We had a great time covering the basics of cocktailing (citrus, sweetener, bitters, spirit, water, and as a guest noted, presentation :) **highfives**
This event was paired with Vanessa's incredible cuisine, including hamachi, roast duck, and pork belly. Superb and sublime fall short of describing the deliciousness!
The cocktails were meant to pair with this amazing lineup of food, as well as covering the cornerstone of what a cocktail should be: a compliment not only to the base spirit used, but to the food served as well.
Our first cocktail was the VODKA SOUR. Simple and traditional. First without the Angostura bitters, then with to exemplify what its addition brings:
3/4oz simple syrup
Dry shake, then add ice and shake vigorously. Fine strain and top with the "bartenders ketchup" Angostura bitters!
Next we did a play on the FRENCH 75. Using tequila, we made a MEXICAN 75:
1/2 oz lemon
1/2 simple syrup
Fine strain into a flute. Then we added the lemon twist to demonstrate how much impact the essential oils have on the cocktail experience as a whole.
Finally, we finished with a signature cocktail created by yours truly, called the TENNENBAUM. So named because of the flavor profile formed from key ingredients:
1/4 green chartreuse
Long hard shake and double strained into a collins glass, garnish lemon.
Thanks to our hosts Mike and Melissa, and to all who came, saw and drank! We had a great time!
All the best,