CHAPTER IV

COCKTAILS AND MIXOLOGY

Learning Objective
At the end this lecture you have been expecting to be ready to gain knowledge,
understanding and skills that will enable you for the future.
You will be able to:
● Identify the different classifications of alcoholic and non-alcoholic ingredients used
in making cocktails including flavored syrups and other forms.

I. Types of Cocktails

1. Pre-dinner drinks is type of cocktail drink usually dry and used as an aperitif or
accompaniment to appetizer food. Usually served in a small quantity.
2. Long/ Tall drink – is a type of cocktail that uses a tall glass like high ball, Collins,
zombie, poco Grande and squall glass. It also uses more juices or mixers. It is
usually used as a beverage during the meal.
3. After dinner drink-is a type of cocktail usually and used as dessert drink or
accompaniment to dessert food. Also serve in a small quantity of food.

II Basic Cocktail ingredients

1. Ice; use of ice- to chill to dilute , to fill up the glass , serve as beater.
Quantity of Ice;
Shaker; half full of ice
Tall Glass; fill up the glass
Cocktail glass; chill the glass properly
2. Juices : uses; it provides flavour, color smell, texture to drinks.
3. Dairy products; milk cream, chocolate, eggs, used to provide flavour.
4. Carbonated drinks and water; soft drinks, tonic water and soda water.
5. Syrups; flavour and plain; simple syrups and honey.
6. Fruits and garnish ; it is use to add appeal to the drink.

Types of Garnish
1. Simple – slice of fresh fruits or preserve, peel, vegetables or herb place either on
the rim or in the drinks.
2. Specialized/ elaborate- a combination of fruits slice, fresh or preserve
vegetables herb and decoration place either on the rim or in the drink.
3. Floated – whipped cream floated at the top of the drink.
4. Frosted/ rimmed – Salt or sugar on the rim of the glass to add appeal to the
drink and provide flavor and texture

III.EASY CITRUS COCKTAIL GARNISHES & TECHNIQUES

In Drinks, Citrus
Without citrus fruit an overwhelming number of classic cocktails wouldn’t exist. Classic
including the sidecar and brandy crusta rely on sour notes and fresh lemon juice acidity,
whereas menu classics such as the Daiquiri and Margarita would not have been
necessary without any of the slight bitter taste and freshly lemon juice sweetness.

Citrus fruit is an essential aspect of cocktails-adding sour notes, slight sweet ness and

spiciness-generating taste while refreshing drinks.

Why choose the citrus to garnish a concoction or beverages?

Citrus is an aesthetically attractive and super simple way to decorate your drink. It is
normal place to combine a drink garnish with recipes in the drink itself- so it is
understandable why citrus garnishes are so popular and there are so many cocktails
based on tropical fruit. The citrus garnish enhances the product of the cocktail while
providing enhanced aroma and taste.

Cosmopolitan Orange Twist

Expressing the orange oil into a cosmopolitan will add a slight bitterness to the
cranberry tart cocktail, keeping dryness and acidity out. Flaming the orange zest gives
the vivid orange scent a slightly smoky quality.

Lime Variation on a Classic Daiquiri

Putting a swirl of Tahitian lemon on the side of a bottle following a Daiquiri can add
salty, fresh lime peel flavor- enhancing the pleasure of consuming as you boost your
beer.
Citrus Garnish-Types
There will be basic categories of citrus garnishes like slices, plates, and wedges (which
have been pretty self-explanatory) but just don’t worry, for these simple types of citrus
garnishes I apparently can’t go into depth.

Make
sure
your
citrus is
new
and
solid, contributing to better garnish. New citrus will have bright color, Taste and firm fruit
will make it easier to cut/peel. Holding your citrus at room temp before garnishing to
ensure maximum oil extraction, resulting in better aromas and flavors

This white layer at the extract’s inside, recognized as the pith, has a good, sour after
taste. Guarantee that perhaps the pith is minimized while garnishing but also bear and
mind that a little pith will enable desserts maintain their form.
V. Mixology

Mixology is the art of science of creating, developing and concocting drinks

Mixologist a person or a bartender who is an expert in creating and developing and

Concocting drinks.

Ingredients Familiarization, Mastery and understanding

One of the basic rules that a mixologist or someone trying to become a mixologist
must able to do is to familiarize and master the ingredients. Familiarizing, mastering and
understanding the characteristics of the ingredients will enable you to properly blend the
flavor, taste, aroma, and color of the ingredients thus creating an excellent taste and
visually appealing concoction. Here are the basic ingredients
And some of the guidelines in familiarizing, mastering and understanding them;

Base liquors- it is the essence of a cocktail. It may make or unmake a cocktail

depending on how you use it properly. The strength of the cocktail you are going to
create as a mixologist must not be too strong or too weak. Weak means he lack of
alcohol. But in the case of guests request then you can determine if he/ she wants I
strong, normal or weak by asking their preference of the alcohol strength of their
cocktail.

IV. Recipe and Writing Development

In developing a recipe, you may start with writing first the recipe and then you
prepare it. After preparing the recipe you taste and evaluate the finish product using the
following guidelines.
a. Flavor –must be well blended/balanced that create a unique and distinctive
flavor and cocktail.
b. Color- the proper blending of colors that make drink very attractive.
c. Aroma- the aroma of the drink must be inviting or very inviting.

d. Appearance- the proper use of glass and the right garnish that makes the drink
more attractive

e, After Taste- there must be a nice and long lasting after taste of the drink that
makes the drinker crave for more or well satisfied.
f. alcohol strength for cocktails- there must be enough kick of the base liquor not
too strong or too weak. This may also be subject to your guest
preference.

If the drink meets all of these criteria, voila you have now your new drink
recipe ready to enjoy. But if there is something missing in the criteria, then revise the
recipe, continue revising the recipe until you get the right concoction. It is a trial and
error by the way for beginners but for a seasoned mixologist he/ she can make an
excellent concoction in just one preparation. And this requires great knowledge,
understanding, mastery and creativity.

FLAIRTENDING
Is just the process of tossing, turning, throwing, holding, capturing bottles, beverages
and different bars. tool(s) while in the process of making mixed drink(s).
TIPS IN FREE-STYLE MIXING
● Bottle must be dry and clean.
● Content should not exceed 1/3 of the bottle
● Be sure that flooring is made of material with rubber matting.
●  Be sure to have enough space for mobility.
● Do not focus your sight on the glaring lights.
● Develop confidence, relax and smile.
● Concentrate on what you are doing.
● When free pouring, makes an imaginary count on the amount of beverage.
●  Use a spill stop for working flair.
● Start with a simple trick or move.
BASIC FLAIRTENDING MOVEMENT
● Grabbing the bottle
● Single flip
● Double flip
● Back spin/ around the world
● Back spin and balancing
● Throwing the bottle 360U
● Sliding the bottle
● Waterfalls
● Combination