

> Found a video online of Philip Duff layering a B-52:
>
> http://www.bolsacademy.com/movie.asp?n=1a24_tech3_layer
Nifty Video.
Two points that can be observed there:
Use the bowl of the spoon, not the back. Why do the books say the back of the
spoon? It just doesn't break the fall the same. I see trainees try to "do it
right" all the time, I've had fecking customers lean over and say I should use
the back. Nuh. And when removing the spoon, slide it out along its surface,
don't lift it straight up.
When you get to the hard-to-keep-seperate layer, pour a little very slowly,
then pause before pouring the rest. This gives you a tiny buffer of possibly
mixed liquors, but layering clean on top of that is easier than trying to do
it in one smooth pour. A continuous pour actually sets up a current in the
liquid, stirring it up. Stop/start results in a smoother layer.
[Dan the Melon Man] Some ways to layer
.dan.
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How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
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