Mixology (Part One)

8/11/2019 Mixology (Part One)

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Mixology



MOCKTAIL – is the collection of mixed

drinks which contains noalcohol, also known asvirgin cocktails.

MIXED DRINK – includes any drink in

which alcoholic beverages

are mixed or added to oneor more alcoholicingredients.



Structure and Components of MixedDrinks

Each drink has a major alcoholic ingredient or base

(spirit), which determines its character and its

predominant flavor.

It has one or more complementary ingredients, which

modify or enhance that flavor.

The major ingredient is the base of the drink.

The modifiers and flavor accents make each drink

different from all others with the same base.



Developing Drink Recipes

A successful mixed drink:relationship between the glass,the ice, and

the drink ingredients.

Train bartenders to follow the recipes

consistently.Ice is a key ingredient in the taste of anydrink made with a carbonated mix or fruit juice.



Factors to consider when creating a drink:

1. Taste complexity – overall sophisticationof the drink.

Commonplace

Tasty but artless

InspiringChallenging and complex



Factors to consider when creating a drink:

2. Degree of difficulty

Elementary

BasicModerate

Difficult

Advanced



Measuring

The only way to pour a drink thatfollows recipe: measure everyingredient.

Measuring Liquor:

Metered pourJigger

Free - pour



Mixing Methods

To BUILD– is to mix it step-by-step in

the glass in which it will be

served, adding ingredientsone at a time.

- the ingredients are floated

on top of each other, butoccasionally, a swizzle stick is

put in the glass, allowing the

ingredients to be mixed.



Mixing Methods

To STIR- is to mix the ingredients

together by stirring them

with ice in a mixing glass,then straining the mixture

into a chilled glass.

Purpose: to mix and cool theingredients quickly with a

minimum of dilution.



Mixing Methods

To SHAKE- is to mix it by hand in a

shaker or using a

mechanical mixer.- shake a drink if it contains

an ingredient that does not

readily mix with spirits(sugar, cream, egg and fruit

juice).



Mixing Methods

To BLEND- An electric blender is needed

for recipes containing fruit or

other ingredients which do notbreak down by shaking.

- Blending is an appropriate

way of combining theseingredients with others,

creating a smooth ready to

serve mixture.



Mixing Methods

LAYERING- To layer or float an

ingredient on top of

another, use the rounded or

back part of a spoon and

rest it against the inside of

a glass.



Mixing Methods

MUDDLING- To extract the most flavor

from certain fresh ingredients

such as fruit or mintgarnishes, you should crush

the ingredient with the

muddler on the back end ofyour bar spoon, or with a

pestle



Mixing Methods

To STRAIN

- is to filter out ice and

other solids, leaving them

behind when you pour out

the liquid.



The HIGHBALL Family

HIGHBALL –

is amixture of a spirit and a

carbonated mixer or water,

served with ice in a highballglass.

Examples:

Scotch and SodaGin and Tonic

Cuba Libre



FRUIT-JUICE DRINKS

Are first cousins to the highball family.Major difference: fruit juice takes the

place of the carbonated mix as the

body of the drink.Examples:

Screwdriver (Vodka, Orange juice)

Harvey Wallbanger (Vodka, Orange juice, Galliano)

Tequila Sunrise (Tequila, Orange

juice, Grenadine)



Liquor on Ice

Another type of drink built in

the glass consist of a single

liquor served over ice;

nothing else is added.

Examples:

Scotch on the Rocks

Scotch Mist (Scotch, Lemon

twist)



RICKEYS

Are cousins to the collinses. Theyuse lime instead of lemon and are a

shorter, drier drink. They are served

in a smaller glass and contain little or

no sugar.

Family Characteristics

Ingredients: Liquor, fresh lime, soda,

cube ice

Glass: Highball or Old-fashioned

Mixing Method: Build with Collins mix



POUSSE-CAFÉS

Coffee pusherIt is an old-fashioned after-dinnerdrink.

Family Characteristics

Ingredients: liqueurs at differentdensities, sometimes non-alcoholicsyrups, brandy, cream, or all of

these.Glass: Straight-sided liqueur or brandy

glass

Mixing Method: Build (float)



COFFEE DRINKS AND HOT LIBATIONS

The basic hot coffee drink is very simple tomake.

The decision about what to serve it in isimportant.

Ingredients are extremely important.Use excellent, freshly brewed coffee, high-grade chocolate, and fresh whippingcream.

Garnishes: nutmeg, cinnamon, shavedchocolate, finely chopped nuts on top of thewhipped cream.

Mixology (Part One)

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