Bar and cocktail technique — basic principles

Even though you do not work as a full-time bartender you meet the bar world as a waiter when the guest asks for an aperitif a signature drink or a classic cocktail. Knowing the basic techniques and some terminology means you can talk confidently with the guest and possibly even stand behind the bar when needed.

A bar is built on a limited, but effective set of tools: a shaker for shaking the drink together with ice, a mixing glass and a bar spoon for stirring, a jigger for measuring exact amounts, a strainer for sieving the ice out, and a muddler for mashing fruit or herbs. Exact measurement is more important than it looks — a drink that is 'roughly' mixed rarely tastes like it should.

• 01Shake (to shake): ingredients and ice are shaken together in a shaker and strained into the glass. Used for drinks with e.g. fruit juice, egg white or cream that need to be mixed and cooled quickly.
• 02Stir (stirring): ingredients are gently stirred with ice in a mixing glass. Used for pure, spirit-based drinks such as Martini or Manhattan, where clarity is desired and excessive air in the drink is to be avoided.
• 03Build (building): the ingredients are poured directly into the serving glass, often over ice, without separate mixing. Simplest method — gin and tonic is a classic example.
• 04Muddle (mash): fruit, herbs or sugar is gently mashed in the bottom of the glass to release flavor and oils before the rest of the drink is added.

The choice of method is not random. If a pure spirit drink is shaken, too much air and dilution are added, and the drink loses its clarity and structure. If a drink with fruit juice or cream is stirred, the ingredients do not mix properly, and the result is uneven. Knowing the method behind a classic drink helps you understand why bar staff do as they do — and to explain it to a curious guest.

The glass is part of the experience just as with wine. Cocktail glasses, tumblers and highball glasses are shaped to support the drink's temperature, aroma and presentation. A garnish — a citrus slice, a herb or an olive — should have a function, either flavour-wise or aromatic, and not just be decoration.

Demand for alcohol-free ('mocktail') alternatives has grown significantly, and a good bar offers well-crafted alcohol-free drinks, not just soft drinks in a pretty glass. The same four basic methods — shake, stir, build, muddle — apply here too, and a well-composed mocktail requires the same professional care as its alcoholic counterpart.

As with all other serving of alcohol the rules on responsible service also apply at the bar: you must watch the guest's condition know the age limits and be able to say no calmly and professionally when necessary.