two pages URGENT DUY BY 12 HRS

PROCESS ANALYSIS ESSAY 1

PROCESS ANALYSIS ESSAY 5

Technical Essay

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How to Make Classical Cocktails

For the last 50 years, the IBA [International Bartenders Association] has been the responsible global authority regarding bartending standards that qualified bars ought to mandate to ensure the provision of the necessary services that satisfy the consumer needs. There are numerous cocktails that are in existence in both bars and in online platforms. However, the IBA officially recognizes just a few cocktails that are subject to certain classifications that entail contemporary classics, unforgettable cocktails, and new era drinks. Particularly, if an individual/bartender wants to broaden their implicit understanding of the palate and knowledge pertaining cocktails, visiting the IBA website should be a place to start off. There are numerous cocktails recipes in existence both online and in various bars/restaurants but the recognizable IBA cocktails that are usually represented in the WCC [World Cocktail Competition] are a mere 77 in number.

As indicated through the research by LeMon [2017], the main objectives of the IBA as a non-profit organization are to ensure the standardization of cocktail recipes and thus, necessarily ensure professionalism in the bartending industry. Accordingly the IBA mission statement entails their ability to facilitate better engagement and education of bartenders all over the globe and by this enable better professional standard during the service of cocktails at bars/restaurants as well as in the annual WCC. Without these professional standards established by the IBA, cocktails would be characteristic of unknown mixtures that would differentiate great and mediocre cocktails. It is more often that a professional bartender would be able to bring about the great cocktail mixtures that are of a variety. Most bartenders are usually subject to being familiar with numerous cocktail recipes. A good bartender should be aware of cocktails such as rum cocktails, gin, vodka cocktails, and whiskey cocktails to ensure they always meet the different customer demands [LeMon, 2017].

There are basic techniques that are involved in the creation of cocktails can either be artistic or else straight-forward. These aspects are usually highly reliant upon the person making, their tastes, and how far they are able to take the taste. Basic issues that Bartending School often teaches individuals are the skills of shaking and even ability to pour onto a spoon. Otherwise, the various skills that are usually critical to the creation of a good and high quality cocktail involves shaking, straining, stirring, blending, muddling, layering, and flaming. All the stipulated elements relating to cocktails ought to be well understood if a bartender is to ensure the creation of quality and artistic cocktails. By keenly observing world best bartenders, it is quite noticeable that their cocktail making involves certain steps that they have mastered to ensure the customer satisfaction and the ‘wow’ element when taking the drink.

What determines the quality of cocktails are the drinks used to facilitate the eventual mixture. Firstly, one has to upgrade their liquor cabinet considering there are implicit differences between distilled spirits on top shelves and those at the bottom [Ocejo, 2012]. As such, most bartenders insist upon improving the quality of liquor because it is typically the most important component. For instance, making a martini with a 5 dollar gin bottle won’t be as tasty one composed of a 40 dollar gin bottle. Further, to be artistic in making of cocktails also mandates that one becomes good with mixing techniques such as shaking, stir, building, and to blend the different ingredients. Becoming a pro in any of the separate cocktail practices requires practice.

When making a cocktail, be it a martini or a gin tonic, it is very important that we measure each ingredient to ensure retention of taste and drink flavors. Even if the process is time consuming, the use of jiggers is precisely invaluable especially when persons lack enough expertise like bartenders. Another element that most professionals consider to be important when making personal cocktails attributes towards the use of fresh ingredients rather than bottled or canned. With fruits, lemons and citrus products are most applicable when making cocktails. Another step that one has to ensure when making cocktails relates with matching the glass and drink temperature using ice cubes. Most drinks are often ruined when a person drinks to the bottom just to realize the last drink in the glass is warm and missing the coldness of the upper drink.

References

LeMon, M. (2017). The Imbible: A Cocktail Guide for Beginning and Home Bartenders.

University of Virginia Press.

Ocejo, R. E. (2012). At your service: The meanings and practices of contemporary bartenders.

European Journal of Cultural Studies, 15(5), 642-658.