From Mocktails-to-Cocktails

COCKTAIL GUIDE

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Thank you for joining us for our Mocktails-to-Cocktails session!

We hope you continue your cocktail education and are pleased to share more recipes, tips, and ideas. Cheers from our team!

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Table of Contents Essential Barware

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Puttin’ on the Spritz

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From Limeades to Gimlets

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Honey is the Bee’s Knees

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Sweet & Sours

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Creating Custom Cocktails

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CHOOSE YOUR OWN ADVENTURE

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Essential Barware To make great cocktails at home, you need to have the right tools: Shaker – A cocktail shaker is your most fundamental piece of barware, and allows you to blend citrus juice, simple syrups, egg whites, or cream. Our favorite type is a Cobbler Shaker or 3-piece cocktail shaker, complete with mixing glass, removable top and cap. It’s the perfect starter tool and will last a lifetime. The cap can also be used as a jigger.

Barspoon – A professional bar spoon is tall enough to reach into the deepest cocktail glass and comes with a twisted handle to keep the liquid flowing smooth and steady. It may be adorned with a decorative topper, fork or disk (which also serves as a muddler). The spoon is also handy to crack ice and to measure out bitters and syrups.

Measuring jigger – A jigger is an hourglass-shaped tool that will help you measure out the right amount for every drink. Usually made of metal, jiggers come with two different measuring amounts – one on either side of the hourglass.

Hawthorn strainer – The Hawthorn strainer separates liquids from solids. The flat, perforated face is framed by a coil that sifts out ice, pieces of citrus, yolk, you name it. The coil also works as a flexible spring, and fits over most sizes of glassware to help control your pour.

Tongs – Elegant and hygienic, use your tongs to grab ice and garnishes.

If you’re working with lots of ice, a scoop is also a great option.

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Citrus Squeezer – A citrus squeezer is a handheld juicer that extracts juice from citrus fruits. It guarantees that you get more juice, rather than oily, often bitter extracts in the peel.

Muddler – A muddler is designed to smash and mix (muddle) drink ingredients. Muddlers come in wood, plastic or stainless steel, and are handy to incorporate fresh fruits and herbs.

Mixing Glass – For spirit-forward drinks like Martinis, choose a mixing glass with a spout pour. The thick, solid base stays planted as you mix.

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What Defines a Spritz?

A Spritz is a wine-based cocktail made with a sparkling wine such as Prosecco, a bitter liqueur such as Aperol or Campari (also known as an amaro, or “bitter,” in Italy), and sparkling soda water (optional). What makes the Spritz work is the bubbly character. It’s typically served as an aperitif, a drink meant to be consumed before a meal to stimulate your appetite, which also makes it the perfect place to start a cocktail party.

Like all Italian amari, Aperol is slightly bitter to taste and relatively low in alcohol (11%). Its bright, neon orange hue makes the Aperol Spritz instantly recognizable.

Bubbles are the ultimate secret ingredient for many drinks, especially for palate-tingling mocktails. Our mocktail version of an Aperol Spritz relies on Monin “Orange Spritz,” a non-alcoholic syrup made from bitter oranges.

Monin syrups are a French brand, first developed by Georges Monin in 1912; made from concentrated, natural ingredients, there are over 140 types of Monin syrups, from Tiki Blend to Spiced Pumpkin, Vanilla Crème and Watermelon. Layer with sparkling soda, add simple syrup to taste, and voilà… mocktails-made-easy!

For a classic Spritz, serve the drink over ice in a wine glass, rocks glass, or martini glass with an orange wedge garnish.

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From Limeades to Gimlets Most bartenders credit Dale DeGroff, the longtime bartender of the Rainbow Room in New York’s Rockefeller Center and the self-proclaimed “King of Cocktails,” for the modern cocktail revolution. Dale credits one very important, simple ingredient for today’s craft cocktail movement: fresh citrus. In the 1980s, enterprising bartenders stopped using fake, pre-bottled citrus in favor of the real thing. There really is no substitute for a fresh squeeze of lime or lemon in a cocktail (which is why we added a citrus squeezer in your go-to cocktail kit). Bartenders also re-discovered Prohibition era cocktails together with fresh ingredients; many of the world’s best cocktails can be made with a combination of the simplest of ingredients (spirits, simple syrups and lemon/limes), made to perfection in perfect balance with each other.

Our vote for the ultimate mocktail? A fresh limeade (or lemonade) sweetened to taste with homemade simple syrup and topped with soda.

In Paris, this simple drink is called a citron pressé (or pressed lemonade), and it’s served in a Tall Collins glass with a long spoon and soda on the side. In Mexico, the limeade inspired one of the world’s most popular

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drinks – the Margarita (fresh limes, tequila and triple sec) – and in the Caribbean, the Daiquiri is made with local rum, limes and cane syrup.

These three ingredients are so important to the bar world that they are commonly known as “the bartender’s handshake;” it is considered a rite of passage for young bartenders to make perfectly balanced Daiquiri’s for their mentors.

Vodka Gimlets are a classic drink to add to this genre, and a great way to experiment with the balance between alcohol, sweet and citrus. (It’s also an excellent intro to the technique of shaking a drink). After many filtrations to remove impurities in distillation, Vodka delivers a neutral palate to work with (as compared to more aromatic Gins, for example) and can be distilled from just about any ingredient from wheat to potatoes, sugar beets and barley. Most people credit Poland as the birthplace of Vodka (where it translates to “woda” or water), followed closely by Russia. Chopin Vodka is made from potatoes grown on the eastern border of Poland; potatoes give the vodka a creamier texture, and also keep it gluten-free.

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Rosemary Simple Syrup Serving size: 1 1/2 to 2 C. (12-16 oz.)

INGREDIENTS • 1 C. Sugar • 1 C. Water • 4-5 sprigs Fresh rosemary DIRECTIONS In a small saucepan, combine sugar and water. Heat over mediumhigh heat, stirring occasionally until a syrup consistency forms. Add in fresh rosemary and reduce heat to medium-low and simmer gently for 5 minutes. Remove from heat and steep for 30 minutes. Remove rosemary, pour into glass bottle and let cool. Keep refrigerated and it will 2-4 weeks.

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Honey is the Bee's Knees The best cocktails are made from fresh ingredients – many of which are easily sourced from a local market or even your own garden. Just about any fresh herb can be infused to make a simple syrup; we chose a Honey Lavender Syrup for this Mocktailto-Cocktail drink. Honey is a natural sweetener that combines beautifully with fresh herbs, and which also adds a whole new layer of character to cocktails. In the Midwest, local honey tends to be clover-based, which is rich and darker in color, qualities that come through in the syrup. For a lighter choice, look for wildflower, or imported acacia (orange blossoms) and lavender honeys.

We’re working Gin into this cocktail exploration – and its most classic partner is Tonic. Made with quinine bark, tonics were first developed in India to protect colonial British travelers against malaria (quinine is a natural remedy but does not taste very good on its own, hence the addition of gin and limes to the mix). Gourmet tonics like Fever Tree and Q Mixer add a whole new dimension to mocktails, with many flavors like cucumber, ginger and elderflower to choose from.

The Bee’s Knees plays off the Vodka Gimlet with a different base spirit: Gin. Gin and Vodka both start off as neutral spirits, then Gin takes a dramatic “botanical” turn. Gins are distilled with an aromatic basket that can include orange peels, spices (coriander, licorice, angelica root, star anise), and floral ingredients; the recipe for the botanicals is up to the distillery, and as a result there is great variation in the Gin category, with one exception. By law, the only ingredient that has to be included in all gins is the juniper berry, which gives the spirit a characteristic “pine note” flavor and aroma.

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To make The Bee’s Knees we chose a London Dry style gin (an anglo designation, that by law has less sugar than other styles). Made in England, Bombay Sapphire is a very approachable, ultra-premium London Dry, which often appeals to people who are not traditional gin lovers. If you have a fine palate, you may detect one of 10 botanicals (Juniper Berries, Coriander Seeds, Liquorice Root, Almonds, Lemon Peel, Cassia Bark, Orris Root, Angelica Root, Cubeb Berries, Grains of Paradise). The combination of Bombay Sapphire Gin and honey lavender syrup plays well with all the other ingredients that went into this botanical basket.

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How to Plant a Cocktail Garden It’s easy, cost-effective and inspiring to start a cocktail garden. The farm-totable movement has inspired many to use fresh ingredients in their cocktails because “what grows together, goes together.” Below are top tips on how to plant a cocktail garden for all seasons.

Container or Bed? If you have space outdoors, block out a 6-foot bed, lined with peat moss, sand and great soil. Or, take this indoors and plant in a large (10-Gallon) container. Sunlight and water are key! Choose a sunny spot, with a mix of direct and indirect sun. Plan to water every 1-2 days; mornings are best.

Choose a Mix of Herbs: We recommend lavender, basil, mint, thyme and rosemary to make your own syrups and garnishes. Edible flowers such as nasturtium, marigold, hibiscus and pansy also make beautiful garnishes.

Plant for Success: Know what to plant – and where to plant. Taller basil and lavender thrive in the back. Thyme is a ground cover to line edges, and rosemary works well in the middle. Mint will take over – so plant in its own container or on the side (and cut back often).

Harvest: Once your plants take hold, never take more than 20% at a time and look for new growth weekly. Don’t forget to use herb flowers as garnishes.

Get Creative – Start with Homemade Syrups: Many recipes call for simple syrup (equal parts sugar and water, or sweeter to taste). To experiment with herb-based syrups, bring ¼ Cup of freshly picked herbs (by type or a combo) to boil per cup of sugar and water, then chill.

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Honey Lavender Simple Syrup Serving size: 1 1/2 to 2 C. (12-16 oz.)

INGREDIENTS • 1/2 C. Sugar • 1/2 C. Honey • 1 C. Water • 1/4 C. Lavender buds (dried or fresh) DIRECTIONS In a small saucepan, combine sugar and water. Heat over mediumhigh heat, stirring occasionally until a syrup consistency forms. Add in lavender and reduce heat to medium-low and simmer gently for 5 minutes.

Remove from heat and steep for 30 minutes. Sieve out lavender, pour into glass bottle and let cool. Keep refrigerated and it will last 2-4 weeks.

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Sweet & Sours Balance in everything in great drinks. Brown spirits (think whiskeys, brandy and dark rums) add even more dimension to cocktails. Understanding the difference between various styles will help you choose the best spirits for your drink. It’s also important to find the balance that works for you: if you prefer less sweet, pull back on the simple syrup, or add more sour ingredients (notably, citrus) to make each recipe. As you experiment, it’s amazing how even ¼ of an ounce can alter the profile of the drink.

The Millionaire Sour is our Mocktail ode to the Shirley Temples we had as kids. Grenadine (a syrup made from pomegranates) adds the bright red color, while bubbling ginger ale delivers a memorable kick of flavor and spice.

Bourbon is the classic American spirit. Made with 51% corn (a grain known for its sweetness), Bourbon is aged one year in new American oak casks to develop rich flavor and textures. Many Bourbons age longer, as is the case with our Bourbon of choice: George Remus Straight Bourbon Whiskey. Aged 5+ years, Remus also adds more Rye to the grain than most other Bourbons, resulting in a spicy kick that we love in a Whiskey Sour. This classic drink allows us to further experiment with “lift,” namely by adding an egg white to the mix for a fluffy, frothy layer of deliciousness (just as it would in baking). To top it all off, a small float of red wine and a Maraschino cherry (look for the Luxardo brand) is the perfect finish to this great American cocktail.

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Simple Syrup Serving size: 1 1/2 to 2 C. (12-16 oz.)

INGREDIENTS • 1 C. Sugar • 1 C. Water

DIRECTIONS In a small saucepan, combine sugar and water. Heat over medium-high heat, stirring occasionally until a syrup consistency forms. Reduce heat to medium-low and simmer gently for 5 minutes. Remove from heat and let cool. Pour into container. Keep refrigerated and it will last 2-4 weeks.

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Creating Custom Cocktails Formula for Success - 2:1:1 There’s a secret formula for making great cocktails – You don’t have to be a master mixologist to remember the 2:1:1 rule: 2-parts alcohol, 1-part sweet, and 1-part sour. Like everything in life, it’s important to achieve the right balance.

Choose a base alcohol Our top choices for custom drinks are vodka, white rum, gin and sparkling wine. Events planners love working these into cocktails – give them a try and you’ll quickly find that these go-to ingredients scale easily for a crowd, are universally available and give you a palate of choices to work with.

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Invest in the right tools and start experimenting We’ve created a cheat sheet of some of our favorite ingredients to get you started. Get a jigger and measure out your alcohol (2 parts), sweet (1 part) and sour (1 part) into a shaker with ice. Shake vigorously, then strain over ice or neat into a cocktail glass. (For Champagne or rosé-based cocktails, stir the chilled ingredients together rather than mixing). If you already have a favorite spirit in mind, try it with different sweet and sour combos to see what you prefer. Once you get into this, adjust the ratios of 2:1:1 to your taste. For example, if you prefer sweet to sour, make the necessary adjustments and start getting creative.

Find a flavor profile that works for you Infused simple syrups made with fresh herbs such as rosemary, thyme and lavender will add extra layers of flavor and personality. If you’re into fresh juices, you can also add watermelon, orange juice, grapefruit and cucumber to the balance (just remember to strain out any seeds before mixing, and pull back on sweet or sour to taste, especially when adding citrus). Last but not least, buy a bottle of sparkling wine, such as Prosecco, and try topping a few of your drinks with a float of bubbly for your own variation on a spritz.

To keep track of your cocktail trials, print our worksheet at the end of the guide and Choose Your Own Adventure.

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CHOOSE YOUR OWN ADVENTURE Now that you know the secret 2:1:1 formula you can perfect all of these classic cocktails: Daiquiri: rum, simple syrup, lime Whiskey Sour: whiskey, simple syrup, lemon Gin Sour: gin, simple syrup, lemon Gimlet: vodka or gin, simple syrup, lime Lemon Drop: vodka, simple syrup, lemon Margarita: Tequila, triple sec, lime Bee’s Knees: gin, honey syrup, lemon

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www.gregoryvine.com @gregoryvine

Helen Gregor y helen@gregoryvine.com (646) 621-3559

420 Nichols Rd. Kansas City, MO 64112 85 Broad Street, #17-102 New York, NY 10004