nt chapter 6 cocktails and mixed drink

Chapter 6

Mixology
Cocktails & Mixed Drinks

. 2248 email: tpavit@wu.ac.th

Introduction to Mixology

The term mixology is not just a catchy phrase for
bartending;
bartending it is a nod to bartending as a profession
profession,
which is typically defined as the art or skill of mixing
drinks containing alcohol
alcohol.
bartender,
Mixology encompasses the techniques of the bartender
artistry,
which do indeed require skill and sometimes artistry
along with the knowledge to back up the skill
skill.
name,
The bartender must know the drinks by name their
ingredients
ingredients, their mixing methods, and the ways they
methods
are served
served.

FBM-343 Beverage and Bar Management .

Outline
1. What’s a cocktail?
2. Mixing cocktails
3. Cocktail glasses
4. Garnishes
5. Syrup and other non-alcoholic ingredients
6. Liqueurs in cocktails
7. Serving cocktails
8. Cocktail families
9. Creating signature drinks

A (Very) Brief History of Mixology

There’re many stories about cocktail’s history.
In 1779, at a rural New York Tavern, Betsy Flannagan’s Inn,
where American Revolutionary soldiers and their French allies
mixed their gin and vermouth together as a token of
brotherhood, stirring their concoction with the tail feathers of
Flanagan’s rooster.
Another version has the Americans raiding the British Army’s
commissary and stealing several roosters, and their favorite
innkeeper (Betsy) stirred their drinks in celebration with the
cocks’ tail feathers.


A (Very) Brief History of Mixology

The accompanying toast –”Here’s to the divine
liquor which is as delicious to the palate as
cocks’ tails are beautiful to the eye!” – was
shortened by a toasting Frenchman to “Vive le
Cocktail”
Cocktail”.


ABOUT MIXED DRINKS

The term mixed drink includes any drink in
which alcoholic beverages are mixed or added
to one or more nonalcoholic ingredients.
This includes cocktails, highballs, tall drinks,
frozen drinks, coffee drinks, and almost every
other bar product, with the exceptions of a glass
of beer or wine or a straight shot of whiskey or
brandy.


The Structure and Components of a Mixed Drink

A cocktail is a mixed drink consisting of two or more
ingredients. Its structure includes:
1. A spirit ‘base’’, (Major alcoholic ingredient) which
base
Base determines its character and predominant flavor,
consists of gin, vodka, brandy, whisky, tequila and
rum;
2. A ‘modifier’’, one or more complementary
modifier
Modifier ingredients which modifies, enhances and adds
the cocktail’s flavor and color, typically consists of
vermouth, bitters, wine fruit juices, cream, sugar,
syrups and eggs.
Garnish 3. A ‘garnish’’, which decorates the cocktail, consists
garnish
of flowers, fruits, etc.
Mocktails are non-alcoholic cocktails.

Developing Drink Recipes

A successful mixed drink is based on carefully
calculated relationships between the ingredients,
as well as the relationship between the glass, the
ice, and the drink ingredients.
You should make these calculations when you
plan your drink menu and before you buy your
glasses and choose your size of cube ice.


Developing Drink Recipes

The idea is to train your bartenders to follow the recipes
consistently so that customers are served a consistent product no
matter who is tending bar.
For each drink you establish the following:
1. The amount of major ingredient to be poured
(1 ounce, 11⁄4 ounces, 11⁄2 ounces,7⁄8 ounce) or whatever. In metrics, the comparable
amounts (rounded off ) are 30 ml, 37 ml, 45 ml, and 27 ml, respectively. This
standard amount becomesyour jigger size.
2. The other ingredients and their proportions to the major
ingredient
3. The size of glass to be used
4. The amount of ice in the glass
5. The garnish and its arrangement

well-
Making a well-balanced drink


Complexity.
Taste Complexity

In addition to the list of ingredients you should
consider two other factors when creating a drink: its
taste complexity, which means the overall sophistication
(or lack thereof) of the drink, and the degree of
difficulty that making the drink entails. Evaluate each
drink you’re thinking about pouring according to the
following criteria:

1. Taste-Complexity Categories
2. Mixing-Difficulty Categories


Taste-Complexity
Taste Complexity Categories

1. Commonplace These drinks are simple, are ordered
Commonplace:
frequently, and are well received, although they are
rarely ‘‘remembered’’ as anything exceptional.
2. Asty but Artless These drinks are for those who rarely
rtless:
order a cocktail; these customers generally enjoy wine
or beer instead.
3. Inspiring These are truly classic cocktails. They are
Inspiring:
sophisticated and expertly mixed and will prove enticing
to most guests. They can be served with pride.
4. Challenging and complex These drinks might require
complex:
some explanation before being presented to guests, to
prepare their taste buds for the experience.

Mixing-Difficulty
Mixing Difficulty Categories

1. Elementary:
Elementary Mixing drinks in this category is about as difficult
as preparing a glass of ice water.
2. Basic:
Basic These drinks are simple enough to be made well by
anyone with a genuine interest or a little bartending
experience.
3. Moderate:
Moderate These drinks can be made fairly easily, but require
some skill.
4. Difficult These are not typical cocktails; they require extra
Difficult:
steps in preparation.
5. Advanced:
Advanced In addition to being difficult, this category of drink
complexity is compounded by a hard-to-find ingredient or a
more challenging step in preparation.

Measuring

The only way to pour a drink that follows a
recipe is to measure every ingredient.
There are various ways of measuring liquor.
1. metered pour
2. jigger
3. free-pour


Bar Measures
Dash 1/6 teaspoon, about 10 drops
Teaspoon (tsp) 1/6 ounce (oz, fluid ounce) or 5 milliliters (ml)
Barspoon 1 teaspoon
Standard jigger 11/2 oz, about 45 ml
Pony 1 oz, about 30 ml
Scoop (of ice) Approximately 1 cup
Splash 1/4 oz (syrup, lemon juice)
Wineglass 4 oz, or 120 ml
1 fluid ounce 30 ml
1 ounce by weight 28 grams
Pinch Whatever you can get bt your fingers and
Thumb


Mixing Methods

The way you want a particular drink made in
your bar is another aspect of mixology related to
quality and consistency, as well as to speed and
service.
Many drinks are always made the same way; for
others you have a choice.
There are six basic mixing methods: build, stir,
shake, and blend, layer, muddle.


Build
1. Build

To build a drink is to mix it step-by-step in the
glass in which it will be served, adding ingredients
one at a time. You typically build highballs, fruit-
juice drinks, tall drinks, hot drinks, and drinks in
which ingredients are ‘‘floated’’ one on another
Usually drinks are built over ice, that is the ice
is put in the glass first, and then the other
ingredients are poured over the ice; they are
usually stirred, and the garnish added.
Alternatively, the ingredients are added/poured
in the glass one at a time, one on another,
called ‘floated’’ or ‘floating’.
floating’


Stir
2. Stir

To stir a drink is to mix the
ingredients together by
stirring them with ice in a
mixing glass, then straining the
mixture into a chilled serving
glass.
You stir a cocktail made with
two or more spirits, or spirits
plus wine—ingredients that
blend together easily.
The purpose of stirring is to
mix and cool the ingredients
quickly with a minimum of
dilution.

Shake
3. Shake

To shake a drink is to mix it by hand in a shaker or
using a mechanical mixer (shake mixer).
You shake a drink if it contains an ingredient that does
not readily mix with spirits, such as sugar, cream, an
egg, and sometimes fruit juice.


4. Blend
To blend a drink is to mix it in an
electric blender.
You can blend any drink you would
shake, and you must blend any drink
that incorporates solid food or ice,
such as a strawberry Daiquiri or a
frozen Margarita.
Some bars use a blender in place of a
shaker or mixer, but it is not nearly as
fast and easy as a mechanical mixer
and doesn’t make as good a drink as
the hand shaker.


5. Layering

Layering is to carefully pour the ingredients one at a
time above the other, so that they appear in distinct
layers in the glass.
It is helpful to pour the ingredients over a bar spoon
instead of directly.

http://www.youtube.com/watch?v=659t-Zf4lN8&feature=player_embedded

6. Muddling

Muddling is used when the
ingredients of a drink are crushed
and mixed by hand in the glass
(i.e. the old fashioned glass).
It is usually done with a muddler.


Common Mixology Terms

Add.
Add To combine into the drink or container. ‘‘Build’’ is
the more correct term.
Blend.
Blend To blend (as defined above) and pour unstrained.
Broken ice Large cubes, chopped down to about one
ice.
third their original size.
Dry For a Martini, this means that the proportion of
Dry.
vermouth is very small
compared to the proportion of gin, for example a
teaspoon of vermouth to perhaps 3 ounces of gin (the
teaspoon might be called a ‘‘splash’’ of vermouth).
Frosted.
Frosted A glass chilled in the freezer or by filling with
crushed ice so that a cool mist forms on the outside of
the glass.

Garnish.
Garnish To decorate or attach to the rim of a glass.
Ignite.
Ignite To set on fire.
Long.
Long A total of five measures or more of fluid.
Neat.
Neat A liquor poured as is: undiluted; not mixed with
anything.
Pour To add to the glass without straining, unless
Pour.
specified.
Rim To coat the edge (rim) of the glass by moistening it,
Rim.
then dipping it into something like salt or sugar.


Short.
Short. Fewer than five measures of fluid in total.
Smooth.
Smooth. A mixture that when blended with ice has the
thick consistency of a milkshake.
Spiral.
Spiral. A long, coiled, almost pith-free length of citrus
peel.
Straight up. Undiluted; no ice or water added.
up.
Strain.
Strain. To filter out ice and other solids, leaving them
behind when you pour out liquid. If the drink has been
stirred a bar strainer is used for this purpose.
Twist. A piece of citrus peel, about 11⁄2 to 21⁄2 inches (3
Twist.
to 6 centimeters) long, held over a drink and twisted to
release a drop or two of oil from the fruit peel into the
drink.

Drink Families

The number of families is fairly small, so if you
know the ‘‘family characteristics’’ you will have
some basic knowledge about every family
member.
There are two keys to family character:
1. the ingredients and
2. the method of mixing the drink.
3. A third element often comes into play, which is the
size and type of glass. Whether the ‘‘glass
determines character’’ or ‘‘character determines the
glass’’ is an interesting point to ponder.

Cocktail Families
1. The highball family: is
family:
a mixture of a spirit
and a carbonated
mixer, water or juices,
served with ice in a
highball glass.


How to build a Highball


Cocktail Families
2. Liqueur on ice: a drink built in the glass,
ice:
consisting of a liqueur served over ice; nothing
else is added.


Cocktail Families

3. Two-
Two-liqueur drinks on ice: typically combine a
ice:
jigger of a major spirit (whisky, gin, rum, brandy,
vodka, tequila) with a smaller amount of a flavorful
liqueur (i.e. coffee, mint, chocolate, almond, anise,
licorice).
• Proportions vary from 3:1 to 1:1, depending on the
drink and the house recipe.


two-
How to build two-liquor drinks


Cocktail Families

4. Collinses, Rickeys,
Collinses, Rickeys, Bucks, Coolers, Spritzers:
Spritzers:
several other drink families are also built in the
glasses. Some of them take off from the highball
family by adding other characteristic ingredients.


Cocktail Families
4. Collinses, Rickeys, Bucks, Coolers, Spritzers (cont.)
Collinses, Rickeys,
1. Colinses – take off from the Collins
2. Rickeys – cousins to the Collins, but they use lime
instead of lemon and are a shorter, drier drink, served
in a smaller glass with little or no sugar
3. Bucks – change of the soda of the Rickeys to ginger ale
and lime to lemon. Bucks are not as dry as Rickeys
because ginger ale is sweet.
4. Coolers – wine cooler brings to mind the familiar sweet
combination of bottled wine plus fruit juice. Additionally,
there’s also a mixed-to-order wine cooler that is half
wine and half soda, iced and served n a Collins or
highball glass.
5. Spritzers – coolers made with white wine.

Cocktail Families
5. Old-Fashioned drinks: cocktails that
Old- drinks:
are never served in a cocktail glass.
It’s always built in the glass with
little or no mixer.
6. Coffee drinks and other hot ones:
ones:
traditionally served in ski lodges
and other cold-weather
establishments (i.e. Irish Coffee,
Cafe Royal, Dutch Coffee, Cafe
Calypso, Cafe Pucci).


How to build a Hot Coffee Drink


Cocktail Families
7. Pousse-Cafes: ‘coffee pusher’, a sweet
Pousse-Cafes:
liqueur drunk with or after coffee at the
end of each meal.
1. The pousse-café has a very complex and
elaborates personality, the bartender needs
a very steady hand to pour ribbons of
different colored liquids into a liqueur
glass, layered so that each remains
separate in a bright, beautiful rainbow An
added attraction is to make brandy the last
ingredient, then flame it when served.
2. The pousse-café is mainly a drink for
show rather than taste, the object being to
create a handsome sequence of colors and
to show off the bartender’s prowess.


Densities of Various Liqueurs


Cocktail Families
8. The Martini/Manhattan Family mixed drinks of liqueur
Family:
and vermouth (in a 4:1 or 8:1 ratio), garnished and
served in a stemmed cocktail glass, chilled.


Martini/
The Martini/Manhattan Family


Cocktail Families
9. Sours and other sweet-sour cocktails: mixed drinks with a
sweet- cocktails:
combination of sweet and sour flavors, originated in tropical
climates.
i. The Shake Method
ii. Shake-Mix sours: mixed drinks with their contents – citrus juices and
Shake- sours:
sugar – demand to be shaken, blended or mechanically mixed.
iii. The blend method: to make the same drink (in the family 8 and 9)
method:
using a blender.
iv. The Margarita: shake or blended cocktails with three simple
Margarita:
ingredients: tequila, a flavored liqueur and citrus juice, served in a
salt-frosted margarita glass.
v. Sour-related drinks: cocktails with the ingredients of the sour and
Sour- drinks:
adding another basic ingredient. This emerges another set of drink
families (i.e. Collins, Fizz, Sling, Daisy).


THE SHAKE METHOD HOW TO MAKE A SOUR IN A HAND SHAKER
METHOD:


THE SHAKE MIX METHOD HOW TO MAKE A SOUR IN A SHAKE MIXER
SHAKE-MIX METHOD:


THE BLEND METHOD HOW TO MAKE A SOUR IN A BLENDER
METHOD:


Cocktail Families
10. Shooters and shorts: small and straight-up drinks,
shorts:
served in a shot glass with the purpose of rankly
pleasure and conviviality.
11. Tropical drinks: drinks originated in the resorts of the
drinks:
tropics or in restaurant with tropical ambience.
• Generally, these drinks use various kinds of rums as
their base and make lavish use of fruit juices, liqueurs,
syrups, and flower or fruit garnishes.


Cocktail Families
12. Cream drinks: are smooth, sweet, after-dinner drinks
drinks:
made with cream and usually served straight up in a
cocktail or champagne glass.
13. Other dairy drinks: other dairy products are sometimes
drinks:
used in mixed drinks (i.e. milk punches and ice cream
drinks).
14. Frozen drinks: most mixed drinks can be blended
drinks:
before being frozen, except those containing carbonate
ingredients. The various sours, as well as sweet-and-
sours with fresh fruits added make the best frozen
drinks because of their tangy flavor.

Frozen Drink


Creating a Signature Drinks
Signature cocktails are born from innovative mixology
and clever merchandising—arguably the former is an art
form; the latter, an acquired skill.
what makes any drink a ‘‘signature?’’ What gives it
distinctive marketability?
A signature cocktail is often the result of brainstorming
new drinks that match current trends.
It must have a flavor that appeals to a variety of palates,
and it should convey the spirit or theme of the bar or
restaurant in which it was created.

Creating a Signature Drinks
1. Cater to your clientele and their preferences
2. Do not treat this as a contest to challenge your
customers’ taste buds.
3. Consider the use of fresh ingredients.
4. Consider your equipment, glassware, and space.
5. Consider your bartenders’ skill level.
6. Keep the drinks fairly simple so they can be made
quickly
7. Consider your profit margin
8. Plan attractive visual effects, dream up catchy
names, and blend it all into your image.

Cocktail Glasses
Cocktail glasses and their appropriate capacities
Short 60 ml Tulip (double sherry) 180 ml

Martini (single c.) 90 ml Old Fashioned 200 ml

Manhattan (standard c.) 140 ml Highball/tumbler 300 ml

Champagne saucer 180 ml Brandy/snifter 300 ml

Flute 180 ml Colada 400 ml


Cocktail Glasses (cont.)

‘Frosting or ‘rimmed glasses: are required for some
Frosting’ rimmed glasses:
Frosting rimmed’
drinks i.e. Brandy Crusta, Margarita, etc. Frosting is
done by wetting the rim of the glass with lemon, lime or
orange juice, water, or spirit and placing the glass
upside down into a small plate of castor sugar or salt.
Chilling glasses iced-cold drinks should be served in
glasses:
icy cold glasses, to keep the drinks as cold as possible.
Put dry glasses into a glass cooler; and
Alternatively, put dry glasses into the freezer of a
refrigerator

Garnish
‘Garnish is the generic term used for all the fruit and other
Garnish’:
Garnish
items used to enhance the appearance of cocktails and mixed
drinks. Some garnishes, a twist of lemon for example, also
affect the taste of the drink, and are not merely decorative.
Preparing garnishes garnishes should be prepared before
garnishes:
the bar opens. Prepare sufficient only to the last until the
end of service.
Equipment:
Equipment a cutting board and a suitable knife. The cutting
board should b clean and made from material which can
easily be washed. The knife should be very sharp, and have
a fairly long blade.


Garnish (cont.)
Handling garnishes: when preparing garnishes, the
fingers and nails must be spotlessly clean. During service,
use a fork or tongs to place garnishes on/in the glass.
Fruit/vegetable garnishes: the citrus fruits and others:
garnishes:
The citrus fruits (lemons, lime and oranges) can be cut
across into: full slices or ‘wheel’; half slices or ‘half-round’;
wedges; or the peel may be cut into twists or spirals.
Other fruits/vegetables may require different treatments,
such as bananas, celery, cherries, melon, pineapple wedge,
kiwi fruit slice, strawberries, and olives.

Garnish (cont.)
Standard garnishes most mixed drinks require some kind
garnishes:
of garnish or decoration.
If there’s more than one bar in an establishment, garnishes
should be standardized.
No garnish for brown spirits when they’re served with a
simple mixer (i.e. soda, Coca-Cola, dry ginger, etc.)
On the other hand, garnish is usually required when serving
light/white spirits (i.e. rum, gin) with a mixer. Usually, a
lemon, lime or orange wheel is used.
Almost all mixed drinks are served with ice. However, it’s
better to ask Scotch drinkers if they want ice.


Syrups and other
non-alcoholic
ingredients

Syrups and other non-alcoholic ingredients

Coconut cream is made of coconut pulp,
sugar syrup, etc. sold as a concentrate.
Presently, it can be replaced by the newer
proprietary alcohol rum-based coconut-
flavored drinks (i.e. Malibu).
Grenadine is a sweet pomegranate-flavored
syrup.
Sugar syrup sometimes called ‘gomme
syrup,
syrup’, is mixed before trading begins and
kept in a jug for use when needed.
Two-third sugar to one-third boiling water by
volume would be common, and this mixture
should always be consistent.


Syrups and other non-alcoholic ingredients

Juices the juices used in cocktails:
Freshly squeezed pure unsweetened fruit juices
(i.e. orange, lemon, lime), which should not be
confused with squashes and cordials, are best but
they must be used quickly and kept under
refrigeration.
Pure lemon juice can be substituted for lime
juice in most cocktail recipes if for some reason
lime juice is not available.
Sweetened fruit squashes, with the exception of
lime juice cordial which is used in many
cocktails, are not usually suitable for use in
cocktails.
Fruit-flavored syrups ‘non-alcoholic liqueurs’,
Fruit-
which have concentrated natural flavorings (i.e.
Monin Hazelnut, Monin Cherry, or Monin
Coffee), can be used in both alcoholic and non-
alcoholic cocktails.


Serving Cocktails

Cocktails are fun, and there should be
‘a sense of theater’ when they’re
a theater
prepared and served.
Tray service: cocktails are often not
served at the bar but at lower tables
(i.e. at the lounge).
Find out the rules of handling tray
float, which vary from establishment to
establishment.


Serving Cocktails
Carefully memorize or write the
orders down in sequence, which
customer has ordered which drinks,
so that when drinks are served they
will not be interrupted by the
conversation to ask.
Bring some clean coasters with the
drinks and hold the tray in the left
hand. Use the right hand to place a
coaster to the right of the first
customer, and always keep the tray
out of the way behind the customer’s
back.

nt chapter 6 cocktails and mixed drink

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Viewers also liked

Viewers also liked (20)

Similar to nt chapter 6 cocktails and mixed drink

Similar to nt chapter 6 cocktails and mixed drink (20)

More from Pavit Tansakul

More from Pavit Tansakul (20)

nt chapter 6 cocktails and mixed drink