For a cocktail to succeed, you need to be well acquainted with the different ingredients you will be mixing. So I will now tell you about the main drinks used to make cocktails.
Soda – carbonated sweet drink with the addition of food coloring agents and aromas (for example, with citrus fruits, fruit pulp, herbal essence, etc.).
Syrup – sugar, dissolved in fruit juice, in higher or lower concentration (usually supplemented with natural or artificial fruit flavors). Vermouth is a wine-based aperitif with added sugar, flavored with various aromatic herbs. Vermouth can be divided into two groups: Italian (quite sweet, red or gold) and French (semi-dry or dry, gold).
Snacks are liqueurs flavored with bitter herbal additives. The range of lids is very diverse: starting with light non-alcoholic alcohol and ending with strongly flavored syrupy mixtures of dark color.
Liqueurs of the anise aperitifs based alcohol with the addition of natural products: anise extract, licorice root, coriander, dill and others.
Port wine is an enriched wine. The fermentation of grape juice is stopped by the early addition of grape alcohol. If you do this in the early phase of fermentation, you will get sweet onions, if alcohol is added, later the onions become dry. It can be divided into 2 groups: ten-year-old port wine (these are high-quality wines that correspond to significant years) and blends (a set of wines of 3-4 different years of production).
Whiskey – a drink produced on the basis of malt barley, dried with smoke from burning peat, which gives the drink a special taste. It is distilled twice in large distillation apparatus. Irish whiskey (Whiskey) is produced on the basis of barley flour with the addition of wheat, oats, rye, corn. American whiskey (bourbon) is obtained by distilling cereals that contain at least 51% corn and is 2 years old in oak barrels. Canadian whiskey is obtained from a combination of several types of cereals, among which the main place is occupied by rye.
Gin is a drink made from cereal flour. The first distillation gave pure grain alcohol, which was distilled a second time with the addition of spruce and other aromatic plants. After the second distillation, a double gin was obtained. This alcohol from spruce in Belgium and France is called Genever, in Germany it is called vacholder, and in England it is gin.
Vodka is a cereal-based beverage (wheat, barley, rye, corn), and some types of vodka are made from beets or rice. The word “vodka” (small water) appeared in the 16th century in Polish monasteries. Initially, vodka was produced on the basis of potatoes.
Tequila is an alcoholic beverage obtained by distilling pulp (an alcoholic beverage from young agave juice). Agave belongs to the cactus species. Tequila producers grow two species: blue agave and tequila agave.
Rum is an alcoholic beverage obtained from the squeezed juice of sugar cane puree. The juice is evaporated to make a syrup, boiled, fermented and distilled. White rum is most often used for cocktails. Slightly flavored, easily combined with fruit juices and with many liqueurs. Roma flavored rum is also suitable for the preparation of many cocktails, especially hot drinks. Cognac – an alcoholic beverage obtained by distilling white wine produced in the province of cognac. The homeland of this drink is Charente. The following types of cognac are available in accordance with the aging time: VS (three stars), VSOP, Napoleon, KSO, Hors d’Age.
Armagnac is an alcoholic beverage produced in Gascon. It is recognizable almost in line with cognac, and differs from the latter by the grape varieties used and distillation methods. After distillation, Armagnac is immediately poured into oak barrels, some wooden substances that dissolve in the drink and give Armagnac a rich color and special taste.
Calvados is a beverage produced by distilling cider. Normandy is very favorable for growing apple trees. Due to the variety of apple varieties and their different tastes, cider and wines of various varieties are obtained here.