DHM-II sem notes

Service of Spirits & Liqueurs.

OBJECTIVE: Students shall know how to service various Spirits & Liqueurs. They shall also be aware of the right type of glassware, service temperature & important points to be considered while serving various spirits & liqueurs.

Service of Spirits:

Guest prefers consuming spirits of their choice in many ways. Some would enjoy ‘neat’, some ‘on the rocks’ and others with some addition such as water, tonic, soda, cola, etc. Therefore the Bar staff must ask the guest how he/she wants to take his/her drink.

The spirit must be served in appropriate glass ware at an appropriate temperature and the glass chosen must be according to the type of spirit and the style in which it is consumed.

·         Neat: It means that nothing should be added to the drink.

·         On the rocks: It means the spirit is served over the ice and poured in the presence of the guest.

·         With mixes: Spirit is taken with soda, water, tonic, cola, sprite, etc.

Neat and on the rocks are served in the ‘old-fashioned’ glass or ‘rock’ glass, while the spirits with mixes are served in ‘highball’ or ‘Collins’ glass.

The drinks may be either served over the bar counter or at the table in the restaurant, lounge or any other place. The drinks should be carried on the tray and placed on the drip mat at the right- hand side of the guest. If the drink is to be served with the mixer, it should be taken in a carafe and poured over the spirit in front of the guest which will enable him/her to verify the quantity he/she is willing to have.

The quantity of spirits served in Indian bars and hotels is 30ml (small) and 60ml (large), which should be strictly followed. In UK, the size of portion is 25ml. If the quantity finalized is not strictly followed, under pouring, over pouring and pilferage will occur.

Service of Brandy:

Brandy in normally served at room temperature in a brandy balloon or snifter glass at the end on the meal with coffee as digestive. The bowl of the glass is specially designed to trap the aroma of the brandy. The base of the glass is wide and narrow as it progress to top.

    Good brandy is served ‘neat’ with-out any addition. It is poured into the brandy balloon which is warmed by rolling the bowl of the glass in the palm. The warmth of glass releases the fine bouquet of the brandy. The narrow opening of the glass traps the aroma and allows the nose to appreciate it fully while drinking. In some European countries, brandy balloon is chilled before pouring in the brandy.

Service of Rum:

Rum is served ‘neat’ or ‘on the rock’. It is also an excellent mixer. It can be substituted for gin in most drinks. The rum martini is a delightful change. The popular Cuba Libra is made with rum and cola. Rum mixes well with other carbonated beverages and especially well with fruit juices. It is usually served in ‘rock’ glass or ‘old-fashioned’ when served ‘neat’ or ‘on the rocks’. Highball or Collins glass is used when served with mixes. The mixes offered are according to the guest’s choice.

Service of Whisky:

Whisky may be served in a variety of ways. Good aged whisky is served in the same manner as that of fine cognac or a aged rum, in glasses with a curved bowl to capture the finer bouquet and may be consumed at the end of a meal or as the gentlemen move to the smoking room for cigar and conversation. A tea spoon of distilled or spring water is said to bring out the subtle flavours. Too much ice will desensitize the palate for fine whiskies. Regular and blended scotches and other whiskies may be served in old-fashioned or rock glasses. Whisky may be consumed ‘neat/straight’, or ‘on the rock’ in rock or old-fashioned glass, and with mixes like soda, water, etc. in highball or Collins glass.  

Service of Gin:

Because of its strong flavor, Dutch gin does not mix well; it should be drunk chilled and straight. Dry gin, on the other hand, is an excellent mixer. Hundreds of cocktails are based on gin’s flexibility and delicious flavour. The classic dry martini depends on gin, as do drinks such as gimlet and the Gibson. Gin is refreshing in long, cool drinks such as Tom Collins and gin Rickey. Gin and tonic may be the best hot weather drink known to man. Gin can be served in an old-fashioned glass when served ‘neat’ or ‘straight’ and in a highball or Collins glass, when served with a mixer. Gin can also be served in a Paris goblet.

Service of Vodka:

Vodka is traditionally served straight, ice cold, in shot glasses. It is drunk in one gulp. Served in this manner, it is ideal accompaniment for smoked fish, spicy appetizers, Oysters and of course caviar. Because it is a neutral spirit and has no taste of its own, vodka is an excellent mixer. Any drink calling for gin or light rum would be equally satisfying when made with vodka.

 

Service of Tequila:

Traditionally tequila is served best at room temperature in small shot glasses accompanied with a wedge of lime and salt. The salt is placed on the wrist of the left hand that holds the lime. The salt is licked, the lime is squeezed and the tequila downed in a single gulp. Tequila is also used in many cocktails like the Tequila Sunrise, Tequini, etc.

 

Service of Liqueurs:

Liqueurs are taken as digestives at the end of the meal with coffee and are offered together with port or brandy. Liqueur is mostly served neat in an Elgin-shaped liqueur glass but many alternatives are now used. Sommeliers offer the wine list soon after the sweet and before the service of coffee so that the liqueurs will be on the table when the coffee is offered. Most restaurants serve the liqueur from the trolley. Liqueur trolley acts as a very good merchandizing tool by displaying liqueurs and spirits attractively, which persuades the guests in making purchase decision.

       The liqueur trolley must be neat and clean. The labels of the bottles should be facing the guests. The trolley should have the following for the service of liqueurs.

·         Variety of Liqueurs.

·         Liqueur glasses.

·         Draining stand and appropriate measures.

·         Salver.

·         Jug of cream.

·         Teaspoon.

·         Straws.

·         Wine list and check pad.

Cigarettes, cigars, cigar cutter and cigar lighter may be kept in the trolley, if smoking is permitted.

The quantity of liqueur served per portion is 6 out, i.e., 1/6^th of a gill (1/6^th gill of 142ml).

A liqueur may be served ‘neat’, ‘Frappe’, ‘with cream’ or ‘with coffee & cream’.

Neat - Pour the liqueur in a liqueur glass and serve.

Frappe` - Poured on the crushed ice in a larger glass.

With cream – Liqueur topped with cream.

With coffee & cream – Black coffee with liqueur and floated cream on top is termed as specialty coffee. These coffees take their names from the type of liqueur being used. 

 

ACTIVITY:  Serving Spirits - Service Procedure:

While taking a beverage order the bar staff should be very attentive and take a note of the type of alcoholic beverage, brand, quantity (small/ large), and additions, if any (soda, lemonade, tonic, cola, water, etc.). He should suggest the brand that is as good as the guest’s brand, if the latter is unavailable. The drink should not be substituted without the guest’s permission. After noting down the order, he should repeat the order to confirm. BOT should be prepared to collect the drink from the bar.

    When served over the counter in the bar or from the trolley in the restaurant, the required quantity is poured directly from the bottle in to the glass in the presence of the guest and served either neat, on the rock, or topped with a mixer such as soda, ginger ale, tonic, cola, water, etc. and placed on the coaster.

    If collected from the bar and taken on a tray to dining table, the following procedures should be followed.

·         Neat:

v  Pour the spirit in an appropriate glass according to the guest’s order (brandy balloon for brandy and rock/old-fashioned glass for other spirits when served neat).

v  Take the pre poured glass to the table with the coaster on a salver.

v  Place the coaster at the right-hand side of the guest.

v  Place the drink on the coaster announcing the name of the drink, for example,’ your Remy Martin XO, small, Sir’.

·         On the rocks: It means pouring the required quantity of drink on the ice cubes.

v  Pour the drink in a short old-fashioned glass according to the guest’s order.

v  Take the glass filled with requested quantity of brandy, empty old-fashioned glass, ice bucket with tongs and coaster to the table on a salver.

v  Stand to the right-hand side of the guest and place the coaster there.

v  Place the empty ‘old-fashioned’ glass on the coaster.

v  Place the ice bucket on the table closer to the glass and ask h many ice cubes he/she wants and place the cubes accordingly in the glass.

v  Pour the drink from the ‘old-fashioned’ glass over the ice and announce the name of the drink.

(Note: The drink is brought separately in an old-fashioned glass and poured over the ice so as to make the guest know that he/she is receiving the right quantity of spirit. Same method is followed while serving with additions.)

·         With additions: It means serving the drink with water/soda/ginger ale/tonic water/lemonade, etc. according to the customer’s choice.

v  Pour the drink in a short old-fashioned glass according to the guest’s order.

v  Pour the required addition of guest’s choice (soda/water/tonic/ginger ale, etc.) in a carafe.

v  Take the pre-poured glass, empty highball, pre-poured carafe, ice bucket with tongs and coaster to the table on a salver.

v   Stand to the right-hand side of the guest and place the coaster at the right-hand side.

v  Place the highball on the coaster.

v  Pour the drink from the old-fashioned glass into the highball and announce the name of the drink.

v  Place the ice bucket on the table closer to the glass and ask if he/she needs ice and if yes, how many cubes and place the ice accordingly in the highball. If ice is not required, take away the ice bucket at the end of the service.

v  Pour the addition from the carafe into the highball and place the remainder on the table.

(Note: Most bars measure out the required quantity of brandy directly into the highball glass and take it to the table along with ice bucket and carafe. This practice eliminates the usage of old-fashioned glass.)

 

     

ACTIVITY: Serving Liqueurs – Service Procedure:

Pre-poured liqueurs may be collected from dispense bar on a lined tray and placed on the table to the right from the right-hand side of the guest or served from the liqueur trolley.  

A liqueur can be served in any of the following ways:

·         Neat:

v  Pour out a 6 out measure of a chosen liqueur in an Elgin-shaped liqueur glass or any other alternative and serve to the guest at room temperature.

·         Frappe`:

v  If a person asks for a liqueur to be served frappe`, then it is served on the crushed ice. A larger glass will then have to be used. The glass should be two-third filled with crushed ice and then the measure of liqueur poured. Two short drinking straws should be placed into the glass and then served, e.g. Cre`me de Menthe frappe`.

·         With cream:

v  If the liqueur is requested with cream, the cream is slowly poured over the back of a tea spoon to settle on the top of the selected liqueur, with-out mixing it. Under no circumstances should the liqueur and the cream be mixed together, e.g. Tia Maria with cream.

·         With coffee & cream: The steps involved in making speciality coffee or liqueur with coffee & cream are as follows:

v  Take 6 2/3 Oz. glass (some establishment use 8 Oz. glass).

v   Pour a measure of liqueur or spirit into the glass (normally it is 50ml).

v  Add 2 bar spoons of sugar, if required (Demerara sugar is preferred).

v  Pour hot black coffee (100ml) into the glass up to 1.5cm below the rim of the glass.

v  Stir.

v  Slightly aerate the cream (20ml) by gently shaking for about few seconds.

v  Pour the cream gently over the back of the spoon held over coffee against the side of the glass so as to make the cream gently slide and settle over the coffee. Continue pouring till it reaches about 1cm thick.

v  Remove the spoon, place the glass on an under plate with dolly and serve.

Examples of some of the speciality coffees:

Monk’s Coffee – Benedictine

      Calypso Coffee – Tia-Maria

      Irish Coffee – Irish Whisky

      Seville Coffee – Cointreau

      Prince Charles Coffee – Drambuie

Bar Setup:

Bar is a licensed place selling all kinds of alcoholic/ nonalcoholic beverages to the customers. Bars are found in hotels, resorts, clubs, casinos, and many such establishments and they can also be operated as independent units.

   To carry out the its operations effectively and efficiently, the bar must have adequate supply of all kinds of alcoholic drinks, ice, water, mixes, kitchen stock, appropriate glassware, straws, drip mats, etc. within the reach of the bartenders. Bar act as both service and the storage area for these items mentioned. The important requirements for bar operations are water supply, electricity supply, lighting and drainage. A bar needs a continuous supply of hot and cold water for many applications. Water is required for making ice, washing and to mix with drinks. The drainage system should ensure that the water drains quickly without and stagnation.

Types of Bar:

Pubs:

It is a word derived from public house or public bar which is licensed to sell alcoholic beverages.

Lounge or Saloon bar:

It is smaller bar with comfort and intimate atmosphere. It is expensive and meant for elites.

Wine bar:

This bar sells only wines of all kinds. The guests may be given free samples of wine for tasting before making purchase decision.

Cocktail bar:

This bar serves all kinds of exotic and regular cocktails along with other alcoholic drinks. They may be found in airport, casinos, hotels, ships, etc.

Banquets bar:

This is a temporary bar set-up in the banquet area to serve alcoholic drinks during a specific function. The type and quantity of drinks to be served are generally predetermined at the time of function booking. The drinks may be either bought by those who wish to drink or paid by the host. The banquet bar collects the required stock either from the main bar or from the cellar. Sometimes, the guests would bring their own liquor bottles for a corkage charge will be levied. 

Dispense bar:

It is a bar attached to F&B service area such as restaurant, serving alcoholic drinks to the guests in the restaurant during their meal time. This bar is meant only for dispensing the drinks and not for service.  

 

Service bar:

It is a bar where all drinks are poured & made ready to serve elsewhere by waiter like room service, lounge, coffee shop, etc. This bar does not have displays and usually located in the back area.

Mini bar:

In a guest room a small cellar is added in which an assortment of soft drinks, beers and some wines are sorted. It is customary to keep miniature bottles of spirits also and some dry fruits, liquor chocolates, wafers, etc. The actual consumption is recorded at check out time and billed to the guest.

Basic Elements of Bar Layout:

The basic elements of the bar layout must be based on the amount of space available, the activities scheduled, the number of seats, the size of the bar and the relationship of the bar to other aspects of a larger facility such as a restaurant, hotel or club. Other layout and design needs include ventilation, plumbing, air conditioning, health and fire regulations, local codes and state laws. All these fulfill the aim of the operator i.e., profitability. The following points should be kept in mind in designing the bar layout.

·         The built up area will determine the maximum number of customers that can be served at a time. It will also determine what kind of seating will be best suited.

·         The shape of the room will be critical in the location of the bar counter, the furniture and the movement of people.

·         The entry and exit point are also important, as they will determine the movement of customers and the way it will fill up the room.

·         Activities and traffic patterns that will have to be factored in, include bar service, dining, dancing, live entertainment, visits to restrooms, telephones, storage, etc.

Shapes of bar: Bar may be in different shapes and sizes. Size of the bar depends on the volume of the business, variety of the drinks offered and the area available. Shape of the bar depends on the area available, shape of the area, convenience of operations, and the theme of the décor. It may be straight, L-shape, U-shape, wave shape, round, square, etc. Whatever may be the shape, all bars will have three sections – front, back and under bar.  

Bar Design:

From F&B Service by R. Singaravelavan – Pg. No.: 580 (Fig.: 44.1 – cross sections of a bar)

Bar Operations Procedures:

Bar operations involve careful handling of all kinds of beverages and generating revenue by selling them. Standard Operating Procedures (SOP) set by the establishment must be strictly followed during the service. The bar staff is completely responsible for the drinks received from the cellar/store and must maintain the records of the bottles received, returned, drinks sold, revenue generated, breakage, spillage, beverage cost percentage, etc. and also for the guest’s satisfaction.

Steps involved in the Bar Operations:

 To make the bar operations successful and to control the cost efficiently, the following initial steps must be taken in consideration:

·         Establish the drink size for straight drinks.

·         Standardize the recipes for all cocktails and other mixed drinks.

·         Standardize the size and the shape of the ice to be used.

·         Standardize the glassware in which the drinks are to be served.

·         Finalize the method of pouring the drinks – freehand pour, pouring with shot glass or jigger, automatic pourer, electronic pouring device, etc.

·         Finalize the mixes and juices to be stocked in the bar.

·         Standardize the complimentary snacks to be offered during the drink service.

·         Calculating the selling price per drink based on the bar profit (gross profit) amid at achieving.

·         Establish control system - both cost and revenue.

The starting point for beverage operations and control is establishing standard portion size for ‘straight drinks’ and standard recipe for ‘mixed drinks’. All bar staff must ensure that it is followed throughout the operations. Without establishing the standard drink size and standard recipes, it will not be possible to ensure consistency in the quality of products and service extended to the guests and will be difficult to control the cost. The objective of standardizing the size and recipes of the drinks are to:

·         Monitor and check if there is any deviation from SOP.

·         Compare and analyze the potential and actual cost.

·         Ensure consistency in quality of product and service.

·         Assist in training the staff.

·         Fight against the internal and external malpractices.

Bar Opening check list:

·         Cleaning of the area – front, back and under bar.

·         Ensuring the bar stools and other pieces of furniture in place.

·         Opening the windows to drive out any liquor or tobacco smell.

·         Ensuring the toilets are clean and equipped with soap and tissue paper.

·         Checking the glassware for chip/crack/cleanliness and keeping them in their places.

·         Frosting glasses.

·         Placing the ashtray on table.

·         Returning the empty bottles and collecting the bottles from the cellar for day’s operations to maintain par stock level.

·         Placing the bottles received from the cellar in its place behind the bottles which are already there.

·         Collecting the kitchen supplies and storing them in their places.

·         Preparing garnishes for the drinks.

·         Filling the ice bin with adequate quantity of ice.

·         Checking the supply of mixers – soda, tonic, 7-up, sprite, coke, ginger-ale, etc.

·         Keeping the jiggers, shot glasses, mixing glasses, cocktail shaker, strainer, salver ready.

·         Checking if all the pourers are in good condition.

·         Keeping the computer and printer ready.

·         Ensuring money in cash register is sorted, counted, and has enough coin denominations for transaction.

·         Ensuring cold and hot water supply.

·         Checking BOT, credit card slip, and credit card machine are in place.

·         Checking bar tools, such as bottle opener, cork screw, bar spoon, knives, etc. and other supplies, such as straws, drip mats, napkins, etc. should be in good supply and kept at their respective places.

·         Closing the windows and switching on the lights.

·         Sending the previous day’s revenue amount to the accounts department or deposit in the bank (for stand-alone bars).

·         Turning on the air conditioner.

Bar Closing Check-list:

·         Lock the main doors at the authorized time and turn off the air conditioner if not in use.

·         Remove all empty bottles, sort them, and place in their cases or crates.

·         Prepare requisition for alcoholic drinks for next day’s operation, according to the par stock set.

·         Check the kitchen supplies and make requisition for the same.

·         Open the windows to allow the fresh air in and dispel smoke and other odour.

·         Collect the used glasses and deposit for washing.

·         Wash all the glassware and place them upside down on a clean surface to dry.

·         Empty the trash, clean, and line with disposable bags.

·         Collect the ash tray and clean it with small brush, wipe and stock in its place.

·         Place the chairs on the bar table and thoroughly clean the floor.

·         Remove unnecessary and soiled things from the under bar, back bar, and the front bar and clean.

·         Clean the area between back and under bar thoroughly.

·         Throw away the used ice if any, store the fresh ice and clean the ice bin.

·         Clean the sink and close the taps.

·         Beer dispensing and mixes dispensing system are closed.

·         Water jugs and carafes are cleaned and wiped.

·         Check and clear the tills and lock it in the safe or deposit in the front office.

·         Enter the sales amount in the bar summary sheet.

·         Switch off the computer and all other electrical equipments except ice making machine, bottle, cooler, refrigerators, and other cooling cabinets.

·         Check the toilets and lock the door.

·         Close the window, turn off the lights, and lock the internal doors and place the keys in safe or deposit them at security.

ACTIVITY:  Understanding the bar layout.

Parts of bar: A bar consists of the following three parts:

The Front Bar:

It is the meeting point for the customers and the bartenders where customer order for their drinks and are served by the bartenders. The front bar should be functional and should have enough space for pouring the drinks and serving them. The height of the bar is normally 42-48 inches. The width of the bar is 16-18 inches with a water/alcohol proof surface and should be easy to clean. Most bar surfaces are laminated plastic or made up of high quality granite. It may or may not have armrest running from one end to the other. If provided, around 8 inches space must be added up to the width of the bar and the armrest should be padded for comfort.

The server pours the drinks along with the mixes, such as soda, water, etc. in to the appropriate glass arranged in the glass rail (drip rail) which is recessed for about 3 inches at the bartender side.

The front bar is supported on a vertical structure called ‘bar die’ which separates the customers from bartender’s work area. The customer side may be padded, decorated with carving, or left plain. A footrest runs the length of the counter on the customer side from the floor of about 9-12 inches. If sit-down bar is designed, it will have high stools, tall enough to convert the bar to table and each stool will have the space allocation of 2feet length of bar. The stools should be very comfortable with proper height with rungs for footrest or the footrest of the bar should be within the reach.

The Back Bar:

It is located in the back of the front counter leaving sufficient space for the bartender to do their work. The back bar consists of display rack set over the storage cabinets. The back bar hold all kinds of liquor bottles and glassware in an attractive manner which enhances the appearance of the bar. Often the back bar is lined with mirror at back which reflects the bottles stored in the rack and also acts as a merchandizing device by displaying the bottles. The mirror ads depth to the room, helps the bartender to observe the guest discretely, and the customers to view others in the room.

    The base of the back bar is used as a storage space and the part of it may be a refrigerated cabinet. The extra stock, such as drinking straws, napkins, cocktail decorative, salvers, jugs, condiments, sugar, etc. are stored. The base may also accommodate special equipments such as glass foster, espresso machine, etc. The base is wider than the display rack. The design of the bar must be efficient as well as attractive. It must blend with over all décor of the bar.

The Under Bar:

It refers to the area under the front bar of the bartender’s side. The under bar should be  designed keeping in mind the kind of drinks to be made, equipments required,  and mixes needed for the drinks. It is the main centre for the entire bar operations.

     The under bar may be divided into many work stations according to the volume of the business and the length of the counter. Each station will have its own supply of fast moving liquor, mixes, ice, glasses, blender, sink, garnishes, etc. within the reach. The liquors in stations are grouped into ‘well brands’ and ‘call brands’. ‘Well brands’ are the popular house brands which are placed in a special receptacle called ‘speed rail’. Call brands are the brands requested by the guest by name. The under bar is also fitted with an automatic dispensing unit called the ‘cobra gun’ or the ‘hand gun’  for dispensing the mixers, bottle cooler, drought beer dispensing unit, plumbing & electrical lines.

     The standard space between the under bar and the back bar is 3ft (91cm). The floor inside should be hard and non porous, but to control the slippage and breakage, rubber & plastic mats should be used and must be cleaned regularly.   

Cocktails/Mocktails – Preparation, Presentation & Service:

Cocktails and mocktails are mixed drinks. A cocktail is made by mixing an alcoholic drink with one or more alcoholic or non-alcoholic drink, where as a mocktail is made by mixing two or more non-alcoholic drinks.

    Each cocktail has a major alcoholic drink which is usually a spirit and one or more complementary ingredients which may be alcoholic, non-alcoholic, or both.

Components of a Cocktail:

·         Base: This is the major ingredient in a cocktail and is usually the alcohol, which gives character and a predominant flavour to the drink like tequila in a tequila sunrise.

·         Modifier: This is a complimentary ingredient that modifies or enhances the flavor, usually a juice or a carbonated beverage like orange juice in a tequila sunrise.

·         Minor: Another ingredient in the cocktail, which acts as a colouring, flavouring and sweetening agent, such as grenadine in the tequila sunrise.

·         Garnish: An ingredient that adds visual appeal to the drinks and gives a hint of the flavor like an orange quarter in the tequila sunrise.

·         Glass: The glass has to compliment the drink. Standard glasses are used for classical cocktails while fancy or signature glasses are used for individual appeal.

  

Methods of Making a Cocktail:

The method of making a cocktail is usually dictated by the recipe and ingredients used. They are as follows:

·         Building: Pouring the ingredients directly in the glass (which usually contains ice).

·         Shaking: Pouring the ingredients into a shaker, adding a scoop of ice, shaking and then pouring the contents, through a strainer, into the correct glass retaining the ice in the shaker. Drinks containing cream, sugar, egg, sometimes fruit juices or any other thick ingredient are to be shaken.

·         Stirring: Pouring the ingredients in the mixing glass/jar, adding a scoop of ice, stirring (usually 16-18 times) with a bar spoon, and emptying the contents through a strainer into the correct glass. Usually done for cocktails with two or more alcoholic beverages (thin/light ingredients).

·         Blending: pouring the ingredients into a blending jar, adding a scoop of ice (preferable crushed), blending until smooth, then the contents are poured into the correct glass. This method is used for cocktails that incorporate solid food or ice like a strawberry Daiquiri or frozen Margarita.

·         Muddling: The method of mashing or grinding ingredients into a puree in the bottom of the glass, using a muddler is called as muddling. Initially a muddler was made from wood called ‘ligum vitae’. It now comes in a variety of materials from glass, acrylic to plastic.

·         Layering: Pouring the ingredients into a glass (without ice) in order of density, across the end of a bar spoon, with the aim of making each layer float on top of the previous one.

·         Mixing: This is fast shaking using an electronic whisk; this will not dilute the drink but will chill the mixture very quickly.

Important Terms:

On the Rocks: Poured over ice.

Dash: A tiny amount (approx 0.25 tsp)

Float: A small amount of an ingredient carefully layered on the top of a drink.

Neat: Served without any thing (not even ice).

Straight up: A mixed drink served without ice.

Naked: Building a drink with chilled ingredients directly from the chiller into a chilled glass.

Spiral: A long strand of fruit peel.

Twist: A shorter version of a spiral.

Zest: An oval shaped piece of fruit peel with pith removed.

Equipments:

Boston shaker                                                      Strainer

Bar spoon                                                              Bar Knife & chopping board

Bartender’s friend                                                    Muddling stick

Measurer                                                       Bitter bottles

Water jugs/ Carafes                                     Bar towel

Wine and champagne stopper                    Tin opener

Blender                                                          Mixer

Ice buckets                                                     Tongs

Bar caddy (including long straws, short straws, stirrers, napkins, cocktail sticks, match, etc.)

Glassware:

Martini (cocktail) glass                                 Highball glass

Old-fashioned glass                                       Champagne glass

Brandy balloon                                             Shot glass

Beer/pilsner glass                                        Frozen-drink glass

Margarita coupette                                       Wine glass

Garnishes and Accessories:

A garnish should add to the overall experience of a cocktail. Too little understates it, whereas with too much it becomes gives a fruit salad. The perfect garnish gives balance, and should give a hint as to the taste. A lemon for example suggests a tangy drink, whereas a cherry suggest sweetness.

When garnishing a drink the following points to be kept in mind:

·         Only fresh fruit is acceptable.

·         The size should be right. If too small or thin it is unbecoming, and if it is too large or thick it looks clumsy. Elegance is the key.

·         Lemons should be cut into half slices, oranges into quarter slices.

·         Limes should be cut into 3-4 wedges per lime depending on the size of the fruit.

·         Straws and stirrers should be only used in cocktails if the recipe calls for them.

·         For other alcoholic tall drinks with carbonated mixers (e.g. vodka & tonic water) a straw should be added, if the drink has noncarbonated water (e.g. vodka & orange juice) a stirrer should be added as well.

·         A straw or stirrer should not be placed in any alcoholic short drink which is not a cocktail (Scotch & soda).

Points to Note while Making Cocktails & Mixed drinks:

·         Chilled glasses are a must for most of the cocktails. They should either be stored in the chiller or chilled before use with either crushed ice or ice cubes & soda water.

·         When manually chilling glasses it should be done before making the drink, glasses should be taken from the chiller only when the drink is ready to be dispensed.

·         When rimming a glass the rim should be wiped with the relevant fruit, and then one side of the glass dipped into shallow saucer of the rimming ingredient (usually salt or sugar). It is important not get any of it on the inside of the glass.

·         The glass should never be put in ice.

·         When using the blender, the solid ingredients should be blended first, and then the ice added and blended. This will reduce the dilution.

·         Nothing should be left in the refrigerator without a cover.

·         Under no circumstances should a can be put in refrigerator, if one is discovered it should be thrown away immediately.

·         Stemmed glassware should always be handled by the stem otherwise the hand may warm the drink.

·         The cheapest ingredients should be used first, that way if a mistake is made less money will be wasted.

·         The ingredients should be shaken until the shaker becomes uncomfortable cold in the hands (approx 8-10 seconds).

·         A carbonated drink should never be shaken.

·         Cocktails that contain fruit juices, cream, milk, egg, etc. are usually shaken.

·         A mixing glass should be used for cocktails only alcoholic drinks.

·         Mineral water should be served chilled, ice and garnish are optional.

·         A cocktail must be served immediately after preparation, otherwise it will become warm and separate.

·         A drink that takes the longest time to prepare should be prepared first, this will reduce the cumulative time the drinks stand.

·         Ensure garnishes are ready before making the drink, again this will reduce standing time.

·         A messy bar top or work station is unacceptable and will act only as a hindrance.

·         Everything that is used should be cleaned and put back in its rightful place.

·         A bartender should be alert, bright, cheerful, courteous, clean & neat. He should never be abrupt, insolent, talkative or untidy in appearance.

·         It is good to remember regular guests and their favorite drinks.

·         Customers should be continually monitored, one should be on the lookout for when they finish a drink, require a cigarette or any other kind of assistance.

·         A bartender should never smoke, drink or loiter within the view of guest.

·         Smokers should be offered a light and the ashtrays changed after every butt, using the capping method.

·         Always place things into the bin gently. Avoid all unnecessary noise.

Major categories of Cocktails:

Ancestral:  These are among the original, early 19th century-style cocktails.

 These are among the original, early 19th century-style cocktails, listed in vintage bar guides as simply "Whiskey Cocktail" or "Improved Gin Cocktail" and the like. These drinks are composed of a base spirit lightly adorned with sugar (in some cases, the sweetener appears in the form of a dash or two of liqueur such as maraschino or curacao), bitters, and water (usually in its frozen form), and served either straight up or on the rocks. Enduring examples include the Old Fashioned (without the muddled fruit and club soda found so often in today's bars) and the Sazerac. In some craft-cocktail bars and cocktail-astute households you can get a nice Improved Gin (or Whiskey, or Brandy, etc.) Cocktail, sweetened and flavoured with a teaspoon or so of curacao, maraschino and/or absinthe. These are simple and strong, and when properly executed they're exceptionally tasty.

Sours: Citrus juice in a starring role.

As the name implies, these drinks feature citrus juice in a starring role. The juice is usually lemon or lime, sometimes grapefruit, and we'll include orange juice by citric default, even though orange juice usually carries little of a sour bite. Sours are typically single-serving drinks, as opposed to some larger-scale punches that they may greatly resemble, and are usually shaken in a cocktail shaker and served straight up.

Sour drinks tend to break down into a couple of subcategories: Simple Sours, made with a base spirit, citrus juice and sugar (sometimes egg white is added for body and foam), such as a Whiskey Sour or a Daiquiri; and Complex Sours, in which the sugar is substituted in whole or in part by syrups, liqueurs and/or fortified wines; examples include the Clover Club, the Margarita, the Sidecar, the Corpse Reviver #2, the Last Word and the Cosmopolitan. 

 

Spirit-Forward Cocktails:

One of the great innovations in mixology took place around the 1880s, when vermouth and other fortified wines were mixed into the Ancestral to subdue the alcohol's bite and to add complexity of flavour. Spirit-Forward Cocktails are usually composed of a base spirit with a modifier of vermouth, or another fortified wine such as sherry, quinquina, or port, often accompanied by other ingredients such as bitters or small doses of liqueurs or syrups. These drinks are properly prepared by stirring the mixture with ice (rather than shaking it in a cocktail shaker), and are served straight up or, less frequently, on the rocks. If fruit appears at all, it's either as a small amount of syrup, or in the form of a twist of lemon or orange peel, or as a cherry on a pick as garnish.

This category includes some heavy hitters—the Martini, the Manhattan, the Negroni—along with relatives such as the Bijou, El Presidente and the Red Hook.

Duos and Trios:

Duos are drinks composed of a base spirit with a modifier of a liqueur (and sometimes a dash of bitters); depending on the recipe, they can be sweeter than the Spirit-Forward Cocktails, but just as powerful (if not more so). While some Ancestral follow a similar model by using a teaspoon of liqueur as a sweetener, the distinguishing factor is a matter of degree: Duos and Trios deploy the liqueurs as a major component, often in quantities of a half-ounce or more. Examples include the Alaska Cocktail, the Stinger, and the Revolver.

To convert a Duo into a Trio, add cream or cream liqueur; as you can guess, Trios are usually dessert-style drinks, and examples include the Brandy Alexander along with that essential accessory of Dude-ness, the White Russian.

 

Champagne Cocktails:

This one's easy, mostly: a drink made with champagne or sparkling wine, either as the base ingredient (as in a Champagne Cocktail or aBuck's Fizz), or splashed atop another drink, typically a sour such as in an Old Cuban, an Air Mail or a French 75, but also applicable to some Spirit-Forward Cocktails as with a Seelbach or an Ancestral-style such as a Morning Glory Royale. For fun, try tapping a half-ounce or so of brut Champagne into a Manhattan sometime—really, it's delicious, dangerously so.

 

Highballs, Collins, and Fizzes:

Simple Highballs are made with a base spirit leavened with ice and a lengthener such as club soda, ginger ale or cola. The ratio can range from 1:2 liquor to mixer, for the classic form, up to 1:4 if you're looking for a weaker drink. Examples include the namesake Highball, the Pimm's Cup and the Presbyterian (as well as the familiar Rum and Coke, but not the Cuba Libre, which with the juice of half a lime I'm putting into the Complex Highballs subcategory). In drinks such as the Screwdriver or the Cape Codder, the bubbles are eliminated in favour of fruit juice, but otherwise the model remains the same.

Complex Highballs have added juice, liqueurs, or other ingredients; examples include the Dark and Stormy, the Americano, and the Anejo Highball.

A Collins is a highball with the addition of lemon juice and sugar, such as in a Tom Collins (another way of looking at it is a Tom Collins is a (simple) Gin Sour with club soda and ice). Substitute lime juice for the lemon, and get rid of the sugar, and that Collins is now a Rickey.

And Fizzes? Historically, this is pretty much the same thing as a Collins or a Complex Highball, except the spirit and modifiers (not including the soda) are shaken with ice and strained into a small glass, then topped with an ounce or so of soda and served without ice. As you might expect, this kind of drink can quickly grow warm and flat; and as you probably figured out, they're intended to be knocked back in short order, before any such misfortune can occur. Examples include theSilver Fizz and the Ramos Fizz.

 

Juleps and Smashes:

A necessarily limited category defined by a heavy emphasis on fresh mint, sugar and the base spirit in presence of a lot of ice, and a relative scarcity of other modifying ingredients.

Obvious examples are the Mint Julep, the Champagne Julep and theWhiskey Smash, and depending on how hard you want to argue about it, the Mojito (which could also fit into the loosely defined highball category).

 

Hot Drinks:

These are drinks that are, duh, served hot. In the days before central heating, there were a hell of a lot of different kinds of hot drinks in circulation; nowadays, we usually turn to only a few during the darkest months of winter. This catch-all category includes everything from coffee-based drinks such as an Irish Coffee, to a Hot Buttered Rum, a Hot Toddy and a Tom & Jerry (which could also arguably fit into the Flips and Nogs category).

 

Flips and Nogs:

This category comes down to one thing: whole eggs. Egg whites pop up occasionally in sours and fizzes, but flips and nogs are defined by the inclusion of the whole fruit of the fowl. Flips can be elaborate, made with cream and beer and maple syrup and what-have-you, or as simple as a base spirit, an egg, and a little sugar or other sweetener, all shaken together with ice, strained into a glass and served with a scraping of nutmeg.

Examples include the Fort Washington Flip and the Colleen Bawn. Nogs are basically flips with better name recognition, typically made with eggs, milk or cream along with sugar and the base spirit; the classic example is the common holiday Eggnog.

 

Pousse Family:

Nineteenth-century Pousse Cafes were elaborately composed concoctions made of liqueurs and syrups, layered for a distinctive appearance. It's been ages since these sweet, dainty things were in wide circulation, but their recent descendants include those syrupy layered shots such as : the B-52, the Buttery Nipple, the Dirty Leprechaun.

 

Tropical-Style Drinks:

Tropical-style drinks are mostly single-serving punch-style drinks featuring a base spirit, fruit juice and syrups or liqueurs, often deployed in various combinations. Unlike sours, these drinks are typically served with an abundance of ice—sometimes as cubes, sometimes crushed and with everything swizzled together, and sometimes everything is tossed in a blender and the bartender just lets 'er rip. Blurring the boundaries with Punch, some tropical-style drinks are prepared in a larger format, for sharing in a communal bowl.

The simplest tropical-style drinks are relatives of the Daiquiri with one foot in the Sour category—think Planter's Punch—while the more exotic can be amazingly complex, such as with the legendary Zombie. And while rum accounts for the base ingredient in a vast number of tropical-style drinks, there are some excellent drinks of this style made with tequila, bourbon or gin, such as the Singapore Sling.

 

Punch:

This is where the party comes in. Almost all of the drinks in the other categories are usually prepared in single servings. Punch, which predates them all, is more of a group effort. Punch can be served hot or cold, strong or weak, with as much complexity and fanfare as you can possibly muster or as simple and as basic as can be.

 

Old (and Odd) Birds:

The above categories cover almost all the mixed drinks you're likely to encounter in a lifetime. Almost. But there are other styles of drinks that were once popular but have faded over the years, or that really don't fit into any of the major categories. These include:

Cobblers:
Dated to the earliest days of mixology, Cobblers are simply a base spirit or fortified wine such as sherry, mixed with a little sugar and served in a glass packed with crushed ice and garnished with an abundance of fresh fruit. Later versions swapped the sugar for fruit syrups such as raspberry or pineapple, or a liqueur, and sometimes introduced muddled fruit.

Beer & Cider-based Drinks:
Adding a bump to your beer is a tradition that goes back centuries, and the Stone Fence—hard cider with a shot of rum, brandy, whiskey or what-have-you dumped in it—predates the Republic. These drinks can be excellent, but recent fads notwithstanding, they're still not all that prominent. Great examples to try include the Black Velvet and the Green Devil.

Bloodies                                                                                                                                              These are easy, and flexible: tomato juice spiked with liquor, flavoured and garnished with pretty much whatever floats your boat. In addition to the familiar Bloody Mary, there are her relatives—the Bloody Caesar (mostly found in Canada), the Bloody Maria with tequila, and so on and so forth. One rule about the Bloodies, which is way-too-often ignored: these are morning drinks (even if your concept of morning extends into the afternoon); once the sun is down, reach for something else.

Wine-based Cocktails
Other than Champagne cocktails, which remain in lively circulation, drinks based on wine are currently kinda scarce. The early years of mixology saw a greater preponderance of drinks based on fortified wines such as vermouth or sherry; today, not so much. That's too bad, because some of these drinks can be very pleasant; for examples, check out the Rose, the Adonis and the Bamboo.

Milk
Throw an egg in the mix and you've got yourself a nog, but leave it out and these drinks are in pretty short supply. One notable exception is the Milk Punch, which despite its name is usually a single-serving mixture. Make it with brandy, or dark rum, or bourbon, or some combination thereof, add some whole milk and sweeten it and flavour it with vanilla or nutmeg as you see fit.

There are certainly other styles of drinks that have appeared in the books over the years, Sangarees and Daisys are about as common nowadays as spotting of ivory-billed woodpeckers.

  

ACTIVITY:  Preparing some commonly known Classic Cocktails with Recipes:

1)  DRY MARTINI COCKTAIL

INGREDIENTS IN THE DRY MARTINICOCKTAIL

·         2.5 oz Beefeater Gin

·         .5 oz Dry vermouth

·         1 dash Orange bitters (optional)

Garnish:Lemon twist

Glass:Cocktail

HOW TO MAKE THE DRY MARTINICOCKTAIL

Add all the ingredients to a mixing glass and fill with ice. Stir until very cold and strain into a chilled cocktail glass. Garnish with a lemon twist.

     

2)  MINT JULEP COCKTAIL

INGREDIENTS IN THE MINT JULEPCOCKTAIL

·         .25 oz Raw sugar syrup (one part raw sugar, one part water)

·         8 Mint leaves

·         2 oz Bourbon

Garnish:Bitters (optional) and mint sprig

Glass:Julep or rocks

HOW TO MAKE THE MINT JULEPCOCKTAIL

In a Julep cup or rocks glass, lightly muddle the mint and syrup. Add the bourbon and pack tightly with crushed ice. Stir until the cup is frosted on the outside. Top with more crushed ice to form an ice dome and garnish with a few drops of bitters, if desired, and a mint sprig.

3)  OLD FASHIONED COCKTAIL

INGREDIENTS IN THE OLD FASHIONEDCOCKTAIL

·         1 Brown sugar cube

·         .5 tsp White sugar

·         3 dashes Angostura Bitters

·         1 dash Regans’ Orange Bitters No. 6

·         .25 oz Cold water

·         2 oz George Dickel No. 12 Tennessee Whisky or other American whiskey

Garnish:Lemon and orange twists

Glass:Rocks

HOW TO MAKE THE OLD FASHIONEDCOCKTAIL

Add all the ingredients to a mixing glass. Muddle to break down the sugar and stir briefly. Fill with ice, stir again and strain into a rocks glass filled with fresh ice. Twist slices of lemon and orange peel over the drink and drop them in.

4)  NEGRONI COCKTAIL

INGREDIENTS IN THE NEGRONI COCKTAIL

·         1 oz Campari 

·         1 oz Gin (Beefeater, Plymouth orTanqueray)

·         1 oz Sweet vermouth (Martini & Rossi Rosso or Cinzano Rosso)

Garnish:Orange half-wheel

Glass:Old Fashioned

HOW TO MAKE THE NEGRONI COCKTAIL

Add all the ingredients to an Old Fashionedglass and fill with ice. Stir until cold and garnish with an orange half-wheel.

5)   WHISKEY SMASH COCKTAIL

INGREDIENTS IN THE WHISKEY SMASHCOCKTAIL

·         Half a lemon, cut into wedges

·         4 to 6 Fresh mint leaves

·         .75 oz Simple syrup (one part sugar, one part water)

·         2 oz Elijah Craig 12-Year-Old Bourbon

Garnish:Mint sprig

Glass:Rocks

HOW TO MAKE THE WHISKEY SMASHCOCKTAIL

In a shaker, muddle the lemon. Add the remaining ingredients and fill with ice. Shake, and double-strain into a rocks glass filled with crushed ice or one large ice chunk. Slap a mint sprig between your hands and use as garnish. Serve with a straw.

6)   ROB ROY COCKTAIL

INGREDIENTS IN THE ROB ROY COCKTAIL

·         2 oz Scotch whisky

·         .75 oz Sweet vermouth

·         3 dashes Angostura Bitters

Garnish:Cherry

Glass:Cocktail

HOW TO MAKE THE ROB ROY COCKTAIL

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled cocktail glass. Garnish with a cherry.

7)   GIN FIZZ COCKTAIL

INGREDIENTS IN THE GIN FIZZ COCKTAIL

·         1 oz Club soda

·         2 oz Plymouth Gin

·         1 oz Lemon juice

·         .75 oz Simple syrup (one part sugar, one part water)

·         1 Egg white (about .5 oz)

Glass:Fizz or Collins

HOW TO MAKE THE GIN FIZZ COCKTAIL

Add the club soda to a Fizz or Collins glass and set aside. Add the remaining ingredients to a shaker and shake without ice for about 10 seconds. Add 3 or 4 ice cubes and shake very well. Double-strain into the prepared glass.

8)  GIMLET COCKTAIL

INGREDIENTS IN THE GIMLET COCKTAIL

·         2.5 oz Gin

·         .5 oz Lime juice

·         .5 oz Simple syrup (one part sugar, one part water)

Garnish:Lime wheel

Glass:Cocktail or Old Fashioned

HOW TO MAKE THE GIMLET COCKTAIL

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass or an Old Fashioned glass filled with fresh ice. Garnish with a lime wheel.

(You can substitute 1 oz lime cordial, such as Rose’s Lime Juice, for both the lime juice and simple syrup.)

9)   MANHATTAN COCKTAIL

INGREDIENTS IN THE MANHATTANCOCKTAIL

·         2 oz Rye Whiskey

·         1 oz Sweet vermouth

·         5 drops Angostura Bitters

Garnish:Cherry

Glass:Cocktail

HOW TO MAKE THE MANHATTAN COCKTAIL

Add all the ingredients to a mixing glass and fill with ice. Stir well and strain into a chilled cocktail glass. Garnish with a cherry.

10)   MOJITO COCKTAIL

.

INGREDIENTS IN THE MOJITO COCKTAIL

·         6 Mint leaves

·         .75 oz Simple syrup (one part water, one part sugar)

·         .75 oz Fresh lime juice

·         1.5 oz White rum

·         1.5 oz Club soda

Garnish:Mint sprig

Glass:Highball

HOW TO MAKE THE MOJITO COCKTAIL

In a shaker, lightly muddle the mint. Add the simple syrup, lime juice and rum, and fill with ice. Shake well and pour (unstrained) into a highball glass. Top with the club soda and garnish with a mint sprig.

ACTIVITY: Preparing some commonly known mocktails with Recipes:

Virgin Grapefruit Mojito:

Ingredients:
1/4 ruby or pink grapefruit, cut into small chunks and seeds removed
2 tbs. agave syrup or honey
12 fresh mint leaves, roughly torn
1/2 cup pink grapefruit soda or flavored mineral water, plus more as needed
mint sprigs, for garnish

Directions:
Put the grapefruit pieces, agave and mint in a cocktail shaker. Using a muddler, smash the fruit until the juice is released. Add one cup small ice cubes to the shaker with the half cup soda; attach the lid and shake furiously until combined. Divide between two rocks glasses, add more ice if desired, and top off with additional soda. Stir, garnish with mint sprigs and serve. 

Spicy Raspberry Lemon Cooler:

A grown-up take on lemonade, this non-alcoholic drink combines the fruitiness of raspberries with spicy ginger beer.

Ginger beer, non-alcoholic despite its name, can be found in the beverage/soda section of your supermarket. It has a much stronger bite than plain ginger ale and is great for mixing mocktails; it adds a spicy punch to anything you mix it with. 
Ingredients:
2 cups frozen raspberries
1/2 cup honey
1/2 cup freshly squeezed lemon juice
1/2 cup water
2 bottles ginger beer
fresh raspberries or lemon wedges for garnish, optional

Directions:
Put the raspberries, honey, lemon juice and water into a saucepan and bring to a boil over medium-high heat. Reduce the heat to a gentle simmer and cook until the fruit has completely broken down, about five minutes. Remove from heat and let stand until cool. Pour the mixture into a fine mesh strainer set over a pitcher. Press the fruit solids with a rubber spatula to remove as much liquid as possible. Discard the fruit pulp.

To serve, fill a Collins glass with ice and pour three tablespoons of the raspberry syrup into the glass. Fill with ginger beer, stir, garnish with raspberries or a lemon wedge and serve immediately.

 

Mango Mock-o-lada:

Ingredients:
One 12-oz. bag frozen mango chunks
1/2 cup cream of coconut 
1/2 cup coconut milk, plus more if needed
juice of 2 limes
lime and mango slices, for garnish, optional

Directions:
Put the mango, cream of coconut, coconut milk and lime juice in the blender and puree until silky smooth. Add additional coconut milk, a tablespoon at a time, if needed to get the mixture moving in the blender.

Pour into two hurricane glasses, garnish with mango and lime slices; serve immediately.

 

Virgin Garden Mary

Combine carrot juice, tomato mix and cucumber water for a non-alcoholic Bloody Mary.

Ingredients:
1 English cucumber, washed and cut into chunks (with peel)
pinch salt
2 cups vegetable juice
2 tbs. fresh lemon juice, about 1/2 a lemon
1 tbs. prepared horseradish
1 tbs. Worcestershire sauce
1 tsp. celery salt
2-3 dashes hot sauce, or to taste
freshly ground black pepper, to taste
1 cup carrot juice
celery sticks and cucumber slices for garnish, optional

Directions:
Put the cucumber chunks and salt in the bowl of a food processor and puree about two minutes, until very smooth. Transfer to a fine mesh strainer set over a pitcher and let stand until all the liquid has drained; discard solids and reserve the juice.

In a pitcher, stir the vegetable and lemon juices, horseradish, Worcestershire, celery salt, hot sauce and black pepper together until well combined.

To serve, put a celery stalk in a 10-ounce Collins glass and fill it with ice. Fill the bottom third with the tomato juice mixture; pour an equal amount of carrot juice slowly into the glass to create layers. Fill the top of the glass with cucumber juice. Garnish the glass with a cucumber slice and let your guests mix the layers and enjoy.

 

Virgin Hibiscus Cosmopolitan

A modern and non-alcoholic take on the classic Cosmo, substitute dried hibiscus flower petals for cranberry juice in this mocktail concoction.

Ingredients: 
1-1/4 cups water
1/4 cup honey
6 hibiscus tea bags (recommended: Red Zinger)
juice of 1 lime
1/2 cup coconut water
1-2 cups diet lemon-lime soda, chilled

Directions:
Put the water and honey in a small saucepan and bring to a boil. Stir to dissolve the honey; remove from the heat and add the tea bags. Steep the tea for four minutes; remove the tea bags and let the mixture cool completely.

Pour the tea mixture into a cocktail shaker and add one cup of ice. Pour in the coconut water and lime juice, put the lid on and shake vigorously until well chilled. Strain into four chilled martini glasses, top each glass off with lemon-lime soda and serve immediately.

Creamsicle Punch

Ingredients: 
1/2 gallon fresh orange juice, chilled
one 1-oz. package vanilla instant non-fat pudding
1 liter ginger ale, chilled
1 pint non-fat vanilla frozen yogurt

Directions:
Put the orange juice into a large punch bowl and whisk in the pudding mix until completely dissolved. When ready to serve, drop small scoops of the yogurt into the punch and pour in the ginger ale. Serve immediately.

 

Sparkling Sunshine Punch

Ingredients:
half gallon white grape juice, chilled
12 red seedless grapes
1 bottle (750 ml) sparkling red grape juice cocktail, chilled
1 liter lemon-flavored mineral water or seltzer, chilled

Directions:
Pour two cups of the grape juice into a pitcher. Fill the compartments of a 12-portion mini-muffin tin 3/4 of the way full and place in the freezer until frozen, about two hours. Meanwhile, cut each grape lengthwise into 8 even wedges. When the juice in the muffin tin has frozen, arrange one grape in a concentric circle, overlapping slightly, in each compartment, resembling a flower. Very slowly fill each muffin cup to the rim with more grape juice without disturbing the pattern. Freeze until firm. Make several batches of the blossoming grape ice cubes and refresh them as they melt in the punch.

To make the punch, fill a large punch bowl with the white grape juice, then add the sparkling red grape juice and lemon seltzer. Remove the muffin tin from the freezer and let stand five minutes for the cubes to release from the pan. Carefully remove the frozen grape "flowers" from the muffin tin with a small spatula and float them in the punch. Serve immediately.

 

Cantaloupe-Ginger Spritzer

Fresh ginger root is a great way to add some punch to non-alcoholic beverages. Combine it with fresh cantaloupe juice for a refreshing drink.

Tip: If you have a health food or smoothie shop nearby, purchase fresh cantaloupe juice to pull this drink together even quicker.

Ingredients:
1/2 cantaloupe, seeded, peeled and cut into large chunks
1/3 cup sugar
1/2 cup water
6-inch piece fresh ginger root, peeled and cut into thick coins
2 tbs. freshly squeezed lime juice
seltzer water or club soda, for mixing
thin cantaloupe wedges and candied ginger pieces, for garnish, optional

Directions:
Put the cantaloupe pieces in the bowl of a food processor and puree until very smooth, two to three minutes. Transfer to a fine mesh strainer set over a pitcher; let stand until liquid is drained and solids remain. Discard the solids and reserve the cantaloupe juice.

In a small saucepan, bring the sugar, water and sliced ginger to a boil; reduce the heat to medium-low and simmer for five minutes. Remove from heat and let stand until completely cool. Remove the ginger pieces and discard.

Stir the cooled sugar syrup into the cantaloupe juice. Fill four 8-ounce rocks glasses with ice; fill each glass half full with the cantaloupe syrup and top off with seltzer. Stir each glass and garnish with cantaloupe slices and candied ginger, if desired.

 

Pom-Berry Bellini

This simple, elegant drink is festive and delicious with non-alcoholic champagne, sparkling wine or cider.

Ingredients:
1/3 cup pomegranate juice
1/2 cup all-natural blueberry jam
1 bottle non-alcoholic champagne or sparkling cider, chilled
Fresh blueberries for garnish, optional 

Directions:
Heat the pomegranate juice in a small saucepan until hot but not boiling. Add the jam and whisk until smooth. Remove from heat and transfer to a fine mesh strainer set over a pitcher. Using a rubber spatula or spoon, press the mixture to extract the liquid, leaving any solids or seeds behind; let syrup stand until completely cooled. Refrigerate until ready to use.

To serve, pour two to three teaspoons of the syrup into champagne flutes and top with champagne or sparkling cider. Float a few blueberries in each drink for garnish, if desired. Serve immediately.

 

Mexican Chocolate Mock-tini

Sweet and satisfying, this mocktail could easily replace dessert. Mexican chocolate has hints of cinnamon; here, cocoa powder is paired with cinnamon and almond milk.

Ingredients:
1/2 cup sugar
2 level tbs. natural cocoa powder
1/4 tsp. ground cinnamon
1 cup water
2 cups almond milk
lemon wedge

Directions:
In a small bowl, stir the sugar and cocoa powder together until well combined. Remove two tablespoons of the mixture and pour it onto a small plate; reserve. Put the remaining sugar mixture, cinnamon and water in a small saucepan; bring to a simmer over medium-high heat and cook, whisking occasionally, until sugar is completely dissolved. Remove from heat and cool to room temperature.

Make a cut in the lemon wedge; run the cut lemon around the edges of four martini glasses and dredge the wet rims through the sugar to coat. Pour half the cooled syrup into a cocktail shaker. Add one cup ice cubes and one cup almond milk; shake vigorously until well chilled; strain evenly into two glasses. Repeat with the remaining syrup and almond milk. Serve immediately.