Tossing/Throwing – What is that?

Tossing or throwing is a classic mixing technique in which you pour the drink back and forth between two containers. The cocktail is gently aerated and cooled by contact with the air without diluting it as much as shaking would. The technique looks spectacular but has above all a practical benefit: it gives the drink a silky texture and mixes the ingredients evenly.

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Tossing or throwing is a classic mixing technique in which you pour the drink back and forth between two containers. The cocktail is gently aerated and cooled by contact with the air without diluting it as much as shaking would. The technique looks spectacular but has above all a practical benefit: it gives the drink a silky texture and mixes the ingredients evenly.

Step by step: How tossing works

1. Fill all ingredients into a shaker tin or mixing glass and add ice.
2. Take a second, equally sized container in the other hand and hold both containers at chest height.
3. Pour the contents in an even stream from one container to the other by stretching your arms apart.
4. Repeat the process 3 to 5 times until the drink is well mixed and slightly frothy.
5. Strain the cocktail through a bar strainer into the guest’s glass.

When should you use tossing?

The technique is particularly suitable for drinks with juice, syrup or cream that can handle an airy texture – classically in a Ramos Gin Fizz or Bloody Mary. Drinks with egg also benefit from tossing because the egg white is gently emulsified. Unlike shaking, the drink is cooled and diluted less, but it gains a velvety consistency. Some bartenders also use throwing for spirits-heavy drinks as an alternative to stirring when they want a bit more texture.

Common mistakes when throwing

The most common mistake is holding the containers too far apart before mastering the technique – that will definitely end in a mess. Start with a distance of 20 to 30 centimetres and only increase the distance with practice. Many also pour too hesitantly: a thin stream sprays more easily, while a steady, medium stream gives you control. Also avoid pouring back and forth too often – this unnecessarily dilutes the drink due to melting ice.

Pro tip for the bar

First practice the technique with water over a sink or large bowl. Once you get a feel for the stream, you can increase the distance between the containers – some bartenders manage over a metre. Make sure both containers are roughly the same size so the capacity matches. Two Boston shaker tins are ideal. If you’re demonstrating the technique to guests, do it in a controlled manner: showmanship is good, but only if the drink ends up in the glass.

Related

• Shaken
• Stirring

Frequently asked questions

What is the difference between tossing and throwing?

The terms are often used synonymously. Some bartenders differentiate that tossing happens over a shorter distance while throwing is the spectacular version with a large gap between the containers. In practice, both are the same technique.

Which cocktails are best suited for tossing?

Classically for drinks with juice, syrup, cream or egg – such as Ramos Gin Fizz, Bloody Mary or Pisco Sour. Also for drinks that need a silky texture but shouldn’t be diluted too much.

Can I use tossing to mix spirits-heavy drinks too?

Yes, some bartenders use throwing as an alternative to stirring when they want a bit more aeration and texture. This works well for drinks like a Martini or Manhattan, but it’s a matter of taste.

How do I prevent everything from going wrong while throwing?

Start with a small gap between the vessels and practice with water. Pour in an even, medium stream—not too thin and not too thick. Over time, you’ll get a feel for the right speed and distance.