Cocktails – How to Make and Enjoy Them! by Barry Lear - HTML preview

/ Home / Food/Recipes / Cocktails – How to Make and Enjoy Them!

PLEASE NOTE: This is an HTML preview only and some elements such as links or page numbers may be incorrect.
Download the book in PDF, ePub, Kindle for a complete version.

Part-I: Introduction

Alcohol and Your Health

Almost everyone enjoys a drink with friends, but you’ve probably seen hassles and even injuries caused when someone had more than they could handle.

Alcohol is an option – not a necessity. Many people either never take it up or decide for health or other reasons to stop drinking alcohol, and their views are to be respected.

But other people, probably the great majority, use alcohol responsibly and you are the focus of this book.

Alcohol is a social lubricant, sort of like oil lubricates your car. Using too much can cause a lot of problems.

If you are concerned about someone close to you misusing alcohol, ask the eBookwholesaler Member that supplied this book to you about another ebook called, “Take Control of Alcohol” which details the effects on health and other problems caused by alcohol misuse as well as information which can help anyone wanting treatment & support.

Some studies indicate, but do not prove, that consuming small amounts of alcohol may help to reduce the chance of being affected by some heart conditions. Many factors affect this. You should only get advice on medical matters one-to-one from qualified medical practitioners, not articles in glossy magazines or that guy at last night’s party.

- 5 -

“COCKTAILS – How to Make and Enjoy them!”

Page 6 of 57

2. Drinks for Every Occasion

Beer

Beer is not just ‘beer’ – there are several categories with their own distinctive qualities.

But also please realize that not all Ale, for example, is made in the same way as described here. Advances in technology, development and hybridization of plants and the increased focus by some companies on reducing their costs of production beyond the point which is possible while maintaining traditional methods of production, means that some brands which are sold as, say, lager, may not taste much like the traditional product.

Sometimes, for instance, different grains are substituted, chemicals such as oxygen and nitrogen are introduced to the product and other ingredients have been altered or replaced to give it the appearance and taste near-enough, in the supplier’s view, to the traditional drink.

Ale is produced from an early stage of fermenting beer which, in the traditional system, is casked with some added sugar. The drink continues to evolve, right up until you drink it!

Beer is a brewed drink. Grain is fermented by particular yeasts or malted barley and wheat. Beer usually has an alcoholic strength of no more than 8%.

Lager is a refreshing beer, produced from yeast, malted grain and hops. We can thank beer lovers in Germany around the 15th Century who stored their beer in very cold caves at high altitudes through summer for this drink. There have been other developments since, including mechanical refrigeration and the introduction of lager yeast cultures which made the production and distribution of the drink much easier.

- 6 -

“COCKTAILS – How to Make and Enjoy them!”

Page 7 of 57

Stout is descended from British Porter, a dark beer. The name indicates its full-bodied, or “stout”, quality. Stouts have a thick head of white bubbles, sometimes chemically enhanced, and their strong flavor has made them very popular when dining.

Cider is apple based. Originally, cider was not filtered, carbonated or otherwise changed. Thanks to the desire to make it more popular and profitable, many companies produce ciders which have been “improved” in these and other ways.

Scrumpy is a traditional form of cider but, these days, not all Scrumpy is true to that model.

Perry has fermented pear juice where cider has apples. Perry was originally made with only the Perry variety of pears and purists say that Perry which is made with more common varieties of pears does not match up.

Wine is the delicious result of fermenting grape juice. Vintners add brandy to produce fortified wines.

All of the above - as well as spirits, such as rum, whisky and vodka - are used to add flavor and potency to drinks you will read about here or be offered in the future.

- 7 -

“COCKTAILS – How to Make and Enjoy them!”

Page 8 of 57

The Basic Cocktails

Prohibition in the United States, as well as providing the foundation of some families’ fortunes, is responsible for the development and popularity of mixed drinks like cocktails. Bartenders mixed their alcohol with other substances to hide it from law enforcement officers and wowsers as well as to improve the taste of their customers’ illegal, cheaply produced drinks.

Preparing cocktails is not rocket science though some of the spirit used then could probably have fueled one.

For most cocktails, you just put some spirit like vodka or whisky in a glass, then add something to provide the “body” of your creation – that might be fruit juice, cream or whatever your imagination suggests.

Then, with many recipes, you color it with a liqueur and top it off with decorative touches like those little umbrellas or slices of fruit for eye appeal and so people can feel they are drinking something healthy respectively.

Their real purpose may be to add flavor(s) and nourishment or just bubbles and eye appeal.

Essential Equipment

Many items you need for producing tasty cocktails can be found in the average kitchen but, if your budget allows, you can buy plastic or chromed steel implements which do the same task but look a bit more classy.

You could use a rolling pin instead of a mortar and pestle, a glass jar with a lid as an emergency Cocktail shaker and even egg cups for measuring cups.

- 8 -

“COCKTAILS – How to Make and Enjoy them!”

Page 9 of 57

Start with:

A bottle opener, corkscrew and can opener (have a spare one of each out of sight for when they go missing). You can get waiter’s tools which have combinations of these implements. Go for quality –you and your tools need to be strong enough to handle the demands of the job.

A cocktail shaker for cocktails and another for shaking one cocktail at a time.

There are 2 distinct styles, the European has one container with a fitted top and a strainer inside that. The American style has two identical containers which fit together and have no strainer.

An ice Bucket for storing ice in the refrigerator and ice tongs for dropping the ice into the individual drinks.

Jigger – measuring glass for quantities up to 11/2 fluid ounces.

Mixing glasses for cocktails

A pitcher large enough to mix several drinks in at the same time.

Essential Supplies

Ice in cubes and also as crushed slurry. Making the crushed version is much easier if you break up the cubes before you put them in the blender.

Mixers including soda water, juices and cola.

Spirits including rum and whisky as well as red and white wine.

There are many desirable but not essential accessories such as a gas-powered cork remover and ice crusher etc.

No bar is complete without supplies of nuts, crisps and/or pretzels. If you supply any nuts, make sure they are well separated from the other snacks because, these Copyright © 2005 All rights reserved

- 9 -

“COCKTAILS – How to Make and Enjoy them!”

Page 10 of 57

days, many people are exhibiting an intolerance to even slight traces of certain varieties of nuts.

- 10 -

“COCKTAILS – How to Make and Enjoy them!”

Page 11 of 57

Tips for Bartending

This guide is no substitute for the professional Bartending courses but I’ll give you some tips (not the monetary kind) which will help you to increase your friends enjoyment of your event and possibly enhance their impression of you.

A bartender must be very good at mixing drinks and mixing with people.

You’ll need to be able to remember drink orders for a group (you’ll soon develop respect for the unsung skills of the bar and waiting staff you encounter). Also, try to organize a mental schedule for the people at your bar, what they’re drinking and when they may be wanting refills.

That’s just the most obvious part of bartending. You’ve also got to keep an eye on the level of all your supplies; clean glasses, ice and the ingredients.

Don’t worry about learning to juggle bottles in imitation of the professionals –

your guests will just be looking to get good measures and quick refills.

- 11 -

“COCKTAILS – How to Make and Enjoy them!”

Page 12 of 57

The Key Ingredient

The most important ingredient you can add to each drink which you serve is atmosphere – enhancing the experience which the customer has. That’s a combination of pleasantness and competence in putting the drink together.

Handling a cocktail shaker while continuing to talk with the waiting customers or friends doesn’t come naturally to all of us – it can take some practice. When you become comfortable with the standard methods, then and only then, should you think about whether you want to add the juggling and other flourishes.

Building: Simply pour the various liquids into the serving glass and they find their own levels. Give the drinker a swizzle stick so they can change the appearance between sips.

Frosting: Decorating the edge of the serving glass with sugar or salt is easy; just lightly rub a slice of a citrus fruit around the rim and then dip the edge into a small bowl of the powder. Twist the glass around to ensure a full, even coating of the rim.

Layering: An advanced method of preparing drinks with ingredients of different colors and “weights” (specific gravities). Grenadine has a high specific gravity while the s.g. of Southern Comfort™ is lower than that of water (but it has more kick, of course).

Start with the ingredient which has the highest s.g. and work down to the one with the lightest. Use a bar (or layering) spoon, measuring glass and the serving glass.

Measure each ingredient into the measuring glass and then flow it along the spoon’s twisted handle into the guest’s glass. You can adjust the spoon to reduce the speed of the liquid going into the glass which will reduce the amount of mixing of the ingredients which improves the layering effect.

- 12 -

“COCKTAILS – How to Make and Enjoy them!”

Page 13 of 57

Some bartenders put the bowl of the spoon inside the measuring glass while others put the pouring lip of the measuring glass on the twisted section of the spoon.

The second method is easier when you are learning but the first method offers a slight increase in the speed with which an experienced bartender can produce these eye-catching concoctions.

Muddling: You use a Muddler (many bar spoons have one on the back of them) to crush herbs, fruit or mint in the glass without risking damage to the glass or having to use your mortar and pestle.

Shaking: Put plenty of ice-cubes in your shaker – fill it more than half-way.

Then, add the ingredients in descending order of alcoholic strength.

Clamp one hand on each end of the shaker and shake it until moisture appears on its outer surface. Now you can strain the drink into your customer’s glass.

Stirring: Use a rod, either metal or glass, to stir the ingredients together before straining the mixture into the drinker’s glass.

- 13 -

“COCKTAILS – How to Make and Enjoy them!”

Page 14 of 57

Mixing Tips

Put your ice into the shaker before the liquid to chill the ingredients and reduce the dilution of the alcohol.

Stirring a drink keeps any ice cubes intact and does not cloud drinks based on Martini or other clear liqueurs. Don’t stir too much or you will blend the alcohol with the other ingredients and dilute its effect.

Only shake drinks that contain thick ingredients; cream, eggs and heavy juices, for instance.

An electric blender eases the pressure on you but never use it to blend fruits which have hard seeds.

- 14 -

“COCKTAILS – How to Make and Enjoy them!”

Page 15 of 57

Bar Measures (U.S.A.)

Cup

8 fluid ounces

Dash

1/32 fluid ounce

Fifth

25.6 fluid ounces

Fifth of a gallon

Gallon

128 fluid ounces

Jigger 1

1/2 fluid ounces

Pint

16 fluid ounces

Pony

1 fluid ounce

Quart

32 fluid ounces

2 pints

Shot

1 ½ fluid ounces

Snit

3 fluid ounces

Split

6 fluid ounces

Tablespoon

3/8 fluid ounce

Teaspoon

1/8 fluid ounce

Wineglass

4 fluid ounces

Metric To U.S.A. Measurement Conversions

1 Dentiliter

1/3 fluid ounce

- 15 -

“COCKTAILS – How to Make and Enjoy them!”

Page 16 of 57

1 Deciliter

3 1/2 fluid ounces

1 Liter

34 fluid ounces

3.7854 Liters

1 gallon

9.4635 Deciliters

1 quart

1 Milliliter

1/30 fluid ounce

(Just under) 30 Milliliters

1 fluid ounce

750 milliliters

25 fluid oz (fifth)

500 milliliters

17 fluid oz (pint)

200 milliliters

6.8 fluid oz (half-pint)

1750 milliliters

59.7 fluid oz (half-gallon)

1000 milliliters (1 liter)

34.1 fluid oz (quart)

- 16 -

“COCKTAILS – How to Make and Enjoy them!”

Page 17 of 57

Mixers and Garnishes

Mixers are non-alcoholic liquids which are used to add flavor and color to alcoholic drinks or replace or dilute them.

These are some of the most common:

Cola

Club soda

Cream (light and heavy)

Dry Ginger Ale

Lemonade

Orange juice

Other available fruit juices

Lemon sour (lemon juice & sugar)

Spring water

Syrups

Tonic water

Supply your guests with fresh juices (lemon and orange juices are the most essential ones) wherever possible and also have low calorie (“diet”) versions of the soft drinks available.

Grenadine is probably the most well-known syrup. It’s made from the pomegranate. Other fruit based syrups can add a hint of fruit without extra alcohol which you get with the liqueurs. You can make a bland, flavorless syrup with sugar and water (or get some Gomme from your liquor store).

Garnishes

These add flavor and eye-appeal. The basics include Angostura Bitters, lemons, limes, cocktail onions and olives, any fruit which is in season, celery, bananas etc.

- 17 -

“COCKTAILS – How to Make and Enjoy them!”

Page 18 of 57

Setting Up Your Own Home Bar

If you have the space and budget, you can set up your own Bar in your home, a personal oasis where you share a few drinks and laughs with family and friends.

That can be in the corner of a family room, in your basement or attached to your garage.

You can, of course, buy a ready-made bar unit, build one or have a one-off design made for you. Build your bar to suit the equipment you have such as the fridge, etc Work out the shelves according to how you will stock it and don’t forget to provide specific areas in the shelving for storing napkins, glasses and other essentials.

As well as the bar itself, you need to provide chairs and perhaps a small couch if space permits.

Set a budget for the whole project and stick to it or you may not have enough to stock it with drinks if you give way to spur of the moment purchases during construction.

Minimum requirements include a sink and small refrigerator for ice, garnishes and drinks. When you start looking for components, you’ll realize why I suggest you have a budget set out. There are bar accessories from mirrors, dart sets, dice games and up to fancy (and expensive) stools but the most important parts are you and your friends.

Personalize the Bar with items related to the sports you and your friends enjoy and perhaps some liquor signs and paraphernalia.

Use skilled labor like architects to decide and lay down total plans by sketching, outlining, plotting, drawing, and measuring accurately on available scale. Start building from the base with plywood and pine boards according to the needed Copyright © 2005 All rights reserved

- 18 -

“COCKTAILS – How to Make and Enjoy them!”

Page 19 of 57

height. Erect boards tightly to ensure durability of your bar. Complete the interior by making necessary shelves at planned positions after finishing necessary electricity and plumbing. Countertops could be granite, marble, or glass. Thereafter stack the bar with necessary ware and drinks.

- 19 -

“COCKTAILS – How to Make and Enjoy them!”

Page 20 of 57

Glassware

There is a good reason to provide the appropriate type of glass for the particular drinks which you serve. It’s not just being fashionable, but ensuring the quality of the experience for your guests.

Beer mugs: Holding about 16 fl oz are common around the USA but many people use smaller glasses for their beer.

Shot glasses: Hold about 1 ½ fluid ounces - for spirits and juices.

Highball glass: The glasses hold about 250 milliliters.

Champagne glasses: The Flute is tall with a long stem and holds about 5 fluid ounces.

Cocktail glasses: These stemmed glasses have steep sloping sides. These glasses hold 3 fluid ounces and are used for martinis and other drinks.

Remember, only real glass is good enough for your guests, never plastic.

It’s vital, of course, to be careful when cleaning your implements and your glasses. Wash the glasses in very hot water with a quality detergent. Do not use soap. Dry them with a lint free cloth.

Handle your glassware by the edges except for the rim, to avoid finger smudges.

- 20 -

“COCKTAILS – How to Make and Enjoy them!”

Page 21 of 57

What About Entertainment?

The sort of entertainment you have for your party should reflect your guests’

interests and expectations.

Recorded music, live music or other professional entertainment, active or quieter games can add to the event’s atmosphere.

Prizes will add to the fun of any games you provide. Items like CDs, DVDs, nicely wrapped bottles of liquor or sets of glasses and other bar-related items always go well.

Music

Ensure the music you have is in line with the atmosphere your guests expect.

Often, it’s a good idea to play quicker music early on and drift to quieter, slower tunes later.

Check all the audio equipment and your CDs well before the event.

Hiring a Professional

You can hire professional entertainment, either musical or perhaps a magician, balloon twister or even a tarot card reader.

Try to get feedback from their previous clients before booking them and don’t just pick the person who has the largest advertisement in the phone book! The sort of act which you book should be in line with the event,

The performer is usually booked for a particular length of time and given a definite starting time. Few will work for more than a couple of hours without a break. Have their fee in an envelope, ready to pay them before they leave.

- 21 -

“COCKTAILS – How to Make and Enjoy them!”

Page 22 of 57

They will probably need a room to change in and out of their professional clothes.

You should also provide them with something to drink and some food.

Book them as early as possible and phone them a few days in advance to confirm that they will be there on the right date at the right time.

- 22 -

“COCKTAILS – How to Make and Enjoy them!”

Page 23 of 57

Plan Your Party

Every party is important because it requires an investment of time, energy and money from everyone concerned – not just you as the host or hostess.

The focus has to be to prepare everything in plenty of time so that you, as well as your guests, can enjoy the event and have nothing afterward except smiles and pleasant memories.

Decide:

• Why you want to have your party. Is this one for social or business reasons or maybe you just want to liven things up a little?

• When you will have it and where. You might want to check with those potential guests you particularly want to attend before sending out invitations. You also have to decide if you want to invite a large number and whether you can comfortably host them all in your home or should you book a venue.

• Another important consideration is the times between which the party will run.

• Who you will invite?

• You might have some people whose hospitality you want to repay, people who’ve moved to the area that you want to introduce to your friends, people that you want to get to know better and, of course, your close friends whose company you really enjoy.

Are you going to tie your party to a theme, event or the time of the year? If you do, then you’ll need to ensure that the accessories and any related activities which you plan for your party are ready in plenty of time.

- 23 -

“COCKTAILS – How to Make and Enjoy them!”

Page 24 of 57

Keep the food simple – save your creativity for those cocktails. Check whether any of your guests have restricted diet requirements. These may be for health or religious reasons.

You’ll obviously need extra cutlery, plates, napkins and bar tools. Get them together or hire them in advance.

Produce and deliver your invitations. For informal occasions, you can just email people but make sure that they get the email. A significant percentage of all emails are gobbled up by spam filters or otherwise lost in transit, so always follow up with the people that you don’t get any sort of reply from.

Your guests need to know when, where, the theme or reason for the party, how to get to your home or the venue, contact phone numbers, SMS and email. If they haven’t been to your home or venue, give them a description of the front of the place and nearby landmarks – football ground, telephone boxes etc.

Arrange a safe haven for your pets (they don’t really add to the fun of your parties, whatever your guests have told you at previous ones.) Do the same for your young children so you

Cocktails – How to Make and Enjoy Them! by Barry Lear - HTML preview

Part-I: Introduction

Alcohol and Your Health

You may also like...

Classic Homemade Slices

The Quick and Easy Air Fryer Cookbook for Beginners 2024

Vegan Diet Training Guide

TLC Diet Secrets