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Food

Shared Sours: Clara Bow, Margarita, Siesta, and Cosmopolitan

Sours are a favorite of Lynnette’s, and she explains what they involve and demonstrates three different drinks. Ryan shares his recipe for the often-misunderstood Cosmopolitan.

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World-class bartenders Lynnette and Ryan (aka Mr Lyan) teach you how to make perfect cocktails at home for any mood or occasion.
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[00:00:00.00] [MUSIC PLAYING] [00:00:10.80] [00:00:22.59] - So our sour recipe is usually a quite simple template that you can innovate around, 2 ounces of a spirit, 1 ounce of a citrus of choice, and 1 ounce of some sort of sweetener, whether that's a liqueur or a different type of syrup, honey, demerara, or sugar. So our classic whiskey sour is a great example of a cocktail that follows that. You can add egg white to that as well. But if you were going to make it without that, you could just take in the whiskey or the amaretto or any of those things, put lemon juice and your simple syrup, and you're going to shake that up and serve that up or on the rocks. [00:00:52.17] So this is a cocktail that you can play around with all of your favorite spirits. Anything can lend to a sour. You can just play around with which type of sweetener you want to use and which type of citrus you want to use. So I like making things like the Gold Rush, which is using whiskey with honey and lemon. [00:01:07.17] And then I thought about other ways you can innovate around the whiskey sour. There's a classic drink called the New York sour, which is taking your classic whiskey sour and then a float of red wine on top of that, so that it's adding some more flavors. And then I want to take that a little step further and think about a cocktail that I call the Clara Bow. [00:01:22.98] [MUSIC PLAYING] [00:01:23.91] [00:01:27.18] I created this with my friend at a speakeasy that never opened, Jim Kearns and I did. But we did make this underground cocktail all the time. And it uses fresh-made grenadine. [00:01:38.71] So grenadine is really easy to make at home. You can actually just take some pomegranate juice and reduce it down with a little bit of sugar. I like using rich demerara sugars to keep those roundness. And you can add orange twists and different flavors. You can add some pomegranate molasses. But you can pretty much just make a very simple syrup with that. [00:01:56.13] So I did 1/2 ounce of my grenadine. I'm going to do 3/4 ounce of my lemon juice. And then when you think about the different styles of sours, you can do with either liqueurs to sweeten or you can do syrups. I am actually going to do both in this cocktail. So adding a little bit of the St. Germain Elderflower Liqueur, which I think really fits that 1920s era of the Clara Bow. [00:02:21.87] And then when originally creating this drink, we were trying to think of using gin, which made more sense for the time period, but these flavors and aromas really actually popped more using whiskey. So I think in honor of Clara Bow, a nice strong drink that's presented in a frilly setup with some grenadine to mask it. [00:02:41.26] And then we're going to do an ounce and a half of bourbon. And you can use a bourbon, or maybe a rye as well, because I like to use bourbons in here that have a nice rye content, and that's going to add some spiciness. And we're going to shak...


Make cocktails your own

James Beard honoree Lynnette Marrero has been at the forefront of the NYC craft cocktail movement. Ryan Chetiyawardana (aka Mr Lyan) is the founder of Dandelyan, named the world’s best bar. They will teach you the essentials of cocktail making, from developing your palate to building your home bar. Learn how to mix a perfectly balanced drink for every occasion and mood—and become your friends’ new favorite bartender.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Very interesting to leanr many of the finer points to mixing cocktails as well as the spectrum of optiond with respect to the spirits and flavor profiles. Bravo!

This is the perfect introduction to making my own cocktails. I feel like I know a lot more about how to order drinks I will enjoy as well.

I have loved learning the idea of using "standard drinks" as a framework for your own versions.

Cocktails look great and lots of wonderful tips but sometimes the difficulty of cocktails presented were well beyond my abilities or tools.


Comments

Susan B.

Loved the lesson. Trying to print the workbook and it is not in a standard size. Can you tell me what the page dimensions are for printing?

Kristy

Loved. I am a margarita gal. And was happy to learn that I was making them the proper way. So many bars near me serve a down-trodden version of this classic. What I loved most about the class was the Siesta, a twist on the classic. Seeing I have the ingredients all on hand, I can't wait to try. Super inspired.

A fellow student

I'm a little puzzled: didn't they say, when they made the mojito, that it is better not to smash the mint leaves in order to avoid drawing out the bitter notes form the mint? So why is she letting the ice cubes smash the mint leaves in the Clara Bow?

A fellow student

excellent pair between the two of them. Very informational. love the cosmopolitan.

A fellow student

I love the Clara Bow recipe. I'm going to have to try that. I won't be using Bulleit though. I would also like to make some grenadine but I'm a bit confused about the recipe. What does 3 to 4 orange peels mean? Is that 3 to 4 strips of orange peel? The peel of 3 to 4 oranges? Please advise.

Chris L.

Really dug the Bay Cosmo! Or at least the version we have made so far as I subbed unsweetened pomegranate juice for the unsweetened cranberry juice. Will have to purchase some cranberry juice to try the original. Mr. Lyans is right, this drink does much better with a citrus vodka. The vodka does not get lost in this drink at all, as he mentioned. The citrus notes of such a vodka play well with all of the other flavors in his Cosmo. However, as I have been opposed to buying vodka for a long time as (in my opinion) it is way overused to make fruity, unbalanced cocktails and lacks flavor in of itself, I had to use some Pinnacle miniatures I had on hand. This was neat because I only had one citrus vodka mini out of the gift pack (office Christmas present that has sat for years). After it was done I subbed other flavored vodka minis, such as raspberry and whipped cream, which obviously resulted in a much different, although still well-balanced cocktail with multiple depths of flavor. Venturing out today, Saints mask dawned, searching for an open ABC store to purchase some citrus vodka for the first time. Thanks for opening my eyes to this, because before I thought flavored vodka was only for frat/sorority parties! Looking forward to further experimentation with it. Breaking out the sous vide for the beeswax bourbon today...

Paula M.

The cosmo was perfection! The Margarita and Clara Bow were nice. The siesta is horrible, worst cocktail why is this included? Overall I seem to like Ryan's drinks more than Lynnette.

Ricky P.

These lessons are great, but why are such talented bartenders using generic spirits like Grey Goose and Cointreau?

Ellen S.

I am really really really tired of the cleavage shots while Ms. Marrero is shaking drinks. She is a professional. Please treat her as such. You don't do that to Mr. Chetiyawardana. Seriously, cut it out.

A fellow student

Love that you guys are using Luxardo and Campari in different recipes. Super underrated ingredients.