A6 Cocktail Book Summer 2014

Cocktails Summer 2014

Smoked Apple Sour INGREDIENTS • 25ml The Black Grouse • 25ml Apple Sourz • 25ml fresh lemon juice • 12.5ml sugar syrup • Splash pressed apple juice METHOD Shake and strain into a rocks glass. Garnish with an apple fan.

2

W

elcome to our Summer Cocktail book. All these recipes are tried and tested, just not by the DRAM team...yet! But I hope that you will try them out on your customers.

Cocktails can help you grow your revenue, so don’t be afraid to put a few of them on your drinks menu.

Obviously in some cases I am preaching to the converted.

However whether you are in a city centre bar or have a more community or rural bar, there is nothing to stop you trying some of these recipes.

Have fun.

Contents Black Grouse 2 Aperol 5 Benedictine 6 Brugal Rum 7 Chambord 8 Courvoisier XO 9 Disaronno 10 Jim Beam 11 Jose Cuervo 12 O.V.D. 13 Russian Standard 14 Strathearn Classic Gin 15 Taboo 16 Tatratea 17 Wood’s 100 Old Navy Rum 18 Zubrowka 19

Susan Young Editor

3

The Cocktails APEROL SPRITZ Aperol

SINGAPORE SLING Benedictine

BRUGAL ESPECIAL EXTRA DRY Brugal Especial Extra Dry

CHAMBORD FRENCH MARTINI Chambord Black Cherry Liqueur

CHAMBORD ROYALE Chambord Black Cherry Liqueur

CHAMBORD SPRITZ Chambord Black Cherry Liqueur

DISARONNO SOUR Disaronno

THE DEVIL’S DIGESTIF Jim Beam Devil’s Cut

O.V.D. COOLER O.V.D.

RUSSIAN MULE Russian Standard

TABOO PEACH CRUSH Taboo

APPLE ZU Żubrówka 4

SUMMER AVALANCHE Tatratea

SMOKED APPLE SOUR Black Grouse

CHAMBORD RASPBERRY SLING Chambord Black Cherry Liqueur

COURVOISIER XO Courvoisier XO Sazerac CUERVO MARGARITA Jose Cuervo CLASSIC GIN CREAM Starthearn Classic Gin POLAR SHORT CUT Woods 100 Old Navy Rum

Aperol Spritz INGREDIENTS • 3 parts (75ml) Prosecco • 2 parts (50ml) Aperol • 1 part (Dash) Soda water • Garnish with a slice of orange.

METHOD The perfect Spritz is prepared in a wine glass. Add ice, Prosecco, Aperol, top with soda water and garnish with a slice of orange.

5

Singapore Sling INGREDIENTS • 12.5ml Bénédictine Dom • 1 Drop bitters • 50ml Measures Hendrick’s Gin • 25ml De Kuyper Cherry Brandy • Soda water • 12.5ml Lemon juice METHOD Shake and strain into an ice filled sling glass. Top with soda water.

6

Brugal Especial Extra Dry INGREDIENTS • 50ml Brugal Especial Extra Dry • 25ml Fresh lime juice • 12.5ml Gomme METHOD Shake all ingredients with plenty of ice in cocktail shaker. Double strain into a chilled coupette glass.

7

Chambord French Martini INGREDIENTS • 10ml Chambord Black Raspberry Liqueur • 40ml Vodka • Fresh pineapple juice METHOD Add all ingredients to a shaker filled with ice. Shake vigorously and strain into a Martini Glass.

8

Chambord Raspberry Sling INGREDIENTS • 100ml Chambord Black Raspberry Liqueur • 100ml Vodka • Lemonade • Lemon wedges METHOD Add Chambord Black Raspberry Liqueur and vodka to a pitcher with ice. Top with lemonade and lemon wedges.

9

Chambord Royale INGREDIENTS • 15ml Chambord Black Raspberry Liqueur • 150ml Prosecco or sparkling wine • Fresh raspberry for garnish METHOD Add Chambord Black Raspberry Liqueur to a champagne flute.

Top with Prosecco or sparkling wine. Garnish with a fresh raspberry.

10

Chambord Spritz INGREDIENTS • 50ml Chambord Black Raspberry Liqueur • 125ml Dry white wine • Soda METHOD Add the Chambord Black Rasperry Liqueur and dry white wine to a large wine glass filled with ice. Top up with soda.

11

Courvoisier XO Sazerac INGREDIENTS • 50ml Courvoisier XO • 25ml Galliano L’Autentico • 5ml Sugar syrup • 1 Dash Peychaud • 1 Dash orange bitters METHOD Fill a rocks glass with crushed ice L’Autentico. In mixing glass add sugar syrup, Peychaud and orange bitters. Stir, then fill with ice and add Courvoisier XO. Stir well. Empty rocks glass, leaving the Galliano rinse inside. Strain in drink, and garnish with a lemon twist.

12

Disaronno Sour INGREDIENTS • 50ml DISARONNO • 25ml Lemon juice • 10ml Sugar syrup METHOD Add all ingredients into a boston shake, shake well and pour into an ice filled tumbler.

Garnish with a maraschino cherry and a twist of lemon peel.

QUICK SERVE: Add 50ml DISARONNO and 50ml DISARONNO Sour Mix to an ice filled tumbler, stir and garnish as above.

13

The Devils Digestif INGREDIENTS • 50ml Jim Beam Devil’s Cut • 8 Mint leaves • 12.5ml Dark chocolate liqueur METHOD Muddle the mint leaves, a bar spoon of gomme and the dark chocolate liqueur in a Julep tin.

Fill with crushed ice. Add the Jim Beam Devil’s Cut, and stir well.Top up ice, and garnish with a fresh mint sprig.

14

Cuervo Margarita INGREDIENTS • 50ml Jose Cuervo Tequila • 20ml Triple sec • 20ml Lime juice METHOD Shake all ingredients with ice and fine strain into a chilled glass. The Cuervo Margarita can be enjoyed straight up or over ice, with or without a salt rim.

15

O.V.D. Cooler INGREDIENTS • 20ml O.V.D. Dark Rum • 20ml DISARONNO • 20ml Tia Maria • 2 squeezes fresh lime juice • Cranberry juice METHOD In a tall glass pour in the O.V.D., DISARONNO and Tia Maria. Fill the glass with cubed ice, top up with cranberry juice and squeeze in the fresh lime. Garnish with your choice of summer fruits.

16

Russian Mule INGREDIENTS • Russian Standard Copper Mug • 50ml Russian Standard - Platinum or Original • Half a fresh lime • 100ml high quality ginger beer • Un-squeezed lime wedge METHOD Squeeze two lime wedges (eighths) into the bottom of the mug then fill to the brim with cubed ice.

Pour the Russian Standard over the ice then add the ginger beer. Squeeze one more lime wedge on top and discard before placing one un-squeezed wedge above the handle. Serve with no straw.

17

Classic Gin Cream INGREDIENTS • 37.5ml Strathearn Classic Gin • 12.5ml Fresh lime juice • 12.5ml Fresh lemon juice • 25ml Real maple syrup • 12.5ml Thick double cream • Sage leaves and nutmeg to grate METHOD Put ice into a cocktail shaker and add gin, lemon juice, lime juice, maple syrup and double cream.

Crumple a couple of sage leaves and add. Shake until cold and well mixed. Sieve into a Martini glass, finely grate the nutmeg over the top and add a small sage leaf to the centre.

18

Taboo Peach Crush INGREDIENTS • 50ml Taboo Original • 50ml Peach Schnapps • Lemonade • Fresh lemon wheel METHOD Take a high ball glass and add the Taboo Original and Peach Schnapps. Fill the glass with cubed ice, top up with lemonade and stir. Add a straw and a lemon wheel.

19

Summer Avalanche INGREDIENTS • 50ml Tatratea 42% Peach and White Tea • 25ml Ginger Syrup • Dash of Peach Bitter • Lychee Juice METHOD Pour Tatratea 42% Peach and White Tea, Ginger Syrup and Dash of Peach Bitter into high ball glass. Add crushed ice (half glass) stir well. Fill up glass with more crushed ice and top up with lychee juice. Add a sprig of mint to garnish.

Created by Fabio di Silvestro, Chaophraya Edinburgh

20

Polar Short Cut INGREDIENTS • 12.5ml Wood’s 100 Dark Rum • 12.5ml De Kuyper Triple Sec • 12.5ml De Kuyper Cherry Brandy • 12.5ml Dry vermouth METHOD Pour all the ingredients into a highball glass half filled with ice cubes and gently mix with a muddling spoon. Garnish with a cherry if desired.

21

Apple Zu INGREDIENTS • 50ml Żubrówka Vodka • 100ml cloudy apple juice • 1 wedge of fresh lime METHOD Squeeze one lime wedge into the base of the glass before filling to the brim with cubed ice. Add both the Żubrówka and the apple juice and pull together with a spoon. Garnish and serve.

22

The Brands APEROL

Created in Padova in 1919, Aperol quickly became one of the Italians’ favourite aperitifs. Aperol is low in alcohol (11% ABV), but complex in taste with bitter-sweet notes lent to it by its orange and rhubarb-root ingredients. Mixed with Prosecco and a splash of soda, Aperol makes the perfect Aperol Spritz. The irresistible Aperol Spritz has taken Italy by storm and fast becoming a cult across Europe! Enjoy responsibly.

BÉNÉDICTINE LIQUEUR Bénédictine is a herbal French liqueur, originally created in 1510 in the Normandy town of Fécamp.

It has a unique, and secret, recipe that boasts 27 herbs and spices sourced from around the world.

It is then infused with saffron, honey and caramel in a sophisticated production process that takes two years to perfect Bénédictine’s distinctive and world-famous flavour. Bénédictine was recently repackaged in a stylish green bottle, though this latest evolution stays true to the liqueur’s history, retaining many of the features that have appeared on the bottle for over 150 years.

THE BLACK GROUSE

Black Grouse is an innovative blend based on peated Islay malts, promising a ‘reassuring smoothness with aromatic, peaty flavours’. With a peaty-smoke and delicate sweetness on the nose, the golden raw sugar used provides scents of malt and oak. Black Grouse has a subtle smoky-sweet tone on the palate, giving a silky smooth delivery with hints of cocoa and spice, before a long, peaty, aromatic finish. Sit back and savour the gentle smokiness, giving way to a resonant oaky note.

BRUGAL ESPECIAL EXTRA DRY RUM

Brugal Especial Extra Dry, from the Dominican Republic, has been aged in oak casks for 2-5 years, then is filtered to leave a crystal clear liquid that has retained all the flavour of the aging process.

Notes of tropical fruit are balanced with oak and spice. A refreshingly dry rum that is a superb base for all rum cocktails and long drinks.

23

The Brands CHAMBORD FRENCH BLACK RASPBERRY LIQUEUR

Chambord is an infusion of the world’s finest raspberries, blackberries and the exotic flavours of black raspberries, black currant, Madagascan vanilla and cognac. According to legend, Chambord was inspired by a luxurious raspberry liqueur produced for King Louis XIV during his visit to Chateau Chambord in the 17th century. Today, Chambord continues to inspire cocktail and culinary creations around the world.

COURVOISIER XO

Courvoisier is a well respected drink, not only eulogized by Busta Rhymes in ‘Pass the Courvoisier,’ but appreciated by many as one of the finest cognacs in the world. The complex, deep and extremely versatile drink combines spirits from the four best crus in the Cognac region, including a 12-year-old from the smallest, most exclusive Borderies cru. The drink has a memorable rich and sublime flavour, perfect for cocktails. Master blender, Patrice Pinet said the drink was very smooth with an excellent balance of oak and floral flavours.

DISARONNO

Disaronno is known as the world’s favourite Italian liqueur and the original amaretto. The fusion of Madagascan vanilla and caramalised sugar ensures Disaronno is extremely stylish and full of character. Highly versatile and enjoyed all year round, Disaronno is used within a wide variety of cocktail recipes and can be mixed with fresh fruit juices, ginger ale, sours or just on the rocks. Enjoy Disaronno responsibly.

JIM BEAM DEVIL'S CUT

As bourbon ages, a portion of the liquid is lost from the barrel due to evaporation - that’s the ‘Angel’s Share’. After ageing, when the bourbon is dumped out of the barrel, a certain amount of whiskey is left trapped within the wood of every barrel, called the ‘Devil’s Cut’. Jim Beam’s Devil’s Cut is an extraordinary experience, as a result of a specialist proprietary process that pulls the rich whisky trapped inside the wood of barrels after they are emptied. The barrel-treated extract is kept until it develops the proper balance of bourbon notes, then it is blended with a six-year-old bourbon and bottled at 90 proof. The result is a robust, premium bourbon with deep colour, aroma and character.

24

JOSE CUERVO

Jose Cuervo, the world’s favourite tequila, has been family owned for over 200 years.

Jose Cuervo Reposado (meaning “rested”) is a tequila made from blue agave that has been aged in oak barrels for up to 12 months. Jose Cuervo Silver is an un-aged tequila, rested for up to three months. Jose Cuervo were running adverts for The Cuervo Margarita in 1945 and to this day, still is the perfect tequila for the beloved classic cocktail.

O.V.D.

O.V.D. is Scotland’s best selling dark rum. It is blended from the very finest Demerara rums in the world and matured in oak casks for up to seven years, giving it complex toffee flavours, a rich fruitiness and a mellow finish. Fabulous on its own, on the rocks, or with mixers such as coke, ginger or fresh orange, O.V.D. can be combined with other ingredients to create delicious cocktails. Enjoy O.V.D. responsibly.

RUSSIAN STANDARD VODKA

Russian Standard Vodka is the world’s no. 1 Russian premium vodka. Russian Standard Vodka is carefully crafted with only the finest Russian ingredients, using the principles for vodka established in 1984 by famed Russian scientist Dmitri Mendeleev. The result is a unique and unrivalled liquid that is ultra-clean, smooth and delicious.

SHATLERS

Made from the finest juices and spirits and delivering the pinnacle of flavour, Shatler’s cocktails are ready from order to serve in just six seconds. Complete with 10 favourite delicious alcoholic flavours and five equally delightful non alcoholic choices, Shatler’s offer an unequalled ready to serve product to the trade with a high profit point. There is absolutely no compromise on taste as the cocktails are made from only the very best, fresh ingredients. All you need to do is take the cocktail glass, fill with ice, pour, dress and serve. Call 01889 270 663 quoting DRAM0514

25

The Brands STRATHEARN CLASSIC GIN

Strathearn Distillery is Scotland’s smallest whisky distillery and a distiller of four hand-crafted gins. The distillery made history in August of 2013 when it gained its licences to start small batch production of spirits using traditional methods based on a Perthshire farm. Strathearn whisky will not be ready for another two years but meanwhile a range of hand-crafted gins has been developed using innovative blends of botanicals to produce quite unique flavours.

TABOO

Taboo is a light, refreshing vodka blend, bursting with flavour. Quick and easily mixed to create a variety of cocktails for all fun loving social occasions, be it intimate gatherings or busy parties, a Taboo punch will get everybody in the mood.

Taboo is one of the most versatile drinks on the market, mixing it couldn’t be simpler, try it in cocktails, as long-drinks, or enjoyed on its own.

TATRATEA

Tatratea is a tea-based herbal liqueur, made by Karloff and originated in the High Tatra Mountains. Its most-popular drink is Tatratea 52% Original with more than 500,000 bottles sold every year. It is a liqueur range composed of black and white teas, herbs and natural fruit extracts. The Tatratea product family offers six flavours, all differing in alcohol by volume.

WOOD’S 100

Wood’s 100 is made from the finest Demerara Sugar, produced from the finest sugarcane, the sweetest in the Carribean, grown on the banks of the famous Demerara River in Guyana. The rums from this region are renown for being dark, aromatic and for their richness of flavour. Wood’s is distilled using traditional pot stills - a method developed to create malt whisky and unchanged in 150 years. It has gained something of a reputation as a niche, high quality brand amongst spirit cognoscenti.

ŻUBRÓWKA

Żubrówka is a true icon of the world of vodka. Enjoyed for over 600 years, its long history represents not only the origins of vodka making, but also the proud heritage of Poland as a county. Żubrówka derives its unique taste from extracts of bison grass harvested from the ancient Białowieża Forest in Poland by only 21 families who know of its secret location. Selected blades of bison grass are used as decoration in the Żubrówka bottle.

26

TRAINING TRAINING

THE NEXT GENERATION OF THE NEXT GENERATION OF

HOSPITALITY PROFESSIONALS

HOSPITALITY

PROFESSIONALS City & Guilds Level 2 Award In Professional Bartending www.tennentstrainingacademy.co.uk BIIAB Award in Customer and Drinks Service Whisky Ambassador WSET Level 2 & 3 Award in Wines and Spirits

0141 553 0010 Call us now to book.

www.tennentstrainingacademy.co.uk

0141 553 0010

info@tennentstrainingacademy.co.uk @tennentsacad /tennentsacademy