Mixology Report

University of Santo Tomas College of Tourism and Hospitality Management HRM 103B
MIXOLOGY I
Submitted By: Group 2 Cruz, Lizette Marie Custorio, Chantal Dalisay, Roselle Ann De Leon, Reena Lyn Dioquino, Julius Louis Escarilla, Krysryl Faye Submitted to: Maam Elizabeth Ang Estigoy, Eurick Jocel Florentino, Rebekah Luzchelle Gamil, Jocille Jane Garcia, Alexis Lord Gutierrez, Bevarny Lee, Gwyneth Augustine
On: September 25, 2012
I.
Mixology Mixology simply means the study of mixing drinks. In 1948, it was define as "the art or skill of preparing mixed drinks" according to the Merriam and Webster Dictionary. It is also the term applied to the process of creating cocktails using the scientific equipment and techniques of molecular gastronomy. These methods enable the creation of greater intensities and varieties of flavor, flavor combinations and different ways of presenting drinks, for example using gels, powders, foams, atomized sprays etc., as well as affecting the appearance of the cocktail. Mixology has become a more common used term in recent years and is generally accepted to be a refined, higher study of mixing cocktails and drinks than the everyday actions of bartender.
II.
History of Mixology The cocktail made its first appearance 1800s and has managed to survive the passing trends of the flappers, prohibition, bell bottom pants and neon spandex. Tasty treats like the Manhattan, Tom Collins and Long Island Iced Tea are considered by mixologists ( a bartender who specializes in cocktails) to be some of the all-time favorites. Cocktails have been around for 100 years because they taste good, Said Troy Wanner, mixologist and owner of Fine Art Bartending School. According to the website mixology, cocktails are simply the products of experimentation and curiosity that have led many different concoctions in and out of fashion for years. Mixology is just being developed and the principals are a little more basic. The first example of mixology would go back many, many years and would be the layering of drinks (density and viscosity), so the Pousse cafe was probably the first example of the principal. Currently, it looks like mixology is mostly working with physical properties of drink. This is done by making foams, gels and mists, looking at vapor concentrations and using an appropriate glass, determining cooling properties with ice and also applying
heat to caramelize sugars. Some of these creations border between food and drink, much like a Bose-Einstein condensate, which is a unique state of matter. Cocktails are simply the products of experimentation and curiosity, curiosity that has led many a cocktail in and out of fashion for centuries. Cocktails reflect the mood of the society, the trends of the time. From the 1920s to the disco era cocktails have been markers for what society was doing and feeling at the time. Similar to the way fashions ebbs and flows with the times so did the precious cocktail. From sweet to dry and back again, cocktails have seen their fair share of change and modification. Regardless of its first appearance in an American dictionary in 1806, the word's history is continually debated. Various theories abound, from a horse-breeding term to the tall tale of an Aztec princess called Xochitl. The most plausible explanation remains the French term coquetel, meaning a mixed drink; and many cocktail tales out of New Orleans add to the French explanation. What is certain is that after its conception abroad, the cocktail made its home in North America where a constant stream of new cocktails were being mixed and poured at a great pace. According to The Complete Encyclopedia of Wine, Beer and Spirits, Professor Jerry Thomas' 1862 book The BarTender's Guide and Bon Vivant's Companion contains some of the first cocktail recipes to hit the New World. Back in the day the main base spirit was gin with the most popular of gin's being the sweet Old Tom, not the drier gins we're used to today. Add some bitters and a variety of other sweet liqueurs available at the time and you begin to realize that sweet was in. When Thomas invented the Martinez (the grandfather of the Martini) it wasn't dry but a sweet mixture of Old Tom, sweet vermouth, maraschino cherries and bitters. In 1882 Harry Johnson published New and Improved Illustrated Bartender's Manual, Or How to Mix Drinks of the Present Style, with hundreds of recipes. Although many recipes like Goat's Delight and Hoptoad have long since been retired, it was evident cocktails were here to stay. Bartenders simply started modify existing recipes, adding
their own personal feel to the drinks. Who else could gauge society's changes more than those who served society its drinks? The most important thing to remember when making and understanding a cocktail is the combination of three things: the base spirit, which gives the cocktail its main flavor; the modifier/mixer, which melds exceptionally well with the base spirit but doesn't overpower; and the flavoring, which brings it all together.
III.
Equipment The equipment used in molecular mixology can range from comparatively simple items such as blowtorches (frequently used in restaurant cooking) to more specialized items such as a vacuum sealer, a device for combining and infusing ingredients in a vacuum and thus preserving their flavors and enhancing the finished product. These infusions allow unexpected combinations of flavors in cocktails; including flavorings from non-edible substances, such as tobacco and leather (found in the Smoked Old Fashioned cocktail) and perfume (as in the Champagne No.5).Another machine which is used by the best mixologists is the Rotavap. This is a vacuum rotary distillation setup, which allows the extraction of aromas, low temperature reduction of juices and the production of flavored spirits.

Mixology Report

Uploaded by

Copyright:

Available Formats

Mixology Report

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Mixology Report

Uploaded by

Copyright:

Available Formats

University of Santo Tomas College of Tourism and Hospitality Management HRM 103B

On: September 25, 2012

You might also like