COCKTAILS

COMPILED BY

VISHNU NARYANAN.V

HISTORY

There are a rich variety of theories to account for the origin of the word cocktail.all that is known for certain is that cocktail as they were called in American bars came in to popularity after the 1914-18 war and reached in their zenith in the late twenties and early thirties.cocktail is taken before any meal to stimulate the appetite and aid in digestion.it is mixed drink made of spirits ,bitter,flavoring and may be sugar syrups.this definition is not strictly accurate as all cocktail may not contain all four of these ingredients.

QUALITIES OF GOOD COCTAILS

1. 2. It must wet the appetite and not dull it it should stimulate the mind as well as the appetite.a well made cocktail is one of the most delicious of drinks.it pleases the senses. it must be pleasing to the palate.in order that a cocktail may satisfy the palate,it must be dry,yet smooth,indeed in compounding a cocktail,the first thought should be the production of a drink sufficiently dry to wake up the taste buds yet not so sour or so bitter so aromatic as to be impalatable. It must be pleasing to eyes It must have sufficient alcoholic flavor to be readily distinguishable It must be well iced.

3.

4. 5. 6.

COCKTAIL INGREDIENTS Every cocktail properly so called must contain two distinct types of ingredients.it also may but need not necessarily contain third type.they are:

1. Base
2. a modifying agent ,smoothening agent 3. additional flavoring and coloring ingredients

The base:-this is the fundamental and distinguishing

ingredient of the cocktail and usually comprises more than 50% of the entire volume of the cocktail.strictly speaking the base must always consist of spirits like whisky,gin,brandy.by common acceptance however combination of various liquors or aromatic wines as a base have also come to be called as cocktail.for example a mixture of Italian and French vermouth with bitter.normally the cocktail base consist of a single liquor and this one liquors being distinguishing and predominant ingredient determined the type of cocktail .thus we have gin based cocktail,whisky based cocktail,rum-based cocktail and with in certain limits it is possible to combine two liquors as a base.

A modifying agent:-it is an ingredient in combination with

the base which materials the cocktails and without This ingredient the base no matter how vigorously shaken,how thoroughly chilled would still not be a cocktail & would remain merely a chilled liquor.its functions are to smooth down the biting sharpness of the liquor and at the same time to add character to its flavors.the flavor of the modifier in itself should never pre-dominate but should always remain submerged. The modifying agents can be further divided in to 3 groups

A. aromates : include aromatic wines such as French and Italian vermouths,bitters of various types. For example :angostura bitters
B. Fruit juices :-all fruit juices which are used such as orange,lemon,pineapple,tomato etc with or without sugar. C. miscellaneous smoothing agent :-these include all types of sugar syrups,cream eggs,milk

Additional flavoring agents:-these include all the various

cordials and liqueurs,sometimes the ingredients which are used as modifying agent in one cocktail may be used for flavoring and coloring for other.

Classification of cocktails.
It is estimated that there are over 10000 mixed drinks and cocktail in use.it is quite impossible for any one man to know them all.the united kingdom bartenders guild (UKBG) made this one of the main objective over the period of years.they have compiled a cocktail recipe book which is universally accepted as an authentic method of dispensing the drinks. iced mixed drinks can be roughly divided into four groups.following is a short selection of the few standard drinks in each group. APERITIFS, COCKTAILS, LONG DRINKS, STIMULANTS

Aperitifs:-these must stimulate the appetite.they must,therefore,be appealing to the eye and have immediate effect .broadly speaking,these drinks are usually made from wines mixed the spirit ,e.g. Dry martini Cocktail:-this is the largest group of all,and consists of all short,shaken mixed drinks.they should contain spirit base ,coloring and flavoring ingredients and may be fruit juices or other modifying agents .most common one are sidecar,white lady etc

Long drinks:-these are served in a tall tumblers such as high balls,or Collin's glass.

Stimulants:-(pick me ups)instead of going to the doctors,if one has to put one self into the hands of the bar tenders when he has hang over,and he will be prescribe cocktails for ones needs.these are also described as pick-me ups champagne cocktails etc.

Cocktails can be made either of these ways

1.
2.

Shaking
Stirring

3.
4.

Blending
Build

Shaking:Cocktails may be shaken in either a Boston or a standard shaker.Assemble all the ingredients before commencing preparation of the cocktail. Once the ice has been placed in the shaker it will start to melt. If some ingredients are placed in the shaker with the ice it will melt quickly; if the barman then finds that an ingredient is not to hand, the drink will become diluted. Plenty of ice should be placed into the shaker and any excess water should be strained off. The ingredients are then poured into the shaker on to the ice and the top is put on securely. Holding the top and bottom of the shaker together with both hands shake vigorously so that the ice moves up and down the inside of the shaker quickly, cooling and thoroughly mixing the ingredients.

Stirring:-

``

The ingredients for stirred cocktails are mixed together with a bar spoon in a mixing glass containing plenty of ice. The cocktail is then strained through a Hawthorn strainer. Plenty of ice should be placed in the mixing glass and then any water strained off before adding any ingredients

Blending:Blended drinks are prepared by mixing the ingredients in a liquidizer. This method is very suitable for drinks which require a puree or fruit in them, long drinks and quantities. Crushed ice is usually used in the blender in place of ice cubes

Build:To build a drink is to mix it step by step in the glass in which it has to be served, adding ingredients one at a time. You typically build highballs, fruit-juice drinks tall drinks in which ingredients are floated one on another.

INGREDIENTS AND ACCOMPANIMENTS

ICE: Ice is made in machines in various shapes and sizes. It must be clear and clean and plentiful in supply. For shaken and stirred cocktails and mixed drinks, small cubes or double chips are most suitable. These are also the best shapes for regular bar drinks such as gin and tonics. Crushed ice is best for use in blenders, and this can be made by putting ice cubes through an ice crushing machine. LEMON: Fresh lemons are an essential commodity in any bar.

LEMON ZEST: This is used twisted over drinks such as Dry Martini cocktails to extract oils which will settle on the top of the drink giving a delicate lemon smell and taste to it.
LEMON SLICES: This is used as garnish in many cocktails. CHERRIES: These are used for cocktails and mixed drinks to add colour and flavour.

INGREDIENTS AND ACCOMPANIMENTS

ORANGES: The slices of oranges are used as garnish in many cocktails ORANGE ZEST: It is used in the same way as lemon zest FRESH ORANGE JUICE: It is an ingredient in many cocktails MINT: Fresh mint leaves are used as an ingredient of juleps and sprigs of mint are used as a decoration to these and other drinks.

OLIVES: Both black and green olives are used as ingredients in some drinks.
SOME OF THE OTHER INGREDIENTS USED ARE:

Castor sugar Cream Eggs Limes Nutmeg Cucumber

Pearl Onions Salt Pepper Tabasco sauce Worcestershire sauce cube sugars

BAR MEASURES

1. 2. 3. 4. 5. 6. 7. 8. 9. 10

1 Quart = 1 Pint = 1 jigger = 1 gallon = 1 teaspoon = 1 bar spoon = 1 dash = 1 dessert spoon= 1 oz = 1 nip =

32 oz 6 oz 1 oz 4.5 litres 5 ml 12.15 ml 2 3 drops 15 ml 30 ml 180 ml

LIST OF BAR EQUIPMENTS

1. Cocktails Shaker

2. Cocktail mixing spoon

Ice tongs

Ice pail or bucket

Glass mixing jug

Ice picks

7. Spirit measures

Wine and cocktail glass

LIST OF BAR EQUIPMENTS

Ice shaver & crusher

LIST OF BAR EQUIPMENTS

10 Fruit squeezer

11 Grater

12 meddler

13 Cocktail sticks

14 Swizzle sticks

15 corkscrew

16 Can opener

17 Bottle opener

18 Decanter

19 Coasters

20 Hawthorne strainer

21 Ice cube making machine

22 funnel

22 Glass cooler

23 Cutting board

24 refrigerator

MIXED DRINKS FLIPS: Any wine or spirit based drink shaken with egg yolk or whole of egg. It is shaken with finely crushed ice and strained into a cocktail glass decorated with a pinch of grated nutmeg. For eg. Bacardi Flip, Brandy Flip. FIZZES: This is a spirit based drink with plenty of ice shaken and topped with soda. It is drunk immediately. COBBLERS: Wine and spirit based drinks. Served in a goblet with straws and decorated with a fruit. The cobblers dont contain any citrus fruit juice. If they contain they contain only one or two dashes. DAISIES: These are usually a combination of grenadine, citrus juice and a spirit. They are usually served in tankards or wine glasses with crushed ice.

MIXED DRINKS JULEPS: This is an American drink containing mint with claret, Madeira or bourbon whisky base SMASHES: A smaller version of juleps. CRUSTAS: It is made with any spirit, the most popular being brandy. Edge of a glass is decorated with powdered sugar. Crushed ice is placed in the glass. COLLINS: Collins are the tallest of all tall drinks usually served in 12 14 oz Collins glass. They are served with plenty of ice CUPS: Wine based drinks usually long drinks

EGG NOGGS: Rum or brandy and milk based and egg is added to the drink. Served in tumblers.

MIXED DRINKS
FIXES: Short drink made by pouring any spirit over crushed ice, decorated with fruit and served with short straws.

HIGHBALL: It is a simple drink prepared with a spirit and a mixer

POUSSE CAF: This is made by a series of different colored liqueurs floated one on top of the other in a tall glass specially made for this purpose. This happens because of varying specific gravities. SWIZZLES: This takes name from the sticks used to stir the drink. Swizzles create a frost on outside of the glass

RECIPES OF SOME POPULAR COCKTAILS RUM BASED

Daiquiri White rum Cointreau Fresh lime 45 ml 15 ml 15 ml

Method Glass Garnish

Shake Champagne Saucer Frosted Sugar

RECIPES OF SOME POPULAR COCKTAILS RUM BASED

Maitai White rum Brandy Cointreau Orange juice Pineapple juice Fresh Lime -

30 ml 30ml 15 ml 120 ml 120 ml 15 ml

Blend Collins Pineapple wedge and a cherry on a umbrella

RECIPES OF SOME POPULAR COCKTAILS RUM BASED

1.

Blue Hawaiin 45 ml 15 ml 60 ml

White rum Blue Curacao Pineapple juice -

Shake Champagne Saucer Quarter wedge of pineapple on rim