METHODOLOGY

IT STARTS WITH A SIMPLE METHODOLOGY:

 

2oz   SPIRIT

1oz    ICONIC MIXER

1/2oz TART

 

TART: Something that offer acidity. Lemon, lime, grapefruit juice. Or use vinegar to create a shrub.

This ratio is perfect for a cocktail served up or served in a rocks glass with a ice. When using a tall glass, you can add sparkling water to stretch the cocktail. 


GLOSSARY:

HAWTHORN STRAINER:

Hawthorn strainers have a coiled spring-like wire that allows it to sit snugly onto the top of your mixing tin. Drinks that are shaken with ice should be strained through the Hawthorn strainer.


MUDDLER:

A tool with a flat end for crushing herbs, fruit, sugar cubes, and other ingredients into a drink.


SPARKLING WATER:

Carbonated water used as a mixer or to finish drinks.


SHAKING:

The most common technique used by bartenders for mixing ingredients to make a cocktail. Shaking involves adding ingredients to a shaker, then vigorously shuddering the shaker before serving.


STIRRING:

A technique used to chill a drink in its serving glass. Stirred drinks generally don't have fruit juice or milk.


BITTERS:

Herb and root extracts or liqueurs flavored with herb and root extracts, traditionally thought to help stimulate the appetite and aid in digestion.


BAR SPOON:

A long handled spoon used for stirring and measuring ingredients. Many will have a disc on top that acts as a muddle.


JIGGER:

A small, two-sided measuring cup. Most jiggers have a half-ounce measure on one side and a two-ounce measure on the other.


ZESTER:

A tool for removing the flavorful zest of citrus fruits.