A technique lost in time here in America, throwing, is the act of straining the mix of a cocktail from one tin to another via a long pour, where the mix is suspended in air for a brief moment before hitting the bottom of the opposing tin. This adds oxygen to the mix which releases aromatics of certain ingredients that may not have been present 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 a weight and long finish with notes present that would not have been if stirred.
So, why should you throw a cocktail? I asked Will Peet (pictured above), assistant Bar Director of The Aviary NYC, who is an advocate of this historic technique to get his thoughts on the subject. He believes having a solid technical foundation is important to understand its effect on a cocktail, 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 it [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”. He sheds light on the fact that, not only does it change flavor, but it also effects the viscosity and appeal of a cocktail. So, next time you think about making your Daiquiri, how about giving it a throw? Channel your inner “Aviary”, the outcome seems to be a positive one.