MIXOLOGY INITIATIVE

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The Winner
The Star

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The Legend

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Cleanliness is a “Heart” of Bartender
Basic Knowledge
Know Your Products
Bar Equipment

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Cobbler Shaker

Cobbler Shaker: A three-piece cocktail

shaker that has tapers at the top and ends
with a built-in strainer and includes a cap.
The cap can often be used as a measure for
spirits or other liquids.

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Boston Shaker

Boston Shaker A two-piece shaker consisting of a metal

bottom and mixing glass. The mixing container and bottom
are inserted into each other for shaking or used separately
for stirring or muddling. Separate strainers, such as a
Hawthorne or Julep strainer, are required for this type
shaker if crushed ice is used. Without such a strainer, some
bartenders may instead strain by narrowly separating the
two pieces after shaking and pouring the drink through the
resulting gap

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Jigger

Jigger or Measure is a bartending tool used to

measure liquor, which is typically then poured into
a cocktail shaker. It is named for the unit of liquid it
typically measures, 1.5 fluid ounce (~44 ml.) jigger or
shot. However, bar jiggers come in other sizes and may
not actually measure a fluid jigger.

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Bar Spoon

Bar spoon is a long handled spoon used in bartending for

mixing and layering of both alcoholic and non-alcoholic
mixed drinks. Its length ensures that it can reach to bottom
of the tallest jug or tumbler to mix ingredients directly in
the glass. A bar spoon holds about 5millilitres of liquid (the
same as a conventional teaspoon). Its long handle is similar
to an iced tea spoon but is usually decorative and elegant -
some variations mimic large swizzle sticks, with a disc at 16
one end.
Muddler

Muddle is a bartender's tool, used like a pestle to

mash or muddle fruits, herbs, and/or spices in the
bottom of a glass to release their flavor.
Cocktails that require the use of a muddle
include: mojito and caipirinha.

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Fine Strainer

Fine Strainer is use together with cocktail

strainer as a double strain for prevent an
ice fragment pass through the glass.

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Hawthorne Strainer

Hawthorne Strainer A cocktail strainer is a

metal bar accessory used to remove ice from
a mixed drink as it is poured into the serving glass.
A type of sieve, the strainer is placed over the
mouth of the glass or shaker in which the beverage
was prepared; small holes in the device allow
only liquids to pass as the beverage is poured.

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Julep Strainer

Julep strainer—so named because it was originally

meant to serve mint juleps. In the years before the
drinking straw was popularized, the julep strainer
allowed a drinker to quaff a julep without getting a
faceful of crushed ice and mint. Imbibers held the
ice and mint back with the strainer while sipping
the julep. A julep strainer consists of a perforated
bowl-shaped cup with an attached handle.

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Mixing Glass

For some reason, stirred cocktails are almost

always prepared in a glass vessel rather than a
metal container. The reason certainly wouldn’t be
thermodynamic, as metal is better for chilling, my
guest is that when properly stirred, a cocktail
looks appealing to the guest, dancing around the
glass with an occasional flash of silver or gold.

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Knife and Cut board

The cooks, kitchen scientists, and food wonks at

Serious Eats love their knives, so we thought it was
time for the Drinks crew to step up and show some
our cutlery some affection as well. And rightfully so.
Knives are just as important behind the home bar
as they are in the kitchen. Good knives, carefully
kept honed and sharp, are crucial tools in making
cocktails and other fine libations.
The home bartender, however, doesn't need very
many knives, so today we'll run down the
necessities of bar cutlery. If you have a well-stocked
kitchen, you'll probably find you already have most
of what you need.

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Juice Squeezer

Hand Press, The simplest option for juicing

at home or in a small-scale bar program is
what we refer to as a hand press (also
called a Mexican elbow) juicer. There two
main types, with minor stylistic differences
between them. Both require the fruit to be
place cut-side down in the unit.

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Peeler and Zester

Citrus Peeler, they give you a thin peel for as

long as the fruit is round. One of the most
famous peels is the Horse's Neck: Using a
thin peeler (or channel knife), start at the
top nub of the fruit and pull toward you
about a quarter inch, then turn the peeler
about 90 degrees and cut around the entire
circumference of the fruit."

Zester is a kitchen utensil for obtaining zest from lemons and

other citrus fruit. A kitchen zester is approximately four inches
long, with a handle and a curved metal end, the top of which is
perforated with a row of round holes with sharpened rims. To
operate, the zester is pressed with moderate force against the
fruit and drawn across its peel. The rims cut the zest from
the pith underneath. The zest is cut into ribbons, one drawn
through each hole.
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Bottle Opener and Wine Opener

A wine key corkscrew is the simplest and most

basic way to open a bottle of wine — and I would
argue, the most elegant. It is, after all, what
waiters and sommeliers use! A few firm twists, a
flick of the wrist and Pop! Out comes the cork.

The first step to using this little gadget is understanding its

anatomy. All its parts tuck into the handle just like a Swiss army
knife. Unfold it and you'll see an arm with one or more notches,
usually made of metal, that attaches to the handle at the hinge.
Sandwiched between this arm and the handle on a hinge of its own
is the corkscrew itself (also called the "worm"). Many wine keys
also have a little blade embedded in the handle that can be used to
remove the foil covering the cork.
Once you drill the corkscrew into the cork, that notched metal arm
is what you use to anchor the corkscrew and pull out the cork. It
acts as a fulcrum — as you pull up on the handle, you also exert
force down on the arm, which allows you to draw the cork out of
the bottle. And to think, you thought you'd never find a real world
use for high school physics! (Apologies to Mr. Holbrook.)
This is definitely one of those things that's easier shown than said
— and easier to do than to show. Take a look through our gallery
and then give it a try for yourself!

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BAR BAG
 ICE
“Selecting a shape for proper chilling and dilution”

Cubed Ice – Large format ice isn’t great for mixing cocktails, however,
as one large cube won’t provide the same agitation as a few smaller
ones, the best standard size of ice cubed for shaking and stirring
cocktails are 1 ¼ in / 3.2 cm. cubes, appreciated by bartenders for their
clarity and handsome square shape, as well as their slow-melting
property.
Best For : Shake, Stir and a Collins-style cocktails

Crushed Ice – Crushed ice is as its sounds – highly fractured ice,

which means lots of surface area and quick and easy melting. Crushed
ice also has a particular aesthetic, both in the way it looks in the glass
or cup and in the way it feels, sounds, and releases the liquor held
within the myriad tiny pockets as your sip.
Best For : Swizzle-style cocktails (Mojito, Mint Julep, Caipirinha)

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Glassware

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Cocktail Glass

The familiar conical shape of the cocktail glass makes

most of us think of Martinis, and so it should. It is the
most popular drink that is served in this glass and
because of that, many people will call this a 'martini'
glass.
Cocktails between 3 and 6 ounces and served 'up' without
ice. The variety of martinis, many classic cocktails, and
almost any short drink can be served in a cocktail glass.
Though it is now common to have stem-less cocktail
glasses (pictured on the right), the stem serves a purpose.
It allows the drinker to carry the glass without warming
the drink with body heat, which is essential to keeping
these non-iced drinks colder for a longer period.

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Champagne Glass

Champagne Flute is a stem glass with a

tall, narrow bowl. The bowl of a flute may
resemble a narrow wine glass as seen in
the illustration; or a trumpet shape; or be
very narrow and straight-sided

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Highball

These tall glasses are typically used for 'tall mixed

drinks and filled with an abundance of ice. Many times, the
drinks are built directly in the glass by pouring the
ingredients over top of the ice and stirring. The simplest of
these drinks will often have a shot of liquor topped with fruit
juices and/or sodas to fill the glass.

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Tumbler or Long Drink

Long drinks typically contain between 12 and 25 cl. of fluids and

can be enjoyed as aperitif or as a thirst quenching daytime
beverage, as they are less strong than the short drinks.
Professional bartenders will divide the cocktail families much
further and will use words like: Collins, fizzes and flips, all of
which will be discusses elsewhere on this site.

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Old-Fashioned Glass

The old-fashioned glass is a short tumbler that is also

often called either a lowball or a rocks glass. They hold
between 6 and 8 ounces and are also available as a double
old-fashioned (left of the photo), holding up to 10 or 12
ounces.
These glasses are typically used for short mixed
drinks that are often served with ice, though not
always. Popular lowballs like the White Russian, Rusty
Nail, and Old-fashioned are often served in these glasses.
The smaller old-fashioned glasses can be used for serving
a straight or neat pour of liquor, typically a dark spirit
like whiskey. The doubled old-fashioned glasses are also
ideal for serving either a mixed drink or shot of liquor
with single large ice cubes or ice balls.

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MIXING METHODS

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 Measuring
“Developing Balance Between Precision and Efficiency”

Hold your jigger level between the

thumb and fore finger in your
nondominant hand, right next to
your mixing glass or shaker.
Slowly pour in the liquor so that it
fills the jigger, giving you a fully
rounded meniscus. Then carefully
tip the jigger over the lip of your
mixing vessel to add the liquor to
it.
 Stirring

“Assembling and integrating a cocktail’s components”

Build your drink in the mixing glass and add enough

ice to fill the glass only three-quarters full. Lightly
grasp the spoon in the middle, using your thumb and
fore finger. The concave bowl of the spoon should be
facing the interior of the glass, and the convex back of
the spoon should be nestled in between the ice and the
wall of the glass interior.

Using your pinch on the spoon as a pivot only, begin to

push and pull the spoon away from and toward your
body, using your ring and middle fingers, doing this
should naturally guide the spoon around the interior of
the glass in a circular motion, as you push and pull the
spoon away and toward you.
 Shaking
First, build your drink dry, combining all of your
ingredients in the shaker except tor the ice.
Then add enough ice to completely fill the
shaker, position the shaker tin on top, and give
it a rap with the heel of your palm to seal.

Grasp the top cup, which is also called the

shaking cup, with your other hand, holding your
thumb on the top of the shaking cup, to keep it
secure. The top of the shaker should be facing
you, and the bottom should be facing away from
you.
Do and Don’t

Do Don’t
Turn 45 degrees to one side and Shake a cocktail in the
shake. Any major catastrophes will direction of your guest. It
be avoided : drop from your wet will happen to every
hands or the content of the shaker bartender at least once—
will not be splattered all over your you lose your grip and
guest. send the shaker flying

Fill the shaker completely with ice, Attempt to get away with
maximizing chill and minimizing filling the shaker only
sloshing. partway with ice.
 Straining twice for texture

The Strainer you use with a shaken cocktail is the Hawthorne strainer, which is a tool that you’ll find only behind
a bar; there’s no real counterpart in the battery of kitchen equipment. A Hawthorne consists of a small slotted
plate with a couple of taps, which help it to span the opening of your mixing tin (or glass) when place on top. The
Hawthorne also has a spring around the underside, which is what strains out ice and other large solids.

When you strain a stirred, spirit-driven cocktail, you’re essentially straining a pure liquid with your julep
strainer, and all it needs to do is hold back ice cubes, so there is no need to double-strain. But a shaken cocktail is
likely to have more small solids, perhaps from fruit juices. And it also may contain tiny shards of ice, a result of
the vigorous shaking.

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Muddling

Most often, you’ll be muddling Citrus, lime

in particular, though other citrus fruit
certainly comes into play, depending on the
drink you’re making. Other fruit that’s often
muddled includes berries, peaches,
pineapples, grapes.

Cut your citrus into quarters; if you’re

using something large, such as an orange or
grapefruit, go ahead and cut it into eights.
put the citrus in your glass, preferably peel
side up, and then add the sugar. Work the
citrus by pressing and twisting it with the
muddler, grinding the sugar into the peel.
The sugar acts as an abrasive and helps
liberate the citrus oil and juices. As the juice
is released, it will form a syrup with the
sugar.

Press and twist until you see a nice syrup

forming and you smell the fragrance of the
citrus zest. A good bartender uses every
sense, and your sense of smell is one of the
most critital tools.
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 Garnishing

“Finishing the cocktail visually and aromatically”

Each mixed drink is a minor work of art.

The contents of the glass should be a
tasty surprise and show true inspiration,
for anyone ordering a drink in a bar does
not expect a glass of just any old thing.
What appear should catch the attention.
Not by cheap gimmicks but through the
skilled composition of the individual
parts. In doing so, less is usually more.

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Garnishing

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 Garnishing

Dropped Garnished Visual Garnished Aromatic Garnished

Olives Egg White Herbs

Flamed Orange
Cherry Flower Peel

Lime Fruit Bitter Drop

Art
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