What is the difference between?!
What is the difference between?
using a shaker ..when makin a drink ..and just stiring it ..or blending it .. see .. i dont have a shaker .. but i want to make this drink ... so any other options ..
Answers:
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 by the ice when they are poured over the ice, and by adding the liquor last you reduce the chance of dilution.
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 (don't listen to James Bond when he order his Martini "shaken, not stirred").
When stirring a cocktail you should stir it enough to mix the ingredients, but not stir it too much. If you stir too much the ice will begin to dilute the liquor. A general rule is that 10-15 stirs will be sufficient for proper mixing.
A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle.
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. Drinks that contain ingredients that are hard to mix, such as cream, fruit juices and eggs, should be shaken vigorously to ensure that the ingredients has been well mixed.
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.
Floating
The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others. 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.
Muddling
Muddling is a simple mashing technique for grinding herbs, such as mint, smooth in the bottom 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 scaring the glass.
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.
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Stirring
To stir a drink, use a bar spoon or a straw. Stir your drink just to mix the ingredients. Don't stir to much because the ice will dilute the liquor. If you are drinking a carbonated drink, stir it gently to maintain the sparkle.
Blending
If you don't have a commercial blender, I suggest that you use crushed ice. Crushed ice is easier to blend. Place your drink ingredients into the blender cup first. If you are using fruit for your drink, blend that first and then add the crushed ice. Start blending at a low speed and gradually increase to medium. Blend until smooth.
Tip: To keep the texture of your drink for a longer period of time, use a chilled glass.
Drink Too Thin: If you see a big hole in your drink when you are blending it, that means that your drink is too thin and you need to add a little bit of ice.
Drink Too Thick: If your drink is not moving when you are blending it, that means that your drink is too thick and you need to add more juice.
Perfect Blend: If your drink is moving and you see a little hole in your drink while blending it, that means that your drink is ready.
2 cups that fit inside each other will work fine.
When you shake a drink you absolutely ensure all the flavours are smashed together.
When you stir it it is simply a mix.
Blender will work, or even a mixer if you use only one beater
Using a shaker cools the drink components and melts just enough of the ice to dilute the drink slightly. If the drink is not made with ice, then stirring rather than shaking will not make a big difference (just make sure it is well stirred). If the drink calls for being shaken with ice and served without ice, then stirring the drink with ice will dilute it more than is necessary (unless you fish the ice out, or use a strainer). Shakers also allow flavors to be added from components you may not want in the final drink, like mint leaves or spices. In this case, the shaker allows their flavors to be added but then they are easily strained out when the drink is poured. As mentioned above, a shaker can be two glasses that fit together, mouth to mouth (they should be glass, metal, or one of each, not plastic). This is known as a Boston shaker, and is preferred by many bartenders (and Alton Brown). The drink may be strained by using a mesh sieve, or the two glasses may be separated just enough to allow the drink to escape but not the ice.