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2. Chapter 10 Mixology, Part One
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3. This Chapter Will Help You
Understand all drink components and their relationship.
Decide on the method, equipment ingredients used for each drink.
Know how ingredients are measured.
Explain and demonstrate various mixing methods.
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4. A Brief History of Mixology
The origin of the word cocktail for a mixed drink is unknown and may have developed from several historical events.
In the art of mixology, the emphasis is on quality. Spirits and garnishes are readily available from all over the world.
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About Mixed Drinks
The term mixed drink includes any drink in which alcoholic beverages are mixed or added to one or more nonalcoholic ingredients.
This includes cocktails, highballs, tall drinks, frozen drinks, coffee drinks, and almost every other bar product, with the exceptions of a glass of beer or wine or a straight shot of whiskey or brandy.
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6. The Structure and Components of a Mixed Drink
Mixed drinks share characteristics; one of these is a structure that is typical of the drink.
Each drink has a major alcoholic ingredient, or base, usually a spirit.
The base determines its character or predominant flavor.
Complementary ingredients modify or enhance that flavor.
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7. Developing Drink Recipes
A successful mixed drink is based on relationships between the ingredients.
In addition to the list of ingredients, there are two other factors when creating a drink:
Taste complexity
Mixing-difficulty
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Measuring
There are various ways of measuring liquor in a drink recipe.
The metered pour is measured and dispensed through a handgun or through pourers that shut off at the proper measure.
A measured jigger is a tiny measuring cup.
The free-pour involves turning the bottle with its pourer cap in place upside down for full-force flow.
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Mixing Methods
To build a drink is to mix it step by step in the glass in which it will be served.
To stir a drink is to mix the ingredients by stirring them with ice then straining.
To shake a drink is to mix it by hand in a shaker or using a mechanical mixer.
To blend a drink is to mix it in an electric blender.
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Common Mixology Terms
Broken Ice: Large cubes, chopped down.
Long: Five measures or more of fluid.
Pour: To add to the glass without straining.
Rim: To coat the edge (rim) of the glass by moistening it.
Short: Fewer than five measures of fluid.
Smooth: Blended with ice.
Spiral: A long coil of citrus peel.
Straight Up: Undiluted; no ice or water added.
Strain: To filter out ice and other solids.
Twist: A piece of citrus peel, about 1½ to 2½ inches.
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Drink Families
A highball is a mixture of a spirit and a carbonated mixer or water, served with ice in a highball glass.
Fruit juice drinks
Mojito
Bloody Mary
Highballs can become tall; increase the amounts of everything in proportion—except for the liquor, which remains the same.
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Liquor on Ice
Another type of drink built in the glass consists of one type of liquor served over ice.
Spirits served over crushed ice in a cocktail glass or snifter instead of a rocks glass are known as frappes.
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13. Two-Liquor Drinks on Ice
Two-liquor drinks typically combine a jigger of a major spirit (whiskey, gin, rum, brandy, vodka, tequila) with a smaller amount of a flavorful liqueur, such as coffee, mint, chocolate, almond, anise, licorice.
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Old-Fashioned Drinks
It is always built in the glass, it contains little or no mixer.
Its traditional glass bears its name—a sturdy, all-business tumbler of 5 to 7 ounces.
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15. Collinses, Rickeys, Bucks, Coolers, and Spritzers
Characteristics; Liquor, lemon juice, sugar, soda, cube ice, maraschino cherry garnish.
Rickeys use lime instead of lemon and are a shorter, drier drink.
The term wine cooler is a combination of wine plus fruit juice.
When it is made with white wine and soda it is called a spritzer.
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Layered Drinks
“Coffeepusher”is the literal translation of the term pousse-café.
A layered drink made by pouring ribbons of different colored liquids so that each remains separate.
The secret of layering is to choose liqueurs of differing density and to “float” them in sequence from heaviest to lightest.
(A partial list is given in Figure 10.6.)
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17. Coffee Drinks and Hot Libations
Many hot drinks can be traced back to the centuries when they supplied the only central heating available.
Restaurants have developed specialty coffee drinks that double as desserts.
Drink menus will showcase them and improve check averages during cold-weather months.
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18. © 2011 John Wiley and Sons, Inc.
Summing Up
A mixed drink is any drink in which one alcoholic beverage is mixed with other ingredients.
Drinks of similar structure and ingredients are known as drink families.
When creating a mixed drink, take into account its taste complexity and the degree of mixing difficulty it requires.
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