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OK, so in this video, we're going to take
 a quick look at our six base spirits.

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So these are spirits that you will need
 as your staple components of your bar.

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So there are many,
 many different spirits on the market.

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But they all begin
 with the six base spirits.

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So we're going to take a look
 at these for today.

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So we're going to begin
 with, we've got here.

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This is a tequila spirit. 

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So tequila, it's native to Mexico
 and it's formed.

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It begins its life with the agar plant.

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So that's how tequilas formed, 

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you can use tequila
 and a whole host of different spirits.

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Marguerite's being one
 of the more popular spirits.

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That's our base spirit number one.

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Base spirit two, we have a brandy spirit.

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So brandy is one of the oldest
 spirits in the market.

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The distinctive thing about brandy
 is that it's formed with apricot,

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so it's quite a sweet spirit. 

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Not often many people think that
 but it is a sweet, sweeter spirit.

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Typically, brandy is often
 served on its own as a single spirit,

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served in a brandy glass. 

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However, there are many cocktails out
 in the market that will include brandy.

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And our next one is a gin spirit.

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So this spirit is has risen
 hugely in the market.

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This is probably one of the spirits
 that a lot of people have gotten

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into drinking in more recent ages
 and more recent years.

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So gin is distilled using juniper berries.

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That's the distinctive thing about gin. 

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And again, it's used in a whole host
 of different cocktails.

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However, it is a really popular 

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drink to be served with just a tonic,
 so a soft mixer.

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And there's a massive market
 for gin at the moment

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and all the different spirits and mixers
 that go alongside it.

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So that is our gin. 

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So the next one that we've got here
 is vodka, as this is probably one of

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the more well-known spirits.

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The distinctive thing about vodka
 is that it's distilled using potatoes.

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So again, vodka is a really,
 really versatile spirit.

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It can be mixed with a whole host 

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of different spirits and juices
 to make whole manner of cocktails.

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That is our vodka. 

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And then the next one
 that we've got is this rum.

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So this is in fact a flavored rum.

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But rum is also quite a sweet spirit.

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It's distilled using sugar sirup,
 and the sugar cane.

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So again, it's really sweet. 

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It's quite adaptable to a lot of different
 palates as well, because it's sweet.

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The last one that we have then is whiskey.

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So whiskey is quite
 a distinctive spirit as well.

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It's got a whole manner
 of different, different 

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variations to it. 

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You can get blended spirits,
 you can get single malt spirits.

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But whiskey as a whole.

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It begins its life,
 very similar to the distilling process

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of gin, however, is cast
 for a longer period of time.

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It's distilled using soils and peets
 and it's cast in a barrel

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for an extensive period of time,
 which develops this oaky colour to it.

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OK, so let's have a
 go at making some cocktails then.

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So the first one that we're going to make
 today is a rum sour.

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Now you can make this
 drink with a whiskey.

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However, currently rum is rising
 quite dramatically in the market,

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so today we're going to have a look
 at using a rum in our cocktail.

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So this rum is actually a flavored rum.

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So again, it's going to add a little bit
 more complexity to our drink.

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So that's our room
 that we're going to use today.

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Now to begin our cocktail. 

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This is a shaken cocktail, so I'm going
 to add my ingredients into the shaker.

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So I'm going to start by adding
 some ice into the shaker.

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So I'm going to fill about halfway full.

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And the the reason why we put ice into
 our shaker is to chill the spirit down.

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OK, so this spirit hasn't been chilled, 

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so we need to chill that by adding
 some ice into our shaker.

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OK, I'm going to add 50ml of freshly

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squeezed lemon juice goes into there,

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and I'm also going to add 

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50 miles of our rum.

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Then our final ingredient is
 one egg white. OK.

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So to ensure that I only get the egg white

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into my drink, I am just going to split it
 over a separate bowl.

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And then we're going to tip that in
 to our shaker like so.

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And then I'm going to give it a shake
 for about ten, 15 seconds.

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You'll start to see the sides of the glass 

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starting to condense, and that's a good
 key indicator that drinks chilling down

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so you can start to see that the shake
 is beginning to condense.

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That's a good key indicator that
 our drinks beginning to chill down, OK?

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And then I'm just going to remove the top
 have a little look

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to see on the inside
 if it's beginning to foam on there.

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So by adding that egg white
 that's actually adding a silkiness

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texture to our drink, and it will begin
 it will add another element

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00:13:28,000 --> 00:13:31,560
of visual presentation
 as well as taste to our cocktail.

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So what I'm going to do
 next is I'm going to fill my glass

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with quite a lot of ice. 

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So I'm going to add
 quite a bit of ice to it again, 

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it just adds to that presentation
 element of our final drink.

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I'm going to remove the lid.

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Take my strainer 

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and pour it over the glass. 

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OK. And that silkiness has added that nice
 layer of foam to the finished drink.

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Then next I'm going to garnish it
 with a slice of fresh lemon.

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And just add that on the side, like so. 

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And there we have it. our rum sour.

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We are going to make a espresso martini.

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So traditionally our espresso martini 

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is served in a martini glass,
 so that's what we're going to use today.

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And the spirits that we need for
 this particular cocktail are vodka

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and a coffee liqueur.

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So there are variations
 of these spirits on the market, but today

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we're going to be using grey
 goose vodka and Kahlua coffee liqueur.

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So this is a shaken cocktail,
 so we are going to be using a shaker

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for this one. And I'm going
 to half fill this with ice.

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And then I'm going to begin by adding
 50ml of coffee liqueur.

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So I'm going to pour
 this directly into my shaker.

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And 25ml of vodka.

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And finally, I'm 

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going to add a shot of fresh
 coffee espresso.

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Pop the cap on nice and tight
 and give this a shake

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for 15 to 20 seconds. 

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So we can begin to see
 that our cocktail started to chill down,

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the shaker is beginning to condense again,
 that's a good indication that our

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drink is chilling. 

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So I'm just going to remove the cap. 

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Just have a little check. 

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See that my coffee
 liqueur had begin to froth up

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and then I'm going
 to pop my strainer on the top 

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and pour it into my cocktail.

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Just going to give it a little wiggle
 to get that frothy top on there.

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So you can see it's got that

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nice foam on there, and as it sits,
 that foam will begin to rise to the top

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and then to finish I'm
 going to garnish it with

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three coffee beans in the center. 

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So we will present it nicely.

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And there we have it our espresso martini.

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OK, so we've looked at a few cocktails
 today, we've looked

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at base spirits, we've looked at glassware
 and equipment that you'd need.

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00:17:02,160 --> 00:17:04,960
So hopefully I've given you a few skills
 and tips on what you need

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00:17:04,960 --> 00:17:07,640
to get started as a career
 as a mixologist.

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There is a rise in demand for mixologist
 within the hospitality industry it's

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something that a lot of bars now
 are actually recruiting for, not just in

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premium establishments, but in actually
 a whole host of different outlets.

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00:17:20,960 --> 00:17:24,080
So there is definitely a rising market
 for the mixologist.

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00:17:24,520 --> 00:17:26,840
To become a successful mixologist.

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00:17:26,840 --> 00:17:29,240
I recommend that you have
 the following techniques

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so you need to have a level of creativity
 it is a journey that

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00:17:32,960 --> 00:17:34,000
you'll never stop learning, 

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and so there'll be always different
 trends and changes in the market.

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00:17:37,160 --> 00:17:39,360
So do keep a careful watch on those. 

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00:17:39,360 --> 00:17:42,160
Keep practicing, keep refining your skills

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00:17:42,160 --> 00:17:45,280
and definitely keep
 developing different skills.

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So thanks for listening,
 and I hope you've enjoyed this video.