The document provides an overview of cocktails including their history and types. It discusses how cocktails originated in the 19th century America and were first mentioned in print in 1806. The Martinez cocktail from 1862 is cited as one of the first modern cocktails. The document also outlines various cocktail components like spirits, flavors, colors and modifiers. It details different mixing techniques including shaking, stirring, blending and layering. It concludes with sections on cocktail glasses, garnishes, syrups and service.

1. COCKTAILS
History
Types
Recipes

2. HISTORY
• The History of the Cocktail
• The true creation of a popular cocktail can be traced to
the nineteenth century. One early written reference to
the term "cocktail" can be found in an American
magazine, The Balance. It stated that a "Cocktail is a
stimulating liquor, composed of spirits of any kind,
sugar, water, and bitters..."
• 1860 to 1920 – California: The Birthplace of the
First Cocktails
One of the first modern cocktails to be named and
recognized is the martini. It can be traced back to an
1862 recipe for the Martinez. This American recipe
consisted of four parts sweet red vermouth to one part
gin, garnished with a cherry.

3. COCKTAILS
• It is a mixed drink consisting of two or more
ingredients
• Usually a spirit base and a flavouring,
colouring ingredient or a ‘modifier’.
• Cocktails maybe short or long
• Can be served before dinner or after dinner
SPIRIT+ FLAVOUR+ COLOUR+
MODIFIER

4. COCKTAILS
MEASURES:
1. Nip – 30 ml
2. Dash – just a few drops
3. A Split - a small drink bottle( about 285 ml)
that is used for cocktails mainly as bigger
bottles can go flat. Ex : Ginger ale,
Lemonade.

5. RULES FOR MAKING
COCKTAILS
 Keep it simple
 Follow formula – one base spirit plus one or
two liqueurs and one or more non alcoholic
ingredients
 Do not make cocktails with more than 3 spirits
 Present it well.

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. Ex: Moscow
mule: lime + sugar + vodka + ginger beer.
• 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. • Hawthorne Strainer – is designed to strain
mixed drinks – the prong fit over the side of the
mixing glass to hold it. The wire coil can be
removed to clean
• STIRRING – Clear drinks are stirred with ice, not
shaken. Clear drinks do not contain any milk, fruit
juice or cream. Put all ingredients in a mixing glass,
stir with a long handled bar spoon, strain and serve .
Ex: Bloody Mary : Tabasco + mustard + vodka +
tomato juice.

8. • BLEND – usually done in an electric blender
– used with fresh fruit, fruit pieces, cream –
Key is to use little ice as it will dilute the
cocktail. Carbonated drink if any used in
recipe is always added after the ingredients are
blended and at the end. Ex: Pinacolada.
• BUILDING – Put ice in glass first and other
ingredients, stirred and garnish added. Usually
a stirrer or swizzle stick is added. Ex: Virgin
Mojito.

9. LAYERING –These drinks are built in the
glass, NOT STIRRED. Drinks are poured over
end of a bar spoon to minimise disturbing the
drink. Usually the most thick liquid at the
bottom Followed by less thick.
• Ex: B52: Khalua + baileys + grand Marnier
MUDDLING –Refers to drinks that are crushed
• using a ‘muddle stick’ in a mixing glass –
• Most popular cocktails today Ex: Spice Mojito

10. • SHOOTERS – Served in a shot glass.
Layered drinks – pour on the side and start to
bring glass upright. Ex: Baby woo woo : vodka
+ peach schnapps + cranberry juice.
• PRESENTATION –
• Presentation of
cocktails is very important –
correct glass
correct garnish etc

11. COCKTAIL GLASSES
• Shot – 60 ml
• Martini – 90 ml
• Manhattan – 140 ml

12. • 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

13. • Frosting a glass – done by ‘wetting’ the rim of
glass with lemon, water, spirit or orange juice and
then placing glass upside down on a small plate of
sugar or salt
• Chilling a glass – Use glasses that are chilled in
fridge or place ice in glass when cocktail is being
made – the idea is to serve the cocktail in a chilled
glass

14. COCKTAIL GARNISHES
 Twists – Fruit to be cut thin(about 1 cm wide
and five cm long) for a twist and then twist
the slice over the drink – used in Martinis
 Spirals - Use a peeler or a paring knife to cut
a long peel – used in cocktails where one end
of the spiral is held inside glass by ice and
other over glass

15. SYRUPS AND NON
ALCOHOLIC
INGREDIENTS
• Coconut Cream
• Grenadine
• Sugar Syrup
• Juices
• Fruit Flavoured Syrups – ‘Monin’ brand
such as hazelnut, cherry, coffee etc

16. SERVICE OF
COCKTAILS
• Usually served in lounge bars
• Always use a tray to carry glasses
• Place glasses on tables with coasters under
them

17. HAVE A NICE DAY