COCKTAIL

By Dr.Vikash Prasad

Definition

Cocktail is defined as an alcoholic beverage made by mixing two or more drinks

together of which at least one should be an alcoholic beverage.

A cocktail is normally a short drink of 3 ½ - 4 fluid ounces anything larger being

called a ‘mixed drink’ or a ‘long drink’

History

Cocktails are mixed drinks that have become popular since the first quarter of the 20 th
century and all bars offer a list of selected cocktails. However, people have been
drinking mixed drinks since the inception; no one could really establish the origin of
the term ‘Cocktail’. It is claimed that the first recipe for a cocktail was lemon juice
and powdered mixers, appreciated by Emperor Commodus in the second century AD.

One of many popular notions on the birth of the word cocktail is that during the
American War of Independence, in 1779, an innkeeper, Betsy Flanagan of Virginia
prepared of chicken she stole from a neighbor who was pro British. She then served
the French soldiers with mixed drinks decorated with the feathers from the birds. Her
merry French guests toasted her with the words Vive le cocktail. Since then the word
cocktail was used to mean the mixed drinks. This is of course one of the stories.

The word cocktail was first described in an American magazine Balance as ‘a mixture
of spirits, sugar water and bitters’ in 1806.

The cocktail gained ground and popularity in the USA, especially during the
Prohibition period. The production, transportation and sale of alcoholic beverage were
banned in the USA from 1920 to 1933 due to the pressures from religious and political
thinkers.

Classification

It is estimated that there are over 10 thousand mixed drinks and cocktails in use. Iced
drinks can be roughly divided into four groups:

1. Aperitif: these stimulate the Appetite. They must therefore be appealing to the
eye. Broadly speaking, these drinks are usually made from wines mixed with
spirit.
 2. Cocktail: this the largest group of all, and consists of all short shaken mixed
drinks. They should contain a spirit base, coloring and flavouring ingredient or
other modifying agent.

3. Long drinks: these are served in tall tumblers such as High Ball or Collins
glass.

4. Stimulants: instead of going to the doctor, if one has a hangover the bartender
will prescribe cocktails or mixed drinks. They are also described as ‘pick me
ups’.

Components of a cocktail

Cocktails have the following components:

 Base: the major alcoholic drink used in the preparation of a cocktail is called
base, which is usually a spirit. Most cocktails are built around spirits. If a
cocktail has two or more alcoholic drinks the quantity of the base generally will
be more than the other. If two alcoholic drinks are used in same quantity, then
the one with the higher that is the sprit is considered as the base. If a cocktail
has equal quantities of different spirits then any one of the spirit can be taken as
the base.

 Modifier: these are complimentary ingredients added to modify or enhance the

flavours. Spirits, aromatized, wines beer, fruit juices, soda, cream, liqueurs,
water, etc.

 Flavouring, Colouring and Sweetening Ingredient: a drink might have very

small quantities (few drops) of one or more flavouring and sweetening
ingredients to make it different from other drinks. A cocktail can be made
without these ingredients.

 Garnish: many drinks have garnish. They are part of the product. It should be
remembered that some drinks do not have standard garnish and it is advisable to
serve without any garnish, instead of trying out different garnishes and spoiling
the real flavour and value of the drink.

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: 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

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 a
electric bender. 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 straight-sided glass.

Points to keep in mind 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 thee 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 nonalcoholic
beverage and then alcoholic beverages.

Cocktail garnishes
A garnish is an item that decorates and flavours food and drinks. In bar the garnish
most used are 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: they 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

 It is the simplest of all mixers

 Dilutes 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)

 Gomme syrup is actually sugar syrup

 Other fruit juice. ( rarely used)

GIN BASED COCKTAILS

S.N Name of Ingredients Method glass Garnish
o. the
cocktail

Dry 60 ml – Dry Gin Stir with Cocktail / Stuffed olives

Dash (6-8 drops) ice cubes Martini
1. Martini
Dry vermouth and strain

Note: the same

cocktail when
garnished with
cocktail onion is
called ‘Gibson’

2. Sweet 30 ml- Dry Gin Stir with Cocktail Maraschino

Martini 30 ml – sweet ice cubes glass cherry and
vermouth and strain orange twist

Note: If Italian
vermouth is used,
this is referred to
as ‘ Gin and IT’

3. Dubonnet 30 ml-Dry Gin Stir and Cocktail Lemon twist

30 ml – Dubonnet strain
(An aromatic wine
flavoured with
Cumin and herbs)

4. Bronx 30 ml - Dry Gin Put all the Cocktail Orange

15ml- Dry vermouth ingredients slice
15ml- Sweet in a shaker
Vermouth over ice ,
shake and
15ml – Fresh Orange strain
Juice
5. White 30ml-Dry gin Shake and Cocktail Grated
Lady 15ml – lemon juice strain Nutmeg
15ml – Cointreau (
orange flavoured
liqueur from France )

6. Pink 45ml – Dry gin Shake and Cocktail Cherry

Lady
15ml – lemon juice strain
01 – egg white
Dash grenadine
syrup

7. Tom 60ml – Dry gin Pour all Collins Lemon

Collins ingredients glass slice
15ml – lemon juice
in the glass
10ml – sugar syrup
over ice and
Soda to top
top with
soda.
(BUILD)

8. Gin fizz 60ml – dry gin Whole egg is High Lemon

added ball slice
15 ml – lemon juice
glass
15 ml- sugar syrup ‘ROYAL
FIZZ’ Shake
Soda to top.
and
NOTE: If egg white
is used ‘silver fizz’.
strain

If egg yolk is used ‘

golden fizz’,
when whole
9. Gin Sling 60ml- dry Shake and Highball Lemon
gin strain top glass Slice
with soda
10ml-
sugar syrup
Soda to top

Singapore 45 ml- Dry Shake and High ball Cherry

gin strain glass
10. Sling
topped with
15ml –
soda
cherry
brandy
15ml –
lemon juice
soda to top

Gimlet 60 ml- dry Stir with Cocktail Lemon

gin ice in a slice
11.
mixing
15 ml –
glass and
lime
strain
Cordial

RUM BASED COCKTAILS:

S.No. Name of the Ingredients Method glass Garnish

cocktail

1. Bacardi 45ml- White Shake and Cocktail Cherry

rum (sugar
strain
rimmed)
15ml –
Grenadine
syrup
15 ml – lemon
juice
2. Daiquiri 45ml- White Shake and Cocktail Lemon
rum wedges on
strain
the rim
15ml – fresh
lime
5ml –sugar
syrup

3. Cuba Libra 60ml- White Build High ball Lemon

rum wheel
15ml- lemon
juice
Cola to top

4. Pina Colada 60ml- white rum Shaken Collins Pineapple

100ml- pineapple and strain glass
Slice
juice
60ml-Coconut
milk

5. Planters 60ml- Dark Rum Shake and Highball Orange

Punch 30ml- Orange slice /
Strain
(Traditional) Juice maraschino
10ml- Grenadine cherry
10ml- Lemon
juice
5ml- Sugar syrup

6. Planter’s 20ml- dark Shak Highball Orange

punch rum 20ml- eand slice /
white rum
(Modern 10ml-cointreau maraschin
strain
) o
50ml-orange juice
cherry or
50ml- mint sprig
pinaeapple
juice
10ml-lemon
juice20ml-
grenadine
 WHISKY BASED COCKTAILS

S.No. Name of the Ingredients Method Glass Garnish

Cocktail
1. Dry Manhattan 45ml- Rye Stir and Cocktail Lemon
whiskey strain
Twist
15ml-dry
Vermouth
Dash Angostura
bitters
2. Sweet 45ml- Rye Stir and Cocktail Cherry
whiskey strain
Manhattan
15ml- sweet
vermouth
Dash angostura
bitters
3. Rob Roy 45ml- Scotch Stir and Cocktail Cherry
whisky strain
15ml- sweet
vermouth
Dash angostura
bitters
4. Rusty Nail 30ml- Scotch Build over Old Orange
whisky ice fashion peel
30ml- Drambuie
5. Whisky sour 60 ml- Shake and Cocktail Cherry
bourbon
strain
whisky
15mllemon
juice
10mlsugar
syrup 01- egg
white
 6. John Collins 60ml- BUILD, Collins Lemon
bourbon pour all
slice
whisky the
ingredients
15ml- lemon
in glass
juice
over ice
10ml-sugar
syrup
Soda to top

VODKA BASED COCKTAIL:

S.No Name of the Ingredients Method Glass Garnish

. cocktail
1. Bloody Mary 45ml-Vodka Primarily, Traditionall Lemon
a build y, high ball wedge
120ml-
cocktail is used and celery
Tomato juice
but can however in sticks
10ml-lemon also be India Roly
juice shaken Poly is used
with salted
Dash Tabasco
rim
sauce
Salt & Pepper

2. Screw driver 45ml-Vodka Build over Highball Orange

ice glass
120ml- Orange slice
juice

3. Harvey’s Wall 45ml- Vodka Build over Highball Orange

Banger ice a float slice and
120ml- Orange
Galliano cherry
juice
on the top
15ml- Galliano
 4. Blue Lagoon 45mlvodka Build Collins Lemon
15ml-blue
Slice
Curacao
Lemonade to
top

5. Black Russian 30ml-Kahlua Layering Liqueur No

30ml- Vodka garnish

BRANDY BASED COCKTAILS:

S.No. Name of the Ingredients Method glass Garnish

cocktail
1. Side Car 30ml- Cognac Shake and Cocktail No
15ml- Cointreau garnish
strain
15ml- lemon
juice

2. Brandy 30ml- Cognac Shake and Cocktail Grated

Alexander 15ml- Crème de strain nutmeg
cacao powder
15ml- fresh
cream

3. Between the 15ml- Cognac Shake and Cocktail Lemon

sheets 15ml- White
Strain slice
rum
15ml- Cointreau
5ml- Lemon
juice
4. B and B 30ml – Cognac Build Brandy No garnish
30ml- without balloon
Benedictine
ice

5. Bombay 15ml- Brandy Slice Cocktail No garnish

15ml- Sweet
vermouth
15ml- Dry
vermouth
5ml- Curacao

TEQUILA BASED COCKTAIL:

S.NO. Name of the Ingredients Method Glass Garnish

cocktail

1. Tequila Sunrise 60ml- Tequila Build over highball Orange

ice
120ml- Orange Slice
juice
15ml-
Grenadine syrup

2. Margarita 45ml- Tequila Shaken and Cocktail Lemon

strain glass with
15ml- Cointreau Slice
salted rim
15ml- lemon
Juice
WINE BASED COCKTAILS:

S.NO. Name of the Ingredients Method Glass Garnish

cocktail

1. Flips 60ml- Sherry/ Shake and Cocktail Grated

Port/ desired nutmeg
strain
spirit powder
01-egg yolk
01 tsp-powdered
sugar

2. Noggs 60ml- Sherry/ Shake and Highball Grated

Port/desired nutmeg
strain
spirit powder
01- whole egg
01tsp-powdered
sugar

3. Pimm’s cup Cup no.1-Gin Prepare Highball Orange

the slice
Cup no.2-Whisky
ingredients
/lemon
Cup no.3-Brandy to be put
slice /mint
cup no.4- Rum in glass
s/cucumber
with ice,
cup no.5- Vodka topped Rind.
with
lemonade/
ginger ale

4. Champagne 01 sugar cube Build Champagne Orange

soaked in without ice slice
tulip
angostura bitter.
Cocktail
15ml- Cognac
Champagne to
top
FOR REMOVING HANGOVERS:

S.NO. Name of the Ingredients Method Glass Garnish

cocktail

1. Bull shot 30ml-Vodka Mix Highball No garnish

60ml-
Consommé
60ml-tomato
juice
05ml-
worcestershire
sauce
05ml Tabasco
sauce

2. Prairie oyster 10ml-w/c sauce Stir and Shot No garnish

10mltomato swallowed glass
juice 05ml- in one gulp
vinegar
01-egg yolk

MIXOLOGY TERMS:-
o Build - This is a style in which the required ingredients are measure
and poured straight into the glass. Ice is only added to drink if
required.
o Stir - It is done for clear drinks. Ice is put a glass by the ingredients.
They are then stirred with the help of a bar spoon .The drink is then
strained into required glass with the help of HAWTHORNE
STRAINER.
o SHAKE- Ingredients like cream, egg etc. required through mixing,
therefore the shaking method is used. The ice and the ingredients are
put into the traditional cocktail shaker or the Boston shaker .It is then
strainedinto the desired glass.
 o BLEND - Blending liquefies the solid ingredients like ice
cream, fruit dices etc. They are blended to a creamy
consistency with the help of ablender.
o LAYERING - Liqueurs and spirits are layered on top of one
another depending on their density. The thicker liquids are
poured first followed by the lighter. For example – B52,
Pousse cafe
o FLOAT - Drink is made and poured in the glass, a little bit
of spirit is floated on the top by pouring it over the back of
spoon.
o MUDDLING - It means crushing the ingredients like herbs,
mint and lemon chunks etc from the back of the bar spoon or
with muddler insidethe glass.
o FRAPPE - It is a term used for service of cocktails or
liqueurs, when translated to English, it means to serve
CHILLED.
o ON THE ROCKS - A drink served over glass full of
ice cubes
o STRAIGHT UP - A drink that is mixed and served
without ice.
o NEAT - A drink that is served without ice or mixer
o TWIST- A longish strip of peel twisted in the muddle and
dipped in thedrink.
o SLIT- A slice, cut to the radius put on the rim for the garnish.



Bibliography
singarvelvan, R. (2011). Food and Beverge Service. Delhi: Oxford University Press.

Vara Prasad, G. K. (2010). F&B Simplified. delhi: Pearsons.