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BAR BEVERAGE MANAGEMENT
 Creating cocktails can be straight forward or
artistic; depending on the person, their
tastes, and how far they want to take it.
Often, the first lesson of bartending school
teaches basic skills - from shaking, to
pouring over a spoon. Most people can quite
easily get by with these techniques, especially
when tending home bars.

Most cocktail shakers are sold with a build-in
strainer or hawthorn strainer. When a drink
calls for straining, ensure you've used ice
cubes, as crushed ice tends to clog the
strainer of a standard shaker..
You can stir cocktails effectively with a metal or
glass rod in a mixing glass. If ice is to be used,
use ice cubes to prevent dilution, and strain
the contents into a glass when the surface of
the mixing glass begins to collect
condensation.
 To extract the most flavor from certain fresh
ingredients such as fruit or mint garnishes,
you should crush the ingredient with the
muddler on the back end of your bar spoon,
or with a pestle.

An electric blender is needed for recipes
containing fruit or other ingredients which do
not break down by shaking. Blending is an
appropriate way of combining these
ingredients with others, creating a smooth
ready to serve mixture. Some recipes will call
for ice to be placed in the blender, in which
case you would use a suitable amount of
crushed ice.

When building a cocktail, the ingredients are
poured into the glass in which the cocktail
will be served. Usually, the ingredients are
floated on top of each other, but occasionally,
a swizzle stick is put in the glass, allowing
the ingredients to be mixed.

To layer or float an ingredient (ie. cream,
liqueurs) on top of another, use the rounded or
back part of a spoon and rest it against the
inside of a glass. Slowly pour down the spoon
and into the glass. The ingredient should run
down the inside of the glass and remain
seperated from the ingredient below it. Learning
the approximate weight of certain liqueurs and
such will allow you to complete this technique
more successfully, as lighter ingredients can then
be layered on top of heavier ones.
 Methods of mixing
 https://www.youtube.com/watch?v=5hDK19_
1VCs&t=54s
 https://www.youtube.com/watch?v=m9FPXD
qjE9E
METHODS OF MIXING.pdf

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METHODS OF MIXING.pdf

  • 2.  Creating cocktails can be straight forward or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first lesson of bartending school teaches basic skills - from shaking, to pouring over a spoon. Most people can quite easily get by with these techniques, especially when tending home bars.
  • 3.  Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker..
  • 4. You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation.
  • 5.  To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle.
  • 6.  An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice.
  • 7.  When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.
  • 8.  To layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain seperated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones.
  • 9.  Methods of mixing  https://www.youtube.com/watch?v=5hDK19_ 1VCs&t=54s  https://www.youtube.com/watch?v=m9FPXD qjE9E