COCKTAIL

SASIKUMAR NATARAJAN
EDUCATIONALIST & HOSPITALITY
TRAINER
 WHAT IS COCKTAIL

A cocktail is a mixed drink typically made with

Alcohol, a distilled liquor (such as arrack, brandy,
cachaça, gin, rum, tequila, vodka, or whiskey) as its
base ingredient that is then mixed with cordials and
other ingredients or garnishments.

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SASIKUMAR (Eductionalist & Hospitality Trainer)
 HISTORY

Alcohol is believed to have got its name from the Arabic term
'al kuhl' meaning 'the essence' or 'the finer thing'. Since
rectified spirit was made by distillation of fermented liquor or
wine, the term eventually got stuck to it as alcohol, with some
modification. Another popular story comes from New Orleans,
where an apothecary by the name of Peychaud (of bitters
fame) served a mixed brandy drink in a French eggcup.
Eventually the drink was named coquetier, the French term
for an eggcup. Peychaud's guests shortened the name to
'cocktay,' and eventually it became 'cocktail.

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SASIKUMAR (Eductionalist & Hospitality Trainer)
 BASIC TECHNIQUES

• Shaking.
• Straining.
• Stirring.
• Muddling.
• Blending.
• Building.
• Layering.
• Flaming.
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SASIKUMAR (Eductionalist & Hospitality Trainer)
 BASIC TECHNIQUES

Shaking
When a drink contains eggs, fruit juices or cream, it is
necessary to shake the ingredients. Shaking is the method by
which you use a cocktail shaker to mix ingredients together and
chill them simultaneously. The object is to almost freeze the
drink whilst breaking down and combining the ingredients.
Normally this is done with ice cubes three-quarters of the way
full. When you've poured in the ingredients, hold the shaker in
both hands, with one hand on top and one supporting the base,
and give a short, sharp, snappy shake. It's important not to rock
your cocktail to sleep. When water has begun to condense on
the surface of the shaker, the cocktail should be sufficiently
chilled and ready to be strained.

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SASIKUMAR (Eductionalist & Hospitality Trainer)
 BASIC TECHNIQUES

• Straining
Most cocktail shakers are sold with a build-in strainer or hawthorn
strainer. When a drink calls for straining, ensure you've used ice cubes,
as crushed ice tends to clog the strainer of a standard shaker. If indeed
a drink is required shaken with crushed ice (ie. Shirley Temple), it is to
be served unstrained .
• Stirring
You can stir cocktails effectively with a metal or glass rod in a mixing
glass. If ice is to be used, use ice cubes to prevent dilution, and strain
the contents into a glass when the surface of the mixing glass begins to
collect condensation .
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SASIKUMAR (Eductionalist & Hospitality Trainer)
 BASIC TECHNIQUES

• Muddling
To extract the most flavor from certain fresh ingredients such as fruit
or mint garnishes, you should crush the ingredient with the muddler
on the back end of your bar spoon, or with a pestle.

• Blending
An electric blender is needed for recipes containing fruit or other
ingredients which do not break down by shaking. Blending is an
appropriate way of combining these ingredients with others, creating a
smooth ready to serve mixture. Some recipes will call for ice to be
placed in the blender, in which case you would use a suitable amount of
crushed ice.

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SASIKUMAR (Eductionalist & Hospitality Trainer)
 BASIC TECHNIQUES
• 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.

• Layering
To layer or float an ingredient (ie. cream, liqueurs) on top of
another, use the rounded or back part of a spoon and rest it against
the inside of a glass. Slowly pour down the spoon and into the
glass. The ingredient should run down the inside of the glass and
remain seperated from the ingredient below it. Learning the
approximate weight of certain liqueurs and such will allow you to
complete this technique more successfully, as lighter ingredients
can then be layered on top of heavier ones.
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SASIKUMAR (Eductionalist & Hospitality Trainer)
 BASIC TECHNIQUES

• Flaming
Flaming is the method by which a cocktail or liquor is set alight,
normally to enhance the flavor of a drink. It should only be
attempted with caution. Some liquors will ignite quite easily if
their proof is high. Heating a small amount of the liquor in a spoon
will cause the alcohol to collect at the top, which can then be easily
lit. You can then pour this over the prepared ingredients. Don't add
alcohol to ignited drinks, don't leave them unattended, light them
where they pose no danger to anybody else, and ensure no objects
can possibly contact with any flames from the drink. Always
extinguish a flaming drink before consuming it.

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Components of a cocktail
• Base,
• Modifier,
• Flavouring/colouring

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SASIKUMAR (Eductionalist & Hospitality Trainer)
components of a cocktail
Base is generally a single spirit on which the cocktail
is based, such as vodka, whisky, or rum.
Modifier is the ingredient which is added to the
base to give the drink the desired flavour and
smoothness. It helps to round off the sharp burn of
the spirit. Typical modifiers are vermouth, softer
spirits, fruit juices, or ingredients like eggs or cream
which lend a smooth quality to the cocktail.
Special ingredients can be added for flavouring or
colouring. These include ingredients like bitters, or
syrups like Grenadine or Orgeat syrup.

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 Categories of cocktail
1. Aromatic and
2. Sour
Aromatic type cocktails are those which use bitters,
vermouth, or spirits as modifiers, such as the Old
Fashioned, which uses bitters as a modifier for the
base whisky.
Sour type cocktails are those which use fruit juices
as modifiers, such as a Whisky Sour, which adds
lemon juice as a modifier, as well as syrup and egg
white, to the whisky base.

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SASIKUMAR (Eductionalist & Hospitality Trainer)
 Types of Cocktails
• Short Cocktails
• Highball Cocktails
• Blended Cocktails
• Hot Cocktails
• Specialty Cocktails
• Shooter Cocktails
• Layered Cocktails

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SASIKUMAR (Eductionalist & Hospitality Trainer)
 Types of Cocktail
Short Cocktail :The most venerable cocktails are stirred, or
shaken drinks served in rocks glasses, usually consisting of a
liquor and a mixer with a simple garnish. An Old Fashioned is an
excellent example of a traditional stirred short cocktail
Highball Cocktail: Tall and elegant, traditional highballs contain
only two ingredients, usually with an emphasis on the mixer. Any
pairing of a soda and a liquor is a highball, including a rum and
Coke or a Cuba Libre. Highballs can be as potent as their server
wants to make them, but they are typically friendly to sippers.
Virgin cocktails in a tall, slim glass look like highballs and are a
good choice for teetotalers who prefer not to disclose what's in
the glass.
Hot cocktail: At the other end of the spectrum are hot cocktails.
Irish coffee, buttered rum and apple cider are some examples of
drinks best served hot. Many of the drinks in this category have
old-world roots and are ideal as winter drinks
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SASIKUMAR (Eductionalist & Hospitality Trainer)
Essential Cocktail equipment
• Shaker
• Strainer
• Jigger
• Bar spoon
• Swizzle stick
• Blender
• Glass wear
• Ice accessories
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SASIKUMAR (Eductionalist & Hospitality Trainer)
 Shaker
Shaker is used for combining liquid ingredients and
mixing them with ice to chill them. There are two kinds of
shaker commonly used. firstly, the Boston shaker, which is a
two-piece, and secondly, the Cobbler shaker, which is a three-
piece.
• The Boston shaker consists of a mixing glass (like a pint
glass) and a mixing lid (a metal beaker). Pour ingredients
into the mixing glass, put the metal lid over the mixing glass
to form a seal, and then shake the whole thing firmly to mix.
It’s one of the simplest pieces of equipment, but it’s used in
hundreds of recipes.
• Cobbler shaker, includes a strainer in addition to the mixing
cup and lid. Many beginner bartenders think that the Cobbler
shaker is easier to work with, but as they tend to have a
smaller capacity than a Boston, they can be fiddly in practice.
Either way, your preferred shaker is a matter of personal 16
preference.
SASIKUMAR (Eductionalist & Hospitality Trainer)
 Strainer / Jigger

Strainer is to keep the ice or pulpy fruit bits from

pouring out of your shaker and into the cocktail glass.
The most popular style of strainer is the Hawthorn,
which has springs around the edge which rest in the
mixing glass and keep everything in place.
Jigger can accurately serve the quantities of spirits as
you mix to improve the taste and balance of cocktails.
jigger, or measuring cups are double-sided, so you can
measure single shots using one side and double shots
using the other. They also come in both 2/4cl and
3/5cl varieties.
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SASIKUMAR (Eductionalist & Hospitality Trainer)
Muddler/swizzle sticks

Muddler: A cocktail muddler mashes ingredients, like the mint

leaves in a mint julep, to release their flavors. It's also used to
break up sugar cubes.

Swizzle sticks: These cocktail tools, available in glass or

disposable plastic, add a funky, nonedible garnish to drinks.

Long-handle metal bar spoon: This tool is for stirring

cocktails. You could also use it as a muddler in a pinch.

Blender: For frozen drinks, like daiquiris and margaritas need

a quality blender for crushing ice.

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SASIKUMAR (Eductionalist & Hospitality Trainer)
 List of Rum Cocktails
• Bahama Mama - With coconut liqueur, coffee liqueur, and
pineapple juice served on the rocks
• Blue Hawaii - Includes pineapple juice, sweet and sour mix and
blue curaçao served on ice
• Dark and Stormy - Dark rum with ginger beer served on ice in a
highball glass
• Daiquiri - Traditionally with lime juice and sugar, but variations
include other fruit juices; it's a blended frozen drink
• Hot Buttered Rum - Perfect for winter, with hot buttered rum
batter and topped with a hint of grated nutmeg
• Hurricane - Classic New Orleans cocktail with lime juice and
passion fruit syrup served on ice
• Mojito - With mint, sparkling water and simple syrup served on
ice garnished with lime and a sprig of mint
• Piña Colada - A blended frozen drink with pineapple juice and
coconut cream
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SASIKUMAR (Eductionalist & Hospitality Trainer)
 List of Gin Cocktails
• Dirty Martini - Includes dry vermouth and olive brine,
shaken with ice and served with an olive
• Gimlet - Add lime juice, serve on ice in a lowball glass
• Gin Fizz - With lemon juice, sugar and carbonated water
served on ice in a highball glass
• Gin Madras - With cranberry juice and orange juice served
on ice in a lowball glass
• Gin and Tonic - A classic drink that is easy to make, served
on ice in a lowball glass
• Martini - The traditional martini, with or without bitters,
stirred or shaken and garnished with an olive
• Singapore Sling - With brandy, fruit juices and liqueurs
served in a tall glass garnished with a cherry
• Tom Collins - Similar to the Gin Fizz, on ice served in a
highball glass with a lemon wedges.
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SASIKUMAR (Eductionalist & Hospitality Trainer)
 List of Tequila Cocktails
• Bloody Maria - A variation on the Bloody Mary served garnished with a
celery stalk
• Juan Collins - With lemon juice, club soda, and agave nectar
• Margarita, variations include:
– Frozen margarita
– Fruit flavored margaritas, such as peach, strawberry or mango
– Habanero margarita, an extra spicy version
• Tamarind and Tequila - With tamarind nectar, simple syrup, and ginger
ale served on ice in a highball glass
• Tequila Sunrise - Includes orange juice and grenadine served on ice and
garnished with an orange wedge
• Tequila Sunset - Similar to the Sunrise, but with grenadine on top - the
consummate umbrella drink
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SASIKUMAR (Eductionalist & Hospitality Trainer)
 List of Vodka Cocktails
• Appletini - With apple liqueur or juices shaken with ice and served in a
martini glass
• Bloody Mary - A brunch favorite with tomato juice and various spices
garnished with a celery stalk
• Cosmopolitan - Includes cranberry juice, triple sec and lime juice
shaken with ice and served martini style
• Kamikaze - Add lime juice and triple sec; serve either on the rocks or
shaken with ice in a lowball glass
• Mudslide - With coffee liqueur and Irish Cream served on the rocks or
blended with ice cream and served frozen - dessert in a glass
• Screwdriver - With orange juice served on the rocks
• Sex on the Beach - Includes peach schnapps, orange and cranberry
juices served on the rocks
• Vodka Martini - With or without vermouth
• Vodka Red Bull - On the rocks in a highball glass
• White Russian - With coffee liqueur and cream served on the rocks in
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an old fashion glass
SASIKUMAR (Eductionalist & Hospitality Trainer)
 List of Whiskey Cocktails

• Highball - With ginger ale served on the rocks in a highball glass

• Hot Toddy - With honey, lemon juice, and tea served hot in a mug
• Irish Coffee - Irish whiskey with coffee, sugar and cream served hot in a
mug; perfect for winter days
• Jack and Coke - Jack Daniel's whiskey with cola served on ice in a highball
glass; easy to make with two ingredients
• Lynchburg Lemonade - With triple sec, lemon-lime soda, and sweet and
sour served on ice in a highball glass
• Manhattan - Rye whiskey with sweet vermouth and bitters shaken with
ice and served martini style
• Mint Julep - Bourbon with mint, sugar and water served on ice; a classic
Southern drink
• Seven and Seven - Seagram's Seven with 7-Up served on ice served on ice
• Whiskey Sour - With sweet and sour mix, served on ice and garnished 23
with a cherry
SASIKUMAR (Eductionalist & Hospitality Trainer)
 Liquor base Cocktails
• Many popular cocktails feature a mix of multiple types of liquor, while others use less
traditional liquors for the cocktail.
• Amaretto Sour - Amaretto with sweet and sour served on crushed ice; a nice balance of sweet
and sour
• B52 - Kahlua with Irish creme and orange liqueur in a shot glass
• Boston Sidecar - With brandy, light rum, triple sec, and lime juice shaken with ice and strained
into a cocktail glass
• Brandy Alexander - With brandy, créme de cacao and cream shaken and strained into a cocktail
glass garnished with nutmeg
• Electric Lemonade - Rum, blue curaçao, lemon-lime soda, and sweet and sour served on
crushed ice and garnished with lemon; tart and refreshing
• Fuzzy Navel - Peach schnapps and orange juice served on crushed ice and garnished with an
orange slice
• Harvey Wallbanger - Vodka, Galliano, and orange juice served on crushed ice with the Galliano
floating on top
• Kir - White wine and créme de cassis served in a fluted glass
• Kir Royale - Champagne and créme de cassis served in a fluted glass; an elegant cocktail
• Long Island Iced Tea - With vodka, rum, tequila, gin, triple sec, sweet and sour, and cola served
on crushed ice and garnished with a cherry
• Melon Ball - Vodka, melon liqueur, and orange juice served on crushed ice and garnished with
an orange wedge; a refreshing summer drink
• Metropolitan - Brandy with sweet vermouth shaken and strained into a martini glass
• Smith and Kearns - Coffee liqueur, cream, and club soda served in a highball glass crushed ice
 Thank you

SASIKUMAR (Eductionalist &

Hospitality Trainer)
Email : sasikumartrainer@Gmail.com

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