Second International Galway Cocktail Seminar

The 19^th of June, 2010.

Ingredients marked with * will be provided by the house. The house will provide equipment too. This seminar will mostly focus on herbs in cocktails. We will start the seminar with a simple gin & tonic and how to make it really good. A lot of gin will be used. Please provide a Premium Gin.

1. Gin Basil Smash

   • 4 cL Gin
   • 2 cL freshly squeezed lemon juice*
   • 2 cL simple syrup
   • Ice cubes*
   • Basil leaves*

   In a mixing glass, muddle a big sprig of basil (at least a dozen leaves) together with the lemon juice and syrup. Add gin and shake like icy Hell with ice. Strain into an old-fashionned glass over fresh ice cubes. Garnish with a small basil sprig.

2. Mojito

   • 4 cL white rum
   • 1/2 lime*
   • 2 bar spoons granulated sugar*
   • 6 to 10 mint leaves*
   • Ice cubes*
   • Soda water*
   • Mint sprig and lime wedge*

   Cut half a lime into 4 pieces. Muddle them with sugar to extract the juice. Add mint leaves and softly muddle them with the lime and sugar. Add ice cubes and rum. Stir well. Top up with soda water and garnish with a sprig of mint and a lime wedge. Add a couple of straws.

3. No. 1

   • 4cL Bourbon
   • 2cL dry sherry
   • 2cL liqueur Bénédictine*
   • 2cL Gin
   • Lemon peel*
   • Ice cubes*

   Put your cocktail glass in the freezer while preparing the drink. Put the first 4 ingredients in a mixing glass. Add big ice cubes and stir long enough to dilute this potent drink. Strain into the ice-cold cocktail glass. Garnish with a fat lemon peel.

4. Herby & Spicy

   • 4cL Gin
   • 3cL freshly squeezed orange juice*
   • 2cL freshly squeezed lime juice*
   • 1cL simple syrup*
   • A handfull of fresh coriander leaves*
   • A healthy piece of fresh ginger*
   • A small slice of jalapeño chili*
   • Ice cubes*
   • Coriander sprig*

   In a mixing glass, muddle the coriander leaves, ginger, and chili. As gin, juices, and syrup. Shake with ice as hard as you can. Strain into a highball filled with fresh ice cubes and garnish with a coriander sprig.