Aicle Cocktail

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Elena Llera

COCKTAILS AND

COMBINATION DRINKS

COCKTAILS

Warm-up

Have you ever drunk a cocktail?

Do you like going out at night?

Look at the following photographs and comment with your partners what

you think is going on.

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Elena Llera

1.- COCKTAILS

The English term cocktail literally means roosters tail.

It is difficult to know exactly where the cocktail originated, though, the

drink as we know it today is considered an American creation.

Its spreading throughout Europe occurred during the 1920s, during a

setback in America because of Prohibition (Dry Law), which lasted from

1920-1933.

A cocktail can be defined as a mix or combination of two or more drinks.

They can be alcoholic, but do not have to be. It is easy to see that the

quantity of cocktails that can be prepared are virtually unlimited, though

there are some predetermined rules that you should follow when preparing

them.

If we keep the literal meaning of the world cocktail in mind, it is not hard

to imagine that one of the most important aspects of a cocktail is the

harmony of colors among the different ingredients. You do not only have to

achieve visual harmony; however, you must also achieve harmony in the

taste, temperature, etc.

It is probable that by picking random combinations of drinks and

ingredients we will get a colourful or tasty result, but it is equally probable

that our stomachs will have something to say later, making us realize that

certain mixtures are not advisable.

A cocktail is a mix or combination of two or more

drinks.

Its very important to know the accurate ingredients

to elaborate a good cocktail.

There are a great deal of cocktails with different

tastes, flavors, textures and colours.

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2.- Necessary Tools and Utensils

For correct preparation of cocktails, it is necessary to have a certain set

of utensils. They are the following:

THE COCKTAIL SHAKER

This tool is used to make cocktails.

Add all the ingredients into the cocktail shaker and

then shake it in a strong and rhythmic way to mix it

together.

There are two kinds of cocktail shakers:

THREE-PIECE COCKTAIL SHAKER OR

STANDARD COCKTAIL SHAKER: it is composed

of: cup, strainer and cap.

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3 PIECES

The three-piece shaker is composed of:

a) Cup: where the distinct ingredients are deposited

b) Strainer: serves as a colander

c) Cap: closes the cocktail shaker and prevents the liquids from

spilling during the shaking

TWO-PIECES COCKTAIL SHAKER OR

BOSTON: It's composed of two cups.

2 PIECES

Don't forget:

To clean the cocktail shaker properly after having used it.

To use the right amount of ice.

If the cocktail shaker is not being used, leave it open.

Never strike the cocktail shaker.

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Cocktail Shaker: is one of the fundamental tools in the preparation of cocktails, though not all cocktails are made with a shaker.

The cocktail shaker is used when the mixture that you are going to prepare

requires a vigorous shaking, in the case of juices, syrups, creams, eggs, or

sugar dissolutions.

Cocktail shakers are usually made of silver, alpaca, or stainless steel. If

they are made of silver, they must be inspected frequently to ensure that

they do not lose their interior coating. If this is the case, it must be sent

to be silver-plated, because it is dangerous to use in other conditions.

THE MIXING GLASS

It's a tool used to make cocktails that only have

liquid ingredients.

It's composed of three elements:

GLASS: It's a cup made of glass. It contains 1

litre.

Mixing glass: should be made of a resistant glass and used when the

ingredients do not require an excessive shaking

MIXING SPOON: to stir.

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Barspoon (Mixing Spoon): a large-handled spoon used for mixing

cocktails prepared in a mixing glass. It is usually made of stainless

steel as well.

STRAINER: To prevent the ice cubes from

falling through.

Julep Strainer or Hawthorne Strainer (spring colander): Prevents

ice or other solid elements from being poured while serving from the

mixing glass.

Usually made of stainless steel.

Dropper: Allows for the adding of drops to certain preparations that

require it. Typically, you will want about four that will generally

contain angostura, red curaao, grenadine, and dry vermouth. They

should always be clean and adequately filled.

Ice Bucket and Ice Tongs: It is helpful to have two buckets of ice

available, one for cubed ice and one for crushed ice.

Citrus Fruit Juicer (Citrus Reamer): for juicing certain citrus

fruits.

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Straw Holder/ Straws

Bottle opener is a device that enables the removal of metal bottle

caps from bottles.

Corkscrew is a tool used to remove cork or plastic stoppers from

wine bottles.

Soda Syphon is a device for dispensing carbonated or soda water.

Knife is used to cut fresh fruit.

Cutting board

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Electric cocktail blender: A blender is a kitchen appliance used to

mix, puree, or emulsify food and other substances. A stationary

blender consists of a blender jar with blade at the bottom, rotated

by a motor in the base

Muddler is a thick stick, made of wood, stainless steel, or plastic,

that is used to mash ingredients in the bottom of a glass. Often used

to mix sugars, bitters, and to extract juices and oils from fruit and

mint.

Salt and Pepper Shakers

Cinnamon Shaker

Nutmeg Grater: A nutmeg grater, or nutmeg rasp, is a device used

to grate a nutmeg seed

Jigger / Measurer is a small glass designed to hold or measure

spirits or liquor.

Citrus Zester is a special tool that cuts strips of citrus rinds.

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Small Containers to hold garnishes and decorations.

Pitcher/jug used mainly for holding liquids.

Cups and Glasses: You will use a large variety of types.

Big cocktail glasses(Cobblers), short glasses (Old-fashioned), classic

cocktail glasses (Martini glass), flutes, etc.

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Elena Llera

A large part of these tools and utensils will be in the customers view on the

bar counter. This collection of utensils is commonly referred to as the

Central Station.

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Elena Llera

Vocabulary review

Can you find 10 cocktail utensils or tools?

COASTER STRAW

CORKSCREW HIGH BALL

MUDDLER SNIFTER

DROPPER BLENDER

BAR SPOON STRAINER

GRAMMAR

Expressing obligation

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Elena Llera

Must and have to are modal verbs used to express obligation. The

difference between them is:

MUST is used to express an obligation imposed by the speaker.

I must prepare the Central Station. (Its my duty)

HAVE TO shows external obligation.

You have to close the pub in half an hour.

Must has the same form for all subjects of the present and the future. It

has no past tense, we use had to for the past tense.

Staff must be in the restaurant at 9.

Must not means negative obligation while dont have to means absence of

obligation, you dont have to do something, it is not necessary.

We can say: do I have to do it? Or Have I got to do it?

LISTENING

Bar accessories: Stock your home bar with the right tools

http://www.youtube.com/watch?v=KnbVHoj-WBM&feature=player_detailpage

Cocktail Shaker Demo - Bar Products .com

http://www.youtube.com/watch?v=2fP936tLPoA

Cocktail Glasses

http://www.youtube.com/watch?v=kU4TxnHAUbQ&list=PL72B81443BDE84077

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Elena Llera

READING

Essential Bar Tools

What No Bartender Should Be Without

By Colleen Graham, About.com Guide

Ads: There are some basic tools needed to make cocktails that should be top priority when outfitting your home bar. Some of these items are already in the kitchen and the rest can be purchased at prices that fit any budget. With these basic essentials you can be mixing cocktails with ease that are sure to please.

Cocktail & Boston Shakers

Photo Credit: Shannon Graham There are two basic types of shakers available on the market.

Cocktail or Traditional Shaker- A metal shaker with a tight-fitting top covering a strainer which fits onto a bar tin. Cocktail shakers are available in many stylish designs and are perfect for use in the home bar.

Boston Shaker- This shaker serves a dual purpose because it is comprised of a 16 ounce mixing glass and a larger, flat-bottomed bar tin. The glass can be used alone for stirring drinks over ice and the two pieces are used together for shaking ingredients with the tin fitting over the glass. The Boston Shaker is typically used by professional bartenders and requires the use of a strainer.

Hawthorne Strainer

Photo Courtesy of Pricegrabber For drinks that are shaken or stirred with ice and served neat or over new ice, a strainer is needed to separate not only the ice, but any fruits, herbs or other solid ingredients from the liquid. A strainer is necessary if you are using a Boston shaker because there is not one built in and this Hawthorne strainer is the most common style.

The Hawthorne Strainer is a flat-topped, perforated metal device with a continuous coil

of wire around its perimeter, which helps keep the strainer in place. The short handle

and either 2 or 4 "thumbs" that extend from the top and sides are designed to keep it in

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place and allow the bartender to use only one hand.

Julep Strainer

Photo Courtesy of Pricegrabber A julep strainer is perforated, made of stainless steel and in the shape of an over-sized soup spoon with holes. It is placed at an angle inside a mixing glass or bar tin while straining cocktails into the glass.

Jigger

Photo Credit: Shannon Graham

Jiggers are metal measuring devices that usually have two cones, one on either end.

The larger cone typically holds 1 1/2 ounces while the smaller cone holds 3/4 or 1

ounce. The jigger is an essential, aesthetic piece of the bar set up that helps ensure

precise measuring of liquids and creating consistent cocktails.

Many bartenders you'll see do not use jiggers for every drink and instead measure using

memory, technique, and years of experience pouring a lot of drinks. Read the

discussion... Do You Use a Jigger?

Bar Spoon


Different from the average spoon, a bar spoon typically has a long shaft (for reaching

the bottom of tall glasses), a spiral handle (for easy twisting of the shaft) and a petite

spoon bowl with holes (for floating liquors). This type of spoon is essential for stirring

and layering drinks as well as tedious tasks like fishing cherries out of a jar. The first

time you use a bar spoon you will never be without one in the bar, they're that essential.

Tips from the Professionals: Make your bar spoon a little easier to use and versatile by

bending slightly it right before the neck so that there's a little extra curve than the

manufacturer intended.

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Elena Llera

Muddler


A muddler is thick stick, made of either wood, stainless steel, or plastic, that is used to

mash ingredients in the bottom of a glass. Often used to mix sugars, bitters, and to

extract juices and oils from fruit and mint. Muddling is an essential step in making Old-

fashioneds, Mojitos and Caipirinhas.

When buying a muddler choose a thicker one that has a diameter of about 1 1/2-2

inches at the widest point. These will give you more crushing and mixing power than

the thinner muddlers.

Speed Pourer

Photo Credit: Colleen Graham The speed pourer, or bottle pourer, is more of a luxury item for most home bartenders, but can be handy when hosting parties and offer the ability to pour liquor for the bottles very quickly and easily. Commercial bars and restaurants place these in the majority of their liquor bottles, especially they're well and most popular spirits.

In order to prolong the shelf life of your distilled spirits, it's best to replace the speed

pourer with the original cap if you will not be using it for some time.

Ice Accessories

Photo Credit: Shannon Graham Ice is key to the bar and items like ice buckets, crushers, scoops and tongs are essential. Electric ice crushers work well, but to eliminate one more appliance you can get an insulated ice crushing bag, sometimes called a Lewis bag and whack it with your muddler to the consistency you desire. Talk about getting some frustration out!

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Elena Llera

Electric Blender

The blender is essential for preparing frozen drinks like Frozen Daiquiris and Margaritas, and they are also used to crush ice and puree fruit. While most people use large blenders in the kitchen, smaller models are available for the home bar where space can be tight.

Juicer

Photo Courtesy of Pricegrabber Most juicers will produce nearly the same results and range from the simple reamers to electric juicers. If you buy a juicer, use it and don't leave it sitting in the back of the cupboard. Fresh fruit or vegetable juice can make the best cocktails and is recommended over bottled juices whenever possible. Your cocktails will thank you for your effort.

Soda Siphon When it comes to adding soda water to your mixed drinks you have two options; bottled sodas which can go flat if not used right away or a soda siphon. The siphons transform regular water into an effervescent, carbonated beverage by using CO2 cartridges inserted into the handle. With a quick squirt into your Gin Fizz or John Collins your drink is topped off nicely with a perfect amount of freshly carbonated water.

Cutting Board

Photo Credit: Colleen Graham Use a cutting board for preparing garnishes. Designate a small board for bar use only so that you don't end up cutting fish or chicken on it and give it a nice cleaning after every use in order to have the freshest tasting fruits, vegetable and herbs.

Paring Knives

Photo Credit: Colleen Graham Keep a set of pairing knives sharp and in the bar for cutting slices, twists and all your garnishes.

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Elena Llera

Measuring Spoons

Photo Courtesy of Pricegrabber A complete set of metal or plastic measuring spoons is sometimes necessary for dry ingredients and small amounts of liquids.

Grater or Zester

Photo Courtesy of Pricegrabber Graters are useful for grating items like nutmeg or chocolate onto the top of cocktails or for fine lemon zests. Choose a small, handheld one that has a fine-toothed, sharp grating surface and a sturdy handle.

Corkscrew

Photo Courtesy of Pricegrabber There are many different styles of corkscrews to choose from, the most popular being the Winged and Waiter's corkscrews.

Most liquor bottles don't need a special bottle opener or cork screw but there's nothing

worse than a guest showing up with a bottle of merlot and you don't have a way to

open it. Besides, you may want to mix some wine cocktails. I like to keep at least two

around because it seems like they are one of the first tools to be misplaced.

Bottle Opener

Photo Courtesy of Pricegrabber Frustration sets in if there's no bottle opener around and you need one. It's handy tool for opening various bottles you may be opening in the bar such as beers and sodas and they can be compact, even fitting on a keychain, built into another tool or you can simply install one permanently into the wall or cabinet.

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Elena Llera

Sip Sticks, Stir Sticks or Cocktail Straws

Photo Courtesy of: X-Rated Fusion Liqueur These short, thin straws or stirrers are used when serving many mixed drinks and, occasionally neat cocktails, to guests, allowing them to keep their drinks mixed to the end.

Read the text carefully to learn something more about utensils and

tools to make cocktails

Is it Neat or Straight Up?

By Colleen Graham, About.com

Someone recently asked me to resolve a little dispute between

him and his friends about the difference between a neat and

straight up drink. It's probably not the first conversation about

that subject because these terms are often confused with one

another and along the way the two have almost become

synonymous for some. The difference between the two is simple:

chilled or not. Neat typically refers to a undiluted shot of liquor

served at room temperature while the straight up is usually used

to describe a drink that's chilled with ice (shaken or stirred) and

strained into a glass. For example you can have a Bay Breeze on

the rocks (as is customary) or you could strain it and enjoy it

straight up, but you could never serve it neat. On the other hand, a sipper of Scotch can

be served on the rocks, neat or straight up.

1.-According to the text, are these sentences TRUE

or FALSE?

Two years ago, she was asked about the difference between a neat

and straight up drink.

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Elena Llera

Neat and straight up mean the same thing.

Neat is an alcoholic drink.

Ice is used in a straight up drink.

Whisky can be served chilled and at room temperature.

SPEAKING

PREPARE A PRESENTATION FOR YOUR CLASS ABOUT A

COCKTAIL BAR.

Work in groups of four and dont forget to describe:

How is the cocktail bar?

Furniture and decoration.

Utensils and tools.

Where does its name come from?

What about its public?

Where can you find it?

Writing

Write a description of the following photograph.

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Useful language I am going to describe

It is very/quite/pretty + adjective

There is/are

It has/hasnt got.

Size/weight (tiny, big, heavy, long, etc)

Shape (circular, oval, square, etc)

Pattern/Decoration (plain, checked, etc)

Colour (brown, blue, multi-coloured, etc)

Material (wood, leather, plastic, stainless steel, etc)

Special features (lock, stickers, etc)

Adjectives (beautiful, inexpensive, unusual, etc)

Grammar

Spelling Color(USA) Colour(British)

Pitcher(USA) Jug (British)

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3.- LA MISE EN PLACE

Consists of preparing all the ingredients and tools

that we are going to need to make a cocktail.

The bartender or barman has to check:

The tools and the utensils are clean and dry.

The machinery works correctly (mixer, dishwasher, etc...)

Having all the necessary ingredients: liqueurs, spirits, juices,

etc...

4.- COCKTAILS' CENTRAL STATION

It's the work area on the bar counter where the

necessary tools and utensils to make cocktails are

located. The Central Station can be located in different places:

ON THE BAR COUNTER.

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Elena Llera

BEHIND THE BARTENDER

BEHIND THE BAR COUNTER

Two kinds of Central Stations are possible:

CLASSIC CENTRAL STATION.

CLASSIC

To mount the Central Station, you place a white cloth in the form of a

triangle, rectangle, etc. You then place the necessary utensils on the cloth,

maintaining a certain harmony. Generally, the central station is composed

of the following elements: droppers, pepper shaker, salt shaker, straw

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holder, mixing glass, nutmeg grinder, toothpick holder, bar spoon, ice

bucket, and cocktail shaker.

We generally place the secondary elements underneath the bar, as close to

the station as possible. The secondary elements are: Tabasco, Perrins

sauce, a small jar of onions and green olives, different forms of sugar,

lemon and orange wedges, etc.

We place all the tools that we need to work on

the top of a napkin.

Some tools that we'll need are: the cocktail

shaker, the mixing glass, droppers, salt and

pepper shaker, etc...

MODERN CENTRAL STATION.

MODERN

It's a work area where we have all the tools, ingredients and glasses

to make cocktails.

Some tools and machinery that we can find in this kind of Central

Station are: soda dispenser, mixer, refrigerator, glassware, etc...

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It's very important to always put all the things

in the same place in order to make the work

easier and quicker.

4.- Preparation of Cocktails

There are a series of points that will decisively influence the final product:

The proportions and ingredients that appear on the recipe should be

painstakingly followed. In regards to the exactitude of the

proportions of the different drinks, it deserves mention that in the

beginning it can be difficult to calculate them by eyeballing, but

this skill will develop with time.

The amount of shaking/mixing will correspond to the density of the

ingredients in the cocktail. When a cocktail is prepared using the

shaker, the correct amount of shaking can be deduced by the

temperature of the shaker, as well as the noise that the ice makes

when hitting the sides of the shaker.

Incorporating ingredients into the mix. The ideal sequence of

incorporation to facilitate mixing is:

o Ice: some prefer to add the ice after adding all of the other

ingredients to prevent the watering down of the cocktail. This

is correct, though, if you work rapidly, it is not necessary.

IreneNota adhesivaMeticulosamente.

IreneNota adhesivaA ojo.

IreneResaltado

IreneResaltado

IreneResaltado

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o Non-liquid ingredients: sugar (not sugar syrup), pepper, egg

yolk, egg white, etc.

o Liquid ingredients: add the ingredients with the largest

quantities first. If the proportions are the same, add the

least dense liquids first.

The final product should be well presented. Do not forget that a

cocktail has to be visually attractive and pleasing for the customer.

Cocktails can be prepared in three, distinct ways, according to the

characteristics of the drinks present in the recipes.

In the cocktail shaker

The cocktail shaker is utilized when:

1. The ingredients are high density, requiring a high-energy

shaking.

2. Cocktails have three of more ingredients, requiring a more

homogenous mixture.

3. Cocktails do not include carbonated beverages. If they do

include them, they are added directly to the cup afterwards.

The basic norms for preparing these types of cocktails are:

1. Never add carbonated beverages.

2. Add the amount of ice necessary for a quick chilling while being careful

not to water down the cocktail

3. Use, but do not abuse certain ingredients, such as: sugar, angostura,

grenadine, lemon juice, etc.

IreneNota adhesivaenfriado

IreneResaltado

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Elena Llera

4. Use appropriate sized ice. Never use small pieces.

5. Never strike the cocktail shaker when you are going to open it.

6. Always keep the cocktail shaker clean, shining, and available for use.

7. Add the ingredients listed in the recipe and ensure that the shaker is

tightly closed.

8. Place your right thumb on the strainer, with the rest of the fingers

reaching towards the bottom. With your left thumb, you will hold the

cap in place, supporting the base of the shaker with your pinkie. In

this fashion, all three parts are secured. If the shaker looks like it is

going to splash or spill, wrap it in a cloth.

9. Shake in a strong, rhythmic fashion, without raising the cocktail

shaker over your head. Finish the shaking smoothly so that the

mixture begins to come to a rest. This is a valid and effective way of

handling the cocktail shaker, though there are various methods as no

established norm exists.

10. Always prepare the glassware before beginning to prepare the cocktail.

11. Once the mixing is finished, serve into the cups.

How to elaborate a cocktail in a cocktail shaker?

Prepare the right glassware. Chill or decorate.

Don't forget the coaster.

Prepare the ingredients and the tools that you will need.

Add the ingredients in the following order:

IreneNota adhesivabien cerrada (?)

IreneResaltado

IreneNota adhesivaenvolvemos.

IreneResaltado

IreneResaltado

IreneNota adhesivaEnfriarla.

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1.- the ice

2.-non liquid

3.-liquids

Close and shake the cocktail shaker.

Serve the cocktail.

Decorate it.

Clear and clean whatever you have used.

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In the mixing glass

The mixing glass is used for those cocktails whose mix or fusion does not

require such an energetic shaking.

The cocktails that are prepared using a mixing glass have the following

characteristics:

1. They do not often involve sugar

2. They do not contain juices (except tomato juice or lemon)

3. They generally contain low density drinks.

This mixing glass consists of three elements:

- Glass (capacity up to one litre) - Strainer - Mixing spoon

The basic norms for the preparation of a cocktail in a mixing glass are the

following:

1. Keep the mixing glass in the central station. Fill it with ice so

that it has the appropriate temperature for use.

2. Remove the ice before preparing a cocktail, and replace it with

fresh ice.

3. Make sure that the cups that you are going to use are well chilled,

housing them in cold storage rooms or chilling them a few

moments before preparation using ice.

4. Place the ingredients into the mixing glass.

5. Clutch the mixing glass with your left hand, placing the pinkie

finger on the lower base near the centre of the glass.

6. The opening in the top rim of the glass should always be facing

our left.

7. While handling the mixing glass, it should be slightly inclined

towards the right. The handling of the mixing glass should be

carried out supporting it on the counter, or supporting its base

with the left hand. In both cases we will clutch the spoon with

our right hand.

IreneResaltado

IreneNota adhesivaQue contiene o no contiene

IreneResaltado

IreneNota adhesivaAlmacenando

IreneNota adhesivaInclinar

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8. The mixture is stirred either with up and down or circular

movements, making sure not to crush the ice.

9. Once the ingredients are mixed and chilled, you will proceed to

the service. This is done by gripping the mixing glass with the

right hand, introducing the strainer, leaving the spoon in the

glass, and holding all of the pieces securely.

It's a tool used to mix cocktails that only have

liquid ingredients.

How to make a cocktail in a mixing glass?

Prepare the ingredients, the glassware and the tools

that you will need.

Add the ingredients into de mixing glass in this order:

1.-the ice

2.- flavouring drinks

3.-drinks

Hold the glass in a proper way and stir the mixture

with the mixing spoon.

IreneResaltado

IreneNota adhesivavolcando

IreneNota adhesivaCoger

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Serve the cocktail using the strainer to help you.

Clear and clean everything you have used.

In the service cup

The following steps teach you the correct process for preparing a cocktail

in its service glass:

1. Prepare the necessary glassware.

2. Add ice if the cocktail requires it.

3. Introduce the ingredients in the order specified by the recipe

4. Decorate with garnish if necessary.

Vocabulary

Tray Ice machine

Ashtray Chair

Napkin holder Table

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Napkin High chair

Counter Bar stool

Glassware Sideboard

Cutlery Tea towel

IreneNota adhesivaTrona

IreneNota adhesivaTaburete

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Write the meaning and check it in the dictionary:

To cut

To pour

To add

To beat

To chill To melt

To chop

To shake

To stir

To peel

To place

To drain

To slice

To mix

To fill

GRAMMAR

THE IMPERATIVE

The imperative is used mainly to give instructions, tell people what to do,

give advice, make offers or recommendations.

Welcome to our restaurant. Come in, please

Dont order wine for me, please.

The affirmative form of imperative is the same as the infinitive without to.

The negative imperative is forms with dont (do not) and the infinitive.

The imperative can also be used with lets/lets not when giving

suggestions or recommendations.

IreneNota adhesivaCortar

IreneNota adhesivaverter

IreneNota adhesivaAadir

IreneNota adhesivagolpe

IreneNota adhesivaEnfriar

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Lets try to make a cappuccino.

Lets not ask for the bill yet.

http://www.mansioningles.com/gram46.htm

LISTENING

How to use ice in cocktails

http://www.youtube.com/watch?v=ae0D5SPa9p4&list=PL72B81443BDE840

77

READING

Our favourite bartenders: Ian McIntyre, Beard To Tail

Jan 022013

Where did you learn your craft? I was living in my home town of Weymouth, in Dorset. I was asked if I wanted to move from a nightclub into a cocktail bar that was owned by the same people as they were short of staff. After a couple of shifts I fell in love with the industry and moved to London to pursue it as a career.

Name a few of the places youve worked Cineworld, Haven Holidays My last job was working at the Bigfoot Lodge in Niseko, Japan and before that I was at Callooh Callay. I was allowed a three month holiday to be able to go and work and learn overseas, something which I am still grateful for now.

Whos the most inspiring person youve worked with and why?

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It would have to be Andrea Montague and Rebekkah Dooley, they are both extremely hard working, caring and amazing at their jobs. I owe them both a lot, it wouldnt be fair to just pick one.

What makes a good bartender? Its the same for how you become good at anything: passion and dedication.

Whats your proudest moment as a bartender? Having a customer walk up to the bar and thanking me for the wonderful evening they have had or for the drink I made them. It always puts a smile on my face knowing people are enjoying themselves.

Shaken or stirred? Stirred or thrown it looks awesome!

Whats your favourite drink? To mix: Anything thrown and blue To drink: Beer and gin. On your menu: The Captain Cuba

Whats your definition of a bartender and a mixologist and where do you fit in? I havent met many mixologists in London, it tends to be more of a term used by a lot of non-industry types to describe someone who mixes drinks. I class myself as a bartender, because my job is to tend the bar, not only to make drinks but to make sure people are happy and having fun also just to keep an eye on the bar in general. To use the term mixologist would specify that I only make drinks, when my job really is so much more than that.

Whats your favourite ingredient? This week it would be nettle cordial.

Where do you drink off duty? Happiness Forgets and Casita

Whats your essential piece of bar kit? It would probably have to be a shaker. It has many multifunctional uses. Shaker, mixing receptacle and even bottle opener.

Whats your failsafe recipe to mix at home? I would love to say that I make drinks at home, but I dont. But if I was going to it would probably have Yoichi 15yr single cask in it and would be served straight up in some form.

If you could mix a cocktail for anyone alive or dead, who would it be and why? I would just like to make drinks for my family. Since moving to London I havent been able to show them any of my drinks, they only get to read about it from websites and print. I would like to sit down with them all together in a room and chat whilst I make them all drinks.


or FALSE?

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Currently, he lives in Dorset.

Fate makes a good bartender.

He feels happy when people enjoy themselves.

There are many mixologists in London.

He takes care of the bar.

2.- Find a word or expression in the text that

means:

Abroad

Impressive

Look after something

Guaranteed

Talk

WRITING

Shaken or stirred? What are the differences between to shake and to

stir?

SPEAKING:

Work in pairs.

Explain to your partner how to use the cocktail shaker and the mixing

glass. Steps to follow.

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GRAMMAR

5.- ELEMENTS TO DECORATE THE COCKTAILS

They are the elements that we add to a cocktail to

decorate it, to make it look more beautiful.

There are three kinds of decoration elements:

OPTIONAL: They are not necessary to improve the taste

of the cocktail. They are only for decoration.

CELERY

COMPLEMENTS: they are necessary to make the cocktail

more tasty.

CINNAMON

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FANTASY: They are used in cocktail competitions.

The more used elements for decoration are:

CHERRIES

WHEEL, SLICE AND

WEDGE OF FUITS

CUT FRUIT

SPICES AND HERBS

In the case of international cocktails, the decoration will be indicated on

the recipe. In the case of all other cocktails, we are permitted to add a

personal touch to the decoration.

When working with cocktails that should be flavoured with lemon or orange

slices, you will juice the fruits over the drink and then let them fall into

the drink so that they float on the surface.

It is always best to use sugar syrup when a recipe requires sugar. In some

cocktails, the rim of the glass can be decorated by coating the glass with

sugar. This is done by lightly wetting the rim with a liquid, such as

grenadine, crme de menthe, blue curaao, etc. The rim should be uniform

and the decoration should not be excessive.

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When adding cherries, make sure that you drain the syrup so that you do

not alter the taste or consistency of the cocktail.

Never use dusted cinnamon, ground nutmeg, pepper, etc. in excess, given

the potent smell and taste of these spices.

To end this point, it is a good idea to offer a solid appetizer with the

cocktail, such as dried fruit and nuts.

5. COMPOSITION OF A COCKTAIL.

A cocktail is composed of the following

ingredients:

BASE: spirits such as vodka, whisky, gin, rum, etc...

MODIFIER: liqueur

FLAVOURING: salt, pepper, cinnamon, mint, etc...

MIXER: non alcoholic drinks such as juice, soft drinks, milk .

DECORATION: wheels or pieces of fruit, spice.......

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There are 3 kinds of cocktails:

APERITIF: to have before lunch or dinner. It helps to make you

hungrier.

Example:

DRY MARTINI

DIGESTIF: to have after lunch or dinner. It lets your food go down.

Example:

GRASSHOPPER

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LONG DRINK: to have in the afternoon or in the evening.

Example:

MOJITO

7. FAMILY OF COCKTAILS

Aside from this system of classification, there also exists another

international classification of cocktail series based on their ingredients

and methods of preparation.

COBBLERS

Characterized by the inclusion of sliced fruit. They are served in a

cobbler cup or in a water glass, and the principal ingredient is

generally champagne, Cognac, Whisky, or Sherry.

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COLLINS

Have a base of lemon juice, sugar, soda and an alcohol that gives the

name to the drink (except the Tom Collins and the John Collins). They

are garnished with an orange slice or cherry, and flavoured with a

bitter. They are served in a long-drink or Collins glass.

CRUSTS

The most notable characteristic of this type of drink is the rimming

on the glass, made with lemon and sugar. It is served in a Crust or

water glass.

CUPS

This is a mixture made by soaking fruits in white or sparkling wine

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(Champagne or Cava). It is served in a champagne flute although it is

prepared in a bowl.

DAISIES

Are one-third of your preferred alcohol, lemon juice, grenadine, and

soda. They are served in a champagne flute.

EGG-NOGS

These are characterized by their use of eggs, milk, and sugar, as well

as liquor. They are often dusted with ground nutmeg or cinnamon.

Can be consumed hot or cold, and they are often served in a long-

drink glass.

FIXES

Prepared directly in a Collins glass with two spoonfuls of sugar or

syrup, lemon juice, and liquor. It is decorated with a lemon or lime

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slice, and small slices of fresh fruit, spread on the surface of the

drink without stirring.

FIZZES

This is one of the most common series. These drinks are composed of

liquor (gin being the most common), sugar, lemon juice, and topped off

with soda or seltzer. They are served in a Collins or long-drink glass.

FLIPS

Flips are prepared with egg yolks and a drink that can be alcoholic,

but does not have to be. They are served in a Flip cup (a type of

champagne flute) or cocktail glass.

GROGS

Composed of two parts boiling water and one part liquor. It is

prepared in a Grog mug or a tall, heat-resistant glass. Although it is

usually served hot, it can be served cold (in fact, this was the original

way to drink it). It is always a good idea to flamb the liquor,

whenever possible.

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HIGHBALLS

Are prepared directly in a long-drink glass. It is composed of an

alcohol (approximately 1/5 to 1/6), ice, and a soda (ginger-ale, cola,

lemonade, etc.) It can be garnished with lemon (slice or peel), but

does not have to be.

JULEPS

Juleps are derived from Cobblers, but include a spearmint leaf. It is

served in a Collins glass, decorated with small fruit slices.

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POUSSE CAFFES

This is a very decorative type of cocktail because of the colours of the

ingredients included in the recipe. It is served in a wine-tasting glass,

liquor glass, or a flute. You pour the distinct liquors smoothly, and in the

order dictated by the recipe, avoiding shaking so that the ingredients do

not mix. To obtain a good mixture, you add the ingredients in the

following order: syrup, liqueur, liquor, creams. Layering a drink over the

back of a bar spoon makes it much easier.

SLINGS

Can be prepared hot and cold.

- Prepared Hot: Has a base of the preferred liquor, lemon

juice, sugar, hot water, and ground nutmeg. It is served

in a half-combination glass.

- Prepared Cold: Has a base of the preferred liquor,

liqueur (generally Cherry Brandy), lemon juice, soda, and

fruit. Served in a Collins glass.

HOT COLD

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SMASHES

Similar to the Julep, but substituting fresh mint for the spearmint.

It is served in an old-fashioned glass, cocktail glass, or half-

combination glass.

SANGAREES

These include, among its other components, a bit of ground nutmeg.

They are usually prepared in a wine glass or Collins glass.

SOURS

Characterized by their sourness, because they often contain a

large quantity of sugar and lemon juice. They are served in

highball glasses.

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TODDIES

Combinations served hot or cold. Toddies are composed of a liquor,

sugar, cinnamon stick, and water. Served in a long-drink glass.

ZOMBIES

These can be prepared in a shaker or directly in a glass. They have a

tropical fruit base, strong liqueurs, and are finished by adding a cup

of dark rum on top, without mixing the cocktail.

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Elena Llera

GRAMMAR

The passive voice

We only use the passive when we are interested in the object or when

we do not know who caused the action.

Example: Appointments are required in such cases.

We can only form a passive sentence from an active sentence when

there is an object in the active sentence.

Form

to be + past participle

How to form a passive sentence when an active sentence is given:

- object of the "active" sentence becomes subject in the "passive"

sentence

- subject of the "active" sentence becomes "object" in the "passive"

sentence" (or is left out)

Active: Peter builds a house.

Passive: A house is built by Peter.

The barman organises everything in the bar. (Active)

Everything in the bar is organized by the barman. (Passive)

http://www.englisch-hilfen.de/en/grammar/passive.htm

http://www.mansioningles.com/gram55.htm

READING

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or FALSE?

Our cocktail menu is prepared in advance in order to be quicker.

We use only national products to elaborate our cocktail.

Quality is as important as freshness in our products.

Fruit is not a main ingredient in our cocktails

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Elena Llera

2.- Find a word or expression in the text that

means:

Trademarks:

To make sure:

To operate or employ using hands:

LISTENING

Highball drinks

http://www.youtube.com/watch?v=3JKOc-rtfYA

Games/Fruits

http://www.elllo.org/english/Games/G008-Fruit.html

Ginger snacks

http://www.elllo.org/english/1001/1044-Ginger-

Dip.htm

Drinking

http://www.elllo.org/english/0551/567-Al-

Drinking.html

Modern Mixologist's Bar Top Set Up Video Tour

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http://www.youtube.com/watch?v=wlnZMyIY1uk

WRITING

Describe the picture below using the vocabulary you

have learnt.

Speaking

Work in groups. Discuss with your partners about alcoholic or non

alcoholic drinks.

Writing

Write your own recipe for a non alcoholic Cocktail.

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Elena Llera

Useful language:

Ingredients Preparation

First Then Next Finally

8.- INTERNATIONAL COCKTAILS

These are some of the most famous international cocktails.

Each of these recipes is an inheritance from the history of the profession of the bartender.

They should be respected and followed exactly. Enriching the area of cocktail making should

be done through research of new mixtures, new tastes, and new combinations.

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Name Made in Cup Ingredients Presentation

Affinity Mixing glass

Cocktail glass

2/4 Scotch Whiskey Dry, White Vermouth Red Vermouth Splash of Angostura

Red Cherry (Optional)

Alaska Mixing glass

Cocktail glass

2/3 Gin 1/3 Yellow Chartreuse

Green Cherry (optional)

Alexander Cocktail Shaker

Cocktail glass

1/3 Brandy 1/3 Crme de Cacao 1/3 Liquid Cream

Dust with Cinnamon

American Directly

Aperitiv/ on the rocks/ highball glass

Red Vermouth Campari Offer soda

Orange Wedge and Lemon Wedge

B & B Mixing glass

Cocktail / on the rock glass

Brandy Benedictine

Bacardi Cocktail Shaker

Cocktail glass

Bacardi Rum Lemon Juice Two Splashes of Grenadine

Green Cherry (optional)

Black Russian Cocktail Shaker

Cocktail glass

2/3 Vodka 1/3 Coffee Liqueur

Bloody Mary Mixing glass or

directly Highball

Vodka Tomato Juice Tabasco, Drops of Lemon Juice, Salt, Pepper, and Worcestershire Sauce

Lemon wedge (can use celery salt or decorate

with a celery stick)

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Bronx Cocktail Shaker

Cocktail glass

Gin Dry, White Vermouth Red Vermouth Orange Juice

Red Cherry or Orange Wedge

Name Made in Ingredients Presentation

Caruso Cocktail Shaker

Cocktail glass

1/3 Gin 1/3 Dry, White Vermouth 1/3 Crme de Menthe

Red Cherry

Clover Club Cocktail Shaker

Champagne Flute /cocktail glass

2/3 Gin Egg White 1/3 Lemon 5 Splashes Grenadine

Lemon can be changed for dry

vermouth

Cuba Libre Directly

Long drink

1 cup of Rum Topped with Cola

lemon wedge

Champagne Cocktail

Directly

ChampagneFlute

1 lump of sugar impregnated with drops of angostura. Topped with cava or cold champagne

Juice the lemon rind

Green Cherry

Champagne Flip Cocktail Shaker

ChampagneFlute

1/5 Brandy 1 Egg Yolk 1 Spoonful of Sugar

Top with cava or champagne once

served. Dust with ground nutmeg or cinnamon

Daiquiri1 Cocktail Shaker

Cocktail glass

White Rum Lemon Juice 1 Spoonful of sugar

Lemon wedge or Green Cherry

1 The rum typically used for Daiquiris is Habana Club Light Dry.

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White Lady Cocktail Shaker

Cocktail glass

2/4 Gin Cointreau Lemon Juice

Pink Lady Cocktail Shaker

Cocktail glass

2/4 Gin Lemon Juice 1 Spoonful Sugar Cointreau 3 Splashes Grenadine

Rim the glass with sugar and

grenadine

Dry Martini Mixing Glass

Cocktail glass

Gin Dry, White Vermouth

Twist of Lemon and an Olive2


Fantasy Mixing Glass

Cocktail glass

2/4 Port Wine Bitter Martini Vodka

Lemon Wedge

Gibson Martn Mixing Glass

Cocktail glass

Gin Dry, White Vermouth

Gibson Onion

Gin and It Directly

Cocktail glass/ on the rocks

2/3 Gin 1/3 Red Vermouth

Lemon Wedge

Gin Fizz Cocktail Shaker

Combination /highball glass

1 Cup of Gin Lemon Juice 2 Spoonfuls sugar Top off with soda

Served with straw holder

2 Latin American

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Grasshopper Cocktail Shaker

Cocktail glass/ Goblet

2/4 Green Creme de Mente Liquid Cream White Creme de cacao

Can add 3-4 splashes of brandy to

strengthen the drink

Grog Directly

Grog glass

1/3 Liquor 2/3 Hot Water or Tea 2 Spoonfuls Sugar

Lemon Wheel

Japanese Cocktail Shaker

Highball

1 Cup Brandy Orange Juice One Spoonful Sugar

Can top off with soda,

served with straw holder

John Collins Directly

Highball/ long drink glass with ice

One Cup Dutch Gin Lemon Juice Two Splashes sugar syrup

1/2 Lemon Wedge

Orange Wedge

Can dillute with soda

Manhattan Mixing Glass

Cocktail glass

2/3 Canadian Whisky 1/3 Red Vermouth 1 Splash Angostura

Red Cherry


Margarita Cocktail Shaker

Cocktail glass

2/4 Tequila Cointreau or Triple Sec Lemon Juice 1 Spoonful sugar

Glass rimmed with salt and

lemon

Sweet Martini Mixing Glass

Cocktail glass

Gin Red Vermouth (can also be made with dry, white Vermouth

Red Cherry

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Semi-dry Martini Mixing Glass

Cocktail glass

6/8 Gin 1/8 Red Vermouth 1/8 Dry, white Vermouth

Lemon wedge

Negroni Directly (can also

make with mixing glass)

Combination glass/highball

1/3 Gin 1/3 Campari 1/3 Red Vermouth

Orange wedge accompanied by

straw holder

Old-fashioned Directly

Old-fashioned / on the

rocks

1 Spoonful Sugar 1 Lemon and Orange wheel 4 splashes Angostura 1 Cup Bourbon

Red and Green Cherry, Orange Wedge. Juice

lemon and orange peel, add

3-4 ice cubes after

Picadilly Mixing Glass

Cocktail glass

2/3 Gin 1/3 Dry, White Vermouth Drops of Ricard Drops of Grenadine

Red Cherry

Port Flip Cocktail Shaker

Glovet glass

1 Cup of Port Wine 1 Egg Yolk 2 Spoonfuls sugar

Dust with cinnamon or

ground nutmeg

President Mixing Glass

Cocktail glass

White Rum Dry, White Vermouth 2 Splashes Red Curacao

Juice a lemon peel over the

drink

Rob Roy Mixing Glass

Cocktail glass

Scotch Whiskey Red Vermouth 2 Splashes angostura

Red Cherry


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Rusty Nail Mixing Glass

Old-fashioned / on the rocks with ice

1/2 Scotch Whisky Drambui

Red Cherry

San Francisco Cocktail Shaker

High ball

2/4 Orange Juice Lemon Juice Pineapple Juice 2 spoonfuls sugar 6 splashes grenadine

Rim the glass with grenadine

and sugar, Lemon Wheel

and Red Cherry, finish with soda

Screwdriver Directly (Can also

be made with cocktail shaker)

High ball

1 cup Vodka Top off with orange juice

Orange wedge, accompanied by

straw holder

Side Car Cocktail Shaker

Cocktail glass

2/4 Brandy Cointreau Lemon Juice 2 Spoonfuls Sugar

Red Cherry (optional)

Stinger Cocktail Shaker

Cocktail glass

Brandy White Creme de Menthe

Green Cherry

Tequila Sunrise Cocktail Shaker

High ball

Tequila Orange Juice Drops of Grenadine

Orange Wheel

Tom Collins Directly

High ball with ice cubes

1 Cup Gin Lemon Juice 2 Spoonfuls Sugar

Red Cherry, Lemon Wheel. Can be topped off with soda,

accompanied by straw holder

Vodkatini Mixing Glass

Cocktail glass

Vodka Dry, White Vermouth

Lemon Wedge

Whisky Sour Cocktail Shaker

Cocktail glass

Scotch Whisky Lemon Juice 1 Spoonful Sugar

Lemon Wedge or Red Cherry

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GRAMMAR

READING

Margarita

User Rating 3 Star Rating (3 Reviews)

By Colleen Graham, About.com Guide

Margarita Cocktail


Everyone knows the Margarita, that refreshing drink that can be made in so many ways, take

on many personalities, and the must have summer cocktail. The Margarita is one of the most

popular cocktails in North America and shows no signs of slowing down. There are a number

of variations to the Margarita, so you're sure to find one that is just right for you. There are

three basic ways you can serve this cocktail: neat (as in this recipe), on the rocks, or frozen.

The next question is, salt, sugar or nothing on the rim of your glass. The possibilities are

endless.

The first recipe is the most common and the easiest way to make a Margarita, though

some people prefer to use a 2:1:1 ratio on the ingredients. Notice that there are only

three ingredients, which when combined in a balanced way, makes the best fresh

Margarita you will find. Below that recipe is an alternative that uses sour mix and, if

you like it a little sweeter, add a dash of simple syrup or agave nectar to the first recipe.

Either one that you choose, let me make this point: this drink is far too easy to justify

buying a bottled Margarita mix and you will find that the fresh juice makes a far

superior drink anyway.

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Ingredients:

1 1/2 oz tequila 1/2 oz triple sec (Cointreau is recommended) 1 oz fresh lime juice Lime wedge for garnish Salt or sugar to rim the glass (optional)

Preparation:

1. Pour the ingredients into a cocktail shaker with ice cubes. 2. Shake well. 3. If desired, salt the rim of a chilled margarita glass. 4. Pour contents, with ice, into the glass. 5. Garnish with the lime wedge.

Alternative Margarita Recipe:

1 1/2 oz tequila 1/2 oz triple sec Dash of lemon or lime juice 3 oz sour mix Lime wedge for garnish Salt or sugar to rim the glass (optional)

LISTENING

How to make a Margarita cocktail - by Cointreau

http://www.youtube.com/watch?v=9OnP4yQUUjc

How to make a cosmopolitan - Cosmopolitan drink

recipe

http://www.youtube.com/watch?v=TnkMtoDNgxE

How to Make a Bloody Mary Cocktail

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http://video.about.com/cocktails/How-to-Make-a-

Bloody-Mary-Cocktail.htm

Food & Drink /How To Make A Mojito Cocktail

http://www.videojug.com/film/how-to-make-a-

mojito-cocktail-2?sourcelink=playlist#playlist-

urlname=how-to-make-a-mojito-cocktail-2

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SPEAKING

Prepare a presentation for your class about an alcoholic

cocktail created by yourself.

COCKTAIL CHAMPIONSHIP

ROLE PLAY

Student A is a customer - pick up a drink from the cocktail recipes list. You

are going to order a cocktail at the bar. Ask questions about your drink

Student B is a bartender - look up the cocktail your client is asking for.

Remember the ingredients and describe it to your client.

You can make the role play more interesting when you ask for example:

"I'd like to have something with rum."

"Do you have a cocktail for a romantic evening?"

"Can I have something with tomato juice?"

Change the roles and do it as many times you like. Don't forget to use the

vocabulary from the previous practice exercises.

WRITING

Write your own recipe for an alcoholic Cocktail.

Useful language:

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To blend to mix to shake

To stir to pour to cut

To serve to rim to decorate

To chill to garnish to top

Aicle Cocktail

Documents

Transcript of Aicle Cocktail