The Art of Classic Mixology: A Violent Aesthetic with Ice and Innovation
Introduction to Mixology’s Evolution
The history of mixology, influenced profoundly by the availability of ice and the art of mixing, reveals the transformation of cocktail-making through skillful blending techniques. These techniques, refined through repeated practice, have empowered bartenders with the confidence to craft complex, captivating cocktails.
The Archaic Age of Cocktails (1783-1830)
During the Archaic Age, mixology was simple: limited ingredients, few tools, and a uniform style. Cocktails were basic, crafted without the wide variety of ingredients and methods we see today. As ice became accessible in the 1830s, the landscape of cocktail-making transformed. With ice, bartenders sought to create new tools to keep up with evolving methods and expand their cocktail repertoire.
The Importance of Ice in Mixology
Historian David Wondrich in Imbibe discusses the impact of ice tools—picks, shovels, crushers, stirring rods, and strainers—in shaping the art of cocktail mixing. By the mid-19th century, mixing had become a focal point in bartending, as bartenders discovered the importance of ice in chilling and blending cocktails. Bartenders were adapting their tools and techniques to capitalize on the newfound science of cooling drinks effectively.
The Birth of “Throwing” and Mixing Techniques
In his 1852 book, The Upper Ten Thousand, Charles Astor Bristed describes bartenders combining Sherry Cobblers by skillfully shaking two glass tumblers. The artful tossing method involved utilizing ice to chill and blend drinks, engaging and entertaining patrons. Another example from Mayne Reid’s 1856 novel The Quadroon mentions bartenders practicing a technique reminiscent of modern “Throwing.” Here, ingredients were tossed between two glasses, a technique requiring precision and a steady hand.
Challenges in Early Mixing Techniques
Despite its popularity, the early tossing and mixing techniques were not without challenges. These methods often failed with ingredients that required stronger mixing, such as egg whites or fresh fruits. To address this, George Foster, a journalist, documented New York bartenders using a uniquely designed cup with a broad mouth to fit snugly with a mixing glass, enabling a more vigorous shake for better aeration.
The Rise of the Cocktail Shaker
The evolution of the cocktail shaker is rooted in the 1862 work of Jerry Thomas. His book, How to Mix Drinks or The Bon Vivant’s Companion, highlighted the shaker as essential for any serious bar, particularly for mixing egg-based cocktails. By 1882, shaker designs evolved, incorporating strainers to enhance speed and efficiency. Although useful, these early models were prone to wear and tear, leading to further innovations.
The Modern Three-Piece Shaker
In 1884, Edward Hauck introduced the three-piece shaker, an innovative tool with a main tin, strainer cap, and top cap. Hauck’s design achieved simplicity and functionality, making it a popular choice for bartenders and setting a standard in cocktail-making. This design, known today as the 3-piece shaker, remains popular for its ease of use and reliable construction.
Contemporary Shakers and Bartender Preferences
Today, shakers come in diverse designs and materials, with the Boston Tin becoming the go-to choice for flair bartenders. Technology and style continue to evolve the cocktail shaker, with models designed for ergonomics and efficiency. Bartenders can choose their ideal shaker by focusing on functionality, budget, and comfort.
Conclusion: Crafting with Confidence
The evolution of mixing techniques and tools has revolutionized the cocktail world. From the Archaic Age to the modern bar, the journey of mixology showcases a continuous quest for perfection in every shake and pour. By choosing the right tools and mastering techniques, bartenders can confidently create the perfect cocktail for any occasion, embracing the classic and innovative sides of mixology.
source:
IMBIBE (David Wondrich, 2007)
How to Mix Drinks or The Bon Vivant’s Companion (Jerry Thomas, 1862)