1. Food and Beverage Service
R. Singaravelavan

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

3. 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

4. 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.

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

6. 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

7. Methods of making Cocktails

8. 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

9. Equipment And Tools Required For Making Cocktails

10. 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.

11. 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.

12. 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.

13. 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)

14. 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

15. Cocktails And Their Base

16. Cocktails And Their Base

17. Cocktails And Their Base

18. Cocktails And their Base

19. Cocktails And Their Base

20. Cocktails And Their Base

21. 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