1, shaking method, also known as shaking method, is a common method of wine mixing. As a bartender, you must have a deep understanding of the methods of bartending. If the cocktail contains high-density ingredients such as eggs, cream, syrup, liqueur and high-sugar juice, it should be shaken well. The method of shaking can make these ingredients mix well with alcohol and quickly cool the cocktail.
2, stirring method, this method is suitable for drinks mixed with some solid objects in the base wine. The electric mixer can also replace the manual mixer. Mixing wine by electric method is fast and labor-saving, but the taste is not as soft as that of a hand-cranked hip flask.
3. Blending method. Blending method is to pour the drinks in the formula directly into the cup in turn according to the weight, without stirring. This method is suitable for two easy-to-mix beverages, especially for the preparation of rainbow wine (coffee). Rainbow wine has three colors, four colors, five colors and even six colors. Rainbow wine is wine with different colors. When poured into a cup, the colors are not confused with each other.
4. Mixing method. There are two blending methods: blending and ice filtration. First, add ice cubes into the mixing glass, and then pour the drink into the mixing glass according to the formula. Cup in left hand, bar spoon in right hand. Put the spoon between the middle finger and the ring finger, and stick the thumb and forefinger on the top of the spoon. Along the inside of the mixing cup, quickly rotate and stir clockwise for about 10 to 15 revolutions, so as to cool the wine evenly.
Professional requirements:
As a bartender, you should master the origin, physical characteristics, taste characteristics, production technology, product name and drinking method of various wines, and be able to distinguish the quality and year of wines. In addition, guests need different desserts and what kind of wine to match, and the bartender needs to give reasonable recommendations.
Finally, because cocktails are all composed of a base wine with different accessories, what kind of physical and chemical effects and taste differences will be produced by wine and different accessories, which is the basis for bartenders to create new wine.