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BY HEMANT JALUTHRIA
LESSON -19
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A cocktail is a style of mixed drink. Originally a mixture
of distilled spirits, sugar, water, and bitters, the word has
gradually come to mean almost any mixed drink
containing alcohol.
A cocktail today usually contains one or more types
of liquor and one or more mixers, such as bitters, fruit
juice, fruit, soda, ice, sugar, honey, milk,cream, or herbs.
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QUALITIES OF A GOOD COCKTAIL It should be made from good-quality, high-
proof liquors.
It should whet rather than dull the appetite. Thus, it
should never be sweet or syrupy, or contain
toomuch fruit juice, egg or cream.
It should be dry, with sufficient alcoholic flavor, yet
smooth and pleasing to the palate.
It should be pleasing to the eye.
It should be well-iced
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COMPONENTS OF A COCKTAIL
The base is the principal ingredient of the cocktail. It is typically asingle spirituous liquor, such as rum, gin or whiskey, and typically
makes up 75 percent or more of the total volume of the cocktail
before icing.
The modifying agent is the ingredient that gives the cocktail its
character. Its function is to soften the raw alcohol taste of the base,
while at the same time to enhance its natural flavor. Typical modifying
agents are aromatic wines (such as vermouth) and spirits (such
as Fernet Branca or Amer Picon), bitters, fruit juices and "smoothing
agents" such as sugar, eggs, and cream. Special flavoring and coloring agents include liqueurs (such
as Grand Marnier or Chartreuse), Cordials, and non-alcoholic
flavored syrups (such as Grenadine or Orgeat syrup). These are
typically used in place of simple syrup, and are to be used sparingly.HEMANT JALUTHRIA 5
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PREPARATION OF COCKTAILSCOCKTAILS CAN BE:
SHAKEN
STIRRED
BLENDED
BUILT
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MIXING A COCKTAILThe most frequently used methods are the following:
SHAKING: The cocktail is mixed by hand in a cocktailshaker. The shaker is first filled three quarters with ice,
preferably cubes, as crushed ice will tend to melt and dilute
the cocktail. The ingredients are then poured on top of the
ice, in order of alcohol content (highest first). When shaking
a cocktail, hold the shaker in both hands, one hand on the
top and the other supporting the base of the shaker, and
shake vigorously. When water has begun condensing on theoutside of the shaker, the cocktail is sufficiently chilled, and
the cocktail should immediately be strained into the glass. In
general, shaking creates a colder cocktail than stirring does,
but also a more cloudy one.HEMANT JALUTHRIA 7
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STIRRING: The cocktail is stirred with a glass or metal rod
in a mixing glass, before the cocktail is strained into a glass.
As with shaking, crushed ice should not be used, and water
condensing on the outside shows that the cocktail is finished.
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BLENDING: An electric blender is used to mix
fruit juices, alcohol, fruit, etc. Blending is an
excellent way of mixing ingredients which do not
blend easily in any other way. Blend the cocktail
till it has reached a smooth consistency. If the
recipe requires ice, add crushed ice last, but be
careful not to add too much, as the cocktail maybe watered down. Blending is a much disputed
method of mixing a cocktail, and in general,
blending should be avoided unless the recipedemands it.
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BUILDING: When building a cocktail, the ingredients are
poured into the glass in which the cocktail will be served.
Usually, the ingredients are floated on top of each other, but
occasionally, a swizzle stick is put in the glass, allowing theingredients to be mixed.
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POINTS TO BE OBSERVED WHILE
MAKING COCKTAILS USE ONLY THE BEST KNOWN PROPRIETARY BRAND
OF SPIRIT
MAKE SURE THAT THE COCKTAIL SHAKER IS
PERFECTLY CLEAN
ALWAYS USE CLEAR ICE. NEVER USE THE SAME ICEAGAIN.
ALL INGREDIENTS SHOULD BE MIXED WELL.
DO NOT OVERFILL THE SHAKER. USE A LARGE
SHAKER.
SHAKE THE DRINK WELL FOR 15-20 SECONDS.
DRINKS CONTAINING EFFERVESCENCE SHOULD
NEVER BE SHAKEN,
CHILL THE COCKTAIL GLASS BEFORE SERVING.HEMANT JALUTHRIA 12
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POINTS TO BE OBSERVED WHILE
MAKING COCKTAILS
SERVE IMMEDIATELY AFTER MIXING. DO NOTFILL THE GLASS TILL THE RIM.
ALWAYS USE THE BEST QUALITY GARNISHES.
IF EGG WHITE OR YOLK HAS TO BE ADDED,
SEPARATE THEM FIRST. PLACE THE ICE FIRST IN THE SHAKER AND
THEN THE OTHER INGREDIENTS.
COCKTAILS BASED ON WINES, LIQUEURS ARE
GENERALLY STIRRED.
INGREDIENTS USED FOR SHAKEN COCKTAILS
SUCH AS FRUIT JUICE, CREAM, SUGAR NEED A
VIGOROUS SHAKE TO BLEND PROPERLY.HEMANT JALUTHRIA 13
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COCKTAIL SHAKER1) THE BOSTON SHAKER: A two-
piece shaker consisting of a metalbottom and glass or plastic mixing
glass. The mixing container and bottom
are inserted into each other for
shaking or used separately for stirringor muddling.A separate strainer, such as
a Hawthorn or Julep strainer, are required
for this type shaker if crushed ice is used.
Without such astrainer, some bartenders may
instead strain by narrowly separating
the two pieces after shaking and pouring the
drink through the resulting gap.
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HAWTHORNE STRAINER
JULEP STRAINER
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BA
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COCKTAIL SHAKER2) THE COBBLER SHAKER: A three-piece cocktail
shaker that has tapers at the top and ends with a built-in
strainer and includes a cap. The cap can often be used as a
measure for spirits or other liquids.
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COCKTAIL SHAKER3) THE FRENCH SHAKER: A two-piece shaker consisting
of a metal bottom and a metal cap. A strainer is alwaysrequired for this type of shaker, barring the separation
method mentioned above.
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MOCKTAILSMocktails, an acronym for mock cocktails", are festive, non-
alcoholic party drinks. some are especially popular. Mocktailscome in many varieties: frozen, hot, fizzy, non-fizzy, and
cream-based recipes. . Most mocktails are blends of fresh fruit
juices and syrups, and some contain cream, herbs, or spices.
Since mocktails contain no alcohol, people of all ages canenjoy them.
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S f h l k il li d b l
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Some of the popular mocktails are listed below:-
Shirley Temple is one of the classic mocktails, often
served to children. Named for the child actor, it containslemon-lime soda, ginger ale, and a dash of grenadine, with
a maraschino cherry for garnish.
Daiquiri mocktail is a raspberry non-alcoholic version. It
contains ice, raspberry puree, and lime juice. It is pouredinto a glass with sugar on the rim and garnished with fresh
raspberries.
Nada Colada contains all the ingredients of a regular Pina
Colada except the alcohol. It is pineapple juice, cream of
coconut, rum extract, and crushed ice blended smoothly,
garnished with a pineapple slice.
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FEW POPULAR MOCKTAILSSHIRLEY TEMPLE
3 oz lemon-lime soda
3 oz ginger ale
1 dash grenadine
maraschino cherry for
garnish
1. Pour the lemon-lime soda and ginger ale into a
collins glass with ice cubes.
2. Add a dash of grenadine.
3. Stir.
4. Garnish with the cherry.
VIRGIN MARY
3 oz tomato juice
1/2 oz lemon juice
1 dash of Worcestershire
sauce
celery salt
ground pepper
hot pepper or Tabasco
sauce
celery stalk for garnish
1. Build the liquid ingredients into a highball glass
over ice cubes.
2. Mix well.
3. Add the seasonings to taste.
4. Garnish with the celery stalk.
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SPIRIT COFFEE
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SPIRIT COFFEEA spirit coffee or liqueur coffee, as its name suggests, is a
coffee brew with a 25ml shot of liqueur. This brew is usually
served in a clear, clean, pre-heated, liqueur coffee glass with
the coffee and cream separated for good visual and tasteeffect. The liqueur of choice is added first with a teaspoon of
raw cane sugar mixed in. The glass is then filled to within an
inch of the top with good, strong, fresh filter coffee. Fresh,
chilled, additive free, slightly whipped cream is then pouredcarefully over the back of a cold teaspoon, so that it floats on
top of the coffee and liqueur mixture. The sugar is required in
the coffee mixture to help the cream float.
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