How to make cocktails?

1. How to make cocktails?

3. History The origin of cocktail is obscure but we do know that it was made popular in America during the ‘Cocktail Age’ between 1920 – 1935 despite prohibition. The success of the cocktail spread to the great hotels of Europe. The cocktailers christened them with names that have become classics: Sidecar, Harvey Wall banger, Brandy Alexander, Muddy Waters’ Can you name some more cocktails?

4. Cocktails and their service are a specialised part of the catering industry. The staff must be cheerful, helpful, polite and communicative. A cocktail is a drink consisting of two or more ingredients. They should be flavoursome, cold, spirit and well blended together that not one ingredient overshadows another.

5. Glasses It is an essential part of the cocktailers’ to ensure glasses are clean, free from marks and dust and highly polished. Glasses vary in size and shape according to the choice of cocktail. The four main parts of a glass are: Rim, bowl, stem, foot

6. Rim Bowl Stem Foot

7. Measurements for recipes • Oz = 1 ounce=30ml • Tbsp. = tablespoon=1/2 oz = 15ml • Tsp.=teaspoon=1/6oz = 5ml • Dash = 1/6 teaspoon = 1 ml

8. Essential equipment and Technical bar terms: • Jigger: stainless steel thimble for measuring liquids. Sizes vary from 5 – 175ml. • Boston Shaker: Consists of two cones which overlap when fitted together, used for mixing cocktails in.

9. Hawthorne strainer: It is plated silver or stainless steel with a flat base. Used for straining ice and fruit from the Boston shaker • Gas torch: to be used to caramelise fruit garnishes

10. Juicer: Cut the fruit in half across the equator, then press down and turn the fruit and the juice will be extracted. • Reamer: Quickly and effectively at juicing citrus fruits

11. Garnishes Cocktail Stick A small pointed stick made of plastic or wood and used for putting fruit on which are placed in a cocktail

12. Chilling and Frosting Glasses The simplest way to chill a glass is to place it in the refrigerator for 30 minutes or freezer for 5 minutes. To sugar frost a glass, chill it , then rub the inside and top rim with a strip of lime or lemon peel. Dip the moistened rim into a bowl of caster sugar, pause, lift the glass out and tap it. (This method is also used with salt for a drink such as a margarita)

13. Fruit Juices and Peels Use fresh fruit for drinks when possible. When cutting lemon or lime peel never include the white membrane of rind: shave off only the coloured surface peel or zest.

14. Ice Always have fresh ice

15. Cocktail Methodology All cocktails require a method of preparation and all bartenders should know the basics of building, stirring, muddling, shake and strain when it comes to preparing cocktails. Build This is the most basic method when preparing the drinks. Add the ingredients to a ice-filled glass (usually cheapest ingredients first) then stir thoroughly and garnish. Stir A cocktail which usually contains spirits or a spirit and a mixer shake and strain

16. Build This is the most basic method when preparing the drinks. Add the ingredients to a ice-filled glass (usually cheapest ingredients first) then stir thoroughly and garnish.

17. Stir A cocktail which usually contains spirits or a spirit and a mixer shake and strain

18. Blending Add the ingredients to the blender with some crushed ice (regular ice can damage the blades) then whiz until completely blended.

19. Layering This is used to form layers in a drink. (Pour each liquid carefully into the glass layering is affected by the alcohol and sugar content so the higher the alcohol content the lighter the liquid the higher it will float. )

20. Shaking Add the ingredients to your cocktail shaker (or jam jar) with cubed ice and shake briskly for about 10 seconds. Strain and pour into a glass leaving the ice in the shaker. This is important for chilling and diluting the drink to the right proportion, plus a fun way to entertain.

21. Mock tails Non Alcoholic Drinks either known as Mock tails or Virgin drinks made up of one or more kinds of beverages such as fruit juices or mixers. It is usually shaken or stirred before serving and garnished. The option of having a non-alcoholic mixed drink may be appealing to those who do not like the taste of alcohol or pregnant women and children. These "mock" tails can be created from virtually any cocktail recipe by omitting the alcohol, which effectively lowers the caloric content.

22. Examples of “Mock tails” Bucks Fizz Chilled sparkling white grape juice fresh orange juice spring of mint and strawberry to garnish Mojito “Mock tail” Soda, fresh mint springs, sugar, angostura bitters, lemon juice Pina Colada Coconut milk, ice and crushed pineapple into a blender

23. Sugar Syrup This is something that professional bartenders and mixologists often buy ready made at specialist trade outlets. You can also make your own following this basic recipe Put 4 tablespoons of water plus 4 tablespoons of caster sugar into a small saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil, then continue to boil without stirring, for 1-2 minutes. Cool then refrigerate in a covered container and keep for no longer than 2 weeks.

24. Remember the following! • Always measure the correct amount of ingredients to ensure the balance of the blend and taste. • Never overfill the cocktail shaker or mixing glass. • Always place ice in the shaker or mixing glass first. • Serve cocktails in a chilled glass. • Do not overfill glasses. • Add the garnish after pouring the cocktail.

25. Remember the following! • Always make sure at the end of your shift the bar area is left • Clean • Tidy • Well stocked • Ready for the next service