Cocktail Mixing Techniques Step By Step

Shaking and straining

To shake is to mix a cocktail by shaking it in a cocktail shaker by hand. Shakers make it easy and practical to mix ingredients that do not combine easily with spirits e.g.: juices, egg whites, cream and sugar syrups.

Most shakers have two or three parts. First, fill the main part of the shaker three-quarters full with ice, then pour the ingredients on top of the ice. Less expensive ingredients should be poured before the deluxe ingredients. Shake vigorously for ten to fifteen seconds. Remove the cap or top part of the shaker and, using a Hawthorn strainer, the shakers own built-in strainer or a knife, strain contents into a cocktail glass. This technique prevents the ice going into the glass, protecting the cocktail and ensuring melted ice wont dilute the flavour and mixture.

If you misplace the shaker cap, a coaster or the inside palm of your hand is quite effective. To sample the cocktail before serving to the customer, pour a small amount into the shaker cap and use a straw to check the taste.

Shake and Pour

After shaking the cocktail as above, pour the contents straight into the glass, without straining out the ice. This technique is used when pouring into Hi-Ball glasses and sometimes old fashioned spirit glasses.

Stir and Strain

To stir a cocktail is to mix the ingredients by stirring them with ice in a mixing glass and then straining them into a chilled cocktail glass. The stirring motion should be in short circular twirls. Spirits, liqueurs and vermouths that blend easily together are mixed by this method.

Build

To build a cocktail is to mix the ingredients in the glass in which the cocktail is to be served, pouring one on top of the other. Hi-Ball, long fruit juice and carbonated mixed cocktails are typically built using this technique. The drink should be served with a swizzle stick so that the customer can stir the ingredients. Long straws are excellent substitutes when swizzle sticks are unavailable.

Blend and Pour

To blend a cocktail is to mix the ingredients using an electric blender and mixer. Any fruit should ideally be added first. Adding the fruit in small pieces gives a smoother texture than if you add the fruit whole. Next, add the alcohol. Ice should always be added last. This order ensures that the fruit is blended thoroughly with the alcoholic ingredients before the ice chills the beverage.

Ideally, the blender should be on for at least 20 seconds, in order to prevent ice and fruit lumps forming that will need to be strained out. If the blender starts to rattle or hum, ice may be obstructing the blades.

Always check that the blender is clean before you start. Angostura Bitters is suitable for cleaning as it is ammonia based. Add 4 to 5 shakes to blender, fill with hot water, rinse and then wipe clean.

Layer or Float

Layering or floating is done with ingredients that you do not want to blend with other ingredients. To do it, hold a bar spoon or desert spoon the right way up and rest it with the lip slightly above the level of the last layer. Fill spoon gently and the contents will flow smoothly from all around the rim. Experienced bartenders use the back of the spoon.

Muddle

Muddling is the process of crushing or bruising fruit or mint garnishes in a glass with the muddler end of the bar spoon or with a pestle, often with some sugar or a small amount of liqueur. Other ingredients of the cocktail are added after muddling is complete. The muddling process extracts the maximum flavour from the fruit or mint. The drink can be strained after muddling if desired.