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The Japanese school of bar-tending is very famous for the hard shake, I really didn’t catch the fuzz until I understood that although your shaking technique won’t influence your dilution, you can influence your mouthfeel, furthermore, as said by Mr. Ueno, it influences your hosting!

ice

In this interesting video I found a couple of weeks ago, Ueno points out that:

  • For the Hard shake you can’t shake hard!
    The main reason for this:
    – You want to keep your ability to talk, a thing you can’t do while shaking really hard.

This philosophy is really what matter for me, you can’t replicate the aeration if you don’t have access to beautiful crystal clear ice, and although that isn’t possible in your bar environment, you can rethink your shaking technique so it reflects in a better hosting experience.

Saúde!