MAKING MOCKTAIL TECHNIQUE
TECHNIQUE
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EXAMPLE PICTURE
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SHAKING
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When
a drink contains eggs, fruit juices or cream, it is necessary to shake the
ingredients.
·
Shaking
is the method by which you use a cocktail or mocktails shaker to mix
ingredients together and chill them simultaneously.
·
The
object is to almost freeze the drink whilst breaking down and combining the
ingredients.
·
Normally
this is done with ice cubes three-quarters of the way full. When you've
poured in the ingredients, hold the shaker in both hands, with one hand on
top and one supporting the base, and give a short, sharp, snappy shake.
·
It's
important not to rock your cocktail to sleep. When water has begun to
condense on the surface of the shaker, the cocktail should be sufficiently
chilled and ready to be strained.
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STIRRING
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You
can stir mocktails effectively with a metal or glass rod in a mixing glass.
·
If
ice is to be used, use ice cubes to prevent dilution, and strain the contents
into a glass when the surface of the mixing glass begins to collect
condensation.
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BLENDING
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An
electric blender is needed for recipes containing fruit or other ingredients
which do not break down by shaking.
·
Blending
is an appropriate way of combining these ingredients with others, creating a
smooth ready to serve mixture.
·
Some
recipes will call for ice to be placed in the blender, in which case you
would use a suitable amount of crushed ice.
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LAYERING
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To
layer or float an ingredient
(ie. cream, liqueurs) on top of another, use the rounded or
back part of a spoon and rest it against the inside of a glass.
·
Slowly
pour down the spoon and into the glass.
·
The
ingredient should run down the inside of the glass and remain seperated from
the ingredient below it.
·
Learning
the approximate weight of certain liqueurs and such will allow you to
complete this technique more successfully, as lighter ingredients can then be
layered on top of heavier ones.
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