ORIGIN OF THE WORD "Cocktail"

There are some versions, for example:

1. The term means "rooster tail", doing reference to the colors shown in its tail.

2. In many English pubs mixed the remaining barrels of liquor ("cock-tailing") and
mixed in a container selling them at low prices.

DEFINITION OF COCKTAIL

"A cocktail is modified and cooled liquor". This means that to a liquor has been
added at least one product to "modify" it. Usually two or three products are added
to modify the liquor base.

Another definition: "The cocktail is a balanced mix of two or more drinks to

produce a new flavor, but no one is highlighted.

A good cocktail is a well combination of drinks but also it should have

presentation, flavor and fragrance, for to satisfy completely to the person who
drinks it.

Is important to know the difference between mixed drink and cocktail.

A mixed drink is a hard liquor (for example, rum, gin or vodka) combined with fruit
juice.

The cocktail is more elaborated, because it contains more ingredients and requires
greater complexity in terms, preparation and presentation.

HISTORY

It is said that the word cocktail originated in the seventeenth century and precisely
in Campeche (Mexican state). Pirates and adventurers, who arrived there, drank
something called Dracs (similar to mojito). But a day a bartender decides to mix
different drinks. To shake those mixtures, the bartender served the mixture in the
thin roots of a plant called "rooster tail" ("Cocktail").

They became popular from the 20s years in the United States, because there was
dry law. Because of this the barman began mixing alcohol with juices and other
beverages to improve (or mask) its flavor. Some years ago, cocktails become
more popular in all countries.

COMPOSITION OF A COCKTAIL

According to the rules of the International Bartenders Association, a cocktail can’t

be more than five products, including the used for decoration:

1. Normally includes a liquor base, (is the predominant element).

2 Liquors for to give color and sweeten
Also take drops of lemon, bitter or some coloring
And fruits as decoration.

Other information says Cocktails generally include three classes of ingredients:

A base of alcohol, such as vodka, tequila or whiskey.
The main flavor is given by drinks such as vermouth, fruit juices or wine even cream
or eggs, and all this modify the taste of the base.
The third ingredient usually looking heightens the flavor of the base, and often
adds color to the mix. The most common are the Granada or
Finally most cocktails carry some type of decoration based on fruits or leaves (mint
for example).

CLASSIFICATION OF COCKTAILS

Cocktails can be categorized into three basic types:

Aperitif: Drink to be taken before a main meal to stimulate the appetite, Generally
they are dry liquors.
Shot drinks: are those that use few drinks but with a high alcohol content. They are
subtle combinations alcoholic pronounced flavor and is usually served in small
cups
Long drinks: are combinations that often has a more liquid, so served in larger
cups, glasses generally high and straight, wide medium containing between 200
and 300 cc
Soft or digestive drinks called pousse-cafe: is a short drink drinking after of food
and serves to remove these feelings of fullness that may remain after the meal.

THE ART OF PREPARING THE COCKTAIL

1. Always use good drinks.

2. Carefully follow proportions. Strictly follow the formula. Making this we obtain
harmonic colors, beautiful aesthetic effects and good fragrances and flavors.

3. Always use the cup or glass model that the creator of the formula indicates. It is
not only the proper container, but also has the ability to be drunken exact
accordance with the graduation of its various components.

4. Do not use the same ice for two different formulas. It should not exceed the size
like a walnut.

5. Use shakers and spoons of appropriate material, because the ordinary metal
communicates his taste for alcohol and becomes unpleasant.

6. First adding the drink densest and then the others in logical order. Like this you
can get beautiful and decorative effects.

7. When use some fruits (orange, lemon, strawberries, cherry, etc.) they should be
fresh, like this will obtain great flavors and juices.

8. Wash the shaker to prepare a different cocktail: The small excess of a cocktail
can change the flavor of the next preparation.

9. Strain the cocktail before serving: Except where otherwise indicated, strain the
cocktail removing impurities from the ingredients.

10. Add ice to all cocktails unless otherwise indicated, since ice cool drinks,
softens the alcohol, spirits and merges enhances its flavor.

11. Not too cool cocktail: Because When the ice is excessive, the cocktail is
liquefied and can lower its graduation and loses flavor.

12. Make a good smoothie: Cocktail stirred with energetic movements, uniforms
and always with the same intensity.

13. Stir softly: Some drinks, for his immense merger, require only be stirred soft.

14. Put ingredients in this order: Ice, Sugar, Eggs, Milk, Juices, Drinks from lowest to
highest alcohol content.

15. The "hits" always at the end.

16. Soft drinks are put directly into the cups, never in a shaker or mixing glass.

MEASURES

1 Glass of Cocktail: 50 ml.

1 Measure of whiskey: 40 ml.
1 Glass of Liquor: 20 ml.
1 Hit: 1 drop.
1 Chorro: 10 drops.

Some Vocabulary

Cobbler: Long drink, little alcohol, fruit. It is Refreshing.

Collins: Long drink, lemon juice, alcohol. Serve with straws.

Cooler: Long drink, little alcohol and a lot of soda. It’s Ideal in summer.

Crustas: They are served in tall glasses cocktails, the glass is “escarchado” with
sugar or salt.

Cup: Long drink, based on wine, champagne, etc., and fruits. It is prepared in
advance in a large glass bowl or silver and served with ladle into appropriate cup.

Daisy: Short-based brandy, lemon and soda swallow. It is served ice cream in glass.

Egg-Nogg: Based on milk, eggs and alcohol.

Fix: Short with fruit juices and liquor. It takes afternoon.

Fizz: Blend based on lemon juice and alcohol. Excellent in the morning

Flip: short drink with egg, brandy, cognac, etc. Serve hot. Suitable for breakfast or
snack.

Highball: Long drink, apart from alcohol, always have ice and soda.

Julep: Always have fresh mint or spearmint. Served in glass medium. Perfect in
summer.
Punch: Long drink, of English origin, with lemon and sugar; served with hot water or
tea, cinnamon and rum.

Sangaree: short of brandy or other alcohol and nutmeg. It is tropical drink.

Sling: Alcohol, lemon juice and sugar. Very refreshing.

Sour: short alchol, fruit juice, sugar, soda and cherry swallow.

Toddy: Long based gin, whiskey or rum, spices, sugar and hot water normally,
although it may be preferred cold.

BAR EQUIPMENT

Shaker
The shaker is essential especially when involved in preparing eggs, fruit, whipped,
honey, milk or liquors. It can be replaced by a plastic container can be closed.

This can be basically of two types:

Shaker European style consists of a container, which can be combined with metal
or glass, with a capacity of about half a liter.

American shaker consists of two vessels of equal size, where the liquid is cast, and
then closed in the middle. This is usually metal, or one vessel of metal and other of
glass.

HOW TO USE THE SHAKER

Do not fill more than 2/3 full.

Grab it with 2 hands: right holding the top cap, left lower lid and body. No lift it
above the shoulder.

Shaking with energetic movements from front to back with a little swing, making
small pauses for a second, until the cold container and ice note sounds dull.

Mixing glass
It is a glass container large; used for drinks that must not be agitated, but mixed.
You can also use a plastic cup or wide-mouth jar.
Mixing spoon
It is the accessory that accompanies the mixing glass. It is a metal spoon with a
long handle and rounded body spiral ending in a small pylon that can be used to
marinate certain ingredients like mint leaves. It can be replaced by any long-
handled spoon.

Cocktail Strainer
Also called "strainer", has a circular shape surrounded by a coil spring. Specially
designed to fit on top of the shaker and strain the drink into the glass.

Blender
It is used to well mixed and frothy preparations. It is also used for the "frozen
cocktails" (cocktail with crushed ice).

Measuring cup (Jigger)

Although the professional bartender eyeballing the quantities of alcohol to be
mixed, the amateur should help the proper glass to measure the amount of liquid.

Graters
Normally used two, one for nutmeg and one for shell sour fruits.

Miscellaneous
Finally stirring spoons, stirrers and other kitchen items such as knives, bowls are
needed, etc. Finally there are things, a blender or ice picks for instance, that are
very useful but not essential.

DECORATION OF THE SWALLOWS

Most cocktails have some type of decoration, usually consisting of fruit pieces,
slices of orange or lemon, cherry, lemon peel and leaves of herbs, such as mint.

Another important element in the decoration are agitators, sticks (plastic or wood),
besides allowing revolver, are used for sustain fruit.

Another common technique is to skirt the vessel with sugar (or salt). The rim of the
glass is wetted with a lemon or orange and centimeter and then immersed in
sugar or salt. You can also use egg whites for superior grip, or add food coloring to
the sugar for a more original effect.
Some TIPS AND TRICKS

As ignite drinks (flaming): But if you insist, pre-heat the glass on a gentle flame, pour
most of the liquor and hot spoon. Preheat only one tablespoon of liqueur over the
flame and let it catch fire. Pour the liquid into the glass on which the remaining
liquor is. Be careful!

Cooling the glass : Put the glass in the freezer or refrigerator a few hours before use.
If this is not possible you can fill the glass with crushed ice just before using, or do
the same with ice cubes and remove them just before serving the drink.

Frosted appearance: Ice, dip the glass in water and place in freezer for half an
hour. This will give a frosty look to the entire surface.

Colorful Drinks: In liquor drinks prepared with colorful, interesting effect is achieved
if each liquor is poured into the glass by passing on an inverted spoon. Start with
the strongest liquor and serve slowly. Liqueurs are combined without mixing
achieving a "batik" effect.

To select the glasses: The standard measures used are milliliters (. Ml) and ounces (.
Oz) and their approximate equivalents are:
30 ml. = 1 Oz.
20 ml. = 2/3 Oz.
15 ml = 1.2 Oz.
Pinch = 2 or 3 drops

To ringlets and flavor the rim of the glass: When a recipe calls is adorned with a
twist, twist the fruit peel over the drink and drop it in the drink. When using fruit to
decorate, rub the rim of the glass with fruit, so let your taste in the cup.

To make drinks with ice: Although most recipes call should fill the glass with ice, it is
also possible to use only 1/4 cup or 4 or 5 cubes, depending on the preferences of
each.

To make drinks with egg: When recipes says for ½ egg white, it is best to prepare
twice the amount (two drinks) because the egg is very difficult to divide.

Mixing drinks: To achieve good mixture stir for about ten seconds. Soft drinks mixed
with much faster because the bubbles make the same effect revolver.

TYPES OF VESSELS AND CUPS

COCKTAIL Cup: The top should always be open enough to allow some type of
decoration. Its maximum capacity should be about 4 ounces. It is mostly used to
serve Martinis, Manhattans and cocktails in general. Should be taken at the base
of the flagpole at present.

Glass HIGHBALL or TUMBLER: It is one of the most used in the service of various types
of cocktail glasses. It is popular for whiskey, rum, gin and vodka are served with ice
and water, soda or other beverage. It is the typical glass of the "long drinks". The
capacity is 8, 10 0 about 12 ounces.

Glass OLD-FASHIONED: It is ideal for all cocktail on the rocks glass. It is also used to
make whiskey. Its capacity is about 6 ounces and because of the many cocktails
on the rocks.

COLLINS glass or ZOMBIE: It is essential for long drinks glass. The higher the glass is
better. The design narrows down the middle. Its maximum capacity ranges around
10, 12 and 14 ounces. It is used to serve "Collins" and other refreshing drinks as well
as juices.

Glass SOUR: It is mainly used for cocktails called "sour" and often in Fizz. This is an
elongated vessel with a capacity ranging between 5 and 6 ounces.

GLOBO Cup: It is the most versatile of all vessels. Although used mostly to serve
wine. Its average capacity is about 10 oz. So it is also used to serve beer.

SHERRY drink or JEREZ: Specially designed to serve cordial or so-called "digestive".

As they have little capacity (3 ounces), the drink does not lose its bouquet.
Normally also used to serve Jerez. Never completely filled to serve this delicious
wine.

Or CREAM LIQUEUR Cup: They are smaller and are used to serve the exotic
liqueurs, creams and liqueurs served alone or pousse-café; to better preserve its
aroma. Capacity for 1 or 2 ounces.

POUSSE-COFFEE Cup: He is a tall narrow glass, whose use is limited practically to

that drink. Anyway, there are those who use it to serve liquor. Unless you are a
fanatical person of these drinks, you can do without.

COGNAC BRANDY cup: It is round to allow greater contact palm to keep warm
drink and drink and narrower in the mouth to keep the flavor of your drink.
CHAMPAGNE cup: Open Cup is the traditional way of champagne. It is customary
in the toast, then allowed to drink faster. It has a capacity of 5 ounces.

TULIPAN Cup: It is one of the two most popular for serving champagne glasses. Its
long, narrow design keeps the bubbles longer, avoiding the rapid loss of gas from
the champagne. In addition, it is also preferable for its line, more attractive and
elegant. It has a capacity of 5 ounces.

FLUTE Cup: It is also used to serve the champagne. Like the tulip, form prevents the
rapid loss of gas. It can hold 6 ounces.

Cup for red WINE: The rim is wide enough to allow the wine to breathe without
problems. It can hold 6 ounces.

Cup for WHITE WINE: The stem of the vessel is elongated to prevent the wine hot
hand. The container itself is spacious, opening up. It is a modern design, ideal to
enjoy fully the freshness of white wine. It has a capacity of 5 ounces.

Glass PILSEN: It is used for beer. It has a capacity of 10 ounces.

Glass BREWER: It is used for beer. It has a capacity of 10-12 ounces. The handle
prevents the heat of the hand cool beer.

Glass TODDY: Manufactured fireproof, this glass has a very limited use: serve hot
cocktails. Precisely why have a handle, the design may vary considerably. It is,
however, a glass not used.