COMPONENTS OF A COCKTAIL

vThe base is the principal ingredient of the cocktail. It is typically a single spirituous liquor, such as rum, gin or whiskey, and typically makes up 75 percent or more of the total volume of the cocktail before icing.

v The modifying agent is the ingredient that gives the cocktail its character. Its function is to soften the raw alcohol taste of the base, while at the same time to enhance its natural flavor. Typical modifying agents are aromatic wines (such as vermouth) and spirits (such as Fernet Branca or Amer Picon), bitters, fruit juices and "smoothing agents" such as sugar, eggs, and cream.

v Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse), Cordials, and non-alcoholic flavored syrups (such as Grenadine or Orgeat syrup). These are typically used in place of simple syrup, and are to be used sparingly. 

QUALITIES OF A GOOD COCKTAIL

v It should be made from good-quality, high-    proof liquors.

v It should whet rather than dull the appetite. Thus, it should never be sweet or syrupy, or contain too much fruit juice, egg or cream.

v It should be dry, with sufficient alcoholic flavor, yet smooth and pleasing to the palate.

v It should be pleasing to the eye.

v It should be well-iced 

COCKTAILS

A cocktail is a style of mixed drink. Originally a mixture of distilled spirits, sugar, water, and bitters, the word has gradually come to mean almost any mixed drink containing alcohol.

A cocktail today usually contains one or more types of liquor and one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk,cream, or herbs.

 

LIQUEUR TABLE

LIQUEUR	COLOUR	FLAVOUR/SPIRIT BASE	COUNTRY
ABRICOTINE	RED	APRICOT / BRANDY	FRANCE
AVOCAAT	YELLOW	EGG, SUGAR / BRANDY	HOLLAND
ANISETTE	CLEAR	ANISEED	FRANCE, SPAIN, ITALY, HOLLAND
AQUAVIT	CLEAR	CARAWAY, ANISE / GRAIN SPIRIT	SCANDINAVIA
ARRACK	CLEAR	HERBS, SAP OF PALM TREES	JAVA, INDIA, CEYLON, JAMAIKA, GULF
BENEDICTINE	YELLOW / GREEN	HERBS / BRANDY	FRANCE
B AND B	PALE YELLOW GREEN	BRANDY & BENEDICTINE	FRANCE
CALVADOS	AMBER	APPLE / BRANDY	FRANCE
CHARTREUSE	GREEN	HERBS, PLANTS / BRANDY	FRANCE
CHERRY BRANDY	DEEP RED	CHERRY / BRANDY	DENMARK
COINTREAU	CLEAR	ORANGE / BRANDY	FRANCE
CRÈME DE CACAO	DARK BROWN	CHOCOLATE / VANILLA	FRANCE
CRÈME DE MENTHE	GREEN	MINT / BRANDY	FRANCE
CRÈME DE VANILLE	CLEAR	VANILLA	FRANCE / HOLLAND
DRAMBUIE	GOLDEN	HONEY, HERB / WHISKY	SCOTLAND
GRAND MARNIER	AMBER	ORANGE / BRANDY	FRANCE
GLAYVA	GOLDEN	HERB, SPICE / WHISKY	SCOTLAND
KIRSCH	CLEAR	CHERRY / BRANDY	ALSACE
KAHLUA	PALE CHOCOLATE	COFFEE / RUM	MEXICA
KUMMEL	CLEAR	MARASCHINO CHERRY	ITALY
PARFAIT AMOUR	VIOLET	VIOLET, LEMON PEEL, SPICES	FRANCE, HOLLAND
SAKI	CLEAR	RICE	JAPAN
SAMBUCA	CLEAR	LIQUORICE / NEUTRAL SPIRIT	ITALY
SLIVOVITZ	CLEAR	PLUM / BRANDY	EUROPE

CLASSIFICATION OF LIQUEURS

vCHOCOLATE LIQUEURS

v COFFEE LIQUEURS

v CREAM LIUQEURS

v FRUIT LIUQEURS

v BERRY LIUQEURS

v FLOWER LIUQEURS

v HERBAL LIUQEURS

v ANISE FLAVOURED LIUQEURS

v NUT LIUQEURS

v WHISKY LIUQEURS 

LIQUEURS

LIQUEURS

Anise liqueurs have the interesting property of turning from transparent to cloudy when added to water: the oil of anise remains in solution in the presence of a high concentration of alcohol, but crystallizes when the alcohol concentration is reduced.

Layered drinks are made by floating different-coloured liqueurs in separate layers. Each liqueur is poured slowly into a glass over the back of a spoon or down a glass rod, so that the liquids of different densities remain unmixed, creating a striped effect.