You could use it as muddler in a pinch

For frozen drinks like daiquiri and margaritas need a quality for crushing ice

For stirring cocktail

Available in glass or disposable plastic add a funky nonedible garnish to drinks

Used to break up sugar cubes

Mashes ingredients like mint leaves in a mint julep to release their flavor

Is easier to work with but as they tend to have smaller capacity than boston

Strainer in addition to the mixing cup and lid

Consist of a mixing glass like pint glass and mixing lid a metal beaker

One of the simplest pieces of equipment but its used in hundreds of recipes

Three piece shaker

Two piece shaker

2 kinds of shaker

Used for combining liquid ingredients and mxing them with ice to chill them

Essential cocktail equipment

Flavouring or colouring

Lend a smooth quality to the cocktail

Typical modifier

Helps round off the sharp burn of spirit

Ingredient which is added to the base to give the drink desired flavor and smoothness

Generally a single spirit on which the cocktail such as vodka, whisky or rum

Components of cocktail

Heating a small amount of the liquor in a spoon will cause the alcohol to collect at too can be easily lit

Some liquors will ignite quite easily if their proof is high

Which a cocktail or liquor is set alight normally to enhance the flavor of a drink

have sugar content which contributes to ther densities

are lighther compared to syrups and are available in many densities

are heavier

one ingredient is floated over the other by pouring gently over rhe back of spoon into a small glass straight-sided glass

used when the ingredients used are of different colors, flavors and densities

recipe calls for ice it is place firsr before adding the ingredients

ingredients are poured one by one into glass in which is to be served and then stirred

some recipes will call for ice to be placed in blender

Cocktail shaker are sold with build in

Water has began to condense on the surface of the shaker, cocktail should be sufficiently chilled to be strained

Shaking

When a drink contains eggs, fruit juices or cream

Basic technique

Peychaud guests shortened the name to cocktay to

French term for an eggcup

Served a moxed brandy drink in french eggcups

Alcohol is from

Rectified spirit was made by distillation of fermented liquor or wine

Believe to have got its name from aramic term al khul

Meaning essence or the finer thing

Arabuc of cocktail

Modifying ingredients and a mixer presented with a garnish

Mixed drink made up of base liquor

A distilled liquor as itd base ingredients that is mixed with cordials and other ingredients

Old British drink from which the eggnog was derived

Spirits or liquor is more apparent than another

Care should be taken to mix ingredients such a way that neither the sweet, the bitter

May also mixed and served in individual glasses

Drink usually mixed in a bowl in large quantity and served from buffet cups or glasses

Tall drink

Eggnog and fizz combination

Shaken well and strained into stemmed glasses, sprinkles with grated nutmeg

Are served cold nnow

Made with liquor and sugarixed with an egg and spices

Made with an ounce of liquor and lemon juice plus ginger ale and toppes with twist lemon

Popular drink for the late morning and afternoon

An effervescent drink

Shake with ice and served in old fashioned glass or champagne glass

Large cocktails made of liquor grenadine of any other cordial with lemon or lime juice

Served witha straw or stirrer

Tall drink served in a large goblet fills with two thirds shave ice heavily flavored fruit juices and liquor

Mainly made with sweetened lemon or line juice and a variety of liquors and filled with plain soda and water

Served tall with ice and garnish with slices of fruit

Mocktails

Non alcoholic drinks

Should be served flaming and drunk in one gulp

Cocktail with a combination of two or more liqueurs

Classic cocktail

Cocktail named after a person or places

Tropical cocktail

Cocktail that are heavily blended with fresh fruits

International cocktail

Cocktails that are recognized worldwide

Classification of cocktail

Mixed drink typically made with alcohol

is appropriate way of combining these ingredients with others creating a smooth ready to serve mixture

is needed for recipes containing fruit or other ingredients which do not break down by shaking

crush ingredients with muddler on the back end of your bar spoon or pestle

to extra t the most flavor from certain fresh ingredients as fruit or mint garnishes

if ice is used, use ice cubes to prevent dilution and strain the contents into glass begins to collect condensation

you can stir cocktail effectively with a metal or glass rod in mixing glass

Drink is required shaken with ice

Ensure youve used ice cubes as crushed ice tends to clog

Important not to rock your cocktail to sleep

Normally done with ice cubes 3 quarters of the way full

Object is to almost freeze the drink whilst breaking down and combining the ingredients

Method use cocktail shaker to mix ingredients together

Where an apothecary by the name peychaud

Drink of hot milk with egg, ale wine, and flavored honey and spices

Any liquor served with ice in tall glass with soda carbonate mixers such as soda and tonic, ginger ale

Orginal a hot drink

Drink pit in an small tumbler with lots of ice

From liquor, lemon juices and syrup