| Every trade has a special language and it is no | | | | more complete job of mixing all of the ingredients. |
| different for bartenders? Impress your friends | | | | Blenders are a must for frozen drinks or drinks |
| when you meet at your local watering whole by | | | | using fresh fruit. Drink made using a blender will |
| becoming familiar with the bartending terms that | | | | chill quicker and be slightly more water down |
| are used by professional bartenders. These are | | | | depending on how much ice you use and how |
| the terms and techniques we teach at Bartending | | | | long you blend it for. |
| School. | | | | Muddling |
| Ice | | | | Muddling is a mashing technique for grinding herbs, |
| It's the secret ingredient of many drink recipes. | | | | such as mint, or extracting juice from fruits. You |
| Always use clean fresh ice. Stay away form ice | | | | can use a wooden muddler that you can buy in a |
| that has been in your freezer unless it has | | | | bar or cooking supply store. The most popular |
| recently been made. Old ice picks up flavors from | | | | drink recipe that uses a muddler is the Mojito |
| frozen foods and it will affect the flavor of the | | | | where you would crush the mint leaves and lime |
| drink. | | | | slices. |
| Shaking | | | | Floating |
| Shake drinks that contain hard to mix ingredient | | | | Floating is primarily used in shots or shooters. To |
| like fruit juices or cream. These ingredients have | | | | properly float ingredients you have to know their |
| different densities and have to be shaken | | | | densities. Lighter liquors or mixes will float on top |
| vigorously to thoroughly mix with the alcoholic | | | | of the heavier ones. Use a back side of a tea |
| spirits. | | | | spoon, holding it over or in the glass and slowly |
| Stirring | | | | trickle the ingredient over the back of the spoon. |
| Stir drinks that use clear liquors. Stirring reduces | | | | Frosting |
| the amount of ice chips in a drink and it will be | | | | The most popular frosted glasses are beer mugs. |
| less watered down than shaking. The original | | | | Although a frosted glass will certainly chill the beer, |
| martinis were always stirred and not shaken. | | | | it also demises the flavor. To frost a glass, first |
| Blending | | | | dip it in water and then put it in the freezer for |
| Many bartenders will use blend a drink rather than | | | | half an hour or so. Be advised that serving beer in |
| shaking it. The blender works faster and does a | | | | a frost mug diminishes that taste of a beer. |