Every industry has a special terminology and it is no different for bartenders? Impress your pals when you meet up with at your local watering whole by becoming familiar with the bartending terms that are used by skilled bartenders. Following are the terminologies and methods we provide at the American Bartending School
Ice
It’s the key ingredient of several drink recipes. Use clean and fresh ice everytime. Stay away from ice that has been in your freezer for a long period 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 These ingredients have various densities and have to be shaken vigorously to thoroughly mix with the alcoholic spirits.
Stirring
Stir drinks that use 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
Many bartenders will use blend a drink instead of shaking it. The blender does a more extensive work in combining all the ingredients and it works faster, too Blenders are important for frozen drinks and drinks using fruits Depending on how much ice you use, blenders make the drink chill a lot faster aside from the fact it is more watered downMuddling
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 popular drink recipe that uses a muddler is the Mojito where you would mash the mint leaves and lime slices.
Floating
Floating is mainly used in shots or shooters. To effectively float ingredients you need 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. Although a frosted glass will certainly chill the beer, it also demises the taste. To make a frosted glass, dip it in water first then put it in the freezer cooler for around 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.
