METHODS OF PREPARATION OF MIXED DRINKS

Before studying specific recipes, it is

important to have a basic understanding of
some fundamental concepts pertaining to
mixed drinks. General principles associated
with methods of preparations, recipes, and
glassware are outlined in this section.
A. METHODS OF PREPARATION

There are seven (7) basic methods of

preparing mixed drinks. These methods are
enumerated below with some examples to
guide you.
1. Straight Shots
A Straight Shot means one ounce of liquor is served up.
The type of glassware you will use will depend on the type of
liquor to be served.
Type of Liquor Type of Glassware
Liquor Shot Glass

Cordial Cordial Glass

Brandy or Cognac Snifter

Liqueur Snifter or Cordial Glass

2. Rock Drinks
A Rock Drink is a straight liquor or combination of liquors
served over ice. These drinks are served in a rock glass, which
is normally small because it is designed to serve only liquors
without mix.

Examples: Martial rocks, Gin

rocks and Black Russian
3. Highball Drinks
It is the basic mixed drinks (single liquor + single mix)
served in a high ball glass. The highball glass is slightly larger
than a rock glass to accommodate the added mix.

The standard mixes are:

water, soda, tonic, ginger ale,
cola, lemon-lime soda, and fruit
juices.
4. Tall Drinks
Any drink requested “tall” is served in tall highball glass.
This is slightly larger than a standard glass to accommodate
extra mix. A customer who prefers a milder (more diluted)
drink will normally order cocktails tall.

Examples: A tall scotch and

soda; a tall bourbon; a tall gin
and tonic
5. Stirred Drinks
There are drinks in which ingredients are first chilled by
being stirred in a mixing glass. The ingredients are both
stirred and chilled with cube ice and then strained in the
appropriate glass.

Examples: Martinis,
Manhattans, Rob Roys
6. Mixing Can Drinks
These are prepared in a steel mixing can and mixed on the
electric mixer. The mixing can is also used with the strainer
to strain the ingredients from the ice.

Example: Most creme drinks

7. Cocktails
Cocktails are mixed drinks made up of the following: a.
base liquor b. modifying ingredient (modifier) such as juices
c. special flavoring or coloring agents such as nutmeg,
grenadine, etc. d. garniture to make it appear nice

It is usually aperitif taken at

leisure before a meal to whet the
appetite. Cocktails are also
known for aiding in digestion.
B. WHAT SHOULD A COCKTAIL BE LIKE?
 A good preparation of cocktail should do
the following:
• Stimulate the mind by inducing
relaxation, providing overall comfort and
relaxation to the drinker.
• Be pleasing to the palate (taste buds)
and the eye (appealing).
• Must have a distinct alcoholic flavor
without being overpowering.
1. The Base Liquor
The base liquor used determines the type of cocktail. It
consists of the single spirituous liquor although a
combination of wines, liqueurs or aromatic wines may also
be commonly accepted.
 2. The Modifier
Without a modifier, a base liquor no matter how well
chilled or vigorously shaken will not be called a cocktail.
The modifier plays the important role of neutralizing the
sharpness in the base liquor and perking up the drink
itself.

Examples: Liqueurs, bitters, syrups,

juice, milk, cream, water and other
mixers such as tonic, ginger, soda,
ale, lemonade and colas.
3. The Special Agents
These ingredients make the cocktails appealing to the
sense of smell and sight. Use the special agents with
discretion and care – only dashes and drops should be
added to the drink and not jiggers and ponies such as
grenadines, eggs, almond extracts and others.
4. Garniture
Garnishes and decorations make a cocktail look more
attractive and enhances its presentation. Like the special
agents, these should be used sparingly

Examples: Fresh fruits: orange,

lemon, pineapple, green apple,
cocktail onions, red cherries,
celery, mint leaves, parsley,
nutmeg cinnamon etc.
ALCOHOLIC BEVERAGES
Wines and other alcoholic beverages are usually served
as complement to the meal. Every waiter must understand
the nature and composition of alcoholic beverages so that
appropriate suggestions can be made.
Classification of Alcoholic Beverages
1. Spirits
2. Liqueur
3. Beer
4. Wine
1. Spirits

Are drinks obtained by distillation,

after fermentation from vegetables,
grains, fruits, plants and other
substances which are sugar or starch
bound.
a. Whisky

Is a general name for liquors of not

less than 80% proof, distilled from
mash or grain.
 b. Gin
Is a grain mash distillate, re-distilled
with such aromatics as junior barley,
coriander seeds and angelica roots. While
there are many types of gin, the most
popular is London Dry Gin. Other types are
Holland Old Tom and Shoe Gin.
 c. Rum
This is produced in most tropical
countries because it is distilled from sugar
cane and molasses: a by-product of
manufactured sugar. Rums usually derive
their name from their place of origin, and
each has its own distinctive flavor.
 d. Vodka
Is a natural spirit distilled from potatoes
and filtered through charcoal. To be
classified as vodka, the drink must not have
any aroma nor color and taste.
 e. Brandy
Is distilled from fermented juice of ripe
grapes or other fruits.
 2. Liqueur
An infusion of fruit, sugar, syrup or other
flavor to brandy or other spirits. This gives
the drink its characteristic taste.
 3. Beer
A beverage produced out of the
fermentation of cereal grain flavored with
hops.
 4. Wine
Is a naturally fermented juice of fresh ripe grapes.
Wine is usually fermented from grapes. If the source
is not from grapes, the fruit from which it is
fermented must be specified i.e. kasoy wine, coconut
wine.