- Bar Equipment
12 Terms
- Cocktail Techniques
11 Terms
- Serving & Presentation
8 Terms
- Spirits
8 Terms
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- BuildCocktail Techniques
A method of making cocktails directly in the serving glass by adding ingredients in order, often used for simple mixed drinks.
- Double StrainCocktail Techniques
The process of pouring a cocktail through both a Hawthorne strainer and a fine mesh strainer to remove small ice shards or pulp.
- Dry ShakeCocktail Techniques
A technique where egg white or aquafaba is shaken without ice first to create a frothy texture before adding ice and shaking again.
- Fat WashingCocktail Techniques
A technique where a spirit is infused with fat (such as butter or bacon fat), then frozen and strained to remove solids, leaving behind a silky texture and rich flavor.
- Flash BlendCocktail Techniques
A quick blend using a small immersion blender or a high-speed shake with crushed ice, often used for tiki drinks.
- InfusionCocktail Techniques
The process of steeping ingredients such as fruits, spices, or herbs in alcohol to impart new flavors over time.
- LayeringCocktail Techniques
A technique used to create distinct, colorful layers in a cocktail by carefully pouring liquids with different densities.
- MuddlingCocktail Techniques
The process of crushing fresh ingredients like mint or citrus with a muddler to extract oils and flavors into a drink.
- RinseCocktail Techniques
A technique where a small amount of a spirit, such as absinthe, is swirled in a glass and then discarded, leaving behind a light coating of flavor.
- RollingCocktail Techniques
A mixing method where a drink is poured back and forth between two tins to gently combine ingredients without too much aeration.
- SwizzleCocktail Techniques
A stirring technique using a swizzle stick (or similar tool) to mix a drink with crushed ice, commonly associated with tropical cocktails.