-COCKTAILS
“Cocktail is stimulating liquor, composed of spirits of any kind, sugar, water, juice and bitters”
There are two categories of Cocktails:
Before Dinner- They are aperitifs, composed mostly by dry and medium dry Spirits, or with a low percentage of sugar with the objective to “Open the Appetite”.
After Dinner- They are digestives, composed mostly by sweet spirits or liquors, with the objective to “Stimulate the Appetite.”
Where does the word Cocktail come from? There are many answers to that question, and none is really satisfactory. One particular favourite mine, comes from a delightful story published in 1936 in the Bartender, a British publication, details show English sailors of “ many years ago” were served mixed drinks in a Mexican tavern. The drinks were stirred with “the fine, slender and smooth root of a plant which owing to its shape was called “Cola de Gallo” which in English means “Cock’s Tail”. The story goes on to say that the sailors made the name popular in England and from there the word made its way to America.
- COBBLER
Medium sized drink with crushed ice, usually with any spirit, liqueurs, and fortified wines, fruit juices and syrups. Always garnish with fruits of the season. In warm countries they are prepared and served inside of the fruits.
Brandy Cobbler:
30ml Brandy
10ml Cointreau
10ml Grenadine
- COLLINS
A long drink combining a spirit, lemon juice, sugar, and soda water.
5oml Gin
25ml freshly lemon juice
12.5ml sugar syrup
Top with Soda
- COOLER
A long drink, usually containing wine or another spirit, syrups, and soda, recognisable through its continuous citrus spiral.
Rum Cooler:
40ml Rum
10ml Lemon juice
10ml Grenadine
Top with Soda
- FIZZ
Cousin of the Collins (spirit, lemon juice, sugar) traditionally shaken. Often topped with soda and sometimes ginger ale and champagne, if egg white is added it becomes a Silver Fizz, if egg yolk is added it becomes Golden Fizz, if cream is added it becomes a Cream Fizz.
5oml Gin
25ml lemon juice
12.5ml Sugar syrup
Top with water from a siphon
-DAISY
Similar to fizz, a medium drink (120ml-150m), consisting in a base spirit, fresh lemon juice, and soda, but always containing grenadine.
Gin Daisy:
20ml Grenadine
30ml Gin
10ml Lemon Juice
Top with Soda
- FLIP
Any fortified wine or spirit shaken with sugar and whole egg can be served cold or hot.
Porto Flip:
60ml Port wine
10ml Sugar
1 whole egg
Sprinkle of nutmeg
- RICKEY
Similar to Collins except with lime, not lemon, and not sweetened, generally shaken and garnish with a wedge of lime.
- FRAPPE
Any single spirit served over crushed ice, can sometimes be referred to as a Mist.
¤ SLING
A spirit based drink (often gin), fresh lemon juice, and sugar with sweet liqueur and or grenadine and charged with soda over crushed ice in a sling glass.
Singapore Sling
25ml Gin
25ml cherry liqueur
12.5ml Benedictine
12.5ml orange juice
12.5ml lime juice
3 dashes Angustura bitters
Top up with Soda
- SMASH
A short julep consisting of fresh mint, sugar, and spirit normally muddled with other fruits and possibly a liqueur added.
Whiskey Smash:
40ml Bourbon
6 Mint leaves
12.5ml Sugar
- SOUR
A short, sharp combination of spirit, fresh lemon juice, sugar, egg white, and bitters served in an old fashioned glass.
Whisky Sour
50ml whisky
25ml lemon juice
12.5ml sugar syrup
Dash Angostura Bitters
Dash Egg white
- PUNCH
Derives from the Hindi word for five,” panch” , being the number of ingredients used i.e. alcohol, sugar, citrus juices, water, and spices . Usually served from a bowl with fruit but can be made long in ice filled glass.
Rum Punch
25ml gold rum
25ml dark rum
25ml Lemon juice
Dash Bitters
25ml Orange juice
25ml Pineapple juice
- HIGHBALL
A basic long drink consisting of any single spirit, mixed with another fizzy drink or juice and ice.
Horses Neck
50ml Brandy
Dash Angostura Bitters
Top with Ginger ale
Garnish with lemon Spiral
- JULEP
A long drink of muddled mint, sugar and a base spirit (traditionally, bourbon) served over crushed ice.
Mint Julep
50ml Bourbon
6 mint leaves
12.5ml Sugar Syrup
- POUSSE CAFE
A series of spirits and liqueurs layered one on top of the other (dependant on sugar levels and density) served in a tall straight sided shot glass or a small port/sherry glass, more often used to aid digestion.
Kalua
Baileys
Grand Marnier
- FIXES
A close relation of the Daisy but is built and not shaken and is poured over crushed ice not cracked ice.
Brandy Fixe:
30ml Brandy
15ml Lemon juice
15ml Cherry Brandy
12.5ml sugar syrup
- HOT DRINKS
Any drink that contains boiling water or any other hot ingredient, they are very popular in colder countries, they can be made with hot chocolate, milk, coffee and certain juices.
Irish Coffee
50ml Irish Whisky
2 sugar cubes
60ml hot coffee
Float whipped cream or double cream
- SANGAREES
The word Sangarees comes from the word “Singari” which is Indian for “blood drink”. The drink can be made from liquor, wine or beer which is sweetened and served in a short glass over crushed ice.
Brandy Sangarees
40ml Brandy
12.5ml Sugar syrup
20ml soda Water
- TODDIES
Originally a hot drink made since the early Victorian era, today they can be served both hot or cold. The toddy is basically sweetened liquor with water and various spices.
spices such as cinnamon, nutmeg or cloves. Hot Toddies contain a slice of lemon, whereas cold Toddies also contain lemon juice.
Hot Whisky Toddy
50ml whisky
Dash Honey
1 lemon squeezed
1 cinnamon stick
4 Cloves
Grated Nutmeg
Top with Hot water
- CRUSTAS
A medium drink (150ml) consisting by a mixing of any spirit, liqueur, and juices served with a lemon or orange spiral in a sugar rimmed Crusta glass over crushed ice.
Brandy Crusta
40ml Brandy
20ml Lemon juice
12.5ml Sugar Syrup
Dash Maraschino
Dash Angostura
- CUPS
Madden basically by fruit macerations (apples, pears, pineapples, oranges, and strawberries, raspberries in white wine or champagne. The Cups are prepared in big recipients with the cut fruit and the wine or champagne. Cups needed to remain on the fridge least 3 hours, after they can be mixed with some liqueurs and served in champagne or white wine glasses.
- MILK SHAKES
Basically madden by fruits, milk, sugar, eggs, cream in a blender and served in a long drink glass with ice.
- EGG- NOGGS
They are traditionally shaken and served cold or hot in a long drink glass consisting by a mixing of any spirit, eggs, milk, sugar and nutmeg.
Brandy Egg- Nogg
50ml Brandy
12.5ml Sugar Syrup
25ml Milk
1 Egg
Grated Nutmeg
- SANGRIAS
They are prepared in big recipients with a mix of wine, liqueurs, fruits, brandies, lemonade, cinnamon, and mint. Traditionally they are served in jugs.
- NON ALCOHOLIC COCKTAILS
Basically they are prepared with fresh fruits, juices, cream, herbs and non alcoholic fizzy drinks. No alcohol is added.
