Unit 3

Mixed Drinks
08/04/2025
Bar and Beverage Service
 Introduction
• Mixology, rooted in the term “mixologist,” refers to the art and
science of crafting cocktails through a meticulous blending of
ingredients.
• Mixology is defined as the study or skill of mixing cocktails and other
drinks. Mixology requires lots of memorization skills, quick thinking,
and creativity.
• Used for preparing cocktails and mocktails.
 Concept and History of Mixed Drinks
There is great controversy over the actual derivation of the term cocktail.
Betsy, a barmaid in a tavern in Hall's Corners, NY, served Betsy's Bracers.
During the Revolutionary War, American & French soldiers frequented it.
American soldiers stole some male pheasants from the British & a wild party
was had. While drinking they toasted to Betsy's drink "Here's to the divine
liquor which is as delicious to the palate, as the cock's tails are beautiful to
the eye." To which a French officer replied, "Vive le cocktail!". There is
reference to a Betsy Flanagan. Who knows which Betsy, was Betsy Flanagan.
One story goes something along the lines of decorating the out side of a
glass with a tail feather from a rooster. Some say that this is where
Washington and his officers frequented. Washington wore feathers in his hat,
and one of his officers toasted to "the cock's tail".
 Concept and History of Mixed Drinks
There is another tavern also In NY that claims it was the original. The
tavern keeper used his witty stories, and daughter's beauty to gain
favor with good patrons. The daughter, Peggy mixed a powerful
concoction which recipe was held secret. She was in love with a sailor.
Upon his return with a promotion, and a prized fighting cock, named
Lightning, he asked for her hand. In their honeymoon bed, Lightning
crowed, and shook loose a tail feather, which she put in his concoction
that she had made. She said, "Lightning names this drink! Drink this
cocktail, sir, to your success with my father, and as a pledge to our
future happiness!" This was a sign of good fortune & they used the sign
of the tail feather on their tavern emblem for many years to come.
 Concept and History of Mixed Drinks
Amedee Peychaud, born in France and creator of Peychaud And yet
another colonial story is that the tap for pouring ale was referred to as
a "cock". Signs would show a cock and a bottle. When the bottom of
the barrel was reached, it was called the "cock tail". A Colonel Carter of
Virginia was served a poor quality cock tail and proclaimed, "Hereafter,
I will drink cocktails of my own brewing".
 Concept and History of Mixed Drinks
Some time around 1800, King Axoloti VII of Mexico was meeting with
an American General of the Southern States to discuss a peace treaty.
The King asked the General if he would like a drink & a beautiful girl
brought one cup, adorned in jewels. It was embarrassing for both, as
one would have to drink first. Seeing this, the girl drank it. Her name
was Coctel. The General promised to immortalize her name.
 Concept and History of Mixed Drinks
The Sazerac is also reported to be the first cocktail. Antoine Bitters was
it's inventor. Peychaud invented his bitters in Santo Domingo and
brought the recipe to New Orleans with him. He opened a drugstore
called Pharmacie Peychaud on Royal Street. Friends gathered
frequently to sample his drinks served in a coquetier which is the
French word for an egg cup. The mispronunciation of cocquetier
resulted in the term cocktail.
 Concept and History of Mixed Drinks
Some say it originated in England. Horses of superb quality, but of
mixed origins would have their tails docked to identify them. They were
known as "cocktails". A Dr. Johnson, familiar with the term, mixed his
friend Boswell a drink of wine laced with gin. He told him, "to mix
spirits to wine smacks of our alcoholic hyperbole. It would be a
veritable cocktail of a drink." Another English story points to the
officers of the Second Regimen of the Royal Sussex Fusileers. Other
regimens called the officers, who wore plumes in their caps, "the
cocktails".
 Concept and History of Mixed Drinks
In Mississippi, during the riverboat gambling days, men fought each
other and the winner got to wear a red cock's feather in his cap. He
was then known as the "Cock of the Walk". They also 124 would drink
every spirit in the boat's lounge in a glass that resembled a breast of a
cock, with a stirrer that resembled a tail feather.
 Cocktail and Mocktail
A cocktail is a mixed drink of distilled spirits, sugar, water, and bitters;
the word has gradually come to mean almost any mixed drink
containing alcohol. A cocktail today usually contains one or more types
of liquor and flavourings and one or more liqueurs, fruit juices, sugar,
honey, water, ice, soda, milk, cream, herbs, bitters, etc. Mixed drink
made without any alcohol is termed as virgin cocktail or mocktail.
Mocktail drink must have been developed to satisfy the needs of the
teetotallers who attended the cocktail parties or accompanied their
friends to bar. It gained more popularity underground during
Prohibition as people began offering pre dinner drinks disguised. Hence
the term ‘cocktails and dinner’ became popular.
 Cocktail
A cocktail has the following features:
• Mixed drink of one or more alcoholic beverages
• Between 90-120 ml it is a short drink
• Beyond 120 ml it is a tall drink
Cocktails have been famous since the turn of the 20th century and
most bars today serve a selection of classical and modern innovative
cocktails. Although many stories abound in the origin of the cocktail
none have been unquestionably confirmed.
 Cocktail
One of the more popular stories is about a innkeeper named Betsy
Flanagan during the American War of Independence in 1779 who
prepared and served mixed drinks with feathers of a stolen chicken of a
neighbour to French soldiers who proceeded to toast the drink “Vive Le
Cocktail”. Other references include an American magazine of 1806, a
book of cocktails written by Jerry Thomas in 1862 and a bartender’s
manual by Harry Johnson in 1882.
 Types of Mixed Drinks
Cocktails can be separated into two main categories:
• Short drinks typically contain between 6 to 12 cl. of liquids and tend
to be consumed as a digestive drinks. These Short Drinks are strong
and contain a lot of alcohol.
• Long drinks typically contain between 12 and 25 cl. of fluids and can
be enjoyed as aperitif or as a thirst quenching daytime beverage, as
they are less strong than the short drinks.
 Process of Mixing Drinks
Creating cocktails/mocktails can be straight forward or artistic depending on
the person, their tastes and how far they want to take it. Often the first
lesson of Bartending School teaches the basic skills from shaking to pouring
over a spoon. Most people can easily get by with these techniques in a
professional situation. It can be done in either following ways:
• Shaking
• Stirring
• Blending
• Building
• Layering
 Shaking
When a drink contains eggs, fruit juices or cream, it is necessary to
shake the ingredients. Shaking is the method by which ingredients are
mixed together and chilled simultaneously. The object is to almost
freeze the drink whilst breaking down and combining the ingredients.
Normally this is done with ice cubes three-quarters of the way full.
 Stirring
• Cocktails can be stirred effectively with a metal or glass rod in a
mixing glass. If ice is to be used, ice cubes should be used to prevent
dilution, and contents should be strained into a glass when the
surface of the mixing glass begins to collect condensation.
 Blending
• An electric blender is often needed for recipes containing fruit or
other ingredients that do not break down by shaking. Blending is a
great way to combine these ingredients with others creating a
smooth, ready to serve mixture. Some recipes call for ice to be placed
in the blender in which case you would use a suitable amount of
crushed ice to produce a smooth, pleasant tasting drink.
 Building
• When building a cocktail, the ingredients are poured into the glass in
which the cocktail will be served. Usually, the ingredients are floated
on top of each other, but occasionally, a swizzle stick is put in the
glass, allowing the ingredients to be mixed.
 Layering
• To layer or float an ingredient such as cream liquor on top of another,
use the rounded, back part of a spoon and rest it against the inside of
a glass. Slowly pour the liquor down the spoon and into the glass. The
ingredient should run down the inside of the glass and remains
separated from the ingredient below it.
 Parts of Mixed Drinks
• Base: The major alcoholic drink used in the preparation of a cocktail is
called base, which is usually a spirit. Most cocktails are built around
spirits. If a cocktail has two or more alcoholic drinks the quantity of
the base generally will be more than the other. If two alcoholic drinks
are used in same quantity, then the one with the higher that is the
sprit is considered as the base. If a cocktail has equal quantities of
different spirits then any one of the spirit can be taken as the base.
 Parts of Mixed Drinks
• Modifier: These are complimentary ingredients added to modify or
enhance the flavours. Spirits, aromatized, wines beer, fruit juices, soda,
cream, liqueurs, water etc.
• Flavouring, Colouring and Sweetening Ingredient: A drink might have very
small quantities (few drops) of one or more flavouring and sweetening
ingredients to make it different from other drinks. A cocktail can be made
without these ingredients
• Garnish: Many drinks have garnish. They are part of the product. It should
be remembered that some drinks do not have standard garnish and it is
advisable to serve without any garnish, instead of trying out different
garnishes and spoiling the real flavour and value of the drink.
 Principle of Making Cocktail
• Make sure that there is a good supply of ice
• Do not reuse ice.
• Do not touch the ice with hands. Always use scoop or tongs.
• Serve cocktails in chilled glasses
• To avoid spillage, do not fill glasses to the rim
• Do not overfill the cocktail shaker.
• Effervescent drinks must never be shaken. It should be stirred in at
last.
• Do not use the liquidizer for effervescent drinks.
 Principle of Making Cocktail
• Do not leave the prepared cocktail for a long time as they will
separate
• To extract more juice from citrus fruits, Soak them in hot water
• To shake use short and snappy action
• Check the freshness of eggs before adding
• Always place ice first in the mixing glass or shaker followed by
alcoholic beverage and then non alcoholic beverages.
 Measuring
• The only way to pour a drink that follows a recipe is to measure every ingredient. There are various ways to
measuring liquor. There is the metered pour in which at least the major ingredients are measured and
dispensed through a pourer that shut off at the proper measure.
• BAR MEASURES
Dash = 1/6 teaspoon or 10 drops
Teaspoon (tsp.) = 1/6 ounce or 5 milliliters
Bar spoon = 1 teaspoon
Jigger = 11/2 ounce or 45 milliliters
Pony = 1 ounce or 30 milliliters
1 fluidounce = 30 milliliters
1 peg = 30 ml. (Large Peg = 60 ml.)
1 cl. = 10 ml.
1 pint (pt.) = 568 mm.
Miniature = 1.6 oz. (50 ml.)
 Developing a Standard Recipe
1. Research
2. Assemble ingredients and equipment
3. Experiment
4. Evaluate
5. Development of Recipe
6. Continuous Feedback
 MIXED DRINK TERMINOLIGIES
1. 86’d
• This refers to an item that is no longer available at the bar.
2 Angel’s Share
• This refers to the amount of alcohol that evaporates during aging process.
3. Aperitif
• A low-alcohol drink consumed before a meal, typically to stimulate appetite.
4. Back
• This is a glass of something milder (like water, cola, or pickle juice) that accompanies a stiff drink.
5. Bitters
• This is an herbal alcoholic mix that can be added to cocktails to ramp up the flavor.
6. Blend
• This is the act of mixing up ingredients and ice in an electric blender.
7. Build
• This typically means making a drink by starting with ice before adding additional
ingredients, like alcohol, seasonings and garnishes.
8. Bruised
• This refers to a drink that has been shaken too long and has a shabby appearance.
9. Box
• To pour a drink in and out of a shaker, usually just once. You don’t have to shake the
shaker.
10. Chaser
• A drink that is swallowed immediately after a shot of liquor, typically tequila, has been
consumed. This is to create a different taste aside from the straight, sometimes
overwhelming, alcohol.
11. Cocktail
• A mix of liqueurs combined with soda or juice and often shaken before
served.
12. Collins
• A drink served in a tall glass, preferably with seltzer or soda water.
13. Dash
• A few drops of an ingredient.
14. Dry
• This references the addition of little amounts of dry vermouth or dry gin to
achieve that “dry” taste.
15. Flame
• Setting a drink on fire before serving. Usually seen in shots.
16. Free Pour
• This refers to making drinks without using a measured pour spout or jigger to measure.
17. Fizz
• A drink that is carbonated or emits small bubbles.
18. Frost
• To dip a glass in water, drain it and place it inside a freezer to create an icy layer around the glass.
19. Garnish
• This is what is added to a drink after it has been mixed to boost its appearance and flavor.
20. Grog
• A beverage made with fruit juice, water, rum, and served in a mug.
21. Highball
• This is liquor mixed with soda and served in a tall glass.
22. Jigger
• This is an hour-glass shaped steel tool that is used for measuring drinks.
One side of the steel measures 1½ ounces while the other side measures 1
ounce.
23. Lowball
• This is a drink made up of water, soda, spirit, and ice typically served in a
small glass.
24. Muddle
• This means to grind and crush different ingredients with a tool called a
muddler. This is typically done for drinks like Mojito.
25. Neat
• This is a shot straight from the bottle without adding ice or any other ingredient.
26. Pony
• This is a shot that is equal to 1 ounce.
27. Premium
• This refers to premium alcohol.
28. Punch
• A party drink consisting of fruit juices, sweeteners, flavorings, soft drinks, and wine or liquor.
29. Rim
• This is the process of wetting the rim of a glass with lime and pressing it into a rimshot
tin. Demitri’s salt rimmers are just perfect for this.
30. (on the) Rocks
• This typically refers to drinks served with ice.
31. Shooter
• This is a shot containing a mix of alcohol or straight liquor that is meant to
be swallowed in one gulp.
32. Supercall
• This refers to premium alcohols that are aged and super-flavored.
33. Sling
• This is a tall drink made up of gin or whiskey, sugar, soda water, and lemon
juice. It can be served both hot and cold.
34. Straight up
• This refers to pouring a drink into a shaker tin and then strained into a
glass.
35. Sangria
• A cocktail that is comprised of triple sec, orange fruit, and wine.
36. Shaker Tin
• This is a metal tool used in mixing cocktails.
37. Shake and Strain
• To pour ingredients and ice into a shaker tin to shake and drain the liquid
out of the tin.
38. Shot
• A shot glass full of booze, meant to be drunk quickly and completely.
39. Virgin
• A non-alcoholic drink.
 Equipment Used in Bars
• The shaker: There are some shaker that are made of 3 separate parts, with the
middle part holding a fixed filter. Those shakers are not always as waterproof as
they should be. Using a professional model like the Boston shaker is advisable.
These shakers are made of 2 parts: the cup and a top with a filter aka the strainer.
Metal shakers are preferred over the glass types.
• a mixing glass with a long spoon, logically named a bar spoon.
• an ice bucket
• an ice tong
• a fruit press
• a cork screw that includes a small knife which can be used to remove lids.
• a bottle opener
• a fruit knife and plate
 Equipment Used in Bars
• a siphon with CO2 cartridge to make "fresh" soda water
• a measuring jigger
• a straw holder
• a nutmeg grater
• small plates (for rimming the glasses with salt or sugar)
• a sugar sprinkler
• a very thin & long knife to carve fruit for garnish and side decoration.
• a bottle cap for opened wine of champagne bottles.
• a can opener
• an (electronic) mixer / blender.