Types of cocktails:

Types of cocktails: Cocktails can be separated into two main categories: Short drinks typically contain between 6 to 12 cl. of liquids and tend to be consumed as a digestive drinks. These Short Drinks are strong and contain a lot of alcohol. Long drinks typically contain between 12 and 25 cl. of fluids and can be enjoyed as aperitif or as a thirst quenching daytime beverage, as they are less strong than the short drinks. Professional bartenders will divide the cocktail families much further and will use words like: collins, fizzes and flips, all of which will be discusses elsewhere on this site. Cocktail preparation: Although, in principle, all combinations are possible and the number of cocktail recipes is therefore nearing on infinite, there are some basic rules that need to be observed: Combining 2 "bad" products can never come to a positive result. Neither a short drink nor a long drink should contain more than 7 cl. of alcohol. Never combine 2 types of "eau-de-vie" in one cocktail recipe. Never mix grain based spirits (gin, vodka, whisky) with a wine based spirit (cognac). Dairy products like milk, cream and eggs do not combine well with fruit juices. always follow the order of the cocktail recipe It is wise not to mix more than 5 different ingredients. Techniques: By the glass: pour every ingredient directly into the glass and serve the cocktail after stirring it thoroughly. This technique is not efficient when serving a group of customers the same cocktail. In that situation we advise to use mixing glass or cup. In a mixing glass or cup you can make more of the same recipe for several people which you can later cool by pouring it over ice cubes and stirring strong for no more than 10 seconds. in a cocktail shaker: pour the ingredients over ice cubes. Close the shaker and shake it for about 10 seconds, after which you pour the mix into the glasses, using a strainer so that the ice will remain in the shaker. In a shaker it is more easier for the ingredients to blend resulting in a true emulsion. Sometimes an electronic mixer / blender can be used to grind the ice cubes. Dosing In most cases the amount of the ingredients in shown in parts, so that you can the number of cocktails with the number of people. The originality, and therefore the quality, of a cocktail heavily depends on mixing the proportions correctly. This is why professional bartenders hardly every use a half-measure goblet: they stick to the proportional mix of the drinks and other ingredients. For the less experienced or amateur bartenders among us it is always possible to measure in centiliters. A 7cl short drink with 3 ingredients A, B and C could, for instance, look like: A 1/10 x 7 cl = 0.7 cl (which would be rounded up to 1 cl), B 3/10 x 7 cl = 2.1 cl (rounded down to 2 cl.) and C 6/10 x 0.7 cl. =4.2 cl. (rounded down to 4 cl.) totaling to a 7cl cocktail. This method works for most recipes (both short drinks and long drinks) as most cocktails contain only 7cl. of alcohol. The long drinks will just be topped of with champagne, tonic or soda water. For recipes that use only one spirit, 4 cl. is the standard. Cocktail terminology Twisting: Giving orange- or lemon-skins a short twist or squeeze over the cocktail. Depending on the type and taste of the cocktail you can add the skin to the mix, after twisting it. Cooling: Placing the cocktail glass in a refrigerator for several hours or by placing a few ice cubes in the glass and rolling them around the glass for a few minutes. Remember to remove all of the residual water before adding the cocktail. Rimming: moisturizing the rim of the glass with lemon- or lime juice and dipping the rim into regular or colored sugar, or salt, and twisting it until the rim is evenly covered. Blending: Some drinks require the use of a blender. One should always blend the ice separately before adding the other ingredients and the liquids should be added last. Straining: After mixing or stirring the ingredients in a shaker, a strainer is required to keep the ice cubes from falling into the glass. Nowadays most cocktail shakers come with a build-in strainer. Remember not to use shaved or crushed ice, if you intend to use a strainer for serving. Ice Ice is the basis of almost all cocktails. Nearly every recipe calls for ice to be used to chill the cocktail. The ice should as cold and as dry as possible, to prevent water from mixing with the cocktail too much. Ice cubes should always be taken directly from a freezer or kept in an isotherm ice bucket. When utilizing a shaker or a mixing glass, try to execute all the required steps as quick as possible so that the melting of the ice will be minimal. Use demineralized water, or low minerals water like evian, to make the clearest and cleanest ice cubes. Crushed or shaven ice, which can be made by machines or by smashing ice cubes that are wrapped in a bar towel or other cloth, give faster cooling but also melt more quick, so only use shaved or crushed ice for long drinks. Required: The shaker: There are some shaker that are made of 3 separate parts, with the middle part holding a fixed filter. Those shakers are not always as waterproof as they should be. Using a professional model like the Boston shaker is advisable. These shakers are made of 2 parts: the cup en a top with a filter aka the strainer. Metal shakers are preferred over the glass types. a mixing glass with a long spoon, logically named a bar spoon. an ice bucket an ice tong a fruit press a cork screw that includes a small knife which can be used to remove lids. a bottle opener a fruit knife and plate Additional tools: a siphon with CO2 cartridge to make "fresh" soda water a measuring jigger a straw holder a nutmeg grater small plates (for rimming the glasses with salt or sugar) a sugar sprinkler a very thin & long knife to carve fruit for garnish and side decoration. a bottle cap for opened wine of champagne bottles. a can opener an (electronic) mixer / blender. The cocktail glasses: The basic rule is that cocktail glasses should be transparent, colorless and unmarked, so that the beautiful colors of the cocktail get the appreciation they deserve. If so required you can use glasses with a colored foot or markings for exotic and refreshing long drinks. Large foot glass High Champagne glass Cocktail glass Big tumbler glass, straight, 30 - 50 cl. Small tumbler glass, straight, 15 - 30 cl. 'old fashioned' glass, straight and large, like a whiskey glass. small foot glass balloon glass Cognac glass Glass with large ear or metal holder for hot drinks Beer glass, straight or with a foot. GLOSSARY Ale: Old English beer of hi yeasting, average alcohol percentage. Angostura: Alcoholic bitter (44%) based on Rum and named after the Venezuelan city where it was fist produced in 1824. Because it is very concentrated, a few drops will be enough to bring a cocktail to taste. Anise: Fragrant plant that causes the special taste of Pastis (star anise) and the anisettes (green anise). Anisette: Anise liqueur with 250 grams of sugar per liter. Commonly consumed in the Mediterranean countries and know as Sambuca in Italy. In France the anisette of Bordeaux (Marie Brizard) is the oldest. Aquavit: Alcoholic beverage from grain or potato's, distilled in northern Europe. Arak (Raki): Alcoholic beverage from Asia, usually with an anise taste. Mostly found in the near east (Lebanon, Turkey, etc.) Benedictine: Liqueur that's been made for over a century in in Fecamp (FR) following an old recipe of the benedictine monks. Contains lot's of fragrant herbs. Bitter: This family of spirits of in alcohol soaked fruit with a more or less bitter taste, consists of many members. Some are suited as aperitif, like Picon, Punt e mes (alcohol free), while other, stronger bitters are added in smaller quantities, like fernet-branca and angostura. Cassis: Crème of liqueur made of black berries. Chartreuse: Liqueur made of plants following a recipe of the Chartreuse monks. There is green Chartreuse (55%) and Yellow Chartreuse (40%). Cider: Fermented, light sparkling apple juice. It can replace beer or champagne in several long drink recipes. Cobbler: Long drink made of fruit or fruit juices, mixed with wine or spirits. Collins: Long drink that is made in a tumbler glass, en consists of a spirit, lemon juice, ice and soda water. Cremant: Sparkling wine of good quality with a special appellation Crème: Liqueur which contains more than 400 grams of alcohol per liter. Curaçao: Liqueur made of a sour orange, originally form the Netherlands and named after one of the islands in the Dutch Antilles. Originally colorless, but best know in Blue color, while also available in green or pink. Adds a special taste to the cocktails. Cynar: Italian bitter from Artichoke. Can be used in several cocktails, but mixes particularly well with beer.

Eggnog: Warm or cold cocktail made from eggs and milk Fizz: a long drink with lemon juice and often Gin. Flip: Cocktail made with egg, in a shaker. Gentian: Mountain plant of which the root is used for preparing many liqueurs, aperitifs and digestives. Grog: Warm Cocktail with strong alcohol (rum, but often also whiskey, cognac, calvados), hot water and sugar and honey, brought to taste with lemon and cinnamon. Guignolet: Cherry liqueur with an alcohol percentage that is lower than that of Cherry Brandy. Commonly consumed as an aperitif. Highball: Long drink that is served in a tall glass with a spirit, a soft drink and ice. Izarra: Liqueur from Basque based on Armagnac, herbs and plants; de green version (48%) is much stronger than the yellow (40%). Juniper berry: Used to aromatize Gin and Genever (Jenever). Julep: Cocktail of fresh mint of which the leaves are chopped and mixed with crushed ice. Kibowi: Exotic liqueur of Kiwi; green colored. Kir: Aperitif of white wine and Crème de cassis. This drink carries the name of Kanunnik Kir, whom, as mayor, declared Kir the official aperitif of the city hall of Dijon. Kirsch: Aromatic Cherry spirit. Kummel: a colorless liqueur with anise like taste, flavored with caraway seed, cumin, and fennel. Malaga: Spanish liqueur-like wine from the district around Torremolinos. Malibu: a soft, colorless, liqueur with rum, mixed with coconut. Marc: Eau-de-vie that is distilled from the leftovers after pressing the grapes. Marsala: Liquor wine from Sicily, present in most kitchens, but also served as aperitif Mescal: Mexican spirit made from agaves; a bit more regular then tequila. Some brands add a worm in the bottle. Midori: Soft liqueur made of Melon; green colored and produced in Japan by Suntory. Old fashioned: Low and wide glass, mostly used for whiskey. Also the name of a sort of cocktail of whisky with a few drops of angostura. Orgeade: Syrup made of almond and orange blossom. Very popular in Surinam. Ouzo: Colorless Greek aperitif from anise. Served straight, on the rocks or with cold water. Passoã: Bright red liqueur from passion fruit. Pimm's: Liqueur brand, which was created in London in 1840. The drink is mostly based on Gin (Pimm's #1). This refreshing drink combines well with soft drinks, slices of orange, or lemon with ice. Pimm's #6 is based on Vodka. Pisang Ambon: Exotic, wonderfully green, banana liqueur. Pisco: Brandy from Chili and Peru, made of Moscatel grapes. This strong tasting drink adds a lot of taste to cocktails. Pousse-café: The name for a cocktail that consists of multiple layers of differently colored drinks. This is done by pouring drinks of different weights (mostly depending on the sugar content) over the back of a spoon into the glass. Rye: American Whiskey made mostly from, obviously, rye. Safari: Liqueur brand with strong exotic fruit aroma's. Sake: Japanese alcoholic beverage with average alcohol percentage, made of fermented, puree, rice. Sake is served lukewarm or hot in small cups or glasses. Schnaps: Spirit made of grain or potato's. Most popular in middle and northern european countries. Sour: Short dink with lemon juice (mostly whiskey, but also gin or rum), popular for it's astringing effects. Tabasco: Spicy American sauce, made form in vinegar soaked red spanish peppers and other herbs. Williams: A type of pear, which is used in the wonderful tasting Poire Williams brandy. Worcester sauce: A powerful emulsion of extracts of meat, molasses, anchovies, garlic and spring onions. Used to enhance the taste in many cocktails Xeres or sherry: From Spain originating wines of which the fermentation is stopped by adding spirits. There are many kinds, from dry (fino, amontillado, manzanila) to sweet (oloroso, amoroso, cream).