Throwing: The Mechanics and Physics of Aeration
An analysis of the historical throwing technique, its impact on drink texture, and why it differs from stirring and shaking.
In the taxonomy of cocktail preparation, most drinks fall into the binary categories of shaken or stirred. Shaking provides rapid chilling and aggressive aeration, while stirring prioritizes clarity and a heavy, viscous mouthfeel. Throwing, also known as rolling or scaling, occupies the space between these two extremes. It involves pouring the liquid from one vessel held at shoulder height into a second vessel held lower, creating a long ribbon of liquid that breaks upon the surface of the receiving tin. This process facilitates specific physical changes in the cocktail that cannot be replicated by circular agitation or total emulsification.
The technique is most famously associated with the Blue Blazer, a flaming punch popularized by Jerry Thomas in the mid-19th century, yet its utility extends far beyond pyrotechnics. Widely preserved in Spanish cocktail culture—most notably at the legendary Boadas Cocktails in Barcelona—throwing is a tool for managing the texture of spirit-forward drinks that contain wine-based modifiers. By introducing air without the violent splintering of ice, a bartender can adjust the luminosity and aroma of a drink while maintaining a crystalline appearance that shaking would otherwise destroy.
Understanding throwing requires a departure from the simple goal of cooling. While a thrown drink will eventually reach a temperature comparable to a stirred drink, the primary objective is the structural manipulation of the liquid. The fall through the air allows for oxygenation, which is particularly beneficial for drinks containing vermouth, sherry, or other fortified wines. These ingredients react to air much like a decanted red wine, softening harsh edges and opening up complex aromatic profiles that might remain suppressed in a standard mixing glass.
The Physics of Oxygenation and Texture
When a liquid is thrown, it is stretched into a thin stream with a high surface-area-to-volume ratio. As this stream travels through the air and impacts the lower vessel, it traps tiny air bubbles. Unlike shaking, which creates a dense foam of microscopic bubbles that remain suspended and cloud the drink, the bubbles created by throwing are larger and dissipate quickly. This results in a delicate, silky texture rather than a creamy or frothy one. The impact also facilitates the release of volatile organic compounds, making the cocktail significantly more aromatic upon delivery to the guest.
Furthermore, throwing is a superior method for preserving the clarity of a cocktail. Shaking causes ice to fracture, releasing shards that create a 'chill-haze' and mechanical turbidity. Because the ice remains stationary in the top vessel during a throw—held back by a julep strainer—the liquid remains clear. The texture shift is subtle: it is heavier than a shaken drink but feels 'lighter' or 'brighter' on the palate than a stirred drink. This makes it the ideal preparation for a Bamboo, an Adonis, or a Martinez, where the wine component benefits from the sympathetic aeration.
Mechanical Execution and Equipment
The execution of the throw requires two vessels: a large mixing tin and a second vessel, often a pint glass or another tin. A julep strainer is placed into the vessel containing the ice and the liquid at a forty-five-degree angle. This angle is critical; it must allow the liquid to flow over the edge in a controlled, steady stream while keeping the ice firmly trapped. The bartender holds the ice-filled vessel high, typically near the ear or shoulder, while the receiving vessel is held at waist height. The liquid should fall in a continuous, unbroken line, hitting the inside wall of the lower vessel to minimize splashing.
Precision in throwing is measured by the length of the 'ribbon.' As the pour progresses, the lower vessel is moved further down to extend the distance the liquid travels through the air. Once the top vessel is empty, the liquid is poured back into the original tin, and the process is repeated. Generally, four to six throws are required to reach the desired dilution and temperature. Because the ice is not being aggressively agitated against the glass or metal, the rate of dilution is slower than shaking, allowing the bartender more granular control over the final water content of the drink.
The Spanish Tradition and Boadas
While American bartending largely abandoned throwing in favor of the efficiency of the shaking tin during the early 20th century, the technique remained a cornerstone of the 'Escuela de Barcelona.' Miguel Boadas, who founded Boadas Cocktails in 1933 after working at El Floridita in Havana, is credited with refining the technique into a high art form. In this tradition, throwing is not merely a method for cooling but a performance of restraint and accuracy. The focus is on the steady, rhythmic movement of the vessels and the visual appeal of the long, golden stream of liquid.
The Spanish school emphasizes that throwing is particularly suited to cocktails that are 'too heavy' when stirred but 'too thin' when shaken. By using this method, the bartender respects the delicate nature of the spirits while ensuring the drink is sufficiently chilled and aerated. It is a technique used for the Negroni, the Manhattan, and various Vermouth-based aperitifs. In these contexts, the throw serves to integrate the sugars and alcohols more gently than a stir, resulting in a more cohesive and expressive final product.
When to Choose the Throw
Deciding when to throw a cocktail requires an understanding of the ingredients' chemical makeup. If a drink contains juices, syrups, or egg whites, shaking remains the necessary choice to create the required emulsion and body. If a drink is entirely composed of spirits and bitters—such as an Old Fashioned—stirring is usually preferred to maintain maximum density. Throwing finds its home in prescriptions that feature fermented products like vermouth, sherry, port, or sake. These ingredients contain esters and tannins that are highly responsive to oxygen.
Consider the Martini as a candidate for throwing. A traditional stirred Martini is cold and viscous, emphasizing the botanical oils of the gin. A thrown Martini, however, will be more aromatic, with the vermouth acting as a more prominent bridge between the spirit and the garnish. It is also an excellent technique for drinks containing heavy liqueurs that can sometimes feel cloying; the aeration provides a 'lift' that makes the drink feel more refreshing. Ultimately, throwing is a tool for the bartender who wishes to prioritize the aromatic complexity and nuanced mouthfeel of a spirit-forward drink over simple dilution.
Frequently asked
- Does throwing a drink dilute it more than stirring?
- Not necessarily; dilution is a function of time and surface area contact with ice. Because the ice is not moving as much as it does during a stir or shake, you may actually need more 'throws' to achieve the same dilution level as a thirty-second stir.
- Is throwing purely for show or does it change the flavor?
- The change is primarily in texture and aroma. The aeration softens the perceived acidity and bitterness of wine-based modifiers, leading to a more integrated flavor profile that tastes 'opened up,' much like decanted wine.
- Can you throw a drink with citrus juice?
- While technically possible, it will not produce the same results as shaking. Citrus requires the high-energy impact of shaking to properly emulsify the acids and sugars. A thrown citrus drink will lack the necessary froth and integration.
- Which strainer is best for throwing?
- A julep strainer is preferred over a Hawthorne strainer. Its solid rim and lack of a spring allow for a cleaner, more directed pour from the mixing tin, which is essential for maintaining a steady ribbon of liquid.