- Bar Equipment
13 Terms
- Cocktail Techniques
15 Terms
- Serving & Presentation
8 Terms
- Spirits
9 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.
- Clarified CocktailCocktail Techniques
A cocktail that has undergone a process to remove solids and cloudiness (usually via milk-washing or fine straining), resulting in a clear drink with enhanced texture and smooth flavor.
- 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.
- Milk-Washing (Clarification)Cocktail Techniques
A method of clarifying cocktails by adding milk to a mixed drink, causing curdling. The solids are then strained out, leaving behind a clear, silky cocktail with mellowed flavors. Used in classic punches and modern mixology alike.
- 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.
- SwizzlingCocktail Techniques
A technique in which a swizzle stick or bar spoon is rapidly rotated between the palms to mix a drink while keeping it well-chilled and aerated.
- ThrowingCocktail Techniques
A method of aerating a cocktail by pouring it repeatedly between two mixing vessels from a height, commonly used for drinks like the Blue Blazer or certain sherry-based cocktails.