James Bond was only disclosing two-thirds of the tale when he famously requested his martini to be “shaken and not stirred.” Because these are not the only two methods of bartending that may be used. There is also the practise of tossing, in which a beverage is transferred from one container to another by repeatedly flying through the air.
Throwing the drink is said to aerate it, which results in a cocktail that has a more delicate texture, according to proponents of the practise. The absolute least that can be said is that the procedure makes for an excellent spectacle. You might call it swanky bartending, but it serves a real function.
This method has been around for quite some time. However, by the latter half of the 20th century, it was almost extinct, and the only places where it was still practised were several pubs in Barcelona, Spain. In spite of this, throughout the course of the last several years, it has successfully found its way back into numerous establishments located in the United States.
Martinis and Bloody Marys are the cocktails that are most often served at parties. But in today’s society, almost everything goes. Both the appletini and the Long Island iced tea are given a twist at Milady’s, which is located in the SoHo neighbourhood of New York City. At El Quijote, they do interesting things with twists on classic drinks like the El Presidente and the Tuxedo. At Nubeluz, José Andrés’s new rooftop bar in the Ritz-Carlton hotel on Central Park, they serve a variation on the Hanky Panky. On the other hand, at Thyme Bar in Chelsea, they serve an old-fashioned with a peanut-butter flavouring.
However, in the movie “Cocktail,” which was released in 1988 and stars Tom Cruise, the bartenders do not throw beverages but rather bar hardware. Some people may confuse this behaviour with the movie.
One of the most rewarding aspects of getting a drink at a bar is seeing the bartender mix it. However, if you want a show included in the cost of your drink, you’ll need to make a thoughtful decision. In most cases, the method will be used in the production of just one or two of the drinks listed on a menu. There are explanations for this phenomenon.
Miguel Lancha, who is known as the “cocktail inventor” at Mr. Andrés’s restaurant company, said that shaking is what he does when he wants a lot of water and a lot of air. “Stirring is what you should do if you want very little water and no air. If I want a hybrid, I toss, which combines as much air as possible from shaking with as little water as possible from stirring.
Brian Evans, who is in charge of the bar at El Quijote, is of the opinion that any cocktail that contains pineapple juice is “heavenly with tossing.” Throwing is beneficial for any cocktail that contains wine or vermouth, according to Natasha Mesa, who gained experience with the technique while working as a bartender in Portland, Oregon, and carried it with her to New York when she accepted a position as the beverage director at Milady’s.
The majority of the tossed beverages are chilled. Milady, on the other hand, has plans to start flinging burning hot toddies. This move is reminiscent of the first thrown cocktail, the Blue Blazer, which was popular in the 19th century and consists of lighting a whiskey drink on fire and then tossing it between two tankards.
Throughout the course of many centuries, the method has been used in the production of a wide variety of beverages, from tea to cider. Regarding the skill of mixing drinks, the El Floridita bar in Havana is where the technique first gained widespread popularity. One of the bartenders there, Miguel Boadas, went back to his home country of Spain and founded a pub in Barcelona in 1933 using the skills he had learned there. Boadas Cocktails is still at the core of tossing culture, if such a thing can be said to exist.
If a bartender from Boadas had not gone to New York in 2006 in search of cocktail historians Jared Brown and Anastatia Miller, the art of throwing drinks may have remained in Barcelona. Soon after, they accompanied him to Barcelona, where they were instructed in the method and requested to assist in the process of reviving it.