The Webtender Handbook: Bar terms


Bar terms


Mixing
When using a cocktail shaker there is one golden rule to remember. Always put 
the ice in the shaker first, and the liquor last. This is to ensure that all 
ingredients are properly chilled by the ice when they are poured over the ice, 
and by adding the liquor last you reduce the chance of dilution.
Stirring
A drink that is stirred instead of shaken will retain its clarity and be free of 
ice chips. Drinks based on clear liquors, like a Martini, should always be 
stirred and not shaken (don't listen to James Bond when he order his Martini 
"shaken, not sitrred").
When stirring a cocktail you should stirr it enough to mix the ingredients, but 
not stirr it too much. If you sirr too much the ice will begin to dislute the 
liquor. A general rule is that 10-15 stirs will be sufficient for proper mixing.
A drink containing carbonated beverage(s) should be stirred gently and briefly 
to retain the sparkle. 
Shaking
Instead of stirring, you can shake the drink. This will mix the ingredients more 
than stirring, but will also result in a less clear drink. Drinks that contain 
ingredients that are hard to mix, such as cream, fruit juices and eggs, should 
be shaken vigourously to ensure that the ingredients has been well mixed.
 
Blending
Use an electric blender to mix fresh fruit, liquor, juices and ice instead of 
using a shaker. Not too popular everywhere, but perfect for making frozen 
cocktails or to blend ingredients that are otherwise impossible to mix.
Floating
The purpose of floating is to keep each ingredients in the drink in separate 
layers that do not mix with the others. This will create a drink with separate 
layers, and this is why floating often is refered to as layering.
The easiest way to float one liquor on top of another is to use a demitasse 
spoon, holding it over or in the glass and slowly trickle the ingredient over 
the back of the spoon.
Muddling
Muddling is a simple mashing technique for grinding herbs, such as mint, smooth 
in the bottom of a glass. You can use a wooden muddler that you buy in a bar 
supply store or buy a bar spoon with a muddler on the end. It crushes the herbs, 
much as the back of a soup spoon might, without scarring the glass.
Frosting
To frost a glass, first dip it in water and then put it in the freezer for half 
an hour or so. Also note that metal and silver mugs and cups will frost better 
than glasses.|


Source: International Bartender's Guide. 

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