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, the other hand should hold the mixing glass tightly. When the hand feels cold, it means that it has reached the cooling degree, and it can be poured into the required cup through the wine filter.

Step 2 shake

There are two purposes of using "shaking" to mix wine. One is to lower the taste of alcohol with high alcohol content so as to make it easy to eat;

The second is to make the materials that are difficult to mix quickly fuse together. Therefore, when using the shaker, ice cubes and materials should be put into the body first.

Then add a strainer and a lid. The filter screen must be placed straight, otherwise the material of the pot body will seep out when shaking. When everything is ready,

According to the following procedures *:

(1) Press the thumb of the right hand on the lid of the hip flask:

(2) Clamp the pot body with the ring finger and the little finger;

(3) Put the middle finger and forefinger together and 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 keep shaking up and down, but you must never touch the hip flask with your palm, otherwise your hand temperature will pass through the hip flask.

Melt the ice cubes in the pot, resulting in the weakening of the cocktail. When shaking, the shaker in your hand should be placed between your shoulders and your chest.

And the horizontal line is horizontal, and then do regular piston movement back and forth, about 15-20 times.

When the surface of the shaker is coated with a thin layer of frost and fog, you should immediately open the lid of the shaker, and then hold the filter screen with your index finger.

Will be poured into the ice-cold glass in advance, and the whole process of "shaking" the wine is completed.

3. Beat with a blender

It is easy to mix wine with a blender, as long as the required materials are put into the blender in order and the top cover is sealed.

Start the power switch. However, when the prepared cocktail is poured into the glass, be careful not to pour the ice cubes with it.

If necessary, you can use an ice filter to filter out the ice first.

4. redemption

Slowly pour the wine into the cup according to different densities to form a hierarchy.

* Note: The densest wine should be placed on the lower floor, and the wine should be poured slowly along the glass wall.

This is how the familiar rainbow wine is made.

How to mix wine

There is no absolute standard for how to configure your bar. What kind of base wine and utensils you choose should depend on your personal needs, tastes, what you and your friends need and your budget. Here will give you some suggestions, which are useful for both the smallest and simplest bars and bars with complete facilities.

base stock

The most basic family bar can be a small wine cabinet that collects 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 junior bar:

Bourbon, Canadian whiskey and brandy

Gin, light rum, white tequila

Vodka blended with scotch whisky

liqueur

Even the smallest bar should be equipped with some small bottles of the most popular Li liquor. These include:

Mild liqueur mint liqueur cocoa liqueur

Italian bitter apricot wine Kahlua

Scotch liqueur Benedict liqueur

GrandMarnier, Jundu Orange Liquor.

Wine and beer

For a beginner bar, it should have at least the following varieties:

Dry absinthe sweet absinthe white wine red wine.

Champagne or other sparkling wine beer/light beer

Mixers (mixed liquor)

You need at least 5 kinds of carbonated drinks:

Coke. Diet coke. Tonic water.

These concoctions are well mixed with mild wines, such as gin, vodka and rum. For strong wines, such as scotch whisky and bourbon, the following drinks should be used: soda water. Dried ginger water 7-up (or similar drink)

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 candy.

Crude salt (not common salt, used for margaritas and salty dogs)

Pomegranate syrup. Syrup (ordinary sugar water is enough)

If the above basic parts can't meet your needs, here we will introduce the next step. For a junior bar, the following base wines can be added:

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 a wide range of exotic liqueurs. You can consider the following varieties:

Black tea and sweet wine. Sambuca.

Mint-flavored Dutch spirits. Peach-flavored Dutch spirits

Galliano (Calliano) Frangelico (Frangelico)

You can include any good wine and beer in your collection. Consider:

Appetizers (among which 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, calvados or calvados.

Apricot brandy Peach brandy.

In addition to the necessary seasonings, you can also prepare:

Coffee. Cream (thick and light). Coconut milk. Bitter wine.

Cup decoration and matching head

Many prepared cocktails contain both solid and liquid components. If a piece of fruit or vegetable added to the wine changes the taste of the wine, then it is a cup ornament. If it's just for decoration, it's a match. A basic bar should have the following fittings and cups for use:

Lemon roll: You have to use its skin. The way to take out most of the skin from a lemon is to cut off its end first, and then dig 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 strip and twist it into a curved shape 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 are usually made into wedges.

Orange slices: Don't squeeze orange juice into wine. Cherry soaked in wine, which is especially sweet and has an unusual red color, is actually a match, because it doesn't add any flavor to the wine. But drinkers always like to take them out of the wine and eat them, so 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 (it will change the color of the wine). Generally speaking, olives are inserted into 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, which 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 to make blood Mary. If you want to add some spice, you can add some celery stalks with belts.

Professional tools

The man who runs a bar has a set of utensils and gadgets to buy. Some of them are still important:

Advanced wine shaker: cocktail shaker is the symbol of professionals. You need a martini ("shaken, not stirred") that is used to make acid concoctions, daiquiri, chegreta, and the neutral martini that James Bond likes.

Buy a lid-the larger outer part-stainless steel, and the smaller part inside is a glass shaker. 12 ounce wine shaker is enough.

You also need a cocktail filter that fits just right in the shaker, so that when you pour wine with ice, you 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-a small device made of plastic, which is embedded in the mouth of the bottle, so that you can pour the wine at a steady and accurate speed without spilling them. Since you want to do it, why don't you buy a real spoon? This is a small spoon with a long handle and a curved middle. This spoon is the Swiss army knife of the bartender: 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 kind of wine, it is very important not to mix all levels together.

Other appliances that you probably already have in your kitchen are:

A peeler for cutting fruit cups.

An electric mixer.

An ice bucket with ice tongs (it looks elegant and hygienic).

Cup combination

The use of cups in the preparation of alcoholic beverages is not as important as that in the wine service. However, the size and shape of glassware will also add a lot of color to your taste of pure wine and mixed wine after modulation. Let's take a look at the basic tragedy.

High cups and low cups and high cups are the cups you use most often. Tall glasses are used to make scotch whisky with soda water and bourbon with water, and tonic water gin-you already have an impression in your mind. Regular tall glasses 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 clear, ranging in size from 4 ounces to 9 ounces. It is often used to hold Madani with ice, various whiskies with ice, Manhattan with ice and so on.

Collins Cup and Old-fashioned Colin Stalin Cup are not only for Tom. Collins, it is also widely used in large-capacity cocktails that give people a refreshing and fresh impression, including various carbonated drinks and many tropical wines. 10~ 14 oz Collins cup is rough, translucent (and sometimes crystal).

Old-fashioned cups come in two types: large (7 ounces) and small (4 ounces), and 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 The standard cocktail glass is a kind of wine glass with a long handle, which seems to have an inverted cone embedded in it. This kind of cup is so typical that it is printed on the neon sign as a sign of cocktail bar. 4-ounce glasses are used in all pure cocktails. 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 don't raise the temperature of the bar in the cup when holding 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 Shirley glasses. If you are interested in wine, please refer to the complete fool's guide series: wine, which introduces the knowledge about wine glasses. However, for a basic bar, a strong, round cup with a handle in a Paris-style pub is enough. You may also need to buy some Shirley cups. This 2 1/2~3 1/2 ounce mug with a handle can be used to hold aperitif, port wine and sherry. The best variety in Shirley glass is tulip-shaped, with a narrow constriction to preserve the aroma of wine. But if you like, you can also use a smaller wine glass or a sippy cup.

American Champagne Cup and European Champagne Cup: Americans like to use a short, wide and shallow glass 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 grooves, the bottom rises gracefully and then tapers to the mouth of the cup. We recommend the use of European-style champagne cups, not only because it can hold more (the capacity varies from 7- 1 1 ounce), but more importantly, its shrinking shape from bottom to top can reduce the surface area and slow down the escape of champagne bubbles.

Small things: small liqueur glasses and your best small whisky glasses: every bar should have small whisky glasses, which can be used not only for serving small whisky, but also for measuring. Small whisky glass size 1~2 ounces, 2 Your wisest choice is1/2 ounces-1h.r.giger-because it is an ideal model for measuring most wines.

The story of small mouth and big belly glass: brandy small mouth glass is a kind of special elegance in glassware. It ranges from 5 ounces to 25 ounces, although it usually contains only 1~2 ounces of brandy. The bulging part of the cup will make the aroma of wine better float into 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 you choose to bring a cup or a Bilsen cup? Or both? The handle cup is not fragile, but if it is used for good quality beer, the elegant and higher Bilsen cup can enhance the drinking interest. It's up to you. Whether drinking with a glass or a glass, it is much better than drinking directly in a bottle or jar.

Other glassware Now that you have a detailed understanding of the basic glasses in the bar, you should also be familiar with the following special glassware.

A 3-4 oz. glass with a handle with little or no outward extension and no inward tapering. This kind of cup is more convenient for layered dessert wine.

A slightly larger version of a rainbow wine glass with a short leg and a high glass often has a cup mouth that extends outward. Also used for layered dessert wine. Aerated drink cup This 5-ounce mug with a handle is slightly shorter and thicker than the 5-ounce lemon whisky glass, which is more useful if you want to use a cup smaller than the Collins cup to hold aerated drinks.

Martini glass Some people prefer to use this modified cocktail glass to hold their martinis. Usually 4 ounces, the Malitini glass tapers from top to bottom until the stem of the glass becomes shallow, unlike a cocktail glass that gradually shrinks into a very sharp bottom. Egg milk wine glass This 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

CLUB popular bartending methods:

B-52 bomber: (Manna coffee liqueur, Bailey liqueur, vodka) Pour the raw materials into the Riccio cup in turn, light the vodka, and mix it with the method.

Earthquake: (Jack Danny 1/3, gin 1/3, Hui Xiang JIU 1/3) Shake the ingredients and pour them into cocktail glasses.

2 1 point: jack Danny 0.75, coffee liqueur 0.75.

Electric banana: banana wine 0.75, tequila wine 0.75.

Long Island Frozen Tea: (Jinjiu 1/3oz, Baijiade 1/3oz, Tequila 1/3oz, Cointreau 1/3oz, lemon juice 1oz) Pour the raw materials into a shaker and shake well, then pour them with ice.

Virgo: (Tequila 1oz, banana wine 0.5oz, Cointreau 0.5oz) Shake the ingredients and pour them into a cocktail glass, then drop a proper amount of red pomegranate syrup from the middle.

Widow's Kiss: 1 Dianangostra Bitter Wine, 15mL Dunham Vanilla Liqueur, 15mL Yellow Shadows Wine, 30mL calvados Wine Shake Method, served in a cocktail glass, and decorated at the mouth1strawberry.

Coconut Tequila)：5mL Malas with colorless cherry liqueur, 15mL lemon juice, 15mL COCONUT MILK, 40mL Tequila, 1/2 cups of crushed ice. Mixing method: put the above materials into an electric mixer in turn, run at high speed for 20s, and hold them in a dish champagne glass.

Whisky Soda: Add proper amount of ice, 1 serving of whisky, proper amount of chilled soda, and 1 bar to a 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.

Californian)：5mL apricot juice, 20mL American whiskey, 30mL sweet vermouth, 40mL fresh orange juice. Shake and strain into a classical glass filled with ice.

Gin Tonic: Add proper amount of ice cubes, 1 serving gin, proper amount of chilled tonic soda, lemon slices 1 slice, and a cocktail shaker 1 piece.

Western Rose)：5mL lemon juice, 15mL apricot brandy, 15mL dry vermouth wine, 30mL gin. Shake and serve in a cocktail glass, and decorate the mouth of the glass 1 red cherry.

Cupid:1raw egg, 5mL syrup, 40mL dry sherry, a little pepper. Shake method, cocktail glass.

Rum Coke: Add appropriate amount of ice, 1 serving of black rum, appropriate amount of iced Coca-Cola, lemon slices 1 slice, and a cocktail shaker 1 piece.

White elephant:1egg white, 20mL sweet vermouth, 30mL gin. Shake and strain into a cocktail glass.

Cherry blossom: 2 o'clock orange liqueur, 2 o'clock red pomegranate syrup, 2 o'clock lemon juice, 25mL cherry brandy, 25mL brandy. Shake well, and then strain the wine into a cocktail glass.

Mint julep: 4 mint leaves, 1 spoonful of powdered sugar, 1 serving of bourbon. Melt the powdered sugar with a little soda water in a container, add mint leaves and mash them, then add bourbon, stir, strain into a classical glass filled with ice, stir and cool, and decorate 1 mint leaves and 1 short straw.

White rose:1egg white, 10mL orange juice, 15mL lime juice, 15mL malas with colorless cherry liqueur and 30mL gin. Shake and serve in cocktail glasses.

Angel's Rose:1Order Kimberly Bitter Wine, 1/4 raw egg whites, 20mL pineapple juice, 20mL Cointreau liqueur, 20mL American bourbon. Shake and serve in a cocktail glass, and decorate the glass with half an orange slice and 1 red cherry.

Champagne julep: 4 mint leaves, 1 teaspoon powdered sugar, 1 brandy, 180mL chilled champagne. Mash the mint leaves in a Tamble cup, melt the sugar powder in the cup with a little soda water, stir well with the crushed mint leaves, add a proper amount of crushed ice into the cup, pour brandy and champagne, and decorate 1 thin he ye and 1 straw.

Corkscrew: 15mL dry vermouth,15ml peach liqueur and 40mL white rum. Shake and serve in a cocktail glass, decorated with 1 lime slices.

Allen:1order lemon juice, 20mL malas and white cherry liqueur, 40mL gin. Blending method, served in a cocktail glass.

Carol: 20 ml of sweet vermouth and 40mL of brandy. Blending method, cocktail glass, glass decorated with 1 red cherry.

Brandy Fizz: shaker, 1 teaspoon powdered sugar, 1 lemon juice, 1 brandy. Shake well, strain into a Tamble glass and top with chilled soda water.

Tennessee Black Mud: Ingredients: appropriate amount of Jack Danny, appropriate amount of almond liqueur, appropriate amount of coffee (according to personal taste). Method: Pour the cooked coffee into a large coffee cup, and then add Jack Danny and almond liqueur.

Hot Todi: Ingredients: 5 liters of scotch whisky, 1 tablespoon of honey, half a cup of boiling water, a drop of freshly squeezed lemon juice, a slice of lemon cinnamon powder, a twig of cinnamon, and five 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 wine glass: sprinkle with cinnamon powder and add a big drop of lemon juice. Shake well again and insert cinnamon branches for decoration.

Mojiduo: Ingredients: 5 Li of Long Xianxiang rum, a drop of fresh juice from green lemon, a drop of sugar juice, 4 fresh mint leaves, soda. Method: First put mint leaves in a cocktail glass, add rum and shake well until mint gives off a fragrance. Add ice chips, 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, white sugar (depending on personal taste) and nutmeg crumbs. Method: Fill a mixing glass with ice, pour brandy and rum, shake well, and pour into a whiskey glass. Add milk, sugar according to personal taste, and sprinkle with nutmeg.

Bloomers: Ingredients: 5 Li gin, two drops of absinthe and one 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: wine glasses need to be frozen in advance.

Perfect taste

2 ounces Chivas Regal; ice cake

Prepare half a cup of ice and fill it with two ounces of Chivas Regal. Shake the cup gently to make a perfect and pure chilled Chivas Regal.

European-continent

1 oz Chivas Regal; Mellow European coffee beans; Coffee machine; trash ice

Fill a glass with crushed ice and pour an ounce of Chivas Regal. Use 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; trash ice

Put half a cup of crushed ice in a frozen champagne glass, and pour Chivas Regal and cider (which can be replaced by pure apple juice), then fill the glass with dried ginger water and decorate it with a piece of green apple. As an aperitif, this one is especially popular with ladies.

individuality

1 oz Chivas Regal; Coke/ginger water/soda water ... ice cubes

Put ice cubes and chivas regal in the glass, then pour coke, or dried ginger, or soda water … enjoy your own chivas regal. Trend, the full embodiment of personality.

Chunzui

1 oz Chivas Regal; distilled water

Pour an ounce of distilled water into an ounce of Chivas Regal to 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.

Passionate and energetic. Being young means the collision between personality and fashion. Enjoy this refreshing and endless 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, delicate and elegant color. It seems that women are born with temperament. Taste the amorous feelings and romance of Europe.

ice/frost/rime fog

1.5 oz Chivas Regal, add ice cubes, put them into an ice crusher and mix well. Pour them into a glass filled with crushed ice, then add 2 oz tonic water. Finally, put a lemon wedge as a 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 the common practice for people to smell red wine deeply in the glass before drinking wine, but people who really understand wine will definitely smell the wine stopper after tasting it.

Step 1: After the wine is chilled, the red wine tastes astringent.

Traditionally, the temperature of drinking red wine is cool room temperature, ranging from 18 to 2 1 degree Celsius. At this temperature, red wine in all years is in the best condition. A bottle of chilled red wine has more obvious tannins than red wine at cool room temperature, so it tastes astringent.

Step 2: sober up the red wine until it is fully oxidized.

A bottle of good wine is usually dusty for many years. When it is just opened, there will be an odor. At this time, it is necessary to "wake up" the wine. After pouring the wine into a beautiful decanter, the odor of the wine will dissipate. The decanter generally requires that the contact surface between the wine and the air be maximized. After the red wine is fully oxidized, the rich fragrance will be revealed.

Step 3: Watch the wine with brown edges.

The red color of red wine is 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. When the light is sufficient, put the red wine glass horizontally on the white paper, and you can judge the age of the wine by watching the edge of the red wine. Those with distinct layers are mostly new wines, and those with uniform colors are a little old. If they are slightly brown, they may encounter a bottle of old wine.

Step 4: Drink alcohol and let it stay in your mouth for a while.

Before entering the wine, deeply smell it in the glass. At this time, you can appreciate the delicate fragrance of red wine, then swallow a mouthful of red wine, let the red wine stop for a minute in your mouth, roll it twice on your tongue, so that your senses can fully experience the red wine, and finally swallow it all. A delicate fragrance immediately lingers among them.

Step 5: Taste the new wine before tasting the old wine.

A wine tasting party usually tastes more than two or three pieces of red wine in order to achieve a comparative effect. When drinking, we should follow the principle that the new comes first, the old comes later, and the light comes first and the strong comes later.

2006-6- 19 17:44 fluttering

Litchi bartending series

Desert star

Practice:

Add 1/3 cups of ice into the wine shaker, pour 1 ounce of litchi wine, 1 ounce of pineapple juice and 4 ounces of orange juice, shake well, pour into the cup, and add the cup decoration.

Tian yuan Hua Xiang

Practice:

Add 1/3 cups of ice into the wine shaker, and pour 1/3 ounces of brandy, 1/2 ounces of dark 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 a chrysanthemum.

Gold Coast

Practice:

Add 1/3 cups of ice into the wine shaker, pour in 1/2 ounces of vodka, 1/2 ounces of litchi wine, 1/2 ounces of grape light wine and 5 ounces of orange juice, shake well, then add 2/3 cups of ice into the wine glass, pour into the glass, and add the glass decoration.