AJK COLLEGE OF ARTS AND SCIENCE

Navakkarai, Coimbatore – 641 105.

Subject Name : FOOD & BEVERAGE SERVICE-IV

Unit : IV
Department : BSc CS & HM
Class : II- BSc CS & HM
Semester : IV (Even)
Subject Handled By : K.SELVAMANI
No. of Pages : 25

UNIT IV
Cocktail: Meaning- Types of cocktails, points to be observed while making cocktails preparation
methods. Mock tails: meaning, making methods, types of mock tails. Speciality
coffees(Irish,Scandinavian,calypso,Jamaican,monks,royale,dutch,Mexican,german,Italian,carrib
ean etc)

COCKTAIL
Meaning
It is a delicate combination of ingredients with a spirit base, to which a single beverage such as
sauces, bitters and cocktails are mixed. A cocktail is normally a short drink of 3 ½-4 fluid ounces
It is said that Betsy Flanagan a barmaid in a tavern in New York State served a quest a mixed
drink decorated with the tail feather of a rooster. The drink was named as cocktail.
Types of cocktail:
1. Cobblers: Tall drinks served in tall glass ware with ice, decorated with berries, fresh fruit and
a sprig of mint. Served with a straw.
2. Collins: They are tall drinks eg: tom & john. Any basic liquor with juice of lemon or lime over
ice cubes in a frosted 120 high ball glass. Sugar and soda water is added. Garnished with lime
slice and a cherry.
3. Coolers: A tall drink made with different types of liquors, carbonated beverages and fruit
rinds.
4. Cordial: Liquor or a liqueur made by mixing neutral spirits. Fruits, flowers, herbs, seeds,
roots, plants or juices are used and a sweetening is added.
5. Creme: A cordial with very high sugar content. Its crème like consistency give the name
crème. Eg: crème de menthe from mint.
6. Cups: These are cocktails made with brandy and triple sec, together with sweet wine, dry
champagne
7. Daisies: Large cocktail made of liquor, grenadine with lemon or lime juice are shaken with ice
and served in a stem glass or old fashioned glass over ice cubes, decorated with a fruit.
8. Fixes: These are cocktail mixed in serving glass.
9. Fizzes: These are cocktail made from spirits / liquors, citrus juices and sugar. Shaken with ice
and strained into small highball glass. Soda water is then added on the top. Any carbonated
beverages or even champagne can be used for topping.
10. Flips: An egg nog and fizz combination is known as flips. Made with spirit, egg, and sugar
and shaken well with crushed ice. Strained into short stemmed glasses for serving. Sprinkled
with nutmeg.
11. Frappes: These are short drinks, poured over crushed ice.
12. Highball: Any drink served made with spirit, soda, plain water, ginger ale other carbonated
beverages.
13. Juleps: These are cocktail made with Kentucky bourbon and fresh mint leaves (which are
muddled or crushed). Served with crushed ice in an ice frosted glass with a mint garnish and a
straw.
14. Punches: Citrus juices with two or more liquor or wines. Served cold. Hot punches use milk,
egg and cream.
15. Sangarees: These are cocktail made with whiskey, gin, rum, or brandy with port wine,
porter or stout floated on the top with a sprinkle of nutmeg.
16. Slings: Made like sangaree with the addition of lemon juice and a twist of lemon ped.
Served in old fashioned glass.
17. Smashes: They are small juleps served in old fashioned glass. Garnished with sprigs of mint
and fruits
18. Sours: These are cocktails made with lemon juice, ice, sugar and any base spirit. Decorated
with cherry.
19. Toddies: They are made with spirit, a teaspoon of sugar dissolved in a little hot water
served with ice and garnished with clove, nutmeg, cinnamon or lemon peel.
20. Swizzles: The drinks got the name from the stick used to stir the drink. Swizzling creates a
frost on the outside of the glass.
21. Egg nog: The liquor used will be rum and brandy. It is basically a combination of egg, milk
and liquor / spirit.
How to make a presentable cocktail:
A cocktail can be made of the following method.

 Shaken-Cocktail shakes or Boston shakes with haw thrown strainer.

 Stirred-Bar mixing glass, bar spoon with muddle haw thrown strainer.
 Blended
 Built
 Cocktail shaker consist of 3 parts.
 Base to hold the ingredients
 The strainer
 Cover
The origin of cocktail is claimed by England, Mexico, American and France. There are
many stores but no one knows the authenticity .It is in US gain popularity Cocktail is a
mixture of 3 things:
 Base-spirits, liqueurs
 Body-All juices Aerated water+syrup+bitters etc
 Garnish-Cherry+fruit+vegetable.

SHORT AND LONG DRINKS:

1. SHORT DRINKS:
These are served in glass which varying in size from 90-120 ml
Eg: Crustas, fixes, daises, frappes, smashes, sours, straights etc.
2. LONG DRINKS:
Are served in glass varying from 20-330 ml. composed of sprits or liqueurs mixed with soda,
tonic fruit-juice, beers, wines etc.
Points to be observed while making cocktail:
1. Use the best brand of spirit.
2. Ice should be always clear and clean.
3. Make sure that the cocktail shakes is clean.
4. Use only the crushed ice. Do not use the same ice again.
5. Do not overfill the cocktail shakes.
6. Effervescent type drinks should never be shaken.
7. To avoid spillage do not overfill the glass.
8. Shake the cocktail shakes vigorously.
9. Chill the cocktail glass before serving.
10. Serve immediately after shaking or mixing.
11. When egg yolk or egg white is used, always break the egg into separate containers.
12. Always place ice in the shakes or mixing glass first, followed by non-alcoholic beverages.
13. As a general rule mixing glass is used for those cocktails based on liquors and wines.
14. The shakes are used for cocktails those containing fruit juices, clean, sugar and the similar
ingredients.
15. When egg white or yolk is an ingredient then the Boston shakes should always be used.
16. Always add the garnish after the cocktail has been made, add it to the glass.
17. Always measure out ingredients in accurate amounts spoils the balance of the blend and
taste.
18. Always use the best quality lives, cherries and fresh or canned fruits as garnish.

FOUR METHODS OF MIXING COCKTAILS:

1. Shaken method:
To shake a cocktail, is to mix it in a cocktail shakes by hand, making sure to fill the shakes three
quarters filled with ice first. Pour the ingredients on the top of the ice.
Cocktails that include ingredients such as egg dilutes, fresh juices cream should be shaken for
about 10 seconds, then strained into a cocktail glass.
2. Stirred cocktails:
They are mixed by stirring with ice in a mixing glass until cold and are then strained into a
cocktail glass.
3. Blended cocktails;
They are mixed using an electric blender. Fresh fruits or fresh juices and alcohol are mixed well
using this method. Add crushed ice last, if recipe requires.
4. Built up method;
Building a cocktail refers to mixing the ingredients in the glass, which they will be served in. the
ingredients are floated on the top of each other and swizzle sticks can be placed in the glass to
allow the ingredients to be mixed
5. Layered cocktail:
The ingredients are poured over the back of a spoon into a glass to form layers according to the
specific gravity of the ingredients. E.g. rainbow cocktail (pousse cafe).
6. Floated cocktail:
One of the ingredients is poured over the back of a spoon on to the top of the cocktail.
Service of cocktails:

 Equipment used for making cocktails:

 Cocktail shaker: This utensil is used for mixing ingredients; it is a three part utensil. The
base to hold the ingredients the cover the strainer
 Boston shaker: This consists of 2 cones, one of which overlap the other to seal in the
mix. It is made of stainless steel, glass or plated silver. The mix is strained by using a
hawthorn strainer
 Mixing glass: This looks like a glass jug without a handle.
 Strainer: The most popular strainers are the hawthorn strainer. This is flat, spoon
shaped utensil with a spring coiled round its edge.
 Bar spoon:
  It is used with the mixing glass, when stirring cocktails. The flat ‘Muddler’ end is used for
crushing sugar and mint in certain drinks.
bar liquidizer or blender:
 Used for making drinks that requires purified fruit.
Other equipments:
 This includes
 Ice trays, buckets, ice tongs and ice crusher.
 Corkscrew & opener
 Sharp knife and cutting board
 Measure/jigger
 Glasses
Cocktail decoration:
List of ingredients which can be used in a creative manner to complement the basic flavour of
the drink.
1. Mint
2. Cucumber
3. Celery stick
4. Fresh fruit- orange, lemon, lime, pineapple, mango, banana, peach, maraschino cherry.
5. Green olives stuffed with pimento.
6. Pearl onions
7. Cinnamon & nutmeg.
8. Caster sugar or fine salt (for frosting glasses)
Frosting glasses:
It is a process of dipping the rim of the glass into a saucer of egg white, and then quickly into
a saucer of caster sugar. The frosting must be allowed to dry before using the glass. Instead of
using the egg white, cut an orange or lemon in half and wipe it over the glass rim then dip into
sugar. Frosting can also be done with salt also.
Glassware:
 Choosing the right glassware is a vital element when preparing a drink. Well designed
glassware combines elegance, strength and stability.
The major glassware used are:
 Highball glass
 Champagne plate
 Cocktail / Martine glass
 Old fashioned
 Tumbler
 Shot
 Margarita
 Brandy balloon
 Red wine
 White wine
 Sherry / port
Highball 5.0 cl whiskey Dry ginger ale Place ice in the highball
glass. Add the whiskey and
stir to chill well. Add the dry
ginger ale to taste. Decorate
with a twist of lemon peel
Highland Cooler Whisk (e)y cocktails Ingredients Methods
Manhattan 5.0 cl American rye whiskey Pour ingredients into mixing
2.0 cl sweet vermouth glass and stir until well
1 dash of Angostura bitters chilled. Strain into a cocktail
glass. Garnish with a
maraschino cherry.
Dry Manhattan Substitute dry vermouth for 2.0 cl Garnish with a thin twist of
sweet vermouth lemon or an olive.
Mint Julep 3.5 cl Bourbon whiskey Place mint leaves and sugar
Soda water to moisten to a highball glass. Moisten
 Caster sugar with soda water and muddle
Mint leaves the mixture to dissolve the
Crushed ice caster sugar. Add the
Bourbon whiskey and fill the
highball glass with the
crushed ice. Stir and decorate
with mint. Serve with straws.
Old Fashioned 4.0 cl Bourbon, Scotch or rye whiskey In an Old Fashioned glass
2 dashes Angostura bitters saturate one lump of sugar
1 sugar cube (or one heaped teaspoon of
1 slash soda water caster sugar) with Angostura
and add a dash of water.
Gently shake to dissolve
caster sugar and then add
whiskey. Fill glass with ice,
stir and garnish with a slice
of orange and two
maraschino cherries.
Rusty Nail (or Kilt 2.5 cl Scotch whiskey Pour all ingredients directly
Lifter) 2.5 cl Drambuie into an old fashioned glass
filled with ice. Stir gently.
Garnish with a lemon twist.
Whiskey Collins 1.0 cl American rye Whiskey Collins is sour served on the
2 teaspoons caster sugar rocks in a Collins (or
2.0 cl lemon juice Highball) glass and topped
soda water with soda water. Garnish as a
sour but add straws.
Whiskey Sour 4.5 cl Bourbon Whiskey Pour all ingredients into a
3.0 cl fresh lemon juice cocktail shaker filled with
1 dash off egg white ice. Shake well. Strain into a
1.5 cl gomme syrup sour (r rocks) glass. Garnish
 with a slice of orange and
maraschino cherry
Variations are: Gin sour, Bourbon sour, Rum sour (dark rum), Scotch
sour, Daquiri sour (light rum)
Gin cocktail Ingredients Methods
Dry Martini (Gin 3.0 cl gin Pour the gin and vermouth
and French) 2.5 cl dry vermouth into the bar mixing glass
filled with ice cubes. Stir.
Strain into a chilled cocktail
glass. For a dry Martini
squeeze oil from lemon peel
onto the drink and garnish
with either an olive on a
cocktail stick or a twist of
lemon.
Sweet Martini 4.0 cl gin Basic method as above and
2.5 cl Red vermouth for a sweet martini garnish
with a maraschino cherry.
Variation: Vodka Martini Replace gin with vodka.
Gibson 5.0 cl gin Place all of the ingredients on
1.0 cl dry vermouth ice into a mixing glass. Stir
well. Strain into a chilled
martini glass. Garnish with a
silverskin onion.
Gin Fizz 4.5 cl gin Shake all ingredients except
3.0 cl fresh lemon juice soda water with ice cubes in
1.0 cl gomme syrup a cocktail shaker. Strain into
8.0 cl soda water a highball glass. Garnish with
lemon and add straws.
Variations are: Golden Fizz, same as Gin Fizz plus egg yolk; Royal
Fizz, same as Gin fizz plus whole egg; and Silver Fizz, same as Gin
 Fizz plus egg white only
Pink Gin 5.0 cl gin Fill a Paris goblet or Rocks
2 or 3 drops of Angostura bitters to glass with crushed ice and
taste allow it to chill the glass.
Iced Water Remove the ice, Place the
Angostura bitters in the glass
and swill around. Tip out the
excess and pour in the gin.
Iced water is usually offered
separately for customers to
add themselves.
Singapore sling 4.0 cl gin Pour all ingredients into a
2.0 cl cherry brandy cocktail shaker filled with ice
0.5 cl Cointreau cubes. Shake well. Strain into
0.5 cl DOM Benedictine a Highball glass. Garnish
1.0 cl grenadine with a pineapple slice and a
8.0 cl pineapple juice maraschino cherry.
3.0 cl fresh lemon juice
1 dash Angostura bitters
John Collins 4.5 cl gin Pour all ingredients directly
3.0 cl fresh lemon juice into highball filled with ice.
1.5 cl gomme syrup Stir gently. Garnish with
6.0 cl soda water lemon slice and maraschino
cherry. Add dash of
Angostura bitter. (Note: Use
„Old Tom‟ gin for Tom
Collins.)
White Lady 0.0 cl gin Place all ingredients on ice
1.5 cl Cointreau into a cocktail shaker. Shake
1.5 cl fresh lemon juice well and strain into a cocktail
Dash of egg white glass. Decorate with a twist
 of lemon.
Brandy cocktails Ingredients Methods
B&B 3.5 cl Cognac Stir well on ice in the bar
3.5 cl Benedictine mixing glass and strain into a
liqueur glass (or brandy
balloon).
Between the sheets 1.5 cl Cognac Shake all ingredients well on
1.5 cl Cointreau ice and strain into an Old
1.5 cl white rum Fashioned glass.
½ fresh lemon juice
Blue Lady 1.5 cl Cognac Put all the ingredients
1.5 cl blue Curacao together into a cocktail
1.5 l lemon juice shaker with ice. Shake
1 egg white vigorously. Strain into a
cocktail glass.
Brandy Alexander 1.0 cl Cognac Put all ingredients into a
2.0 cl fresh cream cocktail shaker with ice and
2.0 cl brown Cream de Cacao shake well. Strain into a
chilled cocktail glass.
Sprinkle the surface with
fresh ground nutmeg.
Sidecar 3.0 cl Cognac Shake well ingredients well
2.0 cl Cointreau on ice and strain into a
3.0 cl fresh lemon juice Highball glass partially filled
with crushed ice.
Rum cocktails Ingredients Methods
Bacardi 4.5 cl Bacardi white rum Place all ingredients on ice
2.0 cl fresh lemon or lime juice into a cocktail shaker. Shake
0.5 cl grenadine syrup well. Strain into a cocktail
glass.
Cuba Libre 4.0 cl white rum Pour all white rum into a
 10 cl cola Collins glass with ice.
Garnish with a lemon/lime
wedge. Top up with cola to
taste.
Daiquiri 4.5 cl Daiquiri white rum Place all ingredients on ice
2.0 cl fresh lemon/lime juice into a cocktail shaker. Shake
0.5 cl gomme syrup well. Strain into a cocktail
glass.
Frozen Daiquiri As a above with the addition of one Pour all ingredients into
scoop of ice cream blender with crushed ice.
Blend until slushy and
smooth and pour into chilled
goblet.
Mojito 4.0 cl white rum Muddle mint springs with
3.0 cl fresh lime juice sugar and lime juice in a
3 spring of mint Highball glass. Add rum and
2 teaspoons sugar top with soda water. Garnish
Soda water with spring of mint leaves.
Serve with straw.
Pina Colada 3.0cl white rum Shake or blend all
3.0 cl coconut cream ingredients vigorously on ice
9.0 cl pineapple juice until smooth. Strain into a
chilled Highball glass.
Garnish with fresh pineapple
wedge and a maraschino
cherry. Add straws.
Vodka cocktails Ingredients Methods
Black Russian 4.0 cl Vodka Pour all ingredients into an
2.0 cl coffee liqueur Old Fashioned glass filled
with ice cubes. Stir gently.
White Russian As above but add 3.0 cl fresh cream As above then float fresh
 cream on the top and stir in
slowly
Bloody Mary 4.5 cl Vodka Place ingredients in the
9.0 cl tomato juice (or as required) cocktail shaker and shake
1.5 cl lemon juice well on ice. Season and serve
in a Highball glass.
Variations: To make tomato juice spicier, pepper and Worcestershire
sauce to taste.
Any of the following may also be added to enhance flavour; dash of
Tabasco, fresh lemon juice, pepper from the peppermill or cayenne
pepper. Garnish may also be varied by the use of a stick of celery,
carrot stick or a wedge of lemon.
Cosmopolitan 4.0cl vodka Place all ingredients into
1.5 cl Cointreau cocktail shaker filled with ice.
1.5 cl fresh lime juice Shake well and strain into large

3.0 cl cranberry juice cocktail glass. Garnish with

lime slice.
Harvey Wall banger 4.5 cl vodka Pour all vodka and orange
9.0 cl orange juice juice onto ice, directly into a
1.5 cl Galliano Highball glass. Float the
Galliano on top by pouring
over the back of a teaspoon.
Garnish with a slice of
orange and a maraschino
cherry.
Kamikaze 1.0 cl vodka Add all ingredients into
2.0 cl Cointreau cocktail glass shaker filled
3.0 3.0 cl lemon juice with ice. Shake well and
Strain into cocktail glass.
Garnish with a lime wedge
and stirrer.
Mai – Tai 3.0 cl white rum Add all ingredients except
3.0 cl dark rum dark rum into cocktail shaker
1.5 cl orange Curacao filled with ice. Shake well
1.5 cl orgeat syruo (almond) and strain into a Highball
0.5 cl rock candy syrup glass. Float dark rum over
1.0 cl fresh lime juice the back of a spoon on top,
garnish with pineapple spear
and lime peel. Serve with a
straw.
Moscow Mule 4.0 cl vodka Fill a highball glass with ice.
1.5 cl fresh lemon juice Add the vodka and fresh
Ginger beer to taste lemon juice. Stir well to
blend and chill. Top with
ginger beer to taste. Decorate
with a twist of lemon/lime.
Salty Dog 5.0 cl vodka Shake vodkas and grapefruit
10.0 cl grapefruit juice juice in cocktail shaker.
Strain into a salt rimmed
Highball glass filled with ice.
Sea Breeze 4.0 cl vodka Build all ingredients in a
12.0 cl cranberry juice Highball glass filled with ice.
3.0 cl grapefruit juice Garnish with lime wedge.
Sex on the beach 4.0 cl vodka Pour all ingredients into
2.0 cl peach schnapps shaker. Shake and pour into a
4.0 cl orange juice Highball glass filled with ice.
4.0 cl cranberry juice Garnish with orange slice.
Screwdriver 5.0 cl vodka Place all ingredients on ice
10 cl fresh orange juice into a Highball glass. Stir
gently. Decorate with a
slice/twist of fresh orange.
Vodka Martini (dry 5.5 cl vodka Methods as for dry martini.
or sweet) 1.5 cl dry/sweet orange vermouth Garnish with on olive, twist
of lemon peel or a
maraschino cherry. Name
according to the vermouth
used.
Tequila cocktails Ingredients Methods
Margarita 5.0 cl tequila Place all ingredients on ice
5.0cl fresh lemon juice into a cocktail shaker. Shake
2.5 cl Cointreau or triple sec well. Strain into a cocktail
glass rimmed with salt.
Tequila Sunrise 4.5 cl tequila Place the tequila and fresh
1.5 cl grenadine orange juice on ice in a
9.0 cl orange juice Collins glass. Stir well to
chill and blend. Add
grenadine. Do not stir again.
Garnish with an orange slice.
Maraschino cherry, straws
and a stirrer.
Wine based Ingredients Methods
cocktails
Kir 1.0 cl crème de cassis Place the crème de cassis in a
9.0 cl white wine (dry white chilled wine. Add the well
Burgundy) chilled white wine. Stir
thoroughly.
Mulled Wine 2 bottles of Burgundy or Rhone red Heat the clouted orange for
(Serves 20) wine 10 minutes in the oven to
¼ Bottle dark rum bring out the flavour. Tie the
½ bottle Dubonnet mixed spices in a muslin bag
½ bottle drinking water to prevent clouding the wine.
Whole orange studded with cloves Place all of the ingredients
(clouted) with the exception of the rum
 2 cinnamon sticks into a large pot. Hold some
25g (l oz) sultanas of the honey back so as to be
2 lemon halves able to adjust the flavour
5 g (1/4 oz) mixed spice later. Place the pot on a low
L*400 g (l lb) jsr of clear honey heat and stir occasionally.
Bring the mixture to boiling
point but do not allow it to
boil. When ready to serve
add the rest of the honey to
taste. Finish with the rum just
before serving into small
paris goblets. Sprinkle a little
granted nutmeg onto the top
of each drink.
Champagne Ingredients Methods
cocktails
Bellini 10 cl well chilled dry Champagne Prepare in a flute – shaped
5.0 cl fresh peach puree Champagne glass by pouring
in the fresh peach puree first
and topping up with the well
– chilled Champagne or
sparkling wine. Garnish with
slice of fresh peach. Peached
can be minced to make a
smoother juice.
Black Velvet Guinness Top up the Guinness with the
Chilled dry Champagne chilled dry Champagne.
Sometimes served in silver
tankards.
Bucks Fizz 5.0 cl well chilled Champagne Prepare in a flute – shaped
10 cl fresh orange juice Champagne glass by pouring
 in the fresh orange juice first
and topping up with the well
chilled Champagne. Decorate
with a curl/twist of orange
peel.
Champagne ½ sugar cube Place the sugar cube soaked
cocktails 2 dashes Angostura bitters in Angostura into a flute – or
5.0 cl Champagne (well chilled) or tulip – shaped Champagne
sparkling wine glass. Pour over the well
0.5 cl Brandy chilled Champagne and float
the brandy on the surface by
pouring over the back of a
teaspoon. Garnish with a
slice of orange and a
Maraschino cheery.
Note: This cocktail may be made with any sparkling wine but should
then be called by the name of the wine used and not Champagne
cocktail as the name Champagne is protected.
Kir Royale 9.0 cl dry Champagne Place the crème de cassis in a
1.0 cl crème de cassis chilled tulip – shaped glass.
Add the well – chilled
Champagne. Do not stir.
Other cocktails Ingredients Methods
Americano 3.0 cl Campari Place the Champari and
3.0 cl red vermouth sweet vermouth over ice into
Soda water the glass. Stir well to chill.
Top up with the soda water
to taste. Garnish with half a
slice of orange and lemon
peel.
B52 2.0 cl Kahlua Build all ingredients over ice
 2.0 cl Bailey‟s Irish Cream into a large shot glass. Serve
2.0 cl Grand Marnier with stirrer.
Egg - Nogs 5.0 cl cognac or other brandy or Place the ice, whole egg, two
whisky or gin, etc. teaspoons of caster sugar and
Whole egg the alcohol into a cocktail
Caster sugar to taste shaker and shake vigorously.
nutmeg Strain into a cocktail glass
and sprinkle with the grated
nutmeg. Named according to
the alcohol used.
Golden Dream 2.0 cl Galliano Shake all ingredients
2.0 cl Cointreau vigorously over ice in the
2.0 cl fresh orange juice cocktail shaker. Strain into a
2.0 cl single cream chilled cocktail glass.
Grasshopper 2.0 cl crème de Menthe Place all ingredients over ice
2.0 cl white crème de cacao in the cocktail shaker. Shake
2.0 cl single cream thoroughly. Strain into a
chilled cocktail glass.
Negroni 3.0 cl gin Stir all ingredients over ice in
3.0 cl sweet vermouth the bar mixing glass. Strain
3.0 cl Campari into a Collins glass filled
Dash of soda water with crushed ice. Add the
soda water to taste. Garnish
with a slice of lemon.
Pimms 5.0 cl Pimms No l cup Pour Pimms into a
9.0 cl lemonade/tonic water Worthington or Highball
glass. Add ice and top up
with lemonade or
alternatives. Decorate with
slice of apple, orange, lemon,
lime and a twist of cucumber
 peel. Alternatively just use
mint leaves. Stirrer and
straws are optional.
Round the World 3.0 cocl banana liqueur Put the banana liqueur and
3.0 cl Scotch whisky whisky into a shaker with
0.5 cl Cointreau plenty of ice. Add Cointreau
05. cl orange cordial and undiluted orange cordial.
Orange slice Shake and strain into a
cocktail glass. Add orange to
garnish and serve.
Sherry Cup 5.0 cl dry sherry Use very chilled ingredients.
9.0 cl medium cider Put sherry into a highball or
Fresh sliced unpeeled cucumber Worthington glass and top u[
with cider. Garnish with
freshly cut cucumber slices.
Non –alcoholic Ingredients Methods
cocktails
Fruit Cup 3.0 cl orange juice Pour all ingredients, with the
3.0 cl grapefruit juice exception of the
3.0 cl apple juice lemonade/soda, onto ice in a
Lemonade/soda water glass jug. Stir well to blend
and chill. Add sliced fruit
garnish. Top up with
lemonade or soda water.
Serve well chilled in
Highball or Worthington
glasses.
Pussyfoot 2.0 cl orange juice Place all ingredients with the
1.0 cl fresh lemon juice exception of the soda water
1.0 cl lime cordial on ice into a cocktail shaker.
1 egg yolk Shake vigorously to blend
 Soda water well together. Strain over
crushed ice into a Collins
glass. Top up with the soda
water. Add straws.
Saint Clements 4.5 cl orange juice Mix the orange juice and
4.5 cl bitter lemon bitter lemon on ice in a
Worthington glass. Stir well
to blend. Garnish with a slice
of orange and lemon.
Shirely Temple/Roy 9.0 cl ginger ale Place ice in a Highball glass
Rogers 0.5 cl grenadine and add grenadine. Pour in
the chilled ginger ale.
Decorate with full fruit
garnish and add straws.
Variations: Ginger ale and fresh lime juice or ginger ale and lime
cordial to taste.
Tropicana 4.5 cl pineapple juice Mix the well chilled
4.5 cl orange juice ingredients on crushed ice in
a Slim Jim glass and serve
with straws.

Mock tail
Non Alcoholic Drinks also known as Mock tails or Virgin Drinks are non-intoxicating
beverages. The word „Mock tail‟ is a derivative of two words – „mock‟ meaning a copy or
imitation of something and the word „cocktail‟ meaning a mixed drink. A mock tail, or a Virgin
cocktail, is a beverage which does not contain any intoxicating alcohol. A non alcoholic drink, or
mock tail, is made of one or more kinds of beverages such as fruit juices or mixers. It is usually
shaken or stirred before serving.
Non Alcoholic Tropical Drinks (Mock tails)
Non Alcoholic tropical drinks are made of fruit juices or soft mixers. The name reflects the
exotic perception of “tropical islands” or “tropical fruits”. Smoothies are another kind of non
alcoholic drinks – mock tails or Virgin cocktails. These are cold, thick, smooth drinks usually
consisting of fresh pureed fruit with ice cream or yoghurt or milk based products. Prepared in a
blender the ingredients can also include crushed ice. Various types of Berries, peaches, melons,
orange juice, pineapples, mangos, and kiwi fruits are all popular ingredients in non alcoholic
drinks like mock tails or virgin cocktails, so they are often high in vitamins, fiber, and
antioxidants. Read the rest of this entry »
Mock tail, mock tails, non alcoholic drinks, virgin drinks
Blueberry-Orange-Vanilla Smoothie
Ingredients
 1 1/2 cups Silk Vanilla Soymilk
 1 banana, sliced into 1-inch pieces and frozen
 1 cup frozen blueberries
 1/4 cup frozen orange juice concentrate
 1 tablespoon honey (orange blossom if available)
Preparation
1. In blender, combine all ingredients. Blend until smooth and creamy.
Sober Sunday
INGREDIENT:
1 measure grenadine
1 measure fresh lemon or lime juice
Ice Lemonade, to top up
Slices of lemon and lime, to decorate
METHOD:
1. Pour the grenadine and fruit juice into an ice-filled highball glass.
2. Top up with lemonade and finish with slices of lemon and lime.
Raspberry Lemonade
INGREDIENT:
1 lemon
100g/4 oz caster sugar
100g/4 oz fresh raspberries
Few drops vanilla essence
Crushed ice
Sparkling water, iced, to top up
Sprigs of lemon balm, to decorate
METHOD:
1. Trim the ends off the lemons, scoop out and chop the flesh and place in a blender with the
sugar, raspberries, vanilla and ice.
2. Blend for 2-3 minutes or until there are no lumps.
3. Strain into tall glass and top up with ice cubes and water. Finish with sprigs of lemon balm.
Mint and Cucumber Refresher
INGREDIENT:
Few sprigs mint
1 tsp caster sugar
Juice 1 lime
1in/2cm piece cucumber, thinly sliced
Your favorite sparkling water, chilled, to taste
METHOD:
1. Chop a few mint leaves and mix with sugar.
2. Rub a little lime juice round the rim of a pretty glass and dip in the minted sugar. Leave to dry.
3. Mix the rest of the lime juice, cucumber and mint – some chopped and some whole – in a jug
and chill.
4. To serve, pour lime and cucumber into the prepared glass and top up with chilled water to
taste.
Juicy Julep
INGREDIENT:
1 measure orange juice
1 measure pineapple juice
1 measure lime juice
½ measure raspberry syrup
4 crushed fresh mint leaves
Cracked ice cubes
Ginger ale, top up
Fresh sprig of mint, to decorate
METHOD:
1. Shake the orange juice, pineapple juice, lime juice and raspberry syrup with the mint leaves
vigorously over ice until well frosted.
2. Strain into a chilled Collin glass, top up with ginger ale and stir gently.
3. Dress with a sprig of mint.
Citrus Fizz
INGREDIENT:
2 measures fresh orange juice, chilled
Caster sugar
Few drops Angostura bitters
Squeeze lime juice
2-3 measures sparkling mineral water, chilled, to taste
METHOD:
1. Rub the rim of a flute with orange juice or lime juice and dip into caster sugar.
2. Stir the rest of the juices together with the bitters and then pour into the glass.
3. Top up with sparkling water to taste.
Apple sour
INGREDIENT:
4 measures pure apple juice
Juice of 1 lemon and
1 measure sugar syrup or clear honey
Crushed ice
4-5 raspberries
Long strip apple peel, to decorate
METHOD:
1. Whizz all the ingredients, except the fruit and peel, in a blender until very frothy and partly
frozen.
2. Put three raspberries in the base of an iced tall glass, crush with a wooden spoon and then pour
in the fruit slush.
3. Dress with the raspberries and a strip of peel.
Little Prince
INGREDIENT:
4-6 cracked ice cubes
1 measure apricot juice
1 measure lemon juice
2 measures sparkling apple juice
Twist of lemon peel, to decorate
METHOD:
1. Put the cracked ice cubes into the mixing glass.
2. Pour the apricot juice, lemon juice and apple juice over the ice and stir well.
3. Strain into a highball glass and decorate with the lemon twist.
Cherry Kiss
INGREDIENT:
8 ice cubes, crushed
2 tbsp cherry syrup
500ml/17 fl oz sparkling water
2-3 splashes fresh lime juice
Maraschino cherries on cocktail sticks, to decorate
METHOD:
1. Divide the crushed ice between two glasses and pour the syrup over.
2. Add the lime juice and top up with sparkling water.
3. Decorate with maraschino cherries on cocktail sticks and serve.
Baby Love
INGREDIENT:
300ml/10 fl oz cold milk
12-14 strawberries, washed and hulled
½ ripe Avocado
METHOD:
1. Place all the ingredients (save two strawberries) in a blender and whizz for 15-20 seconds
until smooth.
2. Pour into iced tall glasses and top with a whole strawberry.

SPIRIT SPECIALITY COFFEE:

1. IRISH COFFEE:
EQUIPMENTS REQUIRED:
1. Salver with salver mat.
2. Serviette
3. Paris goblet (608) with an under liner
4. Teaspoon
5. Jug of double cream
6. Peg measurer
7. Coffee pot
8. Sugar basin with sugar tongs
9. Bottle of Irish whiskey.
ORDER OF INGREDIENTS:
1. Sugar
2. Black coffee
3. Spirit
4. Double cream

METHOD:
1. Warm the Paris goblet glass.
2. Add the sugar as required by the guest
3. Place a teaspoon in the goblet
4. Pour the hot coffee decoction over the teaspoon into the glass. The teaspoon is placed
to conduct the heat and avoid cracking the goblets as the piping hot, strong black coffee
is poured in.
5. The coffee should be stirred well to dissolve the sugar
6. Add one measure of whisky.
7. Blend the mixture thoroughly with the teaspoon. The liquid should be 1 inch below the
rim of the goblet.
8. Double cream should be poured slowly over the back of a teaspoon into the surface of
the coffee until it is 3/4inch thick.
9. The coffee must not be stirred. The best flavour is obtained by drinking the whisky
flavoured coffee through the cream.
10. The goblet should be put on a doily on a side plate, and teaspoon and placed in front of
the guest
OTHER EXAMPLES SPIRIT/ LIQUEUR COFFEES
Monks coffee : Benedictine
Russian coffee : vodka
Jamaican coffee : rum
Calypso coffee : Tia Maria
Highland coffee : Drambuie
Café royale : brandy
Caribbean coffee : rum
Jamaican coffee : rum
German : kirsch
Scandinavian : aquavit
Dutch : kummel

The method of preparation is the same as Irish coffee.

IMPORTANT POINTS
 COCKTAILS HISTRY
 COCKTAIL PREPRATION METHOD
 POINTS TO B KEPT IN MIND WHILE MAKING THE COCKTAIL
 COCKTAIL RECIPES AND VARIES
 TYPES OF COCKTAILS
 MOCKTAILS PREPRATION METHOD
 MOCKTAIL RECIPES AND VARIES

IMPORTANT QUESTIONS

1. WRITE ABOUT COCKTAILS HISTRY

2. VARIES METHOD OF MAKING COCKTAIL
3. WHAT ARE THE POINTS TO B KEPT IN MIND WHILE MAKING THE
COCKTAIL
4. GIVE SOME COCKTAIL RECIPES
5. WHAT ARE THE TYPES OF COCKTAILS
6. MOCKTAILS PREPRATION METHOD
7. MOCKTAIL RECIPES AND VARIES