LESSON -19

HEMANT JALUTHRIA

1 BY HEMANT JALUTHRIA

A cocktail is a style of mixed drink. Originally a mixture of distilled spirits, sugar, water, and bitters, the word has gradually come to mean almost any mixed drink containing alcohol. A cocktail today usually contains one or more types of liquor and one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk,cream, or herbs.

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QUALITIES OF A GOOD COCKTAIL

It should be made from good-quality, highproof liquors.
It should whet rather than dull the appetite. Thus, it should never be sweet or syrupy, or contain toomuch fruit juice, egg or cream. It should be dry, with sufficient alcoholic flavor, yet smooth and pleasing to the palate.

It should be pleasing to the eye.

It should be well-iced
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COMPONENTS OF A COCKTAIL
The base is the principal ingredient of the cocktail. It is typically a

single spirituous liquor, such as rum, gin or whiskey, and typically makes up 75 percent or more of the total volume of the cocktail before icing. The modifying agent is the ingredient that gives the cocktail its character. Its function is to soften the raw alcohol taste of the base, while at the same time to enhance its natural flavor. Typical modifying agents are aromatic wines (such as vermouth) and spirits (such as Fernet Branca or Amer Picon), bitters, fruit juices and "smoothing agents" such as sugar, eggs, and cream. Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse), Cordials, and non-alcoholic flavored syrups (such as Grenadine or Orgeat syrup). These are typically used in place of simple syrup, and are to be used sparingly.
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PREPARATION OF COCKTAILS
COCKTAILS CAN BE: SHAKEN STIRRED BLENDED BUILT

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MIXING A COCKTAIL
The most frequently used methods are the following: SHAKING: The cocktail is mixed by hand in a cocktail shaker. The shaker is first filled three quarters with ice, preferably cubes, as crushed ice will tend to melt and dilute the cocktail. The ingredients are then poured on top of the ice, in order of alcohol content (highest first). When shaking a cocktail, hold the shaker in both hands, one hand on the top and the other supporting the base of the shaker, and shake vigorously. When water has begun condensing on the outside of the shaker, the cocktail is sufficiently chilled, and the cocktail should immediately be strained into the glass. In general, shaking creates a colder cocktail than stirring does, but also a more cloudy one.
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 STIRRING: The cocktail is stirred with a glass or metal rod

in a mixing glass, before the cocktail is strained into a glass. As with shaking, crushed ice should not be used, and water condensing on the outside shows that the cocktail is finished.

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 BLENDING: An electric blender is used to mix fruit juices, alcohol, fruit, etc. Blending is an excellent way of mixing ingredients which do not blend easily in any other way. Blend the cocktail till it has reached a smooth consistency. If the recipe requires ice, add crushed ice last, but be careful not to add too much, as the cocktail may be watered down. Blending is a much disputed method of mixing a cocktail, and in general, blending should be avoided unless the recipe demands it.

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 BUILDING: When building a cocktail, the ingredients are

poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.

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POINTS TO BE OBSERVED WHILE MAKING COCKTAILS

USE ONLY THE BEST KNOWN PROPRIETARY BRAND

OF SPIRIT MAKE SURE THAT THE COCKTAIL SHAKER IS PERFECTLY CLEAN ALWAYS USE CLEAR ICE. NEVER USE THE SAME ICE AGAIN. ALL INGREDIENTS SHOULD BE MIXED WELL. DO NOT OVERFILL THE SHAKER. USE A LARGE SHAKER. SHAKE THE DRINK WELL FOR 15-20 SECONDS. DRINKS CONTAINING EFFERVESCENCE SHOULD NEVER BE SHAKEN, HEMANT JALUTHRIA CHILL THE COCKTAIL GLASS BEFORE SERVING. 12

POINTS TO BE OBSERVED WHILE MAKING COCKTAILS

SERVE IMMEDIATELY AFTER MIXING. DO NOT FILL THE GLASS TILL THE RIM. ALWAYS USE THE BEST QUALITY GARNISHES. IF EGG WHITE OR YOLK HAS TO BE ADDED, SEPARATE THEM FIRST. PLACE THE ICE FIRST IN THE SHAKER AND THEN THE OTHER INGREDIENTS. COCKTAILS BASED ON WINES, LIQUEURS ARE GENERALLY STIRRED. INGREDIENTS USED FOR SHAKEN COCKTAILS SUCH AS FRUIT JUICE, CREAM, SUGAR NEED A VIGOROUS SHAKE TO BLEND PROPERLY.
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COCKTAIL SHAKER
1) THE BOSTON SHAKER: A two-

piece shaker consisting of a metal bottom and glass or plastic mixing glass. The mixing container and bottom are inserted into each other for shaking or used separately for stirring or muddling. A separate strainer, such as a Hawthorn or Julep strainer, are required for this type shaker if crushed ice is used. Without such astrainer, some bartenders may instead strain by narrowly separating the two pieces after shaking and pouring the drink through the resulting gap.
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HAWTHORNE STRAINER

JULEP STRAINER

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B A R K I T
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B A R K I T
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COCKTAIL SHAKER
2) THE COBBLER SHAKER: A three-piece cocktail shaker that has tapers at the top and ends with a built-in strainer and includes a cap. The cap can often be used as a measure for spirits or other liquids.

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COCKTAIL SHAKER
3) THE FRENCH SHAKER: A two-piece shaker consisting of a metal bottom and a metal cap. A strainer is always required for this type of shaker, barring the separation method mentioned above.

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P O P U L A R

P O P U L A R

P O P U L A R

C O C K T A I L S
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C O C K T A I L S

C O C K T A I L S
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MOCKTAILS
Mocktails, an acronym for mock cocktails", are festive, nonalcoholic party drinks. some are especially popular. Mocktails come in many varieties: frozen, hot, fizzy, non-fizzy, and cream-based recipes. . Most mocktails are blends of fresh fruit juices and syrups, and some contain cream, herbs, or spices. Since mocktails contain no alcohol, people of all ages can enjoy them.

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Some of the popular mocktails are listed below: Shirley Temple is one of the classic mocktails, often served to children. Named for the child actor, it contains lemon-lime soda, ginger ale, and a dash of grenadine, with a maraschino cherry for garnish. Daiquiri mocktail is a raspberry non-alcoholic version. It contains ice, raspberry puree, and lime juice. It is poured into a glass with sugar on the rim and garnished with fresh raspberries. Nada Colada contains all the ingredients of a regular Pina Colada except the alcohol. It is pineapple juice, cream of coconut, rum extract, and crushed ice blended smoothly, garnished with a pineapple slice.
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FEW POPULAR MOCKTAILS

SHIRLEY TEMPLE 3 oz lemon-lime soda 3 oz ginger ale 1 dash grenadine maraschino cherry for garnish
VIRGIN MARY 3 oz tomato juice 1/2 oz lemon juice 1 dash of Worcestershire sauce celery salt ground pepper hot pepper or Tabasco sauce celery stalk for garnish 1. Pour the lemon-lime soda and ginger ale into a collins glass with ice cubes. 2. Add a dash of grenadine. 3. Stir. 4. Garnish with the cherry.

1. Build the liquid ingredients into a highball glass over ice cubes. 2. Mix well. 3. Add the seasonings to taste. 4. Garnish with the celery stalk.

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SPIRIT COFFEE
A spirit coffee or liqueur coffee, as its name suggests, is a coffee brew with a 25ml shot of liqueur. This brew is usually served in a clear, clean, pre-heated, liqueur coffee glass with the coffee and cream separated for good visual and taste effect. The liqueur of choice is added first with a teaspoon of raw cane sugar mixed in. The glass is then filled to within an inch of the top with good, strong, fresh filter coffee. Fresh, chilled, additive free, slightly whipped cream is then poured carefully over the back of a cold teaspoon, so that it floats on top of the coffee and liqueur mixture. The sugar is required in the coffee mixture to help the cream float.
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