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Drink Making Techniques
Build
When you build a drink , fill the glass you are going to serve to the guest with ice . Then pour the ingredients directly into the glass over ice . if a mix is used fill ½ inch from the top . add ice as needed. Blend or shake as required by the recipe.
Chilled Glass
Put ice in the glass then fill with soda water. The glass will be chilled after about 5 seconds . then dump out the soda water and ice into sink – not the ice bin : the only glassware that should be chilled in the mug chiller are beer mugs and glasses used for shooters . martini glasses , wine glasses, and other bar glassware should be stored at room temperature until use for service
Float
Slowly pour the liquor or liqueur evenly on top of the drink after it is made . This creates a thin , Distinct layer on top of the drinks.
TOP
Topping a drink is where you top off a drink with a non alcoholic mix and there is not distinct layer on the top of the drinks . when topping off a drink, make sure the liquid is ½ inch from the top when you are finished.
Tumble
Mix ingredients in glass or mixing tin , pour contents from one mixing tin to the other . you should have a 1 inches froth when you pour the ingredients into the Glass
Neat
To serve a drink neat means to serve a drinks at room temperature with no ice
Rocks
A cocktail served in a glass over ice.
Up
A drink served with no ice either neat or chilled
Layer
Use this Technique to obtain a colorful combination of distinctly separate layers of liqueurs.
Layer drinks are made in order
Start the heaviest liqueur and pour it into the bottom of the glass
Then , using an inverted bar spoon , pour the next liqueur slowly over the back of the spoon . you may rest the spoon shaft on the lip of the glass to steady your hand.
Repeat this with each liqueur. If they begin to mix slow down the pour after you master the technique try using a stemmed cherry in place of the spoon to pour each layer then give the cherry to the guest
Muddle
A muddler is a two sided, finely finished wooden tool used to mash or muddled ingredients like fruits and sugar it extract the juice and crushes solids
Put ingredients in the proper glass . Do not add ice or liquor yet
Use the flat end of the muddler and press it into the ingredients while twisting the muddler back and forth
Use the rounded end of the muddler when the flat end will not smash the ingredients properly because of the shape of the glass
Rinse the muddler immediately after use.then return it to its proper place in the station
Preheat
Drinks are preheated for two reasons
Heating a snifter glass to help liqueurs and cognac release their aroma .after pouring the spirit into glass ,cover the glass with a beverage napkin to keep the aroma in until it is served to the guest
If you start with a heated glass the drink will stay hot longer and taste better
The following is the proper way to preheat a glass :
Pour hot water from the hot water spout 1-inch from the top of the glass
Let the glass heat for about 5-10 seconds
Pour the hot water out
Make the drink ,pouring the liqueur in first so they have a chance to heat up before adding the mix ( such as Coffee, hot chocolate, etc)
Finish the drink according to the recipe
Glass Rimmer
It is important to have the right amount of salt or sugar on the rim of the glass when you serve drinks like a Bloody Mary, Margarita and so froth .too much or too little on the rim can ruin an otherwise perfect drink.
The rimmer consist of two self –contained circular swing trays. Lemon or lime juice is place d in one tray . In the other tray is either coarse salt or superfine sugar . the use of a rimmer guarantee that quick and consistent rims of salt or sugar are effortlessly applied to any of the cocktail glasses
To use the rimmer , place the glass upside down in the liquid tray, then immediately into the salt or sugar tray . this action leaves a thin layer of either on the rim of the glass
Rimming the Glass
For Salted or sugared drinks (Such as margaritas)
Dip the rim of the glass into the lime juice in the glass rimmer tray
Then dip the glass rim into the kosher salt or colored rimmer
There should be a thick layer of rimmer about ¼ inch thick stuck evenly to the glass rim this will give guest a good presentation of rimmer on the glass
Shake and strain
This technique is used primarily for shooter and up drinks with a mix . it can also be used as a show technique for entertaining Guests
Put ice in both the glass you will serve the drink and the mixing glass.
Fill the glass you are going to serve the drinks in with soda water. Let it chill while you make the drink in the mixing glass
Pour the ingredient into the mixing glass in the order listed in the recipes
Set the mixing glass on the station pour mat and place the mixing tin over the top of the mixing Glass
Give the mixing tin a smack on the top to Make sure that the glass and tin do come apart during shaking
Shake vigorously for about 10-15 seconds
After shake the drink properly , hold the mixing tin in one hand with the mixing glass on top and hit the mixing tin at the lip with the palm of your hand . this will pop loose the mixing glass
Cap the tin with the strainer
Dump the ice and soda water from the glass in the sink
Rinse the tin , mixing glass and strainer immediately . then return them to their proper place at the station
NOTE : when you pour more than one shooter, pour small amounts into each chilled glass, then even out the drinks by pouring small amount back and forth.
Strain and stir
This technique is used to chill a liquor when served straight up . you do not shake this type of drink because shaking cracks the ice , which dilutes the drink faster and the liquid becomes mixed with air during shaking . which makes the liquid cloudy . this last reasons is what Martini connoisseurs call bruising. Always use a mixing glass
Put the ice in both the glass you serve the drink in and the mixing glass.
In the glass you will serve the drink , fill with soda water. Let the glass chill while you make a drinks
Pour the ingredients into the mixing glass according to the recipes.
Stir with the back end of a bar spoon in smooth circular motions about 10-15 times or until condensation forms on the outside of the mixing glass
Put the bar strainer over the top of the mixing glass and strain the drinks into the chilled glass
Rinse the strainer and bar spoon return them to their proper location.
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