Bartenders And Mixologists Use These Chilling Methods To Make Drinks
If you thought ice or chilled water was the only way to make your cocktails cool, think again. Having a cocktail chilled involves using different mixology techniques to arrive at the right temperature at which a drink ought to be served. Adding ice to a cocktail not only chills the drink but also works on its flavour. So, whether or not to add ice, how much ice to add, what kind of ice to use, and whether to use a chilled glass or cool water instead of ice, are all considerations that mixologists weigh before concocting a drink.
Bartenders and mixologists dive into the chemical properties of ingredients to study the effect they would have on each other while mixing a cocktail. And while doing so, they have come up with interesting ways to chill classic cocktails. From using earthstone cubes to serving cocktails in a round snow globe-like ice, mixologists employ different means to turn simple drinks into refreshing quenchers. The method also determines the taste and quality of the cocktail, so using the most effective way to chill a Manhattan might not be the same process required to chill a martini!
Read on below to know more about the different ways bartenders and mixologists chill drinks so you have a few tricks up your sleeve the next time you decide to tend the bar at a party you host at home:
Shaken Or Stirred
When bartenders mix a cocktail, they are as picky as James Bond. This is because shaking and stirring are two different ways to chill a drink. Stirring ice into a drink has a less potent effect than using a shaker to blend liquor with other cocktail necessities. At such times, bartenders chill a drink depending on its ingredients and how cool it ought to be. So, bartenders stir most drinks but when it comes to crafting a cocktail using citrus juice or egg whites, they use a sturdy shaker for a perfect blend.
Straining
One of the ways how bartenders regulate the temperature of a drink is by straining it. Sometimes, straining is a technique used by mixologists to do away with bits of spices and herbs that might crowd a glass. At other times, it is a method that enables them to remove excess ice from a drink well shaken to prevent it from diluting further. While ice chills the drink, removing it reduces the risk of it turning into water. The drink retains its potency and when served in a cool glass, also maintains its temperature.
Refrigeration
Isn’t this the oldest trick in the book? We refrigerate desserts and amuse bouches, certain cheeses and cold cuts so they preserve their essence. The same goes for booze too! Bartenders use refrigeration as a technique to chill especially those drinks which contain high proportions of carbonated soda or juices. The next time you order a vodka and orange juice, observe if the orange juice has been chilled before crafting this drink to incorporate its tangy flavours into the cocktail without diluting its flavour with ice cubes.
Freezing Glassware
Rather than adding ice to a drink like whisky or a single malt which might affect its flavour, bartenders might opt to chill a glass just a tad before serving the drink. Freezing glassware is a rather basic way to ensure that the drink inside arrives at the required temperature without messing too much with ingredients whose flavours might be affected by the addition of ice.
Flash Blending
Mixing crushed ice with cocktail ingredients, bartenders sometimes use flash blending as a method to chill a drink and serve it in a glass featuring a rather slushy consistency. This is particularly an interesting method to serve tropical cocktails that taste best when chilled and contain lots of juices and fruity mixes whose flavours are highlighted by the blending of ample ice into the mix.
