Mixology Terminology

Bartenders use many different techniques in the production of drinks. Some drinks, like a highball, are very basic, while others require significantly more preparation. Below are the techniques bartenders use every day.

Build: The most basic technique. Simply put, a built drink is poured directly into the glass in which it will be served. Either up or on the rocks.

àexamples: highball, Screwdriver, Long Island, shot of Jager

Shake and Strain: A technique which both chills and thoroughly mixes the drink. Use this approach with drinks containing a heavy mixer and/or syrupy liqueurs.

1. Fill a shaker (i.e. pint) glass with ice
2. Add liquor, liqueurs, and mixers, in that order
3. Put mixing tin firmly over glass
4. Shake firmly, with one hand on each container, until condensation forms on the mixing tin
5. Separate the tin and glass. Do this either by tapping the lip of the tin down against the bar or by tapping the base of the tin against the bar
6. If the drink is served “up”, use bar strainer to pour the drink from the mixing glass to the serving glass
7. Add soda, if applicable

àexamples: Margarita, Sex on the Beach, Mai-Tai

Stir and Strain: A more refined version of the above, used for drinks that are liquor-only and served “up”. Stirring, and not shaking, minimizes the amount of ice fragmentation, which can dilute and cloud a drink. A mixing tin is not used, as these tend to retain the flavor of whatever it mixed last.

1. Fill a shaker (i.e. pint) glass with ice
2. Add liquor, the modifying agent
3. With a bar spoon, stir quickly- about 10 stirs
4. Use bar strainer to pour the drink from the mixing glass to the serving glass

àexamples: Martini, Manhattan, chilled shot

Blend: The bane of bartending. Although time consuming, a blender mixes a drink that can’t be mixed any other way. As a general proposition, drinks should be blended so that they are thin enough to pour, but thick enough that a straw will stand upright in them. Blending time will vary based on the quality of the blender.

àexamples: Strawberry Daiquiri, Hummer, frozen Margarita

Layer: Layered drinks, or pousse-cafés, involve pouring the drink such that there are distinct “layers” of ingredients with sharp separation between each layer. No mixing occurs between the layers; rather, they sit atop each other. It creates a stunning visual effect, and is almost exclusively done with shots. It is important to pour the ingredients exactly as they are listed in the recipe.

1. Pour the first ingredient into the shot glass
2. Place a bar spoon or maraschino cherry atop the first layer so that it rests just above the liquid
3. Carefully pour the next layer onto the cherry or spoon. The downward kinetic force of this layer is redirected to become an outward force, and (hopefully) the layer below is not penetrated
4. Repeat for each subsequent layer

àexamples: B-52, American Flag, Oil Slick

Muddle: Another part of the trade that you just have to grudgingly accept. A muddle is a wooden tool (picture a six inch baseball bat) used to crush solid ingredients in a drink, either to extract their flavor or to liquefy them. It is important to exercise due care when muddling, as lateral force (as opposed to crushing straight down) is likely to break your glass.

àexamples: Old Fashioned (orange and cherry), Irish Coffee (sugar cubes)

Float: Similar to layering, except that the “floated” ingredient is added to a finished drink, rather than to other layers. The purpose is to keep the floated layer from mixing too much with the rest of the drink. Unlike a layer, the float will gradually bleed into the rest of the drink. Accomplished using the same technique as a layer (bar spoon or cherry).

àexamples: many fruit punches call for a float of 151

Other useful info:

Pouring: Never overfill a glass. As a good rule of thumb, leave space about the width of dime between the top of the drink and the rim of the glass. Fill the glass any higher and you are setting up the bar, the service bar, and the entire store for significant spillage.

Ice: When serving a “build” drink on the rocks, always fill the glass with ice. Recipes are designed with this in mind, so skimping on the ice will only result in a weaker drink. Also, always add ice first, then the other ingredients. This allows for ample aeration and thorough chilling of the ingredients; the drink will look emptier if done in reverse order.

Garnishes: Fruit garnishes are generally meant to add color, not flavor, to a drink. As a general proposition, if the garnish is served on a cocktail pick (e.g. olives for a martini, onions in a Gibson), the drink does not get a straw. This rule does not apply when the garnish consists of different ingredients (e.g. an orange “flag”).