Module 4 of 9

Aromatics, intense modifiers and split bases

Distinguish discarded rinse, retained liquid and measured modifier.

What you will be able to do

Account for what is served

Sazerac dispenses a rinse and discards excess; its full dispensed volume is not assumed retained. Vieux Carré combines split spirits and modifiers.

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Hanky Panky’s stated fernet amount is a measured ingredient, not an arbitrary dash. Follow the selected reference even when familiar versions differ.

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Control intensity and cost

Small aromatic differences can dominate. Calibrate measuring equipment, use consistent dash technique and record waste separately.

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A discarded rinse costs money even when it is excluded from served-volume percentages. Ask about bitter and anise preferences before recommending an intense drink.

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Vieux Carré

Split-base spirit-and-vermouth cocktail. Rich, herbal, spiced and spirit-forward with a split rye/cognac base.

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Recipe: 30 ml rye whiskey · 30 ml cognac · 30 ml sweet vermouth · 1 bar spoon, 5 ml house Bénédictine · 2 dashes Peychaud’s bitters

Measured starting liquids (before ice dilution, not ABV): rye whiskey 31.5789%, cognac 31.5789%, sweet vermouth 31.5789%, Bénédictine 5.26316% of 95 ml.

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AI-generated illustration of a Vieux Carré. Follow the written recipe, not the picture.

Sazerac — cognac reference

Aromatic spirit-forward cocktail. Cognac-led, lightly sweetened, anise aroma and Peychaud’s spice.

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Recipe: 50 ml cognac · 10 ml for rinse; excess discarded absinthe · 1 cube, target 4 g white sugar · 2 dashes Peychaud’s bitters · 5 ml water to dissolve sugar, house addition

Measured starting liquids (before ice dilution, not ABV): cognac 90.9091%, water to dissolve sugar, house addition 9.09091% of 55 ml.

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AI-generated illustration of a Sazerac — cognac reference. Follow the written recipe, not the picture.

Hanky Panky

Advanced comparison study. Gin and vermouth with a bitter herbal finish.

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Recipe: 45 ml London dry gin · 45 ml sweet red vermouth · 7.5 ml fernet

Measured starting liquids (before ice dilution, not ABV): London dry gin 46.1538%, sweet red vermouth 46.1538%, fernet 7.69231% of 97.5 ml.

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AI-generated illustration of a Hanky Panky. Follow the written recipe, not the picture.

Practise and check yourself

Exercise: Make a retained-versus-dispensed ingredient ledger and cost the rinse as a separate loss.

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Should the full dispensed Sazerac rinse count as served volume? No. Excess is discarded and retained volume is unknown.

Why can a discarded rinse still affect cost? Dispensed ingredient is consumed or wasted even if it is excluded from served-volume percentages.

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Quick Shift Check

A guest’s expected Vieux Carré differs from this course’s Peychaud’s-only reference. How should you respond?

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