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mixin_chick
Joined: 16 Aug 2004
Posts: 15
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 Posted: Tue Oct 05, 2004 4:44 am
Post subject: To Shake, or Not To Shake......?? |
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[b:4512ff2c0f][color=violet:4512ff2c0f]Ok, here's a question for everyone.....I'd really like to hear what your thoughts on this issue are:
In bartending school one of our instructors was "adamant" about shaking a drink in a shaker and how it has to be done very carefully and quickly, as it causes the ice to melt fast (faster then stirring) and it would change the taste and/or water down the drink too quickly, if not done properly. Actually, they taught us to "roll" the shaker, not actually SHAKE it.
I recently worked in a bar that ONLY served their Bloody Marys SHAKEN......??!!?? Of course I served them that way because that's what "the boss" wanted. But I didn't agree with the process. In school we were taught to "pull" the vodka to the top of the glass with a bar spoon, NOT shake it in a shaker.....taking us back to the issue of "melting ice". It seems to me that shaking a Bloody Mary in a shaker would certainly water down the drink, since the Bloody Mary mix or tomato juice is so thick.....I did think the ONE thing this particular bar did that made their Bloody Mary taste better was that they used Absolute Peppar Vodka, which gave it a little extra ZING....that was good, try it if you haven't already  But the shaking part, well....I don't know if I would agree with that part.....I realize there are several different ways to make any single drink, but this shaking a Bloody Mary just didn't seem right to me........
Any comments would be appreciated.....thx![/color:4512ff2c0f][/b:4512ff2c0f] |
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bigwillbrown
Joined: 13 Dec 2003
Posts: 42
Location: england
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Posted: Tue Oct 05, 2004 11:26 am
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| we always shake our bloody marys, and the float is always sherry in a traditional one... we also use abs peppar or we use inferno from canada... |
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Mike M
Joined: 09 Jan 2004
Posts: 6
Location: Oakville, Ontario, Canada
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Posted: Tue Oct 05, 2004 9:58 pm
Post subject: re: shaking vs stirring |
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When making a drink in which the ingredients need to be combined and chilled, the reality is that both stirring and shaking get the job done. When shaking a drink, it is true that the ice dilutes quicker. However, you would need to stir that same drink much longer to chill it as much as the shaken one. All this means, is that by the time you get the drink to the desired, chilled temperature, the difference in dilution and shaking is minimal and both methods will have added melted ice as an important ingredient to the drink. Hope this helps.
Mike |
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Jessikate
Joined: 01 Dec 2003
Posts: 103
Location: Western Slope of Colorado
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Posted: Wed Oct 06, 2004 6:14 pm
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THis is just a personal opinion here, but really I can see that there is no diffrence between shaking and stiring, other than how rapidly you are able to chill the ingredients. Ice melt is negligable, as the ice will still be melting in the cocktial as the coustomer is sipping, yes? I don't drink my cocktails fast enough to preclude ice melt, and rarely does anyone else.
I shake my bloody's, as we use fresh ingredients that will stay clumped together (horseradish, wasabi etc...) if I wimp at it with a spoon. Shaken the ingredients are evenly distributed throuought the drink, stirred, the ingredients stay clumped, settle easier, and sometimes will leave unattractive streaks on the inside of the glass. (green wasabi streaks are not pretty)
Good luck, and please do as your manager asks you to, there is always a reason.
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The odds are good but the goods are odd. |
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Flair
Joined: 02 Dec 2003
Posts: 10
Location: New Jersey
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Posted: Mon Nov 08, 2004 12:45 am
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Just my thought. Whats the purpose of shaking a bloody mary .are they served straight up?The only other thing i can assume is the mix needs to be deluted.The reason for shaking is too make the drink cold and more important melt the ice to have a bigger drink so your guests think they got more enlighten me Im rambling
Flair |
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Jessikate
Joined: 01 Dec 2003
Posts: 103
Location: Western Slope of Colorado
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Posted: Fri Nov 12, 2004 7:33 pm
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Like I said above, things like Wasabi don't evenly distribute throughought the drink if the drink is rolled from glass to glass or threatened with a spoon. Simple as that baby, flavor distribution. Nothing like a chunk in your bloody..... sick
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The odds are good but the goods are odd. |
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Renegade07
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Posted: Sat Dec 11, 2004 5:49 pm
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I have never shaken my bloody mary's befor iether. However just keep in mind that there are no wrong ways of makeing a drink.... unless you just make the drink bad. and if you make a bad drink, you'll know... they'll send it back.
ps. Another thing you can do is to tell the customer how you make your drink. And ask them if they would like you to biuld it insted.
just make sure your boss wont get upset at you for doing so. |
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Guest
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Posted: Fri Nov 11, 2005 12:53 pm
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| Not only do you not shake Bloody Marys. But there is almost never any reason to shake ANY single liquor drink. If you are making the drink efficiently you will be pouring the alchol and the mixer at the same time, thus, mixing the drink. Garnish & go. |
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Prez!!
Joined: 11 Nov 2005
Posts: 1
Location: State of denial
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Posted: Fri Nov 11, 2005 12:56 pm
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[quote:7340a39b79="Anonymous"]Not only do you not shake Bloody Marys. But there is almost never any reason to shake ANY single liquor drink. If you are making the drink efficiently you will be pouring the alchol and the mixer at the same time, thus, mixing the drink. Garnish & go.[/quote:7340a39b79]
Whoa! I'm smart. If I had logged in I wouldn't be agreeing withmyself here. |
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