100 points, recommend some cocktails in pubs, which are usually drunk by people.

First, the origin and development of cocktails

The earliest written record of "cocktail" is 1806. An American magazine named "Balance" records that cocktail is a drink made of alcohol, sugar, water (or ice) or bitter wine.

1862, the first monograph on cocktails was published by Jeny Thomas, who was one of the key figures in the development of cocktails. He traveled all over Europe, collected the secret recipe of making wine, and began to make mixed drinks. Since then, cocktails have become people's favorite drinking crystals for dining and leisure. Thomas made cocktails the most popular bar drink at that time.

1920, cocktails quickly became popular in the United States because of the implementation of the prohibition law in the United States. After the popularity of cocktails in the United States, they spread to Britain and other parts of the world. 1920- 1937 is called the "cocktail" era. During World War II, it became a trend for western soldiers and young men and women to drink cocktails. After World War II, cocktails became a popular fashion for people to relax and socialize. Cocktails are popular because of their special color, fragrance and taste, which can attract many consumers, and because diluted wine can be accepted by most people, especially women.

Cocktails not only have the basic characteristics of wine, but also can enhance blood circulation, make people feel comfortable and eliminate fatigue. They also have the nutritional and health care functions of ordinary drinks: cocktails satisfy modern people's reverie of the romantic world with their changeable tastes, gorgeous colors and wonderful names. No drink can be as suitable for any place as a cocktail and is loved by most people. In recent years 10, cocktails became popular in China:

Second, the structure and types of cocktails

Definition and structure of cocktail.

(1) The definition of cocktail is based on one or more spirits (mainly distilled liquor and brewed liquor).

A mixed drink made of soda, fruit juice and other ingredients in a certain way and then decorated: it is a cup that passes quickly.

Quick iced wine. A good cocktail should have good color, fragrance, taste and shape: cocktails are mixed drinks, but not all mixed drinks.

All drinks are cocktails.

(2) The basic structure of cocktails No matter how complicated the variety of cocktails is, the basic structure of cocktails can be summarized.

There are only three items: base wine, accessories and decorations.

1) base wine base wine is mainly composed of distilled wine and brewed wine, which determines the basic characteristics of cocktails and is the main body and essential ingredient of cocktails. Any alcoholic beverage can be used as a base wine to make cocktails: spirits are the largest, liqueur, aperitif, wine and champagne are the smallest; gin, vodka, rum, brandy, whisky and tequila are commonly used in spirits. Among them, gin is used the most. Most gin is made from English gin and occasionally Dutch sweet gin: vodka can be made from Russian, Polish and American products. Rum is mainly light rum, and sometimes black rum is also used: Scotch whisky, Irish whisky, American bourbon whisky and Canadian whisky are all used as base wines. In addition, China white wine can also be used as the base wine for cocktails. No matter what kind of wine is used as the base wine, it is best to use brand-name products to ensure the style and quality of cocktails.

2) Accessories Accessories are the most commonly used basic ingredients except base wine. Commonly used are ice, all kinds of fruit juice, soda, soda, tea, coffee, eggs, milk, cream and so on. In addition, all kinds of fruit wine, liqueur, syrup, bitter essence, honey and salt can also be used as auxiliary materials.

3) Decorations and decorations play the role of finishing touch: some decorations also play the role of adding flavor: commonly used decorations are: lemon, lemon peel, orange, orange peel, cherry, olive, Xiaoyang tomb, pineapple strips, banana strips, banana slices, mint leaves, celery leaves, cucumber skins, small paper umbrellas, small paper lanterns and so on.

2. Classification of cocktails

Cocktails are a big family with a wide variety. Moreover, new varieties are still emerging and there are many classification methods. At present, the bartending industry is usually classified according to the purpose, composition and characteristics of cocktails.

(1) According to the drinking time of cocktails.

1) Pre-dinner cocktails are cocktails prepared to increase appetite. Cocktails such as martinis and Manhattan fall into this category.

2) After-dinner cocktails are cocktails that help digestion or eat sweets, usually with sweetness. Such as brandy Alexander, black Russia and other cocktails. There are dinner cocktails, club cocktails, bedtime cocktails and other cocktails.

(2) According to the capacity and alcohol content of cocktails, many people divide cocktails into short drinks and long drinks according to the alcohol content.

1) Short wine Generally speaking, short wine refers to cocktails with high alcohol content, in which the proportion of base wine is above 50%, even 70%-80%. Most of these cocktails are triangular cocktail glasses, and sometimes classical glasses are used.

2) Long drinks (long drinks) Long drinks usually refer to low-alcohol drinks with a low proportion of base wine and high content of juice, soda and other auxiliary materials, with an alcohol content of about 8%. Most of these cocktails are served by Haibo Cup and Karen Cup.

(3) According to the base wine classification of cocktails

1) brandy cocktail

Alexander and other cocktails. It is a variety of cocktails based on brandy. Like brandy

2) Whiskey cocktails are all kinds of cocktails with whisky as the main raw material. Cocktails such as WhiskySour and Manhattan.

3) Gin cocktail is a variety of cocktails with gin as the main raw material. Such as DryMaitini, pink girl and other cocktails.

4) Rum cocktail is a variety of cocktails with rum as the main raw material. Such as free Cuba, Bacardi and other cocktails.

5) Vodka cocktails are all kinds of cocktails based on vodka. Such as salty dog and bloody Mary.

6) Tequila cocktails are all kinds of cocktails with tequila as the main raw material. Like margaritas.

7) champagne cocktail is a variety of cocktails with champagne as the main raw material. Such as champagne cocktail.

8) Liqueur cocktails are all kinds of cocktails based on liqueur. Like rainbow cocktail.

9) Wine cocktail is a variety of cocktails with wine as the main raw material. Like Kyle and others.

(4) Cocktails are classified according to their preparation characteristics.

1) Alexander cocktail is a cocktail made of whipped cream, coffee liqueur or cocoa liqueur and spirits. It is prepared by shaking and using cocktail glasses.

2) Buck Cocktail Buck Cocktail is a long-term cocktail. Its preparation method is to add soda water or ginger beer to strong liquor and stir it directly in a drinking cup with a bartender. Pour into a highball glass filled with ice. The famous varieties are: Scottish bark, golden bark, brandy bark and so on.

3) Cobbler cocktail is based on hard liquor or wine, mixed with syrup, soda water or ginger beer, and sometimes lemon juice, and put in a hypo glass with crushed ice. The famous varieties are: Jinkebole, Brandy Coble, Champagne Coble and so on.

4) Collins cocktail, sometimes called Collins or Karen, is a strong liquor made of lemon juice, soda water and syrup. Dress in a tall glass. Such as brandy Collins and Tom Collins.

5) Cooler The cocktail cooler is made of distilled liquor, lemon juice or lime juice, ginger beer or soda water, and is put in a tall glass or a tall glass for drinking. Such as Weituji Kule.

6) Cocktails in cups are often prepared in large quantities, not in a single cup. The traditional formula is mainly wine, and a small amount of flavoring wine and ice cubes can be added. At present, there are many recipes for drinking cocktails, and they can also be prepared in a single cup. It is usually based on wine, with a small amount of liqueur or wine or spirits, fruit juice or soda water, and decorated with some seasonal fruits: it is usually held in a glass:

7) Daisy Xi cocktail is mixed with strong liquor, lemon juice and syrup, shaken well with a wine shaker, filtered, poured into a classical glass or a hypo glass with crushed ice, decorated with fruit or mint leaves, and an appropriate amount of soda water can be added. For example, Cindy and Dai whisky are both famous for wearing cocktails:

8) Eggnog Cocktail Eggnog Cocktail is a traditional American Christmas drink, which is made of spirits, eggs, milk, syrup and nutmeg powder. Can be put in a wine glass or a hypo glass.

9) Fix cocktail is a cocktail made of hard liquor, lemon juice, syrup and crushed ice. They are packed in tall glasses or tall glasses, and you can also put a proper amount of soda water. Such as gold and brandy.

10) Bubble cocktails are very similar to Collins cocktails. It is made by mixing gin or liqueur with lemon juice and soda water, and it is drunk in tall glasses or tall glasses. Sometimes, egg whites are mixed with strong liquor or liqueur and lemon juice to make white wine foam, and then soda water is added. Such as gold flying and silver flying.

1 1) Flip cocktails are made by mixing egg yolk or egg white with strong liquor or wine and syrup, and are served in cocktail glasses or wine glasses, such as brandy Philip.

12) Floating Cocktails Floating cocktails are made into cocktails of different colors according to the proportion or density of drinks. The principle is that the higher density is placed below and the lower density is placed above. The brewing method of this wine is as follows: firstly, the wine or fruit juice with the highest sugar content and high density is poured into the cup, and then other drinks are gently poured into the cup along the back of the stick spoon and the wall of the cup in descending order of density, without stirring, so that all kinds of wine crystals float in turn and separate layer by layer, showing colorful bands. Such as angel kiss, rainbow wine and so on. They are all floating cocktails.

13) Frappe cocktail is a cocktail made by pouring liqueur, aperitif or wine on crushed ice. Serve in a cocktail glass or champagne glass.

14) Higball cocktail, also known as golf cocktail, is a transliteration of English and a free translation of English. This cocktail is made of brandy or whisky, soda water or ginger ale, and stirred in a hypo glass with a cocktail stick.

15) Julie cocktail Julie cocktail is based on whisky or brandy, with syrup and mint leaves (mashed), stirred in a cocktail bar in a mixing glass, poured into a classical glass or a hypo glass with ice cubes, and decorated with mint leaves. Like mint Julie cocktail.

16) Pickmeup Cocktails Pickmeup Cocktails have different recipes, some with higher alcohol content and some with lower alcohol content. This kind of wine is based on spirits, and it is often added with orange liqueur or anise, bitter wine, mint wine and other refreshing and appetizing sweet wines, and then added with fruit juice or champagne and soda water. In addition, some refreshing aperitifs consist of spirits and refreshing liqueurs with eggs or milk. Usually, refreshing aperitifs are packed in cocktail glasses or highballs. There is a refreshing cocktail with champagne in the champagne glass.

17) Puff cocktail is made by adding spirits and milk to a hypo glass and adding a small amount of ice. Spirits and milk are usually equal. Add soda water to 80% and stir with a cocktail stick. Such as brandy puffs and whisky puffs. ;

18) punch cocktail punch cocktail is a mixture of strong liquor or wine with lemon juice, sugar, oranges and soda water or soda water. Punch cocktails are not made with a single cup, but often with several cups, dozens or hundreds of cups, which are used for cocktail parties, banquets and parties. The prepared punch wine was decorated with sliced fruit, and the taste was improved. Wearing a hypo cup. Binzhi's raw materials are flexible and can be mastered flexibly according to the needs of banquets, guests and bartenders. In addition, non-alcoholic punch is becoming more and more popular abroad, and punch made of fruit juice, soda water and fruit is often drunk at some banquets and parties. Binch cocktails are low in alcohol.

19) Ricky Cocktail Ricky Cocktail is a cocktail based on gin, brandy or whisky, mixed with green lemon juice and soda water. When preparing leech cocktail, pour gin and green lemon juice directly into a highball glass or a classical glass filled with ice, then pour soda water and stir well in a cocktail bar.

20) Sangaree cocktail Sangaree cocktail is traditionally made of wine with a small amount of syrup and nutmeg powder, and is placed in a classical glass or a hypo glass with ice cubes. At present, Sanrui can also be made from chilled beer with a little powdered sugar and nutmeg, or mixed with a little honey, ice cubes and soda water as the base wine. The amount of alcoholic liquor and soda water is equal, decorated with orange peel and nutmeg powder, put into a classical cup or a hypo cup and often put a straw; Such as Porter Sanger, Beer Sanger and Brandy Sanger.

2 1) Sling cocktail Sling cocktail is a long-drinking cocktail that people like. It is a strong liquor made of lemon juice, syrup and soda water, and sometimes some flavored liqueur is added. Its preparation method is to shake the white wine, lemon juice and syrup evenly with a shaker, then pour them into a hypo glass filled with ice, and then add soda water. For example, the commander of Singapore:

22) Acid Cocktails Acid cocktails are based on spirits and add lemon juice and syrup. Generally, sour wine contains more sour ingredients than other types of cocktails. Such as whisky and sour wine.

23) Swizzle cocktails are based on spirits, add lemon juice and syrup, put them into goblets or goblets with crushed ice, and add a proper amount of soda water to cocktail bars.

24) Toddy cocktails are cocktails based on hard liquor and mixed with sugar and water (cold water or hot water). So there are two kinds of Totti: cold and hot. Some totti cocktails use juice instead of cold water. Hot cups are usually decorated with nutmeg powder or cloves and lemon slices, while cold cups are decorated with lemon slices and put in classical cups, while hot cups are put in hot drinking cups with handles.

Section 2 cocktail preparation requirements

First, the basic requirements of cocktail modulation

Cocktail is an artistic wine, and a perfectly prepared and beautifully decorated cocktail is itself a work of art. The artistic wine crystal needs artistic creation, so people often call cocktail preparation an art. There are various methods to prepare cocktails and different cups. Perfect cocktails should have corresponding cups and decorations to fully reflect the artistic value of wine. When several raw materials are shaken well to prepare cocktails, they must be fully mixed, and after cooling, they will become a harmonious wine. They should remain excited in the harmonious taste, otherwise they will lose the characteristics of the wine. Cocktails are a tonic to stimulate appetite. Even if wine tastes sweet or is mixed with a lot of juice, it should not be divorced from the basic category of cocktails and run counter to it. Cocktails can not only stimulate appetite, but also inspire people and create a warm atmosphere. Clever cocktails are perfect drinks. Eating cocktails can relieve nervousness, relax muscles and eliminate fatigue. At the same time, after drinking, people are emotional and have more language, which is convenient for people to exchange feelings. However, if too much water is mixed into the wine, this effect will be lost. Cocktails pay great attention to taste. Too sweet, too bitter or too fragrant will mask the true taste of wine and reduce the quality of wine. Cocktails must be fully frozen: cocktails are usually packed in goblets, which will also conduct heat when held, thus destroying the proper flavor of cocktails.

Second, the standard requirements of cocktail modulation

1. The prescribed time for cocktails is 1-3 minutes:

2. The bartender's gfd must be neat. The image of the bartender not only affects the reputation of the bar, but also affects the drinking interest of the guests.

3. Hygiene Most cocktails are directly consumed by guests and do not need to be heated, so every step of operation should be carried out in strict accordance with hygiene requirements and standards. Any bad habits, such as touching hair and face, will directly affect the hygiene of cocktails, thus adversely affecting the health of guests.

4。 Skilled in action and graceful in posture; No irregular movements.

5。 The cup used to serve the cup should be consistent with the beverage requirements, and the wrong cup should not be used.

6。 The raw materials used are required to be accurate, and the standard taste of the beverage will be destroyed if the main raw materials are used less or wrongly.

7. The color depth meets the beverage requirements.

8. The beverage tastes normal and should not be light.

9. The method of mixing wine meets the requirements of beverage production.

10. The program should be operated in turn according to the standard requirements.

1 1. Decoration is the last link of wine service, so you can't miss it.

Third, the modulation principle of cocktails

1. Cocktails are usually made of spirits (gin, whisky, brandy, rum, vodka, dejira, etc.). ).

Make base wine. Add other wines or drinks, such as juice, soda and spices.

2. Spirits can be mixed with wine or other drinks of any flavor to make cocktails.

3. Wine or drinks with the same or similar tastes can be mixed with each other to make cocktails.

4. Wine or drinks with different tastes such as medicinal liquor and fruit wine should not be mixed.

Light, steaming drinks are only mixed and stirred when cocktails are prepared. '

6. When preparing any cocktail, put the ice cubes first, then the ingredients, and finally the base wine. In order to prevent unnecessary

Waste.

7. Egg white is to increase the foam of wine, so shake it well.

Fourth, the preparation method of cocktail

There are four basic ways to make cocktails.

1. Exchange and Sum Method (Construction)

The blending method is to pour the beverage in the formula directly into the glass according to the weight, without stirring (or slight stirring). but

Sometimes, it is necessary to pour the wine slowly with a bar spoon close to the glass wall to avoid collision and mixing (such as rainbow cocktail).

2. Method of reconciliation (mixing)

There are two blending methods, blending, blending and ice filtration. Blending is to pour wine into a glass according to the formula and add ice cubes.

Block, stir evenly with a stick spoon: the purpose of stirring is to cool quickly and mix all the ingredients with the least dilution. this

Drinks made in this way are usually packed in Karen cups or hypo cups:

Blending ice filter is to pour drinks and ice cubes into a mixing cup according to the formula, stir them evenly with a stick spoon, and then pass through an ice filter.

Strain the ice and pour the wine into the glass. The specific operation requirements are: hold the cup bottom with the left hand and hold the "writing brush" posture with the right hand, so that,

The bar spoon rotates quickly clockwise, with its back against the edge of the cup. When stirring, there is only the sound of ice cubes turning. After stirring for five or six times, use an ice filter.

Put it into the mouth of the mixing glass and quickly strain out the mixed wine. Drinks made in this way are usually packed in cocktail glasses.

Step 3 shake ...

The shaking method is to pour wine and ice cubes into a wine shaker with ice cubes according to the formula, shake well, filter the ice cubes and mix the wine and ice cubes.

Pour the wine into the glass. Most drinks prepared in this way are packed in cocktail glasses. There are two ways to shake wine: one hand and two hands.

Shake two kinds.

(1) The method of shaking the handle with one hand is to press the lid with the index finger of the right hand, and clamp the sides of the pot with the thumb, middle finger and ring finger.

Side, palm is not in contact with pot body. When shaking the pot, try to use your wrist as hard as possible. The arm swings up and down naturally on the right side of the body. Requirements: mandatory

Large quantity, fast speed, fast pace and coherent movements.

(2) Shake hands: the middle finger of the left hand presses the bottom of the pot, the thumb presses the filter cover in the middle of the pot, and the other hands.

Stretch naturally. Press the pot cover with the thumb of your right hand, and the rest fingers naturally extend out to fix the pot body. The head of the pot faces the bartender and the bottom of the pot faces outwards.

And slightly upward. Shake the jar at the top left or right of your body. The arm is required to be slightly lifted, stretched and the wrist is triangular.

Shake one side of the body.

4. Mixing method

The mixing method is to put the wine and crushed ice into the electric mixer according to the formula, and start the electric mixer for 10 second.

Even crushed ice and drinks are poured into cups. Drinks prepared in this way are mostly packed in Karen cups or long drinking cups.

Verb (abbreviation of verb) steps and specifications of cocktail preparation

1. Steps of cocktail preparation

Special attention should be paid to the order and modulation principle when preparing cocktails. In order, it is ready to start work.

Look for drinks or wine mixing equipment when cooking.

(1) wine mixing step

1) First, prepare the required drinks according to the formula and put them in a special position on the wine mixing workbench.

2) Prepare the required wine mixing equipment, such as wine glasses, spices and decorations.

3) Mixing wine

Take the bottle. Is the process of taking the bottle from the console to your hand. Generally, bottles are taken from the left hand to the right hand or from below.

To the first two cases. Pass the bottle neck to the right hand with the left hand, and hold the middle part of the bottle with the right hand. Or directly from the right hand.

Lift the bottleneck to the middle of the bottle. Need quick and steady action.

② Show the bottle. That is, show the bottle to the guests. Hold the bottom of the bottle with the left hand and the bottleneck with the right hand, making a 45' angle with the wine.

The label faces the guests. Showing the bottle should be a coherent action.

③ Open the bottle. Hold the bottle with your right hand and open the bottle cap counterclockwise with the middle finger of your left hand, so that you can pull it once.

Open. Pick up the bottle cap with your left thumb and forefinger and put it in your palm. Opening a bottle is a method used when there is no special opening in a bar.

4 measures of wine. Immediately after opening the bottle, pick up the measuring cup with the middle finger, index finger and ring finger of the left hand (choose the measuring cup size as needed).

Place the measuring cup about 3.3 cm above the right front of the wine mixer, and the measuring cup should be flat.

Then pour the wine into the measuring cup with your right hand, fill it up and collect the bottle. At the same time, pour the wine into the mixing vessel used. Turn clockwise with your left thumb.

Cover the direction, and finally put down the measuring cup and wine bottle.

4) Provide drinks.

5) Clean the workbench and wine mixing equipment, and put the used drinks and spices back in their original places.

2. Cocktail modulation specifications

(1) Cocktails should be prepared in strict accordance with the ingredients.

(2) The glass should be clean, transparent and bright. When brewing, the hand can only hold the lower part of the glass.

(3) Use a cup when pouring wine, and don't pour wine into people's cups at will.

(4) When the stirring method is adopted, the stirring time should not be too long, and generally the medium-speed stirring is 5- 10 second.

(5) When using the shaking method, move quickly and shake hard until the surface of the wine shaker is frosted.

(6) Use fresh ice cubes. When using the mixing method, be sure to add crushed ice.

(7) The vibrating screen and electric agitator should be cleaned after each use.

(8) Measuring cups and stick spoons should be kept clean.

(9) Use qualified beverages, and do not arbitrarily replace or use inferior beverages with other beverages.

Change the taste of wine to make it unacceptable to guests.

(10) The prepared cocktail should be immediately poured into the glass.

Inferior wine or drinks will be completely

(1 1) Fresh fruits should be used as fruit decorations. After cutting, wrap it in plastic wrap and put it in the refrigerator for later use. The water stopped the next day.

Fruit decoration cannot be used.

(12) Don't touch drinks, ice cubes, cups or decorations with your hands.

(13) Frosting should be uniform, and the cup mouth should not be wet.

(14) The mixed wine should be served quickly.

(15) Wine mixing should be standardized, standard, fast and beautiful.