INSTITUTE FOR ADVANCED TRAINING

MANAGERS AND SPECIALISTS

GENERAL DEPARTMENT OF FOREIGN TOURISM
AT THE COUNCIL OF MINISTERS OF THE USSR

A. G. KUDRYAVTSEV

COOKING TECHNOLOGY
MIXED DRINKS

(study guide)

Moscow, 1978

Recommended by the Council of the Institute for Advanced Management Training

employees and specialists of the Main Directorate for Foreign Tourism at
Council of Ministers of the USSR.
Reviewers: Kovalev N.I., Associate Professor, Department of Technology, Leningrad
Institute of Soviet Trade; Lozovoy A.V., restaurant director
"Leningrad".

Kudryavtsev A.G.

Technology of preparation of mixed drinks. M., 1978, p. 94.

The work provides a theory of construction, classification and structure of 50 groups.
drinks, characteristics of wine and vodka products, recipes for mixed
drinks.

Institute for Advanced Studies of the Glavintourist, 1978

DEFINITION, CLASSIFICATION AND THEORY OF CONSTRUCTION OF MIXED DRINKS

A mixed drink is a drink that consists of a base with the addition of

softening-smoothing and flavoring components and with
using, in some cases, a filler.
Mixed drinks are classified:
by alcohol content - alcoholic and non-alcoholic.
By original volume: short mixed drinks (up to 75 ml);
medium mixed drinks (up to 100 ml);
long mixed drinks (over 150 ml);
group mixed drinks (500 ml and above).

By appointment:
a) aperitifs (cocktails and long mixed drinks);
b) afternoon mixed drinks (cocktails);
c) evening mixed drinks (cocktails and long mixed drinks).

According to the technology of preparation and use of specific components:

original mixed drinks (cocktails).
By serving method: cold mixed drinks; hot mixed drinks.
A mixed drink consisting of a base, softening and smoothing,
flavoring component using aromatic
modifiers and, in some cases, emulsifiers is called a cocktail.

BASE

Softening and smoothing

Flavor and aroma

Mixed

Basic

=
drink
 component

component

component

(cocktail)

In addition to cocktails, there are long mixed drinks that are built
according to the following scheme:

BASE

Filler

Long mixed drink

Emollient-
smoothing
component

+
Filler

Long mixed drink

Delicious-
aromatic
component

Filler

Long mixed drink

Cocktail

Filler

Long mixed drink

A long mixed drink is an alcoholic or non-alcoholic drink,

consisting of basic cocktail components with the addition of filler.
The filler is used as a diluent for basic cocktails.
components and gives a unique freshness and lightness to the mixed drink.
The base is the foundation for building any mixed drink and should
prevail and be present in greater quantities than other components.
The base should give tone to the mixed drink, bring out its main flavor and
character. In the classic version of cocktail construction, the base acts as
the role of one natural drink, but a combination of all sorts is also possible
drinks as a base.
The overall taste, aroma and color must be subordinated to the taste harmony. Mixed
a drink created on the basis of gin, whiskey, cognac should express the specificity
of these natural drinks. The base can act as an alcoholic and
non-alcoholic drink.
According to alcohol content, the base is divided into:
strong alcohol (from 20% alcohol by volume and above);
medium alcohol (9-20% alcohol by volume);
low-alcohol (up to 9% vol. alcohol).

By sugar content:
 with sugar content up to 2%, up to 10%, above 10%.
Strong alcoholic bases with a sugar content of up to 2% include vodka,
jeep, whiskey, rum, cognac, fruit and berry brandy. Based on them is composed
more than half of the recipes for modern mixed drinks. When compiling
In mixed drink recipes, classic bases can act as one
drink, but a combination of classic bases is possible. In this case, it is better
use a combination of distillates with fruit and berry brandies.

Example:
vodka + apricot brandy;
whiskey + peach brandy;
gin + cherry brandy etc.

Strong alcoholic bases with sugar content (above 10%) include:

fruit and berry and aromatic (strong) liqueurs, sweet and semi-sweet
liqueurs and tinctures. These drinks are used as a base for cocktails
partially and are excellent components when combined with classic
bases (vodka + cherry liqueur).
Fortified drinks are classified as medium-alcohol bases with a sugar content of up to 10%
wines such as port, sherry, Madeira, Marsala; aromatized wines
(vermouth), dessert wines - Muscat, Tokay, Cahors. As a base, these drinks
are used partially in the preparation of some groups of mixed drinks
- flips, aperitif cocktails, highballs.
Dry wines are considered medium-alcohol bases that do not contain sugar. How
The base can only be used in group drinks (punches, punches).
Low-alcohol bases include beer and various meads,
in the preparation of mixed drinks, are used partially as a base. When
When making recipes, you can use 2-3 natural drinks, such as
base, and use the above-mentioned bases as natural drinks.
An emollient is an ingredient that smoothes
the sharpness of the base. Its volume should be less than the volume of the base, but, in some cases,
In some cases it may be equal if the component (or its combination) is used
as a base. Example:
sweet vermouth 1/3 + dry vermouth 1/3 + bitter vermouth 1/3. This component
together with the base it allows you to make the mixed drink smooth and thin
to taste.
The emollient-smoothing component (ESC) is divided according to its content
alcohol into alcoholic and non-alcoholic.
Alcoholic SSC includes aromatized wines (vermouth), bitters
(bitterness), aromatic liqueurs ("Chartreuse", "Benedictine").
Non-alcoholic SSCs include all kinds of juices, eggs, milk, and sour cream.
Depending on the flavor components included in the SSC, it is divided into
into 4 groups:
1) aromatic - includes aromatic wines (Vermouth) and wines of the type
Vermouth - "Dubonnet", "Biir", "Amer-Pikon"; "Fernet Branca".
Mixed bitters - "Cinzano bitter", "Martini bitter", "Punt-e-Mes",
"Campari".
Fortified wines - port, sherry, Madeira, Marsala.
2) juice - fruit and berry juices;
3) emulsifier - eggs, cream, milk, honey;
4) liqueur - aromatic strong liqueurs such as "Benedictine", "Chartreuse",
"Curacao", "Cointreau", "Mint".
The flavor component (FAC) creates sweetness, color and
specific aroma to a mixed drink. In cocktails it is used in small quantities
doses.
It is divided into 3 groups:
1) sweet - natural fruit and berry syrups and fruit and berry
liqueurs;
2) sweet-aromatic - aromatic liqueurs - "Chartreuse" "Benedictine",
"Curacao".
3) bitter-aromatic - alcoholic bitters, "Pernod-45", "Campari",
Angostura, Peixo, Unicum, Punt-e-Mes.

VAK can be used in various combinations simultaneously.

For example:
Sweet part - (fruit syrup) + aromatic part - (bitters
"Angostura").
Instead of bitters, you can use balms "Russian", "Riga",
"Moscow".
Filler is one of the main components in the preparation of long
mixed drinks. Fillers are divided according to alcohol content into
alcoholic and non-alcoholic. Alcoholic filler includes -
Soviet champagne and sparkling wines, as well as beer and cider. K
Non-alcoholic drinks include all kinds of mineral waters and fruit and berry drinks
carbonated drinks, juices, tonic waters, natural water, and also water
from a siphon, milk. According to the content of carbon dioxide, into containing and not containing
carbon dioxide.
As a rule, the volume of filler should be at least 100 ml.
Long mixed drinks are classified according to their use.
a certain filler.

CHARACTERISTICS OF THE MAIN ALCOHOLIC BEVERAGES USED

AS BASES IN THE PREPARATION OF MIXED DRINKS

VODKA

Vodka is an alcoholic beverage1 prepared by mixing

(blending) rectified alcohol (purified) and water, followed by
by treating the water-alcohol mixture with activated carbon and filtration.
Currently, the main types of vodka produced in the USSR are: "Extra",
"Moskovskaya Osobaya", "Stolichnaya", with 40% alcohol content.
Special vodkas are also available for sale: "Russkaya", "Viru-Valge",
"Crystal-Dzidraitis", "Ukrainian vodka".

BITTER TINCTURES

The range of bitter tinctures is large - over 20 names: "Starka",

"Zubrovka", "Mountain oak grove", "St. John's wort".
A special place among bitter tinctures is occupied by balms: "Russian", "Riga
"black balsam", in its production an infusion of balsam is used, where
includes about 15 types of plant materials: Peruvian balsam
butter, raspberry and blueberry juice, cognac, sugar syrup. Strength - 45%
volume of alcohol.
In the preparation of mixed drinks, vodka and bitters are used
as a base. Combination of vodka with other natural drinks, both flavoring,
and aromatic ones allow you to create a mixed drink of any taste.
For example: vodka + orange juice = orange juice cocktail
flavor; vodka + chocolate liqueur = chocolate-flavored dessert cocktail.
Vodka can also be a softening and smoothing component when it
used in combination with distillates (whiskey, gin, cognac, rum,
fruit and berry brandies), softening the sharpness of these specific natural
drinks.
Herbal bitters pair well with flavored wines.
Vermouth, Beer, Amer-Picon, mixed bitters "Cinzano-bitter",
"Martini-bitter", "Punt-e-Mes", "Campari" and aromatic liqueurs
"Benedictine", "Chartreuse", "Mint".

Bitter tinctures made from fruits go well with fruit juices,

fruit and berry liqueurs, with fortified wines.
Balsams in the preparation of mixed drinks are mainly used as
flavor and aroma component, that is, they perform the function of alcoholic bitters
such as "Angostura", "Peixo", "Unicum".
There are cases of using balms as a base in the preparation of long
mixed drinks, such as "Highball" with various fillings.
For example: balm + tonic water;
balm + champagne;
balm + orange juice.

GIN

It is a strong alcoholic drink obtained by distilling fermented

grain raw materials with the addition of juniper berry extract for flavor.
the extract, in addition to juniper berries, may include: coriander, angelica,
cassia, cardamom, cumin, ginger, cinnamon.
Gins are classified into two main types: English and Dutch.
There is also an American one - "Plymouth gin" and a Dutch one - "Slow gin".
In Plymouth gin, mineral acid is added during production,
resulting in an etheric taste.
"Slow gin" is a sloe liqueur. English gin is divided into 2
type - dry and sweet. Dry gin comes in two types - white and yellow.
A sweet gin called "Old Tom" is a great base for
the famous mixed drink "Tom Collins".
In the preparation of mixed drinks, gin acts as a base and is
the main component for making cocktails. In mixed drinks, in
English gin is mainly used. The use of Dutch gins in
It is not recommended to prepare cocktails: they are served in their natural form
chilled. Drink in small sips, washed down with beer.
 In the USSR, two types of gin are produced: "Captain's" and "Soviet". Strength
- 45% alcohol by volume. "Soviet gin" is made from oak bark infusion.
shavings and aromatic alcohol, juniper berries, raspberries and annual
cognac alcohol.
______________________________________________
1An alcoholic drink is a drink containing ethyl (food) alcohol.

WHISKEY

It is an aromatic alcoholic product obtained by distilling fermented

grain wort with subsequent long-term aging in oak barrels with
charred internal walls.
The following types of whiskey are distinguished: barley whiskey - Scottish and Irish;
rye whiskeys - Soviet, American, Canadian, corn whiskeys -
American.
"Scotch whiskeys" are divided into pure barley and mixed grain.
American whiskeys are divided into rye whiskeys with no rye content
less than 51% and barley malt 10 - 15%, corn whiskeys containing
corn not less than 51% and barley malt 10 - 15%. By production method
into pure whiskeys and blended whiskeys. Blended whiskeys are divided into two
varieties - "blended pure whiskeys" and "blended pure whiskeys" with neutral
grain alcohol.
"Pure" whiskies are of higher quality than "blended" whiskies, but the latter
softer in taste and more delicate. American "pure" and "mixed" varieties
whiskeys contain between 47% and 57% alcohol by volume. The best varieties of American
whiskey: corn "Old Grand Dead", rye "Mount Vernon". These varieties
aged for at least 20 years.
Not bad in quality: corn - "Haper Bourbon".
Canadian whiskeys are made from rye, but more recently from corn.
Each whiskey must contain 51% rye, about 10% barley malt and 10%
40% wheat, oats or other grain. Tastes like a mixture of Scotch
and rye American whiskeys. Alcohol content of Canadian whiskeys
fluctuates between 40% - 45% vol. alcohol. The best varieties of rye Canadian whiskeys:
Canadian Club, Seagrams W.O., Shanley O.F.S.
Soviet whiskey contains 45% alcohol by volume and is light brown in color.
taste - soft, slightly pungent, with a specific aroma.
In the preparation of mixed drinks - cocktails - only rye and
corn whiskeys. European varieties, Irish and Scottish are used in
long mixed drinks.
European varieties go well with aromatic wines and aromatic
liqueurs. Fillers include soda water, ginger lemonade,
ginger beer.
American and Canadian varieties are the bases of almost all groups of mixed
drinks.

RUM

Rum is a strong alcoholic drink obtained by

distillation of mash from cane molasses or other products
sugar cane, aged for a long time in oak barrels.
Rum spirit is aged for at least 2 years, and high-quality rums for up to 20 years.
years.
The alcohol content ranges from 45% to 76% by volume. Types of Rum
differ from each other not only in their color range - (from light, like water,
to dark as amber) and strength, but also the content of spices. Spices
The ingredients include: raisins, pineapples, cloves, burnt sugar, vanilla and acacia "botaya".
Cuban rum (light rum varieties) is divided into two types:
- rum with a white label;
- rum with a gold label.
Traditionally, gold label rum is sweeter, denser and more aged. Rum with
white
label lighter, more subtle in taste, less dense. Rum with gold
label by
its characteristics are close to the average grades of rum "Barbados" and
"Puerto Rican" and is commonly used as a base in the preparation of long
drinks. White label rum is a good base for all kinds of cocktails. It
mixes well with various syrups, liqueurs, flavored
wines and
other ingredients.
Representatives of Cuban rums are: "Bacardi Rum", "Ronrico"
"Carioca" and
etc.
Puerto Rican, Barbadian, Mexican and others are considered middle-class
varieties
Roma.
Puerto Rican rums are classified into two types: white label and
silver label. The aging of these rums ranges from 2 to 5 years.
In the preparation of mixed drinks, medium rums are used as a base for
cocktails
and long drinks. The best representatives of the middle grades
rums are: "Cockatoo" - Barbados rum; "Negrita" and "Charleston" - rums
with
Martinique Islands.
A typical representative of heavy rum varieties is Jamaican rum. Varieties
heavy
rums are distinguished by a distinct aroma and taste, the presence of complex
ethers,
organic acids and higher alcohols.
Jamaican rum is produced in three categories: regular, medium and
high-ester. Ordinary rum is produced for local consumption, and
medium and high ester are supplied to the international market. Typical
Representatives of the Jamaican Roma are: "Maers Mona" (about 30 years old
excerpts),
"Rye and Nevuse" (18 years old), "Bellows" (17 years old) and "Lemon
Hart".
Demarara rums do not have the same sharp bouquet as Jamaican ones, but
content in
In them the alcohol content reaches 76% by volume.
In addition to the above types of rum, there is also a fourth type of rum -
"Batavia-Arak" is widely popular in Scandinavian countries. It is very
fragrant
dry and spicy rum, which is produced on the island of Java. "Batavia-Arak"
is the main ingredient for making "Arrack Punch" - a popular
natural drink in Scandinavian countries.
Soviet rum is a heavy rum and is distinguished by its intensely pronounced
aroma and taste. High-quality Soviet rum has 45% alcohol by volume and 2
d on
100 ml of sugar.
Light and medium rums (Cuban, Puerto Rican) are used
How
bases for making cocktails. Heavy rums (Jamaican,
Demararskie)
are excellent bases for long drinks such as punches,
punch,
zombies. These varieties are also aromatic modifiers in
preparation
cocktails. Cuban rums go well with fruit and berry drinks.
liqueurs,
juices, syrups. Puerto Rican, Barbados and other medium varieties
Roma
goes well with fruit and berry brandies (apple brandy, cherry
brandy).
Heavy rums are used as a base for making hot mixed drinks.
drinks - grogs, mulled wines, punches.

COGNAC

Cognac (grape brandy) is an original, strong, alcoholic drink

drink
light golden in color, with a complex aroma with hints of vanilla and
soft harmonious taste. Prepared from cognac spirits, which are obtained
distillation of white and pink dry grape wines followed by aging in
oak barrels.
Depending on the age of cognac spirits and their quality, they are made
ordinary, vintage and collectible cognacs. Ordinary cognacs are made from
cognac spirits aged from 3 to 5 years. All ordinary cognacs
unified. The number of stars on the label corresponds to the age
cognac spirit. Cognac three stars is prepared from cognac spirit,
aged for at least 3 years. Alcohol content 40% by volume,
Sahara
1.5%. Cognac four stars is made from cognac spirit aged not
less than 4 years, alcohol content 41% by volume, sugar 1.5%. Cognac
five
Stars are made from cognac spirit aged for at least 5 years,
alcohol content 42% by volume, sugar 1.5%.
Vintage cognacs are made from cognac spirits with an average aging period.
over
6 years old and are divided into the following groups:
 "KB" (aged cognac) - made from aged cognac spirits
average
ages 6 to 7 years. Alcohol content 42% by volume, sugar 1.2%.
For example: "KB" of the Armenian SSR, "Vartsikhe" of the Georgian SSR, "Gel"
Azerbaijani
USSR.
"KVVK" (aged cognac of the highest quality) - is prepared from aged
cognac
spirits of average age over 10 years. Alcohol content 45% by volume
alcohol,
sugar 0.7%. For example: "Doyna" of the Moldavian SSR, "Baky" of the Azerbaijani SSR,
"Armenia" of the Armenian SSR.
"OS" (very old) - made from selected cognacs aged for more than 10 years
years.
Alcohol content 43-57% of alcohol by volume, sugar 0.7%. Cognacs of the "OS" group
are called branded. For example: "Dvin" (50%; 0.7%), "Armenia" (45%; 0.7%),
"Yerevan" (57%; 0.7%), in the Georgian SSR - "Yeniseli" and "Tbilisi" (43%; 0.7%).
French ordinary cognacs are designated by asterisks. One asterisk
determines the aging period of cognac spirit - about 4 years or more.
Cognac two
The stars are made from cognac spirit aged for at least 6 years.
Cognac
Three stars are made from aged cognac spirit from 7 to 10 years.
all
French cognacs have an alcohol content ranging from 40% to 42% by volume
alcohol,
and the sugar content is up to 1.2%.
The quality of vintage French cognacs is indicated by letters and their
combinations:
E - "extra" (special);
F - "beautiful";
M - "seasoned";
O - "old";
R - "light";
S - "the best";
V - "very".
The combinations of letters determine the following aging periods for cognac spirits:
"VO" - very old - from 12 to 15 years;
"VSO" - very high quality, old - from 15 to 20 years;
"VSOP" - very high quality, old, light - from 20 to 30 years old.
Some French cognac labels use the following
combinations:
"VSEP" - very high quality, special, light - from 18 to 25 years;
"VVSOP" - very, very high quality, old, light - from 26 to 40 years old.
GRAPE BRANDY
Armagnac is a French grape brandy that is not inferior in quality
cognac.
The production technology is the same as cognac, but distillation is carried out in the same way
once.
For this reason, Armagnac requires longer aging than cognac.
Every
Armagnac is aged for at least 15-20 years. The best varieties are:
"Big
Armagnac, Petit Armagnac.
Aged grape brandies are produced in Spain, Greece, Bulgaria,
Yugoslavia.
Spanish and Greek brandies are darker and denser than French ones.
Beautiful
The brand of Spanish brandy is "Fundador" - 25 years of aging. Greek
brandy
Metaxa is made from Muscat grape varieties, so they are more
sweet
to taste and contain up to 2.5% sugar.
In the preparation of mixed drinks, cognac and other grape brandies
are used as a base. In this case, it is advisable to use ordinary
cognacs,
and aged ones are recommended as a natural drink for coffee and tea. Cognacs
Fine
go well with all kinds of fruit and berry juices, liqueurs and
emulsifiers.
The combination of cognac with aromatic liqueurs and aromatized wines allows
make a wonderful aromatic cocktail. In combination with
fruit and berry liqueurs - an after-dinner mixed drink.
Grape brandies can be recommended in their natural form as an aperitif.
 FRUIT AND BERRY BRANDY
Fruit and berry brandy is a strong alcoholic drink obtained by
distillation of any fortified juice of fruits or berries followed by aging in
oak barrels for at least 3 years. Blackberries are used as raw materials,
strawberries, raspberries.
Of the fruit brandies, American apple brandy is considered the best.
"Apple Jack". Here
In France this drink is called "Calvados". The alcohol content of the drink
- 60%
volume of alcohol.
Plum brandy is produced in Yugoslavia, Switzerland, and Hungary.
Cherry brandy is produced in France, Switzerland, Hungary. It is produced in two varieties
varieties - dark cherry and transparent. Alcohol content up to 45% by volume
alcohol.
Many varieties of fruit and berry brandies are wonderful aromatic drinks
containing sugars and used as aperitifs and as a base in cooking
mixed drinks. Fruit and berry brandies go well with similar ones
liqueurs and all kinds of juices.

GUILT

Natural wine is a drink obtained as a result of alcoholic fermentation.

grape or fruit juice with or without fruit pulp.
Grape wines produced in the USSR are varied in color, aroma,
taste,
quality and production methods.
They produce varietal and blended wines. Varietal wines are mainly
are made from
one grape variety. Blended grapes are made from different grape varieties.
A distinction is made between vintage and ordinary wines. Vintage wines are high-quality,
aged, produced in individual wine-growing regions or
microdistricts
by special technology. Duration of aging of vintage wines: dry
canteens - not less than one and a half years, counting from January 1 of the year following
harvest
years. The aging of strong and dessert wines is not less than two years, with the exception of
Muscat varieties, which are aged for up to one and a half years. Vintage wines
high
qualities that, after the end of the aging period in barrels, additionally
They are aged for at least two years in bottles and are called collectible.
Wines produced without aging are called ordinary.
Table wines are drinks with a strength of 9 to 14% by volume.
alcohol,
(obtained as a result of fermentation of fresh grape juice without
additions
alcohol.
The production of dry table wines is characterized by the fact that the sugar in them
ferments
completely. Semi-sweet table wines are obtained by incomplete fermentation
sugar. The fermentation process is stopped in various ways: by cooling,
glazing, pasteurization and at the moment when sugar remains in the substrate

8%, i.e.

i.e. the amount needed to give the finished wine a pleasant sweetness.
The strength of table wine depends on the sugar content of the grapes. The best of the whites
varieties of wine in the RSFSR is "Riesling". Red wines of Georgia are obtained from
grapes
Cabernet. The best white wines of Georgia are obtained from Rkatsiteli and Mtskhvani grapes.
"Tsinandali "I" is made from grapes of the Rkatsiteli, Mtskhvani,
grown in the Tsinandali region of Kakheti. Aged for 3 years in barrels.
Contains from 10.5% to 12% alcohol. The color is light straw, the bouquet is
fruit,
delicate, the taste is soft, subtle, in harmony with fruity tones.
"Mukuzani" 4" - one of the best red table wines in terms of its qualities
USSR.
It is made from the Saperavi variety, grown in the Mukuzani region. It has
dark ruby ​
color. Aged for three years in oak barrels,
10.5-12.5% ​alcohol by volume.
"Tibiani" 12" - Kakhetian wine made from white and red
grapes. It has a characteristic tart taste and unique aroma.
Of the semi-sweet table wines, the best are the wines of Georgia - "Tvishi",
"Tetra",
"Khvanchkara", "Kinzmarauli".
 "Tvishi" 19" - high-quality table wine, naturally sweet white
wine.
Made from Tsolikauri grapes. Has a beautiful light amber color.
Contains 10-12% alcohol, 3-5% sugar.
"Khvanchkara" 20" - semi-sweet wine. Natural semi-sweet, red,
made from Alexandreuli grapes grown in the region
Khvanchkara.
The color is dark ruby, contains 10.5-13% alcohol, 3-5% sugar.

CHARACTERISTICS OF THE MAIN DRINKS PARTICIPATING IN THE ROLE

SOFTENING-SMOOTHING COMPONENT IN PREPARATION

MIXED DRINKS

AROMATIZING GROUP

The main group in the softening-smoothing component is

flavoring. K
it includes: vermouth and vermouth-type wines (Bier, Dubonnet, Lillet,
"Raphael"), fortified wines (Port, Sherry, Madeira, Marsala), alcoholic
aperitifs (Amer-Picon, Pernod-45) and mixed bitters (Martini-bitter,
"Cinzano Bitter", |"Punt-e-Mes", "Campari"). All these drinks have the function
aperitif, as they help to stimulate the appetite. The name "aperitif"
comes from the Latin word for "to open" and refers to those drinks that
which in
they contain extractive substances that can "open" - excite
appetite. These substances contain bitter bases. One of the most
One of the most common aperitifs is vermouth.
Vermouth is a medium-alcohol drink obtained by blending
grape wine materials, alcohol, sugar syrup and infusion of herbs, flowers,
roots of various plants.
The components of any type of vermouth are: wine, which makes up
around
75% and aromatic herbs, which can be called the main quality
element, because they give vermouth a special smell and aroma. The main
The suppliers of vermouth to the international market are Italy and France.
Italian companies Martini e Rossi and Cinzano produce four varieties
vermouth:
dry, white, red sweet, and bitter-aperitif (red). Firm "Karpano"
produces the following varieties: classic (red sweet), white
(sweet) and
aperitif "Punt-e-Mes".
The best varieties of French vermouths: "Nolly Pra" from Marseille, "Boisia" from
Chambery and
"Lily" from Podenzak.
"Rossi-bitter" (from the Martini company) and "Punt-e-Mes" (from the Carpano company)
relate
for mixed wine aperitifs.
In addition to wine aperitifs, there are also alcoholic aperitifs.
are preparing
by blending extracts of various herbs and roots with alcohol and water.
Alcohol aperitifs are divided into medium-alcohol ones with a content of 22%
- 26%
volume of alcohol and strong alcohol - from 40% and above.
"Amer-Picon" is a bittersweet alcoholic aperitif made from quinine, entian and
using an infusion of orange peels; alcohol content - 26%.
"Pernod-45" is a strong alcoholic aperitif with alcohol content

45%.

It is an aniseed substitute for the once popular absinthe.

The following varieties of vermouth are produced in the Soviet Union:
strong - 18% vol. alcohol and 10% sugar, dessert - 16% vol. alcohol and 16%
Sahara.
In the preparation of mixed drinks, vermouths and aperitif wines of the vermouth type
are used as an aromatic component in the preparation of aperitif cocktails
aromatic type. When preparing cocktails or long mixed drinks
drinks
It is better to use sweet varieties of vermouth on a whiskey base, and on a gin base -
dry
varieties.
vermouths and aperitif wines go well with all the main bases, and
Also
with aromatic liqueurs "Benedictine", "Chartreuse".
The aromatic group is involved in the preparation of mixed drinks
enough
volumetrically in proportion, while specific bitters
such,
like "Angostura", "Orange" and other strong alcoholic bitters,
are used
as a flavor modifier no more than 2-3 dashes (1/32 ounce = 1 dash).
In addition to flavored wines, mixed drinks are also prepared using
fortified wines: Sherry, Port, Madeira, Marsala.
Sherry has strong aperitif properties, which is why it is called
"king"
aperitifs". Sherry is a blend of the same type of wines of different ages. The basis
Every brand of sherry is a very old wine called "Solera".
Sherry is divided into 4 main types:
"Fino" - pale and very dry;
"Amontilado" is also pale and dry, but not as much as "Fino";
"Oloroso" - golden in color and moderately sweet;
"Cream" is very sweet and dark in color.
In addition to these types of sherry, there are also the following varieties:
'Manzanilla' is the same type as 'Fino', but lighter and drier.
"Vino de Pasto" - between "Fino" and "Amontilado", but without the nutty flavor
taste like Amontilado.
At present, two types of sherry are produced in the Soviet Union: strong -

19 -

20% vol. alcohol and 3% sugar; table - dry 14% vol. alcohol, no sugar.
Spain produces the following brands of sherry: dry and dessert "Duff Gordon",
"Ganzales Boisse", "John Harvey & Son", but the "king" of dessert sherry
is
"Harvey's Bristol Cream".
In the preparation of mixed drinks, light dry sherries "Manzanilla",
"Wine where
Pasto and Fino are used primarily as a substitute for vermouth in
aromatic aperitif cocktails.
The best sherry for an aperitif is considered to be Amontilado and dry Sack.
Port wines are of two types: aged in barrels and the famous "Vintage"
Port", aged in bottles.
Aged in barrels are divided into: "Rintinto Rosso" - port wine
ruby
colors; "Biondo" is a light-colored port, "Bianco" is a white port
colors.
Ruby colored ports are thicker and more viscous, while light colored ones are more
soft
and contain less sugar. White ports are generally
are releasing
dry, which are used as an aperitif.
In the USSR, various port wines are produced: white, pink, red. Containing
alcohol in them from 16% - 18% vol. alcohol, sugar 10%. The best brands
are considered
"Yuzhno-berezhny", "Surozh".
In the preparation of mixed drinks, port wine can be used in
basically like
softening and smoothing component in combination with cognac and fruit and berry
brandy, sometimes as an aperitif, replacing vermouth. In some cases it can
used as a base, especially in cocktails such as the Flip.
Madeira is a wine that stands out from other strong wines in its goodness.
developed
heavy bouquet, high strength and low sugar content.
To obtain high quality Madeira, it is first aged in barrels and then
then
in bottles. Madeira is fortified with rum spirit.
Vintage Madeira wines are produced in the Crimean region, the Armenian SSR,
republics
Central Asia.
In the preparation of mixed drinks, dry Madeira is used as
softening and smoothing component in aromatic aperitif cocktails
like,
replacing aromatized wine. Other Madeira varieties are used in the role
bases
for making flips, punches, slings and other mixed
drinks, as well as in combination with a strong alcoholic base.
Marsala. Only grapes of this variety are used to make Marsala.
Cotarrato,
containing a large amount of sugar. In the USSR, Marsala is produced in small quantities
quantities. The best is the vintage Marsala made in the Turkmen
And
Uzbek SSR.
Marsala acts as a base in the preparation of some groups of mixed
drinks.
JUICE (FRUIT AND BERRY) GROUP
In the softening and smoothing component, the juice group occupies one of the leading positions
places. In the preparation of mixed drinks, both fresh juices are used -
orange, lemon, tangerine, grapefruit, lime juice, and
canned.
As a flavor modifier in cocktails and mixed drinks, in addition to
squeezed citrus juice, and essential oils from the zest are also used.
All citrus fruits contain, in addition to vitamins and minerals, citric acid.
acid. Lemons contain 6-8%, oranges - 1.35%, tangerines -

0,63%.

Fruit and berry juices are pure unfermented juices,

obtained from
fresh, ripe and healthy fruits and berries.
In addition to fruit and berry juices, mixed drinks are also prepared using
vegetable juice - tomato.
The range of uses of fruit and berry juices is very diverse. Their
use
not only as a softening and smoothing component, but also as a base in
non-alcoholic
mixed drinks. Essential oils from citrus peels are quite often
use
in the preparation of cocktails. Juices can also be used as fillers
at
making long mixed drinks. Recently, it has become very
popular are long drinks with juice like: base + juice. For example: vodka with
orange juice, lemon, grapefruit, lime juice, grape juice.
When using citrus juices, it is advisable to use freshly squeezed juice
fruits.
Using juices in making cocktails and other mixed drinks
gives
the ability to partially neutralize alcohol and create nutritional value
prepared drink.
EMULSIFIER GROUP
The emulsifier group includes milk, cream, sour cream.
Milk acts as a softening and smoothing component, for example, in
the Eggnoggs group, and as a filler in milk punches. Cream
form
a special group of short drinks called "Zoom", also performing
in roles
softening and smoothing component. Cream goes well in combination with
fruit and berry and dessert liqueurs, forming a unique group base +
cream + liqueur. In the preparation of mixed drinks, cream is used 36%
fat content. Sour cream is used in the preparation of mixed drinks
partially, in
to the "Fizz" group, for the preparation of "Krem-fizz".
The egg can be used in aromatic type cocktails, but it is also
creates a special group called "Flip". Without him, it is impossible
certain
part of the Sau group and long mixed drinks called Fizey. The egg can be
used either in whole or in part - protein or yolk.
Various substances can also act as softening and smoothing components.
liqueurs, but
Their main role is flavoring and aroma.
TASTE AND AROMATIC COMPONENT
The flavor and aroma component is divided into three groups: sweet,
sweet-aromatic and bitter-aromatic.
The sweet group includes sugar, natural syrup, fruit and berry
syrups and
natural honey.
Sugar is a necessary part in the preparation of mixed drinks, caloric content
- 4"0
kcal per 100 g of product.
Honey is used as a sweet component in the preparation of mixed drinks,
caloric content is about 335 kcal per 100 g of product.
Syrups are natural fruit and berry juices containing
sugar
not less than 60%: fruit and berry - on citrus infusions (lemon,
orange,
tangerine), on flavored essences (cream soda, pear),
dessert
(creamy, chocolate, black coffee, mocha).
Syrups are easily mixed with other drinks when making mixed drinks.
liquids, do not cloud the drink and speed up its preparation; sugar is in
solid
or in bulk form it dissolves slowly, especially in chilled liquid, and
Powdered sugar makes the drink cloudy.
|The flavor and aroma group includes all kinds of liquor and vodka products,
which can act as additives in the preparation of mixed drinks
aromatic
modifier (in small quantities - 2-3 dashes) to create
peculiar
the aroma.
Many liquor products have a high alcohol content or
the hat,
or both. For the preparation of domestic liqueurs and vodkas
products
rectified alcohol of the highest purity is used. Softened
water with
neutral reaction. In liquor and vodka products, in order to impart flavor,
the aroma
and colors, introduce processed plant materials.
Liqueurs are divided into strong, dessert and cream. Strong liqueurs
produce
mainly on aromatic alcohols obtained from infusions of herbs, roots,
rhizomes, bark, spices. Known are: "Benedictine", "Transparent", "Spicy",
"Southern".
All strong liqueurs are characterized by a sweet and at the same time spicy, slightly
with a pungent or pungent-bitter taste and complex aroma. (Strong liqueurs
contain:
alcohol 33-44% by volume, sugar 32-46 g per 100 ml.
Dessert liqueurs are made from fruit and berry alcoholized juices and
morsah,
partly on aromatic spirits and alcoholic infusions, on citrus peels,
various spices, blackcurrant buds, cocoa powder with the addition of
sugar, molasses, citric acid, essential oils, vanillin, dyes.
Desserts
Liqueurs contain: alcohol v 25-30% by volume, sugar v 32-50 g per 100 ml.
The range of dessert liqueurs is extensive. Among them are "Apricot", "Alychevy",
"Vanilla", "Friendly", "Dogwood", "Coffee", "Lemon", "Raspberry",
"Mandarin", "Almond", "New Year", "Sea Buckthorn", "Pink",
"Blackcurrant", "Chocolate", "Jubilee".
Creams are produced from fruit and berry alcoholized juices, aromatic
alcohols from
alcoholized juices, alcoholized infusions of vanilla, cocoa, cinnamon with
by adding
sugar syrup and coloring.
Creams contain: alcohol 20-30% by volume, sugar 49-60 g per 100 ml.
Desserts
liqueurs and creams are distinguished by their sweet taste and a wide variety of flavors,
aroma of fresh and dried berries and fruits, vanilla, cocoa, coffee, roses.
flavor and aroma components play the role of a sweet ingredient, replacing
syrups.
Strong liqueurs are used mainly as a flavoring component,
creating a unique aroma and sweet taste for the mixed drink.
In addition to dessert liqueurs and creams, they play a role in the preparation of mixed drinks.
sweet tinctures and cordials can be used for the sweet group.
Sweet liqueurs are obtained by blending alcoholic fruit drinks, less often juices with
adding sugar, molasses, citric acid, coloring agents. Sweet
tinctures
contain 16-25% alcohol and 15?28 g sugar per 100 ml of product. Tinctures are known
"Apricot", "Cranberry", "Nezhinskaya Rowan", "Rowan",
"Sea buckthorn",
"Apple".
Liqueurs are prepared using alcoholized juices and fruit drinks, sugar, and citric acid.
For
juices preserved with sugar are also used in a number of liqueurs,
dyes,
vanillin, fruit essences, almond and cinnamon infusions. Liqueurs contain:
alcohol
18-20% by volume, sugar 28-40 g per 100 ml.
Imported liqueurs are drier than domestic ones.
There are a lot of liqueurs on the world market, but the best are:
"Apricot liqueur" is a very sweet apricot liqueur made from grape alcohol.
with a strength of 30% alcohol by volume.
"Advocate" is an egg liqueur based on cognac with sugar, vanilla and coffee.
Fortress
20-25% of the volume.
"Anise" is a sweet, transparent aromatic liqueur with the main flavor
The ingredient is anise. Strength 30%.
"Bacardi Elixir" is a liqueur based on and flavored with light Cuban rum.
"Bandana from Havana" is a wonderful banana cream, made in Cuba.
"Benedictine" is one of the oldest and highest quality aromatic liqueurs
like on
based on the best cognacs of France. Strength 43%.
"Blackberry liqueur" is a blackcurrant liqueur with a small amount of
red
dry wine, which is added during the blending process. Strength 30%.
Certosa is an Italian liqueur similar to Chartreuse.
"Chartreuse" is one of the oldest aromatic liqueurs with a sharp herbal taste.
aroma and taste. Chartreuse liqueur, made in Spain, is labeled
"Liqueur"
factory in Tarragona on the Peres Chartres forest". It is produced in two colors -
yellow
and green, with the green one being much stronger - 55% and more aromatic.
Yellow
"Chartreuse" contains 43% alcohol by volume.
"Cherry Liqueur" is a wonderful cherry liqueur based on grape brandy,
made from wild black cherries. The best of all varieties is "Cherry
Herring",
Made in Denmark. Strength 30%.
"G.L.O.K" is a Danish liqueur with caraway flavor.
"Cafe Southern" - coffee cream.
"Cointreau" is a white orange liqueur based on cognac with a strength of 40%.
"Cordial Medo" is a French liqueur made by blending
orange
"Curaçao", cream of cocoa and cognac, with chocolate flavor and orange aroma.
Strength 38%.
"Creme d'Ananas" - pineapple cream, a very sweet liqueur with a taste and aroma
pineapple. Creams contain 25% vol. alcohol.
"Creme d'Banana" - banana cream.
"Creme d'Cocoa" is a very sweet syrupy dark chocolate liqueur
blooms with
taste and aroma of coffee and cocoa.
"Creme d'Cafe" - resembles chocolate cream.
"Creme d'Casi" is a dark, moderately sweet liqueur with a black liqueur flavor.
currants,
25% strength, used as a sweetening component in aperitifs
cocktails.
"Creme d'Framboise" or "Creme d'Frauz" are two very sweet liqueurs, the first with
taste
and the aroma of strawberries, the second - raspberries.
"Creme d'Ment" is a moderately sweet, piquant, aromatic liqueur with a taste
mint.
It is produced in two colors - white and green. White is usually a little
drier and
more popular.
"Creme d'Moka" is a coffee cream.
"Creme d'Noisse" is a nutty liqueur with a bitter taste and almond aroma.
"Creme d'Rose" is a sweet liqueur with a vanilla flavor and rose oil aroma.
"Creme d'Ti" is a liqueur with the aroma and flavor of tea.
"Creme d'Vanille" is a vanilla liqueur.
"Creme d'Violet" is a very sweet liqueur with a violet aroma.
CHARACTERISTICS OF THE MAIN
ALCOHOLIC AND NON-ALCOHOLIC DRINKS,
USED ​AS A FILLER
Champagne wines are characterized by a light taste, excellent bouquet,
not tall
alcohol content. They are obtained by secondary fermentation of special champagnes
wine materials.
Depending on the sugar content, champagne is divided into:
Soviet champagne aged: brut (up to 0.3 g/100 ml), the driest (from
0.8-1.3 g/ml), dry (from 3-3.5 g/ml).
Soviet champagne: dry (3-3.5 g/ml), semi-dry (5-5.5 g/100 ml),
semi-sweet (8-8.5 g/100 ml), sweet (10-10.5 g/100 ml).
Depending on the color, it can be white or red.
The alcohol content in champagne is from 10.5-12.5% ​vol. alcohol.
Sparkling wines are obtained by secondary fermentation of dry or fortified wines.
wine materials.
The following sparkling wines are produced:
"Tsimlyanskoe" - semi-sweet - 8% and sweet - 10% sugar. Strength - 12.5%.
"Sparkling Muscat" with a sugar content of 9-12%, alcohol - 11.5%.
Sparkling (carbonated wines) are drinks obtained artificially
saturation
carbon dioxide from wines that have undergone technological processing. "Sparkling
semi-sweet, Mashuk - these wines contain 9-13% alcohol and 3-5% sugar.
The range of sparkling wines abroad is quite large. There are many types and
brands, but France is the first in their production. Sparkling wines
Champagnes differ significantly from each other, as they depend on the year,
harvest,
soil and growing conditions for grapes.
Besides Champagne wines, there are also other sparkling wines of France: "Bordeaux sparkling",
"Burgundy sparkling wine" (white, red, pink) - "Anjou", "Saumur",
"Touraine". In
Sparkling wines are allowed to contain 9-10% alcohol by volume.
Many red and white sparkling wines are produced in Italy. They are widely known
Muscat sparkling wines of Piedmonto: "Asti Spumante" and "Sparkling Muscat".
Except
white sparkling wines are also produced, such as red ones "Spinolo" and "Labrusco"
(low sparkling),
"Poppi" (medium sparkling). Frisanti wines include Italian dry
wines with
low carbon dioxide content.
In the preparation of long mixed drinks, sparkling wines and champagne
participate
as fillers in the following variants:
base + champagne or sparkling wines;
SSC + champagne or sparkling wines (juices + champagne or sparkling wines);
VAK + champagne or sparkling wines (liqueur + champagne or sparkling wines).
Cocktail + champagne or sparkling wines in a group called "Fizzies".
Apple cider, a fruit wine, is also an alcoholic filling.
Cider is fermented apple juice that is saturated at the moment
bottling
carbon dioxide under pressure. Cider is classified as dry, semi-dry, and sweet. All
types
ciders contain 5-7% alcohol, acidity 5-8 g/l. During production
semi-dry and
sweet cider has sugar added to it. Sugar content in semi-dry cider
makes up
5%, and in sweet - 10%. Cider is the main filler in the "Cooler" group, but it
can also be used in the Highball group when diluted
fruit and berry
brandy.
Beer is a low-alcohol drink made from malt, hops and water.
They feed
beer at a temperature of 0-12 °C in a dark room. Beer can be dark and
light
varieties.
Some of the most famous types of beer produced in the USSR:
Light varieties:
1. "Zhigulevskoe" - strength 2.8%, mild hoppy taste.
storage -

6 days.

2. "Rizhskoe" - strength 3.4%, taste and smell are pronounced, hoppy. Term
storage - 8 days.
3. "Moskovskoe" - strength 3.5%. The taste and smell are strongly hoppy. Term
storage - 8
days.
4. "Moscow Original" - 3.5% strength, strong hop flavor.
5. "Leningradskoe" - strength 6%, shelf life 10 days.
6. "Leningradskoe Original" - strength 6%, shelf life 10 days.
Hoppy
taste with a winey aftertaste.
7. "Stolichnoe" - 7% strength, sweetish taste with a hop aroma. Expiry date
storage 10 days.
8. "Minskoe" - strength 3.5%, strong hop flavor. Shelf life
 6

days.
9. "Nevskoe" - strength 4.0%, hop aroma, pleasant bitterness, malty
aroma.
Dark varieties:
1. "Ukrainian" - strength 3.2%. Pronounced taste and aroma of malt. Term
storage 8 days.
2. "Porter" - strength 5.0%. The taste is malty with a wine flavor. Term
storage 17
days.
For pasteurized beer, the shelf life is at least three months.
The alcohol content in light beer ranges from 1.8% (refreshing) to 7% (Stolichnoe),
dark from 2% (Light) to 5% (Porter).
In the preparation of mixed drinks, the following can also act as a filler:
non-alcoholic drinks - mineral water and carbonated drinks.
Minerals
waters differ from ordinary drinking waters in their content of mineral salts (not
less than 1
g/l) and gaseous products. By production method, mineral waters
are divided into natural and artificial, and by purpose - into table
And
medicinal waters. In the preparation of mixed drinks only
canteens
mineral waters. One of the first places among them is occupied by "Narzan".
Carbonated drinks play a major role in the preparation of mixed drinks.
drinks.
For their production, fruit and berry syrups, juices, extracts are used.
grape and fruit wines, citrus infusions, natural
aromatic
essences (essential oil solution), sugar, citric acid, softened water,
carbon dioxide.
Depending on the quality and quantity of raw materials used
production
carbonated drinks, they are divided into: premium drinks, dessert drinks,
drinks
of the highest and ordinary quality.
The range of dessert drinks includes: "Exhibition", "Cream Soda",
"Punch",
"Summer", "Amateur", "Refreshing", "Theatrical", "Black Mocha Coffee",
"Anniversary".
Carbonated drinks must be stored at a temperature of at least 2 and not
above 12°
S.
Various mineral waters, natural and
artificial. In
When preparing mixed drinks, table mineral waters are used:
"Apollinaris", "Vichy", "Kronzal", "Reginaris", "Buxton". But the greatest
Artificial minerals have gained popularity on the international market
water
like soda. They are similar to domestic fruit drinks, but, like
rule,
either do not contain sugar, or contain it, but in small quantities.
Cola-type drinks are in high demand: Coca-Cola, Pepsi-Cola,
Sinalco-cola, Club-cola - dark and light brown in color, in the composition
which
contains kola nut, which contains caffeine, which gives the drink a unique flavor
bitter taste and smell, reminiscent of nutmeg.
INVENTORY. MEASURING INSTRUMENT. DISHES.
The main tool for making cocktails is a shaker. Shaker
Maybe
be made of glass, metal or a combination of both. It consists of
base where mixing takes place, filter and cap (lid). Filter
serves
to separate the drink from the ice. This is how shakers are designed, in which you can
cook
drink up to three servings. The professional shaker consists of two parts -
metal and glass. The glass part, with a volume of 350 ml, serves
basis
for drinks and ice, metal, 800 ml capacity, is a lid. It
You can prepare about 5-6 servings at a time. Shake in a shaker
mixed
drinks with syrups, liqueurs, juices and emulsifiers (cream, milk,
cream,
honey).
A bar glass or mixing glass is used to stir mixed drinks.
drinks that do not contain sweeteners or emulsifiers.
Made from thick-walled glass or ceramics; capacity up to one
liters,
cone-shaped, with a spout for pouring out the mixed drink. The glass has
a partition to hold ice. A bar glass usually has measuring measurements
for
making several mixed drinks. In a bar glass
prepare 5-6
cocktails or other mixed drinks.
A bar spoon or stirring spoon is used to mix ingredients.
V
bar glass; capacity - 5 cu. cm. Made of stainless steel,
silver or plastic. The bar spoon has a long handle with a heel on the
at the end.
The shape of the handle can be spiral or round, its length reaches 35-40 cm.
The filter is used to separate ice from the drink. It consists of a metal
plates with
holes and ears and springs. The ears serve for the end, the spring - for
side
fixing the filter to a bar glass or to the base of a shaker. The filter should
exactly
fit into the upper diameter of a bar glass or shaker. The holes are used to
separation of citrus peels and seeds by manually squeezing them over
bar
glass.
Bar key - a lever-type opener in combination with a corkscrew and
a device for making holes in cans. It is made of
stainless
steel.
Can opener - for opening canned goods.
Made from
stainless steel with wooden or plastic handle.
Corkscrew - lever type for aged imported wines with a stopper
device
for bottle necks.
Bar stoppers - stoppers are used to close opened bottles;
cheap
plugs - with a special device for spraying a certain amount
(dash=1/32 oz or 3-4 drops), used as a nozzle on the neck
bottles;
Dropper caps measure out one drop of liquid when used;
dosing
stoppers - when used, they measure out a certain amount of liquid. They release
one and two ounce or 50 ml measuring caps; champagne corks
- with
with a special clamp and screw. They are used to close the started and
unused bottles of champagne.
Pouring plugs (geysers) are used for pouring natural
drinks from
bottles, consist of a metal tube with an outlet for
air.
A cork catcher is a tool with wires bent into a hook, with
with help
which you can grab a cork that has fallen into a bottle.
To prepare mixed drinks, you will also need the following:
Tools: sharp kitchen knife; stainless steel for cutting fruit;
a special knife for removing zest from citrus fruits; bar forks for pricking
citrus, dessert utensils.
To work in a bar you need a board for cutting fruit, a juicer - for
citrus juice extractors, nutmeg grater for grating nutmeg and
walnuts
nuts, chocolate, coffee, lemon zest.
You will also need the following items: a vase or dish for fruit; a hand
mill
for unground pepper and other spices; whisk for removing
carbon dioxide
from champagne or cocktails; mixer for whipping cream; siphons with
carbonated
water; natural and plastic straws.
To the tools used in the preparation of mixed drinks
also include funnels of various sizes made of plastic,
Part
which should have a built-in hair strainer; stands for
beer and
cocktail glasses; spice rack and powdered sugar sprinkler;
sugar bowl; cocktail skewers used for stabbing all kinds of fruits,
olives and serving appetizers.
Bottles with cheap stoppers, used for measuring and spraying
components related to aromatic modifiers.
An ice bag used to crush ice using a wooden mallet
for
certain drinks.
Ice scoop for filling the container with ice.
Ice container - square or rectangular with insulation
gasket. Serves to keep ice from snoring during work.
Champagne Cooler (Champagne Bucket) - Chrome Plated,
a metal or plastic bucket large enough to hold

2-3

bottles covered with ice.

Electric mixer - for whipping cocktails containing emulsifiers (egg,
cream,
milk, sour cream) and a large amount of sugar.
Electric stove - for preparing hot mixed drinks: punches,
grogs.
Electric heater - for heating and preparing individual hot
mixed drinks.
Electric juicer - for squeezing juices from fruits and berries.
Toaster - for toasting pieces of bread.
Roaster - for frying pieces of meat.
Egg cup - wooden, plastic or paper for storage
eggs.
A bucket and basin for liquid waste if there is no sink.
Enameled pots with tightly closing lids for cooking
hot
mixed drinks such as punches.
One of the main types of bar equipment is a measuring tool.
Beakers are laboratory glassware, made of glass, and have
form
cone, elongated downwards. They are made with or without a drain, with a capacity
out of 50
cm3 and higher. To measure liquid, the graduated cylinder is marked in cm3.
To prepare mixed drinks, different types of measurements are used:
American, English and European, and therefore the measuring instrument
presented
in the bar quite widely: measuring cups with a capacity of 25 cm3 or 0.025 l,
capacity 50
cm3 or 0.05 l, with a capacity of 28 cm3 or 0.028 l, the so-called "pony"
(American),
equal to one ounce. Measuring cups with a capacity of 42 cm3 or 0.042 l are
the standard measure of whiskey called a "jigger."
Measuring cups for partial ratios are graduated cylinders
with
divisions of 1/8, 1/4, 1/2, 1/3, 2/3, 3/4 and one whole of a standard cocktail
at 50
cm3.
A bar tumbler is used to serve natural and mixed drinks in a bar.
dishes.
It is made of glass, crystal, porcelain or metal.
A glass for liqueurs and ordinary cognac with a capacity of up to 25 cm3.
Made from
thin glass with a narrow bottom, on a stem, used for serving liqueurs and cognac.
A Puus-cafe type cocktail glass with a capacity of up to 50 cm3 on a small stem
elongated shape, widening towards the top. It is used to serve layered
cocktails.
A shot glass for strong natural drinks with a capacity of up to 50 cm3,
is made from
thick glass, used for serving natural drinks chilled
view.
A cocktail glass with a capacity of up to 150 cm3 and a stem is made of
thin
glass. Serves for serving all kinds of cocktails without emulsifiers.
Wine glass, capacity 75 cm3 - 150 cm3. Serves for serving all kinds of
wine,
from aperitifs to desserts.
Champagne glass, capacity from 125 cm3 to 200 cm3. Manufactured
various
types - from a vase to a tulip-shaped form. It is used for serving
champagne, and
also specific cocktails with champagne. Cognac glass, capacity up to

0,5

l, is used to serve vintage cognacs. It is an egg-shaped glass

forms with
with a small foot.
"Sau" glass, capacity 250 cm3, stemmed, wine glass shape. Serves for serving
Sau cocktails with emulsifiers.
Highball glass, capacity from 150 cm3 to 350 cm3. Tall, with a slightly
beveled
with walls up and a thick bottom. According to their purpose, they are divided into:
- an "old-fashioned" glass, with a capacity of 150 cm3. It is used for serving
Oldfashioned group, as well as natural drinks with ice.
- a Sau glass with a capacity of 150 cm3, used for serving cocktails such as
"Saw" with
ice.
- Highball glass, capacity 200 cm3, is used for serving tall drinks
drinks
Highball group.
- Highball glass, capacity up to 250 cm3. Used for serving tall drinks.
drinks of the "Fiz" group without emulsifiers and "Collins".
- Highball glasses, with a capacity of up to 350 cm3. They are used to serve long drinks.
mixed drinks with emulsifiers.
From metal and porcelain dishes for serving mixed drinks
use
the following:
Punch cup (porcelain or glass), 250 cm3 capacity with handle.
Serves
for serving punches, cold and hot drinks. Served
together with
with a jug or a punch.
A porcelain or glass mug with a handle, with a capacity of up to 500 cm3. It is used for
serving individual hot drinks.
Silver or metal glasses and mugs of various capacities - from 50 cm3
to
250 cm3. They are used to serve mixed drinks of the "frozen" group, i.e.
frozen. Coffee cups and saucers - for serving coffee.

ACCOMPANYING COMPONENTS INVOLVED IN THE PREPARATION OF MIXED DRINKS

Ice plays a major role in the preparation of mixed drinks.
prepared in an ice maker or in the usual way in the freezer compartment
refrigerator. The main requirement for ice is its cleanliness and absence
strangers
smells.
Several types of ice are used to prepare mixed drinks:
ice in blocks - for short-term cooling in large quantities
Kryushonov and
punches;
Cocktail ice - for making various cocktails.
Fizz ice - for tall drinks of the Fizz and Collins groups;
Cobbler ice - for tall mixed drinks called "cobblers". It looks like snow
crystalline form;
frappe ice - for drinks such as frozen, frappe, shake;
ice cream - made in a confectionery production facility -
edible
ice; used for sherbets and mulled wines.
It is used to shake mixed drinks (cocktails) in a shaker.
cocktail
ice, but these drinks are usually served without ice. For long mixed drinks
All other types of ice are used in drinks and are served together with
him.
When making mixed drinks, they are used as spices.
various
aromatic and flavoring substances.
Mint - leaves with stems, whole or crushed. Mint aroma
strong,
sweetish, sharp, piquant taste, with a cooling effect on the cavity
mouth. In
In the preparation of mixed drinks, mint is used in such groups as
"smash", "julap".
Cloves are dried flower buds. Their aroma is strong,
hot, spicy, pungent, due to the presence of essential oils (15-18%),
of which 95%
consists of eugenol.
Cinnamon is the dried bark of young branches of a brown tree.
light brown
colors, has a pleasant smell and sweet taste. It is available in the form
sticks.
In the preparation of mixed drinks, cloves and cinnamon are used in
hot and
cold drinks such as slings, punches, and punches.
Nutmeg - seeds are grayish-brown in color, oblong-oval
forms. The nuts have a sharp, slightly bitter taste. They are produced in
basically, in
ground, are used in many groups of mixed drinks as a
aromatic modifier.
Vanilla and essences can act as aromatic modifiers.
food (lemon, orange, rum, pineapple) - flavorings,
which
are alcohol or water-alcohol solutions of mixtures
natural and
synthetic fragrances.
Tea - used as a filler in the preparation of mixed drinks,
for example in grogs, punches.
Fruit and berry compotes are also accompanying components.
(canned compotes) that act as garnishes in mixed drinks.
Olives are the most popular.
Black olives are not a garnish for mixed drinks, but
are used when
serving aromatic aperitif cocktails.
In 2nd place in terms of application and purpose are canned cherries:
sweet cherries in wine; sour cherries in wine; sweet cherries in rum; sour
sour cherries in
rum; sweet compote cherries; sour compote cherries; sweet cherries in
mint
syrups.
Both cherries and other fruits and berries, plums, apricots, pineapples, grapes
marinated in various alcoholic beverages and used as side dishes
mixed drinks are quite large.
Various sauces and spices are used in the preparation of mixed drinks:
celery salt, tomato ketchup, chili sauce, Tabasco sauce, sangrita
(a mixture of tomato, orange and lemon juices), Worcestershire sauce (a mixture of
Jamaican
pepper, black pepper, cloves, ginger, onion), oyster sauce, olive
oil,
vinegar, chocolate, ground mocha coffee, tea (Ceylon, green), powder
cocoa, milk powder, pickled onions, nuts.
BASICS OF MIXED DRINKS PREPARATION TECHNOLOGY
Making mixed drinks is not just a matter of mixing different
components.
There are several ways to prepare mixed drinks: mixing
V
drinking glass; mixing in a bar glass; shaking in a shaker;
whipping in
mixer.
Mixing in a drinking glass is the easiest way to prepare
mixed drink. The principle is to mix all the ingredients in
drinking
glass (pre-chilled with ice or in the freezer compartment
refrigerator)
and stirring them with a cocktail spoon. Cool the drinking glass (shot glass)
as follows: a glass filled 3/4 with ice is placed on the counter in
flow
half a minute, and then freed from ice, ready for use. If
supposed to
according to the recipe, it can be filled with ice again. Stirring the cocktail
(bar) spoon is carried out as follows: the glass is held with the left
hand under
at an angle of 60 degrees and the contents are stirred from top to bottom with light movements
V
for half a minute. In this way, the "Old Fashioned" group is prepared and
"Highballs",
carbonated and still: base + filler (gin and tonic, rum and
Coca-Cola, cognac and champagne, vodka and juice) and other long drinks and
cocktails that do not contain sweeteners or emulsifiers.
Mixing in a bar glass is the same as the technology used in drinking glasses.
glass. The difference is that in a bar glass the drink is prepared.
some
servings.
Shaking is done when using a shaker to prepare a drink.
components with a high content of sugar and, partially, emulsifier. The best
the method for preparing mixed drinks in a shaker is as follows: while the shaker
cools, prepare all the necessary components. Then shaker
are freed from ice and filled with new ice, all components are poured into it,
close tightly with a filter and cap, wrap in a clean napkin,
they raise and
shake in a horizontal direction with quick, short movements.
Shaking usually lasts 10-15 seconds; drinks containing emulsifiers,
shake for a few seconds longer. Never pour into a shaker
carbonated drinks. Here are three more rules for handling a shaker:
1. Before use, make sure there are no foreign odors.
2. The shaker should be washed and wiped immediately after use to
leftovers
fruits, eggs and dairy products did not oxidize the metal.
3. The shaker should always be kept disassembled.
Drinks that contain emulsifiers are best whipped with
with help
mixer. Mixing maximally preserves all the valuable qualities of the products,
increases their digestibility and gives them a light, pleasant taste. Some
main
rules of technology for preparing mixed drinks:
Before you begin making cocktails or other mixed drinks,
drinks,
You need to make sure that you have the components that need to be ready.
Large quantities of strong alcoholic bases should never be mixed.
When mixing drinks, you should start with the sweetener,
then
softening and smoothing and finish with a base.
Dairy products should be added to the cocktail last, as they
curl up when in contact with lemon juice.
Alcohol can decompose the egg and therefore should be introduced last.
queue.
Maintain proportional ratio even if you increase the volume of the drink.
Prepare your drink quickly and accurately.
You should not mix more than 3 cocktails at once.
CHARACTERISTICS OF GROUPS OF MIXED DRINKS AND THEIR PREPARATION TECHNOLOGY
EXAMPLES OF RECIPES
When introducing formulas for making mixed drinks, the author meant that each
has the right to change the recipe of the drink to his taste, but still wanted
emphasize that
these formulas give an idea of ​the standard of recipes, that the recipes constructed
by
These formulas satisfy every taste.
COCKTAILS
Saursa Group
Saurs are considered an evening cocktail and are considered medium-sized drinks in terms of volume.
bookmark
products in which should not exceed 100 ml. Saurs - drinks,
consisting of
mixtures of citrus juices, sugar or other sweetening components and
alcohol base.
The conditional formula of the classical sours is as follows:
(a+2b+7c), where 1 part=10 ml;
a - sweetening component; b - sour part; c - base.
In classic sours, only strong alcoholic drinks act as a base
drinks:
vodka, gin, whiskey, rum, cognac, fruit and berry brandies, strong liqueurs.
Combinations of strong alcoholic drinks in the form of one base are possible, but in this
In this case, combinations of the main strong alcoholic bases (vodka, gin,
whiskey,
rum, cognac) with fruit and berry distillates ("Calvados", "Peach
brandy",
"Slivovitza").
In classic sourse, the role of the "sour part" is played by lemon juice, and the role of
"The sweet part" (sweetening component) uses natural syrup.
The name of the classic source depends on the name of the base, for example:
vodka is healthy,
whiskey-sau, rum-sau.
By replacing the base, but leaving the "sweet" and "sour" parts intact, you can make
gin-sau, whiskey-sau, rum-sau, brandy-sau, calvados-sau.
An example of a recipe for combining two strong alcoholic drinks as one
bases:
sugar syrup - 10 ml
lemon juice - 20 ml
vodka - 40 ml
cherry brandy - 30 ml
The combination of strong alcoholic drinks as one base is possible in various
partial ratios, but their sum must strictly be 7 parts or 70
ml
A large number of cocktails can be prepared on the basis of classic sours
type
"Hello".
In cocktails such as "Sau" it is allowed to be used as a sweetener.
components fruit and berry syrups, fruit and berry and aromatic liqueurs, honey
natural. In the role of the "acidic part" (softening and smoothing component) you can
use all kinds of citrus juices, juices containing
lemon and
malic acid.
Various combinations in various ratios are possible as a base
spirits and liqueurs. Sau-type cocktails can also contain
be
emulsifiers (protein, yolk, whole egg, sour cream) and various
aromatic modifiers (angostura, orange bitters, aromatic
liqueurs,
all kinds of mixed bitters and aperitifs like Pernod 45).
The conditional formula for Sau-type cocktails looks like this:
(a+2b+7c)+"+"1, where

" - aromatic modifier, "1 - emulsifier.

Examples of recipes:
sugar syrup - 10 ml
lemon juice - 20 ml
gin - 70 ml
egg white

liqueur "Curacao" - 10 ml
lemon juice - 20 ml
gin - 70 ml

1 egg

Cointreau liqueur - 10 ml
lemon juice - 20 ml
white cuban rum - 70 ml
pomegranate syrup - 2 or 3 dashes

pomegranate syrup - 10 ml
lemon juice - 20 ml
apricot brandy - 20 ml
white cuban rum - 50 ml
1 dash of Angostura bitters

Benedictine liqueur - 5 ml
liqueur "Curacao" - 5 ml
lemon juice - 20 ml
whiskey "Bourbon" - 70 ml
1 dash of Angostura bitters
pomegranate syrup - 5 ml
Orzha syrup - 5 ml
lemon juice - 20 ml
cognac - 20 ml
Cuban rum - 50 ml
Using the "Saurs" formulas, you can build and prepare not only
cocktails by
international recipes, but also to invent their own signature recipes in domestic
drinks.
liquor "Kyannu-Kukk" - 5 ml
Lemon liqueur - 5 ml
lemon juice - 10 ml
orange juice - 10 ml
vodka - 50 ml
strawberry tincture - 20 ml

1 egg

2-3 dashes of "Russian Balsam"

Based on the above, a "skeleton" for constructing "Saurs" is proposed and
Sau type cocktails.
I. Classic "Sau", where the constant is "a" and "b" with one drink,
with
several drinks;
in the variant with several strong alcoholic drinks only
distillates.
II. Sau-type cocktails with one base, where the constant is "c" and "b":
1. Replacing the sweet part
a) fruit syrups;
b) fruit and berry liqueurs;
c) aromatic liqueurs;
d) a combination of fruit liqueurs;
d) a combination of fruit syrups;
e) a combination of fruit syrups and all types of liqueurs;
g) honey.
2. Replacement of the acidic part, where the constant is "a" and "c", with all sorts of juices and their
combination.
3. Simultaneous replacement of sour and sweet parts, where the constant is "c":
a) a combination of citrus juices and fruit syrups;
b) a combination of citrus juices and all kinds of liqueurs;
c) a combination of citrus juices with honey.
III. Cocktails like "Sau" with several drinks as one base, where "s"
-
constant;
a) replacement of the sweet part (a, b, c, d);
b) replacement of the acidic part;
c) simultaneous replacement of the sour and sweet parts.
IV. Sweet and sour cocktails like "Sau", where the constant is "a" and "b".
1. a) by combining a base with one liqueur;
b) a combination of several bases with one liqueur;
c) a combination of a base with several liqueurs;
d) a combination of several bases with several liqueurs.
2. The absence of a sweet part, where its role is played by liqueurs and where "in" is
constant:
a) the combination of the base is the same as in the first case;
b) a combination of citrus fruits.
V. Sauces and sweet and sour cocktails using emulsifiers:
a) with protein; b) with yolk; c) with a whole egg; d) with sour cream.
VI. Sauces and sweet and sour cocktails using aromatic
modifiers.
When making recipes for "Sours" or "Sau" type cocktails based on rum
It is recommended to use only light Cuban rum, and gin-based
Also
Roma - lemon juice can be replaced with lime juice.
When making recipes based on whiskey, it is recommended to use only
rye
and corn varieties. As a sweet part, they go well with whiskey.
aromatic
and citrus liqueurs.
Grape brandy (cognac) mixes well with lemon juice and
aromatic
liqueurs, and fruit and berry brandies - with fruit liqueurs and all sorts of
syrups. Classic sours and cocktails like "Sau" are prepared without
emulsifier, in a shaker with ice. Garnish with various canned
fruit
and garnish with a slice of lemon or orange. Serve with two straws.
Served in
cocktail glass with a capacity of up to 150 ml.
Cocktails like "Sau" with emulsifiers are prepared in a mixer, not
garnish, but
can be decorated with a slice of lemon or orange. Serve with two straws.
Serve in a Sau glass with a capacity of up to 250 ml.
When serving with ice, use Highball glasses from 150 to 300 ml.
One of the popular cocktails of the Sau group is the Daicare or as it is called
Sometimes
called "Bacardi". It is recommended to use only Cuban as a base
white varieties of rum. The sour part is lime juice, you can also use
juice
lemon, but a real dry Daikery is made only with lime juice.
Increasing the amount of sweet or sour parts leads to deterioration in quality
cocktail. Instead of sugar, you can use syrups, especially falernum and
plow.
Often, instead of syrups, Creme de pineapple liqueur is used.
Examples of standard "I" Daicares:
sugar syrup - 10 ml
lime juice - 20 ml
white cuban rum - 70 ml
Shake in a shaker with ice and pour into a pre-chilled cocktail glass.
"Daikari" 2
Orzha syrup or Creme de pineapple liqueur - 10 ml
citrus juice (limon) is a mixture of juice
lemon and lime in equal proportions - 20 ml
Cuban white rum "Bacardn" or
"Havana Club" - 70 ml
Shake in a shaker with ice, strain and serve frozen, i.e. in
frozen metal glasses.
The cocktail has a cloudy appearance and is usually not garnished, except
stripes
"krasta".
Below are 5 Daicare recipes along with other Cuban recipes.
bars. All cocktails are prepared in a mixer.
"Dykers "Z"
1 teaspoon sugar syrup
Juice of 1/2 small lime
2 ounces white Cuban rum.
"Daikeri " 4"
Same as "3" but add 1 teaspoon of orange juice and 2-3
dish
"Curacao" liqueur.
"Dykern " 5"
Same as "4" but add 1 teaspoon grapefruit juice and 2-3 dashes
"Maraschino" liqueur.
"Daikeri " 6"
Same as "5" but instead of white label rum use rum with
gold label and add 1 teaspoon of Maraschino liqueur.
"Daicary 7" or "Pink Daicare".
Same as "6" but add one teaspoon of Maraschino liqueur
And
Grenadine syrup.
"Daikeri " 8"
Same as "4, but add egg white.
"Daikeri " 9"
Same as "4", but instead of sugar syrup - pineapple liqueur.
"Daikeri " 10"
Same as "4", but instead of sugar syrup, Cointreau liqueur.
"Daikeri " 11"
1 teaspoon granulated sugar
juice of 1/2 lime
1 ounce fresh pineapple juice
1 ounce white Cuban rum
"Daikeri " 12"
1 teaspoon granulated sugar
juice of 1/2 lime
1 oz apricot brandy
1 ounce white Cuban rum
The second most popular cocktail from the Sau group is the Side Car.
During the day, lemon juice and liqueur are prepared in equal proportions.
"Cointreau" and brandy. For evening time it is recommended to prepare according to the formula
"Saursov"
(a+2b+7c), where 1 part = 10 ml
Cointreau liqueur is used as a sweetening component,
sour
parts - lemon juice and cognac as a base.
Cointreau or Triple Sec liqueur - 10 ml
lemon juice - 20 ml
cognac or armagnac - 70 ml
Shake in a shaker with ice and strain into a chilled cocktail glass.
Add a slice of lemon and oil from the zest. The same drink, only with
apple
brandy instead of cognac, called "Apple Jack".
APERITIF COCKTAILS
Aperitif cocktails are mixed drinks that contain
extractive substances.
Serving aperitif cocktails comes down to a question of time of year and climate. What
the further south, the softer and more tender, the further north, the stronger and richer it should be
be
aperitif cocktail. In the Soviet Union, a wonderful aperitif cocktail
counts
a cocktail based on vodka and dry vermouth.
French aperitif cocktails are characterized by the absence of
strong alcoholic base, for the English - the use of fortified wines such as
port, sherry, madeira, marsala.
The consumption of aperitifs, both natural and mixed, should not be
exceed 100
ml at a time. Aperitif cocktails are of the aromatic type and
prepared on the basis of strong alcoholic drinks, flavored wines
And
are divided into 4 groups:
1. Aperitif cocktails based on strong alcoholic drinks (vodka, gin,
whiskey,
rum, cognac, fruit and berry brandy) in combination with flavoring
components (vermouth, vermouth-type wines, fortified wines).
2. Aperitif cocktails using bitter-tasting extracts
(mixed and
natural bitters), such as "Martini bitter", "Cinzano bitter",
"Angostura bitters".
3. Aperitif cocktails using vermouth and vintipavermouth.
4. Aperitif cocktails using anise distillate - "Pernod-450",
"Ricard".
Aperitif cocktails based on strong alcoholic drinks are prepared with
aromatized wines, fortified wines and with various
strong alcoholic drinks
bitters.
In some cocktails, angostura is used as an aromatic modifier instead of
other strong bitters are used aromatic liqueurs (Benedictine,
Chartreuse).
The basic rule when making aperitif cocktails is
original
mixing aromatic components and modifiers with subsequent
by adding
bases. Depending on the base, aromatic aperitif cocktails are divided
on
subgroups: aromatic aperitif cocktails based on vodka; based on
gin;
whiskey-based; brandy-based; rum-based;
fruit and berry
brandy.
Aperitif cocktails consisting of a strong alcoholic base, a sweet part and
bitters
"Angostura" is called "Old Fashioned".
Classic "Old Fashioned" is built according to the formula:
(a+9c)+", where 1 part=10 ml,
a - a piece of sawn sugar; c - base; " - aromatic modifier (in
classic version - Angostura).
In classic Old Fashioned, only one acts as a base
strong alcoholic
the drink and the name of the cocktail are given by the name of the base: old-fashioned vodka,
Old-fashioned whiskey; Old-fashioned rum.
Making a classic Old Fashioned: Add a chilled Old Fashioned glass
put a piece of sugar, pour warm water so that the piece is covered
completely. As soon as the sugar begins to dissolve, drain the water. Add 2-3
dish
Angostura, grind the sugar with a pestle and mix the sugar and Angostura thoroughly.
Pour in the base and add 3-4 pieces of ice. Stir for 2 minutes.
In cocktails like "Old Fashioned" various syrups are used instead of sugar.
natural to fruity and berry, and instead of Angostura as an aromatic
as a modifier you can use aromatic liqueurs - Chartreuse, Benedictine,
Mint.
The classic Old Fashioned is garnished with a cherry or a sour cherry on a skewer and
piece by piece
lemon zest.
Old-fashioned cocktails are garnished with lemon, orange, cherry, and pineapple.
Instead of straws, an Old Fashioned cocktail is served with a teaspoon or short spoon.
wand
for stirring.
 An example of a recipe for an Old Fashioned cocktail based on domestic ingredients:
Benedictine liqueur - 10 ml
cognac "Ararat" - 90 ml
2-3 dashes of "Russian Balsam"
Aromatic aperitif cocktails, like the Old Fashioned group, have
conditional formulas for constructing recipes.
Aromatic aperitif cocktails based on gin:
, where 1/4 = 25 ml
d - aromatic ingredient, which is an aromatic
group
softening and smoothing component;
c - base, in this case gin;
" - aromatic modifier, in the classical case strong alcohol
Bitters.
This formula is used to create recipes for standard Martini cocktails.
such as
"Dry Martini", "Medium Martini", "Sweet Martini".
"Dry Martini"
dry vermouth - 25 ml
gin - 75 ml
2 dashes orange bitters
"Sweet Martini"
sweet white vermouth - 25 ml
gin - 75 ml
The Dry Martini cocktail is garnished with a salted olive;
for sweet and medium Martini, cherries or sour cherries are recommended,
strung on
skewer.
"Martiny de Luxe"
vermouth - 10 ml
gin - 90 ml
In a pre-chilled bar glass filled with ice cubes

3/4,

pour in the ingredients and squeeze in the zest of a lemon wedge. Stir with a bar
with a spoon in
for 5 seconds and, straining, pour into a cocktail glass, garnishing with
olive.
The difference between a Martini de Luxe and a Gibson de Luxe is that
Gibson cocktail garnish includes pickled cocktail onion
small, light, firm and sour, strung on a skewer.
Sometimes instead of vermouth in cocktails, "Martini" use Sherry, as a dry,
so and
strong varieties. There is a concept of a very dry Martini, when you rinse
a glass
vermouth and pour it back, then add gin.
Sometimes instead of Angostura or orange bitters as an aromatic
the modifier is Chartreuse liqueur (green or yellow), and then
cocktail
called "Nome", a few dashes of Curacao liqueur turns a Martini into
"Flying"
Dutchman, several Pernod 450 dashes in
"International".
Replacement of the aromatic modifier in liqueurs and gins with any other
a strong alcoholic drink turns a Martini into a Martini-type cocktail
(vodka martini, rum martini, starka martini).
For lovers of sweetened aromatic aperitif cocktails
formula
a sweet ingredient is introduced. As a rule, these are aromatic liqueurs, aniseed
distillates and specific fruit and berry liqueurs.
, where 1/4=25 ml

a - sweet ingredient;
d - aromatic ingredient;
c - base;
" - aromatic modifier.
For example:
Chartreuse liqueur -25 ml
dry vermouth -25 ml
gin -50 ml
2-3 dashes of Angostura
The aromatic component can consist of various aperitif wines and
mixed
bitters such as Martini bitter, Cinzano bitter, Campari,
"Punt-e-mes".
In addition to the aromatic modifier, aromatic cocktails can contain
and an emulsifier (egg, protein, yolk) can act, but in this case the cocktail
ceases to serve as an aperitif:
, where "1 is an emulsifier
For example:
sweet white vermouth -25 ml
gin - 75 ml
2-3 dashes of Angostura
1 egg white
When using emulsifiers, the cocktail is prepared in a mixer.
The formulas given can be used to create recipes for aperitif cocktails.
aromatic type based on vodka, whiskey, cognac and fruit and berry
brandy.
One of the most popular aromatic aperitif cocktails based on
whiskey
is a Manhattan. The classic Manhattan is a cocktail with
sweet
red vermouth, but it, like the Martini cocktail, is divided into
dry, medium and sweet.
"Sweet Manhattan"
sweet red vermouth - 25 ml
whiskey - 75 ml
1 dash of Angostura bitters
It is recommended to prepare the Manhattan, as well as the Old Fashioned with rye whiskey -
Canadian or American varieties.
"Manhattan is dry"
French dry vermouth - 25 ml
rye whiskey - 75 ml
1 dash of Angostura bitters
Sometimes bitter orange can be added instead of Angostura.
For lovers of a strong Manhattan, the following recipe is recommended:
red vermouth "Cinzano" - 10 ml
whiskey "Canadian Club" -90 ml
1 dash of Angostura bitters
The preparation of Manhattan cocktails is similar to the preparation of
aperitif cocktails: into a pre-chilled bar glass and
filled
3/4 of the ice pour the ingredients. Stir with a bar spoon for 5 seconds and,
strain and pour into a pre-chilled cocktail glass. Add
"Maraschino" cherry.
The flavor modifier can be replaced with a dash of Curacao liqueur or
Chartreuse.
The Manhattan cocktail can be made with different bases, "jump manhattan",
Rum Manhattan, Brandy Manhattan, Apple Jack Manhattan.
The aromatic component may not only be from vermouths, but may also include
Also
aperitif wines and citrus juice.
In the preparation of aromatic cocktails based on whiskey you can
use
emulsifier (egg, protein, yolk) and a sweet part in the form of aromatic liqueurs.
Scotch whiskeys are not used in aromatic aperitif cocktails.
Aromatic aperitif cocktails based on cognac and fruit and berry juices
brandy
are built on the same formulas as those based on gin. The specificity is that
what's in
Fortified wines act as aromatic components: Sherry, Port,
Madeira, Marsala, not only on their own, but also in combination with
flavored
wines.
Aromatic liqueurs can also act as an aromatic component.
such as
"Chartreuse", "Benedictine", "Mint".
dry sherry - 25 ml
cognac - 75 ml
2-3 dashes of "Chartreuse"
Madeira - 25 ml
cognac - 75 ml

1 egg

When preparing aromatic aperitif cocktails based on

fruit and berry brandies can be used as a base: "Calvados"
(apple brandy), Cherry brandy, Apricot brandy
(apricot
brandy).
Aromatic rum-based aperitif cocktails do not differ in
formulas
constructions. This is explained by the fact that aperitif cocktails involve
lungs
varieties of rum (Cuban).
Formulas for constructing recipes for aromatic aperitif cocktails
base
Roma look like this:
, where 1/4= 25 ml;
a - aromatic liqueurs;
d - aromatic component;
" - aromatic modifier;
c - base;
"1 - emulsifier.
Of the light Cuban rums, it is best to use gold rum.
label "Corta de Oro".
The technology for preparing and garnishing rum-based cocktails is the same as
technology of all aromatic type aperitif cocktails
strong alcohol
base.
Aromatic aperitif cocktails based on aromatized wines
relate to
wine aperitifs and can have a larger volume than strong alcoholic ones
bases.
You can also use a strong alcoholic base in these cocktails, but to a lesser extent.
volume.
Bitter-tasting extracts (Campari, Punt-e-Mes,
Cinzano bitters) strong alcoholic bitters (Angostura, Peychaud, Unicum),
vermouths and
vermouth type wines (Amer-Picon, Beer, Dubonnet), fortified wines, and also
aniseed
distillates such as "Pernod-450", "Ricard".
The proportions in aperitif cocktails are the same as in
strong alcoholic bases, but quite often three are used in recipes
component and in this case the amount added to the cocktail should not exceed 75-100
ml
Examples of recipes:
dry vermouth - 25 ml
sweet red vermouth - 25 ml
dry vermouth - 50 ml
bitter vermouth - 50 ml
2-3 dashes of Angostura
dry sherry - 50 ml
dry vermouth - 25 ml
2-3 dashes orange bitters
Marsala - 50 ml
Amer-Picon - 25 ml
Plum brandy - 25 ml
1 dash of Angostura bitters

"Campari" - 25 ml
red vermouth - 25 ml
soda water - 25 ml
"Beer" - 25 ml
rye whiskey - 25 ml
red vermouth - 25 ml
"Beer" - 25 ml
liqueur "Creme de Cassio" - 50 ml
soda water - 25 ml
"Pernod-45°" - 25 ml
white sweet vermouth - 25 ml
anise liqueur - 25 ml
The technology for preparing wine aperitif cocktails is as follows:
V
pour into a pre-chilled bar glass filled 3/4 full with ice
components
(except carbonated drinks) and stir with a bar whisk for 10 seconds
with a spoon.
Then the cocktail is filtered and poured into chilled glasses.
cocktail
glasses. Wine aperitif cocktails are garnished with orange and lemon.
 A ready piece of orange or lemon, pierced with a skewer, is lowered into
prepared cocktail. In wine cocktails-aperitifs as
liqueurs, juices, and also for
mitigations
carbonated drinks can be used: soda water, mineral water
water,
siphon water, ginger ale, club soda, tonic water.
Cocktails with liqueurs are best shaken in a shaker. Carbonated drinks
add
after mixing or whisking and then stir again with a bar spoon.
Wine cocktails-aperitifs of aromatic type with carbonated
fillers
It is best served in highball glasses with a capacity of up to 200 ml,
filled with ice.

AFTER-DINDER COCKTAILS
After-dinner cocktails belong to the class of "short drinks" and
represent
dessert mixed drinks, yield from 50 to 75 ml.
After-dinner cocktails are divided into four groups:
1. Classic - includes Puus coffee, Champerels, Knickenbein.
2. Sweetened group, built according to the structural formula base + liqueur.
3. Sweet group "Sau", where the base, sour part and sweet part are the same
proportional relationship.
4. Emulsifier, based on the formula base + cream and base + cream +
liqueur.
Classic after-dinner cocktails are called paradox cocktails because
not them
are mixed. The individual sweet and strong components are layered one on top of the other.
another, creating a bouquet of flavors and colors. The principle of layering is based on
different specific gravity of liqueurs.
The technology of preparation consists in the fact that during preparation
cocktail
The components consisting of liqueurs were not mixed.
When preparing classic (layered) cocktails, use a bar
with a spoon,
with the handle upside down. You need to pour the liqueurs carefully, using a bar spoon
hold
at an angle, carefully remove when finished.
Liqueurs or syrups containing a large amount of sugar are poured into
the first
queue. There is the following regularity: syrups contain sugars
more,
than creams, creams are more than fruit and berry liqueurs, those, in turn,
more than citrus, and citrus is more than aromatic.
Group "Puus-cafe"
"Puus-cafe" is usually prepared from many components (liqueurs)
various
flowers. All liqueurs must be chilled. The final component is
aged cognac. "Puus-cafe" is prepared in special dishes
(to the glass)
for "Puus-cafe" with a capacity of 50 ml. The components are taken in the same
proportional
ratio.
Examples of recipes:

Raspberry syrup - 10 ml
Maraschino liqueur - 10 ml
Chartreuse liqueur - 10 ml
Liqueur "Mint" - 10 ml
Cognac "Courvoisier" - 10 ml
Maraschino liqueur - 10 ml
Cherry Brandy Liqueur - 10 ml
Kümmel liqueur - 10 ml
Liqueur "Creme de Ment" - 10 ml
"Advokat" liqueur - 10 ml
For lovers of sweeter "Puus-cafe", a strong alcoholic drink is not
are used.
Liqueur "Parfait da Amur" - 10 ml
Liqueur "Creme de Menthe" green - 10 ml
Maraschino liqueur - 10 ml
Blue Curacao liqueur - 10 ml
Cherry Herring Liqueur - 10 ml
The Champerells
The Champerells group is a group of layered cocktails. It is different from
groups
"Puus-cafe", in that it is prepared in larger quantities, only with
aromatic and
tart liqueurs and the final component are fruit and berry brandies
or
other distillates (vodka, gin, whiskey), except cognac. Technology
preparations
the same type as "Puus-cafe", but no more than four layers. It is prepared
"Champerells" in a shot glass up to 75 ml. Served with two short straws.
If
"Puus Cafe" is recommended for women, while "Champer Rells" is for men.
Ingredients (liqueurs) used to make a layered cocktail
should
be cooled.
For example:
Liqueur "Creme de Cacao" (brown) - 25 ml
Benedictine liqueur (green) - 25 ml
Calvados (colorless) - 25 ml
Curacao liqueur (orange) - 25 ml
Cherry liqueur (dark red) - 25 ml
Scotch whiskey (dark golden) - 25 ml
Anise liqueur (yellow-green) - 25 ml
Chartreuse liqueur (dark green) - 25 ml
Cherry tincture (dark red) - 25ml
The Knikebayne Group
This is one of the groups of layered cocktails. The principle of preparation is similar to
previous groups. The difference is that the recipe includes yolk and
protein
eggs. The yolk is initially lowered to the bottom of a cooled tulip-shaped
glasses
capacity of 75 ml, then place the components in layers. Beat the egg whites separately
And
carefully place on top of the prepared drink and then spray 2-3
dish
Angostura. The total volume should not exceed 50 ml.
The number of layers in the "Knikebayne" group is not specified. The layers can be
to be accommodated
any liqueurs. The final strong alcoholic component can be any
distillate
depending on the customer's taste. Instead of "Angostura" you can use
grated
nutmeg, chocolate, nuts or finely chopped ginger. Sometimes for
The colorful range uses orange juice in one of the layers.
In some cases, you can also prepare whipped "Knikebein". For this
liqueurs,
for example, "Benedictine", "Curaçao", "Maraschino" are shaken in a shaker with
ice. In
the prepared mixture is poured into a chilled glass, then carefully lowered
yolk and pour in strong alcoholic distillate.
The egg white is beaten and carefully placed on top of the drink, with a sprinkling of Angostura.
"Knikebein" based on vodka:
raspberry syrup -10ml
vanilla cream - 10 ml
liqueur "Chartreuse" - 10 ml
vodka - 20 ml
yolk and beaten white
2-3 dashes of Angostura
In addition to the classic after-dinner cocktails, there is a large
assortment
dessert mixed drinks, which include the base + liqueur group
in the same proportional ratio. The amount of components is 50 ml.
Prepare in a shaker with ice and serve in chilled cocktail glasses.
serve with straws, garnish with citrus fruits, cherries or sour cherries,
strung together
on a skewer.
Brandy - 25 ml
Liqueur "Benedictine" - 25 ml

Liqueur "Benedictine" - 25 ml
Calvados - 25 ml

Drambue liqueur - 25 ml
Scotch whiskey - 25 ml
Vodka - 25 ml
Cherry liqueur - 25 ml
Apricot brandy - 25 ml
Liqueur "Curacao" - 25 ml
One of the popular afternoon groups is the cream group.
dessert
cocktails built according to the conditional formula:
, where 1/3=25 ml
a - the sweet part, mainly liqueurs; "1 - an emulsifier in this case,
fresh
heavy cream; c - base. Recipes are calculated for 75 ml.
Any strong alcoholic drink or combination can serve as a base
strong alcoholic drinks; in the role of the sweet part are various liqueurs, but
the best
flavor combinations are obtained by using coffee and chocolate
cream.
chocolate cream - 25 ml
fresh cream - 25 ml
cognac - 25 ml
grated chocolate
Shake in a shaker with ice, pour into a pre-chilled cocktail glass.
Sprinkle grated chocolate on top.
By changing the bases to gin, whiskey, rum, vodka you can get wonderful cocktails with
chocolate flavor.
The constant component in this group remains cream, which is why it is named
"creamy".
Cointreau liqueur - 25 ml
cream - 25 ml
vodka - 25 ml

raspberry liqueur - 25 ml
cream - 25 ml
apricot brandy - 25 ml
Curacao liqueur - 25 ml
cream - 25 ml
rum - 25 ml
apricot liqueur - 25 ml
cream - 25 ml
apricot tincture - 25 ml
Whipped cream is also used in the technology of preparing mixed drinks.
What
forms a special group of dessert after-dinner cocktails "Float"
scheme Base
+ cream. Fruit and berry liqueurs and creams are used as a base. Base and
cream
taken in equal proportions in a capacity of 50 ml.
The technology of preparation is as follows: a pre-chilled glass
"Hello"
Fill halfway with ice. Pour in liqueur to taste and fill partway
cream.
Stir with a bar spoon from the bottom up so that the liqueur is completely mixed.
mixed with cream. The second half of the whipped cream covers the top
drink. Sprinkle with grated chocolate on top, garnish with fancy shortbread
cookies.
Serve with a teaspoon and straws.
"Cream Cocoa" liqueur - 25 ml
whipped cream - 25 ml
coffee liqueur - 25 ml
whipped cream - 25 ml
liqueur "Cordial Médoc" - 25 ml
whipped cream - 25 ml
The group of dessert cocktails "Sweet Sau" is a mixed drink,
concluding the description of cocktails recommended for daytime. It is built on
conditional formula:
, where 1/3=25 ml
a - the sweet part, which acts mainly as liqueurs;
b - acidic part; c - base. The recipes are calculated for 75 ml.
Various combinations and substitutions are possible in this group:
in the role of "a", in addition to liqueurs, syrups and combinations can also act
liqueurs and
syrups; "in" it is possible to replace lemon juice with all kinds of citrus fruits
juices and
their combination; "with" you can use a combination of strong alcoholic bases.
Cointreau liqueur - 25 ml
lemon juice - 25 ml
dry gin - 25 ml
ORIGINAL COCKTAILS
The allocation of these mixed drinks into a special group is explained by the fact that
what are they
differ from other cocktails in the way they are prepared; in their design,
a specific component used in the recipe.
Original cocktails belong to the class of "short drinks" and
are subdivided
into several groups.
Puus Cafe, Champerells, Knickebane and other mixed drinks: Crastaz,
Flips,
Smashiz, Zoom, Frappe, Frozen, Swizzle.
Some of them are discussed in the "After-dinner Cocktails" section in the "Sau" section.
The description of original cocktails will be continued by the group "Kra-stas".
Cocktails were separated into the "Krastaz" group due to their special form of serving and
the design of a mixed drink, the distinctive feature of which is
sugar
stripe (crust) on the end of the "Sau" glass.
This method can be used to serve any cocktail (except aperitifs), but
traditional
is the serving of Sau cocktails.
The technology of preparation is as follows: initially
is being prepared
lemon or orange spiral. Then, folding the spiral into a whole
fruit,
lower it to the bottom of the glass. Before lowering the spiral into the glass, the ends
pre-wetted with citrus peel. Then the end of the glass is dipped into
granulated sugar, thereby forming a "crust". This strip
reminds
frost and decorates the drink.
Wetting the end of the glass can be done not only with citrus juice, but also
various syrups and cream liqueurs. For a brighter appearance
sugar
the strip should be half a centimeter wide and cover the outer part
glasses.
Separately, in a shaker with ice, prepare a Sau-type cocktail with
mandatory
using an aromatic modifier.
The prepared cocktail is carefully poured into a shaker through a filter.
decorated
"Sau" glass.
A typical representative of the "Krasta" cocktails is the "Krasta" brandy.
"Scab" cocktails are prepared according to the formula:

The amount of components in short drinks should not exceed 50 ml.

lemon syrup - 5 ml
lemon juice - 10 ml
cognac - 35 ml
2-3 dashes of Benedictine liqueur.
Prepare and serve using the "Krasta" method. Using combinations of "a", "b" and "c"
Can
prepare all kinds of cocktails "Krasta" - "vodka-krasta",
"gin scabies" and
other mixed drinks.
"Krasta" cocktails are served with straws.

The Flips Group

At first, these cocktails were defined as hot drinks with sweetened beer,
strong liquor base, egg and spices. Over time, the recipe "flip"
has changed and now consists of a sweetening component, in the role of
to translate
various alcoholic and non-alcoholic sugar-containing drinks can act
components (syrups, liqueurs, honey), bases, you can use non-alcoholic ones,
medium-alcohol and strong-alcohol natural drinks, as well as their
combinations
and dietary eggs. Grated cumin is used as an aromatic modifier.
nutmeg for tart flips and grated chocolate for dessert flips.
Sometimes flip is prepared with one yolk.
Flip formula:
(a+4c)+"+"1, where 1 part=10 ml;
a - sweet part; "1 - egg; c - base; " - aromatic modifier.
The technology for making "Flip": in a mixer glass filled with
half with ice, pour in the base, egg and sweet part; beat for
 30

seconds and pour through a filter into a pre-chilled Sau glass

capacity up to
250 ml; sprinkle the prepared drink with grated nutmeg or
other dry modifiers.

Examples of recipes:
raspberry syrup - 10 ml
orange juice - 40 ml

1 egg

grated chocolate
strawberry syrup - 10 ml
port wine - 40 ml

1 egg

grated nutmeg
lemon syrup - 10 ml
nutmeg - 40 ml

1 egg

grated chocolate

Group "Smashiz"

This is a refreshing, strong alcoholic mixed drink consisting of

strong alcoholic base, fresh curly mint juice and sweetener
component.
Cooking technology: in a porcelain mortar together with sweetener
component (syrup, liqueur) mash 2-3 sprigs of fresh mint.
absence
fresh mint can be replaced with mint liqueur. Then add
strong alcoholic drink
base and again grind and stir. Into a chilled shaker through
filter
pour in the prepared mixture and whisk everything vigorously together with ice.
They serve
Smash cocktail in a Sau glass, garnished with all kinds of fruits and berries.
Garnish this mixed drink with a candied sprig of fresh mint (mint,
moistened with syrup, dipped in powdered sugar).
The Smash cocktail is always served with a spoon and straws.
Depending on the strong alcoholic base, you can prepare: "brandy smash",
"whiskey smash", "vodka smash".
The recipes for the Smashiz cocktails are based on the formula:
(a+4c)+"2+f, where 1 part=10 ml;
"2 - fresh mint juice; f - fruits.
In classic "Smash" the sweetening component is
natural syrup and only one strong alcoholic base.
Examples of recipes:
natural syrup - 10ml
cognac - 40ml
2-3 sprigs of curly mint
fruits

orange syrup -10 ml

vodka -40 ml
2-3 sprigs of fresh mint
fruits

liqueur "Curacao" - 10 ml
rum - 40 ml
2-3 sprigs of fresh mint
fruits

Mint liqueur - 10 ml
vodka - 40 ml
2-3 sprigs of fresh mint
fruits
 Group "Zoom"

A specific strong alcoholic mixed drink made from honey,

cream (fresh) and base. To prepare Zoom cocktails, use
cream with
high fat content.
Before use, honey is heated in a water bath until it reaches a liquid consistency.
And
cool to room temperature.
Cooking technology: in a pre-cooled half-filled
ice
the shaker is filled with ingredients, first honey and cream, then the base. All this
intensively
shaken and poured through a filter into a pre-chilled cocktail
a glass. In
grated chocolate or grated chocolate is used as an aromatic modifier
all sorts
aromatic liqueurs.
The recipes for "Zuum" are based on the "Sau" formula:
,
where: a - sweetening component - honey; b - cream;
c - base; " - aromatic modifier.
In the Zoom cocktail, the constants are cream and honey. The only thing that changes is
base.
The recipes are calculated for 50 ml.
A typical representative of the "Zoom" group is the "brandy-zoom".
Examples of recipes:
honey - 5 ml
cream - 10 ml
cognac - 35 ml
grated chocolate
honey - 5 ml
cream - 10 ml
vodka - 20 ml
Cointreau liqueur - 15 ml
grated chocolate
honey - 5 ml
cream - 10 ml
chocolate cream - 35 ml
grated chocolate
honey - 5 ml
cream - 10 ml
gin - 20 ml
Grand Marnier liqueur - 15 ml
grated chocolate
honey - 5 ml
cream - 10 ml
Cuban rum - 20 ml
Curacao liqueur - 15 ml
grated chocolate
Group "Frappe"
The "Frappe" and "Frozen" group differs from other short drinks in that
What
they are served with ice. This method is used to serve natural drinks, but
meets and
serving cocktails. The technology of making "Frappe" consists of
next: in
pre-chilled and filled to the top with ice "Frappe" "Old Fashioned" glass
or in
a 75 ml cocktail glass is filled with 50 ml of the base. A typical
The base for "Frappe" is aromatic liqueurs: mint and anise, but you can
Serve any liqueur, but not distillates.
The Frappe cocktail is a mixed drink containing cold black
coffee.
The recipe for the Frappe cocktail is based on the formula;
(4k+c),
where: 1 part = 10 ml; k - cold coffee; c - liqueurs;
And ,
where a is a sweetening component - fruit and berry liqueurs;
cognac - 10 ml
coffee - 40 ml
Shake with ice and serve using the frappe method.
Cointreau liqueur - 5 ml
cognac - 5 ml
cold coffee - 40 ml
Shake with ice in a shaker and serve using the "Frappe" method. Garnish cocktails
"Frappé"
whipped cream.
Irish whiskey - 10 ml
cold black coffee - 40 ml
2 tablespoons whipped cream
Serve with straws and, when required, with a teaspoon.
Frozen Group
The peculiarity of this group is the large amount of chilled
component in
in the form of snow. The "Frozen" method can be used to serve almost any cocktail,
except
cocktails containing emulsifiers. Preparation technology: components with
a large amount of snow mass (broken ice) is placed in a mixer, where
beat until the whole mixture turns into snow-like alcohol
mass.
Into pre-chilled metal "Frozen" glasses in the freezer compartment
The prepared mass is added and served with a teaspoon.
The most popular drink "Frozen" is the cocktail-li "Sau". You can
make "Frozen Daiquiri", "Frozen Southern Comfort Sau", "Frozen Orange
Blossom, Frozen Red Lion. These cocktails are recommended during the hot season.
Swizzle Group
These are Sau-type cocktails made with a special Swizzle stick. This is
any
length and material (iron, wood, plastic) of an object having
several blades directed upward at an angle at its end. Blades
are immersed in the drink, the rod is clamped between the palms and rotated until
those
until the drink becomes foamy. The preparation of the drink is carried out by
alone
visitor.
In a highball glass with a capacity of up to 250 ml, half filled with ice,
pouring out
the ingredients and the glass are served to the visitor, who shakes the drink until it reaches
his before
the required condition.
The Swizzle cocktail, like any other Sau type cocktail, is prepared
with
whiskey, gin, vodka, cognac and other strong alcoholic drinks.
The Swizzle method can also be used to prepare aromatic aperitif cocktails.
like,
but still preference is given to cocktails like "Sau" as excellent
refreshing evening cocktails.
Formula "Swizzle"
, Where
a - sugar syrup or liqueur; b - lemon or lime juice;
c - Jamaican rum or other distillates; " - Angostura; "2 - sprigs of fresh
mint;
f - fruits.
Lime juice is usually used with rum or gin. With other distillates -
lemon juice. With rum, syrups act as a sweetening component
"barley"
or "falernum", with whiskey - Chartreuse liqueur.
Orzha syrup - 5 ml
lime juice - 10 ml
Jamaican rum - 35 ml
2-3 lessonsAngosture
2-3 sprigs of mint
fruits
Chartreuse liqueur - 5 ml
lime juice - 10 ml
gin - 35 ml
2-3 dashes of Angostura
2-3 sprigs of mint
fruits
lemon syrup - 5 ml
lemon juice - 10 ml
vodka - 35 ml
2-3 dashes of Angostura
2-3 sprigs of mint
fruits

The Shake Group

Cocktails of the "Shake" group consist of the same components as cocktails
"Saw", but
the proportional relationship between the components is different. Formula "Shake"
looks like
as follows:
, 1 part = 10 ml;
Reducing the acidic component turns Sau into a stronger drink, and
attracts
followed by a change in fruity aroma. The role of the sweet component here
aromatic liqueurs (Benedictine, Chartreuse, Spicy) act as a base -
strong alcoholic drinks containing 45% alcohol by volume and higher.
Aromatic
modifiers and emulsifiers are not used in the preparation. Cocktails "Shake"
prepared in a mixer with ice and served in a cocktail glass.
Not with straw
serve. These cocktails are offered to men.
Benedictine liqueur - 5 ml
lemon juice - 5 ml
"Viru Valge" vodka -40 ml
Chartreuse liqueur - 5 ml
lemon juice - 5 ml
"Starka" - 40 ml
Mint liqueur - 5 ml
lemon juice - 5 ml
"Hunting" tincture - 20 ml
gin - 20 ml
Cointreau liqueur - 5 ml
lemon juice - 5 ml
vodka "Zubrovka" - 40 ml
LONG MIXED DRINKS
Long mixed drinks - drinks with a volume of more than 150 ml and diluted
filler. The filler can be carbonated (water from a siphon,
fruit and berry drinks, mineral water, tonic waters) and
non-carbonated
(juices).
Long drinks are prepared by mixing in a drinking glass.
Chilled
Long mixed drinks are served in highball glasses with a capacity of 150 ml
to
350 ml, and hot ones - in glasses with a cup holder or porcelain mugs.
According to the method of serving they are divided into cold and hot.
By alcohol content: alcoholic and non-alcoholic.
In modern classification, long mixed drinks are divided into:
groups:
1. Highball

2. Bucks

3. Rickys
4. Collins

5. Physis

6. Daisies

7. Fixis

8. Juleps
9. Cobblers
10. Kuulsrs
11. Sengeris, cold and hot
12. Slings
13. Toddis
14. Panshiz - individual

15. Puffs

16. Egg-Noggs
17. Lemonades, orangeades and other low-alcohol and non-alcoholic long drinks
mixed drinks.

Highball Group
A "highball" can be any long mixed drink containing
carbonated filler. Collins, Fizz, Daisy - all these are "Highballs".
 It can be prepared as a non-alcoholic "Highball" based on fruit syrups,
juices,
and alcoholic. The base in alcoholic "Highballs" can be
any
natural drink, including dry wines.
"Highballs" can also be aperitifs if vermouth and
aromatic liqueurs.
The usual proportion of "Highball" is no more than 50 ml of base, two or three large
pieces of ice
and carbonated filler.
The filling is of great importance in the preparation of Highballs.
tones up
drink, makes it play, gives it freshness. Prepare "Highball"
by
next
formulas:
(c+α)+β,
where c is the base; α is the aromatic modifier; β is the carbonated
filler.
Highballs are typically sweetened with natural beverages,
containing
sugar and its constituents, but for those who love sweet "Highballs" the formula
Maybe
look like this:
(a+c)+α+β,
where is a?sweetening component, which can be syrups,
liqueurs.
Highball preparation technology: in a pre-chilled glass
"Highball"
2-3 large pieces of ice are dropped in, then the base is poured in, and if present
sweet
part, then it too. Fill with filler and stir with a bar spoon in
current 5
seconds. Serve with a stirring stick. Garnish, as a rule,
orange.
In "Highballs" you can also use a combination of bases: cognac and cherry brandy,
vodka
and apple brandy, cognac with apricot, pear, plum and others
brandy with
a few dashes of liqueur or syrup. Using it as an aromatic
Angostura modifier and Peychaud bitters with Grenadine syrup can be
cook
"Angostura Highball".
vodka - 50 ml
2-3 dashes orange liqueur
orange lemonade - 100 ml

gin - 50 ml
tonic water - 100 ml

rum - 50 ml
Coca-Cola - 100 ml
cognac - 50 ml
champagne - 100 ml
Cointreau liqueur - 25 ml
orange juice - 25 ml
mineral water - 100 ml
2-3 dashes of Angostura

whiskey - 50 ml
soda water - 100 ml
vodka - 50 ml
bitter lemon - 100 ml
The filling is usually poured in the amount that the visitor wants, but
The standard measure is 100 ml.
Highballs are usually garnished with a slice of orange.

The Bucks Group

Bucks differ from Highballs in that they contain lemon juice.
The classic filling for "Bucks" is ginger lemonade. For
To prepare "Bucks" you can use various strong alcoholic bases:
vodka,
whiskey, rum, cognac.
When preparing "Bucks", you must adhere to the following provisions:
is diluted
only ginger lemonade, using natural lemon juice,
sweetening
component not used.
Technology of preparation of "Bucks": in pre-cooled and filled
half
Large chunks of ice are squeezed into a highball glass with a capacity of up to 200 ml
quarter
medium lemon and drop it into the glass. Then pour in the strong alcoholic drink
base and dilute with ginger lemonade to the taste of the visitor (100 ml).
Stir with a bar spoon, serve with a straw. Garnish with a piece
(with a washer)
lemon. In this way you can prepare gin-buck, whiskey-buck, rum-buck,
vodka tank.
The recipes of "Bucks" are based on the formula:
, where 1 part = 10 ml.
Various combinations of strong alcoholic drinks can serve as a base
grounds.
natural lemon juice - 5 ml
gin - 45 ml
ginger lemonade - 100 ml
natural lemon juice - 5 ml
vodka - 30 ml
"Russian Balsam" - 15 ml
ginger lemonade - 100 ml
A long mixed drink called "Buck" with Scotch whiskey is called "Mammy"
Taylor".
Gin Buck is sometimes called a "Mammy Sister," Bourbon Buck is sometimes called a "Mammy Southern," and
Rum-buck -
"Susie Taylor".
natural lemon juice - 5 ml
cognac - 45 ml
ginger lemonade - 100 ml
The Rikkis Group
A Ricky is considered a long mixed drink consisting of
strong alcoholic base, lime juice and carbonated drink (soda
water).
Typically, Ricky is served in Highballs with a capacity of up to 250 ml.
The most popular is the "Gin Rickey", a dry mixed drink, not
containing
sugar , but in modern recipes a sweetening component is used.
Depending on the base, different "Rickies" are prepared.
"Ricky" can be prepared both alcoholic and non-alcoholic.
"Ricky" can be an aperitif if bitters act as a base
tinctures,
bitters. Combinations of different bases and sweetening components are possible, in
roles
which are fruit and berry syrups and liqueurs.
Technology of making "Rikki": in a pre-cooled and filled
half
squeeze half of the contents out of a 250 ml highball glass with large chunks of ice
lime
and drop it into a glass. Then pour in 10 ml of any sweetener
component,
fill with soda water and stir everything with a bar spoon.
The formula for creating "Rikka" recipes:
,
where a is the sweetening component; b is natural lime juice; c is the base;
β -
soda water, on average 100 ml.
The sweetening component is used only with distillates.
Serve with a stirring stick.
The most popular "Rickies" are:
Apple Jack Rickey, Apricot Rickey, Bourbon Rickey, Cherry Rickey, Gin Rickey,
Slow gin rickey, vodka rickey.
natural syrup - 5 ml
lime juice - 5 ml
gin - 40 ml
soda water - 100 ml
orange liqueur - 5 ml
lime juice - 5 ml
vodka - 40 ml
soda water - 100 ml
 apricot liqueur - 5 ml
lime juice - 5 ml
apricot brandy - 20 ml
vodka - 20 ml
soda water - 100 ml

lime juice - 5 ml
slow gin - 45 ml
soda water - 100 ml
Benedictine liqueur - 5 ml
lime juice - 5 ml
vodka - 20 ml
dry vermouth - 20 ml
soda water - 100 ml

Collins Group
Collins are long mixed drinks consisting of a sweetened base,
lemon juice, ice and mineral water.
Collins are served in Highballs with a capacity of up to 350 ml. In principle, Collins
same
"Sau", but diluted with mineral water.
There is a large family of Collins in mixed drinks, but the most
popular are "Tom Collins" and "John Collins". "Tom Collins"
is made from Old Tom gin, and John Collins is Dutch
gin. Because of its sharp taste and too much aroma, it has recently become
"John
Collins" instead of Dutch gin they use English gin. Other
Modern modernization in the preparation of "Collins" has affected the filling.
Instead of
ordinary mineral water began to be consumed in "Collins" special
a carbonated drink with a citrus aroma and flavor called "Tom
Collins
Mix".
The use of Tom Collins Mix has practically freed the drink from
using fresh lemon and turned Collins into an ordinary
"Highball", in
in some cases using a sweetening component. But
classical
Collins is prepared only with fresh lemon juice.
Collins cooking technology: in a pre-chilled and filled
half a 350 ml highball glass with large chunks of ice
pour in juice
natural lemon, sweetener and strong alcohol
base;
all this is mixed well with a bar spoon, mineral water is added and again
stir.
Depending on the bases and their combinations, you can prepare a large number of
of various Collins drinks. The constant in this long mixed drink
is lemon juice, the sweetening component may vary.
It is being drawn up
Collins with a slice of lemon.
The formula for constructing Collins recipes is as follows:
(2a+2b+6c)+ β, where 1 part=10 ml,
where: a - sweet part (syrups, liqueurs); b - sour part (only juice
lemon); with
- base; - mineral water.
If Tom Collins Mix is ​used as a filler, the formula is
looks like
otherwise:
(2a+8s)+ β.
natural syrup - 20 ml
lemon juice - 20 ml
Old Tom gin - 60 ml
mineral water - 100 ml
syrup - 20 ml
lemon juice - 20 ml
Dutch gin - 60 ml
mineral water - 100 ml
syrup - 20 ml
lemon juice - 20 ml
Bourbon whiskey - 60 ml
mineral water - 100 ml
syrup - 20 ml
lemon juice - 20 ml
Irish whiskey - 60 ml
mineral water - 100 ml
syrup - 20 ml
lemon juice - 20 ml
apple jack - 60 ml
mineral water - 100 ml
syrup - 20 ml
lemon juice - 20 ml
Cuban rum - 60 ml
mineral water - 100 ml
syrup - 20 ml
lemon juice - 20 ml
cognac - 60 ml
mineral water - 100 ml

syrup - 20 ml
lemon juice - 20 ml
Scotch whiskey - 60 ml
mineral water - 100 ml
syrup - 20 ml
lemon juice - 20 ml
vodka - 60 ml
mineral water - 100 ml

Group "Physies"
"Phiz" is the same as "Collins", but has specific features in
technologies
preparation and in a number of components.
The technology for preparing "Fiz", unlike "Collins", consists of 2
at the moment:
First shake the Sau cocktail in a shaker and then dilute it
filler
and stir in a highball glass with a bar spoon.
To dilute "Phys", siphon water is used, and in special cases
champagne.
Using water from a siphon prevents the drink from remaining fizzy for a long time.
time
and therefore "Fiz" is not a drink for a long time, while
"Collins"
due to the calm saturation of carbon dioxide contained in mineral water,
you can drink it for a long time and the drink retains its carbonation. "Fiz"
should
be fizzy drinks, and Collins - calm ones.
In "Phys" the base is taken in a smaller volume than in "Collins". In "Phys"
ice is used
"Frappe", and in "Collins" - chunky. In "Fiz" emulsifiers are used
(egg,
protein, yolk, sour cream), but in "Collins" they are absent. In "Phys" they are possible
various interpretations with components, as in "Sau".
"Phys" uses an aromatic modifier.
"Phys" with egg white is called silver; with yolk - golden; with whole
egg
- royal, and with sour cream - "cream-fiz". Sometimes "Fiz" instead of siphon
water
dilute with champagne and then it is called "Brilliant". Technology
preparation of "Piz": in a pre-chilled and half-filled
cocktail
pour all ingredients except the filler and modifier into a shaker with ice
Beat vigorously for 10-15 seconds (if you have an emulsifier)
beat
need in a mixer). Then, in a pre-cooled and half-filled
ice
"Frappe" Highball glass with a capacity of 250 to 350 ml, pour the contents
shaker.
Fill with siphon water (according to the consumer's taste) or, if necessary,
champagne,
Stir it all with a bar spoon and sprinkle with modifier.
"Phys" are issued depending on the presence of emulsifiers. "Phys" with
emulsifier -
just with a piece of lemon or orange on the edge of the glass, without emulsifier -
all kinds of fruits and berries.
The formulas for constructing "Phys" look like this:
(2a+2b+6c)+β;
(2a+2b+6c)+α +β;
(2a+2b+6c)+ α 1+ α + β .
Examples of recipes:
natural syrup - 20 ml
lemon juice - 20 ml
gin - 60 ml
Siphon water - 100 ml

syrup - 20 ml
lemon juice - 20 ml
gin - 60 ml
egg white
Siphon water - 100 ml

syrup - 20 ml
lemon juice - 20 ml
gin - 60 ml
egg yolk
Siphon water - 100 ml

syrup - 20 ml
lemon juice - 20 ml
gin - 60 ml
whole egg
Siphon water - 100 ml

syrup - 20 ml
lemon juice - 20 ml
gin - 60 ml
champagne - 100 ml

Maraschino liqueur - 20 ml
lemon juice - 20 ml
gin - 40 ml
cream - 10 ml
orange juice - 10 ml
Siphon water - 100 ml

syrup - 20 ml
lemon juice - 10 ml
lime juice - 10 ml
gin - 50 ml
sweet cream - 10 ml
egg white
Siphon water - 100 ml

syrup - 20 ml
lemon juice - 20 ml
slow gin - 60 ml
Siphon water - 100 ml

Cointreau liqueur - 20 ml
lemon juice - 20 ml
cognac - 40 ml
Siphon water - 100 ml

Group "Daisys" and "Fixys"

Belong to the "Sau" type of drinks. The recipes are based on the same formulas.
Difference
is that "Daisy" and "Fix" use different syrups in
quality
sweetening component. For the preparation of "Daisy" - raspberry syrup
or
pomegranate, and for "Fix" - pineapple. These drinks are decorated and
garnished
orange, lemon, cherry, pineapple, strawberry, raspberry, grapes and
a sprig of mint.
The filler is the corresponding fruit and berry carbonated drinks.
drinks. For "Daisy" they use raspberry soda, for
"Fix" -
pineapple.
The base is made up of strong alcoholic drinks and their combination.
sour
parts usually lemon juice or lime juice. You can also make
non-alcoholic
"Daisy" and "Fix", where various fruits and berries are used as a base
syrups.
Liqueurs used as aromatic modifiers include Chartreuse,
Benedictine,
Mint.
Cooking technology: in a pre-cooled and half-filled
Pour the ingredients, except for the filler, into a cocktail shaker with ice and
intensively
shake for 15-20 seconds, then pour into a chilled highball glass
capacity
350 ml and pre-garnished with fruits, berries and ice, pour in 3/4
contents of the shaker.
"Daisy" is filled with raspberry drink and stirred with a bar spoon, in "Fix"
-
pineapple soda. At the final moment, they spray for
"Daisy"
2-3 dashes of yellow Chartreuse, and for Fix - green Chartreuse.
Served
straw and fruit spoon. Formula for constructing the "Daisy" recipes and
"Fix":
(a+2b+7c)+α+β +f, where 1 part=10 ml,
where: a - raspberry syrup for "Daisy" and pineapple for "Fix"; -
crimson
carbonated drink for "Daisy" and pineapple for "Fix"; -
aromatic liqueurs,
fv fruits.
Examples of recipes:
raspberry syrup - 10 ml
lemon juice - 20 ml
vodka - 70 ml
raspberry lemonade - 100 ml
2-3 dashes yellow Chartreuse
fruits

raspberry syrup - 10 ml
lemon juice - 20 ml
gin - 70 ml
raspberry soda - 100 ml
2-3 dashes yellow Chartreuse
fruits

pineapple syrup - 10 ml
lemon juice - 20 ml
vodka - 70 ml
pineapple soda - 100 ml
2-3 dashes green Chartreuse
fruits

pineapple syrup - 10 ml
lemon juice - 20 ml
cognac - 70 ml
pineapple drink - 100 ml
2-3 dashes green Chartreuse
fruits

The Juleps Group

A chilled, refreshing mixed drink consisting of strong alcoholic

base, sugar, fresh mint and ice.
Let's note the basic principles of making "Julep":
1. To serve the Julep, use a glassware with a capacity of at least 350 ml.
glass
or metal. Metal vessels are more practical because cooling
drink
happens faster. If glassware is used, it
is selected from
thinner glasses and is wrapped in a linen napkin before serving.
Served on a saucer.
2. Before serving and preparing the Julep, the dishes are cooled in the freezer.
refrigerator compartment for 30 minutes.
3. When preparing the "Julep", only fresh mint is used.
quantity 3-5
sprigs per serving.
4. High quality and large quantities of strong alcoholic drinks are used.
excerpts.
5. The sweetening component is only natural sugar syrup.
6. When decorating the drink, use a sprig of fresh mint washed in water.
And
dried with a towel and then dipped in powdered sugar before
immersion in
drink a sprig of fresh mint is cut at the stem and thus given
opportunity
juice to flow into the drink.
7. To cool the drink, use ice in the form of shavings or finely chopped ice.
crushed.
The technology for making a "Julep": pour a tablespoon of water into a porcelain mortar
spoon
syrup, put 3-5 sprigs of fresh mint and 2-3 dashes of Angostura. All this
Fine
grind with a pestle, stirring simultaneously for several minutes.
Then
half of the strong alcoholic base is poured in and all this is again carefully
mixed and then filtered.
Into a pre-chilled Julep glass filled a quarter full with ice.
(glass
"Highball" or mug) pour the filtered mixture and with a bar spoon into
flow
Stir the contents for 2-3 minutes. Then fill the "Ju-lep" container
ice to
three quarters and pour in the remaining part of the same strong alcoholic base.
Next
repeat stirring with a bar spoon until the entire drink is
cool down.
To give a more exotic taste, aged wine is added to the Julep.
Jamaican
rum.
The drink is served with a straw and garnished with a candied sprig of mint.
It is recommended to serve a glass of chilled water separately. This way you can
cook
"vodka julep", "gin julep", "whiskey julep", "cognac julep".
A combination of various strong alcoholic drinks can be used as a base
reasons, but the presence of Jamaican rum is mandatory.
The formula for constructing the Julep recipes looks like this:
(2a+2d+6c) +α1+α2, 1 part==10 ml,
where: d is an aromatic component in the form of Jamaican rum;
α2 - fresh mint juice; α1 - aromatic modifier in the form of
Angostura.
sugar syrup - 20 ml
Jamaican rum - 20 ml
vodka - 60 ml
juice of 3-5 sprigs of fresh mint
2-3 dashes of Angostura
sugar syrup - 20 ml
Jamaican rum - 20 ml
Cuban rum - 60 ml
juice of 3-5 sprigs of fresh mint
2-3 dashes of Angostura
The Cobblers Group
"Cobbler" is an American long mixed drink made from
sugar
syrup or liqueur, wine or spirits with various fruits.
Cooking technology: in a pre-cooled and half-filled
pour the ingredients into a 250 ml glass (like a goblet) with cocktail ice,
garnish with a large quantity (up to the end of the glass) of fresh fruits and berries
(oranges, cherries, bananas, tangerines, strawberries, raspberries, peaches, apricots).
Pears and apples are not used. The traditional base of "Cobblers" are:
dry
and semi-sweet table wines, fortified and dessert wines, as well as champagne and
sparkling wines. If the base of the "Cobbler" is a strong alcoholic base,
then he
diluted with filler, and the base is taken no more than 50 ml.
The filler in this case is:
for cognac - champagne; for gin - tonic or ginger lemonade; for
whiskey -
soda water; for rum - Coca-Cola, Pepsi-Cola.
Fruit and berry brandies can be diluted with the appropriate fruit and berry
carbonated drink. Since it is a dessert long drink, then
sweetening
the component is increased to 20-30 ml (for unsweetened bases).
The strong alcohol base should not exceed 50 ml, and the wine base - 100 ml.
Filler
taken in a volume not exceeding 100 ml. A combination of various syrups and
liqueur
makes the "Cobbler" more aromatic and delicious. For a sweet "Cobbler"
add a few drops of lemon juice. When preparing "Cobbler" from
sweetened or dessert wines, sugar syrup is not recommended, but instead
him
aromatic liqueurs are used. The drink is served with a straw, spoon for
fruits and garnished with a candied sprig of fresh mint.
In this way you can prepare: vodka cobbler, cognac cobbler, gin cobbler,
mucuzani-cobbler, gurjuani-cobbler, champagne-cobbler.
Formula for "Cobblers":
- for a strong alcoholic base
(2a+8c)+f - for wine base
(2a+8c)+β+f - for wine base with filler (special cases),
where: a - sweetening component; c - base; - filler; f -
fruits.
Grand Marnier liqueur - 15 ml
Martell cognac - 35 ml
champagne - 100ml
fruits
In a pre-chilled Sau glass filled with ice and fruit,

250 ml

15 ml of Grand Marnier liqueur and 35 ml of Martell cognac are poured in. That's all.
stir with a bar spoon and pour in 100 ml of champagne and again
Stir. Garnish with a candied sprig of mint. Serve.
spoon for
fruits and a straw.
Benedictine liqueur - 20 ml
port wine - 80 ml
fruits
sugar syrup - 20 ml
dry champagne - 80 ml
fruits
a piece of lemon and orange
Coolers Group
One of the varieties of the "Highball" group. Served in a "Highball" glass
capacity
not less than 250 ml. In old recipes it is diluted with ginger lemonade or
soda water. Now the "Cooler" is very popular,
diluted
cider. The "cooler" should be dry, i.e. not contain sugar. The base can
be
wine or strong alcohol. When drinking dessert wines, it is recommended
add a few drops of lemon juice. Decorate the "Cooler" with a peel
whole
lemon or orange cut into a spiral and hanging from the edge of the glass.
Instead of cider, you can use the appropriate filling for
bases
- carbonated and natural soft drinks. Strong alcoholic base
taken in a volume of 50 ml.
Formulas:
с+β - for strong alcohol bases;
2с+β - for wine bases;
where: - cider or carbonated drinks.
The classic "Cooler" is Calvados-Cooler:
apple brandy - 50 ml
cider - 100 ml
lemon spiral

nutmeg - 100 ml
dry champagne - 100 ml
2-3 dashes lemon juice
lemon spiral
Group "Sengeris"

"Sengeris" is chilled and sweetened beer, wine or other

alcoholic
a drink prepared in a highball glass with a capacity of up to 200 ml and sprinkled with
top with grated nutmeg. The strong alcohol base should not
exceed 50
ml, wine - 100 ml.
In old recipe books, "Sengari" consisted only of a mixture of various
varieties of beer. Now "Sengari" also includes strong alcoholic long beers
mixed
drinks, the filler of which is water. "Sengari" are divided
on
cold and hot. If beer is consumed when preparing "Sengari", then
It is heated with a boiler, without bringing it to a boil. Nutmeg
are added last in any case. "Sengeri" prepared with
strong alcoholic bases and fortified wines, heated with the help of
dilution with hot water. "Sengeri" prepared with dry wines, not
dilute with hot water, as they become cloudy, and heat in
water bath. All kinds of sweeteners are used as a sweetening component.
syrups and liqueurs.
Technology of preparation of "Sengeri" (chilled): in pre-chilled and
a highball glass with a capacity of up to 250 ml, half filled with ice, is poured

40 ml

base and 10 ml of sweetening component. All this is diluted with water and
Stir with a bar spoon. Sprinkle with grated nutmeg on top.
Technology of preparation of "Sengeri" (hot): in a pre-heated glass
"Highball" or in a glass with a glass holder, pour 40 ml of base and 10 ml
sweetening component; all this is diluted with hot water (no more than

100 ml)

and stir with a bar spoon; sprinkle with grated nutmeg on top;
Beer and wine "Sengari" are prepared as indicated above.
Sengeri formulas:
- for "Sengeri" on a strong alcohol base (chilled) and hot, where
β v
cold or hot water
(2a+8c)+α+β v for wine-based Sengeri (chilled)
(2a+8c)+α v for beer-based "Sengeri" (hot and cold),
where: a - sweetening component; c - base; - grated nutmeg
walnut; β -
cold or hot water, 1 part = 10 ml.
Benedictine liqueur - 20 ml
any type of beer - 80 ml
grated nutmeg
Cointreau liqueur - 10 ml
light Cuban rum - 40 ml
cold water - 100 ml
grated nutmeg

raspberry syrup - 20 ml
red port - 80 ml
hot water - 100 ml
grated nutmeg
Slings Group
This is one of the varieties of "Highballs", consisting of strong alcohol
bases,
lemon juice and a sweetening component. The difference between this group and
"Collins"
is that "Slings" can be served hot, diluted with hot
water or
cold, diluted with mineral water or ginger lemonade. Unlike
"Collins" in "Slings" uses the flavor modifier - Angostura.
Any strong alcoholic drink can act as a base: vodka, whiskey,
gin,
rum, cognac, fruit and berry brandies. It is possible to combine these drinks for
creation of one flavor and aroma base "Slings".
Formula for constructing recipes:
(2a+2b+6c)+α+β, where 1 part=10 ml.
Technology of preparation of "Slings": in pre-chilled and filled
ice
a highball glass with a capacity of up to 250 ml (or this glass warmed up) is poured
contents, dilute with the appropriate filler and stir with a bar
with a spoon, sprinkling 2-3 dashes of Angostura.
sugar syrup - 20 ml
lemon or lime juice - 20 ml
cherry brandy - 20 ml
gin - 40 ml
2-3 dashes of Angostura
mineral water - 100 ml
A slice of lemon on the edge of the glass.
In this drink, sometimes instead of cherry brandy, the same is used
quantity
Benedictine liqueur and instead of mineral water - ginger lemonade.
Toddys Group
This group is defined as a mixture of sweetening base, spices and
hot water. For flavor, a slice of lemon is used as a garnish.
composition
spices used in "Toddy" include: cinnamon, cloves, nutmeg
walnut. In
the base is made up of strong alcoholic drinks, and the sweetener is
component - sugar syrup. The base should not exceed 50 ml, and together with
sweetening component - 75 ml.
Formula for constructing recipes:
(a+2c) +α3+α+β, where 1 part=25 ml,
α3 - spices: no more than 2-3 cinnamon sticks and 2-3 cloves seeds;
- grated
nutmeg; - hot water.
Toddy preparation technology: in a pre-warmed Highball glass
capacity
up to 250 ml pour in the ingredients, add spices, except for grated nutmeg
the walnut, and
Fill with hot water. Stir with a bar spoon, sprinkle with grated
nutmeg and add a piece (circle) of lemon. The prepared
mixture
infuse for three minutes, then strain and serve with tea
spoon on a saucer. Recommended in winter.
Group "Milk Long Mixed Drinks"
Milk punches
Milk punches can be prepared on any strong alcoholic base.
composition
Milk punches also contain: egg, milk and sweetener
component in the form of syrups and liqueurs. As an aromatic modifier
grated nutmeg acts as a filler. Milk acts as a filler, the volume
which should not exceed 100 ml. The strong alcoholic base is not taken
more than 50
ml, and the sweetening component up to 10 ml.
Various combinations can be used as the base and sweet part.
strong alcoholic drinks and liqueurs.
Punch formula:
(a+4c) +α1+α+β, where 1 part=10 ml,
where: a - sweetening component; α1 - whole egg; c - base; α
- aromatic
modifier; - milk.
Punch making technology: all ingredients except milk and nutmeg
nuts, beat in a mixer with ice for 20 seconds. In advance
chilled and
a quarter-filled highball glass with a capacity of up to 350 ml is poured
filter the mixture and fill it with milk, sprinkling grated nutmeg on top
nuts. Garnish with a slice of lemon or orange. Serve with two
straws.
Chocolate punch

chocolate liqueur - 10 ml
cognac - 40 ml
1 whole egg
milk - 100 ml
grated nutmeg
In milk punch you can use not only eggs, but also its components
parts, and
sometimes spices:
sugar syrup - 10 ml
cognac or apple brandy - 40 ml
1 egg white
a drop of vanilla, orange
extracts
milk and cider - 50 ml
The Puffs Group
One of the varieties of milk alcoholic punches, diluted with a siphon
water.
Typically equal parts of milk, sweetener and
strong alcoholic base. Various combinations of strong alcoholic bases are possible
And
sweetening component. The yield of components without filler is 75 ml.
Formula for constructing "Puffs" recipes:
(a+d+c)+β, where 1 part=25 ml;
a - sweetening component; d - milk; c - strong alcoholic drinks;
β -
siphon water.
All kinds of sweeteners are usually used as a sweetening component.
fruit and berry syrups and liqueurs.
You can make Brandy Puff, Gin Puff, Rum Puff, Whiskey Puff.
Cooking technology: in a pre-chilled and half-filled container
ice
shaker, beat all the ingredients except the filler. Then
filtered
the mixture is poured into a chilled highball glass filled halfway with ice
capacity of at least 350 ml and fill with siphon water, then stir
bar
with a spoon.
"The Egg-Noggs Group"
One of the most popular low-alcohol dairy groups, prepared from
strong alcoholic drink, milk, egg and sweetener in
time
New Year's Eve celebrations.
They mainly prepare group "Noggs", but recently it has become
The individual "Egg-Nogg" is also popular.
Formula for constructing recipes:
(a+7d+2c) +α1+α, where 1 part=10 ml;
a - a sweetening component, which can be syrups and
liqueurs;
d - milk; c - strong alcoholic base (vodka, whiskey, gin, cognac,
rum,
liqueurs); - aroma modifier (grated nutmeg);
α1 - egg.
The egg is usually beaten with the other ingredients, but the best is "Egg-Nogg"
It is obtained when the yolk is beaten with the ingredients, and the white separately.
The prepared drink is sprinkled with grated nutmeg or
dessert
in some cases - with grated chocolate.
Cooking technology: ingredients, namely, the sweet part, milk,
the strong alcohol base and egg yolk are beaten in a mixer; in advance
cooled
and pour into a Highball glass half filled with ice with a capacity of up to 250 ml
filtered mixture. Prepared whipped protein, seasoned with salt
by
to taste, add to the drink; sprinkle grated nutmeg on top.
Like this
this way you can prepare "Brandy-egg-nogg", "Vodka-egg-nogg",
"Whiskey-egg-nogg", "Cointro-egg-nogg".

Grand Marnier liqueur - 10 ml

cognac - 20 ml
milk - 70 ml
protein, yolk
grated nutmeg

GROUP MIXED DRINKS

"Patti-Drinks"
"Party" - mixed drinks that are prepared for a specific occasion
quantities
guests and, as a rule, in one large container. These drinks are mainly
prepared at home. According to the method of serving "Pati"
are divided into
cold (these include punches, cruchons, "noggs") and hot (mulled wine,
pegasus,
punches).
Groups "Punches" and "Crushons"
Punch is one of the oldest mixed drinks. Quantity
components:
water, fire, wine, sugar, spices. Depending on the season punch
Can
prepare both cold and hot. To prepare punches you should
adhere to the following rules:
1. Use only strong alcoholic drinks as a base.
 2. As a filler - natural water, beer, the best varieties of tea, wine and
Ginger lemonade.
3. When mixing, adhere to the following ratios per unit of water;
from 1/4
up to 1/3 of a strong alcoholic drink or up to 1/2 of a regular alcohol base.
Spices for 1 liter of punch: 3 to 5 cinnamon sticks, 2 to 3 seeds
cloves. The sweetening component should not exceed 200 ml of syrup or

200

grams of sugar syrup.

4. The punch should not be too sweet.
5. The punch should have a clearly defined base.
6. Punch cannot be boiled.
7. Special glasses or cups for hot punch are pre-prepared.
rinse
hot water, and then pour in boiling water.
8. Cups or glasses for hot punch must have a capacity of up to 250 cm3 and be
with
with a pen.
Champagne and punches are very similar. The difference is that punches are usually
mix
behind the counter and poured into cups or glasses, and punches are prepared and
are served
in punch bowls with a pouring spoon.
The basis for punches is wine, they are less strong than punches and require
more
long-term aging of the mixture. The basis of a good punch is fruit
aroma.
Since ice is not put into the punch, it is cooled using the method
cooling champagne on the table. You can prepare it either cold or
hot
punch. The basis of punches and punches is a large number of different
fruits. Having previously collected essential oils from citrus fruits, a piece
chicken leg
sugar they are cut into slices. Fruits with stones are freed from them and
Also
cut into slices. The berries are washed thoroughly. Pome fruits (apples,
pears) are not used in punches. For making punches and punches
use only fresh citrus juices. If punches and cruchons
are prepared hot, then carbonated drinks are excluded. Formula
punches and
caps, where 1 part equals 100 ml, and the filler is taken in 2 times
more than
base:
n(a+2b+7c)+α3 +β+f
The formula without "n" shows that this mixed drink is prepared
by 10
persons
n - shows how many times the proportional values ​need to be increased
ratios in
depending on the number of persons;
a - a sweetening component, which can be: lump
sugar,
granulated sugar, all kinds of syrups and liqueurs;
b - citrus juices, pineapple and their combinations;
c - strong alcoholic drinks in punches and all kinds of wines in punches;
α3 - spices, mainly cloves, cinnamon, nutmeg, vanilla
(to taste);
- a filler, which can be natural
water, tea,
beer, champagne and other non-alcoholic carbonated drinks;
f - fruits.

pomegranate syrup - 100 ml

lemon juice - 100 ml
orange juice - 100 ml
apple brandy - 700 ml
ginger lemonade - 1400 ml
cinnamon, cloves, ginger - to taste
fruits - 2 kg
The cooking technology is as follows: in a pre-cooled dish
for
punch with a capacity of at least 8 liters (for this drink) pour in the ingredients
(except
ginger lemonade), spices and add fruits. All this is infused in
flow
half an hour. Then add ice and pour in ginger lemonade and mix well.
stir.
The prepared mixture is poured through a linen sieve into glasses or mugs.
capacity of 250 ml, having previously filled them with fruits from the prepared
drink. Serve with a fruit spoon or fork.
(Champagne punch cold)

lemon syrup - 100 ml

pineapple juice - 100 ml
orange juice - 100 ml
cognac - 700 ml
dry champagne - 1400 ml
bananas, pineapples, oranges - 1.5 kg
cinnamon, cloves - to taste

natural syrup - 100 ml

lemon juice - 200 ml
apple brandy - 100 ml
red dry wine - 100 ml
Gold Label Rum - 500 ml
strong tea - 400 ml
lemon zest from 2 lemons
lemon wedges - 15 pcs.
Add lemon zest to hot tea and let it sit for 10-15 minutes. Then
pour in
syrup and the remaining ingredients and, after stirring, let stand for
half an hour. At
pour into glasses or cups, put a slice of lemon. Serve
tea
with a spoon.
Group "Glintveen"
It is a sweetened, spiced wine served hot. As a
spices used are cinnamon, cloves, nutmeg. As a base
aged fortified wines such as sherry, port, and Madeira are used,
Marsala.
Formula for constructing recipes, where 1 part equals 100 ml:
(a+9c)+α+α3,
a - the sweet part and its combination; c - fortified wines and their combinations;
α -
grated nutmeg; - 3 - spices.
"Sherry mulled wine"
orange syrup - 100 ml
Dry sherry - 450 ml
White port - 450 ml
spices to taste a slice of lemon in each glass
Pour the base and sweetener into an enamel container and add
spices.
Bring to the boiling point, filter, pour into cups and serve tea
spoon.
Place a slice of lemon in each cup.
Group "Negas"
"Negac" is a sweetened, spiced wine (usually port) diluted with
hot water. Fortified wines act as a base, as in mulled wines.
IN
citrus juices are sometimes used in recipes. Spices, as in
in the preparation of mulled wine. The filling is usually taken in equal parts
in quantity
base.
Formula for constructing recipes, where 1 part equals 100 ml,
(a+9c) +α+α3+β - with citrus juices
lemon syrup - 20 ml
lemon juice - 80 ml
Port wine - 900 ml
spices to taste
hot water -900 ml
a wedge of lemon per serving
Cooking technology: pour up to 3 liters into an enamel bowl
port,
syrup and juice. Put spices and pour half the volume of hot water. Give
stand
for 5 minutes, add the remaining water and stir. After filtering,
pour into
appropriate utensils with a handle. Drop in a lemon wedge. Serve with tea
with a spoon.
The Nogs Group
In the section "Long Mixed Drinks" there was mention of individual
"Egg-nogz",
but in addition to "Egg-nogs" you can prepare "Nogs" for a group of people. In the role
bases
both strong alcoholic drinks, fortified wines, and
non-alcoholic
(juices). In the preparation of "Nogs" you can use a combination of different
bases,
both alcoholic and non-alcoholic.
Milk and cream are used as softening and smoothing components.
sour cream. In
The egg acts as an emulsifier. Unlike "egg-nog", the yolks and whites
are whipped separately.
Formula for constructing "Nogs", where 1 part = 100 ml:
n(a+7d+2c)+3α1+α,
where a is a sweetening component in the form of syrups and liqueurs; , d is milk,
cream
or sour cream, c - base; α1 - three eggs for this formula.
As the proportional ratio increases, the quantity also increases.
eggs.
- grated nutmeg or, in dessert cases, grated chocolate
or almonds.
sugar syrup - 100 ml
milk - 400 ml
cream - 300 ml
Jamaican rum - 100 ml
cognac - 100 ml
eggs - 3 pcs.
nutmeg
Cooking technology: beat before mixing the main ingredients
separately
yolks and whites until foamy; add salt to taste to the whites;
vessel
from a mixer half filled with ice, pour in syrup, milk, cream,
cognac, Jamaican rum and all this is intensively whipped for a minute.
In a pre-chilled and half-filled ice bowl for "Nogs"
pour the filtered mixture into a suitable container, add the yolks,
proteins and
stir with a ladle until it turns into
homogeneous
mixture. Sprinkle grated nutmeg on top. Let the mixture sit for
flow
2 hours and pour into glasses filled with ice. Serve with a straw.
There are a wide variety of group drinks, but the above are
groups
provide an opportunity to understand their structure and preparation technology.

RECOMMENDED REFERENCES

1. Brunneck N. I., Morozov A. T., Lovacheva G. N. technology

preparations
beverages in public catering". M., "Economics", 1975.
2. Valuyko G. "Technology of table wines". M., Food
industry",

1969.

3. Veigelin E.K., Fedorov V.D. "Cocktails". Moscow, "Ekonomi-ka", 1969.

4. Volper I. N. "Legends and Facts about Products". M., "Economics".

1969.

5. Pugovkin V. N. "Commodity Science of Flavor Products". Moscow, "Eco-nomics",

1970.

6. Reiman B. G. "Not a drop of alcohol". M., "Food industry",

1970.
 7. "Handbook of a food commodity specialist". M.,
"Economy",

1968.

8. "Commodity science of food products. Moscow, "Economics", 1976.

9. Chukmasova M. A., Rudol V. V. "The technology of beer and
non-alcoholic beverages". M., "Food Industry", 1971.

CONTENT
p.
Definition, classification and theory of construction of mixed drinks
Characteristics of the main alcoholic beverages used in the role
bases at
making mixed drinks
Vodka
Bitter tinctures
Gin
Whiskey
Rum
Cognac
Grape brandies
Fruit and berry brandies
Guilt
Characteristics of the main drinks involved in the role
softening-smoothing
component in the preparation of mixed drinks
Flavoring group
Juice (fruit and berry) group
Emulsifier group
Flavor and aroma component
Characteristics of the main alcoholic and non-alcoholic drinks,
used
as a filler
Inventory. Measuring instrument. Dishes
Accompanying components involved in the preparation of mixed
drinks
Basics of Mixed Drink Preparation Technology
Characteristics of mixed drink groups and their technology
preparations with
examples
recipe
Cocktails
Saursa Group
Aperitif cocktails
Afternoon cocktails
Group "Puus-cafe"
The Champerells
The Knikebayne Group
Original cocktails
The Flips Group
Group "Smashiz"
Group "Zoom"
Group "Frappe"
Frozen Group
Swizzle Group
The Shake Group
Long mixed drinks
Highball Group
The Bucks Group
The Rikkis Group
Collins Group
Group "Physies"
Group "Daisys" and "Fixys"
The Juleps Group
The Cobblers Group
Coolers Group
Group "Sengeris"
Slings Group
Toddys Group
Group "Milk Long Mixed Drinks"
Milk punches
The Puffs Group
The Egg-Noggs Group
Group Mixed Drinks
"Patti-Drinks"
Groups "Punches" and "Crushons"
Group "Glintveen"
Group "Negas"
The Nogs Group
Recommended reading