Throwing
AdvancedPouring liquid in a high arc between two vessels, a Spanish bartending tradition that aerates gently.
Nasıl Yapılır
1. Fill a mixing glass or shaker with ice and add all ingredients. 2. Hold a jigger or small pouring vessel in one hand and the mixing glass in the other. 3. Raise the mixing glass high — 18 to 24 inches above the receiving vessel. 4. Pour the liquid in a steady, continuous stream into the receiving vessel below. 5. Repeat the transfer 6–8 times, alternating between vessels, raising the arc gradually for maximum aeration. Tip: This traditional Spanish technique works best with gin- or vermouth-heavy drinks. The long pour introduces gentle air without froth. Common mistake: pouring in short bursts — a continuous steady arc is essential for the right texture.
Profesyonel İpuçları
Extend your arms to create a 2-3 foot arc between the two vessels, pouring in a thin, steady stream to introduce controlled aeration that softens and opens up the drink. Start with water over a sink to build muscle memory before attempting with actual cocktails — consistency in the pour arc is everything. This Spanish technique works beautifully for vermouth-forward drinks and sherry cocktails, adding a silky texture impossible to achieve by stirring alone. Keep the receiving vessel tilted at 45 degrees and pour against its inner wall to minimize splashing.
Yaygın Hatalar
Creating too high an arc causes the liquid stream to break apart and splash, spraying cocktail onto the bar and losing volume. Not enough distance between vessels fails to introduce sufficient aeration, producing a drink that tastes flat and no different from a simple pour. Pouring too fast overwhelms the receiving vessel and causes overflow, since the narrow stream must be controlled to allow air contact along the full arc.