Page 6 - Mulberry House Cocktails 2024

Terminology
SHAKE
The vast majority of cocktails are served cold and shaking with ice is the best way to achieve a suitably chilled mixed drink. Most bartenders use the Boston shaker to mix drinks. It consists of a 2 stainless steel container that overlaps.
BOSTON SHAKER
This is the shaker you will usually see in most decent bars. It consists of a small metal tumbler and a metal tumbler which is a little bigger. When they are put together and shaken the ice amongst the ingredients causes a seal. When used effectively they fully mix the ingredients and more importantly, deeply chill the drink with the ice.
FINE STRAINED
This is exactly what it says. After shaking, the drink is strained through both the regular cocktail strainer (which holds back the ice) and a second finer strainer such as a pulp or mesh strainer. This second device not only retains the finer bits and pieces of fruit in fruity cocktails but just asimportantly, stops shards of ice from invading a Classic Martini (look out for this – it’s a good sign of a bartender that knows what they are doing).
HAWTHORN STRAINER
The hawthorn strainer is designed to fit over the mouth of a cocktail glass or tin and helps strain the liquid while preventing the ice and any fruit pulp from making it into your cocktails. The hawthorn strainer and fine strainer are often used in tandem to make your cocktail totally clear of any residues.
CITRUS SQUEEZER
The Mexican Elbow is an extremely useful piece of kit for any bartender. The Mexican Elbow is a handheld citrus juicer, that is two handles on a hinge with a circular cup at one end. Into the cup goes your half of citrus and the elbow is squeezed to fully juice the fruit.
MUDDLER
The muddler is used to muddle. Muddling is the action of removing juice, oil and pulp from fruits, vegetables and herbs for cocktails. Generally, you will muddle in a cocktail shaker before adding the liquid ingredients.