created by ege levent
ABOUT THE COCTAIL
A cocktail is a beverage that is usually made by mixing more than one spirit or beverage, offering different flavors, aromas, and textures. The base of a cocktail usually consists of a base alcohol (such as rum, vodka, gin, whiskey) and is supplemented with other ingredients such as liqueurs, syrups, fruit juices, wine, spices, or fresh herbs.
Cocktails are carefully prepared and served in a variety of glasses, not only for taste but also for presentation and visual richness.
The English equivalent of the word cocktail is “Cocktail”; In English, rooster "tail" means tail.
The word meaning of the cocktail was first expressed in an American magazine in 1806 as follows. It has been defined asan appetizing and relaxing drink mixture consisting of alcohol, sugar, water, ice and bitter herbs.
A cocktail is a new drink prepared from a mixture of more than one compatible alcoholic or non-alcoholic beverage. It is notknown exactly where the cocktail comes from. However, all western countries have written their own cocktail story. Thebest of these that is close to reality is the story that emerged after the cockfights in America. In these fights, the coloredfeathers of the losing rooster were plucked and given as a gift to the owner of the winning rooster. Celebrations were heldas a result of this competition.
The drinks drank here were called cocktail "Cocktail". This story is Americans' appropriationof the cocktail.
COCTAIL FAMILIES
Old Fashioned, or Ancestral: Usually just a base spirit, sweetener (sugar, simple syrup, or small amounts ofliqueur), water, and bitters. Think here of the Old Fashioned, the Improved Gin Cocktail, or the Sazerac.
The Sours: The category consists of drinks made of liquor, citrus, and a sweetener (either sugar or liqueur).
The Highballs: They are composed of an alcoholic base spirit and a larger proportion of a nonalcoholicmixer.
Champagne Cocktails: This Category consists of cocktails with a sparkling wine base.
Collins Family: Very similar to the Sour family but added of a sparkling non-alcoholic mixer (Usually SodaWater) When shaken and egg white is added they become Part of the Fizz family.
Hot Drinks: (Toddys, Blazers) As the name states this drinks should be served hot and contain at least onealcoholic part.
Flips and Nogs: These cocktails are characterized for an abundant froth. Flips may refer to drinkscomposed of sugar, Liqueur or spirit, egg and spice. The Nog on the other hand will refer to drinkscomposed of sugar, liqueur or spirit, egg, cream and spice. These drinks where originally mixed with beerand in modern days the egg may or may not be complete of yolk.
Juleps and Smashes: These Drinks are composed by an alcoholic part plus sugar and bitters but are servedover crushed ice and quite often in a copper or metallic mug with seasonal fruit and herbs.
Punches: Typically served in large bowls, may or may not contain alcohol, with fruit and Juices
COCTAIL CLASSIFICATION
Cocktail Classes According to Quantity
Short Cocktails: Up to 10 cl on average
Medium Cocktails: Up to 20 cl on average
Long Cocktails: Up to 30 cl on average
Cocktail Classes According to Content:
Pre Dinner: It is a cocktail that can be drunk before a meal. Pre-dinner cocktails should be dry or medium dry and should not contain more than 2cl of sweet drinks. A little bit of everything can be used in the preparation of the cocktail; wine, hard alcohol, liqueurs and different fruit juices can be used. The best examples of this group are Martini, Gibson, Daiquiri, Manhattan and Kir cocktails.
After Dinner: It is a cocktail that can be drunk after a meal. After-dinner cocktails are generally sweet and Digestive. A little bit of everything can be used in the preparation of the cocktail; wine, hard alcohol, liqueurs and different fruit juices can be used. The best examples of this group are Brandy, Alexander, French Connection, Godfather, Godmother and Rusty Nail cocktails.
Long Drink: These are cocktails that can be drunk at any time of the day and have a low alcohol content. The best examples of this group are Bellini, Bloody Mary, Champagne Cocktail, Gin Fizz and Garibaldi cocktails.
Fancy Drink: These are special cocktails that can be drunk at any time of the day.
COCTAIL MAKING METHODS
Shake: There are two types of cocktail shakers. Standard and boston shaker. Ice cubes are placed in the Shaker, the ingredients in the cocktail recipe are placed on top, then the lid of the Shaker is closed, shaken for a few seconds and poured into the required glass.
Throwing: It is the method of adding ice and throw the drink by using both parts of a Boston shaker.
Mixing Glass: Ice and necessary ingredients are placed in the mixing glass. Mix until it cools. Then, the prepared cocktail is poured into a suitable glass using a bar strainer and served.
Blend: Place the ingredients in an electric blender and add crushed ice if necessary. It is mixed in the required amount and then poured into the glass. (Like frozen coctails.)
Build-Up: The ingredients are placed directly into the glass in which the cocktail will be made, ice is added if necessary, then mixed with a stirrer and served.
Muddle: The ingredients are put directly into the glass where the cocktail will be made, then crushed. For example, mint is crushed for Mojito.
TERMINOLOJY
Barspoon: Approx. 14.7ml
Dash (Pulse): Approx. 0.8ml
Fill Up : Filling it completely
Neat (Clean) : Without ice, without water
On the rocks : Beverage poured over ice
Straight up : Mixing with the stir method without adding ice.
Tespoon : Approx. 4.9m
Virgin : Non-alcoholic
COCTAIL RECOMMENDATION
Being open-minded and professional is of great importance in recommending the cocktail that suits the guest's taste. The bartender must know cocktail recipes very well and be able to present the drinks correctly. The following three rules are crucial to meeting your guests' requests without ever suspecting them when they ask you to recommend them:
Request Factors : Time when the request is made, season, gender and age of the customer.
Beverage Factor : Dry, medium dry or sweet (light, medium or full alcohol)
Ingredient Factors: Vodka, gin, rum, tequila, whiskey and brandy, which everyone loves, are the most important ingredients.
These factors, together with the bartender's professional experience, create the ability for the bartender to give advice that the customer will like without even thinking about it.
SIGNATURE COCTAIL
A signature cocktail is a special cocktail with a unique recipe created by a specific bar, restaurant or mixologist. These cocktails are "signature" drinks that represent the venue or mixologist and can only be found in certain locations. Because they are created specifically for a venue, their ingredients or presentations are unusual and often innovative. Signature cocktails carry originality, innovation and often stories that are unique to the venue. They are often made using seasonal ingredients, exotic ingredients or special techniques.
CLASSIC
COCTAIL
Classic cocktails are cocktails that have been popular for many years, have traditional recipes and are known all over the world. They usually have a specific recipe, ingredient ratio and presentation style. Classic cocktails are the foundation of mixology and are considered the starting point for skill development in mixology. Classic cocktails are made by applying the recipe in a certain order. These cocktails generally became popular in the late 1800s to the mid-20th century.
