“PREPARATION OF INNOVATIVE COCKTAIL WITH

BASE SPIRIT VODKA AND GUAVA JUICE”

(Research report submitted in partial fulfillment of the award of Degree in

B.Sc. of Hotel Management and Catering Science, University of Calicut)

RESEARCH REPORT

Submitted By:

DHANUSH K GOPAN

B.Sc. HM &CS (2018-2021)

REG.NO: CCASSCT015

UNDER THE GUIDANCE OF

Prof. AJITH MANI

(Assistant Professor, Department of Hotel Management)

CHRIST COLLEGE (AUTONOMOUS)

Irinjalakuda, Thrissur Dist.:680125

(Affiliated to the University of Calicut)

PREPARATION OF INNOVATIVE
COCKTAIL WITH BASE SPIRIT
VODKA AND GUAVA JUICE.
 CERTIFICATE

This is to certify that the research submitted on the topic “YOUR TOPIC” is a bonafide
record of work done by Mr. DHANUSH K GOPAN, Reg.No:CCASSCT015 Final year B.Sc.
HM & CS student towards partial fulfillment of his final year Bachelor Degree in Hotel
Management at Christ College (Autonomous), affiliated to the University of Calicut during
2018-2021 academic year.

Prof. Ajith Mani Prof. ToybeJoseph

(Research Guide) (H.O.D)

Submitted on for the research Viva-Voice held at Christ College Autonomous,

Irinjalakuda

Internal Examiner External Examiner

 CERTIFICATE OF THE RESEARCH GUIDE

This is to certify that the Research work titled “YOUR TOPIC” is a bonafide record of
work done by Mr. DHANUSH K GOPAN, Reg. No: CCASSCT015 for the partial fulfillment
of the requirements for the award of Degree in Bachelor of Science in Hotel Management,
under University of Calicut, carried out his study under my guidance. This research work is
original and has not formed any basis prior to this for the award of any Diploma/ Degree under
this University/ Institution. Therefore, this Research Work is completely currently and correct.

Prof. Ajith Mani

(Research Guide)
 DEDICATION

I would like to dedicate this research work to God almighty, my parents, my teachers,
my friends and those who all supports me and help me to this research. Without their support
this project would not have been completed. I would like to extent my heartiest thanks to all
those who have inspired me, helped me to make this research works a dream come true.

Thanking You...........
 STUEDENT'S DECLARATION

I DHANUSH K GOPAN, hereby declare that the research work titled

“PREPARATION OF INNOVATIVE COCKTAIL WITH BASE SPIRIT VODKA AND
GUAVA JUICE” is the original work done by me and submitted to the University of Calicut
in partial fulfillment for the award of Degree of Bachelor of Science in Hotel Management, is
a record of original work done by me under the supervision Prof. Ajith Mani, Assistant
Professor, Department of Hotel Management, Christ College, Autonomous Irinjalakuda.

Date:

Irinjalakuda Dhanush K Gopan

 ACKNOWLEDGEMENT

I take this opportunity to sincerely thank Prof. Ajith Mani for being my research guide
and for being my coordinator for their timely valuable contribution and keen observation in the
completion of my research, which would not have been completed without their help and
assistance. I also would like to utilize this opportunity to thank our Principal Rev. Dr. Jolly
Andrews, H.O.D Prof. Toybe Joseph, and all faculty members of Dept. Of Hotel Management
for their timely contribution and co-operation given to me and at the last not the least would
also thank all the respondents who contributed their valuable time to answer my questions, thus
helped me to take my research to suitable conclusion.
 CONTENTS

SL NO PARTICULARS PAGE NO.

1 Introduction and Abstract 1-7

2 Objectives of the study 8-9

3 Scope of the study 10-11

4 Review of Literature 12-34

5 Research Methodology 35-40

6 Data Analysis 41-55

7 Findings of the Research 56-57

8 Suggestion and Recommendations 58-59

9 Limitations of the study 60-61

10 Conclusion 62-63

11 Appendix 64-65

12 Bibliography 66-67
INTRODUCTION

1
 INTRODUCTION

A cocktail is an alcoholic mixed drink, which is either a combination of spirits,

or one or more spirits mixed with other ingredients such as fruit juice, flavored syrup, or cream.
There are various types of cocktails, based on the number and kind of ingredients added. The
origins of the cocktail are debated. The official definition of a "cocktail," according to the
Merriam-Webster Dictionary, is "an iced drink of wine or distilled liquor mixed with flavoring
ingredients." While that's a pretty broad definition, it reflects the modern practice of referring to
almost any mixed drink with spirit as a cocktail. "Cocktail is a stimulating liquor, composed of
spirits of any kind, sugar, water, and bitters." That's the accepted definition of ingredients used
today when referring to the "ideal" cocktail. History of Cocktail

People have been mixing drinks for centuries, often to make an ingredient more
palatable or to create medicinal elixirs. It wasn't until the 17th and 18th centuries that the
precursors of the cocktail (e.g., slings, fizzes, toddies, and juleps). Though it's unclear where,
who, and what went into the creation of the original cocktail, it started out as a specific drink
formula rather than a category of mixed drinks. The first published reference to the cocktail
appears in the Farmer's Cabinet (Amherst, New Hampshire, April 28, 1803). The spoof editorial
tells of a "lounger" who, with an 11 a.m. hangover, "…

Drank a glass of cocktail - excellent for the head…" In his book, "Imbibe!" David
Wondrich attributes the first known printed cocktail recipe to Captain J.E. Alexander in 1831. It
called for brandy, gin, or rum in a mix of "…a third of the spirit to two-thirds of the water; add
bitters, and enrich with sugar and nutmeg… "The formula for the original "cocktail" recipe lives
on. The brandy cocktail, for instance, is a mix of brandy, orange curaçao (the sweetener), and
bitters, shaken with ice (the water). Since it's served most often with a lemon peel, it's technically
a "fancy brandy cocktail." Replacing the base spirit creates other classics like the gin cocktail,
rum cocktail, or whiskey cocktail.

There are many stories behind the origin of the name "cocktail." As always, some
are just myths or folklore, some are believable, and more than a few may have likely been
exaggerated over the years by intoxicated bar patrons or imaginative bartenders. One may even
be the truth. None the less, the stories are fascinating.

2
 A famous story behind the cocktail name refers to a rooster's tail (or cock tail),
which served as a Colonial drink garnish. There are no formal references in written recipes to
such a garnish. In James Fenimore Cooper's 1821 novel, "The Spy," the character "Betty
Flanagan" invented the cocktail during the Revolution. "Betty" may have referred to a real-life
innkeeper at Four Corners north of New York City by the name of Catherine "Kitty" Hustler.
Betty took on another non-fiction face, that of Betsy Flanagan. Betsy was likely not a real
woman, but the story says she was a tavern keeper who served French soldiers a drink in 1779
garnished with the tail feathers of her neighbor's rooster.

Within this complicated mix of stories, it's generally assumed that Kitty inspired Betty
and Betty inspired Betsy. The rooster theory is also said to have been influenced by the colors
of mixed ingredients, which may resemble the colors of the cock's tail. Considering the colorful
array of ingredients used in the modern bar, that might be a good tale today. At the time,
however, drinks were visually bland. In 1936, the British publication, Bartender, published a
decades-old story of English sailors who were served mixed drinks in Mexico. A cola de
gallo (cock's tail)—a long plant root of similar shape to the bird's tail—were used to stir the
drinks. One cocktail story refers to the leftovers of a cask of ale, called cock tailings. The cock
tailings from various spirits would be mixed and sold as a lower-priced mixed beverage of
(understandably) questionable integrity.

Yet another unappetizing origin tells of a cock ale, a mash of ale mixed with whatever
was available to feed fighting cocks. "Cocktail" may have derived from the French term for an
egg cup, coquetel. One story that brought this reference to America speaks of Antoine Amedie
Peychaud of New Orleans, who mixed his Peychaud Bitters into a stomach remedy served in a
coquetel. Not all of Peychaud's customers could pronounce the word, and it became known as
a cocktail. Due to conflicting dates, this story doesn't quite add up, however. The word cocktail
may be a distant derivation of the name for the Aztec goddess, Xochitl (SHO-cheetl, meaning
"flower" in Nahuatl). Xochitl was also the name of a Mexican princess who served drinks to
American soldiers. It was an 18th- and 19th-century custom to dock the tails of draft horses,
which caused the tail to stick up like a cock's tail. As the story goes, a reader's letter to The
Balance and Columbian Repository explains that when drunk, these cocktails made you "cock
your tail" up in the same manner.

3
 Another horse tale supposes the influence of a breeder's term for a mix breed horse,
or cock-tails. Both racing and drinking were popular among the majority of Americans at the
time; the name may have transferred from mixed breeds to mixed drinks. There's a quirky story
of an American tavern keeper who stored alcohol in a ceramic, rooster-shaped container. When
patrons wanted another round, they tapped the rooster's tail. In George Bishop's 1965 book,
"The Booze Reader: A Soggy Saga of Man in His Cups," he writes, "The word itself stems
from the English cock-tail which, in the middle 1800s, referred to a woman of easy virtue who
was desirable but impure…and applied to the newly acquired American habit of bastardizing
good British Gin with foreign matter, including ice." Yes, ice was once a controversial topic in
the bar.

It is estimated that there are over 10 thousand mixed drinks and cocktails in use.
International Cocktail: Cocktails that are recognized Worldwide. Example: French75, Moscow
Mule, Zombie, Long Island Iced Tea, Red Eye. Tropical Cocktail: Cocktails that are heavily
blended with fresh fruits. Example: Mai Tai, Pina Colada, Daiquiri, Tequila Sunrise. Classic
Cocktail: Cocktails named after a person or places. Example: Margarita, Manhattan, Rob Roy
and White Russian. Shooter: Cocktails with a combination of two or more liqueurs. It should
be served flaming and drunk in one gulp. Example: B52, Orgasm, Slippery, Nipple. Mocktail:
Non-alcoholic drinks. Example: Four Season, Shirley Temple, Orange Squash, Lemon Squash.

Base Liquor determines the type of cocktail. It consists of single spirituous liquor
or a combination of wines, liqueurs or aromatic wines. Modifier give flavor and smell to the
cocktail. Example: Grenadine Syrup, Almont Extract, Tabasco, Worcestershire Sauce,
Angostura bitters, Mint, Gomme Syrup, Cream, Honey, Milk. Mixer neutralizes the sharpness
in the base liquor and perking up the drink itself. Also called as fillers. Example: Tonic Water,
Sodas, Colas, Fresh Fruit Juice, Ginger Ale, Lemonade, Tomato Juice. Garnish very important
for Cocktails. They make your drink look more presentable and they also add more flavor.
Example: Maraschino Cherries, Stuffed Olives, Limes Wedges, Lemons Wedges, Orange
Slices, Whipped Cream.

Base spirit is a distilled alcoholic beverage intended for use in a mixed

cocktail. Vodka, Gin, Rum, Tequila, Brandy and Whiskey are all examples of base spirits.
Brandy is distilled from Fruit. Primarily grapes, though apple, apricot, cherry, peach,
and other fruits are also used and Flavored by Fruity burnt wine. Alcohol Content: Typically

4
40 percent alcohol/volume (80 proof). Cocktail Profile: Brandy was used in a number of classic
cocktails and tends to be used in more sophisticated drinks that include just a few ingredients.
Many modern brandy recipes are breaking this mold, however, and experimenting with brandy
in some very unique flavor combinations and Brandy Cocktails are B and B, Brandy Alexander.

Gin is distilled from Neutral grains such as barley, corn, rye, and wheat. Flavored with
a variety of botanicals, which vary by brand and Flavored by Herbal, dry. The primary flavor
that defines gin comes from juniper berries, thus the 'piney' aroma and taste. Alcohol Content
is typically 40 to 47 percent alcohol/volume (80 to 94 proof).Cocktail Profile: Gin's dry profile
makes it a perfect candidate for dry (non-sweet) cocktails, including many classics and
martinis. It is a nice base for cocktails with just a few ingredients and pairs well with some of
the lighter fruits and, naturally, works well with herbs and Gin Cocktails are Sweet Martini,
Pink Gin.

Rum is distilled from Sugar. Either molasses or pure sugar cane and Flavored by Sweet
Toasted sugar, Varies by style and region. Alcohol Content: Typically 40 percent
alcohol/volume (80 proof). Over proof rums can reach 75 percent alcohol/volume (150
proof).Rum's sweeter flavor makes it one of the more versatile spirits. It was one of the first
liquors to be mixed into drinks, so there are some nice classic rum cocktails to choose from. It
is the obvious base for tropical drinks. On the other side of the spectrum, it also appears in a
number of warm cocktails. Rum Cocktails are Cuba libre, daiquiri.

Tequila is distilled from Agave. Flavored by Vegetal, earthy with semi-sweet and
spicy tones. Alcohol Content: Typically 40 to 50 percent alcohol/volume (80 to 100
proof).Tequila has a great flavor profile for mixing into a variety of cocktails. There are, of
course, the margaritas and frozen cocktails in which tequila is mixed with any fruit imaginable.
It also makes a perfect base for spicy cocktails and is very popular for party shots. Tequila
Cocktails are Margarita, Tequila Sunrise.

Vodka is distilled From: Neutral grain (rye, corn, wheat, etc.) or potato. Some are
distilled from beets, grapes, and other bases. Vodka can be the 'catch-all' category for white
spirits that fit nowhere else and Flavored by Neutral alcohol/ethanol, Varies greatly depending
on the base and added flavorings. Distinguished more by texture: oily vs. medicinal. Alcohol
Content: Typically 40 to 50 percent alcohol/volume (80 to 100 proof). Vodka's neutral taste
5
makes it the most versatile spirit available today. Vodka cocktails can be found on almost every
imaginable flavor profile from sweet to savory, fruits to herbs and spices. Martinis and shooters
are popular vodka drinks as well. Vodka Cocktails are Black Russian, Screwdriver.

Whiskey is distilled from Malted grains which vary by style. Can include a mixture
of corn, rye, wheat, barley, etc. Flavored by Roasted, malted grain with oak undertones. There
are distinct characteristics in each style. Alcohol Content: Typically 40 to 50 percent
alcohol/volume (80 to 100 proof). Some are higher. Whiskey is another of the more versatile
cocktail bases available and with so many styles, there is the opportunity for great diversity in
flavor profiles. It mixes well with other liquors to create complex drinks and it pairs well with
a number of fruits, particularly the darker fruits. Warm drinks are also very popular with
whiskey. Whiskey Cocktails are Highball, Rusty Nail or Kilt Lifter.

Preparation of Innovative Cocktail with base spirit Vodka and Guava Juice as main
ingredient. Cocktail flavored with Vanilla, Sugar syrup, Carbonate lemon juice and Garnish
with Whipped cream.

Vodka is the national drink of Russia. Vodka is a clear and (ideally) odorless,
flavorless alcohol that is popularly consumed across the world. It lends itself well to mixing,
making it a versatile spirit capable of carrying a variety of flavors or fortifying any number of
drinks. Clear vodka is typically distinguished by the base it was distilled from and/or the region
it was produced. Flavored vodkas are a popular category.

Guava or guayaba in Spanish, grows abundantly from Southern Mexico and through
Central America. Guava’s origins are uncertain because it has been carried by man and birds
throughout many geographical points. Although they were only introduced in Florida in 1847,
there is mention of guavas in the West Indies as far back as 1526. Guavas are one of the leading
fruits of Mexico and a major commercial source in India. There are a few different varieties of
guava fruit with different interior flesh: white, yellow, pink, or red. Guava trees can grow up
to 30 feet if left to the whims of nature.

Whipped cream is cream that is whipped by a whisk or mixer until it is light and
fluffy, or by the expansion of dissolved gas, forming a colloid. It is often sweetened and
sometimes flavored with vanilla. Whipped cream is also called Chantilly cream. Whipped
cream is often flavored with sugar, vanilla, coffee, chocolate and orange.

6
 Lemons are a popular fruit that people use in small quantities to add flavor to drink.
However, they rarely consume them alone due to their intense, sour taste. Lemon juice is used
to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid
neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the
acid partially hydrolyzes tough collagen fibers, tenderizing it. In the United Kingdom, lemon
juice is frequently added to pancakes, especially on Shrove Tuesday. Lemon juice is also used
as a short-term preservative on certain foods that tend to oxidize and turn brown after being
sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures
the enzymes.
Vanilla is most popular aroma and flavor, vanilla contains the phenolic aldehyde,
vanillin, as well as anisaldehyde, together accounting for its predominant sensory
characteristics. Vanilla is a widely used aroma and flavor compound for foods, beverages and
cosmetics, as indicated by its popularity as an ice cream flavor.

7
OBJECTIVES OF THE STUDY

8
 OBJECTIVE OF THE STUDY

 To develop an innovative cocktail with standard recipe.

 Approximate selling price of cocktail.
 Presentation of cocktail.

9
SCOPE OF THE STUDY

10
 SCOPE OF THE STUDY

 To persuade consumers to taste the newly launched cocktail.

 To understand the taste and preference of the consumer in a cocktail product.
 Promotion of new cocktail in the hotel industry.

11
REVIEW OF LITERATURE

12
 REVIEW OF LITERATURE

About Cocktail

Cocktails are mixed drinks that have become popular since the first quarter of
the 20th century 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 1806The 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’.

A cocktail is an alcoholic mixed drink, which is either a combination of spirits,

or one or more spirits mixed with other ingredients such as fruit juice, flavored syrup, or cream.
There are various types of cocktails, based on the number and kind of ingredients added. The
origins of the cocktail are debated. The official definition of a "cocktail," according to the
Merriam-Webster Dictionary, is "an iced drink of wine or distilled liquor mixed with flavoring
ingredients." While that's a pretty broad definition, it reflects the modern practice of referring
to almost any mixed drink with spirit as a cocktail. "Cocktail is a stimulating liquor, composed
of spirits of any kind, sugar, water, and bitters." That's the accepted definition of ingredients
used today when referring to the "ideal" cocktail.

Cocktails are also referred to as "aperitifs," which simply an alcoholic drink is

taken before a meal to stimulate the appetite. It can be considered an appetizer or starter. The
bar classic cosmopolitan cocktail is an example of a popular aperitif many bar-goers can

13
recognize. Since many customers like to enjoy a cocktail before their meal or while sharing
appetizers, it's important that your staff can quickly produce drinks with great flavor but a low
wait time. This is why having the right cocktail mixes available for your bartender can be a
huge benefit to your operation during service rushes.

History of Cocktail

Cocktails have a long and colorful history, and many of the drinks we sip on
today were created more than 100 years ago. Noted drinks historian and master distiller of
Sipsmith gin (an artisanal London gin), Jared Brown, says the cocktail may have originated in
the 1200s when the European alchemist Arnaldus de Villa Nova refined the art of distillation
and called the liquid obtained through it aqua vitae (water of life). Over the centuries,
distillation underwent many further developments. And, as its use spread, the Irish (first) and
then the Scots discovered usquebaugh (whisky), the French cognac and armagnac, the Dutch

14
and the English gin, and the Poles and the Russians voda (vodka). These modern spirits formed
the base on which cocktails were built.

The history of the cocktail is filled with many interesting and amusing stories, as well
as some conspicuous theories and colorful legends. It’s no wonder! The creation of alcoholic
drinks and the process of brewing have been around for centuries, with links as far back as
ancient times. While there were documented uses of the word ‘cocktail’ in publications from
1798 and 1803, it was on 13 May 1806 that the first known documented definition of the term
was published in the upscale New York newspaper The Balance, and Columbian
Repository, by editor Harry Croswell. In response to a tongue-in-cheek political write up,
Croswell responded to a confused reader defining cocktail as ‘a stimulating liquor composed
of spirits of any kind, sugar, water and bitters.’

In reality we may never know the true origin of the term cocktail or the drink, however,
this documented definition has been commemorated with May 13 being commonly known as
World Cocktail Day. Some might argue it’s just an excuse for people to enjoy their favourite
party drink! Still, why not? Here are 5 unique cocktails you can try mixing up to
celebrate World Cocktail Day.

The use of ginger in conjunction with cocktails has had a similarly long and varied
history. Publications from 1828 described the addition of ingredients like ginger to beer, gin or
other drinks. Around the same time, the use of ginger in cocktails was growing in sporting and
equine circles, with some linking its use in the horse trade to make a horse stick (cock) its tail
up.As ginger and pepper were historically common ingredients used to liven up alcoholic
drinks, at some point the plain ginger or pepper component of drinkable ‘Cocktails’ began to
change. It was widely replaced with bitters, as bartenders and in-keepers experimented with
more creative combinations.

The first known guide to cocktail making was published in 1862 by well-known
American bartender Jerry Thomas. Thomas owned and operated saloons across New York City
in the 1800’s and is often considered the father of American mixology. His published cocktail
guide, ‘The Bartenders Guide: How to Mix Drinks’, can still be purchased in reprint today from
Amazon. As prohibition rolled around in 1919 across the US, the practice and popularity of
cocktails took a hit. The alcohol trade moved underground to huge illegal operations run by
organized crime gangs. During this time, the rise of ‘speakeasies’ and a new wave of alcohol
consumption became very popular.

15
 In many cases, the spirits produced during prohibition often tasted awful leading to
bartenders to come up with creative ways to mix a number of other ingredients like creams and
juices to disguise the poor taste of the alcohol (and hide if from police). Mixed drinks and
cocktails soared in popularity and by the time the Prohibition ended in 1933, bartenders were
free to continue to experiment with spirits and liquors in the same way they do today.Whatever
the truth is behind the humble cocktail’s origins, one thing is for certain. These days they are
immensely popular and the tradition of mixing up your favorite liquor to create something new
and exciting is a hot trend from coast to coast and around the world. Just as stirring up an old
favorite, remains as strong as ever in the psyche of people out enjoying good times with good
friends.

 The cock’s tail (500-1800)

Mixed drinks have been around since the 1500s — mulled wine, sack posset and
toddy were being consumed then. But, the term ‘cocktail’ was not coined till later. There are
many stories about its origins. One talks of a beautiful girl named Coctel who waited upon the
king of Mexico and an American general at a peace treaty signing in the 1800s. One credits the
word’s invention to Frenchman Antoine AmédéePeychaud, the creator of Peychaud’s Bitters,
who would serve a concoction of the bitters and brandy as a remedy for a bad stomach in an
eggcup, called a coquetier in French. The most popular story is about French soldiers helping
Americans fight for independence in the 1770s.

A barmaid named Betsy Flanagan served them drinks decorated with brightly-
colored feathers from a rooster — from a cock’s tail. One of the first recorded appearances of
the word cocktail in print was in a New York newspaper called the Balance & Columbian
Repository, on May 13, 1806. A cocktail was described as “a stimulating liquor, composed of
spirits of any kind, sugar, water and bitters — it is vulgarly called a bittered sling.” Drink
historians and authors Jared Brown and Anistatia Miller found the word in a 1798 edition of a
London newspaper called the Morning Post & Gazetteer. It appears in reference to a politician’s
debt at a pub near Downing Street.

 America’s golden age (1800-1900)

In the early 1800s, sazerac (rye whiskey or cognac with absinthe and bitters)
and brandy crusta (cognac, Grand Marnier and Maraschino) were created in New Orleans. In
the 1850s, the whiskey sour appeared. Then, the first bottles of vermouth landed on American

16
shores and a cocktail of rye whiskey and vermouth called the Manhattan appeared. Bartender
and author of The Joy of Mixology, Gary Regan says the Manhattan was the very first cocktail
to use vermouth. “From it were born the martinez and the martini.”

Early American cocktails used mainly cognac, rum or American whiskey. The
only white spirit used was gin. Vodka, now the base of many popular cocktails, was not in the
picture yet. In 1862, the first ever book on bartending, The Bartender’s Guide by Jerry Thomas,
was published. Thomas, popularly known as The Professor, is often called the godfather of the
American bartending industry. His book had some of the earliest recipes for homemade bar
syrups, bottled cocktails and jello shots. In 1882, Harry ‘The Dean’ Johnson, another important
figure in the history of American bartending, published the Bartender’s Manual. It contained
the earliest known reference to the classic gin martini, stirred, not shaken. The 1800s were a
golden era for cocktails in the USA. Bartending was among the highest-paying professions.
Thomas was one of the most influential people in San Francisco and, reportedly, earned more
than the vice president. Bear in mind that bartenders then did not have access to readymade
syrups or purees; everything was prepared from scratch. The drinks they created are still drunk
today.

Even the ice used in a cocktail was given a lot of attention then. In their two
part encyclopedic discourse on spirits and cocktails, Spirituous Journey: A History of Drink,
Brown and Miller tell us that in the 1830s, ice blocks were carved out of frozen lakes in Boston
and shipped to America’s southern states and Cuba. This ice would eventually make it all the
way to Calcutta, where the British would use it to chill their wines and beers. Tell your local
bartender that the next time he behaves miserly with ice.

 Crossing the Atlantic (1900-1933)

The cocktail industry lost momentum when the Temperance Movement swept
the United States in the early 1900s. It led to prohibition in the USA, which outlawed the sale,
consumption, production and transportation of alcohol in the US, and lasted from1920 to 1933.
Bootlegged alcohol became popular, and many distillers left the big cities to distil in forests or
in Canada and then smuggle the alcohol back into the US. This gave rise to a phenomenon
called rum running, which referred to the bootleggers trying to evade the excise officers. Many
of America’s first NASCAR racers were rum runners during the prohibition.

17
 America’s famous bars were replaced by illegal ones, called speakeasies. While
some bartenders found other careers, some migrated to Europe and took jobs in bars in big
cities such as London and Paris. Very soon, American drinkers who couldn’t do without their
old fashioned and martinis sought out these bars. Thus, London and Paris got their first
‘American bars’. Bars at glitzy hotels, such as the Savoy, in London, or the Ritz, in Paris,
became a mecca of cocktails.

The Bloody Mary: In 1917, a vodka distiller named Vladimir Smirnov, fleeing
the Bolshevik revolution in Russia, arrived in France. In 1920, he started producing and selling
vodka in Western Europe under the French spelling of his name, Smirnoff. A year later, a
simple drink consisting of vodka and tomato juice caught the fancy of cocktail drinkers at a
Paris bar named Harry’s New York Bar. Very soon, flavorings such as Worcestershire sauce
and Tabasco were added to the recipe, and thus was born the Bloody Mary, arguably the first
vodka cocktail ever mixed.

 Vodka takes over the world (1933-1990)

Prohibition ended in 1933, but the Second World War meant times remained
tumultuous for the liquor industry in the US. It was only after it that vodka entered America. It
had its work cut out to find footing in a country that guzzled copious amounts of beer, whiskey
and rum. At the time, rum-based Polynesian Tiki cocktails, such as the mai tai and planter’s
punch, were all the rage in North America. In the 1950s, some young Americans took to
drinking vodka mixed with ginger ale, a drink called the Moscow mule. Then, in 1962, a certain
British spy announced to movie goers on both sides of the Atlantic that he liked his martinis
with vodka, shaken, not stirred, and vodka was the new favorite ingredient in cocktails. More
cocktails have been fixed with vodka than any other spirit in the past two decades.

The Cosmpolitan: In 1979, a Swedish vodka brand called Absolut entered the
US. Seven years later, it launched the world’s first flavored vodka, Pepper, flavored with
pepper, and followed it with one flavored with lemon (Citron). In 1990, famous New York
bartender Toby Cechinni fixed a drink at his bar (Odeon) consisting of Absolut Citron,
Cointreau, cranberry juice and lemon juice. Mixologist Dale Degroff, also known as King
cocktail, made the same drink for pop diva Madonna at his bar in New York and added a
flambéed orange peel to it. Thus was born the Cosmopolitan.

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 Quantity over quality (1990-2000)

The emergence of bar chains, such as Thank God it’s Friday, in the early 1990s,
somewhat corrupted the cocktail. Instead of crafted drinks served in sleek glassware, there were
quickly put-together mixes served in crude pitchers. Customers got value for money, but the
art of mixing drinks was nearly lost.

 The renaissance (2000-2013)

The past 13 years or so have seen the creation of modern classics, such as the
breakfast martini (a gin martini with marmalade), invented by Salvatore Calabrese at the
Library Bar in London, and the appearance of artisanal bars, such as the Milk & Honey in New
York. Matthew Pomeroy, the global brand ambassador for Absolut Vodka, says the past 10
years has seen a rebirth of artisanal drinks. “A new focus on freshly-squeezed juices and fresh
herbs has elevated the art of bartending to a new level,” he says, “while the internet and reprints
of old cocktail books allow modern bartenders to read and research the old classics.”

Cocktails have come a long way since the first time they were mixed. They have
helped the food and beverage industry to grow, created employment and, most importantly,
have helped people bond. Now, if you’ll excuse me, I’m going to sip on my old fashioned while
I read The Deans of Drinks, a book about two early 1900 bartenders Harry Johnson and Harry
Craddock.

Origins of the Name "Cocktail"

There are as many stories behind the origin of the name cocktail as there are behind the
creation of the first Margarita or the Martini. As always, some are preposterous, some
believable and who knows, one may be the truth. Nonetheless, the stories are interesting. On
May 13, 1806, the Balance and Columbian Repository of Hudson, New York, answered a
reader’s query as to the nature of a cocktail: “Cocktail is a stimulating liquor, composed of
spirits of any kind, sugar, water, and bitters—it is vulgarly called a bittered sling.” The cocktail
had been born, it had been defined, and yet it couldn’t have been very well known by the
general populace, or the newspaper wouldn’t have considered it a fit topic for elucidation.

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 Where does the word cocktail come from? There are many answers to that question,
and none is really satisfactory. One particular favorite story of mine, though, comes from The
Booze Reader: A Soggy Saga of a Man in His Cups, by George Bishop: “The word itself stems
from the English cock-tail which, in the middle 1800s, referred to a woman of easy virtue who
was considered desirable but impure. The word was imported by expatriate Englishmen and
applied derogatorily to the newly acquired American habit of bastardizing good British Gin
with foreign matter, including ice. The disappearance of the hyphen coincided with the general
acceptance of the word and its re-exportation back to England in its present meaning.” Of
course, this can’t be true since the word was applied to a drink before the middle 1800s, but
it’s entertaining nonetheless, and the definition of “desirable but impure” fits cocktails to a tee.

A delightful story, published in 1936 in the Bartender, a British publication, details how
English sailors of “many years ago” were served mixed drinks in a Mexican tavern. The drinks
were stirred with “the fine, slender and smooth root of a plant which owing to its shape was
called Cola de Gallo, which in English means ‘Cock’s tail.’” The story goes on to say that the
sailors made the name popular in England, and from there the word made its way to America.

A popular story behind the cocktail name refers to a rooster's tail (or cock tail) being
used as a Colonial drink garnish. There are no formal references in written recipes to such a
garnish. In the story in The Spy (James Fenimore Cooper, 1821) the character "Betty Flanagan"
invented the cocktail during the Revolution. "Betty" may have referred to a real-life innkeeper
at Four Corners north of New York City by the name of Catherine "Kitty" Hustler. Betty took
on another non- fiction face, that of Betsy Flanagan. Betsy was likely not a real woman, but
the story says she was a tavern keeper who served French soldiers a drink in 1779 garnished
with tail feathers of her neighbor's rooster. We can assume that Kitty inspired Betty and Betty
inspired Betsy, but whether or not one of the three are responsible for the cocktail is a mystery.

The rooster theory is also said to have been influenced by the colors of the mixed
ingredients, which may resemble the colors of the cock's tail. This would be a good tale today
given our colorful array of ingredients, but at the time spirits were visually bland. The British
publication, Bartender, published a story in 1936 of English sailors, of decades before, being
served mixed drinks in Mexico. The drinks were stirred with a Cola de Gallo (cock's tail), a
long root of similar shape to the bird's tail. Another Cocktail story refers to the leftovers of a
cask of ale, called cock tailings. The cock tailings from various spirits would be mixed together
and sold as a lower priced mixed beverage of (understandably) questionable integrity.
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 Yet another unappetizing origin tells of a cock ale, a mash of ale mixed with whatever
was available to be fed to fighting cocks. Cocktail may have derived from the French term for
egg cup, coquetel. One story that brought this reference to America speaks of Antoine Amedie
Peychaud of New Orleans who mixed his Peychaud’s bitters into a stomach remedy served in
a coquetel. Not all of Peychaud's customers could pronounce the word and it became known
as cocktail. This story doesn't add up, however, because of conflicting dates. The word Cocktail
may be a distant derivation of the name for the Aztec goddess, Xochitl [/SHO-cheetl/ meaning
‘flower’ in Nahuatl]. Xochitl was also the name of a Mexican princess who served drinks to
American soldiers. It was an 18th- and19th-century custom to dock draft horses' tales. This
caused the tales to stick up like a cock’s tail. As the story goes, a reader's letter to The Balance
and Columbian Repository explains that when drunk, these cocktails made you cock your tail
up in the same manner.

Another horse tail supposes the influence of a breeder's term for a mix breed horse, or
cock-tails. Both racing and drinking were popular among the majority of Americans at the
time and it's possible the term transferred from mixed breeds to mixed drinks. There's a quirky
story of an American tavern keeper who stored alcohol in a ceramic, rooster-shaped container.
When patrons wanted another round they tapped the rooster's tail. In George Bishop's The
Booze Reader: A Soggy Saga of Man in His Cups (1965) he says, "The word itself stems from
the English cock-tail which, in the middle 1800's, referred to a woman of easy virtue who was
desirable but impure…and applied to the newly acquired American habit of bastardizing good
British Gin with foreign matter, including ice.

Classification of cocktails

It is estimated that there are over 10 thousand mixed drinks and cocktails in use.
 International Cocktail: Cocktails that are recognized Worldwide. Example: French75,
Moscow Mule, Zombie, Long Island Iced Tea, Red Eye.
 Tropical Cocktail: Cocktails that are heavily blended with fresh fruits. Example: Mai Tai,
Pina Colada, Daiquiri, Tequila Sunrise.
 Classic Cocktail: Cocktails named after a person or places. Example: Margarita,
Manhattan, Rob Roy, White Russian.

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 Shooter: Cocktails with a combination of two or more liqueurs. It should be served flaming
and drunk in one gulp. Example: B52, Orgasm, Slippery, Nipple.
 Mocktails: Non-alcoholic drinks. Example: Four Season, Shirley Temple, Orange Squash,
Lemon Squash.

Iced drinks can be roughly divided into four groups

 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.
 Cocktail: This the largest group of all, and consists of all short shaken mixed drinks. They
should contain a spirit base, coloring and flavoring ingredient or other modifying agent
 Long drinks: These are served in tall tumblers such as High Balls ,or Collins glass
 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

 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 spirit 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 flavors. It
give flavor and smell to the cocktail. Example: Grenadine Syrup, Almont Extract,
Tabasco, Worcestershire Sauce, Angostura bitters, Mint, Gomme Syrup, Cream, Honey,
Milk.
 Mixer: It neutralizes the sharpness in the base liquor and perking up the drink itself. Also
called as fillers. Example: Tonic Water, Sodas, Colas, Fresh Fruit Juice, Ginger Ale,
Lemonade, and Tomato Juice.

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 Flavoring, Coloring and Sweetening Ingredient: A drink might have very small quantities
(few drops) of one or more flavoring 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 flavor and value of
the drink. Example: Maraschino Cherries, Stuffed Olives, Limes Wedges, Lemons
Wedges, Orange Slices, Whipped Cream.

Essential Bar Equipment

To mix cocktails like a pro, the proper bar tools are essential. Start collecting these
bartending gadgets to perfect your favorite cocktail drink recipes.

 Jigger: Usually made of a metal, this small hourglass-shape double cup is used
to measure drink ingredients. One side is a 1-1/2-ounce jigger; the other is a 1-
ounce pony. You could also use a shot glass marked with measurements.
 Cocktail shaker: As the name suggests, cocktail shakers are used to shake, or
mix, the cocktail ingredients. There are two types of shakers: the Boston shaker,
which requires a separate cocktail strainer, and the standard shaker, which comes
with a built-in strainer.
 Muddler: A cocktail muddler mashes ingredients, like the mint leaves in a mint
julep, to release their flavors. It's also used to break up sugar cubes.
 Swizzle sticks: These cocktail tools, available in glass or disposable p lastic, add
a funky, nonedible garnish to drinks.
 Long-handle metal bar spoon: This tool is for stirring cocktails. You could also
use it as a muddler in a pinch.
 Blender: For frozen drinks, like daiquiris and margaritas, you'll need a quality
blender for crushing ice.

Methods of Making cocktail

Cocktails are made in any of these following methods according to the type of
modifier ingredients

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  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 an 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 color flavor
and density. One ingredient is floated over the other by pouring gently over the back of
the spoon into straight-sided glass.

The Cocktail Glassware

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 Glassware Ounce cocktails

Vodka/Schnapps glass 1-4 ounces Chilled Vodka,

Schnapps
Old-fashioned glass 8-10 ounces Old-fashioned, Bloody
Mary
Cordial/liqueur glass 1-4 ounces Kahlua, Amaretto

Highball glass 8-10 ounces highball, rum punch

other tall drinks
Sour glass 6 ounces whiskey sour, Bourbon
Sour
Margarita glass 6-8 ounces margarita, daiquiri

Cocktail/martini glass 4-6 ounces martini, grasshopper,

Manhattan
Shot glass 1-1.5 to 2 ounces tequila slammer,
kamikaze, lemon drop,
other shots
Collins glass 10-12 ounces Tom Collins, fuzzy
navel, screwdriver
cocktail
Champagne flute 6-8 ounces champagne, mimosas,
other champagne
cocktails

The Base Liquor in Cocktails

Any great cocktail mix starts with its star ingredient - the liquor. This is one of the
biggest determiners for your guests while they browse your cocktail menu. Before selecting
what mixes you want to keep on hand, it's important to make sure your bar is fully stocked with
at least each type of alcohol from the 6 essential base liquors. Having one of each allows you

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to cater to a range of tastes and create the classic cocktails customers expect to be able to order
at your bar. A base spirit is a distilled alcoholic beverage intended for use in a mixed cocktail.
Vodka, Gin, Rum, Tequila, Brandy and Whiskey are all examples of base spirits.

Liquor Distilled Flavor Cocktail

Vodka Potatoes or neutral Neutral alcohol or Screwdriver,

grains like rye, corn, ethanol taste Bloody Mary
and wheat, or
potatoes

Tequila Agave plant native Has a semi-sweet, Margarita, Long

to hot, arid regions spicy taste Island Tea
of the Americas

Gin Neutral grains such Dry and slightly Dry Martini, Gin
as corn, rye, barley, herbal taste & Tonic
or wheat, with the
addition of juniper
berries and
botanicals

Rum Pure sugar cane or Sweet, toasted sugar Daiquiri, Mojito,

molasses also known taste that varies by Piña Colada
as black treacle style

Whiskey Malted grains such Malted grain taste Old Fashioned,

as rye, wheat, with roasted, oak Manhattan, Irish
barley, or corn undertones Coffee

Brandy Mostly grapes but Sweet, fruity wine Brandy Sour,

also apricots, Sazerac, Sangria
cherries, or peaches

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Ten Golden Rules to make a good Cocktail

 Start with the classics: In Haruki Murakami’s novel Norwegian Wood, the character
of Nagasawa only reads books that are more than 40 years old; if it’s still in print after
all that time, it’s probably worth reading. A similar principle applies to cocktails. There
are modem classics, true, but they are mostly indebted to the classic classics, which are
classics for good reason. They are built on simple principles that, once learned, will
lend structure to your own experiments.
 Alcohol is the most important ingredient: It should go without saying, but so many
people persist in the belief that a cocktail should be a liquid pudding or a naughty
milkshake that it is worth repeating. A proper cocktail should not disguise its booziness;
it should celebrate it. As a rule of thumb, a cocktail is 50ml of the “base” spirit (that’s
a double shot), plus a couple of other bits and bobs. Use a generous hand with spirits,
and a stingy hand with bits and bobs. It’s easy to make a cocktail more sweet or sour or
dilute; it’s harder to make it unsweet or unsour and undiluted. A lot of bartenders pour
the alcohol into the shaker last for this reason – if you mess up with the cheaper
ingredients, you haven’t wasted the good stuff.
 Ice is the second most important ingredient: Do not even think about throwing a
cocktail party unless the contents of your freezer could sink the Titanic. Do not ever
ask, as English publicans often do: “Ice with your G&T?” There is a certain kind of
person who still sees ice either as overly fussy or a way of cheating them out of drink.
But when ice is freely available in your own home and you have already purchased the
liquor, there is no excuse. Ice serves a dual purpose in cocktails, chilling the drink as
well as providing a little (but not too much) dilution. Use insufficient ice and it will
melt much more quickly, resulting in insufficient chilling and too much dilution. The
ice should always poke above the alcohol line in the shaker and in the glass.
 Mixers? Where we’re going, we won’t need mixers: How many times have you
heard someone say: “Nah, we’ve got a bottle of rum, but we haven’t got any mixers
…” But cocktails should be comprised of ordinary fresh ingredients. Alcohol, other
kinds of alcohol, ice, lemons, limes, sugar … maybe some eggs or berries or mint …
and preferably not Diet Coke or concentrated orange juice. Study the labels of pre-made
sodas and syrups carefully before you introduce them to your best bourbon.

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 Keep it simple: You do not need a whole tray of liqueurs; you do not need an orchard
of fruits; you do not need some obscure variety of pisco; you certainly do not need all
of these things at the same time. “Many a cocktail has been hoist on the petard of its
own casual plurality,” as cocktail writer Charles H Baker once wrote. Use ingredients
that you understand, generally no more than two or three a drink. Think of your core
cocktails like scrambled eggs or spaghetti sauce (something you might make each week
and perfect over many years), rather than lobster thermidor or game pie (something you
might make once and never know if you got quite right).
 A cocktail should be balanced: Aim for a harmonious blend of flavors, so neither
sweetness nor sourness nor bitterness dominates. The question is less whether it tastes
good on first sip – it’s easy to make something that makes you go: “Hot damn!” The
question is more whether it still tastes good on the last sip: it’s harder to make something
that makes you go: “Hot damn! Same again!” Your taste buds are your guide; keep
tasting at all stages of preparation.
 A cocktail is supposed to look nice: You don’t have to be an obsessive about it, but
you should take time and care over presentation. It’s part of the ritual. A little lemon-
zest twist here, a frosted glass there – it makes whoever you’re making the cocktail for
feel special. Even if it’s yourself, it’s 1am, and no one came to your birthday.
 Only shake cocktails with fruit juice in them: It’s a simple but more or less binding
rule. Certain international superspies occasionally break it, cough James Bond with his
“special Martini” and cough. However, it will serve the rest of us well. When you break
it down, there are essentially two kinds of cocktail: aromatic cocktails, which contain
only alcoholic ingredients; and sour cocktails, which contain citrus fruit (or
occasionally other fruits, cream, egg, coffee etc.). The former (which are often dry,
boozy and occasionally bitter) should be stirred with ice, which results in even dilution
and a smoother texture. The latter (which are often tangy, fruity and occasionally
creamy) require shaking, which results in more amalgamation, more dilution and a
slightly altered texture. Both can be diluted with water, soda, tea, champagne and so
on, to form a third category: long drinks. Pretty much all else is variation.
 All the pieces matter: Every single component you add to the cocktail makes a
difference. David A Embury, the great amateur cocktail-maker, insisted that no drink
was better than its worst ingredient. That, to me, is a denial of the basic point of making
a cocktail – your labour and ingenuity adds value – but you see the principle. The brand
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 of rum you buy makes a difference; the particular limes you choose make a difference;
the time of year you buy your limes makes a difference. There are fewer variables in
making a daiquiri than in, say, cooking meatballs, so what you put into the glass matters
(and how much, and what kind of glass).
 But they also don’t matter: By which I mean you are making cocktails, not safety-
speccing an Airbus, so who really gives a damn? The main task in hand when drinking
cocktails is to have a fun time. If you’re out of bourbon and use scotch, no one will die.
If you get the proportions slightly wrong, use more orange next time – you don’t learn
unless you make mistakes. If you can only afford supermarket gin, who cares? It’s still
gin. There is nothing more boring than someone who is boring about things that aren’t
boring.

About Innovative Cocktail

Preparation of Innovative Cocktail with base spirit Vodka and Guava Juice as main
ingredient. Cocktail flavored with Vanilla, Sugar syrup, Carbonate lemon juice and Garnish
with Whipped cream.

Guava

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 Guava is a common tropical fruit cultivated in many tropical and subtropical regions.
Psidium guajava (common guava, lemon guava) is a small tree in the
myrtle family (Myrtaceae), native to Mexico, Central America, the Caribbean and northern
South America. Although related species may also be called guavas, they belong to
other species or genera, such as the pineapple guava, Acca sellowiana. In 2016, India was the
largest producer of guavas, with 41% of the world total. Guava fruits, usually 4 to 12
centimeters (1.6 to 4.7 in) long, are round or oval depending on the species. They have a
pronounced and typical fragrance, similar to lemon rind but less sharp. The outer skin may be
rough, often with a bitter taste, or soft and sweet. Varying between species, the skin can be any
thickness, is usually green before maturity, but may be yellow, maroon, or green when ripe.
The pulp inside may be sweet or sour and off-white ("white" guavas) to deep pink ("red"
guavas). The seeds in the central pulp vary in number and hardness, depending on species.
Guavas originated from an area thought to extend from Mexico, Central America or northern
South America throughout the Caribbean region. Archaeological sites in Peru yielded evidence
of guava cultivation as early as 2500 BC.
Guava was adopted as a crop in subtropical and tropical Asia, the southern United States
(from Tennessee and North Carolina south, as well as the west and Hawaii), tropical Africa,
South Asia, Southeast Asia, and Oceania. Guavas were introduced to Florida, US in the 19th
century and are grown there as far north as Sarasota, Chipley, Waldo and Fort Pierce. However,
they are a primary host of the Caribbean fruit fly and must be protected against infestation in
areas of Florida where this pest is present. Guavas are cultivated in many tropical and
subtropical countries. Several species are grown commercially; apple guava and its cultivars
are those most commonly traded internationally. Guavas also grow in southwestern Europe,
specifically the Costa del Sol on Málaga, (Spain) and Greece where guavas have been
commercially grown since the middle of the 20th century and they proliferate as cultivars.
Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid
(nutrition table). Low in calories per typical serving, and with few essential nutrients, a single
common guava fruit contains 257% of the Daily Value (DV) for vitamin C. Nutrient content
varies across guava cultivars. Although the strawberry guava has only 39% of the vitamin C in
common varieties, its content in a 100 gram serving (90 mg) still provides 100% of the DV. In
Mexico and other Latin American countries, the popular beverage agua fresca is often made
with guava. The entire fruit is a key ingredient in punch, and the juice is often used in culinary
sauces (hot or cold), ales, candies, dried snacks, fruit bars, and desserts, or dipped in chamoy.
Pulque de guava is a popular alcoholic beverage in these regions.
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Vodka
Vodka is a clear distilled alcoholic beverage with different varieties originating in
Poland, Russia and Sweden. It is composed primarily of water and ethanol, but sometimes with
traces of impurities and flavorings. Traditionally it is made by distilling the liquid from cereal
grains that have been fermented, with potatoes arising as a substitute in more recent times, and
some modern brands using fruits as the base. Since the 1890s, standard vodkas have been 40%
alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum
alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol
content of 40%.Vodka is traditionally drunk "neat" (not mixed with water, ice, or other mixers),
and it is often served freezer chilled in the vodka belt of Belarus, Estonia, Finland, Iceland,
Lithuania, Latvia, Norway, Poland, Russia, Sweden, and Ukraine. It is also used in cocktails
and mixed drinks, such as the vodka martini, cosmopolitan, vodka tonic, screwdriver,
greyhound, Black or White Russian, Moscow mule, Bloody Mary, and Caesar.

Scholars debate the beginnings of vodka due to the little historical material available.
For many centuries, beverages differed significantly compared to the vodka of today, as the

31
spirit at that time had a different flavor, color, and smell, and was originally used as medicine.
It contained little alcohol, an estimated maximum of about 14%. The still, allowing for
distillation ("burning of wine"), increased purity and increased alcohol content, was invented
in the 8th century.
Vodka is the national drink of Russia. Vodka is a clear and (ideally) odorless, flavorless
alcohol that is popularly consumed across the world. It lends itself well to mixing, making it a
versatile spirit capable of carrying a variety of flavors or fortifying any number of drinks. Clear
vodka is typically distinguished by the base it was distilled from and/or the region it was
produced. Flavored vodkas are a popular category. It is derived from the Russian word voda
means water. The region’s freezing temperatures complicated the import of beer and wine, both
of which would freeze in transit as a result of their low alcohol content. With the introduction
of the distilling process in the 1400s, they began to develop beverage spirits that would not
freeze, all of which were generically termed "vodkas." Potatoes, vegetable and molasses have
been used to make vodka at various times in its history.
Commercial vodka is now extensively made from gains and the principle one of which
is rye. A basic mash is made in the usual way by malting the grains and they are encouraged to
ferment with cultured yeast. The fermented product is continuously distilled in column still to
higher degrees of alcoholic strength. To remove any flavor, the finished spirit is the filtered
through a layer of charcoal, which removes any remaining character. It is then bottled at around
37.5% for commercial strength. Popular Vodka Brands: Absolute vodka, Belvedere vodka,
Finlandia vodka, Grey Goose vodka, Skye vodka, Smirnoff vodka, Three Olives vodka.

Vanilla
Vanilla essence is extracted from vanilla beans and is used to flavor several desserts,
drinks and dishes. It is the extract that is made from vanilla beans which are soaked in alcohol.
It is widely used as a flavoring and vanilla ice cream is the most common flavor. It is used for
both commercial and domestic purposes. After saffron, vanilla is the most expensive spice
used. Vanilla is the most labor intensive of all agricultural products and that is why it is little
expensive. Vanilla originated in Mexico. Natural vanilla essence contains 2% to 3% of alcohol.
Coumarin is a common adulterant of vanilla essence which can prove to be harmful for the
liver if in taken in a large amount.
Vanilla flavoring in food may be achieved by adding vanilla extract or by cooking
vanilla pods in the liquid preparation. A stronger aroma may be attained if the pods are split in

32
two, exposing more of a pod's surface area to the liquid. In this case, the pods' seeds are mixed
into the preparation. Natural vanilla gives a brown or yellow color to preparations, depending
on the concentration. Good-quality vanilla has a strong, aromatic flavor, but food with small
amounts of low-quality vanilla or artificial vanilla-like flavorings are far more common, since
true vanilla is much more expensive.
Regarded as the world's most popular aroma and flavor, vanilla is a widely used aroma
and flavor compound for foods, beverages and cosmetics, as indicated by its popularity as an
ice cream flavor. Although vanilla is a prized flavoring agent on its own, it is also used to
enhance the flavor of other substances, to which its own flavor is often complementary, such
as chocolate, custard, caramel, coffee, and others. Despite the expense, vanilla is highly valued
for its flavor. It is used in baked goods, beverages, custards and even some savory foods like
sauces or vanilla scrambled eggs. Vanilla essence is not just used to flavor desserts but is also
used in some hot beverages to add flavor like in tea, coffee or even milk. Used in various drinks
like Irish cream and low fat banana shake. Vanilla can be used for medicinal purpose also.
Vanilla helps in relieving pain caused from burns. Vanilla has aphrodisiac properties. Vanilla
also has sedation properties. Vanilla being an aromatic spice is beneficial for the nervous
system. It is proven to be helpful in reducing symptoms of claustrophobia. Vanilla is rich in
antioxidants. It helps in reducing the free radicals in a body which if present a large amount in
a body can even cause cancer.

Sprite
Sprite is a colorless, lemon and lime-flavored soft drink created by The Coca-Cola
Company. It was first developed in West Germany in 1959 as Fanta Klare Zitrone ("Clear
Lemon Fanta") and was introduced in the United States under the current brand name Sprite in
1961 as a competitor to 7 UP. Sprite advertising often makes use of the portmanteau word
lymon, a combination of the words "lemon" and "lime". Additionally, the bottle of the beverage
has several concave spots, an attempt to emulate the bubbles caused by the soda's carbonation.
In France in 2012, the drink was reformulated removing 30% of the sugar and replacing
it with the sweetener Stevia. This led to the drink containing fewer calories. This soon spread
to Ireland, the UK and the Netherlands in 2013. A further formula change happened in the UK
in 2018. This formula replaces Stevia with Aspartame and Acesulfame K and has less sugar
than before. In Ireland in the same year, Sprite was re-launched and the Sprite Zero was

33
renamed Sprite. The Sprite with sugar is no longer being sold. In addition, a version of the
sugar free drink with cucumber taste was added to the range.

Whipped cream
Garnish is very important for Cocktails and they make your drink look more presentable
and they also add more flavor. Whipped cream is cream that is whipped by a whisk or mixer
until it is light and fluffy, or by the expansion of dissolved gas, forming a colloid. It is often
sweetened and sometimes flavored with vanilla.

Whipped cream is also called Chantilly cream. Whipped cream is often flavored with
sugar, vanilla, coffee, chocolate and orange. Cream used for whipping cream has a high
butterfat content—typically 30%–36%—as fat globules contribute to forming stable air
bubbles. During whipping, partially coalesced fat molecules create a stabilized network which
traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If,
however, the whipping is continued, the fat droplets will stick together destroying the colloid
and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream
produces a more stable foam.

34
REASEARCH METHODOLOGY

35
 REASEARCH METHODOLOGY

The methodology pertaining the study entitled ‘‘PREPARATION OF INNOVATIVE

COCKTAIL WITH BASE SPIRIT VODKA AND GUAVA JUICE” is being carried out under
the following.

Collection of Data

Primary Data Secondary Data

Procurement of Raw materials Books

Preparation of recipes News Papers

Sensory evaluation Journals

Magazines

Website

36
1. COLLECTION OF DATA

The data collection for my research is carried out by primary and secondary data.

 Population: Guest visited Garuda 5 star hotel thrissur.

 Sample: Guest visited bar of Garuda 5 star hotel thrissur.
 Sample Size: 10 members.

(a) Primary data

The Primary data is collected from Experiment Method and Sensory Evaluation

(b) Secondary data

The Secondary data is collected from various resources which is related to the topic.
The researcher collects the data through various sources like newspapers, books, journals,
magazines, websites, and government records.

2. PROCURANCE OF RAW MATERIALS

The ingredients required for the innovation of Guava Mermaid Cocktail are Vodka,
Guava Juice, Vanilla, Sugar syrup, Carbonate lemon juice and Whipped cream purchased from
Reliance Supermarket, Thrissur and Best Trandings, Thrissur.

3. PREPARTION OF RECIPES

I prepared the recipes of Guava Mermaid Cocktail in the bar of Garuda 5 star hotel
thrissur.

37
 GUAVA MERMAID

Description: A Cocktail with base spirit Vodka and Guava Juice as main ingredient.
Cocktail flavored with Vanilla, Sugar syrup, Carbonate lemon juice and Garnish with Whipped
cream and Guava slice.

SL. INGREDIENTS QUANTITY

NO.
1 Vodka 45 ml
2 Guava Juice 120 ml
3 Sugar Syrup 15 ml
4 Vanilla essence Two drops

5 Whipped cream As required

6 Carbonated Lemon Juice (Sprite) As required

7 Guava One slice

METHOD OF PREPARATION

 Add vodka, guava juice, sugar syrup, vanilla essence and ice in a shaker.
 Shake until chilled and mix it well, Serve it in a Parfait glass with ice.
 Add carbonated lemon juice (Sprite) to fill the glass.
 Garnish with guava slice and whipped cream.

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GUAVA MERMAID

39
4. SENSORY EVALUATION OF RECIPIES

Sensory evaluation is a scientific discipline that analyses and measures human

responses to the composition of food and drink, e.g. appearance, touch, dour, texture,
temperature and taste. In schools it provides an ideal opportunity for students to evaluate and
give feedback on their dishes, test products and experimental designs.

All the required information in order to complete my research was collected by

experimental method. Experiment contains the production of innovative cocktail. After
preparing the items, they were plated and given to many including the Head of the Department,
other faculties, guest, bartender and barman. Score cards were made and were given to
evaluators for the collection of scores.

Number of Evaluators: 10

40
DATA ANALYSIS

41
 DATA ANALYSIS

The analysis of data pertaining to the “PREPARATION OF INNOVATIVE

COCKTAIL WITH BASE SPRIRIT VODKA AND GUAVA JUICE” is analyses and
represented given below.

1. TABULATION OF DATA
Tabulation of data is conversion of collected data’s in to table format. So, it can
be simply called a table. Table is a means of arranging data in rows and columns. The
use of tables is pervasive throughout all communications research and data analysis. All
collected data of my research was tabulated for analysis.

2. ANALYSIS OF DATA
Analysis of data is a process of inspecting, transforming and modeling data with
the goal of discovering useful information, suggesting conclusions and supporting
decision-making.

42
1. Appearance

Evaluators: Out of 10 responds the following data is collected.

Table no: 1

SL/no Criteria Numbers

1 Excellent 6
2 Good 4
3 Fair 0
4 Satisfactory 0

INFERENCE
From the above table it is clear that the Excellent given by 6 of the people and the Good
was given by 4 the fair given by 0 Satisfactory given by 0 of the panel members during the
process of sensory evaluation.

43
 Appearance
7

4
Evaluators

0
Excellent Good Fair Satisfactory

Appearance

44
2. Colour

Evaluators: Out of 10 responds the following data is collected.

Table no: 2

SL/no Criteria Numbers

1 Excellent 5
2 Good 5
3 Fair 0
4 Satisfactory 0

INFERENCE
From the above table it is clear that the Excellent given by 5 of the people and the Good
was given by 5 the fair given by 0 Satisfactory given by 0 of the panel members during the
process of sensory evaluation.

45
 Colour
6

4
Evaluators

0
Excellent Good Fair Satisfactory

Colour

46
3. Texture

Evaluators: Out of 10 responds the following data is collected.

Table no: 3

SL/no Criteria Numbers

1 Excellent 4
2 Good 6
3 Fair 0
4 Satisfactory 0

INFERENCE
From the above table it is clear that the Excellent given by 4 of the people and the Good
was given by 6 the fair given by 0 Satisfactory given by 0 of the panel members during the
process of sensory evaluation.

47
 Texture
7

4
Evaluators

0
Excellent Good Fair Satisfactory

Texture

48
4. Flavour

Evaluators: Out of 10 responds the following data is collected.

Table no: 4

SL/no Criteria Numbers

1 Excellent 7
2 Good 3
3 Fair 0
4 Satisfactory 0

INFERENCE
From the above table it is clear that the Excellent given by 7 of the people and the Good
was given by 3 the fair given by 0 Satisfactory given by 0 of the panel members during the
process of sensory evaluation.

49
 Flavor
8

5
Evaluators

0
1 2 3 4
1 Flavor

50
5. Taste

Evaluators: Out of 10 responds the following data is collected.

Table no: 5

SL/no Criteria Numbers

1 Excellent 8
2 Good 2
3 Fair 0
4 Satisfactory 0

INFERENCE
From the above table it is clear that the Excellent given by 8 of the people and the Good
was given by 2 the fair given by 0 Satisfactory given by 0 of the panel members during the
process of sensory evaluation.

51
 Taste
9

5
Evaluators

0
Excellent Good Fair Satisfactory

Taste

52
6. Over All Acceptability

Evaluators: Out of 10 responds the following data is collected.

Table no: 6

SL/no Criteria Numbers

1 Excellent 6
2 Good 4
3 Fair 0
4 Satisfactory 0

INFERENCE
From the above table it is clear that the Excellent given by 6 of the people and the Good
was given by 4 the fair given by 0 Satisfactory given by 0 of the panel members during the
process of sensory evaluation.

53
 Over All Acceptability
7

4
Evaluators

0
Excellent Good Fair Satisfactory

Over All Acceptability

54
 APPROIMATE SELLING PRICE OF GUAVA MERMAID

SL.NO. INGREDIENTS QUANTITY PRICE PER AMOUNT

UNIT

1 Vodka 45 ml 1300/750ml 78

2 Guava Juice 120ml 100/1l 12

3 Sugar Syrup 15ml 40/1kg 0.6

4 Vanilla essence Two drops 30/20ml 0.5

5 Whipped cream 20ml 200/1l 4

6 Sprite 35ml 50/1l 1.7

7 Guava 5gm 60/1kg 0.3

Total 97.1

NO.OF PORTIONS: 1 FOOD COST: 40%

COST PER PORTION: 97.1 OVERHEADS: 20%

Approximate selling price: 250/- PROFIT: 40 %

55
FINDINGS

56
 FINDINGS

 Cocktail was highly commented and accepted by all panel members during the process
of sensory evaluation.
 Approximate selling price of Guava Mermaid is 250 rupees.
 Guava Mermaid is a combination flavor of vodka, guava juice, sugar syrup vanilla
essence, and carbonated Lemon Juice (Sprite).
 Guava Mermaid is preferable for men as well as women.
 Shaking method is used to mix the Guava Mermaid.
 Guava Mermaid can also be served as an appetizer.
 Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid
(nutrition table).
 Guava Mermaid can be promoted and market to the common people.

57
 SUGGESTION AND
RECOMMENDATINS

58
 SUGGESTION AND RECOMMENDATINS

 High quality alcohol should be available for making high quality as well as tasty
cocktails.
 The only avoidable component is sprite in guava mermaid.
 Variety of fruits can be used in place of guava.
 It would have been even better if I would have made with Brandy.
 Addition of Tequila in the cocktail would have made it much more delicious.

59
LIMITATIONS

60
 LIMITATIONS

 Less availability of specific brand of alcohol due to COVID – 19 Pandemic.

 Less availability of 5 star bars in my location to conduct a detailed sales study of my
cocktail.
 Less people orders new cocktail mix in consideration with traditional mix’s.
 Lack of Availability of guava during off season.
 Due to pandemic situation very difficult to collect ingredients.
 Not all prefer the taste of guava in their drink and the taste might not be what they
expected.

61
CONCLUSION

62
 CONCLUSION

I had started my research with Vodka and Guava. I had prepaid one cocktail (Guava
Mermaid) under the guidance of Prof.Ajith Mani. My cocktail look like fresh, organic and fair-
trade ingredients, so as to create an attractive looking alcoholic cocktail which was easy to
prepare. All the panel members during the process of sensory evaluation and all the people
commented well about the Guava Mermaid. Cocktail can be marketed or promoted to the
public. All those reasons have been discussed in detail in this research.

63
APENDIX

64
 APENDIX

Sensory Evaluation Sheet

Name of the Dish:

1) APPEARANCE:
Excellent Good Fair Satisfactory

2) COLOUR:
Excellent Good Fair Satisfactory

3) TEXTURE:
Excellent Good Fair Satisfactory

4) FLAVOR:
Excellent Good Fair Satisfactory

5) TASTE:
Excellent Good Fair Satisfactory

6) OVER ALL ACCEPTABILITY:

Excellent Good Fair Satisfactory

Suggestions and Recommendations:

Name & Sign

Score - Excellent = 5, Good = 4, Fair= 3, Satisfactory = 2

65
BIBLOGRAPHY

66
 BIBLOGRAPHY

 BNG Hotel Management – www.bngkolkata.com

 Wikipedia – www.wikipedia.org
 Staurant Store – www.webstaurantstore.com
 MW@20 – www.mansworldindia.com
 Daily Beast – www.thedailybeast.com
 Important of Cocktails – www.slideshare.net
 Hotel Management Hub – www.hmhub.com
 European Bartender School – www.barschool.net
 Blog Spot – www.blogspot.com
 Better Homes and Gardens – www.bhg.com
 Support the guardian – www.theguardian.com
 Spruce Eats – www.thespruceeate.com
 ND TV – www.ndtv.com
 Innovative Cocktail by Mr. Nathan Florian –
www.dypatildistanceleaning.com

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