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

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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.

@souschef.kitchen


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:

PRINTABLE MENU & EVENT DETAILS


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

Grazing Plate

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


 

Questions?

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