IT STARTS WITH A SIMPLE METHODOLOGY:
1oz ICONIC MIXER
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.
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.
A tool with a flat end for crushing herbs, fruit, sugar cubes, and other ingredients into a drink.
Carbonated water used as a mixer or to finish drinks.
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.
A technique used to chill a drink in its serving glass. Stirred drinks generally don't have fruit juice or milk.
Herb and root extracts or liqueurs flavored with herb and root extracts, traditionally thought to help stimulate the appetite and aid in digestion.
A long handled spoon used for stirring and measuring ingredients. Many will have a disc on top that acts as a muddle.
A small, two-sided measuring cup. Most jiggers have a half-ounce measure on one side and a two-ounce measure on the other.
A tool for removing the flavorful zest of citrus fruits.