how to do home mixology like a professional bartender

  • by Homew INC
how to do home mixology like a professional bartender
I know that many people want to mix their own drinks at home, so you are really lucky. The following is the essential knowledge about bartending. As long as you learn, you can mix any wine-create your own glass

The wine recipe records how the bartender should be made. Generally speaking, the wine recipe contains three parts: the method of bartending, bartending Tools and materials used.

🖤the method of bartending

The preparation method can be roughly divided into direct preparation method, shaking method, stirring method and mixing method. The following are some basic concepts that need attention:

1. If the material contains carbonated beverages, it must not be added to the Shake cup to shake (it will burst). It is usually added to the top of the finished product in the final stage, so some space should be reserved for the carbonated beverages when preparing.

2. If there is a gradation effect material in the wine spectrum, it is also poured slowly from above at the end. At this time, the material with a large specific gravity will sink into the bottom of the cup or faint, and the material with a small specific gravity will float on the cup , Forming several layers of separated colors.

3. If there are difficult to mix materials such as syrup, sugar, egg yolk, cream or coconut milk in the material, it takes more time to shake or stir to make the finished product more uniform.

4. Use the same material ratio to make a glass of wine. The order of alcohol concentration is usually: stirring method>direct preparation method>shaking method. If you find that the blending method is too difficult, you can use the other two methods.

🖤bartending Tools

Usually, the bartender prepared by the stirring method will not add ice cubes when drinking; the bartender prepared by the shaking method can choose whether to filter out the ice cubes for drinking. The short-time drinking type will filter out the ice cubes and drinking for a long time Type will not.

The short-drinking type does not contain ice cubes. In order to prevent the temperature of the wine from rising due to the touch of the hand, a goblet is usually used, and the volume is small and suitable for short-term drinking.

The long-drinking type will add ice cubes to drink, and the cups used are larger

Although some bartenders will use specific bartending tools, family bartenders only need to master the volume of the finished product, and then choose the cup you like~

Martini cups can be used for most short-drink cocktails, Colin cups can be used for "base wine + carbonated drinks" or "base wine + juice" and other cocktails, and juice cups are used for large-capacity long-drink cocktails , Such as Long Island Iced Tea.

🖤Materials used

The name and dosage of materials are the most common problems encountered by beginner bartenders. I put together the problems that I encountered when learning to bartender as follows:

🖤Common dosage unit
1 (OZ) about 30ml

1cl=10 ml=10 c.c.

1 tsp =1 bsp=5 ml

1 tbsp =15 ml

1 dash=1 ml

Some wine profiles do not list the volume but display it in a ratio (for example, 1:1:2). Generally speaking, 10ml or 15ml is enough; if it is a short drinking wine, try to control the total amount of material between 60ml and 90ml (considering the melting of ice cubes, the finished product is about 120ml); The recommended amount of base wine should be between 30ml and 45ml, and then increase or decrease as you like.

Garnish:It means what to decorate

XX peel:fruit peel

XX wedge:Part of citrus fruit

XX Slice:Round sliced ​​fruit
🖤Special action

XX before serving:Refers to doing a certain action before serving

Serve with XX:Refers to taking something out at the table, usually a straw or a cocktail stick

strain:Refers to filtering out ice cubes after the preparation is complete

crush XX:Refers to crushing a certain material

Squeeze XX:Refers to squeezing fruit juice into the finished product

Sprinkle:Means to sprinkle the material on the surface of the wine

Chill:Refers to refrigerating materials for a period of time

Rim:Refers to the practice of putting sugar or salt on the rim of the cup
🖤Material name

Vermouth: This refers to regular wine.

XX Syrup:Especially syrup

Sweet & sour mix:Sweet and sour sauce

Adjust your own wine spectrum

The first few articles explained the materials that can be collected in the initial stage. With these materials, you can start to make some common bartenders. You can not only make these bartenders proficient in the basic modulation methods, but also master the characteristics of the base wine. The score is just a reference, you have to try more on your own to make it delicious

If you have read all the articles and can't mix drinks, you can only drink pure drinks!​​​

Thank you for watching and hope to help you!

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