Cocktails.

Abhishek Subramaniam S.Y.B.Sc.H.S. B Batch Roll No. 202

Cocktails

Where is the origin of the word cocktail No one agrees on an exact date, but probably 200 years would be a good guess The story goes that there was some friction between the American Army of the southern states and Mexico. One or two battles took place, but a truce was eventually reached. The king of Mexico and an American general met to discuss the terms of the peace agreement.

Cocktails cont.
Before negotiations the King offered his guest a drink, the general accepted. A few moments later a beautiful women appeared holding a gold cup in her hand containing a special brew.The problem was there was only one cup, who would drink first? Obviously whoever drank second would feel insulted.The situation was growing tense. The cup bearer realized this and drank the drink her self. Everything was saved. Before leaving the general asked the King who that beautiful women was. He said that is my daughter Coctel. Right he replied , I will see that her name is honoured for evermore by my army. Coctel became cocktail and the rest is history.

A few hints for a good mix

Ice is nearly always an absolute essential for any cocktail Never use the same ice twice Use a good quality shaker Shake the shaker as hard as you can Ice your glasses before using them Drink your cocktail as soon as possible

Types of Cocktails

Shaken Stirred Build Blended Layered

Basic bar equipment

Cocktail Shaker (American or standard) Mixing glass (one part of American Shaker) Blender Ice bucket Muddling spoon Spirit measures Lemon squeezer Chopping board and knife

Basic bar equipment

Hawthorn strainer Glasses, five most popular are cocktail glass, old fashioned, highball, champagne flute, daiquiri glass All glassware must be polished before service, in some cases glasses should be chilled.

Provisions for the cocktail bar

Juices, such as orange, lemon, pineapple, tomato and grapefruit Eggs, milk, cream Olives, cherries Angostura bitters, Worcestershire sauce, grenadine Pepper, salt, nutmeg, sugar, Toothpicks, straws, swizzle sticks Various soft drinks Sugar syrup

Garnishes
Decorating cocktails is the important final step in presentation, especially for long fruit based drinks. Select good quality fruit with good colour and no blemishes. Remember the garnish is eatable and some customers do eat the garnish.

COCKTAIL TIPS
Use ice - fresh is best, old ice picks up off smells Read the recipe or understand the recipe, a hint is clear mixes, spirits and wine need stirring, drinks with fruit or juices usually need blending or shaking When a cocktail refers to floating or on top, pour cream or other liqueur slowly on the back of a bar spoon To prepare a glass for sugar or salt frosting, rub the rim with a lemon wedge or orange wedge, lemon for salt orange for sugar

COCKTAIL TIPS

Until you can free pour with confidence measure out the quantities, this can be the difference between a good memory or a bad cocktail All ingredient should be well chilled Prepare ingredients , even garnishes in advance Move quickly, never allow ice to dilute the drinks. Happy shaking or stirring whatever

Martini
1/5 Dry vermouth 4/5 Gin Stir well with ice and serve with green olive or a squeeze of lemon rind

Egg Nog

Beat up 1 egg in a cocktail shaker and add a teaspoon of powdered sugar . Add 30 ml sherry or any other spirit and 220 ml hot or cold milk. Sprinkle nutmeg on top and stir well, serve in a Irish coffee mug.

CHAMPAGNE COCKTAIL
30ML COGNAC 10 ML ANGOSTURA BITTERS 1 LUMP SUGAR CHAMPAGNE

In a champagne flute, soak lump of sugar with the bitters, add cognac top up with champagne, garnish strawberry

CUBA LIBRE

30ML LIGHT RUM 30ML LIME JUICE COKA-COLA ICE In a highball place a scoop of ice, add rum, lime juice top up with cola garnish wedge of lime

DAIQUIRI
60 ML WHITE RUM 20 ML LIME OR LEMON JUICE 10 ML SUGAR SYRUP ICE

Shake ingredients with ice,strain into a cocktail glass. For variations of daiquiri add fresh fruit and fruit liqueur and blend with ice pour into a daiquiri glass

MAI TAI
30 ML WHITE RUM 30 ML DARK RUM 15 ML ORANGE CURACAO 15 ML AMARETTO 20 ML LIME JUICE ICE

In an old fashioned , fill one third with ice add rest of the ingredients garnish lime wedge or pineapple wedge and pineapple leaves.

TALISMAN

30 ML SCOTCH 30 ML DRAMBUI 20 ML HOT WATER AND HONEY (MIXED) SHOT OF ESPRESSO PINCH OF CAYENNE PEPPER Shake and strain ingredients, strain into a chilled cocktail glass, garnish with sprinkling of pepper

SCREWDRIVER

2 parts Vodka 2 parts Orange juice 1 Orange slice 5 Ice cubes

Pour over ice and serve in a tumbler

TEQUILA SUNRISE

4 oz orange juice 2 oz tequila 1/2 oz grenadine orange slice for garnish maraschino cherry for garnish

SEX ON THE BEACH

1 1/2 oz vodka 1/2 oz peach schnapps 2 oz cranberry juice 2 oz orange juice

LONG ISLAND

1 part tequila 1 part gin 1 part whiskey 1 part white rum 1 part vodka 1 oz sugar syrup Coca-Cola orange juice

BLOODY MARY

3 oz tomato juice 1 1/2 oz vodka 1/2 oz lemon juice 1 dash of Worcestershire sauce Celery salt Ground pepper Hot pepper sauce to taste Celery stalk and/or pickle spear for garnish Lemon and/or lime wedge for garnish

GRASSHOPPER
3/4 ounce cream 3/4 ounce white creme de cacao 3/4 ounce green creme de menthe Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Strain into a chilled cocktail glass

THANK YOU