INT-MIX-1-2.1.1

The Methods: Build, Stir, Shake, Dry Shake, Throw, Blend and Swizzle

INT-MIX-1-2 · Technique to a Professional Standard · INT-MIX-1-2.1 Methods and the Three Variables

Each mixing method exists to solve a specific problem: stirring chills without aeration for clear spirituous drinks, shaking aerates and texturises anything with citrus, juice, dairy or egg, and dry shaking, throwing, blending and swizzling each control aeration and dilution differently. Drinks served up should be double strained to remove ice shards.