Building
Building is the simplest technique for mixing a drink. Pour all of the ingredients into a glass, giving it a brief stir, and serve the drink. A built drink is served in the same glass it is prepared in.
1. Fill the glass with ice.
2. Measure and pour in the ingredients.
3. Give it a brief stir (3-5 times).
4. Garnish and serve.
Stirring
Stir drinks that are made up spirits only. The stirring chills the drink and combines the ingredients. Pour the ingredients into a in a mixing glass with ice. Stir the drink for about 20 seconds with a long-handled bar spoon. Strain the drink into a chilled glass or an ice-filled glass if serving over ice. When straining from the mixing glass a Julep strainer is the appropriate strainer to use.
1. Fill a mixing glass 3/4 full with ice.
2. Measure the ingredients and pour them into the mixing glass.
3. Stir until cold.
4. Strain into a chilled glass.
5. Garnish and serve.
Shaking
Shake drinks that contain spirits plus any additional ingredients like prepared mixes, fruit juices, milk, cream, eggs, etc. Shaking will insure that the spirits and the thicker ingredients are well incorporated and the chilled. Never shake towards your guests, it’s rude and if the shaker comes apart or slips out of you hands you have a problem. Carbonated ingredients like soda and Champagne should never be shaken.
1. Fill a mixing tin 2/3 full of ice.
2. Measure and pour the ingredients into the mixing glass.
3. Pour the ingredients into the ice-filled tin.
4. Place the mixing glass into the mixing tin at a slight angle.
5. Give the bottom of the glass a tap or two with the heel of your palm to form a tight seal.
6. Make sure you have a tight seal. You should be able to pick up the shaker by the mixing glass without it coming apart.
7. Now hold it together, the tin with one hand and the glass with the other. The Tin should be pointing away from you.
8.Shake for 10-15 seconds.
9. When you’re done shaking, hold the shaker tin down with one hand. Two fingers should be on the tin and two on the glass. Now, use the heel of your palm again and hit the top of the tin where it seals with the glass. This will release the seal.
10. Remove the mixing glass and strain into a chilled glass.
Rolling
Use this technique when making drinks with carbonated ingredients like champagne or recipes that call for tomato juice. Fill the mixing tin 3/4 full with ice and then pour in the ingredients. Now pour or “roll” the drink from the mixing tin into the mixing glass and back again. Repeat until all of the ingredients are mixed and chilled. Strain into the proper glass and serve.
1. Fill a mixing tin 3/4 full of ice.
2. Measure and pour in ingredients.
3. Pour or “Roll” the ingredients from the mixing tin into a mixing glass and back again.
4. Repeat until the drink is mixed and chilled.
5. Strain into the appropriate glass.
Layering
Layering is pouring or floating liquids on top of each other according to their density. To layer a drink, pour the heaviest liquid first. Now slowly pour a less heavy liquid over the back of a bar spoon held just above the first layer. The less dense liquid should float on top of the first.
1. Pour the heaviest ingredient first.
2. Slowly pour the next ingredient over the back of a bar spoon held just above the first layer.
Blending
Blended drinks are made up of spirits, mixers, ice, and sometimes ice cream. To make things easy always add all of the liquid ingredients first. Make sure solid ingredients like bananas are cut into smaller pieces so they blend better. Ice should be crushed or cracked if you have the option. Larger cubes may not fully blend and are hard on the blender.
1. Measure and pour all liquid ingredients into the blender cup.
2. Add the solid ingredients in small pieces.
3. Add the ice.
4. Start the blender on low and slowly turn it up to high.
5. If the blender is working but nothing is happening in the blending cup there is a bubble. Stop the blender, remove the cup and tap it with the heel of your palm to “burp it.”
6. If it is to thick add a little more liquid.
7. If it is too runny add ice a couple ice cubes at a time.
Muddling
A muddler is used to extract flavors and aromas from fruit, vegetables, spices, and herbs by way of crushing and grinding. When using a muddler, gently press down on the ingredients and turn. Try not to pulverize the ingredients unless the recipe call for it.
1. Put ingredients into a sturdy glass.
2. Gently press the muddler into the ingredients and twist.
3. Repeat until done.