Content
Citation(s) & Footnote(s)
Book(s)No access → Whiskey Literature Notes Database (USWA)
Full-source analytical reading, not publication approval. All recipes are indexed; none was physically tested.
Source argument
Kosmas and Zaric adapt classics around ingredient function, balance, iteration and hospitality. Full argument and source limitations follow in the review.
Evidence map
- SP01 — Firsthand bar narrative versus retrospective cocktail history; PDF 7–21:
Speakeasy — SP01 — Firsthand bar narrative versus retrospective cocktail history ·
- SP02 — Choose spirits by function rather than prestige; PDF 22–26:
- SP03 — Reproducibility includes tools, viscosity and ice; PDF 27–34:
- SP04 — Stirring, shaking and ingredient-specific exceptions; PDF 34–39:
- SP05 — Separate entertaining lore from evidence and author tasting from our tests; PDF 40–43:
- SP06 — Aperitifs vary wine, spirit, bitterness and carbonation; PDF 44–93:
- SP07 — Early long drinks specify why particular modifiers and whiskies matter; PDF 95–124:
- SP08 — Split bases, mint delivery and seasonal substitution are contextual; PDF 126–142:
- SP09 — An editorial cocktail timeline is a research lead, not a verified chronology; PDF 143–144:
- SP10 — Old Fashioned and whiskey-sour families require version-level records; PDF 145–159:
- SP11 — Comparative spirit families broaden design without changing the whiskey scope; PDF 161–197:
- SP12 — Whiskey can supply structure within ginger, fruit and herbal matrices; PDF 198–220:
- SP13 — Final single drinks illustrate modifier bridges, texture and recipe checks; PDF 222–240:
- SP14 — Batch drinks are independent formulations with service-dependent dilution; PDF 241–253:
- SP15 — Sweetener concentration must be specified despite shared names; PDF 254–259:
- SP16 — Preparation methods need distinct contact times and clear sequences; PDF 259–263:
- SP17 — Partial-volume extraction and peach bourbon demonstrate matrix dependence; PDF 263–267:
- SP18 — Commercial-ingredient blending can improve consistency in a specific modifier; PDF 267–269:
- SP19 — Hospitality contributions are separately credited from authorship; PDF 270–273:
- SP20 — Resources and linked index provide a dated retrieval map; PDF 274–292:
Researcher synthesis
Version the full recipe, evaluate the actual bottle in its sensory context and define each ingredient's role relative to the target. Three existing concepts:
Assessment
Primary evidence for these published versions; dated practitioner judgments and explicitly entertaining lore are separate from verified history or science. Exact issues and operational holds are retained below.
Full-source review
Identity and coverage
Kosmas, Jason, and Dushan Zaric. Speakeasy: Classic Cocktails Reimagined, from New York’s Employees Only Bar. Photographs by John Kernick. Foreword by Dale DeGroff; afterword by David Wondrich. Berkeley: Ten Speed Press, 2010. E-book ISBN 9781607740872. Supplied 292-page PDF, digital version v3.1.
PDF3 is the image-based title; PDF4 supplies copyright, catalog record and eISBN. The title imprint is Berkeley; the copyright identifies the publisher's New York corporate address. The PDF's calibre2020 creation metadata is not a publication date. Jason Kosmas and Dushan Zaric are coauthors, John Kernick photographer, Dale DeGroff foreword author and David Wondrich afterword author. Chef Julia Jaksic is separately credited for the soup recipe. Recipe creators and acknowledgments remain source-specific attributions, not invented book coauthors.
All292 PDF pages were read and all292 page images inspected. One truncated initial text output covering19–33 was explicitly reread in full before completion. Detailed image151 confirmed the unusual whiskey dose; image72 confirmed Tifozi spelling. Poppler extracted252,024 characters from256 text-bearing pages. The36 zero-text pages were visually inspected:177 and252 are blank overflow pages; the rest are cover/title/artwork/photographs. No substantive hidden or unreadable passage was found. Linked index tokens are not print-page numbers; all locators below are PDF ordinals.
Coverage: front matter1–11; introduction12–18; reimagining19–21; technique and interpretation22–43; aperitifs44–93; long/fancy drinks95–240; batch drinks241–253; preparations254–269; soup270–271; afterword272–273; resources274–276; index277–292. Interstitial photographs and artwork throughout were inspected. No topic-tag filter excluded any pages.
The analytical recipe index contains84 drinks:19 aperitifs,59 long/fancy drinks including four seasonal Ginger Smashes, and six batch drinks. Twenty-one liquid preparations are separate:17 in the component chapter and four inline purées/mixes. Soup and decorative ice are separately indexed. The publisher's catalog description says85 modern cocktails; our enumerated drink count is84, plus one soup, rather than silently treating the blurb as the count. All headnotes, ingredient lists, methods, garnishes and tasting grids were read; no recipe was physically tested.
Preservation and completion boundaries
The unchanged original is10,509,016 bytes, SHA25691a897df605f568fedf6f92f420145763842d6506c953fdd789e7f9b9f9c5915, retained under additional-27-resources/originals/Speakeasy_-_Jason_Kosmas.pdf. Byte-identical local preservation is verified. A native PDF block is present in the intake ledger; canonical-source attachment and preview checks are separate from reading. No original was deleted, compressed, split or publicly hosted. Page-display checks and publication-specific fact/recipe verification remain separate gates.
Source argument and evidentiary standing
Kosmas and Zaric teach practical cocktail creation through published Employees Only recipes, service habits and adaptation of older formulas. They privilege ingredients' contribution over age, price or prestige; seek a recognizable balance among sweet/dry, base spirit, accents, body and finish; and accept iteration as part of development. Their bartender-centered approach treats hospitality, stories, garnishes and glassware as parts of the experience.
This is primary evidence for the recipes as printed, reported intentions and personal memories, but generally secondary or anecdotal for older history. PDF40 explicitly values an entertaining story even when inaccurate. That admission is essential to our use of the book: history, legend, claimed provenance and the authors' judgments must remain distinguishable. Foreword and afterword endorsements do not validate every factual statement. Source Class Primary is thus bounded to its firsthand and published-recipe content, not a global reliability certificate.
Section analysis
New York revival and reimagining
The early narrative follows the authors' work at Pravda and eventual Employees Only opening in late December2004. It discusses Prohibition-era romance, familiar classics and how changed products or sensibilities invite reinterpretation. The precise modern recollections are useful attributed leads, not proof of first-ever claims. Generalizations about European influence, women's role in drinking and bad liquor driving Prohibition cocktails are neither exhaustive nor verified here. The foreword's relative timing should not override the explicit opening year.
Ingredients, balance and method
PDF23–26 provides a direct whiskey-relevant distinction: an expensive18-year rye might lack the force wanted in a sour, so prestige and suitability diverge. This supports evaluating the actual bottle within the actual recipe and target, not declaring old whiskey universally inferior for mixing. Sweetness, acid, spice, aroma, texture and finish interact; a substitution deserves retesting rather than automatic one-for-one acceptance.
The tool/ice/pouring section27–34 recognizes different liquid viscosities while promoting trained free-pour habits. For our reproducible work, counted pours, a heaping spoon, barspoon or dash remain unresolved quantities until measured. Ice quantity/shape/temperature and actual finished dilution belong in the trial record. The book's broad thermal rules and fixed stir/shake cues are practitioner heuristics, not independent physics.
Stirring, shaking, muddling and layering34–39 include special texture requirements. Vesper87 and Whiskey Smash141 demonstrate exceptions to the simple spirit-only-stir heuristic. Egg-white fizzes later require much longer shaking than the early default. PDF35's asserted taste categories include astringency and its numerical aroma claim is unsupported; neither becomes our sensory science.
Tasting, service and provenance
PDF40–43 offers six useful descriptive axes: dominant flavors, body, dryness, complexity, accent/contrast and finish, followed by glass. These are the authors' tasting notes, not a scored panel, our own experience or transferable whiskey-profile ratings. Garnishes and glassware change presentation and perception. A reader-facing taxonomy can use these facets without pretending the grid is validated psychometrics.
Aperitifs
Nineteen recipes illustrate varying vermouth, spirit, bitter and carbonated roles. Manhattan57–58 emphasizes Rittenhouse100 rye against its modifiers; Contemporary Manhattan60–61 specifies Woodford bourbon in this edition. Maker's Mark peach infusion appears in Pêche Bourbon76–77. Spritzes, Martinez variants, Negroni-related designs, Sazerac, martinis and Vesper are indexed as different formulas, not one authoritative family ratio. Vesper is expressly reinterpreted rather than a facsimile of Fleming. The Manhattan narrative questions the familiar Jennie Churchill legend; other origin stories still require independent support.
Long and fancy drinks
Amelia through Gin Rickey99–124 spans fruit purées, cordial versus fresh citrus and changes of base. Billionaire106–107 selects Baker's107 to balance assertive rich ingredients; Millionaire109–110 instead specifies Knob Creek and egg. These are cocktail-matrix observations, not proof that either belongs at a particular fraction of a neat whiskey blend.
Gin on Gin Julep126–127 is a useful real split-base anecdote: Bols genever and Plymouth fill complementary roles after a previous version disappointed. Mint Julep uses Maker's Mark and syrup delivery of mint. Four seasonal Ginger Smashes133–140 change spirits, fruits and accents; a small allspice contribution in the fall is contextual. The authors disclose work with10Cane; that matters when weighing brand recommendations.
PDF143–144's cocktail timeline uses overlapping, value-laden periods. Keep the periodization as interpretation and a research lead, not a replacement for verified History. Its present ends with the publication era. Grand Fashioned145–146 arose under a contest's Grand Marnier requirement, a reminder that target constraints shape formulation.
Two Old Fashioneds147–150 differ in fruit treatment and base recommendation. Sour-family variants151–159 vary egg, wine, orange juice and carbonation. Greenwich Sour really prints¾oz Wild Turkey101 rye, confirmed on the full page; this is not repaired to a more familiar dose. The text's assurances about raw eggs and spirit are not adopted. The contrast with the copyright warning stays in the register.
Rum/apple/cognac/calvados/pisco and other recipes161–197 provide comparative designs. Jersey Devil uses the adapted English Bishop; Mediterra links fig purée and flavored honey. This widens the reference context without displacing American whiskey as the project's subject. Claims about applejack's blend composition, first distilleries, pisco priority and old cocktail origins are dated or uncorroborated.
Quiet Storm198–199 combines Maker's Mark, red-bush Dolin Blanc, ginger and citrus. Ruby Tuesday204–205 explicitly uses Wild Turkey101 rye; Frisco206–207 uses Sazerac rye. Those are strong version-specific whiskey-cocktail references. South Side219–220 appears to inherit Meyer-lemon tasting language from West Side despite ordinary lemon in the ingredient list.
The closing single-drink range222–240 shows a bridging liqueur in Yellow Jacket, peach/bitter/color roles in Bellinis, savory Bloody Mary, extended foam techniques and strongly herbal structures. Blood Peach Bellini's actual ingredient list uses white peach plus grenadine as the headnote's substitute. Bloody Mary's listed glass conflicts between method and tasting grid. Preserve these discrepancies rather than make a smooth but falsely consistent derivative recipe.
Batching and components
Six batch drinks241–253 emphasize tasting the initial recipe, controlled adjustment, fruit contact, delayed carbonation and changing ice dilution. West Side Punch is not a precise scale-up of West Side; Pimm's Fruit Cup also changes balance. Nominal quarts are not final measured volume, fixed ethanol percentage or a validated storage period. Decorative ice is simultaneously aesthetic and functional.
The component chapter254–269 distinguishes house preparation from the claim that all commercial products are bad; it praises selected commercial purées/syrups. Sweetener changes add flavor, not merely sweetness. However, simple syrup's one-to-one-volume prose256 conflicts with3⅓cups sugar to2cups water257. Honey, demerara and heated cordials differ in inputs and reduction. Record actual finished concentration before applying these to reproducible cocktail trials.
Fresh pineapple's72-hour cold extraction and mint's four-hour steep are not general infusion rules. Ginger beer's text260 includes ambiguous soda during boiling while261 describes later dilution; resolve before operational use. Vermouth/gins263–266 use a concentrated partial-volume infusion combined with the remainder. They do not establish retained ABV after heat. The750ml-to-quart Vermouth de Provence yield is unexplained.
Dried-peach bourbon266–267 loses liquid to fruit, while sweetness in its eventual cocktail makes peach more apparent to the authors. This is matrix-dependent perception and infusion, not proof of barrel finishing or straight commercial-whiskey blending.
Absinthe Bitters267–269 is directly useful for our broader blending research: the authors replaced inconsistent homemade extraction with blending finished commercial ingredients. Its prose speaks of several absinthes, but the recipe lists only Pernod68. Listed liquid amounts do not simply equal the claimed quart. We retain the design lesson of controlled ingredients while withholding any inferred bourbon ratio, laboratory validation or indefinite-life guarantee.
Hospitality, resources and index
Chef Julia Jaksic's soup270–271 and Wondrich's afterword272–273 broaden the book beyond liquid technique. DeGroff, Wondrich, Kernick and the two authors have different credits; none should be conflated. Resources274–276 disclose Employees Only Brands and list tools, suppliers and cocktail organizations. These URLs are dated leads, not freshly checked recommendations. The linked index277–292 supplies ingredient/family navigation; its hyperlink tokens cannot supply print pagination.
Discrepancy and reuse register
- PDF4 versus151: raw-egg warning versus reassuring free-range/high-proof rhetoric; no safety assurance adopted.
-7/17: relative foreword chronology versus explicit2004 opening; prefer attributed precise statements pending corroboration.
-13/15–16: first-book, gender and Prohibition simplifications are not established historical findings.
-35: unsupported sensory taxonomy and aroma count are not adopted.
-40: entertainment-over-accuracy position governs reuse of all origin stories.
-57/65/70/74/78/87/103/119/128/130: Manhattan, Martinez, Negroni, Americano, Sazerac, Vesper, Aviation, Gimlet, Julep and Mojito provenance needs claim-specific checking; the source itself questions some legends.
-123: agave-health language is unverified and not used as guidance.
-143–144: editorial eras overlap; present is not2026.
-149: fruit as a mask for inferior liquor is conjectural.
-151:¾oz rye is visually confirmed; do not silently emend.
-156: orange juice appears despite surrounding Stone Sour distinction; preserve version.
-165: applejack said to include whiskey; not accepted as current product composition.
-167/169/178/192/195/204: origin, priority and category-proof generalizations remain source claims.
-213: seedless-watermelon genetic-engineering wording is not adopted.
-220: Meyer lemon tasting language does not match the South Side ingredient list.
-229–230: Collins method versus rocks-glass grid.
-232/234: prolonged fizz methods are context-specific exceptions.
-243/245: batch drinks differ from single-serve relatives; not automatic scaling.
-256–257: one-to-one-volume simple-syrup prose conflicts with measured list.
-257–263: nominal yields and storage durations are not verified final concentrations or safety studies.
-260–261: soda/boil/dilution sequencing requires clarification before use.
-264:750ml vermouth cannot establish one quart output without an omitted addition or other explanation.
-264–268: indefinite storage assertions are not adopted.
-268: multiple-absinthe prose versus one named absinthe; nominal quart not established by listed liquid amounts.
-270–271: cloves listed but not expressly included in method; soup not a cocktail and no food-hygiene instructions endorsed.
-274–292: commercial disclosures retained; outside websites and cited works have not been processed merely because they appear here.
These are source-content cautions, not evidence of missing pages. Reading is complete; current regulatory, historical, health, equipment or recipe-use verification is purpose-specific and remains separate.
Researcher synthesis and relationships
Reuse existing Zettels for recipe provenance/versioning, actual-spirit cocktail evaluation and target-relative component roles. The Gin on Gin and Absinthe Bitters examples show that blending commercial products may solve a defined cocktail problem; they do not substantiate universal bourbon percentages. Link the strong whiskey examples to those concepts rather than creating redundant general claims or changing the user's pilot.
The retained84-drink and21-component index allows retrieval of every formula by name, family and PDF locator. Twenty evidence/citation pairs cover the book's consequential arguments with original paraphrases and explicit limits. No source photograph or long prose was republished. History and public website remain unchanged while intake work continues.
October 2026 independent coverage audit and Academy applications
A fresh sequential review of the unchanged 292-sheet PDF checked all text-or-image sheets, all page renders and the relevant photographs against SHA-256 91a897df605f568fedf6f92f420145763842d6506c953fdd789e7f9b9f9c5915. This corroborates the earlier full-source record. The detailed audit remains in the private local coverage and reading notes; it is not a public-image license or a claim that any recipe was physically tested.
The alphabetic index places Bee's Knees under Rum on PDF288 although its recipe specifies gin on PDF182–183. Use the body recipe rather than inheriting index classifications. A cross-book Academy experiment could compare one whiskey in controlled Sour, Manhattan and Old Fashioned forms (this book PDF57–61, 147–159), using Raising the Bar's balance and dilution discussion (PDF16–35) and The Japanese Art of the Cocktail's highball service variables (PDF97–105) as distinct practitioner sources. Measure proof, total alcohol, sugar, acid, temperature and dilution; do not infer a universal optimum. Its reported raw-egg and indefinite-storage assurances remain excluded from learner procedures.
Complete recipe retrieval index
- Recipe 01 — Aperol Spritz; PDF 47–48; Aperitifs.
- Recipe 02 — Campari Spritz; PDF 49–50; Aperitifs.
- Recipe 03 — Elderflower Spritz; PDF 51–52; Aperitifs.
- Recipe 04 — Fernando; PDF 54–55; Aperitifs.
- Recipe 05 — Manhattan Cocktail; PDF 57–58; Aperitifs.
- Recipe 06 — Contemporary Manhattan; PDF 60–61; Aperitifs.
- Recipe 07 — Martinez; PDF 63–64; Aperitifs.
- Recipe 08 — Classic Martinez; PDF 65–66; Aperitifs.
- Recipe 09 — Nerina; PDF 68–69; Aperitifs.
- Recipe 10 — Negroni; PDF 70–71; Aperitifs.
- Recipe 11 — Tifozi; PDF 72–73; Aperitifs.
- Recipe 12 — Americano; PDF 74–75; Aperitifs.
- Recipe 13 — Pêche Bourbon; PDF 76–77; Aperitifs.
- Recipe 14 — Sazerac; PDF 78–79; Aperitifs.
- Recipe 15 — Provençal; PDF 81–82; Aperitifs.
- Recipe 16 — Classic Dry Martini; PDF 84–85; Aperitifs.
- Recipe 17 — Vesper; PDF 87–88; Aperitifs.
- Recipe 18 — Secret Crush; PDF 90–91; Aperitifs.
- Recipe 19 — Champagne Cocktail; PDF 92–93; Aperitifs.
- Recipe 20 — Amelia; PDF 99–100; Long and fancy.
- Recipe 21 — Cosmopolitan; PDF 101–102; Long and fancy.
- Recipe 22 — Aviation; PDF 103–104; Long and fancy.
- Recipe 23 — Billionaire Cocktail; PDF 106–107; Long and fancy.
- Recipe 24 — Millionaire Cocktail; PDF 109–110; Long and fancy.
- Recipe 25 — Fraise Sauvage; PDF 111–113; Long and fancy.
- Recipe 26 — French 75; PDF 114–115; Long and fancy.
- Recipe 27 — Roselle; PDF 116–117; Long and fancy.
- Recipe 28 — Gimlet; PDF 119–120; Long and fancy.
- Recipe 29 — Grapefruit Gimlet; PDF 121–122; Long and fancy.
- Recipe 30 — Gin Rickey; PDF 123–124; Long and fancy.
- Recipe 31 — Gin on Gin Julep; PDF 126–127; Long and fancy.
- Recipe 32 — Mint Julep; PDF 128–129; Long and fancy.
- Recipe 33 — Havana-Style Mojito; PDF 130–131; Long and fancy.
- Recipe 34 — Ginger Smash, Winter Season; PDF 133–134; Long and fancy.
- Recipe 35 — Ginger Smash, Spring Season; PDF 135–136; Long and fancy.
- Recipe 36 — Ginger Smash, Summer Season; PDF 137–138; Long and fancy.
- Recipe 37 — Ginger Smash, Fall Season; PDF 139–140; Long and fancy.
- Recipe 38 — Whiskey Smash; PDF 141–142; Long and fancy.
- Recipe 39 — Grand Fashioned; PDF 145–146; Long and fancy.
- Recipe 40 — Old Fashioned #1; PDF 147–148; Long and fancy.
- Recipe 41 — Old Fashioned #2; PDF 149–150; Long and fancy.
- Recipe 42 — Greenwich Sour; PDF 151–152; Long and fancy.
- Recipe 43 — New York Sour; PDF 154–155; Long and fancy.
- Recipe 44 — Whiskey Sour; PDF 156–157; Long and fancy.
- Recipe 45 — New Yorker; PDF 158–159; Long and fancy.
- Recipe 46 — Hemingway Daiquiri; PDF 161–162; Long and fancy.
- Recipe 47 — Classic Daiquiri; PDF 163–164; Long and fancy.
- Recipe 48 — Jersey Devil; PDF 165–166; Long and fancy.
- Recipe 49 — Jack Rose; PDF 167–168; Long and fancy.
- Recipe 50 — Mai Tai; PDF 169–170; Long and fancy.
- Recipe 51 — Mata Hari; PDF 172–173; Long and fancy.
- Recipe 52 — Calvados Sidecar; PDF 175–176; Long and fancy.
- Recipe 53 — Sidecar; PDF 178–179; Long and fancy.
- Recipe 54 — Mediterra; PDF 180–181; Long and fancy.
- Recipe 55 — Bee's Knees; PDF 182–183; Long and fancy.
- Recipe 56 — Pimm's Cup; PDF 185–186; Long and fancy.
- Recipe 57 — Classic Pimm's Cup; PDF 187–188; Long and fancy.
- Recipe 58 — Gringo Pisco Sour; PDF 189–190; Long and fancy.
- Recipe 59 — Peruvian Pisco Sour; PDF 192–193; Long and fancy.
- Recipe 60 — Pisco Punch; PDF 195–196; Long and fancy.
- Recipe 61 — Quiet Storm; PDF 198–199; Long and fancy.
- Recipe 62 — Dark and Stormy; PDF 200–201; Long and fancy.
- Recipe 63 — Moscow Mule; PDF 202–203; Long and fancy.
- Recipe 64 — Ruby Tuesday; PDF 204–205; Long and fancy.
- Recipe 65 — Frisco Sour; PDF 206–207; Long and fancy.
- Recipe 66 — Steve-O's Tuxedo; PDF 208–209; Long and fancy.
- Recipe 67 — White Lady; PDF 210–211; Long and fancy.
- Recipe 68 — Waterloo; PDF 213–214; Long and fancy.
- Recipe 69 — West Side; PDF 216–217; Long and fancy.
- Recipe 70 — South Side; PDF 219–220; Long and fancy.
- Recipe 71 — Yellow Jacket; PDF 222–223; Long and fancy.
- Recipe 72 — Bellini; PDF 224–225; Long and fancy.
- Recipe 73 — Blood Peach Bellini; PDF 226–227; Long and fancy.
- Recipe 74 — Bloody Mary; PDF 229–230; Long and fancy.
- Recipe 75 — Mid-Morning Fizz; PDF 232–233; Long and fancy.
- Recipe 76 — Ramos Gin Fizz; PDF 234–235; Long and fancy.
- Recipe 77 — Widow's Kiss; PDF 236–237; Long and fancy.
- Recipe 78 — The Last Word; PDF 239–240; Long and fancy.
- Recipe 79 — Pimm's Fruit Cup; PDF 243–244; Batch drinks.
- Recipe 80 — West Side Punch; PDF 245–246; Batch drinks.
- Recipe 81 — Jersey City Fish House Punch; PDF 247–247; Batch drinks.
- Recipe 82 — Gin Punch; PDF 249–250; Batch drinks.
- Recipe 83 — Spiced Sangria Roja; PDF 251–251; Batch drinks.
- Recipe 84 — Sangria Blanca; PDF 253–253; Batch drinks.
Component and ancillary retrieval index
- Component 01 — Blackberry Purée; PDF 99–100.
- Component 02 — Fig Purée; PDF 180–181.
- Component 03 — White Peach Purée; PDF 224–225.
- Component 04 — Bloody Mary Mix; PDF 229–230.
- Component 05 — Simple Syrup; PDF 256–257.
- Component 06 — Demerara Simple Syrup; PDF 257–257.
- Component 07 — Honey Syrup; PDF 257–259.
- Component 08 — Fresh Pineapple Syrup; PDF 259–259.
- Component 09 — Mint Syrup; PDF 259–260.
- Component 10 — Spicy Ginger Beer; PDF 260–261.
- Component 11 — Grenadine; PDF 261–261.
- Component 12 — Lime Cordial; PDF 261–262.
- Component 13 — Wild Strawberry Cordial; PDF 262–263.
- Component 14 — Hibiscus Cordial; PDF 263–263.
- Component 15 — Vermouth de Provence; PDF 263–264.
- Component 16 — Chai-Infused Sweet Vermouth; PDF 264–265.
- Component 17 — Red Bush-Infused Vermouth; PDF 265–266.
- Component 18 — Lavender-Infused Gin; PDF 266–266.
- Component 19 — Peach-Infused Bourbon; PDF 266–267.
- Component 20 — English Bishop; PDF 267–267.
- Component 21 — Absinthe Bitters; PDF 267–269.
- Food — Employees Only Chicken Soup,Chef Julia Jaksic; PDF270–271.
- Presentation — Decorative Ice Block for Punch; PDF245–246.
Completion checklist
- [x]20 evidence units with source locators and limits; all84 drinks indexed.
