Tips for Chilling, Measuring and Mixing Cocktails

CHILLING

Crushed ice cools a drink both faster and more efficiently than cracked ice, but take care not to over-dilute the cocktail. In general, crushed ice is used for drinks sipped with a straw, and ice cubes for highballs and cocktails drunk on the rocks.

To make crushed ice wrap ice cubes in a clean, dry tea towel or a strong polythene bag and hit with a mallet or wooden rolling pin. Cracked ice is made similarly, but broken less finely. The ice shaken with the ingredients should be strained then discarded.

MEASURING

In theory, any measure from a teaspoon to an egg cup can be used. Ingredients can be increased or decreased while still resulting in the correct flavor and consistency of the drink, so long as the measure and the ratio of ingredients remain constant throughout. Accuracy is especially important when adding strongly flavored ingredients such as Anisette or Creme de menthe, as a few excess drops can dramatically affect the taste.

Following are the approximations commonly used in drink recipes. While these may be useful in preparing your first cocktails, you will find that with experience in pouring and measuring cocktails - as in so many other activities - you will acquire a sense of the correct balance to match your individual tastes. Here are some of the measurements:

1 pony = 1 ounce
1 teaspoon = 1/8 ounce
1 jigger(shot) = 1.5 ounces
1 dash = 1/6 teaspoon
1 tablespoon = 1/2 ounce

MIXING

As a rule, drinks with clear ingredients are stirred, while those with cloudier ingredients - fruit juices, egg white or cream - are usually shaken or blended.

Stirring: Add the ingredients to ice cubes in a mixing glass, stir with a long-handled bar spoon and strain.

Shaking: Put ingredients with plenty of ice into a shaker and shake rapidly with a quick, short, vertical movements until the outside of the shaker is frosty. The basic points should be noted in here. They are as follows:

Do not overfill the shaker, but leave room for shaking.
The usual order for mixing ingredients is ice, sugar, egg, milk, alcohol and mixers.
Add the cheapest ingredient first to minimize waste if you go wrong!
NEVER shake fizzy ingredients as the drink will become too frothy; add the effervescent ingredient after shaking or stirring.
Always strain unless the recipe specifically states otherwise. Discard ice.

Blending: Blend ingredients (usually incorporating fresh fruit, eggs or cream) with crushed ice, but only for a few seconds or the drink will become weak and watery.

Pouring/Floating a Liqueur: Ingredient of different densities can be used to obtain distinct liqueurs. Pour each liqueur into a dessert spoon and gently tip so that the liquid slips slowly onto the surface of the drink.