Beverages

BEVERAGES
What is beverage?
Any portable liquid which is alcoholic or non-alcoholic is known as beverages
Beverages are mainly consumed to quench thirst , feel fresh , to compensate the loss
of body fluid due to perspiration
Beverage are basically classified into two types

Non-
Alcoholic
alcoholic

The word alcohol is derived from the Arabic al-kohl.

Alcohol is generally defined as a liquid obtained through the fermentation of a sugar
containing liquid . These are the beverage that contain ethyl alcohol or ethanol
The percentage of alcohol in a drink varies from 0.5% to 95% depending on the
method by which the alcohol is obtained
 
 
Alcoholic beverage classifications
Three Types of Alcoholic Drink
Fermented Drink

Brewed and Fermented Drink

Distilled Drink
Fermented drink

Wine cider Perry

(Fermented grape juice) (Fermented apple juice) (Fermented pear juice)

Red wine White wine Rose wine

Brewed & fermented drinks

Beer sake
(Obtained from cereals)

Ales lagers
Distilled beverages

Spirits liqueur Eaux-de

vie

Fruit brandy apple juice

Whisky rum gin vodka tequila brandy

Aurum Tia Maria
What is fermentation?
Fermentation is a process in which sugar is converted into alcohol. It is a chemical
reaction of yeast on sugar
This process is basic of preparing all alcoholic beverages
The alcoholic level of all fermented drink is normally between 4 to 14 %
Fermentation process

gives out

• yeast • alcoho
• sugar l
and releases
act's on
co2

Yeast acts on sugar and converts one molecule of sugar into two molecule of ethyl
alcohol and two molecule of carbon dioxide

The alcohol level in fermented drink rises up to 14%. Once the alcohol level reaches
14% the yeast is killed later it brings the fermentation process to an halt (or) end.
These three are very necessary for fermentation to take place
yeast
. sugar temperature

.
If there is absence of any one of these, fermentation will not take place
Examples of fermented beverage are
•WINE
•CIDER
•PERRY
What is distillation?
The process in which alcohol is separated from the fermented juice by heating it.
The process of distillation is that the ethyl alcohol or ethanol is boiled at a low temperature at.
All spirits are produced by the distillation of alcoholic beverages

Example of distilled are

Brandy
Whiskey
Gin
Rum
Vodka
Tequila
What is stilling?
The stilling is a process of separating alcohol from water.

There are two types of still used for distilling spirits.

1. The pot still 2. Patent stilling

POT STILLING
PATENT STILLING
FERMANTED DRINKS

WINE is an alcoholic beverage obtained from fermented juice of

freshly collected or gathered grapes . It can also be made using
fruits, flower petals etc., it is prepared by crushing the fruit and
fermenting its juices. They are classified on the basis of colour,
taste, aroma present in it.
Classification of wine’s

WINE

sparkling wine
Stilled wine fortified wine

• white • champagne • sherry

• red • port
• rose • madeira
• marsala
• malaga

Stilled wine
It is also known as Table wine or Dinner wine it is a wine which is obtained by the natural
fermentation process without adding anything else to it. Still wines do not contain carbon
dioxide . While preparing these wine the carbon dioxide produced during fermentation are
allowed to escape and then being filled in the wine bottles. The alcoholic percentage is
normally between 10 to 14%
Red wine : these wine are made using black grapes the skin is allowed to remain in the
fermenting must as the coloring pigment present in the skin gives the colour to the wine
By following this method the red colour is obtained
Red wine are best served at room temperature that is
Rose wine : these wine are made using red grapes they are even produced
from the mixture of white and red grapes the skin is allowed to macerate in
the must until the desired colour is being obtained by following this method
the red colour is obtained
Rose wine is served chilled at
White wine: These wines are made using white grapes and even black grapes
if wine is prepared using black grapes the skin of the black grapes has to be
removed before crushing. the skin is being removed to prevent the wine from
getting colored by following this method the white colour is obtained
White wine are served chilled at
Sparkling wine
Sparkling wine contains carbon dioxide . They are being
bottled with the carbon dioxide .

Carbon dioxide is not allowed to escape.

The gas is prevented from escape the alcohol present in the

bottle is between 10 to 13 %.

The glass bottles used for sparkling wine has to be thick to

withstand the pressure of the gas present behind the cork

Best among sparkling wine is champagne

Sparkling wine are served chilled at

Champagne
Fortified wine

still fortified
brandy
wine wine

Fortified wine are still wine to which brandy is added

This process increases the alcohol strength. It contains 15 to 24% of alcohol. It stops
fermentation and it increases the wines shelf life
These drinks are served both as a pre meal and post meal drink
Best known fortified wines are Sherry, Masala, Port, and Madeira.

Classification of fortified wine

• sherry
• port
• Madeira
• Marsala
• Malaga
SHERRY
Sherry is an example of most demanded fortified wine.
It comes from ‘Jerez’ district in the south of Spain the word cherry is an Anglicization
of Jerez
PORT
Porto is an accompaniment of blue-veined cheese which is served traditionally served
it is produced from the group grown in Upper douro valley of northern Portugal
MADEIRA
Madeira is a Portuguese fortified wind which comes from the island of Madeira in the
Atlantic Ocean
MARSALA
Marsala is a fortified wine which comes from North West Sicily.
It is made from the blend of white wine, brandy, heated must, which is then matured
MALAGA
Malaga is a sweet fortified wine that comes from Malaga on the Mediterranean coast
of Spain.
It is made from the grapes dried on the straw mats in the sun it is then mixed with
concentrated grape juice after fermentation and then fortified
CIDER

It is obtained from the

fermentation of apple juice
CLASSIFICATION OF CIDER
PERRY

Perry is obtained from the

fermentation of pear juice.
It is made that same way
as cider.
PERRY BRANDS
BREWED & FERMENTED DRINKS

It is similar to fortified drinks but the difference is whine is usually

malted & crushed cereals, it is brewed in hot water to get maximum
soluble sugar from the malt, and its then cooled and allowed to ferment
with the addition of yeast

Examples of Brewed & fermented drinks are

Beer

Sake
BEER’S

Beer is brewed and fermented drink. Most beer are made from barley malt .ground up malt
is added to hot water to make them get easily mashed. This process is called as ‘mashing’.
The alcohol content in deer is between 4 to 10%
CLASSIFICATION OF BEER’S
BEER’S

LAGER ALE STOUT DIET DRAFT

Classification of beers
Lager: bottom fermented beer Lagers are probably the most common type of
beer consumed. They were originated from the Central European country,
which was named after the German "Lagern" (to store) Lagers are bottom-
fermented, where the yeast culture ferments at the bottom of the fermenting
vessel (or) tank.
They were traditionally stored at a low temperature for weeks.
The alcohol content of lager beer is 3–6%
Ale beer: Top-fermented beers. Top-fermented beers tend to be more
flavorsome.
The beer have strong hop flavor including a variety of grain flavors and
fermentation flavors.
Stout: stout beer is produced by roasting the millets to give dark colour to it.
The beer has strong malt flavor.
Draft beer: These beers has to be kept refrigerated between 35°F and 40°F
Draft beer has only 2 weeks shelf life.
Diet beer: these are produced by special fermentation process.
It contains high alcohol content.
They are as same as lager beer which is low in calorie.
SAKE
Sake is a Japanese drink which is obtained from their main crop rice.

 
DISTILLED DRINKS

BRANDY
GIN,WHISKY
(fermented
(fermanted cerial)
grape juice )

TEQUILA RUM
(fermented sap of (fermanted
agave tequila weber) molasses)

VODKA
(fermanted potates
or cerials)
GIN

Gin: it is a spirit distilled from cereals and

flavored with flavouring agents like juniper
berries, orange peel, lime, coriander seeds
Gin originated from Holland
Types of gin

Holland gin
London dry gin

Holland gin: it is distilled twice using pot stilling methods

London dry gin: it is first distilled in patent stiller and then distilled for the second time in the
pot stiller.
GIN BRANDS
BRANDY

Brandy: it is a spirit distilled from grapes (wine).

Flavored brandies are named after the fruit used to flavor it;
some examples are cherry brandy, peach brandy, and apricot
brandy.
It is stored between
It is best served at room temperature
Cognac is the famous famous brandy which is from
France.
CLASSIFICATION OF BRANDY
WHISKY

Whisky: it is a spirit distilled from

fermented barley, corn during
fermentation the drink gets its amber
colour.
Type of whisky

Scotch
Irish
Canadian or rye
American or us
Bourbon whiskey
Japanese
Indian

Scotch: it is world’s finest whisky

Scotch whisky is distilled in Scotland
Irish : Irish whisky is distilled in Ireland
The Irish spells whisky as ‘whiskey’
Canadian: Canadian whisky is distilled in Canada
American or us: American whisky is distilled in America
The American’s spell whisky as ‘whiskey’
Bourbon whisky is named after the country bourbon which is prepared in Kentucky
Tennessee whiskey is whisky is distilled in Tennessee
Japanese : Japanese whisky is distilled in Japan
Indian: Indian whisky is distilled in India
WHISKY BRANS
Tequila: Tequila originated from Mexico
It is a spirit distilled from the fermented juice of Agave
Tequilana Weber
(Agave Tequilana Weber – it is a plant a type of plant)
AGAVE TEQUILANA WEBER
Agave tequilana, commonly called
blue agave or tequila agave
It is an important economic
product of Jalisco, Mexico
It suitable for the preparation of
alcoholic beverages.
TEQUILA BRANDS
RUM

Rum: it is a spirit distilled from molasses or

sugarcane juice
(Molasses - which is a byproduct of
sugarcane)
Types of rum:

White or light rum

Golden rum
Dark rum
Spiced rums
Flavored rums

Light rums: Light rums are light or clear in color.

They are also referred to as white rum.
They are often aged (or) stored for long years in glass lined barrel to prevent
the rum from absorbing the colour of the barrel while storing them
They have very little flavor and are used in cocktails
 
Gold rums: Gold rums are also known as amber rums.
They are often aged (or) stored for long years in charred oak barrels. To get
the golden colour. Sometimes some or small amount of caramel is also added
to it
They have stronger flavor compared to light rums.
Dark rums: dark rum is darker in color such as black, red.
They are aged (or) stored for long years in heavily charred oak barrels.
To get the dark colour. Sometimes some amount of caramel is also
added to it.
They are stronger and sweeter than light and gold rums.
Spiced rums: These rums obtain the flavor from spices or caramel.
They are dark in color and may have spices such as cinnamon,
rosemary, absinthe/aniseed, or pepper.
Flavored rums: rums which infused (or) mixed with additional flavors
such as banana, coconut, citrus, etc.
RUM BRANDS
VODKA
Vodka: it is a spirit distilled from barley, corn,
ray, potatoes
It is a clear drink which is tast less odder less
Vodka originated from Russia.
The term ‘vodka’ is derived from the Slavic
word voda (water)
It is a national drink of Russia and Spain.
Vodka is normally mixed with orange juice.
Types of vodka:

Neutral vodka
Flavored vodka

Neutral vodka: it is distilled from grains or potato juice.

Neutral vodka are highly rectified by filtering it through a activated charcoal
This is done to get rid of the flavor and smell of potato.

Flavored vodka: these are vodka that is flavored using natural flavored
material.
The flavorings added are to be named before it. For example orange flavored
vodka, zubrowka vodka
VODKA BRANDS
NON ALCOHOLIC BEVERAGE
Non-alcoholic beverage refers to non-intoxication drinks or soft drinks,
which doesn’t have a bit of liquor by volume or yeast is not introduced to
convert sugar into alcohol during fermentation. They are considered as
drinks, which can be have according to the choice and standard. They
are found in the bottle or canned or open liquids to consume in any stage
of the meal or without meal. The bottles or cans are hygienically packed
and sold in the market in the safe manner, e.g. aerated waters, mineral
water, juices, squashes, syrups, etc.
A Non-Alcoholic Beverage (also known as a virgin drink) is defined in
the U.S. as a beverage that contains less than 0.5% alcohol by volume.
Non-alcoholic versions of some alcoholic beverages, such as non-
alcoholic beer ("near beer"), are widely available in the market.
Non-Alcoholic beverage is sold and consumes by human according to
their needs and requirement, and no any bar law can restrict its sale as it
doesn’t have any intoxicating character. Therefore, soft drinks can be
sold or consumed in any time of the day or night, and any type of the
span of life.

In hospitality industries, the non-alcoholic beverage are essentially

provided and served as a breakfast, lunch, and dinner with or without
meal to the customer. We prefer juice, lassi, squash, tea, coffee, hot
chocolate, soft drinks like coke, sprite, fanta, real etc. as non-alcoholic
beverages.

Non-alcoholic beverage can also be used while making cocktails and

mocktails. They stimulate the palate & act as an aperitif. It is widely
used for diluting spirits with soft and cold drinks, like rum and coke,
whiskey and soda water, gin and tonic water, etc. It not only adds to the
taste on it but also enhance color & flavor and eye appeal.
Sodas, juices and sparkling cider contain little or no alcohol. However,
non-alcoholic beer and non-alcoholic wine undergo an alcohol-removal
process that may leave a small amount of alcohol because of this, some
states have legal restrictions on non-alcoholic beer and wine.

Drinks, or Beverages, are liquids specifically prepared

for human consumption. In addition to basic needs, beverages form part
of the culture of human society. Despite the fact that most beverages,
including juice, soft drinks, and carbonated drinks, have some form
of water in them; water itself is often not classified as a beverage, and
the word beverage has been recurrently defined as not referring to water.
TYPES OF NON-ALCOHOLIC
BEVERAGES
• CARBONATED DRINKS
Carbonated drinks refer to drinks which have carbon dioxide
dissolved into them. This can happen naturally through
fermenting and in natural water spas or artificially by the
dissolution of carbon dioxide under pressure.
The first commercially available artificially carbonated drink is
believed to have been produced by Thomas Henry in the late
1770s. Cola, orange, root beer, ginger, and lemon/lime are
commonly used to create non-alcoholic carbonated drinks;
sugars and preservatives may be added later.
COFFEE
• Coffee is a brewed beverage prepared from the roasted seeds
of several species of an evergreen shrub of the genusCoffea.
The two most common sources of coffee beans are the highly
regarded Coffea arabica, and the "robusta" form of the
hardier Coffea canephora. Coffee plants are cultivated
in more than 70 countries Once ripe, coffee "berries" are
picked, processed, and dried to yield the seeds inside. The
seeds are then roasted to varying degrees, depending on the
desired flavor, before being ground and brewed to create
coffee.

• Coffee is slightly acidic and can have a stimulating effect on

humans because of its caffeine content. It is one of the most
popular drinks in the world. It can be prepared and presented
in a variety of ways.
FRUIT AND VEGETABLE JUICES
• Fruit juice is a natural product that contains few or no additives.
Citrus products such as orange juice and tangerine juice are familiar
breakfast drinks, while Grapefruit juice, pineapple, apple, grape,
lime, and lemon juice are also common. Coconut water is a highly
nutritious and refreshing juice.
• Many kinds of berries are crushed; their juices are mixed with water
and sometimes sweetened. Raspberry, blackberry and currants are
popular juices drinks but the percentage of water also determines
their nutritive value.

• Fruits are highly perishable so the ability to extract juices and store
them was of significant value. Some fruits are highly acidic and
mixing them with water and sugars or honey was often necessary to
make them palatable.
FRUIT AND VEGETABLE JUICES
• Early storage of fruit juices was labor-intensive, requiring the crushing
of the fruits and the mixing of the resulting pure juices with sugars before
bottling.
• Vegetable juice are usually served warm or cold. Different types of
vegetables can be used to make vegetable juice such as carrots,
tomatoes, cucumbers, celery and many more. Some vegetable juices are
mixed with some fruit juice to make the vegetable juice taste better.

• Many popular vegetable juices, particularly ones with high tomato

content, are high in sodium, and therefore consumption of them for
health must be carefully considered. Some vegetable juices provide the
same health benefits as whole vegetables in terms of reducing risks
of cardiovascular disease and cancer.
TYPES OF FRUIT BASED DRINK
• Fruit juice
Largely regulated throughout the world; ‘juice’ is often protected to be
used for only 100% fruit.
• Fruit drink
10 % Fruit is liquefied and water is added.
• Fruit squash
Produced using strained 25% fruit juice, 45% sugar and preservatives.
• Fruit cordial
All ‘suspended matter’ is eliminated by filtration or clarification.
Therefore appears clear. This type of drink, is described as ‘flavored’.
Fruit punch
A mixture of 25% fruit juices. Contains around 65% sugar.
• Fruit syrups
1 fruit crushed into puree and left to ferment and then heated with sugar
to create syrup.
• Fruit juice concentrates
Water removed from 100% fruit juice by heating or freezing.
• Carbonated fruit beverages
Carbon dioxide added to fruit drink.
• Fruit nectars
Mixture of 30% fruit pulp, sugar and water which is consumed as ‘one
shot’.
• Fruit Sherbets
Cooled drink of sweetened diluted fruit juice.
TEA
• Tea is an aromatic beverage commonly prepared by pouring hot or
boiling water over cured leaves of the tea plant, Camellia
sinensis. After water, tea is the most widely consumed beverage in the
world. There are many ways in which tea is prepared for consumption
including adding ingredients such as lemon in Russia, butter in Tibet,
mint in North Africa, cardamom in Afghanistan and milk and sugar in
Great Britain.
• They are also served differently; in China they use very small cups,
America often serves it cold (as "iced tea") or with a lot of sweetener
(as "sweet tea", which is commonly drunk in the American South),
Indians boil it with condensed milk and in Australia it is brewed in a
"billy" can.
Tea leaves can be processed in different ways resulting in a
drink which appears and tastes different. Chinese yellow
and green tea are steamed, roasted and dried; Oolong tea is
semi-fermented and appears green-black and black teas are
fully fermented.
MILK
• Regarded as one of the "original" drinks, milk is the primary source of
nutrition for babies. In many cultures of the world, especially the
Western world, humans continue to consume milk beyond infancy,
using the milk of other animals (especially cattle, goats and sheep) as
a beverage.
• Milk is a white liquid produced by the mammary glands of mammals.
It is the primary source of nutrition for young mammals before they
are able to digest other types of food. Early-lactation milk
contains colostrum, which carries the mother's antibodies to the baby
and can reduce the risk of many diseases in the baby. It also contains
many other nutrients.
• As an agricultural product, milk is extracted from mammals during or
soon after pregnancy and used as food for humans.
Artificial Mineral Water
Is a beverage made like mimics the properties of mineral water and is
usually given a certain scents materials, as well as preserved by CO2.
These types of drinks known as soft drinks.
Several types of artificial mineral water, among others:
a. Soda water
This drink is a kind of others.
The material is water and CO2.
b. Cola (Pepsi, Coca Cola and RC Cola)
The material is sugar water, chocolate caramel preserved by CO2
c. Ginger Ale
d. Tonic / quinine water
e. Bitter lemon
f. Lemonade
g. Strawberry
Types of artificial mineral water was drunk than usual serves as a
beverage or mixing drinks.
Aromatic / Stimulating Water
Is a beverage that has a stimulating scent that can affect our organs
in your body. Several types of aromatic / stimulating water:
a. Coffee contains caffeine such as coffee or regular coffee black,
Expresso, Ice coffee, etc..
b. Tea for example Hot tea, hot lemon tea, Chinese tea, ice lemon
tea, etc..
c. Chocolate for example: Hot chocolate, chocolate Ice.
d. Milk, for example, Hot Milk, Ice milk.
Healthy Drink / Drink Supplement
• Is a health drink that can increase endurance.
Some brands are usually sold at the bar:
- Kratingdeng
- Livovsan
- M 150
- Bachus On
Syrup
• Is a viscous liquid / solid sugar yield is very high. Provided at
the bar to make drinks mixed material (mixing drinks). Syrup is
usually provided at the bar include:
- Simple syrup
- Vanilla syrup
- Grenadine syrup
- Melon syrup
- Strawberry syrup
Natural Mineral Water
• Is water that contains minerals and is derived from the soil or
water sources, which have treated the process as cleaned and
sterilized before trading. There are several kinds of them plus CO2
in inside which point to preserve and refreshing.
Some brands of mineral water include:
- Perrier and Evian (France)
- Aqua, Ades, Oasis, Vit, Sosro (Indonesia)
PUNCH
• Punch is the term for a wide assortment of drinks, both non-
alcoholic and alcoholic, generally containing fruit or fruit juice.
The drink was introduced to England from India in the early
seventeenth century; from there its use spread to other
countries. Punch is typically served at parties in large, wide
bowls, known as punch bowls.
• The word punch is a loanword from Hindi पञ्च (pañc), meaning
"five", as the drink was originally made with five
ingredients: alcohol, sugar, lemon, water, and tea or spices.
• From there it was introduced into other European countries. When
served communally, the drink is expected to be of a lower alcohol
content than a typical cocktail. The term punch was first recorded
in British documents in 1632.
PUNCH
• Today, soft drink manufacturers distribute many types of "fruit
punch" beverages. These are usually red colored drinks. Despite
the name, most brands contain only a small fraction of actual fruit
juice, the major constituents being sugar or corn syrup, citric
acid, and artificial flavors.
• Non-alcoholic varieties, typically include a mix of some fruit drink
such as juice, water, and a sweetener like sugar.
SPRITZER
• A spritzer is a tall, chilled drink, usually made with white
wine and seltzer, club soda or sparkling mineral water. n
the United States, some non-alcoholic carbonated juices are sold
as spritzers. The same type of carbonated juice (actually made
with juice and carbonated mineral water) is known in Germany
as Saftschorle or Fruchtschorle. (Both short for rarely
used Fruchtsaftschorle.) Particularly Apfelschorle (apple juice
spritzer) is one of the most popular soft drinks in Germany. In
Austria Apfelschorle is called Apfelsaft g'spritzt. ... g'spritzt can be
combined with every juice.
Cocktail and Mocktail
COCKTAIL

• It is a mixed drink consisting of two or more ingredients

• Usually a spirit base and a flavoring, colouring ingredient or a
‘modifier’.
• Cocktails maybe short or long
• Can be served before dinner or after dinner
• Pre dinner cocktails are Whisky Sour, Manhattan, Martini etc
• After dinner cocktails are usually sweet and creamy – frappes,
Alexanders etc
Measurement for cocktails:
Nip – 30 ml
Dash – just a few drops
A Split - a small drink bottle( about 285 ml) that is used for cocktails
mainly as bigger bottles can go flat
Three elements of cocktail
BASE LIQUOR – it determine the type of cocktail. It consist of single
spirituous liquor or a combination of wines liqueurs or a aromatic
wines.
MODIFIER – it gives flavor and smell to the cocktail.
E.g. almond extract, grenadine syrup
MIXER – It neutralizes the sharpness in the base liquor and perking up
the drink itself. also called as fillers
E.g. sodas, colas and fresh fruit juice
CLASSIFICATION OF COCKTAILS

International cocktail are cocktail that are recognized worldwide

E.g. french 75, zombie, long island iced tea
Tropical cocktail are cocktail that are heavily blended with fresh fruit
Classic cocktail are cocktail named after a person or place
E.g. margarita, Manhattan, Rob Roy
Shooter cocktail with a combination of two or more liqueurs. It should
be served flaming and drunk in one gulp
Mocktails non alcoholic drink
E.g. four season, lemon squash
Categories of cocktail
Pre dinner drinks – they are drinks served prior to meal intended to
stimulate appetite. They are called aperitif.
After dinner drinks – these are drinks served after a meal, as the term
implies. They are usually sweet and are intended to round off the
meal .
Liqueurs - also known as cordial, liqueurs are sweetened spirit flavored
with ingredients such as seed, fruits, herbs flowers, nuts, spices, and
even roots, barks, and leaves.
Fancy drinks – They are imaginative that do not fit into any category of
alcoholic mixed drinks or cocktail and for which there are no basic
recipes. The sole stipulation is that they should contain a maximum of
2 ounces of alcohol and taste good
Long drinks - a long drink or tall drink is an alcoholic mixed drink with a
relatively large volume (between 5-9 fluid ounces) it’s the classic
name for all mixed drinks that consist of more than 5 ounces of liquid
METHODS OF MIXING COCKTAILS
• SHAKING – Put all ingredients together with plenty of ice in a cocktail
shaker and shake them till the shaker is ‘frosty’- unless recipe states,
always strain and serve – NEVER Shake fizzy ingredients such as
champagne or post mix – always add fizzy drink later
• A traditional shaker has three parts – the based, strainer and the lid –
not common in bars now
• Boston Shaker – Two halves – one fitting over other
• American Shaker – Two halves, one is glass and other is metal
Essential equipment and Technical bar terms

Jigger: stainless steel thimble for measuring liquids. Sizes vary from 5 –
175ml.

Boston Shaker: Consists of two cones which overlap when fitted

together, used for mixing cocktails in.

Hawthorne strainer: It is plated silver or stainless steel with a flat base

with holes and has an edge of rolled wire to prevent spillage. Used
for straining ice and fruit from the Boston shaker

Muddler/ long handled spoon : used to stir cocktails, the flat end or
‘muddler’ if for crushing fruit

Blender : A blender is a means of blending ice and fruit with other

ingredients to produce smooth creamy textures.

Tong: used for handling garnishes, fruit and ice

Mocktail

• Mocktail is any mixed drink that does not have alcohol. The name
mocktail is derived from the word ‘mock’ meaning to “imitate or
mimic” referring to mocktails imitating a cocktail as it seems very
similar to a cocktail but does not have alcohol or any other spirits.
Mocktail is simply a mixed drink that does not have any spirits or
alcohol.
Difference between cocktail and mocktail

• Cocktails are alcoholic drinks made by mixing alcoholic drinks

with soft drinks, fruit juices or other alcohols.

• Mocktails are non-alcoholic drinks made by mixing different

fruit juices,iced tea or soft drinks. Mocktails are so named
because they mock the cocktails i.e. they look like cocktails
but are non-alcoholic.
Different glasses used in cocktail and mocktail

• Shot – 60 ml

• Martini – 90 ml

• Manhattan – 140 ml

• Champagne Saucer – 180 ml

• Champagne Flute – 180 ml

• Champagne Tulip – 180 ml

• Old Fashioned – 200 ml

• Hi Ball – 300 ml

• Brandy Balloon – 300 ml

• Colada Glass – 400 ml

List of some cocktail and mocktail drinks
cocktail
Manhattan
Green Russians
Death in afternoon
Alexander
Paradise
French connection
Dirty martini

mocktail
mojito
Fired ice
Deep blue
Shirley temple
Queens punch
Mid summer dream
Sunrise
Italian cream soda
Garnishes used in drinks

These are the edible or non-edible products used to decorate a drink

and the glass making it more appealing and presentable to the eye.
• Edible Garnish:
• These are items such as cut fruits, slices or spirals of lemon, sweet
lime, pineapple, orange; cherry, etc. These can be consumed before,
during or after the mocktail is consumed.
• Non – Edible Garnish:
• These are fancy items used to decorate the glass and are not to be
consumed, made either of food grade plastic or glass which are
disposable in nature. Example: Fancy umbrella.