THE TOOLS
JIGGER
The jigger is a two-sided measuring cup. It is vital for precise measuring the right amount of ingredients to add to the cocktail.
SHAKER
The shaker is used to mix ingredients. When filled with ice, it is also used to cool ingredients at the same time.
STRAINER
The strainer keeps solid materials in the shaker while the cocktail is being poured. Broken ice, fruit or other pulp, basically anything you don’t want ending up inside the glass…
BAR SPOON
The bar spoon is not only used to stir, but also to scoop spices, to layer drinks and to muddle soft fruit.
THE TECHNIQUES
LAYERING
This looks fantastic, and takes a while to master but once you’ve got the knack it’s very easy to do.
Carefully pour the second ingredient on top of the first by resting the flat end of a bar spoon on the surface of the base spirit. The liquid should rest lightly on top creating two distinct layers.
BUILDING
This method involves making a cocktail by adding all of the ingredients together in the glass, with perhaps a quick stir to serve.
BLENDING
Place all the ingredients into a blender and blend until smooth, starting on a slow speed and gradually increasing the speed.
STIRRING
This is the best method to retain the strength of spirits, as in Martinis. Simply stir gently in the cocktail shaker to avoid chipping the ice.
Standard shakers have a built in ice strainer, but you will need to strain the drink before serving to separate the ice or small fragments of fruit.
SHAKING
Add the ingredients to your cocktail shaker with cubed ice and shake briskly for about 10 seconds.
Strain and pour into a glass leaving the ice in the shaker. This is important for chilling and diluting the drink.
CRUSHING
There are 2 ways of crushing ice.
The first is to put the cubed ice in a blender, or alternatively you can fill a bag with cubed ice and bash it with a rolling pin.
MUDDLING
Muddling involves crushing fruit or herbs to allow the flavour to be released. You can use a muddler, a pestle or even the end of a rolling pin to do this. Use a pushing and twisting action on the fruit or herbs directly in the glass.
MEASURES
A typical measure, or shot, is 25ml, but as long as you make each shot the same size, you can’t go wrong.
SALT / SUGAR RIM
To salt the rim of a glass, moisten the edge with a wedge of lime and dip the upturned glass into a saucer of salt.
For sugar, chocolate, coconut etc. moisten the edge with a damp sponge first and then dip the glass into the saucer.