Low ABV-Mixology class Syllabus

LOW-ABV COCKTAILS & MOCKTAILS VIRTUAL MIXOLOGY CLASS SUMMARY Hosted by Jessica Fleming Welcome to Cal-Am University Summer Series Mixology Class! Thank you for joining me, your host – Jess, for a virtual mixology class intended to explore a few of the most current trends in the world of beverage – and specifically the bar. Though seemingly paradoxical, this class will cover the current trend of low-ABV and non-alcoholic options that have been popping up all over in trendy cities and bars. As the craft cocktail scene expanded to include fresh juices and garnish, exotic and eccentric produce and ingredients and techniques almost lost to history – the health and wellness movement was taking hold all over the globe. In tandem, these two trends have led to a growing desire for options to the standard of socializing in bars – and therefore getting intoxicated. While the trend of low-alcohol ‘cocktails & mocktails’ is modern, it is nothing new, and neither is moderation. In fact, the original versions of spirits - as well as beer and wine - were perhaps coarse or bitter but were often much lower in alcohol content (often diluted with water and/or flavored) and they also retained more of the original plant nutrients, largely contributing to our ancestors’ diet and health. Today’s refined products produce a smoother or (more often) well-masked STRONG spirit and so in kind, perhaps a more pure and gentle approach is in need. The use of fresh, natural ingredients has itself been a mantra of the craft cocktail movement since its inception – as well as an exploration and reinvigoration of regional liqueurs, cocktail traditions and other ‘old-world’ techniques and ingredients. This class will introduce you to some of the key terminology, ingredients, and techniques you will need to explore the world and cocktail history – from ancient to modern – and NOT regret it in the morning! LET’S START WITH SOME INGREDIENTS… Vermouth (16-18%) • Fortified wine that has been flavored and/or sweetened • The original Martini was closer to 50/50 White Vermouth & Gin

Sherry (15-18%) • Fortified wine that has been SOLERA aged • Various styles available but here’s a short list: • Fino – driest, lightest style • Manzanilla/Amontillado – medium-bodied & nutty • Oloroso/Pedro Ximenz – full-bodied, rich & sweeter (though not usually as much as port) Port (19-20%) • A sweet, fortified wine – provides richness & concentrated flavor with less alcohol • Substitute Tawny Port for dark spirts (brandy, whiskey, rum) • Ruby Port is generally richer & sweeter than Tawny Amari (20-30%) • A traditional bitter liqueur made in Italy from a range of base ingredients and added botanicals • Campari – bitter grapefruit • Aperol – bittersweet orange • Fernet – dark & bitter • There are so many variations, I can’t list them all here but here’s a good resource to explore them in more depth: ITALIAN AMARI Liqueurs (20-40%+) – Not ALL liqueurs are made with a lower ABV – Be sure to check the lable! • A wide range of base spirits flavored, diluted and sweetened (some Italian Amaro, some not) • Pimm’s No*1 – a gin-based spirit flavored with fruit, spices & botanicals • Salers – a French ‘gentian’ liqueur that is clear but quite bitter and floral • Genepy/Genepi – another French ‘gentian’ liqueur • Chartreuse – just try it! • Low-ABV liqueurs common in cocktails – coffee, elderflower, violette, various nuts, etc • Again, too many to list so here is another resource for further exploration: LIQUEURS AND THE OTHER INGREDIENTS… • Fresh FRUIT, VEGGIES & HERBS – If you find yourself curious about trying something new, chances are you can make a cocktail with it! Focus on quality, fresh ingredients to lighten the alcohol load in your cocktail experiments – juice, muddle & garnish away! • Speaking of muddling, an untreated, solid wood muddler is the BEST way to go. No paint/laquer residue in your drink and no aggressive points to rip your herbs to shreds. • Chill your glasses ahead of time and freeze fruits & veggies for garnish – IT IS SUMMER, AFTER ALL! • In addition to the produce isle and the low-ABV options discussed above, the craft cocktail scene has led to an array of quality and/or flavored soda waters, tonics, ginger beers and other products such as Kombucha. Why not try out some of these low-cal, nutrient-packed mixer alternatives while you test out some of these low-abv cocktails?

SOME TERMINOLOGY… Aperitif – a before-dinner beverage intended to stimulate the appetite Collins – a category of cocktails that include: a base spirit, citrus juice, sugar/simple & soda water *The original Tom Collins is made with Old Tom Gin & lemon juice Cobbler – a category of SHAKEN cocktails that include: a base spirit, fresh fruit, sugar/simple *Lots of ice & Lots of garnish! Spritz - a category of wine-based cocktails that include: a base spirit/liqueur, sparkling wine & soda water Shim – a modern term for a low-abv cocktail such as those above that is intended to be drunk before dinner or any time a low-abv cocktail is in order Shandy – a category of beer-based cocktails that often mix beer with lemonade or ginger beer *AKA ‘Radler’ Sangria – a category of wine-based cocktails that include: a base wine (red or white), a fortifying spirit (classically brandy) and a range of additional fruits, juices (sometime simple and/or another liqueur such as triple sec or sambuca) and often a soda or soda water splash AND THE RECIPES… Aperol Spritz • 2oz Prosecco • 1-2oz Aperol • Splash of Soda Water • Garnish with an Orange Slice Fill a CHILLED WINE GLASS with ice. Pour in the Prosecco. Pour in the Aperol. Top with Soda and Garnish. Americana • Equal Parts (1-1.5oz) Sweet Red Vermouth (traditionally Italian) & Campari • Soda Water • Garnish with an Orange Slice or Twist Fill a CHILLED WINE GLASS with ice. Pour in Vermouth & Campari. Add more ice if desired, top with soda & garnish

Pimm’s Cup • 2 slices of Cucumber (plus more for Garnish) • 1 Strawberry (plus 1 more for Garnish) • Mint for Garnish • Juice of 1 Lemon (plus a Lemon Wheel for Garnish) • 1 Barspoon Sugar OR .5oz Simple • 2oz Pimm’s No*1 • Splash of Ginger Beer Partially peel Cucumber. Cut two slices in half and add to a shaker tin. Cut Cucumber into spears or other style for garnish. Cut stem off of 1 Strawberry, slice and add to shaker tin. Juice 1 Lemon into shaker tin. Add sugar to shaker tin & muddle raw ingredients. Add Pimm’s AND ICE to shaker tin. Fill a CHILLED TALL GLASS with ice. Shake ingredients in tin & strain over ice. Top with Ginger Beer. Garnish with a Lemon Wheel, Strawberry, Cucumber & Mint. **When BATCHING – make a SIMPLE SYRUP ahead of time & combine with Lemon Juice **You can PUREE some strawberries & cucumber to ADD TO YOUR LEMONADE… …and/or FREEZE additional fruit to add to your batch INSTEAD OF ICE (or in addition) **Also, leave the Ginger Beer for ADDING LAST if you want to keep your bubbles!