Mixing Methods

There are faster mixing methods used in high volume bars, clubs and restaurants, however these are four traditionally accepted mixing methods that have been used by bartenders for years.

Build On Ice

This is the fastest method. It is used in high balls and on the rocks drinks. Simply fill the glass with ice, pour the alcohol first, followed by any non alcoholic mixer that may be required.

Stir & Strain

This method is used primarily for the martini and shooter family of drinks. Simply fill the mixing glass half full of ice, pour in the alcohol first, followed by the non alcoholic mixers. Put the plastic tip of the bar spoon into the drink and stir 3-6 times.

Shake & Strain

This method is used for tall drinks, cream drinks, and nay drink containing sweet and sour mix. Simply fill the mixing glass 1/2 full of ice, pouring the alcohol first, followed by the non alcoholic mixers. Put the mixing tin securely on the glass, invert and shale 8-10 times. Remove the mixing in and place the strainer on the mixing glass and “strain” the drink into the glass. A faster method is to “Shake & Pour”. In this method the drink and ice are poured out of the mixing glass into an empty serving glass.

Blend

Any drink that can be shaken, can be blended by putting the ice and drink into the blender cup and blending.