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Cocktail Preparation Techniques - Essential Mixology Fundamentals

Today, let's delve into a bit of theory — we'll discuss the methods of preparing beverages. You might think this is purely theoretical information with no practical implications. However, that's a mistaken belief. It so happens that the methods of cocktail preparation weren't devised arbitrarily; each of them has specific reasons behind it. These methods were developed over many years, dating back to the times when the bar industry was ruled by those legendary bartenders. It was their tomes that became the initial sources of inspiration for young bartenders of all generations, including ours.

Classic ways of making cocktails

Throughout the long history of mixology (the science of cocktail making), the following classic methods of preparing cocktails have emerged in bar theory:

Build
Stir
Shake
Blend

Of course, these methods of cocktail preparation cannot be considered exhaustive, as mixology is constantly evolving. Bartenders are continually inventing new cocktails and new methods of preparing them. However, these four methods are the pillars upon which the entire bar science is built. Now, I will attempt to explain in simple terms what each of these methods entails, as well as why a specific method is chosen for preparing a particular cocktail.

The Build Method of Cocktail Preparation

You don’t need to be fluent in English to understand that this method involves “building” a cocktail. The Build method is when cocktail ingredients are combined directly in the serving vessel. In other words, the components of the cocktail are poured into the glass from which you’ll be drinking the finished cocktail. This method is most commonly used for preparing Long Drinks and shots.

Key techniques of this method

Building:

This involves adding ingredients sequentially into a glass filled with ice, typically without vigorous mixing. This method is commonly used for mixed drinks whose components don’t require strong blending (such as strong alcoholic beverages, wines, water, and juices). The technique is simple and indispensable for the average bartender: ingredients are poured one by one into a glass with ice, following a specific sequence (usually starting with strong alcoholic beverages followed by mixers).

This method is not recommended for drinks containing liqueurs, as they do not mix well due to their density. Mixed drinks are served with a swizzle stick, which many patrons consider a mere decoration, and many bartenders may not fully understand its purpose. In reality, it’s a practical tool for customers to stir their own drinks. Examples include the Bloody Mary and Screwdriver cocktails.

Layering:

This involves creating layered cocktails, including beloved shots. Layered cocktails are called “Pousse-café” in French. To prepare these cocktails, you need some knowledge of the density of the beverages (you can find a density table here), which is expressed as a percentage of sugar. For example, you need to know that Kahlúa is heavier than Sambuca, and Grenadine is heavier than Kahlúa, which is logical since syrup contains a lot of sugar. Many people are not aware of this. An example of a layered cocktail is the B-52.

Muddling – Crushing.

There’s this thing called a “muddler,” which is essentially a pestle or masher, however you prefer to call it. The muddler is used to prepare the well-known Mojito, as well as many other cocktails that involve berries, fruits, spices, and other solid ingredients. With the muddler, juice or essential oils are extracted from these ingredients, then ice or crushed ice is added, followed by all cocktail components, and everything is mixed together using a bar spoon. Another example is the Caipirinha cocktail.

So, grab your cozy sweater, head to Starbucks, or whip up your own Pumpkin Spice Latte at home, and let the flavors of fall envelop you in their delicious embrace.

The Stir Method of Cocktail Preparation

Cocktails prepared using this method are done in a mixing glass. This method is most commonly used for cocktails containing more than 3 components that do not require vigorous mixing (such as all strong alcoholic beverages, wines, and bitters). The method is straightforward: ice is added to the mixing glass, followed by the cocktail ingredients (starting with the least potent). Then, the contents are stirred with a bar spoon in a rotating motion, and the drink is then strained into a serving vessel using a strainer.

This cocktail preparation technique is used for drinks that need to be served chilled but without ice. The most prominent cocktail prepared using this method is the Dry Martini, which is considered an unwavering classic.

The Shake Method of Cocktail Preparation

Well, this method is known to everyone. It is used for preparing cocktails with ingredients that are difficult to mix (such as syrups, liqueurs, eggs, purees, etc.). A shaker is used for mixing, and there are two techniques involved.

The Shaking technique is used to properly dilute the cocktail. What does this mean? It means that diluting the cocktail is just as important as maintaining proportions. If you add too little ice to the shaker, it will melt quickly, and the cocktail will become watery, losing its strength. That’s why the shaker should be filled to about 2/3 full. Ingredients should be poured from less potent to more potent. Shake the shaker for a maximum of 20 seconds, shaking it in a way that the contents move from the bottom to the top, meaning the ice should move along the length of the shaker. It’s logical that carbonated beverages should not be shaken in the shaker (otherwise, it will be a disaster =). You can also check the temperature by touch – if there are condensation drops on the walls of the metal part of the shaker, the cocktail is ready – strain it through a strainer into a serving glass. The Whiskey Sour cocktail is prepared using this method.

Sometimes, a variation of the Shake method is used called Fine strain. This is not even a variation; the cocktail is simply prepared in a shaker, but when straining, a fine sieve is added in addition to the strainer to remove fine ice shards or crushed components that may be in the shaker. Other examples include cocktails like the Cosmopolitan, Daiquiri, and Negroni.

The Blend Method of Cocktail Preparation

Cocktails are prepared using a blender. This is necessary when the cocktail includes fruits, berries, ice cream, and other viscous elements. This method is also required for preparing Frozen cocktails. When ice is added to the blender in specific proportions, it creates a snowy texture with a distinct flavor – it looks impressive, and the taste is unique. Here’s how to prepare a cocktail using the blend method: fill the blender with ice, pour in the ingredients in any order, and then begin blending, starting from low to high speeds. This method can be used to prepare a cocktail like the Piña Colada.

In essence, these are the main methods of cocktail preparation. As you can see, there is a practical aspect to this information. Now, before making any cocktail, think about the best way to do it. What other methods of cocktail preparation do you know? I’ve heard that flaming a cocktail is considered a separate technique of building, but to me, it’s just a way to put on a show and make the presentation of the cocktail more exotic. I look forward to your comments!

Jack Collins

Hey there, I'm Jack! I've always been fascinated by the world of beverages, especially the enchantment of cocktails. As an enthusiastic bartender, I've gathered plenty of experiences throughout my years in the hospitality industry. I thrive on discovering new flavors and combinations, and I frequently experiment with new recipes at my own home bar. My passion is sharing this knowledge and inspiration with others, and I hope my articles will help you explore the exciting world of mixology at The Beverage Boulevard!

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