Methods Of Mixing Cocktails:

1. Shake

2. Stir

3. Build

4. Blend

 

1. Shake: To shake is to mix a cocktail by shaking it in a cocktail shaker by hand. First, fill the glass part of the shaker three quaters full with ice, then pour the ingredients on top of the ice. Less expensive ingredients are more frequently poured before the deluxe ingredients. Pour the contents of the glass into the metal part part of the shaker and shake vigorously for ten to fifteen seconds. Remove the glass section and using a Hawthorn strainer, strain the contents into the cocktail glass.
   Shaking ingredients that do not mix easily with spirits is easy and practical (juices, egg whites, cream and sugar syrups).

2. Stir: To stir a cocktail is to mix the ingredients by stirring them with ice in a mixing glass. Short circular twirls are most preferred. Spirits, liqueurs and vermouths that blend easily together are mixed by this method.

3. Build: To build a cocktail is to mix the ingredients in the glass in which the cocktail is to be served, floating one on top of the other.
   Hi-Ball, long fruit juice and carbonated mixed cocktails are typically built using this technique. Where possible a swizzle stick should be put into the drink to mix the ingredients after being presented to the customer. Long straws are excellent substitutes when swizzle sticks are unavailable.

4. Blend: To blend a cocktail is to mix the ingredients using an electric blender/mixer. It is recommended to add the fruit (fresh or tinned) first. Slicing small pieces gives a smoother texture than if you add the whole fruit. Next, pour the alcohol. Ice should always be added last. This order ensures that the fruit is blended freely with the alcoholic ingredients allowing the ice to gradually mix into the food and beverage, chilling the flavour. Ideally, the blender should be on for at least 20 seconds. Following this procedure will prevent ice and fruit lumps that then need to be strained.
   If the blender starts to rattle and hum, ice may be obstructing the blades from spinning. Always check that the blender is clean before you start.

 

Techniques In Making Cocktails:

1. Shake and Pour: After shaking the cocktail, pour the contents straight into the glass. When pouring into Hi-Ball glasses and sometimes old fashioned glasses the ice cubes are included. This eliminates the need for straining.

2. Shake and Strain: Using a Hawthorn strainer (or knife) this technique prevents the ice going into the glass. Straining protects the cocktail ensuring melted ice won't dilute the flavour and mixture.

3. Float Ingredients: Hold the spoon right away up and rest it with the lip slightly above the level of the last layer. Fill spoon gently and the contents will flow smoothly from all around the rim. Use the back of the spoons dish only if you are experienced!

4. Frosting (sugar and salt rims): This technique is used to coat the rim of the glass with either salt or sugar. First, rub lemon/orange slice juice all the way around the rim of the glass. Next, holding the glass by the stem upside down, rest on a plate containing salt or sugar and turn slightly so that it adheres to the glass. Pressing the glass too deeply into the salt or sugar often results in chunks sticking to the glass. A lemon slice is used for salt and an orange slice is used for sugar.
   To achieve colour affects, put a small amount of grenadine or coloured liqueur in a plate and coat the rim of the glass, then gently place in the sugar. The grenadine absorbs the sugar and turns it pink. This is much easier than mixing grenadine with sugar and then trying to get it to stick to the glass.

 

Helpful Hints:

Cocktail mixing is an art which is expressed in the preparation and presentation of the cocktail.

How to make a Brandy Alexander Cross:
Take two short straws and, with a sharp knife, slice one of the straws half way through in the middle and wedge the other uncut straw into the cut straw to make a cross.

Storing Fruit Juices:
Take a 750ml bottle and soak it in hot water to remove the label and steralize the alcohol. The glass has an excellent appeal and you'll find it easier to pour the correct measurement with an attached nip pourer.

Sugar Syrup Recipe:
Fill a cup or bowl (depending on how much you want to make) with white sugar, top it up with boiling water until the receptacle is just about full and keep stirring until the sugar is fully dissolved. Refrigerate when not in use. Putting a teaspoon of sugar into a cocktail is being lazy along with the fact it does not do the job properly as the sugar dissolves.

Juice Tips:
Never leave fruit juices, Coconut Cream or other ingredients in cans. Pour them into clean bottles, cap and refrigerate them.

Ice:
Ice is probably the most important part of a cocktail, in fact, it is used in nearly all cocktails. Consequently ice must be clean and fresh at all times.
The small squared cubes and flat chips of ice are superior for chilling and mixing cocktails. Ice cubes with holes are inefficient. Wet ice, ice scraps and broken ice should only be used in blenders.

Crushed Ice:
Take the required amout of ice and fold into a clean linen cloth. Although uncivilised, the most effective method is to smash it against the floor!! or if you prefer you can purchase an ice crusher, or cush the ice in a blender. If you choose to take the blender option, fill the blender half full with ice and then cover with water (just enough to cover the ice). Blend for about 30 seconds, strain out the water and you have perfectly crushed ice.

Glasses:

Whisky Shot - 45ml		Cocktail Glass - 90ml or 140ml
Champgane Saucer - 140ml		Champagne Flute - 140ml / 180ml
Wine Goblet - 140ml / 190ml		Old Fashioned Spirit - 185ml/210ml/290ml
Fancy Cocktail - 210ml / 300ml		Fancy Hi-Ball Glass - 220ml/350ml/470ml
Hurricane Glass - 230ml/440ml/650ml		Irish Coffee Glass - 250ml
Margarita Glass - 260ml		Hi-Ball Glass - 270ml/282ml/330ml
Footed Hi-Ball Glass - 270ml / 300ml		Poco Grande Glass - 380ml
Brandy Balloon - 650ml

For a professional look for your glasses, before storing them away, hold each glass over a bucket of boiling water until the glass becomes steamy...clean with clean linen cloth using a circular motion. Your glasses will be squeeky clean!

Cocktails can be poured into any glass but the better the glass the better the apperance of the cocktail. One basic rule, NO COLOURED GLASSES!!! these glasses spoil the effect of the cocktail.

All glasses have been designed for a specific task, for example:

• Hi-Ball glasses for long cool refreshing drinks.

• Cocktail glasses for short sharp, or stronger drinks.

• Champagne sauces for creamy after-dinner style drinks, etc.

The stem of the glass has been designed so you may hold it whilst polishing, leaving the bowl free of marks. All cocktail glasses should be kept in the refrigerator or filled with ice while you are preparing the cocktails in order to chill the glass. An appealing affect on a 90ml cocktail glass can be achieved by running the glass under cold water and then placing it in the freezer.

Garnishes and Juices:

Banana	Celery	Cucumber	Lemons
Limes	Mint Leaves	Olives	Celery Salt
Chocolate Flake	Cinnamon	Fresh Eggs	Fresh single cream
Fresh Milk	Apple	Carbonated Waters	Coconut Cream
Orange	Jelly Babies	Almonds	Apricot Conserve
Vanilla ice-cream	Pineapple	Maraschino Cherries	Strawberries
Nutmeg	Tabasco Sauce	Flowers	Umbrella's
Swizzle Sticks

Simplicity is the most important fact to keep in mind when garnishing cocktails. Do not overdo the garnish; make it striking, but if you can't get near the cocktail to drink it then you have failed. Most world champion cocktails just have a slice of lemon, or a single red cherry.
Tall refreshing Hi-Balls tend to have more garnish as the glass is larger. A swizzle stick should be served nearly always in long cocktails. Straws are always served for a lady, but optional for a man. Plastic animals, umbrellas, fans and a whole variety of novelty goods are available to garnish, and they add a lot of fun to the drink.

Description of Liqueurs and Spirits:

 

Advocaat	A combination of fresh egg yolks, sugar, brandy, vanilla & spirit.
Amaretto	A rich suble liqueur with a unique almond flavour.
Baileys Irish Cream	Blend of Irish Whiskey, softened by Irish Cream.....YUM!!
Benedictine	Serve straight, with ice, soda, or part of your favourite cocktail.
Bourbon - Cougar	Smooth, deep, easy flavour - authentic premium bourbon whiskey.
Brandy - Chatelle Napoleon	100% French Brandy, light amber in colour, fruity with light oak aroma's. Ideal neat or great for mixing.
Campari	Key ingredient to many cocktails.
Cherry Advocaat	Same as advocaat, with natural cherry flavours.
Cherry Brandy	Is made from concentrated moello cherry juice. Small quantity of bitter almonds and vanilla is added to make it more enjoyable as a neat drink before or after dinner. Excellent for mixers, topping, ice-cream, fruit salad's, pancakes etc
Coconut	A smooth liqueur, composed of exotic coconut, heightened with light-bodied white rum.
Cointreau	Made from a neutral grain spirit, as opposed to Cognac. An aromatic flavour of natural citrus fruits.
Creme de Cacao Dark	Rich, deep chocolate. Serve on its own or mix in all sorts of cocktails.
Creme de Cacao White	This liqueur delivers a light chocolate flavour. Excellent ingredient when absence of colour is desired.
Creme de Grand Marnier	A blend of Grand Marnier and smooth French cream. A premium product, a very smooth taste with orange/cognac flavour blending beautifully with smooth cream.
Creme de Menthe Green	Clear peppermint flavour..excellent mixer.
Creme de Menthe White	As Creme de Menthe Green, when colour is not desired.
Curacao Blue	A combination of citrus flavours with brilliant blue colour to make some cocktails more exciting.
Curacao Orange	Citrus flavour with orange colouring, used in a variety of cocktails.
Curacao Triple Sec	Based on natural citrus fruits. Well known fact is citrus fruits are the most important aromatic flavour constituents. As a liqueur one of the most versatile. Can be enjoyed with or without ice as a neat drink, or used in mixed cocktails more than any other liqueur.
Galliano	A distinguised taste! A classic liqueur that blends with a vast array of mixed drinks.
Gin - Seagram's London Dry	Extra dry because of Seagram's original mellowing process. Its aroma comes from using the highest quality juniper berries; it is smooth, crystal clear, refreshing and very dry. The perfect mixer for both short and long drinks.
Kirsch	A fruit brandy distilled from morello cherries. Used to enhance the flavour of fruit.
Drambuie	A Scotch whiskey liqueur. Made from a secret recipe dating back to 1745.
Frangelico	A precious liqueur imported from Italy. Made from wild hazelnuts with infusions of berries and flowers to enrich the flavour.
Grand Marnier	An original blend of fine old Cognac and an extract of oranges.
Kahlua	A smooth, dark liqueur made from real coffee and fine clear spirits. It's origins are based in Mexico.
Banana	Fresh ripe banana's are the perfect base for the definitive daiquri and a host of other exciting cocktails.
Malibu	A clear liqueur based on white rum with the subtle addition of coconut.It's distinctive taste blends naturally with virtually every mixer available.
Oyzo - Akropolis	The Traditional spirt aperitif of Greece. The distinctive flavour is derived from the seed of the anise plant. A neutral grain spirit flavoured with anise and distilled in New Zealand.
Rum - Bacardi	A smooth, dry, light bodied rum, especially suited for drinks in which you require subtle aroma and delicate flavour.
Sabra	A unique flavour which comes from tangy jaffa oranges, with a hint of chocolate. (Great served on a chocolate souffle!!).
Sambuca - Black	Perfect after dinner or as an aperitif.
Sambuca - Clear	Made from elderberries with a touch of anise.
Scotch Whiskey-Cives Regal	No. 1 Premium Scotch Whisky in the world. Aged for a minimum of 12 years.
Scotch Whiskey-Black Douglas	Australia's favourite Scotch Whiskey. Distilled and blended in Scotland, and bottled in Australia. A soft, well-aged product that has a smooth finish.
Southern Comfort	A liqueur not a bourbon as often though. It is unique, full-bodied liquor with a touch of sweetness. Its recipe is a secret, but it is known to be based on peaches and apricots.
Jack Daniel's	Contrary to popular belief, Jack Daniel's is not a bourbon, it is a distinctive product called Tennessee Whiskey! Made from the 'old sour mash' process. Leached through hard maple charcoal, then aged in charred white oak barrels, at a control temperature, acquiring its body, bouquet and colour, yet remaining smooth.
Tequila	Perfect for drinking straight with salt and lemon, or as a great mixer.
Tia Maria	A liqueur with a cane spirit base, and its flavour derived from the finest Jamaican coffee. It is not too sweet with a subtle taste of coffee.
Vermouth	By description, Vermouth is a herbally infused wine. Three styles are most prevalent, these are: Rosso: A bitter sweet herbal flavour, often drunk as an aperitif. Bianco: Is a light, fruity and refreshing. Mixes well. Dry: Is crisp, light and dry and is used as a base for many cocktails.
Vodka - ABSOLUT	The sixth largest selling spirit in the world. Its special distillation process ensures the highest quality premium vodka. ABSOLUT VODKA has the perfect balance of purity and a smooth bready, malty taste & aroma.

 

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