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Mixology has three main areas, Recipe knowledge, Preparation and Ingredients. Basic recipes should be committed to memory. We have segmented the online drink recipe database into two categories to simplify this for you. You should keep a recipe book behind the bar for reference for the times when guests order and drink you do not know. Preparation of the drink beings with following the pouring instructions that each recipe contains. This includes the glass type, liquors, mixers and any special instructions. The following is a list of explanations to the instructions included most recipes. You should always use the freshest ingredients possible in all of your cocktails. This is a little secret of mixology. It is kinda like a road map to help you create your own signature cocktails or specialty drinks. A lot of bartenders just throw a couple liquors in the shaker and explore with trial and error. However this is expensive and usually gets us in trouble with the boss. When we dissect most great cocktails you will find a common denominator which is a balance of three elements. Strong, Sweet and Acid. Take for instance the Margarita, which has Tequila (Strong), Triple Sec (Sweet) and Lime (Acid). When we apply this trilogy to other classic cocktails like the Mojito, Cosmo, long island, etc, you will see that it still holds true. This is where you should start with mixology. All cocktails need to be well balanced between the strong, sweet and acid and with appropriate amounts of each to balance the cocktail. It can vary between different liquors but 2oz strong, ¾ - 1oz sweet and ½ - ¾ oz acid is a good start. Now that you have the basics down, the next step is to learn the definitions of common terms in your recipe book. Mixology Definitions Blend Mix with blender using liquids first ice last. Always use a high end commercial blender for a consistent smooth texture.
Build
combine the ingredients directly into the glass with or without ice.
Chilling
Chilling is a procedure, which consists of cooling the glass with ice and water prior to pouring the drink. Carbonated soda speeds up the process due to the sodium content.
Do not throw ice and water back into the ice bin, but rather into the dump sink.
Coating
The coating technique consists of rinsing a glass with a small amount of liquid using a clockwise movement until the glass is coated evenly and thoroughly. The excess liquid is removed by holding the glass upside down until the glass is empty. This is a common practice for drinks such as Pink Gin and Sazerac. In some circumstances, recipes may call for "coated with chocolate syrup" too.
Combine
Pour all ingredients in order directly into glassware. Ice is usually not required.
Dust
Garnishing by sprinkling ground nutmeg, grated cinnamon stick, or chocolate powder on top of a drink.
Flame
Also know as flambe, this method requires some practice. Avoid flaming a drink and attempt to carry it whilst still lit. Extinguish the flame before the customer drinks the beverage and pay attention to the rim of the glass because the first rule of chemistry is that hot glass looks the same as cold glass. 
Flamed Zest
This very eye catching garnish consists of igniting the flammable, aromatic oils found in the rind of citrus fruit. Hold the cut zest with the peel facing the surface of the drink. Using the thumb and forefinger gently squeeze the zest to release the oils over a match flame. Stay at least 3-4 inches away from the drink otherwise a smoky film will appear on the glass rim. Discard the burnt peel and replace it with a fresh one avoiding a "burnt rubber" smell.
Float
Floating means layering the final ingredient on top of the drink by slowing pouring it over a (bar) spoon or a cherry. You can also pour the liquor against the rim of the glass to achieve the same effect.
Free Pouring
Pouring without a jigger. Most bartenders develop a “count” to measure for free pours.
Frosting
Storing your glassware in the freezer will give you this nice icy coating on your glassware.
Layering
This technique consists of pouring each layer over a bar spoon or a cherry. A successful visual effect is based up on the absolute gravity of the liqueur used.
Muddling
This refers to the crushing of fruits with a muddler.
Neat
Pour liquor directly from the bottle into the glass without chilling it over ice.
Rimming
Rimming of the glass is obtained by moistening the rim by wiping a wedge of lime around it and holding it upside down. This detains any liquid from entering the glass and spoiling the cocktail. A professional piece of equipment composed of three sections, one with a sponge, is known as a rimmer. It is important to rinse the sponge and allow it to air dry at the end of the shift for health code.
Shake
All juice cocktails should be shaken at least ten times for proper infusion of all ingredients. mixing a drink by shaking it also chills it to proper temperature and dilutes it. Too little ice will melt in the shaker and the result will be an over-diluted cocktail. Always fill your cocktail with two-thirds of ice. Never reuse this ice.
Stirring
Stir ingredients in a cocktail shaker with a bar spoon. This is for cocktails that have fragile ingredients.
Straight up
Strain a pre-chilled beverage over ice into a glass without ice.
When to Shake Drinks containing fruit juices, sugar, eggs, cream or other ingredients difficult to mix should be shaken briskly. Frothiness is desired of most sour drinks, punch drinks or creamy drinks. Shaking the drink and them pouring it into the drinking glass provides the best presentation. When to Stir Drinks containing clear liquors and ingredients require stirring with ice for proper mixing. Stir drinks containing a carbonated mixer (tonic, ginger, soda, etc.) gently in order to preserve the sparkle and effervescence. Too little stirring fails to mix or chill ingredients, too much stirring melts the ice and dilutes the drink. Pouring When making the same drink (especially shooters) for several people at the same time, make them all in one batch. Saving time, this also insures that all the drinks are made the same strength and taste. Set up all the glasses in a row, pour, filling each glass halfway. Then go back to the first glass and top them off. How to Float Cordials To make cordials float on top of the other in the same glass, as in the B-52, pour each ingredient slowly over a teaspoon held bottom side up over the glass. The rounded surface of the teaspoon will spread each cordial slowly and evenly over the one below. Ice Always use plenty of ice. Whether cubed or shaved, all ice should be fresh, crystal clear, and free of any taste. Always put the ice in the mixing glass, shaker, or drinking glass before pouring any ingredients. The liquids are chilled as they are poured over the ice and there is no splashing. More ice means less mixer, therefore, if you pack a glass full of ice, the drink will taste stronger.
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