THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal Co
Total Page：16
File Type：pdf, Size：1020Kb
Paper 05: Food and Beverage Service Module 32: Cocktails 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 cocktail 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 liquor and flavourings and one or more liqueurs, fruit juices, 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 bar. 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 bartender’s manual by Harry Johnson in 1882. COMPONENTS OF COCKTAIL 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, let us assume wine 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 wines, beers, 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 juice 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, syrups, nutmeg, cinnamon etc. Angostura bitters, orange bitters, gomme syrup, 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 bar spoon, 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 whisk, 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 Blender 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 Shot glass The Beer/ 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