The Art of Mixology
The secret of successful mixology lies in well-chosen spirits, freshly squeezed juices, just-crushed herbs and, crucially, the skilful deployment of the tricks and techniques of the bartender's trade.
As with cooking and architecture, when it comes to mixing drinks, sometimes less really is more and, although expert bartenders always like to experiment with new and unusual ingredients, nothing beats a wellmade classic. There are about half a dozen basic methods for combining cocktail ingredients, and it helps to know the pros and cons, as well as the best way of performing each.
BUILDING , LAYERING and FLOATING
Another important skill that the bartender must acquire is in the art of layering, which requires greater concentration, precision and a steadier hand. To make layered shooters or pousse café drinks, you generally pour the heaviest liquid first, working through to the lightest. However, the real trick is the technique.
Either touch the top of the drink with a long-handled bar spoon and pour the liquid slowly over the back of it to disperse it across the top of the ingredients already in the glass, or pour the liquid down the twisted stem that many professional bar spoons have. Hold the spoon's flat disc just above the drink. A little practice helps perfect both these relatively challenging methods. Floating is usually the term used to describe adding the top layer.
STIRRING
Stirring is the purist's choice, the mixology method that aims to retain the strength of the spirit. By carefully using a glass or metal rod (swizzle stick), or even a long-handledbo spoon, you can avoid chipping the ice cubes and making the cocktail watery, Crushed ice is an absolute no-no here. Drinks should be gently stirred in a mixing glass or the bottom half of a Boston shaker. As soon as condensation appears on the outside of the glass or shaker, the drink should be strained into a glass. Because the goal is a strong drink, some expert bartenders argue that those cocktails containing just spirits and liqueurs - in other words no fruit juices - should always be stirred.
MUDDLING
In mixology muddling isn't about confusion. Increasingly popular in bartending circles, it means to mash fruit or herbs to release their flavours and it's done with a wooden peste like implement called a muddler. The end used to crush ingredients is thicker and rounded; the opposite end, which is skinnier, is employed in stirring. Some also compare muddlers to rolling pins. The technique is to press down with a twisting action. Sometimes, a small amount of liquid will be added to facilitate muddling, but the majority of it is usually poured in later. Common muddled drinks include Caipirinhas (limes and sugar). Mojitos (mint leaves, sugar and soda) and Old-fashioneds (bitters and sugar syrup).
BLENDING
Electric blenders will mix ingredients that otherwise do not easily combine, so they are frequently employed when mixing alcohol with both fruit and fruit juice or alcohol with creamy ingredients. Strawberry Daiquiris and Pina Coladas are popular blended cocktails. As all the
usual rules on ice are reversed in the
blender and you do use crushed ice, it's also used for so-called frozen cocktail versions, such as Frozen Margaritas. The cocktail should be blended until it's smooth, but be. careful not to overdo it. The crushed ice should also be added sparingly.
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