COCKTAILS
Introduction:
It is an American concept and there are many version of origin of this name.
The first cocktail was supposedly made by a man who mixed his wine with a
little honey and herbs to give it a different flavour.
The more popular story is of an Irish lady by the name of BETSY FLANAGAN
who owned a small town in New York. In 1779, her tavern was famous for
service of a drink called BRACER (a mixture of drinks) A feather from cock's
tail was used for mixing hence the name cocktail.
DEFINITION:
A cocktail may be referred to as a mix drink where alcoholic and non-alcoholic
beverages are mixed with certain other ingredients. They are usually served in a
tall glass over ice.
They are basically shaken or stirred. The addition of ingredients like sugar,
cream, egg etc helps in enhancing the flavour of drinks. The objective of
cocktails is to mix two or more ingredients so that result is a potable, pleasure
drink.
PARTS OF A COCKTAILS :
1) BASE: - It is the fundamental ingredients which is usually a spirit which
helps in determining the category for example -:
Dry Martini - Gin based,
Bloody Mary - Vodka based,
Manhattan - Whisky based
It is possible to have more than one spirit and spirit with more quantity will be
treated as base.
2) MODIFIERS: - These are used for smoothening the drinks. They enable to
reduce the sharpness of spirit. For example bitters, vermouths and other
aromatized wines.
3) FLAVOURING AGENT: - These include liqueurs, syrups which give a
distinctive colour as well as add to the sweetness. Examples - Bailey’s Irish
cream, Cointreau etc. In syrups, we can use Grenadine, Mint syrup,
Blue Curacao etc.
4) ICE: - It is one of the most important ingredients. It helps in drinks being
served chilled and also adds to volume. It may be used in cubes, crushed or
shaved form.
5) MIXERS: - These are the Non alcoholic beverages like soda or juices. They
add flavour and volume.
6) GARNISH: - It is used for finishing the drinks and helps in increasing the
drinks eye apple. Ingredients like cherry, olives, lemon (sliced or wedges),
pineapple wedges, peels of fruits, mint etc are used as garnishes.
MIXOLOGY TERMS :-
1. Build - This is a style in which the required ingredients are measure and
poured straight into the glass. Ice is only added to drink if required.
2. Stir - It is done for clear drinks. Ice is put a glass by the ingredients. They
are then stirred with the help of a bar spoon .The drink is then strained
into required glass with the help of HAWTHORNE STRAINER.
3. SHAKE- Ingredients like cream, egg etc required through mixing ,
therefore the shaking method is used . The ice and the ingredients are put
into the traditional cocktail shaker or the Boston shaker .It is then strained
into the desired glass.
4. BLEND - Blending liquefies the solid ingredients like ice cream, fruit
dices etc. They are blended to a creamy consistency with the help of a
blender.
5. LAYERING - Liqueurs and spirits are layered on top of one another
depending on their density. The thicker liquids are poured first followed
by the lighter. For example – B52, Pousse cafe
6. FLOAT - Drink is made and poured in the glass, a little bit of spirit is
floated on the top by pouring it over the back of spoon.
7. MUDDLING - It means crushing the ingredients like herbs, mint and
lemon chunks etc from the back of the bar spoon or with muddler inside
the glass.
8. FRAPPE - It is a term used for service of cocktails or liqueurs, when
translated to English, it means to serve CHILLED.
9. ON THE ROCKS - A drink served over glass full of ice cubes
10.STRAIGHT UP - A drink that is mixed and served without ice.
11.NEAT - A drink that is served without ice or mixer
12.TWIST- A longish strip of peel twisted in the muddle and dipped in the
drink.
13.SLIT- A slice, cut to the radius put on the rim for the garnish.
BASIC RULES:-
1. The recipe should be followed strictly.
2. The measurement should be appropriate.
3. Use of jigger and measuring glass should be done for accurate measures.
4. Always use the best ingredients because the drink is as good as its
ingredients.
5. Always use fresh and clean ice. Ice should be never reused
6. Cube ice or crushed ice is used normally
7. Use fresh fruit juices whenever possible
8. The cut fruits should be covered with a damp serviette to prevent them
from drying
9. Citrus fruits give more juice if they are pre-soaked in warm water.
10. For aromatic bitters, a special Dash pourer should be used which gives
the exact quantity { tobacco, , angostura}
11.Whenever sugar is required , use fine sugar as it dissolves easily
12.Use white of an egg, for foaming cocktails.
13.When mixing ingredients in cocktail, add liquor in the end.
14.For muddling an ingredients, use plastic muddler or back of bar spoon.
15. Glassware should be sparking clean
GIN BASED COCKTAILS
Dry 60 ml – Dry Gin Stir with Cocktail / Stuffed olives
Dash (6-8 drops) ice cubes Martini
1. Martini
Dry vermouth and strain
Note: the same
cocktail when
garnished with
cocktail onion is
called ‘Gibson’
2. Sweet 30 ml- Dry Gin Stir with Cocktail Maraschino
Martini 30 ml – sweet ice cubes glass cherry and
vermouth and strain orange twist
Note: If Italian
vermouth is used,
this is referred to
as ‘ Gin and IT’
3. Dubonnet 30 ml-Dry Gin Stir and Cocktail Lemon twist
30 ml – Dubonnet strain
(An aromatic wine
flavoured with
Cumin and herbs)
4. Bronx 30 ml - Dry Gin Put all the Cocktail Orange
15ml- Dry vermouth ingredients slice
15ml- Sweet in a shaker
Vermouth over ice ,
shake and
15ml – Fresh Orange strain
Juice
5. White 30ml-Dry gin Shake and Cocktail Grated
Lady 15ml – lemon juice strain nutmeg
15ml – Cointreau (
orange flavoured
liqueur from France )
6. Pink 45ml – Dry gin Shake and Cocktail Cherry
Lady
15ml – lemon juice strain
01 – egg white
Dash grenadine
syrup
7. Tom 60ml – Dry gin Pour all Collins Lemon
Collins ingredients glass slice
15ml – lemon juice
in the glass
10ml – sugar syrup
over ice and
Soda to top
top with
soda.
(BUILD)
8. Gin fizz 60ml – dry gin Whole egg is High Lemon
added ball slice
15 ml – lemon juice
glass
15 ml- sugar syrup ‘ROYAL
FIZZ’ Shake
Soda to top.
and
NOTE: If egg white
is used ‘silver fizz’.
strain
If egg yolk is used ‘
golden fizz’,
when whole
9. Gin Sling 60ml- dry Shake and Highball Lemon
gin strain top glass Slice
with soda
10ml-
sugar syrup
Soda to top
Singapore 45 ml- Dry Shake and High ball Cherry
gin strain glass
10. Sling
topped with
15ml –
soda
cherry
brandy
15ml –
lemon juice
soda to top
Gimlet 60 ml- dry Stir with Cocktail Lemon
gin ice in a slice
11.
mixing
15 ml –
glass and
lime
strain
Cordial
RUM BASED COCKTAILS:
S.No. Name of the Ingredients Method glass Garnish
cocktail
1. Bacardi 45ml- White Shake and Cocktail Cherry
rum (sugar
strain
rimmed)
15ml –
Grenadine
syrup
15 ml – lemon
juice
2. Daiquiri 45ml- White Shake and Cocktail Lemon
rum wedges on
strain
the rim
15ml – fresh
lime
5ml –sugar
syrup
3. Cuba Libra 60ml- White Build High ball Lemon
rum wheel
15ml- lemon
juice
Cola to top
4. Pina Colada 60ml- white rum Shaken Collins Pineapple
100ml- pineapple and strain glass
Slice
juice
60ml-Coconut
milk
5. Planters 60ml- Dark Rum Shake and Highball Orange
Punch 30ml- Orange slice /
Strain
(Traditional) Juice maraschino
10ml- Grenadine cherry
10ml- Lemon
juice
5ml- Sugar syrup
6. Planter’s 20ml- dark rum Shake Highball Orange
punch 20ml-white rum and slice /
10ml-cointreau
(Modern) maraschino
50ml-orange juice strain cherry or
50ml- mint sprig
pinaeapple juice
10ml-lemon juice
20ml- grenadine
WHISKY BASED COCKTAILS
S.No. Name of the Ingredients Method Glass Garnish
Cocktail
1. Dry Manhattan 45ml- Rye Stir and Cocktail Lemon
whiskey strain
15ml-dry twist
vermouth
Dash Angostura
bitters
2. Sweet 45ml- Rye Stir and Cocktail Cherry
whiskey strain
Manhattan
15ml- sweet
vermouth
Dash angostura
bitters
3. Rob Roy 45ml- Scotch Stir and Cocktail Cherry
whisky strain
15ml- sweet
vermouth
Dash angostura
bitters
4. Rusty Nail 30ml- Scotch Build over Old Orange
whisky ice fashion peel
30ml- Drambuie
5. Whisky sour 60 ml- bourbon Shake and Cocktail Cherry
whisky
15mllemon strain
juice
10mlsugar
syrup 01- egg
white
6. John Collins 60ml- bourbon BUILD, Collins Lemon
whisky pour all the
slice
ingredients
15ml- lemon
in glass
juice
over ice
10ml-sugar
syrup
Soda to top
VODKA BASED COCKTAIL:
S.No. Name of the Ingredients Method Glass Garnish
cocktail
1. Bloody Mary 45ml-Vodka Primarily, Traditionall Lemon
a build y, high ball wedge
120ml-
cocktail is used and celery
Tomato juice
but can however in sticks
10ml-lemon also be India Roly
juice shaken Poly is used
with salted
Dash Tabasco
rim
sauce
Salt & Pepper
2. Screw driver 45ml-Vodka Build over Highball Orange
ice glass
120ml- Orange slice
juice
3. Harvey’s Wall 45ml- Vodka Build over Highball Orange
Banger ice a float slice and
120ml- Orange
Galliano cherry
juice
on the top
15ml- Galliano
4. Blue Lagoon 45mlvodka Build Collins Lemon
15ml-blue
Slice
Curacao
Lemonade to
top
5. Black Russian 30ml-Kahlua Layering Liqueur No
30ml- Vodka garnish
BRANDY BASED COCKTAILS :
1. Side Car 30ml- Cognac Shake and Cocktail No
15ml- Cointreau garnish
strain
15ml- lemon
juice
2. Brandy 30ml- Cognac Shake and Cocktail Grated
Alexander 15ml- Crème de strain nutmeg
cacao powder
15ml- fresh
cream
3. Between the 15ml- Cognac Shake and Cocktail Lemon
sheets 15ml- White
Strain slice
rum
15ml- Cointreau
5ml- Lemon
juice
4. B and B 30ml – Cognac Build Brandy No garnish
30ml- without balloon
Benedictine
ice
5. Bombay 15ml- Brandy Slice Cocktail No garnish
15ml- Sweet
vermouth
15ml- Dry
vermouth
5ml- Curacao
TEQUILA BASED COCKTAIL:
S.NO. Name of the Ingredients Method Glass Garnish
cocktail
1. Tequila Sunrise 60ml- Tequila Build over highball Orange
ice
120ml- Orange Slice
juice
15ml-
Grenadine syrup
2. Margarita 45ml- Tequila Shaken and Cocktail Lemon
strain glass with
15ml- Cointreau Slice
salted rim
15ml- lemon
Juice
WINE BASED COCKTAILS :
S.NO. Name of the Ingredients Method Glass Garnish
cocktail
1. Flips 60ml- Sherry/ Shake and Cocktail Grated
Port/ desired nutmeg
strain
spirit powder
01-egg yolk
01 tsp-powdered
sugar
2. Noggs 60ml- Sherry/ Shake and Highball Grated
Port/desired strain nutmeg
spirit powder
1- whole egg
01tsp-powdered
sugar
3. Pimm’s cup Cup no.1-Gin Prepare Highball Orange
the slice
Cup no.2-Whisky
ingredients
/lemon
Cup no.3-Brandy to be put
slice /mint
cup no.4- Rum in glass
s/cucumber
with ice,
cup no.5- Vodka topped Rind.
with
lemonade/
ginger ale
4. Champagne 01 sugar cube Build Champagne Orange
soaked in without ice slice
tulip
Cocktail angostura bitter.
15ml- Cognac
Champagne to
top
FOR REMOVING HANGOVERS :
S.NO. Name of the Ingredients Method Glass Garnish
cocktail
1. Bull shot 30ml-Vodka Mix Highball No garnish
60ml-
Consommé
60ml-tomato
juice
05ml-
worcestershire
sauce
05ml Tabasco
sauce
2. Prairie oyster 10ml-w/c sauce Stir and Shot No garnish
10mltomato swallowed glass
juice 05ml- in one gulp
vinegar
01-egg yolk
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