Distilled Beverage

Unit-01-Distilled Beverages
Unit-01-Distilled Beverages
Structure:
1.1 Introduction
Objectives
1.2 Introduction to spirits
Whisky
Brandy
Rum
Vodka
Gin
Tequila
Absinthe
Pasti
Arrack
Fenny
Aquavit
Slivovitz
Grappa
Calvados
1.3 Liqueurs
1.4 Cocktails
1.5 Cocktail and bar equipment
1.6 Cocktail recipes
1.7 Summary
1.8 Terminal Questions
1.9 Answers
1.1 Introduction
Food and Beverage is an important part of the hotel. It helps to generate around 40% of the revenue
by sale of food and drinks that can be alcoholic or non alcoholic by nature. You have already
studied about the beverages in the previous book. This unit mainly deals with the distilled beverages
i.e. spirits, cocktails and liqueurs.
Objective:
After studying this unit you should be able to
· Identify the raw material and stills used to make a particular spirit
· Explain the importance of stills
· Explain how to make cocktails
· Recognize the legal implications involved
1.2 Introduction to Spirits
A Spirit is the distillate of fermented liquor. The most common base ingredients of potable spirits
are fruit, cereals, molasses, vegetables etc.
Distillation
 Distilled Beverage
Distillation is the process of converting a liquid into gas or vapour by heating it and then
condensing it back into liquid form. The resultant liquid is termed as a ‘distillate’. The principle of
distillation is that ethyl alcohol vaporizes at a lower temperature than water. Ethyl alcohol vaporizes
at 78.5°C (172°F) against 100°C (212°F) at which water evaporates.
The distillation of alcoholic spirits depends on three factors:
· Ethyl alcohol vaporizes, becomes a gas, at a temperature 78°C and water boils at 100°C
· Water is constantly vaporizing to some extent so every distillation will contain water
· The minor constituents or congeners includes fusel oils, ethers, esters, volatile acids and organic
compounds gives the product its distinctive, individual character of taste and aroma.
Distilled wine (grapes)-Brandy (Cognac and Armagnac)
Distilled beer (grain)-Whisky
Distilled Molasses (sugarcane)-Rum
Distilled dates or palm sap-arrack
Distilled agave-Tequila
Scales of measurement
Long before the distillation became a science, the early distillers had a unique and entertaining
method of testing alcoholic strength by mixing equal quantities of spirit and gunpowder. In 17th
century Clarke came up with the weighted float method.
Sykes hydrometer (UK old scale) – This method was introduced by Bartholomew Sykes in
1816.Sykes determined that 100° was proof and that pure alcohol was 175°.ie, the range was 0°-
175°.100° proof equals 57.1% alcohol and 42.9% water.
Gay-Lussac method (GL system) – Gay Lussac’s system was much easier. The range was 0°-100°
and at 100° one gets the pure alcohol. This method was adopted throughout mainland Europe.
American scale - Americans introduced their own system and the range was 0°-200°, at 200° one
gets the pure alcohol. Example-A spirit marketed at 90° proof would contain 45% of alcohol by
volume.
OIML scale (Organisation Internationale de Métrologie Légale)-This is a universally accepted
scale for measuring the alcohol. It expresses alcoholic strength as a percentage by volume of
alcohol. This is UK’s new system and is very similar to the Gay-Lussac system. The exception is
that OIML measures strength at 20°C while Gay-Lussac does so at 15°C.
STILL
A still is the apparatus used for the distillation. It distills the fermented liquor and produces spirit by
separating water and pure alcohol. There are two types of stills that are used to produce spirits-pot
still and continuous still (patent still or Coffey still). Although there are two types of stills, the
process is basically the same.
Pot still
Pot still is originated in middle ages and is used for producing highly flavorsome spirits like brandy,
malt whisky, dark rum and tequila. It is a slow process and low-temperature distillation. The
presence of congeners gives the spirit their character and appeal. Pot still is shaped like a giant
onion and consists of two parts-A still and a worm condenser. The still is made up of copper which
is a good conductor of heat and is more heat resistant. The worm condenser is a spiral tube made of
copper and is connected to the still by a copper pipe. The worm passes through a jacket or
condenser that helps in the condensation of the alcoholic vapours. Even though this still produces
spirits of remarkable quality, individuality and flavour, it is time consuming and costly to operate. It
also needs to be cooled, cleaned and refilled after each distillation.
 Distilled Beverage

Fig 1.1: shows pot still

The fermented liquid (wash) is put in the pot still and is slowly heated on a naked flame. At 78.5°C
the alcoholic vapours rise and through the copper pipe and reach the condenser. A liquid with 30%
alcohol emerges first. This is known as Heads or Foreshots that possess high percentage of
methanol. These heads are toxic in nature. As it is unpalatable it is kept aside. Secondly, a liquid
with 80% alcohol comes out of the still. This is the best part and is known as Hearts. Hearts are
transferred into casks for maturation. The final part of the distillation which is very weak in alcohol
is named as Tails (Feints or aftershots).These tails contain fossil oils and other impurities. Finally
the heads and tails are mixed and re-distilled and refined.
The matured spirit might need blending, reduction in strength and colour enhancement before
bottling. Spirits only improve through maturing (ageing) in wooden casks. They do not improve in
glass containers. Once bottled their quality remains unchanged.

Fig 1.2: shows patent still

Patent still (Continuous still or Coffey still)
This still was named after Aeneas Coffey who patented the still in 1831.This still is more efficient
in comparison to pot still as the spirit can be continuously distilled. It produces a purer spirit with
the alcoholic strength of 90% along with less impurities.Continous still employs the principle of
distillation by super heated steam and uses rectification for making the end spirit pure. This still
does not require the labour-intensive tasks of emptying, cleaning and refilling and also is cheaper
 Distilled Beverage
than the pot still to operate. The patent still produces lighter spirits like vodka, gin, white and light
rums and grain whiskies that are later used for blending.
The patent still consists of two columns-Analyser and Rectifier. Analyser separates the wash
whereas Rectifier raises the strength of the spirit and purifies it. It also helps in condensing the
alcoholic vapours. Each column is sub-divided horizontally into chambers by perforated copper
plates that have a drip pipe leading to the underneath. Both columns are preheated by super heated
steam and the wash enters through rectifier and gradually descends through it inside a pipe. By the
time the wash reaches the bottom of the rectifier it is almost at boiling point. It is then pumped into
the analyser and there it makes its way downwards through perforated plates. The steam present
there boils the wash and produces alcoholic vapours. These vapours move to the rectifier through a
pipe. The spent wash is removed at the bottom of the analyser.
The alcoholic vapours starts moving through the perforated plates in the rectifier. As they rise they
meet, at certain points, the cold wash being carried down the rectifier by the wash coil. There will
be a time when the spirit vapours reach two-thirds of the way up in the rectifier. They hit a water
frame and starts precipitating. The first liquid to come out is heads or foreshots. This is collected
and sent back to the analyser as it needs further refinement. Hearts comes out next and moves on to
a spirit receiver. The alcoholic strength of the spirit is reduced by de-ionised water and matured for
a short time before being further treated.
Self Assessment Questions
1. ………………………. is the distillate of fermented liquor
2. At ……….. temperature alcohol vapors starts to rise

1.2.1 WHISKY

The name whisky comes from the first word of the Gaelic expression Usqebaugh, but more
properly Uisge beatha which means water of life. Whisky is a spirit made by distilling fermented
cereals like barley, rye, wheat and maize.

History of whisky
 Distilled Beverage

The earliest record of the spirit indicates that it was first made in Ireland in the 12th century from
barley beer. Irish monks brought the craft of distillation with them when they settled in Scotland. It
is believed that the whisky spread to Scotland from Ireland. The production of all whiskies was in
traditional small pot stills until, in the early 1830s, the Irish distiller Aeneas Coffey perfected his
continuous still. This revolutionized the whisky production by providing cheaper, relatively neutral
flavoured, bulk blending whiskies that could be used to satisfy larger mass markets around the
world.

Fig 1.3: shows the picture of a traditional still used to make whisky

WHISKY OR WHISKEY
Some whiskies are spelt with an ‘EY’ and some with a simple ‘Y’. Scotch, Canadian, Australian
and Japanese use the spelling ‘whisky’. Irish and American whiskies (Bourbon, Tennessee and Rye)
are written ‘whiskey’.
SCOTCH WHISKY
Scotch whisky is a renowned whisky from Scotland. There have been imitators all over the world
but none has succeeded in reproducing its character, which comes from the cool damp climate of
Scotland. Its flavour and quality depends on the type of cereal used, the malting process, the fuel
used for malting (peat), the water used, the distilling equipments and the skills of the distiller and
the blender. There are two types of Scotch whisky namely Malt whisky and Grain whisky. Most
‘Scotch’ is a blend of grain and malt whiskies.

MALT WHISKY
 Distilled Beverage
Scotch malt whisky is produced from malted barley only and is distilled in the pot still. Malt whisky
comes from four regions-The Highland, the Lowland, Campbeltown and Islay

.
Fig 1.4: Shows map of Scotland

The Highland - 80% of all Scotch whisky distilleries are here. Light and refined, slightly smoky
and full flavoured Scotch comes from here. Examples are Glenlivet, Glenfiddich, Glen Grant,
Dufftown, Glenmorangie etc.
The Lowland - Gentle malts are used to make Scotch. Examples include Rosebank and
Glenkinchie.
Campbeltown - A small region situated on the Kintyre peninsula (Whisky capital of Scotland)
close to Ireland. This area produces heavy and smoky flavoured Scotch. Examples of distilleries
include Glen Scotia and Springbank.
Islay - Laphroaig and Lagavulin have a strong peat and smoky flavour. They are very pungent with
a very pronounced smoky flavour.
Manufacturing process of Malt whisky
Its manufacture has ten main stages.

Cleaning - Barley is cleaned or screened to remove any foreign matter.

Malting - Malting is the germination and subsequent drying of the barley. Selected barley is soaked
in water tanks (steeps) for 2-3 days. Later on it is drained and then spread out on concrete floors for
 Distilled Beverage
germination (Combination of moisture and warmth results in the grain’s germination).In order to
avoid grain matting, it is regularly turned with rakes and shields (wooden shovels).The germination
process changes some of the starch in the grain into sugar within 8-12 days. The barley also secretes
an enzyme called Diastase. When the grain becomes soft and floury, the barley is known as Green
malt.
Drying - In this stage the green malt is dried in a kiln to stop germination. The traditional kiln has
distinctive pagoda-style chimneys. The green malted barley is put on layers of perforated plates
over fires of a coal variety called peat (an acidic fuel, blackish in colour made from decaying plant
matter). The peat gives off a pungent, earthy, swirling smoke that gives the barley its special
fragrance called ‘Peat’s reek’. The barley is dried to a crisp and crumbly finish. This process of
drying barley in hot air is called Kilning.
Grinding - The dried malt is milled and it becomes grist.
Mashing - The residues of malting is called malt cums are first removed and turned into cattle
feed. The grist is mixed with hot water in a vessel called mash tun (made of stainless steel or cast
iron with mechanical stirrers) and churned violently. The enzyme diastase becomes re-activated.
This is completed in three or four washings. The first two washings give a semi-transparent
sweetish liquid called Wort. The wort is collected in a container called the underback and is then
cooled.
Fermentation - The cooled wort is transferred into deep wooden or steel vessels called Washtuns.
Cultured yeast is now added for the fermentation to begin. The enzymes convert the maltose present
in the wort to dextrose and then to alcohol with carbon dioxide as a by product. After about 36
hours a liquid called Wash, with an alcoholic strength of 7-10% emerges.
Distillation - Malt whisky is twice distilled in pot stills. In Scotland these pot stills are known as
Wash stills and Spirit stills. The wash is first put into a wash still and distilled. The resultant
product is termed as ‘low wines’. This is collected and poured into a spirit still to obtain the purest
form of alcohol. The heart is raw, colourless whisky with a powerful aroma and an alcoholic
strength of 70%. This stage requires close supervision and should be controlled by a skilled still
man as the character of the whisky is much affected in the distillation process.

Fig. 1.5: shows double distillation being carried out in pot still
Maturation - The young whisky is pumped into Sherry casks or American casks or Rum casks. As
per the law it should be matured at least for 3 years. Some are matured for 20 years or more. The
casks are stored in large ware houses where it rests and the air penetrates through the pores of the
 Distilled Beverage
wooden casks thereby mellowing the raw whisky. The location of the ware house also influences
maturation. Damp conditions will reduce the alcoholic content. Cask ageing mellows the whisky
and adds colour and flavour. Malt whiskies undergo extended periods of aging and may be aged for
15-20 years.
Blending - The blend master combines whiskies from various distilleries. There may be as many as
30-40 whiskies blended to make one consistent product. Caramel based coloring is also added. Soft
water is mixed to reduce the alcohol content to a potable strength-40% by volume.
Filtering and Bottling - The whisky is passed through a cellulose filter, generally at a temperature
of 4°C and 10°C to get rid of the impurities. Then whisky is filtered and bottled for sales.
GRAIN WHISKY
Scotch grain whisky is based on the cereals like maize, wheat, millet, little barley as well as malted
barley. Maize is usually its main ingredient. It was a nineteenth-century innovation. The Patent or
Coffey still is used to make grain whisky. Grain whisky is made using 90% maize and 10% malted
barley. Maize is ground and is cooked under steam pressure in a converter to burst the starch cells.
Later on the maize is mixed with hot water and a little green malt. Thus the wort is made and it is
fermented to produce wash. Essentially, it is the method of distillation that distinguishes the grain
whisky from the malt whisky. The wash obtained is distilled only once in a continuous still. The
spirit obtained posses an alcoholic strength of 94.8%.It is reduced to 68.5% before pouring it on to
the cask.
Styles of Scotch whisky
· Blended whisky - These whiskies are produced by blending malt and grain whiskies in a 50:50
ratio. Examples are Ballantine, VAT 69, Teachers, Black and White, Cutty Shark etc.

Deluxe blends - These are also blended whiskies but will use a higher proportion of malt. These
blends are matured for a longer period in casks and are quite expensive. Examples include The
Antiquity, Chivas Regal, Johnnie Walker Black Label, Old Parr, and Red Hackle etc.
· Single malt whisky -Also known as Straight malt whisky. It is an unblended product of one single
distillery.
· Vatted malt - A marriage (blend) of single malt whiskies from different distilleries.
AMERICAN WHISKEY
The skill of distilling was brought to America by Irish and Scottish immigrants who settled in
Pennsylvania, Maryland and Virginia. Most American whiskies are aged in charred oak barrels.
Charring or rather toasting is done in the case of new oak casks. Through this process the wood is
converted into caramelised sugars. This coats the interior of the barrel so that when the whisky is
kept for aging it acquires the characteristic amber colour.
The 3 different American whiskies are as follows
 Distilled Beverage
· Bourbon whiskey
· Tennessee whiskey
· Rye whiskey
BOURBON WHISKEY
It is the most famous American whiskey. It is made from maize, rye and malted barley. Bourbon
takes its name from Bourbon County, Kentucky which is the birth place of American whiskies. It is
produced from a mash containing at least 51% maize but more usually the mash contains up to 70%
maize. It is distilled in a continuous still and is matured in charred oak barrels for a minimum of two
years. Some bourbon is made by using ‘sour mash’ (a fermented mash of previous fermentation).

Brand names of Bourbon whiskey

Old Crow
Jim Beam
Old Granddad
Wild Turkey
Maker’s Mark
Four Roses
Ancient Ages
TENNESSEE WHISKEY
It is a corn whiskey made in the region of Tennessee using a sour mash of 51% corn. The whiskey
is distilled in patent stills. Then the whiskies are filtered through a thick layer of charcoal (made
from the wood of the sugar maple tree) before being put into cask. This step is known as Charcoal
mellowing and is carried out from 7-10 days. It is this charcoal that gives Tennessee whiskey much
of its distinctive flavour and sweeter character. Later on it is aged in charred oak barrels. Jack
Daniel’s is probably the best known Tennessee whiskey distiller. The company holds the No.1
distiller’s license in America.
RYE WHISKEY
It is made from a mash containing not less than 51% rye. Most comes from the Pennsylvania and
Maryland. Rye whiskies are mostly blended. There is a large range of qualities and brands like –
Wild Turkey, Southern Comfort and Old Grand Dad.
CORN WHISKEY
This whisky is made from a mash containing 80% maize. It’s normally aged for fewer periods and
has a fiery flavour.
Styles of American whiskies
Straight whiskey - These are unblended whiskies made from just one type of grain. It is aged for at
least 2 years in charred oak casks.
 Distilled Beverage
Blended whiskey/Blended bourbon-Combination blend of straight and neutral spirits.
Straight Rye
Kentucky Bourbon - Aged and distilled in the Kentucky State for at least 12 months.
Sour Mash Bourbon-This whiskey is made from a mash that is fermented by using yeast from a
previous fermentation. Maker’s Mark and Eagle Rare are examples.
IRISH WHISKEY
Irish whiskey is made from malted and un-malted barley and very small quantities of other grain
(maize, rye, millet etc.). It is triple distilled and the resultant whiskey is matured for longer periods
in oak casks, sherry casks and charred American casks. As per the law, the whiskey should be
matured for at least 5 years. Most Irish whiskies are straight malts, but now blended Irish whiskies
are so common. Most Irish whiskies are a blend of pot and Coffey still products. Irish whiskey is
distinguished by exceptionally smooth and light taste with gentle flavour.
Brand names of Irish whiskey
John Jameson
Old Bush mill
Paddy
Royal Irish
Middleton Rare-ultimate
Power’s Gold Label.
Listed below are some of the main differences between Irish whiskey and Scotch whisky:
IRISH WHISKEY SCOTCH WHISKY
1. Irish whiskey is distilled 3 times 1. Scotch whisky is distilled only
twice
2. Irish whiskey should be matured 2. Scotch whisky should be matured
for 5 years in casks for 3 years in casks
3. Irish uses hot air for the malting 3.Scotch takes its smoky flavour
process from peat and charcoal
4. Irish whiskey is made from malted 4. Scotch whisky is made from
and un-malted barley along with very malted barley
small quantities of other grains
CANADIAN WHISKY
This whisky is made from a mixture of grains like corn, wheat, rye and malted barley. There is no
specified proportion of the grains that has to be used for the making of Canadian whisky. But the
distillers use a careful graded formula of 7:1 (7 parts of corn to 1 part of rye or malted barley).To be
called Canadian whisky it must be produced entirely in Canada. All Canadian whiskies are made in
continuous still and are then blended. It is somewhere between Scotch and Bourbon to taste, being
lighter in body and flavour and is slightly sweet. It is a very good mixer and is used frequently in
cocktail recipes.
Brand names of CANADIAN WHISKY
Canadian Club
Canadian Mist
Black Velvet
Golden Wedding
Royal Reserve.
 Distilled Beverage

Brand names of INDIAN WHISKY

Black Dog-Distilled, blended and matured in Scotland but made by an Indian company
My sore Lancer
McDowell’s Signature
McDowell’s Centenary
McDowell’s Derby Special Premium
McDowell’s Single malt
Seagram’s 100 Pipers
Am rut Single malt Whisky
Macintosh Premium Whisky
Prestige Whisky
Antiquity
Royal Challenge
Director’s Special.
Self Assessment Questions
1. Straight whisky means …………..
1.2.2 BRANDY
Brandy is a phrase derived from ‘Burnt Wine’ and is also called as ‘Delightful soul of wine’.
Brandy is a spirit obtained by distilling fermented grape juice. When made from fruits other than
grapes the word brandy is linked with the name of that fruit. Examples are Cherry brandy, Apricot
brandy, Apple brandy etc. EU law states that a product labeled brandy must not be distilled above
98.8 % of alcohol and must be matured at least for six months in oak barrels.
History and Origin
Brandy was first produced when a tariff was imposed on the table wine shipped from France to
other countries. To reduce the tax, the Dutch came up with the idea of decreasing the volume of
taxable liquid by distilling the wine into what was then known as ‘Eau-de-vie’ (French for Water
of life or Aquavitae).The Dutch called this distilled wine as ‘Brandewijn’ which means ‘burnt
wine’. Later on this was abbreviated to brandy. France was the first country to produce brandy.
Brandy is produced all over France, but the country is famous for two regions-
§ Cognac-The most famous brandy in the world
§ Armagnac-The oldest brandy.
 Distilled Beverage
Cognac

Fig 1.6: shows the map of cognac

All Cognacs are brandies but all brandies are not Cognac. Cognac is a of brandy which can be made
only in the region of Cognac in France, where as brandy which is not made in the Cognac region of
France is not Cognac. Cognac, the most prestigious of all brandies, is made from a white wine made
from three grapes-Ugni Blanc, Folle Blanche and Colombard that is grown around the town of
Cognac, located north of Bordeaux in France. To be exact it is made in the north of Bordeaux in the
departments of Charente and the Charente Maritime in south-west France. The wine made from
these grapes is of poor quality but produces excellent Cognac. Chalky soils are best for Cognac. The
growing area of the Cognac region is sub-divided into 6 zones or crus.
· Grande Champagne
· Petite Champagne
· Borderies
· Fins Bois
· Bons Bois
· Bois Ordinaires
The zones form concentric rings around the town of Cognac. The quality of the brandy finally
produced depends on the soil where the grapes are grown as well as depends on the distillation,
blending and maturing processes. The Grande Champagne and Petite Champagne are considered as
the best brandy producing districts of Cognac. The word ‘Champagne’ here refers to ‘field’.

Fig 1.7: Shows the still used to make cognac

 Distilled Beverage

Manufacturing process of Cognac

The grapes are harvested and are pressed. Must is fermented for 7-10 days and the resultant wine is
unpalatable. Then the wine is distilled in copper pot stills and Cognac is the only brandy that is
distilled twice in a pot still. The heart of the run is taken off each time, leaving the heads and tails.
The first distillation produces the brouillis (boiling up) which is having an alcohol content of
around 30%.The second distillation known as the bonne chauffe (good heat) is a raw, fiery,
colourless Cognac with an alcohol content of up to 72%.It is estimated that it takes ten wine bottles
to make one bottle of Cognac. The new spirit is matured in weathered oak casks. These casks are
made from the oak wood coming from Limousine and Troncais forests. Cognac, like all distilled
spirits is colourless when distilled. It acquires its colour through barrel ageing, colour varying
according to the age and kind of barrel used, from pale brown to dark brown. Apart from this the
spirit gains tannin and flavour. The porous wood allows a little oxidation and during the ageing
process 2-3% of alcohol is lost through evaporation per year. This proportion is known locally as
the ‘Angel’s share’ (part des anges).
The age of the cognac is shown as that of the youngest eau-de-vie used in the blend. The blend is
usually of different ages and from different local areas. This blending or marriage, of different eaux-
de-vie is important to obtain a complexity of flavours absent from an eau-de-vie from a single
distillery or vineyard. Each cognac house has a master taster (maître de chai) who is responsible for
creating this delicate blend of spirits, so that the Cognac produced by a company today will taste
exactly the same as a cognac produced by that same company 50 years ago, or in 50 years’ time.
Ageing is expensive and some Cognacs are aged for 30-40 years in their barrels and they improve
only in casks. Once it is bottled there is no further ageing. Cognacs are bottled at an alcoholic
strength of 40 %( reduction in strength can occur naturally or by the addition of distilled water to
the spirit).In order to ensure a consistent colour some shippers use caramel to colour at the time of
bottling.
Reading a Cognac label (Label Language)
· Grande Fine Champagne-This is a cognac made exclusively from grapes grown in the Grande
Champagne zone in France.
· Fine Champagne-This is made from grapes grown in the Grande Champagne and Petite
Champagne zones. The Cognac will contain at least 50% of the grapes from Grande Champagne
zone.
· Fine Maison-A quickly matured Cognac that is smooth and delicate.
 Distilled Beverage
· *** (Three star) / VS (Very Special) Blended Cognac-This blend must be a minimum age of 3
years, but in practice they are usually an average of five years. The age of Cognac refers to the age
in cask before bottling.
· VSOP (Very Superior Old Pale) VO (Very Old) Reserve-These are known as liqueur or fine
quality Cognacs. They are not sweet but are finely matured for 14-17 years.
· Old Liqueur Cognac-These are cognacs of great age and refinement. These Cognacs are matured
in casks for 20-40 or even more years. Examples are XO (extra old), Grande Reserve, Extra Vielle,
Hors d’Age and Extra.

Brand names of Cognac

VSOPs
HINE VSOP
BISQUIT VSOP
REMY MARTIN VSOP
HENNESSY VSOP
CAMUS VSOP
OLD LIQUEUR COGNAC
CAMUS XO
REMY MARTIN XO
HENNESSY XO

INDIAN BRANDIES – Seagram’s Three Kings, Honeybee, Mansion House, Diamond brandy,
Bejois Napolean brandy.
Cognac based drinks-Grand Marnier (A liqueur made from aged Cognacs, aromatics and from
the juice of wild Caribbean oranges), Pineau des Charentes (A sweet aperitif, composed of eau-de-
vie and grape must made in the Charente region) and various cocktails (B and B (brandy &
Benedictine), Between the sheets, Brandy Alexander, Brandy Cooler etc.)
 Distilled Beverage

Fig 1.8 Shows a brandy snifter & a bottle of cognac

Self Assessment Questions

1. Cognac is distilled in ………… still
1.2.3 RUM

Rum is the distillate product of fermented sugar cane. It is produced in countries where sugar cane
grows naturally and abundantly. It is mainly available in 2 varieties-Light and Dark.

History of rum
From the Spanish word ‘Rompus’ the word rum came into existence. This was the

Manufacturing process of Rum

 Distilled Beverage

Crushing of sugarcane - The sugarcane is crushed and mangled between heavy roller mills to
produce vejou (a puree of cane and juice).This is crushed again to obtain the maximum juice. The
remains of the cane is called as Bagasse.
Formation of syrup - The juice obtained (vejou) is concentrated into syrup by boiling.
Crystallisation of sugar - The syrup is put into centrifugal machines which crystallises the sugar.
Separation of sugar and molasses - The sugar and the by product is separated. The by product of
sugar is called molasses which is dark in colour.
Dilution and Clarification of molasses – Water is added to the thick molasses and is clarified for
ease of control.
Fermentation – There are mainly two types of fermentation used for making rum-Quick and Slow
fermentation.
Quick fermentation-This fermentation lasts maximum for 2 days. White and other light flavoured
rums are made by this fermentation.
Slow fermentation - Lasts for upto 12 days and is mainly related with the production of dark and
heavy flavoured rums. Dunder (The residue left in the still from previous distillation) is added to
the liquid during the fermentation. The resultant product is Final molasses (wash) with an alcoholic
strength of about 7% by volume.
Distillation and Maturation:
For making white and other light rums
The wash is distilled in patent still and the resultant spirit will be white or colourless with little
flavour. If the spirit is matured in un-charred oak barrels for one year, it will be sold as White Rum
whereas if the same spirit is matured in charred oak barrels for 3 years with the addition of caramel
is termed as Gold Rum.
For making dark and other heavy rums
The fermented wash is distilled in pot still and the resultant spirit is rich in congeners. The spirit
acquires colour through its ageing. It is normally stored in oak casks. Caramel is also added for
coloration.
Bottling – Before bottling the rum is reduced to 40% potable strength by the addition of
demineralised water.
 Distilled Beverage

Fig. 1.9: shows different styles / types of rum

There are mainly three styles of rum-

· White and light flavoured rums
· Dark and heavy flavoured rums
· Flavoured rums
White and light flavoured rums - They may be termed as White or Silver, Gold or Amber. White
or Silver are clear coloured and are more neutral flavoured. Gold or Amber rums are deep coloured,
older, sweeter and more flavoursome. These all are served as long cooling drinks with mixers such
as cola, lemonade and fruit juices. They are used in cocktails too and mainly come from Puerto
Rico, Cuba, Barbados and Trinidad.
Dark and heavy flavoured rums - These rums are pungent, flavoursome and have good
personality and aroma. They come from Jamaica, Guyana, Martinique, Haiti and Barbados.

Flavored Rum - Some manufacturers have begun to sell rums which they have infused with flavors
of fruits such as mango, pineapple, orange, citrus and coconut. Limke is a lime rum from Sweden.
Rum producing countries
The major rum producing countries are as follows-
· Jamaica
· British Guyana (Demerara)
· Haiti and Martinique
· Indonesia
· Mexico
· Virgin islands
· Cuba
· Barbados
 Distilled Beverage

Puerto-Rico - This country is the world’s leading rum producer. It sets the right standard for all the
light bodied rums. To achieve quality in every aspect the rum production is controlled.
Fermentation of molasses is done carefully with controlled special strains of yeast and distillation is
carried out in patent still. The popular rum styles of this country include White and Golden Amber.
Few brand names are given below:
White Rum-Bacardi, Golden Amber-Captain, Morgan, Myer’s Golden and Bacardi Gold
Jamaica - Production of Jamaican rum differs from the ones coming from Puerto Rico. Jamaican
rum is characteristically rich and full bodied. It is made from molasses. The mixture undergoes
natural fermentation process that lasts for 5-20 days. Dunder as well as a certain amount of residue
from previous fermentation is also added. In natural fermentation, the natural yeast spores in the air
are allowed to settle on the surface of the liquid and reproduce, causing fermentation.
Jamaican rums are aged in oak for approximately 5 to 7 years. Caramel is added for colouring.
Brand names for Dark rum from Jamaica are Appleton Punch, Myer’s Original Dark and
Lemon Hart. Appleton White and Appleton Gold are the examples for White and Golden Amber
Jamaican rums.
British Guyana (Demerara) – Demerara is the name of the river that flows in British Guyana.
Demerara rum is distilled in British Guyana. These are rich full bodied rums like Jamaican rums
but are not as pungent or flavourful as Jamaican. They are dark in colour.
Haiti and Martinique - These are French-speaking islands and are best known for their agricultural
rums (rhum agricole). These rums, being produced exclusively from sugarcane juice, retain a
greater amount of the original flavor of the sugarcane.
Indonesia - The Indonesian spirit Batavia Arrack, or Arrak, is a spirit similar to rum that includes
rice in its production.
Mexico - Mexico produces a number of brands of light and dark rum, as well as other less
expensive flavored and unflavored sugar cane based liquors, such as aguardiente de caña and
charanda. In some cases cane liquor is flavored with mezcal to produce a pseudo-tequila-like drink.

International brands of rum

Bacardi-White, Dark, Gold
Bundaberg
 Distilled Beverage
Rum Coruba-Gold rum
CocoRibe-Flavoured rum
Old Monk-Dark rum
Myer’s-Dark rum
Cruzan-Flavoured rum
Captain Morgan-Gold rum

Indian brands of rum

McDowell’s Old Cask-Dark Rum
Kissan Rum-Utkal Distilleries Ltd.
Khoday’s XXX Rum
Royal Treasure-White Rum
Carew’s Black Riband-Dark rum
Red Star XXX Rum-Amrut Distilleries Ltd.
Tiger Rum
Old Port Rum
Hercules-White, Dark
Grog -This was the mixture of rum and water. This drink was issued daily to the British navy
between 1740 and 1970.Admiral Vernon known as ‘Old Grog’ because of his coarse cloth cloak,
attempted to stamp out drunkenness by issuing two quarter-pints of neat rum diluted with water to
every sailor, with six hours between the issues. This tradition was discontinued in 1970.

Fig 1.10: shows pictures of international brands of rum

Self Assessment Questions

1. _______________ is used to make rum.
1.2.4 VODKA
 Distilled Beverage
Vodka is a rectified spirit made from grain, potatoes or molasses. It is the national drink of Russia
and Poland. The name vodka or wodka means ‘little water’ as it looks like water. Vodka is known
as a wife’s deceiver as it has no smell. Most of the vodkas are flavourless. Under US Federal law,
the minimum alcohol strength of vodka is also 40% alcohol by volume, whilst in Europe the
minimum is 37.5% alcohol by volume.
History of vodka
The origins of vodka cannot be traced definitively, but it is believed to have originated in the grain-
growing region that now embraces Belarus, Lithuania, Poland, Ukraine, and western Russia. It also
has a long tradition in Scandinavia. The origin of Vodka dates back from the 12th century in the
Russian monastry of Viaska.The intention was to create a medicine and they called it as
Zhizniavoda which means ‘Water of life’ (Russian equivalent of Aqua vitae).Initially vodka has
been made with whatever agricultural products was cheap and plentiful. Potatoes, corn, rye, wheat,
barley and even molasses were used. This little water was very harsh in taste.

Manufacturing vodka

Selecting the raw material- Originally the vodka is distilled from rye but after 18th century maize,
barley and potatoes were also used.
Grinding the raw material- Barley, maize or potatoes are ground to make grist and are roasted.
Making wort- Roasted grist is mixed with water and is heated and this changes the starch into
dextrose. Thus wort is made.
 Distilled Beverage
Fermentation- When the wort is cooled off yeast is added and the fermentation process is
activated. Sugar is converted into alcohol and carbon dioxide. This is called wash.
Distillation- The wash moves into patent still to obtain the unrefined spirit.
Rectification- The impure spirit is redistilled so that a better neutral spirit is obtained. This spirit
neither have any taste nor the aroma of the raw material used.
Filtering vodka- In order to remove the congeners present in the spirit the vodka passes through a
bed of fine sand or activated charcoal.
Bottling-Water is added to vodka and the spirit is bottled between 80° -110° proof.

Brand names
Zubrowka-Poland
Smirnoff-England
Absolut-Sweden
Finlandia-Finland
Suntori-Japan
Tsingtao-China
Limmonnaya-Russia
Nordoff-Ireland
Xellent-Switzerland
Zubrowka vodka- This vodka is steeped in zubrowka (a type of grass).It gives bitter flavour and
light yellow colour to the vodka. A long blade of the grass floats inside each bottle.
Pertsovka vodka- A spicy flavoured vodka hot with cayenne pepper. It is aged for several months
to allow the flavourings to blend in.
Okhtnichya vodka- This vodka is flavoured with ginger, juniper, anise, orange, lemon peels, spices
and other herbs.
Absolut Pepper vodka- This product is from Sweden and is highly seasoned with jalapeno peppers
and paprika.
Limmonnaya vodka- This vodka is flavoured with lemon peel.
Indian brand names
Romanoff
White Mischief
Red Ribbon
Aristocrat
 Distilled Beverage

Fig 1.11: Shows Pictures of International brands of Vodka

Self Assessment Questions

1. Vodka is the national drink of _____________ & _____________.
1.2.5 GIN
Gin is made from a fermented wash made from molasses or grain. It is always flavoured with
juniper berries or with some of the ‘botanicals’ like cassia bark, coriander seed, angelica root,
fennel etc. The taste of ordinary gin is very dry and is frequently mixed with other
beverages.Flavoured gins have declined but sloe gin is still popular in Britain and the United States.
Gin’s culinary uses are confined mainly to offal and game dishes.
History of gin
Medical science created gin. It was invented in 1500s by a Dutch Professor of medicine named
Dr.Sylvius. He made a distillate from rye and rectified it. The spirit was then flavoured with the oil
of juniper berries. He sold it as a medicine for ailments like rheumatism, gout and kidney trouble.
The medicine was first sold under the name Genièvre (juniper) and later on this became Genever
and then Geneva. It crossed the English Channel via English soldiers who called it “Dutch
courage” and shortened the name to ‘Gin’. It was also known as Hollands in England.

Fig 1.12: Shows Juniper berries

Manufacturing process of gin

 Distilled Beverage

Selecting the base- The base is selected for making gin. A mash of rye, barley or maize is taken in
the correct proportion.
Grinding the base- The grains are ground to form grist
Making wort- Hot water is added to the grist and the resultant liquid is wort. The wort is cooled off
and then taken for fermentation.
Fermentation- The yeast is added to the wort and the grain sugar is converted into ethyl alcohol
and carbon dioxide. The fermentation process is carried out for two to three days and wash is
obtained.
Distillation- The wash is distilled in patent still so as to produce an unrefined spirit.
Rectification (Redistillation)- The unrefined spirit is rectified to eliminate the fossil oils and other
impurities.
Making gin flavour- The strength of the spirit is reduced by adding distilled water and the
botanical flavourings are also added. This can be done by following one of these three ways-
· The traditional and best way involves the distillation of the pure spirit with the flavouring agents.
This is done in a pot still.
· The distillation of the botanicals can be added in concentrated form to the neutral alcohol
· Gin flavourings can be added to neutral spirit. This is by far the cheapest method.
Gin made by the first two methods may be described as London Dry Gin. Gin does not need to be
aged.
Compounding and Blending- This method is carried out in a glass lined or enamel lined vat. The
flavoured spirit and rectifier spirit are mixed. Every gin maker keep his blend as a
secret.Redistillation of blended spirit happens in a pot still and the final product gin will be smooth
in taste.
Storing gin- It is stored in stainless steel or glass lined tanks until bottled. Gin is not usually aged.
 Distilled Beverage
Bottling- The gin is reduced with distilled water and is finally bottled.
Types of gin
· London dry gin- An unsweetened classic gin made in London. Also known as ‘English style gin’
and ‘Dry gin’. It is made both in England and United States. The best London dry gin is Bombay
Sapphire with Tanqueray as second best.
· Plymouth gin- The main ingredient in Pink gin. It is a pungent, aromatic gin made by the
Devonshire firm of Coates and Company in Plymouth.
· Old Tom gin- A sweetened gin with the addition of sugar syrup that comes from Scotland.
· Dutch gin- Also known as Hollands, Genever or Schiedam.This gin is made from malted barley
and rye, double distilled in a pot still with the flavourings introduced on the second distillation. Its
heavy malt flavour makes it unsuitable for mixing. These are sometimes aged. It is often sold in
stone jars and comes from Amsterdam. The two styles of Dutch gin are oude and jonge (old and
young).
· Steinhaeger- It is drunk neat and ice cold. It comes from Westphalia, Germany
· Sloe gin-This gin is made by steeping Sloes (fruit of black thorn) in basic gin and includes
additions of sugar syrup and bitter almonds. It is a sweet liqueur.
· Golden gin- This gin is aged in oak and is gold or straw coloured.
· Fruit gins- Artificially flavoured gins with orange, lemon or other essences.

Brand names
Imported brands of Gin are:
· Beefeater
· BOLS
· Booth’s
· Bombay Sapphire
· Gordon’s
· Hendrick’s
· Silver Wolf
· Tanqueray
Indian Gin brands are:
· Blue Riband
· Aristocrat
 Distilled Beverage
· US
· Diamond
· Blue Sky
· Singapore
Self Assessment Questions
1. Gin is flavoured with __________________.

Fig1.13: shows picture of popular Gin brands

1.2.6 TEQUILA
According to an old story, told by one generation to another in Mexico, it is believed that one day
lightning struck an agave plant and the heat of the lightning burned the heart of plant, causing the
plant to be cooked and then later fermentation naturally started in the cooked plant.
People saw aromatic juice coming out of the plant. Some of them believing it to be a gift from their
God and consumed it. They named this drink as VINO MEZCAL (the mescal wine) Tequila is
produced mostly in two prime areas in Jalisco which is 30 miles west of Guadalajara at foot of the
tequila mountain were amatitan valley and town of tequila lies. The other principle regions are
located 40 miles of Gudalajara at highlands were towns like Arandas , Atotonlicoel alto , Zapotlanjo
and some small villages exist.
Tequila are technically mescals made in a specific way from a single variety of the agave grown
only in specific areas of Mexico .The plant technical name is Agave Tequilana weber , blue
variety.

Fig. 1.14: shows blue agave grows near Amatitan in the Tequila Region.
 Distilled Beverage

Fig. 1.15: shows picture of jimador and pina’s

Ingredients used in the production are:
· 51% fermented juice from the blue agave plant
· 49% may consist of various sugar added during the fermentation process
· It is bottled at 80% proof or 40% alcohol by volume (ABV)
Tequila production is regulated by the Mexican government
· Allowable areas of production
· Allowable methods of production
· Restriction with respect to aging
· Labeling
Type or classifications of tequila is defined in a set of laws called the NORMA OFICIAL (1978).
According to the NORMA every bottle of tequila is labeled with a (NOM) which is a number
assigned by the government indicating where the tequila in a particular bottle was produced.
Manufacturing process of tequila:
· Growing and harvesting: Agave is still grown in the traditional manner were the Jimador
(harvester) does Jima (harvest). Most producers grow their own agave were as some buy from other
jimadors. The reasons of using the agave grown in ones own estate is to ensure the quality of the
resultant product. When the agave plant is removed or harvested from the ground, then it is gone for
ever and leaves an hole where the plant lined for its eight to twelve years of life .However during
the agave plants life cycle it reproduces fostering the growth of future agave plant over another
eight to twelve years period. In the fourth or the fifth year agave plant produces sprouts or
offspring’s which will be replanted instead as they are reused as fertilizer. During the offspring’s
are growing the farmers constantly remove the weeds and grass and provide enough fertilizer and
nitrates to ensure that diseases do not develop. After five or six years of growth the points of the
leaves are trimmed to make the heart grown larger.
 Distilled Beverage

Fig. 1.16: shows picture of Pina being baked in an oven

· In case the plant is female plant then the flower spike may grow straight up out of the centre of the
plant .This occurs in the 5th or 6th year .If the flower is allowed to bloom then it will extract all the
sugar from the heart of the plant .To prevent this from occurring the flower spikes are immediately
cutoff .The trimmed spikes are cooked and sold as sugar canes, the hearts or the central mass of the
plant looks like a giant pineapple thus its popular name the pina also called cabeza or heads of the
agave. Pinas can weigh around 80 -175 pounds.
These pinas are cut in two half then cooked in oven .Then are cooled later then pressed to take out
the juice .This sour juice is fermented, the resultant is called as pulque. This is distilled in pot still
and produces a raw, rough and fiery drink called mescal .The second distillation refines the product
which is then aged in cask or wax lined vats for varying periods before being bottled for sale.
Different styles of tequilas
· Blanco or Silver
This is the traditional tequila that started it all. Clear and transparent, fresh from the still tequila is
called Blanco (white or silver) and must be bottled immediately after the distillation process. It has
the true bouquet and flavor of the blue agave. It is usually strong and is traditionally enjoyed in a
"caballito" (2 oz small glass).
· Oro or Gold
Is tequila Blanco mellowed by the addition of colorants and flavorings, caramel being the most
common. It is the tequila of choice for frozen Margaritas.
· Reposado or Rested
It is Blanco that has been kept (or rested) in white oak casks or vats called "pipones" for more than
two months and up to one year. The oak barrels give Reposado a mellowed taste, pleasing bouquet,
and its pale color. Reposado keeps the blue agave taste and is gentler to the palate. These tequilas
have experienced exponential demand and high prices.
· Añejo or Aged
It is Blanco tequila aged in white oak casks for more than a year. Maximum capacity of the casks
should not exceed 600 liters (159 gallons). The amber color and woody flavor are picked up from
the oak, and the oxidation that takes place through the porous wood develops the unique bouquet
and taste.
· Reserva
Although not a category in itself, it is a special Añejo that certain distillers keep in oak casks for up
to 8 years. Reserva enters the big leagues of liquor both in taste and in price.
 Distilled Beverage
Some brand names:
Jose cuervo , Montezuma, Olmeca and Sauza are some of the popular brands of Tequila.
Myths associated with Tequila
· Cactus juice theory: A guess that some body who consumed too much tequila accidentally came
in contact with the agave plant and got confused that plant is cactus.
· Worm myth: Legitimate tequila bottle never had worm in bottle. The confusion here is with
mescal which is distilled spirit made in areas not designated for tequila and with other varieties of
agave
· There is some thing in tequila that makes you a crazier, nuttier than any other distilled spirit.
Self Assessment Questions
1. Tequila is made from _____________________.
2. The country from where Tequila comes is ____________________.

Fig. 1.17: shows bottle of tequila with a worm in it

1.2.7 ABSINTHE
It was invented in the 18th century by Dr. Ordinaire , a French physician and pharmacist .It is a
distilled, highly alcoholic (usually 68 to 80 percent) anise-flavored spirit derived from herbs
including the flowers and leaves of the medicinal plant Artemisia-absinthium, also called Grand
Wormwood or Absinth Wormwood. Absinthe is typically green (either naturally or with added
color) or clear and is often referred to as la Fée Verte (‘The Green Fairy’).
 Distilled Beverage

Fig 1.18: shows the picture of absinthe with absinthe spoon

Anise is one of the three main herbs used in production of absinthe. Grande wormwood and fennel
are the other two main ingredients used in production of absinthe

Fig. 1.19: shows picture of fennel

Production of Absinthe:
The main herbs used to produce absinthe are green anise, florence fennel and wormwood. These
three are together called as the ‘Holy trinity’. Many other herbs may be used as well, such as
hyssop, melissa, star anise, petite wormwood (Artemisia pontica or Roman wormwood), angelica
root, Sweet Flag, dittany leaves, coriander, veronica, juniper, nutmeg, and various mountain
herbs.The simple maceration of wormwood in alcohol (as called for in absinthe kits) without
distillation produces an extremely bitter drink because of the presence of the water-soluble
absinthine, one of the most bitter substances known to man. Authentic recipes call for distillation
after a primary maceration and before the optional secondary or ‘coloring’ maceration. The
distillation of wormwood, anise, and Florence fennel first produces a colorless distillate that leaves
the alembic at around 72% alcohol.The distillate can be bottled clear, to produce a Blanche or la
Bleue absinthe, or it can be colored using artificial or natural coloring. Traditionally the natural
coloring step is done by steeping petite wormwood, hyssop, and melissa, among other herbs, in the
liquid. Chlorophyll from these herbs gives it its famous green color and this green absinthe is
known as a verte. After this process, the resulting product is reduced with water to the desired
percentage of alcohol.
 Distilled Beverage
In at least one documented case it can be naturally colored red, called a rouge or rose, by using a red
flower/herb. Since the color is achieved by steeping herbs, it is theoretically possible to create a
‘naturally colored’ absinthe of any color by using the correct plant material, although only one
historical rouge brand has been discovered thus far
Absinthe can also be produced by mixing steam-distilled oils in high-proof alcohol, called an oil-
mix.Historically, most absinthes contain between 60% and 75% alcohol. It is said to improve
materially with storage, and many pre-ban distilleries aged their absinthe in neutral barrels before
bottling. In the late 19th century, cheap brands of absinthe were occasionally adulterated by
profiteers with copper, zinc, indigo plant, or other dyes to impart the green color, and with antimony
trichloride to produce or enhance the louche effect (see below). It is also thought that the use of
cheaper industrial alcohol and poor distillation technique by the manufacturers of cheaper brands
resulted in contamination with methanol, fusel alcohol, and similar unwanted distillates. This
addition of toxic chemicals is likely to have contributed to absinthe’s reputation as a hallucination-
inducing or otherwise harmful beverage.
Styles of Absinthe
· Blanche absinthe (also referred to as la Bleue in Switzerland) is bottled directly following
distillation and is unaltered. It is a clear liquid which contains the distilled oils of the herbs used in
its production. The name la Bleue was originally a term used for bootleg Swiss absinthe. However it
has become a popular term for Swiss absinthe in general.
· Verte (green in French) absinthe begins as a blanche. The distillate is further altered in process
known as the ‘coloring step’ whereby a new mixture of herbs is left in contact with the clear
distillate. This process greatly alters the color and flavor of the drink giving it a characteristic
emerald green hue and a heavier more intense flavor. This type of absinthe was most commonly
consumed in the 19th century and is what is generally thought of as absinthe
Bottling and storage:
Absinthe that is artificially colored or clear is relatively stable and can be bottled in a clear
container. However if naturally colored absinthe is exposed to light, the chlorophyll breaks down,
changing the color from emerald green to yellow green to brown. Pre-ban and vintage absinthes are
often of a distinct amber color as a result of this process. Though this color is considered a mark of
maturity with vintage absinthes it is regarded as an undesirable change when dealing with
contemporary absinthe. Due to this fragility naturally colored absinthe is typically bottled in dark
UV resistant wine bottles.
They should also be kept out of the refrigerator and freezer as anethole can crystalize inside the
bottle, creating a ’scum’ in the bottle which may or may not dissolve back into solution as the bottle
warms.

Fig. 1.20: shows the picture of different absinthe

 Distilled Beverage
Modern absinthe. Left Vertes, middle blanches, right Bohemian-style, with a prepared glass in front
of each

Fig. 1.21: shows the picture of different absinthe spoons

1.2.8 PASTIS
Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40–45% alcoholby
volume, although there exist alcohol-free varieties.
When absinthe was banned in France in 1915, the major absinthe producers (then Pernod Fils and
Ricard, who have since merged as Pernod Ricard) reformulated their drink without the banned
wormwood component, a heavier focus on the aniseed flavor using more star anise, sugar and a
lower alcohol content creating pastis, which remains popular in France today. Pastis has changed
considerably since its first creation based on market preference.

Fig. 1.22: shows a glass of diluted pastis

1.2.9 ARRACK
It is a raw spirit which is made from the fermented juice of palm tree sap to which rice and molasses
is sometimes added. It is often also made from dates, rice, grape juice, sugarcane and milk.
Coconut Arrack
The milky coconut sap is taken from the flowers of palm trees before they bloom. It ferments
quickly to become a mildly alcoholic drink called "Toddy" or "Palmwine" which is distilled in vats
made from wood, usually halmilla or teak, to produce a spirit whose taste is usually described as
somewhere between whiskey and rum. Originally from South India, where the toddy is called kallu,
today coconut arrack is mainly produced in Sri Lanka. It is generally distilled to between 33% and
50% alcohol by volume (66 to 100 proof).
Coconut arrack is traditionally taken straight or with water; it is also taken with ginger-ale, soda or
lemon-lime soda, and as a component of various cocktails.
 Distilled Beverage
Turkish Raki (Arrack)
Raki is clear brandy made from grapes and raisins, flavored with pungent anise. Most is quite
potent (80- to 90-proof/40% to 45% alcohol) and thus usually diluted with water and sipped. It’s
similar to Greek ouzo and French pastis. When mixed with ice and/or water for drinking, it turns
milky white. Because of its color and hefty alcoholic punch, Turks call it lion’s milk.

Fig. 1.23: shows picture of Raki

Raki is served kept in a glass or bowl kept chilled in a silver ice collar, ready to be sipped while
eating food.
1.2.10 FENNY / FENI
Fenny is the Indian liquor made from either coconut or the juice of the cashew apple. Fenny (also
feni) is originated in Goa, and the Goan fenny is generally considered superior. The popular brands
of Fenny are ‘Cashyo’ (the makers of which spell it as feni) and ‘Reals’ (pronounced as Reaals),
and ‘Big Boss’.
Types of Feni / Fenny
Coconut feni – This type of feni is made from coconut. Cashew feni – This feni is made from the
cashew apple, is also called as Kaju feni.
Manufacturing process of fenny
In the traditional method of making cashew feni, the cashew apples are manually crushed in a
coimbi, a rock on the hill which is carved or shaped like a basin with an outlet for the juice. The
juice is collected in a huge earthen pot called Kodem, which is buried in the ground. The juice is
then distilled in earthen or copper pots.When the cashew apples are crushed, the pulp is arranged in
the shape of a cake in the coimbi and tied with a string. A huge boulder is then placed on top of it.
The final quota of juice which trickles out in a clean form is called Neero. Many people like to
drink Neero since it helps bowel movement and provides relief from constipation.
The traditional method of distilling cashew feni on the hill is very interesting to watch. The cashew
juice is put in a big pot called Bhann. The Bhann serves as a closed boiler. It is connected to a
smaller pot called Launni by means of a conduit. The Launni serves as a receiver or collector.
The juice in the big pot is then boiled by burning firewood under it. As the process of vaporisation
and distillation goes on and the concentrated liquid collects in the smaller pot, the pressure in the
receiver is kept in check by pouring cold water on it, typically with a wooden ladle. The first stage
of processing may be done on big fire but the later stage of distillation has to be done on slow fire to
 Distilled Beverage
keep the pressure and heat under control. The process of distilling feni with such apparatus takes
about 8 hours and is locally called Bhatti.
The liquor produced from cashew is of three grades: Urrac, Cazulo and Feni. The Urrac is the
product of first distillation. It is light and can be consumed neat. Its strength ranges between 14 and
16 grao. However, when consumed in excess, Urrac intoxicates the mind like any other hard liquor.
The Urrac is said to go well with orange or lemon.
The Cazulo is the product of second distillation. It is moderately strong. The Cazulo can be
consumed either neat or in a diluted form depending upon the lining and resistance of one’s
alimentary tract. However it is not seen in the market today.
The product, which we get after the process of third distillation is called feni. Its strength ranges
between 20 and 24 grao. It has a long shelf life. Now that the Cazulo is not made, feni is produced
after second distillation itself. The second or third-hand feni is a product par excellence.

Fig. 1.24: shows picture of a bottle of Fenny / Feni

1.2.11 AQUAVIT / AKVAVIT / SCHNAPPS

Aquavit is a spirit native to Scandinavian countries. It is distilled from grain or potatoes and
flavoured with caraway, cumin, dill, fennel and bitter oranges. In Germany it is known as schnapps,
in Denmark schnaps, and in Norway and Sweden snaps. Aquavit is served well chilled in as small
glass taken straight from the freezer and is drunk in one gulp.
Some popular brands are:
Aalborg (Denmark)
Linie (Norway)
O.p.Anderson (Sweden)
Bommerlunder (Germany)
Korn
It is also called as kornbranntwein is also a variety of schnapps, and is a low strength brandy style
spirit but made from grain.
Doppelkorn
It is made much stringer version of korn, often flavoured with juniper berries and sold under such
well known labels as Furst Bismarck and Dornkaat. It makes a great aperitif (alcohol served before
food).
Tiquira
It is a rectified spirit which is distilled from tapioca roots. It is very popular in Brazil from where it
originated.
 Distilled Beverage
Eau-de-vie des fruits
The name means water of life made from fruits. These are fruits that are been fermented from fruit
juice or made from infusion of fruit and neutral spirit. When the result is white, then they are termed
as alcohol blanc.
Table 1.1: Different sorts of eau–de–vie
NAME FRUIT COUNTY
ALISIER ROWAN BERRY FRANCE
BARACK APRICOT HUNGARY
PALINKA
BROMBEERGEIS BLACKBERRY GERMANY
T
COING QUINCE FRANCE
FRAISE STRAWBERRY FRANCE
HIMBEERGEIST RASPBERRY GERMANY
HOUX HOLLY BERRY FRANCE
KRISCHWASSER CHERRY GERMANY
MESCLOU GREENGAGE FRANCE
MIRABELLE YELLOW PLUM FRANCE
MURE SAUVAGE WILD BLACK FRANCE
BERRY
MYRTILLE BILBERRY FRANCE
POIRE WILLIAMS WILLIAM PEAR FRANCE
PRUNELLE WILD SLOE FRANCE
SAUVAGE
QUESTSCH BLUE PLUM FRANCE
SLIVOVITZ BLUE PLUM SERBIA&BOSNI
A
TUICA BLUE PLUM ROMANIA
Fig. 1.25: shows table of different type of eau–de –vie
1.2.12 GRAPPA is a fragrant grape-based pomace brandy of between 30% and 80% alcohol by
volume (60 to 160 proof), of Italian origin. Literally "grape stalk", grappa is made by distilling
pomace, grape residue (mainly the skins, but also stems and seeds) left over from winemaking after
pressing. It was originally made to prevent waste by using leftovers at the end of the wine season. It
quickly became commercialised, mass-produced, and sold worldwide. The flavour of grappa, like
that of wine, depends on the type and quality of the grape used as well the specifics of the
distillation process.
In Italy, grappa is primarily served as a "digestive" or after-dinner drink. Its main purpose was to
aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a caffè
corretto. Another variation of this is the "ammazza caffè" (literally, "coffee-killer"): the espresso is
drunk first, followed by a few ounces of grappa served in its own glass.
1.2.13 CALVADOS
Calvados is an apple brandy from the French région of Basse-Normandie or Lower Normandy.
 Distilled Beverage

Fig. 1.26: shows a bottle of calvados with the pot-still used for making calvados

Calvados is distilled from specially grown and selected apples, of which there are over 200 named
varieties. It is not uncommon for a Calvados producer to use over 100 specific varieties of apple to
produce their Calvados. The apples used are either sweet (such as the Rouge Duret variety), tart
(such as the Rambault variety), or bitter (such as the Mettais, Saint Martin, Frequin, and Binet
Rouge varieties), with the latter category of apple being inedible. The reason the bitter apples are
used is that if all sweet apples were used the resulting liquor would be too sweet, like apple jack. A
typical Calvados recipe might include 30% sweet apples, 40% tart apples, and 30% bitter apples;
another recipe might include 40% sweet, 20% tart, and 40% bitter.
The fruit is picked (usually by hand) and pressed into a juice that is fermented into a dry cider. It is
then distilled into eau de vie. After two years aging in oak casks, it can be sold as Calvados. The
longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years.
A half-bottle of twenty-year-old Calvados can easily command the same price as a full bottle of ten-
year-old Calvados.
1.3 Liqueurs
They are flavoured , sweetened spirit.They were first made as curative herbal drink by alchemist in
France and Italy.The name comes from the latin word Liquefacere which means to dissolve or
melt .Some liqueurs are centuries old and have a monastic connection In some parts of the world
people use the words cordial and liqueur interchangeably. Though in these places the two
expressions both describe liqueurs made by redistilling spirits with aromatic flavorings and are
usually highly sweetened, there are some differences. While liqueurs are usually flavored with
herbs, cordials are generally prepared with fruit pulp or juices. Nearly all liqueurs are quite sweet,
with a highly concentrated, dessert-like flavor. Liqueurs date back centuries and are historical
descendants of herbal medicines, often those prepared by monks, as Chartreuse or Bénédictine.
There are many categories of liqueurs including: fruit liqueur, cream liqueur, coffee liqueur,
chocolate liqueur, schnapps liqueur, brandy liqueur, anise liqueur, nut flavoured liqueur, and herbal
liqueur.
Floating liqueurs is a technique often used by bartenders to impress their customers. This is done by
"floating" a measure of the desired liqueur in a glass by pouring it slowly over an inverted spoon or
down a glass rod, so that the liquids of different densities will remain unmixed. This creates a
rainbow effect in a glass when using different coloured cordials.
The flavouring agent used for making Liqueurs is divided into three categories, which are
detailed below:
 Distilled Beverage
· Fruit
· Seeds and plant
· Herbs and spices
Following are the base spirits used for making Liqueurs are:
· Brandy
· Whisky
· Rum
· Eau-de-vie
· Netural spirit
Preparation of liqueurs
Infusion method : Also known as steeping , soaking or maceration method.Here the ingredients are
usually crushed and steeped in the base spirit usually brandy for 6-9 months.The spirit extracts
aroma , colour and flavour from the fruit.It is then matured in vat for another year then after further
filtering & colour adjustment bottled for sale.
Percolation method: Here ther apparatus has two levels one contains the base spirit which is
usualy kept in the bottem container and the favouring on the top container then the base spirit is
pumped up to mingle and merge with the flavour agents .This is repeated for weeks untill all the
flavours and essential oils have been extracted .the product will hen be filterd and rested in vats then
sweetened with sugar syrup or honey and bottled.
Distillation: Here falvouring agents are soaked in brandy for 48 hours.After thet the mash with a
supplement of brandy is put in apot still .the hearts are taken then sweetened filtered before bottling.

Table 1.2: liqueurs with their flavouring agents and respective brands
Main flavouring
iqueur name Brands
agent
Absinthe Herbs, wormwood. Pernod
Advocaat Egg yolks Advocaat (Long and Kibbey)
Allspice Liqueur (Meilach)
Allspice Ground allspice
Jamaican Pimento
Almond Almond Almond Roca
Almonds, Almond Roca (Vargas and Gulling)
Almond Roca
carmelized sugar Almond
Apricot pits and Amaretto (Cunningham)
Amaretto
almonds Amaretto (Thomas)
Angelica Liqueur (Jagendorf)
Angelica Angelica and spices Angelica Liqueur (Long and Kibbey)
Angelica Liqueur (Meilach)
Anise Liqueur (Meilach)
Anise and Vanilla
Anise Anise, star anise
Star Anise Liqueur
Licorice
Anisette Anise seed Anisette (djbec2000)
 Distilled Beverage

Anise
Apple Cordial (Talmoor)
Apple Liqueur (Meilach)
Crabapple (Darren George)
Spiced Apple (Long and Kibbey)
Apple Apples and spices
Sweet Apple Liqueur (Meilach)
Tart Apple Liqueur
Tart Apple Liqueur (Meilach)
Calvados
Apricot (Greenslad)
Apricot Brandy (Crosby and Kenney)
Apricot Apricot Apricot Brandy (Vargas and Gulling)
Apricot Liqueur (Carpenter)
Dried Apricot Liqueur (Meilach)
Aquavit Caraway seeds Kümmel
Bailey’s (Cunningham)
Bailey’s Irish Rye whiskey, Bailey’s (Wiegard)
Cream condensed milk H&C’s Irish Cream (Long and Kibbey)
Irish Creme (Thrower)
Banana (Crosby and Kenny)
Banana (Vargas and Gulling)
Banana Banana
Banana Liqueur (Long and Kibbey)
Banana Liqueur (Meilach)
Beach Plum Beach Plum Beach Plum Liqueur
Beech Beech leafs Beech Liqueur (Veenstra)
Benedictine (Killmister)
Benedictine® Herbs
Angelica
Berry Liqueur (Crosby and Kenny)
Berry Liqueur (Long and Kibbey)
Raspberry,
Berry Liqueur (Meilach)
Berry Blackberry,
Raspberry
blueberry, Etc.
Blueberry
Blackberry
Herbs and fruits
Bitters  
(gentiane)
Black Tea Tea and spices  
Blackberry Blackberry Blackberry Brandy (Citarella)
Blackberry Brandy (Vargas and Gulling)
Blackberry Extract Liqueur (Vargas and Gulling)
Blackberry Juice Liqueur (Jagendorf)
Blackberry Juice Liqueur (Vining)
Blackberry Liqueur (Vargas and Gulling)
Blackberry or Raspberry Cordial (Cunningham)
 Distilled Beverage

Spiced Blackberry Brandy (Vargas and Gulling)

Raspberry
Berry
Blueberry (chili06090)
Blueberry Liqueur
Blueberry (lemon
Blueberry Blueberry Tea (cocktail recipe)
peel and spices)
German Blueberry
Berry
Butterscotch Butterscotch Butterscotch (Vargas and Gulling)
Distilled, fermented
Calvados Apple
apple juice
Herbs and mineral
Carlsberg  
water
Carmella Caramel and vanilla  
Cassis Black currant Crème de Cassis
Cerasella Cherry Cherry
Chartreuse Black Spices and herbs  
Chartreuse Green Spices and herbs  
Cherry Brandy (Crosby and Kenny)
Cherry Brandy (Thomas)
Cherry Mint (Melach)
Cherry Wishniak (Meilach)
Cherry Cherry
Whole Cherry Liqueur (Meilach)
Cerasella
Cherry Suisse
Crème de Cerise
Chocolate and
Cherry Suisse  
cherry
Cherry blossom Cherry blossom  
Chocolate (Harrington)
Chocolate (Meilach and Meilach)
Chocolate and Chocolate (Pejcic)
Chocolate
vanilla Chocolate (Vargas and Gulling)
Hazelnut-Chocolate (Family Circle)
Crème de Cacao
Coco Ribe Coconut  
Tia Maria or Kahlua(Cunningham)
Kahlua®
Coffee Coffee
Crème de Café
Crème de Moka
Cointreau Oranges and brandy Curaçao
Grand Marnier®
 Distilled Beverage

Orange
Triple Sec®
Pineapple brandy
Crème d’Ananas  
and vanilla
Crème de Cacao (Long and Kibbey)
Cacao beans and
Crème de Cacao Creme de Cacao (Jagendorf)
vanilla
Chocolate
Crème de Café Coffee Coffee
Crème de Cassis Black currants Cassis
Crème de Cerise Sweet cherries Cherry
Crème de Cumin Kümmel (caraway) Kümmel
Crème de Fraises Strawberry  
Crème de
Raspberry Blackberry
Framboise
Crème de Menthe (Long and Kibbey)
Crème de Menthe (Meilach)
Crème de Menthe Mint
Creme de Menthe (Cunningham)
Mint
Coffee beans and
Crème de Moka Coffee
brandy
Hazelnut
Crème de Noisette Hazelnuts
Frangelico
Crème de Noix Walnuts Walnut
Peach and apricot
Crème de Noyau  
kernels
Crème de Poire Pears  
Plum
Crème de Prunelle Sloeberries
Prunelle
Tea leaves and
Crème de Recco  
brandy
Rose petals and
Crème de Roses  
vanilla
Crème de Vanille Vanilla  
Crème de Violets Violet petals Flower Petal
Crème de Yvette Violet petals Flower Petal
Crabapple Crabapple Crabapple (Bihun)
Christmas Spirit (Murfitt)
Cranberry Liqueur (Anderson: long form)
Cranberry Cranberries Cranberry Liqueur (Anderson: short form)
Cranberry Liqueur (Gnoza)
Holiday Cranberry Liqueur (Neal)
 Distilled Beverage

Cuervo
Tequila and almonds  
Almondrado
Curaçao (Crosby and Kenny)
Curaçao (Long and Kibbey)
Cointreau®
Curaçao Green orange peels
Grand Marnier®
Orange
Triple Sec®
Currant Liqueur (Struck)
Currant Currant
Currant or Raisin Liqueur (Meilach)
Cutty Sark Sweetened whiskey  
Danziger Orange peels Orange
Date Cordial (Cunningham)
Date Cordial Dates Date Liqueur (Gnoza)
Fig
Drambuie® (Cunningham)
Herbs, honey, Drambuie® (Hays)
Drambuie
whiskey Drambuie® (Long and Kibbey)
Honey
Elderberry Liqueur (Vargas and Gulling)
Elderberry Elderberry Blackberry
Raspberry
Fig or Date Liqueur (Meilach)
Fig Fig
Fresh Figs in Honey Liqueur (Vargas and Gulling)
Alien Wine Hibiscus (Rix)
Flower Petal Liqueur (Meilach)
Flower Petal Flower Petal Rose
Crème de Voilets
Crème de Yvette®
Grapefruit, oranges,
Forbidden Fruit  
brandy
Raspberry
Framboise Raspberry Blackberry
Berry
Frangelico (Long and Kibbey)
Frangelico Hazelnut, spices
Hazelnut
Galliano® (Long and Kibbey)
Herbs, spices and
Galliano Gulliano (Vargas and Gulling)
fruits
Angelica
Garlic Garlic Garlic (Sophie Hale)
Ginger Ginger Ginger (Dunphy)
Ginger (Honoria)
 Distilled Beverage

Ginger (Kalafut)
Ginger Liqueur (Jagendorf)
Ginger Liqueur (Meilach)
Ginger Liqueur (Thomas)
Ginger Liqueur (Vargas and Gulling)
Ginger-Honey Liqueur (Vargas and Gulling)
Lemon or orange
Goldwasser  
peel, spices
Grand Marnier (Cunningham)
Grand Marnier (Long and Kibbey)
Grand Marnier Orange Curaçao
Orange
Triple Sec®
Distilled plum
Slivovitz brandy (plum Plum
schnapps)
Sloe Gin Gin, sloe berries  
Southern Peaches, oranges,
 
Comfort® bourbon
Homemade Spiced Rum (Babyak)
Spiced Rum Vanilla, rum
Spiced Rum (Knorr)
Strawberries and Cream (Vargas and Gulling)
Strawberry (Ellestad)
Strawberry Strawberry
Strawberry Liqueur (Josh Richard)
Kiwi
Strega® Herbs and spices Spice Liqueur
Tangerine peel (Meilach)
Tangerine Tangerine Tangerine, whole (Meilach)
Tangerines and Brandy (Meilach)
Tequila Agave schnapps  
Thyme Thyme Sweet Thyme Liqueur (Rix)
Tia Maria® Coffee, rum Coffee
Triple Sec (Thomas)
Cointreau®
Triple Sec® Orange peels Curaçao
Grand Marnier®
Orange
Chocolate
Vandermint Chocolate and mint
Mint
Ven Der Hum Tangerine  
Density / Proof of various liqueurs
Sl. Liqueur Proof (AP) Specific gravity Colour
 Distilled Beverage

No
01 Crème de cassis 40 1.1833 Purple

02 Crème de cacao 54 1.1561 Brown

03 Grenadine 25 1.1720 Red

04 Crème de banana 56 1.1233 Yellow

05 Chocolate mint 54 1.1233 Brown

06 Blue Curacao 48 1.1215 Blue

07 Crème de menthe 60 1.1088 White

(white)
08 Crème de menthe 60 1.1088 Green
(green)
09 Apricot brandy 70 1.10548 Tawny

10 Peach brandy 70 1.0547 Tawny

11 Sloe gin 60 1.0241 Red

12 Ginger brandy 70 0.9979 Light brown

13 Kirsh wasser 90 0.9410 Clear

Fig. 1.27: Shows Well-known liqueurs and their density

Some of the famous Liqueurs most commonly used in different bar outlets are explained
below:
Distilled Beverage
 Distilled Beverage

1.4 Introduction to Cocktails

A cocktail is a style of mixed drink. A cocktail usually contains one or more types of liquor and
flavorings, usually one or more of a liqueur, fruit, sauce, honey, milk or cream, spices, etc. The
cocktail became popular during Prohibition in the United States primarily to mask the taste of
bootlegged alcohol. The bartenders at a speakeasy would mix it with other ingredients, both
alcoholic and non-alcoholic. One of the oldest known cocktails, the Cognac-based Sazerac, dates
from 1850s New Orleans, as many as 70 years prior to the Prohibition era.
Until the 1970s, cocktails were made predominantly with gin, whiskey or rum, and less commonly
vodka. From the 1970s on, the popularity of vodka increased dramatically. By the 1980s it was the
 Distilled Beverage
predominant base for mixed drinks. Many cocktails traditionally made with gin, such as the gimlet,
or the martini, may now be served by default with vodka.
History of Cocktails
The earliest known printed use of the word "cocktail," as originally determined by Dr. David
Wondrich in October 2005, was from "The Farmer’s Cabinet", April 28, 1803, "Drank a glass of
cocktail felt excellent for the head … Call’d at the Doct’s. found Burnham–he looked very wise–
drank another glass of cocktail."
The second earliest and officially recognised known printed use of the word "cocktail" (and the
most well-known) was in the May 13, 1806 edition of the Balance and Columbian Repository, a
publication in Hudson, New York, where the paper provided the following answer to what a
cocktail was:
"Cocktail is stimulating liquor composed of spirits of any kind, sugar, water, and bitters, it is
vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as
it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of
great use to a Democratic candidate: because a person, having swallowed a glass of it, is ready to
swallow anything else."
The first publication of a bartenders’ guide which included cocktail recipes was in 1862: How to
Mix Drinks; or, The Bon Vivant’s Companion, by Professor Jerry Thomas. In addition to listings of
recipes for Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips, and a variety of other types of
mixed drinks were 10 recipes for drinks referred to as "Cocktails". A key ingredient which
differentiated "cocktails" from other drinks in this compendium was the use of bitters as an
ingredient, although it is not to be seen in very many modern cocktail recipes.
During Prohibition in the United States (1919-1933), when alcohol possession was illegal, cocktails
were still consumed in establishments known as speakeasies. Not only was the quality of the
alcohol available far lower than was previously used, but the skill and knowledge of the bartenders
would also decline significantly during this time.
How cocktail is made?
Made with two type of ingredients, a base and a modifying agent or agents
What do you mean by Base?
It is single liquor (pre dominant ingredient) usually gin, vodka, rum, brandy, whiskey, scotch etc.
What can be a modifying agent?
Aromatic:
Wines – Vermouth, Dubonnet and Sherry.
Bitters- Angostura, abbot’s aged
Citric bitters – orange, lime
Miscellaneous- Amerpicon, Campari etc
Fruit juices:
Apple, orange, grape fruit, lemon, lime, passion fruit, pear, peach, pineapple, plum, raspberry,
tomato
Miscellaneous – cream, egg, milk, coconut milk, sugar
Colour / flavouring- all syrups and cordials (liqueurs)
· Alcoholic beverages
· Liqueur
· Water
· Carbonated water
 Distilled Beverage
· Aerated water
· Milk
· Cream
· Juice
· Eggs etc
What is the job of modifying agent?
· Creates a distinctive taste (fruit juices)
· Creates a distinctive texture
· For smooth texture e.g. milk, cream, eggs
· For unique texture e.g. crushed ice
· Creates a distinctive colour (fruit syrups)
What constitute a good mix logy?
· Base
· Modifying agent
· Quality of ingredients
· Quality of ice
· Standard recipe
Note: a successful mixed drink is based on carefully calculated relationships of ingredients and
further, on the relationship between the glass, ice and the drink ingredients.
Bar measures:
Note:
Liquor by Ounces / jiggers
Ice by how full to fill the glass
Condiments by drops or dashes
Sugar by teaspoons
Dash 10 drops to 1/6th teaspoon
Teaspoon 5 ml
Jigger 45 ml
Pony 30 ml
Scoop 1 cup
Splash ¼ ounce
Wine glass 120 ml
01 fluid ounce 30 ml
01ounce by weight 28 gms
Fig. 1.28: shows chart of different measures used in bar
Styles of Cocktail Making

Method of Production
Creating cocktails can be straight forward or artistic; depending on the person, their tastes, and how
far they want to take it. Often, the first lesson of bartending school teaches basic skills – from
 Distilled Beverage
shaking, to pouring over a spoon. Most people can quite easily get by with these techniques,
especially when tending home bars.
Shaking
When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking
is the method by which you use a cocktail shaker to mix ingredients together and chill them
simultaneously. The object is to almost

Fig. 1.29: shows picture of shaking a cocktail

freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice
cubes three-quarters of the way full. When you’ve poured in the ingredients, hold the shaker in both
hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It’s
important not to rock your cocktail to sleep. When water has begun to condense on the surface of
the shaker, the cocktail should be sufficiently chilled and ready to be strained.

Fig. 1.30: shows picture of straining a cocktail

Straining
Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for
straining, ensure you have used ice cubes, as crushed ice tends to clog the strainer of a standard
shaker. If a shaken drink is required to be served with crushed ice (e.g.: Shirley Temple), it should
be served unstrained.
Stir method: when the cocktail is mixed with either fruit juices or aromatic then it is stirred.
Cocktails which contain liquor and clean ingredients require only stirring with a bar spoon for
proper mixture.
The stir method simply means to stir the drink ingredients with ice in a mixing glass, then straining
out the ice through a wire strainer.
Note: too much stirring will dilute the drink as more ice will melt
 Distilled Beverage

Fig. 1.31: shows picture of muddling

Muddling
To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should
crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle.
Blending
An electric blender is needed for recipes containing fruit or other ingredients which do not break
down by shaking. Blending is an appropriate way of combining these ingredients with others,
creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender,
in which case you would use a suitable amount of crushed ice.

Fig. 1.32: shows picture of layering or floating

Build / floating / layering method
Here you have to place ice in the glass then add liquor followed by mixer. Always serve with a
sizzle stick
Note: While floating the liqueur, those which are of lower specific gravity will float on top of those
which are having a higher specific gravity (as shown in Fig. 1.27). We should never stir or mix the
drink before serving.
What is the sequence of using the ingredients, to make a good cocktail?
1. Ice
2. Modifying Agent
3. Liquor
What is the use of Ice in Making Cocktails?
· Chills the drink
· Acts as agitator to mix and foam ingredients
· After shaking strain with the help of strainer.
How to build a High ball?
§ Fill the glass with ice
§ Pour the liquor
§ Fill the juice / carbonated drink leaving half inch space from rim
§ Stir vigorously with bar spoon
§ Add garnish, sizzle stick and serve
e.g.
Seven seven
Cuba Libra
 Distilled Beverage
Mamie Taylor
Moscow mule
Left hand screw driver (gin + orange juice)
Kentucky screw driver / yellow jack (bourbon + orange juice)
Bocc e ball (amaretto + orange juice)
How to build a two-liquor drink?
· Fill rock glass with ice leaving half inch of space from rim
· Add base liquor
· Add the liqueur
· Stir with bar spoon
· Add garnish, sizzle stick
e.g.
Black Russian: vodka – 02 measures
Kahula – 01 measure (coffee liqueur)
Variations of black Russian
White Russian – black Russian + cream float
Black magic – b. Russian + lemon juice
Black Jamaican – rum substituted for vodka
Stinger / white spider
Vodka – 1 measure
White crème de menthe – 0.5 measures
Variations of stringer
Cossack – vodka substituted for brandy
Irish stringer – green crème de menthe substituted for white
International stringer – stringer with cognac

Other popular two liquor drink include:

Rusty nail/ knucklehead – scotch and drambuie
God father – scotch or bourbon and amaretto
How to make coffee drink?
· Take Coffee cup, mug, steam glass
· Add spoon full sugar or other sweetener to glass
· Add 01 measure of liquor
· Fill with hot coffee leaving 01 inch of the rim from glass
· Stir until sugar dissolve
· Swirl whipped cream on top (float brandy)
· Add garnish, sizzle stick , straw, serve
Note: Serve on saucer or cocktail napkin
What are the different ways to merchandise a coffee drink?
· Add whipped cream
· Float a flaming brandy
· Float a liquor soaked sugar cube
· Long flaming spiral of orange peel
e.g.
 Distilled Beverage
Irish coffee
Café royale – bourbon or brandy
Dutch coffee – Vander mint, no sugar
Mexican coffee – tequila, sweetened with kahlua
Café calypso / Jamaica coffee – rum and brown sugar (deluxe version sugar to crème de cacao,
premium version sugar to Tia Maria)
Café pucci – Trinidad rum (0.5 measures) + 0.5 amaretto
Koki coffee – brandy + coffee liqueur + sugar
Royal street coffee – amaretto, kahlua, nutmeg, with no sugar
Cappuccino – American elaboration of an ancient version of coffee with milk drunk by the
capuchin monks in Italy (the word comes from the Italian term for the pointed hoods on their robes)
Café Diablo: highly spiced brew
Base liquor – brandy
Grand Marnier/ cointreau
Orange peel / grate ring
Sweet spice – cinnamon, cloves, all spices, coriander, aniseed flavour liqueur
Chocolate syrup
Sugar
Method:
a) Stir the entire ingredient together to extract flavour
b) Add coffee
c) Flambé with brandy
d) Top with cream
Tom and Jerry (Christmas specialty invented by Jerry Thomas)
Ingredient:
A batter of egg, sugar, spices (all spice, cinnamon, cloves)
Jamaican rum
Brandy / bourbon
Milk/water
Nutmeg
Method:
a) Make the batter of egg, sugar, spices and add little Jamaican rum
b) Put it in the mug / glass
c) Add brandy / bourbon
d) Add hot milk/ water
e) Foam it
How to stir a good drink:
· Put ice in mixing glass
· Put liquor and liqueur
· Stir with spoon
· Strain into the glass
· Add garnish
e.g. : martini, Manhattan
How to make shake – mix cocktail?
 Distilled Beverage
· Fill the mixer can with one forth full ice
· Measure the liquor,moderator,sugar and add
· Put the can in the mixer and mix for 10 sec
· Strain into the glass
· Garnish and serve
How to make sour by blend method:
· Put ice in blender
· Put liquor, lemon juice & sugar
· Blend for 10 sec
· Strain into the glass
· Garnish and serve
How to make a frozen drink:
· Pour cocktail ingredients into blender
· Add crushed ice to come just above liquor level
· Blend on thigh speed
· Pour in glass & serve
What are the points to be kept in mind to create a signature drink?
· Cater to your clientele and their preferences
· Do not treat this as a contest to challenge your customers’ taste buds. e.g. Orange juice + chocolate
(no-no)
· Consider your glass ware, equipment, space
· Consider your bartenders skill level
· Keep drink simple so that they can be made quickly
· Plan attractive names, visual effects etc.
Bar technique
When making cocktails, always use a measure for all the ingredients, unless you are practiced in
free pouring; this is to ensure consistency of recipes Always use fresh fruit and juices where
possible, especially lemons and limes; it will taste a whole lot better
The better the ingredients, the better the cocktail – use premium quality when affordable and
available
Garnishes are rarely there simply for aesthetic qualities; instead they are usually an important part
of the flavour of the drink, whether it is by squeezing juice from a wedge of fruit or spaying the
drink with oil from its skin.
Another method of garnishing is to delicately wipe juice around the rim of the glass and dip the top
of the glass into a garnish such as salt (Margarita’s), sugar (Daiquiri’s) or coco powder (Chocolate
Martini’s). This is known as rimming
When making cocktails, do not be afraid of tasting the customer’s drink before presenting it (don’t
sip from the customer’s glass though). With some delicately balanced drinks, tasting is required.
Pricing
Usually there are three basic methods of pricing used in the hotel and catering industry
Cost plus: This method determines the selling price of an item by adding a specific percentage of
the cost price to the cost of the item in order to achieve a predetermined percentage gross profit.
Rate of return: This method determines the total costs of the business for a given business level
and then determines the percentage of the cost price required to be added to the cost price in order
to ensure that the business will be viable.
 Distilled Beverage
Market orientated: This method determines selling prices by considering both what the customer
is likely to pay as well as what others in similar local operations are charging.
Essential Glasses:
Shot glass: A small glass used to drink liquor neat (i.e. without ice or mix). This glass can also be
used for measuring.

Wine Glasses: The red wine glass has a larger bowl so the vapors can be trapped. You can put
white wine in a red wine glass.

Highball/Collins Glasses: These are tall glasses, 8 – 12 ounces in size, which can hold all sorts of
mixed drinks, or drinks over ice.

Optional Glasses:
White Wine Glasses: These do not have the wide bowl of red wine glasses, since aroma is not as
vital to the taste of white wine.
 Distilled Beverage

Cocktail or Martini Glass: These are the classic glasses that you use after you’ve shaken your
cocktails in ice, and strained them. They have a stem to hold so your hand doesn’t warm the bowl.

Champagne Flutes: Do not put champagne in anything but a wine glass or tapered flute. The
champagne glasses featured in movies with a wide surface dissipate the bubbles too fast.

Old Fashioned Glasses: These are squat, 5 or 6 ounce glasses. When you just want liquor over ice,
without soda or juice, use these glasses.

Cordial Glasses: These look like miniature wine glasses. They hold sherry, cordials, port, etc.

Brandy snifters: If you like brandy or Armagnac these squat glasses with the wide bowls allow
you to warm the brandy with your hands.
 Distilled Beverage

Beer Mugs: Beer mugs come in many styles which are designed to hold 12 ounces of beer and keep
it cold. One common style is the tankard, i.e. with handles:

and another is the tall pilsner, which is wider at the top:

Margarita glasses: These are specialty cocktail type glasses with thick rims to hold onto the salt or
lime wedge.

Champagne saucer
The old-fashioned saucer glass may be frowned on now for champagne, but it is an attractive and
elegant design and can be used for a number of cocktails, particularly those that have cracked ice
floating in them. Because of the wider surface area, there is plenty of scope for fruity garnishes too.
 Distilled Beverage
Large cocktail glass or pocco
Available in various sizes and shapes, large cocktail goblets are good for serving larger frothy
drinks, or drinks containing pureed fruit or coconut cream. Classically, they are the glasses for Pina
Coladas. The wider rims leave plenty of room for flamboyant and colorful decorations.
Brandy balloon or snifter
The brandy glass is designed to trap the fragrance of the brandy in the bowl of the glass. Cupping
the glass in the palm of the hand further helps to warm it gently and release its aromas.

Garnishes
It is far more elegant not to overdress cocktails; otherwise they all too quickly turn into a fruit salad
with a drink attached. Less is best. The edible extras suggested on these pages add colour, flavour
and visual interest to any glass.
Frosting
Frosting glasses with and easy, and means that the drink needs no salt, sugar or cocoa is a simple
but effective touch.
Salt
A traditional Margarita should always have salt around the rim of the glass. To do this, rub the rim
of the glass with a wedge of fresh lime and then dip the glass in fine salt. This example has an
additional twist of cucumber rind as a garnish – but tries not to over-garnish your drinks. Less is
more.
Sugar & syrup
This champagne saucer was dipped into a shallow bowl of grenadine, then dipped into caster
(superfine) sugar to create a frosted rim. The grenadine makes the sugar go bright pink. The glass
was then placed in the refrigerator so that it was well chilled before being filled
Sugar & fruit juices
It is possible to frost a glass with any fruit that goes with the drink. For example, this drink consists
of Galliano mixed with a variety of fruit juices and coconut cream. The rim of the glass has been
dipped in pineapple juice, and then covered in a fine coating of caster (superfine) sugar.
Alternatively, a dark brown frosting of cocoa powder can be applied to a glass for Brandy
Alexander, Cara Sposa or any other creamy cocktail flavoured with chocolate, coffee or orange. To
frost a glass, tip the rim of the glass in water, egg white, citrus juice or one of the syrups, and then
dip it again in the chosen frosting. The garnish will take on the colour of the liquid.
Citrus fruits
Edible garnishes should reflect the various contents of the cocktail. Citrus fruit is widely used
because it is appetizing to look at, and can be cut in advance and kept covered in the refrigerator for
a day until needed. Whole slices cut halfway through can be balanced on the rim of a highball glass,
 Distilled Beverage
while half-slices are best used for floating in a cocktail glass. Apple, pear and banana are also
suitable, but they do discolour on exposure to the air; dip them in lemon juice first to preserve
colour and flavour.
Lemon is probably the most important fruit of all for the bartender. It is handy in everything from a
simple gin and tonic to almost any cocktail.
A lime is small enough for you to be able to use whole slices to garnish a sharp-tasting cocktail
containing its juice, such as a Moscow Mule.

Orange is indispensable for garnishing not just orange mixtures of vermouth and spirit, such as
Negroni.

Using citrus fruits

A twisted half-slice of lemon adds an elegant decoration to any cocktail containing lemon juice.
Grated orange rind goes well with drinks containing orange, such as this creamy chocolaty-orange
Tuaca and orange curacaos cocktail
Soft fruit
Fresh soft fruit such as strawberries, cherries, peaches, apricots, blackberries and redcurrants make
fabulous splashes of colour and add a delicious flavour, although they still tend to be mainly
available in the summer.

Quartered large strawberries or, better still, the whole, small, wild variety, such as the French
fraises des bois, would look good on a Strawberry Kiss.

Whole fresh cherries, particularly the black varieties, can be used in place of standard cocktail
cherries from a jar to adorn a drink containing cherry brandy or kirsch. Singapore Sling contains the
 Distilled Beverage
former, Rose the latter. The maraschino cherry is a popular option too, even though it is seen as
something of a cliché these days.

A thin slice of very ripe peach is appropriate for a drink containing peach schnapps or peach
brandy, such as Sparkling Peach Melba. White peach is best.

If there’s apricot brandy in the drink (for example, Festival), a thin slice of apricot will work well.
Use only juicy-ripe fruits though. The French Bergeron is a good variety.

Blackberries are the only garnish to use for a Blackberry and Champagne Crush, so long as they’re
in season.
Using soft fruits
A cherry and an apricot slice can be skewered with a cocktail stick to make a stylish, fruity garnish.
Other garnishes
Not all garnishes and decorations need be fruit, however. A block of chocolate can be grated over a
drink, or melted and scraped into chocolate curls, to decorate a cocktail such as Iced Mint and
Chocolate Cooler. Ground (or whole) cinnamon makes an appropriate garnish for hot mulled wine
or punch.

Nutmeg goes well with egg-nogs and flips. Either grate whole nutmegs, or add the powdered
version to the surface of cream cocktails containing chocolate or coffee flavours. A Brandy
Alexander cries out for nutmeg.
 Distilled Beverage

To some, green olives are indispensable in a Dry Martini; to others, they are anathema. When
Martinis do call for a green olive, always opt for those packaged in brine, not in oil.

Plain or chilli-pepper vodka can stand up to pickled chillies, while the Martini variant known as a
Gibson would not be a Gibson without a white pearl onion. Red chillies should certainly set the
palate alight in a drink already containing pepper vodka.

Cherry tomatoes are an interesting alternative for garnishing a Bloody Mary, while celery is the
Bloody Mary’s very own swizzle-stick.
For forming an integral ingredient in some cocktails, a sprig of fresh mint makes an appealing
garnish, perhaps to the creamy, mint-flavoured Grasshopper.

Using other garnishes

A sprig of fresh mint adds freshness to drinks such as this Long Island Iced Tea, or anything
containing crème de menthe. Grated dark chocolate adds flavour to sweet cocktails such as this gin,
banana and cream mixture. Whole cinnamon sticks can be used as stirrers for hot drinks such as
coffee or hot chocolate
Different styles of making garnishes
Olive on a toothpick
Cherry on a toothpick
 Distilled Beverage
Twist of lemon (or orange) spiral
Sprinkle of nutmeg
Lemon wheel
Orange wheel
Strawberry
Lemon wedge
Stick of celery
Cucumber rind
Half slice of orange (or lemon) with cherry
Sugar-frosted strawberry
Sugar or salt frosted glass
1.5 Cocktail & bar equipment
Measuring Jar
Cocktail shakers usually come with standard measures for apportioning out the ingredients. These
may be small cups, or something shaped like a double trumpet, one side of which is a whole
measure, the other half. Sometimes a jug can also be used for measuring out the required quantities.
The measurements can be in single (25ml/1fl oz) or double (50ml/2fl oz) bar measures.

Measure
Measure usually come as a single-piece double cup, with one side a whole measure and the other a
half. Using a measure is more professional than using spoons

Cocktail Shaker
The shaker is used for drinks that need good mixing, but don’t have to be crystal-clear. Once the
ingredients have been thoroughly amalgamated in the presence of ice, the temperature clouds up the
 Distilled Beverage
drink. Cocktail shakers are usually made of stainless steel, but can also be silver, hard plastic or
tough glass. The Boston shaker is made of two cup-type containers that fit over each other, one
normally made of glass, the other of metal.

Blender
Goblet blenders are the best shape for mixing cocktails that need to be aerated, as well as for
creating frothy cocktails or ones made with finely crushed ice. Attempting to break up whole ice
cubes in the blender may very well blunt the blades.

Ice Crusher
If the prospect of breaking up ice with a hammer and dish towel comes to seem almost as much of a
penance as working on a chain gang, an ice crushing machine is the answer. It comes in two parts.
Fills the top with ice cubes put the lid on and while pressing down on top, turn the handle on the
side. The crushed ice comes to the lower part of the machine.
 Distilled Beverage

Chiller Bucket
An ice bucket with a close-fitting lid is useful for making several cocktails in quick succession.
They are not completely hermetic though, and ice will eventually melt in them,

Mixing pitcher and muddlers

It is useful to have a container in which to mix and stir drinks that are not shaken. The glass or
pitcher should be large enough to hold two or three drinks. This vessel is intended for drinks that are
meant to be clear, not cloudy.
A long stick with a bulbous end, the muddler is used for crushing sugar or mint leaves, and so is
particularly useful when creating juleps or smashes. A variety of sizes is available. It should be used
like a pestle in a mixing jug; the smaller version is for use in an individual glass. At a pinch, a
flatfish spoon can be used instead of a muddler.

Bar Spoon
These long-handled spoons can reach to the bottom of the tallest tumblers and are used in jugs, or
for mixing the drink directly in the glass. Some varieties look like a large swizzle-stick, with a long
handle and a disc at one end. They also look considerably more elegant than a dessert spoon.
Strainer
Used for pouring drinks from a shaker or mixing jug into a cocktail glass, the
Strainer’s function is to remove the ice with which the drink has been prepared. Some drinks are
served with the ice in (or "on the rocks") but most aren’t. The best strainer, known professionally as
a Hawthorn strainer, is made from stainless steel and looks like a flat spoon with holes and a curl of
wire on the underside.
 Distilled Beverage

Corkscrew
The fold-up type of corkscrew is known as the Waiter’s Friend, and incorporates a can opener and
bottle-top flipper as well as the screw itself. It is the most useful version to have to hand as it suits
all purposes. The spin-handled corkscrew with a blade for cutting foil is the best one for opening
fine wines.

Sharp and Squeezer

Citrus fruit is essential in countless cocktails. A good quality, sharp knife is required for halving the
fruit, and the squeezer for extracting its juice. Although fruit juice presses are quicker to use, they
are more expensive and more boring to wash up afterwards.

Nutmeg Grater
A tiny grater with small holes, for grating nutmeg over egg-nogs, frothy and creamy drinks

Zester and Canelle Knife

These are used for presenting fruit attractively to garnish glasses. Drinks can look equally attractive
with simply sliced fruit. The zester has a row of tiny holes that remove the top layer of skin off a
citrus fruit when dragged across it (although the finest gauge on your multi-purpose grater was also
designed for just this job).
 Distilled Beverage

Egg Whisk
A whisk is used to beat a little frothy texture into egg white before adding it to the shaker. It helps
the texture of the finished drink no end. An ordinary balloon whisk will do the trick, although for
culinary uses, a rotary whisk with a handle (or the electric specimen) is best.

Straws, swizzle Sticks and Cocktail Sticks

These decorative items are used to add the finishing touches to a cocktail. It was once considered
axiomatic to drink all cocktails through straws. They tend now to be the exception rather than the
rule.

1.6 Cocktail Recipes

 Distilled Beverage

Brandy Cocktail
Over time, this drink became modified to include Cointreau instead of curagao, a little sugar syrup
and a dash of Angostura.
Ingredients
1 1/2 measures /6 tsp cognac
2 dashes orange curacao
Method
Stir the ingredients gently with ice in a bar glass, and then strain into a brandy balloon. Do not
garnish.
Bonnie Prince charlie
As its name indicates, this drink contains Drambuie, the liqueur that was given to Prince Charlie by
the MacDonald family on his flight to Skye. The mixture is a strong one, but one that seems to do
justice to the liqueur.
Ingredients
1 measure/11/2 tbsp cognac
1
/2 measure/2 tsp Drambuie
1 measure/1 Vi tbsp lemon juice
Method
Shake all the ingredients well with ice, and strain into a cocktail glass. Garnish with a twist of
lemon.

Brandy Blazer
A warming after-dinner tipple, this is ideally served with fresh vanilla ice cream or caramelized
oranges.
Ingredients
1/2
orange
 Distilled Beverage
lemon
measures/3 tbsp cognac 1 sugar cube
1
/2 measure/2 tsp Kahlua
Method
Pare the rind from the orange and lemon, removing and discarding as much of the white pith as
possible. Put the cognac, sugar cube, lemon and orange rind in a small pan. Heat gently, then
remove from the heat, light a match and pass the flame close to the surface of the liquid. The
alcohol will burn with a low, blue flame for about a minute. Blow out the flame. Add the Kahlua to
the pan, and strain into a heat-resistant glass. Garnish with a cocktail stick threaded with orange
rind, and serve warm.

B&B
The traditional mix of this world-famous cocktail is half-and-half Benedictine and good brandy
(cognac for preference), stirred not shaken, and not usually iced. In fact, for true authenticity, you
don’t even need a stirrer, The two drinks are simply poured into a balloon glass, the brandy first,
and the drink swirled in the hand before being passed to its recipient. No garnish is needed.

Corpse Reviver 1
Not the most delicately named cocktail, this is a 1970s recipe intended as a morning-after remedy.
Ingredients
1 measure/ 1 1/2 tbsp cognac
1 measure/ 1 1/2 tbsp Fernet Branca
1 measure/ 1 1/2 tbsp white creme de menthe
Method
Shake all the ingredients well with ice, and strain into a cocktail glass. Do not garnish. If you really
are taking it at 10 o’clock in the morning, you’re not likely to care about twists of this and slices of
that anyway.
 Distilled Beverage

Brandy Alexander
One of the greatest cocktails of them all, Alexander can be served at the end of a grand dinner with
coffee as a creamy digestif, or as the first drink of the evening at a cocktail party, since the cream in
it helps to line the stomach. It was possibly originally made with gin rather than brandy, and the
cream was sweetened, but the formula below is undoubtedly the best of all possible worlds.
Ingredients
1 measure/ 1 1/2 tbsp cognac
1 measure/ 1 1/2 tbsp brown creme de cacao
1 measure/1 1/2 tbsp double (heavy) cream
Method
Shake the ingredients thoroughly with ice, and strain into a cocktail glass. Scatter ground nutmeg,
or grate a little whole nutmeg, on top. Alternatively, sprinkle with grated dark chocolate.
Vanderbilt
This cocktail was created in 1912 in honour of Cornelius Vanderbilt, member of one of America’s
great plutocratic families
Ingredients
1 1/2 measures/6 tsp cognac
1
/2 measure/2 tsp cherry brandy
dashes Angostura bitters
1
/4 measure/1 tsp sugar syrup
Method
Shake all the ingredients well with ice, and strain into a cocktail glass. Garnish with a twist of
lemon, and a couple of cherries on a cocktail stick.

Frozen Srawberry Daiquiri

 Distilled Beverage
This is a spinoff version of the rum original. When the fresh fruit isn’t in season, use drained,
canned strawberries instead, but washes off the sugar syrup.
Ingredients
4 strawberries
4 measure/2 tsp lime juice
1 measure/11/2 tbsp cognac
1 measure/ 11/2 tbsp light rum
1 dash grenadine
Method
Put the strawberries, lime juice and brandy in a liquidizer and process to a puree. Add the light rum,
grenadine and half a glass of finely crushed ice and process once more to a smooth slush. Pour the
resulting mixture into a well-chilled cocktail glass. Garnish with a strawberry and a small sprig of
fresh mint.

Morning Glory Fizz

A good early-morning drink, this should be consumed as soon as it is made, before it loses its
bubbles.
Ingredients
2
/3 measure/1 tbsp cognac
1
/4 measure/1 tsp orange curaçao
1
/4 measure/1 tsp lemon juice
1 dash anisette
2 dashes Angostura bitters
4 measures/6 tbsp soda water
Method
Shake all but the last ingredient well with ice, and strain into a chilled highball glass. Finish with
the soda water. Garnish the drink with a twist of lemon rind.
Connoisseur’s Treat
Certainly a treat for somebody, this is a very strong, all-alcohol mix, not to be taken lightly. The
flavour is a heady combination of herbs, vanilla and orange.
Ingredients
11/2 measures/6 tsp cognac
1/2measure/2 tsp Grand Marnier
1/2 measure/2 tsp Gafffano
Method
 Distilled Beverage
Stir the ingredients in a pitcher with ice until thoroughly chilled, and strain into a rocks glass.
Garnish with a twist of orange rind.

Apple Sour
For those who don’t fancy swallowing raw egg, this drink can be made without the egg white.
Applejack or apple schnapps also work well in place of the calvados.
Ingredients
1 measure/ 11/2 tbsp cognac
1 measure/ 11/2 tbsp calvados
2/3 measure/1 tbsp lemon juice
5ml/1 tsp sugar dash Angostura bitters
1 egg white
Method
Shake all the ingredients well with ice, and strain into a tumbler half-filled with cracked ice.
Garnish the drink with slices of red and green apple dipped in lemon juice.

Cranberry Kiss
In this delicious, full-flavoured cocktail, the tang of cranberry and pink grapefruit juices is balanced
by the sweetness of marsala.
Ingredients
Redcurrants, to garnish
1 egg white, lightly beaten, and 15ml/1 tbsp caster (superfine) sugar, to garnish
Measure/1 1/2 tbsp cognac
Measures/3 tbsp cranberry juice
2 measures/3 tbsp pink grapefruit juice
 Distilled Beverage
2 measures/3 tbsp marsala dolce
Method
For the garnish, lightly brush the redcurrants with the egg white. Shake sugar over them to cover
with a frosting. Set aside to dry. Shake the brandy, cranberry and grapefruit juices with ice and
strain into a well-chilled glass. Tilt the glass slightly and slowly pour the marsala down the side.

Blackjack
Perhaps invented to steady nerves at the gaming table, this mix is more likely to impair
concentration. It is a stimulating one nonetheless.
Ingredients
1 measure/1 1/2 tbsp cognac
1/2 measure/2 tsp kirsch
1/2 measure/2 tsp Kahlua
2 measures/3 tbsp cold black coffee
Method
Shake all the ingredients well with ice, and pour without straining into a rocks glass. Do not garnish

Champarelle
Dating from the late 19th century, this is one of the oldest recipes for the layered drink known as a
pousse-cafe. It helps if the ingredients and the glass itself are pre-chilled, as they are not mixed in
any way.
Ingredients
1
/2 measure/2 tsp orange curaçao
1
/2 measure/2 tsp yellow Chartreuse
1
/2 measure/2 tsp anisette
1
/2 measure/2 tsp cognac
Method
 Distilled Beverage
Carefully pour each of the ingredients in this order over the back of a large spoon into a liqueur
glass or sherry schooner, ensuring that they remain in separate layers. Use a clean spoon for each
ingredient.

Brandy Fino
Ingredients
11/2 measures/6 tsp cognac
1/2 measure/2 tsp pale dry (fino) sherry
1/4 measure/1 tsp Glayva
Method
Stir all the ingredients in a pitcher with ice until the mixture is properly chilled, and strain into a
balloon glass. Do not garnish.
Last Goodbye
The flavours of cherry brandy and Cointreau are seen as being particularly compatible with cognac,
and this is another appealing mixture.
Ingredients
1 measure/11/2 tbsp cognac
3
/4 measure/3 tsp cherry brandy
1
/4 measure/1 tsp Cointreau
1
/2 measure/2 tsp lime juice
1
/4 measure/1 tsp grenadine
Method
Shake all the ingredients well with ice, and strain into a balloon glass. You could garnish with a
lime slice and a cherry.

Arago
 Distilled Beverage
Sprinkle the drink’s surface with flaked almonds.
Ingredients
11/2 measures/6 tsp cognac
1 measure/11/2 tbsp creme de banane
1 measure/11/2 tbsp double (heavy) cream
Method
Shake all the ingredients well with ice, and strain into a cocktail glass. Sprinkle the surface of the
drink with grated dark chocolate.

Port Side
Ingredients
11/2 measures/6 tsp cognac
1
/2 measure/2 tsp ruby port
1
/2 measure/2 tsp creme de mure
Method
Stir all the ingredients with ice in a pitcher, and strain into a rocks glass half-filled with crushed ice.
Garnish with a blackberry, if you happen to have one to hand.

Torpedo
Very dry and strong.
Ingredients
11/2 measures/6 tsp cognac
3/4 measure/3 tsp calvados dash gin
1/2 measure/2 tsp gin
1/4 measure/1 tsp lemon juice
Method
Shake all the ingredients well with ice, and strain into a pre-chilled cocktail glass. Garnish with a
twist of lemon.
 Distilled Beverage

Apricot Bellini
This is a version of the famous aperitif served at Harry’s Bar in Venice.
Ingredients
3 ripe apricots
1
/2 measure/2 tsp lemon juice
1
/2 measure/2 tsp sugar syrup
1 measure/11/2 tbsp cognac
1 measure/11/2 tbsp apricot brandy
1 bottle brut champagne or dry
sparkling wine, chilled
Method
Plunge the apricots into boiling water for 2 minutes to loosen the skins, then peel and pit them.
Discard the pits and skin. Process the apricot flesh with the lemon juice until you have a smooth
puree. Sweeten to taste with sugar syrup, then strain. Add the brandy and liqueur to the apricot
nectar and stir together. Divide the apricot nectar among chilled champagne flutes. Finish the
drinks with chilled champagne or sparkling wine.

Pisco Sour
The origin of pisco, the colourless brandy of South America, is energetically disputed between Peru
and Chile.
Ingredients
juice of half a lime
5ml/1 tsp caster (superfine) sugar
2 measures/3 tbsp pisco
Method
 Distilled Beverage
Half-fill a small tumbler with smashed ice. Squeeze the lime juice directly into the glass and drop in
the wrung-out shell. Add the sugar and stir well to dissolve it. Now add the pisco, and give the drink
a final stir. A dash of Angostura bitters can be added too, if desired, but it isn’t essential.

Captain Kidd
Ingredients
1 1/2 measures/6 tsp cognac
1 measure/11/2 tbsp dark rum
1 measure/1 1/2 tbsp brown creme de cacao
Method
Shake well with ice, and strain into a chilled champagne saucer. Garnish with a physalis (a fruit) or
a half-slice of orange

Memphis Belle
Ingredients
11/2 measures/6 tsp cognac
3/4 measure/3 tsp Southern Comfort
1/2 measure/2 tsp lemon juice
V4 measure/1 tsp orange bitters (or curaçao)
Method
Shake all the ingredients well with ice, and strain into a pre-chilled cocktail glass. Garnish with a
twist of lemon
 Distilled Beverage

Coffee Cognac Cooler

Ingredients
250ml/8fl oz cold strong dark-roast coffee
80ml/3fl oz cognac
50ml/2fl oz coffee liqueur
50ml/2fl oz double (heavy) cream
10ml/2 tsp sugar
2 scoops coffee ice cream
Method
Shake or blend all the ingredients except the ice cream, together with plenty of crushed ice. Pour
into tall glasses and gently add a scoop of ice cream to each. Garnish with chocolate shavings, and
serve with a long-handled spoon.

Classic Mojito
MOJITOS This Cuban drink, which means "little sauce," is believed to have been invented in the
1920s in Havana. It gained fame as the favorite refresher of Ernest Hemingway at a small Havana
hangout called Bodequita del Medio. A true mojito is made with yerbabuena, an herb used in Cuba
which is slightly more bitter than fresh mint.
Ingredients
2 oz. Tortuga Light Rum
1 teaspoon superfine sugar
6 yerbabuena leaves or 4 mint leaves
1 tablespoon fresh lime juice
3-4 ice cubes
Club soda
Method
 Distilled Beverage
Put sugar and mint leaves in bottom of a rocks glass and add lime juice.
Muddle (crush with a spoon or bar muddler) this mixture until the mint leaves are crushed and sugar
almost dissolved.
Add the ice cubes then the rum.
Top with club soda to fill the glass to desired strength.
Stir lightly again.

Pat O’Brien’s HURRICANE

Ingredients
4 oz. Rum (amber)
4 oz. Pat O’Brien’s Hurricane Mix
Orange wedge
Cherry
Method
Combine and shake well.
Pour into chilled hurricane glass over cracked ice and garnish with cherry and slices of lime and
orange.

The Garden
Ingredients
2 parts Stolichnaya vodka
1 part Blue Curacao
2 parts orange juice
2 parts apple juice
2 parts pineapple puree
Serve in a martini glass and garnish with a pineapple wedge.
 Distilled Beverage
Caipirinha
Ingredients
2 limes
4 tablespoons sugar
5 oz. Cachaca (Brazilian sugarcane liquor)
Ice
Method
Wash limes and cut off ends.Slice limes in half.
Remove core of limes and slice each half into 6 half-moon slices.
Mix lime slices and sugar in a cocktail shaker and smash thoroughly with a wooden stick.
Add 10-12 ice cubes to cocktail shaker.
Add Cachaca and shake well.
Pour mixture into glass filled with cracked ice and serve immediately.

Pat O’Brien’s RAINSTORM

Ingredients
1 oz. Vodka
1/2 oz. Malibu Rum
1/2 oz. Melon Liquor
Top with 1 oz. Blue Curacao
1 oz. Pineapple Juice
1 oz. Sour mix
Method
Combine and shake well. Garnish with lemon wedge and cherry
Trends of Cocktail
Cocktails, are like any other aspiration product, be it cologne, cabriolets or clothes, fall prey to the
whims of fashion. What is exciting in the mixed-up world of mixers is that the passion is back, as
those devious bar folk rush to create the Next Big Drink and we get swept along for the ride on a
wave of giddy delight.
Internationally, and also to a degree domestically, people are drinking less, but drinking better. The
brand-conscious won’t tolerate generic spirits in the wells of their favorite haunts; if they drink a
gin and tonic, it had better be Bombay Sapphire or Tanqueray. With this constant premium brand
exposure comes brand awareness – a public demand for better drinks – and this in turn has led to a
swing back to that ultra-schwinger’s sip, the cocktail. Though the stalwart drinks of the ’20s and
 Distilled Beverage
’30s will always command their place at the bar – martinis and sidecars simply cannot go out of
fashion – they are being toyed with, skewed and shaken about by a wave of new bar people who
have followed the young chefs into a place of fame and adulation in our liquid society.
The mortar and pestle has become a necessary bar tool as ‘muddled drinks’ catch on. Caipirinhas
(Brazilian Cachaça, fresh lime and sugar), Caipiroshkas (vodka, fresh lime and sugar) and others
that require fruit to be muddled with liquid ingredients are extending the skill levels of bartenders in
ways they may never have imagined.
1.7 Summary
Food and Beverage is one of the important departments of the hotel. We have studied about the
different types of spirits, as also learnt their methods, preparation and flavours. We have also
discussed about the different bar equipment, cocktail recipes, pricing etc.
1.8 Terminal question
1. What is cognac?
2. What is absinthe?
3. What are the different methods of making good cocktail?
4. What are liqueurs?
1.9 Answers
Self Assessment Questions
1. Spirit
2. 78.5 °C
3. Unblended whisky from one grain
4. Pot
5. Molasses
6. Russia & Poland
7. Juniper berry
8. Pot
Terminal Questions
1. Brandy made from grapes in cognac region of France
2. Sprit made from
3. Shaking, muddling, floating , blending
4. Flavored sweetened spirits
.