Preparation of Cocktails

Methods of Making Cocktail

Cocktails are made in any of these following methods according to the type of modifier ingredients

Building: It is made by pouring the ingredients one by one in the glass in which it is to be served. If ice is required, it is placed first before adding the ingredients

Stirring: It refers to mixing of the ingredients with ice by stirring quickly in a mixing glass with a stirrer and then straining to an appropriate glass. It is done very quickly to minimize the dilution.

Shaking: It is the mixing of ingredients thoroughly with ice by shaking them in a Cocktail shaker and straining into appropriate glasses. Effervescent drinks should never be shaken.

Blending: This method is used for combining fruits, solid foods, ice etc in an electric blender. Any drink that can be shaken can be blended. It is a suitable method for making large quantity of mixed drinks

Layering: This method is used when the ingredients used are of different colour flavour and density. One ingredient is floated over the other by pouring gently over the back of the spoon into the straight-sided glass.

POINTS TO NOTE WHILE MAKING COCKTAILS AND MIXED DRINKS

• Make sure that there is a good supply of ice
• Do not reuse ice.
• Do not touch the ice with hands. Always use scoop or tongs.
• Serve cocktails in chilled glasses
• To avoid spillage, do not fill glasses to the brim
• Do not overfill the cocktail shaker.
• Effervescent drinks must never be shaken. It should be stirred in at last.
• Do not use the liquidizer for effervescent drinks.
• Do not leave the prepared cocktail for a long time as they will separate
• To extract more juice from citrus fruits, Soak them in hot water
• To shake use short and snappy action
• Check the freshness of eggs before adding
• Always place ice first in the mixing glass or shaker followed by a nonalcoholic beverage and then non-alcoholic beverages.
• To extract more juice from citrus fruits, Soak them in hot water
• To shake use short and snappy action
• Check the freshness of eggs before adding
• Always place ice first in the mixing glass or shaker followed by a nonalcoholic beverage and then non-alcoholic beverages.

Cocktail Garnishes

A garnish is an item that decorates and flavours food and drinks. In the bar, the garnish most used is fruit and some herbs. The fruit must always be fresh and washed.

The common garnishes are:

Lemons: lemon skins impart lovely citrus flavour to drinks. It is best presented as twists of lemon peel.

Lime: A lime gives 16 wedges or slices. Wedges are used to moisten the rim of the glass to adhere salt or sugar. Slices are lime wheels used as decoration for cocktails.

Orange: Orange slices or wedges are used much the same way as lime is used in cocktails with a base of orange juice.

Maraschino cherries: These cherries are specially prepared for cocktail decorative purposes.

Olives: Olives go well with neat drinks like vodka and gin

Pineapple: Pineapple spears or wheels go as garnishes for tropical drinks, where pineapple juice is used.

Mint leaves: they are ideal for decorative purposes especially when a contrast in colour is desired

Parsley: Parsley shoots are used in some rinks more as a decorative item.

Non Alcoholic mixers

Although many of the drinks are commonly drunk unmixed, like Single malt scotch whisky aged brandies and rums, and various wines and beers, the great deal majority at all were it not for nonalcoholic mixers.

Water: The simplest of all mixers that dilute the strength of ardent spirits without altering the character of their basic flavour. Water is indispensable to whisky drinkers

Fruit juices:

There are many kind different juices which can be pressed to service. Examples are:

• Orange juice
• Lemon Juice
• Lime juice.
• Pineapple juice.
• Grapefruit Juice
• Tomato juice
• Other fruit juices

Sparkling beverages:

• Soda water
• Tonic water ( quinine based Mineral water mainly used for Gin and Tonic)
• Lemonade
• Cola
• Ginger ale (ginger beer)

Syrups:

• Grenadine (juice of pomegranate)
• Orgeat (Flavored with almonds and smells like marzipan)
• Sirop de gomme or gomme syrup is actually sugar syrup
• Other fruit juice. ( rarely used)