PRESENTATION OF MIXOLOGY SESSION AT THE SASTHM COLLEGE

BIRATNAGAR

Avishek SharmaMANAGING DIRECTOR

MIXOLOGISTCOCKTAILS AND DREAMS

Beverage & its Types Any liquid that is intended to be drunk is called as beverage.Beverage is divided into two categories.  Non Alcoholic Beverage Beverage which doesn’t contains alcohol is called as non-alcoholic beverage. Non alcoholic beverage is further divided into following categories- Hot Drink and Cold Drink 1. Hot drinksThese are all stimulating and nourishing drinks and must be served hot.E.g tea, coffee, milk, horlicks, viva, hot chocolates etc 

2.Cold drinks

These are all refreshing drinks must be served cold or chilled.1. Aerated drinks- Pepsi, Dew, Mirinda, Lehar, Energy drinks, ginger ale etc2. Cool drinks- lassi, jal jira, coconut water, cold coffee etc.3. Refreshing drinks- fresh and canned juices

4. Cordials/syrups-sweetened and flavoured liquid used for making cocktails and mocktails.

5. Mocktails/smoothies/shakes-mix of two of any of the above.

Alcoholic Beverage & its terminology

Those beverages which contain alcohol ranging from .5% to 73% ABV is called as alcoholic beverage.Alcoholic beverages are categorised in to following categories-1.Brewed fermented beverage(e.g Beer)2.Fermented beverages(wine,cider,perry,pulque,chyang,tumba etc)3.Distilled beverages(spirit/liquor/distillate)a.Major spirits(Whik(e)y,rum,brandy,vodka & ginb.Other or minor spirits(Tequila,calvados,poire william, grappa,aila etc)4.Liqueurs/compound5.Bitters

Fermentation  Fermentation can be defined as a process in which sugar or glucose is broken down in to alcohol and carbon di-oxide in presence of yeast.It can be cleared from the following chemical reaction-C6H12O6+YEAST=C2H50H + CO2

Distillation Distillation is simply defined as the process of separating alcohol from water based on their boiling temperature where alcohol is boiled at 78.35 degree centigrade and water boils at 100 degree centigrade. Here alcohol is boils earlier then water and vaporises separately.

There are two types of distillation they are pot still and patent still method.

Spirits (Aqua Vitae- Water of Life)  SpiritSpirit is an alcoholic beverage made by distilling alcoholic wash.Alcoholic wash- these are fermented liquid containing 5-10% alcohol. All distilled beverage were termed as water of life in earlier times. The Greeks called is aqua vitae, the French called it eau de vie, the Scandinavian called is akavit, the Gaelic called is usigebeathe/usigebeathe etc.

Vodka  Vodka is an alcoholic distillate from fermented mash of grains /fruits/vegetables or any other starchy product. It is odorless, colorless and tasteless spirit

Popular Brands  AbsolutSmirnoff Finlandia Skyy Vodka Grey goose

Popular Cocktails  Bloody Mary Salty dogSex on the beach Screwdriver CosmopolitanKamikaze

Note-Absolut vodka is a premium vodka that is highly sold and highly available in the world among all the others Vodka of the world.The speciality of this Swedish vodka is that it is made from selected winter wheat vodka which is decorated by find distilled water from the distillers own Well at the Ahus city near to Stockhlom of Sweden.

Gin  It is a flavoured alcoholic beverage made by redistilling high proof spirit with juniper berries & other flavourings (angelica, Orestes, caraway, coriander seeds, dried citrus peel etc. Popular brands Beefeater London dry ginGordon Bombey sapphire Gilbey’s Tanqueray

 Popular cocktails  Singapore slingPink lady Martini Tom CollinsWhite lady

Rum  It is an alcoholic beverage distilled from either fermented sugarcane juice or by products of sugarcane called molasses. It is made by pot still method but nowadays patent still is also followed. It is matured in un-charred oak casks.  Popular brands Havana ClubCaptain MorganXxx dark rumBacardi, old monk, red hart

Popular CocktailsDaiquiri Cuba libre Negroni Mai taiMojito Pina coladaPlanter punch

  Whisky Whisk(e)y is a spirit obtained by the distillation of fermented mash of (barley, maize, rice, wheat or all together and is aged in wood. These are colorful and tasteful. Whisk(e)y is generally aged in a charred oak barrel. Whiskey varies in taste with distillers. There is no similarity in taste bet scotch, Irish, Canadian or American whiskeys.

Different types of whisky based on production region are as follows:. 1. scotch whisky

single malt scotch blended malt scotch single grain scotch blended grain scotch blended scotch whisky

2. Irish whiskey 3. American whiskey

Bourbon Tennessee

4. Canadian

  Blended Scotch  Chivas RegalBallantine’s100 piperRoyal Salute Cutty Shark Famous Grouse Dewars White horse vat 69Passport

 Single malt The Glenlivet Rose Bank Talisker GlenfiddichGlen Grant Glen ordTomatinHighland ParkMacallan Isle of Jura  

Irish  JamesonBushmills PowellBaltimore dewTullamore dewPaddy

Bourbon  Jim BeanWild TurkeyFour RosesEarly Times Old Forester   Tennessee Jack DanielsGeorge DickelCollier & MckeelBenjamin Prichard’s

Brandy Brandy comes from Dutch word Brandewijn, which means ‘Burnt Wine’. It is a spirit produced by distilling wineThere are three main types of brandy. They are:-  Grape brandy - Cognac - Armagnac  Pomace brandy - Grappa- Metaxa - Pisco

Fruit brandy - Apple jack - Calvados - Poire Williams - Slivovitz

Tequila

Tequila is the national spirits of Mexico. The name tequila is taken from the name of the district in Jalisco state of Mexico. Tequila is made from special types of agave plant called blue agave plant which is found abundantly in tequila district as well as few other districts.

There are more than 80 varieties of agave plant found in Mexico out of that blue agave is the premium type of plant. Agave plant resembles to cactus but does not fall in to cactus family it falls in lily family. The tequila made from only agave plant is called as Mezcal.

Brands name-

1. Olmeca2. Herradura3. cuervo 18004. Sauza5. jose cuervo  

Liqueurs  Liqueurs are also distilled alcoholic beverages but are flavoured and sweetened. Liqueurs were first developed by the Christian monks of the middle ages. They were developed to help the sick people. The monks added secret combinations of honey, herbs, spices, roots, and bark to distilled base spirits and offered then as remedies.

Examples:

1. Kahlua2. Malibu3. Cointreau4. Baileys5. Benedictine6. Galliano7. Sambuca8. Peach schnapps 

Mixology

An art of mixing is called as mixology. It is a science in which various types of mixing features are performed. It has its own fundamental norms and values.

When more than one beverage mixed together then it is called as mixed drinks, if all the ingredients are non-alcoholic it is called as non-alcoholic mixed drink and if any one of they are alcoholic it is called as alcoholic mixed drink. Both alcoholic mixed drink and non-alcoholic if they are made under the principle of mixology science are called as cocktails or mocktails.

Cocktails – The fine blend of alcoholic and non-alcoholic beverages or only alcoholic beverage with meaningful color, odour, taste and balance is called as cocktail.  The cocktail has following main features.

Base Modifiers/body Garnish Concerned glassMethodology The base, modifiers and garnish must have synergetic effect.

Main ingredients of cocktails-Alcoholic base -Ice should be clean and fresh. It can come in cubes, crushed and shaved from. The cube ice is mostly used in on the rocks drinks, crushed ice in frozen or shaken drinks and shaved ice in Frappes. -Aerated drinks – It includes all drink such as soft drinks like cola, soda, lemon, tonic water, ginger ale, energy drinks etc and they are mostly used chilled. Juices- Fresh juices are preferred to canned juices as they give a different taste to the finished drinks. -Sugar- Sugar in a syrupy from is mostly used. Other types of sugar used are castor sugar, granulated sugar and brown sugar. -Daily products- milk/cream etc. -Fruits and other garnishes-It includes lemon, pine-apple, olives, cherry, cocktails onion, sweet lime, cucumber, celery stick, mint leaves etc. -Condiments – It includes Tabasco, Worcestershire sauce, salt, pepper, bitters and other spices (nutmeg, cinnamon) 

Fundamental method of mixology There is main give basic method of making cocktails and mocktails. They are as follows. -Shaken- under this basic rule all the ingredients along with ice are poured into a cocktail shaker and it is both shaken for long or short time and poured into appropriate glass. E.g. Margarita /kamikaze/cosmopolitan/pink lady etc. -Stirred –in this process all the ingredients are poured over ice into mixing glass or shaker and gently stirred and strained off into cocktails glass or shooter. This process takes heterogeneous mixing e.g. martini/rusty nail/Manhattan etc. -Blended – when ingredients like cream, syrupy liquid, fruit chunks involves in the drink this types of process is done. In this process all the ingredients are poured into a blender alone with ice and blender together. E.g. pinacolada/frozen /daiquiris/frozen margaritas/ blue Hawaiian etc. -Build up/layered – this process involves lot of ice in the glass and pouring the ingredients into standard format. No need to shaker or mixing glass in this process. E.g. screw driver/tom Collins/Singapore sling etc. A layered drink is a drink where each ingredient is allowed to float on one another depending upon its specific gravity and density, e.g. B52/Brain/Slippery nipple etc- Muddled – this process takes the help of muddled with the help of muddler one muddles lemon chunks , mint leaves, granulated sugar etc to take out the essentials oils and flavor the cocktails E.g. Caipiroska/mint julep/mojito etc  

Cocktails Families

-Sour –lemon juice, sugar syrup, white of egg (optional )-Fizz-lemon juice , sugar syrup, white part of egg , carbonated water(Lehar)-Collins- lemon juice , sugar syrup, carbonated water(Lehar)-Sling – lemon , sugar syrup, cherry brandy ,carbonated water(Lehar) -Martini – vermouth -Flip –egg yolk, sugar syrup -Colada-pineapple juice /coconut cream

Presentation of drinks

Color of drinks – It should be appealing to make the guest want to drink it. Appropriate glassware- A martini should be served in martini glass and margarita in margarita glass, no mixing. Garnishing a drink- We should not use garnishes which are not edibles The garnish should have some relation with the ingredients in the drink.Personal creativity should work here. Naming a drink If we are creating our own cocktail then we should make sure that the name has some relation to the ingredients, color or taste.  

Creating our own cocktails

-Need passion and research -Understanding the customers taste profile -Imagination and taste -Uses of garnishes-Seasonal ingredients

Thank you