Types of Shakers

Shakers have an influence on aerating, chilling, and diluting cocktails. The three main types include:

• Boston Shaker (Toby Tin) – Most common in Australian bars offers durability and effectiveness.
• Cobbler Shaker – A smaller, home-friendly option with a built-in strainer.
• Parisian Shaker – A mix of the two, balances volume and ease of use.

The ElixElite kit comes with a Boston-style shaker making it a versatile pick to master any cocktail recipe.

Perfecting Your Shaking Technique

Now how to use your Boston Tin on Tin Shaker:

1. Pick Good Ice – Big cubes slow down melting while cooling your drink well.
2. Close the Shaker Right – Line up the tins a bit off-center and tap to stop spills.
3. Hold & Shake It – Use both hands to grip and shake in a steady, back-and-forth way.
4. Pay Attention to Ice Sounds – Hearing ice hit both ends means you're mixing air in well.
5. Shake for 12-15 Seconds – Once the tins get frosty, stop to get the best temperature and feel.
6. Break the Seal – Tap the seam where the tins join with your palm's heel. If they're stuck, try to wiggle them apart.

Tweaking Your Shake for Different Drinks

• Fast, Strong Shake – Works best for simple, citrus-based cocktails like Daiquiris and Margaritas.
• Gentle Shake – Suits drinks that need texture such as Whiskey Sours and Espresso Martinis.

The Dry Shake Method

To make cocktails with egg white or cream, start with a dry shake (shaking without ice) to add air then shake again with ice to dilute. This creates a fluffier, smoother texture—just right for cocktails like the Whiskey Sour or Ramos Gin Fizz.

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Making cocktails by shaking requires practice, but if you use the correct method, you'll mix drinks with perfect balance and chill each time. Try out different grips and movements to discover your own style!

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Why We Muddle

Muddling is an old technique that has an influence on getting essential oils, juices, and smells out of herbs, fruits, and spices. Going back hundreds of years, people first used this method to make healing drinks, but now it's a key part of making cocktails.

Picking the Best Muddler

Not every muddler works the same way—to pick the right one, you need to think about what you're using it for:

• Serrated Muddlers (plastic or stainless steel) – These have the best effect on extracting juice and oils from hard fruits like citrus, ginger, cucumber, and apples.
• Flat-Bottom Wooden Muddlers – These work best on delicate herbs and spices like mint, basil, and chili making sure oils come out without damaging the plant.

Handy Hint: Muddling citrus instead of juicing it brings out tasty oils from the peel adding a bitter and strong taste—just right for drinks like the El Drake or Caipirinha.

The Right Glassware Matters

Make sure to muddle in a strong glass or mixing container. Don't use thin glassware or stemware, because the pressure might crack or break them.

How to Muddle

1. Push Down & Turn – Think of a mortar and pestle—press hard while turning to get flavors out without crushing too much.
2. Getting Ingredients Ready – Cut fruits into smaller bits and take herbs off stems to avoid making things too bitter.
3. How Much to Use – A basic guide:
   
   • Citrus: Half a lime or lemon
   • Fruits: A few pieces (apples, oranges, etc.)
   • Herbs: 6-8 leaves

To Sum Up

Muddling isn't hard but packs a punch. If you enjoy a strong citrus taste or a soft herb blend, mastering this method lets you make drinks with just the right balance and flavor every time. Try different things and tweak to suit your taste—if you're into spicy stuff!

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Why Measuring Counts

Getting your measurements right leads to well-balanced flavours, drinks that taste the same every time, and spot-on cocktails. To make drinks that hit the mark, you need to know how to measure , whether you're using a jigger, bar spoon pour spout, or bitters bottle.

Must-Have Measuring Tools

The Jigger

Every bartender needs a jigger. It usually has two sides - one holds 60ml and the other 30ml. Our kit comes with a Japanese-style jigger. Bartenders like these because they pour thanks to their thin edge, and they're quick and accurate to use.

Pro Tip: Pour over your shaker or mixing glass to catch spills.

The Bar Spoon

People used to think bar spoons held 5ml, but most modern ones hold 2.5ml. They work best for small amounts between 5-10ml giving you better control than pouring straight into a jigger.

Pour Spouts (Speed Pourers)

These help you control how liquid flows making sure you pour the same amount each time and making it easier. To stop leaks, make sure the air vent points up.

Bitters Bottles – Measuring Dashes

Bitters bottles come with dash measures built in. A quick flick of the wrist gives you just the right amount of dashes without overdoing it.

How to Measure

Holding the Jigger

Get a good grip. Lots of bartenders use a V-hold putting the jigger between their index and middle finger to keep it steady. Pour by easing up on your steadying fingers or turning from the wrist.

Reading Jigger Markings

• 60ml side: Lines inside at 30ml, 45ml, 50ml, and 60ml
• 30ml side: Lines inside at 15ml, 20ml, 25ml, and 30ml

Measuring Small Quantities

For amounts between 5-10ml, grab a bar spoon to measure . Don't overfill—small quantities often pack strong flavours or high alcohol content.

Measuring Dashes

Add controlled single dashes when using bitters or potent ingredients. Start small—you can always add more, but you can't take it out once it's in!

Final Thoughts

Precise pouring turns cocktail-making from guesswork into an art form. Getting these measuring techniques down pat ensures your drinks stay consistent and balanced every time!

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Why Stirred Cocktails?

Bartenders stir spirit-forward cocktails like the Martini, Manhattan, Old Fashioned, and Negroni. This method cools and waters down the drink while keeping a silky clear look without adding air bubbles.

Essential Equipment

• Mixing Glass – Cool it first to avoid too much ice melt.
• Bar Spoon – Its shape allows for easy steady stirring.
• Strainer – A Julep strainer fits well in the glass, but you can use a Hawthorne strainer if needed.

Handy Tip: Don't have a mixing glass? Any tough container, like a pitcher, can do the job if you're in a bind.

Choosing Between Stirring and Shaking

Stirring works best for spirit forward sipping drinks that don't need air mixed in. Shaking is used for mixed drinks with lemon, milk, or raw egg whites, which need to be blended but end up looking murky.

Getting Better at Stirring

1. Get Your Stuff Ready – Here's what you need for a Manhattan: 
   
   • 50ml Whisky
   • 20ml Sweet Vermouth
   • 3 Dashes of Bitters
2. Throw in Some Ice – Pack the mixing glass to the brim. This helps cool it fast and keeps it from watering down too much.
3. Give It a Good Stir – Grab the spoon in a way that feels right. Keep the back of it against the glass as you make smooth circles.
4. Watch the Clock – Stir for 15-20 seconds (about 20 times around) or until it's nice and cold. Take a sip now and then to make sure it tastes just right.
5. Strain & Serve – Grab a Julep strainer to pour the drink into a cold glass, add a garnish, and savor it!!

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My years behind the bar taught me that every cocktail stands unique. Shaking a Sour or stirring a Martini, I've found each drink has its own character—this adds to the excitement. I've watched how these classics can change an evening, for celebrations or just relaxing after work. The zesty lemon in a Daiquiri or the fizzy charm of a Spritz can make all the difference.

Let me break down some cocktail types you'll enjoy, with a few tales from my time mixing drinks.

1. Sours: Sweet, Tart, and Always a Hit

Sours bring life to parties. Every time I mix a Whiskey Sour, it gets people excited. A great Sour needs balance—just enough sweetness to counter the tangy citrus. I enjoy seeing someone's face after they take their first sip; it's like a burst of joy.

Main Ingredients:

• Base spirit (whiskey, gin, rum, etc.)
• Fresh lemon or lime juice
• Simple syrup or other sweetener

Cocktails I Enjoy:

• Whiskey Sour – I've mixed tons of Whiskey Sours, and they always wow people. The beauty lies in how easy they are to make.
• Pisco Sour – The egg white gives it a foamy texture, and Pisco adds its own special touch.
• Amaretto Sour – It's a tad sweeter, but you can't resist the almond-like taste from the amaretto.

2. Daiquiri: Rum Lime, and How to Get It Just Right

There's something simple about a classic Daiquiri. I recall a time when I set out to master the basic mix of rum, lime, and sugar. This drink when prepared , says a lot. Don't let the slushy versions mislead you—this cocktail stands among the most elegant.

Key Ingredients:

• Light or dark rum
• Fresh lime juice
• Simple syrup

Cocktails I Love:

• Classic Daiquiri – This is my top choice when I want to demonstrate how basic ingredients can result in something outstanding.
• Hemingway Daiquiri – The addition of grapefruit juice and maraschino liqueur gives it an extra dimension of intricacy..

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3. Julep: Southern Charm in a Glass

I've whiled away many scorching afternoons mixing up Mint Juleps, and believe me when you nail it, it's like sipping on summer. Fresh mint is crucial—nothing else will do. I've even cultivated my own mint to ensure I have the finest for my juleps. There's something almost soothing about crushing those mint leaves with sugar.

Key Ingredients:

• Base spirit (bourbon)
• Fresh mint
• Sugar
• Crushed ice

Cocktails I Love:

• Mint Julep – You can't top the classic. Mint, bourbon, and sugar over crushed ice? It's sheer joy.
• Gin Julep – A fresher more herbal take that gin enthusiasts will love.
• Cognac Julep – Replace bourbon with cognac, and you've created a deep indulgent variation.

4. Martini: The Ultimate Simplicity Test

Oh, the Martini. This drink has the ability to be customized to your liking, and I can't remember how many different versions I've whipped up through the years. Some folks prefer it dry, others like it dirty, and a few want just a hint of vermouth. What makes the Martini great is that it gets people talking—everyone has their own favorite way of drinking it, and I enjoy helping them discover it.

Key Ingredients:

• Gin or vodka
• Vermouth

Cocktails I Love:

• Classic Gin Martini – This one's my top pick—whether you shake it or stir it, it always hits the spot.
• Vodka Martini – Sharp, refreshing, and perfect to showcase a top-shelf vodka.
• Dirty Martini – For those who enjoy a bit of saltiness with their drink, this never fails to please the crowd.

5. Spritz: Fizz and Bitters for Easy Sipping

I've got a soft spot for the Spritz. It's light, refreshing, and just right for a sunny afternoon or a casual drink before dinner. The first Aperol Spritz I made had me hooked—it's one of those drinks that can make any moment feel special. The bubbles and slight bitterness from the Aperol help it stand out among other cocktails.

Key Ingredients:

• Bitter liqueur (such as Aperol or Campari)
• Sparkling wine (Prosecco)
• Soda water

Cocktails I Love:

• Aperol Spritz – Bubbly bright, and bittersweet—what's there not to enjoy?
• Campari Spritz – A more intense bitter take for those who prefer their spritz to pack more of a punch.
• Elderflower Spritz – Elderflower's floral sweetness pairs with sparkling wine.

6. Fizz: Put Some Sparkle in Your Drink

Fizzes give you that nice fizz when soda water hits your drink. I've mixed tons of Gin Fizzes, and people always love them at brunch. The bubbles make the drink lighter and easy to sip. The Ramos Gin Fizz is tricky but fun—getting that perfect foamy texture is like making art.

Key Ingredients:

• Main spirit (gin)
• Fresh citrus juice
• Simple syrup
• Soda water

Cocktails I Love:

• Gin Fizz – This drink is light and citrusy with soda on top making people happy every time.
• Ramos Gin Fizz – This drink steals the show, as it has egg white and cream to give it a frothy top.
• Whiskey Fizz – This version is for whiskey fans where soda water gives a fresh twist to the rich strong spirit.

To wrap up: My Love for the Classics

Through time, I've learned to value the unique appeal of each cocktail type. A Sour's tangy punch and a Martini's silky taste both have their place in the world of mixed drinks—and I've enjoyed making them all. Next time you're at a bar or trying things out at home, think about which group matches your vibe, and feel free to put your own spin on it.

Enjoy!

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Build – Easy and Strong

The Build is the simplest method to whip up a drink—just mix it all up right in the glass you'll serve it in. This way of doing things is ideal for drinks heavy on the booze such as the Old Fashioned.

The Way to Make a Cocktail Using Build

1. Picking a glass - Go with a rocks or lowball glass, they're spot on.
2. Throw in the dry stuff first - Start off with a sugar cube drenched in bitters. This ain't bad.
3. Pour the booze bit by bit - Keep stirring in 15ml each time just so the sugar melts right in.
4. Pop in some ice along the way - You want big cubes, they stop your drink from getting too watered down.
5. Finish with new ice and a bit of flair - Chuck in some citrus peel or maybe a cherry for that smell-good vibe.
6. Fizzy bits come in at the end - Toss in the sparkly things once the ice is already chilling in there.

Whipping up a top-notch cocktail is all about keeping it simple and measuring stuff right.

Swizzling – A Breezy, Bubbly Mix-Up

Swizzles rank as Caribbean-flavored tart mixed drinks, and ya gotta use a swizzle stick or a bar spoon when you want tons of bubbles. Crazy important tip: always grab that crushed ice to bump up the cool factor and water it down just right.

How to Whip Up a Swizzled Cocktail

1. For the best outcome, chill a tall Collins or sling glass first.
2. Get all components ready before you start. It helps keep the beverage frosty and pure.
3. Straight into the glass mix these items – check out what we're making today: 
   
   • 45ml Herbal Spirit
   • 15ml  Falernum
   • 45ml Pineapple Juice
   • 25ml Fresh Lime Juice
4. Pile in the crushed ice until the glass is half full.
5. Pop in a swizzle stick or bar spoon and give it a whirl with your hands to blend and cool it off.
6. Throw in some more crushed ice, give that swizzle another go, slap on a fancy garnish, and hand it out without delay.

Chug those Swizzles fast before your ice goes all watery—you'll want another soon!

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Making Drinks with Layers and Floats – They Look Amazing

Drinks with layers rock those awesome stripes by playing with how heavy the mixers are.

How to Layer Drinks

1. Grab a bar spoon so you can splash your liquids in.
2. Start with the heavy stuff – Pop Grenadine in first since it'll drop below the fluffier booze.
3. **Drizzle ** either over your spoon's bottom or along the handle for neat clear lines.
4. Skip the straw – Let the layers hit your taste buds one by one.

Floats – The Cool Last Step

A float means you pop a different top layer on kinda like when you pour red wine over a spoon to keep it from mixing in a New York Sour—it makes it look super cool.

Final Thoughts

Get awesome at putting together drinks mixing 'em up with a swizzle stick, or making those layered beauties, and you can whip up all sorts of fancy booze. You might like to keep it chill with an Old Fashioned get cool with a Swizzle, or blow minds with a layered drink—these tricks take your cocktail skills next level!

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