Bartender Station
Bartending methods guide
| Method | Purpose | Best for | Execution note |
|---|---|---|---|
| Build | Assemble in the serving glass. | Highballs and simple drinks | Use one standard ingredient order. |
| Shake | Chill, dilute, and aerate. | Citrus, juice, dairy, egg | Use clean ice and a complete strain. |
| Stir | Chill and dilute with controlled texture. | Spirit-forward drinks | Stir until cold without over-diluting. |
| Roll | Mix gently between tins. | Tomato and savory drinks | Combine without excess foam. |
| Muddle | Release juice or aroma. | Mint, basil, cucumber, citrus | Do not pulverize herbs. |
| Layer | Float liquids by density. | Layered shots and beer drinks | Densities vary by brand. |
| Blend | Combine with ice. | Frozen drinks | Standardize ice weight and blend time. |