Mixology Methods - Mixed.co.in

Shaken

The shaken method is the heartbeat of modern bartending, instantly recognizable by the rhythmic clatter of ice against metal. To shake a cocktail is to infuse it with energy — chilling, diluting, and aerating ingredients in one dramatic motion. Where stirring whispers elegance, shaking announces excitement, creating drinks that are lively, frothy, and refreshing. The action is not merely functional; it is theatrical, drawing the eyes and ears of guests and signaling that a fresh, vibrant cocktail is on its way.
In India, shaking has become synonymous with celebration. At weddings, clubs, and rooftop bars, bartenders lift shakers high, filling the room with sound and anticipation. For home enthusiasts, learning to shake is often the first true step toward professional bartending, transforming casual mixing into performance.

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Stirred

The stirred method is the art of restraint in bartending. Where shaking delivers energy and froth, stirring provides elegance and balance. The goal is to chill and dilute spirits while preserving their clarity and texture. Done correctly, stirring creates cocktails that are velvety, crystal-clear, and perfectly balanced.
In India, stirring is often associated with sophistication. Guests recognize the slow swirl of ice and liquid in a mixing glass as a sign of professionalism and patience. At weddings, five-star hotels, and cocktail lounges, stirred drinks like Martinis or Manhattans signal refinement. At home, the method appeals to enthusiasts who want to elevate their service beyond casual mixing.

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Muddled

The muddled method is the art of extraction in bartending. It involves pressing fresh ingredients — herbs, fruits, or spices — to release their oils, juices, and aromas directly into the cocktail. Where shaking adds energy and stirring adds refinement, muddling adds depth, capturing the essence of ingredients in their raw form. It is the technique that transforms mint into Mojitos, lime into Caipirinhas, and berries into Brambles.
In India, muddling feels familiar because of the cultural tradition of crushing spices, herbs, and fruits in everyday cooking. From grinding masalas to making fresh chutneys, the practice mirrors what bartenders do with a muddler. This familiarity has helped muddled cocktails gain popularity at weddings, festivals, and lounges, where guests enjoy both the freshness and drama of seeing ingredients crushed directly in front of them.

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Built

The built method is the simplest and most direct way to prepare a cocktail: ingredients are poured straight into the serving glass, often over ice, and stirred lightly if required. Unlike shaking or stirring in a separate vessel, the built method is about immediacy and efficiency. It delivers drinks quickly, with minimal equipment, while still allowing balance and presentation.
In India, the built method is particularly popular at weddings, clubs, and large events where bartenders must serve hundreds of guests at speed. Drinks like Gin and Tonics, Rum and Cokes, and Highballs are often built, making this technique the backbone of social drinking. At home, the method’s simplicity makes it a favorite for casual gatherings, as it requires nothing more than a glass, ice, and basic ingredients.

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Blended

The blended method is bartending’s answer to indulgence and spectacle. Using a blender, cocktails are transformed into smooth, icy creations with a texture closer to desserts than drinks. Where shaking chills and stirring refines, blending creates a frothy, frozen experience that turns cocktails into treats for hot afternoons, poolside lounging, or festive gatherings.
In India, the method has become popular in beach resorts, weddings, and summer festivals. Frozen Margaritas, Pina Coladas, and other blended cocktails offer both refreshment and excitement, appealing to a wide audience. For home bartenders, the blender often doubles as a kitchen tool, making this method one of the easiest ways to bring bar-style cocktails into everyday life.

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Layered / Floated

The layered or floated method is one of the most visually striking techniques in bartending. It involves carefully pouring ingredients so they rest on top of each other rather than mixing, creating distinct, colorful layers in the glass. Sometimes this technique is used for dramatic presentation, while other times a spirit or liqueur is floated to change the first sip of a cocktail. The method requires patience, a steady hand, and an understanding of the density of different liquids.
In India, layered cocktails and shots are popular in clubs, weddings, and festivals, where visual appeal matters as much as taste. Guests are often drawn to the spectacle of vibrant stripes of color, and bartenders use the method to surprise and impress. At home, enthusiasts enjoy experimenting with layering to replicate famous shots like the B-52 or to invent new visual creations.

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Juiced

The juiced method is the essence of freshness in bartending. It involves extracting juice directly from fruits or vegetables and using it immediately in cocktails. Unlike bottled mixers, fresh juice delivers vibrant flavor, natural acidity, and authenticity that elevate the drink. Whether it is the sharp bite of lime in a Margarita, the sweet tang of orange in a Screwdriver, or the earthy depth of carrot in experimental cocktails, juicing connects cocktails directly to nature’s bounty.
In India, the juiced method feels especially natural. Street-side juice stalls have long been part of daily life, serving everything from fresh sugarcane to orange and sweet lime. Bringing that same ethos into bars has made fresh juice cocktails immensely popular. At weddings and festivals, bartenders often press juice on the spot, delighting guests with both freshness and theatre. At home, juicing makes cocktails healthier and more accessible, aligning with India’s long tradition of valuing natural ingredients.

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Double Strain

The double strain method is the bartender’s way of achieving refinement. It involves using both a standard strainer and a fine mesh strainer to ensure that only the liquid — smooth and clear — reaches the glass. This technique removes pulp, seeds, ice shards, and herb fragments, leaving behind a cocktail that looks polished and feels silky on the palate.
In India, where guests increasingly demand professional standards at weddings, lounges, and hotels, the double strain has become a mark of sophistication. Guests notice the clarity of the drink, the absence of mint shreds or citrus pulp, and the clean mouthfeel. For home enthusiasts, mastering the double strain is often the moment their cocktails begin to resemble those served in five-star bars.

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Rimming

Rimming is the technique of coating the edge of a glass with salt, sugar, spices, or other flavorings to enhance both taste and presentation. This simple yet powerful method transforms the first sip of a cocktail, as the rim becomes the guest’s first point of contact. Salt intensifies flavor in Margaritas, sugar adds sweetness to dessert cocktails, and chili powders or masalas create bold, localized twists.
In India, rimming has gained popularity not only for global classics but also for regional adaptations. Margaritas with salt, Martinis with cocoa, and even spicy masala rims at weddings and festivals highlight the country’s love for bold flavors. At home, rimming has become a favorite way for enthusiasts to impress guests, turning ordinary drinks into special experiences.

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