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. Always use clean fresh ice. 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 drinks that contain hard to mix ingredient like fruit juices or cream. As these ingredients have different densities, it really needs to be shaken thoroughly to mix with the alcoholic spirits
Stirring
Stir drinks that use clear liquors. Stirring decreases the amount of ice chips in a drink making it less watered down. The original martinis were always stirred and never shaken.
Blending
Rather than shake a drink, a lot of bartenders will use blend The blender does an even more complete work in combining all the ingredients and it works quicker, too Blenders are a must for frozen drinks or beverages using fresh fruit. 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, like mint, or extracting juice from fruits. You can use a wooden muddler that you can buy in a club or cooking supply shop. 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. In order to properly float ingredients you have to know their densities. Lighter liquors or mixes will float in addition to 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
One of the most well-known frosted glasses are beer mugs. Although a frosted glass will certainly chill the beer, it also demises the taste. 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.
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