This document provides information about cocktails and mocktails. It defines cocktails as mixed alcoholic drinks containing a spirit base and flavorings, while mocktails are non-alcoholic drinks that mimic the appearance of cocktails. It discusses the common ingredients and methods used to make cocktails, including base liquors, modifiers, and mixers. It also covers cocktail classification, equipment, different types of glasses, examples of popular cocktails and mocktails, and garnishing techniques.

1. Cocktail and Mocktail

2. COCKTAIL
• It is a mixed drink consisting of two or more ingredients
• Usually a spirit base and a flavoring, colouring ingredient
or a ‘modifier’.
• Cocktails maybe short or long
• Can be served before dinner or after dinner
• Pre dinner cocktails are Whisky Sour, Manhattan, Martini
etc
• After dinner cocktails are usually sweet and creamy –
frappes, Alexanders etc

3. Measurement for cocktails:
Nip – 30 ml
Dash – just a few drops
A Split - a small drink bottle( about 285 ml) that is used for
cocktails mainly as bigger bottles can go flat
Three elements of cocktail
BASE LIQUOR – it determine the type of cocktail. It consist of
single spirituous liquor or a combination of wines liqueurs or a
aromatic wines.
MODIFIER – it gives flavor and smell to the cocktail.
E.g. almond extract, grenadine syrup
MIXER – It neutralizes the sharpness in the base liquor and
perking up the drink itself. also called as fillers
E.g. sodas, colas and fresh fruit juice

4. CLASSIFICATION OF COCKTAILS
International cocktail are cocktail that are recognized worldwide
E.g. french 75, zombie, long island iced tea
Tropical cocktail are cocktail that are heavily blended with fresh
fruit
Classic cocktail are cocktail named after a person or place
E.g. margarita, Manhattan, Rob Roy
Shooter cocktail with a combination of two or more liqueurs. It
should be served flaming and drunk in one gulp
Mocktails non alcoholic drink
E.g. four season, lemon squash

5. Categories of cocktail
Pre dinner drinks – they are drinks served prior to meal intended
to stimulate appetite. They are called aperitif.
After dinner drinks – these are drinks served after a meal, as the
term implies. They are usually sweet and are intended to round
off the meal .
Liqueurs - also known as cordial, liqueurs are sweetened spirit
flavored with ingredients such as seed, fruits, herbs flowers,
nuts, spices, and even roots, barks, and leaves.
Fancy drinks – They are imaginative that do not fit into any
category of alcoholic mixed drinks or cocktail and for which
there are no basic recipes. The sole stipulation is that they
should contain a maximum of 2 ounces of alcohol and taste
good
Long drinks - a long drink or tall drink is an alcoholic mixed drink
with a relatively large volume (between 5-9 fluid ounces) it’s the
classic name for all mixed drinks that consist of more than 5

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
• 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. Essential equipment and Technical bar terms
Jigger: stainless steel thimble for measuring liquids. Sizes vary
from 5 – 175ml.
Boston Shaker: Consists of two cones which overlap when fitted
together, used for mixing cocktails in.
Hawthorne strainer: It is plated silver or stainless steel with a
flat base with holes and has an edge of rolled wire to prevent
spillage. Used for straining ice and fruit from the Boston shaker
Muddler/ long handled spoon : used to stir cocktails, the flat end
or ‘muddler’ if for crushing fruit
Blender : A blender is a means of blending ice and fruit with other
ingredients to produce smooth creamy textures.
Tong: used for handling garnishes, fruit and ice

8. Mocktail
• Mocktail is any mixed drink that does not have alcohol. The
name mocktail is derived from the word ‘mock’ meaning to
“imitate or mimic” referring to mocktails imitating a cocktail as it
seems very similar to a cocktail but does not have alcohol or
any other spirits. Mocktail is simply a mixed drink that does not
have any spirits or alcohol.

9. Difference between cocktail and mocktail
• Cocktails are alcoholic drinks made by mixing alcoholic
drinks with soft drinks, fruit juices or other alcohols.
• Mocktails are non-alcoholic drinks made by mixing
different fruit juices,iced tea or soft drinks. Mocktails are
so named because they mock the cocktails i.e. they look
like cocktails but are non-alcoholic.

10. Different glasses used in cocktail and mocktail
• Shot – 60 ml
• Martini – 90 ml
• Manhattan – 140 ml
• 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

11. List of some cocktail and mocktail drinks
cocktail
Manhattan
Green Russians
Death in afternoon
Alexander
Paradise
French connection
Dirty martini
mocktail
mojito
Fired ice
Deep blue
Shirley temple
Queens punch
Mid summer dream
Sunrise
Italian cream soda

12. Garnishes used in drinks
These are the edible or non-edible products used to decorate a
drink and the glass making it more appealing and presentable
to the eye.
• Edible Garnish:
• These are items such as cut fruits, slices or spirals of lemon,
sweet lime, pineapple, orange; cherry, etc. These can be
consumed before, during or after the mocktail is consumed.
• Non – Edible Garnish:
• These are fancy items used to decorate the glass and are not
to be consumed, made either of food grade plastic or glass
which are disposable in nature. Example: Fancy umbrella.