Drinknation Forums

[relicmix]

Rolling and tossing changes the properties of the ingredients in the mix drinks recipe.

It seems to mean it "Does" change the properties of the ingredients because of the sinking and floating,raising to the top, homogeneous combing together

[thinkingbartender]

One of the reasons someone would choose to "roll" a cocktail rather than shake it with ice, is to stop the drink getting aerated (adding air to it). The incorporation of air into the drink might could a foam on the top of the drink which is not desirable with all drink. For instance, if you shake some tomato juices with ice, then you can get an unpleasant looking, and unpleasant tasting foam. Not good.

Another reason for rolling a drink with ice, you make the drink with the same ice that you serve it with. You therefore use less ice in the long run (i.e. over the course of a night).

If you shake a cocktail with ice, then usually you strain it into a new glass with fresh ice. The shaking of the ice inside the shaker will have caused the ice to splinter and fragment into smaller bits. Straining the drink onto fresh ice improves the appearance.

Cheers!

George

http://thinkingbartender.com

[relicmix]

They do talk about aerated alot about shaking i heard aerated OPEN's up the liquor and aerated does other things too

What does aerating do? (besides create a foamy top)

[relicmix]

aerated changes the temp and adds frost

[thinkingbartender]

Aerated means that it adds air to the mixture, thus it will feel lighter in the mouth when you are tasting it.

Just compare two drinks made in two different ways.

White Russian for instances, shaken will make a lighter, smoother drink. Simply poured (built) over ice will make for a heavier drink.

Ideally, all drinks should be prepared in the best way for their flavour to be optimal. However, speed is most bars priority, so they just pour everything straight into the glass.


Cheers!

George

http://thinkingbartender.com

[relicmix]

so Aerated make any recipe lighter?

[thinkingbartender]

You can shake any drink, but it is better to shake only drinks containing cream, juice or eggwhite, as these are the ones that actually benefit from shaking.

Shaking Martinis, or Manhattans, makes them go cloudy (for a little while at least); it also disturbs the ceremony of making these classics; even though, if you look up the really old recipes, there is nothing wrong with shaking them.



Cheers!

George

http://thinkingbartender.com

[relicmix]

If shaking changes the temp,Aerated and brusing

What does stirring do ? it shifts the molecules up and down and around

[thinkingbartender]

Stirring is less aggressive, and looks stylish; the stirring of the ice help the "thermal transfer" between the cold ice and the not so cold liquid.

Stirring with ice also mixes the ingredients, but it prevents the aeration of the ingredients, which is sometimes not wanted by the person making the drink. It is all down to personal preference.

Stirring a drink with ice will not result in ice shards/ splinters sitting on top of the drink. These ice shards/ splinters are the sign of a badly prepared drink.

Cheers!

George

http://thinkingbartender.com

[relicmix]

thanks for the help

Most bartending schools say to ROLL your drinks everytime before served but more bars i go to just build them and serve the without every rolling them and they taste like *** u know

Its called Half and Half because the hard liquor sits on the bottom and the juices sit on the top making the drink not taste that good

Try building a zombie or planters punch drink it NOT ROLLED

Then make another one and ROLL them they taste way different
and they look different too because they sinked and floated it changed the somethings but what u know?

[cubaluba]

ummmmm, what do you mean by rolling?

[thinkingbartender]

[cubaluba]

cheers for the heads up.
Cubaluba