How easy is it to learn hundreds of drinks?

How easy is it to learn hundreds of drinks?

 

Good Mixologists know a lot of drinks.  There’s no way around it, there’s just a solid amount of drinks that you must know, and this is very intimidating for most people.  Especially when a lot of books on the market organize drinks either alphabetically, or by spirit (rum drinks, vodka drinks).

There’s the great quote from when the first Mac personal computer came out, where Steve Jobs said something like:

“We didn’t want to teach people how computers think, we wanted to teach computers how people think.”

The same philosophy has always been an integral part of Mixology Wine, we didn’t want to throw hundreds of recipes at you, because it’s very difficult to learn, it’s like learning a language from reading a dictionary.  It doesn’t work.  Most books about Mixology are great for reference, but they’re terrible for learning.

We organize lessons thematically, before you even memorize anything drinks have a lot of similarities.

An example of this is our lesson on Cream Drinks.  Now Cream drinks aren’t the most masculine drinks in the world, but they are extremely popular in chain restaurants like Fridays and Cheesecake Factory.  They are sweet, and generally use liqueurs as their base, which are usually colorful, and have a descriptive flavor (orange, chocolate).  Liqueurs, also known as cordials, have a lower alcohol content, and must contain a minimum sugar content of 2.5 %.

Now that you understand the nature of the family of drinks you’ll be learning, we move on to the MASTER RECIPE.  This recipe applies to all the drinks in the chapter, and every chapter has one:

Master Recipe

0.5 oz. White Creme de Cacao
0.5 oz. Liqueur
2 oz. Cream

So, for all of the drinks in the lesson, half an ounce of White Creme de Cacao will be used, and 2 oz. of Cream will also be used.  But the middle ingredient, the Liqueur, can change from drink to drink.

Before you even start to memorize, you already know the frame work.

The first drink we teach is a pink squirrel.  Here is the recipe:

Pink Squirrel

0.5 oz. White Creme de Cacao
0.5 oz. Creme de Almond (Noya, Noyaux)
2 oz. Cream

You see how the master recipe is the same except for the liqueur, which changes from drink to drink.  In this case, we’re using Creme de Almond, and we remember this change by using the word clue “Squirrels like almonds.”

Another drink in the lesson is a grasshopper.  Here’s the recipe:

Grasshopper

0.5 oz. White Creme de Cacao
0.5 oz. Green Creme de Menthe
2 oz. Cream

The difference here is that the liqueur used is Green Creme de Menthe, which is green and tastes like mint.  And to remember this the clue is “Grasshoppers are green.”

Even though we teach hundreds of drinks, it’s very easy to absorb them quickly because we build a thematic structure, and tell you stories about each drink, and link everything to the master recipe.  Everything is laid out in such a way that the information is very easy to absorb.

That’s the Mixology Wine Method.