COCKTAILS

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COCKTAILS

• History
• Types
• Recipes

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HISTORY

• The History of the Cocktail
• The true creation of a popular cocktail can be
  traced to the nineteenth century. One early
  written reference to the term "cocktail" (as a
  drink based on spirits with other spirits and
  additives) can be found in an American magazine,
  The Balance, published in May 1806. It stated
  that a "Cocktail is a stimulating liquor,
  composed of spirits of any kind, sugar, water,
  and bitters..."
• 1860 to 1920 California The Birthplace of the
  First Cocktails
• The cocktail's fragmented history begins in the
  nineteenth century. One of the first modern
  cocktails to be named and recognized is the
  martini. It can be traced back to an 1862 recipe
  for the Martinez. This American recipe consisted
  of four parts sweet red vermouth to one part gin,
  garnished with a cherry. "Professor" Jerry Thomas
  tended the bar of the old Occidental Hotel in San
  Francisco and reputedly made the drink for a gold
  miner on his way to the town of Martinez, which
  lay forty miles to the east. The recipe for the
  Martinez in Thomas' 1887 bartender's guide called
  for Old Tom gin, sweet vermouth, a dash of
  maraschino and bitters, as well as a slice of
  lemon and two dashes of gum syrup.
•  
• What we do know is that by 1900, the martini had
  become known nationwide and had spread to the
  other side of the Atlantic. This is said by some
  to be the beginning of the golden age of
  cocktails. During this time a basic list of
  cocktails emerged and steadily became more and
  more popular.

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• A popular story behind the Cocktail name refers
  to a rooster's tail (or cock tail) being used as
  a Colonial drink garnish. There are no formal
  references in recipe to such a garnish.
• The rooster theory is also said to have been
  influenced by the colors of the mixed
  ingredients, which may resemble the colors of the
  cock's tail. This would be a good tale today
  given our colorful array of ingredients, but at
  the time spirits were visually bland.
• The British publication, Bartender, published a
  story in 1936 of English sailors, of decades
  before, being served mixed drinks in Mexico. The
  drinks were stirred with a Cola de Gallo (Cock's
  tail), a long root of similar shape to the birds
  tail.
• Cocktail may have derived from the French term
  for egg cup, coquetel.
• The word Cocktail may be a distant derivation of
  the name for the Aztec goddess, Xochitl. Xochitl
  was also the name of a Mexican princess who
  served drinks to American soldiers.
• Another horse tail supposes the influence of
  breeders term for a mix breed horse, or
  cock-tails. Both racing and drinking were popular
  among the majority of Americans at the time and
  its possible the term transferred from mixed
  breeds to mixed drinks.
• There's a quirky story of an American tavern
  keeper who stored alcohol in a ceramic,
  rooster-shaped container. When patrons wanted
  another round they tapped the roosters tail.
• In George Bishops The Booze Reader A Soggy Saga
  of Man in His Cups (1965) he says, "The word
  itself stems from the English cock-tail which, in
  the middle 1800s, referred to a woman of easy
  virtue who was desirable but impureand applied
  to the newly acquired American habit of
  bastardizing good British Gin with foreign
  matter, including ice

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COCKTAILS

• It is a mixed drink consisting of two or more
  ingredients
• Usually a spirit base and a flavouring, colouring
  ingredient or a modifier.
• Cocktails maybe short or long
• Can be served before dinner or after dinner
• Pre dinner cocktails are Whisky Sour, Manhattan,
  Martini etc
• After dinner cocktails are usually sweet and
  creamy frappes, Alexanders etc

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COCKTAILS

• Measures for cocktails
• Nip 30 ml
• Dash just a few drops
• A Split - a small drink bottle( about 285 ml)
  that is used for cocktails mainly as bigger
  bottles can go flat

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RULES FOR MAKING COCKTAILS

• Keep it simple
• Follow formula one base spirit plus one or two
  liqueurs and one or more non alcoholic
  ingredients
• Do not make cocktails with more than 3 spirits
• Present it well

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METHODS OF MIXING COCKTAILS

• SHAKING Put all ingredients together with
  plenty of ice in a cocktail shaker and shake them
  till the shaker is frosty- unless recipe
  states, always strain and serve NEVER Shake
  fizzy ingredients such as champagne or post mix
  always add fizzy drink later
• A traditional shaker has three parts the based,
  strainer and the lid not common in bars now
• Boston Shaker Two halves one fitting over
  other
• American Shaker Two halves, one is glass and
  other is metal

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• Hawthorne Strainer is designed to strain mixed
  drinks the prong fit over the side of the
  mixing glass to hold it. The wire coil can be
  removed to clean
• STIRRING Clear drinks are stirred with ice, not
  shaken. Clear drinks do not contain any milk,
  fruit juice or cream. Put all ingredients in a
  mixing glass, stir with a long handled bar spoon,
  strain and serve

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• BLEND usually done in an electric blender
  used with fresh fruit, fruit pieces, cream Key
  is to use little ice as it will dilute the
  cocktail. Carbonated drink if any used in recipe
  is always added after the ingredients are blended
  and at the end.
• BUILDING Put ice in glass first and other
  ingredients, stirred and garnish added. Usually
  a stirrer or swizzle stick is added.

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• LAYERING These drinks are built in the glass,
  NOT STIRRED.
• Drinks are poured over end of a bar spoon to
  minimise disturbing
• the drink. Usually the most thick liquid at the
  bottom
• followed
• by less thick etc Eg Shooters
• MUDDLING Refers to drinks that are crushed
• using a muddle stick in a mixing glass
• Most popular cocktails today Eg. Mojito

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• SHOOTERS Served in a shot glass. Layered
  drinks pour on the side and start to bring
  glass upright a mixologist technique! Eg B 52
• PRESENTATION
• Presentation of
• cocktails is very
• important
• correct glass,
• correct garnish etc

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COCKTAIL GLASSES

• Shot 60 ml
• Martini 90 ml
• Manhattan 140 ml

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Old Fashioned 200 ml Hi Ball 300
ml Brandy Balloon 300 ml Colada
Glass 400 ml

• Champagne Saucer 180 ml
• Champagne Flute 180 ml
• Champagne Tulip 180 ml

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• Frosting a glass done by wetting the rim of
  glass with lemon, water, spirit or orange juice
  and then placing glass upside down on a small
  plate of sugar or salt
• Chilling of a glass Use glasses that are
  chilled in fridge or place ice in glass when
  cocktail is being made the idea is to serve the
  cocktail in a chilled glass

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COCKTAIL GARNISHES

• Garnish is added to cocktail to add colour and
  flavour Eg cocktail onion is used for Gibson,
  Cherry for Sweet Martini, Olive for Dry Martini
• Garnishes should be made fresh for the day but
  not all fruit can be cut in advance

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COCKTAIL GARNISHES

• Rules for Fruit garnishes
• Bananas Apples to be cut only when needed
  they will go off otherwise
• Celery can be cut before service
• Cherrries can be cut and prepared before service
• Melon can be prepared before service
• Pineapple wedges can be prepared before service
• Kiwi fruit should only be cut just before
  cocktail times eg 4 pm
• Mint must be refrigerated after cleaning and in
  air tight container
• Citrus Fruits Lemon, Limes, Orange can

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COCKTAIL GARNISHES

• Twists Fruit to be cut thin(about 1 cm wide and
  five cm long) for a twist and then twist the
  slice over the drink used in Martinis
• Spirals - Use a peeler or a paring knife to cut
  a long peel used in cocktails where one end of
  the spiral is held inside glass by ice and other
  over glass

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SYRUPS AND NON ALCOHOLIC INGREDIENTS

• Coconut Cream
• Grenadine
• Orgeat Syrup almond flavoured syrup
• Sugar Syrup
• Juices
• Fruit Flavoured Syrups Monin brand such as
  hazelnut, cherry, coffee etc

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SERVICE OF COCKTAILS

• Usually served in lounge bars
• Always use a tray to carry glasses
• Place glasses on tables with coasters under them

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BUILD COCKTAILS
Name Ingredients Glass Remarks
Screwdriver Vodka Orange Juice Hi ball Orange Slice is garnish
Rusty Nail Scotch Drambuie Old Fashioned No garnish
Godfather Scotch Amaretto Old Fashioned No garnish
Irish Coffee Irish Whiskey, Coffee Cream Latte Glass Coffee bean
Cuba Libre Rum Cola Hi Ball Glass Lime Wedge
Dark Stormy Rum Ginger Beer Hi Ball Glass Lime Wedge
Bucks Fizz Champagne Orange Juice Champagne Flute Orange Peel
Old Fashioned Bourbon, sugar syrup, bitters Old Fashioned Orange twist and cherry
Tequila Sunrise Tequila, Orange Juice, Grenadine Hi Ball Glass Orange Slice
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