Mixologist Combining Terminology

Every enterprise has its own vocabulary and the same refers to bartenders Impress your pals when you meet up with at your local watering whole by becoming familiar with the bartending terms that are used by skilled bartenders. Following are the terminologies and methods we provide at the American Bartending School

Ice

It’s the key ingredient of several drink recipes. Always use clean fresh ice.  Stay away from ice that has been in your freezer for a long period Old ice has the tendency to absorb the flavors of frozen foods keep in the freezer and this will affect the taste of the drink

Shaking

Shake beverages that include hard to mix ingredients such as fruit juices and cream As these ingredients have different densities, it really needs to be shaken thoroughly to mix with the alcoholic spirits

Stirring

Stir drinks that make use of clear liquors Stirring decreases the amount of ice chips in a drink making it less watered down.  The original martinis were always stirred and never shaken.

Blending

Many bartenders will use blend a drink instead of shaking it. The blender does a more extensive work in combining all the ingredients and it works quicker, too Blenders are important for frozen drinks and drinks using fruits Depending on how much ice you use, blenders make the drink chill a lot faster aside from the fact it is more watered downMuddling

Muddling is a mashing technique for grinding herbs, such as mint, or extracting juice from fruits. You can use a wooden muddler that you can buy in a club or cooking supply shop. The most popular drink recipe that uses a muddler is the Mojito where you would mash the mint leaves and lime slices.

Floating

Floating is principally used for shots or shooters.  In order to properly float ingredients you have to know their densities.  Lighter liquors or mixes will float in addition to the heavier ones. Use a back side of a tea spoon, holding it over or in the glass and slowly trickle the ingredient over the back of the spoon.

Frosting

One of the most well-known frosted glasses are beer mugs. Although a frosted glass will certainly chill the beer, it also demises the taste. To make a frosted glass, dip it in water first then put it in the freezer cooler for around half an hour or so.  Just take note that serving beer in a frost mug has an effect on the taste of the beer

 

To start your new Career in Bartending visit http://www.barschool.com. We offer classes in several cities including our New York Bartending School.