HOTEL MANAGEMENT DEGREE IN ALWAR

HOTEL MANAGEMENT DEGREE IN ALWAR: "SOPAN INSTITUTE OF SCIENCE, TECHNOLOGY & MANAGEMENT"

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3 YEARS DEGREE IN HOTEL MANAGEMENT

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COCkTAIL SHAKER

There are at least three varieties of cocktail shakers:

Ø The Boston Shaker: A two-piece shaker consisting of a metal bottom and glass or plastic mixing glass. The mixing container and bottom are inserted into each other for shaking or used separately for stirring or muddling. A separate strainer, such as a Hawthorn or Julep strainer, are required for this type shaker if crushed ice is used. Without such a strainer, some bartenders may instead strain by narrowly separating the two pieces after shaking and pouring the drink through the resulting gap.

Ø The Cobbler Shaker: A three-piece cocktail shaker that has tapers at the top and ends with a built-in strainer and includes a cap. The cap can often be used as a measure for spirits or other liquids.

Ø The French Shaker: A two-piece shaker consisting of a metal bottom and a metal cap. A strainer is always required for this type of shaker, barring the separation method mentioned above.

COCKTAIL SHAKER

A cocktail shaker is a device used to mix beverages (usually alcoholic) by shaking. When ice is put in the shaker this allows for a quicker cooling of the drink before serving.

A shaken cocktail is made by putting the desired ingredients (typically fruit juices, syrups, liqueurs and ice cubes) in the cocktail shaker. Then it is shaken vigorously for around 5 to 10 seconds, depending upon the mixability of the ingredients and desired temperature. 

COCKTAIL SHAKER

COCKTAIL SHAKER

COCKTAIL SHAKER

POINTS TO BE OBSERVED WHILE MAKING COCKTAILS

Ø USE ONLY THE BEST KNOWN PROPRIETARY BRAND OF SPIRIT

Ø MAKE SURE THAT THE COCKTAIL SHAKER IS PERFECTLY CLEAN

Ø ALWAYS USE CLEAR ICE. NEVER USE THE SAME ICE AGAIN.

Ø ALL INGREDIENTS SHOULD BE MIXED WELL.

Ø DO NOT OVERFILL THE SHAKER. USE A LARGE SHAKER.

Ø SHAKE THE DRINK WELL FOR 15-20 SECONDS. DRINKS CONTAINING EFFERVESCENCE SHOULD NEVER BE SHAKEN,

Ø CHILL THE COCKTAIL GLASS BEFORE SERVING.

Ø SERVE IMMEDIATELY AFTER MIXING. DO NOT FILL THE GLASS TILL THE RIM.

Ø ALWAYS USE THE BEST QUALITY GARNISHES.

ØIF EGG WHITE OR YOLK HAS TO BE ADDED, SEPARATE THEM FIRST.

Ø PLACE THE ICE FIRST IN THE SHAKER AND THEN THE OTHER INGREDIENTS.

Ø COCKTAILS BASED ON WINES, LIQUEURS ARE GENERALLY STIRRED.

Ø INGREDIENTS USED FOR SHAKEN COCKTAILS SUCH AS FRUIT JUICE, CREAM, SUGAR NEED A VIGOROUS SHAKE TO BLEND PROPERLY.