Main > Slideshow> 15 rules of preparation of cocktails

15 rules of preparation of cocktails

Rule 1

1 of 16

The first that needs to be known: depending on fortress alcoholic cocktails are cooked in different volumes. So, one portion of strong, layered or dessert cocktail is equal to 50-100 ml. The mixed drinks as a part of which there is a small content of alcohol (cold fruit punches, sparkling cocktails etc.) are cooked of 100-200 ml, and sometimes and more.

Rule 2

2 of 16

Quality of cocktail directly depends on quality of its components. So, the cocktail made with VSOP cognac will be better to taste, than the cocktail made with VS cognac and usual brandy.

Rule 3

3 of 16

Making a cocktail compounding, keep in mind that too large number of components negatively affects its tastes. According to classical rules, the amount of ingredients should not exceed five.

Rule 4

4 of 16

All components of drink have to be in harmony to taste. In a combination they have to make one harmonious bouquet, without suppressing and without muffling tastes and aromas of each other.

Rule 5

5 of 16

Ice is necessary for the majority of the mixed drinks. At the same time extent of crushing of ice depends on type of the made cocktail.

Rule 6

6 of 16

If cocktail is made in small volume, then it is better to use large pieces of ice – size about walnut. It will long not thaw and to considerably dilute drink.

Rule 7

7 of 16

With fruit, cold fruit punches in big portions ice it is necessary to apply finely crushed (ice-frape) to preparation of sparkling cocktails.

Rule 8

8 of 16

Prepare ice-frape in advance. For this purpose in pure and dense fabric it is necessary to wrap pieces of ice and to shatter them by means of the wooden hammer. Besides, there are special devices for ice-frape preparation which generally apply in kitchens of restaurants.

Rule 9

9 of 16

Reasonablly previously to cool all components of the cocktails given chilled in special refrigerating cases. Thanks to it in the course of mixing of cocktail of ice the minimum will be required.

Rule 10

10 of 16

For giving of some drinks it is necessary to cool also ware. It is possible to make it so: to put glasses or glasses a bottom on ice and to wait until walls mist over. There is also other way: to put an ice piece in a glass, to take it for a leg and to make several rotary motions. The formed water from a glass should be merged, then to pour in it drink.

Rule 11

11 of 16

Some fillers for cocktails should be prepared in advance. For example, instead of sugar it is much more convenient to use sugar syrup or icing sugar not to spend time for sugar dissolution. Besides, adding to drink syrup, but not sugar, it will not dim.

Rule 12

12 of 16

For preparation of cocktails it is necessary to choose the wines which are not containing a deposit. If it nevertheless is available, then wine should be filtered through dense dry fabric. First of all it belongs to preparation of punches and cold fruit punches which part table wines are.

Rule 13

13 of 16

Do not forget that cocktail which part eggs and fruit are will turn out ideal on taste only on condition of absolute freshness of all ingredients.

Rule 14

14 of 16

Accidentally not to spoil the mixed drink substandard egg, let out him at first in a porcelain cup.

Rule 15

15 of 16

If according to the recipe it is necessary to add cream to cocktail, use exclusively pasteurized 20-35% of fat content.

Look at other information:

Whether you know that:

The most high temperature of a body was recorded at Uilli Jones (USA) who came to hospital with a temperature of 46,5 °C.

5 загадочных недугов, причины которых неизвестны медицине

5 mysterious illnesses which reasons are unknown to medicine

Some people consider what for medicine of the 21st century of secrets in the field of health of the person almost does not exist. It absolutely not so. Than Bol...