As you all know, we’re doing a Pinoy story arc for the month of June. With that in mind, we’d like to dedicate this post to Filipino bartenders all over the world who know their way around a cocktail shaker; and the fantastic graphic artists that make our infographics for the blog.
As most people who know me would attest, I’m not much for tech… Add to that my inability to draw a straight line with a ruler and you’ve got computer generated graphics epic fail. Thankfully, the fabulous team of Grafik Giraffe has been there to (patiently and professionally) help me with everything that has to do with the new and better aesthetics of the blog.
Going back to the topic, however, I often get inquiries on how to use a cocktail shaker. We’ve tried to cover all bases in our infographic below, but it is important to note that for beginners, the Cobbler or Japanese method is a nice way to start.
- Always have a good grip on the shaker, especially the cap #nospills
- You know you’ve done it correctly once the large tin has frosted
- There are many styles in shaking (I have my lazy days when it’s more of an up and down and over my right shoulder; I have my girly days when I make a circle with one hand shaking the shaker, index and middle finger tightly gripping the cap). The important thing is showmanship, and again, #nospills
I mean, check out how Pinoy Bartender Cedric Cello used his shaker for the Cointreau event (straight from one of our archives):
Perfect timing, it’s a long weekend so it’s the best time to experiment on cocktails. 😉
Let us know how it goes. Cheers!