When the Martini began making its comeback in the
1990s it seemed that all a bartender had to do was
throw together any cocktail ingredients, serve them in a
Martini glass, and call it a new" Martini. Purists might
wince, but the use of sleek, stylish glasses helped elevate
overall drink presentation to an art form, and experimentation has
stimulated and improved many bar businesses. As you’ll see in this
article it is especially important to know how to make a classic Martini,
as well as how to adapt it to your customers’ tastes and special
requests, and to your own whims as a bartender interested in creating
trends instead of simply following them.
To continue our discussion of mixology this article presents the remaining
methods of mixing drinks, including the original method of
shaking by hand and the current methods of blending and mechanical
mixing that make frozen drinks and ice-cream-based drinks possible.
The article also explores additional drink families, as well as current
methods and techniques for preparing and filling drink orders quickly
and properly. Finally you will learn how the bar manager can use all
of this knowledge to plan drink menus and create signature drinks
that will increase profits and build a reputation for quality, creativity,
* Explain and demonstrate the stir, shake-by-hand, blend, and shakemix
methods of drink mixing.
* Explain and demonstrate how to make frozen and ice-cream-based
* Understand how to prepare cocktails from these families: sour, Collins
(from scratch), sling, fizz, tropical, and cream drinks.
* Take drink orders accurately, fill them efficiently, and train others
to do so.
* Develop a suitable drink menu for a limited-menu bar.
* Create signature (specialty) drinks.
Picking up the historical note on which we ended the last article,
we find that Jerry Thomas of Blue Blazer fame was also a key figure
in developing the art of mixology in general. When he wrote his
first drink-making manual in 1862 the word cocktail referred to
composite beverages" that were generally bottled to take on picnics
or hunting trips. As the world’s most prestigious bartender of the
day, Thomas’s zeal and expertise turned the cocktail into a fashionable and desirable
bar drink. His moniker, the Professor," was bestowed out of respect for his dedicated
research and experiments in mixology. Today people who know their beverages
have much the same regard for such mixologists as Dale DeGroff and Tony
Abou-Ganim, individuals who preserve time-honored bartending traditions while
adding new drink recipes that surely will become classics.