Cordials & Liqueurs – Essentials In Cocktails & Bartending

– COCKTAILS, STYLES, BRANDS, FLAVORS & MORE!

What you’ll learn
In-Depth Types & Style Training
Flavor & Aroma profiles
Production Methods
65 Popular Brand Reviews
Origins
Apertifs vs Digestifs
Amari, Vermouth, Pastis & Absinthe Training
How to make Tinctures & Bitters
Popular Cocktails & a Little History
Cremes & Crèmes
The Ouzo Effect
Requirements
No existing alcohol or Cordial/Liqueur knowledge is required
All individuals wishing to drink alcohol must be of legal age where they reside This course does not condone underage drinking in any capacity.
Students are encouraged to sample Cordials & Liqueurs throughout this course, but no specialist equipment is required beyond the alcohol to enjoy
Description
What are they and what are they used for? What’s the difference anyway?Cordials & Liqueurs are an essential part of every bartender’s repertoire of knowledge. Without these “secondary” flavoring agents many, if not all popular cocktails couldn’t be prepared. Often the terms are used interchangeably, but there is a marked difference.Here we’ll explain what they are and how these important ingredients are integral to proper beverage service. Interestingly, many of these beverages have a history going back a hundreds of years or more, yet no one spends the time to know and understand their value & necessity in constructing a well-balanced cocktail.This course is aimed at fixing all that! WARNING: THIS COURSE GETS TECHNICAL AT TIMES! I have tried to be as detailed as possible. Some reviews have stated my courses are too technical at times, but I think better to give too much info than not enough.This course reviews:An in-depth understanding of all types of Cordials & LiqueursTypes & ClassificationsCream vs CrèmeApéritifs & DigestifsVermouthAmariPastis vs AbsintheBitters & TincturesHow to Make Bitters & TincturesCocktails and a little history of them65 Popular Brands and FlavorsFlavor & Aroma CharacteristicsHow to serve AbsintheHow to serve PastisHow to make 35 popular shotsThe Ouzo EffectProduction MethodsOriginsLegal Standards in the U.S. & EUCordial & Liqueur Terminology* Bonus lecture – Wine, Spirits, Cocktails & Beer Glassware RecommendationsWith knowledge on the many different types and flavors of Cordials & Liqueurs, one can be confident in making a selection, recommending for others to enjoy or blend with other ingredients to make wonderful cocktails.Here we explain, clearly & concisely, all that’s needed to fully understand these types of alcohol and how to serve them properly. For those not in the bar or restaurant field, we’ll give you a solid understanding to make the best selection of an after dinner drink or making cocktails at home. We’ll help you make better choices and be able to differentiate options, without having to personally try everything out there. Class is in session. Drink Up!

Overview

Section 1: WELCOME TO CORDIALS & LIQUEURS

Lecture 1 COURSE OVERVIEW – CORDIALS & LIQUEURS

Lecture 2 COURSE INTRODUCTION

Section 2: TYPES & CLASSIFICATIONS

Lecture 3 TYPES

Lecture 4 APERITIFS & DIGESTIFS

Lecture 5 CRÈMES VS. CREAMS

Lecture 6 PASTIS VS. ABSINTHE

Lecture 7 VERMOUTH

Lecture 8 AMARI

Lecture 9 WHAT ARE BITTERS & TINCTURES

Lecture 10 HOW TO MAKE BITTERS & TINCTURES

Section 3: PRODUCTION

Lecture 11 PRODUCTION METHODS

Section 4: SERVING

Lecture 12 COCKTAIL RECIPES AND A LITTLE HISTORY

Lecture 13 THE OUZO EFFECT

Lecture 14 HOW TO SERVE ABSINTHE

Lecture 15 HOW TO SERVE PASTIS

Section 5: HOW TO MAKE 25 POPULAR CORDIAL/LIQUEUR SHOTS

Lecture 16 HOW TO MAKE AN APOCALYPSE NOW SHOT

Lecture 17 HOW TO MAKE A BAZOOKA JOE SHOT

Lecture 18 HOW TO MAKE A BL*W JOB SHOT

Lecture 19 HOW TO MAKE A BUTTERY NIPPLE SHOT

Lecture 20 HOW TO MAKE A COOL COLADA SHOT

Lecture 21 HOW TO MAKE A KAMIKAZE SHOT

Lecture 22 HOW TO MAKE A KOOL AID SHOT

Lecture 23 HOW TO MAKE A LEMON DROP SHOT

Lecture 24 HOW TO MAKE MELON BALL SHOT

Lecture 25 HOW TO MAKE A NINJA TURTLE SHOT

Lecture 26 HOW TO MAKE A NUTTY IRISHMAN SHOT

Lecture 27 HOW TO MAKE AN ORGASM SHOT

Lecture 28 HOW TO MAKE A PEACH TART SHOT

Lecture 29 HOW TO MAKE A PEANUT BUTTER & JELLY SHOT

Lecture 30 HOW TO MAKE A POLAR BEAR SHOT

Lecture 31 HOW TO MAKE A PURPLE HOOTER SHOT

Lecture 32 HOW TO MAKE A RED HEADED SLUT SHOT

Lecture 33 HOW TO MAKE A RED SNAPPER SHOT

Lecture 34 HOW TO MAKE A RUM BALL SHOT

Lecture 35 HOW TO MAKE A SCREAMING ORGASM SHOT

Lecture 36 HOW TO MAKE A SNOWBALL SHOT

Lecture 37 HOW TO MAKE A SURFER ON ACID SHOT

Lecture 38 HOW TO MAKE A WASHINGTONA APPLE SHOT

Lecture 39 HOW TO MAKE A WATER MOCCASIN SHOT

Lecture 40 HOW TO MAKE A WOO WOO SHOT

Lecture 41 HOW TO MAKE A BLUE HAWAIIAN SHOT

Lecture 42 HOW TO MAKE A BRAIN HEMORRHAGE SHOT

Lecture 43 HOW TO MAKE A CARAMEL APPLE SHOT

Lecture 44 HOW TO MAKE A CHOCOLATE CAKE SHOT

Lecture 45 HOW TO MAKE A CRANBERRY COOKIE SHOT

Lecture 46 HOW TO MAKE A GIRL SCOUT COOKIE SHOT

Lecture 47 HOW TO MAKE A JOLLY RANCHER SHOT

Lecture 48 HOW TO MAKE A PINEAPPLE UPSIDE-DOWN CAKE SHOT

Lecture 49 HOW TO MAKE A LIME LIZARD SHOT

Lecture 50 HOW TO MAKE A SCOOBY SNACK SHOT

Section 6: BRANDS REVIEW

Lecture 51 BRANDS

Section 7: FLAVORS & AROMAS

Lecture 52 FLAVORS & AROMAS

Section 8: ORIGINS & STANDARDS

Lecture 53 ORIGINS/HISTORY

Lecture 54 LEGAL STANDARDS

Section 9: Bonus Lecture

Lecture 55 Proper Glassware Selection

Anyone interested in alcohol,Mixologists, Bartenders, Servers & those in the hospitality industry that serve Cordials & Liqueurs,Novice alcohol enthusiasts,Those who enjoy Cordials & Liqueurs wanting advanced knowledge for better selection & enjoyment