MIX LIKE A PRO:4 BARTENDINGHACKS TOLEARN BEFOREYOUR NEXTPARTY A PRESENTATION

BY

PANNA COOKING +JIM MEEHAN

MEET JIMMEEHAN , OURCOCKTAILGURU

He literally wrote the book on bartending, ThePDT Cocktail Book, and has worked at some of

New York City's most popular bars andrestaurants.

(In other words, he knows his stuff.)

That's why we asked him to show us a few ofhis niftiest tricks behind the bar, starting with...

1 . HOW TOUSE A

BOSTONSHAKER

(AND NOTBREAK

ANYTHING )

\

Instead of using a pint glass with your Bostonshaker, opt for a 5 oz. shaker cup.

It’s lighter, and much less likely to shatter whilemixing.

2 . HOW TOMAKE

WHIPPEDCREAM AT

THE BAR . . . IN30 SECONDS

Add the spring from a Hawthorne strainer toa shaker with heavy cream and simple syrup.

Shake for 30 seconds, and voilà! Freshly whippedcream at your fingertips.

3 . HOW TO"ROLL" YOURBLOODY MARY

Pour your ingredients back and forthbetween the shakers.

Shaking or stirring could result in afrothy Bloody Mary.

4 . HOW TOGET THE(NOT-SO )PERFECTSALT RIM

Rub the rim of a glass with lime, then dip in salt.

Don't be afraid to get salt intoyour cocktail -- it works as a flavor-

enhancer.

Want more cocktail tips andrecipes?

Go to: pannacooking.com