Bartending and Mixiology

Bartending and Mixology

Bartending is an artifact of the 1920's, when the 18th amendment was put before congress and prohibition was instilled, which didnt go down to well with the locals, they were then compelled to find more ways to get alcohol. Although most people could design ways to distill alcohol what came out was quite lethal to taste this was the beginning for mixology. Bartenders started mixing them with fruit juices, flavored syrups, wine, eggs, sparkling soda and sugar in their own unique bartending way. When cocktails first made their appearence the rules of batending and mixology were simple to follow when mixing a drink the base spirit first (this could have been vodka or what ever) then came the fruit juice or what ever the cocktail recipe called for. Sometimes bartending guys added a third ingredient to cocktails to flavor it up a bit, such extras as grenadine (etc) depending on the how is to be made. An example of this would be the likes of your classic cocktails such as a Martini or Caprina which can also be spelt(Caipirinha).


Even though bartending has moved on in the world and more up to date cocktails require more exotic ingredients and are much sweeter than their predecessor, the bartending equipment is still the same. Instead, the bartending tools that are now being used in todays bars are reminiscent to the cocktails illustrious past, the Boston Shaker is suave and stands well againist the test of time, also the martini glass or margerita glass has become the face of the cocktail bartending empire. There are only two items of cocktail bartending equipment that no cocktail bartender could function without(not discounting glasses) they would be the cocktail shaker and bar-spoon: 

Terminology of cocktail bartending 
Before we jump in to telling you the particulars of shaking and stirring drinks, there are a few baretending for you to remember. Likely you've heard most of them before, but there are a few in key ones to remember: Blending - Some drinks need to be blended in order for the ingredients to mix. When using an electric blender to blend ice, partially blend the ice before adding anything of the other ingredients. After the ice broken up, use the hole at the top of the blender to add other ingredients,this is called the drop slot. The general rule of cocktail bartending is that you should add frozen items first and liquids last. 

Floating and Layering 
Floating, or layering, means to add a diferent layer of liquor or liqueur when making cocktails and shots. Using the back of your bar spoon is usually the fastest way for a bartender to layer a drink. 

Frosting 
A frosted glass is an old bartending trick of super chilling the glass. To frost a glass, put it in water and then freeze for approximately 30 min. 

Garnishing 
Bartenders are always very put of there bartendind creations thats why every cocktail is 100% when it is made and it wouldnt look well if there was no garnish, when garnishing a drink it is common to also add a lime wedge or cherry to make it stand out. When the garnish of a drink also impacts the taste of the drink, this is a bonus. 

Mixing 
When bartenders are mixing a drink, you have to be careful as there are 2 type of cocktails, 1 being the muddled variety and the 2 being the standard cocktail, for the 1st cocktail (the muddled one) add your fruit and other ingredients and muddle then add your alcohol, it is best to use a cocktail can for this, although a few cocktails that arent shaken such as the mojito or Caipirinha should be muddled in the glass(carefully). The 2nd is just built in the glass with no muddling involved. 

Muddling 
To muddle something is to mash it against the sides of a glass or cocktail tin, this releases all the flavor of your ingredients that you are using for the cocktail. We recommend that you use either a wooden muddler or a bar spoon with attached muddler for this purpose to avoid scraping the glasses. 

Rimming 
With cocktails like the margarita or cosmoploitan, bartenders rim the glass with salt or sugar. A good quick bartending trick for this is to rub a lime or lemon around the rim of the glass. Then, you should set the glass rim down in a plate of salt or sugar and twist until the rim has been covered. 

Shaking 
When shaking a drink be sure to bartenders should always shake the cocktail with the glass facing away from the customer. Firmly grab your cocktail shaker and aggressively shake it until the cocktail can is extremely cold (you no when). Shaken drinks will be cloudier but more thoroughly mixed. When 007 asked for his vodka martini shaken, not stirred, he was doing something a bit out of the ordinary, a few bartenders believe that shaking a martini bruises the vodka or gin and detriments the flavor, well il tell you now point blank it doesn't.

Ice

Ice can be one of the most important factors in determining a drink's quality. Generally speaking, the small square-shaped "slices" usually referred to as "bar" ice are best. Aside from preventing premature blender destruction, the smaller style ice cube, will by virtue of increased surface area, make for a significantly colder drink. The resulting reduction in vapor pressure (fumes) from the alcohol makes for a more palatable mixed drink.
As mentioned before in the section on Ice, whenever glassware or bottles are broken in the vicinity of the ice bin, melt the ice with hot water, clean the bin and restock with new ice.
A 2-speed commercial blender is practically a must for quality frozens. Don't destroy a 15-speed kitchen blender trying to crush ice; it's simply not made for the job. Waring® produces a good line of commercial 2-speed Blendor® models that start at less than $90.00.

Liquor Measurement
The use of a shot system has been adopted, whereby a shot is equal to whichever size jigger you use, keeping in mind that the recipes are based on a 1 1/2 oz. shot. When using a different size jigger, correct proportioning can be main­tained by using larger glassware and more mixer if the "shot" is bigger or vice versa if smaller. Use a 1 1/4 oz. shot and the specified sizes and measurements for a milder recipe variation. Splashes are 1 oz., scoops are 4 ozs. and dashes are from 3 to 5 drops. This system was chosen not only because it's quick and easy to use but most importantly, because it's adaptable to your bartending style.

Quickly chilling a glass:
Bartending is a very fast occupation, so having everything preped and ready to go is a must any bartender will tell you the same. So before service wet the glasses and put them in the freezer. But for in the middle of a service a good bartending trick is fill the glass with ice and water to quickly chill the glass. 

Mixing with Eggs: 

When you shake a drink that requires an egg, use an ice cube. It breaks up the egg and helps it blend into the drink.  

Develop a sense of style: 
A large part of bartending effectiveness is not your mixology knmowledge, but is your ability to tell a funny joke or perform a quick bartending trick. Every good bartender should know a trick or six and a few really bad jokes that have to be laughed at. 

Don't drink while mixing
Most of the people who are bartending started bartending bartenders because of an interest in drinking and trying new and different alcohol related activities and the intresting history that goes into mixology. Although as a professional in the bartending Field, you would do best to leave these habits behind and to focus on the job at hand. 

The 3 Count Technique: 
Speed-pourers are great, eapecially for quick bartending. You should always position the speed pourer the same way direction relative to the label on the bottle so that when you are pouring the customers can see all your best liquors When bartenders are pouring with the 3 count system once you bring the bottle up count back 3-2-1 then lower the bottle avoiding any spillage as you go this will dipense appoximately 35ml of liquor.
Continue on for free Cocktail recipes

Source: www.marios-bar.com/bartending.html