One of many popular notions on the birth of the word cocktail is that during the American War of Independence, in 1779, an innkeeper, Betsy Flanagan of Virginia prepared a meal of chicken she stole from a neighbor who was pro-British. She then served the French soldiers with the mixed drinks decorated with the feathers from the birds.
So, now discuss the cocktail making methods.
The word “Cocktail” was first described in an American magazine as a mixture of spirits, sugar, water, and bitters in 1806.
Cocktails are made in any one of the following methods according to the type of modifier ingredients in use.
Methods of Making Cocktail
These are the different methods of preparing cocktails:
1. Building Method
It is made by pouring the ingredients one by one in the glass in which it is to be served and then stirred.
Ice is added if the recipe calls for it. Highballs, Rickey, Swizzle, hot drinks, etc. are made by this method in which the ingredients are added one by one straight into the glass in which it is served. If ice is required, it is placed first before adding the ingredients.
2. Stirring Method
Stirring refers to the mixing of the ingredients with ice, by stirring quickly in a mixing glass with the stirrer and then straining into the appropriate glass.
Drinks made up of clear liquids, such as spirits, liqueurs, wines, and effervescent drinks, etc. are always stirred. It is done very quickly to minimize the dilution.
3. Shaking Method
It is the mixing of ingredients thoroughly with ice by shaking them in a cocktail shaker and straining into the appropriate glass.
The cocktail shaking method is used when ingredients such as cream, egg, fruit juices, sugar syrup, etc. are used in the recipe. Effervescent drinks should never be shaken.
4. Blending Method
This method of mixing a cocktail is used for combining fruits, solid foods, ice, etc. in an electric blender. Any drink that can be shaken may be made by blending as well.
It is a suitable method for making a large number of mixed drinks but it consumes more time. If the fruit is pureed for the drink, the ice should be added after pureeing the fruit, according to its consistency. If too much ice will be added in the beginning, the drink may be much diluted.
5. Layering Method
This cocktail-making method is used when the ingredients used are of a different color, flavor, and sensitizes. One ingredient is floated over the other by pouring gently over the back of a spoon into a small straight-sided glass.
Liqueurs, spirits, syrups, etc. are used in the preparation. Syrups are heavier. Liqueurs are lighter compared to syrups and are available in many densities.
Liqueurs have sugar content which contributes to their density. In general, the lower the proof higher the sugar content and density and vice versa.