3-Cocktail Menu Project

Here is my final project for 'Introduction to Cocktails and Mixology': a 3-course cocktail menu:

To start: Watermelon Breeze GnT

With food: The Vine

To finish: A Spiced Boulevardier Punch

Watermelon Breeze:
As the name implies, this refresher is a riff off of the classic Gin and Tonic, this interpretation includes Coastal Gin, elderflower tonic, as well as watermelon syrup and a squeeze of fresh lemon to brighten it up

The Vine:
This drink follows a Bramble template, refreshing and fruity. The drink follows the structure with Gin and lemon juice, but this one uses a mint-infused syrup along with fresh mint and blueberries. The cocktail ends with a Wild Strawberry liqueur which is added at the end to trickle down.

Spiced Boulevardier:
This drink was inspired by the milk-clarifying section of the course. Although this cocktail (Bitters, Sweet Vermouth, Campari, Bourbon) doesn't contain much citrus, the result is still a significant difference, smooth, bright and clear. The Bourbon was also infused with citrus peels, whole spices and Earl Grey tea.

Some of these Cocktails required an inspiration of purpose to make. For example, The Vine was born from an over-abundance of blueberries that we acquired from the neighbours.

Once I get an idea for a certain cocktail I want to make, I think of what template would be appropriate to display the flavour profile or purpose I have in mind.

These cocktails were made to reflect the teachings of this course, I wanted to apply techniques that were taught in this project. For example, the Boulevardier incorporates the techniques of both spirit infusion and milk clarification. Whereas The Vine uses syrup infusions.