This paper will introduce the common types and practices of bartending, and also explain some commonly used terms in bartending.
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Classification of bartending
There are many ways to classify bartending, and there are two common dichotomies. The first one is divided into alcoholic and non-alcoholic, and the second one is divided into long drink type and short drink type.
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(1) Classification of alcohol and non-alcohol
In the first category, mixed drinks containing alcohol are called "cocktails", that is, all kinds of mixed drinks we are familiar with, while the names of mixed drinks without alcohol will be replaced by "virgins" or "Moktel". For example, the Virgin Mary refers to bloody Mary without vodka, and some Chinese translations are "Virgin Mary" or "innocent Mary".
Mocktail is usually given to drivers, pregnant women or people who don't drink. Interestingly, mocktail can't be found in the dictionary, because its correct noun is mock coktail, which means "imitation", which means imitating cocktails without using alcoholic drinks. In addition to the imitation of cocktails, there are cocktails that do not contain alcohol, such as the classic "Cinderella" and ""
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(2) Classification of long drinking type and short drinking type.
In the second category, mixed wine is divided into long drinks and short drinks. There are many aspects to the definition of a long cocktail. According to Wikipedia's definition, a long drink cocktail is "120ml or more, usually between 160ml and 400ml, or between 5 and 9 ounces".
According to this definition, the length of a drink cannot be judged by whether there is ice. For example, black Russia or godfather bartenders have ice cubes, but the total capacity is less than 100ml. In fact, only these bartenders are difficult to judge, because they have high alcohol concentration, but they can not drink much, but they can drink with ice for a long time. Besides, most of them are easy to judge: most of them are short drinks in goblets without ice; Most people who drink with a lot of non-alcoholic substances (such as juice or carbonated drinks) and ice cubes are long drinks.
It is best to drink short-drinking mixed wine within 10 ~ 15 minutes, but their alcohol concentration is usually very high, which will make it difficult for people who are not good at drinking. Therefore, short-drinking cocktails with slightly higher juice content like Kemengbodan are very popular. Kemengbodan's cranberry juice is put in a lot, and the overall concentration is about 15%, just like red wine.
It is best to drink long drinks and mix wine within 30 ~ 45 minutes, because the ice will dilute the drink after melting, and the melted water floats on the upper layer, which is highly dependent on the cup. Therefore, it is recommended to attach a stirring rod or straw to drink slowly, and you can stir while drinking.
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Types and practice of wine mixing
Exploring the origin of cocktails can often be traced back to some classic practices, which are usually the "prototypes" of cocktails, and the derived bartending is made by slightly changing these prototypes. In addition, there are some technical terms of bartending, which will be explained below.
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(1) On the rock & truly
On rocks, you drink with ice cubes, because ice cubes are named after rocks. Generally speaking, professional shopkeepers will ask if they want to add ice when ordering whiskey, and will also provide large pieces of ice that are not easy to melt. For those who don't seem to be good at drinking, they will also ask if they want to add ice to cocktails (even if they are short drinks). It's a traditional saying on rocks. If the bartender doesn't understand, he can only say ice ... In China, it's better for everyone to speak Chinese. ...
Direct drinking is pure drinking, without adding anything else. Bullet cups are usually used for pure spirits, so they are also called straight cups. In fact, the bullet cup is the original cup of whisky. Generally speaking, the real name of whisky glass is old fashioned glass, which is usually used when drinking whisky with ice.
(note: a word that is easily confused with strain is strain, which means to filter out the ice after shaking. )
Click "wine name+ice" or "wine name+ice", which can be brand (such as absolute ice) or base wine (such as whiskey straight). "Blending wine+ice" is usually used for short drinks (such as martini with ice), such as screwdriver, which would have been filled with ice. When ordering wine, some people will directly order a double. One serving means 30ml (about 1 oz), and two servings are 60ml. There are two ways to order double copies (because double copies are about the height of index finger and middle finger).
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(2) "wine name+carbonated drinks"
This is one of the most common practices, such as whisky soda or vodka tonic. This mixed wine is usually served in a tall glass or a Colin glass. The base wine is about 30 ml ~ 45 ml, and carbonated drinks are filled after adding ice cubes. Although the drinking method of "wine name+juice" is very common, most of these bartenders have specific names. If it is not a common way to drink, they have to specify it themselves. For example, some strange people like to drink Kimberly orange. ...
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(Note: Some people refer to the drinking method of "spirits+ice cubes+carbonated drinks" as "golf", the most famous of which is whisky soda).
(3) Freeze & Flappe
First frost is the practice of smoothies, and the point method is "frozen+mixed wine name", which will be made into first frost mixed wine, mainly short drinks and sweet and sour mixed wines, such as Margaret and Derry.
Frappe, Freiber in Chinese ... To put it bluntly, it is sweet wine filing ice. The method is to break the crushed ice (not the smoothie) first, then pour the crushed ice into the goblet, and then pour the liqueur on it. The most famous is mint Frappe, which is poured with mint-flavored sweet wine, but I think it tastes awkward. I suggest pouring thyme sweet milk wine instead and adding a little condensed milk.
Freiber is a relatively unpopular practice, and there are few general bar lists. In addition, there is a more unpopular way: "Mist", the only difference from Freiber is the use of traditional cups. ...
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(4) Sour taste
There are many Chinese translations of sour taste, such as sour taste or coquettish taste. The method is simple, and the taste is more popular. All base wines are very suitable to be sour, and some sweet wines with excellent taste are also suitable. Perhaps the most famous are whisky sour and the popular almond acid wine.
Sour uses acid glass as shown in the figure below. Originally, it was drunk without ice, but Shawa is often ordered by people who can't drink it, so it is very common to drink it in traditional glasses with ice, and some even add transparent carbonated drinks.
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? Sour's wine spectrum is base wine: lemon juice = 2: 1, and it is made by shaking with syrup. This wine is suitable for people who are highly acidophilic. I prefer the ratio of 3: 1 or 4: 1. In the end, it's like drinking three-in-one wine. ...
(5) punching holes
Punch, translated in Chinese as Pangzhi or Bingzhi, comes from the Indian word "Panch", which means a beverage mixed with five materials, including base wine, sugar, lemon, water and tea (or spices). This word means "five" in Sanskrit ... the original text can be traced back to "panchan-s" in Sanskrit.
Punch was brought back to England by sailors and employees of the East India Company and began to spread in Europe for banquets and family gatherings. Originally based on red wine or brandy, it gradually evolved into vodka or rum in modern times.
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People often ask what kind of wine should go with family gatherings or parties. If you don't pay attention, punching in is a good choice. Even if you don't follow the ancient method and use five kinds of materials, you can call it punch wine as long as you mix the wine in a jar, which can show your personal style with a high degree of freedom. Here are some suggestions:
1. You don't have to insist on drinking vodka. Rum with fruit or juice is more suitable and less bitter.
2. Don't use solid sugar. It may not dissolve when broken at low temperature. It is better to dissolve it with syrup or fructose.
3. carbonated drinks (if any) should not be mixed with other materials, so that the drinker can add them at will after picking them up.
4. If members belong to the light drinking group, it is recommended to buy large ice cubes to cool down and avoid drinking ice water until the end; If members belong to a drunken group, they will still drink until the ice melts, so let them commit suicide. ...
5. Base wine: the proportion of auxiliary materials should be within 1: 4, so that the concentration can be attacked and retreated, and the drunkenness will be less. What tastes bad can be adjusted by adding carbonated drinks.
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(6) Sangria sparkling wine
People who know a little about bartending should be familiar with Sangria sparkling wine. Wikipedia thinks it is a Spanish, Portuguese or Italian style wine punch. Materials include: red wine, fruit slices, syrup, spirits and soda water; If you use white wine, it's called Sangria Blanca.
Just like Punch did, just add all the ingredients to the pot, then add the ice cubes and stir. The canned Sangria sparkling wine shown below is on sale in the market. It is made of wine, fruit juice and spices. Generally, it tastes sweet and smells bad. It is recommended to drop a little lemon juice to reduce the sweetness.
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Sangria sparkling wine can't drink the original characteristics of red wine because of the addition of various accessories, so it is very useful to deal with some red wine that is not very delicious ... My Sangria wine spectrum will be introduced in a later special article.
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(7) Collins Company; Hissing sound
? Collins is translated into Collin in Chinese, the most famous is Tom Collins based on Gin. The common wine spectrum is probably Gin: lemon juice: syrup = 2: 1: 1. Shake it well and pour it into the existing Collin cup with ice, and finally pour soda water.
The approach quite close to Colin is FIZZ, which is translated as Fisher in Chinese, referring to the bubbling sound of soda water. Tom Collins and Gin Fizz are both based on gin, and the materials and brewing methods are the same, so what's the difference between these two cups? The statements I have seen include:
(1) Colin cup for the former; The latter uses a golf cup.
(2) the former uses syrup; The latter uses sugar.
(3) The ratio of lemon juice to sugar is higher in the former; The latter is even less.
(4) The former uses Old Tom gin, which is sweeter than the mainstream London dry gin.
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(8) Barker
Barker, translated as Barker in Chinese, is a drinking method of mixing base wine and lemon juice by direct mixing, and finally filling ginger beer. Ginger beer and lemon juice are very stimulating materials, and the base wine tastes good ... Buck also means stag, which is said to keep fit ~
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(9) Floating
Floating, translated as floating in Chinese, is a method of mixing wine, which means gradually adding materials so that the added materials float on the previous materials. The proportion of materials (sugar, usually syrup > liqueur > fruit juice > base wine) should be judged when preparing this mixed wine. The proportion of materials added first must be heavier than that added later. In order to successfully form a floating effect, the most famous one should be B-52 added with Kalu A, milk wine and Granmanier.
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(Note: If Float only refers to a substance, such as float the dark rum, it refers to adding a little dark rum to float on the finished product after brewing. )
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(10) Other
Eggnog (eggnog)
Kule (Kule)
cobbler
strong drink
Julie
Sling (Commander)
Todd (Todd)
Daisy (Daiz)
Repair (repair)
Flip (egg mead)
Ricky (Ricky)