this a seminar which covers a range of topics, 101 vodka, key facts about Ciroc and Ketel One vodka, Current Cocktail trends, Mixology 101 and 10 cocktails that you can have on your menu tomorrow

1. Vodka 101
Industry Trends
Cocktail 101

2. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka

3. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.

4. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.
• Over 300 brands sold

5. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.
• Over 300 brands sold
• Why:
– Vodka is quick to produce and get to market

6. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.
• Over 300 brands sold
• Why:
– Vodka is quick to produce and get to market
– Mixability
• Its ability to mix with almost anything, means there
is a cocktail to fit every taste, savory, sweet, dry
…..But

7. VODKA FACTS
• 1 out of every 4 bottles sold in the us is vodka
• This equals 44 million 9 liter cases sold a year.
• Over 300 brands sold
• Why:
– Vodka is quick to produce and get to market
– Mixability
• Its ability to mix with almost anything, means there
is a cocktail to fit every taste, savory, sweet, dry
…..But
– This also can lead to over indulgence

8. Ugghh!

9. SO WE INVENTED

10. THE STEPS TO MAKING VODKA

11. STEP ONE- RAW MATERIALS
Throughout history, vodka has
been created with many base
ingredients.
Examples would include:
1. Wheat
2. Rye
3. Barley
4. Corn
5. Neutral Grains
6. Grapes
7. Potatoes

12. RAW MATERIAL DIFFERENCES
THE RAW MATERIALS ARE ONE OF
THE MOST IMPORTANT FACTORS
IN FLAVOUR:
• WHEAT GIVES ANISEED CHARACTERS
• RYE GIVES A NUTTY SWEETNESS
• CORN GIVES A BUTTERY, CORN ON
THE COB TASTE
• POTATO GIVES A CREAMY, STARCHY
TEXTURE
• GRAPE IMPARTS A RAISIN, HONEYED
CITRUS TASTE

13. RAW MATERIAL YIELD’S
THE RESULTANT YIELDS ALSO
VARY GREATLY, AFFECTING THE
FINAL PRICE OF VODKAS.
• 100KG OF POTATOES YIELDS
APPROX 10L OF SPIRIT
• 100KG OF GRAPES YIELDS APPROX
12L OF SPIRIT
• 100KG OF WHEAT OR BARLEY
YIELDS APPROX 35L OF SPIRIT
• 100KG OF CORN YIELDS APPROX
40L OF SPIRIT

14. STEP 2 -FERMENTATION
SIMPLE DEFINITION: THE
PROCESSOF CONVERTING
SUGAR TO ALCHOL AND CO2

15. WATER

16. GRAIN

17. GRAPES

18. STEP 3: DISTILLATION
• The washed is placed in a
still (continuous or pot still)
• Heat is applied
underneath the still to heat
the liquid
• The alcohol boils and turn
into vapor leaving the
water behind.

19. COLUMN DISTILLATION
.
1) It increases vodka’s
strength to the desired
alcohol percentage
2) It’s remove the
congeners/impurities/fla
vor profiles

20. POT DISTILLATION
• More time consuming
process
• Small batches = quality
control
• The result:
– A fuller more viscous
mouth feel
– More flavorful
product

21. HOW DISTILLATION WORKS
•

22. STEP 5- FILTRATION

23. Vodka Comes America

24. First Vodka Cocktail
MOSCOW MULE
1 1/4 oz Smirnoff vodka
- 3 oz. ginger beer
- 1 tsp. sugar syrup
- 1/4 oz. lime juice
- 1 sprig mint
- 1 slice lime

25. Smirnoff Leaves You Breathless
It also leaves you in strange
situations where your obviously
drunk wife dances with glee at
the sight of her 8th martini on
your top hat.
Pictured: Rod Alexander and
Bambi Lynn (Mrs. Rod
Alexander)

26. Vodka in America
• Stolinaya –is the first imported vodka until
Russia shot down the Korean airplane.
• The cold war begins and all Russian products
are boycotted.
• In 1967 vodka sales surpass the sales of
Gin and American Whisky combined .

27. Vodka in America
•1980- Absolute takes over
•1986 - Stoli launches the first flavored vodka-
Limonaya
•1986- Absolute launches- PEPPAR
•1988- Absolute launches follows suite with Citron
•1997 -Super Premiums enter the market place
– Grey Goose and Belvedere
– 2004: GG Reaches 1 million case mark

28. Vodka in America
• 1983- Ketel One launches in the USA
•2000- Ketel Citreon is launched the first naturally
flavored premium vodka
•2002- Reaches the million case mark
2011- Reaches the 2 million case mark
• 2003 – Ciroc Vodka Launches
•2007- P.Diddy become the Ambassador
•2011- Ciroc reaches the 1 million case mark
•2012- Ciroc is on pace to sell more then
2 million cases

30. Three reasons to Believe
1)Ketel One Vodka was inspired by over 300 years and 10
generations of the Nolet Family’s distilling experience
2)Ketel One Vodka is crafted from small batches in
traditional copper port still resulting in a superior quality
vodka
3)Crafted for exceptional taste, Ketel One Vodka is always
approved by a member of the Nolet family before bottling

31. The Nolet Family
• Nolet Distillery: Family tradition
since 1691
• The 10th and 11th generation are
actively involved in running the
Ketel Business today

32. 32

33. 33

34. Oranges from Florida and
Brazil provide roundness and a
unique juiciness
Mandarins from Italy bring out
floral and special fruity notes

36. THE ESSENCE OF CIROC
• Many samples of
grapes from around
France are tasted.
• Once chosen the
grapes are picked at
the peak of ripeness

37. THE ESSENCE OF CIROC
COLD PROCESS
Unlike grain, grapes do not
need heat to release their
fermentable sugars.
Cold Maceration
Cold Storage

38. THE ESSENCE OF CIROC
COLD FERMENTATION
Results in a wine of
12 % ABV
FERMENTATION VAT

39. THE ESSENCE OF CIROC
The resultant wine is then transferred to our small family run
distillery deep in the French countryside, for the distillation process.
SVE DISTILLERY

40. Distillation
The Wine is distilled
continuously, twice,
through a two column
100% copper still
‘Essence’ of Cîroc

41. Ugni Blanc Spirit
The Ugni Blanc grapes come from the
country side north of Bordeaux.
The grapes are fermented to make a
simple wine of about 8% abv.
This wine is then distilled in a four-
column continuous still to produce
rectified neutral grape spirit at 96.5%
abv, which makes up about 95% of
Cîroc.
THE UGNI-BLANC GRAPE
.

42. The Fifth Distillation
This final distillation marries the two elements and emphasises the aromatic
character. More complex flavours are created thanks to the interaction
between the two grape spirits and the copper.
Cîroc POT STILLS

43. CIROC
 Raw material: 5 % Mauzac blanc
grape varietal, 95% Ugni blanc grape
varietal
 Nose: Refined Citrus aromas
 Taste: Smooth, lightly sweet and
enriched by the natural flavor of the
grapes
 Finish: Crisp and Clean

44. CIROC COCONUT
 Raw material: 100 % Ugni
blanc grape varietal
 Flavoring: Coconut and
other tropical flavors
 Nose: Fresh coconut with a
whisper of vanilla edge
 Taste: Creamy sweet
coconut with a faint hint of tart
tropical fruit

45. CIROC RED BERRY
 Raw material: 100 % Ugni
blanc grape varietal
 Flavoring: strawberries and
other wild berries

Nose: Impactful bouquet of
berries with a hint of jam
 Taste: Ripe and juicy mixed
berry flavors
 Finish: Refreshingly sweet

46. CIROC PEACH
 Raw material: 100 % Ugni
blanc grape varietal
 Flavoring: Fresh Peaches and
natural stone fruits
 Nose: Sun ripened fresh
peaches
 Taste: Juicy (succulent) peach
with a hint of orchard fruits
 Finish: Velvety fresh and clean

47. Current Trends
and
Cocktail Basics

48. Hot Spirit Trends
Cocktails Using:
•Amaros
•Vermouths
•Curacao
•Blue Drinks
•Bitters
•Natural Liqueurs

49. Cocktail Trends
• Hoshizaki ice machines
perfect square
• Kold-Draft

50. Cocktail Trends

51. Hot Cocktail Trends
• Barrel Aged Cocktails

52. Hot Cocktail Trends
• Bottled Cocktails

53. Hot Cocktail Trends

54. Hot Cocktail Trends
Punch and punch bowls

55. Hot Cocktail Trends
Cocktails on Tap

56. Hot Cocktail Trends
• Flavored Syrups

57. Hot Cocktail Trends
Hot Cocktails
Equipment needed:
Espresso Machine
i.e. Hot chocolate-
Smirnoff Whip/Fluff,
Bulleit, Dickel

58. Classic Cocktails
Cocktails Cocktails
• Moscow Mule • Punch
• Manhattan’s • Champagne Cocktails
• Old Fashion (whisky, rum • Daiquiri
or Tequila) • Whisky Smash
• Tom Collins • Paloma
• Margaritas

59. SEASONAL INGREDIENTS
FALL SUMMER
Apple Cider • Cucumbers
Pear • Mint
Cinnamon • Lemonade
Pomegranate • Ice Tea
Cloves • Strawberries
Ginger • Peaches
Apricot • Blueberries
Raspberries • Coconut

60. Hot Cocktail Trends
• Fresh Ingredients:
– Fresh Lemon Juice
– Fresh Lime Juice
– Grapefruit Juice
• Non Alcoholic Ingredients
 Ginger Beer
 Grapefruit Soda/Grapefruit syrup

61. Hot Cocktail Trends
• Skinny Drinks
• Local and Historical
• Restaurant Bars

62. Hot Cocktail Trends
• Classic Cocktails and Twist on Classic

63. THE GOLDEN RULE

64. GOLDEN RULES
Your drink will never be any better
than the quality of the cheapest
ingredient in it

65. GOLDEN RULES
1)Drinks that contain “Citrus” should
be shaken! Ice is added last!
2) Drinks that contain only booze
should be stirred! Ice is added first!

66. Keep It Simple

67. The Perfect Ten Martini
2.5 oz. Tanqueray Ten
.5 oz. Dolin Dry vermouth
4-6 dashes of grapefruit or
orange bitters
Glass: martini
Garnish: Grapefruit zest

68. The Classics
Margarita
1.5 oz. Don Julio Blanco
.5 oz. Orange Liqueur
.5 oz. Simple Syrup
.75 oz. Fresh Lime Juice

69. Cocktail Components
• The base:
– Your cocktail is only as good as the quality of
the base you begin with
• The modifier:
– Character builder
• Flavor agent:
– A new cocktail is one exchange of ingredient or one
addition of flavor away

70. Cocktail Components
BALANCE
Acid
Sugar
Alcohol

71. TWIST ON A CLASSIC
French 75 Ciroc 75
1.25 oz. Gin 1.25 oz. Ciroc
.25 oz. Simple Syrup .5 oz Fresh Lemon Sour
.25 oz. Fresh Lemon Juice dash of absinthe
Top will chilled champagne Top with chilled champagne

72. TWIST ON A CLASSIC
CLASSIC DAIQUIRI COCONUT DAIQUIRI
2 oz. White Rum 2 oz. Ciroc Coconut
1 oz. Simple Syrup 2 oz. Fresh Lime Sour
1 oz. Lime Juice
(cinnamon syrup fall twist)

73. TWIST ON A CLASSIC
Tom Collins Peach Collins
1.5 oz. Gin 1.5 oz. Ciroc Peach
1 oz. Simple Syrup 2 oz Fresh Lemon Sour
1 oz. Fresh lemon juice Top with Soda
Top with chilled club soda

74. TWIST ON A CLASSIC
Cosmopolitan Berry Ginger Cosmo
1.5 oz. Citrus Vodka 1.5 oz Ciroc Red Berry
1 oz. Cointreau 3/4 oz. Ginger Syrup
1/2 oz. Lime Juice 1/2 oz. Lime Juice
½ oz Cranberry juice ¾ oz Cranberry Juice

75. TWIST ON CLASSIC
Classic Moscow Mule Dutch Mule
1 1/4 oz Smirnoff vodka 1.5 oz Ketel One
- 3 oz. ginger beer 1 oz Fresh lime sour
- 1 tsp. sugar syrup . 5 oz Stirrings Ginger
- 1/4 oz. lime juice Top with Ginger Ale
- 1 sprig mint Garnish with a lime
- 1 slice lime

76. TWIST ON CLASSIC
Classic Sidecar Astor
2 oz Cognac 1.5 oz Ketel Citreon
1 oz Cointreau 1 oz Fresh lemon sour
¾ oz Fresh Lemon Juice . 75 oz Grapefruit juice
Sugar Rim . 5 oz Aperol

77. TWIST ON CLASSIC
Classic Martini Midtown Martini
2.5 oz Gin 1.5 oz Ketel Oranje
.5 oz Dry Vermouth . 75 oz Saint Germain
3-4 dashes of bitters .5 oz Dry Vermouth
Twist 4 dashes of Orange bitters
Grapefruit Zest

78. Simple Cocktail Menu
• Moscow Mule: 1.5 oz. • Tom Collins: 1.5oz
Smirnoff Vodka, ½ oz. Lime Tanqueray Gin, ¾ oz. Fresh
Juice, ½ oz. Simple Syrup, Lemon Juice,1oz Simple
Topped with Ginger Beer Syrup, topped w/club soda
• Whiskey Smash: 4 lemon • Seasonal Tequila Drink:
wedges, 5 leaves of mint, “Perfectly Sinful”
1 oz. simple syrup, 1.5 oz. 1.5 oz. Don Julio Blanco, 1.5
Bulleit Bourbon oz. Pear nectar, ½ oz. lemon
juice, ¾ simple syrup
• Garnish: Sprinkle of cinnamon
Classic Daiquiri: 2 oz.
Meyers Platinum Rum, 1 oz.
Simple Syrup, 3/4 oz. lime • Pickle Back: 1.5 oz. shot of
juice Dickel 12 served alongside
1.5 oz. shot of pickle juice
www.tafferdynamics.com

79. Fundamentals
Start Small:
PDT
The Joy of Mixology
The Fine Art of Mixing Drinks
The Savoy
The Essential Cocktail