How to Use a Boston Shaker
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e.g. so building in the glass isn't as necessary at a service bar.
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I think building drinks at a service bar is slightly different than building a drink at a bar. I tend to agree with you simply because that's how I learned and subsequently been trained, but in a service bar like Laurelhurst Market you occasionally make a drink in front of the guest. I also personally like to set my glass straight in and give it a good hit for one reasons: the sound of the shaker sealing is like technical flair, and second I didn't know to squeeze the tin. Ha!
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best instructional vids on youtube, period.
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really great and complete, best bartending instruction I've seen
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Very nice, clear demonstration.
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Where did you get that tin?
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weird technique
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Each to his own and all that but he seems to be doing the opposite to best practice.
Normally, you would add the ingredients to the glass rather than the shaker so that the customer can see the drink being created. Also, add the ice last to reduce the dilution of the finished cocktail.
The best way to get a good seal is to place the tin on top of the glass and give the base of it a smack; I can't see how fixing the glass at an angle to the tin is going to make a good seal.
dadfkl1 8 months ago 3
im the 6000th viewer and nobody cares but me! :)
gregdvdsk8 7 months ago