Mixology 101: Techniques and Terminology You Should KnowWritten by David MasifonPosted on 02 15, 2018
Like every other beautiful thing, cocktails take an ample amount of artistry to make. There are certain techniques and terminology that the rookie mixologist should know when trying out a recipe.
We have selected 13 important techniques and terminolgy essential in making a cocktail.
Build a drink
Some cocktail recipes require strategic building in a glass. Building demands careful pouring of ingredients in layers. It is the oldest and simplest method of preparing a cocktail.
Shake a drink
“Shaken, not stirred” – you must know that famous line from James Bond. Shaking is the most common method for making a drink. It involves filling the shaker with ice and shaking for about 15 seconds to ensure the drink is chill and the ingredients mix properly.
Strain a drink
Straining a cocktail is done in order to keep out broken ice and fruit pieces from the main drink.
Double-strain a drink
This technique is typically used when making Martini-style cocktails. The fine strainer is used to catch all the tiny ice slivers so that the drink is not watered down in the glass.
Pour a drink
This involves pouring the entire contents of the shaker into a glass without using a strainer.
Stir a drink
Stirring is a technique used for recipes that are made up of ice and alcohol. It takes about 20 – 25 seconds to stir a drink to the right temperature.
Rock ‘N Roll a drink
Rocking and rolling refers to throwing the ice and ingredients and forth between the shaker’s glass and the metal tumbler. It adds an element of flair to the drink and is most commonly used for Caipirinha.
Layer a drink
Layering is when the various ingredients are poured along the bar spoon’s spiral in layers. The b-52 and Pousse Cafe are the most commonly layered drinks.
Blend a drink
Blending is not quite as easy as it sounds. A perfect blend for cocktail usually involves using crushed ice one scoop per cocktail. Never blend for more than 10 seconds.
Always prepare the garnishing before mixing the ingredients. It is also important to create a space for cutting fruit and garnishes at the bar based on the cocktail menu.
Muddling involves pressing fruits with a muddler till it becomes a puree. It is best to use fresh fruits only. This is done in order for the fruit to mix easily with other ingredients.
Rimming a glass
This is an indirect technique for mixing spices in a cocktail. It involves moistening the edge of the glass with lemon juice before rolling in the required spice. Lemon or lime juice goes well with salt, while sugar or cacao combines well with orange juice.
Pouring in a glass
Anybody can pour a drink. Or so you thought. This actually a delicate skill as you need to pour the right amount of drink. Some mixologists use the counting system to pour the correct amount. This skill must be adequately practised in order to get it right subsequently. The challenge here is every recipe with more or less of a certain ingredient tastes differently. Another way to get it right is by using aa jigger as it slows down the speed of the pour, helping you to get it right.