COCKTAILS (MIXOLOGY)

The word mixology usually refers to a bartender’s knowledge and skill,

but a manager must know everything a bartender knows and more. The
term Mixology is typically defined as the art or skill of mixing drinks
containing alcohol. It includes the techniques of the bartender, which do
indeed require skill and sometimes art, and it also includes the
knowledge that backs up the skill. The bartender must know the drinks
by name, the ingredients, the mixing methods, and the way they are
served.

The term mixed drink includes any drink in which one alcoholic beverage
is a mixed with another or others, or with one or more non-alcoholic
ingredient. This includes cocktails, highball, tall drinks, frozen drinks,
coffee drinks, and almost every other bar product except a glass of beer
or wine or a straight shot of whisky or brandy.

Cocktails were first concocted in America and have always been popular
there. They came to Britain in the 1920s and had a flourish for about
20years, before losing popular appeal. The increasing affluence of the
1980s brought changes in social and drinking habits. Many older people
stopped going out for a drink in the evenings. The young had money and
took their place, but many wanted something more glamorous to drink
than ale and stout. So, the cocktails that drink of nostalgia and instant
sophistication re-emerged. Cocktail bars and high profile clubs
proliferated. Pubs, Bistro (a place where drinks are served and music also
plays) bars and cafes jumped on the bandwagons of this success and
introduced the elastic happy hour or cocktail hour when cocktails and
some nominated drinks could be bought at a reduced or half price.
Origin: the origin of cocktails and mixed drinks is claimed by many
countries including Great Britain, U.S.A., France, Mexico, Argentina etc.
There are many stories behind the origin of the word cocktail. The origin
of word cocktail is “Obscure”, but there is one novel notion. The name
cocktail is said to have originated in a tavern, somewhere North of
Manhattan where French and American officers of George Washington’s
army met to dine and drink the beverage concoctions of tavernkeeper
Betsy Flanagan. One night, so the story goes, Betsy served them chickens
patriotically stolen from a nearby farm owned by enemy Tories, and she
decorated her drinks with feathers from the cocks’ tails. The drinks
inspired a toast – “Vive le cocktail!”. Since then they say that the name
cocktail gained popularity.

A cocktail is defined as a drink of an alcoholic liquor mixed with other

liquid and aromatic ingredients stirred or shaken with ice and served ice-
cold in special glasses.

“All cocktails are mixed drinks but all mixed drinks are not cocktails”. If
the wines are said to be consumed as a style then cocktails are more like
a fashion, whose popularity changes with the change of time.

It is probable that they came out in the prohibition era of USA, when the
liquors were consumed with a false front that is mixing something in it
to hide its flavor.
According to the Barman a drink of 3½ to 4 ounce is considered to be a
cocktail. Any mix of beverages more than that quantity can be termed as
“Mixed Drink”.

The common ingredients of a cocktail are: -

i. An alcoholic base (which gives flavor and personality)
ii. Ice (Crushed, Cubes or shaved i.e. frappe)
iii. Soft drinks
iv. Fruit juices (as fresh as possible, but tomato puree used in
Bloody Mary than fresh tomato juice)
v. Dairy products (cream, milk, egg - stored at temp. below
40O F)
vi. Sugar syrup (syrup because granules take more time to
dissolve)
vii. Lime Juice
viii. Salt, Pepper, Spices, Tabasco, Nutmeg, Cinnamon etc.
ix. Bitters
x. Worcestershire sauce.

The different ways of preparing cocktail or types of cocktail: -

1. BUILT – UP – COCKTAILS: - In this type of preparation, the

ingredients are added or poured into the glass according to the
specific gravity of the ingredients. The ingredients are poured
over the back of a spoon into a glass to form layers.

The ingredients are so chosen that they have proportionate specific

gravity. For example Pousse café, Planter’s punch, Rusty nail,
Screwdriver, Tequila Sunrise, Black Russian, Old Fashioned etc.
 2. STIRRED COCKTAILS: - The ingredients are mixed first in a mixing
glass and then poured into the serving glass through a
Hawthorne strainer. These contain ingredients, which are
mostly thin and clear. Example: Martini, Manhattan etc.

3. Shaken / Blended / Mixed Cocktails: - All the ingredients are put

into a cocktail shaker and vigorously shaken and then poured
through a strainer into the serving glass. These are cocktails,
which contain thick or cloudy ingredients such as - cream,
eggs, fruit juices, etc.

Examples: -
1. All sours: Whisky sour, Gimlet, Daiquiri.
2. Slings: -Singapore Sling, High Time, Zombie.
3. Cream Drinks: -Brandy Alexander, Pink Lady, Grasshopper.

Bar Equipment

1. Corkscrews: Device having a spiral screw that is used to open corked

bottles e.g. wine bottles.

2. Jiggers: They are measures of ounces or fractions of ounces. Jiggers

are used to measure out liquors for cocktails, highballs and other mixed
drinks. There are two types of Jigger. The double-ended stainless-steel
jigger has a small cup on one end and large cup on the other. It comes in
several ounce combinations of sizes, such as ½ ounce & 1 ounce, ¾ ounce
& 1 ounce, 1 ounce & 1-½ ounces. The most used combinations are
probably the ¾ ounce & 1-½ ounces, and the 1-ounce & 1 ½ ounces. One
liquid ounce is equal to 30 milliliters.

3. Speed Pourers: It is a device fitting into the neck of a beverage bottle,

so constructed that it reduces the rate of flow to a predictable,
controllable amount. A pourer is used on every opened liquor bottle at
the bar. There are three categories – slow, semi-fast and fast.

Pourers are available in either stainless steel or plastic. The plastics come
in different colors and can be used to color-code different types of liquor.
The stainless-steel pourers are better looking and last longer, except for
the corks that fit them into the bottle necks. These wear out and must
be replaced from time to time.

There are also pourers that measure the liquor poured and cut off
automatically when a preset amount is reached. They are expensive
and bartenders don’t like them, they are a form of control not to be
overlooked if they will save money and aggravation than they cost.

4. Mixing Glass: It is a heavy glass container in which drink ingredients

are stirred together with ice. A typical mixing glass has a capacity of 16
to 17 ounces. It is used to make Martinis and Manhattans and other
drinks whose ingredients blend together readily. It is rinsed after each
use. Mixing glasses should be heat-treated and chip-proof.

5 Hand Shaker: It is a combination of a mixing glass and a stainless-steel

container that fits on top of it, in which drink ingredients are shaken
together with ice. The stainless-steel container is known variously as a
mixing cup, mixing steel, mix can. A shaker is used for cocktails made
with fruit juices, egg, sugar, cream or any other ingredient that does not
mix readily with spirits.

6. Bar Strainer: It is basically a round wire spring on a handle, which fits

the top of a shaker or mixing glass; it has ears that fit over the rim to keep
it in position. The strainer ice and fruit pulp from going into the glass
when the drink is poured. It is used with mixing glasses and shaker and
blender cups.

7. Barspoon: It is a shallow spoon with a long handle, often with a bead

on the end. Spoon and handle are stainless steel, typically 10 or 11 inches
long. The bowl equals 1 teaspoon. Barspoons are used for stirring drinks,
either in a drink glass or in a mixing glass or cup.

8. Muddler: (Muddling Stick) It is a wooden tool that looks like a little

baseball bat. One end is flat for muddling or crushing one substance into
another, such as sugar into bitters in an Old-fashioned. The other end is
rounded and can be used to crack ice.

9. Glass Rimmer: It is a handy gadget used to rim a glass with salt or

sugar. It is made up of three trays. One contains a sponge that is
saturated with lemon or lime juice, the second contains a layer of salt,
and the third a layer of sugar. The glass rim is pressed on the sponge,
then dipped in salt (for a Margarita or a Salty Dog) or sugar (for a Side
Car).
10.Garnish Trays: Garnish trays are an essential piece of bar equipment
though not always used in Indian bars. These are often stainless steel or
glass and made with small containers for various items like lemon slices
and wedges; cherries; olives; cocktail onions and the like.

11. Other Accessories: Several other accessories and supplies required in

the bar operation include: Straws: long and short
Small napkins and/or coasters
Stir or swizzle sticks
Matches
Ashtrays
Garnish spears.

12. Garnishes: Include: Cherries, Olives, Onions, Orange slices,

lime/lemon slices and wedges, lime peel, cucumber and the like.

13. Groceries: Include: Salt, Pepper, Cubed Sugar, Granulated and castor
sugar, cloves, cinnamon stick, nutmeg (and a nutmeg grater as part of
the equipment if possible) eggs and cream.
It goes without saying that all equipment should be kept in spotlessly
clean condition. Any metal that comes in frequent contact with citrus
juice is liable to contamination unless scrupulously clean at all times. All
garnishes should be fresh and in good condition.
COCKTAIL RECIPES

GIN BASED COCKTAILS

1. Bronx
Ingredients: ½ Gin ⅙ Dry Vermouth ⅙ Sweet Vermouth ⅙ Fresh
Orange Juice
Method: Shake;
Garnish with a slice of Orange
Glassware: Cocktail Glass
2. Dry Martini
Ingredients: 9/10 Gin 1/10 Dry Vermouth
Method: Stir;
Garnish with zest of Lemon or Olive
Glassware: Cocktail glass
3. Sweet Martini
Ingredients: ⅔ Gin ⅓ Sweet Vermouth
Method: Stir;
Garnish with cherry
Glassware: Cocktail glass

4. Pink Lady
Ingredients: ⅘ Gin ⅕ Grenadine
 Method: Shake;
Garnished with Maraschino cherry
Glassware: Cocktail Glass
5. White Lady I
Ingredients: ½ Gin ¼ Lemon Juice ¼ Cointreau
Method: Shake
Glassware: Cocktail Glass
6. Tom Collins
Ingredients: 2/10 Gin 2/10 Fresh Lemon juice 1/10 Gomme syrup ½
Soda
Method: Stir; Slice of Lemon
Glassware: Highball

BRANDY BASED COCKTAILS

1. Between-the-sheets
Ingredients: ⅓ Brandy ⅓ White Rum ⅓ Cointreau 1 Dash of Lemon
juice
Method: Shake
Glassware: Cocktail Glass
2. Sidecar
Ingredients: ½ Brandy ¼ Cointreau ¼ Lemon Juice
Method: Shake
Glassware: Cocktail Glass
3. Alexander
Ingredients: ⅓ Brandy ⅓ Dark Brown creme de cacao ⅓ Cream
Method: Shake; Sprinkled with grated nutmeg
Glassware: Cocktail Glass
4. Fernet
Ingredients: ⅖ Brandy ⅖ fernet branca ⅕ Gomme syrup
Method: Stir; Lemon
Glassware: Cocktail Glass
5. Rolls-Royce
Ingredients: ⅓ Brandy ⅓ Cointreau ⅓ Orange Juice
Method: Shake
Glassware: Cocktail Glass
6. TNT
Ingredients: ½ Brandy ½ Orange curacao Dash of pastis Dash of
angostura bitters
Method: Stir
Glassware: Cocktail Glass

WHISKEY BASED COCKTAIL

1. Rusty Nail
Ingredients: 1 measure of Scotch Whiskey 1 measure Drambuie
Method: Build
Glassware: Old-Fashioned
2. Black Jack
Ingredients: ⅓ Scotch Whiskey ⅓ Kahlua ⅓ Cointreau 1 dash
lemon juice
Method: Shake Glassware:
Cocktail Glass
3. Manhattan
Ingredients: ⅔ rye Whiskey ⅓ Sweet Vermouth 1 dash of
angostura bitters
Method: Stir; Cherry
Glassware: Cocktail Glass
4. Manhattan (Dry)
Ingredients: ⅔ rye Whiskey ⅓ Dry Vermouth 1 dash of angostura
bitters
Method: Stir; twist of Lemon peel
Glassware: Cocktail Glass
5. Rob Roy
Ingredients: ½ Scotch Whiskey ½ Sweet Vermouth Dash of
angostura bitters
 Method: Stir; cherry
Glassware: Cocktail Glass
6. God Father
Ingredients: ⅔ Whiskey ⅓ amaretto
Method: Build
Glassware: Old-Fashioned Glass

RUM BASED COCKTAILS

1. Blue Heaven
Ingredients: 2/10 White Rum 1/10 Amaretto 1/10 Blue Curacao
1/10 Lime juice ½ Pineapple juice
Method: Shake; Pineapple & cherry
Glassware: Old-fashioned
2. Cuba Libre
Ingredients: ½ White
Rum ½ Lime juice Pepsi/ Cola
Method: Build
Glassware: Highball
3. Pina Colada
Ingredients: 5/10 White Rum 3/10 Pineapple juice 2/10
 Coconut cream
Method: Shake; Pineapple
Glassware: Colada Glass/ Highball
4.Shanghai
Ingredients: ½ Dark Rum ⅛ pastis ⅜ lemon juice Dashes
of grenadine
Method: Shake
Glassware: Cocktail Glass
5.Zombie
Ingredients: ⅕ Light Rum ⅕ Golden Rum ⅕ Dark Rum ⅕ Pineapple
Juice 1/10 Fresh lime juice 1/10 Orange juice 2 dashes apricot
Brandy 2 dashes of cherry Brandy 1 dash Orgeat syrup
Method: Shake; splashed with a dash of high alcoholic demerara
rum; pineapple, orange, sprig of rum
Glassware: Highball/ Goblet
6.Yellow Bird
Ingredients: ½ White Rum ⅙ Galliano ⅙ Cointreau ⅙ Lime Juice
Method: Shake
Glassware: Cocktail Glass

VODKA BASED COCKTAIL

1. Black Russian
Ingredients: ⅔ Vodka ⅓ Kahlua
Method: Build
Glassware: Old-Fashioned
2. Bloody Mary Ingredients: ⅕ Vodka ⅘ Tomato Juice Few drops of
lemon juice 2 dashes of Worcestershire sauce Dash of Tabasco
sauce Celery, salt, and black pepper
Method: Shake; lemon, celery stick
Glassware: Highball
3. Blue Lagoon
Ingredients: ½ Vodka ½ Blue Curacao Lemonade
Method: Build
Glassware: Highball
4. Moscow Mule
Ingredients: ⅔ Vodka ⅓ Lime Juice Ginger Beer
Method: Build
Glassware: Highball
5. Screwdriver
Ingredients: 3/10 Vodka 7/10 Fresh Orange juice
Method: Build; Slice of Orange
Glassware: Highball
6. Silver Bullet
Ingredients: ⅗ Vodka ⅖ Kummel
 Method: Stir/ Build
Glassware: Old-Fashioned
TEQUILA BASED COCKTAIL
1.Sunrise
Ingredients: ⅖ Tequila ⅕ galliano ⅕ creme de banane ⅕ Cream Dash
of grenadine Dash of Lemon juice
Method: Shake
Glassware: Cocktail Glass
2.Margarita
Ingredients: ⅖ Tequila ⅖ Fresh Lime juice ⅕ Triple sec
Method: Shake
Glassware: Cocktail glass (rimmed with salt)
3.Mocking Bird
Ingredients: ⅔ Tequila ⅓ Grapefruit juice Dash of Lime juice
Method: Build; cherry
Glassware: Old-Fashioned
4.Tequila Sunrise
Ingredients: ⅕ Tequila ⅘ Orange juice Dash of
Grenadine
Method: Build; Slice of Orange and Cherry
Glassware: Highball
5.Blue Shark
Ingredients: ½ Tequila ½ Vodka 2 Dashes of Blue curacao
Method: Stir
Glassware: Cocktail Glass