CocktailCitrates& ElixirsCocktailCitrates& ElixirsOn Creatingpresented byNick KosevichBittercubeProprietornickkosevichAbout the PresentersIra KoplowitzBittercubeProprietoriraethanGary HaywardHouse of BombayUS Brand AmbassadorhaywardgarySeminar CuratorsGuest Presenter1Aroma CompoundsAcids and MoreOn CarbonationBottled CocktailsLemon-Demerara ElixirSapphire ElixirStrawberry-Lime ElixirTropical ElixirLime Oleo CitrateRosemary Oleo CitrateAddendum3-456-789101112131314................................................................................................................................................................................................................................Table of Contents2Examples of Compounds In BotanicalsOverviewAroma CompoundsAn Aroma Compound is any chemical compound that has an odor. Certain compounds in herbs, spices, etc. are volatile - i.e. small and light enough to evaporate from their source into the air. This allows them to rise with our breath into the nose, wherewecandetectthem.Hightemperaturesincrease volatility, so heating herbs and spices liberates more of their aroma molecules and fills the air with their odor. The flavorful material in an herb or spice is traditionally called its essential oil.Flavor is a composite quality. A ripe fruit may contain hundreds of different aromatic compounds; the same goes for a roast. Though we tend to think of a particular herb or spice as having its own distinctive flavor, they are always composites of several different aroma compounds. Limonene, Beta-pinene, gamma-terpinene, garanial, neral, neryl acetate, geranyl, acetate, citronellal, linaloolLemonLimonene,gamma-terpinene,alpha-terpineol, terpinolene, para-cymene, 1,4-cineole, 1,8-cineole, beta-pineneForamoreinformationonprimarycompoundsinsome popular ingredients, check out: http://bit.ly/aromacompsLime3ExtractionMajor Aroma Compound TypesThere are many types of aroma compounds, each with typical characteristicsthatwerecognizeasbelongingtocertain natural ingredients.With softer botanicals, applying heat degrades the integrity of the molecular structure, making tea-style extraction of flavors ineffective. Sugar is a hydrophilic molecule and draws moisture - i.e. oil & water - to itself. By curinganingredientwithsugar,brighterpolyphenolsand terpenes from botanical ingredients are pulled out through osmosis, making it a desireable extraction method.Fruity,Sweet:Banana,Pear,Apple, PineappleEstersHerbal,Flowery,Citrus:BayLeaf,Neroli, Lemongrass, RoseLinear TerpenesFresh, Citrus: Orange, Lemon, Menthol, Dill, VioletCyclic TerpenesNutty,Warm:Almond,Clove,Cinnamon, Vanilla, AniseAromaticUnpleasant: Fishy, Rotting, Fecal AminesLinalool(Terpene)4Whenplanningacitrateorelixir,considerthestyleand flavors you want and utilize aroma compounds in the oleo extraction that complement or contrast the spirit present in thecocktail.Forexample,rosemaryhastheesteralpha pinene,whichisalsopresentinjunipermakingitasolid choice when working with gin.Acids and MoreThink CompositionWe all know citrus fruit contains Citric Acid, but a number of other acids can be found in varying quantities in different fruit. Malic acid, lactic acid, and others each lend their own uniqueflavorstothetasteofthenaturalfruitsandtheir juices, and the interplay of these acids can actaully amplify the fruity flavors we taste. Therefore, when creating an oleo saccharum to mimic citrus flavors (or even to create citrates not based on a citrus fruit), citric acid and the fruits oils may not be enough. Small amounts of these other acids can be used in a recipe to great effect, and related compounds such as sodium citrate may also be used depending on the desired flavor profile of the oleo saccharum. For instance, a recommended starting ratio is 95% citric acid, 4% malic acid and 1% sodium citrate.5OverviewCarbonationistheprocessofdissolvingcarbondioxide (CO2) in a liquid. For our purposes, this is accomplished by pumpingCO2intothedrinkathighpressureandlow temperature, then sealing off the container. Because CO2 is not highly soluble in water, the gas gradually precipitates fromtheliquidasbubblesandescapeswhenpressureis removed.Theeffectsofcarbonation are fizziness, a slight citrusy zingfromcarbonicacid formed when CO2 combines withwater,andhightened drinkaromathebubbles carry aromatic compounds to the surface of the drink.Carbonating your own libations gives you greater flexibility than when adding seltzer water or something similar water contentisseparatefromcarbonation,andtheamountof carbonation can be tailored to the drink you wish to create.Good resources are available online, such as a carbonation calculator: http://bit.ly/carbocalcAnd a guide to figuring out hose diameter, line length, and so forth: http://bit.ly/carboguideFact:carbondioxideis transportedinthehuman body as carbonic acid; the lungs convert the acid back to CO2 gas, which is expelled when exhaling.On Carbonation62 oz.Bombay Dry.75 oz. Lemon1 oz.Simple Syrup2 oz. Seltzer (volumeof carbonation of 4).75 oz.Water ContentHow Much Carbonation?On CarbonationTo decipher how many volumes of carbonation a cocktail has, add the total ounces of ingredients including water content from shaking, including the quantity of carbonated beverage.Divide that figure by the amount of carbonated liquid volume.Thenmultiplythatamountbythegivenvolumeof carbonation found.This can be seen using the Tom Collins formula below. Add up the following:Thisgives6.25totalounces.Dividetheouncesofthe carbonated element (2) by the total ounces (6.5) and then multiply by the volume of carbonation for that carbonated element(inthiscase4forseltzer).ThatshowstheTom Collins has a volume of carbonation of 1.23.You can easily plug in numbers of other cocktails to decipher volumes of carbonation. Seltzer and Sodas = Between 3 and 5 volumes Champagne and other sparkling wines = Between 5 and 7 volumes Bittercube Tom Collins recipe = Around 1.23 volumes Bittercube French 75 recipe = Around 3.13 volumesKeepi tcol d!Asseenabove,the temperatureofthel i qui dbei ng carbonated has a significant effect on how much CO2 it can hold. The warmer it gets, the less CO2 will dissolve.0.00.51.01.52.0CO2 % in H2Oby volume60 45 30 27 24 21 18 15 12 9 6 3 0Examples of carbonation levels:7OverviewWalkthrough1.Pre-Batch the cocktail in totality: water, modifiers, bitters, and acid 2. Bring the libation down to temp right before freezing. The colder itis, the more Co2 & Nitrous will saturate into the liquid3. Pour the cocktail into a chilled Cornelius keg. A soda keg is our preferred carbonation vessel due to it's volume and level of control4. Attach your gas and set to 48 psi. Keep refrigerated or on ice for 12hours5. Once the time allotted has passed, disconnect gas and shake thekeg vigorously. This displaces the Co2 or Nitrous and creates amore tangible mouth feel, as well as creating a consistent pour.(Ingredients with different density levels may have settled withinthe keg)6. Bleed keg of pressure7. Attach dual regulator to your gas of choice and then to the Cornelius Keg8. Attach beer gun to second fitting on the regulator and on the "Out" on the soda keg9. Set regulator for the psi "in" on the Cornelious keg to 5psi10.Set regulator for psi on the beer gun to 10psi11. Insert beer gun to the base of a 187ml Champagne Bottle. Pour until the liquid reaches the mouth of the bottle. This should providyou with exactly 6oz of cocktail12. Remove gun from bottle, and cap. Chill before servingBatching and bottling a cocktail provides benefits in speed, consistency, and portability. There are numerous options for carbonating and bottling cocktails, including soda stream and various house-made carbonators. Whenbatching,straintothebestof your abilities and use clarified citrus if possible. This creates a superior product duetoeliminationofpectinthat otherwise creates nucleation points for CO2 to express itself.Bottled Cocktails8Bombay Sour Kegged CocktailLemon-Demerara ElixirDay One: Oleo SaccharumIngredients20 gLemon Peels225 g Demerara Sugar200 gGranulated Sugar8 g Ceylon Cinnamon6 gCocoaNib19 gCitric Acid3 gSodium Citrate1200 g Water175ozBombay Dry Gin400oz Lemon-Demerara Elixir3ozBittercube Trinity BittersInstructions1. Add demerara sugar to food processor and buzz until it resembles granulated sugar2. Add granulated sugar and lemon peels to the demerara sugar and buzz until peels are incorporated3. Vacuum seal or place in covered container, rest in fridge for 24 hours1. Build ingredients in keg, be sure to filter2. Cap, charge with low psi (4-8psi), stir/roll keg3. Pull exhaust tab to expel remaining oxygen, then charge once more1. Remove oleo saccharum from refrigerator, allow to warm to roomtemperature2. Create spice teaa. Boil 25% of the water in covered kettle, remove from heatb. Add cinnamon and cocoa, cover and steep for 10 minutes, strain3. Boil remaining 75% of water in covered kettle, remove from heat4. Whisk in oleo saccharum and add spice tea, strain5. Whisk in acids6. Measure total yield. Combine with water in a ratio of 2.75 parts citrate to 1.25 parts waterDay Two: Elixir91.75 oz Bombay Sapphire Gin1 DropperBittercube Cherry Bark VanillaSapphire Botanical Pour-Over CocktailSapphire ElixirInstructions1. Keep both the Bombay Sapphire and the Elixir ice cold before service2. Pour ingredients over ice, stir3. Garnish with a lemon peelDay One: Oleo SaccharumIngredients1. Combine cherries, orange peels, almonds and sugar in food processor2. Place in sealed container and rest in refrigerator for 24 hoursDay Two: Elixir1. Remove oleo saccharum from refrigerator, allow to warm to roomtemperature2. Create spice teaa. Boil 25% of the water in covered kettle, remove from heatb. Add remaining botanicals, cover & steep for 10 minutes, strain3. Boil remaining 75% of water in covered kettle, remove from heat4. Whisk in oleo saccharum and add spice tea, strain5. Whisk in acids6. Measure total yield. Combine with water in a ratio of 2.75 parts citrate to 1.25 parts water20 gLemon Peels80 gFrozen Cherries420 gGranulated Sugar12 gCitric Acid2 gSodium Citrate2 gCubeb Berries2 gCoriander4 gAlmonds1 gCassia.25 gLiquorice Root.25 gAngelica Root.25 gOrris Root2 gGrains of Paradise1005 g Water4 ozSapphire Elixir10Day One: Oleo SaccharumInstructions1. Combine strawberries, lime peel and sugar in food processor2. Place in sealed container and rest in refrigerator for 24 hoursDay Two: Elixir1. Remove oleo saccharum from refrigerator, allow to warm to roomtemperature2. Bring water to a boil in covered kettle, remove from heat3. Whisk in oleo saccharum, strain4. Whisk in acids5. Measure total yield. Combine with water in a ratio of 2.75 partscitrate to 1.25 parts waterStrawberry-Lime ElixirIngredients100 gFrozen Strawberries16 g Lime Peels560 gGranulated Sugar20 g Citric Acid2 gMalic Acid1.5 gSodium Citrate1000 g WaterIf shaking elixir with ice, leave out the 1.25 parts water to create acompound citrateTip11Day One: Oleo SaccharumInstructions1. Skin and cut pineapple into chunks, cut vanilla beans into inch-long pieces2. Combine cherries, pineapple, vanilla bean, lemon peel, and sugar in food processor3. Place in sealed container and rest in refrigerator for 24 hoursDay Two: Elixir1. Remove oleo saccharum from refrigerator, allow to warm to room temperature2. Bring water to a boil in covered kettle, remove from heat3. Whisk in oleo saccharum, strain4. Whisk in acids5. Measure total yield. Combine with water in ratio of 2.75 parts citrate to 1.25 parts waterTropical ElixirIngredients300 gFresh Pineapple50 gFrozen Tart Cherries20 g Lemon Peel8 gVanilla Bean400 gGranulated Sugar10 gCitric Acid2 gMalic Acid1.5 gSodium Citrate700 gWaterIf shaking elixir with ice, leave out the 1.25 parts water to create acompound citrateTip12Oleo CitratesLime Oleo Citrate160 g Lime Peels850 g Granulated Sugar90 g Citric AcidInstructions1. Combine lime peels with sugar in a food processor2. Place in sealed container and rest in refrigerator for 12 hours1. Remove from refrigerator and allow to warm to room temperature2. Bring water to a boil in covered kettle, remove from heat3. Whisk in oleo saccharum, strain4. Whisk in acidsRosemary Oleo Citrate200 g Rosemary1000 gGranulated Sugar1000 gWaterInstructions1. Remove leaves from stalks and combine with sugar2. Place in sealed container and rest in refrigerator for 12 hours5 g Malic Acid6 g Sodium Citrate3000 g WaterCovered kettle, sealable container, whisk, scale, cheesecloth, chinoiseTools Needed4 gCitric Acid0.5 gMalic Acid1 gSodium CitrateDay One: Oleo SaccharumDay One: Oleo SaccharumDay Two: Elixir1. Bring water to a boil in covered kettle, remove from heat2. Whisk in oleo saccharum, strain3. Whisk in acidsDay Two: Elixir13AddendumBittercubebittercube.comBittercube creates bitters by hand, peeling hundreds of pounds of citrus, weighing dozens of spices, and many other time consuming tasks! We do not use any premade extracts or oils in the creation of our bitters, only raw ingredients.When we arent making bitters, we are training bartenders, creating award-winning cocktail programs, teaching seminars, and doing research and development into the wee hours of the morning.Bombay Sapphire is as unique today as the 1761 recipe it is based on; using only the best botanicals, from the best locations, hand picked at the best time of year.The 10 precious botanicals used in our gin are held separate from the spirit in perforated copper baskets, and when the heated vapours rise, the distinctive avour of the botanicals are released. The result? A complex aromatic liquid that delivers a broader, more balanced avour.bittercubeBombay Sapphirebombaysapphire.comsapphireginusaTerra Spiceterraspice.comTerras primary business is spices, including original and custom blends. We stock and sell only the cleanest, most natural products available. Products are packaged to order and are available in restaurant / food-service containers, bulk, case sizes, and retail packaging.Product packaging can be custom labeled. Terra Spice Company is located in Walkerton, Indiana. Our complete product line can be shipped to cus-tomers anywhere in the world.14Slow-Crafted Midwest BittersBizzrrcurrP.O. Bo cc,:Mirvxuxrr, VI :ciroqrizzrrcurr.coxBITTERCUBEBITTERSareslow-craftedinMilwaukee,WI.Wecreateourbittersby hand,withoutanyextractsoroilsusingonlyreal,naturalingredients.Our products are flavorful and potent.For more information, visit: WWW.BITTERCUBE.COMBlackstrap Bolivar Cherry Bark VanillaJamaican #1 Jamaican #2 OrangeMolasses, Sarsaparilla,Ceylon CinnamonCassia, Chamomile,Dried FruitsWild Cherry Bark,Madagascar Vanilla, CocoaAllspice, Ginger,Black PepperGrapefruit, Hibiscus,Island SpicesTrinityA barrel-rested amalgamation ofOrange, Bolivar, & Cherry Bark Vanilla.CorazonFive types of Chile Pepper, Cocoa,Coffee, CubebCarmelized Orange,Coriander, CardamomWe love teaching seminars at Tales, and we hopeyou enjoyed this one. Be sure to give us feedbackon social media about your experience!#totcBittercube