hj cocktails

8/3/2019 Hj Cocktails

1/24

BY HEMANT JALUTHRIA

LESSON -19

HEMANT JALUTHRIA 1


2/24

A cocktail is a style of mixed drink. Originally a mixture

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 one or more mixers, such as bitters, fruit

juice, fruit, soda, ice, sugar, honey, milk,cream, or herbs.

HEMANT JALUTHRIA 2


3/24

HEMANT JALUTHRIA 3


4/24

QUALITIES OF A GOOD COCKTAIL It should be made from good-quality, high-

proof liquors.

It should whet rather than dull the appetite. Thus, it

should never be sweet or syrupy, or contain

toomuch fruit juice, egg or cream.

It should be dry, with sufficient alcoholic flavor, yet

smooth and pleasing to the palate.

It should be pleasing to the eye.

It should be well-iced

HEMANT JALUTHRIA 4


5/24

COMPONENTS OF A COCKTAIL

The base is the principal ingredient of the cocktail. It is typically asingle spirituous liquor, such as rum, gin or whiskey, and typically

makes up 75 percent or more of the total volume of the cocktail

before icing.

The modifying agent is the ingredient that gives the cocktail its

character. Its function is to soften the raw alcohol taste of the base,

while at the same time to enhance its natural flavor. Typical modifying

agents are aromatic wines (such as vermouth) and spirits (such

as Fernet Branca or Amer Picon), bitters, fruit juices and "smoothing

agents" such as sugar, eggs, and cream. Special flavoring and coloring agents include liqueurs (such

as Grand Marnier or Chartreuse), Cordials, and non-alcoholic

flavored syrups (such as Grenadine or Orgeat syrup). These are

typically used in place of simple syrup, and are to be used sparingly.HEMANT JALUTHRIA 5


6/24

PREPARATION OF COCKTAILSCOCKTAILS CAN BE:

SHAKEN

STIRRED

BLENDED

BUILT

HEMANT JALUTHRIA 6


7/24

MIXING A COCKTAILThe most frequently used methods are the following:

SHAKING: The cocktail is mixed by hand in a cocktailshaker. The shaker is first filled three quarters with ice,

preferably cubes, as crushed ice will tend to melt and dilute

the cocktail. The ingredients are then poured on top of the

ice, in order of alcohol content (highest first). When shaking

a cocktail, hold the shaker in both hands, one hand on the

top and the other supporting the base of the shaker, and

shake vigorously. When water has begun condensing on theoutside of the shaker, the cocktail is sufficiently chilled, and

the cocktail should immediately be strained into the glass. In

general, shaking creates a colder cocktail than stirring does,

but also a more cloudy one.HEMANT JALUTHRIA 7


8/24HEMANT JALUTHRIA 8


9/24

STIRRING: The cocktail is stirred with a glass or metal rod

in a mixing glass, before the cocktail is strained into a glass.

As with shaking, crushed ice should not be used, and water

condensing on the outside shows that the cocktail is finished.

HEMANT JALUTHRIA 9


10/24

BLENDING: An electric blender is used to mix

fruit juices, alcohol, fruit, etc. Blending is an

excellent way of mixing ingredients which do not

blend easily in any other way. Blend the cocktail

till it has reached a smooth consistency. If the

recipe requires ice, add crushed ice last, but be

careful not to add too much, as the cocktail maybe watered down. Blending is a much disputed

method of mixing a cocktail, and in general,

blending should be avoided unless the recipedemands it.

HEMANT JALUTHRIA 10


11/24

BUILDING: When building a cocktail, the ingredients are

poured into the glass in which the cocktail will be served.

Usually, the ingredients are floated on top of each other, but

occasionally, a swizzle stick is put in the glass, allowing theingredients to be mixed.

HEMANT JALUTHRIA 11


12/24

POINTS TO BE OBSERVED WHILE

MAKING COCKTAILS USE ONLY THE BEST KNOWN PROPRIETARY BRAND

OF SPIRIT

MAKE SURE THAT THE COCKTAIL SHAKER IS

PERFECTLY CLEAN

ALWAYS USE CLEAR ICE. NEVER USE THE SAME ICEAGAIN.

ALL INGREDIENTS SHOULD BE MIXED WELL.

DO NOT OVERFILL THE SHAKER. USE A LARGE

SHAKER.

SHAKE THE DRINK WELL FOR 15-20 SECONDS.

DRINKS CONTAINING EFFERVESCENCE SHOULD

NEVER BE SHAKEN,

CHILL THE COCKTAIL GLASS BEFORE SERVING.HEMANT JALUTHRIA 12


13/24

POINTS TO BE OBSERVED WHILE

MAKING COCKTAILS

SERVE IMMEDIATELY AFTER MIXING. DO NOTFILL THE GLASS TILL THE RIM.

ALWAYS USE THE BEST QUALITY GARNISHES.

IF EGG WHITE OR YOLK HAS TO BE ADDED,

SEPARATE THEM FIRST. PLACE THE ICE FIRST IN THE SHAKER AND

THEN THE OTHER INGREDIENTS.

COCKTAILS BASED ON WINES, LIQUEURS ARE

GENERALLY STIRRED.

INGREDIENTS USED FOR SHAKEN COCKTAILS

SUCH AS FRUIT JUICE, CREAM, SUGAR NEED A

VIGOROUS SHAKE TO BLEND PROPERLY.HEMANT JALUTHRIA 13


14/24

COCKTAIL SHAKER1) THE BOSTON SHAKER: A two-

piece shaker consisting of a metalbottom and glass or plastic mixing

glass. The mixing container and bottom

are inserted into each other for

shaking or used separately for stirringor muddling.A separate strainer, such as

a Hawthorn or Julep strainer, are required

for this type shaker if crushed ice is used.

Without such astrainer, some bartenders may

instead strain by narrowly separating

the two pieces after shaking and pouring the

drink through the resulting gap.

HEMANT JALUTHRIA 14


15/24

HAWTHORNE STRAINER

JULEP STRAINER

HEMANT JALUTHRIA 15


16/24

BA

R

K

IT

BA

R

K

IT

HEMANT JALUTHRIA 16


17/24

COCKTAIL SHAKER2) THE COBBLER SHAKER: A three-piece cocktail

shaker that has tapers at the top and ends with a built-in

strainer and includes a cap. The cap can often be used as a

measure for spirits or other liquids.

HEMANT JALUTHRIA 17


18/24

COCKTAIL SHAKER3) THE FRENCH SHAKER: A two-piece shaker consisting

of a metal bottom and a metal cap. A strainer is alwaysrequired for this type of shaker, barring the separation

method mentioned above.

HEMANT JALUTHRIA 18


19/24

P

OP

U

L

A

R

C

O

C

K

TA

I

L

S

P

OP

U

L

A

R

C

O

C

K

TA

I

L

S

P

O

P

U

L

A

R

C

O

C

K

T

A

I

L

S

HEMANT JALUTHRIA 19


20/24

MOCKTAILSMocktails, an acronym for mock cocktails", are festive, non-

alcoholic party drinks. some are especially popular. Mocktailscome in many varieties: frozen, hot, fizzy, non-fizzy, and

cream-based recipes. . Most mocktails are blends of fresh fruit

juices and syrups, and some contain cream, herbs, or spices.

Since mocktails contain no alcohol, people of all ages canenjoy them.

HEMANT JALUTHRIA 20

S f h l k il li d b l


21/24

Some of the popular mocktails are listed below:-

Shirley Temple is one of the classic mocktails, often

served to children. Named for the child actor, it containslemon-lime soda, ginger ale, and a dash of grenadine, with

a maraschino cherry for garnish.

Daiquiri mocktail is a raspberry non-alcoholic version. It

contains ice, raspberry puree, and lime juice. It is pouredinto a glass with sugar on the rim and garnished with fresh

raspberries.

Nada Colada contains all the ingredients of a regular Pina

Colada except the alcohol. It is pineapple juice, cream of

coconut, rum extract, and crushed ice blended smoothly,

garnished with a pineapple slice.

HEMANT JALUTHRIA 21


22/24

FEW POPULAR MOCKTAILSSHIRLEY TEMPLE

3 oz lemon-lime soda

3 oz ginger ale

1 dash grenadine

maraschino cherry for

garnish

1. Pour the lemon-lime soda and ginger ale into a

collins glass with ice cubes.

2. Add a dash of grenadine.

3. Stir.

4. Garnish with the cherry.

VIRGIN MARY

3 oz tomato juice

1/2 oz lemon juice

1 dash of Worcestershire

sauce

celery salt

ground pepper

hot pepper or Tabasco

sauce

celery stalk for garnish

1. Build the liquid ingredients into a highball glass

over ice cubes.

2. Mix well.

3. Add the seasonings to taste.

4. Garnish with the celery stalk.

HEMANT JALUTHRIA 22

SPIRIT COFFEE


23/24

SPIRIT COFFEEA spirit coffee or liqueur coffee, as its name suggests, is a

coffee brew with a 25ml shot of liqueur. This brew is usually

served in a clear, clean, pre-heated, liqueur coffee glass with

the coffee and cream separated for good visual and tasteeffect. The liqueur of choice is added first with a teaspoon of

raw cane sugar mixed in. The glass is then filled to within an

inch of the top with good, strong, fresh filter coffee. Fresh,

chilled, additive free, slightly whipped cream is then pouredcarefully over the back of a cold teaspoon, so that it floats on

top of the coffee and liqueur mixture. The sugar is required in

the coffee mixture to help the cream float.

HEMANT JALUTHRIA 23


24/24

HEMANT JALUTHRIA 24

hj cocktails

Documents