Float (bartending technique): Difference between revisions
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#REDIRECT [[Layered drink]] |
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{{orphan|date=May 2008}} |
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'''Floating''' is a [[bartending]] technique where a [[liquor]] or ingredient is layered at the top of a drink. Although the amount of alcohol used in a float is only about half an ounce, it enhances the tone flavor of the drink at hand <ref> {{cite book | last1 = Charming | first1 = Cheryl | title = Everything Bartender's Book: 750 recipes for classic and mixed drinks, trendy shots, and non-alcoholic alternatives | publisher = Adams Media | date = 2007 | pages = 15 | url = http://books.google.com/books?id=PZDrwCyJcmIC&pg=PA15&dq=float+bartending&hl=en&ei=eHfDTMvYIsOBlAeg4tUD&sa=X&oi=book_result&ct=result&resnum=5&ved=0CEUQ6AEwBA#v=onepage&q=float%20bartending&f=false | accessdate = 2010-10-24}}</ref>. |
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== Floating Liqueurs == |
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Creating a rainbow effect in a glass with different-colored cordials requires a special pouring technique. Simply pour each liqueur slowly over an inverted teaspoon (rounded side up) into a glass. Start with the heaviest liqueur first. (Recipes will give proper order.) Pour ''slowly''. The rounded surface of the spoon will spread each liqueur over the one beneath without mixing them. You can accomplish the same trick using a glass rod. Pour slowly down the rod. |
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==References== |
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<ref> {{cite web | url = http://www.thatsthespirit.com/en/mixology/howto_float.asp | title = How To Float A Drink | accessdate = 2010-10-27 | publisher = Thats The Spirit}}</ref> |
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{{Reflist}} |
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{{DEFAULTSORT:Float (Bartending Technique)}} |
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[[Category:Bartending]] |
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{{bartending-stub}} |
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Latest revision as of 04:22, 29 January 2024
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