The creation of cocktails can be simple or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first things that are taught to be a bartender are basic agitation and pouring skills. Most people can become bartenders very easily with these techniques, it only takes practice and proper teaching.

Here at Daiquiri Hire Melbourne we pride ourselves in offering everything you need when you need to prepare delicious cocktails and make any night an enjoyable time for everyone you invite to your party or event.

Now, we are going to talk to you only about the basic techniques of the bartender.

Bartender Techniques

Shaking

When a drink contains eggs, fruit juices or cream, it is necessary to stir the ingredients. Shaking or better called “shaking” is the method by which a shaker is used or also known as a shaker to mix the ingredients together. The object is to almost freeze the drink while combining the ingredients. Normally this is done with ice cubes that are placed up to three quarts in the shaker. When the ingredients have been poured, the shaker is held in both hands, with one hand on the top and one on the base, and there is a brief and agile shake.

Whipping

You can whip cocktails effectively with a metal or glass rod in a mixing glass. If ice is being used, ice cubes are used to avoid dilution and the contents are poured into a glass when the surface of the glass begins to condense.

Muddling

To extract the maximum flavour of certain fresh ingredients within the cocktails, such as fruit or mint, the ingredient must be crushed.

Mixing

An electric mixer is needed for recipes that contain fruit or other ingredients that do not decompose by agitation. Mixing is a suitable way of combining these ingredients with others, creating a smooth ready-to-serve blend.

Building

When you build a cocktail, the ingredients are poured into the glass in which the cocktail will be served. In general, the ingredients are floating on top of each other, but occasionally the ingredients are allowed to mix.

Layers

To stratify or float an ingredient (i.e., cream, liqueurs, among others) on top of another, use the rounded or the reverse side of a spoon and place it against the inside of a glass. Pour slowly under the spoon and into the glass. The ingredient must run inside the glass and remain separate from the ingredient under it. Learning the approximate weight of certain liquors will allow you to complete this technique with more success.

Flaming

Flaming is the method by which a cocktail or a liquor is set on fire, usually to improve the flavour of a drink. It should only be tried with caution. Some liqueurs light up fairly easily, but others require more time. We recommend you read also about the glassware for cocktails.

In cocktails, we mix alcoholic and non-alcoholic beverages with fruits, juices, herbs and any other edible ingredient that can be transformed into liquid and mixed, by different methods of preparation. Below are the basic techniques of each preparation method.

Various Techniques for Cocktail Service

The cocktail service varies depending on its ingredients and the very nature of the cocktail. In cocktails, we mix alcoholic and non-alcoholic beverages with fruits, juices, herbs and any other edible ingredient that can be transformed into liquid and mixed, by different methods of preparation. These methods vary according to what works best for certain ingredients. Generally, the most used are simple mixing, liquefied, stirred, macerated, removed and assembled by layers. Below are the basic techniques of each preparation method.

For Mixed Drinks

To prepare a mixed cocktail you should first decorate the rim of the glass or cup, with salt or sugar as appropriate. Then fill with ice and serve the base alcoholic drink and other ingredients, stir with the spoon bar. Finally, a cigarette or remover is added and served in a cup holder or napkin.

For Whipped Drinks

These drinks are prepared in the shaker, first the ice is added and then the ingredients. Stir vigorously for at least 15 seconds and proceed to serve in the corresponding cup or glass. Always using the strainer so that the ice or other solid elements do not pass.

For Layered Drinks

Some cocktails, particularly pousse-coffees, should be served in layers. It is part of the attraction of the cocktail, observe the ingredients and diversity of colours that do not mix. To achieve this technique, the densest ingredients are served first. The liquor is poured gently on the back of a spoon that we will place inside the glass or cup. This so that it falls slowly without putting pressure on the lower layer, thus preventing them from mixing.

For Flamed Drinks

To flame the alcohol of any brandy, it is heated before in a spoon or glass. Once hot, it is poured and lit, bringing a flame closer. It is necessary to take security measures before flaming. Never use copious amounts of alcohol, always use it in small glasses. Flaming away from fabrics, curtains, paper or any other flammable material. Any flamed drink should be turned off by firmly placing a wet cloth over the glass before drinking.

For Frozen or Frappé Drinks

The ingredients are poured into the blender and finally one cup of ice per cocktail is added. Blend for approximately 20 seconds. For an icier drink simply add more ice. Frozen cocktails are the favourite ones during the summer so you can add a tropical touch and enjoy the flavour of fruits from the beach.

Remember that your selection of cocktails will give your party a personal touch, you can try with Daiquiri Hire Melbourne, you can hire one of our slushy machines and make premium quality daiquiris.  We also rent many other types of machines that can help you boost any kind of celebration and make it memorable for you, your friends, relatives, co-workers, etc.