Rus Articles Journal

How to become the bartender? Classification of cocktails.

Are rather easy to divide cocktails into Long Drinks (a large number of drink - to 350 ml and more), of Short Drinks (a small amount of drink - 120 - 150 ml) and of Hot Drinks (hot alcoholic drinks - about 40 ml).

But to subject them to more certain classification as it seems to me, it is impossible as each of cocktails is in own way unique.

It is impossible to evade from such types of the mixed drinks as, for example, fiza or eg - legs, but some classifications try to capture and divide all cocktails existing in the world into groups.

It is represented to me unnecessary occupation for the people preferring to hold the handle, but not a shaker. There is no exact classification of cocktails, there is their exact compounding. Therefore I chose rather simple squeezed classification, but just that which needs to be known.


the Role of aperitif consists in stimulating appetite waiting for a lunch or a dinner, but not to dull feeling of hunger at all. From - for differences in culture of food in the different countries aperitifs exist in various forms.

Classical aperitifs

the Most known of them: Dry Martini (Scrub Martini), Side Car (Pollacks of carat), White Lady (Whyte of the lady). Here it is possible to carry also Kir (Cyrus).

Aperitifs of the Mediterranean Europe Vermouths and the European bitters very well are suitable

for such cocktails though they can be drunk and in pure form. They are a part of cocktails: Americano (Amerikano), Negroni (Negroni) and others. In the south of Europe bitters, such as Suze are extremely popular, Picon, the Satrap, and also anisic: Pernod, Ricard, Sambucca, Ouzo.

Group of digestives call Digestives

After Dinner Cocktails (Afte to dyne kokteylz) - cocktails after a dinner. These are always rather strong cocktails which are often containing coffee liqueur. It is also possible to carry the hard alcoholic drinks which are usually used after food to digestives.

the Toning cocktails

are the cocktails which are not classified by the components which are their part. Classical Virgin Mary (Virdzhin Mary), Bloody Mary (Bladi Mary), Bullshot (Bulshot) belong to such drinks. The toning cocktails or very strong (30 - 35%), or contain a lot of juice, high-calorie fruit or broth. These cocktails call also Corpse Revivers ( Restoring to life the dead person ) .

Cocktails on the basis of champagne

on the basis of champagne can distinguish to

several subgroups From cocktails:

- mix of hard alcoholic drinks with champagne, the most known in this group is Champagne Cocktail (Champagne - cocktail);

- mix of liqueurs with champagne, a classical example - the Kir Royal cocktail (Cyrus Royal) which is also excellent aperitif;

- mix of fruit juice and champagne, in this case is recommended to use only fresh, not overripe fruit, it is possible to give Bellini cocktails (Bellini) and Buck`s Fizz as examples (Bax - physical). Sauera`s (sours)

of Short drinks prepare in a shaker. They move in a glass for cocktails. These are sour American drinks on the basis of lemon juice, sugar and strong alcohol.

Examples: Whiskey Sour (Whisky - sauer), Brandy Sour (Brandy - sauer). Fiza`s

That fizz - means to hiss. The cocktails satisfying thirst during a heat belong to this group. The lemon juice, sugar syrup or powder and strong alcohol which are shaken up together in a shaker and sparkling water are their part. Some bartenders advise for receiving very sparkling drink to open a bottle with sparkling water, to close a neck a finger, to chat a bottle and to pour out its contents in cocktail.

Examples: Gin Fizz (Gene - physical), Vodka Fizz (Waters - - physical). Kollinza`s

Consist of lemon juice, sugar syrup or powder, strong alcohol and sparkling water.

The most known of them - John Collins (John Collins). Koblera`s

Consist of the same ingredients that fiza and kollinza, but prepare on the basis of chipped ice.

Examples: Brandy Cobbler (Brandy - a kobler), Porto Cobbler (Porto - a kobler).


Prepare the same as kollinza, but the Curacao liqueur is added to them.

Examples: Brandy Fix (Brandy - a fix), Gin Fix (Gene - a fix).

of Eg - legs (egg - nogs) and flips (flips)

of Eg - the legs

of Long Drinks prepared in a shaker. Their main components: the egg yolk, sugar or sugar syrup, cream or milk, spirits, is added a ground nutmeg. Example: Brandy Egg - Nog (Brandy - eg - legs).

The flips

of Short Drinks prepared in a shaker and given in a glass for cocktails. Ingredients: sugar or sugar syrup, yolk, alcohol and ground nutmeg. Example: Porto Flip (Porto - flip).

Hot drinks (hot drinks)

belong To these drinks a grog (lemon juice, sugar, alcohol, water or tea, spices), todd (alcohol, sugar or honey, water or juice), Kofi`s jotas (sugar, alcohol, coffee, sometimes cream) and punches (alcohol, juice, sugar, spices).

Hot drinks are served in heat-resistant glasses (if you are not sure of such properties of a glass, check it by means of a hot spoon). The alcohol should be warmed, but at all not to subject to boiling. Hot coffee, hot tea, hot water, hot wine etc. are added to it, depending on a compounding, by

there are still such types of cocktails as to Rainbow (raynboa) - multi-colored layered drinks, Julep (julep) - Long Drink on the basis of fresh mint, shredded ice and strong alcohol, HighbalF (find fault - Bol) - the cocktails consisting of one alcoholic drink with ice, water or juice, and others. But all this is specified in their compoundings.

I think, on it we will finish acquaintance with cocktails Certainly, a lot of things are not told yet, but everything is not possible to tell.

If you acquire all three articles - that believe that in the company of your friends you will be able easily to flash knowledge and to show skill. Well, and recipes of cocktails, I think, to get not a problem.

Your health!