How to use bartending tools - Shaker

As a bartender, you must have a deep understanding of the tools you use, and the skilled use of this knowledge will help you make cocktails more smoothly and reduce the backlog of orders.

Three-stage (English) shaker

For beginners, the three-stage form is a very suitable tool to practice. The three sections are a very classic and typical representative of English mixers, and also a very important transitional tool for our initial contact with the way of shake.

It is characterized by short body, complex gripping force and fast cooling. To use the three-part form well, the necessary process is practice. Not only practice shaking, but also practice listening with your ears. Feel the blow of the three-stage ice cube is back and forth, there is a sense of rhythm. And feel the wine melt in there, not just the ice. Control the water. These points require long hours of practice to master.

On top of that, one small suggestion. Take the pot, remove the pot, add material, buckle the pot, cover the pot, rise, shake the pot, open the pot, pour the wine. Squeeze all of this into 3-4 minutes, and watch your face as you shake the pot. Clean and in one go. For the guests sitting opposite you, you will not just drink, you will be the eyes of others beautiful or handsome scenery.

The three-stage formula is more suitable for shaking ingredients.

Boston Shaker (2nd stage)

There are many types of Boston shakers on the market, and this is the shaker I use most at work. The advantages are large capacity and convenient cleaning. The disadvantages are also obvious, the moving line of the arm is long and easy to burst when shaking. If you just hit the ice, you'll get more water out of it.

On the depth of the buckle classification, one is the buckle, the two halves coincide deep, such a shaker to add the material in the small half, in the big half with ice, buckle the small, before shaking the small turn up, so that it is not explosive when shaking. This shaker is not recommended for two cocktails. Not enough volume, the liquid will overflow when you buckle it.

There is also a buckle when the two halves overlap shallow. Pour the liquor into the larger half and use the smaller to deduct the larger. There's no problem with two cups.

There are a couple of things about listening.

One is to add a hot liquid to it and shake it directly on. Guaranteed! Don't ask me why. I'm not good enough at physics to explain it. Solution: Put the hot liquid over the ice, then add all the ingredients and shake together.

Second, Sour or something with egg whites. To avoid popping, shake it empty first, then add ice (not full ice is recommended, as long as the temperature of the wine can be brought down to ensure that there is a shock between the ice cubes). This kind of wine needs to be shaken hard, the ice is filled, will put a burden on the arm and wrist, it is easy to make people tired (if you have the strength to ignore), full of ice inside the space is not conducive to foam.

I have a two-stage shaker, and it's not just a shaker. Easy to clean is my heart, so it also becomes a Mixing glass when busy. It's best to use the smaller half, the height is right, and it's not easy to hurt your hands because of the sharp edges when you stir it.