Cocktail concentrate

Abstract

The present disclosure is directed to a method (100) for producing a cocktail concentrate, in particular a packaged cocktail concentrate, that when mixed with water results in a specific alcoholic cocktail. The method (100) comprises the following steps: providing (110) a flavoring agent that is configured to impart the flavor of a spirit to an alcoholic liquid comprising ethyl alcohol and water; providing (120) a substantially non-alcoholic concentrate that comprises a fruit juice concentrate and / or a coffee concentrate; providing (130) an alcoholic liquid comprising ethyl alcohol and water, and mixing (140) the alcoholic liquid with the flavoring agent and the substantially non-alcoholic concentrate such that the cocktail concentrate is obtained. Moreover, the disclosure refers to a cocktail concentrate for being mixed with water to obtain a specific alcoholic cocktail.

Description

[0001] Cocktail concentrate

[0002] 1. Technical field

[0003] The present disclosure relates to a method for producing a cocktail concentrate, a cocktail concentrate, and a method for the automated production of a specific alcoholic cocktail.

[0004] 2. Prior art

[0005] Cocktails are popular mixed drinks that enjoy great popularity. Due to the different ingredients and the required mixing processes, various preparation methods have become established.

[0006] It is commonly known that cocktails can be made or mixed manually, for example by a bartender. However, the manual preparation of cocktails has some disadvantages, especially with regard to gastronomy businesses. First, qualified personnel are required to ensure consistent and high-quality cocktails, such as by adhering to recipes. In addition, the manual mixing of cocktails is associated with an increased expenditure of time, which regularly represents a problem in the operating procedures of gastronomy businesses. Furthermore, it is often a challenge in itself to keep the necessary ingredients on hand and to ensure their freshness. In addition, the manual mixing of cocktails requires the stocking of spirits, which on the one hand tie up capital due to their high prices and on the other hand occupy storage capacities.

[0007] In addition to the manual production of cocktails, semi-automatic and fully automatic solutions have also become established, in particular to counter some of the aforementioned disadvantages of the manual production of cocktails. For example, methods exist which make use of cocktail concentrates, whereby there are different variants. However, the existing cocktail concentrates and the associated methods have various disadvantages respectively, as described below with reference to two examples.

[0008] A first type of cocktail concentrates is those in which the spirit, such as rum or cachaga, is already contained in the concentrate and the cocktail is obtained by mixing the concentrate with a fruit juice and / or water. These cocktail concentrates, determined by the spirit, regularly have maximum volume mixing ratios of dilution liquid, i.e., fruit juice and / or water, to cocktail concentrate liquid of 2 to i. Accordingly, large quantities of cocktail concentrate, for example in bottles, must be kept in stock regularly. In addition, a large amount of packaging waste is generated, which is particularly disadvantageous where space is limited, such as on cruise ships, but also from an ecological point of view. Furthermore, a corresponding concentrate container has to be replaced frequently at a mixing device which mixes the cocktail concentrate with the dilution liquid.

[0009] In a second type of cocktail concentrate, the non-alcoholic ingredients are provided as a concentrate. This variant has the disadvantage that bottles containing the corresponding spirits must still be kept on hand. In addition, there is an increased risk of expiry with this type of cocktail concentrate, due to the lack of preservative effect of alcohol.

[0010] Thus, it is an object of the present disclosure to provide a method for producing a cocktail concentrate, a cocktail concentrate, and a method for the automated production of a specific alcoholic cocktail that overcome the aforementioned drawbacks at least partially.

[0011] 3. Summary of the invention

[0012] This object is achieved, at least partly, by a method for producing a cocktail concentrate, a cocktail concentrate, and a method for the automated production of a specific alcoholic cocktail, as defined in the independent claims. Further aspects of the present disclosure are defined in the dependent claims. Since the present disclosure is directed to a method for producing a cocktail concentrate, a cocktail concentrate, and a method for the automated production of a specific alcoholic cocktail, by means of said cocktail concentrate, it is understood that the features and / or advantages which are described with respect to the methods may also apply for the cocktail concentrate and vice versa.

[0013] In particular, the object is achieved by a method for producing a cocktail concentrate, in particular a packaged cocktail concentrate, that when mixed with water results in a specific alcoholic cocktail. The method comprises the following steps: Providing a flavoring agent that is configured to impart the flavor of a spirit to an alcoholic liquid comprising ethyl alcohol and water; providing a substantially non-alcoholic concentrate that comprises a fruit juice concentrate and / or a coffee concentrate; providing an alcoholic liquid comprising ethyl alcohol and water, and mixing the alcoholic liquid with the flavoring agent and the substantially non-alcoholic concentrate such that the cocktail concentrate is obtained.

[0014] The term “specific alcoholic cocktail” may refer to the aspect that it is a cocktail known among bartenders. Moreover, as a benchmark for a bartender can be assumed an IHK (Industrie- und Handelskammer) certified bartender. Corresponding examples for specific alcoholic cocktails are listed within the present disclosure. Further, the specific alcoholic cocktail may have an alcohol content which lies in the range from 8 to 35 % ABV, preferably from 10 to 25 % ABV, and most preferably from 12 to 18 % ABV.

[0015] With regards to said “flavoring agents” it is to be noted that transforming a mixture comprising ethyl alcohol and water, e.g., neutral alcohol, into a liquid that tastes like a spirit is an applied method in the food industry to mimic the taste of a particular spirit such as rum, gin, vodka, whiskey, cachaga, or tequila. Exemplarily, to give neutral alcohol the taste of rum, various flavoring agents are typically added. Said flavoring agents used to achieve the taste of rum may comprise vanilla flavors, caramel syrup flavors, oakwood flavors, and / or fruit flavors. For the sake of completeness, it is important to note that genuine rum is made from fermented and distilled sugarcane juice or molasses and develops a complex taste due to fermentation and aging in barrels. Nevertheless, the use of flavoring agents to transform neutral alcohol into a liquid that tastes like rum is a common method in the food industry to mimic the taste of rum. It is understood that the flavoring agents may be also referred to as “flavorings”.

[0016] The substantially non-alcoholic concentrate may further comprise milk concentrate, sugar, syrup, colorant, thickening agent, coconut cream, coconut milk, sweetener, and / or at least one spice. Furthermore, the fruit juice concentrate may comprise at least one of the following: Apple juice concentrate, orange juice concentrate, pineapple juice concentrate, grape juice concentrate, lemon juice concentrate, lime juice concentrate, cranberry juice concentrate, cherry juice concentrate, blueberry juice concentrate, raspberry juice concentrate, strawberry juice concentrate, peach juice concentrate, pear juice concentrate, mango juice concentrate, passion fruit juice concentrate, guava juice concentrate, pomegranate juice concentrate, blackcurrant juice concentrate, kiwi juice concentrate, and / or watermelon juice concentrate. Moreover, the coffee concentrate maybe decaffeinated. Further, it is understood that the coffee concentrate may also comprise an espresso concentrate or the like. The alcoholic liquid comprising ethyl alcohol and water may consist of ethyl alcohol and water. The alcoholic liquid maybe neutral alcohol.

[0017] While mixing the alcoholic liquid with the flavoring agent and the substantially nonalcoholic concentrate heat may be applied in order to improve shelflife and / or blending. Further in this regard, at least one of said components maybe heated prior to mixing.

[0018] By using said flavoring agent and said alcoholic liquid, the use of spirits such as rum, gin, vodka, whiskey, cachaga, or tequila for the cocktail concentrate can be avoided. This allows to achieve an increased alcohol content within the cocktail concentrate. Hence, the mixing ratio of cocktail concentrate to water can be reduced. In fact, the volume of cocktail concentrate which is required for a certain volume of cocktail may be reduced compared to existing cocktail concentrates. This is advantageous for different reasons. First, the quantities of cocktail concentrate which must be kept in stock can be reduced. Second, the amount of packaging waste being generated by the packaging of the cocktail concentrates may be reduced. Third, if the cocktail concentrate is used with a mixing device and is provided in a container, i.e., is a packaged cocktail concentrate, then the container needs to be replaced less frequently at said mixing device.

[0019] It is understood that a mixing ratio of cocktail concentrate to water of 1:5 (1 / 5 = 0.2) is lower than a mixing ratio of cocktail concentrate to water of 1:2 (1 / 2 = 0.5).

[0020] The method may further comprise the step of mixing the flavoring agent with the substantially non-alcoholic concentrate, wherein this step is performed before mixing the alcoholic liquid with the flavoring agent and the substantially non-alcoholic concentrate. It has shown that mixing the flavoring agent with the substantially nonalcoholic concentrate prior to mixing with the alcoholic liquid allows for more efficient processes. Particularly as regularly a location where the alcoholic liquid is provided, stored and / or mixed with the further components is different from a location where the substantially non-alcoholic concentrate is provided and / or prepared. Reasons for this are amongst others hygienic aspects and / or special safety provisions which are necessary for processing high-percentage alcoholic liquids. Thus, a transfer of only one component is necessary to the location where the alcoholic liquid is provided.

[0021] Moreover, the method may further comprise the step of filling the cocktail concentrate into a bag-in-box to obtain a packaged cocktail concentrate. A bag-in-box is a packaging format used for liquids and particularly beverages. The bag-in-box may comprise a flexible plastic bag which is housed within a cardboard box. The box may provide structural support, facilitate storage and / or enhance transportation. The bag inside the box may comprise a dispensing tap and / or a nozzle. The dispensing tap and / or the nozzle may be adapted to couple with an electrically controlled mixing device. Filling the cocktail concentrate into said bag-in-box has the advantage that as the cocktail concentrate is dispensed, the bag collapses, minimizing exposure to air and helping to preserve the freshness and quality. Especially, since volatilization of alcohol can be prevented particularly effectively, e.g., when compared with opened bottles. In addition, the bag-in-box has proven to be a reliable container even at elevated alcohol levels.

[0022] The alcoholic liquid may have an alcohol content which lies in the range from 8o to 99 % ABV, preferably from 90 to 98 % ABV, more preferably from 92 to 97.5 % ABV, and most preferably from 94 to 97 % ABV. These ranges particularly allow for an increased alcohol content within the cocktail concentrate. Accordingly, the mixing ratio of cocktail concentrate to water can be significantly reduced and the above-described advantages apply in particular. Moreover, neutral alcohol in these ranges is commercially available.

[0023] The flavoring agent and the non-alcoholic concentrate may be provided in a volume ratio of flavoring agent to non-alcoholic concentrate which lies in a range from 1:10000 to 2:100, preferably from 1:1000 to 1:100, further preferably from 1:500 to 1:200, and most preferably from 1:400 to 1:300. It has been found that these ranges are suitable to realize the taste of most spirits.

[0024] Further, mixing the alcoholic liquid with the flavoring agent and the substantially nonalcoholic concentrate may be performed such that the obtained cocktail concentrate has an alcohol content which lies in a range from 55 to 80 % ABV, preferably from 60 to 75 % ABV, and more preferably from 65 to 70 % ABV. These ranges allow low mixing ratios of cocktail concentrate to water, while it is possible to provide sufficient substantially non-alcoholic concentrate to produce a wide range of cocktails. Accordingly, the mixing ratio of cocktail concentrate to water can be significantly reduced compared to existing cocktail concentrates and the above-described advantages apply.

[0025] Furthermore, mixing the alcoholic liquid with the flavoring agent and the substantially non-alcoholic concentrate may be performed such that when the obtained cocktail concentrate is mixed with water in a predefined volume ratio the specific alcoholic cocktail is obtained, wherein the predefined volume ratio of cocktail concentrate to water lies in a range from 1:3 to 1:8, preferably from 1:3.5 to 1:7, further preferably from 1:4 to 1:6, and most preferably from 1:4.5 to 1:5.5. These ratios are reduced compared to existing mixing ratios of cocktail concentrate to water, while at the same time sufficient substantially non-alcoholic concentrate can be provided in the cocktail concentrate to produce a wide range of cocktails.

[0026] The specific alcoholic cocktail maybe one of the following: a margarita, a mojito, a caipirinha, a mai tai, a pina colada, a cosmopolitan, a tequila sunrise, a long island iced tea, a cuba fibre, a daiquiri, a sex on the beach, a swimming pool, a zombie, a white russian, a bloody mary. It is understood that variations of said cocktails may exist, whereas a bartender may still determine if a corresponding cocktail is present. Exemplarily, a margarita may be a classic margarita or a mezcal margarita, whereas a bartender may still determine if it is a margarita.

[0027] Further, the above-mentioned object is achieved by a cocktail concentrate, in particular a packaged cocktail concentrate, for being mixed with water to obtain a specific alcoholic cocktail, wherein the cocktail concentrate has an alcohol content which lies in the range from 55 to 80 % ABV. The range from 55 to 80 % ABV allows low mixing ratios of cocktail concentrate to water, while at the same time allowing for sufficiently non-alcoholic concentrate, i.e., fillers, to produce a wide range of cocktails. Accordingly, the mixing ratio of cocktail concentrate to water can be significantly reduced compared to existing cocktail concentrates and the above-described advantages apply.

[0028] The cocktail concentrate may comprise the ingredients of the specific alcoholic cocktail such that when the cocktail concentrate is mixed with water in a predefined volume ratio the specific alcoholic cocktail is obtained, wherein the predefined volume ratio of cocktail concentrate to water lies in a range from 1:3 to 1:8, preferably from 1:3.5 to 1:7, further preferably from 1:4 to 1:6, and even further preferably from 1:4.5 to 1:5.5. These ratios are reduced compared to existing mixing ratios of cocktail concentrate to water, while at the same time sufficient substantially non-alcoholic concentrate can be provided in the cocktail concentrate to produce a wide range of cocktails.

[0029] The cocktail concentrate may be a packaged cocktail concentrate filled into a bag-inbox. As mentioned above, a bag-in-box is a packaging format used for liquids and particularly beverages. The bag-in-box may comprise a flexible plastic bag which is housed within a cardboard box. The box may provide structural support, facilitate storage and / or enhance transportation. The bag inside the box may comprise a dispensing tap and / or a nozzle. The dispensing tap and / or the nozzle may be adapted to couple with an electrically controlled mixing device. By the cocktail concentrate being filled in said bag-in-box provides the advantage that as the cocktail concentrate is dispensed, the bag collapses, minimizing exposure to air and helping to preserve the freshness and quality. Especially, since volatilization of alcohol can be prevented particularly effectively, e.g., when compared with opened bottles. In addition, the bagin-box has proven to be a reliable container even at elevated alcohol levels.

[0030] The cocktail concentrate may have an alcohol content which lies in the range from 6o to 75 % ABV, and preferably from 65 to 70 % ABV. These ranges have proven to be particularly advantageous for achieving low mixing ratios of cocktail concentrate to water and at the same time allowing for sufficiently non-alcoholic concentrate, i.e., fillers, to produce a wide range of cocktails.

[0031] The cocktail concentrate may comprise a fruit juice concentrate and / or a coffee concentrate. Further, the cocktail concentrate may comprise milk concentrate, sugar, syrup, colorant, thickening agent, coconut cream, coconut milk, sweetener, and / or at least one spice. Furthermore, the fruit juice concentrate may comprise at least one of the following: Apple juice concentrate, orange juice concentrate, pineapple juice concentrate, grape juice concentrate, lemon juice concentrate, lime juice concentrate, cranberry juice concentrate, cherry juice concentrate, blueberry juice concentrate, raspberry juice concentrate, strawberry juice concentrate, peach juice concentrate, pear juice concentrate, mango juice concentrate, passion fruit juice concentrate, guava juice concentrate, pomegranate juice concentrate, blackcurrant juice concentrate, kiwi juice concentrate, and / or watermelon juice concentrate. Moreover, the coffee concentrate maybe decaffeinated. Further, it is understood that the coffee concentrate may also comprise an espresso concentrate or the like.

[0032] The specific alcoholic cocktail preferably is one of the following: a margarita, a mojito, a caipirinha, a mai tai, a pina colada, a cosmopolitan, a tequila sunrise, a long island iced tea, a cuba fibre, a daiquiri, a sex on the beach, a swimming pool, a zombie, a white russian, a bloody mary. As above, it is understood that variations of said cocktails may exist, whereas a bartender may still determine if a corresponding cocktail is present. Exemplarily, a margarita may be a classic margarita or a mezcal margarita, whereas a bartender may still determine if it is a margarita.

[0033] Moreover, the above-mentioned object is achieved by a method for the automated production of a specific alcoholic cocktail, wherein the method comprises the following steps: Providing a cocktail concentrate as described throughout the present disclosure, and mixing the cocktail concentrate with water. Mixing the cocktail concentrate with water allows that a regular water supply can be used and there is no need to provide another reservoir containing, for example, fruit juice for mixing with the cocktail concentrate. Hence, the method can be implemented in a correspondingly simple manner.

[0034] The cocktail concentrate may be mixed with water in a predefined volume ratio, wherein the predefined volume ratio of cocktail concentrate to water lies in a range from 1:3 to 1:8, preferably from 1:3.5 to 1:7, further preferably from 1:4 to 1:6, and most preferably from 1:4.5 to 1:5.5. These ratios can be achieved by means of the cocktail concentrate according to the present invention. Said ratios are reduced compared to existing mixing ratios of cocktail concentrate to water, while at the same time sufficient substantially non-alcoholic concentrate is provided in the cocktail concentrate to produce a wide range of cocktails.

[0035] Mixing the cocktail concentrate with water is preferably electrically controlled. This allows for a high mixing accuracy, repeatability, and in fact improved quality of the cocktail.

[0036] The specific alcoholic cocktail is preferably one of the following: a margarita, a mojito, a caipirinha, a mai tai, a pina colada, a cosmopolitan, a tequila sunrise, a long island iced tea, a cuba fibre, a daiquiri, a sex on the beach, a swimming pool, a zombie, a white russian, a bloody mary. The above-mentioned aspects with regards to the specific alcoholic cocktail may apply.

[0037] 4. Brief description of the accompanying figures

[0038] In the following, the accompanying figures are briefly described:

[0039] Fig. 1 shows a flow chart of a method for producing a cocktail concentrate according to the present invention, and

[0040] Fig. 2 shows a flow chart of a method for the automated production of a specific alcoholic cocktail according to the present invention. 5. Detailed description of the figures

[0041] Fig. i shows a method 100 for producing a packaged cocktail concentrate, that when mixed with water results in a specific alcoholic cocktail. The method too comprises the following steps: Providing no a flavoring agent that is configured to impart the flavor of a spirit to an alcoholic liquid comprising ethyl alcohol and water; providing 120 a substantially non-alcoholic concentrate that comprises a fruit juice concentrate and / or a coffee concentrate; providing 130 an alcoholic liquid comprising ethyl alcohol and water, and mixing 140 the alcoholic liquid with the flavoring agent and the substantially non-alcoholic concentrate such that the cocktail concentrate is obtained. Furthermore, the method comprises the step of mixing 135 the flavoring agent with the substantially non-alcoholic concentrate, wherein this step is performed before mixing 140 the alcoholic liquid with the flavoring agent and the substantially non-alcoholic concentrate. Even further, the method too comprises the step of filling 150 the cocktail concentrate into a bag-in-box to obtain a packaged cocktail concentrate.

[0042] Fig. 2 shows a method 200 for the automated production of a specific alcoholic cocktail. The method comprises the following steps: Providing 210 a cocktail concentrate as described throughout the present disclosure, and mixing 220 the cocktail concentrate with water, wherein mixing 220 the cocktail concentrate with water is electrically controlled.

[0043] List of reference signs too method for producing a cocktail concentrate

[0044] 110 providing a flavoring agent

[0045] 120 providing a substantially non-alcoholic concentrate

[0046] 130 providing an alcoholic liquid

[0047] 135 mixing the flavoring agent with the substantially non-alcoholic concentrate 140 mixing the alcoholic liquid with the flavoring agent and the substantially nonalcoholic concentrate

[0048] 150 filling the cocktail concentrate into a bag-in-box

[0049] 200 method for the automated production of a specific alcoholic cocktail 210 providing a cocktail concentrate 220 mixing the cocktail concentrate with water

Claims

Claims1. A method (100) for producing a cocktail concentrate, in particular a packaged cocktail concentrate, that when mixed with water results in a specific alcoholic cocktail, wherein the method (loo) comprises the following steps: providing (no) a flavoring agent that is configured to impart the flavor of a spirit to an alcoholic liquid comprising ethyl alcohol and water; providing (120) a substantially non-alcoholic concentrate that comprises a fruit juice concentrate and / or a coffee concentrate; providing (130) an alcoholic liquid comprising ethyl alcohol and water, and mixing (140) the alcoholic liquid with the flavoring agent and the substantially non-alcoholic concentrate such that the cocktail concentrate is obtained.

2. The method according to the preceding claim, wherein the method further comprises the step of mixing (135) the flavoring agent with the substantially non-alcoholic concentrate, wherein this step is performed before mixing (140) the alcoholic liquid with the flavoring agent and the substantially non-alcoholic concentrate.

3. The method (too) according to any one of the preceding claims, wherein the method (too) further comprises the step of filling (150) the cocktail concentrate into a bag-in-box to obtain a packaged cocktail concentrate.

4. The method (too) according to any one of the preceding claims, wherein the alcoholic liquid has an alcohol content which lies in the range from 80 to 99 % ABV, preferably from 90 to 98 % ABV, more preferably from 92 to 97.5 % ABV, and most preferably from 94 to 97 % ABV.

5. The method (too) according to any one of the preceding claims, wherein the flavoring agent and the non-alcoholic concentrate are provided in a volume ratio of flavoring agent to non-alcoholic concentrate which lies in a range from 1:10000 to2:100, preferably from i:iooo to 1:100, further preferably from 1:500 to 1:200, and most preferably from 1:400 to 1:300.

6. The method (100) according to any one of the preceding claims, wherein mixing (140) the alcoholic liquid with the flavoring agent and the substantially non-alcoholic concentrate is performed such that the obtained cocktail concentrate has an alcohol content which lies in a range from 55 to 80 % ABV, preferably from 60 to 75 % ABV, and more preferably from 65 to 70 % ABV.

7. The method (100) according to any one of the preceding claims, wherein mixing (140) the alcoholic liquid with the flavoring agent and the substantially non-alcoholic concentrate is performed such that when the obtained cocktail concentrate is mixed with water in a predefined volume ratio the specific alcoholic cocktail is obtained, wherein the predefined volume ratio of cocktail concentrate to water lies in a range from 1:3 to 1:8, preferably from 1:3.5 to 1:7, further preferably from 1:4 to 1:6, and most preferably from 1:4.5 to 1:5.5.

8. The method (100) according to any one of the preceding claims, wherein the specific alcoholic cocktail is one of the following: a margarita, a mojito, a caipirinha, a mai tai, a pina colada, a cosmopolitan, a tequila sunrise, a long island iced tea, a cuba fibre, a daiquiri, a sex on the beach, a swimming pool, a zombie, a white russian, a bloody mary.

9. A cocktail concentrate, in particular a packaged cocktail concentrate, for being mixed with water to obtain a specific alcoholic cocktail, wherein the cocktail concentrate has an alcohol content which lies in the range from 55 to 80 % ABV.

10. The cocktail concentrate according to the preceding claim, wherein the cocktail concentrate comprises the ingredients of the specific alcoholic cocktail such that when the cocktail concentrate is mixed with water in a predefined volume ratio the specific alcoholic cocktail is obtained, wherein the predefined volume ratio of cocktail concentrate to water lies in a range from 1:3 to 1:8, preferably from 1:3.5 to 1:7, further preferably from 1:4 to 1:6, and even further preferably from 1:4.5 to 1:5.5.

11. The cocktail concentrate according to one of claims 9 or 10, wherein the cocktail concentrate is a packaged cocktail concentrate filled into a bag-in-box.

12. The cocktail concentrate according to one of claims 9 to 11, wherein the cocktail concentrate has an alcohol content which lies in the range from 60 to 75 % ABV, and preferably from 65 to 70 % ABV.

13. The cocktail concentrate according to one of claims 9 to 12, wherein the cocktail concentrate comprises a fruit juice concentrate and / or a coffee concentrate.

14. The cocktail concentrate according to one of claims 9 to 13, wherein the specific alcoholic cocktail is one of the following: a margarita, a mojito, a caipirinha, a mai tai, a pina colada, a cosmopolitan, a tequila sunrise, a long island iced tea, a cuba libre, a daiquiri, a sex on the beach, a swimming pool, a zombie, a white russian, a bloody mary.

15. A method (200) for the automated production of a specific alcoholic cocktail, wherein the method comprises the following steps: providing (210) a cocktail concentrate according to any one of claims 9 to 14, and mixing (220) the cocktail concentrate with water.

16. The method (200) according to the preceding claim, wherein the cocktail concentrate is mixed (220) with water in a predefined volume ratio, wherein the predefined volume ratio of cocktail concentrate to water lies in a range from 1:3 to 1:8, preferably from 1:3.5 to 1:7, further preferably from 1:4 to 1:6, and most preferably from 1:4.5 to 1:5.5.

17. The method (200) according to one of claims 15 to 16, wherein mixing (220) the cocktail concentrate with water is electrically controlled.

18. The method (200) according to one of claims 15 to 17, wherein the specific alcoholic cocktail is one of the following: a margarita, a mojito, a caipirinha, a mai tai, a pina colada, a cosmopolitan, a tequila sunrise, a long island iced tea, a cuba libre, a daiquiri, a sex on the beach, a swimming pool, a zombie, a white russian, a bloody mary.

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