COCKTAILS
Cocktails are mixed
drinks that have become popular since the first quarter of the 20th
century and all bars offer a list of selected cocktails. However, people have
been drinking mixed drinks since the inception; no one could really establish
the origin of the term ‘Cocktail’. It is claimed that the first recipe for a
cocktail was lemon juice and powdered mixers, appreciated by Emperor Commodus
in the second century AD.
One of many popular
notions on the birth of the word cocktail is that during the American War of
Independence, in 1779, an innkeeper, Betsy Flanagan of Virginia prepared of
chicken she stole from a neighbor who was pro British. She then served the
French soldiers with mixed drinks decorated with the feathers from the birds.
Her merry French guests toasted her with the words Vive le cocktail. Since then the word cocktail was used to mean the
mixed drinks. This is of course one of the stories.
The word cocktail was
first described in an American magazine Balance
as ‘a mixture of spirits, sugar water and bitters’ in 1806
The cocktail gained
ground and popularity in the USA, especially during the Prohibition period. The
production, transportation and sale of alcoholic beverage were banned in the
USA from 1920 to 1933 due to the pressure from religious and political
thinkers.
A cocktail is normally a
short drink of 3 ½ -4 fluid ounces-anything larger being called a ‘mixed drink’
or a ‘long drink’
Classification of
cocktails
It is estimated that
there are over 10 thousand mixed drinks and cocktails in use.
Iced drinks can be
roughly divided into four groups
1.
Aperitif:
These stimulate the Appetite. They must therefore be appealing to the eye.
Broadly speaking, these drinks are usually made from wines mixed with spirit.
2.
Cocktail:
This the largest group of all, and consists of all short shaken mixed drinks.
They should contain a spirit base, coloring and flavouring ingredient or other
modifying agent
3.
Long
drinks: These are served in tall tumblers such as High Balls
,or Collins glass
4.
Stimulants:
Instead of going to the doctor, if one has a hangover the bartender will
prescribe cocktails or mixed drinks. They are also described as ‘Pick me ups’.
Components
of Cocktail:
Cocktails have the
following components:
Base:
The major alcoholic drink used in the preparation of a cocktail is called base,
which is usually a spirit. Most cocktails are built around spirits. If a
cocktail has two or more alcoholic drinks the quantity of the base generally
will be more than the other. If two alcoholic drinks are used in same quantity,
then the one with the higher that is the sprit is considered as the base. If a
cocktail has equal quantities of different spirits then any one of the spirit
can be taken as the base.
Modifier:
These are complimentary ingredients added to modify or enhance the flavours.
Spirits, aromatized, wines beer, fruit juices, soda, cream, liqueurs, water
etc.
Flavouring,
Colouring and Sweetening Ingredient: A drink might have very
small quantities (few drops) of one or more flavouring and sweetening
ingredients to make it different from other drinks. A cocktail can be made
without these ingredients.
Garnish:
Many drinks have garnish. They are part of the product. It should be remembered
that some drinks do not have standard garnish and it is advisable to serve
without any garnish, instead of trying out different garnishes and spoiling the
real flavour and value of the drink.
METHODS
OF MAKING COCKTAIL
Cocktails are made in any of these following
methods according to the type of modifier ingredients
Building:
It is made by pouring the ingredients one by one in the glass in which it is to
be served. If ice is required, it is placed first before adding the ingredients.
Stirring:
refers to mixing of the ingredients with ice by stirring quickly in a mixing glass
with a stirrer and then straining to an appropriate glass. It is done very
quickly to minimize the dilution.
Shaking:
It is the mixing of ingredients thoroughly with ice by shaking them in Cocktail
shaker and straining into appropriate glasses. Effervescent drinks should never
be shaken.
Blending:
This method is used for combining fruits, solid foods, ice etc in a electric bender.
Any drink that can be shaken can be blended. It is a suitable method for making
large quantity of mixed drinks.
Layering:
This method is used when the ingredients used are of different colour flavour
and density. One ingredient is floated over the other by pouring gently over
the back of the spoon into straight-sided glass.
POINTS TO NOTE WHILE MAKING COCKTAILS AND
MIXED DRINKS
·
Make sure that there is a good supply of
ice
·
Do not reuse ice.
·
Do not touch the ice with hands. Always
use scoop or tongs.
·
Serve cocktails in chilled glasses
·
To avoid spillage, do not fill glasses to
the brim
·
Do not overfill thee cocktail shaker.
·
Effervescent drinks must never be shaken.
It should be stirred in at last.
·
Do not use the liquidizer for effervescent
drinks.
·
Do not leave the prepared cocktail for a
long time as they will separate
·
To extract more juice from citrus fruits,
Soak them in hot water
·
To shake use short and snappy action
·
Check the freshness of eggs before adding
·
Always place ice first in the mixing glass
or shaker followed by nonalcoholic beverage and then non alcoholic beverages.
·
To extract more juice from citrus fruits,
Soak them in hot water
·
To shake use short and snappy action
·
Check the freshness of eggs before adding
·
Always place ice first in the mixing glass
or shaker followed by nonalcoholic beverage and then non alcoholic beverages.
Cocktail
Garnishes
A garnish is an item that
decorates and flavours food and drinks. In bar the garnish most used are fruit
and some herbs. The fruit must always be fresh and washed.
The
common garnishes are:
Lemons:
lemon skins impart lovely citrus flavour to drinks. It is best presented as
twists of lemon peel.
Lime:
A lime gives 16 wedges or slices. Wedges are used to moisten the rim of the
glass to adhere salt or sugar. Slices are lime wheels used as decoration for
cocktails.
Orange:
Orange slices or wedges are used much the same way as lime is used in cocktails
with a base of orange juice.
Maraschino
cherries: These cherries are specially prepared for cocktail
decorative purposes.
Olives:
Olives go well with neat drinks like vodka and gin
Pineapple:
Pineapple spears or wheels go as garnishes for tropical drinks, where pineapple
juice is used.
Mint
leaves: they are ideal for decorative purposes specially
when a contrast in colour is desired
Parsley:
Parsley shoots are used in some rinks more as a decorative item.
Popular
styles of Mixed Drinks
S.No. Style Description Method/Glassware
1 Collins Ice,
Sprit, lemon, sugar, syrup, soda Build/shake;
Collins
2 Coolers Ice,
Sprit or wine, Syrup, Soda/ginger ale/ Build;
Collins/highball
Any carbonated
drink
3 Rickey Ice,
sprit, fresh lime soda Build;
highball/old fashioned
4 Buck Same
as Rickey; instead of soda and lime Build;
highball/ old-fashioned
Ginger ale and
lemon are used
5 old-fashioned Sprit Sugar, bitters, cherry, and orange for Build; old-fashioned
Garnish Sugar,
bitters, ice whisky. It is simply
Whiskey over the
ice without any mixer. It is
It is sweetened,
flavoured, and garnished.
Sugar cube is
moistened with splash of soda or
Water
and bitters and then muddled with bar
Spoon, filled with ices,
quantity of spirit added
And stirred
quickly. Garnished with cherry,
Orange Peel, or
lemon
6 Mint julep Bourbon,
fresh mint, sugar, shaved ice Build; highball
It is a popular
American drink. Sprigs of
Mint are placed in
a frosted glass with
a spoonful of sugar
and muddled with
the base of the bar
spoon. Measure of
bourbon whiskey is
added and the glass
is filled with
plenty of ice.
7 Martini Gin,
vermouth, garnish Stir;
cocktail glass
It is the most
famous of all cocktails. The
Drink was first
made in 1860 in New York
And the original recipe had gin, vermouth
Maraschino and
bitters. It was modified to
2 parts of gin to 1
part of vermouth in the
Early 1900s and in
the 1940s it was made
Using 4 parts of
gin to 1 part of vermouth
And now it is 9
parts of gin to 1 part of
Vermouth.
8 Daiquiris Chilled
drink made with rum, lime and sugar Shake; cocktail glass
9 Frozen It
is blended drink made with plenty of ice, Blend; goblet
Daiquiris spirits liqueurs, sugar syrup, fruits, and
Juice
10 Daisies Sprit,
lemon, Grenadine, crushed ice, soda Shake; mug, goblet
Is optional;
garnished with fruit
11 Egg noggs Sprit,
egg, milk, sugar, nutmeg Shake; mug
12 Fixes Short
drink made by pouring the ingredients Build; goblet
One by one over the
ice and decorated with
Fruits, Served with
straws
13 Fizz Spirits
citrus juice, sugar, soda, egg, ice cube Shake; highball
14 Flips Same
as egg noggs without mild and egg white; Shake; goblet
Spirits or
fortified wine, sugar, egg yolk, nutmeg
15 Frappes Spirit
and/or liqueurs and crushed ice. Served Build/shake; 6-12oz
With short straw glass
16
Highball Spirits, carbonated water, and ice cube Build; highball
It is simple and
quickly prepared drink
17 Mist Sprit,
crushed ice old-fashioned/rocks
18 Pousse- Syrups,
Liqueurs, and spirits of various densities Layering; straight sided
Café are
gently layered one over the other by gently glass
Pouring over the
back of the spoon. Each
Ingredient is
floated over the other
19 Punches Rum,
hot or cold water, citrus fruit juice, sugar Shake; Collins/goblet
And fruits
20 Smashes Smaller
version of mint juleps, made from any Build; old-fashioned/
Spirit, sprigs of
mint, sugar crushed ices. Rocks
21 Sling Spirits,
liqueur, citrus juice, soda ice cube garnish Shake/build; Collins/
Highball
22 Sours Spirits,
citrus fruit juice, syrup, egg white Shake; cocktail
23 Spritzer Wine,
Soda, ice cube Build; highball/goblet
24 Cup It
is a hot-weathered drink of gin or wine base Build/stir; highball/bowl
25 Sangarees
It is a sweetened drink made with
spirits, wine, Stir; old fashioned
And other alcoholic
drinks
26
Swizzle Spirits,
sugar citrus juice crushed ice soda and Stir; highball
Bitters are
optional
27 Toddy It
may be either hot or cold and served as refresher Stir; goblet/old
and soother. These
drinks are flavoured with spices fashioned
And usually contain
a slice of lemon or lemon peel
Classic
Cocktails.
1)
ALEXANDER
This drink is supposed to have been invented by
Hollywood singing star, nelson eddy, more remembered for his recipe than his
film
1/3 brandy
1/3 brown crème de cacao
1/3 cream
Shake, sprinkle grated nutmeg on top
2) B & B
The traditional mix of half Benedictine and half
cognac, no ice no garnish.
3)
BACARDI
Must be made with worlds’ largest selling
White rum brand
¾ Bacardi white rum
¼ fresh lime juice
½ bar spoon of grenadine
Shake, slice of lime
4)
BETWEEN THE SHEETS
A 1920s recipe with has become popular again
1/3 brandy
1/3 white rum
1/3 cointreau
1 dash of lemon juice
5)
BLOODY MARY
Supposedly the best hangover cure
1fl. Oz of vodka
4fl. Oz of tomato juice
2 dashes of Worcestershire sauce
1 dash of fresh lemon juice
celery salt
add Tabasco sauce
& pepper to taste
Shake, stir or build
6)
BLACK RUSSIAN
2/3 vodka
1/3 Kahlua
Build into an ice filled old fashioned glass
7)
BLUE LAGOON
½ fl. Oz of vodka
½ fl. Oz of blue Curacao
Lemonade
Pour vodka and Curacao over ice in a high ball glass.
Top with lemonade.
8)BOMBAY
COCKTAIL
½ brandy
½ dry vermouth
½ sweet vermouth
1 dash of pastis
2 dash of orange Curacao
Stir
9)
BRONX
A mixture of gin and both type vermouth.
Dates back to the early 20th century.
Good aperitif
½ gin
1/6 dry vermouth
1/6 sweet vermouth
1/6 fresh orange juice
10)
CHAMPAGNE COCKTAIL
An alternative to serving champagne straight dates
back to the 19th century.
1 lump sugar
Angostura bitter
2 dashes of brandy
Champagne
Place sugar in a champagne glass, saturate with
Bitter and add brandy. Top it up with iced
Champagne & add a slice of orange or cherry.
11)
CUBA LIBRE
1fl. Oz of white rum
Juice of half fresh lime
Cola
12)
DIAQUIRI
Created in 1890s, it is named after a town in Cuba.
Fruit versions are also available
¾ white rum
¼ fresh juice
3 dashes of gomme syrup
13)
DUBONNET COCKTAIL
Uses the French proprietary brand
½ gin
½ dubonnet
Stir. Add a twist of lemon peel
Variation – dubbonet royal
14)
FLIPPS
A family of drinks containing fresh egg yolk. Can be
made with spirits or wine. Served in medium sized wine glass
15)
GINN FIZZ
The combination of fizziness and sourness is what
Makes it so refreshing
1 measure of gin
1fl. Oz of fresh lime juice
1 bar spoon of gomme syrup
Soda water
Shake together all but the soda water.
Top it up with soda water.
16)
GIN SLING
Precursor of the fizz family. It also came to have a
bitter element
1 Large measure of gin
juice of one lemon
2 dashes of gomme syrup
soda water
Build together all but the soda water into an ice
filled highball glass.
Stir in the soda water.
17)
GIMLET
Gin used is ideally Plymouth gin
2/3 gin
1/3 lime juice cordial
Soda water (optional)
Stir together all but the soda water. Serve on the
rocks, splash of
Soda water if desired. Dry or bitter gimlet can be
made by addition of angostura bitter and replacing lime juice with lime juice
18)
Harvey’s Wall Banger
•
30 ml Vodka
•
30 ml
galliano
•
150 ml Orange juice
Stir Garnish with orange slice and cherry. Float some
Galliano on top.
19) JOHN COLLINS
Normally a summer drink, long & refreshing, named
after a head waiter of England. In late 1930s and before, a john
Collins was
made with Dutch gin & Tom Collins with old tom gin.
Its now accepted; however that drinks be made with
London dry gin
& therefore identical.
Juice of 1 lemon
1 bar spoon of gomme syrup
1 measure of gin
Soda water
Place some ice in a highball glass and add lemon
juice,
Syrup and gin. Top it up with soda water.
Stir &
serve with a slice of lemon. Serve with straws
20)
MANHATTAN
Available in both sweet & dry varieties
Sweet
Dry
2/3 rye whiskey 2/3 rye whiskey
1/3 sweet vermouth
1/3 dry vermouth
1 dash angostura bitter 1 dash
angostura bitter
Stir, add a cherry stir, and add a twist of lemon
Peel
Perfect
2/3 rye whiskey
1/6 dry vermouth
1/6 sweet vermouth
Stir; serve straight up or on the rocks.
Add a twist of lemon peel & cherry.
21)
MARGARITA
Created in Tijuana, Mexico in late 1940s is probably
one of the best known tequila cocktail.
Its saltiness & sourness make it a great aperitif.
2/5 tequila
2/5 fresh lime juice
1/5 triple sec
Shake, rub the rim of the glass with lemon to moisten
and then dip it in salt.
22)
MARTINI
The martini is the most famous of all cocktails, lot
of argument over its recipe & quantity of vermouth. James bond make it even
more popular by having vodkatini, vodka instead of gin.
Sweet
Dry
2/3 gin 2
½ fl. Oz gin
1/3 sweet vermouth 2 dash
dry vermouth
Stir, add a cherry stir, and add
a twist of lemon/olive
Perfect
2/3 gin
1/6 dry vermouth
1/6 sweet vermouth
Stir, add a twist of lemon
23)
NOGS
A class of mixed drinks served alcoholic & non
alcoholic with milk & eggs.
Alcoholic nogs add a measure of spirit and it takes
that name,
eg. Whiskey nog
Non alcoholic egg nogs….
1 egg
1 bar spoon soft sugar
½ pint milk
Shake well. Serve in 12oz tumbler. Grate nutmeg on
top.
24)
PIMMS CUP
Cups are of English origin, the most famous being, the
stirrup cup served to hunting party about to set off or travelers in need of
hasty refreshment.
Pimms no. 1 cup is a proprietary version
Created by
James pimm in 1820s.
He devised this recipe to mark out his own
establishment in the city of London from the run of other oyster bars
There was once various version of Pimms cup.
Pimms no.1 – gin
Pimms no. 2- whiskey
Pimms no.3- brandy
Pimms no. 4- rum
Pimms no. 5- vodka
Pour Pimms into an ice filled highball glass then top
it with lemonade, ginger ale or 7up.
Decorate with slice of lemon or orange & a rind of
cucumber /mint.
25)
PINA COLADA
This is one of the most popular cocktail worldwide
with a name meaning “strained pineapple”.
For that
Caribbean touch, the drink may be served in hollowed out pineapple shell.
2 measures white rum
2 measures pineapple juice
1 ½ coconut cream
Shake & strain into a cocktail goblet
26)
PINK LADY
Yet another of the “ladies” drinks. It dates before
the First World War and was named after a stage play. The pink color is
obtained from a liberal dose of pomegranate syrup.
4/5 gin
1/5 grenadine
1 egg white
Shake
27) PLANTERS PUNCH
This long, refreshing old colonial drink originated
from sugar plantation of West Indies. It probably originated in 1655 as rum
punch.
2 measures dark rum
1 measure lime juice
1 measure orange juice
½ measure grenadine
Dash of angostura bitter. Stir; top it up with soda
water.
28) ROB ROY
A further modification of Manhattan. Made with scotch
and very much in the sweeter end of the spectrum.
Traditionally
drunk on St. Andrews day, Nov 30.
½ scotch whisky
½ sweet vermouth
1 dash of angostura bitter
Stir, add a chRUSTY NAIL
2/3 Scotch whisky
1/3 drambuie
Stir, old fashioned glass. Twist of lemon
29)
SCREW DRIVER
This is named after an American oil rig worker
developed the habit of stirring his drink with screwdriver.
1 fl. Oz vodka
4 fl. Oz fresh orange juice
Build into a large ice filled glass.
30)
SIDE CAR
¼ Brandy
¼ cointreau
¼ lemon juice
Shake
31)
SINGAPORE SLING
Usually attributed to far distant places with a warm
climate.
Singapore sling has its origin in the famous raffles
hotel, Singapore.
1 measure gin
juice of 1 lemon
½ fl. Oz cherry brandy
Soda water
Shake together all but the soda water.
Strain into an ice filled high ball glass.
Stir in the
soda water. Add an orange slice.
32) TEQUILA SUNRISE
This classical Mexican recipe of the 1930s takes its
name from the way the grenadine syrup first sinks to the bottom and rises to
the service.
1 fl. Oz tequila
4 fl. Oz orange juice
2 dashes of grenadine
Build tequila & orange juice in large ice filled
glass.
Stir & splash grenadine. Decorate with
Orange slice
& cherry.
33) WHISKY SOUR.
Sours must be made with fresh juices
1 ½ fl. Oz whisky
1 ½ fl. Oz fresh lemon juice
½ fl. Oz gomme syrup
1 dash egg white
Shake, strain into large cocktail glass.
Decorate with a slice of lemon.
34) TEQUILA SUNRISE
This classical Mexican recipe of the 1930s takes its
name from the way the grenadine syrup first sinks to the bottom and rises to
the service.
1 fl. Oz tequila
4 fl. Oz orange juice
2 dashes of grenadine
Build tequila & orange juice in large ice filled
glass.
Stir & splash grenadine. Decorate with Orange
slice & cherry.
35) WHISKY SOUR
Sours must be made with fresh juices
1 ½ fl. Oz whisky
1 ½ fl. Oz fresh lemon juice
½ fl. Oz gomme syrup
1 dash egg white
Shake, strain into large cocktail glass.
Decorate with a slice of lemon.
36)
WHITE LADY
This is one of the classic cocktail recipes of the
1920s & is still going strong today.
½ gin
¼ fresh lemon juice
¼ cointreau
1 dash egg white
Shake.
Non
Alcoholic mixers
Although many of the drinks are commonly drunk
unmixed, like Single malt Scotch whisky aged brandies and rums, and various
wines and beers, the great deal majority at all were it not for nonalcoholic
mixers.
Water: The
simplest of all mixers that dilute the strength of ardent spirits without
altering the character of their basic flavour. Water is indispensable to whisky
drinkers
Fruit
juices: There are many kind different juices which can be
pressed to service. Examples are:
·
Orange juice
·
Lemon Juice
·
Lime juice.
·
Pineapple juice.
·
Grapefruit Juice
·
Tomato juice
·
Other fruit juices
Sparkling
beverages:
·
Soda water
·
Tonic water ( quinine based Mineral water
mainly used for Gin and Tonic)
·
Lemonade
·
Cola
·
Ginger ale (ginger beer)
Syrups:
·
Grenadine (juice of pomegranate)
·
Orgeat (Flavored with almonds and smells
like marzipan)
·
Sirop de gomme or gomme syrup is actually
sugar syrup
·
Other fruit juice. ( rarely used)
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