PREPARATION

Making cocktails and other mixed drinks is like making anything else - the various components can be thrown together in a haphazard way, or they can be carefully assembled. Which method is used is usually reflected in the final product. 

The making of cocktails is not difficult but will be even easier, and more successful, if  a few simple 'ground rules' are observed: 

• Prepare on a surface that will not be spoilt if marked by bottles, glasses or drips and which can be wiped down easily.

• Keep all drinks in a cool place. Preferably keep all 'mixers' , and fruit juices in a refrigerator.

• Always add ice to a shaker .

• The more ice that is used the cooler the drink will be but too much ice, especially if crushed, will dilute the drink.

• Crushed ice cools a drink more, and more quickly, than cracked ice .With very few exceptions, always strain cocktails that have been shaken to remove the ice, fragments of fruit flesh or other particles which might mar the appearance of the drink. 

• Always use clean ice and do not use the same ice for different types of drinks as any liquid adhering to the surface will taint them .

• Generally, clear drinks are stirred, while those containing fruit juices, egg white or cream (i.e. ingredients which make a drink cloudy) are shaken ( or mixed in a blender).

• Always wash a shaker or mixing glass and stirrer between using for different types of drinks .

• Keep a container of warm water handy for rinsing spoons etc.

• Serve stars with drinks that contain a lot of ice, or if the rim of the glass has been frosted .

• When first making a drink, follow the recipe. However, taste is subjective and if you feel that it contains too much of this or not enough of that for your taste, adjust it to your liking. 
  
  

• Special Preparation of Ice and Sugar 
  
  Cracked ice: to prepare cracked ice, put some ice in a strong polythene bag. Bring down sharply on a firm surface, or crack with a heavy implement, such as a wooden rolling pin. Alternatively, use a food processor. Crushed ice can be made in the same way, but broken up more finely. There are also special mechanical ice crushers available. 

Powdered sugar: to make powdered sugar, briefly grind granulated sugar in a blender or food processor. 

Simple sugar syrup: to make sugar syrup, dissolve powdered sugar in an equal amount of water. This will dissolve more quickly and readily than ordinary sugar in drinks that are not stirred. 

Decorations 

The look of a drink is very important. With a few, such as Old Fashioned, the decoration is an integral part of the recipe, but in the majority of cases they can be varied according to what is available. However, do try to keep them appropriate to the type and flavour of the drink, for instance, oranges with an orange- flavoured drink. If canned fruits are used, they must be very well drained, otherwise their sweetness will upset the balance of flavours in the drink. 

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