A very simple technique for mixing a drink by pouring it back and forth between two cocktail tins. Rolling mixes a drink thoroughly and chills it without over diluting it. Rolling is used when a bartender can’t mix a drink properly by stirring but does not want to add air, which leaves a froth or to over dilute the drink by shaking.
The most common rolled drink remains the Bloody Mary.
« Back to Glossary Index
