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The Basics
THE BASICS
COCKTAIL TOOLS
Basic cocktail tools
GLASSWARE
Basic cocktail glassware
LINGO
Basic bar terminology
Float:
Using the back of a bar spoon slowly to float
contents on top of cocktail
Dry Shake or Reverse Shake :
Shake contents without ice that creates
foam. *Egg whites and aquafaba
Wet Shake :
Shake contents with ice. This is for
all dry shake ingredients and citruses.
Mixing :
Quickly chill contents that
do not have citrus or foaming elements.
Strain :
Straining elements into glass once
mixed or shaken.
Fine or Double Strain :
Using both regular cocktail and mesh
strainer to reduce ingredient debris for
a cleaner presentation.
STORAGE & SYRUPS
SPIRITS, LIQUEURS AND FORTIFIED WINE
Most distilled spirits, including bitters, can be kept at room temp. because of the high alcohol content.
To reduce oxidation, vermouths and other fortified wines like Sherry and Port should be stored in the fridge.
To prevent early spoiling, keep your cream based and low proof (15% or lower) liqueurs chilled.
HOMEMADE SYRUPS
1. Combine equal parts water to sugar. Add in extra flavor with seasonal fruit and herbs.
2. Heat over medium heat until the sugar dissolves. Simmer on low for about 8 minutes.
3. Let it cool and strain into an air tight container for fridge storage.
Store syrups in the fridge for up to two weeks.
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