Useful Tips

How to make protein shakes in a shaker?


“Shake, but do not mix” is not just a spell among bartenders, but an important indicator of taste and technique. At the same time, some other important aspects of cocktail mixing remain on the sidelines. Depending on the ingredients and the desired result, you can lay the component parts in layers or mix them in a blender.

When it comes to choosing a method of preparing a cocktail - mixing in a shaker or directly in a glass - determine the desired structure of the drink. When mixed in a shaker, the beverage ingredients either dissolve in each other, or the separation of ingredients that do not dissolve will occur, which may cause foam to appear on the surface of the beverage. By mixing a cocktail in a glass, you will change the temperature without disturbing the structure of the drink.

In other words, mixing in a shaker is good for opaque cocktails, and mixing in a glass is good for transparent ones. The main rule is that opaque ingredients such as cream, citruses and eggs are mixed in a shaker. In a glass, such transparent components as strong drinks, vermouth and bitters are mixed.

A martini cocktail, however, is often ordered in any of these ways. An important role here is played by the taste factor. Mixing gin in a shaker damages its structure and can make the drink opaque and bitter. When mixing gin and vermouth in a glass, the mixture will remain transparent. Purists adhere to the latter method. Use the approach that best suits your style and taste.

Mixing cocktails in a blender and laying layers are two more popular ways to make drinks. Cocktails made in a blender evoke memories of summer. We are talking about Daiquiri, Colada and frozen Margarita. Tip: if you are using a home rather than an industrial blender, put the ice in a bag and break it a little beforehand. Your blender and its motor will thank you! Use fresh ingredients. The less ice, the better. If necessary, additional ice can be added later.

Layered cocktails are usually associated with sweet liquors, and their impressive appearance will pleasantly surprise your guests during a home party.

Making a complex layered cocktail is much easier than you think. You only need to know the density of the different ingredients and lay out the layers from the heaviest to the lightest. When pouring in the upper layers, you may need a spoon to keep these layers at the top. Turn the spoon over, bring the neck of the bottle directly to its ledge and slowly pour the drink. Laying out layers can be used for any beverage - from shots to pint-sized cocktails (approximately 475 ml).

Quick tips for mixing cocktails:

Mixing in a shaker: Try turning the ice over, not just shaking the shaker from side to side. Try shaking the shaker up and down and toss it lightly. The optimal cooking time is about ten seconds.

Mixing in a glass: Gently stir the cocktail by running a spoon around the ice along the wall of the glass with a spoon. Try to prevent ice cubes from colliding - this will prevent the cocktail from diluting prematurely melting ice. Do not mix the cocktail for more than 30 seconds.

Mixing in a blender: Refrain from using carbonated drinks. By following this advice, you will minimize the resulting clutter.

Layering: Be precise. Changing the ingredient or even the brand can seriously affect the density of the layers.

Conclusion: First make a drink, and at the very end add ice. Use a jigger for accurate measurements.

What you need to make a fitness drink

Cocktails themselves may differ in ingredients and volume (after all, each diet is individual), but in general terms, to obtain an energetically significant mass, you will need:

  • shaker,
  • protein (one or more servings, depending on the individual diet),
  • milk, juice or water (the amount depends on the volume of the shaker).

Some include additives "for taste" or for the acquisition of a drink with other beneficial qualities, in addition to restoring nitrogen balance. It can be creatine, vitamin supplements, various amino acids.

Training and Tools

If you approach the issue of mixing cocktails at home in more detail, then for a start I would advise you to look through the literature on bar business. For example, it’s enough for a newcomer to read “The Bartender's Bible” and “IMBIBE” by David Wondrich. Firstly, it will help you better understand what you are mixing your drink from and what should be the result. Secondly, it is very interesting.

Ninety-five percent of what is, and what will be, has already been invented. And the unique cocktails that fall into the remaining 5% are a small miracle and, as a rule, an accident. But those who do nothing even have no accidents.

One of the important roles in the preparation of cocktails is played by instruments. They are a continuation of the hands of the bartender.

All you need for a good result: a convenient and reliable shaker, mixing glass, bar spoon, strainer, fine strainer and, of course, good ice (large square ice from an ice maker).

When choosing equipment, the “expensive - high-quality” rule does not always work.

When choosing a shaker, try squeezing the open part with your hand. If the metal bends a lot, the shaker will start to leak soon. Glasses should fit tightly into each other and open easily with the right hit.

Bar spoon

When choosing a spoon, it is enough to make sure that everything is in order with the center of gravity and that it lies comfortably in the hand. The rest is a matter of taste.

Strainer (English strainer - "filter", "sieve") - a tool that filters out large particles of ice or pieces of fruit when the bartender pours a cocktail from a shaker into a glass.

There are two types of strainers:

  • Julep strainer (no spring at the edges). It was invented before the invention of straw tubes to drink from glasses that are filled with crushed ice.
  • Ordinary spring strainer.

They are all good. Which one to choose is a matter of taste.

Julep Strainer and Fine Strainer

Mixing technique

Drinks without an acidic part (usually lemon or lime juice) - Negroni or Americano, Arno or Bizhu - are easy to mix in a glass. It is enough to pour the ingredients into a glass, add ice and mix. Then just pour it from ice into a chilled glass or drink with ice - it's a matter of taste.

But, whatever one may say, without a shaker and ice you can’t mix a good drink. There are two main mixing techniques - shake and styrene. Everything else - a blend (beat in a blender), a build (pour on ice), a layer (put in layers) - echoes of either a club or a beach party.

The bartender first of all pours cheaper ingredients. If you make a mistake, the error will cost less.

When the ingredients are in a shaker, you can add ice. The shaker should be full of ice - so the drink will dilute less with water.

The more ice there is in the glass, the slower it will melt and the less water there will be.

After intensively whipping the drink for 3-6 seconds, it must be filtered from the used ice into a chilled glass using a strainer. Maybe the shaker had fruits, mint, basil and so on. The glass should have a beautiful clean drink.

Same story: ingredients, ice, stirring, filter.

If you make yourself a simple mix, there is a funny club rule for the ELEPHANT: glass, ice, base, filler.

The strong part (base) is poured first on the ice in order to smooth out roughness and spirituality. Since the mix drinks use inexpensive alcohol, it is usually odorous, sharp, alcoholic. Two or three ingredients do not mix properly, so alcohol needs to be smoothed, cooled.

Proportions and structure

The word “cocktail” (English cocktail - “cock's tail”), if you dig deep, is just a small category of mixed drinks.

A cocktail is a strong part, a sweet part, a bitter part and water or soda.

Each drink has its own specific structure or category. There are no more than 15-17 of these structures in the world.

  • Daisy: strong part, sweet part in the form of liquor, sour part. An example of a cocktail with such a structure is Margarita.
  • Fizz: strong part, sour part, sweet part, protein and soda. An example of a cocktail with such a structure is Gin Fizz.
  • Collins. From fizza distinguishes only the lack of protein. An example of a cocktail with such a structure is John Collins.
  • Sauer (usually a drink with egg white): strong part, sour part and sweet part. An example of a cocktail with such a structure is Whiskey Sour.
  • Martini: sturdy part decorated with a few drops of vermouth.

Any professional bartender can simply substitute the ingredients. This is how to substitute words in sentences, adding beautiful speech turns. The rest is a matter of technology and tactics. Tactics here means choosing how high-quality strong drinks you make and to whom.

When mixing cocktails at home, pay attention to excellent proven combinations:

  • wine, mint and cranberries,
  • vodka and basil,
  • whiskey and passion fruit,
  • amaro (herbal liquor) and cherry,
  • tequila, tomato and celery,
  • tequila and orange.

Use for cocktails not only purchased, but also homemade syrups. This is a whole field for experimentation.

For example, from 800 g of sugar, 1 l of water and 20 g of cinnamon sticks, you can make homemade cinnamon syrup. It is ideal for the Red Neck cocktail (40 ml of House bourbon, 20 ml of cinnamon syrup, 20 ml of Sauer, 100 ml of dry apple cider, 10 g of bacon for decoration).

And if 500 g of barberry sweets are poured into 500 ml of water and boiled to a liquid state, you get a bright-tasting barberry syrup. We recommend that you try “Candy Tree” (50 ml of vodka, 30 ml of homemade barberry syrup, 30 ml of lemon juice, 15 ml of blackcurrant liquor, 5 ml of pomegranate syrup).

Of the most unusual combinations, I can name our extravagant, but sophisticated drink “Crasher No. 14”. For him, we mixed banana sambuca, passion fruit puree, cream, lemon juice in a shaker and got a new hit.

Cocktail Crasher No. 14

To repeat this cocktail at home, you will need:

  • 50 ml banana sambuca,
  • 20 ml passion fruit puree,
  • 20 ml cream
  • 20 ml of lemon juice
  • 10 ml sugar syrup,
  • whipped cream,
  • cherry for decoration.

Experiments and cocktail names

To prepare delicious drinks, you need good, proven recipes. As a basis, you can take classic cocktail recipes and add something of your own.

It is very important to experiment and try even the obviously unsuccessful product. So sometimes very unusual combinations come to mind, which in the end can pleasantly surprise.

There is no exact rule for inventing a name. It’s easier to draw a mental map - everything will fall into place.

For example, we want to celebrate the birthday of the crocodile Gena in Anapa and present him a cocktail. We are looking for associations with a crocodile, with Anapa, with the sea, with a blue helicopter and ice cream. We collect identical associations from each circle and form a drink. We determine the combined ingredients and sculpt the name.

Most often, the names are far-fetched to the ingredients. This is even funny. For example, a spicy drink with ginger Ostrovsky or a cocktail with wine Innocent.

Everything else is just a play of images and words.

For example, I want the drink to be called Low Kick. A cool and fashionable name today, which came mainly from Thai boxing. A low kick is, as a rule, an inconspicuous blow that, hitting the target twice or thrice, cuts the opponent off his feet. How to tie it to a drink? Everything is simple. The drink should be slow acting, but strong. And then the game of tastes and combinations does its job.

The composition of the milkshake

The milkshake contains milk and dairy products: yogurt, kefir, yogurt, cream, regular ice cream with the addition of fresh or fresh-frozen berries (strawberries, blackberries, raspberries, cherries, etc.), various fruits (bananas, oranges, kiwi, pineapples and etc.), chocolate, vanilla sugar, honey, ginger, mint, cinnamon, etc. To make the milkshake refreshing and cool, ice cubes or ice cream are put in it. And now useful tips and recipes and composition miracle milkshake.

Preparing a delicious milkshake is very easy, knowing the recipes of the composition that a milkshake should have. To do this, you need to take a separate dish, mix in it all the components of your cocktail and beat. For whipping, a blender, mixer or shaker is suitable.

Any milk is suitable for a cocktail, but it is best to take medium fat content (approximately 2.5%). To make milk beat easier, it should be cooled. Sugar can be replaced with fructose (sweetener), in which case fructose will need 2 times less than sugar in the recipe, because fructose is several times sweeter than sugar. Fructose-based milkshakes can also be consumed by people with diabetes.

Prepare ice for a milkshake in advance: freeze clean water in ice tins (in the freezer).

Beat in a thick foam:

  • blender: maximum speed, about half a minute,
  • mixer: 2 - 3 speed for 5 minutes,
  • shaker: beat thoroughly for 6 to 7 minutes,

After whipping, the milk shake needs to be filtered to remove excess ice and, if there is, seeds from fruits. Milkshake is drunk cool immediately after its preparation, otherwise it will lose its original taste.

Milkshake Easy

Getting ready to prepare a cocktail: blender, mixer or shaker, glasses for cocktails.

The composition of the milkshake:

  • medium fat milk (2.5%),
  • regular ice cream "Sundae" or "100% Sundae" - 200 g,

Add 2 pieces of ice and fruit topping as desired. Beat everything thoroughly (with a blender, mixer or shaker) and pour into glasses for cocktails. Everything, a delicious milkshake made at home is ready!

Milkshake Strawberry

Getting ready to prepare a cocktail: blender, mixer or shaker, glasses for cocktails.

The composition of the milkshake:

  • medium fat milk (2.5%) - 200 ml,
  • regular ice cream - 400 g,
  • banana pulp - 350 g,

We put ice cream in a bowl for whipping, pour milk and finally add the flesh of bananas. Beat the resulting mixture thoroughly until lush and thick foam forms and pour into prepared dishes (glasses for cocktails).

Cocktail Taste of Summer

Getting ready to prepare a cocktail: blender, mixer or shaker, glasses for cocktails.

The composition of the milkshake:

  • sugar 50 - 100g. You can take sugar and vanilla sugar (50:50), one vanilla sugar is not recommended, because the taste of vanilla can interrupt the taste of fruit,
  • fresh berries, fruits - 100 - 200 g,
  • milk - 500 ml

Pour sugar into the container, add berries, fruits and chop. Then pour in the milk and beat until smooth. Pour the finished cocktail into prepared containers. Done!

Milk drink for coffee lovers

Getting ready to prepare a milkshake with coffee: blender, mixer or shaker, glasses for cocktails.

The composition of the milkshake:

  • milk - 150 ml
  • sugar - 2 tsp without a hill
  • regular ice cream - 60 g,
  • instant coffee - 6 g,
  • plain (pure) water - 100 ml,

Make coffee (sugar free), cool. Mix milk with cooled coffee, add sugar, ice cream, pour in water and beat everything at a low speed until a homogeneous consistency. The drink is ready!

Delicious milk drink

The composition of the milkshake:

  • sugar - 2 tablespoons,
  • milk - 200 ml
  • cognac - 50 ml,
  • plain (pure) water - 2 - 3 tablespoons,

Cooking caramel: 2 tbsp. sugar and 2 to 3 tablespoons water. Pour all this with 500 ml of boiling fresh milk and put on medium heat until the caramel melts. Ready milk is served hot. When serving, 1 tsp is added to each serving of the drink. cognac. This is incredibly delicious!

Both milkshakes and drinks at home are loved by both adults and children. Indulge yourself, loved ones, friends or guests with this deliciously delicious and affordable drink! Now you know the recipe for making milkshakes at home, at home, it remains to consolidate the knowledge of video and practice, success to you!

Video how to make a milkshake

Simplicity of preparation: action algorithm for obtaining a cocktail

In order to properly prepare the mixture, you will need to perform a number of tricky actions:

  1. Pour in shaker liquid. Milk, juice or water should be at an acceptable temperature.
  2. Pour the required amount of protein into the liquid (usually 25 g per serving).
  3. Shake the device thoroughly.
  4. Remove cover, release excess pressure.
  5. Close the lid and beat the mixture until a homogeneous consistency (several minutes).

Healthier to eat cocktail immediately after cooking, because it loses its useful properties within a few hours.

The benefits of a shaker as a device for maintaining health

Speak about the beneficial qualities of a shaker can be a long time. Its main advantages include:

  • Compact size. Стандартные объемы чаши шейкера обычно не превышают 0,75 л. Благодаря чему он просто помещается в спортивную сумку, его легко взять с собой.
  • Финансовая выгода. Ценовая категория шейкеров не сопоставима с ценами на миксеры и блендеры.
  • Независимость от электрической сети. Muscle strength is involved in beating, the device does not require an electrical outlet.
  • Excellent quality whipping. After prolonged mixing, the consistency will not differ from the same whipped in the mixer.

Shakers consist of a bowl, holder, internal elements (ball, mesh for whipping), lids, clips, pilbox and containers. They are one-, two-, three- and even four-chamber. Capsules, tablets, and additional portions of protein are usually placed in extra space. Each athlete chooses the most convenient device for himself.