Cordials & Liqueurs - Essentials In Cocktails & Bartending
Last updated 2/2021
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.36 GB | Duration: 2h 42m

- COCKTAILS, STYLES, BRANDS, FLAVORS & MORE!
What you'll learn
In-Depth Types & Style Training
Flavor & Aroma profiles
Production Methods
65 Popular Brand Reviews
Origins
Apertifs vs Digestifs
Amari, Vermouth, Pastis & Absinthe Training
How to make Tinctures & Bitters
Popular Cocktails & a Little History
Cremes & Crèmes
The Ouzo Effect
Requirements
No existing alcohol or Cordial/Liqueur knowledge is required
All individuals wishing to drink alcohol must be of legal age where they reside This course does not condone underage drinking in any capacity.
Students are encouraged to sample Cordials & Liqueurs throughout this course, but no specialist equipment is required beyond the alcohol to enjoy
Description
What are they and what are they used for? What's the difference anyway?Cordials & Liqueurs are an essential part of every bartender's repertoire of knowledge. Without these "secondary" flavoring agents many, if not all popular cocktails couldn't be prepared. Often the terms are used interchangeably, but there is a marked difference.Here we'll explain what they are and how these important ingredients are integral to proper beverage service. Interestingly, many of these beverages have a history going back a hundreds of years or more, yet no one spends the time to know and understand their value & necessity in constructing a well-balanced cocktail.This course is aimed at fixing all that! WARNING: THIS COURSE GETS TECHNICAL AT TIMES! I have tried to be as detailed as possible. Some reviews have stated my courses are too technical at times, but I think better to give too much info than not enough.This course reviews:An in-depth understanding of all types of Cordials & LiqueursTypes & ClassificationsCream vs CrèmeApéritifs & DigestifsVermouthAmariPastis vs AbsintheBitters & TincturesHow to Make Bitters & TincturesCocktails and a little history of them65 Popular Brands and FlavorsFlavor & Aroma CharacteristicsHow to serve AbsintheHow to serve PastisHow to make 35 popular shotsThe Ouzo EffectProduction MethodsOriginsLegal Standards in the U.S. & EUCordial & Liqueur Terminology* Bonus lecture - Wine, Spirits, Cocktails & Beer Glassware RecommendationsWith knowledge on the many different types and flavors of Cordials & Liqueurs, one can be confident in making a selection, recommending for others to enjoy or blend with other ingredients to make wonderful cocktails.Here we explain, clearly & concisely, all that's needed to fully understand these types of alcohol and how to serve them properly. For those not in the bar or restaurant field, we'll give you a solid understanding to make the best selection of an after dinner drink or making cocktails at home. We'll help you make better choices and be able to differentiate options, without having to personally try everything out there. Class is in session. Drink Up!
Overview
Section 1: WELCOME TO CORDIALS & LIQUEURS
Lecture 1 COURSE OVERVIEW - CORDIALS & LIQUEURS
Lecture 2 COURSE INTRODUCTION
Section 2: TYPES & CLASSIFICATIONS
Lecture 3 TYPES
Lecture 4 APERITIFS & DIGESTIFS
Lecture 5 CRÈMES VS. CREAMS
Lecture 6 PASTIS VS. ABSINTHE
Lecture 7 VERMOUTH
Lecture 8 AMARI
Lecture 9 WHAT ARE BITTERS & TINCTURES
Lecture 10 HOW TO MAKE BITTERS & TINCTURES
Section 3: PRODUCTION
Lecture 11 PRODUCTION METHODS
Section 4: SERVING
Lecture 12 COCKTAIL RECIPES AND A LITTLE HISTORY
Lecture 13 THE OUZO EFFECT
Lecture 14 HOW TO SERVE ABSINTHE
Lecture 15 HOW TO SERVE PASTIS
Section 5: HOW TO MAKE 25 POPULAR CORDIAL/LIQUEUR SHOTS
Lecture 16 HOW TO MAKE AN APOCALYPSE NOW SHOT
Lecture 17 HOW TO MAKE A BAZOOKA JOE SHOT
Lecture 18 HOW TO MAKE A BL*W JOB SHOT
Lecture 19 HOW TO MAKE A BUTTERY NIPPLE SHOT
Lecture 20 HOW TO MAKE A COOL COLADA SHOT
Lecture 21 HOW TO MAKE A KAMIKAZE SHOT
Lecture 22 HOW TO MAKE A KOOL AID SHOT
Lecture 23 HOW TO MAKE A LEMON DROP SHOT
Lecture 24 HOW TO MAKE MELON BALL SHOT
Lecture 25 HOW TO MAKE A NINJA TURTLE SHOT
Lecture 26 HOW TO MAKE A NUTTY IRISHMAN SHOT
Lecture 27 HOW TO MAKE AN ORGASM SHOT
Lecture 28 HOW TO MAKE A PEACH TART SHOT
Lecture 29 HOW TO MAKE A PEANUT BUTTER & JELLY SHOT
Lecture 30 HOW TO MAKE A POLAR BEAR SHOT
Lecture 31 HOW TO MAKE A PURPLE HOOTER SHOT
Lecture 32 HOW TO MAKE A RED HEADED SLUT SHOT
Lecture 33 HOW TO MAKE A RED SNAPPER SHOT
Lecture 34 HOW TO MAKE A RUM BALL SHOT
Lecture 35 HOW TO MAKE A SCREAMING ORGASM SHOT
Lecture 36 HOW TO MAKE A SNOWBALL SHOT
Lecture 37 HOW TO MAKE A SURFER ON ACID SHOT
Lecture 38 HOW TO MAKE A WASHINGTONA APPLE SHOT
Lecture 39 HOW TO MAKE A WATER MOCCASIN SHOT
Lecture 40 HOW TO MAKE A WOO WOO SHOT
Lecture 41 HOW TO MAKE A BLUE HAWAIIAN SHOT
Lecture 42 HOW TO MAKE A BRAIN HEMORRHAGE SHOT
Lecture 43 HOW TO MAKE A CARAMEL APPLE SHOT
Lecture 44 HOW TO MAKE A CHOCOLATE CAKE SHOT
Lecture 45 HOW TO MAKE A CRANBERRY COOKIE SHOT
Lecture 46 HOW TO MAKE A GIRL SCOUT COOKIE SHOT
Lecture 47 HOW TO MAKE A JOLLY RANCHER SHOT
Lecture 48 HOW TO MAKE A PINEAPPLE UPSIDE-DOWN CAKE SHOT
Lecture 49 HOW TO MAKE A LIME LIZARD SHOT
Lecture 50 HOW TO MAKE A SCOOBY SNACK SHOT
Section 6: BRANDS REVIEW
Lecture 51 BRANDS
Section 7: FLAVORS & AROMAS
Lecture 52 FLAVORS & AROMAS
Section 8: ORIGINS & STANDARDS
Lecture 53 ORIGINS/HISTORY
Lecture 54 LEGAL STANDARDS
Section 9: Bonus Lecture
Lecture 55 Proper Glassware Selection
Anyone interested in alcohol,Mixologists, Bartenders, Servers & those in the hospitality industry that serve Cordials & Liqueurs,Novice alcohol enthusiasts,Those who enjoy Cordials & Liqueurs wanting advanced knowledge for better selection & enjoyment
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