METHODOLOGY

IT STARTS WITH A SIMPLE METHODOLOGY:

 

2oz   SPIRIT

1oz    ICONIC MIXER

1/2oz TART

 

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, FRUITS, SUGAR CUBES AND OTHER INGREDIENTS INTO DRINKS.


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