Being a mixologist today implies to a lot more than just being proficient at making drinks. One also needs to know about diverse types of cocktails, and be up-to-date with contemporary drink trends and flavors. In the “drink like we eat” philosophy, Adam Seger, for instance, mentions the connection and the joy in pairing food and drink. He also talks about how to make juices, liquor infusions, spice mix rim garnishes, vermouth, cocktail bitters, and cured fruit. But it is not easy to become a mixology expert like Adam. He himself has spent a lifetime in hospitality, flavor, and teaching, and subsequently managed to become an expert in the domain.
For many cocktail-making enthusiasts, being considered an expert in mixology is the ultimate goal. It is entirely possible to reach the expert level with adequate practice, knowledge and understanding of the nuances of mixology. Perfecting the art and science of mixology requires patience and time. Here are a few pointers that can help people to take steps towards becoming a mixology expert:
Find time to work both in the kitchen and behind the bar: Doing so will teach people how to be fast, clean and organized. It will also help them to gain a better insight into food and drink pairings.
- Practice mise en place or “putting in place”: Organizing and arranging items that one may expect to use during a shift for easy access helps in saving time and allows bartenders to deliver prompt service.
- Make syrups on the own: Homemade syrups have uniqueness and cool element that cannot be found in the store-bought ones. It can also help people to save their money. Syrups may last for a week or so, and do not cost much to make. They typically just involve a cup of sugar and a bit of items like pineapple or ginger. It is smart to infuse simple syrups with fruits or herbs, rather than infusing spirits. This will help in cutting down the liquor waste.
- Use a jigger: Measuring with a jigger ensures better quality control and allows people to get the proportions right every time they make cocktails. This eliminates a number of variables, and allows people to create perfect cocktails:
- Learn to free pour: While using a jigger is certainly smart, one must also be able to free pour. It will be a good idea to learn to pour a ½ oz. to 4 oz. at a time with both hands first. One must also try to learn how to bump pour, which involves continuously pouring from glass to glass.
Reading books written by Adam Seger and similar professionals can also be pretty helpful in enabling people to improve on their mixology skills. Adam wants everyone to enjoy preparing and drinking their beverages. He wants readers to find the pleasure in creating a good drink, and shares how beverages can be made better with seasonal, responsibly grown, fresh, and high-quality ingredients.
