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Premium member Presentation Transcript Chapter 9: Chapter 9 Mixology OneMixology: Mixology Word mixology refers to a bartender’s knowledge and skill, but a manager must know everything a bartender knows and more The biggest mixed drink on record was a rum punch made in the west Indies in the eighteenth centuryMixology: Mixology 1200 bottles of rum 1200 bottles of Malaga wine 400 quarts of boiling water 600 pounds of the best cane sugar 200 powdered nutmegs Juice of 2600 lemons Served by a 12-year old boy in a boat Mixology: Mixology 600 guests (4 + btls of rum per person) Today’s mixology concerns not big recipes but single drinks made to the customer’s order It is a skill dating from the 19th century days Grand hotel and the fashionable cocktail barMixology: Mixology Earlier mixed drinks were from the colonial days (mostly hot) Mixed drink was developed to cater to the well-to-do in the big cities and the fashionable resorts Building of railroads fostered this growth A new breed of bartender developed to man the elegant barsMixology: Mixology Mixology- the art or skill of mixing drinks containing alcohol Includes the techniques of the bartender which do require skill and sometimes art, and the knowledge that backs up the skill Bartender must know the drinks by name, ingredients, mixing methods, and the way they are servedMixology: Mixology The manager must know even more About mixed drinks in general Mixed drink- includes any drink in which one alcoholic beverage is mixed with another or others Or with one or more nonalcoholic ingredientsMixology: Mixology Includes every other bar product except a glass of beer or wine or a straight shot of whiskey or brandy Structure and components of a mixed drink Each drink has (1) a major alcoholic ingredient, or base, usually a spirit, which determines its character and usually its predominant flavorMixology: Mixology (2) one or more complementary ingredients, which modify or enhance that flavor May also have (3) one or more minor ingredients that add a flavor or color accent (4) A garnish Mixology: Mixology The major ingredient is the base of the drink Some highly flavored mixes manage to reverse flavor roles with the major ingredients Most drinks contain 1 jigger of the major ingredientMixology: Mixology Jigger size is the decision of the management Developing your drink recipes A successful mixed drink is based on carefully calculated relationships of ingredients, and on a carefully calculated relationship between glass, ice, and drink ingredientsMixology: Mixology Make those decisions before buy your glasses and chose your ice cube size For each drink you establish the following: 1. The amount of the major ingredient to be poured 2. The other ingredients and their proportions to the major ingredientsMixology: Mixology 3. The size of the glass to be used 4. The amount of ice in the glass 5. The garnish and its arrangement Ice- primary function is to chill the drink But it also controls the proportion of liquor to mix by taking the place of liquor in the glass Mixology: Mixology Measuring The only way to pour a drink that follows a recipe is to measure every ingredient There are various ways of measuring liquor Metered pour (dispensed through a handgun)Mixology: Mixology Jigger- (choose the size and stop pouring at the line) Free-pour - subjective form of measurement that involves turning the bottle- upside down while counting in one’s head Takes practice, experience, confidence, and good reliable pourersMixology: Mixology Usually the least accurate way to pour If it is accurate and consistent, it can have the advantages of speed and showmanship Measurement assures the full value of bottle in sales Best drink, consistently, every timeMixology: Mixology Mixing methods The way you want a given drink made in your enterprise is another aspect of mixology related to quality and consistency Speed and service as well 4 basic mixing methodsMixology: Mixology 1. Build- mix it step by step in the glass in which it will be served, adding ingredients one at a time 2. Stir- mix ingredients together by stirring them with ice in a mixing glass and then straining the mixture into a chilled serving glassMixology: Mixology 3. Shake - shaking it by hand in a shaker or by mixing it on a mechanical mixer 4. Blend - mix it in an electrical blender You can blend any drink you would shake, and you must blend any drink that incorporates solid food or iceMixology: Mixology Drink Families (p. 269) Mixed drinks have a structure and have countless variations Highball family- mixture of a spirit and a carbonated mixer or water, served with ice in a highball glass (railroad signal for full speed ahead in the 1800’s) Mixology: Mixology The rationale for pouring the liquor first is that most mixes, being heavier than liquor, will filter down through the liquor and you will probably need less stirring Building a highball (p.272) Most in-demand highballs (p.273)Mixology: Mixology Fruit-juice drinks First cousins to the highball family Many people consider them highballs Fruit juice takes the place of the carbonated mix Amount of ice is often less than the highball, to give a higher proportion of juiceMixology: Mixology Stirring is vigorous, since juice and liquor do not blend as readily as mixer and liquor Building a juice drink (p. 275) Liquor on ice Served over ice without adding anything to itMixology: Mixology Usually served in a 5 or 7 ounce glass A glass 3/4 full of ice will leave plenty of room for the liquor without any danger of spilling Two-liquor drinks on ice short, sweet drinks on the rocks appeal to younger drinkers and make good drinks to sip after dinnerMixology: Mixology Jigger of major spirit, with a small amount of a flavorful liqueur Proportions range from 3:1 to 1:1 Because the two liquors blend easily, these drinks are built in the glass and are among the easiest and fastest drinks to makeMixology: Mixology Building 2 - liquor (p. 280) Collinses, Rickneys, Bucks, etc.. Collins- Liquor and sweet-n-sour, soda, ice (Collins glass) Build with collins mix Rickeys- Liquor, fresh lime, soda, ice (highball or old-fashioned glass) Build Change soda to ginger ale and lime to lemon and you have a buckMixology: Mixology Wine cooler and spritzer (p. 283) Old-Fashioned drinks - Liquor, sugar, bitters, water, fruit, ice (Old-fashioned glass) Build Pousse-café - Liqueurs of different densities (Straight-sided liqueur or brandy glass) Build Coffee drinks (p.288) You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
mix1 Manfred Download Post to : URL : Related Presentations : Let's Connect Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Copy embed code: Embed: Flash iPad Dynamic Copy Does not support media & animations Automatically changes to Flash or non-Flash embed WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 407 Category: Entertainment License: All Rights Reserved Like it (0) Dislike it (0) Added: January 09, 2008 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Chapter 9: Chapter 9 Mixology OneMixology: Mixology Word mixology refers to a bartender’s knowledge and skill, but a manager must know everything a bartender knows and more The biggest mixed drink on record was a rum punch made in the west Indies in the eighteenth centuryMixology: Mixology 1200 bottles of rum 1200 bottles of Malaga wine 400 quarts of boiling water 600 pounds of the best cane sugar 200 powdered nutmegs Juice of 2600 lemons Served by a 12-year old boy in a boat Mixology: Mixology 600 guests (4 + btls of rum per person) Today’s mixology concerns not big recipes but single drinks made to the customer’s order It is a skill dating from the 19th century days Grand hotel and the fashionable cocktail barMixology: Mixology Earlier mixed drinks were from the colonial days (mostly hot) Mixed drink was developed to cater to the well-to-do in the big cities and the fashionable resorts Building of railroads fostered this growth A new breed of bartender developed to man the elegant barsMixology: Mixology Mixology- the art or skill of mixing drinks containing alcohol Includes the techniques of the bartender which do require skill and sometimes art, and the knowledge that backs up the skill Bartender must know the drinks by name, ingredients, mixing methods, and the way they are servedMixology: Mixology The manager must know even more About mixed drinks in general Mixed drink- includes any drink in which one alcoholic beverage is mixed with another or others Or with one or more nonalcoholic ingredientsMixology: Mixology Includes every other bar product except a glass of beer or wine or a straight shot of whiskey or brandy Structure and components of a mixed drink Each drink has (1) a major alcoholic ingredient, or base, usually a spirit, which determines its character and usually its predominant flavorMixology: Mixology (2) one or more complementary ingredients, which modify or enhance that flavor May also have (3) one or more minor ingredients that add a flavor or color accent (4) A garnish Mixology: Mixology The major ingredient is the base of the drink Some highly flavored mixes manage to reverse flavor roles with the major ingredients Most drinks contain 1 jigger of the major ingredientMixology: Mixology Jigger size is the decision of the management Developing your drink recipes A successful mixed drink is based on carefully calculated relationships of ingredients, and on a carefully calculated relationship between glass, ice, and drink ingredientsMixology: Mixology Make those decisions before buy your glasses and chose your ice cube size For each drink you establish the following: 1. The amount of the major ingredient to be poured 2. The other ingredients and their proportions to the major ingredientsMixology: Mixology 3. The size of the glass to be used 4. The amount of ice in the glass 5. The garnish and its arrangement Ice- primary function is to chill the drink But it also controls the proportion of liquor to mix by taking the place of liquor in the glass Mixology: Mixology Measuring The only way to pour a drink that follows a recipe is to measure every ingredient There are various ways of measuring liquor Metered pour (dispensed through a handgun)Mixology: Mixology Jigger- (choose the size and stop pouring at the line) Free-pour - subjective form of measurement that involves turning the bottle- upside down while counting in one’s head Takes practice, experience, confidence, and good reliable pourersMixology: Mixology Usually the least accurate way to pour If it is accurate and consistent, it can have the advantages of speed and showmanship Measurement assures the full value of bottle in sales Best drink, consistently, every timeMixology: Mixology Mixing methods The way you want a given drink made in your enterprise is another aspect of mixology related to quality and consistency Speed and service as well 4 basic mixing methodsMixology: Mixology 1. Build- mix it step by step in the glass in which it will be served, adding ingredients one at a time 2. Stir- mix ingredients together by stirring them with ice in a mixing glass and then straining the mixture into a chilled serving glassMixology: Mixology 3. Shake - shaking it by hand in a shaker or by mixing it on a mechanical mixer 4. Blend - mix it in an electrical blender You can blend any drink you would shake, and you must blend any drink that incorporates solid food or iceMixology: Mixology Drink Families (p. 269) Mixed drinks have a structure and have countless variations Highball family- mixture of a spirit and a carbonated mixer or water, served with ice in a highball glass (railroad signal for full speed ahead in the 1800’s) Mixology: Mixology The rationale for pouring the liquor first is that most mixes, being heavier than liquor, will filter down through the liquor and you will probably need less stirring Building a highball (p.272) Most in-demand highballs (p.273)Mixology: Mixology Fruit-juice drinks First cousins to the highball family Many people consider them highballs Fruit juice takes the place of the carbonated mix Amount of ice is often less than the highball, to give a higher proportion of juiceMixology: Mixology Stirring is vigorous, since juice and liquor do not blend as readily as mixer and liquor Building a juice drink (p. 275) Liquor on ice Served over ice without adding anything to itMixology: Mixology Usually served in a 5 or 7 ounce glass A glass 3/4 full of ice will leave plenty of room for the liquor without any danger of spilling Two-liquor drinks on ice short, sweet drinks on the rocks appeal to younger drinkers and make good drinks to sip after dinnerMixology: Mixology Jigger of major spirit, with a small amount of a flavorful liqueur Proportions range from 3:1 to 1:1 Because the two liquors blend easily, these drinks are built in the glass and are among the easiest and fastest drinks to makeMixology: Mixology Building 2 - liquor (p. 280) Collinses, Rickneys, Bucks, etc.. Collins- Liquor and sweet-n-sour, soda, ice (Collins glass) Build with collins mix Rickeys- Liquor, fresh lime, soda, ice (highball or old-fashioned glass) Build Change soda to ginger ale and lime to lemon and you have a buckMixology: Mixology Wine cooler and spritzer (p. 283) Old-Fashioned drinks - Liquor, sugar, bitters, water, fruit, ice (Old-fashioned glass) Build Pousse-café - Liqueurs of different densities (Straight-sided liqueur or brandy glass) Build Coffee drinks (p.288)