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Blend with crushed ice: With blending, the ingredients are poured into a blender cup with ice and then placed on the electric blender base unit, which is then turned on. The steel blades inside the blender cup ensure that the drink is blended to a smooth, thick consistency. The thoroughly blended mixture is then poured into an (preferably stemmed) empty frozen drink. Blending a drink with ice dilutes it by at least 40%.
Blend, no ice
With blending, the ingredients are poured into a blender cup and then placed on the electric blender base unit, which is then turned on. The steel blades inside the blender cup ensure that the drink is blended to a smooth, thick consistency. Most of the time ‘no ice’ refers to a drink which needs pureed fruit.
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Build (Pour) The ingredients are poured into the glass in which they will be served, usually leaving a 5mm “window” space so that guests don’t spill the drink as they pick it up. Build Pour and Stir. The ingredients are poured into the glass in which they will be served, usually leaving a 5mm “window” space so that guests don’t spill the drink as they drink it. Then the drink is stirred with a long twist-stemmed barspoon at least six times (6 complete 360° rotations).
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Layer in order: Layering is also referred to as "floating" and works like this: the ingredients are poured into a shot glass one at a time in the order listed. They are carefully poured over a barspoon or speared cherry so as to keep the layers separate. The drink can be poured to within 2 mm of the top of the glass. Layered shots work even better when the ingredients and glasses are chilled.
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Crushing herbs or fruits in a glass with a muddler stick, often with some sugar or other condiment to act as a grinding agent.



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Shake + ice: Shaken drinks are made in the following way: the ingredients are poured into a shaker full of ice and the shaker is sealed; the contents are then shaken until the outside of the shaker frosts. Afterwards the shaker is opened and the drink is poured out into a glass. Straight-up cocktails are poured out through a Hawthorne strainer into an empty chilled glass: on-the-rocks drinks are poured out through a Hawthorne strainer into a glass full of fresh ice.
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Stir +ice & strain: Fill a shaker or Boston or other glass with ice, pour in the ingredients, slide a barspoon down the inside of the “wall” of the shaker or Boston and stir it about 10 times, then pour the drink out through a Hawthorne strainer into another glass, or leave it in the glass and serve (if it was stirred in the glass it was designed to be served in). Technically, drinks stirred in a Boston should be strained out using a julep strainer, but these have fallen out of fashion. Stirring a drink with ice dilutes it by around 10%.
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