HISTORY, BASIC

COCKTAIL
INGREDIETS,METHODS
AND TECHNIQUES IN
COCKTAILS AND
MIXOLOGY
 HISTORY
 1803-April 28, 1803. The earliest known printed
publication,The Farmers Cabinet’’ was the first to
use the word cocktail.

 1806-May 13,1806.The second earliest and

officially recognized known use of the word cocktail
the edition of the Balance and Columbian
Repository which provided eat definition of cocktail.
 A cocktail is a stimulating liquor made from
spirits, sugar, and water, often referred to as a
bittered sling. It is a bold and stout beverage that
flutters the head and makes the heart stout. It is also
considered a bold and attender candidate, as a
person is ready to swallow anything else after
consuming a glass.
 1862 - Was the first publication of a bartenders guide
which included cocktail recipes. How to Mix Drinks; or,
The Bon Vivant's Companion, by Professor Jerry
Thomas. It included recipes of: Punches, Sours, Slings,
Cobblers, Shrubs, Toddies, Flips 10 recipes of mixed
drinks referred to as Cocktails.

A key ingredient which differentiated "cocktails" from

other drinks in this book was the use of bitters as an
ingredient, although it is not to be seen in many modern
cocktail recipes.
 1920s - During Prohibition the art of mixing drinks
became more and more important to mask the taste of
illegal alcohol. The bartenders at a speakeasy would
mix it with other ingredients, both alcoholic and non-
alcoholic to cover the lack of quality of alcoholic
drinks.

 1930s - The cocktail became popular after Prohibition

in the United States. This period of time was considered
as the golden era of cocktails.

 1970s - Until 1970s, cocktails were made

predominantly with gin, whiskey or rum as base and
less vodka. From the 1970s, the popularity of vodka
increased dramatically.
 1980s- By the 1980s vodka was the predominant base
for mixed drinks. Many cocktails were traditionally
made with gin, such as the gimlet, or the martini, may
now be served by using vodka as base.

BASIC COCKTAIL
INGREDIENTS
1.Ice; uses of ice - to chill, to dilute, to fill up the glass,
serves as beater. For tall glasses, fill it up with ice before
pouring the drink to properly chill and dilute the drink.
Quantity of ice:
Shaker: half full of ice
Tall glasses: fill up the glass
2. Base liquors - provide the strength or kick in the drink.
Base liquors:
a. wines
b. beers
c. spirits/distilled beverages
• gin • tequila
• rum • whisky/whiskey
• vodka • lambanog
• brandy • liqueurs
3.Juices
• uses: it provides flavor, color , smell, texture to
the dark.
• types: fresh, powder or concentrate , for better
taste and quality of the drink use fresh juice.
4. Dairy products: milk , cream, chocolate, egg.
• uses: provide flavor , texture
5. Carbonated drinks and water: soft drinks, tonic and
soda water, flavored sparkling water.
• uses: provides flavor, smell, color and texture.

6. Syrups: flavored and plain: simple syrup and honey.

• uses: provides color, flavor and aroma.
7. Fruits and garnishes: it is use to add appeal to the
drink.
Types of garnishing

a. Simple-slice of fresh fruit or preserve, peel,

vegetable or herb place either on the rim or in the
drink.
b. Specialized/elaborate a combination of fruit slice,
fresh or preserve, vegetable, herb and decoration
place either on the rim or in the drink.
c. c. Floated - whipped cream floated at the top of the
drink.
d. Frosted/rimmed - salt or sugar on the rim of the
glass to add appeal to the drink and provide flavor
and texture.
Rules in Garnishing and Decorating the Drink
a. Garnish must be related to the drink - it means when
you use pineapple juice as one of your ingredients,
you can use pineapple slice as your garnish. Also the
garnish may not only be related to the drink by the
ingredient but also by the concept of the bar or the
drink. Example: the theme of the bar is Mexican, so
you can use chili as a garnish since Mexicans love
chili.
b. Don't over garnish or over decorate your drink. The
drink should still be the main attraction of the drink
not the garnishing.
c. Proportion the size of garnish with the size of the
glass.
d. Garnish as much as possible must be edible.
e. Handle garnish properly avoid handling garnish on the
parts which are not edible.
Fruit Garnishing: Cuts and Slices
• Wedge
• Wheels
• Halfmoon
• Quarter
• Twist
• Peel
8.Decorations: inedible part of the drink that adds appeal
to the drink.
• Animals, plastic (attached to the rim of the glass)
• Arrow
• Bead necklaces (especially common during Mardi
Gras and Carnival)
• Candles
• Cocktail pick
• Cocktail sword
• Cocktail umbrellas
• Drinking straws (colorful or unusually shaped)
• Fire
• Flags
• Sparkles
• Swizzles sticks
9. Frosting - salt or sugar on the rim of the glass to add
appeal to the drink and provide flavor and texture.

10. Other ingredients

herbs and spices - mint, cinnamon and nutmeg
seasonings - salt, pepper, hot sauce, Worcestershire and
bullion or stock.

Methods and Techniques in Mixing

Cocktails
1. Shake - is used if ingredients are cloudy or opaque
ingredients.
• Fill shaker with ice.
• Shake the shaker briskly with forward and backward
motion.
• Stop shaking when the coldness of the shaker hurts
your palm or shake for
• 5-10 seconds.
• After shaking strain the drink or pour together with ice.

2. Stir - is used if ingredients are clear or easy to mix.

• Fill up mixing glass with and add the ingredients.
• Stir using a bar spoon or a stirrer.
• Strain the drink using a bar strainer or pour together
with ice.
3.Build-ice, liquor, juices, and other ingredients.
• Fill the glass with ice.
• Add ingredients liquor first, juices, and other
ingredients.
• Let the ingredients mix by themselves or let the
customer mix it by stirring.

4.Blend - this method will be used if ingredients are solid,

such as fruit slices or if the drink will be served frozen
like frozen Margarita.
• If you don’t have a commercial blender , you may use
crushed ice . Crushed ice is easier to blend. Place your
drink ingredients into the blender cup first. If you are
using fruit for your drink, blend that first and then add
the crushed ice. Start blending at a low speed and
gradually increase to medium. Blend until smooth.
• To keep the texture of your drink for a longer period of
time, use a chilled glass.
• Drink To Thin- if you see a big hole in your drink
when you are blending , it means that your drink is too
thin and you need to add a little bit of ice.
• Drink Too Thick: If the drink is not moving during
blending, that means that the drink is too thick and you
need to add more juice.
• Perfect Blend: If the drink is moving and you see a
little hole in the drink while blending that means that
your drink is ready.
5.Floating and layering - use in preparing rainbow or
multi layered cocktail.
• Floating is adding a layer of liquor or liqueur on top of
a drink.
• Layering is adding several liquors or liqueurs one on
top of the other without mixing them.
• Considerations: alcohol content, sugar content and the
way of pouring the drink in the glass.
• To make layered drinks, to pour the heaviest (highest
density of sugar) liquors or liqueurs first, then slowly
pour the lighter ones (less in sugar or high in alcohol)
on top.
• Use the back of a bar spoon when layering and pour
slowly.
• If there is no bar spoon, use a cherry to make layers

6. Muddling - the method of crushing to extract the flavor

and aroma in fruit slices and some herbs.

• To muddle ingredients, you need a cocktail muddler

(wooden rod).
• Place the ingredients into a glass and muddle them
(push down and twist) to release or extract their juices.
• If you don't have a muddler, use the handle of a big
plastic spoon.
7. Frosting and Chilling Glasses
• To frost a glass, just put it in the freezer for about an
hour.
• If there is no chiller or freezer place ice cubes in the
glass fill it up with water and let it stay for 5 to 10
seconds.
• Always handle the glass by its stem or bottom.

8.Flaming
• To flame alcohol successfully, heat it in a saucepan or
in a measuring cup or spoon over medium heat. Warm
it until you see bubbles beginning to form on the edge
of the saucepan or measuring spoon or cup.
• Ignite the liquor and then pour it into drink.
• Flaming Brandy: First, heat the brandy snifter. Then,
pour warmed brandy into the snifter and ignite.
• You may also preheat liquor in the microwave for
about 12 seconds.
• Caution: When flaming, make sure you have a standby
baking soda and a wet towel in case of an accident

9. Coating/Frosting the Rim of a Glass

• Coating with Salt: Place kosher/iodized salt on a plate.
Moist the outside of the rim of a glass with a lime
wedge. Dip the outside edge of the glass into the salt.
Shake the glass to remove extra salt on the rim.
• Coating with Sugar: Use the same technique as with the
salt but use an orange wedge or a lemon wedge if you
are making a lemon drop.
• Be very careful not to put salt or sugar inside of the
glass. It might fall into your drink and make it salty or
sugary.

MIXOLOGY
Mixology is the art and science of creating, developing
and concocting drinks.
Mixologist -a person or a bartender who is an expert in
creating and developing and concocting drinks.
 Bartenders must be mixologists to create new drink
recipes for specific themes or concepts. This not only
enhances their reputation as a professional bartender but
also allows them to prepare new drinks for guests.
Participating in professional bartending competitions
allows bartenders to develop and create their own
concoctions, giving them an advantage over competitors.
This combination of skills and experience enhances their
career in the industry.
Molecular Mixology, a trend in mixology, is now
practiced in Singapore and the US. In the Philippines,
only a few bartenders and mixologists , know this
technique. The author, a mixologist , is working on
mastering the methods and techniques of molecular
mixology.
What is Molecular Mixology?

Molecular Mixology is a mixology technique that uses

natural additives to transform a drink from liquid to solid
without altering its flavor or aroma, or introducing new
methods.

To become a Mixologist here are the rules and guidelines

that must be applied in creating and developing a drink or
concoction:
Basic Rules for Mixology:

Familiarization, mastery and understanding of

ingredients
Sharp senses and memory-to be a mixologist you must
have sharp senses in order to familiarize and master the
characteristics of the ingredients.
Creativity - you need to be creative to make your drink
visually appealing. This is particularly on how you use
the glasses and the garnishes.
Knowledge and skills
Ingredients Familiarization, Mastery and
Understanding
Mixologists must familiarize and master ingredients to
create visually appealing and delicious concoctions.
Understanding the characteristics of ingredients allows for
proper blend of flavor, taste, aroma, and color, resulting in
an excellent taste and visually appealing concoction. Here
are some guidelines for familiarizing and mastering
ingredients.
Base liquors-are the foundation of a cocktail, influencing
its strength. Mixologists must balance strength to avoid
being too strong or too weak, with weak being the absence
of alcohol. In guest requests, determining the desired
strength can be done by asking their preference on alcohol
strength.
Here are the base liquors and guidelines and ideas on their
characteristics:

2.Based liquors: Beer

• Flavor and smell
Light colored and golden colored beer - strong
flavor and smell: use 3 to 4 oz of beer in glasses
ranging from 10 to 16 oz in size.
Dark colored beer - very strong flavor and smell:
use 1½ oz to 3 oz of beer in glasses ranging 10 to
16 oz in size.
• Alcohol content

5% to 20% per 12 oz of beer

Beer as a base liquor lacks alcohol, but can be
improved with a white spirit like vodka. It's best for long
or tall drinks. Mixing beer is build and stir, not shaking
due to carbonation. Start with beer, add any added spirit,
and pour the other ingredients on top. This allows for
immediate mixing of beer with the added ingredients.
2.Base liquors: Wines

• Flavor and smell

White wine - strong flavor and smell: use 1½ oz to 4
oz of white wine in a glasss ranging from 10 to 16 oz in
size.
Red wine very strong flavor and smell: use 1 to 3 oz of
red wine in glasses ranging from 10 to 16 oz in size.

• Alcohol content
6% to 14% alcohol per bottle
Also the problem in wine its lack of alcohol, so
you can add a white spirit or vodka also. You can
either build and stir it or shake it in mixing.
3. Base liquors: Spirits and Liqueurs

• White spirits
Gin
Vodka
Lambanog
Light rum
• Flavor and aroma
Less in flavor and aroma
• Alcohol Content
35% to 50% alcohol
• Brown spirits
Brandy Whisky/Whiskey
Rum Liqueurs
Tequila
• Flavor and aroma
Strong to very strong flavor and aroma
• Alcohol content
15% to 40% alcohol

4. Juices
Here are the list of juices and thuer category in terms
of flavor and aroma.
• Juices with strong flavor and aroma

Grapes Lychee
Mango Guava
Lemon Cranberry
Calamansi Guyabano
Pineapple Grapefruit
Melon Pomelo
Sugarcane juice

• Juices light or less in flavor and aroma

Strawberry Watermelon
Apple Buko
Orange Kiwi
5. Carbonated drinks:
Soft drinks
Light to strong flavor
Sparkling waters
Soda - plain carbonated water
Tonic - salty flavor
Carbonated energy drinks
Light to strong flavor
6. Syrup
• Plain syrup
Simple syrup and Honey
• Flavored syrup
Grenadine syrup and Blue curracao syrup
Other fruit flavored syrup
7. Knowledge and Skills
To become a mixologist these are the knowledge and
skills that you must have or learned:

Classification and types of mixed drinks

Recipe writing and development
Measurement and conversion knowledge
Uses of ingredients
Uses of tools and equipment
Methods and techniques in mixing drinks
8. Classification and types of mixed drinks
Mocktails
Cocktails
Pre-dinner drink
Long/tall drink
After-dinner drink
9. Recipe writing and development
Past of the recipe:
Recipe name: It should be related to the drink
Measurements of ingredients
It could be in:
Milliliter {ml}
Ounce {oz}
Centiliter
 Recipe Name: Fruit Beer
Qty./unit Ingredients

12cl Beer

6cl Orange Juice

4.5 cl Pineapple juice

1.5 cl Grenadine syrup

¼ of a slice Orange, peeled

¼ of a slice pineapple., peeled

1 pc cherry

Procedure:
Muddle the fruits in a beer mug.
Fill up the mug muddled fruits with ice cubes .
Pour the beer in the mug.
Pour the remaining ingredients in the shaker filled with ice.
Shake briskly and train in a beer mug and serve with or without a straw.
Recipe writing and development

The process of creating a recipe involves writing it,

preparing it, and then tasting and evaluating the final
product using specific guidelines.

• Flavor - flavors must be well blended/balanced that

create a unique and distinctive flavor of a cocktail.
• Color - the proper blending of colors that make the
drink very attractive.
• Aroma - the aroma of the drink must be inviting or
very inviting.
• Appearance - the proper use of glass and the right
garnish that makes the drink more attractive.
• 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.
• 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.

A new drink recipe can be created by meeting certain

criteria, but if something is missing, the recipe should be
revised until the right concoction is achieved. For
beginners, it's trial and error, while seasoned mixologists
can create excellent concoctions with great knowledge,
understanding, mastery, and creativity.
Guidelines in developing a recipe: Mocktails

• Flavor
For proper blending of flavor do the following:
Large quantity/measure for light/less flavored ingredients
Smaller quantity/measure for strong flavored
ingredients If you use 3 or more juices at 2 or 3 juices can
be identified.
Mocktails are usually long drinks.
Guidelines for developing a recipe: Cocktails

• Alcohol content
Pre-dinner drink: 1/2oz to 3oz of white and brown
spirits.
Long/tall drink
10-14oz highball- 1 ½oz to 2oz of white and brown
spirits
14-16oz glass- 2oz to 3oz of white or brown spirits.
After dinner drink: 1/2oz to 3oz of white and brown
spirits.
For the strength of the drink it also depending on the
preference of the guest, so ask the guest of his/her
preference of the alcohol content.
• Flavor

For proper blending of flavor do the following:

Large quantity/measure for light/less flavored
ingredients
Smaller quantity/measure for strong flavored
ingredients
If you use 3 or more juices at least 2 or 3 juices
can be identified.
• Color and appearance

Use bright colored ingredients or juices.

Avoid using or having dull colored ingredients or
drinks if possible. If you are going to use dark colored
juices and liquors mixed it bright or light colored
ingredients.
Use specially designed glasses to compliment the
drink.
Use/add appropriate decoration and garnish.
THANK YOU