nt chapter 6 cocktails and mixed drink

MixologyMixologyMixologyMixologyCocktails & Mixed DrinksCocktails & Mixed DrinksCocktails & Mixed DrinksCocktails & Mixed Drinks

Chapter 6Chapter 6Chapter 6Chapter 6

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FBM-343 Beverage and Bar Management อ.ปวธิ ตันสกุล

Introduction to MixologyIntroduction to MixologyIntroduction to MixologyIntroduction to Mixology

�TheTheTheThe termtermtermterm mixologymixologymixologymixology isisisis notnotnotnot justjustjustjust a a a a catchycatchycatchycatchy phrasephrasephrasephrase forforforforbartendingbartendingbartendingbartending; itititit isisisis a a a a nodnodnodnod totototo bartendingbartendingbartendingbartending asasasas a a a a professionprofessionprofessionprofession,whichwhichwhichwhich isisisis typicallytypicallytypicallytypically defineddefineddefineddefined asasasas thethethethe artartartart orororor skillskillskillskill ofofofof mixingmixingmixingmixingdrinksdrinksdrinksdrinks containingcontainingcontainingcontaining alcoholalcoholalcoholalcohol.

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�TheTheTheThe bartenderbartenderbartenderbartender mustmustmustmust knowknowknowknow thethethethe drinksdrinksdrinksdrinks bybybyby namenamenamename, theirtheirtheirtheiringredientsingredientsingredientsingredients, theirtheirtheirtheir mixingmixingmixingmixing methodsmethodsmethodsmethods, andandandand thethethethe wayswayswaysways theytheytheytheyareareareare servedservedservedserved.


Outline1. What’s a cocktail?2. Mixing cocktails3. Cocktail glasses4. Garnishes5. Syrup and other non-alcoholic ingredients6. Liqueurs in cocktails7. Serving cocktails8. Cocktail families9. Creating signature drinks


A (Very) Brief History of Mixology

There’re many stories about cocktail’s history.

�In 1779, at a rural New York Tavern, Betsy Flannagan’s Inn, where American Revolutionary soldiers and their French allies mixed their gin and vermouth together as a token of brotherhood, stirring their concoction with the tail feathers ofFlanagan’s rooster.

�Another version has the Americans raiding the British Army’s commissary and stealing several roosters, and their favorite innkeeper (Betsy) stirred their drinks in celebration with the cocks’ tail feathers.


A (Very) Brief History of Mixology

� The accompanying toast –”Here’s to the divine liquor which is as delicious to the palate as cocks’ tails are beautiful to the eye!” – was shortened by a toasting Frenchman to ““““Vive le Vive le Vive le Vive le CocktailCocktailCocktailCocktail””””.


ABOUT MIXED DRINKS

� The term mixedmixedmixedmixed drinkdrinkdrinkdrink includes any drink inwhich alcoholic beverages are mixed or addedto one or more nonalcoholic ingredients.

� This includes cocktails, highballs, tall drinks,frozen drinks, coffee drinks, and almost everyother bar product, with the exceptions of a glassof beer or wine or a straight shot of whiskey orbrandy.


The Structure and Components of a Mixed Drink

� A cocktail is a mixed drink consisting of two or more ingredients. Its structure includes:

1. A spirit ‘‘‘‘basebasebasebase’’’’, (Major alcoholic ingredient) which determines its character and predominant flavor, consists of gin, vodka, brandy, whisky, tequila and rum;

2. A ‘‘‘‘modifiermodifiermodifiermodifier’’’’,,,, one or more complementary ingredients which modifies, enhances and adds the cocktail’s flavor and color, typically consists of vermouth, bitters, wine fruit juices, cream, sugar, syrups and eggs.

3. A ‘‘‘‘garnishgarnishgarnishgarnish’’’’, which decorates the cocktail, consists of flowers, fruits, etc.

� Mocktails are non-alcoholic cocktails.

Base

Modifier

Garnish

Developing Drink Developing Drink Developing Drink Developing Drink RecipesRecipesRecipesRecipes


Developing Drink Recipes

� A successful mixed drink is based on carefullycalculated relationships between the ingredients,as well as the relationship between the glass, theice, and the drink ingredients.

� You should make these calculations when youplan your drink menu and before you buy yourglasses and choose your size of cube ice.


Developing Drink Recipes

� The idea is to train your bartenders to follow the recipesconsistently so that customers are served a consistent product nomatter who is tending bar.

� For each drink you establish the following:1. The amount of major ingredient to be poured

(1 ounce, 11⁄4 ounces, 11⁄2 ounces,7⁄8 ounce) or whatever. In metrics, the comparableamounts (rounded off ) are 30 ml, 37 ml, 45 ml, and 27 ml, respectively. Thisstandard amount becomesyour jigger size.

2. The other ingredients and their proportions to the majoringredient

3. The size of glass to be used4. The amount of ice in the glass5. The garnish and its arrangement


Making a wellMaking a wellMaking a wellMaking a well----balanced drinkbalanced drinkbalanced drinkbalanced drink


TasteTasteTasteTaste ComplexityComplexityComplexityComplexity.

� In addition to the list of ingredients you shouldconsider two other factors when creating a drink: itstaste complexity, which means the overall sophistication(or lack thereof) of the drink, and the degree ofdifficulty that making the drink entails. Evaluate eachdrink you’re thinking about pouring according to thefollowing criteria:

1. Taste-Complexity Categories

2. Mixing-Difficulty Categories


TasteTasteTasteTaste-ComplexityComplexityComplexityComplexity CategoriesCategoriesCategoriesCategories

1.1.1.1. CommonplaceCommonplaceCommonplaceCommonplace: These drinks are simple, are orderedfrequently, and are well received, although they arerarely ‘‘remembered’’ as anything exceptional.

2.2.2.2. AAAAstystystysty butbutbutbut AAAArtlessrtlessrtlessrtless: These drinks are for those who rarelyorder a cocktail; these customers generally enjoy wineor beer instead.

3.3.3.3. InspiringInspiringInspiringInspiring: These are truly classic cocktails. They aresophisticated and expertly mixed and will prove enticingto most guests. They can be served with pride.

4.4.4.4. ChallengingChallengingChallengingChallenging andandandand complexcomplexcomplexcomplex: These drinks might requiresome explanation before being presented to guests, toprepare their taste buds for the experience.


MixingMixingMixingMixing-DifficultyDifficultyDifficultyDifficulty CategoriesCategoriesCategoriesCategories

1.1.1.1. ElementaryElementaryElementaryElementary: Mixing drinks in this category is about as difficultas preparing a glass of ice water.

2.2.2.2. BasicBasicBasicBasic: These drinks are simple enough to be made well byanyone with a genuine interest or a little bartendingexperience.

3.3.3.3. ModerateModerateModerateModerate: These drinks can be made fairly easily, but requiresome skill.

4.4.4.4. DifficultDifficultDifficultDifficult: These are not typical cocktails; they require extrasteps in preparation.

5.5.5.5. AdvancedAdvancedAdvancedAdvanced: In addition to being difficult, this category of drinkcomplexity is compounded by a hard-to-find ingredient or a more challenging step in preparation.

Bar MeasuringBar MeasuringBar MeasuringBar Measuring


MeasuringMeasuringMeasuringMeasuring

� The only way to pour a drink that follows a recipe is to measure every ingredient.

� There are various ways of measuring liquor.

1. metered pour

2. jigger

3. free-pour


Bar Measures

Whatever you can get bt your fingers and Thumb

PinchPinchPinchPinch

28 grams1 ounce by weight1 ounce by weight1 ounce by weight1 ounce by weight

30 ml1 fluid ounce1 fluid ounce1 fluid ounce1 fluid ounce

4 oz, or 120 mlWineglassWineglassWineglassWineglass

1/4 oz (syrup, lemon juice)SplashSplashSplashSplash

Approximately 1 cupScoop (of ice)Scoop (of ice)Scoop (of ice)Scoop (of ice)

1 oz, about 30 mlPonyPonyPonyPony

11/2 oz, about 45 mlStandard jiggerStandard jiggerStandard jiggerStandard jigger

1 teaspoonBarspoonBarspoonBarspoonBarspoon

1/6 ounce (oz, fluid ounce) or 5 milliliters (ml)Teaspoon (tsp)Teaspoon (tsp)Teaspoon (tsp)Teaspoon (tsp)

1/6 teaspoon, about 10 dropsDashDashDashDash

MixingMixingMixingMixing MethodMethodMethodMethodssss


MixingMixingMixingMixing MethodsMethodsMethodsMethods

� The way you want a particular drink made inyour bar is another aspect of mixology related toquality and consistency, as well as to speed andservice.

� Many drinks are always made the same way; forothers you have a choice.

� There are six basic mixing methods: build, stir,shake, and blend, layer, muddle.


1. B1. B1. B1. Builduilduilduild

�To buildbuildbuildbuild a drink is to mix it step-by-step in theglass in which it will be served, adding ingredientsone at a time. You typically build highballs, fruit-juice drinks, tall drinks, hot drinks, and drinks inwhich ingredients are ‘‘floated’’ one on another� Usually drinks are built over ice, that is the ice

is put in the glass first, and then the other ingredients are poured over the ice; they are usually stirred, and the garnish added.

� Alternatively, the ingredients are added/poured in the glass one at a time, one on another, called ‘‘‘‘floatedfloatedfloatedfloated’’ or ‘‘‘‘floatingfloatingfloatingfloating’’’’.


2. S2. S2. S2. Stirtirtirtir

� To stirstirstirstir a drink is to mix theingredients together bystirring them with ice in a mixing glass, then straining themixture into a chilled servingglass.

� You stir a cocktail made withtwo or more spirits, or spiritsplus wine—ingredients thatblend together easily.

� The purpose of stirring is tomix and cool the ingredientsquickly with a minimum ofdilution.


3. S3. S3. S3. Shakehakehakehake

� To shakeshakeshakeshake a drink is to mix it by hand in a shaker orusing a mechanical mixer (shake mixer).

� You shake a drink if it contains an ingredient that doesnot readily mix with spirits, such as sugar, cream, anegg, and sometimes fruit juice.


4. Blend

�To blendblendblendblend a drink is to mix it in anelectric blender.

�You can blend any drink you wouldshake, and you must blend any drinkthat incorporates solid food or ice,such as a strawberry Daiquiri or a frozen Margarita.

�Some bars use a blender in place of a shaker or mixer, but it is not nearly asfast and easy as a mechanical mixerand doesn’t make as good a drink asthe hand shaker.


5. Layering

�LayeringLayeringLayeringLayering is to carefully pour the ingredients one at a time above the other, so that they appear in distinct layers in the glass.

�It is helpful to pour the ingredients over a bar spoon instead of directly.

http://www.youtube.com/watch?v=659t-Zf4lN8&feature=player_embedded


6. Muddling

�Muddling Muddling Muddling Muddling is used when the ingredients of a drink are crushed and mixed by hand in the glass (i.e. the old fashioned glass).

�It is usually done with a muddler.

Common Mixology Terms



� AddAddAddAdd. To combine into the drink or container. ‘‘Build’’ is the more correct term.

� BlendBlendBlendBlend. To blend (as defined above) and pour unstrained.� BrokenBrokenBrokenBroken iceiceiceice. Large cubes, chopped down to about one

third their original size.� DryDryDryDry. For a Martini, this means that the proportion of

vermouth is very small� compared to the proportion of gin, for example a

teaspoon of vermouth to perhaps 3 ounces of gin (theteaspoon might be called a ‘‘splash’’ of vermouth).

� FrostedFrostedFrostedFrosted. A glass chilled in the freezer or by filling withcrushed ice so that a cool mist forms on the outside ofthe glass.



�GarnishGarnishGarnishGarnish. To decorate or attach to the rim of a glass.

� IgniteIgniteIgniteIgnite. To set on fire.

�LongLongLongLong. A total of five measures or more of fluid.

�NeatNeatNeatNeat. A liquor poured as is: undiluted; not mixed withanything.

�PourPourPourPour. To add to the glass without straining, unlessspecified.

�RimRimRimRim. To coat the edge (rim) of the glass by moistening it,then dipping it into something like salt or sugar.



� ShortShortShortShort.... Fewer than five measures of fluid in total.� SmoothSmoothSmoothSmooth.... A mixture that when blended with ice has the

thick consistency of a milkshake.� SpiralSpiralSpiralSpiral.... A long, coiled, almost pith-free length of citrus

peel.� StraightStraightStraightStraight upupupup.... Undiluted; no ice or water added.� StrainStrainStrainStrain.... To filter out ice and other solids, leaving them

behind when you pour out liquid. If the drink has beenstirred a bar strainer is used for this purpose.

� TwistTwistTwistTwist.... A piece of citrus peel, about 11⁄2 to 21⁄2 inches (3to 6 centimeters) long, held over a drink and twisted torelease a drop or two of oil from the fruit peel into thedrink.

Drink FamiliesDrink FamiliesDrink FamiliesDrink Families


Drink FamiliesDrink FamiliesDrink FamiliesDrink Families

� The number of families is fairly small, so if youknow the ‘‘family characteristics’’ you will havesome basic knowledge about every familymember.

� There are two keys to family character:1. the ingredients and2. the method of mixing the drink.3. A third element often comes into play, which is thesize and type of glass. Whether the ‘‘glass determines character’’ or ‘‘character determines theglass’’ is an interesting point to ponder.


Cocktail Families

1.1.1.1. The highball familyThe highball familyThe highball familyThe highball family:::: is a mixture of a spirit and a carbonated mixer, water or juices, served with ice in a highball glass.


How to build a HighballHow to build a HighballHow to build a HighballHow to build a Highball


Cocktail Families

2.2.2.2. Liqueur on iceLiqueur on iceLiqueur on iceLiqueur on ice:::: a drink built in the glass, consisting of a liqueur served over ice; nothing else is added.


Cocktail Families

3.3.3.3. TwoTwoTwoTwo----liqueur drinks on iceliqueur drinks on iceliqueur drinks on iceliqueur drinks on ice:::: typically combine a jigger of a major spirit (whisky, gin, rum, brandy, vodka, tequila) with a smaller amount of a flavorful liqueur (i.e. coffee, mint, chocolate, almond, anise, licorice).

• Proportions vary from 3:1 to 1:1, depending on the drink and the house recipe.


How to build twoHow to build twoHow to build twoHow to build two----liquor drinksliquor drinksliquor drinksliquor drinks


Cocktail Families

4.4.4.4. CollinsesCollinsesCollinsesCollinses, , , , RickeysRickeysRickeysRickeys, Bucks, Coolers, , Bucks, Coolers, , Bucks, Coolers, , Bucks, Coolers, SpritzersSpritzersSpritzersSpritzers::::several other drink families are also built in the glasses. Some of them take off from the highball family by adding other characteristic ingredients.


Cocktail Families

4.4.4.4. CollinsesCollinsesCollinsesCollinses, , , , RickeysRickeysRickeysRickeys, Bucks, Coolers, , Bucks, Coolers, , Bucks, Coolers, , Bucks, Coolers, SpritzersSpritzersSpritzersSpritzers (cont.)(cont.)(cont.)(cont.)1. Colinses – take off from the Collins2. Rickeys – cousins to the Collins, but they use lime

instead of lemon and are a shorter, drier drink, served in a smaller glass with little or no sugar

3. Bucks – change of the soda of the Rickeys to ginger ale and lime to lemon. Bucks are not as dry as Rickeysbecause ginger ale is sweet.

4. Coolers – wine cooler brings to mind the familiar sweet combination of bottled wine plus fruit juice. Additionally, there’s also a mixed-to-order wine cooler that is half wine and half soda, iced and served n a Collins or highball glass.

5. Spritzers – coolers made with white wine.


Cocktail Families

5.5.5.5. OldOldOldOld----Fashioned drinksFashioned drinksFashioned drinksFashioned drinks:::: cocktails that are never served in a cocktail glass. It’s always built in the glass with little or no mixer.

6.6.6.6. Coffee drinks and other hot onesCoffee drinks and other hot onesCoffee drinks and other hot onesCoffee drinks and other hot ones::::traditionally served in ski lodges and other cold-weather establishments (i.e. Irish Coffee, Cafe Royal, Dutch Coffee, Cafe Calypso, Cafe Pucci).


How to build a Hot Coffee DrinkHow to build a Hot Coffee DrinkHow to build a Hot Coffee DrinkHow to build a Hot Coffee Drink


Cocktail Families

7.7.7.7. PoussePoussePoussePousse----CafesCafesCafesCafes:::: ‘coffee pusher’, a sweet liqueur drunk with or after coffee at the end of each meal. 1. The pousse-café has a very complex and

elaborates personality, the bartender needs a very steady hand to pour ribbons of different colored liquids into a liqueur glass, layered so that each remains separate in a bright, beautiful rainbow An added attraction is to make brandy the last ingredient, then flame it when served.

2. The pousse-café is mainly a drink for show rather than taste, the object being to create a handsome sequence of colors and to show off the bartender’s prowess.


Densities of Various LiqueursDensities of Various LiqueursDensities of Various LiqueursDensities of Various Liqueurs


Cocktail Families

8.8.8.8. The Martini/Manhattan FamilyThe Martini/Manhattan FamilyThe Martini/Manhattan FamilyThe Martini/Manhattan Family: mixed drinks of liqueur and vermouth (in a 4:1 or 8:1 ratio), garnished and served in a stemmed cocktail glass, chilled.


The MartiniThe MartiniThe MartiniThe Martini////Manhattan FamilyManhattan FamilyManhattan FamilyManhattan Family


Cocktail Families

9.9.9.9. Sours and other sweetSours and other sweetSours and other sweetSours and other sweet----sour cocktailssour cocktailssour cocktailssour cocktails:::: mixed drinks with a combination of sweet and sour flavors, originated in tropical climates.i.i.i.i. The Shake MethodThe Shake MethodThe Shake MethodThe Shake Methodii.ii.ii.ii. ShakeShakeShakeShake----Mix soursMix soursMix soursMix sours:::: mixed drinks with their contents – citrus juices and

sugar – demand to be shaken, blended or mechanically mixed.iii.iii.iii.iii. The blend methodThe blend methodThe blend methodThe blend method:::: to make the same drink (in the family 8 and 9)

using a blender.iv.iv.iv.iv. The MargaritaThe MargaritaThe MargaritaThe Margarita:::: shake or blended cocktails with three simple

ingredients: tequila, a flavored liqueur and citrus juice, served in a salt-frosted margarita glass.

v.v.v.v. SourSourSourSour----related drinksrelated drinksrelated drinksrelated drinks:::: cocktails with the ingredients of the sour and adding another basic ingredient. This emerges another set of drink families (i.e. Collins, Fizz, Sling, Daisy).


THETHETHETHE SHAKESHAKESHAKESHAKE METHODMETHODMETHODMETHOD: HOWHOWHOWHOW TOTOTOTO MAKEMAKEMAKEMAKE A A A A SOURSOURSOURSOUR ININININ A A A A HANDHANDHANDHAND SHAKERSHAKERSHAKERSHAKER


THETHETHETHE SHAKESHAKESHAKESHAKE-MIXMIXMIXMIX METHODMETHODMETHODMETHOD: HOWHOWHOWHOW TOTOTOTO MAKEMAKEMAKEMAKE A A A A SOURSOURSOURSOUR ININININ A A A A SHAKESHAKESHAKESHAKE MIXERMIXERMIXERMIXER


THETHETHETHE BLENDBLENDBLENDBLEND METHODMETHODMETHODMETHOD: HOWHOWHOWHOW TOTOTOTO MAKEMAKEMAKEMAKE A A A A SOURSOURSOURSOUR ININININ A A A A BLENDERBLENDERBLENDERBLENDER


Cocktail Families

10.10.10.10. Shooters and shortsShooters and shortsShooters and shortsShooters and shorts:::: small and straight-up drinks, served in a shot glass with the purpose of rankly pleasure and conviviality.

11.11.11.11. Tropical drinksTropical drinksTropical drinksTropical drinks:::: drinks originated in the resorts of the tropics or in restaurant with tropical ambience.

• Generally, these drinks use various kinds of rums as their base and make lavish use of fruit juices, liqueurs, syrups, and flower or fruit garnishes.


Cocktail Families

12.12.12.12. Cream drinksCream drinksCream drinksCream drinks:::: are smooth, sweet, after-dinner drinks made with cream and usually served straight up in a cocktail or champagne glass.

13.13.13.13. Other dairy drinksOther dairy drinksOther dairy drinksOther dairy drinks:::: other dairy products are sometimes used in mixed drinks (i.e. milk punches and ice cream drinks).

14.14.14.14. Frozen drinksFrozen drinksFrozen drinksFrozen drinks:::: most mixed drinks can be blended before being frozen, except those containing carbonate ingredients. The various sours, as well as sweet-and-sours with fresh fruits added make the best frozen drinks because of their tangy flavor.


Frozen DrinkFrozen DrinkFrozen DrinkFrozen Drink

Creating a Creating a Creating a Creating a Signature DrinksSignature DrinksSignature DrinksSignature Drinks


Creating a Signature DrinksCreating a Signature DrinksCreating a Signature DrinksCreating a Signature Drinks

� SignatureSignatureSignatureSignature cocktailscocktailscocktailscocktails are born from innovative mixologyand clever merchandising—arguably the former is an artform; the latter, an acquired skill.

� what makes any drink a ‘‘signature?’’ What gives itdistinctive marketability?

� A signature cocktail is often the result of brainstormingnew drinks that match current trends.

� It must have a flavor that appeals to a variety of palates,and it should convey the spirit or theme of the bar orrestaurant in which it was created.


Creating a Signature DrinksCreating a Signature DrinksCreating a Signature DrinksCreating a Signature Drinks

1. Cater to your clientele and their preferences2. Do not treat this as a contest to challenge your

customers’ taste buds.3. Consider the use of fresh ingredients.4. Consider your equipment, glassware, and space.5. Consider your bartenders’ skill level.6. Keep the drinks fairly simple so they can be made

quickly7. Consider your profit margin8. Plan attractive visual effects, dream up catchy

names, and blend it all into your image.

Cocktail GlassesCocktail GlassesCocktail GlassesCocktail Glasses


Cocktail GlassesCocktail Glasses

400 mlColada180 mlFlute

300 mlBrandy/snifter180 mlChampagne saucer

300 mlHighball/tumbler140 mlManhattan (standard c.)

200 mlOld Fashioned90 mlMartini (single c.)

180 mlTulip (double sherry)60 mlShort

Cocktail glasses and their appropriate capacitiesCocktail glasses and their appropriate capacities


Cocktail Glasses (cont.)Cocktail Glasses (cont.)

� ‘FrostingFrostingFrostingFrosting’ or or or or ‘rimmedrimmedrimmedrimmed’ glassesglassesglassesglasses:::: are required for some drinks i.e. Brandy Crusta, Margarita, etc. Frosting is done by wetting the rim of the glass with lemon, lime or orange juice, water, or spirit and placing the glass upside down into a small plate of castor sugar or salt.

� Chilling glassesChilling glassesChilling glassesChilling glasses: iced-cold drinks should be served in icy cold glasses, to keep the drinks as cold as possible.

�Put dry glasses into a glass cooler; and

�Alternatively, put dry glasses into the freezer of a refrigerator

GarnishGarnishGarnishGarnish


GarnishGarnish�‘GarnishGarnishGarnishGarnish’: is the generic term used for all the fruit and other

items used to enhance the appearance of cocktails and mixed drinks. Some garnishes, a twist of lemon for example, also affect the taste of the drink, and are not merely decorative.

�Preparing garnishesPreparing garnishesPreparing garnishesPreparing garnishes: garnishes should be prepared before the bar opens. Prepare sufficient only to the last until the end of service.

�EquipmentEquipmentEquipmentEquipment: a cutting board and a suitable knife. The cutting board should b clean and made from material which can easily be washed. The knife should be very sharp, and have a fairly long blade.


Garnish (cont.)Garnish (cont.)

�Handling garnishes: when preparing garnishes, the fingers and nails must be spotlessly clean. During service, use a fork or tongs to place garnishes on/in the glass.

�Fruit/vegetable garnishesFruit/vegetable garnishesFruit/vegetable garnishesFruit/vegetable garnishes:::: the citrus fruits and others:

�The citrus fruits (lemons, lime and oranges) can be cut across into: full slices or ‘wheel’; half slices or ‘half-round’; wedges; or the peel may be cut into twists or spirals.

�Other fruits/vegetables may require different treatments, such as bananas, celery, cherries, melon, pineapple wedge, kiwi fruit slice, strawberries, and olives.


Garnish (cont.)Garnish (cont.)� Standard garnishesStandard garnishesStandard garnishesStandard garnishes: most mixed drinks require some kind

of garnish or decoration. � If there’s more than one bar in an establishment, garnishes

should be standardized.

�No garnish for brown spirits when they’re served with a simple mixer (i.e. soda, Coca-Cola, dry ginger, etc.)

�On the other hand, garnish is usually required when serving light/white spirits (i.e. rum, gin) with a mixer. Usually, a lemon, lime or orange wheel is used.

�Almost all mixed drinks are served with ice. However, it’s better to ask Scotch drinkers if they want ice.

Syrups and other Syrups and other nonnon--alcoholic alcoholic ingredientsingredients


Syrups and other nonSyrups and other non--alcoholic ingredientsalcoholic ingredients

� Coconut creamCoconut creamCoconut creamCoconut cream is made of coconut pulp, sugar syrup, etc. sold as a concentrate. Presently, it can be replaced by the newer proprietary alcohol rum-based coconut-flavored drinks (i.e. Malibu).

� GrenadineGrenadineGrenadineGrenadine is a sweet pomegranate-flavored syrup.

� Sugar syrupSugar syrupSugar syrupSugar syrup, sometimes called ‘gommesyrup’, is mixed before trading begins and kept in a jug for use when needed. �Two-third sugar to one-third boiling water by

volume would be common, and this mixture should always be consistent.


Syrups and other nonSyrups and other non--alcoholic ingredientsalcoholic ingredients

� JuicesJuicesJuicesJuices the juices used in cocktails: �Freshly squeezed pure unsweetened fruit juices

(i.e. orange, lemon, lime), which should not be confused with squashes and cordials, are best but they must be used quickly and kept under refrigeration.

�Pure lemon juice can be substituted for lime juice in most cocktail recipes if for some reason lime juice is not available.

�Sweetened fruit squashes, with the exception of lime juice cordial which is used in many cocktails, are not usually suitable for use in cocktails.

� FruitFruitFruitFruit----flavored syrupsflavored syrupsflavored syrupsflavored syrups ‘non-alcoholic liqueurs’, which have concentrated natural flavorings (i.e. Monin Hazelnut, Monin Cherry, or MoninCoffee), can be used in both alcoholic and non-alcoholic cocktails.


Serving CocktailsServing Cocktails

�Cocktails are fun, and there should be ‘a sense of theatera sense of theatera sense of theatera sense of theater’ when they’re prepared and served.

�Tray service: cocktails are often not served at the bar but at lower tables (i.e. at the lounge).

�Find out the rules of handling tray float, which vary from establishment to establishment.


Serving CocktailsServing Cocktails

�Carefully memorize or write the orders down in sequence, which customer has ordered which drinks, so that when drinks are served they will not be interrupted by the conversation to ask.

�Bring some clean coasters with the drinks and hold the tray in the left hand. Use the right hand to place a coaster to the right of the first customer, and always keep the tray out of the way behind the customer’s back.

nt chapter 6 cocktails and mixed drink

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Transcript of nt chapter 6 cocktails and mixed drink