In partnership with the MIT Sloan Club of Northern California, thank you for joining your fellow alumni and Sous Chef for an interactive virtual mixology experience this fall season! Mixologist Presley Green will lead you in making three seasonal craft cocktails with mocktail options provided as well.
We will prepare all cocktails and syrups together during the experience.
To enjoy throughout the evening, optional preparation instructions for a bar snack are also provided. Please prepare in advance.
Menu, recipes and dial-in details listed below.
Cheers!
Event Details:
Date: November 16, 2023
Time: 7 p.m. PT
Please join 15 minutes early to greet other “sous chefs”
Zoom Meeting Room: https://us02web.zoom.us/j/7114018556?pwd=QXcvUFA0T0lTMTBOZ1RKK2ZqeWhsUT09
Meeting ID: 711 401 8556 | Passcode: 70872433
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.
Preparation:
Tools Needed:
Recommended glassware: 2 coupe or martini glasses, 1 rocks glass
Cocktail shaker (substitute a glass mason jar with a screw top)
Knife
Bar spoon (or teaspoon)
Jigger (substitute a shot glass for measuring)
3 small - medium saucepans or pots (for preparing the syrups)
Preparing for the Experience:
Please complete the following steps 30 minutes in advance:
Gather tools and glassware
Locate, prep and portion all ingredients
Have ice on hand
Print the menu and event details with the following link:
Cocktail Menu
Cocktail One
French Concession
Yields 1 Drink
Ingredients
Cocktail:
1 1/2 ounces tequila
1 1/2 ounces Granny Smith Apple Juice*
1/2 ounce Honey Syrup*
1/2 ounce fresh lemon juice
1/4 teaspoon five spice powder
Garnish: 1 star anise pod
*Granny Smith Apple Juice:
2 Granny Smith apples, cored and chopped
1 cup water
*Honey Syrup:
2 ounces honey
1 ounce boiling water
Method
Granny Smith Apple Juice:
Blend ingredients together in blender or food processor. Strain through a sieve or coffee filter into an airtight container. Store in the refrigerator for up to one week.
Honey Syrup:
Stir to combine ingredients until fully integrated. Store in an airtight container in the refrigerator for up to one week.
Cocktail:
Combine tequila, granny smith apple juice, honey syrup, lemon juice and five spice powder in a cocktail shaker filled with ice. Shake until well chilled. Strain into a coupe or martini glass. Garnish with one star anise pod.
Mocktail Modifier:
Omit tequila or substitute non-alcoholic tequila.
Cocktail Two
Pumpkin Spice White Russian
Yields 1 Drink
Ingredients
Cocktail:
1 1/2 ounces vanilla vodka (option to substitute unflavored vodka)
3/4 ounce Kahlua
Splash Pumpkin Spice Syrup*
1 1/2 ounces heavy cream (substitute half & half)
Garnish: freshly grated cinnamon (substitute ground cinnamon)
*Pumpkin Spice Syrup:
8 ounces pumpkin puree
1 cup water (more as needed)
1 cup granulated sugar
1/2 teaspoon pumpkin pie spice
Method
Pumpkin Spice Syrup:
Add pumpkin puree, water, sugar and pumpkin pie spice to a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly. Once the boiling and smooth, remove from heat and cover. Let sit for 15 minutes.
Strain the pumpkin mixture into an airtight container. Let cool completely. Store in the refrigerator for up to one week.
Cocktail:
To a rocks glass with ice, add vodka and Kahlua. Float cream on top and stir slowly to combine. Garnish with freshly grated cinnamon.
Mocktail Modifier:
Replace vodka and Kahlua with 2 1/2 ounces cold brew coffee
Cocktail Three
Newtons Law
Yields 1 Drink
Ingredients
1 teaspoon brown sugar
1 teaspoon hot water
1 1/2 ounces bourbon
1/2 ounce fresh lemon juice
2 teaspoons apple butter
Garnish: orange twist and freshly grated cinnamon (substitute ground cinnamon)
Method
Cocktail:
Combine brown sugar and hot water in cocktail shaker. Stir until sugar is dissolved. Add bourbon, lemon juice and apple butter. Fill with ice and shake vigorously until well chilled. Strain into a coupe or martini glass. Garnish with an orange twist and freshly grated cinnamon.
Mocktail Modifier:
Replace bourbon with strong brewed barley tea or non-alcoholic whiskey
Bar Snack
Brown Sugar-Spiced Nut Mix
Yields 10 - 12 Servings
Ingredients:
6 tablespoons light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom (optional)
1 egg white
2 teaspoons canola oil, olive oil or avocado oil
1 teaspoon Worcestershire sauce
1/2 teaspoon vanilla extract
1/2 cup raw pecan halves
1/2 cup raw whole almonds
1/2 cup raw walnuts
1/3 cup raw shelled pumpkin seeds
Method:
Preheat oven to 350 degrees.
Combine first five ingredients in a small bowl. Set aside.
Combine egg white, oil, vanilla extract, and Worcestershire sauce in a large bowl. Whisk until frothy. Add nuts, pumpkin seeds and first five ingredients. Stir well to coat.
Spread nut mixture on a baking sheet lined with parchment paper. Bake for 10 minutes. Remove pan from oven and stir nuts to break apart. Reduce temperature to 300 degrees and bake for an additional 10 minutes. Cool for five minutes and stir to break nuts apart.
Recipe courtesy of Sous Chef instructor and pastry chef Becky Marshall