Every industry has a special terminology and it is no different for bartenders? Showcase to your buddies when you meet up in the local pub by understanding the bartending jargons bartenders use Following are the terminologies and methods we provide at the American Bartending School
Ice
It is the key formula of most cocktail drinks Use clean and fresh ice everytime. Stay away from ice that has been in your freezer unless it has recently been made. Old ice picks up flavors from frozen foods and it will change the flavor of the drink.
Shaking
Shake beverages that include hard to mix ingredients such as fruit juices and cream As these ingredients have different densities, it really needs to be shaken thoroughly to mix with the alcoholic spirits
Stirring
Stir drinks that make use of clear liquors Stirring lessens the amount of ice chips in a drink and it will be much less watered down than shaking. The original martinis were always stirred and not shaken.
Blending
Rather than shake a drink, a lot of bartenders will use blend The blender does an even more extensive work in combining all the ingredients and it works faster, too Blenders are a must for frozen drinks or beverages using fresh fruit. Drinks made using a blender will chill quicker and be slightly more watered down based on how much ice you use and how long you blend it for.Muddling
Muddling is a mashing technique for grinding herbs, such as mint, or extracting juice from fruits. You can use a wooden muddler which are for sale in bars or cooking materials shops. The most well-known beverage that uses the muddler is the Mojito where mint leaves and lime slices are crushed.
Floating
Floating is principally used for shots or shooters. In order to properly float ingredients you have to know their densities. Lighter liquors or mixes will float on top of the heavier ones. Use a back side of a tea spoon, holding it over or in the glass and slowly trickle the ingredient over the back of the spoon.
Frosting
The most widely used frosted glasses are beer mugs. While it’s true that frosted glass will certainly chill the beer, it also lessens the quality of the flavor. To frost a glass, first dip it in water and then put it in the freezer for half an hour or so. Just take note that serving beer in a frost mug has an effect on the taste of the beer
To start your new Career in Bartending visit http://www.barschool.com. We offer classes in several cities including our New York Bartending School.
