Every enterprise has its own vocabulary and the same refers to bartenders Showcase to your buddies when you meet up in the local pub by understanding the bartending jargons bartenders use Following are the terminologies and methods we provide at the American Bartending School

Ice

It’s the key ingredient of several drink recipes. Always use clean fresh ice.  Stay away from ice that has been in your freezer unless it has recently been made. Old ice picks up flavors from frozen foods and it will change the flavor of the drink.

Shaking

Shake beverages that include hard to mix ingredients such as fruit juices and cream These ingredients have various densities and have to be shaken vigorously to thoroughly mix with the alcoholic spirits.

Stirring

Stir drinks that use clear liquors. Stirring decreases the amount of ice chips in a drink making it less watered down.  The original martinis were always stirred and never shaken.

Blending

Many bartenders will use blend a drink instead of shaking it. The blender does a more extensive work in combining all the ingredients and it works quicker, too Blenders are a must for frozen drinks or beverages using fresh fruit. Drinks made using a blender will chill quicker and be slightly more watered down based on how much ice you use and how long you blend it for.Muddling

Muddling is a mashing technique for grinding herbs, such as mint, or extracting juice from fruits. You can use a wooden muddler that you can buy in a club or cooking supply shop. The most well-known beverage that uses the muddler is the Mojito where mint leaves and lime slices are crushed.

Floating

Floating is principally used for shots or shooters.  To effectively float ingredients you need to know their densities.  Lighter liquors or mixes will float in addition to the heavier ones. Use a back side of a tea spoon, holding it over or in the glass and slowly trickle the ingredient over the back of the spoon.

Frosting

The most widely used frosted glasses are beer mugs. Although a frosted glass will certainly chill the beer, it also demises the taste. To frost a glass, first dip it in water and then put it in the freezer for half an hour or so.  Just take note that serving beer in a frost mug has an effect on the taste of the beer

To start your new Career in Bartending visit http://www.barschool.com. We offer classes in several cities including our New York Bartending School.

Tags: Alcoholic Spirits, American Bartending School, Bartenders, Beverages, Buddies, Decreases, Densities, Drink Recipes, Drinks, Flavors, Freezer, Frozen Foods, Fruit Juices, Jargons, Liquors, Local Pub, Martinis, Mix Ingredients, Showcase, Vocabulary

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