BARTENDING 1

Preparing and Mixing Cocktails and Non-Alcoholic Concoctions

Module 08| Preparing and Mixing Cocktails and Non-Alcoholic Concoctions

This module will show the wide array of alcoholic and non-alcoholic beverages. As you
read this module, there are other drinks being concocted by various manufacturers around the
world. So, always ask your supplier about new brand/drinks you can use.

Objectives
1. Determine the classification of alcoholic beverages according to ingredient’s use, process and
characteristics.
2. Identify non-alcoholic beverage and mixers uses as modifiers in accordance with the flavoring
ingredients and process forms.
3. Apply appropriate mixing methods and procedures based on international standards.

Alcoholic Beverage
An alcoholic beverage is a potable beverage which contains ethanol or ethyl alcohol, from 0.05% to
95%. The concentration of alcohol in ann alcoholic beverage could either be described: (1) percent alcohol by
volume (% abv) or (2) proof, which corresponds to a 2:1 radio abv. For example, 100 proof means 50%abv.

Alcoholic Beverage Consist of:

1. Wine
2. Beer
3. Spirits
4. Liquor

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WINES
This is an alcoholic beverage that is produced from a partial or complete fermentation of the juice of
fresh ripe grapes. Wines are classified as Natural wines, Aromatic Wines, Fortified Wines, and Sparkling
Wines.
BEER
Is also known as “malt beverage” and associated with ales, malted grains (usually barley), hops and
yeast.
LIQUOR
Is an alcoholc beverage made of grains or other plants which is fermented into a potential drink.
SPIRITS
Alcoholic beverage that are obtained by distillation, after their fermentation from vegetables, grains,
plants and other substances which are sugar or starch bound.
Types of Spirits
1. Gin – a spirit flavored with juniper berries.
2. Tequila – distilled from the fermented sap of the maguey plant from Mexico.
3. Brandy – distilled from fermented juice of ripe grapes or other fruits.
4. Vodka – derived from the Russian word “Voda” which means water. This type of spirit is made from
potatoes. Some vodkas are flavored and they classified as compounded spirit.
Example of flavors: Herbs, Peel, Lemon, Fruits, Pepper
5. Rum – produced in most tropical countries because it is distilled from sugarcane and molasses, a by-product
of manufactured sugar.
Three main types of Rum:
1. White Rum – Tanduay Rum, Ronrico White, Bacardi White
2. Gold Rum – Tanduay Gold, Ronrico Gold, Bacardi Gold
3. Dark or Black Rum – Tanduay Dark, Ronrico Dark, Bacardi Dark
6. Whisky – general name for liquors of not less than 8-% proof, distilled from mash grains.
Ex: Scotch Whisky, Bourbon Whisky, Irish Whisky, Canadian Whisky

COCKTAIL
It is a mixed drink consisting of two or more ingredients. Usually a spirit base and a flavoring, colouring
ingredient or a ‘modifier’. Cocktails maybe short or long and can be served before dinner or after dinner, Pre-
dinner cocktails are Whisky Sour, Manhattan, Martini etc. After dinner cocktails are usually sweet and creamy
– frappes, Alexanders etc

Three Elements of Cocktail

1. BASE LIQUOR – it determine the type of cocktail. It consist of single spirituous liquor or a combination of
wines liqueurs or aromatic wines.
2. MODIFIER – it gives flavor and smell to the cocktail.
E.g. almond extract, grenadine syrup
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3. MIXER – It neutralizes the sharpness in the base liquor and perking up the drink itself, also called as fillers
E.g. sodas, colas and fresh fruit juice

CLASSIFICATION OF COCKTAILS
1. INTERNATIONAL COCKTAIL - are cocktails that are recognized worldwide.
Ex: French75, Moscow Mule, Zombie, Long Island Iced Tea
2. TROPICAL COCKTAIL - are cocktails that are heavily blended with fresh fruits.
Ex: Mai tai, Pina Colada, Daiquiri, Tequila Sunrise.
3. CLASSIC COCKTAIL- are cocktails named after a person or places.
Ex: Margarita, Manhattan, rob boy, white Russian
4. SHOOTER - Cocktails with a combination of two or more liqueurs. It should be served flaming and drunk in
one gulp.
5. MOCKTAILS – non-alcoholic drinks.
EX: Four Season, Shirley Temple, Orange Squash, Lemon Squash

CATEGORIES OF COCKTAIL
1. Pre-dinner drinks – they are drinks served prior to meal intended to stimulate appetite. They are called
aperitif.
2. After dinner drinks – these are drinks served after a meal, as the term implies. They are usually sweet and
are intended to round off the meal.
3. Liqueurs - also known as cordial, liqueurs are sweetened spirit flavored with ingredients such as seed, fruits,
herbs flowers, nuts, spices, and even roots, barks, and leaves.
4. Fancy drinks –They are imaginative that do not fit into any category of alcoholic mixed drinks or cocktail
and for which there are no basic recipes. The sole stipulation is that they should contain a maximum of 2 ounces
of alcohol and taste good
5. Long drinks - a long drink or tall drink is an alcoholic mixed drink with a relatively large volume (between
5-9 fluid ounces) it’s the classic name for all mixed drinks that consist of more than 5 ounces of liquid

Mixology – the art or skill I preparing mixed drinks.

Methods of Mixing
1. BUILD – this means to pour the necessary ingredients into a suitable glass without any premixing, adding
ingredients one at a time.
2. STIR – mix the necessary ingredients together by stirring briskly with ice in glass and then straining it into a
glass.
3. SHAKE – pouring all ingredients into a cocktails shaker with ice then shaking it briskly for few seconds.
4. BLEND – blending all necessary ingredients are poured over an electric blender along with crushed ice.

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GARNISH
Can be defined as a small bit of foodstuff used as decoration on top of the main dish to enhance the
presentation. Careful selections of garnishes that have flavour, color and eye appeal are accepted to make the
dish attractive.
It enhances the presentation of the drink. Among of the ones used are fruits, vegetables, picks and other
accessories.
Edible Garnish – These are items such as cut fruits. These can be consumed before, during or after the cocktail
is consumed.
Ex: Slices or spirals of lemon, sweet lime, pineapple, orange; cherry, etc.

Non-edible Garnish - These are fancy items used to decorate the glass and are not to be consumed, made either
of food grade plastic or glass which are disposable in nature
Ex: Fancy Umbrella, picks, swizzle sticks

Proper Use of Mechanical equipment in Cocktail Mixing

 Electric Mixer

Put the cocktail shaker down and pour your ingredients into the drink mixer. The agitator can mix
favorites like the bloody mary, martini and Manhattan to the perfect blend. Just pour over ice, garnish and serve.
Or add a special kick to a milkshake by adding rum or a sweet liqueur

 Blender

1. Use the BLEND function for drink or cocktail making, emulsions such as mayonnaise, dressings, marinades
and foods that require mixing until just combined, such as batters, also for puréeing soups and aerating liquids.

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2. Use a combination of the BLEND and ICE CRUSH/PULSE functions to process the foods being blended.
3. Use the SMOOTHIE function to blend fruits, ice cream and yogurts into thick smoothies, blended drinks, and
milkshakes
4. Use the ICE CRUSH/AUTO PULSE function with short bursts of power, when blending drinks containing
ice cubes or frozen fruit
5. Ensure all foods are cut into cubes (approx. 1 square inch) where appropriate to achieve an even result
6. Do not put more than 2 cups of warm ingredients into the blender jug before blending commences. After the
blending process has begun and the blades are turning you may slowly add another 1-1/2 cups of ingredients
through the opening in the lid if desired.
Thick mixtures purée more efficiently if the Breville Hemisphere® Control Blender is 1/4 to 1/2 full.
7. When using several ingredients, place liquid ingredients in the blender jug before solid ingredients, unless
specified in the recipe. When blending thick or dry mixtures it may be necessary to stop the Breville
Hemisphere™ Control Blender and scrape down the sides of the blender jug with a plastic or rubber spatula,
once or twice during blending.

Practice of Occupational Health and Sanitary Practices in Mixing Cocktails

 Be aware of expiration dates for fresh drink ingredients, such as juices, half & half and eggs.
 Keep coolers set at 41˚F or lower. If the temperature is set higher than that, food and drinks are at risk.
 Make sure that the sanitizing ingredient does not get depleted from mechanical glass washers.
Otherwise, you are just “washing” glasses with water.
 Bartenders need to wash their hands just as often as chefs.
 Do not use direct hand contact when cutting fruit and garnishing — use gloves or tongs.
 Fruit needs to be thoroughly washed before using it in drinks or you run the risk of including pesticides,
fertilizer, dirt and bacteria in customers’ drinks.
 Make sure that cutting boards, knives, shakers and other equipment are thoroughly washed, and avoid
cross-contamination.
 Don’t use drink glasses to ladle ice; use a bar scoop. Drink glasses can break inside the ice bin or
transfer germs to the ice.
 Clean the nozzles and diffusers for soda guns often, as they tend to get slimy and disgusting.
 Watch for fruit flies, which are attracted to the yeast in beer and fresh fruit.
 Clean glass chillers regularly. Sherwin often sees chillers filled with shards of broken glass, as well as
mold that has formed from water dripping from wet glasses.
 Bar snacks should be served in individual dishes. That communal bowl of nuts or snack mix into which
multiple guests are reaching may be filled with germs.

References
Ama, Sylvia S., Claudio, Virgiana S., Rivera, Milanel N., Ruiz, Adela J., The Bar Companion, 2011

https://www.recipetips.com.garnish
https://www.hamiltonbeach.com/how-to-use-a-drink-mixer-5-ways-to-mix-it-up
http://www.brevilleusasupport.com/bbl605xl/use/hints-tips/
https://preclaboratories.com/bartenders-guide-to-sanitation/

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