LIQUEURS
Definition:
Liqueur is the mixture of spirit, flavourings, and sugar. The minimum sugar that is present in liqueur is 2½%.
- Spirits used such as rum, gin, whiskey, vodka, brandy.
- Flavourings such as spices, herbs, flowers, creams, chocolates, fruits, etc.
Production of Liqueurs:
Liqueurs can be made in 3 methods are
1. Percolation
2. Infusion / Maceration method
3. Distillation method
Types of Liqueurs:
- Citrus Liqueurs: (e.g.) Cointreau, Curacao, Forbidden etc.
- Coffee Liqueurs: (e.g.) Kahlua, Tia Maria, Crème de mokka etc.
- Herbal Liqueurs: (e.g.) Sambuca, Strega, Jagarmeister, etc.
- Fruit Liqueurs: (e.g.) Crème de banane, Crème de cassis, etc.
- Miscellaneous: (e.g.) Advocaat, Drambuie, Irish Mist etc.
COCKTAILS
Definition:
Cocktails are made up of two distinct types of ingredients such as a base and a modifying agent / agents.
- Base is a spirit that gives a predominant flavour than the other.
- Modifying agent may be alcoholic and non-alcoholic.
- Alcoholic are: Wine, Spirit, Liqueurs, Champagne, etc.
- Non-alcohols: Fruit juice, soda, coconut milk, cream etc.
- Very rarely cocktails are made from wine, beer and champagne.
- Most of the cocktails are incomplete with their garnish.
- Garnish should be very, very fresh.
METHOD OF MAKING COCKTAILS:
There are 3 methods of making cocktails.
i) Stir
ii) Build
iii) Shaken / Blend
Stir:
Base should be mixed with ice and other ingredients for a short period and strained into the serving glass. HAWTHRONE is a strainer which is used in the stir method to straine.
Build Method:
“START TO FINISH”
Shaken / Blend:
This method is done with using cocktail shaker or blender.
Mixology:
The knowledge and skills required to prepare a drink is known as Mixology.
Bar Tender:
Who makes the cocktails in very good taste. They are also called as Mixologist.
Soda Back:
Soda served separately.
Twist of Lime:
Skin of lime (Zest or rind).
Dash:
2 – 3 drops.
Pre-mixers:
Readymade mixers.
Simple Syrup:
Is used for making cocktails.
Muddling:
If the sugar is added as such the method is known as Muddling.
GIN BASED COCKTAIL:
i) Martini: 60 ml gin, + 15 ml dry vermouth, stir, olive
ii) Gibson: 60 ml gin, 15 ml dry vermouth, stir, cocktail
iii) Gimlet: 60 ml gin + 30 ml lime cordial, stir, lime wheel.
VODKA BASED COCKTAILS:
i) Vodkatini: 60 ml Vodka + 30 ml vermouth, stir, lemon twist.
ii) Bloody Mary: 60 ml Vodka + 2 dash of each, Worcester, tobasco sauce, lime juice, + ½ glass of tomato juice, + salt & pepper build, like wedge and cherry.
iii) Screw Driver: 60 ml Vodka + ½ glass of orange juice, build, orange slice.
RUM BASED COCKTAILS:
i) Daiquiri: 60 ml white rum + 15 ml lime juice + a span sugar syrup, shake, ½ lime wedge & cherry.
ii) Egg Nogg: 45 ml + spoon of s.syrup + 1 egg, shaken, gratted nutmeg.
iii) Between the sheets: 30 ml brandy + 30 ml white rum + 30 ml cointreau+ a dash of lemon juice, shake, none.
WHISKEY / WHISKEY BASED COCKTAIL:
i) Manhattan: 60 ml Bourbon whisky + 30 ml sweet vermouth + a dash of angostura, stir, cherry.
ii) Rob Roy: 60 ml Bourbon whisky + 15 ml sweet vermouth + a dash of angostura, stir, cherry.
iii) Rusty Nail: 30 ml scotch + 30 ml drambire, build, none.
BRANDY BASED COCKTAILS:
i) Alexander: 30 kl brandy + 30 ml crème de cacao +30 ml cream shake, grated nutmeg.
ii) Between the sheet: Ssame as rum base, but brandy is used instead of rum.
iii) Sidecar: 60 ml brandy +15 ml cointreau + 15 ml lime juice shake, grated nutmeg.
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