(1) cocktail

The origin of cocktail can't be verified, but one thing is certain, that is, it was born in America. At first, cocktail was a very simple and strong cold drink. Later, after constant development and change, its definition has evolved into: a new flavor of alcoholic beverage, called cocktail, which is made by mixing two or more drinks in a certain way.

There are many different opinions and legends about the origin of the word cocktail. First, because there are many kinds of raw materials for preparing cocktails, and the colors are gorgeous and colorful, as beautiful as the feathers on the rooster's tail, people first called this unknown mixed drink cocktail. Secondly, the word "COCK-TAIL" comes from the French word "COQUETEL", which is said to be a distilled liquor produced in Bordeaux, France, and used to make mixed drinks. Third, the word cocktail appeared quietly in the cockfighting competition in the last century. The history of cockfighting is probably longer than all sports competitions now. Therefore, every cockfighting competition at that time must be unprecedented. The rooster owner who wins the final victory will be awarded a prize by the organizer, specifically, the tail hair of the defeated rooster. When people propose a toast to the winner, they often say "on the rooster's tail"! The word cocktail also comes from this.

The above statement about the origin of the word cocktail is only part of its legend. Which one do you believe? It's up to you to choose.

Where did the word "cocktail" first appear? If we make a social survey on this question, we may get many different answers. Some people say that the word cocktail first appeared during the American Revolution, or more precisely, in an inn. It is also said that cocktails first appeared in the sailing career of American sailors in the18th century. But in any case, it is a legend, although there are many very beautiful and romantic legends.

The word "cocktail" first appeared in the mass media, that is to say, it really appeared in a magazine published in the United States in May 1806. At that time, cocktails were described as follows: "Cocktails are stimulating wines composed of any kind of spirits, sugar, water and bitter wine."

After nearly two centuries of evolution, today, cocktails not only penetrate into every corner of the world, but also have a new connotation: "Cocktails are romantic drinks made from any kind of spirits, fruit juice, cream and so on. And contains more or less alcohol, which has nourishing and refreshing effects and can make people feel refreshed. "

Making cocktails is like playing a piece of music. The combination of various materials, like notes in music, has its special position and function. Only by following this law can harmony and resonance be produced and the most ideal effect be achieved.

As an excellent bartender, you should not only have internal knowledge, but also have certain external conditions, that is to say, first, you should be proficient in craftsmanship, and second, you should be good at home. If you have read the "Basic Bar Appliances" in this book, it is not difficult to find that the contents listed in it are absolutely needed by a bartender in his daily work, especially the first three tools, namely, shaking, mixing glasses and electric blender, which are closely related to the contents to be discussed next.

As mentioned above, cocktail is a mixed drink, so the preparation method of cocktail is quite different because of the different raw materials and drinking methods. Here are four basic methods for preparing cocktails.

1, shaking method (shaking)

(1) cocktail shaker is used to mix various materials by shaking the arm. Cocktail mixers usually have or have ice filters.

(2) Generally speaking, cocktails made of materials that are not easy to mix with each other (such as juice, cream, raw eggs, syrup, etc.). ) is prepared by shaking method.

(3) "Fast" is the key point, so as not to melt too much ice and dilute the wine flavor.

(4) "Double tea" refers to the proper mixing of various materials through the proper operation of the bartender.

2. Blending method (mixing)

(1) Mixing glasses or large glasses, mixing sticks or spoons, and ice filters are essential tools for mixing wine.

(2) Generally speaking, cocktails composed of easily mixed raw materials (such as various spirits and liqueurs) are all prepared by blending.

(3) Borneolum Syntheticum or 1/2 ice cubes are the best ice cubes to use the mixing method.

3. construction.

(1) This method of mixing wine is to directly pour the main and auxiliary materials of the cocktail to be mixed into the culture cup. As we all know, drinking silver for a long time &; Tonics, whisky and cocktails. Coke, Harvey, etc. , are modulated by exchange method.

(2) galliano Hotshot, B52, angel's kiss, slippery nipple and other colorful cocktails are also blending methods.

4. Mixing method

(1) Mixing various materials with an electric mixer is the characteristic of the mixing method.

(2) Cocktails prepared by mixing method are mostly long drinks containing fruits, ice cream and fresh fruit juice, which are called long drinks.

(3) The fruit used must be cut into small pieces and put into the electric mixer.

(4) finally add crushed ice, don't forget.

(5) Let the electric stirrer run at high speed for at least 20s, and you can get a mushy cocktail.

For novice bartenders, when you believe that thousands of cocktails will flood your eyes when you open the materials and books about bartending, you may be dazzled and at a loss. In fact, even though there are as many as 4,000 to 5,000 kinds of cocktails in the world, you can still sum up certain rules, which means that these thousands of cocktails appear in four forms.

1, short drink (short drink)

This cocktail has a capacity of 60 ~ 80 ml (2 ~ 3 ounces). ), and it is usually made into a typical cocktail glass by blending and shaking. Because of its excitability, people often drink it as an aperitif before or after meals to promote digestion. Dry martinis, whisky sour, Manhattan and other cocktails are short-term drinks.

2. Long drinks

This cocktail has a capacity of 200 ~ 250 ml (7 ~ 8 ounces). ). Usually, blending method, shaking method or stirring method are used for modulation. The cup is a typical tumbler, and you can also use innovative wine glasses. Long-term drinking contains carbonated drinks (such as soda, tonic soda, Coca-Cola, etc. ) and freshly squeezed juice. Drinking cocktails for a long time gives people the feeling that they are generally "awake and refreshed" and are suitable for drinking at any time. In addition, fruit decoration is an indispensable part of long drinks and cocktails.

Step 3 go bankrupt

This cocktail has a capacity of 60 ~ 80 ml (2 ~ 3 ounces). ). All kinds of raw materials are directly poured into the cultivation cup, that is, they are usually prepared by blending. The culture cup is a typical old-fashioned glass, and adding an appropriate amount of ice into the cup is an essential operation procedure. Black Russia, whisky on the rocks and so on all belong to this type.

4. shooter

This cocktail has a capacity of 60 ml (2 ounces. ) and is usually prepared by shaking or mixing. The famous colorful cocktail belongs to Shute. Tequila is also called a single-layer thick shute by people in the industry; Galliano Hot Shot is a soft and delicious shute cocktail.

With the continuous improvement and perfection of the technical level of bartenders, the innovation of cocktails is a new topic for bartenders. At present, cocktails such as tequila explosion, deep-water bomb, mountain, red wine and sprite, which are very popular in bars, are the ingenuity of bartenders, while famous cocktails such as Pink Girl, Bloody Mary and Alexander are the crystallization of the painstaking efforts of previous bartenders. The innovation of cocktails, or innovative cocktails, not only focuses on consumers and provides them with more, newer and more satisfactory wines, but also is an indispensable part of the development of bartenders. Whether it is the bartenders' competition in I.B.A, or the domestic bartenders' grade assessment (above intermediate level) or competition, innovative cocktails must be made, which accounts for a large proportion of the scores. So, as a bartender, how to start with the innovation of cocktails and how to follow some principles?

First of all, in the creation of cocktails, we should follow five basic principles: novel and unique wine name and formula content, simple operation, easy memory, easy popularization, unique creativity, complete formula writing and bilingualism. On this basis, according to the operation, action principle and steps of wine shakers, electric mixers and other wine mixers, the brewing technology was determined. In the choice of drinks, we should refer to the relevant content of "wine matching principle" The production of decorations should also be determined and implemented according to the "cocktail decoration principle". In the use of wine glasses, we should not only integrate wine with planting cups, decorations and planting cups, but also give play to creativity and choose unique and innovative wine glasses on the basis of the above five basic principles to maximize the characteristics and charm of innovative cocktails. What needs to be emphasized here is that when creating cocktails, we should try to avoid "turbidity", "strange smell", "cold or not cold", "hot or not hot", "the host and guest are not divided" and "usurping the role of the host", which are all important factors leading to the failure of innovation. In short, it is not difficult to introduce new cocktails as long as they are developed and created according to the basic principles of innovative cocktails.

The word cocktail has penetrated into every corner of the world, and its enduring popularity mainly lies in its own charm. 100 years, due to continuous improvement and development of people, it has become a huge family with thousands of varieties. Its ever-changing colors and tastes, refreshing drinking methods, gorgeous decorations and different cups all attract people to explore, linger and explore in this mysterious world.

(b) History of the International Bartender Association

The International Bartender Association was established on February 24th, 195 1 at the Green Hotel in Turkey, England. At that time, there were 20 people attending the meeting, and seven representative countries were elected at the meeting, namely: England, with Mr. W.TARLING as the chief representative; Mr. J. Lund ·AHL, Denmark; French, Mr. Kang Bei Teus; Mr. TH.RIJKEN, Netherlands; Italy, Mr. A. Zola; Mr. P.MELIN, Sweden; The General Assembly decided to hold regular meetings of Member States in order to maintain this new link as comprehensively as possible. The second IBA conference was held in Venice on 1953. The third meeting was held in the Netherlands in June 1954+00, and it was decided to hold it once a year in autumn. The following year, the association began to steadily increase its members around the world.

1965 IBA conference on Wednesday? Saint Vincent, in order to give young bartenders all over the world an opportunity and place to learn and communicate, the meeting decided to set up an IBA training center for young bartenders in IBA member countries. The establishment of the first course of the training center benefited from the strong assistance of the Luxembourg Bartender Federation, and its chairman M? Led by Mr. Sam Berg.

1972 at the IBA conference held in Stockholm, Sweden, it was decided to hand over the responsibility of the training center to the "Hotel and Cooking" school in Blackpool, and the training course was given by Jean? Led by Mr. John Witt, he is the principal and lecturer of the above-mentioned school. During the period of Blank Falls (1972~977), the IBA training center and its courses have been continuously developed, expanded and improved, becoming not only an important institution, but also an important part of the IBA agenda.

1976, Jean? The sudden death of Mr. White not only made people feel very sad and nostalgic, but also forced the British Bartender Association to suspend the training course at Blankfort Wells Training Center. Later in Italy, in San? At the annual meeting of IBA held by Vincent, people expressed their respect for each other. Mr. White's mourning and commemoration, as well as his series of contributions to the development and perfection of IBA training center, the meeting decided that the course of IBA training center should be named "Jean? John Witt course, the Italian Bartender Association undertakes the implementation task of the course, and the person in charge is Luigi? Mr Parenti. In Stresa-hotel school, they found a good environment and soil for practicing their courses. Until 198 1, they all worked in this beautiful place with pleasant scenery. From 1982 to 1987, "let? The white course was transferred to the Grape Bud Bartender Association, and the course was divided into two parts. The first four days of the course were held in Porto and the rest in Aika? Hotel and Tourism School in Portimao, Algavi. By 1988, the course was transferred to Italy.

The course focus of IBA training center is: implementing the teaching policy of combining theory with practice, teaching the knowledge of alcohol and beverage to everyone through different aspects, and collecting, editing and teaching the knowledge of alcohol as much as possible. During the course of teaching, you will be arranged to visit the companies and families of factories or operators alternately. You can see the distillation process of wine and the press fermentation process of grapes. Everyone will find it as interesting as tourists. In this happy atmosphere, you will learn a lot of valuable and enlightening things. The purpose of the course is to let everyone exchange ideas and experiences with each other, and the basis of discussion is based on this idea and different opinions and personalities, so that the professional skills and skills of young bartenders can be enriched and comprehensive.

Since 1965, IBA Training Center has recognized and accepted great help from a well-connected commercial organization. Their help is not only material, but also includes providing lectures and teaching guidance, reasonably arranging necessary materials and drinks, which has greatly helped and influenced the success of the course.

The International Cocktail Bartender Competition (ICC) is another important arrangement of IBA. The first ICC was organized by 1955 Dutch Bartender Club and held in Amsterdam, the capital. The winner is Gissy? Mr Giuseppe Neri. Starting from 1976, this world cocktail contest is held every three years, and every IBA member has the right to participate in this competition that can climb the highest peak of bartending.

As early as 1966, Zeng Zeng awarded the honorary membership medal of the International Bar Association to related business organizations. For many years, in members' life and international communication, the days worth celebrating are the days when various meetings and competitions are held. During this period, a total of 15 honorary members of the International Bar Association were born.

During the period of 1975~ 1977, the committee members of the International Bartender Association increased to four vice-chairmen, who were responsible for their respective regions, namely Europe, North America, South America and the Far East. 1975, women have been taken seriously, and welcome to join the IBA family. The IBA Rules were revised in 1980 and are still in use today.

The Martini Grand Prix started at 1968, when the cold was called "Pencil Award" and was awarded by Martini &; Rossi Company was established in memory of Pierre Luigi? Mr. Pieluigi Paissa, an outstanding member of Martini's sales think tank who died young. Mr. Pesa showed great interest and enthusiasm for the growth and progress of young bartenders and their careers. 1970, martini &; Rossi's leadership decided to provide young bartenders with opportunities to learn about the world and go global, and IBA and the Italian Bartender Association started close cooperation. Martini Green Pizhi Bartender Competition has become a very important annual competition for young bartenders all over the world to learn, communicate and show their skills.

The Martini Green Award Bartender Grand Prix is also closer to IBA's goal, which is to "provide educational opportunities for young bartenders." It also encourages and affirms the purpose and purpose of IBA, that is, "colleagues and friends form this world family."