Chapter 2: Spritis, Modifiers & Binders

Definition of a spirit

1. distilled alcoholic beverages

2. do not contain added sugar

3. contain at least 40% alcohol by volume

6 main spirits & defining distinctions - 1

Vodka

-neutral grain

-clear

-flavorless

6 main spirits & defining distinctions - 2

Gin:

-neutral grain, juniper & botanicals (herbs, roots, citrus)

-clear or can come in various colors (blue, pink, purple, gold, amber)

-piney, herbal taste

4 categories of gin 

1. London Dry: most common; strong juniper; hints of citrus

2. Old Tom: sweeter, richer flavor than London dry

3. Plymouth: drier than London Dry; more citrus-foward; spicy botanicals

4. Genever: malt foward; less juniper & botanical; robust, rich

6 main spirits & defining distinctions - 3

Rum:

-made from sugarcane or sugarcane by-products (molasses)

-sugarcane is fermented & distilled before undergoing an optional aging process in stainless steel vats or oak barrels

Rum aging variations & taste

aged: in stainless steel, in oak barrels for some time, in oak for extended period, for longest time

color: white/clear rum, gold/pale rum, dark rum, black rum

taste: lighter body, mellow flavor, fuller flavor, richest flavor

four main categories of rum & two other types

1. Spanish: light-bodied; Puerto Rico, Dominican Republic, Cuba

2. English: rich, darker, spcier; imported from former English colonies

3. French: eartheir, drier, more floral notes; from French West Indies

4. Jamaican: “navy rum,” complex, fruity, toasty, brown sugar, high ABV

6 main spirits & defining distinctions - 4

tequila:

-blue agave

-clear to deep gold amber

-sweet, fruity, toasty, caramelly notes from oak barrels

2 types of agave spirits

1. Mezcal: broadly encompasses any agave-based spirit

2. Tequila: must be made from blue agave

-tequila is a type of mezcal; but not all mezcal is tequila 

agave sprit taste distinctions

1. Mezcal: smoky, earthy, floral notes

2. Tequila: sweet, fruity, toasty

agave spirits aging variations

aged for: 0-2 mo, 2-11 mo, 1-2 yrs, 3+ yrs

mezcal: joven/blanco/abacado, reposado, anejo, extra anejo

tequila: blanco/silver/plato, reposado, anejo, extra anejo

6 main spirits & defining distinctions - 5

whiskey:

-neutral grains

-yellow to dark amber

-rich woody or oaky taste

types of whiskey

1. Irish Whiskey: smooth malt; distilled in wood casks for 3+ years

2. Scotch Whisky: made in Scotland w/ malt or grain; aged 3+ years in oak 

3. Japanese: Whisky similar to Scotch: drky, smoky, peaty flavors

4. Canadian Whisky: high corn content; barrel-aged 3+ years; light/smooth

-only Irish & American has e

6 main spirits & defining distinctions - 6

American Whiskey/Bourbon

-at least 51% corn

-deep amber color

1. Bourbon: 51%+ corn; aged in charred new oak barrels

2. Tennessee: 51%-79% corn; maple charcoal filtration

3. Rye: 51% rye; crisper & spicier than bourbon

-good for slow sipping drinks

why some spirits are aged

develop more complex flavors with the barrels

definition of modifers

-alcholic liquids that add flavor to a cocktail’s base spirit

-have any alcoholic content & not restricted to sugar-free substances

4 main types of modifiers - 1

1. Liquers: made from spirit altered with added flavors and sweeteners (usually neutral grain base given flavor thorugh infusion)

types of vermouth (aromatized wine)

1. dry: pale color, dry, bitter; pairs well with lighter spirits

2. sweet: red color; sweeter; darker; apirs well with aged spirits

3. blanc/white: transparent; pairs w/ light & aged

4 main types of modifiers - 2

Digestivos & Aperitivos (type of liquer): stimulate digestion or appetite

• made from wine, brandy, neutral grain spirits

• macerated with fruits, herbs, roots

• bittersweet highly complex

4 main types of modifiers - 3

fortified & aromatized wines

• fotified wines are made by wine base w/ added alcohol (brandy or neutral grain spirits)

• aromatized wines are fortified wines flavored w/ fruits, herbs, roots

4 main types of modifiers - 4

bitters: “dash” of strong flavors in small amounts; high concentration & proof changing texture, aroma, flavors

definition & purpose of a binder

non-alcoholic substances that draw components together (zest to a few oz)

-fresh juices, sweeteners, fruits, herbs, vegetables

6 main types of binders - 1

sweeteners: roundness (softens alcohol), mouthfeel (viscosity), flavor

1. simple: neutral flavor, 1 water:1 sugar

2. demera: rich caramel flavor, 1 water:1 sugar

3. cane: grassier sugar flavor, 1 water:1 sugar

4. honey: 1 water:1 honey

5. grenadine: pomegranate/cherry; 1 water:1 pomegranate

6. agave: agave flavor; 1 water:1 agave

7. orgeat: almond

6 main types of binders - 2

fresh juices: less preservatives & more flavor compared to packaged juice 

-citrus juice loses flavor & freshness after few hours to days after squeezing

approx amount of juice in a lime

1 oz

approx amount of juice in a lemon

1-1.5 oz

6 main types of binders - 3

milk & egg products: creamy, silky, frothy

-tiki-style drinks incorporate coconut cream

-several sours pair well w/ egg white

6 main types of binders - 4

plant products: incorporated through muddling in a mixing tin or serving glass

-herbs, fruits, vegetables, spices, seeds, coffee

6 main types of binders - 5

soda: anything carbonated; always added last

6 main types of binders - 6

garnishes: suplies aroma, beverage, visual appeal

how to cut & use citrus crescent

1. trim nubs of both sides (no white skin)

2. cut in half

3. make partial cut in center of each half

4. cut each half into ¼ inch slices

-place on rim of glass

how to cut & use citrus twist

1. strip long pieces of citrus peel maximize leftover peel surface area & minimize thickness

2. hold the peel with the pith (white) facing you and outside facing glass; squeeze to relase oils and rub around him

3. discard or place pith in drink 

   • rocks/old fashioned: place peel as is

   • coupe: place peel as=is or twist into coil & balance on rim

   • champagne flute/martii glass: place as-is or coil into glass

purposes of speed rack

-ensures a clean, high-speed bar

principles of speed rack

1. most commonly used alcohols

2. light to dark

3. order is maintained 

order of speed rack

vodka, gin, light rum, tequila, triple sec, whiskey, bourbon

reasonable substitutions

-cocktails are variations to have different tastes

frequent substitutions (less significant change)

1. triple sec = cointreau = grand marnier = orange liquer

2. sugar = simple syrup = honey syrup = agave syrup

3. cream = milk = soy milk = coconut milk

substitutionans of lliquers referred to by call brands

1. irish cream = baileys = emmets

2. hazelnut liquer = frangelico

3. cofffee liquer = kahlua

not equivalent substitutions

1. soda water & tonic water

2. ginger beer & ginger ale

3. bourbon, rye, & scotch

vodka call brands

chopin, tito’s, grey goose

gin call brands

ransom, botanist, bols

rum call brands

goslings, bacardi, mount gay

agave call brands

madre, don julio, jose cuervo

whiskey/whisky call brands

crown royal, jameson, johnnie walker

common liquers & their main flavor/descriptor

chambord = rasberry, frangelico = hazelnut, baileys irish cream = cocoa, kahlua = sweet coffee, grand marnier = orange-flavored, amaretto = almond, cointreau = citrus, midori = melon

common fruity liquers & flavor

1. chambord: raspberry

2. cointreau: vegetal fruity spicey

3. creme de cassis: dark sweet

4. grand marnier: sweet rich earthy

5. maraschino: cherry tart nutty

6. sloe gin: sweet

7. curacao: orange

8. triple sec: orange

common floral & herbal liquers & flavor

1. benedictine: honey lemon

2. chartreuse: spicy citrus herb

3. falernum: almond spice

4. sambuca: licorice

5. St. Germain: sweet floral citrus

6. Suze: earthy lemon

7. creme de violette: sweet floral

common nutty liquers & flavor

1. amaretto: almond

2. frangelico: hazelnut

common cream, coffee liquers & flavor

1. irish cream: irish whiskey, chocolate

2. creme de cacao: chocolate

3. creme de menthe: spearmint

4. Kahlua: coffee

common vermouths liquers & flavor

1. dolin (french): dry

2. Martini & Rossi (italian): extra dry

common bitters & flavor

1. angostura: spicy cinammon

2. orange: citrus bittersweet

3. peychaud’s: fruity tart licorice

4. chcolate: bittersweet hazelnut

5. tiki: bright citrus; warm spices