COCKTAILS

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Cocktails : 

Cocktails

Le Bar aux Folies-Bergère 1881-82 Eduard Manet : 

Le Bar aux Folies-Bergère 1881-82 Eduard Manet

Jeremiah (Jerry) P. Thomas was an American bartender; because of his pioneering work in popularizing cocktails across the United States, he is considered "the father of American mixology." In addition to writing the seminal work on cocktails, his creativity and showmanship established the image of the bartender as a creative professional. As such, he was often nicknamed "Professor“ Jerry Thomas : 

Jeremiah (Jerry) P. Thomas was an American bartender; because of his pioneering work in popularizing cocktails across the United States, he is considered "the father of American mixology." In addition to writing the seminal work on cocktails, his creativity and showmanship established the image of the bartender as a creative professional. As such, he was often nicknamed "Professor“ Jerry Thomas

The Blue Blazer : 

The Blue Blazer Ingredients: 2 oz Scotch 1 ½ oz boiling water sugar for sweetening to taste lemon peel for garnish Preparation: Pour the Scotch, water and sugar into a heat-resistant (silver-plated or pewter and tulip-shaped are recommended) mug with a handle. Light the mix on fire. While still ablaze, roll the mix into an identical mug and back again 4-5 times. Pour the mix into another heat resistant cup with a lemon peel, then put one of the mugs over top to extinguish the flames.

The Foundation of the International Bartenders Association (I.B.A.)A Historic Conference in Torquay, UK on 24th February 1951. : 

The Foundation of the International Bartenders Association (I.B.A.)A Historic Conference in Torquay, UK on 24th February 1951. Mr. P.Melin (Sweden); Mr. J. Londahl (Denmark); Mr. G. Sievi (Switzerland); Mr. A. Combettes (France); Mr. Th. Rijken (Holland); Mr. A. Zola (Italy). First IBA-President Mr. W.J.Tarling (Gr. Britain) Mr. H. Roberts (Gr.Britain) Gen.Secretary

The 55 IBA Members Countries : 

The 55 IBA Members Countries

Slide 11: 

The 55 IBA Members Countries

Slide 12: 

The 55 IBA Members Countries

Slide 13: 

The 55 IBA Members Countries

IBA Offical Cocktails : 

IBA Offical Cocktails AFTER-DINNER BRANDY ALEXANDER BLACK RUSSIAN WHITE RUSSIAN FRENCH CONNECTIONGOD FATHER GOD MOTHERGOLDEN CADILLACGOLDEN DREAM GRASSHOPPER PORTO FLIP RUSTY NAIL LONG DRINK STYLE BELLINI BLOODY MARYBRANDY EGG NOGBUCK'S FIZZ MIMOSA BULL SHOT CHAMPAGNE COCKTAIL JOHN COLLINS GIN FIZZ HARVEY WALLBANGERHORSE'S NECKIRISH COFFEE PINA COLADAPLANTER'S PUNCH SCREWDRIVER SINGAPORE SLING TEQUILA SUNRISE PRE-DINNER COCKTAIL AMERICANO BACARDI COCKTAIL DAIQUIRI FROZEN DAIQUIRI BANANA DAIQUIRIBRONX KIR KIR ROYAL MANHATTAN MANHATTAN DRYMANHATTAN MEDIUM MARGARITA MARTINI ( DRY ) MARTINI ( PERFECT )MARTINI ( SWEET ) MARTINI ( VODKA ) GIBSON NEGRONIOLD FASHIONEDPARADISE ROB ROY ROSE WHISKEY SOUR POPULAR COCKTAILS CAIPIRINHA COSMOPOLITAN JAPANESE SLIPPER KAMIKAZE LONG ISLAND ICED TEA MAI-TAI MOJITO ORGASM B52 SALTY DOG SEA-BREEZE CUBA LIBRE SEX ON THE BEACH APPLE MARTINI SPECIAL COCKTAIL LADYBOY

Slide 15: 

CONCA D’ORO Giuseppe Neri World Champion 1955 After Dinner 7/10 Dry Gin Gordon’s 1/10 Cherry Heering 1/10 Triple Sec Marie Brizard 1/10 Maraschino Stock

$ 35.000 : 

$ 35.000

Build over ice : 

Build over ice This is the simplest method of making a cocktail, it simply involves placing ice in the glass & pouring the ingredients over the top. It can also help create colourful effects.

Stir : 

Stir Used most commonly in cocktails containing gin to avoid bruising the gin. This is my most elegant form of cocktail mixology. The reason for stirring a cocktail is to get an evenly balanced flavour. It is also used commonly as a way of mixing flavours when the drink contains a fizzy substance, example Champagne or soft drink. Normally stirred cocktails will be strained. Double straining is also recommended for martini style cocktails. Wet or Dry Martini?

Shake and Strain : 

Shake and Strain The goal of shaking a cocktail is similar to that of stirring a cocktail except is much more effective when using liqueurs. A Liqueur is much heavier in density than a spirit due to their high sugar content. Shaking a cocktail is also a groovy look for any stylish bar. The technique is simple, pour ingredients over ice into the mixing glass, put metal tin over the top & shake. Always shake with glass pointed up & hand firmly over the mixing glass.

Blender : 

Blender The hardest thing to do well when blending cocktails is to correctly measure the ice. The beginners method to get the correct amount and limit wastage until you become confident with the amount of ice that should go into the blender, is to fill your glass with ice, then pour the ice from the glass into the blender. When pouring from a blender gently tap the side of the blender continuously this firstly gives you consistency and a smooth transition into the glass.

Types of Shakers : 

Types of Shakers X X

Slide 23: 

The Hawthorn Strainer is designed to quickly and efficiently straing a drink into the glass while holding back the ice. The strainer is designed specifically to fit in the metal portion of a boston shaker and so is best used for shaken drinks. The common hawthorn strainer is designed to fit into the "mixing tin" side of a boston shaker, but the mixing glass is a little smaller, and here is where you want to use a Julep Strainer instead.

spot the difference… : 

spot the difference…

Bellissimo : 

Bellissimo Glass: Old Fashioned Garnish: Orange slice and stirrer Method: SHAKE all ingredients with ice and strain into ice-filled glass 1 shot Campari Bitter 1 ½ shot Limoncello 1 shot Frangelico ½ shot fresh Lemon Juice

Sazerac on the Rocks : 

Sazerac on the Rocks Glass: Old Fashioned Garnish: Lemon zest twist Method: POUR absinthe into ice filled glass, top with water and leave to Stand. Separately SHAKE bourbon, sugar, cognac, and bitter with ice. DISCARD contents of glass (Absinthe, water and ice) and STRAIN contents of shaker into a glass filled with ice ½ shot la Fee Absinthe Top up with chilled water IN SHAKER 1 shot Jim Beam Boubon 1 shot Cognac Hennessy VS ½ shot Sugar Syrup 3 dashes Angostura Bitter 3 dashes Peychaud`s Bitter

Bikini Martini : 

Bikini Martini Glass: Martini glass Garnish: Orange zest twist Method: SHAKE all ingredients with ice and strain into ice-chilled glass 2 shot Plymouth Gin ¾ shot Blue Curacao Liqueur ¼ shot Peach Teichenne ¼ shot Lemon Juice ½ shot sparkling water

Amalfi Dream : 

Amalfi Dream Glass: Martini Glass Garnish: Spiral of Lemon Method: Shake vigorously all ingredients, letting mint fragments on top 2 shot Snow Queen Vodka 1 ½ shot Limoncello ½ shot Lemon juice 4-5 Mint leaves

Perfect John : 

Perfect John Glass: Martini Glass Garnish: Orange zest twist Method: SHAKE all ingredients with ice and strain into ice-chilled glass 1 shot Snow Queen Vodka 1 shot Cointreau Liqueur 1 ½ shot Orange Juice ½ shot Galliano Liqueur

Sours : 

Sours Glass: Martini Glass Garnish: depends Method: Shake all Ingredients and strain into ice-filled glass 2 shot. Liqueur 1 shot Lemon or Lime Juice A pinch of Egg white powder 5 ml Syrup de Gomme (DEPENDING if LIQUEUR or SPIRIT)

The Stig : 

The Stig Glass: Martini Glass Garnish: float thin apple slice Method: SHAKE all ingredients with ice and strain into ice-chilled glass 1 shot Calvados Grande Solage Boulard 1½ shot Elderflower Cordial 1½ shot White Wine

Red Amber : 

Red Amber Glass: Martini Glass Garnish: none Method: SHAKE all ingredients with ice and strain into ice-chilled glass 2 shot Snow Queen Vodka 1 shot Raspberry puree ¾ shot Campari Bitter ¼ shot Limoncello

Honey Daiquiri : 

Honey Daiquiri Glass: Martini Glass Garnish: Lime Wedge Method: SHAKE all ingredients with ice and strain into ice-chilled glass 2 shot Rum Barboncourt 1 shot Acaia Honey shot Lime Jiuce

Apple & Elderflower Collins : 

Apple & Elderflower Collins Glass: Collins/High ball Garnish: Lemon Slice and Straw Method: SHAKE the first 4 ingredients with ice and strain into ice-filled glass 1½ shot Gin Bombay Sapphire 1 shot Elderflower Cordial 1 shot Apple Schnapps Teichenne ½ shot Lime Juice Top up with Soda water

Maple Leaf : 

Maple Leaf Glass: Martini glass Garnish: Spiral of Lemon Method: SHAKE all ingredients with ice and strain into ice-chilled glass 2 ¼ shot J&B Bourbon 1 ¼ shot Lemon Juice ½ shot Maple Syrup

Barbara West : 

Barbara West Glass: Martini glass Garnish: Lemon Twist Method: SHAKE all ingredients with ice and strain into ice-chilled glass 2 shot Bombay Sapphire Gin 1 ½ shot Amontillado Lustau Sherry ½ shot Lemon Juice ½ shot Sugar Syrup Dashes Angostura Bitters

Sloe Martini : 

Sloe Martini Glass: Martini Glass Garnish: 3 blueberries Method: SHAKE all ingredients with ice and strain into ice-chilled glass 1 ½ shot Snow Queen Vodka 1 shot Sloe Gin Liqueur 1 shot Cranberry juice ¼ shot Campari Bitter ¼ shot Orange Bitter

Pink day : 

Pink day Glass: Martini glass Garnish: none Method: SHAKE all ingredients with ice and strain into chilled glass 1 ½ shot Kirsh Eau de Vie ¾ shot Snow Queen Vodka ½ shot Cherry Liqueur 1 shot Chambord Liqueur ½ shot Lemon Juice

Singapore Sling : 

Singapore Sling Glass: Collins Garnish: lemon slice and cherry Method: SHAKE all the ingredients pour in the ice-filled glass and then top up with soda water 2 shot Gin Bombay Sapphire 1 shot Cherry Brandy liqueur ½ shot Benedectine Liqueur 1 shot Orange Juice 1 shot Lime Juice 3 dashes Angostura Bitter Soda Water

Orange Champagne Cocktail : 

Orange Champagne Cocktail Glass: Champagne Flute Garnish: orange twist Method: place sugar cube in base of a glass and soak it with orange bitter. Cover soaked cube with Cointreau, then top up with Champagne 1 cube of sugar Orange bitter 1 shot. Cointreau Deutz Champagne

Espresso Martini : 

Espresso Martini Glass: Martini glass Garnish: float 3 coffee beans Method: shake and strain into a ice-chilled glass 1 shot Snow Queen Vodka 1 shot Illy Espresso Liqueur 1 shot Butterscotch 1 shot espresso coffee

La Dolce Vita : 

La Dolce Vita Glass: Martini Glass Garnish: Cocoa powder Method: SHAKE and strain the first 3 ingredients, then add the cream ¾ shot Southern Comfort 1½ shot Illy Espresso ¾ shot Di Saronno Originale 1 ¼ shot Double Cream

Grasshopper : 

Grasshopper Glass: Margarita Glass Garnish: dry mint leafe Method: SHAKE and strain into a ice-chilled glass 1 1/3 shot Green Creme De Cacao 1 1/3 shot White Creme De Cacao 1 1/3 shot Double Cream

Boody Mary : 

Boody Mary Virgin Mary Spicy Tomato Plain Tomato Which is which?

Movida bar 35.000 £ of cocktail !!!Ingredients in the costly cocktail include a large measure of Louis XII cognac, half a bottle of Cristal Rose champagne, some brown sugar, angostura bitters and a few flakes of 24-carat edible gold leafBut the real extravagance is an 11-carat white diamond ring - which can be found at the bottom of the glass. : 

Movida bar 35.000 £ of cocktail !!!Ingredients in the costly cocktail include a large measure of Louis XII cognac, half a bottle of Cristal Rose champagne, some brown sugar, angostura bitters and a few flakes of 24-carat edible gold leafBut the real extravagance is an 11-carat white diamond ring - which can be found at the bottom of the glass.