I started an email about this some time ago, thinking it would behoove us all to have some common agreement on principles of building drinks so we might attain a level of consistency in teaching these classes/seminars. So I'll start it as a thread & we can all add thoughts/personal techniques/criticisms. I know the initial argument against this sort of discussion was the threat to deprive us all of individual style. That's why I'm talking less about things that I like to do behind the bar, more about those things somewhat universally argued to be the fundamentals.

1. Build dry: I find this an essential technique behind the bar, & for some very pragmatic reasons. First, I'm dilution-ratio obsessed (& I'm gonna copyright that phrase, since I'm certain it's the first time it's ever been used). The easiest way to control the level of water achieved in stirring/shaking is to know exactly when that process starts. But more simply, the second I add lemon/gin/cointreau to that Corpse Reviver #2, I realize the damn Lillet never got stocked. So as I'm running to the back to grab the bottle, the rest of the drink isn't sitting on ice becoming a horrible puddle. The exception here, is martini/manhattan, choosing to incorporate what ice melts by introduction of liquor into the ratio.

2. 6-second shake: again, dilution-ratio obsessed (copyright Daniel Shoemaker 2008).

3. Shake vigorously: to quote Savoy (from memory, don't hold me to exact phrasing), "You're trying to wake up [the liquor], not put it to sleep."

4. Stir any cocktail comprised of only liquor. I know there are many who would argue this is impossible when busy, & this is a fair argument for the praxis. But the discussion of what corners to cut & when is for another post.

5. Shake egg white cocktails dry first, then w/ ice. Egg whites don't like cold or water, so getting them to froth nicely first by a 20-30 second shake w/o ice is critical to that ever-so-lovely layer of deliciousness on top. I've had some bakers tell me eggs love copper, so if anyone comes across a copper shaker, let me know. A buddy of mine in SF says he uses a copper coil during the dry shake process, as a sort of whisk. Haven't had the chance to try it out yet.

6. Don't use same ice twice to mix.

7. Don't mix more than 1 cocktail in same shaker at one time.

8. Fresh juice: should be #1, but too late.

9. Zest citrus over cocktail, discarding peel.

10. Jigger. I'm certain ma