There is no absolute standard on how to configure your bar. What kind of base wine and utensils to choose depends on your personal needs, tastes, needs of you and your friends and your budget. Here are some suggestions for you, whether it is the smallest and simplest bar or a well-equipped bar.
base stock
The most basic family bar can be a small wine cabinet with two or three kinds of mixed liquids and spirits that you and your family or friends like.
Kisa
The following is the most basic configuration as a primary bar:
Bourbon, Canadian whisky and brandy
Gin, light rum, white tequila
Vodka mixed with scotch whisky.
liqueur
Even the smallest bar should have a few bottles of the most popular plum wine. These include:
Mild liqueur mint liqueur cocoa liqueur
Italian bitter almond wine
Scotch liqueur Benedict liqueur
Grandma, Du Jun orange juice.
Wine and beer
For a beginner's bar, it should have at least the following varieties:
Dry absinthe, sweet absinthe, white wine and red wine.
Champagne or other sparkling wine beer/light beer
Mixer (mixed liquid)
You need at least five kinds of carbonated drinks:
Coke. Diet coke. Tonic water.
These mixtures are mixed with mild wines such as gin, vodka and rum. For hard liquor, such as scotch whisky and bourbon, the following drinks should be used: soda water. Dried ginger water 7-up (or similar beverage)
You also need five basic juices. If possible, buy it before use to keep it fresh.
Orange juice. Grape juice.
Pineapple juice. Vaccinium juice. Tomato juice
If you want to make your junior bar more complete, you should also configure:
1 small bottle of Roche lime juice. Rock sugar.
Coarse salt (not ordinary salt, used for margaritas and salty hot dogs)
Pomegranate syrup. Syrup (ordinary sugar water is enough)
If the above basic parts can't meet your needs, here is the next step. For primary bars, you can add the following base wines:
Dutch gin. English gin.
Scandinavian vodka and Russian vodka.
Rye whiskey. Irish whiskey.
Single malt scotch whisky. Bourbon or Tennessee whiskey.
Black rum (Jamaican rum).
Golden tequila (Mexican tequila).
In addition, there are various exotic liqueurs. The following varieties can be considered:
Black tea and liqueur. Sambuka
Mint-flavored Dutch spirits. Peach-flavored Dutch spirits
Gariano (Cagliano) Fran Jellicoe (Fran Jellicoe)
You can include any good wine and beer in your collection. Consider:
Appetizers (the most popular are Duboni, Lilly and Campelli).
Cream sherry. Port wine.
Madeira white wine (a strong liqueur produced in Madeira Island). Montila white wine (a Spanish white wine).
Brandy with at least two or three flavor is also needed:
Calvados province, calvados or calvados.
Apricot brandy peach brandy.
In addition to the necessary seasonings, you can also prepare:
Coffee. Cream (thick and light). Coconut juice. Bitter wine
Cup ornaments and matching heads
Many prepared cocktails contain solid and liquid components. If adding a piece of fruit or vegetable to wine changes the taste of wine, it is a cup ornament. If it's just for decoration, it's collocation. The basic bar should be equipped with the following accessories and cups for use:
Lemon roll: You have to use its skin. The way to take out most of the peel from a lemon is to cut off one end of it first, and then scoop out the pulp with a spoon at one end, so you get an empty lemon shell. Cut vertically into strips 1/4 inches wide. If a wine needs to be "rolled", take out a long strip and twist it into an arc above the wine, rub the inside of the skin on the edge of the cup and throw it into the wine. Then stir.
Lime wedge: Limes are rarely cut into rolls, but they are usually made into wedges.
Orange slices: Don't squeeze orange juice into wine. Cherry soaked in wine, especially sweet, has an unusual red color, which is actually a collocation, because it will not add any flavor to wine. But drinkers always like to take them out of the wine and eat them, so they put toothpicks in the cherries.
Olives: Many people like martinis with 1 or even 3 olives in them. Use medium-sized olives with green stones-with peppers (which will change the color of the wine). Generally speaking, olives are inserted in toothpicks or plastic swords and then put into wine.
Pearl onion: A glass of martini contains a pearl onion (or two or three) instead of one or several olives. This kind of onion is called Gibson. Separate refrigeration can be kept indefinitely. You can stick it on a toothpick.
Celery stalk: Adding celery stalk will be the last step in making blood Mary. If you want to add some spices, you can add some celery stalks with the belt.
Professional tools
The bar owner has a set of tableware and gadgets to buy. Some of them are still important:
Advanced bartender: The bartender is a symbol of professionals. You need a martini ("shaken, not stirred") to make acidic concoctions, daiquiri, chegreta and James Bond's neutral martini.
Buy a lid-the larger part outside-stainless steel, and the smaller part inside is a glass shaker. A 12 ounce shaker is enough.
You also need a cocktail filter, which is just right for the shaker, so that when you pour wine with ice, it won't pour ice. This is called pouring a glass of wine without ice.
Other basic elements
If you want to act like a professional bartender, you need many quick pourers-small devices made of plastic embedded in the bottle mouth, so that you can pour the wine smoothly and accurately without overflowing. Since you want to make it, why not buy a real spoon? This is a small spoon with a long handle and a curved middle. This spoon is the bartender's Swiss army knife: you can use it to stir the wine, you can use it to place the cup ornaments (if you don't want to use your fingers), and you can also use the curved part to pour the ingredients of layered cocktails such as rainbow wine. Because for this wine, it is very important not to mix all levels together.
Other appliances you may already have in your kitchen are:
A peeler for cutting fruit cups.
Electric agitator.
Ice bucket with ice pliers (looks elegant and sanitary).
Cup combination
When preparing alcoholic drinks, the use of cups is not as important as in the pouring service. However, the size and shape of glassware will also add a lot of color to the taste of pure wine and mixed wine. Let's look at the basic tragedy.
High cups and low cups and high cups are your most commonly used cups. Goblets are used to make scotch with soda water, bourbon with water, and tonic water gin-you already remember it in your mind. Ordinary goblets are 8 ounces, and some can hold 12 ounces.
Low cups are not as common as high ones. It is sometimes called an ice cup because it is often used to make wine with ice cubes. This kind of glass is short and transparent, ranging in size from 4 ounces to 9 ounces. It is often used to hold Madani with ice, all kinds of whisky with ice, Manhattan with ice and so on.
The Collins Cup and the old Colin Stalin Cup are not just Tom's. Collins is also widely used in refreshing large-capacity cocktails, including various carbonated drinks and many tropical wines. 10~ 14 oz Collins Cup is rough, translucent (and sometimes crystal).
There are two types of old-fashioned cups: large cups (7 ounces) and small cups (4 ounces), which are similar to low cups except that there is a bulge at the bottom. This may be to remind bartenders to be ready to make classical cocktails.
Cocktail glass and lemon whisky glass A standard cocktail glass is a long-handled glass with an inverted cone embedded in it. This kind of cup is so typical that it is printed on neon lights as the symbol of cocktail bar. All pure cocktails are in 4-ounce glasses. Its cup handle is not just for decoration; Because there is no ice in the cocktail put into this cup, this cup handle can ensure that you will not raise the temperature of the bar in the cup when you hold the cup. You can also mix some 4 or 5 ounces of lemon whisky (and other sour wines with bubbles) to look more attractive.
There are many kinds of wine glasses and sherry glasses. If you are interested in wine, you can refer to the Complete Fool's Guide Series: Wine, which introduces the knowledge about wine glasses. However, for a basic bar, a sturdy round cup with a handle in a Paris-style pub is enough. You may also need to buy some sherry cups. This 2 1/2~3 1/2 oz mug with handle can be used to hold aperitif, wine and sherry. The best variety in Shirley's glass is tulip-shaped, with a narrow contraction to preserve the aroma of wine. But if you like, you can also use a smaller glass or a small glass.
American Champagne Cup and European Champagne Cup: Americans like to use a short, wide and shallow cup that looks like a cocktail glass. Can hold 4~6 ounces of champagne. But Europeans like to use a completely different kind of cup-it has a groove, the bottom rises gracefully, and then gradually tapers to the mouth of the cup. We recommend the use of European champagne glass, not only because it can hold more (the capacity ranges from 7- 1 1 ounce), but also because its shrinking shape from bottom to top can reduce the surface area and slow down the escape of champagne bubbles.
Small things: small liqueur glass and your best small whisky glass: every bar should have a small whisky glass, which can be used not only to hold small whisky, but also to measure it. The size of a small glass of whisky is 1~2 ounces, and your wisest choice is1/2 ounces-1h. r. giger- because it is an ideal model for measuring most alcoholic beverages.
The story of small mouth and big belly glass: brandy small mouth glass is a special elegance in glassware. It has a small mouth and a large belly cup, ranging from 5 ounces to 25 ounces, although it usually only contains 1~2 ounces of brandy. The protruding part of the cup will make the aroma of wine better float to the nose of the drinker. If you use a glass smaller than 16 ounce, reduce the amount of brandy accordingly.
Bring a cup and a Bilsen cup. Should I choose to bring a cup or a Bilsen cup? Or both? The handle cup is not fragile, but if it is used to hold high-quality beer, the elegant and higher Bilsen cup can enhance the drinking interest. It's up to you. Whether you drink from a glass or a glass, it is much better than drinking directly from a bottle or jar.
Other glassware Now that you know the basic glasses in the bar in detail, you should also be familiar with the following special glassware.
3-4 ounces. The handle has little or no outward extension and no glass tapering inward. This kind of cup is more convenient for layered dessert wine.
A slightly larger rainbow wine glass has a short leg and a tall glass, and usually has a mouth that extends outward. Also used for layered liqueur. Inflatable drink mug This 5-ounce mug with handle is slightly shorter and thicker than the 5-ounce lemon whisky mug. If you want to hold carbonated drinks in a smaller cup than the Collins cup, this cup will be more useful.
Martini glass Some people like to use this improved cocktail glass to hold martinis. Usually 4 ounces, the Malitini glass tapers from top to bottom until the glass is dry and shallow, unlike cocktail glasses, which gradually shrink to a very sharp bottom. Egg milk wine glass, a big, barrel-shaped cup, is really the best cup for drinking egg milk wine.
Do you really need these? Your decision is based on your taste, what your friends and you like to drink, and what kind of host or bartender you want to be.
June 2006-1917: 41Piao Piao Lingling
Some methods of mixing wine and some common sense of foreign wine
Popular bartending methods in clubs:
B-52 bomber: (Manna Coffee Liqueur, Bailey Liqueur, Vodka) Pour the raw materials into Riccio cups in turn, light the vodka and mix them in different ways.
Earthquake: (Jack Danny 1/3, Jinjiu 1/3, Xianghui Wine 1/3) Shake the ingredients well and pour them into cocktail glasses.
2 1 min: jack Danny 0.75, coffee liqueur 0.75.
Electric banana: banana wine 0.75, tequila 0.75.
Long Island Iced Tea: (Jin Jiu 1/3oz, Baijiade 1/3oz, tequila 1/3oz, Cointreau 1/3oz, lemon juice 1oz) Pour the raw materials into a shaker, shake well, and pour them into a tall glass filled with ice.
Virgo: (tequila 1oz, banana 0.5oz, Cointreau 0.5oz) Shake the ingredients well and pour them into a cocktail glass, then drop a proper amount of red pomegranate syrup from the middle.
Widow's Kiss): 1+0 bitter wine, 15ml Delta vanilla liqueur, 15ml yellow shadow wine, 30mL calvados wine shake method, put in cocktail glasses, decorated with 1 strawberry.
Coconut tequila): 5mL Malas with colorless cherry liqueur, 15mL lemon juice, 15mL coconut milk, 40mL tequila, 1/2 cups crushed ice. Mixing method: put the above materials into an electric blender in turn, run at high speed for 20s, and put them in a dish-shaped champagne cup.
Whiskey soda: Add proper amount of ice, 1 serving of whisky, proper amount of iced soda and 1 cocktail stick to the hypo glass.
Wall's blue:15ml lime juice, 25ml orange liqueur and 25ml gin. Wet the mouth of the classical cup with blue orange liqueur, cover the mouth with powdered sugar, put three ice cubes in the cup, then shake the ingredients given in the formula and filter them into the cup.
California): 5 ml apricot juice, 20 ml American whiskey, 30 ml sweet absinthe, 40 ml fresh orange juice. Shake and strain into a classical glass filled with ice.
Gin tonic: Add appropriate amount of ice, 65,438+0 portions of gin, appropriate amount of chilled tonic soda, 65,438+0 slices of lemon, and 65,438+0 pieces of cocktail sticks to the hypo glass.
Western rose): 5mL lemon juice, 15mL apricot brandy, 15mL dry absinthe, 30mL gin. Shake and strain into a cocktail glass, containing 1 red cherry.
Cupid: 1 raw eggs, 5mL syrup, 40mL dry sherry, a little pepper. Shake, cocktail glass.
Rum and Coke: Add proper amount of ice, 65,438+0 portions of black rum, appropriate amount of iced Coca-Cola, 65,438+0 slices of lemon, and 65,438+0 cocktail sticks to a hypo glass.
White elephant: 1 raw egg white, 20mL sweet absinthe, 30mL gin. Shake and strain into a cocktail glass.
Sakura: 2 o'clock orange liqueur, 2 o'clock red pomegranate syrup, 2 o'clock lemon juice, 25mL cherry brandy, 25mL brandy. Shake well and strain the wine into a cocktail glass.
Mint wine: 4 mint leaves, 1 tablespoon powdered sugar, 1 bourbon. Melting powdered sugar in a container, adding a little soda water, adding mint leaves and mashing, then adding bourbon, stirring, filtering into a classical glass with ice, stirring and cooling, and decorating 1 mint leaves and 1 short straw.
White rose: 1 raw egg white, 10mL orange juice, 15mL lime juice, 15mL malas and colorless cherry liqueur, 30mL gin. Shake and pour into a cocktail glass.
Angel's Rose): 1+0 Kimberly Bitter Wine, 1/4 Raw Egg White, 20mL Pineapple Juice, 20mL Cointreau Liqueur, 20mL American Bourbon. Shake and pour into a cocktail glass. Garnish the glass with half an orange slice and 1 red cherry.
Champagne julep: 4 mint leaves, 65,438+0 teaspoons of powdered sugar, 65,438+0 brandy, 65,438+0 ml of chilled champagne. Mash mint leaves into a Tamble cup, melt the sugar powder in the cup with a little soda water, and mix it evenly with the crushed mint leaves. Add a proper amount of crushed ice into the cup, pour brandy and champagne, and decorate 1 fine lotus leaf and 1 straw.
Bottle opener:15ml dry absinthe,15ml peach liqueur and 40ml white rum. Shake and serve in a cocktail glass decorated with 1 slice of lime.
Allen: 1 lemon juice, 20ml of Maras and white cherry liqueur, 40ml of gin. Mixing method, put in a cocktail glass.
Carol: 20 ml of sweet absinthe and 40 ml of brandy. Blend, cocktail glass, add 1 red cherry to the glass for decoration.
Brandy hiss: shake the hip flask, 1 teaspoon powdered sugar, 1 lemon juice, 1 brandy. Shake well, strain into an adjustable glass and pour in chilled soda water.
Tennessee Black Mud: Ingredients: Jack Danny, almond liqueur and coffee (according to personal taste). Method: Pour the brewed coffee into a large coffee cup, then add Jack Danny and almond liqueur.
Hot Todi: Ingredients: 5 cl scotch whisky, 1 tbsp honey, half a cup of boiling water, a drop of freshly squeezed lemon juice, a slice of lemon cinnamon powder, a cinnamon twig, and 5 clove buds. Method: First, pour whisky and honey into a high-temperature resistant whisky glass. Pour in half a cup of boiling water and shake well. Five clove buds are embedded in lemon slices and put into a glass: sprinkle with cinnamon powder and add a big drop of lemon juice. Shake well again and insert cassia twig for decoration.
Moguido: Ingredients: 5 liters of Long Xianxiang rum, a drop of fresh lemon juice, a drop of sugar juice, 4 fresh mint leaves and soda. Method: First, put mint leaves into cocktail glass, add rum and shake well until mint gives off fragrance. Add ice cubes, lemon juice and sugar juice according to personal taste. Add soda and shake well. Plug in a straw and you can taste the mysterious mojito!
Milk punch: Ingredients: 3 liters of brandy, 3 liters of rum, milk, sugar (depending on personal taste), nutmeg crumbs. Method: Fill a mixing glass with ice, pour brandy and rum, shake well, and pour into a whisky glass. Add milk, sugar and sprinkle with nutmeg according to personal taste.
Bloomers: Ingredients: 5 Li Du pine nut wine, 2 drops of absinthe, 1 drop of sweet absinthe. Method: First, pour gin and two kinds of absinthe into a cocktail shaker filled with ice. Shake well and immediately pour into a martini glass. Note: the wine glasses need to be frozen in advance.
Perfect taste
2 ounces Chivas Regal; ice cake
Prepare half a cup of ice and add two ounces of Chivas Regal. Shake the glass gently to make a perfect and pure chilled chivas regal.
the Continent
1 oz Chivas Regal; Mellow European coffee beans; Coffee machine; Garbage ice
Fill the glass with crushed ice and pour in an ounce of Chivas Regal. Use the coffee machine to make your favorite espresso and add it to the cup. Appropriate amount of syrup can be added according to personal preference.
royal family
1 oz Chivas Regal; A little cider; Dried ginger water; Green apple slices; Garbage ice
Put half a cup of crushed ice into a frozen champagne glass, pour Chivas Regal and cider (pure apple juice can be used instead), then fill the glass with dried ginger water and use a slice of green apple decoration. As an aperitif, this wine is especially popular with ladies.
individual
1 oz Chivas Regal; Coke/Jiang Shui/soda ... ice.
Put ice cubes and Chivas in a glass, then pour in coke, or dried ginger, or soda water … Enjoy your own Chivas. Trend, the full embodiment of personality.
Pure drunkenness
1 oz Chivas Regal; distilled water
Pour an ounce of distilled water into an ounce of chivas regal, and fully appreciate the mellow taste of chivas regal. Simple and pure, only suitable for the most professional drinkers.
Ice orange
1 oz Chivas Regal, 2 ounces of orange juice, 2 ounces of apple juice, 2 drops of fennel wine, shake well, pour into a glass and decorate with a slice of fresh orange.
Full of passion and energy. Youth means the collision between personality and fashion. Enjoy this refreshing and memorable taste.
Ice lemon
1 oz Chivas Regal, 0.5 oz of blue orange wine and 4 oz of orange juice, shake well together and decorate with a slice of lemon.
Blurred and attractive taste, exquisite and elegant color. It seems that women are born with temperament. Taste the European customs and romance.
Ice/frost/rime
1.5 oz Chivas Regal, add ice, put it in an ice crusher and mix well. Pour it into a glass filled with crushed ice and add 2 ounces of tonic water. Finally, put a lemon wedge as decoration.
Pure collision, mellow aftertaste. The full enjoyment of the tip of the tongue comes from the perfect pure deployment.
(3): Teach you the steps to taste red wine.
It is customary for people to deeply smell the red wine in the glass before drinking it, but those who really understand wine will definitely smell the wine stopper after tasting it.
Step 1: After the wine is chilled, the red wine has astringent taste.
Traditionally, the temperature of drinking red wine is cool room temperature, 18 to 2 1 Celsius. At this temperature, all kinds of red wine are at their best. A bottle of chilled red wine has more obvious tannins than red wine at room temperature, so it tastes very astringent.
Step 2: sober up the red wine until it is completely oxidized.
A good bottle of wine usually stays dusty for years. It smells when it is first opened. At this time, the wine will be "awakened". After pouring the wine into a beautiful decanter, the smell of the wine will dissipate. Decanters usually require that the contact surface between wine and air be maximized. After red wine is fully oxidized, its rich aroma will be revealed.
Step 3: Observe the wine with brown edges.
Red wine is red enough to stir people's hearts. When pouring red wine, the basic requirement is that the glass is placed horizontally and the wine does not overflow. In the case of sufficient light, put the red wine glass horizontally on the white paper, and you can judge the year of the wine by observing the edge of the red wine. The layers are mostly new wines, and the colors are a little old. If they are slightly brown, they may encounter a bottle of old wine.
Step 4: Drink and let it stay in your mouth for a while.
Take a deep smell in the glass before entering the wine. At this time, you can appreciate the fragrance of red wine, then swallow a mouthful of red wine, let the red wine stay in your mouth for a minute, roll it on your tongue twice, let your senses fully experience the red wine, and finally swallow it all. A faint fragrance suddenly lingered among them.
Step 5: Taste the new wine before tasting the old wine.
In order to achieve a comparative effect, wine tasting will generally taste more than two or three pieces of red wine. When drinking, we should follow the principle of new before old, light before strong.
Piaopiaolingling
Litchi bartending series
Desert star
Exercise:
Add 1/3 cups of ice in a wine shaker, pour in 1 oz litchi wine, 1 oz pineapple juice and 4 oz orange juice, shake well, pour into the cup, and add the decoration.
Tian Yuan Hua Xiang
Exercise:
Add 1/3 cups of ice in a wine shaker, pour 1/3 ounces of brandy, 1/2 ounces of black plum wine, 1 ounce of litchi wine, 2 ounces of pineapple juice,
3 ounces of orange juice, stir well, pour into a cup, and decorate the cup with chrysanthemums.
Gold Coast
Exercise:
Add 1/3 cups of ice cubes into a wine shaker, pour 1/2 ounces of vodka, 1/2 ounces of litchi wine, 1/2 ounces of grape wine and 5 ounces of orange juice, shake well, add 2/3 cups of ice cubes to the glass, and add glass decoration.
Method, principle, steps and requirements of cocktail preparation
Modulation methods, principles, steps and requirements.
1, preparation method: (1) blending construction: directly pour into a cup without stirring or slightly stirring.
Such as: angel kiss, rainbow wine.
(2) Stirring method: A: Stirring method: there is no need to filter ice cubes.
Mix and strain ice: strain ice in a mixing cup.
It can be done in a shaker.
(3) Shake well: shake well the hip flask to make the wine fully mixed, and shake well.
When the weather gets cold, when frost appears on the metal shell.
(4) Blending method: electric mixer is mainly used, when there are fruit pieces in the wine.
Or solid food.
2, modulation principle:
(1) Spirits are usually used as the base wine, and other wines or drinks are added.
(2) Wine or drinks with the same or similar tastes can be mixed with each other to make cocktails.
(3) Different tastes of wine or drinks should not be mixed with each other.
(4) When preparing carbonated drinks, only blending method or blending method can be used, and it cannot be shaken evenly.
(5) When preparing any cocktail, ice cubes should be placed in front of the base wine and accessories.
(6) When preparing hot drinks, the temperature should not be too high, because the boiling point of alcohol is 78.3 degrees, and it cannot be shaken.
Step 3:
(1) First find out the required beverage according to the formula and put it on the workbench.
(2) Prepare tools needed for wine mixing, such as wine glasses, accessories, decorations, etc.
(3) modulation and production.
(4) Clean the workbench and put the good wine back.
4. Production requirements:
(1) base wine should be prepared in strict accordance with the raw materials, quality, type, weight and steps of the formula.
(2) The cup is clean and cannot be damaged.
(3) Pour the wine into the cup, not directly into the cup.
(4) Shake quickly and forcefully until the surface is frosted.
(5) Adjust and drink now
(6) Make an ordinary glass of wine and serve it in about 2 minutes.
(7) Use qualified beverages.
(8) Use fresh fruits for fruit decoration, and wrap them with plastic wrap when not in use.
Third, alcohol degree conversion:
Margaret: Tequila 30ml/60×40% = 20%.
Cointreau 15ml/60×40% = 10%.
Lemon juice15ml /60×0% =0%
Total =30%
Method for preparing cocktail
stir
Pour the required wine and auxiliary materials into a mixing glass with ice, and stir slowly in a certain direction with a mixing spoon.
At this time, hold the mixing cup tightly with your other hand. When the hand feels cold, it means that it has reached the degree of cold, and you can pour it into the required cup through the wine filter.
rock
There are two purposes for mixing wine with "shake". One is to reduce the taste of wine with high alcohol content, which is convenient for eating;
The second is to quickly fuse materials that are difficult to mix. Therefore, when using the shaker, ice cubes and materials should be put into the body first.
Then add the strainer and cover. The filter screen must be put straight, otherwise the material in the pot will seep out when shaking. When everything is ready,
According to the following procedure *:
(1) Press your right thumb on the hip flask lid:
(2) Clamp the pot body with the ring finger and the little finger;
(3) the middle finger and the index finger are close together to support the pot body;
(4) The middle finger and ring finger of the left hand are placed at the bottom of the body;
(5) Press the filter screen with your thumb, and clamp the pot body with your index finger and little finger.
After that, you can continue to shake up and down, but you must never touch the hip flask with your palm, or your hand will pass through the hip flask.
Melt the ice in the pot, causing the cocktail to fade. When shaking, the shaker in your hand should be placed between your shoulders and chest.
The horizontal line is horizontal, and then the piston moves regularly, about 15-20 times.
When the surface of the shaker is covered with a thin layer of frost and fog, immediately open the lid of the shaker, and then hold the filter with your forefinger.
Will be poured into the cold glass in advance, and the whole process of "shaking" the wine will be completed.
Step 3 stir with a blender
It is easy to mix wine with a blender. Just put the required materials into the blender in sequence and cover it.
Start the power switch. However, when the prepared cocktail is poured into the glass, be careful not to use it to pour ice.
If necessary, you can use an ice filter to filter out the ice first.
Step 4 redeem
Slowly pour the wine into the cup according to different densities to form layers.
* Note: The strongest wine should be placed on the lower floor and poured slowly along the glass wall.
This is the familiar method of making rainbow wine.