Cocktails in the Country Graduate: David A. Roth, Cask Bar & Kitchen, New York, NY

by Gaz Regan · Saturday, February 20th, 2016 · 2015 students, CitC

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We’re happy to announce that

David A. Roth of Cask Bar & Kitchen, New York, NY, USA

has earned a Masters of Service degree from Cocktails in the Country

CitC’s Masters of Service Degree affirms that the Holder has completed, and fully understood, gaz regan’s Mindful Bartending Workshop, and has put the program into action.

gaz sez:

David obviously understood what this course is all about as you can see by his comments here: “Everyone wins when the bartender is practicing mindfulness,” says David, “I was reminded to taste the spirits I’m working with and balance in my drinks is something I always strive for . . . The Mindful Bartender module was very helpful to me. In fact, I feel like it was designed specifically with me in mind. This module addresses the issues and challenges I have with mentally preparing for work. I have taken the tips like meditating before work to help me prepare for my shift . . . I definitely have my more mindful days than others but now I am thinking about it more and I hope that it will become routine sooner than later. Your class was just the thing I needed. I will look at the modules often as a reminder to keep me on track.”

Nicely said David, and congratulations on your Master of Service Certificate!

Here are some of the original cocktail recipes developed by David A. Roth at

Cocktails in the Country

Raspberry Bourbon Sour

As created at CITC 2015 by David A. Roth, Class 6

45 ml (1.5 oz)  Elijah Craig 12

15 ml (.50 oz) Chambord

15 ml (.50 oz) Simple Syrup (1:1)

22.5 ml (.75 oz) Fresh Lemon Juice

Lemon Peel as garnish

Shake vigorously with ice and double strain to capture any ice shards and lemon pulp, into a chilled coupe. Release the oils from the lemon twist over the top of the drink and add the garnish into the glass. Smile!

 

Highland Aulde Fashioned

As created at CITC 2015 by David A. Roth, Class 6

60 ml (2 oz)  Highland Park 12

7.5 ml (.25 oz) Simple Syrup (1:1)

2 dashes Regan’s Orange Bitters

1 Dash Dale DeGroff’s Bitters

Orange Peel as garnish

Stir over ice and strain into a ice filled rocks glass. Release the oils from the orange twist over the top of the drink and add the garnish into the glass. Smile Again!

 

Guatemalan Manhattan

As created at CITC 2015 by David A. Roth, Class 6

60 ml (2 oz)  Ron Zacapa Centenario 23

30 ml (1 oz) La Quintinya Vermouth Royal Rouge

2 dashes Regan’s Orange Bitters

2 dashes Dale DeGroff’s  Bitters

Orange Peel as garnish

Stir over ice and strain into a chilled coupe. Release the oils from the orange twist over the top of the drink and add the garnish into the glass. Smile One Last Time!

 

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