The Cocktail rules
|types of cocktails and how those are prepared properly|
The basics of making a proper cocktail.
Types of cocktails:
Cocktails can be separated into two main categories:
Professional bartenders will divide the cocktail families much further and will use words like: collins, fizzes and flips, all of which will be discusses elsewhere on this site.
Although, in principle, all combinations are possible and the number of cocktail recipes is therefore nearing on infinite, there are some basic rules that need to be observed:
In most cases the amount of the ingredients in shown in parts, so that you can the number of cocktails with the number of people. The originality, and therefore the quality, of a cocktail heavily depends on mixing the proportions correctly. This is why professional bartenders hardly every use a half-measure goblet: they stick to the proportional mix of the drinks and other ingredients. For the less experienced or amateur bartenders among us it is always possible to measure in centiliters. A 7cl short drink with 3 ingredients A, B and C could, for instance, look like: A 1/10 x 7 cl = 0.7 cl (which would be rounded up to 1 cl), B 3/10 x 7 cl = 2.1 cl (rounded down to 2 cl.) and C 6/10 x 0.7 cl. =4.2 cl. (rounded down to 4 cl.) totaling to a 7cl cocktail. This method works for most recipes (both short drinks and long drinks) as most cocktails contain only 7cl. of alcohol. The long drinks will just be topped of with champagne, tonic or soda water. For recipes that use only one spirit, 4 cl. is the standard.
Ice is the basis of almost all cocktails. Nearly every recipe calls for ice to be used to chill the cocktail.
The ice should as cold and as dry as possible, to prevent water from mixing with the cocktail too much. Ice cubes should always be taken directly from a freezer or kept in an isotherm ice bucket. When utilizing a shaker or a mixing glass, try to execute all the required steps as quick as possible so that the melting of the ice will be minimal. Use demineralized water, or low minerals water like evian, to make the clearest and cleanest ice cubes.
Crushed or shaven ice, which can be made by machines or by smashing ice cubes that are wrapped in a bar towel or other cloth, give faster cooling but also melt more quick, so only use shaved or crushed ice for long drinks.
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