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Mixology 101: Techniques and Terminology You Should Know

Cocktail Techniques | www.drinks.ng

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.

Cutting garnishes

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 fruit

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.

*You ought to practice these techinques extremely well. Because as it rightly said – practice makes perfect
Cocktail Techniques | www.drinks.ng
Posted inCocktail Corner

Mixology 101: Techniques and Terminology You Should Know

Posted on 02 15, 2018

Like every other beautiful thing, cocktails take an ample amount of artistry to make. There...

Read More
Posted on

10 Basic Cocktail Tools Every Mixologist Should Have

Bar tools | www.drinks.ng

Mixing the perfect drink requires creativity, focus, expertise and consistency. It has become an art in its own right as more cocktails are invented regularly.

Just like every other art form, making cocktails requires certain tools to get the job done right and quickly too. For the beginner mixologist, having the proper tools is almost as important as getting the recipe right. As a matter of fact, the right tools propel the right recipe.

Basic Cocktail Tools

The basic tools needed to make that darling cocktail are explained below:

Boston Shaker

The Boston Shaker is highly essential in the cocktail-making process. It consists of two parts: a mixing glass and a metal tumbler. It used to have a third part which was a built-in strainer. The beautiful thing about the Boston Shaker is that the customer gets to see what goes into the mixing glass. Add that to the beauty of watching the ingredients mix together as the mixologist gets to work.


The strainer is a basic sieve designed to be placed on the shaker. It keeps broken ice and fruit or other pulp in the metal tumbler while the drink is being poured.

Fine Strainer

In order to keep the cocktail clear, a fine strainer is used to catch all the smaller pieces of ice and fruit while pouring the drink.

Bar Knife

You definitely need the bar knife for cutting fruits and other garnishing.


The Jigger is a measuring cup with measures on both ends. It is used in measuring the right amount of ingredient to add to the cocktail.

Bar Spoon

The Bar Spoon is used to stir, scoop spices, layer drinks and muddle soft fruit. It comes with a coin-like end that suits its purpose.


Blenders are primarily used for frozen drinks and are quite useful in making purees.


It is used in mashing fruits into a puree, as well as extracting juice from various citrus fruits.

Pour Spout

This is a special cap placed on bottles for optimal speed at the bar. Mixologists and bartenders with years of experience use the Pour Spout to pour the correct quantity of drink without having to measure.

Bar tools | www.drinks.ng
Posted inCocktail Corner

10 Basic Cocktail Tools Every Mixologist Should Have

Posted on 02 14, 2018

Mixing the perfect drink requires creativity, focus, expertise and consistency. It has become an art...

Read More

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