Basing and Topping

Basing and topping are similar processes, interchangeable in nearly all circumstances. Both are indiscriminate, requiring no precision, and are used when adding ingredients that do not need to be entirely mixed.

Basing and topping are interchangeable processes, and both usually are done with a carbonated ingredient. Topping is more common since you can continue adding the topping ingredient until the serving vessel is appropriately filled to the desired level.

The distinction between basing and topping is quite simple. When basing, the ingredient goes at the base, or on the bottom. When topping, the ingredient goes on the top.

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Why base or top

Basing and topping allow you to add an ingredient to the drink which does not need to be or should not be mixed. In most recipes, the base or top ingredient is something carbonated. If you shake a carbonated ingredient with the other ingredients, the seal of your mixing tins would likely pop and make a mess. In some recipes, the base or top ingredient acts similar as a garnish, either on the bottom of the drink or stirred in while the drink is in the serving vessel.

There is an advantage of basing when working with a carbonated ingredient. As the bubbles release and ascend through the drink, they will naturally incorporate the drink without needing to stir.

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What you’ll need

For most recipes, you won’t need anything special to base or top a drink. While many bartenders take the approach of filling the serving vessel to the wash line when topping, we recommend measuring. A jigger will work, but I prefer to use a larger 5 oz measuring glass. This way, if while I’m measuring a carbonated topper the liquid bubbles up, I don’t have to worry about making a mess. In rare circumstances, a recipe will call for using a spritz, for which you can use an atomizer, or for a drop, which can be delivered with a dropper or pipette. I’ll often replace the top of bitters bottles with a dropper top, and I’ll use the pipettes for larger bottles.

You’ll need a serving vessel of course, and most of your drink in that vessel. That’s it.

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How to base and top

Basing and topping are processes often called for when adding more than an ounce of carbonated ingredient to a drink. To top, you mix the non-top/non-bottom ingredients, pour the drink into the serving vessel, add the topping ingredient to the top, then briefly stir to incorporate. When basing, you add the ingredient to the serving vessel, then mix and pour the other ingredients into the serving vessel.

When dealing with a top ingredient that is not carbonated, the requested ingredient amount will be very small. Often this will be a few spritzes, dashes, or drops. These ingredients are added to the drink with less precision than when floating an ingredient and may add an interesting bit of visual flair as the ingredients co-mingle.

Common base ingredients are twists and and sugar cubes, which are placed in the drink prior to the liquid ingredients to create a garnish within the serving vessel.

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Basing and Topping are quite simple, no need to overcomplicate things. When working with a carbonated ingredient, it doesn't matter which you use.