Mixology Basics

Study Notes

Glassware: Different glasses are used for various cocktails to enhance the aroma and appearance.
Bar Tools: Essential tools include a Boston shaker, jigger, muddler, and cocktail strainer.

Sours: Spirits, citrus juice, and simple syrup (e.g., Whiskey Sour).
Highballs: Spirits and a non-alcoholic mixer (e.g., Gin and Tonic).
Muddles: Fresh fruits and herbs mixed with spirits and modifiers (e.g., Mojito).
Fizzes: Spirits, citrus juice, and a carbonated mixer (e.g., Gin Fizz).

Shaking: Combine ingredients with ice in a shaker to chill, dilute, and emulsify.
Stirring: Mix spirits, modifiers, and mixers without ice to preserve clarity.
Muddling: Gently press fruits and herbs to release flavors and oils.

Fruits: Wheels, wedges, or slices used to garnish cocktails (e.g., orange wheel for an Old Fashioned).
Herbs: Fresh herbs like mint, basil, or rosemary add flavor and aroma.
Garnish tools: Use a garnish pick, cherry, or olive to add a decorative touch.

Sours: Combine spirits, citrus juice, and simple syrup (e.g., Whiskey Sour)
Highballs: Mix spirits with non-alcoholic mixers (e.g., Gin and Tonic)
Muddles: Blend fresh fruits and herbs with spirits and modifiers (e.g., Mojito)
Fizzes: Combine spirits, citrus juice, and carbonated mixers (e.g., Gin Fizz)

Shaking: Chill, dilute, and emulsify ingredients with ice in a shaker
Stirring: Mix spirits, modifiers, and mixers without ice to preserve clarity
Muddling: Gently press fruits and herbs to release flavors and oils

Fruits: Wheels, wedges, or slices used to garnish cocktails (e.g., orange wheel for an Old Fashioned)
Herbs: Fresh herbs like mint, basil, or rosemary add flavor and aroma
Garnish tools: Use garnish picks, cherries, or olives to add a decorative touch

The term "mixology" was coined in the 19th century, but the art of mixing drinks dates back thousands of years to ancient civilizations such as Egyptians, Greeks, and Romans.
Apothecaries and pharmacists experimented with mixing spirits in the 17th and 18th centuries, creating early versions of cocktails.
The first cocktail book, "The Bon Vivant's Companion," was published in 1862 by Jerry Thomas, considered the father of American mixology.
The Golden Age of Cocktails (1860s-1920s) saw the rise of iconic bars, bartenders, and cocktails, such as the Sazerac and the Sidecar.

Old Fashioned: made with bourbon or rye whiskey, sugar, bitters, and a twist of citrus.
Martini: made with gin, dry vermouth, and an olive or lemon twist.
Margarita: made with tequila, lime juice, and triple sec.
Daiquiri: made with white rum, lime juice, and simple syrup.
Manhattan: made with whiskey, vermouth, and bitters.

Cosmopolitan: made with vodka, triple sec, cranberry juice, and lime juice.
Mojito: made with white rum, lime juice, mint leaves, and soda water.
Pina Colada: made with rum, pineapple juice, and coconut cream.
Long Island Iced Tea: a mix of spirits (vodka, gin, rum, tequila, and triple sec), cola, and lemon juice.
Sangria: made with red wine, fruit juice, and fruits (such as orange, apple, and berries).

Shaking: combining ingredients with ice in a shaker to chill and mix.
Stirring: mixing ingredients without ice to preserve clarity and texture.
Muddling: gently pressing fruits and herbs to release flavors and oils.
Garnishing: adding a decorative element, such as a fruit slice or sprig of herbs, to the drink.