Poached Apple and Strawberry Caipiroska, Caramelized Peach Mojito, World heritage Cocktail and the Chargrilled Pineapple with Brulee Lime Cocktail.
Poached Apple and Strawberry Caipiroska, Caramelized Peach Mojito, World heritage Cocktail and the Chargrilled Pineapple with Brulee Lime Cocktail.

It feels like forever since I had a mojito at brew bristo if not anywhere else. Like I have mentioned a few times, I rarely go out by choice, Ahem – my money is heading to a more suitable direction that will guide me acquire a stable asset, and whats better than that?? Anyway, once in a while I do crave for some alcoholic cocktail drinks and since I cannot perfect it like that of a mixologist, you got to implement by doing a {DIY} do it yourself project, which is always fun. Some will definitely back fire while others come out quite well.

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Here are some of the basic knowledge you can implement when making alcoholic cocktails at home.

Well, they{Mixologists} say  the best way to learn how to make a cocktail is to learn first how to make lemonade. The cornerstone of cocktail making is in the understanding of the relationships between strong and weak, and sour and sweet. Strong refers to the main alcohol component of the drink, such as vodka, rum or gin. Weak means the lesser alcoholic beverages, such as liqueurs and fortified wines. Sour mainly means citrus fruits, such as lemon or lime. Sweet refers to sugar and syrups.

How to make lemonade: 

To make lemonade, simply pour 50 ml of freshly squeezed lemon juice into a glass and stir in either (preferably) simple syrup or sugar until you reach your preferred taste. You can now add soda water and ice to lengthen the drink.

Bar tools:

These tools that are used everyday at any bar that make cocktails and substitute tools you can use when making them at home.

Measure/Jigger Egg cup
Cocktail shaker Thermos flask
Muddler Small rolling pin/End of a wooden spoon
Juicer Squeeze by hand
Mixing spoon Long teaspoon/Fork handle
Strainer Tea strainer


Cocktail glasses come in four different basic types:

  • Rocks glasses


also known as tumblers. These glasses are usually short and broad glasses, with straight or slightly sloping sides. They normally hold about 125 ml and are used for spirits with ice, fruit juices and short drinks.

  • Highball glass


are usually of medium width, and are tall with straight or slightly sloping sides. They normally hold between 200 and 300 ml and are used for long drinks with ice.

  • Champagne glasses


are of two different kind. The most common, the champagne flute, is a tall and narrow glass with a stem. Champagne flutes have thin-glassed sides, and the long, tapering sides can curve both inward and outward. A champagne flute holds approximately 150ml. The second is the  champagne saucer. The champagne saucer is a broad and shallow glass with a stem. The broadness and shallowness of the glass make the champagne loose its fizz quickly, and the glass is therefore less popular than it once was. It is still, however, in use, and such cocktails as the Margarita use exclusively such glasses.

  • Cocktail glasses.

classic cocktail glass

These are the classic cocktail glasses; stemmed and with sharply sloping sides, making it Y-shaped when seen from the side. The classic cocktail glass holds about 90 ml and is best suited for short, strong drinks.


Unless you are really serious about mixing your cocktails, you don’t really need to buy such glasses. Use glasses you already have instead. Always remember that plastic glasses (or shakers, jugs, mixing glasses) should NEVER be used with cocktails.

Mixing a Cocktail

Not all cocktails are made in the same manner. Just as the ingredients may vary, there are several ways in which to mix a cocktail. The most frequently used methods are the following:

  • Shaking: The cocktail is mixed by hand in a cocktail shaker. The shaker is first filled three quarters with ice, preferably cubes, as crushed ice will tend to melt and dilute the cocktail. The ingredients are then poured on top of the ice, in order of alcohol content (highest first). When shaking a cocktail, hold the shaker in both hands, one hand on the top and the other supporting the base of the shaker, and shake vigorously. When water has begun condensing on the outside of the shaker, the cocktail is sufficiently chilled, and the cocktail should immediately be strained into the glass. In general, shaking creates a colder cocktail than stirring does, but also a more cloudy one.
  • Stirring: The cocktail is stirred with a glass or metal rod in a mixing glass, before the cocktail is strained into a glass. As with shaking, crushed ice should not be used, and water condensing on the outside shows that the cocktail is finished.
  • Blending: An electric blender is used to mix fruit juices, alcohol, fruit, etc. Blending is an excellent way of mixing ingredients which do not blend easily in any other way. Blend the cocktail till it has reached a smooth consistency. If the recipe requires ice, add crushed ice last, but be careful not to add too much, as the cocktail may be watered down. Blending is a much disputed method of mixing a cocktail, and in general, blending should be avoided unless the recipe demands it.
  • Building: When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.

Love and Love



Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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