About the Presenters

Nick & Ira

Bittercube
Proprietors

@nickkosevich
@iraethan

From humble beginnings, crafting bitters in 20 gallon pots, Bittercube Bitters

have grown from a Midwest start-up into a nationally recognized company, yet
the manufacturing process has not changed. Natural sourced ingredients are
still the focus for the company. Beyond bitters, Bittercube teaches cocktail
classes, facilitates trade shows and consults with restaurants and bars around
the country and are consulting partners at two restaurants.

Raj

@1761bombayraj
Bombay Sapphire
Global Brand Ambassador

Gary

The always vibrant and charismatic

Industry personality and Global
Bombay
Sapphire
Brand
Ambassador Raj Nagra brings
Bacardi Global Brands over two
decades of unique industry
knowledge from both a business
and trade perspective.

In his trade and consumer educator

role for BOMBAY SAPPHIRE gin,
Gary brings with him from the UK a
vast and deep cocktailing resume.
Now stateside, Hayward is already
enthused by the cultural and
mixology variety he is seeing from
state to state, and the appreciation
of local ingredients, trends and
flavors.

Chad

Terra Spice
Chad joins us from Terra Spice, a
specialty ingredient company
catering to culinary professionals,
providing unsurpassed quality and
service to customers around the
world.

@haywardgary

Bombay Sapphire
US Brand Ambassador

Assisting Personalities
Bittercube

Toby Cerqua
Michael McDonald
Jesse Ostendorf
Marco Zappia

Tinctures
Coriander

60 g
Coriander
120 g Neutral Grain Spirit
14 day maceration

Toasted Coriander

60 g
Coriander
120 g NGS
Toasted 5-8 minutes
14 day maceration

Green Coriander

Quassia

30 g
Quassia
100 g NGS
3 day maceration

Dried Rosemary

70 g
Dried Rosemary
250 g NGS
3 day maceration

Fresh Rosemary

60 g
Green Coriander
155 g NGS
14 day maceration

15 g
Rosemary
100 g NGS
3-5 hour maceration. All color should be
extracted and leaves will be brittle.

Dried Orange Peel

Lucknow Fennel

50 g
35 g
25 g
215 g
14 day

Dried Bitter Orange Peel

Dried Mandarin Orange Peel
Dried Orange Peel
NGS
maceration

Fresh Orange

170 g Orange Peel

130 g Everclear 151
Add Orange peels to a jar then add
Everclear. Shake every day for 5 days. To
remove the majority of bitterness, use a
microplane rather than a Y peeler and
reduce the grams of Orange by 40g.

Gentian

70 g
Gentian
140 g NGS
3 day maceration

145 g Lucknow Fennel

218 g NGS
3 day maceration

Fennel

150 g Fennel
225 g NGS
3-5 day maceration

Toasted Fennel

150 g Fennel
225 g NGS
Lightly bloom fennel on medium-low
heat until warm. Increase heat to medium
high until fragrant.
3-5 day maceration

Basic Tincture Rules

Dried Herbs

1 part Herb to 1 part NGS, and 1-3 day maceration.

Dried Spices

1 part Spice to 1 part NGS, and 10-14 day maceration.

Roots

1 part Root to 2 parts NGS, and 3-5 day maceration.

Fresh Herbs

15g to 100g NGS, and 3-6 hour maceration (until color has extracted).

Fresh Citrus Peels

1.5 part fresh citrus to 1 part NGS, and 5-7 day maceration.

Fresh Berries

2 parts berries to 1 part NGS, two options:

1. Chop berries for a cleaner and more translucent tincture, 2-4 hour maceration.
2. Muddle berries to have more fragrant and flavorful extract, but this can lead to a more
opaque tincture that decays faster.
For raspberries, blackberries, and other similar, whole berries can be used,
1-2 day maceration.

Notes on Tinctures:

Agitate tinctures daily. When complete, strain through cheesecloth.

When toasting, heat botanicals in a saute pan over medium heat until fragrant.

Syrups
Lucknow Fennel Syrup

Cucumber Oleo Citrate

550 g
35g
430g

180 g
55 g
163 g
7g

Ingredients

Water
Lucknow Fennel
(approx) Granulated Sugar

Instructions

1. Over low heat, gently bloom lucknow

fennel in pan to release aromas.
2. Add water to pan and bring to boil.
3. Simmer on low for 10 minutes.
Remove from heat.
4. Strain through cheesecloth and
remeasure tea. This should be 430g or
close to it. Add an equal amount (430g)
of sugar and whisk until amalgamated.

Burnt Sugar Syrup

Ingredients

200 g
200 g

Water
Granulated Sugar

Instructions

1. Over medium heat, place granulated

sugar into a non-stick pan.
2. Stir frequently until sugar has liquified
and is a burnt orange color.
3. Add 200g of water slowly, whisking to
avoid clumping.
4. Weigh contents and make sure it's
400g, if not add water to compensate.

Ingredients

Water
Cucumber peel
Granulated Sugar
Citric Acid

Instructions

1. Peel cucumber skins.

2. In a container at room temperature,
allow the sugar and peels sit for two
hours.
3. Add citric acid and water (hot, not
boiling) and whisk until amalgamated.

Mahlab Syrup
Ingredients
218 g
25g
190g

Water
Mahlab
(approx) Granulated Sugar

Instructions
1. Gently bloom Mahlab in a pan over
medium heat to release aromas.
2. Add water and bring to a simmer.
3. Simmer on low for 5 minutes.
4. Strain through cheesecloth and
remeasure tea (around 190g).
5. Add an equal amount (190g) of sugar
and whisk until amalgamated.

Notes on Syrups:
Evaporation makes syrups sweeter. Keeping simmering ingredients covered as
much as possible will help maintain proper brix measurements.
Owning a refractometer is a great way to always produce syrups at a
standardized brix measurement.

Botanical/Tea Syrups
Equipment

Yama 5 Cup Table Top Siphon - available at Amazon

Instructions
Measure all ingredients by the gram including water. Then add equal part sugar to the
botanical tea. It usually will be slightly over 50 brix due to the dissolved solids (from the
botanicals) that are flavoring the syrup. It is possible to use a refractometer to measure
the brix and adjust down to 50 brix, but given the flavoring agents bring an array of
different molecules to the syrup, having it slightly higher than 50 brix is recommended.
Using a siphon for tea syrups is a great way to extract the subtle flavors of teas without
the astringent bitterness caused by over extraction. Below is a starter ratio to create tea
syrups. This over strength tea is necessary when creating syrups as the flavors are
diluted once combined with sugar.

Ingredients
20g
400g
360g

Loose Tea
Water
Sugar

Instructions
Once the siphon has forced the water into the second chamber lower the heat to keep the
water in the second chamber for 2-3 minutes. Turn off the burner and the pressure will force
the tea back through the filter. The force of this pressure pulls additional aroma molecules
from the spent tea and assists in a round and full tea syrup. Some water is captured by the
tea, so make sure to weigh the tea and add an equal part of sugar to that.

Recommended Tea Companies

Rishi Tea
Letterbox Tea
Bingleys Tea

Liqueurs
Foolproof Citrus Liqueur
Ingredients
1.53 kgs
24 grams
16 grams
16 cups
12 cups
3 cups
11 cups
14 cups

Citrus Peels (Orange, Lemon, Grapefruit or a combination)

Floral component (Marigold, Hibiscus, etc.)
Floral Component (Chamomile, Jasmine, etc.)
Citrus Juice
Granulated Sugar
190 proof Everclear can be used by calculating
Honey
the added water content with an online ABV
Water
calculator to bring proof down.
151 proof Everclear

Instructions

1. Peel the citrus with a Y peeler.

2. Juice the peeled citrus and more if necessary.
3. Bring the water to a boil and remove from heat.
4. Add floral components and peels and steep for 10 minutes, covered.
5. Whisk in granulated sugar until amalgamated, then do the same with honey.
6. Let slurry cool.
7. Pour juice, Everclear, and slurry into sanitized glass jar with tight lid.
8. Shake mixture vigorously daily for 30 days.
9. Strain through chinoise and cheesecloth and bottle.
Depending on the time of year and the quality of the citrus, more granulated
sugar may be added to balance acidity. This can be done after the liqueur is
finalized. Just make sure to whisk the granules until amalgamated.

Crme de Flora
Ingredients
16 g
12 g
12 g
12 g
24 g

Marigold
Jasmine
Heather
Chamomile
Elderflower

Instructions

8g
20 g
1200 ml
1600 ml
2800 ml

Lavender
Orris Root
Water
151 proof Everclear
Simple Syrup

1. Bring the water to a boil, remove from heat.

2. Steep botanicals for one hour, covered.
3. Add Everclear, steep for additional 15 minutes.
4. Whisk in Simple Syrup.
5. Strain through cheese cloth.
6. Let rest for one day before bottling.

Instant Vermouth
ISI Gin
Ingredients
.2g
1.5g
1.5g
.2g
6g
2g
1g
.6g
2g
2.5g
.2g
.5g
1g

Gentian
Wormwood
Indian Green Coriander
Dandelion Root
Cocoa Nib
Ceylon Cinnamon
Saigon Cinnamon
Cassia
Grains of Paradise
Dried Galangal Root
Clove
Smoked Peppercorn
Fennel Seed`

1.5g
1g
3g
7g
5.3g
.6g
.3g
.3g
.3g
1g
1g
1g
1g

Black Cardamon
Coriander
Fresh, chopped Ginger
Fresh Orange Peel
Fresh Lemon Peel
Turkish Bay Leaf
Angelica Root
Fennel Pollen
Anise Seed
Lavender
Licorice Root
Mace
Lemon thyme

Instructions
1. Place the measured botanicals in a small hops bag or cheesecloth.
2. Put botanical bag inside ISI canister.
3. Pour one cup of Bombay Sapphire Gin into canister and charge with two nitrous
charges making sure to remove the last canister after use. If canister is left in, the seal
breaks and slowly allows gas to leak in. Release the gas and strain off the contents.

Vermouth Build
1 part White wine (preferably sweeter with a bigger body)
part Burnt Sugar Syrup
part ISI Gin
See recipe for Burnt Sugar Syrup on Page 5 - Syrups

Basic Tonic
Ingredients
12g
14g
16g
16g

Star Anise
Juniper
Ceylon Cinnamon
Coriander

887g
100g
60g
60g
130g

Fresh Lemongrass
Orange Peel
Lime Peel
Grapefruit Peel
Cinchona

12g
8g
8g
8g
8g

Eucalyptus
Elderflower
Chamomile
Savory
Black Walnut Leaf

30g
6g
5g
2kg
2c

Citric Acid
Malic Acid
Cyprus Sea Salt
Granulated Sugar
Honey

1.5c
1c
3oz

Orange Juice
Grapefruit Juice
Lime Juice

4qt

Water

Instructions
1. Combine the following in separate vessels:
Set 1 - Star Anise, Juniper, Ceylon and Coriander
Set 2 - Lemongrass, Citrus peels, Cinchona
Set 3 - Elderflower, Eucalyptus, Chamomile, Savory and Black Walnut Leaf
Set 4 - Sweetening agents, salt, and acids
2. Bring water to a boil
3. Simmer first set of ingredients for 5 minutes
4. Add to pot and simmer second set of ingredients for 10 Minutes
5. Remove from heat, add third set of ingredients and steep for 5 minutes.
6. Strain through chinoise.
7. Whisk in fourth set of ingredients, let cool.
8. Add juices.
9. Strain with cheese cloth.

Percolation
Daily Percolated Julep
Equipment

Yama Glass 6-8 Cup Cold Drip Maker - Available at Espressoparts.com and Amazon.

Liquid for Top Beaker

5 parts Spirit
1 part Water
1 part Simple Syrup or Turbinado Syrup

Try to utilize spirits at 90 proof

or higher or remove 1/3 of the
water for 80 proof spirits

Infusion Jar

Fill the jar with botanicals at your disposal. This isnt an exact science. Initially try one
from each of the following lists and then experiment. Once all ingredients are in the
infuser, youll want it to be fairly full, though not pressed.

Fresh Herbs

Mint
Sage
Rosemary
Basil
Tarragon
Shiso

Citrus

Spices and Dried Herbs

Ceylon Cinnamon
Cocoa Nibs
Epazote
Grains of Paradise
Black Walnut Leaf
Annatto Seed
Blade Mace

Grapefruit
Orange
Lemon

Instructions
Build the liquid infusion in a separate container and make sure the liquids have amalgamated. Run the liquid once through the infuser at a fast pace to start the infusion
process, then pour the liquid back into the top beaker and set the infuser to drip slowly.

Serving
This infusion can be served over ice as a julep, or as a welcoming dram, or as a shot.

Cocktail Recipes
Creme de Flora Daisy

Mahlab Aviation

1.75 oz
.75 oz
.25 oz
.5 oz

1.75 oz
.75 oz
.75 oz
.25 oz

Recipe

Bombay East
Cucumber Oleo Citrate
Lemon
Creme de Flora

Recipe

Bombay Dry
Lemon
Mahlab Syrup
Maraschino

Shake, strain through tea strainer.

Shake, strain through tea strainer.

Serve in coupe glass. Garnish with

edible flower, lemon disk, or cucumber
peel slice.

Serve in coupe glass rinsed with

Violette. Garnish with a smile.

Presentation

Insta-Negroni
Recipe
1.5 oz
1 oz
.5 oz
1 dash

Bombay Sapphire
ISI Vermouth*
Campari
Bittercube Orange Bitters

Stir, strain.

Presentation
Serve in mini rocks glass, neat. Garnish
with orange disk.

Gin & Tonic

Recipe
1.5 oz
.5 oz
2-3 oz
1 dash

Bombay Sapphire East

Tonic Syrup
Seltzer
Bittercube Orange Bitters

Presentation
Build cocktail in highball glass. Add ice,
stir to amalgamate syrup, garnish with
vertically slit lime wedge.

Presentation

Lucknow Old Fashioned

Recipe

2 oz
Bombay
.25 oz Lucknow Fennel Syrup
2 dash Bitters and Tinctures
Stir, strain.

Presentation
Serve in rocks glass over fresh ice.
Garnish with orange peel, expressed
and inserted.

Windsor Forest
Recipe
1.5 oz
.75 oz
.75 oz
Skinny
1 dash

Bombay Dry
Lime
Simple Syrup
.25 oz Green Chartreuse
Fresh Rosemary Tincture

Shake, strain through tea strainer.

Presentation
Serve in coupe glass. Garnish with paper
thin lime wheel with 1 drop Rosemary
Tincture.

The Naked Ballerina

Stag on the Summit

Fat .75 oz
.75 oz
Sk. .75 oz
.75 oz
.25 oz
1 dash

1 oz
.5 oz
.75 oz
.25 oz
.5 oz
3 oz
2 dash

Recipe

Cazadores Reposado
Martini & Rossi Rosato Vermouth
Foolproof Orange Liqueur
Lemon
Simple Syrup
Bittercube Jamaican #1 Bitters

Shake, strain through tea strainer.

Recipe

Cazadores Anejo
House Grapefruit Liqueur
Grapefruit juice
Lime
Simple Syrup
Pacifico Cerveza
Bittercube Jamaican #2 Bitters

Presentation

Short shake, strain.

Serve in martini glass rinsed with Great

Lakes Absinthe Rouge. Garnish with
dried marigold.

Serve in collins glass over fresh ice.

Garnish with grapefruit peel.

Six Corner Sling #2

Recipe
1.5 oz
.75 oz
.75 oz
.75 oz
1 dash
1 oz

Old Overholt Rye

Lemon
Green Tea Syrup
Insta Vermouth
Bittercube Trinity Bitters
Seltzer

Short shake, strain through tea strainer.

Presentation

Serve in highball glass over fresh ice.

Top with seltzer. Garnish with orange
and lemon peels expressed and inserted

Presentation

Botanical Compounds
Botanicals are more than the sum of their compounds. Among other things,
they are comprised of a number of polyphenols and terpenes and often these
compounds are found in numerous botanicals, thus providing building blocks
for intricately cohesive cocktails.
Polyphenols are large clusters of organic compounds with an aromatic
benzanoid ring, while terpenes are aromatic hyrdocarbons. Together they
account for why we smell the things we smell. The average human tastes 90%
through the sense of smell, making a general understanding of polyphenols and
terpenes indispensable for the modern bartender. What we can accomplish
when considering molecular similarities are endless. From basil and bay leaf,
carrot and cilantro, to curry and dill, an infinite number of flavor combinations
are waiting to be made. Below are a few botanical structures, their
corresponding shared polyphenol or terpene and basic applications.

Citrus Terpene Limonene

Prominent In

Also Found In

Lemon, Lime, Orange, Grapefruit

Caraway, cardamom, celery seed,

fennel, nutmeg, pink peppercorn,
star anise

Applications

Citrus cocktails, Gin, Vodka

Light Polyphenol Pinene

Prominent In

Also Found In

Pine, Sagebrush

Angelica, turkish bay leaf, curry leaf,

dill, epazote, hyssop, juniper, the entire
mint family, rosemary, tarragon, thyme

Applications

Gin, Aquavit, Chartreuse

Fresh Polyphenol Sabinene

Prominent In

Also Found In

Holm Oak, Norway Spruce

Cardamom, mace, nutmeg, black

peppercorn, cubeb peppercorn,
marjoram, california bay leaf, carrot
seed, spruce

Applications

Aged Rum, Bourbon, Cognac

Addendum
Bittercube

bittercube.com

@bittercube

We create our bitters by hand, peeling hundreds of pounds of citrus, weighing dozens
of spices, and many other time consuming tasks! Bittercube Bitters do not use any
extracts or oils, but only raw ingredients.

Blackstrap

Bolivar

Cherry Bark Vanilla

Full-bodied, with molasses,

clove, sassafras and
sarsaparilla aroma and
flavors.

Aromatic and potent, with

hints of cherry, cocoa and
Madagascar vanilla.

Jamaican #1

Light and aromatic, with

notes of chamomile,
jasmine, cinnamon and
dried fruits.

Jamaican #2

Orange

Robust Jamaican Spice

overtones, with hints of
ginger and black pepper.

Bright, with grapefruit and

hibiscus overtones, and
underlying island spice
notes.

Citrus forward with aromas

of caramelized orange,
toasted coriander, and
toasted cardamom.

Bombay Sapphire

bombaysapphire.com
@sapphireginusa
Bombay Sapphire Gin
Bombay Sapphire East
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
flavour of the botanicals are released.
The result? A complex aromatic liquid
that delivers a broader, more balanced
flavour.

Terra Spice

First introduced in 2011, Bombay

Sapphire East features two additional
botanicals, lemongrass and black
peppercorn.
Created to match the same standard of
excellence as Bombay Sapphire, this gin
is crafted to balance the sweetness of
American tonics while still delivering the
complex flavors and aromas one would
expect from a Bombay gin.

terraspice.com

Terras 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 / foodservice 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 customers
anywhere in the world.

We hope you enjoyed our seminar!

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and rate us. On social media, use the hashtag
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