Tsp cordials, vermouth, & mixology

United States standard for Cordials

Produced by mixing or redistilling distilled spirits with fruits, flowers, plants, juices, extracts

EU Standards for Liqueurs

A drink produced with a spirit base that's sweetened and flavored with agricultural products such as cream, milk, fruit, wine, or aromatized wineq

The production of Cordials

1. Selection of base spirit & flavor source

2. Flavor extraction

3. Sweetening

4. Finishing

Types of flavor extractions for Cordials

Hot method and cold method

Cold Method:

Used for fruit-flavored cordials

1. infusion

2. Percolaton(brewing)

3. Maceration (crushed)

4. Compounding
   

Hot method

Sometimes called distillation and it's used for products flavored by seeds and flowers

Hot method procedure

1. Steep flavoring agents in alcohol

2. Place in still with additional ingredients

3. Distillq

Anise-flavored spirits derive their flavor from:

Star anise, green anise, licorice root, fennel, similar plant that gives licorice flavor

Anise- flavored spirits:

1. Raki

2. Absinthe

3. Ouzo

Tasting spirits steps:

1. Appearance

2. Sniff

3. Taste

4. Mix

5. Spit

T or F: cordials need to be refrigerated after opening.

False

Absinthe cocktail:

Absinthe, sugar, ice water

Akvavit cocktail:

Akvavit into a shot glass

Grasshopper cocktail:

Cream, white créme de cacao, green créme de menthe

Pink Squirrel cocktail:

Créme de noyaux, white créme de cacao, heavy cream

Golden Cadillac cocktail:

Cream, white créme de cacao, Galliano

Fuzzy Navel cocktail:

Peach schnapps, orange juice

B-52 cocktail:

Coffee liqueur, irish cream liqueur, orange liqueur

Jelly Bean cocktail:

Blackberry brandy or grenadine, anisette or Sambuca, southern comfort

Amaretto Sour cocktail:

Amaretto, sweet & sour mix, cherry & orange slices

Kailua and Coffee cocktail:

Kahula, coffee, sugar

The original ingredient for vermouth

Wormwood (plant)

Who invented sweet vermouth?

Antonio Benedetto Carpano in 1786 Italy

Who invented dry vermouth?

Joseph Noilly in 1813

Vermouth production steps:

1. Base wine

2. Infusion

3. Filtration

4. Sweetened

Chambéry:

Vermouth type. Known for clean, fresh, floral

Nilly Prat:

Vermouth type. Lightly wooded and marsala like

Torino-Style:

Vermouth type. Sweetness through additional sugar. Floral notes and spices

Martini:

Extra dry vermouth, gin, fruit twists or olives

Americano Cocktail:

Vermouth, campari, soda, orange slice

Adonis cocktail:

Sherry, vermouth, orange bitters

Manhattan cocktail:

Vermouth, whiskey, aromatic bitters

Negroni cocktails:

Gin, bitters, sweet vermouth, orange slice