Drinknation Forums

[relicmix]

When making tropical mix drinks when tossed upside down into a new glass it makes a new mix drink why?

1.) When "pouring" a tropical mix drink into a glass the "Turbulence" is mixed different

2.) When u "toss" the poured tropical mix drink into a new glass the "turbulence" mixes different why is this?

What is this called please?

[thinkingbartender]

[relicmix]

1.) When "pouring" a tropical mix drink into a glass the "Turbulence" is mixed different

Built i mean sorry

1a.) When "build" a tropical mix drink into a glass the "Turbulence" is mixed different


You need to re-phrase this question. What do you mean by "pouring", do you mean "built", instead of shaking?

Yes "Built" when u shake it , its changes the Building?


Quote:
2.) When u "toss" the poured tropical mix drink into a new glass the "turbulence" mixes different why is this?


What do you mean by "toss", do you mean "roll"?

Yes Roll means Toss from the bartending school i went too its even in there bartending book

When u roll a tropical zombie,planters punch,mai tai its changes the building effect

The question is What happens when i ROLL a tropical drink? or a drink recipe that has like 6 to 8 ingredients to changes the 6 to 8 ingredients to a different build they change order and sequence when u ROLL it , it flips the drink upside down , it takes the top ingredients and pushes them down to the bottom and the bottom ingredients are on the top now its reversed and then gravity makes the ingredients sink and float,raising to the top

What happens when u ROLL a drink? in theory?

When u build the drink its a different BUILT then if u Shake it changes the building effect VS stirring changes the building effect VS ROlling changes the building effect

[thinkingbartender]

Do you want to know what effect a particular method of cocktail preparation has, but others do not have? And also why should someone choose one method over another method?

[relicmix]

Thanks for the help

When u roll a tropical drink like a zombie,planters punch,rum punch,blue Hawaiian,cherry blossom,fog cutter
your saying Rolling doesn't do anything at all

If rolling doesn't do anything at all then why do people/bartenders/mixologist ROLL then? what does rolling do?

[thinkingbartender]

Before you roll a drink, you basically build it first, so it is easy to measure what is enough for each drink.

And when you need to roll ten of the same drink, it is easier then shaking ten of the same drink.

Shaking a Tropical drink should get the drink thoroughly mixed, aerated, and possibly with a foamy head from the tropical juices used (presumably pineapple juice).

Cheers!

George

http://thinkingbartender.com

[relicmix]

Before you roll a drink, you basically build it first

Yes i build it first but why would i have to ROLL it? what does Rolling do please?

Does Rolling do anything?

[thinkingbartender]

Rolling mixes the drink.

[relicmix]

What is mixing? (applied to liquor/juices,liqueurs)

how does it mix?

I thought building pre mixes while u pour and build before u roll

Does building mix the drink recipe? if building doesn't mix what does building do then please?

[thinkingbartender]

[relicmix]

Mixing means to "combine", "compound", etc. Building, Rolling, Shaking, "tossing", blending, these accomplish this to varying degrees of thoroughness.

yes but like mixing paints , mixing audio sounds, mixing liquor are all different i know what mixing means but im trying to apply it to bartending/mixology

audio engineer needs to know how to mix frequencys and waveforms

Artist needs to know how to mix colours and shades

Mixologist/bartender needs to know to mix liquor,juices,liqueurs

But a Mixologist/bartender is mixing to try to get a throughness? is that what u mean?

Why does a mixologist/bartender need to mix? what is the goal of mixing? or mixing doing please?

1.) Building does combine and compound
2.) Rolling(tossing)does combine and compound
3.) Shaking does combine and compound
4.) blending does combine and compound

What are the differences please between 1 through 4 please?
(1 through 4 all combine and compound so how are they different and why please)

Thanks for the help alot

[thinkingbartender]

Sorry, but I already went to great lengths to explain this to you.

I am not interested in helping you anymore.

[relicmix]

sorry thinkingbartender i was trying to get more detail about how mixing is done

[thinkingbartender]

I found this, so I just copied and pasted it:

WHAT IS THE HARD SHAKE?

Shaking is a method of combining and chilling cocktail ingredients by shaking them together with ice. This is especially good for mixing a number of ingredients varying in difficult to mix consistencies such as cream, egg whites and syrups. Although the style of shaking may differ depending on the bartender, the common objective is the same, that of mixing and chilling. However, there is another objective involved aside from the above mentioned that differs from cocktails made from stirring, that of making smooth cocktails by softening the ingredients and alcohol. This has led to my inventing of the method I call "Hard Shake".

Let's suppose that the elements of liquor are in the shape of a square. In general, most would envision shaking as method of trimming and rounding the four-corners of it. However, I envision the process as the "square shaped" liquor swelling in a circular fashion, through mixing it with the bubbles. The bubbles would act as a cushion preventing one's tongue from direct contact with the harshness of the ingredients and liquor, leading to a smoother taste. As each of the liquor's elements comes together, the result is an added taste as well as fine-grained bubbles. This is ultimately what I strive for with my "Hard Shake".
An Encounter with the "Hard Shake"

It is really quite perplexing that the final taste of the bartender's finished product differs from bartender to bartender even though cocktails essentially consist of the same ingredients and are made using more or less the same recipes. Since becoming more and more aware of this, I have experimented with various methods for mixing cocktails, as nothing pleases me more than to make cocktails that my customers will enjoy the taste of. As a result I have discovered that by shaking the shaker with all my might results in bubbles of finer-grain consistency. My customers have pointed out that the very flavor of the alcohol in my cocktails is much milder, and I attribute this to the fine, velvety bubbles that form from the "Hard Shake" method. This has become an important theme of my shaking method. I continue to strive to make the very best cocktail and have altered my shaking style over time.

I believe that bubbles cannot be effectively created through mere ordinary shaking. Accordingly, I have come up with a complex three step shaking method that involves snapping of the wrists, and twisting the shaker while holding it in a slanted position. I have created the "Hard Shake" prototype from this (see diagram). I have been wrestling with different methods for creating a more complex cocktail flavor and have found that the larger the shaking movements are, the less complex it becomes. It is difficult to combine but easier to chill. Also, the bubbles that form are also different. My present shaking style has resulted from much effort to create a more efficient shaking style.
Ascertaining Successful Utilization of the "Hard Shake" Method

Since Shaking uses ice, although chilling is rather simple, mixing ingredients can be extremely difficult. A presupposition of the "Hard Shaking" method is that various ingredients can be hard-to-combine when utilizing it. "Hard Shaking" with no technique involved will result in a diluted, watery cocktail due to the ice within the shaker melting too much. However, when properly combined, the melted ice within the shaker will blend with the ingredients. A clear sign of a poorly combined cocktail using the "Hard Shake" method is a diluted cocktail.

The only way to ascertain whether the "Hard Shake" method has been performed properly is by drinking the final product and judging it yourself. A diluted taste means that the ingredients and the ice have not been properly mixed. Another sign of a well shaken cocktail is the forming of a whipped cream-like frost gravitating towards the top of the cocktail.
Optimal Ingredients for the "Hard Shake"

Certain ingredients will more easily bring out the strong points of the "Hard Shake" method. The best of these ingredients is cream. When cream is shacked as hard-to-combine, a whipped cream-like substance forms. It is a very suitable ingredient for practicing the "Hard Shake" method and it produces another taste sensation that cannot be found using other shaking methods. Although citrus fruit juices, especially lemon and lime, also bring out the strong points of the "Hard Shake" method, the bubbles they produce are only regarded as normal bubbles. Sustaining the bubbles will result in a more well-balanced sweet and sour as well as mild taste.

There are brands that are fit for and not fit for creating a proper base for the cocktail. After cocktail ingredients are broken down within the shaker, they are then all mixed and combined, coming together as one. Accordingly, a finished drink needs a brand that will demonstrate a certain uniqueness and one that will leave an impression on the base. Such spirits are demanded from cocktails made using the "Hard Shake" method. However, it is very difficult to judge this until the >Hard Shake" process is complete. Even if you use firm ingredients, there is always the chance that they may be too strong and damage the base. It's hard to tell whether this is ultimately due to the ingredients or due to over-shaking.

Examples of some suitable and durable ingredients for "Hard Shaking" are Gordon's for gin, Smirnoff for vodka, and Bacardi for white rum (there are of course other suitable ingredients). I would like to select ingredients that will retain their consistencies even when bubbles are formed.
Fine Grained Ice Floating atop the Cocktail.

Utilizing the "Hard Shake" method will result in fine grains of ice forming within the shaker. After pouring the cocktail into a glass, these grains float to the surface of the glass. I have discovered that adding this ice to the cocktail enhances the taste and further chills it. This discovery is nothing more than a by-product of the "Hard Shake" method. An extra feature of the "Hard Shake" method is that these fine grains of ice will also form by turning the shaker completely upside down. However, you will not be utilizing the "Hard Shake" method properly if you only focus on forming these fine grains of ice. Although the ice circulates within the shaker, it will ultimately just hit against the bottom of the shaker and break into small pieces. In the end, each piece of ice must be shaved down by strongly shaking the shaker. If performed properly, circular ice will form within the shaker. This may be the best way of ascertaining successful utilization of the "Hard Shaking" method.

Kazuo Ueda

[relicmix]

Thanks alot thinkingbartender

WHAT IS THE HARD SHAKE?

1.) shaking movements

2.) snapping of the wrists, and twisting the shaker while holding it in a slanted position

3.) Shaking creates bubbles of finer-grain consistency.

4.) Shaking is a method of combining and chilling cocktail ingredients by shaking them together with ice.

5.) bubbles that form are also different.

6.) well shaken cocktail is the forming of a whipped cream-like frost gravitating towards the top of the cocktail.
a whipped cream-like substance forms.

7.) Sustaining the bubbles will result in a more well-balanced sweet and sour as well as mild taste.

8.) cocktail ingredients are broken down within the shaker, they are then all mixed and combined, coming together as one.

9.) Fine Grained Ice Floating atop the Cocktail. fine grains of ice forming within the shaker

10.) After pouring the cocktail into a glass, these grains float to the surface of the glass. I have discovered that adding this ice to the cocktail enhances the taste and further chills it. An extra feature of the "Hard Shake" method is that these fine grains of ice will also form by turning the shaker completely upside down.

11.) a diluted cocktail. A diluted taste means that the ingredients and the ice have not been properly mixed. due to over-shaking.

12.) mixing a number of ingredients varying in difficult to mix consistencies such as cream, egg whites and syrups.

13.) stirring-makes smooth cocktails by softening the ingredients and alcohol.