MIXING METHODS

Question 1

Build On Ice

Answer 1

This is the fastest method. It is used for highballs and on the rocks drinks. Simply fill the glass with ice, pour the alcohol in first and follow with any non-alcoholic mixer that may be required.

Example: Building a gin and tonic on ice.

Question 2

Stir & Strain

Answer 2

This method is used primarily for the martini and shooter family of drinks. Simply fill the mixing glass half full of ice, pour in the alcohol first and follow with any non-alcoholic mixers. Put the plastic tip of the bar spoon into the drink and stir three to six times.

Example: Making a classic martini by stirring and straining.

Question 3

Shake & Strain

Answer 3

This method is used for tall drinks, cream drinks and any drink containing sweet and sour mix. Simply fill the mixing glass 1/2 full of ice, pour in the alcohol first and follow with the non-alcoholic mixers. Put the mixing tin securely on the glass, invert and shake eight to ten times. Remove the mixing tin and place the strainer on the mixing glass and “strain” the drink into the glass. A faster method is to “Shake & Pour”. In this method the drink and ice are poured out of the mixing glass into an empty serving glass. Shake and Pour cannot be used for “Up” drinks.

Example: Shaking and straining a margarita cocktail.

Question 4

Blend

Answer 4

Any drink that can be shaken, can be blended by putting the ice and drink into the blender cup and blending. The rotor blender is used to mix the drink in the same manner as the shake and strain method. The bar blender is used when a frozen drink is ordered. The bar blender will give the drink the consistency of a “snow cone”.

Example: Blending a strawberry daiquiri.