In partnership with the MIT Sloan Boston Alumni Association Resilience Series, thank you for joining Sous Chef on Wednesday, June 12th for a virtual mixology experience! Mixologist Presley Green will lead you in making three seasonal craft cocktails to enjoy throughout the summer. Mocktail options also provided.

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

Plus, the ingredients and preparation instructions for Golden Peach Gazpacho are also provided. Please prepare in advance as we will not complete these steps during the evening.

Cheers!

Event Details:

Date: Wednesday, June 12, 2024
Time: 6:30 - 8 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 rocks glasses

  • Strainer

  • Measuring spoons and cups

  • Jigger (or a shot glass for measuring)

  • 3 small - medium saucepans

  • Muddler (or other blunt kitchen tool)

Bar Snack:

  • Blender 

Preparing for the Experience:

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

  • Optionally prepare Golden Peach Gazpacho (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

Lavender Fields

Yields 1 Drink

Ingredients

Cocktail:

  • 2 oz Ketel One vodka

  • 1/2 oz Lemon Lavender Syrup

  • 1/2 oz fresh lemon juice

  • Topo Chico (or other soda water), to top

  • Lavender sprig, for garnish

Lemon Lavender Syrup:

  • Zest of two lemons

  • 3 lavender sprigs

  • 2 cups water

  • 1/2 cup honey or agave syrup

Method

Lemon Lavender Syrup:

In a saucepan with boiling water, add lemon zest and lavender sprigs. Boil for three minutes and remove from heat. Strain the solids out of the liquid. Add honey or agave and stir until well blended. Set aside to cool completely and refrigerate in an airtight container.

Cocktail:

Add all ingredients except the soda water to shaker with ice. Shake vigorously until well chilled. Strain ingredients over new ice into a rocks glass. Top with soda water. Garnish with a lavender sprig.

Mocktail Modification:

Replace vodka with non-alcoholic vodka.

Cocktail Two

Crystal Elixir

Yields 1 Drink

Ingredients

Cocktail:

  • 2 oz vodka

  • 1 oz elderflower liqueur

  • 1 oz freshly squeezed lime juice

  • ½ oz simple syrup

  • 4 cucumber slices, plus more for garnish

  • ½ tsp rose water

Simple Syrup:

  • 1 cup granulated sugar

  • 1 cup water

Method

Simple Syrup:

In a medium saucepan over medium-high heat, bring sugar and water to a boil. Remove from heat and stir until sugar is completely dissolved. Let cool. Refrigerate in an airtight container.

Cocktail:

In a mixing glass, muddle cucumber slices.

Add vodka, elderflower liqueur, lime juice, simple syrup, and rose water to the mixing glass. Fill the mixing glass with ice. Stir until chilled, about 20 turns

To a rocks glass with ice, strain cocktail. Garnish with additional cucumber slices.

Mocktail Modification:

Omit elderflower liqueur and replace vodka with non-alcoholic vodka.

Cocktail Three

Midnight in the Garden

Yields 1 Drink

Ingredients

Cocktail:

  • 2 oz light rum

  • 0.25 oz fresh lime juice

  • 0.5 oz Strawberry Simple Syrup

  • 4 - 5 fresh mint leaves

  • Lime wheel, for garnish

Strawberry Simple Syrup:

  • 4 - 5 ripe strawberries

  • 1/2 cup granulated sugar

  • 1 cup water

Method

Strawberry Simple Syrup:

In a medium saucepan over medium-high heat, bring strawberries, sugar and water to a boil. Reduce to a simmer. Stirring frequently, cook for 5 - 10 minutes or until the strawberries begin to break down. Remove from heat and let cool for 30 minutes. Through a fine mesh strainer, strain into an airtight, pressing solids to extract all of the liquid. Store in the refrigerator.

Cocktail:

Combine rum, lime juice, strawberry simple syrup and mint in cocktail shaker. Fill with ice. Shake until well chilled. Strain into ice filled rocks glass. Garnish with a lime twist. 

Mocktail Modification:

Substitute club soda for rum and replace lime with lemon.

Bar Snack

Seasonal Treat

Golden Peach Gazpacho

Yields 4 - 6 Servings

Ingredients

  • 2 large peaches, cored and skin removed

  • 1 lb. yellow tomatoes, seeds removed

  • 1 yellow bell pepper

  • 1/2 English cucumber

  • 1/3 cup basil

  • 1/2 small red onion

  • 2 small garlic cloves (or 1 large clove), peeled

  • 3 tablespoons olive oil

  • 2 tablespoons sherry vinegar

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon ground cumin

  • 1 thick slice of white bread, soaked, crusts removed

  • Garnish: basil leaves

Method

To a blender, add all ingredients except the olive oil and blend to combine. Drizzle olive oil and blend until desired consistency is reached. Add additional olive oil if mixture appears dry.

Refrigerate in a covered container for a least one hour prior to serving in order to optimize the flavor.

 

Questions?

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