The Compendium of Bar Measurements and Terms, Part 1

by ,

When studying the history of a country, some scholars undoubtedly head to the libraries, to read and re-read manuscripts of yesteryear. I, on the other hand, prefer to start by exploring the culinary and mixological legacy of the bygone eras: I head to the bars and pubs!

Early colonial America was a constantly changing landscape. The recipes for their contemporary cookery and drinkery are a window into that time.

Join me as I journey through the best of what has survived, as I explore the drinks that forged and survived the growth of the American nation.

-Dr. Ron A. Ñejo

The Compendium of Bar Measurements and Terms, Part 1

Blending: Use an electric blender to mix fresh fruit, liquor, juices and ice instead of using a shaker. Not too popular everywhere, but perfect for making frozen cocktails or to blend ingredients that are otherwise impossible to mix.

Chilling Glasses: Fill glass with cracked or shaved ice. Empty and wipe the glass before pouring.

Floating/Layering/Building: The purpose of floating is to keep each ingredient in the drink in separate layers that do not mix with other layers. This will create a drink with separate layers, and this is why floating often is referred to as layering. The easiest way to float one liquor on top of another is to use a demitasse spoon, holding it over or in the glass and slowly trickle the ingredient over the back of the spoon.

Frosted Glass: Typically used for juleps and fancy coolers. Store glass in the refrigerator or bury it in shaved ice. For “sugar-frosted” glasses, dampen the rim with a lemon wedge and dip the rim in a bowl with powdered sugar.

Frosting: To frost a glass, first dip it in water and then put it in the freezer for half an hour or so. Also note that metal and silver mugs and cups will frost better than glasses.

Mixing: When using a cocktail shaker there is one golden rule to remember. Always put the ice in the shaker first and the liquor last. This is to ensure that all ingredients are properly chilled when they are poured over ice. Doing this also reduces the possibility of dilution.

Muddling: Muddling is a simple mashing technique for grinding herbs, such as mint, smooth in the bot tom of a glass. You can use a wooden muddler that you buy in a bar supply store or buy a bar spoon with a muddler on the end. It crushes the herbs, much as the back of a soup spoon might, without scarring the glass.

Pouring: If you’ve mixed enough ingredients to serve several glasses, it is important to serve them all filled to the same level. To achieve this, set the glasses in a row, then pour each drink half way, reversing the procedure to level them off.

Shaking: Instead of stirring, you can shake the drink. This will mix the ingredients more than stirring, but will also result in a less clear drink. Dr inks that contain ingredients that are hard to mix, such as cream, fruit juices and eggs, should be shaken vigorously to ensure that the ingredients have been well mixed.

Stirring: A drink that is stirred instead of shaken will retain its clarity and be free of ice chips. Drinks based on clear liquors, like a Martini, should always be stirred and not shaken. When stirring a cocktail you should stir it enough to mix the ingredients, but do not stir it too much. If you stir too much the ice will begin to dilute the liquor. A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle.

Straining: The bar strainer is typically used when pouring drinks that have been shaken.

Next month: Measurements