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Written by Administrator
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Saturday, 31 March 2007 |
| Fill the recommended glass with ice and simply pour in the ingredients and give them a quick stir before serving |  |
| Pour ingredients into shaker, add ice and 'shake' (and we mean shake the drink, not rattle it gently). If you 'shake and strain' leave the ice behind in the shaker, using a strainer, when serving and if its 'shake and pour', empty the drink along with the ice into the glass when serving |  |
| Basically stir your ingredients with ice in a mixing glass. This method is used on cocktails you do not wish to dilute too much with broken down ice, e.g. The Martini |  |
| This is the crushing of ingredients such as fruit and herbs with a pestle or the back end of a bar spoon. This is a fantastic way of extracting as much flavour as possible from the fresh ingredients |  |
| This is simply a method that requires you to place all your ingredients, along with ice, into a blender and mix. This is particularly good when you need to crush fruits, such as strawberries, or making drinks such as fresh fruit Daiquiris |  |
| This is the method of floating one liquid on top of another without mixing them. Use the flat end of the bar spoon to control the flow if necessary |  |
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Last Updated ( Saturday, 31 March 2007 )
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Mixing Techniques 
