COCKTAIL AND MIXOLOGY

Objective

After discussing this chapter, you should be:

Define what is cocktail and other terms:
Discuss the development of cocktail;
Enumerate and discuss the ingredients of mixing cocktails; and
Enumerate and discuss the difference methods and techniques
in mixing cocktails.
 Definition

1.Cocktail – A well iced mix drink made up of based

liquor, juices, coloring, flavoring and other
ingredients.
2.Shooters - Shooters are short, strong drink that are mix
with combination of spirit, liqueurs, and non-alcoholic
mixers.
3.Shots – it only contains alcoholic ingredients.
Example: shot of Tequila
 Types of Cocktail

1. Pre-dinner drink –is a types of cocktail drink usually dry and used
as an aperitit or accompaniment to appetizer food. Usually served
in small quantity. Ex. Martinis
2. Long/Tall drink – is a types of cocktail that uses a tall glasses like
highballs, Collins, zombie, poco grande and squall glass. It also
uses more juices and mixers. It is usually use as beverage during the
meal.
3. After-dinner drink – is a types of cocktail that uses and used as
dessert drink or accompaniment to dessert foods. Also served in
small quantity. Ex. Brandy Alexander
 History
1. 1803 – April 28, 1803. The earliest known printed publication. “ The Farmers Cabinet “
was the first to use the word cocktail.
2. 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
an early definition of cocktail.

• Cocktail is a stimulating liquor compost of spirits of any kind, sugar, water, and bitters
– it is vulgarly called a bitter sling

• It is said, also to be of great use to a Democratic candidate: “ because a person,

having swallowed a glass of it, is ready to swallow anything else”

3. 1862 – was the first publication of a bartenders guide which include cocktail recipes.
How to Mix Drinks, or, The Bon Vivant’s companion, by Professor Jerry Thomas. 10
recipes of mixed drinks referred to as Cocktail.
4. . 1920’s – during Prohibition the art of mixing drinks became more and
more important to mask the taste of illegal alcohol. The bartender of the
speakeasy would mix it with other alcoholic and non-alcoholic to cover
that lack of quality of alcoholic drinks.

5. 1930’s – Cocktail became popular Prohibition in the United State. This

period of time was considered as the golden era of cocktail.

6. 1970’s – until 1970’s cocktail were made predominantly with gin, whiskey,
and rum as base and less vodka. From the1970’s , the popularity of vodka
increased dramatically.

7. 1980’s – by 1980’s vodka was the predominant base for mixed drinks.
Many cocktails were traditionally made with gin, such as a gimlet or the
martini, may now be served by using vodka as base.
 Basic Cocktail Ingredients

1. Ice – to chill, to dilute, to fill up the glass, serves as beaters. For

tall glasses, fill it up with ice before pouring the drink to
properly chill and dilute the drinks.

Quantity of Ice
 Shaker – half full of ice
Tall Glasses – fill up the glass
Cocktail Glass – Chill the glass properly
 Basic Cocktail Ingredients

2. Base Liquor – provide the strength or kick in the drink.

Base Liquor
a. Wines
b. Beers
c. Spirits/Distilled Beverages
• Gin • Tequila
• Rum • Whisky/Whiskey
•Vodka • Lambanog
•Brandy • Liqueurs
 Basic Cocktail Ingredients

3. Juices
 Uses: it provide flavor, color, smell, texture to the drink.
 Types: fresh, powder or concentrate, for better taste and quality for the drink.

4. Dairy Product – milk, cream, chocolate, egg

 Uses: provide flavor, texture

5. Carbonate drink and water : soft drinks, tonic and soda water, flavored sparkling water.
 Uses: provide flavor, smell, color, and texture.
 Basic Cocktail Ingredients

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, vegetables or

herb place either on the rim or in the drink.
b.Specialize/Elaborate – a combination of fruit slice, fresh or
preserve, vegetable, herb, and decorations place either
on the rim or in the drink.
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

1. Garnish must be related to the drink.

2. Don’t over garnish or over decorate your drink.
3. Proportion of the size or garnish with the size of the glass.
4. Garnish as much as possible must me edible.
5. Handle garnish properly avoid handling garnish with your
bare hand. If you need to hold it with your bare fingers,
hold garnish on the parts which are not edible.
Rules in Garnishing and Decorating the Drink

SIMPLE SPECIALIZE FLOAT FROSTED

Fruit Garnishing: Cuts and Slice

1. WEDGE 2. WHEELS 3. Cart Wheels

4. Half Moon 5. Twist 6. Peel

 Basic Cocktail Ingredients

8. Decorations: inedible parts of the drink that adds appeal to the drink.
• Animal, Plastic ( attached on the rim of the glass)
• Bead Necklace ( especially common during Mardi Gras and Carnival)
• Drinking Straw ( colorful or unusually shaped)
• Candles • Fire
• Cocktail Pick • Flag
• Cocktail Umbrella • Sparklers
• Swizzle Stick
 Decoration

Cocktail Monkey Cocktail Arrow Cocktail Pick Cocktail Flag

Basic Cocktail Ingredients

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
Seasoning – salt, pepper, hot sauce. Worcestershire and
bullion or stocks.
Methods and Technique in Mixing Cocktail

1. Shake – is used if ingredients are cloudy or opaque ingredients.

•Fill shaker with ice.
•Shake the shaker briskly with forwards and backwards motion.
•Stop the shaking when the coldness of the shaker hurt your palm
or shake for 5-10 seconds.
•After shaking strain the drink or pour together with ice.
Methods and Technique in Mixing Cocktail

2. Stir – is used if the 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 poor together with ice.
3. Build – ice, Liquor, juices, and other ingredients.
• Filled the glass with ice.
• Add ingredients liquor first; juices, and other ingredients.
• Let the ingredients mix by themselves or let the costumer mix it by
stirring with stirrer or a straw.
Methods and Technique in Mixing Cocktail

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.
•Drink too thin – if you see a big hole in your drink when you
are blending, it means you need to add a little bit of ice.
•Drink too thick – if the drink is not moving during blending,
it means you need to add more juice.
•Perfect Blend – if the drink is moving and you see a little
hole while blending, it means your drink is ready.
Methods and Technique in Mixing Cocktail

5. Floating and Layering – used in preparing rainbow or multi layered

cocktail.
•Consideration; alcohol content, sugar content, and the way of pouring
the drink in the glass.
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).
•Put the ingredients into a glass and muddle them ( push down and twist)
to release or extract their juice.
•If you don’t have a muddler, use the handler of the big plastic spoon.
Methods and Technique in Mixing Cocktail

7. Frosting and Chilling Glasses

• To chill a glass, just put it in the freezer for about an hour.
•If there is no freezer or chiller place ice cubes in the glass fill it up with
water and let it stay for 5 – 10 seconds.
•Always handle the glass by its stem or bottom.
8. Flaming
• Flaming Body – first, heat the brandy snifter. Then, pour warmed
brandy into the snifter or ignite.
•Caution – When flaming, make sure you have a standby baking
soda and a wet towel incase of an accident.
Methods and Technique in Mixing Cocktail

9. Coating/Frosting the rim of the glass

• Coating with salt – Place kosher/iodized salt on a place. Most the
outside of the rim of a glass with lime wedge. Dip the outside edge of
the glass into the salt. Shake the glass to remove the extra salt on the
rim.
•Coating with sugar – use the same technique as with the salt but
used an orange wedge or a lemon wedge if you are making a lemon
drop.
• Be 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,
developing, and concocting drink.

Recently, there is a trend in mixology and that is the Molecular

Mixology. Molecular mixology was also patterned to Molecular
Gastronomy. Molecular Mixology is now practice in some countries
like Singapore and the United States.
What is Molecular Mixology?

Molecular Mixology - is a mixology technique where there is the use of some

natural additives to alter the condition of the drink from liquid to solid without
altering the flavor or aroma or by introducing some methods that were not used
before in preparing drink.

Basic rule for Mixology:

Familiarization, Mastery, and Understand the ingredients
•Sharp senses and memory – to be a mixology 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 glass and the garnish.
•Knowledge and Skills
Basic Ingredients

Base Liquor – it is the essence of the cocktail. The strength of the cocktail you are
going to create as a mixologist must not be too strong or too weak. Weak means
the lack of alcohol.
1. Based Liquor; Beer
• Flavored and smell
light colored and golden colored beer – strong flavor and smell. Uses; 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
The problem with beer is its lack of alcohol. To improve its strength you can add a
white spirit particularly vodka.
Basic Ingredients

2. Based Liquor; Wine

•Flavored and smell
White wine – strong flavored and smell; use 1½ oz to 4 oz white wine
in a glasses ranging from 10 to 16 oz in size.
Red wine – very strong flavored and smell; use 1 to 3 oz red wine in
glasses ranging from 10 to 16 oz in size.
•Alcohol content - 6% to 14% alcohol per bottle
The problem with wine is its lack of alcohol. To improve its strength you
can add a white spirit particularly vodka.
Basic Ingredients

3.Base Liquor; Spirits & Liqueurs •Brown Spirits

•White Spirits
› Brandy › Rum
› Gin › Vodka › Tequila › Liqueurs
› Lambanog › Light Rum › Whisky/Whiskey

•Flavor and aroma

•Flavor and aroma
-Strong to very strong flavor and
- Less in flavor and aroma aroma
•Alcohol content •Alcohol content
- 35% to 50% alcohol -15% to 40% alcohol
Basic Ingredients

4. Juices
List of juices
•Juices with strong flavor and aroma
Grapes – Calamansi – Pineapple – Guava – Guyabano – Sugarcane
juice
Mango – Lemon – Lychee – Cranberry – Grapefruit – Melon – Pomelo
• Juices light or less in flavor and aroma
Strawberry – Apple – Orange – Watermelon – Buko – Kiwi
 Basic Ingredients

5. Carbonated Drink
• Soft drink; Light to Strong flavor
• Sparkling water; Soda – plain carbonated water, Tonic – salty flavor ,
Carbonated energy drinks – light to strong flavor.
6. Syrups; Plain Syrups – Simple syrups and Honey, Flavored Syrups –
Grenadine syrup, Blue Curacao Syrups, and Other fruit flavored syrups
7. Knowledge and Skills – classification and types of mixed drink,
recipe writing and development, measure and conversion
knowledge, uses of ingredients, uses of tools and equipment, method
and technique in mixing drinks.
 Basic Ingredients

8. Classification and Types of 9. Recipes writing and

mixed drink development
•Mocktails Parts of the recipe:
•Cocktails
•Recipe name – it should be
Types: related to the drink.
Pre-dinner drink
Measurements of Ingredients
Long/Tall drink
•Milliliter ( ml )
After-dinner drink
•Ounce ( oz )
•Centilitter ( cl )
 Recipes writing and development

• Flavor – flavors must be well blended /balanced that create a unique

distinctive flavor of a cocktail.
• Color – the proper blending of colors that makes a 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
a 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 a enough kick of the base
liquor not to strong or not too weak.
 Guidelines in developing a recipe;

2. Cocktails
1. Mocktails
•Flavor •Alcohol content
Proper blending Pre-Dinner Drink – 1½oz to 3oz of
› Large quantity/measure for white and brown spirits.
light/less flavored ingredients.
Long/Tall Drink - 10 to 14oz high ball
› Smaller quantity/measure for
– 1½oz to 3oz of white and brown
strong flavored ingredients.
spirits, 14 to 16oz glass - 2oz to 3oz
› If you use 3 or more juices at 2 or 3
of white and brown spirits.
juices can be identified.
› Mocktail are usually long drink. C. After-Dinner Drink – 1½oz to 3oz
of white and brown spirits.
Guidelines in developing a recipe;

• Flavor – large quantities/measurements for light/less

flavored ingredients. Smaller quantities/measurements for
strong flavored ingredients. If you use 3 or more juices at
least 2 or 3 cam identified.
•Color and Appearance – use bright color of juices or
ingredients. Use special designed to compliment the drink.
Add/Use a appropriate design or garnish.
THANK YOU
Group Members

1.Marianne Rubiano
2.Michaella Santos