The Philosophy of Presentation

Tales of the Cocktail 2014

WiFi For this seminar: MonteleoneMeetingNet

Password: totc2014

Twitter: @Ginologist

Instagram: OxleyGinologist

#oxleygin

2

Our Illustrious Speakers

@charles_joly

@ginologist

@marianbeke

@forkandshaker

RCMcgrale

OxleyGinologist

@filthyfood

@filthyfood

3

4

5

6

7

8

9

10

11

12

13

14

15

16

Think Honey

17

18

19

20

21

22

23

24

25

26

27

28

29

30

Marian Beke, The Performance

Luca Cinalli, Lost & Found

Masterclass

Tales of the Cocktail 2014

Thank You

32

Recipes Jasmine 1.5oz Oxley ½ oz Campari ¾ oz Combier ¾ oz Lemon ½ Simple syrup

Olive 7 Ways Oxley Gin (2 oz) Olive Distillate (½ oz) Olive Bitters (3 dashes) Noilly Prat infused with Cerignola olives (¾ oz) Olive Shrub (¼ oz) Olive oil (5 drops) Dish of Olives and Oxley Botanicals accompaniment

Aviary Porthole premix

157 oz Oxley 125oz rum (Facundo Neo) 50oz Pinneau de Charentes Blanc 80oz Dry Sack Sherry 36oz Simple Syrup (1:1) 43oz Ver Jus blanc 288oz Water honey to taste 25g Citric acid (must ease up on amount and taste incrementally)

33

Recipes

Forager’s Shrub 50 ml Oxley gin  65 ml shrub mix cooked in Sauvignon blanc and sugar ratio of

2/1. Bring to boil and macerate following ingredients for 10 minutes: Oak moss, Nettle, Alexander pepper, Meadow ,Pine blossom.

Then strain and add sugar. Once dissolved, shrub mix is done.

¼ Lemon  5 ml Sugar syrup 

10 ml Jujube (Chinese red date and smoked longan) vinegars  - simply rehydrate dry jujube and longan in balsamico once fruit is soaked with liquid it's ready. Roll in air and serve in Cruet 

Garnish: Saffron tincture with dry ice  Glass: Rocks glass with chunk of ice  and seasonal pickles