Techniques — Admin

id	name	description	when_to_use	equipment	effect_on_drink
5	Blended	Pureeing with ice for frozen drinks.	Pureeing with ice for frozen drinks.	Blender	Consistent frozen texture.
4	Built in glass	Simple preparation directly in the service glass.	Simple preparation directly in the service glass.	None	Minimal dilution, layers ingredients.
3	Dry shaken then shaken	Used for egg white drinks to create stable foam.	Used for egg white drinks to create stable foam.	Cocktail shaker	Maximises foam stability.
10	Muddled and built	Extracting flavours directly in the service glass.	Extracting flavours directly in the service glass.	Muddler	Fresh flavours, minimal equipment.
9	Muddled and shaken	Extracting oils/juices from fruit/herbs before shaking.	Extracting oils/juices from fruit/herbs before shaking.	Muddler, Cocktail shaker	Extracts fresh flavours.
8	Rolled	Gentle aeration for tomato or juice drinks.	Gentle aeration for tomato or juice drinks.	Mixing tins	Chills and aerates gently.
2	Shaken	Vigorous mixing for aeration and rapid chilling.	Vigorous mixing for aeration and rapid chilling.	Cocktail shaker, Hawthorne strainer	Creates a frothy texture and rapid dilution.
1	Stirred	Gentle mixing to preserve clarity and texture.	Gentle mixing to preserve clarity and texture.	Mixing glass, Bar spoon, Julep strainer	Chills and dilutes without aerating.
6	Swizzled	Churning with crushed ice.	Churning with crushed ice.	Swizzle stick, Bar spoon	Creates a deep frost on the glass.
7	Thrown	Aerating while maintaining clarity.	Aerating while maintaining clarity.	Mixing tins	Aerates without the "bruising" of shaking.