MIXED OF MIXING COCKTAILS
the four methods belows are the most common processes of mixing:
1.shake
2.stir
3.build.
4.blend

A. SHAKE

to make shake it to mix a cocktail by shaking it in a cocktail shaker by hand.first,fill the glass part of shaker three quarter expensive ingredients are most frequently four the gredients on the top of ice.,less ingredients pour of the contents of the glassinto the metal part of the shaker and shake vigorously for ten and fifthen second,remove the glass section using a hawthorn strainer,strain contents into the glass cocktail,shakingingredientsthat ont's mix easly with spirit is easy and practical ( juices,egg white,cream and sugar syrups ).
most shaker have two or three parts.,in busy bar, the cap is often temporary misplaced. if this happens.a coaster of the inside palm of your hand is effectifely american shaker is the best.
to sample cosktail before served to customer, pour a smal amount into the shaker cap and using a straw check the taste.

B. STIR

to stir a cocktail is to mix the ingredients by stiring them ice in the miing glass and then straining them into a chilled cocktail glass. short circular twirls are most preferad ( nb.the glass part of the american shaker will do well for this)
spirit, liquers and vermouths that blend easy together are mixed to this methode

C.BUILD

to build a cocktail is to mix the ingredients in the glass in which the cocktail is to be served,floathing on on the top of the other.Hi-Ball,long fruit jiuce and carbonated mixed cocktail are typical build using this technique,where possible a swizzle stick should be put into the drink to mix the ingredients after being presented to the custumer.long straws are excellents subtituded when swizzle stick are unavaiable.

4. BLEND

to blend a cocktail is to mix the ingredients using an electric blend / mixer. it is recomended to add the fruits ( fresh or tinned ) first., slicing small., pieces pieces gives a smoother texture than if you add whole fruit.next pour the alcohol,ice should always be added last.this order ensuress that the fruits is blended freely with the alcohol ingredients allowing the ice to gradually mix into the food and beverages.chilling the flavour,ideally.the blended should be on for at least 20 second., following this proccesedure will prevent ice and fruits lumps that then need to be strained.
if the blends starts to rattle., and hum, ice may be obstructing the blades from spinning always check that the blender is clean before you start.angostura bitters is ammonia based which is suitable,or cleaning.fill 4 or 5 shaker with hot water,rinse and then wipe clean.
ok on the next step i will introduce for TECNIQUE IN MAKING COCKTAIL...