Throwing, a long-forgotten cocktail preparation technique is the act of straining a cocktail mix from one tin into another via a long pour.
The mix is suspended in air for a brief moment before hitting the bottom of the opposing tin. This motion adds oxygen to the mix, which releases aromatics of certain ingredients that may not have been prevalent before, as well as shapes the texture and body of the cocktail. In terms of its effect on the classic Martini, for example, the result is a light-bodied, slightly frothy, translucent Martini that now has weight and a long finish with notes present that would be absent if stirred.
So why should you throw a cocktail? Chilled asked Will Peet, assistant bar director of The Aviary NYC, and advocate of this historical method to get his thoughts on the subject. He believes having a solid technical foundation is important, but to also play around with it. ”You start to do multiple experiments with the same drink, right? Shake a Daiquiri, throw a Daiquiri, stir a Martini, throw a Martini, and you see what the texture becomes.
Throwing is a tight way of controlling dilution. When throwing, you can watch the cocktail in real-time, expanding. The throws get longer; you can track it. And taste. It’s aeration without agitation, which will lead to a mostly clear cocktail.” Peet sheds light on the fact that not only does throwing a cocktail change its flavor, but it also affects its viscosity and appeal. So the next time you’re getting ready to make a Daiquiri, how about channeling your inner “Aviary” and giving it a throw?