Cocktails

The origin of the cocktail is claimed by England, Mexico, America and France. There are many stories but no one knows the authenticity of any. However, twas in the United States those cocktails first gained major popularity.

At this stage, the cocktail was as much a pre-mixed stimulant mixture for aking on sporting occasions as it was a bar drink. Universal interest in cocktails ame in the 1920s when prohibition in the USA changed everyone's drinking labits. The term cocktail is now recognized to mean all mixed drinks. The Cocktail barman defines a cocktail as a short drink of 3i-4 fluid ounces -mything larger being called a 'mixed drink' or 'long drink'.

Types of cocktails

Included under the heading 'cocktails' come those drinks known as:

Blendeddrinfts: Using a liquidizer

Champagne Cocktails-. Such as 'Bucks Fizz' which has the addition of orange juice 'Cobblers; Wine and spirit based, served with straws and decorated with fruit :<fc: Hot weather drinks, spirit based, served with plenty of ice

'Coolers: Almost identical to the Collins but usually containing the peel of the fruit ut into a spiral; spirit or wine based

Crustas: May be made with any spirit, the most popular being brandy; edge of ;lass decorated with powdered sugar; crushed ice placed in glass

Cups: Hot weather, wine based drinks

Daisies: Made with any spirit; usually served in tankards or wine glasses filled with crushed ice

Egg Noggs: Traditional Christmas drink; rum or brandy and milk based; served in tumblers

Fixes: Short drink made by pouring any spirit over crushed ice; decorated with fruit and served with short straws

Fizzes-. Similar to a Collins; always shaken and then topped with soda; must be drunk immediately

Flips: Similar to Egg Noggs, containing egg yoik but never milk; spirit, wine or sherry based

Frappes-. Served on crushed ice

Highball: 'American', simple drink that is quickly prepared; spirit with 'mixer'

]uleps: 'American', containing mint with claret, madeira or bourbon whisky base

Pick-Me-Ups: To aid digestion

Pousse-Cafe-. Specific densities; layered

Smashes: Smaller version of a Julep

Sours-. Always made with fresh juices to sharpen the flavour of the drink

Swizzles: Take their name from the stick used to stir the drink; 'Swizzling' creates a frost on outside of glass

Toddies: Refreshers that may be served hot or cold; contain lemon, cinnamon, nutmeg

Making cocktails

A true cocktail is made by one of two methods: shaking or stirring. Such a beverage ordered by a customer has two or more ingredients in its make up. The art of making a good cocktail is to blend all the ingredients together by shaking or stirring so that upon tasting no one ingredient is predominant. This means that a knowledge of the correct proportions of ingredients is essential.

A rule of thumb to determine whether a cocktail should be shaken or stirred is that if it contains a fruit juice as one of the ingredients then it should be shaken, whilst if the ingredients are wine based and clear then it should be stirred.

The key equipment required when making a cocktail depends on the method being used:

Shaken                             

Cocktail shaker or Boston shaker with Hawthorn strainer

Blender (for mixes)

Stirred

Bar mixing glass

Bar spoon with muddler

Hawthorn strainer

POINTS TO NOTE

•   Ice should always be clear and clean

•   Do not overfill the cocktail shaker

•   Effervescent type drinks should never be shaken

•   To avoid spillage, do not fill glasses to brim

•   When egg white or yolk is an ingredient, first break the egg into separate containers

•   Serve cocktails in chilled glasses

•   To shake, use short and snappy actions

•   Always place ice in the shaker or mixing glass first, followed by non-alcoholic and then alcoholic beverages

•   To stir, stir briskly until blend is cold

•   As a general rule the mixing glass is used for those cocktails based on liqueurs or wines (clear liquids)

•   The shakers are used for cocktails which might include fruit juices, cream, sugar and similar ingredients

•   When egg white or yolk is an ingredient then the Boston shaker should always be used

•   Always add the garnish after the cocktail has been made; add it to the glass

•   Always measure out ingredients; inaccurate amounts spoil the balance of the blend and taste

•    Never use the same ice twice

Whisk(e)y cocktails

HIGHLAND COOLER

2 measures Scotch whisky 1 teaspoon sugar

1 oz lemon juice

2 dashes Angostura bitters Ginger ale

RUSTY NAIL OR KILT LIFTER

SCOTCH MIST (Bourbon Mist, Rye Mist, etc.)

I measure Scotch whisky 1 measure Drambuie

I measure Scotch whisky Crushed ice Lemon twist Short straws

Always serve on the rocks with ice partially crushed

Fill an Old-Fashioned glass with crushed ice and pour whiskey over ice. Decorate with lemon and add straws

ROUND THE WORLD

Variations are: GIN SOUR, DAQUIRI

THISTLE

WHISKEY SOUR

I measure banana liqueur 1 measure Scotch whisky Dash Cointreau Dash orange squash Orange slice Ice

I measure Scotch whisky 1 measure sweet vermouth I dash Angostura bitters

1 measure American rye whiskey

2 teaspoons sugar I measure lemon juice

Put banana liqueur and whiskey in mixing glass with plenty of ice. Add Cointreau and undiluted orange squash. Stir and strain into cocktail glass. Add orange and serve

Put ingredients in a mixing glass with ice. Stir and strain into cocktail glass

Shake ingredients with ice until sugar is dissolved. Strain into Sour glass

BOURBON SOUR, RUM SOUR (light rum), SCOTCH SOUR,

Garnish with slice of orange and a cherry

WHISKEY COLLINS

1 measure American rye whiskey

2 teaspoons sugar

1 measure lemon juice

Collins is a Sour served on the rocks in a Collins glass, filled with soda. Garnish as a Sour but add straws

MANHATTAN DRY MANHATTAN OLD FASHIONED

2 measures American rye whiskey

1 measure sweet vermouth Substitute dry vermouth for sweet

2 Measures  rye whiskey Angostura bitters Sugar

Pour into shaker and stir until well chilled. Strain into Cocktail glass

In an Old Fashioned glass saturate either one lump of sugar, or one heaped teaspoon sugar, with Angostura and add a dash of water. Muddle, add whiskey. Fill glass with ice. Stir. Garnish with slice of orange and a cherry.

Shake whisky, lemon juice, sugar and Angostura with ice. Serve in glass with ice and top off with ginger ale

SINGAPORE SLING 1 measure gin l/2 measure cherry brandy 1 fl oz lemon juice Soda 'PINK LADY 2 measures gin Dash grenadine  , Half white of egg 1 measure gin Dash lime juice 2 dashes creme de menthe Dash Angostura bitters 1 measure gin 1 measure Grand Marnier I measure dry vermouth I measure sweet vermouth Orange juice Dash orange bitter After one  1 measure gin 1 measure Grand Marnier I measure dry vermouth I measure sweet vermouth Orange juice Dash orange bitter

Gin cocktails

TOM COLLINS

1 measure gin

1 measure fresh orange

juice

1 measure gin

2 teaspoons castor sugar I measure fresh lemon juice

1 measure gin

2 drops Angostura bitters Iced water

Brandy cocktails

ALEXANDER	I measure cognac I measure cream 1 measure creme de cacao	Shake well and strain into Cocktail glass
SIDECAR	2 measures cognac I measure Cointreau I measure lemon juice	Shake well and pour into Highball glass with ice
BETWEEN THE SHEETS	1 measure cognac I measure Cointreau 1 measure white rum I measure lemon juice	Shake well and pour into an Old Fashioned glass with ice
DEPTH CHARGE	I measure cognac 1 measure Calvados 2 dashes Grenadine 4 dashes lemon juice	Shake well and strain into a Cocktail glass
OLYMPIC	1 measure cognac 1 measure orange Curasao Orange juice	Shake well and serve with ice in Highball glass. Garnish with orange
B&B	^ measure cognac }/2 measure Benedictine	Serve straight up in a Liqueur glass
STINGER	^ measure white creme de menthe 2 measures cognac	Shake well, until icy, icy cold and serve in a Cocktail glass

Rum cocktails

JUMP UP AND KISS ME

I measure rum 1 measure brandy I measure Cointreau Dash lemon juice

I measure white rum 1 measure Galliano Dash apricot brandy Dash lemon juice 1 measure pineapple juice I egg white

PINACOLADA

1 measure white rum

1 measure coconut cream

1 bottle pineapple juice

Shake all together and strain into an Old Fashioned glass

Shake well with crushed ice, serve in Highball glass

Shake well and strain into a Collins glass and garnish. Add straws

SHANGHAI CUBA LIBRE

1 measure white rum 1 dash Pernod

1 measure lemon juice

2 dashes Grenadine

1 measure white rum 1 measure lemon juice 1 bottle Pepsi Cola

Shake together and serve in Old Fashioned glass with ice

Pour white rum and lemon juice into Collins glass with ice and lemon slice. Top up with Pepsi Cola

Vodka cocktails

BLACK RUSSIAN

I measure vodka 1 measure kahlua Ice

Serve on the rocks. Stir contents

HARVEY WALLBANGER

I measure vodka I measure creme de cacao I measure fresh cream

1 measure vodka 1 bottle tomato juice

1 measure vodka I bottle orange juice Vi measure Galliano

2 measures vodka

1 measure blue Curasao

Lemonade

1 measure fresh cream

Season, serve in Old Fashioned glass if 'on rocks', otherwise serve in Collins glass To make 'spicy' tomato juice add salt, pepper, Worcester Sauce. Flavour can be improved by adding any of the following: Dash Tabasco Basil Leaves

Juice of one quarter lemon Pepper from pepper mill Garnish can be varied -stick of celery, carrot stick, wedge of lemon

Stir vodka and orange juice in a Coilins glass with ice. Float Galliano on top

Shake and strain into Cocktail glass

Shake vodka and blue Curasao and pour onto ice in a Collins glass, add lemonade and float cream on top

QUIET SUNDAY

1 measure vodka

½ measure Amaretto Bottle orange juice Dash of Grenadine

Amaretto and orange juice. Pour into Collins glass with ice and add a dash of grenadine

WHITE SPIDER

  I measure vodka

  I measure white creme de menthe

Shake vigorously and serve very cold in a Cocktail glass

Tequila cocktails

SUNRISE	I measure tequila 2 dashes Grenadine 1 bottle orange	Serve with ice in Collins glass, with straws
MARGARITA	1 measure tequila 1 almost full measure lemon juice 1 measure Cointreau	Shake well, strain and serve in a Cocktail glass, rimmed with salt
BRAVE BULL	I measure tequila 1 measure Kahlua	Serve in Old Fashioned glass with partly crushed ice
MOCKINGBIRD	I measure tequila 3 fl oz grapefruit juice Dash lime juice	Mix     and    pour     into    Old Fashioned  glass with ice. Garnish with a cherry

                                                                                             

Other cocktails

GOLDEN DREAM

1 measure Galliano 1 measure Cointreau 1 fl oz orange juice 1 fl oz cream

Shake well and strain into Cocktail glass

GRASSHOPPER AMERICANO

1 measure cream

I measure creme de

menthe

1 measure creme de cacao

I measure Campari

^1/2measure sweet vermouth

Soda

NEGRONI

Shake well and strain into Cocktail glass

Pour into Old Fashioned

glass and top up with

soda.

Stir well in glass

generously loaded with

ice. Garnish with slice of

orange

1 measure gin 1 measure sweet vermouth 1 measure Campari Dash soda

Use mixing glass. Serve in Collins glass with ice and soda to taste. Garnish with a slice of lemon

DRY MARTINI (GIN AND FRENCH)

2 measures gin

V₂ measure of dry vermouth

SWEET MARTINI (GIN AND ITALIAN)

Substitute sweet vermouth for dry

Pour gin and dry vermouth into shaker. Stir until chilled. Garnish with stoned or stuffed olive on a stick, or a twist of lemon. Serve in Cocktail glass

Garnish with red Maraschino cherry

KIR

1 glass white wine 1 measure cassis

Stir and serve in wine glass

Note: Kir Royale contains sparkling wine in place of white wine

FIZZES GIN FIZZ SILVER FIZZ GOLDEN FIZZ ROYAL FIZZ

1 measure American rye whiskey

2 teaspoons sugar I measure lemon juice

substitute American rye whiskey with gin

Same as Gin Fizz

Same as Gin Fizz

Same as Gin Fizz

A Fizz is a Collins served off the rocks, topped with soda from syphon, and the only garnish is a cherry. Serve in Old Fashioned glass

Add white of egg before shaking

Add yolk of egg before shaking

Add whole egg before shaking

Note: A Royal Fizz with at least one whole split of soda added is an excellent hang-over remedy

CHAMPAGNE/SPARKLING WINE COCKTAIL

^ sugar cube

Angostura bitters

Chilled

champagne/sparkling wine/

babycham

1 teaspoon brandy

Place sugar cubes soaked in Angostura in saucer shaped Champagne glass. Pour in well chilled champagne, float brandy on top. Garnish with slice of orange, or cherry

BUCKS FIZZ

/(, fresh orange juice ²4 chilled champagne

Prepare in a saucer shaped Champagne glass by pouring in the orange juice first and top up with the champagne

Mixes

To make cocktails more available to the client, mixes can now be purchased which may be added to the key ingredients of a cocktail. This makes the cocktail more available in the average bar and has become very popular. The availability of the 'mix' allows the unskilled operator, with minimum training, to be able to make and serve a cocktail of quality acceptable to the customer. Some examples of the use of these 'mixes' are given below:

COCKTAIL	GLASS	SPIRIT	LIQUEUR	BLENDER MIX -3FLOZ
Bermuda Triangle Blue Hawaii	Bali Bali	Malibu Vodka	White creme de	Blue Hawaii Blue Hawaii
			cacao
Copacabana Harvey Wallbanger Mon Cher Bleu	Bali Sling Bali	Brandy Vodka Cointreau	Galliano Pernod	Pina Colada Orange Blue Hawaii
Pina Colada	Bali	Spiced or dark	Cream	Pina Colada
		rum
Siberian Sling Singapore Sling Blue Lace Pink Lace	Sling Sling Sling Sling	Vodka Gin	Cherry brandy Cherry brandy Dash of Grenadine	Sling Sling Blue Hawaii Pina Colada
Spritzer	Bali	Dry white wine	—	Soda Water