First, the origin and development of cocktails

The first written record of "cocktail" was 1806, an American magazine called "Balance", which recorded that cocktail was a drink made of alcohol, sugar, water (or ice) or bitter wine.

1862, the first monograph on cocktails written by Jeny Thomas was published. He was one of the key figures in the development of cocktails. He traveled all over Europe, collected secret recipes for wine preparation and began to prepare mixed drinks. Since then, cocktails have become people's favorite drinking crystal for dining and leisure. Thomas made cocktails the most popular bar drink at that time.

1920, cocktails quickly became popular in the United States because of the implementation of the American prohibition law. Cocktails spread to Britain and other parts of the world after they became popular in America, and 1920-1 1937 was called the era of "cocktails". During the Second World War, the consumption of cocktails has become a trend among western soldiers and young men and women. After World War II, cocktails became a popular fashion for people to relax and socialize. Cocktails are popular because of their special color, fragrance and taste, which can attract many consumers, and because the diluted wine can be accepted by most people, especially women.

Cocktails not only have the basic characteristics of wine, but also can enhance blood circulation, make people feel better and get rid of fatigue, and also have the nutrition and health care functions of ordinary drinks: cocktails satisfy modern people's reverie of the romantic world with their changeable tastes, gorgeous colors and wonderful names. No beverage can be suitable for any place and loved by most people like cocktails. In recent 10 years, cocktails have become popular in China:

Second, the structure and types of cocktails

1.Definition and structure of cocktail

(1) The definition of cocktail is based on one or several kinds of spirits (mainly distilled wine and brewed wine).

A mixed drink that is made with other ingredients such as soda and fruit juice by a certain method and then decorated: it is a cup that passes quickly.

Fast iced wine. A good cocktail should have good color, smell, taste and shape: cocktails are mixed drinks, but not all mixed drinks.

All drinks are cocktails.

(2) The basic structure of cocktails No matter how complicated the variety of cocktails is, the basic structure of cocktails can be summarized.

There are only three items: base wine, accessories and decorations.

1) base wine base wine is mainly composed of distilled wine and brewed wine, which determines the basic characteristics of cocktails and is the main body and essential component of cocktails. Any alcoholic beverage can be used as a base wine to make cocktails: spirits are the largest, while liqueur, aperitif, wine and champagne are the smaller: gin, vodka, rum, brandy, whisky and tequila are commonly used in spirits. Among them, gin is the most used. Most gin is made of English gin, and occasionally Dutch sweet gin is used: vodka can be made of Russian, Polish and American products. Rum is mainly light rum, and sometimes black rum is also used: Scotch whisky, Irish whisky, American bourbon whisky and Canadian whisky are used as base wines. In addition, China white wine can also be used as the base wine for cocktails. No matter which kind of wine is used as the base wine, it is best to use the famous brand products to ensure the style and quality of cocktails.

2) Accessories Accessories are the most commonly used basic ingredients except base wine. Commonly used are ice, various fruit juices, soda water, soda water, tea, coffee, eggs, milk, cream and so on. In addition, various fruit wine, liqueur, syrup, bitter essence, honey and salt can also be used as auxiliary materials.

3) Ornaments and decorations play the role of finishing touch: some decorations also play the role of adding flavor: commonly used decorations are: lemon, lemon peel, orange, orange peel, cherry, olive, Xiaoyang tomb, pineapple strips, banana strips, banana pieces, mint leaves, celery leaves, cucumber skins, small paper umbrellas, small paper lanterns, etc.

2. Classification of cocktails

Cocktails are a huge family with many kinds. Moreover, new varieties are still emerging, and there are many classification methods. At present, the bartending industry is usually classified according to the purpose, ingredients and their characteristics of cocktails.

(1) According to the drinking time of cocktails.

1) Pre-dinner cocktail A cocktail prepared for the purpose of increasing appetite. Cocktails such as martinis and Manhattan fall into this category.

2) After-dinner cocktails are cocktails to help digestion or eat sweets, usually with a sweet taste. Such as brandy Alexander, black Russia and other cocktails. There are also cocktails such as dinner cocktails, club cocktails and bedtime cocktails.

(2) According to the capacity and alcohol content of cocktails, many people divide cocktails into short drinks and long drinks according to the alcohol content.

1) Short Drinks generally refer to cocktails with high alcohol content, in which the base wine accounts for more than 50%, even 70%-80%. Most of these cocktails are triangular cocktail glasses, and sometimes classical glasses are used.

2) LongDrinks (long drinks) Long drinks usually refer to the low proportion of base wine, and the auxiliary materials such as juice, soda and other low-alcohol drinks with high content have an alcohol content of about 8%. Most of these cocktails are carried by Haibo Cup and Karen Cup.

(3) According to the base wine classification of cocktails

1) Brandy cocktail

Cocktails such as Alexander. It is a variety of cocktails based on brandy. Such as brandy

2) Whisky cocktails are all kinds of cocktails based on whisky. Such as WhiskySour, Manhattan and other cocktails.

3) Gin cocktails are all kinds of cocktails based on gin. Such as cocktails such as DryMaitini and Pink Lady.

4) Rum cocktails are all kinds of cocktails based on rum. Such as free Cuba, Bacardi and other cocktails.

5) Vodka cocktails are all kinds of cocktails based on vodka. Such as salty dog, blood Mary, etc.

6) Tequila cocktails are all kinds of cocktails based on Tequila. Such as Margaret cocktails.

7) Champagne cocktails are all kinds of cocktails based on champagne. Such as ChampagneCocktail, etc.

8) Liqueur cocktails are various cocktails based on liqueur. Such as rainbow cocktail.

9) Wine cocktails are various cocktails based on wine. Such as Kyle and others.

(4) The cocktails are classified according to their preparation characteristics.

1) Alexander cocktails are cocktails made of whipped cream, coffee liqueur or cocoa liqueur and spirits. It is prepared by shaking and using cocktail glasses.

2) Buck cocktails Buck cocktails are long-drinking cocktails. Its preparation method is to add soda water or ginger ale to strong liquor, and directly stir it in a drinking cup with a bartender. Serve in a hypo glass filled with ice. The famous varieties are: Scottish Barker, Golden Barker, Brandy Barker, etc.

3) Cobbler cocktail Cobbler is based on hard liquor or wine, mixed with syrup, soda water or ginger ale, and sometimes lemon juice is added and put in a hypo cup with crushed ice. The famous varieties are: Jin Cobler, Brandy Cobler, Champagne Cobler, etc.

4) Collins cocktail, sometimes called Collins or Karen, is made of strong liquor with lemon juice, soda water and syrup. Dress in a tall glass. Such as brandy Collins and Tom Collins.

5) Cooler cocktails Cooler is made of distilled liquor, lemon juice or lime juice, ginger ale or soda water, and is served in a highball or highball. Such as Wei Tuji Kule and so on.

6) Cup cocktails Cup cocktails are often prepared in large quantities, not in a single cup. The traditional formula is based on wine, and a small amount of flavoring wine and ice cubes can be added. At present, there are many kinds of recipes for drinking cocktails, and they can also be prepared in a single cup. It is often based on wine, with a small amount of liqueur or wine or spirits, plus fruit juice or soda water, and decorated with some seasonal fruits: it is often served in wine glasses:

7) Daisy Xi cocktails are mixed with strong liquor, lemon juice and syrup, shaken by a wine shaker, filtered, poured into a classical cup or a hypo cup filled with crushed ice, decorated with fruits or mint leaves, and an appropriate amount of soda water can be added. For example, GinDaisy and Whisky Dai Xi are all famous Dai Xi cocktails:

8) EggNog cocktails Eggnog cocktails are traditional American Christmas drinks, which are made of strong liquor, eggs, milk, syrup and nutmeg powder. Can be served in a wine glass or a hypo glass.

9) Fix cocktails are cocktails made of hard liquor, lemon juice, syrup and crushed ice. They are filled in highballs or highballs, and a proper amount of soda water can also be put. Such as gold fix, brandy fix, etc.

10) Fizz cocktails fizz is very similar to Collins cocktails. It is made by mixing gin or liqueur with lemon juice and soda water, and is served in a highball or highball. Sometimes, egg whites are mixed with strong liquor or liqueur and lemon juice to make the liquor bubble, and then soda water is added. Such as golden flying, silver flying, etc.

1 1) Flip cocktails are made of egg yolk or egg white mixed with strong liquor or wine and syrup, and are served in cocktail glasses or wine glasses, such as brandy Philip.

12) Float cocktails Float cocktails are made into several cocktails with different colors according to the different specific gravity or density of drinks, with the principle that drinks with higher density are placed below and drinks with lower density are placed above. The brewing method of this wine is as follows: firstly, pour the wine or fruit juice with the largest sugar content and high density into a cup, and then gently pour other drinks into the cup along the back of the bar spoon and the wall of the cup in descending order of density, without stirring, so that all kinds of wine crystals float in turn, separated into layers, showing a colorful band. Such as angel kiss, rainbow wine, etc. are all floating cocktails.

13) Frappe cocktails are cocktails made by pouring liqueur, aperitif or wine on crushed ice. Serve in cocktail glasses or champagne glasses.

14) Highball cocktails, also known as high ball cocktails, the former is a transliteration of English and the latter is a free translation of English. This kind of cocktail is based on spirits such as brandy or whisky, adding soda water or ginger ale, and stirring with a cocktail bar in a hypo glass.

15) Julie cocktails Julie cocktails are cocktails based on whiskey or brandy, with syrup and mint leaves (mashed), stirred with a cocktail bar in a mixing glass, filled in a classical glass or hypo glass with ice cubes, and decorated with a mint leaf. Such as mint Julie cocktail.

16) Pickmeup Cocktails There are different recipes for pick me up cocktails, some of which have higher alcohol content and some have lower alcohol content. This kind of wine is based on hard liquor, and it is often added with refreshing and appetizing sweet wines such as orange liqueur or fennel wine, bitter wine and mint wine, and then added with fruit juice or champagne and soda water. In addition, some refreshing aperitifs consist of strong liquor, refreshing liqueur with eggs or milk. Usually, refreshing aperitifs are served in cocktail glasses or hypo glasses. A refreshing cocktail with champagne is served in a champagne glass.

17) Puff cocktails are made by adding strong liquor and milk in a hypo glass with a small amount of ice. Strong liquor is usually equal to milk, adding soda water to 80% and stirring with a cocktail bar. Such as brandy puff, whisky puff, etc.;

18) Punch cocktails Punch cocktails are made by mixing strong liquor or wine with lemon juice, sugar, orange and soda water or soda water. Punch cocktails are not made in a single cup, but are often made together in several cups, dozens or hundreds, and are used for cocktail parties, banquets and parties. The prepared punch wine is decorated with sliced fruits and the taste is improved. Dressed in a hypo cup. Binzhi's raw materials are flexible and can be mastered flexibly according to the needs of banquets, guests and bartenders. In addition, alcohol-free punch is becoming more and more popular abroad, and some banquets and parties often drink punch made of juice, soda and fruit. Binch cocktails have a low alcohol content.

19) Rickey Cocktails Rickey cocktails are cocktails based on gin, brandy or whisky, and mixed with green lemon juice and soda water. When preparing Leech cocktails, pour gin and green lemon juice directly into a hypo glass or a classical glass filled with ice, then pour soda water and stir well with a cocktail bar.

20) Sangaree cocktails Sangaree cocktails are traditionally made from wine with a small amount of syrup and nutmeg powder, and are served in classical glasses or hypo glasses with ice cubes. At present, Sangrui can also be made from refrigerated beer with a little powdered sugar and cardamom powder, or mixed with a little honey, ice cubes and soda water as the base wine. The amount of alcoholic liquor and soda water is equal, decorated with orange peel and cardamom powder, put in a classical cup or a hypo cup and often put a straw; For example, Porter Sangre, Beer Sangre and Brandy Sangre.

2 1) Sling cocktail The Sling cocktail is a kind of long drink cocktail that people like. It is made of strong liquor mixed with lemon juice, syrup and soda water, and sometimes some flavored liqueur is added. Its preparation method is to shake the liquor, lemon juice and syrup with a shaker, then pour them into a hypo glass filled with ice, and then add soda water. Such as the commander of Singapore:

22) Sour cocktails Sour cocktails are based on spirits and add lemon juice and syrup. Usually, sour raw materials in sour wines are more than other types of cocktails. Such as whisky and sour wine.

23) Swizzle cocktail is based on hard liquor, with lemon juice and syrup added, and put into a tall glass or a highball glass with crushed ice, and a proper amount of soda water can be added with a cocktail bar.

24) Toddy cocktails are cocktails based on hard liquor and mixed with sugar and water (cold water or hot water). Therefore, there are two types of Totti: cold and hot. Some totti cocktails use juice instead of cold water. Hot tots are often decorated with cardamom powder or cloves and lemon slices, cold tots are decorated with lemon slices, and are filled in classical cups, while hot tots are filled in hot drinking cups with handles.

The second quarter cocktail modulation requirements

First, the basic requirements of cocktail modulation

Cocktail is an artistic wine, and a cocktail with perfect modulation and exquisite decoration is a work of art in itself. Artistic wine crystals need artistic creation, so people often call cocktail preparation an art. There are various ways to prepare cocktails, and the cups are also different. Perfect cocktails should have corresponding cups and decorations to fully reflect the artistic value of wine. When several kinds of materials are shaken evenly to make cocktails, they must be fully mixed and cooled to become wine with harmonious taste, which should remain exciting in a harmonious taste, otherwise it will lose the character of the wine. Cocktail is a nourishing agent to stimulate appetite. Even if the wine tastes sweet or mixed with a lot of fruit juice, it should not be divorced from the basic category of cocktail and run counter to it. Cocktails can not only stimulate appetite, but also excite people and create a warm atmosphere. Cleverly concocted cocktails are perfect drinks. Eating cocktails can relieve nervous tension, relax bones and muscles, and eliminate fatigue. At the same time, after drinking, people's emotions are excited and their language is increased, which is convenient for people to communicate their feelings. However, if too much water is mixed into the wine, this effect will be lost. Cocktails pay great attention to taste. Too sweet, too bitter or too fragrant will mask the true taste of wine and reduce the quality of wine. Cocktails must be fully frozen: cocktails are usually loaded in goblets, and holding glasses will also conduct heat, thus destroying the proper flavor of cocktails.

Second, the standard requirements of cocktail modulation

1.brewing time1-3 minutes after a cocktail is finished;

2. The appearance of the bartender must be neat, and the image of the bartender not only affects the reputation of the bar, but also affects the drinking interest of the guests.

3. Hygiene Most cocktails are directly consumed by guests without heating, so every step of operation should be carried out in strict accordance with hygiene requirements and standards. Any bad habits, such as touching hair and face, directly affect the hygiene of cocktails, thus adversely affecting the health of guests. ·

4。 Skilled in movements and graceful in posture; There can be no irregular movements.

5。 The cup used to carry the cup is consistent with the beverage requirements, and the wrong cup cannot be used.

6。 The raw materials used are required to be accurate, and using less or misusing the main raw materials will destroy the standard taste of the drink.

7. The color depth is consistent with the beverage requirements.

8. The taste of the beverage is normal, and it should not be biased or weak.

9. The method of mixing wine is consistent with the requirements of beverage production.

10. The program shall be operated according to the standard requirements in turn.

11.Decoration is the last link of beverage service and can't be missed.

Third, the modulation principle of cocktails

1.Cocktails are usually made of spirits (gin, whisky, brandy, rum, vodka, dejira, etc.).

For base wine. Add other wines or drinks, such as juice, soda and spices.

2. Spirits can be mixed with any flavor of wine or other drinks to make cocktails.

3. Wine or drinks with the same or similar tastes can be mixed with each other to make cocktails.

4. Wine or drinks with different tastes, such as medicinal wine and fruit wine, should not be mixed with each other.

5. Light, steaming drinks are only mixed and stirred when preparing cocktails. ‘

6. When preparing any cocktail, the ice cubes should be released first, then the ingredients, and finally the base wine. To prevent unnecessary

Waste.

7. Egg white is to increase the foam of wine, so shake it well.

Fourth, cocktail preparation method

There are four basic methods to prepare cocktails.

1.exchange sum (Build)

The blending method is to pour the drinks in the formula directly into the glass according to the weight, without stirring (or slightly stirring). but

Sometimes, it is necessary to pour the wine slowly with a bar spoon close to the glass wall to avoid collision and mixing (e.g. rainbow cocktail).

2. the method of reconciliation (Stir)

There are two kinds of blending methods, namely blending, blending and ice filtering. Blending is to pour the wine into a glass according to the formula and add ice.

Block, stir evenly with a bar spoon: the purpose of stirring is to quickly cool and mix all the ingredients with the least dilution. this

Drinks prepared by this method are usually served in Karen cups or hypo cups:

Blending and ice filtering is to pour drinks and ice cubes into a mixing glass according to the formula, stir them evenly with a bar spoon, and then pass them through an ice filter.

Strain the ice and pour the wine into the glass. The specific operation requirements are: hold the bottom of the cup with your left hand and hold the "writing brush" posture with your right hand, so that

The bar spoon rotates quickly clockwise with its back against the cup edge. When stirring, there is only the sound of ice turning. After stirring for five or six times, use an ice filter.

Put it in the mouth of the mixing glass and quickly strain out the mixed wine. Drinks prepared by this method are generally served in cocktail glasses.

3. Shake ...

Shake method is to pour wine and ice cubes into a wine shaker with ice cubes according to the formula, shake well, filter the ice cubes, and mix the wine with ice cubes.

Pour the wine into the glass. Drinks prepared in this way are mostly served in cocktail glasses. There are two ways to shake wine: one hand and two hands.

Shake two kinds.

(1) The method of single hand-cranking is: press the lid with your right index finger, and hold the two sides of the pot with your thumb, middle finger and ring finger.

Side, palm is not in contact with the pot body. When shaking the pot, try to use your wrist as hard as possible. The arm naturally swings up and down on the right side of the body. Requirements: force

Large quantity, fast speed, rhythm and coherent action.

(2) Shake hands with both hands: press the bottom of the pot with the middle finger of the left hand, press the filter cover in the middle of the pot with the thumb, and the other hands.

Of stretching out naturally. Press the lid with the thumb of your right hand, and the rest fingers will naturally extend to fix the pot body. The pot head faces the bartender, and the pot bottom faces outwards.

And slightly upward. Shake the pot at the top left or right of the body. The arms are required to be slightly raised, in a stretching action, and the wrists are triangular.

Shake on one side of the body.

4. Blend method

The mixing method is to put the wine and crushed ice into the electric mixer according to the formula, and start the electric mixer to run for 10 second.

Even crushed ice and drinks are poured into the glass. The drinks prepared by this method are mostly filled in Karen cups or long drinking cups.

V. Steps and specifications of cocktail preparation

1.Steps of cocktail preparation

Special attention should be paid to the sequence and modulation principle when preparing cocktails. In order, it is ready to start work.

Look for drinks or bartending equipment while cooking.

(1) Wine mixing step

1) First, prepare the required drinks according to the formula and put them in a special position on the wine mixing workbench.

2) Prepare the required bartending equipment, such as wine glasses, spices and decorations.

3) Mixing wine

① take the bottle. It is the process of taking the wine bottle from the console to your hand. Generally, taking bottles is passed from the left hand to the right hand or from below.

To the top two situations. Pass the neck of the bottle to your right hand with your left hand, and hold the middle part of the bottle with your right hand. Or directly from the right hand.

Lift the neck of the bottle to the middle of the bottle. Require quick and steady action.

② Show the bottle. That is, show the bottle to the guests. Hold the bottom of the bottle with your left hand, hold the neck of the bottle with your right hand, and hold the wine at a 45' angle.

The label faces the guests. It should be a coherent action to take the bottle to show it.

③ Open the bottle. Hold the bottle body with your right hand, and open the bottle cap counterclockwise with the middle finger of your left hand, so that you can pull it once.

Open. Pick up the bottle cap with your left thumb and forefinger and store it in your palm. Opening a bottle is a method used when there is no special mouth in a bar.

4 measure wine. Immediately after opening the bottle, use the middle finger, index finger and ring finger of the left hand to pick up the measuring cup (choose the measuring cup size as required).

Put the measuring cup about 3.3 cm above the right front of the wine mixing appliance, and the measuring cup should be flat.

Then pour the wine into the measuring cup with your right hand, fill it and collect the bottle. At the same time, pour the wine into the mixing utensils used. Clockwise with your left thumb

Cover the direction, and finally put down the measuring cup and wine bottle.

4) Serve drinks.

5) Clean the workbench and the bartending equipment, and put the used drinks and spices back in their original places.

2. Cocktail modulation specification

(1) Make cocktails in strict accordance with the formula.

(2) The glass should be cleaned, transparent and bright. When brewing, the hand can only hold the lower part of the glass.

(3) Use a measuring cup when pouring wine, and don't pour wine into people's cups at will.

(4) When the blending method is used, the stirring time should not be too long, and it is usually 5- 10 second at medium speed.

(5) When using the shaking method, the action should be fast and shake hard until the surface of the wine shaker is frosted.

(6) Use fresh ice cubes. When using the stirring method, be sure to put crushed ice.

(7) Shaker and electric mixer should be cleaned every time they are used.

(8) Measuring cups and bar spoons should be kept clean.

(9) Use qualified drinks, and do not replace or use inferior drinks with other drinks at will.

Change the taste of wine to make it unacceptable to guests.

(10) The prepared cocktail should be immediately poured into the glass.

Inferior wine or drink will be completely

(1 1) Fresh fruits should be used as fruit decorations. After cutting, wrap them with plastic wrap and put them in the refrigerator for later use. Water cut the next day

Fruit decorations cannot be used.

(12) Don't touch drinks, ice cubes, cup edges or decorations with your hands.

(13) The frosting should be uniform, and the cup mouth should not be wet.

(14) The prepared wine should be served quickly.

(15) The wine mixing action should be standardized, standard, fast and beautiful.