drinks_bar_repertoire

BAR BASICS

- There are many drinks that request of this method, the reason a drink is stirred is to get all the ingredients mix together and also that the drink becomes very cold without watering, the drink, if instead of stirring a ‘Martini’ we would shake it, the ice would break in little pieces and the drink would be watery.

Other drinks that need to be stirred are those drinks, that have soda water on them, if using another method the drink wouldn’t be fizzy any more.

To stir a drink, is needed a Mixing glass, a clear, wide, long glass very similar to a ‘pint’ glass, and of course a bar spoon, and we only stir with ice cubes.

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- We can shake cocktails with ice cubes but also with crushed ice.

The purpose of shaking a drink are various, from getting the drink cold, or mixing all the ingredients together, to for examples on drinks were the mix is very strong, alcohol wise, would help to dilute the drink and to had some oxygen to it, this little bubbles of oxygen that we fund on the drink once is been shaken, will reduce the flavor of the cocktail.

It is very important to control the way the ice and the content moves while we shake, this move should follow the shape of and 8, to prevent, when is cubes of ice what we use that this doesn’t brake to much, and if is crushed the ice doesn’t get compact together.

We can shake any drink, but is not recommended to do it with those drinks that have sodas on them and those that have cream (whipped cream).

To shake a drink, is needed a Mixing glass and a Boston Shaker, these two pieces join together with the mix inside.

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- When we talk about mixing, we talk about a Hamilton Beach mixer, or what we also know as a Milk Shaker.

The main use of a Mixer is to blend different ingredients with whipped cream or other creamy drinks.

To do this is needed to add ice cubes to the mix, so the drink gets cold and also helps to prevent the whipped cream to become very thick.

After mixing the drink, the most of the times it has to be strained.

And is very important on this method that we add the ice before all the other ingredients, this would help to incorporate the recipient with the mix to the mixer itself, and also will prevent the cream to stick to the bottom.

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- This is probably the most efficient method and one of the reasons is that we can mix many drinks at the time.

For this same reason is also needed to have a full control of the method. The blending is done as the name says in the blender (Hamilton Beach Warring Blender),

In this method we do the opposite as in the Mixer, what it goes first is the ingredients and then the ice, two reasons for this, the ice has to be crushed ice every time that we use the blender, so if we add the ice first it will start melting before we finish the drink, and second that the ice could get freeze and compact together.

The most important factor of this method is the speed and the time of the blending.

Depending of the time we blend the mix, the ice would be more or less crushed, and this will influence on the flavor of the drink.

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- What we want with this blend is to mix all the ingredients right but with out diluting the drink.

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- Because of the strength of the cocktail, the ice should be more crushed, so it would melt faster to dilute the drink.

For the same reason, previously few ice cubes are added to the glass to keep the drink cold longer.

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- The longer the mix is blended, the more frozen the cocktail will be. Also as much ice we add the weaker the cocktail will be.

The long blend is also used when the mix has fresh fruits on it.

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- Every cocktail either stir, shake, or mixed with ice cubes should be strain. When a cocktail is strain is to prevent from impurities, pieces of ice or fruits to fall in the drink when this has to go ‘UP’, meaning straight up or without ice.

But also when the drink goes ‘on the rocks’ the drink should be stir and then pour over new ice, so the new ice would take longer to melt cause the drink is already cold and also it would look much better.

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- as denoted in the beginning, is a very important part on the way of making drinks

For measuring we will use a jigger, a little recipient, which one side has an once of measure and the other side is half ounce measure.

This we will hold all the time with one hand while pouring liquor with the other.

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Measure (jigger), Bar spoon, scoop, lime squeezer, Church Key(can opener), Can opener, Ice pick, Knifes, Chopping board, Muddle, Strainer, Mixing glass, Boston shaker, Hamilton Beach mixer, Hamilton Beach blender, Fruit containers, Store & Pour containers, Speed pourers, Bar mats, Bar towels.