GOLDEN RULES TO MAKE SUCESSFULL COCKTAIL

1.Learn the difference between strong, weak, sweet, and sour.

There are four basic ways to describe what's going on in your cocktail: Strong: refers to the main alcohol in your drink. That's your vodka, gin, or whatever your preferred liquor might be. Weak: refers to the lesser alcohol part of your drink. This might be a liqueur or fortified wines. Sour: Means that there's a citrus note — lemon, lime, or orange. Sweet: This one's pretty obvious, but that means there's sugar or syrup involved.

2.Stir drinks that contain only spirits.

Cocktails that are made of only spirits should be stirred in order to get the rich, crystal clear look of the drink.

3. If your drink has citrus, eggs or dairy — shake.

Cocktails that made with citrus, eggs, dairy, or cream liqueurs need to be shaken in order to properly emulsify the non-alcoholic ingredients.

4. Muddle lightly.

For the most part, muddling should be lightly done. If you pound the mint or citrus fruit too hard, then you're release unwanted, bitter chemicals into the drink. Just push down and twist — this isn't a piece of meat.

5. Dry shake ingredients when working with egg whites.

When working with egg white, you'll need to 'dry shake' the ingredients in order to fully emulsify and bind the egg white to the drink. Plus, that gives the cocktail better foam. To do this, shake the drink for 15-ish seconds. If the directions say to add ice, then do so — and shake again.

6. If there are berries or herbs involved, double strain.

When you're making a cocktail with berries with small seeds or herbs (for example, basil), you're going to need to double strain it in order to avoid bits and flecks floating around in your drink.

Bonus Pro-Tip: You can also double strain your egg whites. That'll capture extra foam that you can layer on top of the drink.

7. If you're using lime or lemon, the best thing to do is leave the juice out for four hours.

Here's a helpful hint: citrus juices taste different as they age. Lemon and lime juices taste the best after they've been left to sit for 4 hours. (You can keep them bottled, sealed, or refrigerated.)

8. when using oranges, freshly squeezed is the way to go.

oranges need to be used fresh. Once the orange is squeezed, there's an enzyme that makes the juice start to go bitter — so the longer you wait, the worse it will taste. Freshly squeezed, only.

9. The blended drinks need an extra dose of sugar.

When you blend drinks, you dilute the flavor with all the ice. In other words, your drink will taste watery and flat. So add some extra sugar to add more flavor to your frozen concoctions.

10. Keep the whipped cream to a minimum on top of coffee drinks.

Please don't plop a mountain of whipped cream on top of a coffee drink — you're not four years old anymore. The whipped cream if 50% visual garnish, and 50% a protection against the hot drink. Don't go overboard.

11. Keep the ice as dry as possible.

Keep the ice as dry as possible in your drink. Otherwise, the melting ice will dilute your drink. Bonus Pro-Tip: Try and find de mineralized water (or low level mineral water) to make the clearest ice cubes. This will also keep your drink from looking 'dirty' as the ice melts.

12. Only use crushed or shaved ice in long drinks.

However, if you're making a long drink (the less strong, potentially-daytime cocktails like a Caipirinhas) use crushed ice.

13. Start with the cheapest ingredient and work your way up.

When making your cocktail, start with the 'cheapest' ingredient and work your way up: citrus, then fruit juice, then alcohol. And if your cocktail needs ice, make sure that's the last thing added so less of the drink is diluted.

14. Learn to combine spirits

When making cocktails with different spirits, for Similar spirits, you need use same quantity of each sprit . If you want to combine different flavor profile spirits, I always use more quantity of the weakest less quantity of the strongest. Its not about strong or weak on the ABV, its about flavor profile. Because if we use more amount of strong flavored spirit and less amount of weak flavored spirit then the weak flavor will be disappear.