### What you need
- Ice
- Recipe and Cocktail Ingredients
### What you need
Ice can vary widely. The ice typically found at bars is larger, clearer and denser than the average freezer-made crescent cube. Since the bar ice cube is larger, it has less surface area exposed to the drink (and so melts slower), compared to using lots of smaller cubes (cumulatively a larger surface area of ice melt) to achieve the same level of chilling. By this reasoning, you’d think using lots of little cubes would be the best bet for a quickly chilled drink. However, more surface area equals more ice-melt and it is the water on the ice that actually over-dilutes your cocktails.

Why is cloudy ice “bad” ice? Because cloudy ice indicates the impurities in your water have been trapped inside the cube from rapid-chilling the water to create ice in your freezer. Cloudy ice is also more prone to shattering and those tiny ice shards tend to over-dilute your drink.

Adjust your shaking times depending on the ice you are using to craft your drink, as your level of dilution will adjust vary. This is why straw testing (tasting your drink before serving) is recommended on all cocktails.
### Tips for making ice
- Create your own (bar-worthy!) solid ice cubes by using a 1×1 or 2×2 silicone ice mold. Ideal for prepping in advance and storing the cubes in your freezer.
- Use hot water in your ice cube tray to get rid of trapped gases and chlorine impurities.
- Fascinated with the ice-culture at bars, or want to make your own crystal clear ice at home? We recommend picking up a copy of the book Liquid Intelligence to read about the science behind ice (and tons of other technical details about cocktail creation!).

You’d think using lots of little cubes would be the best bet for a quickly chilled drink. However, more surface area equals more ice-melt.

How to Select Ice

https://cms.cocktailcourier.com/uploads/How_to_Select_Ice_90f357e0d5.mp4

what you need to chill glassware
--------------------------------

*   Serving Glassware
*   Ice
*   Water
*   Dump bucket or sink
*   Recipe and Cocktail Ingredients

how to chill your glassware
---------------------------

The purpose of shaking and stirring your cocktails is to add dilution and chill your drink to the proper temperature. Why go through all the effort of cooling your ingredients down, just to warm them back up in a room-temperature glass? Serve your drinks like a professional with this simple move. The best tasting drinks pay attention to the details, like chilled glassware. Let's chill!

1.  Select the glassware you will be serving your cocktails in.
2.  Fill your glasses with ice.
3.  Cover your ice-filled glasses with water.
4.  Let your glasses sit in the ice-cold water while you prep your cocktail. Go ahead and shake/stir your drink while the glasses chill in the background.
5.  Right before you are about to serve your cocktail, dump your ice water into a bucket or sink.
6.  Strain your cocktail into your freshly chilled glassware, garnish and serve!

tips for chilling
-----------------

*   Low on ice? You can easily pop your glassware into the freezer instead of using this ice-water method.
*   Planning on sharing on the 'gram? Photographers often opt to NOT chill their glasses as the condensation and frosted glass clouds the appearance of the ingredients (especially for crystal clear stirred drinks!). But keep in mind, what is best for the photo, is not always best for flavor. The best tasting drinks are served cold, and served immediately!

The purpose of shaking and stirring your cocktails is to add dilution and chill your drink to the proper temperature. Why go through all the effort of cooling your ingredients down, just to warm them back up in a room-temperature glass? Serve your drinks like a professional with this simple move. The best tasting drinks pay attention to the details, like chilled glassware. Let's chill!


large_https://cms.cocktailcourier.com/uploads/Horses_Neck_1_of_1_360f1c9998.jpg

medium_https://cms.cocktailcourier.com/uploads/Horses_Neck_1_of_1_360f1c9998.jpg

small_https://cms.cocktailcourier.com/uploads/Horses_Neck_1_of_1_360f1c9998.jpg

thumbnail_https://cms.cocktailcourier.com/uploads/Horses_Neck_1_of_1_360f1c9998.jpg

https://cms.cocktailcourier.com/uploads/Horses_Neck_1_of_1_360f1c9998.jpg

How to Chill Glassware

https://cms.cocktailcourier.com/uploads/How_to_Chill_Glassware_c2f57c818e.mp4

what you need
-------------

*   Large Citrus Microplane
*   Recipe and Cocktail Ingredients!

how to microplane citrus
------------------------

Using a microplane is easier than you think. These very sharp blades are akin to cheese graters and they make microplanes in a variety of sizes for an assortment of applications. A large format microplane with larger openings is designed for zesting citrus. We have a few specific cocktails that call for microplaned citrus zest, like the Agua Desierto

1.  Hold the microplane with the "well" or edges facing up. Counter-intuitively, you will want to press your citrus UP from the underside along the blades of the microplane.
2.  Drag your citrus across the very sharp blades (with caution!) until bright zest accumulates in the well above. Rotate the fruit to ensure you are getting the exterior zest and not the inner, bitter white pith.
3.  When you are ready, flip your microplane upside down and tap to dispense the zest directly into your drink.
4.  Alternatively, you can empty into another vessel, and reserve for garnish later. Just like with [manicured orange zest](https://www.cocktailcourier.com/video/garnish-citrus-zest/), you will want to store your zest in an airtight container until you are ready to use.

tips for using a microplane
---------------------------

*   Don't love the chef-style upside down microplane usage? You can flip it the opposite direction to use much as you would a cheese grater. Why the flip in the first place? Using it with the "well" facing up makes it easier to control the amount of zest being dispensed.
*   No microplanes on hand? You can try using a cheese grater in a pinch!
*   No time to grate anything? You can also peel your lime zest and express the oils over the drink (the old fashioned way) to get a similar brightness and aroma!
*   Microplane with caution! Especially with brand new tools, the blades are very very sharp. Be aware of where your fingers are in relation to the blades, and hold the citrus with one hand and stabilize your tool with the other.

Using a microplane is easier than you think. These very sharp blades are akin to cheese graters and they make microplanes in a variety of sizes for an assortment of applications. A large format microplane with larger openings is designed for zesting citrus. We have a few specific cocktails that call for microplaned citrus zest, like the [Agua Desierto]

How to Garnish with Microplaned Citrus Zest

https://cms.cocktailcourier.com/uploads/How_to_Use_a_Microplane_22700bf69e.mp4

what you need
-------------

*   Cocktail Courier Japanese Style Jigger or our Modern Mixology Cobbler Shaker cap (does double duty as a jigger!)
*   Recipe and Cocktail Ingredients

how to select a jigger
----------------------

A jigger is a fancy word for a cocktail-specific measuring cup. Not all jiggers are created equal, try as many styles as you can to find the one that suits your needs. We prefer Japanese Style jiggers because the margin for error is smaller, especially if you pour slightly over or under the recipe specs, because of the slim tapered design. Also, be sure to investigate the variety of measurements indicated on your jigger. Finding a jigger with an elusive quarter ounce mark is exciting indeed (and standard on our Cocktail Courier jiggers). The most important feature of jiggers are the markings that display the measurements, as not all measuring increments are standardized. Find one that has your most frequently used measurements. It's also important to consider the weight of the jigger and the slope of the taper.

tips for using a jigger
-----------------------

*   Have a steady hand. Try to hold your jigger level so you are getting accurate pours. Just starting out? It's totally okay to use a level surface as a helping hand. Simply set your jigger down and practice pouring. We recommend filling an empty spirit bottle with water once you've finished the contents and practice pouring from bottle to jigger without worrying about wasting precious supplies. Once you get a hang of it, try lifting the jigger steadily with one hand and pouring to the measured line amount with the other.
*   No jiggers on hand? How about a measuring cup or a set of teaspoons? Most cocktail quantities are easily converted into other measurements. For example, 0.5 ounces is 3 teaspoons (or 1 tablespoon!). Many high-end cocktail bars actually prefer using teaspoons for select ingredients in nuanced cocktail creation, for example, using only 1 teaspoon of an ingredient (0.167 ounces) for that perfect balance.
*   Need help on mastering your building skills? Check out our video on [How To Build A Cocktail](https://www.cocktailcourier.com/video/how-to-build-a-cocktail/)!

How to Select A Jigger

https://cms.cocktailcourier.com/uploads/How_to_Select_A_Jigger_7abba59fc5.mp4

what you need
-------------

*   Twisted Bar Spoon OR Straight Bar Spoon
*   Recipe and Cocktail Ingredients

how to select a bar spoon
-------------------------

Almost all bar tool selection is based on preference. Try as many styles as you can and see what feels comfortable to you! The important features of bar spoons are the balance of the spoon, as well as the weight in your hands. Practice stirring with different styles of bar spoons to determine your favorite! Preferential style differences include the length of the stem, unique end-caps (decorative or functional), twisted or straight stem, and more! Some bar spoons don't even have the "spoon" portion at all and feature two teardrop shapes on both ends.

tips for using a bar spoon
--------------------------

*   Practice, practice, practice! If you can’t get a hang of the effortless twirls that dazzle many a bar patron, simply stirring the drink near the perimeter of the mixing beaker in a smooth clockwise motion will achieve a similar effect. Try to avoid choppy, rough stirring, as you want your drink gently diluted (no added air) so it retains its crystal clear quality when poured into your serving glassware.
*   No bar spoon on hand? You can use a teaspoon or a dessert spoon from your house. The rounded stem on the bar spoon is what helps you rotate smoothly within the mixing beaker, so you may have to exert additional effort to keep the back of the spoon in contact with the perimeter of the glass.
*   Need help on mastering your stirring skills? Check out our video on [How To Stir A Cocktail](https://www.cocktailcourier.com/video/how-to-stir/)!

How to Select A Bar Spoon

https://cms.cocktailcourier.com/uploads/How_to_Select_A_Bar_Spoon_d6ce867a30.mp4

what you need to crush ice
--------------------------

*   Lewis Bag and Mallet or Muddler
*   Ice
*   Recipe and Cocktail Ingredients

how to crush ice
----------------

Some classic cocktails specifically call for crushed ice instead of cubes, think: Cobblers, Swizzles, Brambles or Smashes. Usually, these drinks are extra boozy, extra sweet or simply could benefit from the rapid dilution. The large surface area of the small cubes melts quickly, taking those strong (in spirit or flavor!) cocktails and turning them into extremely drinkable concoctions. A Lewis Bag is the easiest tool for creating crushed ice. It is simply a heavy cotton-canvas bag that will absorb the extra moisture from the ice-melt and contain all your small crushed ice shards. Ready to start? Let's crush some ice!

1.  Open your Lewis Bag and fill halfway (or so) with large, sturdy ice cubes. Be sure to leave some room for your ice to break apart and move around in the bag. A thin layer of ice is easier to crush than a densely filled bag.
2.  Fold the flap over to secure the cubes in place.
3.  Use a large ice mallet (specialty!) or use your wooden cocktail [Muddler](http://muddler) to smack the bag and crack the cubes into smaller crushed pieces.
4.  Go ahead and work out your aggressions! Hard day? Smash to your heart's content! But really, crushing ice is easy. A few good whacks will get the job done.
5.  Unfold your bag to find perfectly crushed ice shards for your favorite drinks!
6.  Use immediately or transfer to an insulated ice bucket.

tips for crushing ice
---------------------

*   Create your own (bar-worthy!) solid ice cubes by using a 1x1 silicone ice mold. Ideal for prepping in advance and storing the cubes in your freezer.
*   Don't have a reusable cotton-canvas Lewis Bag? You can use a plastic resealable freezer bag! You may want to double bag your ice for this method, as the sharp edges from the ice can pierce the plastic, but it works great in a pinch.
*   Using ice from your freezer instead? You may not need to smash anything (darn!), as most ice-dispensers have a crushed ice setting. Lucky you!

How to Crush Ice (Using a Lewis Bag)

https://cms.cocktailcourier.com/uploads/How_to_Crush_Ice_1aba9c676f.mp4

what you need to strain a shaken cocktail
-----------------------------------------

*   Boston Shaker Set or Cocktail Tins
*   Hawthorne Strainer
*   Recipe and Cocktail Ingredients

how to use a hawthorne strainer
-------------------------------

After you have finished shaking a cocktail, you will need to strain it into your desired drinking vessel. If you are not using a [Cobbler Shaker](https://www.cocktailcourier.com/addon/cobbler-shaker/) (which has a Hawthorne strainer built into the top portion of the set), you will need to use a Hawthorne Strainer. A Hawthorne strainer has tightly wound coils and perforated holes to keep ice and other large ingredients in the tins. Strain it out!

1.  Shake your cocktail until you have reached your desired dilution ratio.
2.  Then take your Hawthorne Strainer and insert it into your Shaker tins.
3.  Strain your cocktail into your selected glassware by securing the strainer and the tin with one hand, pressing downwards to nudge the strainer into position and gently pour.
4.  That’s it! If your particular cocktail is served with ice, top with fresh cubes and garnish. Cheers.

tips for straining shaken cocktails
-----------------------------------

*   Some bartenders think the Julep Strainer is unnecessary and will use their [Hawthorne Strainers](https://www.cocktailcourier.com/addon/hawthorne-strainer/) to strain all types of cocktails, shaken and stirred! If you have a Cobbler Shaker though, you may think the Hawthorne is extraneous and will opt to only have a Julep Strainer on hand.
*   Did you stir up a drink but don't have a strainer in sight, Julep OR Hawthorne? Do you have a slotted spoon in your kitchen? That will do! Place the spoon over your shaker to hold back the ice and serve your cocktail! We here at Cocktail Courier want you to have the best tools possible, but we also know that drink making can happen anytime and anywhere. We want you to be able to shake/stir your way to success no matter what tools you're using!

How to Use a Hawthorne Strainer

https://cms.cocktailcourier.com/uploads/How_to_Use_a_Hawthorne_Strainer_0c8c484beb.mp4

what you need to dry shake
--------------------------

*   Boston Shaker OR Cobbler Shaker
*   Whole Egg
*   Recipe and Cocktail Ingredients

how to dry shake a cocktail
---------------------------

Dry shaking is the key to achieve that fluffy, frothy latte-esque foam on the top of your egg-white cocktail. Ready to learn how? Let's get frothy!

1.  Start by selecting an egg and giving it a shake to release the whites from the shell.
2.  Crack your egg on the edge of your cocktail tin. Gently separate the two halves of the egg and move the egg whites back and forth between the shells to separate the yolk from the whites. Only add the egg-whites to your shaker.
3.  Continue to build your cocktail by following your recipe card as usual.
4.  Seal your cocktail tins WITHOUT any ice, and knock to secure the lids in place.
5.  Shake vigorously for 10+ seconds until the contents are frothy when you open the tins.
6.  Add ice to the shaker and re-seal your tins.
7.  Shake vigorously AGAIN for another 8 seconds to fully chill and dilute your drink.
8.  Using a [Cobbler shaker](https://www.cocktailcourier.com/addon/cobbler-shaker/) or [Hawthorne strainer](https://www.cocktailcourier.com/addon/hawthorne-strainer/) plus a fine-mesh strainer, double strain your cocktail into your desired glassware. Tap the bottom side of your tin against the fine mesh strainer to encourage all the frothy goodness into your glass. The end result should resemble fluffy foam akin to a meringue, like "head" on a beer, or froth on a cappuccino!

tips for dry shaking cocktails
------------------------------

*   If it's easier, you can separate your egg over a bowl or glass and then add the egg-white to your shaker tin once you have successfully separated them from the yolk.
*   Hold tight. The chill that is generated by shaking your drink with ice is in fact what creates the ‘seal’ on most cocktail tins. This means those first few "dry shakes" are the most likely to spill. To avoid spillage (and wasting drops of your delicious drinks!), be sure to securely replace the cap on your shaker. It's recommended to hold both halves of the tin while you are shaking by using both hands in your shake.
*   If you are using thin ice from your freezer that shatters easily, you can shorten your shaking time as the drink will be diluting faster due to more ice surface area being in contact with the ingredients in your tins. If you are using an ice mold (like a silicone 1×1 inch mold), you will have nice strong ice cubes similar to what you find in bars, and you can potentially shake for a full ten seconds. This is why straw-testing is common practice in craft cocktail bars. No, they’re not trying to steal a sip (although their drinks are tasty!), they are checking to ensure the drink is properly balanced.
*   Put some force into it! Shaking is a great workout and you want to give your cocktail nice vigorous momentum to get proper aeration. You are not just adding dilution, you also are trying to force air into the liquids to give your citrus, cream or egg cocktails (aka your go-to shaken drinks) a nice silky mouthfeel.

How to Dry Shake

https://cms.cocktailcourier.com/uploads/How_to_Dry_Shake_24fbcc4dbc.mp4

what you need to garnish with a flamed citrus zest
--------------------------------------------------

*   Citrus
*   Y-Peeler
*   Lighter or Matches
*   Recipe and Cocktail Ingredients

how to garnish with flamed citrus zest
--------------------------------------

The principle behind a flamed zest is the same as any zest, really. You're squeezing oil out of the peel and onto the surface of the cocktail. In this case, though, you're squeezing it through a flame, which lightly caramelizes the oil and subtly enhances its flavor. Let's peel an orange!

1.  Select your citrus, for demonstration purposes we'll be creating an orange swath.
2.  Place your Y-peeler across the midsection of the fruit.
3.  You are going to cradle the fruit in your non-dominant hand, and apply pressure to the orange to gently push it UP into the blades of the peeler.
4.  While you are pushing the fruit up, place your thumb onto the handle of the Y peeler and drag it backward. You can then reach up with your left hand (that’s holding the orange) to secure and hold the end of peel in place, while you slowly rotate the orange.
5.  If you find that your blades are sticking, you can wiggle the peeler back and forth to keep the peeler moving until you get a nice wide swath of orange.

Need help peeling your zest? Watch our Citrus Zest Video! Express the fragrant oil into a burst of fire!

1.  Take your freshly peeled orange zest, and fold your swath like a taco, pith facing you, perpendicular to the glass.
2.  With your other hand, light a flame with a match or lighter and carefully warm the outside of the peel.
3.  Hold the lighter an inch or so in front of the peel, between the zest and the glassware.
4.  Gently exert pressure on the fold to express the oils through the flame to create a quick burst of fiery orange oils.
5.  Did you see little droplets of oil expressed from the peel into a burst of flamed flavor? No? Try again! Make sure the pith (white part) is facing you, otherwise you will spray yourself with orange flavors instead.
6.  Using the remaining oils on the skin of the peel, gently wipe around the perimeter of the glass to increase the aromatics and flavors with each sip. If you are serving in a coupe glass, you can also gently wipe the stem to impart orange flavor to the guests' hands.
7.  You can then place the orange peel into the drink or discard.

 

tips for garnishing with flamed citrus zest
-------------------------------------------

*   Please use caution when attempting any garnish that involves flames or fire.
*   Using a lighter is easier than using a match.
*   Warming the peel slightly on the exterior help release the oils and makes the technique much easier to accomplish.
*   This is definitely one to practice a few times before showing off to friends, but once you nail it, it will always impress your guests!



Garnish with Flamed Citrus Zest

https://cms.cocktailcourier.com/uploads/How_to_Garnish_with_Flamed_Citrus_Zest_d3c1c2a7eb.mp4

What you need to rim a cocktail
-------------------------------

*   Glassware
*   Rimming ingredients
*   Small Plate or Saucer
*   Recipe and Cocktail Ingredients

How to rim a cocktail
---------------------

Some cocktails call for a rimmed edge as garnish (or in addition to a garnish). Rimming is an easy way to add flavor and a nice presentation to cocktails. Let's rim!

1.  Creating a salt or sugar rim is quite simple. Pour a small amount of your rimmer onto a small plate or saucer.
2.  If the cocktail calls for citrus, slice a wedge of lime, lemon, orange, etc and use that to swipe around the edge of your glass. If there’s no citrus in the drink, use a second plate and some simple syrup or another slightly sticky liquid, like a liqueur to dip the edge of your glass into.
3.  Then simply flip the glass upside down and dip into the rimming salt/sugar to create a nice even rim.

If you want to get fancy, or would like to alternate sips with a rimming flavor and sips without, a half dipped rim is a really lovely garnish. Let's make a half-dipped rim!

1.  This time instead of dipping your citrus or simple syrup around the edge of the glass, swipe the portion of the glass you want to be coated with your lime wedge. Extend the moistened area to about 1-2 inches down the edge of the glass for a dramatic look.
2.  Then turn your glass on the prepped side and gently roll it in your plate of rimming ingredients instead of dipping.

Tips for rimming a cocktail
---------------------------

• If you are having a cocktail party and know you're going to be serving a rimmed cocktail, you can easily prep all your glassware with rims ahead of time. Then you can relax and just shake, pour, serve! • Worried about smudging your newly rimmed glassware with an imperfect pour? Pretend you're a food stylist and use a funnel to assist! Strain your freshly made cocktail into a funnel, carefully positioned into the center of your rimmed serving glassware, then add fresh ice (if needed) and serve!

Some cocktails call for a rimmed edge as garnish (or in addition to a garnish). Rimming is an easy way to add flavor and a nice presentation to cocktails. Let's rim!

How to Rim a Cocktail

https://cms.cocktailcourier.com/uploads/How_To_Rim_A_Glass_c92d137a58.mp4

what you need to strain a stirred cocktail
------------------------------------------

*   Julep Strainer
*   Mixing Beaker
*   Recipe and Cocktail Ingredients

how to use a julep strainer
---------------------------

After you have finished stirring a cocktail, you will need to strain it into your desired drinking vessel. The appropriate strainer for stirred cocktails is the Julep strainer. Julep strainers can be held either facing up or down, it is simply a matter of preference. Most Julep strainers these days are designed with this variation of preference in mind, with little notches to ease the grip in both directions. Let's go!

1.  Stir your cocktail until you have reached your desired dilution ratio.
2.  Then take your Julep Strainer and insert it into your Mixing Beaker either facing up or down (try both and see what feels comfortable to you!).
3.  Strain your cocktail into your selected glassware by holding the Julep Strainer and Mixing Beaker with both hands, or you can secure the strainer and the beaker with one hand and gently pour. To do this, hold both the Julep Strainer and your Beaker in your dominant hand. You can wrap your pointer finger around the front of the Julep Strainer's handle and rest the remaining fingers behind around the Mixing Beaker and practice lifting both items together. Be sure to use your pointer finger to secure the strainer in place, by applying pressure to the stem of the Julep Strainer to keep the tool snug in the Mixing Beaker.
4.  That’s it! If your particular cocktail is served with ice, top with fresh cubes and garnish. Cheers.

tips for straining stirred cocktails
------------------------------------

*   Some bartenders think the Julep Strainer is unnecessary and will use their [Hawthorne Strainers](https://www.cocktailcourier.com/addon/hawthorne-strainer/) to strain all types of cocktails, shaken and stirred!
*   Did you stir up a drink but don't have a strainer in sight, Julep OR Hawthorne? Do you have a slotted spoon in your kitchen? That will do! Place the spoon over your mixing beaker or pint glass to hold back the ice and serve your cocktail! We here at Cocktail Courier want you to have the best tools possible, but we also know that drink making can happen anytime and anywhere. We want you to be able to shake/stir your way to success no matter what tools you're using!

How to Use a Julep Strainer

https://cms.cocktailcourier.com/uploads/How_To_Use_A_Julep_Strainer_b556128517.mp4

what you need for rolling a cocktail
------------------------------------

*   Boston Shaker, OR Cobbler Shaker and a Mixing Glass
*   Recipe and Cocktail Ingredients

how to roll a cocktail
----------------------

Sometimes a drink doesn’t need as much vigorous aeration as a full shake, but still could benefit from some dilution and needs incorporation. A perfect example of an ideal rolled drink is the Bloody Mary. Let's roll!

1.  Add your cocktail ingredients to the tin, add fresh ice about ⅔ full.
2.  Then you’re going to roll the cocktail with another tin or a pint glass, by pouring the liquid and ice from your shaker to glass, from the glass back to the shaker.
3.  Continue for about 2 to 3 times and then pour everything into your serving glass, or strain and top with fresh ice.

tips for rolling cocktails
--------------------------

*   Rolling cocktails and free pouring (the art of measuring cocktails without jiggers by counting) was the beginning of flair-tending! We've all seen flashy, absurdly long-pours of liquid from over a shoulder into a glass far away. Think you've got what it takes to be the next Star-tender? With each pass of the "roll," see if you can slowly extend your glasses (or tins) farther away from each other and see how far you can go! Although, if you're just starting out, it might be a good idea to practice with water and roll your "drink" over the sink. ;)

How to Roll a Cocktail

https://cms.cocktailcourier.com/uploads/How_to_Roll_A_Cocktail_1_4caadc144f.mp4

what you need to garnish with herbs
-----------------------------------

*   Herbs
*   Recipe and Cocktail Ingredients

how to garnish with herbs
-------------------------

Many bartenders select fresh herbs as accents for their cocktails because of the vibrant colors and bold aromatics. To use herbs in a cocktail, the most important step is to release the oils (just like we did with our citrus peels!) using a technique called “awakening.” Let's awaken some herbs!

1.  Select an herb: mint, basil, sage, thyme, rosemary - any type you'd like!
2.  Place a few leaves from the herb in the palm of your non-dominant hand, held upwards.
3.  Bring your other hand down and gently slap to awaken the flavors and scent of the herbs.
4.  Voila! Smell the room fill with the bright scent of fresh herbs.
5.  Place on top of your drink as garnish.

tips for garnishing with herbs
------------------------------

*   Using a long stem of herbs for a cocktail garnish instead? Like, mint sprigs for a julep or rosemary clipped to the side of a rocks glass? Simply grasp the stem of your herbs and smack the entire sprig of garnish against your opposite hand to achieve awakening en masse.

Garnish with Herbs

https://cms.cocktailcourier.com/uploads/How_to_Garnish_with_Herbs_1_2fea8b103c.mp4

what you need to garnish with citrus zest
-----------------------------------------

*   Citrus
*   Y-Peeler
*   Recipe and Cocktail Ingredients
how to garnish with citrus zest
-------------------------------

The reason to use freshly zested citrus is for the highly aromatic oils, which enhance the flavor and aromas of your finished cocktails. Let's peel some zest!

1.  Select your citrus, for demonstration purposes we'll be creating an orange swath.
2.  Place your Y-peeler across the midsection of the fruit.
3.  You are going to cradle the fruit in your non-dominant hand, and apply pressure to the orange to gently push it UP into the blades of the peeler.
4.  While you are pushing the fruit up, place your thumb onto the handle of the Y peeler and drag it backwards. You can then reach up with your left hand (that’s holding the orange) to secure and hold the end of peel in place, while you slowly rotate the orange.
5.  If you find that your blades are sticking, you can wiggle the peeler back and forth to keep the peeler moving until you get a nice wide swath of orange.

Zest can be fancy too!

1.  If you’d like to take your garnish to the next level, you can trim the freshly peeled swath.
2.  Use a small knife, like a sharp paring knife, to trim off any jagged edges by slicing across the peel to trim it neatly, rotate and repeat for the other edges.
3.  If you want to get super professional, use a ruler for extra crisp lines. If you'd like a slightly more rustic look, you can always opt to leave some edges “raw.” You can get very fancy and cut your citrus zest into any variety of shapes, experimenting with negative space and zig zags. These are all called 'manicured peels' by the bar world.

Express the fragrant oil!

1.  Take your freshly peeled orange zest, and fold your swath like a taco, pith facing you, perpendicular to the glass and exert pressure on the fold to express the oils over the drink.
2.  Did you see little droplets of oil expressed from the peel in a tiny puffy cloud of flavor? No? Try again! Make sure the pith (white part) is facing you, otherwise you will spray yourself with orange flavors instead. Yes? Hooray! Next step. :)
3.  Using the remaining oils on the skin of the peel, gently wipe around the perimeter of the glass to increase the aromatics and flavors with each sip. If you are serving in a coupe glass, you can also gently wipe the stem to impart orange flavor to the guests' hands.
4.  You can then place the orange peel into the drink or discard.

tips for garnishing with citrus zest
------------------------------------

*   Want to practice your peeled citrus techniques? You can also peel the fruit vertically to get more swaths of zest per citrus. Still need more? You can peel all your citrus before you use them for juice! Just be sure to keep the peeled swaths of zest covered and/or refrigerated. Dry citrus doesn't express oil very well and that's just no fun.
*   Nice long peeled swath, manicured shapes, and expressed oils still aren't enough for you? Take your garnish game to the next level with our Flamed Orange Zest video win the home bartender showmanship award! (It never fails to impress your guests).

Garnish with Citrus Zest

https://cms.cocktailcourier.com/uploads/How_to_Garnish_with_Citrus_Zest_44c84a61d2.mp4

what you need to garnish with bitters
-------------------------------------

*   Glassware
*   Toothpick, straw or Bar Spoon
*   Recipe and Cocktail Ingredients

how to garnish with bitters
---------------------------

You often encounter bitters used in cocktail recipes, but did you know they also make wonderful garnishes? You classically find bitters garnishing egg-white cocktails. This is because while eggs taste delicious in drinks and create a wonderful mouthfeel, they don’t have the best smell. So once you’ve mastered your dry shake (watch the video here), you can delicately drop a few bitters around the edge of your egg white cocktail to enhance both the aroma and flavor of your finished drink. Here’s how to garnish with bitters!

1.  Create your egg-white cocktail by dry shaking your ingredients, adding ice and shaking again. Double strain into your glassware.
2.  If you are using _bitters with a dropper vial_, gently position a few droplets around the foam to enhance both the aroma and the flavor of your finished drink.
3.  If you are using _bitters with a dasher top_ (looks like a small hole in the center of a disc of plastic. This is called a regulator, and it does just that, prevents you from pouring too much in at one time), practice giving a few hard dashes in an empty cup to get the feel of the force needed for accuracy in your aim and dash amounts. (See more in tips below!)
4.  Once your bitters are placed in your cocktail foam, you can drag a toothpick, straw or back of a bar spoon through the droplets to create intricate patterns.
5.  Have fun experimenting with the range of shapes you can make! Hearts, marbling effects, and more. Like latte art, but easier!

tips for garnishing with bitters
--------------------------------

*   To properly dash bitters, you want to hold the bottle firmly in your dominant hand, turn the bitters upside down over your glass, and give one forceful downward motion and retract quickly back up again, to expel the liquid out of the regulator in the correct quantity. To get this right, you have to do it like you mean it! If you gently tip it to the side, you will get a dribble instead, and nobody wants that ;)
*   If you are using Angostura bitters, they are known for their delicious flavors of baking spices, but they are also infamously known for staining many a bar top! So if you are trying dashing your bitters with force for the first time, we recommend wrapping your workstation (kitchen counters?) with plastic wrap or another water-repellant barrier beforehand.



Garnish with Bitters

https://cms.cocktailcourier.com/uploads/How_To_Garnish_with_Bitters_56f37324ea.mp4


what you need to rinse a glass
------------------------------

*   Glassware
*   Spirit or Liqueur
*   Recipe and Cocktail Ingredients

how to rinse a glass
--------------------

Some classic cocktails, like the Sazerac, call for a rinse of absinthe, or other spirits, liqueurs, and aromatic liquids. Here’s how to rinse a glass!

1.  Add a small amount of the spirit to your serving glassware (less than .25 oz is plenty) and gently rotate the glass between your hands, leaving a trace of the flavor and aroma behind. You can also gently swirl the glass to achieve the same effect.
2.  Once the interior edges have been coated with the aromatic spirits, you can pour the excess out.
3.  Now your glassware is prepped and ready to be filled with your freshly made cocktail.

Alternately, if you have a mister, you can also spray a fine amount of spirit directly into each glass.

tips for rinsing a glass
------------------------

*   To minimize any waste, so you can reuse your “rinse” liquids from glass to glass. Swirl, slowly, and then pour the liquid into your next serving glass, repeat the rinse, and when you’ve reached the final number of glasses, dump the excess (or drink it!).



How to Rinse A Glass

https://cms.cocktailcourier.com/uploads/How_to_Rinse_A_Glass_852aa35f30.mp4

what you need to muddle
-----------------------

*   Muddler
*   Cobbler Shaker
*   Recipe and Cocktail Ingredients 

how to muddle cocktails
-----------------------

Some cocktails call for you to muddle ingredients before you build the rest of the cocktail. Muddling is super easy! The purpose of muddling is to release the oils, juice (for citrus and fruit) and aromatics of your muddled ingredients. Let's muddle some citrus!

1.  Cut your limes or other citrus fruit into wedges or other small pieces, leaving the skin on.
2.  To properly muddle citrus, you want to put some muscle into it, because you are trying to get both the juice from the lime, as well as the oils in the skin.
3.  Press down firmly until you see juice being released and oils on top. It should also smell super fragrant and bright.
4.  Build the rest of your cocktail, per the recipe, from here :)

Let's muddle some herbs!

1.  Unlike muddling citrus, herbs are much more delicate. Too much friction releases the plant’s bitter chlorophyll stored in the veins of the leaves. You don't want to crush or break these herbs which will create bitter and grassy flavors.
2.  Add a few leaves or sprigs of herbs. Add a small amount of the called for syrup or liquid from the recipe card to buffer the impact of the muddling.
3.  Simply press down gently one or two times to gently release the oils and aroma.
4.  Build the rest of your cocktail, as per the recipe, from here. :)

tips for muddled cocktails
--------------------------

*   We like a nice wooden muddler for herbs as the gentle, rounded edge is not too impactful for the delicate leaves (stay away from the toothy plastic muddlers that will mash them instead).
*   Cocktails that call for muddling can usually benefit from double-straining to collect any fine particles of the muddled ingredients (seeds for fruit, spice fragments, leaves). Simply strain once through your Hawthorne Strainer or Cobbler Shaker top, and pour into a fine mesh strainer before the double-strained cocktail hits the serving glassware. To see this is in action, check out our Double Straining Video!



How to Muddle

https://cms.cocktailcourier.com/uploads/How_to_Muddle_1_6cf28d8786.mp4

what you need for building a cocktail
-------------------------------------

*   Cocktail Jigger
*   Recipe and Cocktail Ingredients
how to build a cocktail
-----------------------

So you’re ready to make a cocktail and you’ve gathered all your ingredients, recipe card in hand. Now what? The very first step in building a cocktail is to consider which ingredients are the most expensive (or hardest to source). Just in case there is a mistake and you have to start over, you’re not wasting your limited supplies. Let's do it!

1.  To demo, we will create a simple margarita.
2.  The standard building order in a cocktail bar would be to pour first lime juice, then simple syrup, then triple sec and then your tequila which is the most expensive.
3.  However, most of our syrups are handcrafted (and hard to find elsewhere) but alcohol is readily available in the liquor store, in which case, I’d carefully measure and pour my syrup last.
4.  Ultimately, it doesn’t matter what order you pour, just as long as you measure with your jigger along the way! Measure twice, pour once. ;)

tips for building cocktails
---------------------------

*   Get to know your tools! Familiarize yourself with your jigger ahead of time. Which line indicates 0.50 oz? Which side is 2 oz? Take a good look! (Maybe watch our video on [Jiggers](https://www.cocktailcourier.com/video/tool-overview-jiggers/)?) Then, practice with your preferred measuring device so you have a nice steady hand and can pour from bottle to jigger, and jigger to shaker (or beaker) with confidence.
*   Did you know you can build more than one drink at a time? The standard mixing beaker and cocktail shaker can easily hold two drinks at once. That means if you become a shaking and stirring pro (from watching these videos and practicing with your kits, of course), you can make four drinks at once (two in each hand!). Dang, you're basically a mixologist already.
*   Mess up? No worries! Do you remember how much you put in? If you goofed on the first ingredient, simply pour it back out into your jigger to measure it again.
*   Pour the wrong amount later on? With a quick little bit of math from your recipe card, you can correct it easily. Realize you put in 2 oz for something that only needed 1 oz? Go back and double the rest of the ingredients to make a batch of two drinks instead.
*   Only a smidge off? Act like a mixology pro and add the rest of the ingredients correctly. Shake/stir, then taste your cocktail, add acid or sweet to adjust.



How to Build a Cocktail

https://cms.cocktailcourier.com/uploads/How_To_Build_A_Cocktail_8b84d0177f.mp4

what you need for stirring
--------------------------

*   Mixing Beaker
*   Bar Spoon
*   Julep Strainer
*   Ice
*   Straw
*   Recipe and Cocktail Ingredients 

how to stir
-----------

Master your bartending basics by learning how to stir a cocktail! Learning the proper technique for stirring will significantly improve your drinks. It's easy to conquer, simply practice your stir and follow a few tips. Why stir? Stirring helps you achieve proper dilution and chill your drink to the correct temperature. Certain ingredients are a giveaway for whether you will be shaking or stirring, for example, cocktails with just spirits, liqueurs, bitters, and syrups are always stirred. Or if it's easier to remember, clear drinks are stirred, opaque drinks (like citrus, cream, and egg cocktails) are shaken! Let's do it!

1.  Add all ingredients to mixing beaker, fill with ice above the liquid line (about ⅔ full).
2.  Hold the bar spoon comfortably, between your fingers (pointer and middle above, ring and pinky below) near the equilibrium point, close to the middle of the spoon.
3.  Insert the back of your bar spoon along the mixing beaker, you’ll want to stir so the backside of the bar spoon is always in contact with the outer edge of the mixing beaker.
4.  To stir, you are essentially pulling with your first two fingers and pushing away with your bottom two fingers, so pull, push, creating a turn of the wrist. This is an easy way to isolate and practice that wrist-turning motion for the ideal stir. Pushing away and pulling towards should feel very natural. As you practice this motion, you will become more proficient and gain speed. Soon, you will be stirring effortlessly with just your wrist, keeping your arm and fingers steady, and it will feel like the spoon is rotating about on its own axis.
5.  It only takes 10-20 seconds to properly stir a cocktail, usually about the amount of time it takes for the exterior of the glass to frost over, but it is always a good idea to taste your mix to determine if your drink is “ready.”

tips for stirring
-----------------

*   Practice, practice, practice! If you can't get a hang of the effortless twirls that dazzle many a bar patron, simply stirring the drink near the perimeter of the mixing beaker in a smooth clockwise motion will achieve a similar effect. Try to avoid choppy, rough stirring, as you want your drink gently diluted (no added air) so it retains its crystal clear quality when poured into your serving glassware.
*   If you are using thin ice from your freezer, you can shorten your stirring time as the drink will be diluting faster. If you are using an ice mold (like a silicone 1x1 inch mold), you will have nice strong ice cubes similar to what you find in bars, and you can potentially stir for twenty seconds. This is why straw-testing is common practice in craft cocktail bars. No, they're not trying to steal a sip (although their drinks are tasty!), they are checking to ensure the drink is properly balanced.
*   If your mixing beaker isn't a fancy diamond cut glass beaker with a heavy base, but say, a simple pint glass- that's totally okay! You just may want to use your non-dominant hand to stabilize your glass, while you stir with the other to keep it from sliding around. Just be aware that the heat from your hands may speed up dilution of your ice and you might be ready to drink in less time than you think!



How to Stir a Cocktail

https://cms.cocktailcourier.com/uploads/How_to_Muddle_896b1cc75d.mp4

what you need for shaking
-------------------------

*   Cobbler Shaker OR Boston Shaker with Hawthorne Strainer
*   Ice
*   Straw
*   Recipe
*   Cocktail Ingredients

how to shake
------------

Master your bartending basics by learning how to shake a cocktail! Learning the proper technique for shaking will significantly improve your drinks. It's easy to conquer, simply practice your shake and follow a few tips. Why shake? Shaking a cocktail adds both aeration and dilution to the finished drink. Certain ingredients are a giveaway for whether you will be shaking or stirring, for example, cocktails with citrus are always shaken because they need the additional force to bind to the other ingredients in the drink. Let's do it!

1.  Add all of your ingredients to your cocktail tin, then add ice above the liquid line, about ⅔ full, leaving room for the ingredients to move while shaking.
2.  Securely place the top on the tin, giving it a little knock to lock it in place.
3.  You can hold your shaker in a variety of ways, experiment with whatever feels comfortable. Once you have a good grip, start to shake in a nice clean motion so the ice is moving from the bottom of the tin, all the way to the top of the tin.
4.  Shake for about 10-15 seconds or until the exterior of the tin is frosted over.
5.  Open your tins and straw test for proper dilution by dipping a clean straw into your freshly shaken cocktail, pressing your finger over one end until you trap a small amount of liquid in the bottom of the straw. Taste it, judge, and discard the straw. If you taste a nice balanced drink, replace cap (if using Cobbler Shaker) and strain into your cocktail glassware.

tips for shaking
----------------

*   Put some force into it! Shaking is a great workout and you want to give your cocktail nice vigorous momentum to get proper aeration. You are not just adding dilution, you also are trying to force air into the liquids to give your citrus, cream or egg cocktails (aka your go-to shaken drinks) a nice silky mouthfeel.
*   If you are using thin ice from your freezer that shatters easily, you can shorten your shaking time as the drink will be diluting faster due to more ice surface area being in contact with the ingredients in your tins. If you are using an ice mold (like a silicone 1x1 inch mold), you will have nice strong ice cubes similar to what you find in bars, and you can potentially shake for a full ten seconds. This is why straw-testing is common practice in craft cocktail bars. No, they're not trying to steal a sip (although their drinks are tasty!), they are checking to ensure the drink is properly balanced.
*   Hold tight. The chill that is generated by shaking your drink with ice is in fact what creates the 'seal' on most cocktail tins. This means those first few shakes are the most likely to spill. To avoid spillage (and wasting drops of your delicious drinks!), be sure to securely replace the cap on your shaker. You can also hold both halves of the tin while you are shaking by using both hands in your shake. This is why you see bartenders knocking their tins together, especially when they're about to get fancy and shake two tins at once, one in each hand. That's not the time to realize your tins aren't properly sealed and have guests getting drenched (eep!), so give the tops of your shakers a little knock to lock them in place and then heave-ho!



How to Select Ice

How to Select Ice

How to Chill Glassware

How to Garnish with Microplaned Citrus Zest

How to Select A Jigger

How to Select A Bar Spoon

How to Crush Ice (Using a Lewis Bag)

How to Use a Hawthorne Strainer

How to Dry Shake

Garnish with Flamed Citrus Zest

How to Rim a Cocktail

How to Rim a Cocktail

How to Use a Julep Strainer

How to Roll a Cocktail

Garnish with Herbs

Garnish with Citrus Zest

Garnish with Bitters

How to Rinse A Glass

How to Muddle

How to Build a Cocktail

How to Stir a Cocktail

How to Stir a Cocktail

How to Shake

Cocktails you may enjoy

Sno-jito - Mojito

Party Can - Triple Spice Margarita

Avital: Gingerbread Old Fashioned - Mini

Avital: Chai Hot Toddy - Mini

Party Can Gold Rush Old Fashioned

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How to Select Ice

How to Select Ice

How to Chill Glassware

How to Garnish with Microplaned Citrus Zest

How to Select A Jigger

How to Select A Bar Spoon

How to Crush Ice (Using a Lewis Bag)

How to Use a Hawthorne Strainer

How to Dry Shake

Garnish with Flamed Citrus Zest

How to Rim a Cocktail

How to Rim a Cocktail

How to Use a Julep Strainer

How to Roll a Cocktail

Garnish with Herbs

Garnish with Citrus Zest

Garnish with Bitters

How to Rinse A Glass

How to Muddle

How to Build a Cocktail

How to Stir a Cocktail

How to Stir a Cocktail

How to Shake

Cocktails you may enjoy

Sno-jito - Mojito

Party Can - Triple Spice Margarita

Avital: Gingerbread Old Fashioned - Mini

Avital: Chai Hot Toddy - Mini

Party Can Gold Rush Old Fashioned