This document provides information on cocktails and mocktails, including their objectives, elements, types, and methods of mixing. It discusses the three main elements of cocktails as the base liquor, modifier, and mixer. It classifies cocktails into international, tropical, classic, shooters, and mocktails (non-alcoholic). Various types of cocktails are defined such as ades, bucks, cobblers, coolers, daisies, fizzes, fixes, flips, highballs, juleps, punches, possets, slings, and smashes. Four methods of mixing drinks are outlined: shake and strain, stir and strain, build over ice, and blend. The

1. OBJECTIVES
At the end of the lesson the student should be
able to:
a. Appreciate the different types of
cocktail.
b. Analyze the different elements of
cocktail
c. Demonstrate the correct procedures of
mixing cocktail and mocktail using the
different methods of mixing.

2. COCKTAIL AND
MOCK TAIL’S
BARTENDING NC II

3. COCKTAILS

4. • COCKTAIL
- is a mixed drink
basemade up of
liquor, a modifying
ingredients and a
mixer presented
with a garnish.

5. 3 ELEMENTS OF COCKTAIL
1. Base Liquor
- it determines the
Ittype of cocktail.
consists of single
spirituous liquor or a
combination of
wines, liqueurs or
aromatic wines.

6. 2. MODIFIER
- it gives flavor and
smell to the cocktail
Ex: Grenadine syrup,
almond extract,
Tabasco,
Worcestershire sauce,
Angostura bitters,
mint, Gomme syrup

7. 3. MIXER
sharpness in the
- it neutralizes the
base
liquor and perking up
the drink itself. Also
called as fillers.
Ex: Tonic water, sodas,
colas, fresh fruit juice,
ginger ale…

8. CLASSIFICATIONS OF COCKTAILS
1. INTERNATIONAL
COCKTAIL
- are cocktails that are
recognized Worldwide.
Ex: French75, Moscow
Mule, Zombie, Long
Island Iced Tea.

9. 2. Tropical Cocktail
- are cocktails that are
heavily blended with
fresh fruits.
Ex: Mai tai, Pina Colada,
Daiquiri, Tequila
sunrise.

10. 3. CLASSIC COCKTAIL
- are cocktails named
after a person or
places.
Ex: margarita, manhattan,
rob boy, white russian

11. 4. SHOOTER
- Cocktails with a
combination of two or
more liqueurs. It should
be served flaming and
drunk in one gulp.

12. 5. MOCKTAILS
- non alcoholic drinks.
EX: four season, Shirley
Temple, orange squash,
lemon squash…

13. TYPES OF COCKTAILS
ADES
- Served tall with ice and
garnish with slices of
fruits. Mainly made
with sweetened lemon
or lime juice and a
variety of liquors and
filled with plain soda
water.

14. • BUCKS
- made with an ounce
of liquor and lemon
juice plus ginger ale and
topped with a twist of
lemon.

15. • COBBLERS
- tall drinks generally
served in a large goblet
fills with
shaved ice
two-thirds
heavily
flavored fruit juices and
liquor, decorated with
fresh fruit and a spring
of mint. Served with a
straw or stirrer.

16. • COOLERS
- a tall,
drink
hot weather
made with
different types of liquor,
flavoring, cracked ice,
beveragecarbonated
and fruit rinds.

17. BARTENDING NC II
METHOD OF MIXING
1. SHAKE AND
STRAIN
2. STIR AND STRAIN
3. BUILD OVER ICE
4. BLEND
CLASSIFICATION
OF DRINKS
1. PRE-DINNER DRINKS
2. AFTER DINNER
DRINKS
3. LONG DRINKS
4. NON-ALCOHOLIC
DRINKS

18. • DAISIES
- large cocktails made of
liquor, grenadine of any
or lime
other
lemon
Shaken
served
fashioned
champagne
glass
glass
cordial with
juice.
with ice and
in an old
or
over
ice cubes decorated
with cherry fruit.

19. • FIZZ
- an effervescent drink,
popular
late
drink for the
morning and
afternoon. From liquor,
lemon juices and syrup.

20. • FIX or LOWBALL
- Drinks pit in an small
tumbler , with lots of
ice..

21. • FLIP
- a drink made with liquor
and sugar mixed with an
egg and spices. This was
originally a hot drink.
Today, however, Flips are
served cold. Shaken well
and strained
stemmed
sprinkled with
into
glasses,
grated
nutmeg. An eggnog and
Fizz combination.

22. • HIGHBALL
- a tall drink. Any liquor
served with ice in tall
glass with
carbonate
as soda
mixers
and
soda
such
tonic,
ginger ale, etc.

23. • HALF & HALF
- any mixture of low
maltfermented
beverages. Generally
half beer and half ale.
Or half beer and half
porter or stout.

24. • JULEP
- a mixed drink with fresh
mint, bourbon and rye
whisky, sugar and crushed
ice served in a frosted
glass. Refreshing
ideally prepared
drinks
with
fresh mint. If you cannot
obtain fresh mint, add 2
teaspoons of mint liqueur
or mint cordial to the
glass instead.

25. • PUNCH
- a drink usually mixed
in a bowl in large
quantity and served
from the buffet cups or
glasses. A punch may
also mixed and served
in individual glasses.
Care should b taken to
mix ingredients such a
way that neither the
sweet, the bitter, the
spirits or liquor is more
apparent than another.
Served cold.

26. • POSSET
- a drink of hot milk
with egg, ale wine, and
flavored
spices. An
honey
old
and
British
drink from which the
eggnog was derived.

27. • POUSSE CAFÉ
- made from several
cordials and liqueurs in
series so that one floats
atop another. Each has
a different color and
weight to permit
floating.

28. • SANGAREES
- made with whisky, gin,
rum or brandy with port
wine floated on top pr
with wine, ale, porter or
stout. Slightly sweet long
drinks served cold in a
highball glass or warm in
punch glass. In addition
to alcohol, they always
contain sugar, hot or cold
water and a trace of
grated nutmeg.

29. • SLING
- made like sangarees
with the addition of
lemon juice and a twist
or lemon peel. Served
in an old fashioned
glass.

30. • SMASH
- Small julep. Served in
an old fashioned glass.
Made with muddled
sugar, ice cubes, whisky,
gin, rum or brandyand
Garnish with
of mint and
soda.
springs
fruit.

31. Activity
Group 1- Choose a cocktail and mix it
using Shake and Stir Method. Present
your output to class
Group 2- Choose a cocktail and mix it
using stir and strain method
Group 3- Choose a mock tail and mix it
using blend method.

32. *The End*
Thank you for
listening!