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COCKTAILS.pptx
- 1. BASIC TECHNIQUES INMIXING COCKTAILS
- 3. METHODS: o Built o Shaken oStirred o Blended
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- 5. CLASSIFICATIONS: o Whisky basedcocktails o Gin based cocktails o Vodka based cocktails o Rum based cocktails o Brandy based cocktails o Tequila based cocktails o Liqueur based cocktails
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- 7. Ingredients: • 2 ozBourbon Whiskey • 1 tsp Sugar • 2 dashes Angostura Bitter • 1 splash Soda Water • Top-up with Ice Cubes Glassware: • Old Fashioned Glass Garnish: • Lemon Twist • Maraschino Cherry • Orange Wedge Ingredients: • 2 ½ oz Bourbon Whiskey • 1 tsp Caster Sugar • 4-6 Fresh Mint Leaves • 2 tsp Soda Water • Crushed Ice Glassware: • Tall Glass Garnish: • Mint Spring OLD FASHIONED MINT JULEP
- 8. Ingredients: • 1 ½oz Bourbon Whiskey • Top-up with Ginger Ale • Ice Cubes Glassware: • Tall or Old Fashioned Glass Garnish: • Lemon Twist /Peel • Mint Leaves Ingredients: • 2 oz Blended Whisky • ½ tsp Powdered Sugar • Juice of ½ Lemon • ½ White of Egg • Ice Cubes Glassware: • Old Fashioned or Sour Glass Garnish: • Lemon twist/slice • Maraschino Cherry WHISKEY SOUR HIGHBALL
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- 10. Ingredients: • 2 ozGin • ½ oz Lime Juice • Ice Cubes Glassware: • Cocktail Glass Garnish: • Lemon Slice Ingredients: • 2 oz Plymouth Gin • 3 dashes Angostura Bitter • Iced Water Glassware: • Cocktail Glassware or Paris Goblet Garnish: • Maraschino Cherry PINK GIN GIMLET
- 11. Ingredients: • 1 ½oz Gin • ½ oz Vermouth • Ice Cubes Glassware: • Martini Glass Garnish: • Stuffed Green Olive Ingredients: • 2 oz Gin • Juice of ½ Lemon • 1 tsp Powdered Sugar • 1 tsp Soda Water • Top-up with Ice Cubes Glassware: • Old Fashioned or Tall Glass Garnish: • Twist of Orange or Lemon Peel GIN SLING MARTINI
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- 13. Ingredients: • 1 ½oz white rum • 1 tsp lime juice • 1 tsp powdered sugar • Ice cubes Glassware: • Cocktail glass Garnish: • Lemon slice • Orange peel DAIQUIRI Ingredients: • 1 oz white rum • 1 oz blue curacao • 1 oz coconut cream • 2 oz pineapple juice • Ice cubes Glassware: • Highball or cocktail glass Garnish: • Pineapple slice • Maraschino cherry BLUE HAWAIIAN
- 14. Ingredients: • 1 ½oz light rum • 3 mint leaves • 2 tsp sugar • 3 tbsp fresh lime juice • Club soda • Ice cubes Glassware: • Parfait glass Garnish: • Lemon slice • Mint leaves MOJITO CUBA LIBRE Ingredients: • 2 oz white rum • Cola • ½ juice of lime • Ice cubes Glassware: • Highball glass Garnish: • Lemon slice
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- 16. Ingredients: • 1 ½oz vodka • 3 oz tomato juice • 1 dash lemon juice • ½ tsp Worcestershire sauce • 2-3 drops tabasco sauce • Pinch of pepper powder • Pinch of celery salt Glassware: • Salt-rim old fashioned glass Garnish: • Celery stick BLOODY MARY BLUE LAGOON Ingredients: • 1 oz vodka • 1 oz blue curacao • Top-up with lemonade • Crushed ice Glassware: • Highball glass Garnish: • Half orange wheel
- 17. KAMIKAZE Ingredients: • 1 partvodka • 1 part triple-sec • 1 part lime juice • Ice Glassware: • Shot glass Garnish: • Lemon jest or half wheel MOSCOW MULE Ingredients: • 2 oz vodka • 2 oz lime juice • 8 oz ginger ale • Ice cubes Glassware: • Old fashioned glass Garnish: • Lemon wedge
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- 19. BRANDY ALEXANDER Ingredients: • 1oz brandy • 1 oz crème de cacao • 1 oz light cream Glassware: • Martini glass Garnish: • Grated nutmeg BETWEEN THE SHEETS Ingredients: • 1 oz brandy • 1 oz light rum • 1 oz triple-sec • 1 oz lemon juice • Ice cubes Glassware: • Cocktail glass Garnish: • Twist of lemon rind
- 20. FRENCH CONNECTION Ingredients: • 1measure cognac • 1 measure amaretto • Ice cubes Glassware: • Old fashioned glass Garnish: • Maraschino cherry (optional) SIDECAR Ingredients: • 1 oz brandy • ¾ oz triple-sec • ½ lemon juice Glassware: • Martini glass Garnish: • Quarter lemon slice
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- 22. TEQUILA SUNRISE Ingredients: • 2measure tequila • Top-up with orange juice • 2 dashes grenadine syrup • Crushed ice Glassware: • Highball glass Garnish: • Lemon wedge MARGARITA Ingredients: • 1 ½ oz tequila • ½ oz triple-sec • 1 oz lime juice • Salt for rimming • Crushed ice Glassware: • Margarita glass Garnish: • Lemon wheel
- 23. TEQUILA SUNSET Ingredients: • 1oz tequila • 2 oz orange juice • ½ oz blackberry brandy • Ice cubes Glassware: • Cocktail glass Garnish: • Lemon peel LONG ISLAND ICE TEA Ingredients: • ½ oz tequila • ½ oz vodka • ½ oz light rum • ½ oz gin • 1 splash cola • Ice cubes Glassware: • Collins glass Garnish: • Lemon wedge • Twist of lime peel
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- 25. GOLDEN DREAM FLAMING B-52 GRASSHOPPER Ingredients: •¾ oz crème de menthe • ¾ oz crème de cacao • ¾ oz light cream Glassware: • Champagne saucer Ingredients: • 10 ml kalhua • 10 ml amaretto • 10 ml bailey’s irish cream Glassware: • Shot glass Garnish: • Mostly, served flambeed Ingredients: • 2 oz galliano • 1 oz crème de cacao • ½ oz triple-sec • 3 oz orange juice • 3 oz light cream • Ice cubes Glassware: • Cocktail glass
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- 27. COMMON EDIBLE GARNISHESUSED IN COCKTAIL: 1. Orange 2. Pineapple 3. Cherry 4. Lime
- 28. 5. Lemon 6. Olives 7.Orchid 8. Apple
- 29. • Cocktail garnishesare decorative ornaments that add character or style to a mixed drink, most notably to cocktails. A large variety of cocktail garnishes are used. Many rum-based cocktails, especially those with fruit flavors, tend to be decorated with tropical-themed garnishes or slices of fruit. Tequila-based drinks favor limes and other circuits fruits. Gin-and vodka-based drinks tend toward garnishes with a more dignified flair, unless they are variations of a fruity rum-based drink. Whiskey-and brandy- based drinks tend toward minimal garnishment, if any. Restaurant chains and hotel bars tend to use larger and more ostentatious garnishes, and neighborhood bars tend to go the other extreme.
- 30. • Lemon wedgesand wheel, paring knife, channel knife tool and the makings of lemon spirals, dark chocolate square and microplane grater. 1. Obtain the proper garnishing tools. Most garnishes can be made with a paring knife, but it is helpful to have a channel knife tool and a grater. A larger knife may be needed if larger fruits are to be prepared, such as oranges and pineapples. Channel knife tools are used to make twists and spirals from circuits fruits, while a greater enables one to grate ingredients such as chocolate and nutmeg fresh right over the cocktail. A grater can also be used to grate ingredients that are used for rimming glasses. A combination of different garnishes can be used, so have the tools ready for the types of garnishes that are to be made.
- 31. • 2. Decidewhat kinds of garnishes should be used. The cocktail recipe will usually call for a certain garnish, but this is not always the case. Different garnishes can be used according to personal preference, and combinations of multiple garnishes can be used. Citrus garnishes are generally great for cocktails that do not contain milk or cream, although there are creamy cocktails that call for citrus garnishes such as orange spirals. Maraschino cherries complement many different types of cocktails, but should never be used in certain cocktails, such as a standard martini. Many garnishes complement one of the primary cocktail ingredients. Tomato- based cocktails are generally garnished with limes, lemons and celery stalks. Always consider how the garnish will complement the flavor of the primary ingredients. Vodka- based cocktails tend to pair well with lemon and lime flavors, tequila and rum pair well with lemon and lime, rum can pair well with mint, chocolate pairs with crème de cacao liqueur, and coffee beans complement coffee liqueur. Also consider the overall theme of the drink. Tropical cocktails may use tropical fruits, and dessert cocktails may use cookies or chocolate. A cocktail that uses spiced rum may be garnished with a cinnamon stick. Bloody bull cocktail garnished with salt- rimmed glass, lemon wedge and lime wheel
- 32. • 3. Rimthe glass. The rim of the empty glass can be coated with garnishes such as fine sugar, salt, cocoa powder, finely grated chocolate and finely crushed graham crackers or cookies. To coat the rim of a glass, first spread or mound the garnish ingredients on a small plate or tray, then briefly rub around the rim of the glass with something such as a lemon wedge to moisten it. The garnish will adhere to the area that is moistened. Then lay the glass on its side so that the rim is touching the garnish, and rotate or roll the glass on the garnish so that the entire rim is coated. The glass can also just be placed upside down on the rimming ingredient and rotated somewhat to coat the rim. Additional garnishes may be added to cocktails that are served in rimmed glasses. Rimming glass with superfine sugar
- 33. • 4. Preparestandard or simple garnishes. Garnishes generally need to be prepared before the cocktail is mixed. Common, relatively simple garnishes for cocktails include maraschino cherries as well as citrus wedges, wheels, twists and spirals. Olives, cocktail onions and celery stalks are also commonly used for certain drinks. • Wheels are made by simply slicing a fruit widthwise. The ends of the fruit are disposed of, and the slices should be about ¼” thick. To make wedges, first cut off and dispose of the ends of the fruit, then the fruit into eight wedges. Start by cutting the fruit in half from one cut end to the other lengthwise. Making lemon wedges
- 34. 5. Prepare moreelaborate or exotic garnishes. Use a toothpick to stick together different fruits to make fruit “flags” and “boats”. Flags are stuck onto the rim of the glass, with one fruit struck on top of another. Boats essentially rest against the rim and on or partially in the drink, but are not stuck onto the rim of the glass. However, a boat garnish can rest on the rim of the glass with help of a toothpick. An orange and cherry boat is made by placing a cherry on the center of an orange wheel and blending the slice somewhat around the cherry like a taco. A toothpick is inserted through the orange slice and the cherry to keep the slice curved like a boat around the cherry. Use boats with frothy cocktails. Try using fruits such as pineapples, bananas, kiwis, and berries when slicing them into garnishes such as wheels. Strawberries and other fruits can be dipped in melted chocolate and placed on the rim of the glass. Orange boat and orange flag (use one to garnish a prepared cocktail) Pear slice and kiwi wheel (use one to garnish a prepared cocktail)
- 35. 6. Garnish theprepared cocktail. Right after mixing the cocktail, garnish the cocktail as called for by the recipe or as desired. Sprinkle ingredients such as cocoa powder and ground cinnamon on top of the cocktail. Grate or zest ingredients such as dark chocolate, nutmeg and citrus fruits fresh right over the cocktail. Cocktails made with hot coffee or hot chocolate, such as Irish Cream Coffee and Black Forest Hot Chocolate may be topped with whipped cream, and the garnished with grated chocolate, cocoa powder or a maraschino cherry. You can also float the garnish on the surface of the cocktail. Float coffee beans on frothy cocktails. Also float citrus spirals and thin fruit wheels on various cocktails, not just frothy ones. Frothy cocktail with grated dark chocolate garnish Persimmon wheel floating in cocktail
- 36. Tips - Always havegarnishes prepared and ready before making cocktails. - Practice making the garnishes before making actual cocktails - There are many variations on certain cocktail recipes, and garnishes will vary according to the recipe - Always use fresh, sanitary ingredients for garnishes, as the garnishes are foods and are meant to be consumed. Warnings - Knives and other garnishing tools are sharp and may cause injury if not handled property and with care - No matter what kind of knife you are using, always make sure it’s sharp. A dull knife tends to do more harm than good Things You’ll Need - Garnishing tools (grater, paring knife, channel knife tool for citrus spirals) - Various garnishes (depending on your drinks)- maraschino cherries, citrus fruits, etc.
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