Food and Beverage Service R. Singaravelavan

41. Cocktails and Mocktails PART IV 41. Cocktails and Mocktails

Chapter 41 Cocktails and Mocktails At the end of the class, you will be able to Know the meaning of cocktail. Mocktail, and long drink Understand te components of cocktail Know the methods of making cocktails List the equipment and tools required for making mixed drinks List the points to be observed while making cocktails Develop a new cocktail List the cocktails made from various spirits

Cocktails and Mocktails cocktail refers to ‘a mixed drink having one or more alcoholic drinks in its making’. The size of a cocktail should be between 3 ½ and 4 oz. The cocktail drink has the following features: -Mixed drink having one or more alcoholic drink -The size is between 3½ and 4 oz -Any drink more than 3½ and 4 oz is termed as long drink or mixed drink Mixed drink made without any alcohol is termed as virgin cocktail or mocktail.

Components of Cocktails Cocktails have the following components: Base Modifier Flavouring, Colouring, and Sweetening Ingredient Garnish

Methods of making Cocktails Cocktails are made in any one of the following methods according to the type of modifier ingredients in use Building Stirring Shaking Blending Layering

Methods of making Cocktails

Equipment And Tools Required For Making Cocktails Jiggers Pourer Mixing glass Cocktail Shaker Strainer Bar Spoon Muddler Ice Scoop Ice bucket, Ice tongs Fruit Squeezer Funnel,Glass rimmer Cutting board, Bar knife Bottle and can opener Corckscrew Cork extractor Champagne stopper Glassware

Equipment And Tools Required For Making Cocktails

Points to note while making Cocktails Make sure that there is a good supply of clear and clean ice. Do not reuse the ice. Use fresh ice and fresh glass for each drink. • Do not scoop ice with a glass. Serve cocktails in chilled glasses. Do not overfill the cocktail shaker. Effervescent drinks should never be shaken. It should be stirred in at last. • Do not leave the prepared cocktail for a long time as they will separate. Serve the cocktail as soon as it is ready.

Points to note while making Cocktails To extract more juice from the citrus fruits, soak them in hot water. When egg white or yolk is an ingredient, break the egg into separate containers to check the quality before using. • Always place ice in the shaker or mixing glass first, followed by non-alcoholic beverages, and then alcoholic beverages. When egg white or yolk is an ingredient then the Boston shaker should be used. Always measure out ingredients; inaccurate amounts spoil the balance of the blend and taste.

Points to note while making Cocktails While making chilled sweet cocktail, use sugar syrup instead of sugar as it does not readily dissolve. For hot drinks, sugar is used. When soda or any drink is poured in the glass, pour within 1/2 to 1 inch of rim. While serving the hot drinks, rinse the glass with warm water or place the metal spoon in the glass before pouring the hot drink.

Developing a new cocktail When trying out a new recipe the bartender must have a clear understanding on the flavour profile of various spirits, liqueurs, aromatized wines, juices, flavouring ingredients,garnishes, etc., and their relationship with other ingredients. The following should be standardized for every new cocktail Size of the cocktail The type of alcoholic drink to be used as a base and its size The other ingredients (modifiers) and their proportions The flavouring and sweetening ingredients and the method of addition (when and how)

Developing a new cocktail Method of mixing the drink—building, shaking, stirring, blending, layering The size and type of the glass to be used The quantity and type of ice The garnish and the method of arranging

Cocktails And Their Base

Cocktails And Their Base

Cocktails And Their Base

Cocktails And their Base

Cocktails And Their Base

Cocktails And Their Base

Points to remember Cocktail is ‘a mixed drink having one or more alcoholic drinks in its making’. The size of a cocktail should be between 3 ½ and 4 oz. Any drink more than this size is termed as long drink or mixed drink Mixed drink made without any alcohol is termed as virgin cocktail or mocktail. Base, Modifier, Flavouring, Colouring, and Sweetening Ingredient, Garnish are the components of a cocktail Building, Stirring, Shaking, Blending, and Layering are the methods of making cocktails