Cocktails

These are normally drinks of about 10cl which is made from a mixture of different ingredients so blended that no single component dominates the other. They can be served before meals to the appetite or after meals to provide a sweet testing finish to the meal.

 METHODS OF MAKING COCKTAIL

1. Shaking method: Cocktail shaker or Boston shaker with hawthorn strainer and blender for mixing are used as the equipment to make the cocktail. All the ingredients are shaken very well and blended that no ingredient predominate the other.
2. Stirring method: bar mixing glass, bar spoon with muddler and hawthorn strainer are used as equipment when the ingredient are wine base and clear the cocktail should be stirred.

POINTS TO CONSIDER IN MAKING COCKTAILS

1. The ice to be used should be clear and clean.
2. Do not overfill the cocktail shaker.
3. Effervescent drinks should never be shaken.
4. To stir, be short and snappy.
5. Never use the same ice twice.
6. Do not overfill glass to the brim to avoid spillage.

SERVING OF COCKTAILS

1. Cocktails should be served chilled in an appropriate size of glass and the correct garnishing, stew and umbrella.
2. Many cocktails are served in the traditional V-shaped cocktail glass, but if the cocktail is a long drink, a larger glass such as slim-Jim will be suitable.

ALCOHOLIC COCKTAILS

1. Pina colada cocktail

White rum – 3.0cl

Coconut cream- 3.0cl

Pineapple juice- 9.0cl

PROCEDURE: shake or blend all ingredients vigorously on ice until smooth, strain into a chilled high ball glass, garnish with fresh pineapple wedge and a maraschino cherry as well as adding straws.

2. Salty dog

Vodka – 5.0cl

Grapefruit juice – 10.0cl

PROCEDURE: Shake vodka and grape fruit in cocktail shaker, then strain into a salt and rimmed high ball glass filled with lime.

3. Champagne cocktail

Sugar cube ½

Angostura bitters – 2 dash

Champagne – 5.0cl

Brandy – 5.0cl

PEOCEDURE: Place the sugar cube soaked in Angostura into a flute or tulip-shaped champagne glass, then pour over the well chilled champagne and float the brandy on the surface by pouring over the  back of a teaspoon, garnished with a slice of orange and maraschino cherry.

EVALUATION QUESTIONS

1. Decorate and set a table for two guests who would be having a cocktail meeting, use a suitable napkin fold.
2. List any other three alcoholic cocktails.

NON ALCOHOLIC COCKTAILS

These are cocktails that do not contain alcohol

1. FRUIT CUP

Orange juice – 3.0cl

Grape fruit juice – 3.0cl

Apple juice – 3.0cl

Lemonade/soda water

PROCEDURE

Pour all ingredients with the exception of the lemonade/soda onto ice in a glass jug, then stir well to blend and chill, add sliced fruit garnish and top up with lemonade or soda water. Serve well chilled in a high ball or Worthington glass.

2. TROPICANA

Pineapple juice – 4.5cl

Orange juice -4.5cl

POCEDURE

Mix the well chilled ingredients on crushed ice in a slim Jim glass and serve with strew.

3. CHAPMAN

Blackcurrant -1_/2

Orange squash – 1 cup

Angostura bitters – 1 dessert spoon

Spirit or 7 up – 1 bottle

Cucumber – 1 slice

Lemon – 1 slice

Ice cubes – 10 cubes.

PROCEDURE

Place ice cubes in a glass, then pour in all the ingredients and stir with strew.

GENERAL EVALUATION QUESTIONS

1. List two recipes and steps involved in the preparation of a non alcoholic cocktail.
2. List the recipe and procedure in the preparation of any alcoholic cocktail.
3. Explain the following: (i) stock (ii) sauces (iii) soup.
4. State five precautions to take to prevent falls in the kitchen.
5. Define the term mince.

Seel also

BEVERAGE IN RELATION TO STILL ROOM

NON ALCOHOLIC BEVERAGES | TEA, COFFEE, SQUASHES, JUICES, SYRUPS, AERATED WATERS, & BITTERS

INTRODUCTION TO BEVERAGES | FULL EXPLANATION

BODY MEASUREMENTS

DISEASES