Ideally ice should be large solid cubes that are dry, almost sticky to touch. Avoid hollow or wafer thin ice. Always fill glass with ice, rather than just adding a few cubes, as this keep the drink colder for longer. Ice should only be used once in a cocktail shaker. Discard the ice once the liquid has been poured out.
In order to achieve the right balance within a cocktail it is essential to dilute with water accordingly. This may vary from a splash to a lot. Use bottled or filtered water.
A premixed blend of 50% milk and 50% cream for use in cocktails.
Use fresh fruit and not products made from concentrate. Whilst applying pressure, roll the fruit on a flat surface as this will enable more juice to be squeezed. Do not store lemons and limes in a refrigerator as they offer less juice this way. never grind the pith as this makes the juice bitter. Keep refrigerated and be aware of 'sell by'/'use by' dates.
A sweet, red pomegranate-flavoured syrup made from red berries such as cherries, strawberries, raspberries and vanilla extract. Has little or no alcohol content.
A blend of lemon or lime juice with sugar syrup. Freshly squeezed juice should be used over powdered pre-mixed sour mix where possible.
The essential ingredient of a good Pina Colada! Very different to coconut milk, this is a non-alcoholic sticky blend of coconut juice, sugar, emulsifier, cellulose, thickeners, citric acid and salt. Refrigerate after opening.
Pre-dissolved sugar syrup is used to sweeten a cocktail. It can be bought commercially or you can mix it yourself as follows: gradually pour, stir and dissolve two cups of granulated sugar into a saucepan of one cupful of hot water. Bring to the boil and simmer for a couple of minutes. Pour into an empty bottle and keep refrigerated.
Many people have allergies to eggs so be sure to offer your customer the option of having an egg in their drink before it is made. Keep eggs refrigerated and use before sell by date.
An infused spirit is, for example, vanilla infused rum, which is made by putting vanilla pods in a bottle of rum and leaving for a fortnight. Warming the bottle can speed up the process. Any kind of herbs can be infused in any kind of spirit. Alcohol content should not exceed 40% Alc/Vol and you should not infuse beyond recommended time-span.
Fruit purees are made from fresh, chopped up and liquidated fruit. If using a commercially available frozen puree be sure to allow for sweetened taste. Add roughly five percent sugar syrup to pureed fruit when making you own sweetened puree.
