Prepare and Clear the bar area – Prepare and serve cocktails

Prepare and serve cocktails

History
The origin of cocktail is obscure but we do know that it was made popular in
America during the ‘Cocktail Age’ between 1920 – 1935 despite prohibition.
The success of the cocktail spread to the great hotels of Europe.
The cocktailers christened them with names that have become classics:
Sidecar, Harvey Wall banger, Brandy Alexander, Muddy Waters’
Can you name some more cocktails?
Prepare and serve cocktails

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.
Prepare and serve cocktails

Equipment, Measures and Garnishes

Glasses
It is an essential part of the cocktailers’ mise-en-place to ensure glasses are
clean, free from marks and dust, free from cracks and chips and highly
polished.
Glasses vary in size and shape according to the choice of cocktail.
The four main parts of a glass are:
Rim, bowl, stem, foot
Prepare and serve cocktails

Highball/Long Drink Rocks/Whisky Brandy/Cognac Shot

Martini Cocktail Wine Champagne

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Rim

Bowl

Stem

Foot
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Measurements for recipes

Oz = 1 ounce=30ml
Tbsp. = tablespoon=1/2 oz = 15ml
Tsp.=teaspoon=1/6oz = 5ml
Dash = 1/6 teaspoon = 1 ml
Prepare and serve cocktails

Essential equipment and Technical bar terms:

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
Prepare and serve cocktails

Muddler/ long handled spoon:

used to stir cocktails, the flat end or
‘muddler’ if for crushing fruit.

Blender:

A blender is a means of blending ice and fruit with other ingredients to

produce smooth creamy textures.

Waiters friend:

Used for cutting foil from wine bottles, opening wine bottles and beer bottles
Prepare and serve cocktails

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

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• 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

Prepare and serve cocktails

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
Prepare and serve cocktails

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.
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 strain
shake and strain
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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.
Prepare and serve cocktails

"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.
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Examples of “Mock tails”

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
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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.
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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.
Prepare and serve cocktails

Always make sure at the end of your shift the bar area is left
• Clean
• Tidy
• Well stocked
• Ready for the next service