ITFT - cocktails


Published on


No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

ITFT - cocktails

  1. 1. COCKTAILS History Types Recipes
  2. 2. HISTORY • The History of the Cocktail • The true creation of a popular cocktail can be traced to the nineteenth century. One early written reference to the term "cocktail" can be found in an American magazine, The Balance. It stated that a "Cocktail is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters..." • 1860 to 1920 – California: The Birthplace of the First Cocktails One of the first modern cocktails to be named and recognized is the martini. It can be traced back to an 1862 recipe for the Martinez. This American recipe consisted of four parts sweet red vermouth to one part gin, garnished with a cherry.
  3. 3. COCKTAILS • It is a mixed drink consisting of two or more ingredients • Usually a spirit base and a flavouring, colouring ingredient or a ‘modifier’. • Cocktails maybe short or long • Can be served before dinner or after dinner SPIRIT+ FLAVOUR+ COLOUR+ MODIFIER
  4. 4. COCKTAILS MEASURES: 1. Nip – 30 ml 2. Dash – just a few drops 3. A Split - a small drink bottle( about 285 ml) that is used for cocktails mainly as bigger bottles can go flat. Ex : Ginger ale, Lemonade.
  5. 5. RULES FOR MAKING COCKTAILS  Keep it simple  Follow formula – one base spirit plus one or two liqueurs and one or more non alcoholic ingredients  Do not make cocktails with more than 3 spirits  Present it well.
  6. 6. METHODS OF MIXING COCKTAILS • SHAKING – Put all ingredients together with plenty of ice in a cocktail shaker and shake them till the shaker is ‘frosty’- unless recipe states, always strain and serve – NEVER Shake fizzy ingredients such as champagne or post mix – always add fizzy drink later. Ex: Moscow mule: lime + sugar + vodka + ginger beer. • A traditional shaker has three parts – the based, strainer and the lid – not common in bars now • Boston Shaker – Two halves – one fitting over other • American Shaker – Two halves, one is glass and other is metal
  7. 7. • Hawthorne Strainer – is designed to strain mixed drinks – the prong fit over the side of the mixing glass to hold it. The wire coil can be removed to clean • STIRRING – Clear drinks are stirred with ice, not shaken. Clear drinks do not contain any milk, fruit juice or cream. Put all ingredients in a mixing glass, stir with a long handled bar spoon, strain and serve . Ex: Bloody Mary : Tabasco + mustard + vodka + tomato juice.
  8. 8. • BLEND – usually done in an electric blender – used with fresh fruit, fruit pieces, cream – Key is to use little ice as it will dilute the cocktail. Carbonated drink if any used in recipe is always added after the ingredients are blended and at the end. Ex: Pinacolada. • BUILDING – Put ice in glass first and other ingredients, stirred and garnish added. Usually a stirrer or swizzle stick is added. Ex: Virgin Mojito.
  9. 9. LAYERING –These drinks are built in the glass, NOT STIRRED. Drinks are poured over end of a bar spoon to minimise disturbing the drink. Usually the most thick liquid at the bottom Followed by less thick. • Ex: B52: Khalua + baileys + grand Marnier MUDDLING –Refers to drinks that are crushed • using a ‘muddle stick’ in a mixing glass – • Most popular cocktails today Ex: Spice Mojito
  10. 10. • SHOOTERS – Served in a shot glass. Layered drinks – pour on the side and start to bring glass upright. Ex: Baby woo woo : vodka + peach schnapps + cranberry juice. • PRESENTATION – • Presentation of cocktails is very important – correct glass correct garnish etc
  11. 11. COCKTAIL GLASSES • Shot – 60 ml • Martini – 90 ml • Manhattan – 140 ml
  12. 12. • Champagne Saucer – 180 ml • Champagne Flute – 180 ml • Champagne Tulip – 180 ml Old Fashioned – 200 ml Hi Ball – 300 ml Brandy Balloon – 300 ml Colada Glass – 400 ml
  13. 13. • Frosting a glass – done by ‘wetting’ the rim of glass with lemon, water, spirit or orange juice and then placing glass upside down on a small plate of sugar or salt • Chilling a glass – Use glasses that are chilled in fridge or place ice in glass when cocktail is being made – the idea is to serve the cocktail in a chilled glass
  14. 14. COCKTAIL GARNISHES  Twists – Fruit to be cut thin(about 1 cm wide and five cm long) for a twist and then twist the slice over the drink – used in Martinis  Spirals - Use a peeler or a paring knife to cut a long peel – used in cocktails where one end of the spiral is held inside glass by ice and other over glass
  15. 15. SYRUPS AND NON ALCOHOLIC INGREDIENTS • Coconut Cream • Grenadine • Sugar Syrup • Juices • Fruit Flavoured Syrups – ‘Monin’ brand such as hazelnut, cherry, coffee etc
  16. 16. SERVICE OF COCKTAILS • Usually served in lounge bars • Always use a tray to carry glasses • Place glasses on tables with coasters under them
  17. 17. HAVE A NICE DAY