In partnership with the MIT Sloan Boston Alumni Association Resilience Series, thank you for joining Sous Chef on Thursday, February 8th for a virtual mixology experience! Mixologist Presley Green will lead you in making three cozy craft cocktails to keep you warm throughout the winter months. Mocktail options also provided.

We will prepare all cocktail making steps together during the experience.

Courtesy of Chef Tom Ashcraft, the ingredients and preparation instructions for Goat Cheese Crostini with Berry Compote are also provided. Please prepare in advance.

Menu, recipes and dial-in details listed below.

Cheers!

Event Details:

Date: Thursday, February 8, 2024
Time: 6:30 p.m. ET

Add to Calendar:

Meet Your Mixologist:

Presley Green

Mixologist Presley Green brings nearly two decades of experience in the hospitality industry and over 12 years of experience bartending to Sous Chef. Currently serving as bartender at Kansas City Country Club, Green gained prior experience at numerous Kansas City bars and restaurants. Most recently, he served as bartender at Paros Estiatorio, an upscale Greek restaurant, and Rye, which boosts a James Beard Award winning chef and extensive bar program. In addition, Green has created a line of cocktail bitters, syrups and shrubs dubbed, Green Bitters.

@souschef.kitchen

Preparation:

 

Tools Needed:

Mixology:

  • Recommended Glassware: 3 mugs

  • Strainer

  • Measuring spoons and cups

  • Jigger (or a shot glass for measuring)

  • 2 medium saucepans

  • 1 small saucepan

Bar Snack:

  • 1 small saucepan 

  • 1 piping bag or Ziplock bag

  • Blender

  • 1 sheet tray

Preparing for the Experience:

Please complete the following steps 30 - 60 minutes in advance:

  • Optionally prepare Goat Cheese Crostini (will not be prepared during class)

  • Locate and portion all mixology items

  • Have ice on hand

Print the menu and complete event details with the following link:

PRINTABLE MENU & EVENT DETAILS

Cocktail Menu

Cocktail One

Winter Honey Whiskey Cocktail

Yields 1 Drink

Ingredients

Cocktail:

  • 3 oz bourbon

  • 1 (2 inch) piece fresh ginger, peeled and thinly sliced

  • 1 lemon, plus more for garnish

  • 4 teaspoons honey

  • Lemon twist, for garnish

Method

Cocktail:

Bring water and ginger to a boil in a medium saucepan over high hear. Juice one lemon and add half of the juice and half of the rind to the pan. Discard the remaining rind and simmer for 10 minutes.

Add remaining lemon juice, honey and bourbon to a mug. Pour the hot liquid through a sieve into the mug. Discard the solids. Stir well to dissolve the honey. Garnish with a lemon twist. Serve immediately and enjoy!

Mocktail Modification:

Replace bourbon with non-alcoholic whiskey or strong brewed barley tea

Cocktail Two

Chai Hot Toddy

Yields 1 Drink

Ingredients

  • 1 1/2 cups water

  • 1 cinnamon stick

  • 3 whole cloves

  • 3 cardamom pods, slightly crushed

  • 1 chai tea bag

  • 2 oz spiced rum or bourbon

  • 1 tablespoons honey

  • 1 tablespoon fresh lemon juice or 2 lemon wedges

Method

Cocktail:

In a medium saucepan over medium-high heat, bring water, cinnamon stick, cloves and cardamom pods to a simmer. Remove from heat and add tea bag.  Cover and steep for 10 minutes. Strain spiced tea liquid through a fine-mesh sieve to an airtight container. Discard tea bag and spices. 

Return spiced tea to the pan and reheat until warm. Stir in rum or bourbon, honey and lemon juice. Pour into mug. Serve immediately and enjoy!

Mocktail Modification:

Omit bourbon or rum.

Cocktail Three

Hot Butter Beer

Yields 1 Drink

Ingredients

Cocktail

  • 1/2 tablespoon unsalted butter

  • 1/4 cup dark brown sugar

  • 1/4 cup heavy cream

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • 1 1/2 oz bourbon

  • 1/2 cup of plain seltzer

Method

Cocktail:

Melt butter in a small heavy-bottom saucepan. Add brown sugar and bring to a simmer, whisking constantly until smooth and slightly lighter in color.

Whisk in cream. Simmer for 4 - 5 minutes more, whisking occasionally until the sauce thickens. Remove from heat. Whisk in vanilla and salt.

In a separate saucepan, warm bourbon and seltzer water to a simmer. Whisk in the cream mixture until combined.

Pour into a mug. Serve immediately and enjoy!

Mocktail Modification:

Replace bourbon with non-alcoholic whiskey or strong brewed barley tea.

Bar Snack

Seasonal Treat

Goat Cheese Crostini with Berry Compote

Yields 20 Crostini

Ingredients

  • 4 ounce goat cheese log

  • 1/4 – 1/2 cup heavy cream

  • 1 thin baguette

  • 1/4 cup dried cranberries

  • 1/4 cup raisins

  • 1/2 cup red wine

  • 1 teaspoon olive oil

  • Salt and pepper, to taste

Method

Preheat the oven to 350° F (176° C).

Bring the goat cheese out of the fridge to come up to room temperature.

Pour dried fruit and red wine into pot over medium heat.  Stir occasionally.  Remove from heat when the mixture thickens, and the dried fruit appears plump.  Add all contents to a blender and pulse several times until smooth but still slightly chunky.  

Evenly slice the baguette crosswise into small, almost circular pieces.  Brush both sides with olive oil.  Season with salt and pepper.  Arrange on a baking sheet and bake in the oven until golden brown, or approximately 5 – 8 minutes.  Let cool on a baking sheet.

Add goat cheese and heavy cream to a mixing bowl.  Whip until smooth.  Spoon goat cheese mixture into a piping bag or Ziplock bag.  Cut off the tip of the piping bag or a corner of the Ziplock bag.

Pipe goat cheese mixture on top of each crostini.  Spoon a small scoop of fruit mixture on top of goat sheet.  Arrange atop a platter and serve.

Recipe courtesy of Sous Chef instructor Chef Tom Ashcraft.

 

Questions?

Email Sous Chef at info@souschef.kitchen or Tina Kruczynski at tkruczynski@mitsloanboston.com with questions about your culinary experience.