In partnership with the MIT Sloan Boston Alumni Association Resilience Series, thank you for joining Sous Chef on Wednesday, June 14th for a virtual mixology experience! Master Mixologist Berto Santoro will lead you in making three 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: Wednesday, June 14, 2023
Time: 6:30 p.m. ET
Please join 15 minutes early to greet other “sous chefs”
Zoom Meeting Room: https://us02web.zoom.us/j/9185319615?pwd=VDkyU3RHZVFuUVp2UjdmcHNEU DRrZz09
Meeting ID: 918 531 9615 | Passcode: 242189
Add to Calendar:
Meet Your Mixologist:
Berto Santoro
Master Mixologist Berto Santoro is one of the most respected bartenders in the country with over two decades of experience. Most recently overseeing the cocktail program at Farina, an upscale Italian restaurant, by James Beard award-winning Chef Michael Smith, located in Kansas City, Missouri. In 2008, Santoro helped open Michael Smith's Extra Virgin and oversaw the cocktail programs at Michael Smith Restaurant as well as Extra Virgin. He is managing partner of the Paris of the Plains Cocktail Festival, an annual multi-day educational and entertainment spectacular highlighting Kansas City’s flourishing cocktail culture and history. Santoro also co-foundered the Kansas City Chapter of United States Bartenders Guild in 2011, which is a non-profit organization with a mission to elevate the profession through education, service, and camaraderie.
Preparation:
Tools Needed:
Recommended Glassware: 2 coupe or martini glasses, 1 tall collins glass
Cocktail shaker (substitute a glass mason jar with a screw top)
Strainer
Bar spoon (or teaspoon for measuring)
Jigger (or a shot glass for measuring)
Knife
Preparing for the Experience:
Please complete the following steps 30 minutes in advance:
Optionally prepare Brown Sugar-Spiced Nut Mix
Prepare strawberry syrup and simple syrup according to instructions below
Locate and portion all items
Have ice on hand
Print the menu and complete event details with the following link:
Cocktail Menu
Cocktail One
Fancy Pants (mocktail)
Fancy Pants
Yields 1 Drink
Ingredients
Mocktail:
1.5 ounces lemon juice
1.5 ounces simple syrup*
4 thinly cut cucumber slices, reserve 1 for garnish
Pinch of salt
Club soda, to top
*Simple Syrup:
8 ounces granulated white sugar
8 ounces water
Method
Simple Syrup:
In a small saucepan over high heat, bring sugar and water to a boil. Remove from heat and stir until sugar dissolves completely. Let cool to room temperature. Refrigerate in an airtight container.
Mocktail:
Combine all ingredients (sans club soda) in a mixing tin with ice and shake vigorously. Strain through a tea strainer into a tall collins glass. Top with club soda and ice. Garnish with a cucumber slice. Serve immediately and enjoy!
Yields 1 Drink
Ingredients
Cocktail:
2 ounces gin
0.75 ounce St. Germain Elderflower
0.5 ounce simple syrup*
1 ounce fresh lemon juice
4 thinly cut cucumber slices, reserve 1 for garnish
Pinch of salt
Club soda, to top
*Simple Syrup:
8 ounces granulated white sugar
8 ounces water
Method
Simple Syrup:
In a small saucepan over high heat, bring sugar and water to a boil. Remove from heat and stir until sugar dissolves completely. Let cool to room temperature. Refrigerate in an airtight container.
Cocktail:
Combine all ingredients (sans club soda) in a mixing tin with ice and shake vigorously. Strain through a tea strainer into a tall collins glass. Top with club soda and ice. Garnish with a cucumber slice. Serve immediately and enjoy!
Cocktail Two
Strawberry Collins (mocktail)
A “Real” Strawberry Daiquiri
Yields 1 Drink
Ingredients
Mocktail:
2 ounces fresh lemon juice
2 ounces *strawberry syrup
Club soda, to top
Mint spring, for garnish
*Strawberry Syrup:
1 pint fresh ripened strawberries, quartered and hulled
16 ounces granulated white sugar
16 ounces of hot water
Method
Strawberry Syrup:
In a saucepan, gently muddle strawberries and sugar. Add hot water and bring to a boil over high heat. Lower heat to medium-low and simmer for 5 - 10 minutes. Let cool slightly. Transfer all ingredients to a blender. Blend on high for one minute. Strain through cheesecloth into an airtight container and refrigerate.
Mocktail:
Combine all ingredients (sans club soda) into a mixing tin with ice and shake vigorously. Strain into a tall collins glass. Top with club soda and ice. Garnish with a mint sprig. Serve immediately and enjoy!
Yields 1 Drink
Ingredients
Cocktail:
2 ounces white rum
1 ounce fresh lime juice
1 ounce *strawberry syrup
Pinch of salt
*Strawberry Syrup:
1 pint fresh ripened strawberries, quartered and hulled
16 ounces granulated white sugar
16 ounces hot water
Method
Strawberry Syrup:
In a saucepan, gently muddle strawberries and sugar. Add hot water and bring to a boil over high heat. Lower heat to medium-low and simmer for 5 - 10 minutes. Let cool slightly. Transfer all ingredients to a blender. Blend on high for one minute. Strain through cheesecloth into an airtight container and refrigerate.
Cocktail:
Combine all ingredients into a mixing tin with ice and shake vigorously. Strain into a chilled coupe or martini glass. Serve immediately and enjoy!
Cocktail Three
Southside (mocktail)
Southside
Yields 1 Drink
Ingredients
Mocktail:
2 ounces fresh lemon juice
2 ounces *simple syrup
7 large mint leaves, reserve 1 for garnish
Pinch of salt
*Simple Syrup:
8 ounces granulated white sugar
8 ounces water
Method
Simple Syrup:
In a small saucepan over high heat, bring sugar and water to a boil. Remove from heat and stir until sugar dissolves completely. Let cool to room temperature. Refrigerate in an airtight container.
Mocktail:
Combine all ingredients in a mixing tin with ice and shake vigorously. Strain through a tea strainer into a coupe or martini glass. Garnish with a mint leaf. Serve immediately and enjoy!
Yields 1 Drink
Ingredients
Cocktail:
2 ounces gin
1 ounce fresh lemon juice
1 ounce *simple syrup
7 large mint leaves, reserve 1 for garnish
Pinch of salt
*Simple Syrup:
8 ounces granulated white sugar
8 ounces water
Method
Simple Syrup:
In a small saucepan over high heat, bring sugar and water to a boil. Remove from heat and stir until sugar dissolves completely. Let cool to room temperature. Refrigerate in an airtight container.
Cocktail:
Combine all ingredients in a mixing tin with ice and shake vigorously. Strain through a tea strainer into a coupe or martini glass. Garnish with a mint leaf. Serve immediately and enjoy!
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 egg white
1/2 teaspoon vanilla extract
2 teaspoons canola oil, olive oil or avocado oil
1 teaspoon Worcestershire sauce
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 F.
Combine brown sugar, cinnamon, salt and cayenne pepper in a small bowl. In a separate large bowl, combine egg white, vanilla extract, oil and Worcestershire. Whisk until mixture is frothy. Add nuts, pumpkin seeds and sugar mixture to the large bowl. Stir well until nuts are evenly coated.
Spread nut mixture in a single layer on a baking sheet strayed with a neutral cooking spray. Bake for 10 minutes. Remove pan from oven. Stir to break apart nuts. Reduce oven temperature to 300 degrees F. Bake for an additional 10 minutes.
Remove nuts from oven and let cool. Stir to break apart nuts. Enjoy!
Recipe courtesy of Sous Chef instructor Chef Becky Marshall