Mixing glass

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Yarai-cut mixing glass filled with ice cubes, bar spoon

A mixing glass ( English and technical terminology also Mixing Glass ), rare mixing glass , mixed glass , Barglas or blender jar , is a cup-shaped, provided usually with a pouring lip and a beak glass vessel in which the ingredients for cocktails with each other by stirring with a bar spoon mixed with Ice cubes are cooled. Mixing glasses belong to the bar tools and usually have a volume between 600 and 750  ml . Usual reinforced is ground ice , so solid ingredients such as spices or sugar cubes in a mixing glass gemuddelt (of English muddle mess up ') So with the help of one plunger can be crushed to the ground. Mixing glasses are often slightly conical in shape like the mixing glass of a Boston shaker , Japanese styles of this type usually have straight walls (see illustration) and often a cross-shaped cut ("Yarai cut"), which improves the grip. There are also bulbous, more carafe- like mixing glasses with a stand.

history

Mixing glasses were already used in the 19th century for the preparation of cocktails with ice, but the transition to simple tumblers , measuring cups and metal mixing cups is fluid. In the first bartenderbook in the narrow sense, the 1862 in New York published standard work How to Mix Drinks or The Bon Vivant's Companion by Jerry Thomas is still often of ordinary beakers ( English tumblers ) talk when ingredients for mixed drinks mixed and shaken with ice or should be stirred. William T. Boothby mentions special mixing glasses of various sizes in the American Bar-Tender recipe collection from 1891 . An early illustration of a mixing glass for bar needs can be found in what is believed to be the first French-language bar book Bariana by Louis Fouquet, which was probably published in 1896. Inside is a slightly conical mixing glass ( French: Verre à mélange ) without a pouring lip and with a capacity of 500 ml. The illustration resembles the "bar glass" that is shown in the bar book Der Mixologist by Carl A. Seutter, published in Germany in 1909 , and is defined there as "simple, large glass without a foot, which is mainly used to mix drinks", as a distinction to Cocktail shakers also shown (Parisienne and Boston shakers), defined as "mixing glasses and shaker cups: vessels for mixing all cold beverages that use eggs".

use

Mixing glasses are used when the ingredients of a cocktail easily combine with one another - for example for drinks that only consist of spirits - and only need to be cooled down strongly. Cocktails that contain citrus juices, eggs , cream , cream of coconut or thick syrups or liqueurs are usually not stirred, but shaken with ice cubes in a cocktail shaker. Accordingly, they often have a light head of foam at the end, are cloudy due to the air that is trapped when they are shaken, and can contain small ice splinters, which is usually not desirable with stirred drinks.

During use, the mixing glass is first generously filled with ice cubes , the liquid ingredients measured and added and finally stirred with the help of a bar spoon until the outside of the mixing glass steams up - regularly longer than it takes to shake in the cocktail shaker. Professional bartenders guide the bar spoon from the wrist in such a way that it moves quickly in a circling and spiraling up and down motion along the inside of the edge of the mixing glass, with the back of the spoon always pointing outwards, i.e. the spoon is turned around its own axis and moves with it move the entire ice cubes as a block in a circle. Then the cocktail in a fresh, pre-cooled in the rule ( "frosted") cocktail glass is strained , with a strainer ( English strainer ) retains the ice cubes in a mixing glass. Mixing ice is only ever used once.

If a special mixing glass is not available, the glass of a Boston shaker can also be used.

Web links

Individual evidence

  1. ↑ a b Stephan Hinz : Cocktail art - the future of the bar. Edition Fackelträger (VEMAG Verlags- und Medien AG), Cologne 2014, ISBN 978-3-7716-4553-3 . Figure stirring glass p. 41, for stirring technology cf. P. 49.
  2. ↑ a b For example in: Udo Henseler, Bernhard Weichsel: We mix! Instructions for the production of alcoholic and non-alcoholic mixed drinks. 9th, improved edition, VEB Fachbuchverlag Leipzig, 1965, p. 26.
  3. ↑ Mixing cups, however, more often refer to the cocktail shaker or parts of it.
  4. ↑ Jerry Thomas: How to Mix Drinks, or the Bon Vivant's Companion . Dick & Fitzgerald, New York 1862; complete texts at Google Books (also as PDF): Schlesinger Library ; Harvard College Library ; Facsimile reprint: Ross Brown (SoHo Books), 2009, ISBN 978-1440453267 .
  5. ^ William Thomas Boothby: Cocktail Boothby's American Bar Tender. Self-published by HS Crocker Company, San Francisco, 1891.
  6. ↑ Louis Fouquet: Bariana. Recueil Pratique de toutes Boissons Américaines et Anglaises. Self-published (Druckerei Emile Duvoye / Criterion Bar), Paris (no year), p. 7. The book was probably first published in 1896, because in the advertisement of a wine trading house on p. 91 the start of sales for the 1892 vintage was announced for January 1897.
  7. ^ Carl A. Seutter: The Mixologist. Illustrated international drinks book . Heinrich Killinger Verlagsgesellschaft, 5th edition, Nordhausen 1909. Definitions on p. 11, illustrations on p. 34 and 62.