📔 Cocktails categories

Our classification of mixing drinks is built upon combinations of basic components. There are no historical references to the cocktail names or links to the specific types of alcohol drinks contained.

By basic components, we mean simple elements of every cocktail, such as:

  • taste — sour, sweet, bitter and salty (umami is not on the list because majority of the cocktails has been built on the western taste perception system so we couldn’t consider umami as one of the basic taste element)

  • alcohol proof

  • compound — protein, fat

  • thermal cocktail making technics

  • the size (that refers only to shot category, the other drinks could be any size)

For every category, there is an irreversible base and an optional modifier.

The irreversible base is the unique code of the drink, and it is the main criteria for the cocktail to be included in the category. The optional modifier can be used in any possible combinations, or there could be no modifiers at all.

We defined 12 base components:

🥃 Alcohol base. Any alcohol drinks which are more than 15% ABV

💧 Weak part. Any drinks which are less than 15% ABV, with more than 40 ml of their volume present in the cocktail 

🍭 Sweet part. Ingredients with sugar content more than 100 g/l

🍋 Sour part. Ingredients containing different food acids, the main taste profile of which is sour

☠️ Bitter part. Ingredients with the bitter taste profile

🧂 Salt. Pure salt and other ingredients containing salt

🍍 Flavor. Any added flavors such as vegetables, herbs, vermouth, liqueur, etc

🥚 Protein. Ingredients containing different types of proteins, for example, eggs, cream or milk

🧈 Fat. Ingredients containing different types of fat.

❄️ Cooling. Chilled drinks

🔥 Heating. Hot drinks

🥊 Shot. Identification of the volume of the drink, less than or equal to 50 ml

Sometimes the ingredient can represent more than one base component. For example, liqueur could be a sweet part, an alcohol base, and a flavor at the same time. Or vermouth could be a bitter part, a flavor, an alcohol base, and a sweet part. Cream or egg yolk are protein and fat at the same time. 

That is why we specified 9 categories of mixing drinks:

sour, highball, cocktail, punch, savory, shot, dessert, hot, non-alcoholic drinks.

Here are illustrations for the structure of each category (we didn’t include non-alcoholic drinks because the main rule for that category is the absence of alcohol, the other components doesn’t matter).