Why I Made Bartending 101

Welcome to the class you actually want to take.
No whiteboards, no bow ties, just the truth about making better drinks — and a few secrets you can drop at the bar to sound like you’ve been behind it for years.

If your drink looks cloudy, shake it. Anything with juice, citrus, syrup, dairy, or egg needs a workout. Shaking adds air, chills fast, and builds that glossy foam you see on a good Whiskey Sour.

If it’s clear and spirit-only, stir it. A Martini or Manhattan should glide, not froth. Thirty gentle circles, no drama, perfect chill, perfect silk.
That’s the difference between “homemade” and “professional.”

Ice is time control.
Big, clear cubes melt slow and keep a boozy drink honest. Crushed ice? That’s tiki magic. It melts faster, lifts the aroma, and makes every sip colder and brighter.

If your freezer smells like leftover shrimp, your ice does too. Use fresh trays or clear cubes — it’s the cheapest upgrade you’ll ever make.

 Here’s the secret nobody tells you: ingredients have weight.
Pour syrup first, then citrus, then spirits, then add ice, then top with mixer. That order keeps flavor layers and carbonation alive.
Dumping everything at once? That’s how you turn a Mojito into flat lemonade. 

You don’t need a drawer full of gimmicks.

• Shaker: For anything that needs aeration or foam.
   
• Mixing glass + bar spoon: For spirit-forward cocktails.
   
• Strainers: Hawthorne for speed, fine strainer for silky texture.
   
• Jigger: Precision equals repeatable results.
   
• Muddler: Gently press herbs or fruit — you want oils, not pulp.
   

Buy once, use forever. Everything else is showbiz.

Glass shape changes perception.

• Rocks: short, strong, steady.
   
• Collins or Highball: tall, light, refreshing.
   
• Coupe or Martini: elegant and cold.
   
• Tiki mugs: fun, aromatic, and perfect for crushed ice chaos.
   

Chill your glass for five minutes — your drink will thank you.

 Garnish isn’t decoration; it’s communication.
A twist of citrus adds perfume, mint wakes the nose, and the right rim (salt, sugar, chili) makes flavor pop. If it blocks the sip, it’s decoration — not garnish. Keep it edible, aromatic, and intentional. 

Every classic has a formula hiding in plain sight.

• Sour: 2 oz spirit + ¾ oz citrus + ¾ oz sweetener.
   
• Old Fashioned: 2 oz spirit + ¼–½ oz syrup + 2 dashes bitters.
   
• Highball: 1½–2 oz spirit + top with cold fizzy mixer.
   

Learn the ratios, then remix them like a DJ.

Fresh juice wins every time. Bottle and date it; it dies fast.
Simple syrup (1:1) is your friend; rich syrup (2:1) gives body.
Label everything, even if you think you’ll remember. Future-you forgets things.

Every great bar has a mood — choose yours.

• Tiki & Tropical: beach music, rum blends, citrus, and umbrellas.
   
• Classics & Spirit Forward: low-key confidence; think Manhattan energy.
   
• Session & Long Drinks: easy, fizzy, built for daylight.
   
• Zero-Proof & Low-ABV: full flavor, no hangover.
   

Your vibe decides your glass, garnish, and playlist.

Let’s test your new skills. (No judgment, just Shipnut fun.)

1️⃣ Which cocktail is stirred, not shaken?
→ Martini. Spirit-only = smooth and clear.

2️⃣ Best ice for a Mai Tai?
→ Crushed ice. That’s the tiki heartbeat.

3️⃣ Correct build order?
→ Syrup → Citrus → Spirit → Ice → Mixer.
Heaviest to lightest keeps balance alive.

Got all three? Congratulations — you’re officially tiki-tested and Shipnut-approved.