B.I.G. Method
Core Technique Training
The B.I.G. Method, or Building In Glass, is used for cocktails assembled directly in the serving glass. Proper building creates consistency, preserves carbonation when needed, and delivers a clean, efficient finished drink.
What It's For
Use the B.I.G. Method for cocktails that are built directly in the serving glass and do not require shaking or stirring in a separate vessel.
Build directly in the serving glass with the correct ingredients, correct order, and correct ice. The goal is a clean, consistent drink with minimal unnecessary agitation.
Key Standard
Using the wrong glass, over-handling the drink, over-diluting before service, building in the wrong order, or disturbing carbonation unnecessarily.
Common Mistakes
Target Result
Properly built, balanced, cold, and ready to serve with clean presentation.
Standard Method
Select the correct serving glass.
Add ingredients directly to the glass in the proper order.
Add ice as needed for the drink style.
If required, give the drink a brief, controlled stir to integrate.
Top or finish the drink as needed.
Garnish and serve.
Bartender Notes
Build in the serving glass when the drink does not need shaking or full stirring in a separate vessel.
Use the proper glassware first, then build with intention.
Do not overwork the drink once it is built.
If carbonation is involved, preserve it by minimizing unnecessary agitation.
The goal is a cold, balanced, correctly built drink with clean presentation.
Pro
Tip
When building in glass, every step is visible to the guest. Clean glassware, proper ice, and an intentional build matter just as much as the recipe itself.
Example Cocktails Using this Method
Aperol Spritz
Moscow Mule
Paloma
Tom Collins
Ranch Water
Gin & Tonic
Highball
Rum & Coke
Related Methods
Stirring Method
Shaking Method
Swizzle / Churn Method
Garnish / Citrus Expression Method
Herb Handling Method
Deep Dive
The B.I.G. Method, or Building In Glass, is one of the most practical techniques behind the bar because it emphasizes efficiency, consistency, and presentation all at once. In the LMA system, it is used for drinks that can be assembled directly in the serving glass without the need for separate chilling or full integration in a shaker or mixing glass.
A properly built drink should look intentional from the first pour to the final garnish. Because the cocktail is assembled directly in front of the guest or served exactly as built, glassware choice, ingredient order, and ice all matter immediately.
This method is most often used for highballs, spritzes, simple mixed drinks, and other cocktails that either benefit from minimal agitation or include carbonation that should be preserved. In these drinks, building directly in the glass keeps the process efficient and helps maintain freshness and structure.
Order matters. In many built drinks, the base spirit and modifiers go in first, followed by ice, then any topper or carbonated element. That order helps preserve balance and reduces unnecessary foam, loss of carbonation, or messy presentation. If a light stir is needed, it should be brief and controlled, not aggressive.
Ice also matters more than many bartenders think. The correct type and amount of ice helps manage temperature, dilution, and presentation. Too little ice, the wrong ice, or sloppy placement can throw off the finished drink even if the recipe itself is correct.
At its best, Building In Glass is not just a shortcut. It is a service method. It allows the bartender to deliver a drink that is cold, balanced, visually clean, and properly constructed with as little unnecessary movement as possible.