| When I did bar tending in Dallas, I learned the | | | | Blending: If the fruit will not easily be broken down |
| different ways to mix a cocktail. Here are four of | | | | by shaking, you should use an electric blender. If |
| the most common: | | | | ice is called for, use crushed. |
| Stirring: This is the easiest method. Simply use a | | | | Building and Layering: Think of this as a cocktail |
| metal or glass rod and stir the drink in a mixing | | | | parfait. When building, the ingredients are poured |
| glass. If ice is required, use cubes and strain the | | | | directly into the drinking glass and layered on top |
| contents into a glass once condensation appears | | | | of each other. Sometimes a swizzle stick is |
| on the surface. | | | | included for the customer to mix the drink if |
| Shaking: A drink that includes eggs, cream, or fruit | | | | desired. Layering is more complex; use the |
| juices must be shaken. Put the drink in a shaker | | | | rounded part of a spoon to guide the liqueur or |
| and fill it 3/4 of the way with ice cubes. Put a | | | | cream into the glass. You will need to learn which |
| hand on the top of the shaker and one on the | | | | liqueurs are heavier, as these should obviously go |
| base, and give it a quick, snappy shake. The | | | | on the bottom, underneath the lighter ones. |
| cocktail is adequately chilled and shaken when | | | | Of course, there is much more to mixing cocktails |
| water begins to condense on the surface. (Most | | | | that you can learn about. Dallas bar tending taught |
| shakers come with a strainer; if the drink needs | | | | me what I know, and the best way to gain |
| to be strained, make sure you use ice cubes not | | | | knowledge is through experience. |
| crushed ice). | | | | |