knowing the mixology ...

1. PRESENTATION OF MIXOLOGY
SESSION AT THE SASTHM COLLEGE
BIRATNAGAR
Avishek Sharma
MANAGING DIRECTOR
MIXOLOGIST
COCKTAILS AND DREAMS

2. Beverage & its Types
Any liquid that is intended to be drunk is called as beverage.
Beverage is divided into two categories.
Non Alcoholic Beverage
Beverage which doesn’t contains alcohol is called as non-alcoholic beverage. Non
alcoholic beverage is further divided into following categories-
Hot Drink and Cold Drink
1. Hot drinks
These are all stimulating and nourishing drinks and must be served hot.
E.g tea, coffee, milk, horlicks, viva, hot chocolates etc

3. 2.Cold drinks
These are all refreshing drinks must be served cold or chilled.
1. Aerated drinks- Pepsi, Dew, Mirinda, Lehar, Energy drinks, ginger ale etc
2. Cool drinks- lassi, jal jira, coconut water, cold coffee etc.
3. Refreshing drinks- fresh and canned juices
4. Cordials/syrups-sweetened and flavoured liquid used for making cocktails and
mocktails.
5. Mocktails/smoothies/shakes-mix of two of any of the above.

4. Alcoholic Beverage & its terminology
Those beverages which contain alcohol ranging from
.5% to 73% ABV is called as alcoholic beverage.
Alcoholic beverages are categorised in to following
categories-
1.Brewed fermented beverage(e.g Beer)
2.Fermented
beverages(wine,cider,perry,pulque,chyang,tumba etc)
3.Distilled beverages(spirit/liquor/distillate)
a.Major spirits(Whik(e)y,rum,brandy,vodka & gin
b.Other or minor spirits(Tequila,calvados,poire william,
grappa,aila etc)
4.Liqueurs/compound
5.Bitters

5. Fermentation
Fermentation can be defined as a process in which sugar or
glucose is broken down in to alcohol and carbon di-oxide in
presence of yeast.
It can be cleared from the following chemical reaction-
C6H12O6+YEAST=C2H50H + CO2
Distillation
Distillation is simply defined as the process of separating
alcohol from water based on their boiling temperature
where alcohol is boiled at 78.35 degree centigrade and water
boils at 100 degree centigrade. Here alcohol is boils earlier
then water and vaporises separately.
There are two types of distillation they are pot still and
patent still method.

6. Spirits (Aqua Vitae- Water of Life)
Spirit
Spirit is an alcoholic beverage made by distilling alcoholic
wash.
Alcoholic wash- these are fermented liquid containing 5-
10% alcohol.
All distilled beverage were termed as water of life in earlier
times. The Greeks called is aqua vitae, the French called it
eau de vie, the Scandinavian called is akavit, the Gaelic
called is usigebeathe/usigebeathe etc.

7. Vodka
Vodka is an alcoholic distillate from fermented mash of grains /fruits/vegetables or any other starchy
product. It is odorless, colorless and tasteless spirit
Popular Brands
Absolut
Smirnoff
Finlandia
Skyy Vodka
Grey goose
Popular Cocktails
Bloody Mary
Salty dog
Sex on the beach
Screwdriver
Cosmopolitan
Kamikaze
Note-Absolut vodka is a premium vodka that is highly sold and highly available in the world among all
the others Vodka of the world.The speciality of this Swedish vodka is that it is made from selected
winter wheat vodka which is decorated by find distilled water from the distillers own Well at the Ahus
city near to Stockhlom of Sweden.

8. Gin
It is a flavoured alcoholic beverage made by redistilling high proof spirit with
juniper berries & other flavourings (angelica, Orestes, caraway, coriander
seeds, dried citrus peel etc.
Popular brands
Beefeater London dry gin
Gordon
Bombey sapphire
Gilbey’s
Tanqueray
Popular cocktails
Singapore sling
Pink lady
Martini
Tom Collins
White lady

9. Rum
It is an alcoholic beverage distilled from either fermented sugarcane juice or by
products of sugarcane called molasses. It is made by pot still method but
nowadays patent still is also followed. It is matured in un-charred oak casks.
Popular brands
Havana Club
Captain Morgan
Xxx dark rum
Bacardi, old monk, red hart
Popular Cocktails
Daiquiri
Cuba libre
Negroni
Mai tai
Mojito
Pina colada
Planter punch

10. Whisky
Whisk(e)y is a spirit obtained by the distillation of fermented mash of
(barley, maize, rice, wheat or all together and is aged in wood. These are
colorful and tasteful. Whisk(e)y is generally aged in a charred oak barrel.
Whiskey varies in taste with distillers. There is no similarity in taste bet
scotch, Irish, Canadian or American whiskeys.
Different types of whisky based on production region are as follows:.
1. scotch whisky
single malt scotch
blended malt scotch
single grain scotch
blended grain scotch
blended scotch whisky
2. Irish whiskey
3. American whiskey
Bourbon
Tennessee
4. Canadian

11. Blended Scotch
Chivas Regal
Ballantine’s
100 piper
Royal Salute
Cutty Shark
Famous Grouse
Dewars
White horse
vat 69
Passport
Single malt
The Glenlivet
Rose Bank
Talisker
Glenfiddich
Glen Grant
Glen ord
Tomatin
Highland Park
Macallan

12. Irish
Jameson
Bushmills
Powell
Baltimore dew
Tullamore dew
Paddy
Bourbon
Jim Bean
Wild Turkey
Four Roses
Early Times
Old Forester
Tennessee
Jack Daniels
George Dickel
Collier & Mckeel
Benjamin Prichard’s

13. Brandy
Brandy comes from Dutch word Brandewijn, which means ‘Burnt Wine’. It is a
spirit produced by distilling wine
There are three main types of brandy. They are:-
Grape brandy
- Cognac
- Armagnac
Pomace brandy
- Grappa
- Metaxa
- Pisco
Fruit brandy
- Apple jack
- Calvados
- Poire Williams
- Slivovitz

14. Tequila
Tequila is the national spirits of Mexico. The name tequila is taken from the name
of the district in Jalisco state of Mexico. Tequila is made from special types of
agave plant called blue agave plant which is found abundantly in tequila district as
well as few other districts.
There are more than 80 varieties of agave plant found in Mexico out of that blue
agave is the premium type of plant. Agave plant resembles to cactus but does not
fall in to cactus family it falls in lily family. The tequila made from only agave plant
is called as Mezcal.
Brands name-
1. Olmeca
2. Herradura
3. cuervo 1800
4. Sauza
5. jose cuervo

15. Liqueurs
Liqueurs are also distilled alcoholic beverages but are flavoured and
sweetened. Liqueurs were first developed by the Christian monks of the
middle ages. They were developed to help the sick people. The monks added
secret combinations of honey, herbs, spices, roots, and bark to distilled base
spirits and offered then as remedies.
Examples:
1. Kahlua
2. Malibu
3. Cointreau
4. Baileys
5. Benedictine
6. Galliano
7. Sambuca
8. Peach schnapps

16. Mixology
An art of mixing is called as mixology. It is a science in which various types
of mixing features are performed. It has its own fundamental norms and
values.
When more than one beverage mixed together then it is called as mixed
drinks, if all the ingredients are non-alcoholic it is called as non-alcoholic
mixed drink and if any one of they are alcoholic it is called as alcoholic
mixed drink. Both alcoholic mixed drink and non-alcoholic if they are
made under the principle of mixology science are called as cocktails or
mocktails.

17. Cocktails – The fine blend of alcoholic and non-alcoholic
beverages or only alcoholic beverage with meaningful
color, odour, taste and balance is called as cocktail.
The cocktail has following main features.
Base
Modifiers/body
Garnish
Concerned glass
Methodology
The base, modifiers and garnish must have synergetic
effect.

18. Main ingredients of cocktails
-Alcoholic base
-Ice should be clean and fresh. It can come in cubes, crushed and
shaved from. The cube ice is mostly used in on the rocks drinks,
crushed ice in frozen or shaken drinks and shaved ice in Frappes.
-Aerated drinks – It includes all drink such as soft drinks like cola,
soda, lemon, tonic water, ginger ale, energy drinks etc and they are
mostly used chilled.
Juices- Fresh juices are preferred to canned juices as they give a
different taste to the finished drinks.
-Sugar- Sugar in a syrupy from is mostly used. Other types of sugar
used are castor sugar, granulated sugar and brown sugar.
-Daily products- milk/cream etc.
-Fruits and other garnishes-It includes lemon, pine-apple, olives,
cherry, cocktails onion, sweet lime, cucumber, celery stick, mint leaves
etc.
-Condiments – It includes Tabasco, Worcestershire sauce, salt, pepper,
bitters and other spices (nutmeg, cinnamon)

19. Fundamental method of mixology
There is main give basic method of making cocktails and mocktails. They are as
follows.
-Shaken- under this basic rule all the ingredients along with ice are poured into a
cocktail shaker and it is both shaken for long or short time and poured into
appropriate glass. E.g. Margarita /kamikaze/cosmopolitan/pink lady etc.
-Stirred –in this process all the ingredients are poured over ice into mixing glass
or shaker and gently stirred and strained off into cocktails glass or shooter. This
process takes heterogeneous mixing e.g. martini/rusty nail/Manhattan etc.
-Blended – when ingredients like cream, syrupy liquid, fruit chunks involves in
the drink this types of process is done. In this process all the ingredients are
poured into a blender alone with ice and blender together. E.g. pinacolada/frozen
/daiquiris/frozen margaritas/ blue Hawaiian etc.
-Build up/layered – this process involves lot of ice in the glass and pouring the
ingredients into standard format. No need to shaker or mixing glass in this
process. E.g. screw driver/tom Collins/Singapore sling etc.
A layered drink is a drink where each ingredient is allowed to float on one
another depending upon its specific gravity and density, e.g. B52/Brain/Slippery
nipple etc
- Muddled – this process takes the help of muddled with the help of muddler
one muddles lemon chunks , mint leaves, granulated sugar etc to take out the
essentials oils and flavor the cocktails E.g. Caipiroska/mint julep/mojito etc

20. Cocktails Families
-Sour –lemon juice, sugar syrup, white of egg (optional )
-Fizz-lemon juice , sugar syrup, white part of egg ,
carbonated water(Lehar)
-Collins- lemon juice , sugar syrup, carbonated
water(Lehar)
-Sling – lemon , sugar syrup, cherry brandy ,carbonated
water(Lehar)
-Martini – vermouth
-Flip –egg yolk, sugar syrup
-Colada-pineapple juice /coconut cream

21. Presentation of drinks
Color of drinks – It should be appealing to make the guest
want to drink it.
Appropriate glassware- A martini should be served in
martini glass and margarita in margarita glass, no mixing.
Garnishing a drink- We should not use garnishes which
are not edibles
The garnish should have some relation with the ingredients
in the drink.
Personal creativity should work here.
Naming a drink
If we are creating our own cocktail then we should make
sure that the name has some relation to the ingredients,
color or taste.

22. Creating our own cocktails
-Need passion and research
-Understanding the customers taste profile
-Imagination and taste
-Uses of garnishes
-Seasonal ingredients

23. Thank you