This document provides information about cocktails, including their history, components, types, and recipes. It begins by acknowledging those who helped with the assignment. It defines cocktails as alcoholic mixed drinks containing two or more ingredients, including at least one alcoholic component. The history outlines that cocktails originated in the late 18th/early 19th century and became popular again in the 1980s. Cocktails have three key elements - a base liquor, modifier, and mixer. They are also classified by type, such as international, tropical, classic, shooters, and mocktails. The document concludes by providing recipes for popular cocktails like the gimlet, Singapore sling, screwdriver, and whiskey sour.

1. COCKTAIL
PRESENTED BY : MONIKA VERMA
ANAMIKA
ANURADHA DASS

2. ACKNOWLEDGEMENT
I sincerely thanks to frankfinn institute of air
hostess training for giving me such a great
opportunities. I also extend my great thanks
to Miss Sohini mam for her constent support
and guidance that has encouraged me to
complete this assignment. Last but not least I
thank god almighty for his love and care.

3. WHAT IS COCKTAIL
 When used to refer to any
generic alcoholic mixed drink, cocktail may
mean any beverage that contains two or more
ingredients if at least one of those ingredients
contains alcohol.
 Cocktails vary in taste , colour & texture like no
other beverage.
 One usually uses a cocktail shaker to blend all
the liquids together with ice,& then pour into the
glass

4. HISTORY
 The origin of the word cocktail is disputed. The first
recorded use of cocktail not referring to a horse is found
in The Morning Post and Gazetteer in London, England,
March 20, 1798.
 The first recorded use of cocktail as a beverage (possibly non-
alcoholic) in the United States appears in The Farmer's Cabinet,
April 28, 1803.
 Traditionally cocktails were a mixture of spirits, sugar, water,
and bitters. But by the 1860s, a cocktail frequently included
a liqueur.
 The first publication of a bartenders' guide which included cocktail
recipes was in 1862 – How to Mix Drinks; or, The Bon Vivant's
Companion, by "Professor" Jerry Thomas
 Cocktails became less popular in the late 1960s and through the
1970s, until resurging in the 1980s with vodka often substituting
the original gin in drinks such as the martini. Traditional cocktails
began to make a comeback in the 2000s, and by the mid-2000s
there was a renaissance of cocktail culture in a style typically
referred to as mixology that draws on traditional cocktails for
inspiration but utilizes novel ingredients and often complex flavors

5. THREE ELEMENTS OF COCKTAIL:
Base liquor
it determines the type of
cocktail. It consists of
single spirituous liquor
or a combination of
wines, liqueurs or
aromatic wines.

6. Modifier
it gives flavor and smell to the
cocktail.
Ex. Grenadine Syrup,
Almont Extract,
Tabasco,
Worcestershire Sauce,
Angostura bitters, Mint,
Gomme Syrup, Cream,
Honey, Milk

7. Mixer
It neutralizes the sharpness in
the base liquor
and perking up the drink itself.
Also called as fillers.
Ex. Tonic Water, Sodas,
Colas, Fresh Fruit
Juice, Ginger Ale,
Lemonade, Tomato
Juice

8. WHAT ARE THE CLASSIFICATION OF
COCKTAIL?
International Cocktail
are cocktails that are
recognized worldwide
Ex: French 75, Moscow Mule,
Zombie, Long
Island Iced Tea, Red Eye

9. Tropical Cocktail
are cocktails that are
heavily blended
with fresh fruits
Ex. Mai Tai, Pina Colada,
Daiquiri, Te quila,
Sunrise

10. Classic Cocktail
– are cocktails named after
a
person or places
Ex: Margarita, Manhattan,
Rob Roy, White
Russian

11. Shooter
– Cocktails with a
combination of two or
more liqueurs. It should
be served flaming and
drunk in one gulp.
Ex. B52, Orgasm,
Slippery Nipple

12. Mocktails
–non-alcoholic drinks
Ex: Four Season,
Shirley Temple, Orange
Squash, Lemon
Squash

13. CATEGORIES OF COCKTAILS:
1. PRE-DINNER DRINKS
They are drinks served prior to a meal intended to
stimulate appetite. They are also called aperitif.
Any drink that contains gin, vermouth or
Campari, wines, sparkling wines, straight liquor
mixed with soft drinks or water and cocktails are
good choices of pre-dinner drinks such as Martini,
Rob Roy or Scotch Manhattan, Gimlet, Gin and,
Negroni, Campari Cocktail. It is important to
remember aperitifs are served without straws and
usually without ice cubes.

14. 2. AFTER DINNER DRINKS or
DIGESTIVE
These are drink served after a meal, as the
term implies. They are usually sweet and are
intended to round off the meal.

15. TYPES OF COCKTAIL
There are many types of Cocktail .Some
types of cocktail are here……
 Gimlet
 Singapore Sling
 Screwdriver
 Champagne Cocktail
 Pina Colada
 Martini (original)
 Rum and Coke
 Whiskey Sour

16. RECIPES OF COCKTAIL …
 GIMLET
2 ¼ ounces gin
¾ ounces rose’s lime juice
Stir with cracked ice: strain into chilled cocktail
glass. Variation : Add ¼ ounce more Rose’s or a dash of
bitter. Primary spirits like tequila, rum, and even vodka may be
substituted for the gin.

17. ….
 SINGAPORE SLING
1 ½ ounces gin
½ ounce cherry brandy
½ ounce lemon juice
½ ounce lime juice

18.  SCREWDRIVER
2 ounces vodka
3 ounces orange juice
Stir vodka and juice with ice; strain
into a chilled tumbler filled with ice.
Add a swizzle stick and serve.
….

19.  CHAMPAGNE COCKTAIL
6 ounces champagne
1 sugar cube
Angostura bitters. Place cube in
bottom of champagne flute.Fill with champagne.
Garnish with a twist & serve.
….

20. PINA COLADA
3 ounces light rum
3 to 5 tablespoons coconut milk
3 tablespoons crushed pineapple
Mix well together & serve in a tall glass.
….

21. MARTINI (ORIGINAL)
1 1/2 ounces gin
1/2-ounces sweet vermouth
1/2 ounces dry vermouth
Dash of orange bitters
Stir with cubed ice, strain into
chilled cocktail glass. Note: you can substitute Grand
Marnier for orange bitters.
….

22.  RUM AND COCK
2 ounces rum
3 ounces coca-cola
here’s the recipe for a rum and cock. Stir rum
and cock with ice; starin into a chilled tumbler
filled with ice. Add a swick and serve.
….

23.  WHISKEY SOUR
2 ounces bleded whiskey
2 ounces lemon juice
1/2 ounces simple syrup
Here by the receipt the whiskey sour ; stire whiskey ; juice
and sugar with ice ; starin into a chilled tumbler filled with
ice. Garnish with a charry and an orange wedge. Add a
swizzle stick and serve. Variation : add a splash of orange
juice for a stone sour.
….

24. Enjoy Your Beverages
.