Basic Guide to Cocktails

M&O Bar And Coffee Academy

Content:
Cocktail Bar:
Definition.
Origin.

Cocktail
Definition.
Types.

Bartender
Definition.
Qualities.
Main functions of a Bartender

Bar Brigade:
Bar manager
Bartender or barmaid
1st assistant (barback)
2nd assistant (bar commis)
Waiters or servers

5) Utensils and glassware

Explanation and demonstration of cocktail utensils
Explanation of the most relevant glassware in bartending.

Prohibition Law

7) Liquors
Base liquors.
Complementary liquors.
Organization in charge of product quality (DOC)

8) Production and Distillation

 Ron.
Cocuy.
Vodka.
Tequila.

9) Competition Techniques.
Mixology
It is the art of uniquely mixing different ingredients, which leads the diner to
to have a unique experience by gathering and activating all your senses while tasting a
same drink, the final product of this practice is called cocktail
Origin:
El significado que le demos al concepto que engloba cada una de las preparaciones y a las
own preparations influence when talking about origins. Because it is not the same.
to talk about a mix of alcoholic beverages or a mix of non-alcoholic drinks.
Nor, therefore, of cocktails like those we know today or cocktails created
with less playful purposes such as medicinal ones.
For example, we find herbal preparations and certain spirits in centuries
remote ones, like the XVI, with figures like the Benedictine. It is a secret combination
from twenty-seven plants and spices, converted into a homogeneous liquor, which was created in the
year 1510 in the abbey of Fécamp by the monk Dom Bernardo Vinvelli.
Similarly, the art of mixing ingredients and creating beverages for medicinal purposes is
It dates back, according to some, even further back. Specifically to what is known as the century of
Alexander the Great, the 4th century before our Era, when it is estimated that they were already being carried out
with an abundance of aesthetic preparations.

However, it is common to find him pointed out as the father of mixology.

contemporary, that designed for enjoyment through the intake - moderate - of
alcohol, a pharmacist from New Orleans. In the early 19th century, Antoine Amédée
Peychaud, as he was called, moved from the pharmacy to prepare different combinations of
drinks, for non-medicinal purposes, for your friends. The story, contents of legend, gives you
therefore also attributes the indirect invention of the term cocktail.
Despite everything, in 1862 the greatest evidence is found with the publication of How to Mix.
Drinks; or, The Bon Vivant's Companion by Jerry Thomas. This guide for waiters.
it presented a myriad of recipes of all kinds and a dozen recipes for 'cocktails',
pointing them out as a mixture of drinks in which bitters were used.
Cocktails as such began to gain popularity in the United States in the late
19th century and have reached our days with great eras of ingenuity, such as the
indirectly caused by the American Prohibition. In the 20th century, they became
a symbol of distinction, the trendy places in North America and Europe began to serve
a thousand and one creations, the different world wars and the American contingents
they helped to extend it even more and with all of this we reached the present.
Most restaurants, bars, and pubs on the planet offer cocktails on their menus.
art professionals, the barmen, have managed to become an indispensable element of
the best establishments in the world and receive a well-deserved recognition.
The cocktail culture is embedded in modern society and is part of it.
Cocktails, beyond being a simple combination of liquors, are so much more.

Cocktail
A cocktail is a preparation based on a mixture of different drinks in different
proportions, which generally contain one or more alcoholic beverages along with
other ingredients, generally juices, fruits, honey, milk or cream, spices, etc.
Carbonated drinks or sodas are also common ingredients in cocktails.
non-alcoholic, soda, and tonic water. These drinks are served by people called
bartender.

Types:
BUILD: (Direct or built) is the oldest technique and consists of preparing the drink.
directly on the ice in the glass.

LAYER: (In layers) second most used technique in the 1930s in lady parloun. The
layered cocktails were designed in such a way that the denser drinks remain in
the bottom part, and on top of these the lighter drinks. To make a layered cocktail
It should proceed as follows:
First, we will place the cocktail spoon inside the glass with the concave side facing
upward letting the tip of the spoon touch the glass and this should be as
horizontal possible.
Then, we will pour the drink so that the stream falls over the center of the spoon, and
the concavity of it will cause the liquid to fall smoothly at different points of the
glass without mixing the ingredients

SHAKED: (Shaken) in this technique we use the shaker, it is ideal for shaking cocktails with
high alcoholic degree. When the ingredients have been poured, keep the shaker with
both hands, with one hand on top and a support at the base, and give a brief
strong shakes. It is important not to shake the cocktail too much because it loses its point.
When the water has begun to condense on the surface of the shaker, the cocktail
it is ready to serve.

STIR: (Removed the refreshing) We use it to cool the cocktails and also to not
dissolve the ingredients too much and thus avoid making them watery. For this method
we need some extra elements besides the glass or cup where it will be presented
cocktail. Among them, we have a composition glass, where we will place all the
ingredients (including ice) and a mixing spoon.

BLEND: It is when we mix our ingredients in a blender. We have two ways:

Frozen when we use ice and Creamy when there is none. For preparation stage.
the ice should be pre-crushed so that the blender can process it without issues.
Generally, this method is used when the elements are difficult to mix due to
example alcohol and fruits. It should be blended until a homogeneous mixture is achieved.

Bartender
The bartender is a person who works behind the bar serving drinks and preparing
cocktails. In addition, it serves customers and, on some occasions, may serve drinks.
offering a show

Cualidades de un bartender
Nice
Neat
Clean in his tools and in his appearance
Hygienic
Educated
Elegant
Fast, active, agile, safe, attentive
With a very good memory
With knowledge
Creative
Responsible

Main Functions of a Bartender:

Organize the bar
Take care of the cleanliness of the place

Prepare and serve the ordered drinks

Supervise the work of your assistants, apprentices, or hostesses.

Attend to the customers

Control the bar stock and request its replenishment

Arrangement and care of the bar:

In the workspace, the bartender needs to have all their equipment in order, for example.
the shelves where they place the bottles, glassware, the bar and the stools, the wine cellars
adjacent to the bar, utensils, etc.

Organization:
The bartender is responsible for seeing where the drinks will be placed because it has to be
unique, you will never find a bar like it. When is the stock taken of the
products. When it is necessary to change all the market products and utensils that are already
they are in bad shape.

- Mantenimiento:
The bartender's machines and equipment must be clean and, above all, in good condition.
functioning by which there must be constant maintenance, that is why
There must be good communication between those in charge of the machines and the
bartender

Bar cleaning:
The shelves, glassware, furniture, cellars, bottles, the bar and the outdoor area, is of the
that the bartender must focus on keeping clean above all for a good
presentation and hygiene.
Cocktail Utensils and Glassware
Basic Utensils:
Shaker
It is a fundamental article for the
preparation of beverages, it
consists of two cups that
they adjust one over the other
perfectly; it is used for
serve shaken drinks and chill
some ingredients. It should
use with both hands, for
shake vigorously for a few
seconds. It also comes with a lid
strainer that does not allow the exit
from ice and other ingredients to
moment to serve.

Mixing vessel
It is a glass or metal cup similar to a shaker but made of
larger dimensions, do not cover it as it is used for
cool the ingredients or to prepare cocktails that do not
They need to be shaken. Any common tall glass can work.
to perform this function.

Bar Spoon
It is a metal spoon with a thin, long handle that
it is used to mix the drinks in the mixing glass or
directly in the glassware. There is a derivation of
this spoon, which is the braided spoon, whose handle
Braided is ideal for serving carbonated drinks.

Strainer
It is also called a caterpillar strainer, as it has a metal spiral around it so that the
Ice or the fruit should not fall into the drink when prepared in a mixing glass. It's part
fundamental of the cocktail kit.

Mortar
The cocktail mortar is different from the utensil used in
the kitchen is usually used to extract the juice from
fruits or herbs, as in the case of piña colada or mojito.
It can be used in the same glass in which it will be served and
can be replaced by a spoon.

Jigger
This instrument is essential for preparing those
drinks that require exact proportions. In general, they
they find doubles in the form of connected cones, both of
different measurements that are commonly 0.5 oz and 1 oz

Juicer
In cocktail preparation, all fruit juices
that are used must be natural and citrus fruits are the
most commonly used, this turns the juicer into a tool
basic.

Metal nozzle or dosifier

It fits the mouth of the bottle and allows for dosing the
drinks to serve them in a simple way, allowing
to prepare cocktails faster. A trick to
Measuring the amount of liquid is to cover the hole, tilt the
bottle and open the hole, if the liquid spills during
3 seconds equals 45 milliliters. Practice will take you to
no need for a measure to prepare the drinks
Bar Caddy
It is essential to be able to gather in a single article
all those accessories necessary for the cocktail
such as straws, stirrers, coasters, or napkins. Their usual location is
on the bar top so that it is accessible to customers and bartenders.

Door Garnish
This is an instrument whose purpose is to organize
all the fruits and decorations already made, their
the purpose is to make the Bartender's job easier since
all the garnishes are kept in order, clean and
with easy and quick access

Peeler
It is a kitchen tool used for peeling.
hard-skinned vegetables that can be sliced.
You can say it's a special type of knife.
with the mobile cutting sheet so that it goes away
adapting to the contours of fruits and vegetables
for those who wish to peel the skin.

Caterpillar or Little Worm Strainer

For shaken drinks, prepared with a shaker, that are served neat or over fresh ice,
A strainer is needed to separate, in addition to the ice, any type of fruits, herbs or
other solid ingredients from the liquid. A sieve is necessary if you are using
a stirrer.
The Caterpillar strainer is a perforated metal device with a flat surface that has a
continuous wire coil around, which helps a
keep the filter in place.
The handle is short, extending from the part
superior, and the sides are designed to
keep it in place and allow the bartender
use it with one hand.
Julep Strainer
A Julep strainer is perforated, made of metal, and has the shape of a soup spoon.
(a little more concave) with holes in the bottom.

It is placed inside a glass or a shaker, while it is strained into another glass.

Finally, to these basic utensils for the

cocktail making should include others that are
obviously necessary to carry out this
office, such as a corkscrew, cooler,
ice tongs among others.

Most relevant glassware:

Shot
As its name suggests, shots or direct drinks are served.
but it can also be used as a tool for
measurement. It is essential for bartenders in every
bar. Currently, there are new trends of creating
layered cocktails in them

Cocktail Glass or Martini Glass

The martini glass, also known as cocktail glass,
it is the glass that characterizes drinks with Martini, it is
delicate, with a thin neck and it is very sophisticated.
In the vast majority of cases, this cup is used for
cocktails that do not contain ice and have decoration
simple, like the decoration and the frosting of the edge, a
small fruit or an olive, especially in the case of the
Martini. It is mainly used to serve martinis.
Manhattans and cocktails in general. Its capacity is
between about 115 and about 295 ml or between about 4 and 10 oz.

An essential glass in every bar, no matter how limited it is. It has an elegant design that adapts
fabulously well at hand. The top must always be sufficiently
open to allow some kind of decoration. It should be taken from the base of the pole to
to present her.

Margarita Cup
The margarita glass is obviously the one that is used.
to prepare margaritas although it is also used
in other cocktails, such as in the daiquiri and
it is also often known as the cup
Coupete. It has a particular shape that makes it look
more attractive and with more personality, it is a type of
delicate and sophisticated cup, very popular in cocktails
that are usually related or referred to as drinks
feminine. Generally, the edge of the
same with sugar or icing and its capacity
approximately between about 205 and about 350 ml or
between 7 and 12 oz.

Vaso old fashioned

This short glass is the ideal glass for any cocktail with
ice cubes, with a lot of ice and nothing else.
It is also called Old Fashioned Glass, it is a glass.
small, with little height but quite wide. It
most popularly used to serve whisky and the
famous whisky on the rocks, that is why
It is also known as the "Rock glass." It is a glass.
resistant and heavy, which fits perfectly in the
Dude, its capacity ranges from 145 to 175 ml or between about 5 and 6 oz. It's a glass that does not
it may be missing in your bar.

Vaso Highball
The most common way to refer to this container is as a tall glass or Highball, although
It is also known as a Tumbler. It is the glass suitable for long drinks, of contents
high and that carry ice in large quantities.
It is one of the most used glasses in the service of
various types of cocktails. In reality, their usefulness
It is a maxim because it always turns out positive.
to always have it on hand in your bar. It is very popular
for whisky, rum, gin, and vodka to be served with
ice and water, soda or another drink. It's the drink cup.
of the 'long drinks'. In bars, it is the glass most
popular and the most used, especially for serving
drinks with vodka, rum, gin, and whiskey, in which
Also, ice and soft drinks are used.
Its base has the same diameter as the edge and its
approximately capacity ranges from 235 to 355 ml or
between 8 and 12 oz.

Collins Vase or Zombie

The Collins or Zombie glass is a long glass and
thin, quite spacious and comfortable. With greater
frequency is called Collins, and this is due to the popular
I bring Tom Collins, which is prepared in a glass style.
It is the essential glass for long drinks.
The taller the glass, the better. The design is.
narrow in the center. Generally, it is used for
serve drinks of all kinds, especially soft drinks and
soft drinks, juices, drinks and cocktails. Their capacity ranges
between 295 and 435ml or between 10 and 16 oz.

Tulip Cup
It is one of the two most popular glasses for serving champagne.
Its elongated and narrow design allows for the retention of bubbles.
during longer time, avoiding the rapid loss of gas from the
champagne. Additionally, it is also preferable for its line, much
more attractive and elegant. It has a capacity of 5 ounces.
Beer Mug
It is used for beer. It has a capacity of 10 to 12 ounces. The
It prevents the heat from your hand from cooling the beer.

Flute Cup
It is also used to serve champagne. Just like the
Tulip, its shape prevents the rapid loss of gas. It has a
6-ounce capacity.

Glass for Cognac or Brandy

The traditional Brandy glass (brandy snifter) is another
indispensable in your bar. It is round, with a short and thick neck.
to allow greater contact of the palm of the hand with the
cup and keep the drink warm and narrower at the mouth
to maintain the aroma of your drink. They are filled only up to the
half or less. This glass is used for brandy and cognac. Its
capacity ranges between about 150 and 600ml or 5 and 20oz.

Hurricane Cup
The hurricane glass has a very attractive appearance.
shaped like a hurricane and with a great capacity, it is a container
perfect for drinks and tropical, exotic cocktails with fruits that
they bring important decorations. It is very popular in the summer and in
the beaches, especially for a piña colada or a chi-chi. It's a glass
comfortable, attractive and spacious, its approximate capacity is between
445 and 680 ml or between 15 and 23 oz.
Glass for White Wine
The white wine glass has a long neck so that it is
sustained there and do not change the temperature at which the
wine is served. Unlike the red wine glass, this one is more
short. It is soft and clear glass. The container itself is spacious,
opening upwards. It is a modern design, ideal for
savor deeply the freshness of white wine and some
cocktails. It has a capacity of approximately between
about 175 and 235 ml or between about 6 and 8 oz.

Cup for Red Wine

With a solid appearance, as if to reflect the strength of a
good wine, this glass is also suitable for the
claret. The edge is wide enough to
allow the wine to breathe without major problems.
The red wine glass, unlike the white wine glass,
it has a larger size, it is wider and its mouth is
larger, which allows the wine to breathe better,
exhaling its aroma correctly. On the other hand and now
just like in the white wine glass, its neck is long
to prevent the heat from the hand from modifying the
temperature of the content. This glass will be used in the preparation of some cocktails. Its
capacity is somewhat greater than the latter and ranges between 235 and 295 ml or between 8 and 10
oz.

Irish coffee pot or Toddy glass

The Irish coffee mug is the container
perfect for drinks and preparations that are served hot,
such as the hot toddy or some drink with eltpico and
classic Irish liqueur Baileys. It is also a jug
relatively wide, it has the right measurement for the type of
drinks in which it is used and is comfortable, have an appearance
attractive and has a handle that serves an important purpose
function when it comes to hot drinks that usually
They carry coffee, chocolate, creams, and liqueurs. Their estimated capacity
it is between 235 and 300 ml or between 8 and 10 oz.
Pilsen Glass
The pilsen glass is long and wide, it is very attractive and is used
practically in the vast majority of cases to serve
a good beer, although it is also used for preparing
some cocktails. Its base is wide and sturdy, made of a
strong glass, it has a weight somewhat greater than those we have
seen in general and its capacity is approximately
between about 300 and about 475ml or between approximately 10 to 16oz.
It should be taken as the basis when presenting it.
Prohibition
Prohibition in the United States was enacted in 1917, and it lasted for 14 years.
from 1919 to 1933, and prohibited the manufacture, sale, and transportation of beverages
alcoholic drinks.

In 1917, Congress approved the Eighteenth Amendment to the Constitution, which deemed illegal the
consumption of beverage alcohol in the United States territory. In 1919 the amendment was
ratified by 36 of the 48 states of the union, and in October of that same year it is approved
the Volstead Act, making the consumption of alcohol illegal in all states.
The intention of the Volstead Act was to create a healthier and less violent society. Andrew
Volstead, sponsor of this law, claimed that the law would reduce crime levels and
corruptions in the era.
Alcohol continued to be sold clandestinely. There was a high demand and the gangs.
criminals offered the drinks at very high prices, this income allowed them to grow and
expand into several states. All these illegal activities increased corruption
and confrontations between different gangs, generating great violence.
Al Capone had his heyday with this type of activities. Through corruption, he was able to have
great influence in the neighborhoods of Chicago, selling drugs and alcohol. The criminals
they took control of the illegal sale of alcohol and were responsible for many of the
murders and robberies of the time.

The events that occurred during the years of Prohibition were proof of its ineffectiveness.
the same. Thirty thousand people died due to poisoning from adulteration of
alcohol and there were forty-five thousand arrests for trafficking and being part of organizations
criminals.
In 1929, the failure of the law became obvious due to the increase in corruption and
crime and in 1933, when the law was abolished, the levels of violence decreased

Liquors:
Base Liquor
These are the liquors that define a cocktail and therefore are the ones that are added.
in greater quantity to the desired drink, they are also the most common in the market and
you can find a wide variety of brands of the same product, these liquors are:

Ron
Vodka
Geneva
Cognac
Whisky
Cocuy
Tequila

Complementary Liqueur
They are all those liquors that complete the cocktails; these are usually
aged with fruits, herbs or nuts such as orange, coconut, melon,
almonds, hazelnuts, mint, etc. Some of these liqueurs are:
Blue Curacao
Triple Sec
Amaretto (Almond Liqueur)
Frangelico (Hazelnut Liqueur)
Orange Liqueur
Coconut Liqueur
Sambuca

D.O.C Controlled Designation of Origin

Denomination of origin (D.O. or D.O.C., in France A.O.C.) is the name of a region,
a country, which is used to designate an agricultural or food product, whose quality or
characteristics are fundamentally and exclusively due to the geographical environment with its
natural and human factors, and whose production, transformation and processing is
conducted in the designated geographical area.

D.O.C. is a classification used to protect certain foods that, since

Ancient times occur in a specific area, against producers from others.
areas that would like to take advantage of the good name that the originals have created, in a long
manufacturing or cultivation time.
Producers who adhere to the designation of origin commit to maintaining
the highest possible quality and also to maintain certain traditional uses in the
production, as for example, in the case of wine, in certain areas it is required to use the grape
traditional of the area. Likewise, there is usually a regulatory council for the designation of
origin, which authorizes the display of the distinction to the producers of the area who comply with the
rules.
The fundamental advantage of the designation of origin is that it guarantees the consumer a
a more or less constant quality level and some specific characteristics. In return, the
producers can charge their care to maintain quality at higher prices.
It is also noted that this promotes the organization of the productive sector and facilitates the
access of producers to national and international markets.
En el caso del ron de Venezuela, las condiciones propias de un país tropical con sol
constant, favorable winds and rainfall throughout the year, make the sugar cane used
to prepare this drink, have the ideal concentration of sucrose needed to achieve
the best base called molasses, which then, through intensive processes, is
will convert to rum.
Belonging to a D.O.C is synonymous with quality, something that is recognized not only at the level
nationally, but also internationally. The entire process of making rum
that belong to this Venezuelan denomination will have constant supervision,
resulting in the product being unique and special.
The fundamental requirement for a product to be deserving of the D.O.C Ron de
Venezuela has experienced aging in American white oak barrels of
for at least two years, in addition, the raw material cannot be mixed with molasses or
alcohols from other countries.

However, the regulation that draws the most attention from the D.O.C Ron de Venezuela is that
to see with the replacement of losses that is common in other rums of the world. This means
to say that the evaporation of alcohols occurs naturally due to their high
graduation during the aging process in the barrels, which is referred to as
colloquially the 'tax on angels', cannot even be completed with the
Ron is banned. Venezuela is the only country in the world where this is not allowed by law.

Which rums belong to the D.O.C.? Santa Teresa, Carupano, Robles, Ocumare, Cacique and
Diplomatic among the most well-known, all laureates with international medals.

Production and Distillation

Vodka
Originally the production of this drink was from agricultural products
cheaper and more abundant crops like wheat, corn, potatoes, sugar cane or the
combination of any of these. The process consists of a simple and quick filtration
of the ferment from these vegetables using a charcoal-based filter, instead of a
expensive and prolonged distillation process. The purified liquid was then reduced, without
to age (to get older), until it is made drinkable by the addition of distilled water to
then bottle it.
Vodka, or 'wodka', is the national alcoholic beverage of Russia and Poland, where in both
in countries the 'w' is pronounced like a 'v'. Its meaning is that of 'little water', a form
delicate and tiny way of calling the water.

The result of this production cycle was and continues to be a colorless and without
smells with a high alcohol content.
In England and the United States, their production was directed towards improving the process of
distillation from cereals and grains, while in Eastern Europe, towards the
obtained from the potato. As for the customs for drinking it, these also
they differ according to their place of consumption, in the Baltic and Eastern European countries, the drink
is taken neat and without mixing, served in very cold glasses while in the countries
Westerners use it to prepare cocktails.

Ron
Rum is an alcoholic beverage made from sugar cane through fermentation.
and that may or may not be subject to aging processes afterwards,
generally in oak barrels.
Types of rum
White wine: It is characterized by the absence of color, although it may have a slight hue.
yellow. It should come from spirits, distilled or from their mixtures, that have
remained in oak or cherry wood containers for the right amount of time.

Golden rum. It must come from spirits that have been kept in containers of
oak or cherry wood.
Aged rum must come from spirits that have stayed in containers of
oak or cherry wood for a period no shorter than a year.
- Old rum. It must come from spirits that have remained in containers of
oak or cherry wood for a period no less than three years.
Sweet rum or rum liqueur. It is characterized by containing more than 100 g/l of sucrose or
equivalent in glucose.
Agricultural rum: it is the designation given to rums produced in the departments of
French oak or cherry aged ultramarines.
Frosted Ron. It is characterized by reaching sugar supersaturation, appearing
crystallized on plant branches that serve as support.
- Light rum: this mention refers to the consistency of the liquid this rum is distilled in
continuous column stills.
Aged rums are usually marketed according to the pattern of years
aging of rum, for example: aged rum 3 years, 5 years, 8 years or 12 years.
There is also a product called dry spirit drink, which is considered as a
cheap substitute for rum. This drink contains only about 40% aged rum by volume. It
it is commonly known as poor man's rum.

Production Process
Before the distillation process and once the sugar cane molasses has fermented,
the resulting must has a majority water content, between 5% and 9% alcohol and
other components resulting from fermentation.
Seen from a simple perspective, the distillation process basically aims to separate
the alcohol from the water and other compounds present in the fermented must. To do this, one
apply temperature to the must, since both alcohol and water have different
boiling temperatures. As is well known, water evaporates at 100° C, while the
Alcohol, on the other hand, has a boiling point of 80°C. What is being attempted is to achieve the
The distillation process involves applying a temperature higher than the boiling point to the fermented must.
the boiling point of alcohol (80° C) so that it evaporates separating from the must,
but below the evaporation temperature of water (100° C) so that this
stay in the fermented broth, allowing the alcohol to flow in the form
soda, separating from the liquid. This alcohol vapor is captured, it is taken to a
cooling process which causes it to condense, returning to its liquid state afterwards
is stored in a container afterwards. The alcohol resulting from this process, or
ethanol, is found in concentrated form, with some water and additional compounds
resulting from fermentation, referred to as congeners.
The equipment where alcohol is distilled is called a still or distiller. The cooling of the
The vapor of ethanol is carried out in an instrument called a condenser, where the vapors
they are cooled to a liquid state and finally, a container or tank is required to
deposit the ethanol once condensed.
Cocuy
Both the plant from which the liquor is extracted and the artisanal products that are
they are made with it, have been declared by the National Assembly as heritage
cultural, ancestral and natural of Venezuela (November 2001) and declared heritage
cultural and ancestral of Venezuela (July 2006).
The producers of the municipality of Pecaya in the state of Falcón have a
"Controlled Designation of Origin" (DOC) that regulates various aspects of production
of the cocuy that is produced in that municipality. The pecayero cocuy, produced
exclusively in the municipality of Pecaya in the state of Falcón, it is handmade
using mainly the juices extracted from the Agave cocui of the Pecaya parish,
municipality of Sucre in the state of Falcón, and has been distinguished with the designation of origin
"cocuy pecayero", by the Autonomous Service of Intellectual Property (SAPI) in May of
2001. Only eight brands are properly registered with the Directorate of
Liquors from SENIAT, which are: Lucerito (premium), Indio Sunure, Caja de Agua, Los
["Datres","Divine Angel","Old House","My Commitment","Saint Lucia"]

Production Process:
Shaved, baked, and smoked: it is made artisanally, from the leaf.
head or pineapple obtained after the removal of the leaves of the Agave cocui, this is baked
and ahúma, generally in artisanal ovens built at ground level, covering the
walls and bottom of the oven with river stones, on which the heads are stacked, which are
they are completely covered with the cut or trimmed leaves of the Agave. The pineapples are baked and
They warm up with logs from the aromatic cardón and cují over a slow fire.

2. Cooling, grinding, and pressing: after three to four days in the oven
the leaves are removed, chopped, and squeezed using a mallet and a vat of
wood, in most cases. Mechanical crushers or presses are also used.
3. Fermentation: the juices obtained are subjected to a fermentation process.
using in most cases, wild yeasts; in the fermentation process
the sugars from the juice will be converted into alcohols and other elements. Once it has been
After fermentation is complete, the juices are introduced to the still for
obtain the liquor.
4. Distillation and rectification: producers usually carry out distillation in stills.
artisanal consisting of a hollón or cauldron, a rectifier, and a condenser or
serpent. The stills are usually made of steel or brass, stainless steel or copper.
emulating the still introduced during the Spanish colonization. During the
distillation produces a clear spirit drink with an aroma and a
very characteristic bouquet of Agave liquor, with a high alcohol content.
quality of alcohols according to the characteristics of the process that each
producer develops, of the fermentation system they use, of the area from where
it comes from the plant and the still used, with characteristics somewhat similar to the
tequila and mezcal that are produced in Mexico from similar plant species.
5. Filtration: the first liquid obtained in distillation is called head or pringote,
has a high degree of alcohols and other unwanted elements and in some cases it is
used as fertilizer or for topical use, with therapeutic intentions. After
after a few minutes, a fluid known as 'body' or 'heart' begins to flow out, and it is
collected up to 50 degrees of alcohol GL, maximum graduation allowed in the regulations
Venezuelans for the cocuy. The following fluid is known as 'glue' and is not appropriate.
for human consumption. The distillate product of the condensate is filtered, either by
through special filters or, through a fine mesh or cloth that separates the residues,
impurities or plant residues.
6. Bottling or packaging: Once the cocuy has been distilled, it can be bottled or it can be
macerated with portions of Agave and other botanical elements or can be aged in
oak or caujaro barrels, resulting in a liquid of amber color characteristic of the processes.
from aging, which gives the liquor greater roundness and harmony.

Tequila
Tequila is a spirit originating from the municipality of Tequila in the state of Jalisco.
Mexico. It is made from fermentation and distillation just like mezcal, juice
extracted from the agave, particularly the so-called blue agave (Agave tequilana),1 with
denomination of origin in five states of the Mexican Republic (Guanajuato,
Michoacán, Nayarit, Tamaulipas, and Jalisco as in the first three only one can
to produce in some municipalities, those bordering Jalisco). It is perhaps the most well-known drink.
and representative of Mexico in the world.

The purity of tequila consists of being made entirely from agave.

A tequila that does not indicate on its label that it is 100% agave is a mixed tequila.
It means that a proportion of the sugar obtained from the agave was mixed with other sugars.
during its elaboration. For many years, there was a standard in Mexico that allowed
that the tequilas had a minimum of 51% agave and a maximum of 49% others
sugars. However, for some time now, the regulation requires that to be called
Tequila must be at least 60% agave. In mixto tequilas, agave is mixed with syrup.
made of corn or sugar cane.

Production Process:
What the agave contains is inulin and this compound is not susceptible to being
fermented by yeasts, it is necessary to carry out hydrolysis to obtain sugars
simple sugars (mainly fructose). For this, a procedure is mainly used
thermal or enzymatic or even the combinations. In this stage, there are also many compounds
What are determinants in the final product profile.

Extraction: prior to or after hydrolysis, the carbohydrates or sugars contained in the

Agave piñas must be separated from the fiber, this extraction is commonly performed.
with a heart-wrenching combination and a train of roller mills. Currently, it is
common the use of diffusers that make this operation efficient.
Formulation: according to the Official Mexican Standard for Tequila, the manufacturer of
tequila can produce 2 categories of Tequila, which are 100% agave Tequila and
Tequila respectively. The 100% agave tequila is one that is produced from
sugars extracted from the agave exclusively and therefore, the formulation to which we
we refer to it as consisting solely of the sending of the juices to fermentation tanks and
the addition of yeasts, the result of this operation is the must. However, in the
In the case of the Tequila category, this can be produced with the participation of up to 49%.
from sugars coming from a source other than agave; in this case, the formulation consists of
in the mixture of sugars extracted from the agave and from another source as long as the
the participation of this last one does not exceed 49% of total reducing sugars
expressed in mass units. In addition to the above, yeast is added.
resulting at the end of this phase, the Must ready to start the fermentation process.
Fermentation: in this phase of the process, the sugars present in the musts are
transformed, by the action of yeasts, into ethyl alcohol and carbon dioxide. In
In this stage, other compounds that will contribute to the characteristics will also be formed.
final sensory characteristics of Tequila. Critical factors to control in this phase are, the
temperature, pH and contamination by organisms that represent competition
for the yeasts.
Distillation: Once the fermentation phase is completed, it is necessary to take the musts to
distillation; a process that involves the separation of the constituents of the must.
Alcohol distillation is based on the fact that ethyl alcohol, being lighter than water,
vaporizes at a temperature lower than the boiling point of water, the vapors
they can be condensed and converted into liquid form with a high alcohol content.
Distillation is generally carried out in pot stills and consists of two phases. The product
obtained from the first cycle is commonly known as ordinary; this product is
Sometimes a second cycle or rectification is carried out, finally obtaining the Tequila.
The tequila obtained can have various destinations, such as being packaged as tequila.
white, its dedication and bottling as young tequila or it can be sent to
aging for the production of reposado, añejo, or extra añejo tequila and its subsequent
filtration and bottling.

Classes:
According to the characteristics acquired in processes following distillation, the
Tequila is classified into one of the following categories:

• White or Silver Transparent product not necessarily colorless, without pungency.

obtained from the distillation by adding only dilution water and what is provided in the
numeral [Link] of NOM-006-SCFI-2012 in cases where applicable to make adjustments
commercial graduation required, with a maturation of less than two months possible
oak or chestnut containers.
Young or Gold Product resulting from the mixture of white Tequila with aged Tequilas
aged and/or extra aged. It is also called young or gold tequila for the product.
resulting from the mixture of white tequila with one of the ingredients expected in the
numeral 4.1 (of NOM-006-SCFI-2012) what is known as focusing.
Reposado Product susceptible to being devoted, subject to a maturation process of
at least two months in direct contact with oak wood containers or
oak. Its commercial alcohol content must, if applicable, be adjusted with water from
dilution. The result of mixing Reposado Tequila with Aged or Extra Tequilas
aged, it is considered as Tequila reposado.
Aged product likely to be redirected, subject to a maturation process of
at least one year in direct contact with oak or beech wood containers, whose
maximum capacity should be 600 liters, its commercial alcoholic content should, where applicable,
adjust with dilution water. The result of the mixtures of aged Tequila with Tequila
extra aged is considered as aged Tequila.
• Extra aged product liable to be subjected, subject to a maturation process of
for at least three years, in direct contact with oak wood containers or
oak, whose maximum capacity is 600 liters, its commercial alcoholic content must,
in your case, adjust with dilution water.
Reservation
This is not precisely a standardized classification since it is not provided for in the regulation.
Mexican official corresponding, nevertheless and according to the criteria of the Regulatory Council
of Tequila as well as the major producers of this product, prior to the
pronouncement of the declaration of 1974 in which Tequila was considered as
denomination of origin, the different 'RESERVA' from each producer house is destined for
designate the supreme quality of certain aged tequilas.
Categories:
According to the percentage of sugars derived from the Agave that is used in the
production of Tequila, it can be classified into one of the following categories:
100% agave: It is the product that is not enriched with other sugars apart from the agave.
obtained from the Agave tequilana Weber blue variety cultivated in the territory
in the Declaration. For this product to be considered as '100% agave Tequila'
it must be packaged at the facility controlled by the Authorized Producer themselves, which
must be located within the territory covered by the Declaration. This product
must be designated solely through one of the following legends: “100% of
"agave", "100% pure agave", "100% agave", or "100% pure agave", at the end of which
The word 'blue' can be added.

Competition techniques:
Clause 1: The category of the cocktail for the final test, in which each participant can
choose A LONG DRINK OF YOUR OWN CREATION.
Clause 2: All recipes will HAVE a minimum of 5 INGREDIENTS.
Clause 3: Participants must appear correctly before preparing the
cocktail.
Clause 4: Each participant will have a total of ten (10) minutes to prepare their cocktail.
and carry out the MISE IN PLACE.

Clause 5: To the invited jury and the instructors, deliver the menu for the cocktail.