The Quintess Masters Series Presents Mastering the Art of Mixology

No memorable cocktail is complete without a story to tell. That’s why we’ve created signature cocktails with roots in our very own Quintess Collection homes. Allow yourself to be transported to London with the berry-fresh Saint James Cup, embark on a fiery Los Cabos adventure with our smoky cilantro agave Cielos Margarita, or feel the tingle of the New York City buzz with a sip of our Quintess Manhattan, all dressed up with Luxardo cherries and maple balsamic syrup. And now, with our Mastering Mixology events, we invite you to join us on a guided tour for the senses. The bright citrus of a muddled lemon. The deep earthiness of a woodsy bitter. The piquant coolness of a fresh mint leaf.

Gather with 8-30 of your most spirited acquaintances to explore the cold ecstasy of a well-balanced cocktail. Led by expert bartenders, certified herbologists and modern-day apothecaries, our Mastering Mixology events provide the chance to personally engage with Quintess executives and mingle with friends while learning the foundations of the perfect concoction. Sip on miniature versions of featured Quintess cocktails and nibble on paired appetizers as your Master Mixologist introduces bar tools, premium spirits, secret ingredients and mixology folklore. Once you’ve mastered the basics of fresh fruits, herbs, bitters and syrups, it’s your turn to macerate, shake and strain your way to your own cocktail opus. While each guest will receive a Mixology Masters box so that they may continue to hone their mixology skills, one stand-out libation with just the right presentation, texture, balance and flavor will earn the first-place prize to Los Cabos, Mexico for the ultimate Quintess Mixology Mixoff.

Laugh, sip, savor and learn. Our Mastering Mixology events are an excellent way to explore The Quintess Collection in a relaxed yet lively atmosphere. Interested in hosting a mixology event? We’ll take care of all the details to make it an unforgettable experience. Contact your Member Relations Director for more details.

Wellness

Although wine and beer boast centuries-old monastic legacies, the birth of the cocktail is a relatively recent development. While the practice of combining bitters with burnt brandy or wine to make medicinal “morning bitters” was common in the eighteenth century, by the nineteenth century this therapeutic concoction earned a new name: the cocktail. In the first recorded reference to the “cocktail,” the 1803 Farmer’s Cabinet newspaper quoted a lounger as such: “Drank a glass of cocktail-excellent for the head.” Though uptight Victorians may have griped that “it is a cosmopolitan practice to pamper the appetite under the pretense of preserving the health,” more than two hundred years later, the cocktail still occupies a sacred place in the proverbial medicine chest -- and with good reason. The fresh fruits that complement well-balanced cocktails are bursting with concentrated vitamins, antioxidants and even lycopene. What’s more, the aromatic herbs used in mixology do everything from improve digestion to treat respiratory problems. And of course all of those endorphins released as you laugh at yourself zesting, stirring and shaking will undoubtedly do a body good. So whether our penchant for therapeutic beverages is a holdover from earlier times, or simply an excuse to unwind with friends, one thing is certain: it is a tradition that is here to stay.

Stocking Your Bar

Basic Spirits

  • Bourbon
    • Basil Haydens
    • Maker’s Mark
    • Makers Mark 66
  • Cognac
    • Hennessey
  • Gin
    • Leopold’s
    • Spring 44
    • Tanqueray 10
  • Mezcal
    • Del Maguey
  • Full List
  • Rum
    • Appleton Estate Reserve
    • Appleton Estate Silver
  • Scotch
    • Auchentoshen 3 Wood
    • Balvenie Double Wood
    • Coal Ila
    • Glenlivet
    • Laphroaig
    • Lagavulin 16
  • Tequila
    • El Tesoro Blanco
    • El Tesoro Resposado
    • El Tesoro Silver
  • Vodka
    • Belvedere
    • Chopin
    • Spring 44
  • Whiskey
    • Crown Royal
    • Gentleman’s Jack
    • Hi West Rendezvous Rye
    • Jameson
    • Leopold’s

Liqueurs

  • Cherry Liqueur
    • Cherry Heering
    • Luxardo Maraschino
  • Elderflower Liqueur
    • St. Germain
  • Floral Liqueur
    • Crème Yvette
  • Herbal Liqueur
    • Chartreuse (Yellow and Green)
  • Ginger Liqueur
    • Domaine de Canton
  • Full List
  • Nut Liqueurs
    • Almond – DiSaronno Amaretto
    • Hazelnut – Frangelico
    • Walnut – Toschi Nocello
  • Orange Liqueur or Triple sec
    • Cointreau

Additional Spirits

  • Aperitif wine
    • Lillet Blanc
  • Dry Vermouth
    • Dolin (French)
    • Noilly Prat (French)
  • Sweet Vermouth
    • Carpano Antica (Italian)

Basic Bitters

  • Angostura Aromatic
  • Peychaud’s Aromatic

Additional Bitters

  • Bitterman’s
    • Boston Bittahs
    • Burlesque
    • ‘Elemakule Tiki
    • Grapefruit & Hops
    • Xocolati Mole
  • The Bitter Truth
    • Aromatic
    • Celery
    • Creole
    • Jerry Thomas
    • Lemon
    • Xocolatl Mole
  • Full List
  • Fee Brothers
    • Aztec Chocolate
    • Cherry
    • Cranberry
    • Grapefruit
    • Mint
    • Peach
    • Plum
    • Rhubarb
    • West Indian Orange
    • Regan’s Orange Bitters
  • Scrappy’s
    • Cardamom
    • Celery
    • Chocolate
    • Grapefruit
    • Orange

Perishables

  • Citrus Slices and Wedges
    • Lemon
    • Lime
    • Grapefruit
    • Orange
  • Fruits and Vegetables
    • Apples
    • Blackberries
    • Blueberries
    • Cucumbers
    • Peaches
    • Raspberries
    • Strawberries
  • Full List
  • Green Olives
  • Herbs
    • Basil
    • Cilantro
    • Mint
    • Rosemary
    • Thyme
    • Sage
  • Maraschino Cherries
    • Luxardo (Italian)
  • Sugar Cubes
  • Tabasco Sauce
  • Worcestershire Sauce

Mixers

  • Club Soda
  • Juices:
    • Cranberry
    • Grapefruit
    • Orange
    • Tomato
  • Tonic
    • Fever Tree
    • Q

Miscellaneous

  • Bar Mat
  • Bar Towels
  • Beverage napkins
  • Garnish Picks
  • Glass Rimmer or Dish (for salt or sugar on rims of glasses)
  • Ice bucket and scoop/tongs
  • Pepper
  • Salt
  • Straws – long and short
  • Sugar
  • Tongs for fruit

Supplies Every Bartender Should Have

  • Bar Spoon
    • Even with basic set-ups, a bar spoon is important. The neck allows easy access to cherries and olives at the bottom of jars; the bowl acts as a measuring device.
  • Bottle Opener / Church Key
  • Cutting Board
    • 6”×10” is a good bar size
    • A good board will not break, bend, chip or rot
  • Hand Juicer Press
    • For juicing all citrus for cocktail base additions
  • Read More
  • Hawthorne Strainer
    • Also known as a coil, spring or wire strainer
    • It is typically used with a 16 oz. or 28 oz. shaker
  • Ice Scoop
    • Used for scooping ice safely and cleanly
    • Helps prevent cuts/injuries, glass breakage, and keeps cocktails clean
  • Jigger or Mini Measuring Cup
    • Measuring is about consistency and the balance of a drink
    • Less than a half-ounce too much acid or sugar can make the difference between an excellent cocktail and a poor one
  • Julep Strainer
    • Used for classic spirits that are stirred and not shaken
  • Muddler
    • For use in muddling / smashing fresh herbs and fruits
  • Paring Knife
    • A small knife with a plain edge blade is ideal for peeling and other small, intricate work
  • Shaker Tin and Mixing Glass
    • To utilize with all shaken cocktails, such as margaritas
  • Soda Siphon
    • A timeless way to transform water into soda for cocktails and sparkling drinks
  • Speed Pourers
    • Streamlines the flow of liquid coming out of bottles
  • Twist / Zester Knife (also known as a Channel Knife or Citrus Knife)
    • Use this for decorative garnishes of citrus rind
  • Wine Key / Corkscrew
    • The standard industry tool for opening a bottle of wine
    • It includes a corkscrew and a sharp blade to cut the seal of the wine and a bottle opener

Resources and Brands to Consider for Tools

Cocktail Kingdom – cocktailkingdom.com

Offers a full spectrum of professional and custom barware, artesian bitters and syrups fit for the most discerning bartender.
Abundant assortment of exclusive bitters and syrups

OXO Brand Tools – oxo.com

  • High-Quality, innovative products and tools that make cocktail creation easier
    • Double Jigger
    • Bottle Opener
    • Muddler
    • Corkscrew
    • Speed Pourer
    • Hawthorne Strainer
    • Mini Angled Measuring Cup

Sur la Table – surlatable.com

Bar Products – barproducts.com

The Boston Shaker – thebostonshaker.com

  • A wide selection of vintage glasses and barware including bitters, tools and syrups

Uber Bar Tools – uberbartools.com

  • Unique bar tools such as muddlers, jiggers and strainers

Williams Sonoma – williams-sonoma.com


Basic Simple Syrup Full Recipe

Ingredients

1 cup sugar
1 cup hot water

Directions

Combine ingredients together into large mixing glass. Stir until sugar is dissolved and mixture is clear. Refrigerate until ready to use.

By Anika Zappe


Homemade Tonic Water Full Recipe

Ingredients

4 cups water
1 cup chopped lemongrass
¼ cup powdered cinchona bark
Zest and juice of 1 orange
Zest and juice of 1 lemon
Zest and juice of 1 lime
1 tsp. whole allspice berries
¼ cup citric acid
¼ tsp. Kosher salt
¾ cup agave nectar

Directions

Combine water, lemongrass, cinchona bark, orange, lemon and lime juice and zests, allspice berries, citric acid and kosher salt in a medium saucepan and bring to a boil over high heat. Once mixture starts to boil, reduce heat to low, cover and simmer for 20 minutes.

Remove from heat and strain out solids. This can be accomplished several ways – either by using a chinoise, or a coffee filter inserted into a mesh strainer, or processing through a French coffee press. This step is necessary to fine-strain the mixture as it still contains quite a bit of the cinchona bark.

Once you are satisfied with the clarity of your mix, heat it back up on the stovetop and then add the ¾ cup agave nectar to each cup of your hot mix. Stir until combined, and store in bottle of your choice.

This recipe produces concentrated syrup that needs to be carbonated with seltzer water. This can be accomplished by either using a soda siphon or bottled seltzer water. Refrigerate tonic water syrup for up to one month.

By Jeffrey Morgenthaler

— How to Make a Cocktail using Homemade Tonic Water Full Recipe

Ingredients

¾ oz. tonic water syrup
1 ½ oz. gin or vodka – or spirit of choice
2 oz. soda water

Directions

Combine syrup and selected spirit in a glass. Add ice, fill glass with soda water. Garnish with lime wheel and serve.

By Anika Zappe


Ginger Simple Syrup Full Recipe

Ingredients

1 # fresh gingerroot
2 cups sugar
2 cups water

Directions

Grate fresh ginger. In a medium saucepan, combine all ingredients and simmer for 20 minutes. Cool mixture to room temperature. Strain liquid to remove the ginger – either with a sieve or a strainer lined with a coffee filter. Refrigerate until ready to use.

By Anika Zappe

Cocktails to use the Ginger Simple Syrup in:

— St. James Cup Full Recipe

Ingredients

¼ cup fresh fruit – berries or peaches
3 wedges of fresh lemon
¾ oz. ginger simple syrup
2 oz. Pimm’s liquor
Soda water
Ice

Tools

Muddler Glass to muddle and serve in
Jigger
Julep strainer
Soda siphon or bottled sparkling water
Fruit picks and cocktail straws

Directions

Muddle fruit of choice in selected glass. Once muddled, add ginger simple syrup and Pimm’s liquor. Continue muddling until mixture is combined. Using julep strainer, strain liquid into selected serving glass. Add ice and top with soda water. Garnish with fresh fruit and/or mint.

By Anika Zappe

— Ginger Mule Full Recipe

Ingredients

¾ oz. ginger simple syrup
¾ oz. lime juice
1 ½ oz. light rum
Soda water
Mint

Tools

Mixing glass and tin Hand juicer Jigger Glass to serve in Hawthorne strainer

Directions

Shake first three ingredients and a couple of mint leaves with ice. Strain into a tall glass with fresh ice and top with soda water. Garnish with a mint spring and lime wheel.

By Anika Zappe


Habanero Agave Nectar Syrup Full Recipe

Ingredients

6 habaneros, seeded and deveined
2 cup agave nectar
½ cup water

Directions

Wearing rubber gloves, chop habaneros. Combine with agave nectar and water into a saucepan. Simmer for 20 minutes. Cool and strain. Add additional agave nectar to taste for adjusting/reducing the spiciness from the habaneros in the finished syrup. Refrigerate until ready to use.

By Anika Zappe

Cocktails to use the Habanero Agave Nectar Syrup in:

— Cielos Margarita Full Recipe

Ingredients

¾ oz. fresh lime juice
¾ oz. habanero agave nectar syrup
1 ½ oz. tequila
¼ – ½ oz. mezcal
Ice
Smoked salt
Cilantro

Tools

Glass to serve in
Mixing glass and tin
Hand juicer
Jigger
Hawthorne strainer

Directions

Using hand juicer, squeeze limes into measured jigger. Pour juice into mixing tin. Add habanero agave nectar syrup, tequila and mezcal. Add enough ice to chill and shake with ingredients. Using mixing glass and tin, shake cocktail several times to produce a blended cocktail. Rim serving glass with smoked salt of your choice. Using hawthorn strainer, strain shaken liquid into chilled glass. Garnish with cilantro sprig and lime wheel.

By Anika Zappe

— Pepper Blossom Full Recipe

Ingredients

½ oz. lemon juice
½ oz. lime juice
¾ oz. habanero agave nectar syrup
1 oz. St. Germain Elderflower liqueur
1 oz. vodka
Grapefruit soda
Basil leaf

Tools

Glass to serve in
Mixing glass and tin
Hawthorne strainer
Jigger
Hand juicer

Directions

Combine all ingredients into a mixing glass and tin. Shake all ingredients with ice. Strain into a chilled cocktail glass. Top with a splash of grapefruit soda. Garnish with a basil leaf.

By Anika Zappe

— Perracuda Full Recipe

Ingredients

¾ oz. habanero agave nectar syrup
¾ oz. lime juice
2 oz. pear vodka
1 – 2 oz. grapefruit soda
Cilantro sprig

Tools

Glass to serve in
Mixing glass and tin
Hawthorne strainer
Jigger
Hand juicer

Directions

Combine habanero agave nectar syrup, lime juice and pear vodka into a mixing glass. Add two or three cilantro leaves. Shake with ice and strain into chilled cocktail glass. Top with grapefruit soda. Garnish with a cilantro leaf.

By Anika Zappe


Maple Balsamic Syrup Full Recipe

Ingredients

Maple syrup
Balsamic vinegar

Directions

Combine equal parts of maple syrup and balsamic vinegar in a mixing cup. Stir to combine ingredients. Pour into a serving bottle and refrigerate until ready to use.

By Anika Zappe

Cocktails to use the Maple Balsamic Syrup in

— Quintess Manhattan Full Recipe

Ingredients

½ oz. maple balsamic syrup
2 oz. bourbon
1 oz. sweet vermouth
Ice
Luxardo cherries

Tools

Glass to serve in
Mixing glass
Julep strainer
Bar spoon
Jigger
Fruit picks

Directions

Combine maple balsamic syrup, bourbon and sweet vermouth into mixing glass. Add ice to mixing glass. Holding the bar spoon at the top, with your index finger and thumb, use your middle finger and ring finger to hold the shaft of the spoon. Use your middle finger to pull toward you and your ring finger to push the spoon away from you. Repeat the stirring motion for 20 to 30 rotations. Using julep strainer, strain mixture into selected serving glass. Garnish with Luxardo cherries on a fruit pick.

By Anika Zappe

— Kingston Cooler Full Recipe

Ingredients

2 strawberries
½ oz. maple balsamic syrup
½ oz. lemon juice
½ oz. simple syrup
2 oz. aged Jamaican rum
Fresh mint

Tools

Glass to serve in
Mixing glass and tin
Hawthorne strainer
Muddler
Jigger
Hand juicer

Directions

Muddle strawberries and four mint leaves in a mixing glass. Add maple balsamic syrup, lemon juice, simple syrup and rum. Shake with ice. Strain into a tall glass with fresh ice and garnish with a strawberry and mint sprig.

By Anika Zappe

The Art of Mixology Mixoff in Los Cabos, Mexico

One winner from each event is invited to join us in Los Cabos, Mexico from May 24-29, 2012 for the Mastering the Art of Mixology Mixoff! Winners from around the country will enjoy The Quintess Collection experience first-hand while recreating their winning cocktail in the beauty of Quintess residences.

Feeling inspired? The grand prize winner of Mastering the Art of Mixology, held in Los Cabos, Mexico, will be awarded two weeks to The Quintess Collection!

The Details

  • Enjoy The Quintess Collection during this 4 day, 3 night trip
  • Stay in a private en-suite bedroom in one of our Quintess or DUO homes
  • Meet and mingle with other Art of Mixology winners from events held across the country
  • The grand prize: 14 nights in The Quintess Collection
  • First prize: 7 nights in The Quintess Collection
  • Fly into San Jose del Cabo International Airport (SJH); round-trip airfare is excluded

Trip Itinerary

Thursday, May 24, 2012 – Arrival Day

  • Arrivals
  • Private transportation from the airport to Cielos Palmillas
  • Enjoy welcome amenities from The Quintess Collection
  • 8:00 to 10:00 p.m. – Dinner at Club 96 on the beach

Friday, May 25, 2012 – Free Time & The Mixoff

  • All Day – Guests are free to enjoy the day in Los Cabos on your own
  • 5:00 p.m. – Private chef’s dinner in Quintess residence
  • 8:00 p.m. – Mastering the Art of Mixology Finals with awards, cocktails and dinner

Saturday, May 26, 2012 – Catamaran Cruise

  • 8:30 to 9:30 a.m. – Breakfast available at Quintess residences
  • 9:30 a.m. – Guests can enjoy free time
  • 12:45 p.m. – Take golf carts to Palmilla Bay
  • 1:00 p.m. – Club 96 Catamaran group cruise with snorkeling, kayaking, swimming and lunch
  • We would be happy to assist you with dinner reservation requests of other activities you wish to experience during your stay

Sunday, May 27, 2012 – Departure Day

  • 7:45 a.m. to 11:00 a.m. – Breakfast available at Quintess residences
  • Transportation to the airport from Cielos Palmillas