COCKTAILS

History of Cocktails
 The first creation of cocktail can be dated back to
3150 BC when the Egyptians begun flavouring
alcohol with herbs, fruits and spices this was known
as the Juleb and by 1942 the Europeans had been
developing a drinking culture for centuries. It was
not until the Americans took on this drinking culture
that we came to discover the beauty in mixing
drinks and the role of the bartender.
 “Cock” the name for the peg used to plug the cask
and “tailings” referred to the last bit of alcohol.
COCKTAILS
 Is a mixed drinks made up of base liquor, a
modifying ingredients and a mixer presented with a
garnish.
 Cocktails and their service are a specialised part of
the catering industry. The staff must be cheerful,
helpful, polite and communicative.
 A cocktail is a drink consisting of two or more
ingredients. They should be flavoursome, cold, spirit
and well blended together that not one ingredient
overshadows another.
3 ELEMENTS OF COCKTAILS
 Base liquor - it determines the type of cocktail. It
consist of single spirit liquor or a combination of
wines, liqueurs or aromatic wines.
 Modifier – it gives flavor and smell to the cocktail.
Ex: (grenadine syrup, almond extract, Tabasco)
 Mixer – it neutralizes the sharpness in the base
liquor and perking up the drink itself. Also called as
“fillers”. Ex: (tonic water, sodas, cola, ginger ale)
Cocktail preparation
Although, in principle, all combinations are possible and
the number of cocktails recipes is therefore nearing
infinite, there are some basic rules that need to be
observed.
 Combining 2 “bad” products can never come to a
positive result.
 Neither short drink nor long drink should contain more
than 7cl. Of alcohol.
 Dairy products like milk, cream and eggs do not
combined well with fruit juices.
 Always allow the order of cocktail recipe.

 It is wise not to mix more than 5 ingredients.

Techniques in Mixing
 By the glass pour every ingredient directly to the glass and
serve the cocktail after stirring it thoroughly. This technique
is not efficient when serving a group of customers the same
cocktail. In that situation we advice to use a mixing glass or
cup.
 In mixing in a cup or glass you can make more the same
recipe for several people with you can later cool by pouring
it over ice cubes and stirring strong for no more than 10
seconds.
 In a cocktail shaker: pour the ingredient over ice cubes.
Close the shaker and shake it for about 10 seconds, after
which you pour the mix into the glasses, using a strainer so
that the ice will remain in the shaker. In a shaker it is more
easier to for the ingredients to blend resulting in a true
emulsion.
CLASSIFICATION OF COCKTAILS
 International cocktails- cocktails that is recognized
worldwide.
 Tropical cocktails- are cocktails that are heavily
blended with fresh juice.
 Classic cocktails- are cocktails named after of a
person or places.
 Shooter- cocktails with a combination of two or more
liqueurs. It should be served flaming and drunk up in
one gulp.
 Mocktails- kind of beverage that has no alcohol
content.
Mocktails
"mock" tails
 Non Alcoholic Drinks either known as Mock
tails or Virgin drinks made up of one or
more kinds of beverages such as fruit juices
or mixers. It is usually shaken or stirred
before serving and garnished.
 The option of having a non-alcoholic mixed
drink may be appealing to those who do
not like the taste of alcohol or pregnant
women and children.
 These "mock" tails can be created from
virtually any cocktail recipe by omitting the
alcohol, which effectively lowers the caloric
content.
 Samples of Mocktails
 Bucks Fizz
-Chilled sparkling white grape juice fresh orange juice spring of mint and
strawberry to garnish

 Mojito “Mock tail”

-Soda, fresh mint springs, sugar, angostura bitters, lemon juice

 Pina Colada
-Coconut milk, ice and crushed pineapple into a blender
Sugar syrup
Sugar Syrup
 This is something that professional bartenders and
mixologists often buy ready made at specialist trade outlets.
You can also make your own following this basic recipe :
1. Put 4 tablespoons of water plus 4 tablespoons of caster
sugar into a small saucepan and stir over a low heat until
the sugar has dissolved.
2. Bring to the boil, then continue to boil without stirring, for
1-2 minutes.
3. Cool then refrigerate in a covered container and keep for
no longer than 2 weeks.
Remember the following:
 Always measure the correct amount of ingredients
to ensure the balance of the blend and taste.
 Never overfill the cocktail shaker or mixing glass.
 Always place ice in the shaker or mixing glass first.
 Serve cocktails in a chilled glass.
 Do not overfill glasses.
 Add the garnish after pouring the cocktail.
Cocktail Methodology
 All cocktails require a method of preparation and
all bartenders should know the basics of building,
stirring, muddling, shake and strain when it comes to
preparing cocktails.
Cont...
 Build
This is the most basic method when preparing the
drinks.
Add the ingredients to a ice-filled glass (usually
cheapest ingredients first) then stir thoroughly and
garnish.
 Stir

A cocktail which usually contains spirits or a spirit and

a mixer shake and strains
 Cont...
 Muddling
 To ensure all the ingredients are crushed properly.
 Blending
 Add the ingredients to the blender with some crushed ice (regular
ice can damage the blades) then whiz until completely blended.
 Layering
 This is used to form layers in a drink. (Pour each liquid carefully into
the glass layering is affected by the alcohol and sugar content so
the higher the alcohol content the lighter the liquid the higher it will
float. )
 Shaking
 Add the ingredients to your cocktail shaker (or jam jar) with cubed
ice and shake briskly for about 10 seconds. Strain and pour into a
glass leaving the ice in the shaker. This is important for chilling and
diluting the drink to the right proportion, plus a fun way to entertain.
Measurements for recipes
 Oz = 1 ounce=30ml
 Tbsp. = tablespoon=1/2 oz = 15ml
 Tsp.=teaspoon=1/6oz = 5ml
 Dash = 1/6 teaspoon = 1 ml
 Bar equipments in mixing cocktails
 Jigger: stainless steel thimble for
measuring liquids. Sizes vary from
5 – 175ml.
 Boston Shaker: Consists of two
cones which overlap when fitted
together, used for mixing cocktails
in.
 Hawthorne strainer: It is plated
silver or stainless steel with a flat
base with holes and has an edge
of rolled wire to prevent spillage.
Used for straining ice and fruit
from the Boston shaker.
 Cont...
 Whisk: mainly used for whipping
up egg white to use in cocktail's
 Zester: used for peeling the zest
from citrus fruits. The small sharp
holes on the end of the tool can be
used to make shavings and the
larger tooth to make thin strips for
fancy garnishes.
 Tongs: used for handling garnishes,
fruit and ice
 Cont...
 Gas torch: to be used to caramelise
fruit garnishes
 Juicer: Cut the fruit in half across the
equator, then press down and turn
the fruit and the juice will be
extracted.
 Reamer: Quickly and effectively at
juicing citrus fruits
 Cocktail Garnishes
 Cocktail Stick
 A small pointed stick made of plastic or wood and used for putting fruit on
which are placed in a cocktail
 Chilling and Frosting Glasses
 The simplest way to chill a glass is to place it in the refrigerator for 30
minutes or freezer for 5 minutes
 To sugar frost a glass, chill it , then rub the inside and top rim with a strip
of lime or lemon peel. Dip the moistened rim into a bowl of caster sugar,
pause, lift the glass out and tap it. (This method is also used with salt for a
drink such as a margarita)
 Fruit Juices and Peels
 Use fresh fruit for drinks when possible. When cutting lemon or lime peel
never include the white membrane of rind: shave off only the coloured
surface peel or zest
 Ice
 Always have fresh ice
International Cocktail Recipes
B-52
½ oz. Grand Marnier
½ oz. Kahlua
½ oz. Baileys Irish Cream

Shake with ice. Strain or serve over ice.

 Bacardi & Cola
1 ½ oz. Bacardi light or Dark rum
Cola

Pour rum into tall glass filled with ice. Fill with your
favourite Cola and garnish with a squeezed of a
lemon.
 Bloody Mary
1 ½ oz. Vodka
2 ½ oz. Tomato juice
Dash Tabasco sauce
Dash Worcestershire sauce
Dash salt and pepper
Dash lemon juice

Pour Vodka over ice in a glass. Fill with tomato juice add a
dash or two Worcestershire sauce, lemon juice and Tabasco
sauce. Stir and garnish with celery stalk.
 Brandy Alexander
1 ½ oz. Brandy
½ oz. Dark creme de cacao
1 oz. Sweet cream or ice cream

Shake with ice. Then strain.

Grasshopper
½ oz. Green creme de menthe
½ oz. White creme de cacao
½ oz. Cream

Combine in a blender with ice and blend until smooth.

Strain into a margarita glass.
 Jack and Coke
1 ¼ oz. Jack Daniels Whisky
3 oz. Cola

Combine over ice and stir.

 Long Island Ice Tea
½ oz. Vodka
½ oz. Rum
½ oz. Gin
½ oz. Triple sec
½ oz. Lemon juice
Cola

Shake the first five ingredients over ice and strain into a
glass. Filled with cola.
END