Easy stuff here – and a very short lesson. There is no video for this lesson at this time, although I may do one down the road. There is so much information on YouTube on how to do this – I think it’s better if you look at a few different ways. Your trainer will probably go through these techniques during your first shift.
Customers will let you know if they want their drinks stirred or shaken. You might wish to ask them first.
Making Cocktails Requires a Little Skill!
A tin and a mixing glass. With ice. Just shake for a while. Strain an pour. Easy.
A tin and a mixing spoon. Martini’s. Usually with liquor only – no mixers
Shaking and stirring allows some ice to melt – thus adding to the volume of the drink. That’s what you’re going for here – besides mixing the liquor well.
Simply adding ice to a glass, pour liquor, add the mixer. In other words, “Making a drink.” An old school term.
Crush the fruit, rinds, herbs, mint, whatever. Add to drink.
Simply removes pulp, herbs, fruit – anything you muddled. And ice, of course. You can get fancy here if you wish.
Use a zester invented just for this purpose. It simply moves a small part of the fruit rind. Or chocolate. Or nuts and herbs.
You can either shake or stir almost any cocktail. Bartender purists, and Craft Bars, will argue about this all day long. For most bars, give it a nice stir or shake and get on with business.