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Preparing and Mixing Cocktails and Non-Alcoholic Concoctions

Module 08| Preparing and Mixing Cocktails and Non-Alcoholic Concoctions

Non-Alcoholic Beverage
Non-alcoholic beverage are classified into seven groups: water, soda/soft drinks, juices, coffee, tea,
milk, and creams, and cocoa/chocolate drinks.
1. WATER – Bottled water is water sealed in a sanitary container and sold for human consumption. Various
types of bottled water are commercially available: mineral water, purified water, distilled water,sparkling water
and flavored water.
Kinds of Water
1. Aerated water – effervescent water charged with carbonic gas. It can also be flavored and it is served
just like natural water.
2. Mineral water – water with high mineral content and can be sold still (naturally or induced)
Sparkling, some with fruit flavors.
3. Spring water – served on its own or as an accompaniment to other drinks as mixers or chasers.
4. Distilled water – water purified by distillation
5. Purified water – the most common kind of bottled water in the Philippines. It is water from any source
which is produced by distillation, deionization, reverse osmosis, and or other suitable processes that may
modify its original composition.
6. Sparkling water – carbonated water, or water to which carbon dioxide gas is added or is naturally
present in the water.

2. SODAS/SOFT DRINKS
Soda or soft drink was originally applied to a carbonated and sweetened drink made from concentrates,
but it now commonly refers to almost any cold drink that does not contain alcohol.
Most common types of soft drinks. Beverage like colas, lemonade, ginger ale, root beer, fruit punch,
flavored water, squash, orange soda and even energy drinks.

3. JUICE
Juice is the liquid extract from fruits or vegetables. It may come from a concentrate where water needs
to be added or fruits/vegetables are freshly squeezed for immediate consumption. Common methods for
preservation and processing of fruit juices are: canning, evaporation, freezing, pasteurization and spray drying.

4. COFFEE
Coffee is grown and processed in the tropical and sub-tropical countries of Africa, Asia and South
America. The extract from the ground roasted seeds, called coffee beans, of the coffee plant through a variety of
gadgets or coffee machines produces a dark brown or black liquid much appreciated worldwide.

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Preparing and Mixing Cocktails and Non-Alcoholic Concoctions
5. TEA
Tea refers to the slightly bitter and astringent beverage made from the extracted processed/cured leaves,
leaf buds and internodes of the Camellia Sinensis plant. The top tea-producing countries over the years are:
China, Argentina, India, Indonesia, Iran, Japan, Kenya, Sri Lanka and Vietnam.

6. MILK AND CREAM

Milk is an opaque liquid produced by the mammary glands of mammals (e.g., cattle- mostly cows, goat,
sheep). The common forms of milk used for bar supplies are whole milk, low fat or skim milk, evaporated milk
and milk powders.
Cream, in dried or liquid form, ia s a dairy product made of higher-butterfat layer skimmed from the top
of milk before homogenization. Different countries sell cream in several grades depending on the amount of
butterfat content.

7. COCOA OR CHOCOLATE
Chocolate is a brown, creamy, rich beverage made from the dried, cleaned and roasted seeds of the
Theobroma Cacao tree. Chocolate from the original Aztec drink was introduced by Spain with the addition of
sugar and spice.
Both cocoa and chocolate scorch easily, dso brew them over hot water. Never melt chocolate over direct
heat. To melt solid chocolate, break into pieces and place in a heat-proof bowl, set on a pan of hot (NOT
BOILING) water. Melt slowly with continuous stirring until thick and smooth.

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,I ced tea or soft drinks.
Mocktails are so named because they mock the cocktails i.e. they look like cocktails but are non-
alcoholic.

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Preparing and Mixing Cocktails and Non-Alcoholic Concoctions
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.

Proper Use of Mechanical equipment in Cocktail Mixing

 Electric Mixer

Put the cocktail shaker down and pour your ingredients into the drink mixer. The agitator can mix
favorites like the bloody mary, martini and Manhattan to the perfect blend. Just pour over ice, garnish and serve.
Or add a special kick to a milkshake by adding rum or a sweet liqueur

 Blender

1. Use the BLEND function for drink or cocktail making, emulsions such as mayonnaise, dressings, marinades
and foods that require mixing until just combined, such as batters, also for puréeing soups and aerating liquids.
2. Use a combination of the BLEND and ICE CRUSH/PULSE functions to process the foods being blended.
3. Use the SMOOTHIE function to blend fruits, ice cream and yogurts into thick smoothies, blended drinks, and
milkshakes
4. Use the ICE CRUSH/AUTO PULSE function with short bursts of power, when blending drinks containing
ice cubes or frozen fruit
5. Ensure all foods are cut into cubes (approx. 1 square inch) where appropriate to achieve an even result
6. Do not put more than 2 cups of warm ingredients into the blender jug before blending commences. After the
blending process has begun and the blades are turning you may slowly add another 1-1/2 cups of ingredients

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Preparing and Mixing Cocktails and Non-Alcoholic Concoctions
through the opening in the lid if desired.
Thick mixtures purée more efficiently if the Breville Hemisphere® Control Blender is 1/4 to 1/2 full.
7. When using several ingredients, place liquid ingredients in the blender jug before solid ingredients, unless
specified in the recipe. When blending thick or dry mixtures it may be necessary to stop the Breville
Hemisphere™ Control Blender and scrape down the sides of the blender jug with a plastic or rubber spatula,
once or twice during blending.

Practice of Occupational Health and Sanitary Practices in Mixing Cocktails

 Be aware of expiration dates for fresh drink ingredients, such as juices, half & half and eggs.
 Keep coolers set at 41˚F or lower. If the temperature is set higher than that, food and drinks are at risk.
 Make sure that the sanitizing ingredient does not get depleted from mechanical glass washers.
Otherwise, you are just “washing” glasses with water.
 Bartenders need to wash their hands just as often as chefs.
 Do not use direct hand contact when cutting fruit and garnishing — use gloves or tongs.
 Fruit needs to be thoroughly washed before using it in drinks or you run the risk of including pesticides,
fertilizer, dirt and bacteria in customers’ drinks.
 Make sure that cutting boards, knives, shakers and other equipment are thoroughly washed, and avoid
cross-contamination.
 Don’t use drink glasses to ladle ice; use a bar scoop. Drink glasses can break inside the ice bin or
transfer germs to the ice.
 Clean the nozzles and diffusers for soda guns often, as they tend to get slimy and disgusting.
 Watch for fruit flies, which are attracted to the yeast in beer and fresh fruit.
 Clean glass chillers regularly. Sherwin often sees chillers filled with shards of broken glass, as well as
mold that has formed from water dripping from wet glasses.

Bar snacks should be served in individual dishes. That communal bowl of nuts or snack mix into which
multiple guests are reaching may be filled with germs.

References

Ama, Sylvia S., Claudio, Virgiana S., Rivera, Milanel N., Ruiz, Adela J., The Bar Companion, 2011

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