TECHNIQUES

Muddling expresses the natural juices and oils of fruits, herbs, and vegetables. All citrus fruits, berries, chopped fruits, mint, and other herbs have great flavor hidden inside that muddling helps to draw out.

Stirring cocktails is a way to gently introduce light dilution to spirit-forward cocktails.

Straining is a technique used to hold back ice and pulp when making a drink, using one of several strainers.

Rolling is the technique used to marry the flavors of rich ingredients like those you would add to a Bloody Mary. Rolling involves pouring a cocktail back and forth between a shaker and Boston mixing glass. This will weave the flavors together and create dilution without frothing the drink.

Garnishing is the art of decorating the cocktail and cocktail glasses to make a drink more visually appealing, thereby drawing attention.

Perhaps most associated with island-inspired cocktails such as the Pina Colada, blending is used to thoroughly blend all of the ingredients in the cocktail with ice into a consistent frozen cocktail.

Building is the most used and most basic technique in mixology. It involves stacking the ingredients over ice, stirring, and serving.

Layering cocktails is using the science of specific gravity. Layering can include colors, flavors and textures. As the cocktail is sipped the drinker will taste individual flavors.

Carefully measuring ingredients in a cocktail is often overlooked, however the balance of the cocktail sits within the precise measurement to achieve a perfect cocktail.

Shaking is the most effective way to chill, mix flavors, colors, and textures. After building the drink in a Boston mixing glass, use a shaker tin and to shake vigorously, pour, and serve.