a recent tuesday nightTonNew YorkDon Quixote, A historic Spanish restaurant reopened in February, guest pause their lively conversation look at one bArtist of the Year El Presidente – not just from hybrid glass to coupe, but in elegant cascading flow From A tin can is held high above his head into one second tin, lower and lower with each subsequent dump, distance Only limited by the bartender’s own wingspan.

Also known as rolling, throwing, pulling or stretching, “throwing” Include pour one cocktail Go back and forth between the two jars, usually in increasingly long, dramatic arcs. A sort of The bartender’s staple, where flashy introduce replace all other, The technology is Find a new home behind Variety traditional cocktail bar.

“It was a feast,” said Brian Evans, director of the Sunday Hospitality bar, which includes El Quijote. “I saw my jaw drop during a bar conversationThey didn’t expect it. “

How to Throw a Cocktail

Learning how to throw a cocktail takes some practice. Most bartenders recommend using water first, or as Nick Detrich suggests, simple syrup. “It makes it easier for you to clean upThis can really hone your concentration! “

  1. First hold a jar in each hand.
  2. Shakers in the dominant hand should have a Hawthorne filter.hold that shaker at eye level or higher, and another directly below. pour from the top tin arrive bottom tinreduce your non-mainstream hand catch flow when you fall.
  3. Note the tin you are lowering, not the stream.
  4. Practice: Aim for smooth, graceful movements.

But throwing isn’t just a party trick: Bartenders say it aerates drinks, lightens texture and releases aroma and flavor, similar to pouring. By introducing air, the technology Add to Evans explained that it is more bulky than a silky stirred drink, and lend Compared to a vigorously shaken drink, the texture is more languid: “It creates more medium-sized bubbles compared to the tiny bubbles created by shaking a cocktail.It also “opens up aromatics”, especially the botanicals found in absinthe and fortified wines. and, nature“It provides an element of drama that really hits the guest’s taste buds.”

Of course, this technology is not new.According to Cuban-born Julio Cabrera bartender As the founder of Miami cafe La Trova, the technique originated in Spain as a way to cool wine and sherry. By the 1850s and 1860s, it has become common Native American as a way mix and cold drinksaccording to Cocktail Historian David Wandridge. in his book absorb! (The cover depicts Jerry Thomas throwing his signature blue blazer cocktail), quoted by Wonderrich A passage from the 1852 novel, tens of thousandsin The character prepares the Sherry cobbler, pouring the contents from one glass to another: “Ice cubes, brandy, lemons, etc., seem to be suspended in the air all the time, swaying between the glasses. The glasses themselves are never closer than two feet away!”

today, The patron saint of cocktail-throwing is Cuban-born bartender Miguel Boadas He learned the technique at El Floridita in Havana.Boadas left Cuba for Spain in the 1920s and opened his namesake The Boadas bar in Barcelona in 1933 Where dice rinkThe most famous martinis-Yes still throws to this day.

When Cuban-inspired bar Manolito opened in New Orleans in 2018, Soon after Cuba reopens to travelers from the U.S., There are many cocktails on the menu, from classics like Manhattan to originals like Chris Hannah’s Bywater (Rum, Averna, Green Chartreuse, Farenham). According to Manolito partner Nick Detrich, Boadas Always source of inspiration. 2017, Detrich travels to Cuba for the legendary Florida bar’s 200th anniversary. “There were two people in attendance who were descendants of Boadas,” he recalled. “We ended up throwing drinks with cantineros, connecting the dots through it.”

Dan Detrich Moved to Indiana in 2020, opened Small Favors in Bloomington, a bar supply if only Wine-based beverages, cocktails are also featured there. For drinks like Bamboozled (white vermouthamontillado sherry, Cappelleti aperitif, orange bitters), technology The perfect middle ground for fortified and aromatized wines. “You can’t do them justice just by stirring them up,” Detrich said. “They need to be a little more active, but you don’t want to destroy them with more aggressive aeration in the shaker.”

While many bartenders classify throwing cocktails as a streamlined classic, others, Like Jeremy Le Blanche, beverage director at the Thyme Bar in New York, he too has found it a technique suitable for making more refined drinks. For his Gynoeceium Old-Fashioned (peanut butter fat washed bourbon, tonka bean, bitters and salt) and his delicious Solanum Negroni (Campari sous-vide tomato sauce, gin sous-vide plus 25 spice “umami powders”), the aeration of the toss helps to “open up the flavors” further, he said.

CabreraWho Use La Trova’s technique to add “sparkle” to Manhattans and martinis, and “thicker, better froth” to drinks that are shaken first and then thrownpicture Those ones Serve with egg whites, pineapple juice, or even an espresso martini–recommend Every bar should have at least one cocktail thrown away.

“Showmanship is one of the most important things in bartending,” he Say. “It’s not just about making a great cocktail, it’s how to make a great cocktail with some flair and performance. Bartenders are entertainers. Throwing cocktails is important.”

This technology may Never a standard question like shaking or stirring, but It’s a valuable addition to the bartender’s toolboxif only to preserve a century-old method. “As we negotiate the reopening of El Quijote and bring it back to life,‘ explained Evans, We want to use the cocktail throwing technique to keep the art alive.