Cocktails

A cocktail is an alcoholic mixed drink that contains three or more ingredientsat least one of the ingredients must be a spirit, one liqueurs and a modifier.

Spirits /liqour is an alcoholic beverage containing ethanol that is produced by distilling ethanol produced by means of fermenting grain, fruit, or vegetables. Types of distilled beverages include Vodka, gin, tequila, rum, whisky, brandy and the like.

*Vodka- Potatoes, grains *gin- Juniper berries *Rum- sugarcane *tequila- agave *Whisky- grains *brandy- grapes

Liqueurs- are alcoholic beverage that are bottled with added sugar and have added flavors that are usually derived from fruits, herbs, or nuts.

Triple sec Blue Curacao Cointreau Grand Marnier Coffee (Kahlua) Cream

Melon Peach Schnapps Absinthe Chartreusse Crme de menthe Crme de cacao

Modifiers(chaisers) usually Juices and sometimes other non alcoholic mixes that enhances the drinks
Juices - Orange -Pineapple -cranberry -Grapefruit -tomato -clamato -lime juice Syrups -simple syrup -Grenadine -Caramel -strawberry -chocolate Sodas -coke -Sprite -soda water -tonic water -ginger ale

Garnish Used to design or enhance the cocktail

Lemon Lime Cherry Olives Cocktail onion Celery Mint leaves Cherry Strawberry Pineapple Orange Kiwi Watermelon melon

Methods of mixing cocktails

Built- This is the simplest method of making a cocktail, it simply involves placing ice in the glass & pouring the ingredients over the top. It can also help create colourful effects. Shaken- it involves a cocktail shaker and the cocktail to fully incorporate the juices, sweeteners and spirits Stirred- Used most commonly in cocktails containing gin to avoid bruising the gin. This is my most elegant form of cocktail mixology. The reason for stirring a cocktail is to get an evenly balanced flavour. It is also used commonly as a way of mixing flavours when the drink contains a fizzy substance, example Champagne or soft drink. Blended- use of blended ice cocktail recipe and (great with cream liqueurs and cream drinks Layered- usually done with shooters, to separate colors and add more presentation

Menu
Built Fuzzy navel = Orange J +peach schnapps Hairy navel = Orange J + Peach schnapps + vodka Strip and Go naked = = Orange J + Cranberry Juice + Peach schnapps +vodka Tequila sunrise = Orange J + Tequila +Grenadine Screw Driver = Vodka + Orange J Carribean sunset = Orange J + Vodka + Grenadine Orange blossom = Orange J + Gin + Grenadine Long Island = V +G +R +3ple sec +Sour mix + coke Long beach =V + G +R +T +3ple sec +sour mix + Cranberry Blue Hawaiian = Rum + blue Curacao + Sour Mix + Pineapple Juice Blue Marlin= Rum +blue Curacao +sour mix + Lime Juice Melon ball- Melon liqueur+ Vodka + pineapple Juice

Menu
Shaken Margarita = Tequila +Lime juice + 3ple sec + sour mix Daiquiri = Rum + lime juice + 2 tsp Sugar Fruit Punch Orange J+ Pine apple j + grenadine Stirred Cuba libre = coke ,lime, dark rum Gimlet = Gin + Lime Juice Martini= gin+ dry vermouth+ olive Blended Choco Banana = choco syrup, baileys, kahlua, banana Frozen daiquiri = Rum, lime juice 2tsp sugar Frozen margarita = Tequila, 3ple sec, sour mix, lime juice

Menu
Layered American flag = Grenadine+ blue Curacao + Vodka Battered Bruise and Bleeding = Grenadine + Blue Curacao + Midori Blow Job = Kahlua + Baileys + vodka Frog in the mud= baileys midori Quick fuck= baileys kahlua+ midori Non alcoholic Roy Rogers = Coke + Grenadine Shirley Temple = sprite + grenadine Candy apple =sprite + lime juice + grenadine Fruit punch = orange juice + Pineapple juice + grenadine

"Cocktails with citrus and fruit juices are generally shaken to better incorporate the juices, sweeteners and spirits," says Josh Wortman, beverage director at Manhattan's agave-focused Aejo Tequileria. "With cocktails that are spirits, liqueurs and fortified wines only, they should be stirred, not shaken, because overoxidation makes the whole inferior to the sum of the parts. But for those with other mixers, oxidation makes the whole greater." There are exceptions and caveats. Wortman notes many "built" drinks that include a citrus-sweetener element (Cuba Libre, Dark & Stormy, Moscow Mule) benefit from a light stirring rather than shaking, in part because of their soda element (and they are built in the glass from which they are consumed). * Higher proof spirits are great in shaken drinks, because they hold up well to dilution and being served very cold. * If adding chiles (jalapeos, habaneros) into a cocktail, consider stirring (unless it's egg or citrus heavy), because the peppers can over-spice the drink, according to Wortman. * Drinks with less than .25 oz of juice can be stirred to great effect. * As with eggs, most drinks with a dairy component should be shaken, except for "built" drinks like Irish Coffees and White Russians