ILLUSTRATED BARTENDER TECHNIQUE GUIDE COMES IN HANDY IN LOCKDOWN…AKA THE GREAT SHAKE DOWN.

BY Richie Fawcett

Ever fancied yourself behind the bar in a swanky cocktail bar with a crowd of people drinking your drinks and loving every move you make? Well, keep dreaming because those days are over for quite a while.

One thing that is certain is that there will be a day or night when the bars and restaurants do eventually open back up, albeit in a new altered reality. In the meantime the only thing and safest thing you can do is brush up on your own bartending skills… You might not have the crowd in-front of you, but the techniques are the same in a bar with one customer as they are with a hundred…even if that customer happens to be you as well !

I’ve put together a collection of illustrations showing in a simple and clear form the actions of the main classical techniques that all bartenders worth their salt rim should know. If the only thing you’ve ever shaken in your life was a baby’s rattle when you were 1 then this visual guide will help you get to grips with some of the tools of the trade used by the pros…except your at home!

If this has you interested then the new step is to learn the cocktails, starting with the classics… on my regular blog post ” Around the world in 80 cocktails and sketches I’ve showcased unique cocktail recipes paired with history and a sketch but by passed the classics… in the coming weeks I will give insight into the classic cocktails that every home cocktail lover should know…along with the history of each one…because all cocktails have a history.

Meanwhile please enjoy the illustrations. Thank you for reading, please check out the links to my Instagram and fb page!

POURING FROM A MEASURE IS ESSENTIAL TO FOLLOW THE COCKTAIL RECIPE EXACTLY

THIS TECHNIQUE IS CALLED LAYERING WHEN A LIGHTER LIQUID WILL SIT ON A MORE DENSE LIQUID BELOW, YOU NEED A STEADY HAND AND A GOOD EYE FOR THIS ONE

STIRRING A COCKTAIL IS USED WHEN THE ALCOHOL IS TREATED GENTLY SUCH AS WITH A MARTINI AS YOU DON’T WANT TO CREATE AIR BUBBLES OR BROKEN ICE IN THE FINAL DRINK.

A JULEP STRAINER IS USED TO STOP THE ICE FROM FALLING INTO THE FINISHED COCKTAIL

FOR THE CORRECT AMOUNT OF DILUTION AFTER STIRRING DOWN, CLEAN AND CLEAR ICE IS REQUIRED AND SHOULD BE PALCED IN THE MIXING GLASS WITH ICE TONGS

HAND CARVING ICE BALLS IS AN ART FORM DERIVED FROM JAPAN GIVING SINGLE SPIRIT DRINKS MINIMAL DILUTION OVER A LONG TIME WHEN IN THE GLASS, USUALY WHISKY

CLOSE THE SHAKER LID TIGHTLY BEFORE SHAKING THE COCKTAIL

TWISTING A ZEST IS NECESSARY WHEN YOU WANT TO PUT THE OILS OF A LEMON OR ORANGE OVER THE TOP OF A MARTINI COCKTAIL

USING A SMALL SEIVE AS A FINE STRAINER IS USED WHEN YOU WANT TO TAKE OUT ANY SMALL PIECES OF ICE OR FRUIT THAT MAY GET PAST THE FIRST STRAINER IN THE TIN.

ZESTING THE RIM OF A GLASS GIVES THE GUEST THE FIRST TASTE OF CITRUS WHEN THEY TAKE THE FIRST SIP AND SO INTRODUCES THE COCKTAIL TO THE GUEST IN A PLEASANT WAY BY FIRST ACTIVATING THE SMELL SENSES AND THEN TASTE.

Please Check out the Channel if you have time, along with the link below to my new and regular blog feed “On The Blog” and website. Thank you for your support of The Studio Saigon and stay safe. WEBSITE https://thestudiosaigon.com

YOU TUBE https://www.youtube.com/channel/UCHQzz1lUjdUeDkNkKyXs0gw

INSTAGRAM https://www.instagram.com/richie_fawcett/?hl=en

MORE THOUGHTS FROM THE BLOG

AROUND THE WORLD IN 80 COCKTAILS AND SKETCHES – NUMBER 27 – NGUYEN TRAI, HCMC, VIETNAM.

PHU MI – Vietnamese on line magazine reports about Richie Fawcett – Saigon based UK artist – May 2021

AROUND THE WORLD IN 80 COCKTAILS AND SKETCHES – NUMBER 23 – CAO BA QUAT , HCMC, VIETNAM.

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