Cocktails and Mocktails

Cocktails in general refers to any mixed drink, however, more generally it refers to mixed drinks with
alcohol.

The size of a cocktail should be 3 ½ and 4 oz

Any drink more than 3 ½ and 4 oz is called as a long drink or mixed drink.

History of Cocktails

 Cocktails and mocktails are mixed drinks that have become popular since the first quarter of
the 20th century. All mixed drinks in general are called cocktails. However, in operations,
cocktails refer to ‘a mixed drink having one or more alcoholic drink in its making.’ A mixed
drink without alcohol is called a virgin cocktail or mocktail.

 The first documented use of word cocktail was in a publication from 1798. It was on 13 th
May, 1806 that the first known documented definition of the term was published in the
upscale newyork newspaper, The Balance.

 Jerry Thomas wrote the first comprehensive receipe book in 1862- The Bartender’s Guide-
encyclopedia of mixed drinks.

 Cocktails gained popularity in the USA during the Probation Period.

 During Probation, the sales and transportation of alcoholic beverages was banned from 1920
to 1933, due to the pressure from religious and political thinkers. As a result illegal
manufacturing of alcohol started. 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 it
from police.

 Rich Americans travelled to Europe when they wanted to drink in public and took cocktails
with them. The cocktail culture boomed in London and Paris during the prohibition. ‘Harry’s
New York Bar’ in Paris and ‘The American bar’ at The Savoy in London gained reputation for
cocktails.

 A popular story comes from New Orleans, where an apothecary by the name of Peychaud
(of bitters fame) served a mixed brandy drink in a French eggcup. Eventually the drink was
named coquetier, the French term for an eggcup. Peychaud’s guests shortened the name to
‘cocktay,’ and eventually it became ‘cocktail.’

Components of cocktails

Any cocktail or mixed drink has 4 basic components:

 Base

 Modifier
  Flavouring, colouring and sweetening ingredients

 Garnish

Base

 The major alcoholic drink used in the preparation of a cocktail is called the base, which is
usually a spirit.

 If a cocktail has 2 or more drink, the spirit which is used more becomes the base.

 If a cocktail has 2 or more alcoholic drinks (lets say wine and spirit) used in equal quantity,
the one with higher proof becomes the base.

 If a cocktail has 2 or more spirits in equal quantity, then any one can be chosen as a base.

 Most of the cocktails have one measure of the major alcoholic drink and the size of the
other drink depends on the policy of the establishment

Modifier

 These are complementary ingredients added to enhance or modify the flavours.

 Spirits, bitters, liqeurs, fresh fruit juices, soda, eggs, cream, water etc are used as modifiers.

 Modifiers are extremely important for any mixed drink. Without their addition, we cannot
call it a mixed drink, it remains a straight drink.

 Modifiers make each drink taste different from other drinks having the same base.

 Sometimes, modifiers are used to mask the flavours of the base alcoholic drinks. These are
usually consumed by customers who don’t like either the taste or the smell of the spirit.

Flavouring, Colouring and sweetening ingredients

 These are usually in very small amounts in a drink and these differentiate between two
similar types of drinks.

 Bitters, herbs, essences, syrups, nutmeg, cinnamon etc are some common examples.

 Gomme syrum, angostura bitters, grenadine, mint etc are commonly use ones.

 They aren’t as important as the other three components i.e. base, modifiers and garnish.

Garnish

 Some drinks have standardized garnishes, the name of the cocktail may even change with a
change in the garnish.

 They are an important part of the product.

 Olive, cheery, orange, spirals of onions lemon wheels, lemon wedges and pearl onions are a
few examples.
  Cocktails are either sweet or dry and acidic. In general, Sweet cocktails are garnished with
cherries and dry cocktails with olive or lemon.

 If a drink doesn’t have a garnish serve without it, instead of spoiling the flavor by trying out
garnishes.

Methods of making cocktails

 Building- Made by pouring the ingredients one by one in a glass in which it is to be served
and then stirred. Ice is added if the recipe calls for it. Highballs, Rickey, Swizzle are made by
this method.

 Stirred- It refers to mixing of ingredients with ice and then straining it into appropriate glass.
Drinks made with clear liquids like spirits, liqueurs, wine and effervescent drinks are always
stirred. Minimum Dilution.

 Shaking- It is the mixing of ingredients thoroughly with ice by shaking them in a cocktail
shaker and straining them into appropriate glass. Shaking is done when, eggs, cream, sugar
syrups, fruit juices are used in making the cocktail.

 Blending- This method is used for combining fruits, solid foods, ice etc in a blender. Any
drink that can be shaken can be blended as well. It is suitable in making large quantity of
mixed drinks but consumes more time.

 Layering- This is used when the ingredients used is of different color and densities. One
ingredient is gently poured over the former ingredient with a bar spoon directly in the glass.
Liqueurs, Spirits and syrups etc are layered. Liqueurs are heavier than spirits, Syrups are
heavier than liqueurs and spirits are light.

Points to note while developing a new cocktail

 Shakers are used for cocktails containing eggs, cream etc

 For all cocktails and mixed drinks use fresh juice as far as possible.

 Make sure that there is a good supply of clean and clear ice

 Do not reuse the ice, and always use a pair of tongs

 Serve cocktails in chilled glass and hot cocktails in warm glass. While pouring hot cocktails
place a metal spoon in the glass.

 To avoid spillage, do not fill the cocktail to the brim

 Do not use liquidizer for effervescent drinks

 When egg white or yolk is the ingredient break the egg into separate containers to check for
quality
  Always place ice in the shaker or mixing glass first, followed by nonalcoholic beverages and
then alcoholic beverages (However, nowadays ice is added last to minimize dilution).

 Always add the cheapest ingredient first into the mixing glass or the shaker. If there is any
mistake, you may have to throw away only the cheapest ingredients and not the expensive
alcoholic drinks. Howeve for stirred drinks, it is a good idea to add the alcohol drink first
followed by syrups, juices, soda, etc. Since they are heavierthan alcohol, ewhen poured, they
would go through the alcohol making stirring process quicker.

 Always measure out the ingredients, inaccurate amounts spoil the balance of the blend and
taste.

 Where soda is required, it is added at the end and stirred.

 Always add garnish after the cocktail is made, add it to the glass.

Developing a new cocktail

 A bartender may be encouraged to develop his or her own cocktail recipe which makes the
bar unique.

 When developing a new cocktail the bartender needs to have a very clear understanding
about the various different ingredients’ flavor profiles and their relationship with each other.

 The following should be standardized when developing a new cocktail:-

 A cocktail is 100ml to 120ml, therefore, the size of the drink should be finalized first.

 The type of alcohol to be used as a base and its quantity should be finalized.

 The modifiers and their proportions should be finalized. If the modifier is an alcoholic drink
it should be less in quantity than the base, the range can go from half to even a splash.

 The flavouring, the sweetening ingredients and the method of addition to be established.

 Method of mixing the drink should be kept In mind- layering, shaking, stirring, blending- this
should be established keeping the ingredients in mind.

 The quantity and the type of ice should be finalized.

 The type of glass to be used

 Finally, the garnish and how it complements the dish should be thought out.

Few Famous Cocktails-

Whisky based- Manhattan, Mint Julep, Old-fashioned, Rusty nail, Rob Roy, Highball, Whisky sour,
Scotch mist.
Gin Based- Bronx, Martini, Gimlet, John Collins, Tom Collins, Pink gin, Pink lady, White lady,
Singapore sling, Negroni.

Vodka Based- Black Russian, White Russian, Bloody Mary, Bull Shot, Salty Dog, Screwdriver, Harvey
Wallbanger, Moscow Mule.

Rum Based- Bacardi, Cuba Libre, Planter’s Punch, Maitai, Pina Colada.

Brandy Based- Brandy Alexander, Sidecar, Between the sheets.

Tequila Based- Tequila sunrise, Margarita.

Wine Based- Americano, Black Velvet, Buck’s Fizz, Kir, Kir Royale.

Beer Based- Michelada, Shandy, Black velvet.