Paper 05: Food and Beverage Service

Module 32: and Mocktails

THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal Vice chancellor

Indira Gandhi University, Meerpur, Rewari, Haryana Co-Principal Investigator Dr. Prashant K. Gautam Director, UIHTM Panjab University, Chandigarh Paper Coordinator Dr. Neeraj Aggarwal Assistant Professor Panjab University Chandigarh Content Writer Dr. Abhishek Ghai Assistant Professor, UIHTM, Panjab University Chandigarh Content Reviewer Prof. S.K. Gupta Dean, Centre for Mountain Tourism and Hospitality Studies HNB Garhwal University, Srinagar Garhwal

ITEMS DESCRIPTION OF MODULE

Subject Name Tourism And Hospitality

Paper Name Food And Beverage Service

Module Title Cocktails And Mocktails

Module Id 32

Pre- Requisites Basic Knowledge About Cocktails And Mocktails

Objectives To Understand The Difference Between Cocktails And Mocktails, Components Of Cocktails, Various Methods Of Making Cocktails, Cocktails Recipes

Keywords Cocktails, Alcohol, Equipments, Methods

TABLE OF CONTENTS 1. Learning Outcome 2. Introduction 3. The history of cocktails 4. Components of 5. Methods of making cocktails 6. Equipments required for cocktail making 7. Cocktail Glassware 8. Tips and techniques of cocktail making 9. Garnishing and accessories 10. Cocktail families 11. Non-alcoholic cocktails 12. Popular cocktail recipes 13. Conclusion

QUADRANT-I

COCKTAILS AND MOCKTAILS

Learning objectives

After learning this chapter the students will be able to:

1. Know about the introduction and history of cocktail

2. Components of cocktails

3. Methods of making cocktails

4. Equipments required for making cocktails

5. Tips and Techniques in cocktail preparation

6. Popular Cocktail Recipes

A cocktail is a mixed drink 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 and flavourings and one or more liqueurs, fruit , sugar, honey, water, ice, soda, milk, cream, herbs, bitters, etc. Mixed drink made without any alcohol is termed as virgin cocktail or mocktail. Mocktail drink must have been developed to satisfy the needs of the teetotallers who attended the cocktail parties or accompanied their friends to . It gained more popularity underground during Prohibition as people began offering pre dinner drinks disguised. Hence the term ‘cocktails and dinner’ became popular.

A cocktail has the following features

 Mixed drink of one or more alcoholic beverages  Between 90-120 ml it is a short drink  Beyond 120 ml it is a tall drink

Source: www.drinks.ng

The History of the Cocktail

Source: esleymmblume.com

Cocktails have been famous since the turn of the 20th century and most bars today serve a selection of classical and modern innovative cocktails. Although many stories abound in the origin of the cocktail none have been unquestionably confirmed.

One of the more popular stories is about a innkeeper named Betsy Flanagan during the American War of Independence in 1779 who prepared and served mixed drinks with feathers of a stolen chicken of a neighbour to French soldiers who proceeded to toast the drink “vive le cocktail”. Other references include an American magazine of 1806, a book of cocktails written by Jerry Thomas in 1862 and a ’s manual by Harry Johnson in 1882.

COMPONENTS OF COCKTAIL

The major 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, let us assume and spirit, then the one with the higher alcoholic strength, that is, the spirit is considered as the base. If a spirit and liqueur are used in same quantity then the spirit is taken as the base for bar control purposes. Most cocktails have one measure of the major alcoholic drink and the size of the measure will depend on the policy of the establishment.

Modifier these are complimentary ingredients added to modify or enhance the flavours. Spirits, aromatized , , liqueurs, fresh fruit juices, soda, eggs, cream, water, etc. are used as modifiers. Modifiers are very essential for all kinds of mixed drinks. Without the addition of modifiers, one cannot call a drink ‘mixed drink’ but ‘straight drink’. the modifiers make each drink different from the others having the same base. Some highly flavoured ingredients and their quantity used in the preparation mask the flavour of the base alcoholic ingredient. Such drinks are open preferred by people who do not like the smell or taste of the spirit or do not want others to know they are having alcohol. For example, in Bloody Mary, The taste and smell of tomato over power the presence of the base Vodka.

Flavourings, Colouring and Sweetening Ingredients

A drink may have very small quantities of one or more flavouring or colouring and sweetening ingredients to make it different from other drinks. the ingredients used for this purpose are bitters, herbs, essences, , nutmeg, cinnamon etc. Angostura bitters, orange bitters, gomme , orgeat, grenadine are commonly used ones. A cocktail can be made without these ingredients.

Garnish many drinks have standardized garnishes. These are a part of the product. The names of some of the cocktails are changed according to the garnish. For example if you garnish martini with pearl onion instead of olive, it becomes Gibson. Olive, cherry, orange, spirals of orange and lemon peels, lemon wheels, lemon wedges, pearl onions are the commonly used garnishes. Basically, cocktails are either sweet or dry and acidic. In general all sweet cocktails are garnished with cherries and the dry cocktails are garnished with olive and lemon slices. It should be remembered that some drinks do not have any 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

i. Building: Pouring the ingredients directly in the glass (which usually contains ice) in which it is served like a highball, tall drinks or summer drinks

Source: www.seriouseats.com

ii. Shaking: Pouring the ingredients into a shaker, adding a scoop of ice, shaking, and then pouring the contents, through a strainer, into the correct glass (which usually contains ice unless the drink is being served straight up) retaining the ice in the shaker. You shake drinks that contain cream, sugar, egg and sometimes fruit juice

Source: philippines.liketimes.me

iii. Stirring: Pouring the ingredients in a mixing glass, adding a scoop of ice, stirring (usually 16- 18 times) with a , and emptying the contents through a strainer into the correct glass. Usually done for cocktails with two or more alcoholic beverages

Source: www.tastecocktails.com

iv. Blending: Pouring the ingredients into a blending jug, adding a scoop of ice (preferably crushed ice) blending until smooth (approx 10-15 seconds) then pour the contents into the correct glass. Done for cocktails that incorporated solid food or ice like a strawberry Daiquiri or a frozen Margarita

Source: www.slideshare.net

v. Muddling: The mashing or grinding of ingredients into a puree in the bottom of a glass, using a muddling stick.

Source: www.thespruce.com

vi. Layering: The pouring of ingredients into a glass (without ice) in order of density, across the end of a bar spoon, with the aim of making each layer float on the top of the previous one.

Source: www.thespruce.com

vii. Mixing: This is fast shaking using an electronic , this will neither dilute nor chill the mixture.

EQUIPMENT

It is of paramount importance that a great craftsman know his tools, the bartender is no exception. Here are the main pieces of equipment, which any bartender aspiring to greatness cannot do without.

 Boston Shaker  Bar spoon  Strainer  Bar knife & chopping board

 Bartender’s friend  Wine & champagne stoppers  Muddling stick  Tin opener  Measures   Bitters bottles  Mixer  Water Jugs/ Carafes  Ice buckets  Bar caddy (inc, long straws, short straws,  Bar towels stirrers, napkins, cocktail sticks &  Tongs matches)

Source: www.indiamart.com

GLASSWARE

Glassware should be treated with the same care as any other ingredient, which goes towards making the experience, which is the cocktail.

 The Martini (cocktail) glass  The Highball glass  The old fashioned (rocks) glass  The Champagne flute  The Brandy snifter  The  The / pilsner glass  The Frozen drinks glass  The Margarita compete

TIPS AND TECHNIQUES

 Chilled glasses are a must for a great number of cocktails, either stored in a chiller or chill before use with either crushed ice or ice cubes and soda water  When manually chilling classes do so before making the drink, when taking glasses from the chiller do so only when the drink is ready to be dispensed into it  When rimming a glass wipe the rim with the relevant fruit, then dip one side of the glass into a shallow saucer of the rimming ingredient (usually salt or sugar). It is important not get any on the inside of the glass  Never ever put glass in ice  When using the blender, first blend the solid ingredients, then add ice and re-blend. This will reduce the dilution  Never leave anything in the fridge without a cover  Never under any circumstances put a can in the fridge, if one is discovered throw away the contents immediately  Always handle stemmed glassware by the stem otherwise the hand may warm the drink  Use the cheapest ingredients first, that way is a mistake is made less money will be wasted  Shake ingredients till the shaker becomes uncomfortable cold in the hands (approx 8-10 seconds)  Never shake a carbonated drink  Usually shake cocktails that contain fruit juice, cream, milk or egg  Use a mixing glass for cocktails containing only alcoholic drinks  Mineral water should be served chilled, ice and garnish are optional  Serve a cocktail immediately as it will become warm and separate  Prepare the slowest drinks first, this will reduce the cumulative time the drinks stand  Ensue garnishes are ready before making the drink, again this will reduce standing time

 Clean as you go, messy bar top or work station is unacceptable and will act only as an hindrance  Remember to clean everything you use and put it back in its rightful place  A bartender should be alert, bright, cheerful, courteous, clean and neat. He should never be abrupt, insolent, talk too much or be untidy in appearance  Try to remember guests’ name and their favourite drinks  Continually monitor your customers, e alert if they finish a drink, put out a cigarette or enquire any kind of assistance  Never smoke, drink or loiter within view of the guests  Always offer smokers a light and change their ashtray after every butt. Use ‘capping’ procedure for changing ashtray  Always place things into the bin gently. Avoid all unnecessary noise

GARNISHING AND ACCESSORIES

 A garnish should add to the overall experience of a cocktail. Too little understates it, too much and it become a fruit salad. The perfect garnish gives balance, and should give a hint as to the taste. A lemon or lime for example suggests a tangy drink, whereas a suggests sweetness  The ingredients take care of the palate and the nose of a drink, the garnish accounts for the aesthetics  Only fresh fruit is acceptable  Size should be right. Too small or thin and it is unbecoming, too large or thick and it looks clumsy. Elegance is the key  Lemons should be cut into half slices, oranges in quarter slices  Limes should be cut into wedges 3-4 per lime depending on the size of the fruit  Straws and stirrers should be only used in cocktails if the recipe calls for it.  For other alcoholic tall drinks with a carbonated mixer (vodka and tonic) add a straw, if the drink has a non carbonated mixer (vodka and orange juice) add a stirrer as well  Do not place either a straw or stirrer in any alcoholic short drink which is not a cocktail (scotch and soda)

COCKTAIL FAMILIES

1. FLIPS: A flip is any wine or liquor shaken up with sugar and a whole egg or egg yolk – shaken with crushed ice and strained into a cocktail glass, decorated with a dash of grated nutmeg.

EGG FLIP:

. 1 Egg . 2 Bar spoonful sugar . 1 Curacao . 3 cognac . Grated nutmeg . Shake 2. FIZZES: A fizz should be thoroughly frappe’ with ice after which it is strained into a glass and “fizzed up” by adding charged water in a fine stream under pressure. It should be served foaming. A fizz should be served in a 6-8 oz. Glass.

BRANDY FIZZ:

. 1pt. Lemon juices . 2 Bar spoonful sugar . 1 pt. Cognac . Shake 3. COLLINS: The Collins is the tallest of all drinks and should be served in the Collins glass – 14 ozs. In other words it is lemonade made with charged water and spiked with gin or some other liquor.

TOM COLLINS:

. 1pt. Lemon juice . 1 measure gin . 2 bar spoonful sugar . soda water . build

4. COBBLERS: The Cobblers are served with straws in a goblet filled with finely crushed ice and decorated with fruit and a sprig or two of Mint. The Cobblers contain no citrus fruit juice at all or at the most two or three dashes only. They consist of either a wine or a spirituous liqueur combined with either sugar syrup or some sweet liqueur.

BRANDY COBBLER:

. 1 bar spoonful grenadine . 3 dashes Maraschino . 3 dashes crascao . 3 dashes Kirsch

. 1 measure Cognac . Build

5. SOURS: Sours are a combination of citrus juice, sugar and / or other sweetening agents and liqueurs. In the true sour, served in a tumbler glass and garnished with a fruit. The proportions of citrus juice may be quite a bit higher than in the sour type of cocktails.

BRANDY SOUR:

 ½ Lemon juice  2 Bar spoonful sugar  1 part Cognac  Shake together in a shaker and serve with three cherries and 2 lemon segments.  Gin sour – same as above; use Gin instead of brandy  Rum sour – same as above; use rum instead of brandy

6. DAISES: For the daises usually Grenadine syrup, citrus fruit juice and a spirit are used. The drink should be stirred with a long spoon until the outside of the glass tumbler or mug becomes frosted. The drink is decorated with a fruit like lemon, cherries, strawberry, sprigs of Mint, etc.

BRANDY DAISY:

. 1pt. Lemon juice . 1 pt. Grenadine . 2 parts cognac . 5 cherries . Likewise, Gin daisy, etc., may be prepared.

7. CRUSTAS: The distinguishing feature of the Crusta is that the entire inside of the glass is lined with a lemon or orange Peel. The drink can be served a balloon shaped wineglass.

BRANDY CRUSTA:

. juice of ½ lemon . 1 bar spoonful sugar . 2 dashes angostura . 3 dashes Maraschino liqueur . 1 measure Cognac

8. POUSSE CAFÉ: Pousse-café’s consist of series of different coloured liqueurs floated on the top of another in a tall liqueur glass specially made for this purpose. Great care must be taken to prevent the liqueurs from running together and spoiling the rainbow effect. Pousse-café’s are usually made in 3, 5, 7 colors. Following is a typical 7 – ring (or color) Pousse-café in the order in which the liqueurs are poured: i. Grenadine or raspberry syrup : Red ii. Crème de cacao : Brown iii. Maraschino : White iv. Orange Curacao : Orange v. Crème de menthe : Green vi. Parfait amour : Violet vii. Cognac : Amber

9. EGG NOGGS: Egg, sugar and liquor must be shaken and then strained into a tumbler, filled up with cold milk and finished with grated nutmeg on top.

BRANDY EGGS NOGG:

. 1 egg . 2-barspoonfuls sugar . 1 cognac . Shake together in a shaker; serve in a tumbler- filled up with cold milk and grated nutmeg. . RUM EGG NOGGS- may be cold or warm. For warm noggs use hot milk.

10. HIGH BALLS: A high ball is any tall ice drink consisting of a base liquid, may be alcoholic or non-alcoholic, in combination with a carbonated beverage and with or without auxiliary coloring and flavoring agents but definitely WITHOUT LEMON OR LIME JUICE. If citrus juice is used; the drink becomes a Collins or a Rickey and is no longer a high ball. . E.g. Applejack highball: Calvados as the base ingredient . Bourbon highball: Bourbon whiskey as the base ingredient . Brandy highball: Brandy used as base. . Carbonated beverages could be soda, cola, tonic water, ginger ale, etc. 11. RICKEYS: All true Rickeys are made with lime juice- never with lemons. The original lime rickey was a very dry drink, using little or no sugar. In the case of liqueur rickey no sugar is needed for the liqueur itself is sweet enough.

. juice of a small lime . 1 part of the selected liqueur . A bar spoonful sugar with any spirituous liquor carbonated drink . Serve in a glass tumbler. . NOTE: RICKEYS ARE NAMED AFTER THE ALCOHOLIC BEVERAGES USED.

12. COOLERS: The coolers are served in a Collins glass decorates with the skin of a whole lemon or orange cut in a continuous spiral and hung over the edge of the glass. Coolers are made with charged water with Ginger ale and or two with eiders. The coolers should be very dry but sugar can be added, if desired. The base of a cooler may be a spirituous liqueur or a wine or a liqueur or even a fruit juice.

E.g. REMSEN COOLER:

. Peel of lemon . 4 large ice cubes . 2 measures Scotch whisky . Charged water . Stir with a bar spoon and serve in a Collins glass. . Applejack cooler: use Calvados instead of whisky . Brandy cooler: use brandy . Gin cooler: use Gin

13. FRAPPE’S: To “frappe’ “ – is to chill with shaved or very finely crushed ice. Some recipes call for shaking the drink with the snow ice and then straining into a glass. The more usual method is to pour the drink with the ice into a cocktail or champagnes saucer and serve with a short straw.

In case of liqueurs, the glass is usually filled with ice first and the liqueur merely puréed into the glass of ice without shaking.

Practically any liqueur or, for that matter, any other drink can be served as a “frappe”. Absinthe and crème de menthe (white & green) are the two drinks most commonly served as “frappe”.

14. JULEPS: In a bar glass place, for each drink, the following: . 1 bar spoonful of sugar syrup, . about a dozen tender mint leaves, and

. two dashes of angostura. . Bruise the mints gently with a meddler and blend the three ingredients by stirring and pressing gently for several minutes. Do not crush the leaves, for these releases bitter inner juice. . Pour about two measures of Bourbon for each drink into the glass and stir thoroughly together. . Remove the Julep glass from the Refrigerator – pack them with crushed ice and strain the contents of the bar glasses up & down for few moments. . Add more ice and fill each glass to within about ¼ of the top with Bourbon and repeat the churning process until the glasses start to frost, insert long straws in the glasses, decorate with sugar coated-mint sprigs and serve.

15. SMASHES: The smash is a ‘short julep’ in other words it consists of fresh mint, sugar and any spirituous liquor. This is served in a cocktail glass.

NON-ALCOHOLIC COCKTAILS

. Amanda Hendrix- diet Coke and lemonade. It is named for planetary scientist Amanda Hendrix and is said to be her favorite beverage. The non-diet version of the Amanda Hendrix is the Josh Colwell. . Arnold Palmer – iced tea and lemonade. . Baptist Boilermaker — a cup of coffee served with a glass of seltzer water. . Nada Daiquiri - A daiquiri made without any liquor . Dolce & Gabbana - A drink consisting of diet Coke and grenadine syrup - named for its initials DC & G. . Egg cream - chocolate syrup, milk, and seltzer . Mock Champagne — apple juice, ginger ale, and lemon juice or  2 liters ginger ale, 46 ounces pineapple juice and 64 ounces white grape juice or  4 parts carbonated water, 4 parts ginger ale and 3 parts white grape juice. . Muddy Water - cola and orange juice. . Pomme Noir — apple juice and cola. . Roy Rogers – cola and grenadine syrup, garnished with a maraschino cherry.

. Dale Evans- "Roy Rogers" made with diet cola . Rebecca – pineapple juice (1/3), cranberry juice (1/3), soda water (1/3). . Patrick Sweeney - a little known West Coast college favorite. Red Bull, cranberry juice, Coke, and orange Gatorade. . Saint Clement's – orange juice and a lemon-flavored drink. . Shirley Temple – Ginger ale, grenadine syrup, and orange juice. . Virgin Mary– a Bloody Mary without the vodka. . Virgin Caesar- a Bloody Caesar without the vodka. . Virgin Piña Colada - coconut cream, and pineapple juice . Virgin Mint Julep - made with Crème de menthe and Limeade often served at Disneyland in New Orleans Square

POPULAR COCKTAIL RECIPES

NAME GLASS GARNISH 1. GIMLET Chilled cocktail Wheel of lemon/ 60 mls Gin glass of lemon in the 30 mls lime cordial cocktail (stir in a mixing glass with ice-cubes) to make it harsh, pour cordial in glass and then chilled gin. 2. DRY MARTINI Chilled cocktail 2 Olives on a cocktail 60 mls Gin glass stick which have been (stir with ice-cubes) laced with vermouth. 3. EXTRA DRY MARTINI Refer extra dry vodka martini. 1 drop of Scotch and thumb out.

4. TOM COLLINS Collin glass Slice of sweet lime and 60 mls Gin cherries on a cocktail 60 mls sweet & sour stick. 5. GIN FIZZ/SILVER FIZZ Collin glass Slice of sweet lime and 60 mls Gin cherries on a cocktail 60 mls sweet & sour stick dash of egg white soda to fill

(shake in a ) for Ramos Fizz – a few drops of Rose water and swirl in the glass. 6. GOLDEN FIZZ Collins Slice of lemon and 60 mls Gin cherry on a cocktail 60 mls Sweet & Sour Dash of yolk of egg Top with Lemonade (shake in a cocktail shaken) 7. PINK LADY Chilled cocktail Lemon wheel on the 30 mls Gin glass rim of th glass 15 mls Cointreau Dash of egg white 30 mls Sweet & Sour 2 drops Grendine syrup (shake well) 8. PINK GIN Chilled cocktail 60 mls gin glass 3 drops of Angustra bitters (roll the Angustra bitter in the glass) 9. WHITE LADY Chilled cocktail Lemon wheel on the 30 mls gin glass rim of the glass. 15 mls Cointreau Dash of egg white 30 mls sweet and sour 10. NEGRONI Chilled cocktail Lemon twist 30 mls Gin 15 mls Campari 15 mls Sweet Vermouth (stir with 3 cubes of ice) 11. SINGAPORE SLING Collins (2 ice-cubes) Cherries 60 mls Gin or Parfait 30 mls Sweet & Sour top ¾th of glass with soda and pineapple juice Fix an orange slice in it with straw and add cherry

Brandy (10 mls) Cointreau (10ml) Add dash of B&B 12. ORANGE BLOSSOM Chilled cocktail ½ slice of orange with 30 mls Gin glass 2 cherries on either 60 mls fresh orange juice side of cocktail stick. 10 mls sweet Vermouth (shaken)

VODKA NAME GLASS GARNISH 1. VODKA COLLINS Collins glass Sweet lime slice and 60 mls vodka (with ice-cubes) cherries on a cocktail 30 mls sweet & sour stick top with lemonade 2. VODKA SOUR Chilled sour glass Slice of sweet lime and 60 mls vodka cherry on a cocktail 20 mls sweet & sour stick 3. SCREWDRIVER Old fashion cocktail Wheel of orange 60 mls vodka glass top with orange juice 4. KAMAKAZI Chilled cocktail Wheel of lime on the 30 mls vodka glass rim of the glass 10 mls Grand Manier or / 5ml 15 mls lime cordial 5. HARVEY WALLBANGER Collins glass Wheel of orange 2 60 ml – vodka retals of rose Top with orange juice on ice. 5 ml - Galiano 6. BLACK RUSSIAN Old fashion glass 60 mls vodka (on the rocks. Put 20 mls kahlua the ice last) (stir in the glass) 7. BLOODY MARY Old fashion glass Wheel of lemon (with

60 mls vodka (on the rocks, put salt run glass outside 5 mls fresh lime juice the ice last) rim) 4 dash of tobacco 6 dash of Worcestershire sauce sprinkle of salt and pepper (build in the glass, add 2 cubes of ice in the end) 8. VODKAMARTINI Chilled cocktail 2 Olives on a cocktail 60 mls vodka glass stick laced with (stir well with ice) vermouth 9. EXTRA DRY VODKAMARTINI Chilled cocktail Twist of lemon serve 3 60 mls vodka glass Olives on the side on a drop of scotch ( to be swirled in the glass and excess to plate be dropped off. Stire well with ice) 10. WHITE RUSSIAN Old fashion glass 60 mls vodka] (on the rocks) 20 mls kahlua ]shaken 30 mls chilled milk to float 11. VODKATINI Chilled cocktail 2 Olives on a cocktail 30 mls vodka glass stick laced with dry 30 mls gin vermouth (stir in cocktail shaker with ice)

RUM BASED COCKTAILS

1. PLANTERS PUNCH Collin glass – 3 Slice of fresh 20 mls sweet and sour cubes of ice pineapple on rim of the 60 mls orange juice glass and 2 cherries on 60 mls pineapple juice the cocktail stick. 60 mls dark rum (to float) few drops of grenadine (built up) 2. DAIQURI Chilled cocktail Lemon slices on the 60 mls white rum glass rim of the glass and 30 mls fresh lime drop a cherry in the 60 mls sweet and sour glass. (shaken)

3. PINA COLADA Chinese water Slice of fresh 60 mls old monk rum goblet pineapple on the rim of 90 mls pineapple juice the glass and 2 cherries 1 scoop of coconut ice-cream on cocktail stick or 2 table spoon – coconut grated / 60 mls coconut milk scoop of vanilla ice-cream (Blend with crushed ice) 4. RUM COLLINS Collin glass with 2 Slice of lemon and 60 mls dark rum cubes of ice cherries on cocktail 60 mls sweet and sour stick top with lemonade 5. BETWEEN THE SHEETS Chilled cocktail Sprinkle nutmeg 15 mls old monk rum glass powder 15 mls cognac 15 mls orange curacao 20 mls sweet and sour (shaken) 6. RUM RICKEY Chinese water 60 mls white rum goblet with ice- 20 mls lime cordial cubes 05 mls sugar syrup 120 mls soda water (built up) 7. CUBALIBRA Collin glass with Slice of lemon in the 60 mls old monk rum top with cola ice-cubes glass

Conclusion

Cocktails and mocktail are mixed drinks that have gained popularity in recent times, especially with the youth and the health conscious people. Cocktails are mixed drinks with one or more alcoholic drinks and the mocktail do not have any alcoholic drink in the preparation. Mocktail are popular among teetotallers. The size of the cocktail should be between 3½ and 4 oz and anything more than this size would be termed as long drink or mixed drink.

The cocktail first became popular in the USA during the prohibition period which changed the drinking style of the people. It then slowly spread to other parts of Europe and the creative tried out various combinations of drinks to introduce new cocktails. The drinking habit did not change even after lifting the prohibition.

Most cocktails are made with spirits. There are thousands of recipes, each having the varying quantities of different modifiers and flavouring agents. Today, ready mixers are available in the market, with which anybody can make a cocktail. Introduction of a range of drinks, juices, mixers, flavouring agents have urged the young and talented bartenders to come out with the new recipes. The classic recipes are going through changes in the proportion of ingredients as awareness on the effect of alcohol is on the rise. Earlier the cocktail had more quantity of alcohol but today the consumer prefers a long drink with less quantity of alcohol.

A well stocked bar has a good amount of classic cocktails and mock tails. It should be always remembered that each bar will establish its cocktail size and the quantity of the ingredients that go into making, and the glassware in which the drink would be served.