Example: Angel's Kiss, rainbow wine.
(2) Blending method Stiring:
A: Blending method: no ice filtering.
B: Blending and straining ice: straining ice in a mixing glass can also be done in a shaker.
(3) Shaking and method Shaking: with a shaker, so that the liquor is fully dissolved, as long as the shaking until it becomes cold, when the metal casing appears white frost can be
(4) Stirring method Blending: mainly with an electric blender when there are chunks of fruit or solid food in the liquor.
2. Principle of blending:
(1) Usually spirits are used as the base wine, and then other wines or drinks are added.
(2) The same or similar flavor of the wine or drink can be mixed with each other to form a cocktail.
(3) Drinks with different flavors should not be mixed with each other.
(4) Carbonated beverages can only be made by mixing or blending, not by shaking.
(5) When making any cocktail, ice should be put in first before the base liquor and auxiliary ingredients.
(6) When making a hot drink, the temperature should not be too high because the boiling point of alcohol is 78.3 degrees and it should not be shaken.
3. Steps:
(1) First, find out the required liquor according to the recipe and put it on the working table.
(2) Prepare the tools needed for mixing: such as glasses, accessories and decorations.
(3) Make and serve the drink.
(4) Clean up the worktable and put back the used drinks.
4, production requirements:
(1) strictly in accordance with the recipe of the material, quality, type, portion and steps for the mixing of base liquor should be selected at a good price.
(2) The cups are clean and not broken.
(3) Use a measuring cup to pour the wine, not directly into the cup.
(4) Shake the wine quickly and vigorously until the surface is frosted.
(5) To mix and drink now
(6) To mix a cup of commonly used wine, it should be mixed in about 2 minutes.
(7) Use qualified liquor
(8) Fruit garnish should be fresh fruit, wrapped in plastic wrap when not in use.
Three, alcohol conversion:
Margarita:
Tequila 30ml/60×40% = 20%
Cointreau 15ml/60×40% = 10%
Lemon Juice 15ml/60×0% = 0%
Total=30%