitter Truth:










• The Bitter Truth was founded in 2006 by Stephan Berg and Alexander Hauck out of the frustration of being unable to find quality cocktail bitters in the European market. Since then, The Bitter Truth has expanded its portfolio to include other flavourings, liqueurs and spirits.










• The Bitter Truth was founded in 2006 by Stephan Berg and Alexander Hauck out of the frustration of being unable to find quality cocktail bitters in the European market. Since then, The Bitter Truth has expanded its portfolio to include other flavourings, liqueurs and spirits.

• -Offers various flavours from the lost Celery bitters to a rich Xocolatl Mole that exemplifies the subtle character of bitter chocolate.


Thank you, and don’t be afraid to be bitter!


modern service professional series week #4 - aperitif to digestif

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