Moscow Bar Show 2011 - Vodka

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1. Wednesday, Sept 28th, 2011 New Ways of Working with an Old Friend - VODKAPresented by:Dushan Zaric 2. This presentation is available athttp://www.slideshare.net/dzaric…
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  • 1. Wednesday, Sept 28th, 2011 New Ways of Working with an Old Friend - VODKAPresented by:Dushan Zaric
  • 2. This presentation is available athttp://www.slideshare.net/dzaric
  • 3. Dushan Zaric* 18 + years of Experience behind Bars* Co-Owner of Employees Only and MacaoTrading Co NYC* Principal Bartender* Consultant* Author* Trainer* Thinker* Trend setter* Magiciandushanzaric@gmail.com
  • 4. What are we going to explore?
  • 5. and...
  • 6. and...
  • 7. and...
  • 8. But, first some facts to start us of...
  • 9. Global Vodka Sales 2010496 million 9L Cases
  • 10. Global Vodka Sales 2010496 million 9L Cases
  • 11. Global Rum Sales 2010136 million 9L Cases
  • 12. Global Rum Sales 2010136 million 9L Cases
  • 13. And everything in between : (
  • 14. And everything in between : (
  • 15. And everything in between : (
  • 16. No wonder some people think that...
  • 17. But what is Vodka today really in relation to the modern Bartender?
  • 18. * It is as classic a cocktail spiritas any other* It is asked for (wanted by)the guests* IT SELLS!!!
  • 19. * IT SELLS!!!
  • 20. Some people still choose to make the statement that VODKA IS DEAD!
  • 21. But please forgive them...working with Vodka is actually VERY HARD
  • 22. TastingHow to?
  • 23. FERMENTATION
  • 24. Blend of Mash Bill
  • 25. RAW MATERIALS
  • 26. DISTILLATION
  • 27. Still Type
  • 28. Proof at Distillation
  • 29. Heads
  • 30. Hearts
  • 31. Tails
  • 32. Water Source
  • 33. Proof at Bottling
  • 34. ABV
  • 35. ABV - abbreviation for alcohol by volume: the number ofml of ethyl alcohol present in each 100 ml of analcoholic beverage when measured at 20°C; displayedon the packaging of alcoholic drinks in and used tocalculate the amount of tax payable…blah, blah… HOW STRONG IS IT?
  • 36. Some Examples ofNatural Flavoring
  • 37. The not so natural flavoringsMostly made around New Jersey Turnpike
  • 38. The Cocktail
  • 39. Building Blocks of a Cocktail
  • 40. Tasting NotesDominating Flavor ComplexityBody & Mouth feel Accentuating or contrasting FlavorsDryness Finish
  • 41. What outcome to avoid?
  • 42. One-Dimensional TasteFlat, excites the palate in one direction only, usually no finish, very low complexity
  • 43. Two-Dimensional TasteCrooked balance, excites the palate in two directions only, usually overly soft finish, low complexity
  • 44. Overly Complex TasteOff balance, confuses the palate, too much going on, usually illogical and not stimulating finish, too high complexity
  • 45. Building a 3D Cocktail
  • 46. LiqueursWhat’s your Ketchup?
  • 47. SWEET & SOUR vs. STRONG
  • 48. Aperitifs, Liqueurs & Digestives
  • 49. Vermouths, Sherries, Madeiras, Ports & Aperitif Wines
  • 50. Natural FlavoringChartreuseBenedictineDrambuieBärenjägerMandarin NapoleonGrand MarnierCointreau ...
  • 51. New Products
  • 52. Sweet, Sour & Strong vs. Unifying Ingredients
  • 53. BALANCE
  • 54. West Side2 ounces Charbay Meyer lemon vodka1 ounce freshly squeezed lemon juice1/2 ounce simple syrup3 finger pinch fresh mint1 splash club soda
  • 55. Mediterra2 ounce Russian Standard Vodka1 ounce Honey Syrup*3/4 ounce Boiron fig purée1/2 ounce freshly squeezed lemonjuiceroasted spicy pistachio nuts forgarnish
  • 56. Amelia1 3/4 ounces Absolut vodka1 ounce St. Germain elderflower liqueur3/4 ounce Boiron blackberry purée3/4 ounce freshly squeezed lemon juice1 crown of fresh mint, for garnish
  • 57. Drunken Dragon’s Milk2 oz Charbay Green Tea Vodka1 oz Young Coconut Puree1/2 oz Lime Juice1/2 oz Pandan Syrup **Pinch of Thai Basil LeavesDashes of Bitters for garnish
  • 58. ?
  • 59. Thank you for your attention
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