Flavor Pairings in Cocktails
Discover the fundamental theories, tools and techniques needed to create perfect cocktails with delicious and surprising flavor pairings.
Consultant, Bar Owner, Flavor Specialist (Copenhagen, Denmark)
Understand fundamental cocktail techniques and create delicious flavor pairings
In this course, award winning bartender, Hardeep Singh Reehal, will share the fundamental techniques needed to create shaken, stirred and built cocktails with delicious flavor pairings.
According to Hardeep, ‘everything has flavor, and as bartenders we have the potential to extract that flavor and make it into a delicious cocktail’. He will show us how to work with a range of cocktail modifiers, including citrus, vinegars, syrups, cordials and shrubs.
Hardeep will dip into his Indian heritage, showing how to work with spices to create a daiquiri style chai flavored cocktail, and how to create cocktails using exciting new ingredients, such as eucalyptus.
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Course Syllabus
Course Content
Chapter 2 - The Sweet and Sour Balance
Chapter 3 - Cocktail Modifiers
Chapter 4 - Tools and tips for creating cocktails
Chapter 5 - Shaken cocktail: Eucalyptus breeze
Chapter 6 - Shaken cocktail: Chai Daiquiri
Chapter 7 - Shaken cocktail: Ruby Rose Sour
Chapter 8 - Stirred cocktail: Strawberry Lowball
Chapter 9 - Stirred cocktail: Musa Manhattan
Chapter 10 - Stirred cocktail: Three Citrus Gimlet
Chapter 11 - Stirred cocktail: Virgin
Chapter 12 - Built cocktail: Aztec Highball
Chapter 13 - Built cocktail: Teatime Spritz
Chapter 14 - Built cocktail: Chamomile Cooler
Before you go
Know the tools, techniques and modifiers needed to create delicious shaken, stirred and built cocktails
What you'll learn
In this course, Hardeep Singh Reehal will explain the difference between shaken, stirred and built cocktails and the tools needed to prepare them. He will show how to construct a cocktail within the sour category, and how it can be used as a template for an infinite number of cocktails, before sharing various sweet and sour modifiers and explaining their use.
Hardeep will also delve into color theory and its application within cocktail design, showing you how you can use it to pair interesting contrast flavors. Finally he will demonstrate how to prepare various shaken, stirred and built cocktails using the above mentioned techniques.
Who is it for?
This course is intended for bartending professionals and cocktails enthusiasts, who are either starting their cocktail journey, or would like to build upon their existing knowledge.
What you’ll need
- Shaker
- Fine strainer
- Julep strainer
- Hawthorne strainer
- Jiggers
- Bar spoon
- Muddler
- Y peeler
- Mixing glass
- Jars with lids
- Glasses
- Hand blender
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Meet your Instructor
Consultant, Bar Owner, Flavor Specialist (Copenhagen, Denmark)
An award winning bartender, co-owner of ‘Blume’ cocktail bar and nightclub in Copenhagen, and owner of R&D company ‘Cocktail Solutions’.
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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Ratings and Reviews
4.6
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Navegna Bellalbero
El gran mundo de los cocteles
Me a encantado la gran variedad y claridad de la descripcion de la recetas , asi como el aprovechamento de todos los ingredientes que uso, la convinacion en colores y sabores ... es un mundo de ideas parahacer estos cocteles , aunque yo no soy experta en este tema si que me servido para ampliar muchos cosas que me gustaria poneren practica sobre todo en momentos especiales para compartir
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Oscar Majus
super basic
If you have never made a flavor syrup or a shrub, this is a good primer. However, if you have more experience, you may find yourself cranking the speed up on the videos to get through them. It would have been nice to hear more about flavor profiles and pairings rather than just recipes.
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Really interesting curse
I enjoy it a lot ! There is a lot of knowledge to acquire to this curse. I just didn't understand why the teacher don't always tell us about the volume he pout one his shrub or cordial. For example the Camomille shrub, he just put the vinegar but don't tell us the amount of volume. It's a lille bit confusing if you want to recreate this Incredible cocktail.