Cocktails

Chapter 12: COCKTAILS
Prepared by Mr. Lester I. Guanzon

Objectives:
 After discussing this chapter you should
able to:
 Define what is cocktail.
 Discuss the development of cocktail.
 Enumerate and discuss the ingredients of
mixing cocktails.
 Enumerate and discuss the different
methods and techniques in mixing
cocktails.
COCKTAILS
 Cocktails- a well iced mix drinks made up
of base liquor, juices, coloring, flavoring
and other ingredients.
History
 The earliest known printed use of the word "cocktail," as
originally determined by Dr. David Wonderich in October
2005 was from "The Farmer's Cabinet", April 28, 1803,
p [2]: "11. Drank a glass of cocktail — excellent for the
head ... Call'd at the Doct's. found Burnham — he looked
very wise — drank another glass of cocktail."
 The second earliest and officially recognized known
printed use of the word "cocktail" (and the most well-
known) was in the May 13, 1806 edition of the Balance
and Columbian Repository, a publication in Hudson, New
York , where the paper provided the following answer to
what a cocktail was:
History
 "Cocktail is a stimulating liquor composed of
spirits of any kind, sugar, water, and bitters — it
is vulgarly called a bittered sling and is supposed
to be an excellent electioneering potion,
inasmuch as it renders the heart stout and bold,
at the same time that it fuddles the head. It is
said, also to be of great use to a Democratic
candidate: because a person, having swallowed
a glass of it, is ready to swallow anything else."
History
 The first publication of a bartenders’ guide which
included cocktail recipes was in 1862: How to Mix
Drinks; or, The Bon Vivant's Companion, by Professor
Jerry Thomas. In addition to listings of recipes for
Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips,
and a variety of other types of mixed drinks were 10
recipes for drinks referred to as "Cocktails". A key
ingredient which differentiated "cocktails" from other
drinks in this compendium was the use of bitters as an
ingredient, although it is not to be seen in very many
modern cocktail recipes.
History
 The cocktail became popular after Prohibition in the
United States. During Prohibition the art of drink mixing
drinks became more and more important to mask the
taste of bootlegged alcohol. The bartenders at a
speakeasy would mix it with other ingredients, both
alcoholic and non-alcoholic. After the repeal of
prohibition, the skills developed in illegal bars became
widespread and heralded the golden era of the cocktail,
the 1930's. One of the oldest known cocktails, the
Cognac-based Sazerac dates from 1850s New Orleans,
as many as 70 years prior to the Prohibition era.
History
 Until the 1970s, cocktails were made
predominantly with gin, whiskey or rum,
and less commonly vodka. From the 1970s
on, the popularity of vodka increased
dramatically. By the 1980s it was the
predominant base for mixed drinks. Many
cocktails traditionally made with gin, such
as the gimlet, or the martini, may now be
served by default with vodka.
Basic Cocktail Ingredients
 1. Ice : uses of ice- to chill, to dilute, to fill up the glass,

serves as beater.
 2. Base liquors- provide the strength or kick in the
drink.
 Base liquors:
 a. wines
 b. beers
 c. spirits
– gin
– rum
– vodka
Basic cocktail ingredients:
 - brandy
 - tequila
 - lambanog
 - liqueurs
 3. Juices
 uses: it provides, flavor, color, smell, texture to the drink
 types: fresh, powder or concentrate
 4. Dairy products: milk, cream, chocolate, egg
 uses: provide, flavor, texture
 5. Carbonated drinks and water: soft drinks, tonic

and soda water, flavored sparkling water.
 Uses: provides: flavor, smell, color and texture
 6. Syrups: flavored and plain: simple syrup and honey

 uses: provides, color, flavor and smell
Dairy products: Milk
Carbonated drinks and water
Syrups: Honey
Grenadine syrup
Syrups
Blue Curacao Simple syrup
 7. Fruits and garnishes: to add appeal to the drink.
 Almond
 Apple
 Apricot
 Banana
 Black berry
 Blue berry
 Raspberry
 Carrot sticks
 Celery stalks (usually with leaves attached)
 Cherries
 Cinnamon, grated
 Cocktail olives (often stuffed with pimentos)
 Cocktail onions
Types of garnishing
 1. Simple- slice of fresh fruit or preserve, peel,
vegetable or herb place either on the rim or in
the drink.
 2. Specialized/elaborate- a combination of fruit
slice fresh or preserve, vegetable, herb and
decoration place either on the rim or in the
drink.
 3. Floated- whipped cream floated at the top of
the drink.
Simple garnish
Specialized/elaborate garnish
Floated
Almonds slivers
Apple
Apple
Apricot
Banana
Black berry
Blue berry
Raspberry
Carrots
Celery Stalk
Cherry
Fresh cherries
Cinnamon
Coconut
Olive fruit
Cocktail olives
Cocktail onions
• Cucumber
• Grapes
• Grape fruit
• Guava
• Kiwi
• Lemon slice, twist, or wedge
• Lime slice, twist, or wedge
• Melon
• Mint sprigs or leaves
• Nutmeg, grated
• Orange slice, twist, or wedge
• Pineapple slice or wedge
• Peach
• Pepper
• Persimmons
• Plums
Cucumber
Grapes
Grape fruit
Guava
Kiwi
Lemons
Limes
Lemon fruits
Lemon peel/twist
Melons
Mint
Nutmeg
Dried Nutmeg
Orange
Peach
Peppers
Persimmons
Pineapple
Plums
Basic cocktail ingredients
 Raspberries
 Salt, coarse (applied to the rim of glasses)
 Sugar, granulated or powdered
 Shrimp
 Star fruit
 Strawberries
 Watermelon wedge
 Whipped cream
Raspberries
Salt
Cocktail shrimp
Sugar
Décor sugar
Star fruit
Strawberry
Watermelon: Wedge
Watermelon
Whipped cream
8. Decorations: inedible part of the drink that
adds appeal to the drink.
 Animals, plastic (attached to the rim of the glass)
 Bead necklaces (especially common during Mardi Gras
and Carnival)
 Candles
 Cocktail umbrellas paper
 Drinking straws (colorful or unusually shaped)
Cocktail monkey
Cocktail monkey
Beads
Decoration: Cocktail umbrella
Cocktail Palm
Cocktail straw
Cocktail straw
 Fire
 Flags
 Sparklers
 Swizzle sticks
 Cocktail sword
 Arrow
 Cocktail pick
Fire
Cocktail flag
Sparklers
Sparklers
Swizzle stick
Cocktail pick
Cocktail picks
Cocktail picks
– 9. Frosting- salt or sugar on the rim of the
glass to add appeal to the drink and
provide flavor and texture.
– 10. Other ingredients
 herbs and spices- mint, cinnamon and nutmeg
 seasonings- salt, pepper, hot sauce,
Worcestershire and bullion or stock
Salt and pepper
Hot sauce
Worcestershire sauce
Methods and Techniques in Mixing
Cocktails
 1. Shake- will be use if ingredients are cloudy
or opaque ingredients.
– Fill shaker with ice.
– Shake the shaker briskly with forward
backward motion.
– Stop shaking when the coldness of the shaker
hurts your palm or shake 5-10 seconds.
– After shaking strain the drink or pour together
with ice.
Methods and Techniques in
Mixing Cocktails
 2. Stir- will be use if ingredients are clear or
easy to mix ingredients.
– Fill up mixing glass with and add the
ingredients.
– Stir using a bar spoon or a stirrer.
– Strain the drink using a bar strainer or pour
together with ice.
Mixing Cocktails
 3. Build- ice, liquor, juices, and other
ingredients.
 Fill the glass with ice.
 Add ingredients liquor first, juices, and
other ingredients.
 Let the ingredients mix by themselves or
let the customer mix it by stirring using a
stirrer or a straw.
Mixing Cocktails
 4. Blend- will be use if ingredients are solid,
such as fruit slices.
– If you don't have a commercial blender, I suggest
that you use crushed ice. Crushed ice is easier to
blend. Place your drink ingredients into the blender
cup first. If you are using fruit for your drink, blend
that first and then add the crushed ice. Start blending
at a low speed and gradually increase to medium.
Blend until smooth.
– To keep the texture of your drink for a longer period
of time, use a chilled glass.
Mixing Cocktails
 Drink Too Thin: If you see a big hole in your drink
when you are blending, it means that your drink is too
thin and you need to add a little bit of ice.
 Drink Too Thick: If your drink is not moving when you
are blending it, that means that your drink is too thick
and you need to add more juice.
 Perfect Blend: If your drink is moving and you see a
little hole in your drink while blending, that means that
your drink is ready.
Mixing Cocktails
 5. Floating and layering- use in preparing rainbow
or multi layered cocktail.
 Floating is when you add a layer of liquor or liqueur on top
of a drink.
 Layering is when you add many liquors or liqueurs one on
top of the other without mixing them
 Considerations: alcohol content, sugar content and the way
of pouring the drink.
 To make layered drinks, you have to pour the heaviest
(highest density) liquors or liqueurs first, then slowly pour
the lighter ones on top.
 Use the back of a bar spoon when layering.
 If you don't have a bar spoon, use a cherry to make your
layers.
Mixing Cocktails
 6. Muddling- the method of crushing to
extract the flavor and aroma in fruit slices and
some herbs.
 To muddle ingredients, you need a cocktail
muddler (wooden rod).
 Place the ingredients into a glass and muddle
them (push down and twist) to release their
juices.
 If you don't have a muddler, use the handle of a
big plastic spoon.
Mixing Cocktails
 7. Frosting and Chilling Glasses
– To frost a glass, just put it in the freezer for about an
hour.
– If you want it really frosted, dip the glass in water
(shake off any excess water) and put it in the freezer
for about an hour.
– Always handle the glass by its stem or bottom.
– The best way to chill a glass is by putting it in the
refrigerator for about 20 minutes.
– If you don't have time, you can put ice in your glass
and fill it with water. Let it set for a minute and dump
the ice and water.
Mixing Cocktails
 8. Flaming
– To get alcohol to flame successfully, heat it in
a saucepan over medium heat. Warm it until
you see bubbles beginning to form on the
edge of the saucepan.
– Use a long match to ignite the liquor and then
pour it into a drink.
Mixing Cocktails
 Flaming Brandy: First, heat the brandy
snifter. Then, pour warmed brandy into
the snifter and ignite.
 You may preheat liquor in the microwave
for about 12 seconds.
 Caution: When flaming, make sure you
have baking soda and a wet towel in case
of an accident.
Mixing Cocktails
 9. Coating/Frosting the Rim of a Glass
– Coating with Salt: Place kosher/iodized salt on a
plate. Moist the outside of the rim of a glass with a
lime wedge. Dip the outside edge of the glass into the
salt.
– Coating with Sugar: Use the same technique as
with the salt but use an orange wedge or a lemon
wedge if you are making a lemon drop.
– Be very careful not to put salt or sugar inside of the
glass. It might fall into your drink and make it salty or
sugary.
Considerations in creating a
cocktail drinks.
Flavor- flavors must be well blended/balanced to create a
unique and distinctive flavor of a cocktail.
Color- bright colors usually makes the drink more
attractive.
Aroma- using good aroma juices and other ingredients
such as liqueurs and flavored syrups create a good and
appetizing aroma of the drink.
Appearance- the proper use of glass and the right garnish
improves the appearance of the drink.
After taste- there must be a nice and long lasting
aftertaste of the drink that makes the drinker crave for
more or well satisfied.
Bar Blender
Bartending Techniques: Coating the
Rim of a Glass
Bartending Techniques: Flaming
Bartending Techniques: Floating
and Layering
Pousse Café
Layered cocktail: B 52
 Type: Layered shooter Primary
alcohol by volume: Grand Marnier
 Irish Cream
 Kahlua
 Served: "Neat"; undiluted and
without ice (see also straight up)
Standard garnish: Stirrer Standard
drinkware:
 Shot glass IBA specified
ingredients†: 2cl (1 part) Kahlua
 2cl (1 part) Baileys Irish Cream
 2cl (1 part) Grand Marnier
 Preparation: Layer ingredients into
a shot glass. Serve with a stirrer.
Cocktail Muddler
Bartending Techniques: Muddling
Boston shaker; 3-in-1 shaker
Shaking
Bar spoon and Mixing glass
Hawthorne/Bar strainer
International Cocktail Recipes
 AMERICANO Pre
dinner (old fashioned
glass)
3.0 cl Campari
3.0 cl Sweet Red
Vermouth
Mix the ingredients
directly in old fashioned
glass filled with ice cubes.
Add Soda Water. Garnish
with half orange slice and
lemon peel.
 BACARDI Pre dinner
(cocktail glass)
4.5 cl Bacardi Rum White
2.0 cl Lemon or lime juice
0.5 cl Grenadine syrup
Pour all ingredients into
shaker with ice cubes,
shake well, strain into
chilled cocktail glass .
 DAIQUIRI Pre dinner
(cocktail glass)
4.5 cl White Rum
2.0 cl Fresh lemon or
lime juice
0.5 cl Gomme syrup
shaker with ice cubes.
Shake well. Strain in
chilled cocktail glass.
 FROZEN DAIQUIRI
Pre dinner ( goblet )
4.5 cl White Rum
2.0 cl Lemon juice or
Lime Juice
0.5 cl Gomme syrup
One scoop of ice cream
blender with crushed ice.
Blend until slushy and
smooth and pour into
chilled goblet
 BANANA FROZEN
DAIQUIRI Pre dinner
(goblet)
4.5 cl White Rum
2.0 cl Fresh lemon or lime
juice
0.5 cl of Gomme Syrup
½ Fresh Banana
Pour all ingredients, with
half fresh banana, into
blender with crushed ice,
blend until slushy. Pour
into chilled goblet.
 BRONX Pre dinner
(cocktail or martini glass)
3.0 cl Gin
1.5 cl Sweet Red
Vermouth
1.0 cl Dry Vermouth
1.5 cl Orange JuicePour
into shaker all ingredients
with ice cubes, shake
well. Strain in chilled
cocktail or martini glass.
 KIR Pre dinner (flute
or wine glass)
9.0 cl Dry White Wine
1.0 cl Crème de
Cassis
Pour Crème de Cassis
into flute glass, top
up with white wine.
 KIR Royale Pre
dinner (flute glass)
9.0 cl Champagne
1.0 cl Crème de
Cassis
Pour Crème de Cassis
into flute glass, top
up with Champagne.
 MANHATTAN Pre dinner
(martini or cocktail glass )
5.0 cl Rye or Canadian
whiskey
2.0 cl Red Vermouth
1 Dash Angostura Bitter
mixing glass with ice
cubes. Stir well. Strain
into chilled martini or
cocktail glass. Garnish
with maraschino cherry.
 MANHATTAN DRY
Pre dinner ( martini or
cocktail glass )
whiskey
2.0 cl Dry vermouth
cubes. Stir well. Strain in
chilled martini or cocktail
glass. Garnish with lemon
slice.
 MANHATTAN MEDIUM
Pre dinner ( martini or
cocktail glass )
( or Perfect )
Whiskey
1.0 cl Red Vermouth
1.0 cl Dry Vermouth
Pour all ingredients into mixing
glass with ice cubes. Stir well.
Strain in chilled martini or
cocktail glass. Garnish with
maraschino cherry.
 MARGARITA Pre dinner
(cocktail glass)
3.5cl Tequila
2.0 cl Cointreau
juice
Pour all ingredients into shaker
with ice cubes. Shake well.
Strain into chilled cocktail glass
rimmed with crusted salt.
(Fruit Margarita - blend
selected fruit with the above
recipe)
 MARTINI ( DRY ) Pre
dinner ( martini glass )
5.5 cl Gin
1.5 cl Dry Vermouth
Pour all ingredients into mixing
glass with ice cubes. Stir well
Strain in chilled martini cocktail
glass. Squeeze oil from lemon
peel onto the drink, or garnish
with olive.
 (Vodka Martini - replace gin
with vodka)
 MARTINI ( PERFECT )
Pre dinner ( martini glass )
5.5 cl Gin
1.0 cl Dry Vermouth
1.0 cl Red Vermouth
chilled martini glass.
Garnish with lemon peel
and, or, maraschino
cherry.
 MARTINI ( SWEET )
Pre dinner ( martini glass )
5.5 cl Gin
1.5 cl Red Vermouth
chilled martini glass. If
served "On the rocks ",
pour ingredients and ice
into old fashioned glass.
Garnish with maraschino
cherry.
 MARTINI ( VODKA
) Pre dinner ( martini
glass )
5.5 cl Vodka
1.5 cl Dry Vermouth
into martini glass.
Squeeze oil from lemon
peel onto the drink.
Optional garnish: green
olive.
 GIBSON Pre dinner
(martini glass )
6.0 cl Gin
1.0 cl Dry Vermouth
Pour gin and
vermouth into mixing
glass with ice cubes.
Stir well and strain
into a chilled martini
glass. Garnish with
silverskin onion.
 NEGRONI Pre dinner (
old fashioned glass )
3.0 cl Gin
3.0 cl Campari
3.0 cl Sweet Red
Vermouth
Pour all ingredients
directly into old fashioned
glass filled with ice. Stir
gently. Garnish with half
orange slice and stirer.
Optional : Splash of Soda
Water.
 OLD FASHIONED Pre dinner
( old fashioned glass )
4.0 cl.Bourbon , Scotch or Rye
whiskey
1 sugar cube
2 Dashes Angostura Bitter
1 Splash Soda Water
Place suger cube in old
fashioned glass and saturate
with bitter, as a dash of soda
water. Muddle until dissolve.
Fill the glass with ice cubes
and add whisky. Garnish with
orange slice, lemon twist and
two maraschino cherries
 PARADISE Pre
dinner (cocktail glass)
3.5 cl Gin
2.0 cl Apricot Brandy
1.5 cl Orange juice
into cocktail shaker
filled with ice. Shake
briskly for few
seconds. Strain into
 ROB ROY Pre dinner
( cocktial glass )
4.5 cl Scotch Whisky
2.5 cl Red Vermouth
1 Dash Angostura Bitter
into chilled cocktail glass.
cherry .
 ROSE Pre dinner (
cocktail glass )
4.5 cl Dry Vermouth
1.5 cl Kirsch
1.0 cl Cherry Brandy
mixing glass with filled
ice. Stir well. Strain into
cherry.
 WHISKEY SOUR Pre dinner
(old fashioned or cobbler
glass)
4.5 cl Bourbon whiskey
3.0 cl Fresh lemon juice
1.5 cl Gomme syrup
Dash white egg (optional )
cocktail shaker filled with ice.
Shake well. Strain in old
fashioned or cobbler glass. If
served "On the rocks", strain
ingredients into old fashioned
glass filled with ice. Garnish
with half orange slice and
maraschino cherry.
 BRANDY ALEXANDER
After dinner (cocktail
glass)
2.0 cl Cognac
2.0 cl Créme de Cacao
(brown)
2.0 cl Fresh cream
shake well, strain into
chilled cocktail glass .
Sprinkle with fresh
ground nutmeg.
 BLACK RUSSIAN
After dinner (old
fashioned glass)
5.0 cl Vodka
2.0 cl Coffee liqueur
Pour the ingredients
into the old fashioned
glass filled with ice
cubes. Stir gently.

 WHITE RUSSIAN
After dinner ( old
fashioned glass)
5.0 cl Vodka
2.0 cl Coffee liqueur
3.0 cl Fresh cream
Pour coffee liqueur and
vodka directly into old
fashioned glass filled with
ice. Float fresh cream on
the top and stir in slowly..
 FRENCH CONNECTION
After dinner ( old
fashioned )
3.5 cl Cognac
3.5 cl Amaretto liqueur
with ice cubes. Stir
gently.
 GOD MOTHER After
dinner ( old fashioned
glass )
3.5 cl Vodka
3.5 cl Amaretto
directly in old
fashioned glass filled
with ice cubes.
 GOLDEN CADILLAC
After dinner (cocktail
glass)
2.0 cl Liquore Galliano
2.0 cl Créme de cacao
(white)
2.0 cl Fresh cream
shaker filled with ice.
Shake briskly for few
 GOLDEN DREAM After
2.0 cl Liquore Galliano
2.0 cl Cointreau
2.0 cl Fresh orange juice
1.0 cl Fresh cream
 GRASSHOPPER After
2.0 cl Créme de menthe
(green)
2.0 cl Créme de cacao
(white)
2.0 cl Fresh cream
 PORTO FLIP After
1.5 cl Brandy
4.5 cl Red Port
1.0 cl Yolk egg
cocktail shaker filled with
ice. Shake well. Strain
into cocktail glass.
Sprinkle with fresh
ground nutmeg.
 RUSTY NAIL After
dinner ( old fashioned
glass)
4.5 cl Scotch whisky
2.5 cl Drambuie
glass filled with ice. Stir
gently. Garnish with
lemon twist.
 BELLINI Long drink (
flute )
10.0 cl Dry Sparkling
Wine
5.0 cl Fresh Peach puree
Pour peach puree into
chilled flute, add gently
sparkling wine. Stir
gently.
 BLOODY MARY Long
drink (highball)
4.5 cl Vodka
9.0 cl Tomato sauce
1.5 cl Lemon juice
Add dashes of Worchestershire
Sauce, Tabasco , salt and
pepper into highball glass,
then pour all ingredients into
highball with ice cubes. Stir
gently. Garnish with Celery
Salt and lemon wedge
(optional).
 BRANDY EGG NOG
Long Drink (highball)
4.0 cl Brandy
5.0 cl Milk
1.0 cl Gomme syrup
1 yolk egg
shake well. Strain into a
highball with ice cubes.
Sprinkle with fresh
ground nutmeg.
 BUCK'S FIZZ Long drink
(flute)
10.0 cl Orange juice

5.0 cl Champagne
Pour orange juice into
flûte and gently pour
Champagne wine. Stir
orange twist (optional)
 MIMOSA Long drink
(flute)
7.5 cl Orange juice

7.5 cl Cchampagne
Pour orange juice into
flûte and gently pour
sparkling wine. Stir
orange twist (optional)
 BULL SHOT Long Drink
(highball)
3.0 cl Vodka
6.0 cl Cold beef bouillon
Pour all ingredients directly
into highball with ice cubes,
add several dashes of
Worchestershire Sauce,
Tabasco, Salt and Pepper. Stir
the ingredients. Garnish with
Celery Salt.
(Note: May be served hot in
cold weather).
 CHAMPAGNE
COCKTAIL Long drink
(flûte)
9.0 cl Chilled Champagne
or Sparkling wine
1.0 cl Brandy
Add two dashes
Angostura Bitter into
flute, and one half sugar
cube. Pour gently chilled
champagne. Garnish with
orange slice and
maraschino cherry
 JOHN COLLINS Long
drink ( highball )
4.5 cl Gin
1.5 cl Gomme syrup
6.0 cl Soda water
Pour all ingredients directly
into highball filled with ice. Stir
gently. Garnish with lemon
slice and maraschino cherry.
Add dash of Angostura bitter.
(Note: Use 'Old Tom' Gin for
Tom Collins).
 GIN FIZZ Long drink (
highball )
4.5 cl Gin
1.0 cl Gomme syrup
8.0 cl Soda Water
Shake all ingredients with
ice cubes, except soda
water. Pour into highball
glass. Top with Soda
water.
 HARVEY WALLBANGER
Long drink ( highball )
4.5 cl Vodka
1.5 cl Liquore Galliano (float
on the top)
Pour vodka and orange juice
directly into highball, filled with
ice cubes, stir gently, add
(float) Liquore Galliano on the
top . Garnish with orange slice
and maraschino cherry.
 HORSE'S NECK Long
drink ( old fashioned
glass)
4.0 cl Brandy
11.0 cl Ginger Ale
Dash of Angostura bitter
(optional)
Pour brandy and ginger ale
glass with ice cubes. Stir
gently. Garnish with rind of
one lemon spirall. If required,
add dashes of Angostura
Bitter.
 IRISH COFFEE Long drink (
Irish coffee- glass )
4.0 cl Irish Whiskey
8.0 cl Hot coffee
3.0 cl Fresh cream
1 tea spoon of brown sugar
Pour into the glass (for hot
drink) hot coffee, Irish
whiskey, and add a teaspoon
of sugar. Warm the mixture
over a burner. Do not boil the
mixture.
Float Cream on top. Suggested
to use a coffee spoon, place
near the surface of glass and
pour the cream gently over to
enable it to float.
 PINA COLADA Long
drink ( tumbler or fashion
glass )
3.0 cl White Rum
3.0 cl Coconut cream
9.0 cl Pineapple juice
Soda Water
blender or shaker with crushed
ice. Blend or shake until
smooth. Pour into chilled glass
and top with soda water..
Garnish with pineapple wedge
and maraschino cherry and
straw.
 PLANTERS PUNCH
6.0cl Dark Rum
Soda water.
Shake well. Pour into
highball with ice. Top up
with Soda water. Stir
lemon and orange slices.
 SCREWDRIVER
5.0 cl Vodka
10.0 cl Orange Juice
directly into highball
glass filled with ice.
Stir gently. Garnish
with orange slice.
 SINGAPORE SLING Long
drink ( highball )
4.0 cl Gin
2.0 cl Cherry Brandy
0.5 cl Cointreau
0.5 cl DOM Benedictine
1.0 cl Grenadine
8.0 cl Pineapple juice
1 dash Angostura Bitters
cocktail shaker filled with ice
cubes. Shake well. Strain into
highball glass. Garnish with
pineapple and maraschino
cherry.
 TEQUILA SUNRISE
4.5 cl Tequila
9.0 cl Orange juice
Pour tequila and orange juice
directly into highball with ice
cubes. Add a splash of
Grenadine syrup to create
chromatic effect (sunrise), do
not stir. Garnish with orange
slice and cherry, straw and
stirrer.
Popular drinks
 CAIPIRINHA ( old
fashioned glass )
5.0 cl.Cachaca
1/2 Fresh Lime cut into 4
wedges
2 teaspoons sugar
Place lime and sugar into
old fashioned glass &
muddle. Filled glass with
ice and add Cachaca.
(Note: Caipiroska -
instead of Cachaca use
Vodka)
Popular drinks
 COSMOPOLITAN (
Large cocktail glass )
4.0 cl. Vodka Citron
1.5 cl. Cointreau
1.5 cl. Fresh Lime juice
3.0 cl. Cranberry juice
Add all ingredients into
ice. Shake well and strain
into large cocktail glass. .
Garnish with lemon slice.
Popular drinks
 JAPANESE SLIPPER
(cocktail glass )
3.0 cl. Midori
3.0 cl. Cointreau
3.0 cl. Lemon juice
into cocktail glass. .
Garnish with a slice of
honeydew melon.
Popular drinks
 KAMIKAZE (cocktail
glass )
3.0 cl. Vodka
3.0 cl. Cointreau
3.0 cl. Lemon juice
into cocktail glass. .
Garnish with a lemon
twist.
Popular drinks
 LONG ISLAND ICED
TEA (highball glass )
1.5 cl Vodka
1.5 cl Tequila
1.5 cl White Rum
1.5 cl Cointreau
1.5 cl Gin
2.5 cl Lemon juice
3.0 cl Gomme Syrup
Dash of Cola
highball glass filled with ice.
Stir gently. Garnish with lemon
spiral. Serve with straw.
Popular drinks
 MAI-TAI (highball glass
)
3.0 cl White Rum
3.0 cl Dark Rum
1.5 cl Orange Curacao
1.5 cl Orgeat syrup (almond)
1.0 cl Fresh Lime juice
Add all ingredients except dark
rum into cocktail shaker filled
with ice. Shake well and strain
into highball galss. Float dark
rum Garnish with pineapple
spear, mint leaves and lime
peel. Serve with straw.
Popular drinks
 MOJITO (highball glass )
4.0 cl White Rum
juice
3 sprigs of Mint
2 teaspoons Sugar
Soda Water
Muddle mint sprigs with sugar
and lemon juice. Add rum and
top with soda water. Garnish
with sprig of mint leaves and
lemon slice. Serve with straw.
Popular drinks
 ORGASM (old fashioned
glass )
3.0 cl Cointreau
3.0 cl Bailey's Irish Cream
2.0 cl Grand Marnier
Build all ingredients over
ice in a old fashioned
glass or shot glass.
Garnish with cherry.
Popular drinks
 B52 (shooter glass )
2.0 cl Kahlua
2.0 cl Bailey's Irish
Cream
2.0 cl Grand Marnier
Build all ingredients
over ice into a
shooter glass.Serve
with stirrer.
Popular drinks
 SALTY DOG (highball
glass )
4.0 cl Vodka
10.0 cl Grapefruit
juice
Shake vodka and
grapefruit juice in
cocktail shaker. Strain
into a salt rimmed
highball glass filled
with ice.
Popular drinks
 SEA BREEZE
(highball glass )
4.0 cl Vodka
12.0 cl Cranberry
juice
3.0 cl Grapefruit juice
Build all ingredients in
a highball glass filled
with ice. Garnish with
lime wedge..
Popular drinks
 CUBA LIBRE
(highball glass )
5.0 cl White Rum
10.0 cl Cola
Build all ingredients in

lime wedge..
Popular drinks
 SEX ON THE BEACH
(highball glass )
4.0 cl Vodka
2.0 cl Peach Schnapps
4.0 cl Orange jiuce
4.0 cl Cranberry juice
 Build all ingredients in
orange slice.

Popular drinks
 APPLE MARTINI
( cocktail glass )
4.0 cl Vodka
1.5 cl Apple Schnapps
1.5 cl Cointreau
into mixing glass with
ice cubes. Stir well.
Strain in chilled
cocktail glass. Garnish
with a slice of apple.
Build and float method
 HARVEY WALLBANGER Long drink ( highball )
4.5 cl Vodka
1.5 cl Liquore Galliano (float on the top)
Pour vodka and orange juice directly into
highball, filled with ice cubes, stir gently, add
(float) Liquore Galliano on the top . Garnish with
orange slice and maraschino cherry.
Shaking method
 PLANTERS PUNCH Long drink ( highball )
6.0cl Dark Rum
Soda water.
Pour all ingredients into shaker filled with ice.
Shake well. Pour into highball with ice. Top up
with Soda water. Stir gently. Garnish with lemon
and orange slices.
Stir method
 SCREWDRIVER Long drink ( highball )
5.0 cl Vodka
10.0 cl Orange Juice
Pour all ingredients directly into highball
glass filled with ice. Stir gently. Garnish
with orange slice.
Build and stir method
 TEQUILA SUNRISE Long drink ( highball )
4.5 cl Tequila
9.0 cl Orange juice
Pour tequila and orange juice directly into
highball with ice cubes. Add a splash of
Grenadine syrup to create chromatic effect
(sunrise), do not stir. Garnish with orange slice
and cherry, straw and stirrer.
Muddling, shaking and build
method
 Fruit Beer
 12 cl Beer
 9 cl Orange juice
 9 cl Pineapple juice
 1.5 cl Grenadine syrup
 1 slice orange
 1 slice pineapple
 1 pc. Cherry
 Put orange, pineapple slice and cherry in a beer mug and muddle,
add ice cubes and pour the beer in the mug. Put orange, pineapple
juice and grenadine in a shaker w/ ice and shake briskly. Strain in a
beer mug with beer. Serve with straw or stirrer.

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Chapter 12: COCKTAILS

Prepared by Mr. Lester I. Guanzon

 1. Ice : uses of ice- to chill, to dilute, to fill up the glass,

 5. Carbonated drinks and water: soft drinks, tonic

 6. Syrups: flavored and plain: simple syrup and honey

10.0 cl Orange juice

7.5 cl Orange juice

Build all ingredients in

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