Skip to main content

Pouring technique

Just a short post about technique. It is not really pouring technique, it is just the task, of pouring the ingredients together, before you are shaking.

Sometimes I am a classicist - or just stubborn.
I never liked to pour drink ingredients into the "dry" shaker or Boston glass and after that add ice.
It feels not natural to me [maybe because I learned it a different way]. 
But I also believe [and tests still has to be done], that you have more dilution, as especially the glass part of the shaker can hold quite a lot of thermal energy.

Now - I was always a fan of pouring ingredients directly onto the ice. Well - off course you have to strain out the melted water before you do it. 

However a couple of days, I tried another technique - which feels… quite great!
I used small tumbler, to pre-pour my drinks. My Boston glass was filled with ice and had more time to chill - also I could do different drinks the same time, without the fear of over-dilution.
Then - just before I finished the drinks I dumped the drink into the Boston glass [usually instead of straining out the melted water, I just removed the whole ice into the ice chest and scooped some new ice] and shook - off course for more than 15 seconds.

A great improvement would be, to have markings on the glass [or even better using lab tubes - maybe even made out of plastic] - only maybe every 10 ml, so you can eyeball the rest. That could give you some additional control, if you just poured right [yes - we all know, about some busy times, where you don't really know, what you did last seconds].

Additional to the obvious advantages [and the disadvantage, that you have to clean up more bar-ware], I think it has a quite advanced aesthetic - it looks quite professional, and with markings, you could even use your jigger more seldom [or you can use lab measurement cylinders].

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…