Part Two: Tools
A bartenders tools are as essential as the techniques they utilizes to create the perfect cocktail for their guest. The following is a list of equipment even the home bartender can acquire to complete their bar set up. These are the essential items, and all of them are easy to find online or at local restaurant supply stores.
Jiggers - Measuring your ingredients is one of
the most important parts of craft cocktailing. I prefer a 1 to 2 ounce jigger,
but always have a backup of 1 to 1.5 ounce, and .75 to .5 ounce jiggers on
hand. Some bartenders prefer the small plastic measuring cups for their
measuring, and that's fine too. At least they're measuring. There are all kinds
of jiggers you can purchase either online or in a local restaurant supply
store. I've never had an issue with the squat hourglass shaped jiggers you find
behind every bar, and I'll continue to use those as long as they maintain their
reliability. My preference, however, is for the Japanese-style Jigger, which is
taller, more slender, and gives me better control of my measure and pour. They
take some getting used to initially, and are more likely to get knocked over as
their center of gravity is much higher than a traditional jigger, but once
you’ve mastered the Japanese jigger it’s hard to return to using the
traditional styles. The Japanese style typically come in a 2:1 ounce
measurements with ½, ¾ and 1½ ounce measurements etched into the inside of the
cup.
jiggers and Koriko tins |
Shakers - Bartenders all have preferences for
Shakers as well. My own preference is for Boston shakers, a large metal shaker
with a smaller "cheater tin" shaker. If making more than two
cocktails at once, I will skip the "cheater tin" and use a pint glass
to shake my cocktail. Cocktails are built in the smaller tin, then capped with
the larger tin and shaken vigorously. The other shaker many bartenders use is
the three-piece cocktail shaker. It has a large tin just like the Boston
Shaker, a cap with a strainer built in and another cap on top of that, which
can double as a measuring jigger, to seal the entire unit. If you'd prefer not
to deal with jiggers, strainers and shakers all separately, this is the shaker
for you. I prefer a little of the showmanship that accompanies the strainer and
jigger measuring, and therefore, once again, recommend the two-tin Boston
shaker. From a bar perspective, it's also a lot easier to replace the Boston
tins, whereas if you lose a top cap on a cocktail shaker you have to buy a
whole new unit. Then there's the issue with getting the cap off when it's
frozen (read: glued) onto the cap. Do yourself a favor and spend the extra
money on a Koriko Shaker from Japan. It will, honestly make all the difference
in your mastery of “the shake”.
Mixing Glass – Where ‘shakers’ are most obviously
for shaking, not all of your cocktails will require a shake to mix them. That’s
where the mixing glass comes in. A mixing glass is designed for any stirred
drinks. A mixing glass can be anything from a beautiful blown glass work of art
to a pint glass to a professional mixing glass such as offered by Japanese
producer Yarai or Tony Abou-Ganim’s ‘Modern Mixologist’ line. The pint glasses
are convenient because they can double as the second piece to your Boston
Shaker and some bartenders prefer using the pint glass to the smaller ‘cheater’
tin as it allows the guest an unobstructed view of their cocktail mixing in the
shakers. When it comes to straight stirring, most bartenders will agree that a
professional mixing glass, which was designed specifically for the sole purpose
of stirring cocktails, is the preferred instrument. The professional glasses
allow for plenty of room for ice, an even full circle stir of the drink, and even
room to build two cocktails at once in one pitcher. Not to mention they just
plain look cooler, more professional and sleek.
double strainer |
Strainers - There are three kinds of strainers
that are indispensable to the craft; Hawthorne strainer, Julep strainer, and
the fine mesh tea strainers. The Hawthorne is the most popular and best known,
found behind even the most derelict abandoned bar across the U.S. While it's
primary, most obvious purpose is to strain cocktails from the mixing tin to the
serving glass, it can also double as an absinthe spoon, and the spring is often
removed and used to emulsify eggs in any cocktail calling for such. Julep strainers
are used for cocktails stirred with large cubes and mixing spirits only. A
julep strainer could be used to prepare cocktails such as Bittered Sling,
Sazerac, Martini, and, of course, a Julep. It basically has the same shape as a
Hawthorne strainer but is missing the spring, has smaller holes for liquid to
pour through giving it more surface area to retain ice and detritus like mint
leaves. The third strainer mentioned is the Fine Mesh Tea Strainer, which is
used for double straining a cocktail. We'll talk about double straining later
in "Techniques". Tea Strainers, which are used for hard shaken
cocktails, come in many different sizes. You want to make sure you don't get
one that is too small or it will fill too quickly with ice shavings and citrus
pieces overflowing into your cocktail. Too big and it will be unwieldy. You
want something roughly the same size in diameter as your Hawthorne and Julep
Strainers.
Bar Spoon -
A bar spoon is a long, thin handled spoon that is used for stirring cocktails.
Most are twisted along the handle to give the bar spoons bartender greater
control as he stirs the drink. Some well-made bar spoons have come on the
e-market recently that have thin, smooth handles, and I must admit that I
prefer these newer style bar spoons to the more classic traditional twisted
handled variety. Though both work very well, the smooth handled bar spoon is
just a little sleeker. Don't be dismayed, however, if all you can find are the
twisted handles. As I said, they work great, do their job admirably, and what I
use 90% of the time.
muddlers, mixing glasses, julep strainers and bar spoons |
Muddler - I recommend a wooden muddler for all
muddling. Barb ended muddlers tend to do too much damage to the product being
muddled. A muddlers purpose is not to break up the ingredients, but to extract
the flavor from oils and juice of the ingredients. A barbed muddler has it's
use, such as in the Faust Pact by Fred Sarkis, where you want to get all the
spicy jalapeno flavor out of the pepper, and also use the muddler to keep the
pulped pepper from going into the glass. I highly recommend a Pug! Muddler,
which you can buy online at wnjones.com. These muddlers are a little expensive,
but are handcrafted by woodworker Chris Gallagher and designed with the craft
bartender in mind.
Hand Held Juicers - There are
basically three types of handheld juicers one each for lemon, lime and orange.
The lime is the smallest and should be colored green. Next size is the lemon,
which will be colored yellow. And the largest sized handheld juicer is the
orange juicer. If you can only get one juicer to start out with, get the lemon
yellow juicer. It's easy enough to juice limes in a lemon juice. Harder is
fitting an orange into the lemon juicer, but it can be done if you quarter the
oranges and squeeze the individual cuts into the juicer. Besides, all of your
oranges and lemons should be pre-juiced before the shift? I highly recommend
draping a cloth over the juicer while squeezing. They do tend to spray a little
juice out the corners as you press the handles together. There is nothing more
embarrassing than squirting a customer in the eye with a stream of lime juice
while you’re making their cocktails for them. Recently Tony Abou-Ganim has
released a juicer to the market under his label "Modern Mixologist".
If I had only one juicer to buy for the rest of my life, this would be it. A
little more expensive again, but it's durable, the paint won't peel and chip
into your cocktails (which is a peril often found in the color coded juicers),
and it's all around the best hand-held juicer I've ever used.
Electric or Manual Juicer and Extractor – First off; know the
difference between a juicer and an extractor. A juicer can be electric or
manual and is designed to squeeze only the juices out of fruit… like citruses
or pomegranate. An extractor is used to centrifugally reduce your fruits or
vegetables into whatever juice is available in the fibers. An extractor is
always electrically operated and would be used for produce such as bananas,
pineapple, carrots, spinach or ginger. Part of the bartender’s daily duties is
pre-juicing. As mentioned above, I recommend juicing lemons daily with the
juicer. If I have leftover lemon juice at the end of my shift, I will use it to
make sours mix by adding an equal amount of sugar to my volume of lemon juice. I
juice oranges and grapefruits 2-3 times a week, which will really depend on how
many of your menu cocktails have both juices in them. With any citrus juice,
they will last longer if you can keep them refrigerated or on ice during your
shift. A manual juicer is also a great way to juice pomegranate or kiwi or
anything with an inedible skin but a juicy core. With other fruit and
vegetables the electric extractor comes into play. I use an electric extractor
always for ginger to make my ginger syrup, but it is also useful for such items
as peaches, grapes, leafy greens or vegetables. Some items, such as ginger, are
better when peeled before being used. Pits and seeds should, obviously, always
be discarded before adding items to an extractor.
Shaving Tools - I've included a number of tools into
the "Shaving Tools" category. They all perform the same basic task at
varying ratios. Some are even interchangeable. These tools all started out as
kitchen utensils that have been put to good use behind the bar. Peeler, Zester,
Microplane, and Nutmeg Grater are all tools used to shave small useful pieces
off fruit, nuts, spices or just about anything. I use a big wide swathe of peel
for my twists, using a Y-shaped peeler.
Some bartenders prefer a thinner long twist peel as a garnish, and in this case
you'd want to have a zester. A zester, as well as a microplane, can both serve
the purpose of zesting fruit for an attractive, edible garnish to your
cocktails. A microplane can also be used for making shavings of anything from chocolate
to cinnamon to spicy Tabasco Slim Jim garnishes. Nutmeg Grater is very similar,
as well, to a microplane and indispensable for drinks such as Toddy’s and
numerous punches. It's primary purpose is... you guessed it... grating nutmeg.
Of course other nuts and hard spices can also be grated using this tool.
Knife - A good knife is indispensable.
Knives are needed for cutting fruit, herbs and vegetables, peeling larger
swathes of fruit peel for flaming fruit oils, and opening bottles with tricky
packaging. Get a good knife that will be used solely for your bar prep and keep
it ever sharp. The Korin brand can be purchased at major department stores and
are relatively inexpensive. Behind the bar it’s important to have a smaller
sharp knife to avoid any long strokes. In the limited space a bartender has to
operate, you want to condense your movements as much as possible when handling
sharp objects.
Wine Key - A "double-hinged" wine key
is the only corkscrew I will use. The double-hinge allows you to pull a wine
cork straight up, out of the bottleneck, saving you from the embarrassment and
subsequent extra cleanup of a broken cork. PA Wine & Spirits stores sell
these, as do most restaurant supply stores. You will need a wine key obviously
for wine based drinks, but also for "Beertails" since a bottle opener
comes standard on every wine key.knife skills |
Ice Bag – The standard for an ice bag is the
Lewis Bag usually under $10 if found online. In a pinch you can use that Crown
Royal bag inventory that has built up. The purpose of the ice bag is to use to
crush ice with accompanying wooden mallet. It’s important not to fill the ice
bag when using, otherwise the force of the cracking ice under the mallets
onslaught will force itself through the seams of the bag and you will end up
sewing the bag back together once a week. Fill the bag a ¼ way with fresh ice
each time to avoid constant tailoring of your supplies. The ice bag makes nice,
if not inconsistent, crushed ice for your cocktails such as swizzles or juleps.
There is also a certain theatric to crushing ice for a guest with a giant
oversized mallet… if the guest does not mind the clamor. For $20 you can forego
the Ice Bag if you have a smaller more intimate space that would prefer to
avoid the crashing mallet sound, and purchase a portable hand crank ice crusher
which will do as good a job and produce more uniform pebbles of ice.
Ice Cube Trays – Obviously most bars will have an ice
machine that produces ice for your cocktails. In most cases that ice will be
pretty sketchy as far as what it produces as the final product. As bartenders,
we make do. Some of the better bars invest in a Hoshizaki ice machine, which
provides beautiful cubes for mixing and shaking. Others have an entire bar ice
program where an employee dedicates his time to creating perfect cubes from
large blocks of ice. At The Aviary in Chicago there is one employee who works all
day prepping the ice for the two bars Aviary and The Office. At Bar Marco we
had Giuseppe “Gypsy” Capolupo who would regularly break down large slabs of ice
using a designated chainsaw and hot plate. If you don’t work at Aviary, or have
a Giuseppe, you might want to invest in ice cube trays for presentation of your
cocktails. I recommend Tovolo brand trays, both ‘King’ and ‘Perfect’ size. They
provide a sufficient cube, which you can prepare ahead of time and store in a
large container in your freezer when ready for use. It is imperative that you
use clean, purified water for your ice cubes. Remember: dilution from the cubes
is an integral component of many cocktail. Just as you want to use the best
spirits possible for your drinks, you should also want the melted ice to
improve, not detract from the cocktail.
a number of different bottles and misters |
Syrup, Bitters
Bottles, Misters and Tinctures
– You’ll want a few of these glass vessels to facilitate
perfect pours, dashes and drops for your cocktails. For syrups and juices I
recommend a 16oz. olive oil dispenser bottle that you can add a typical liquor
pour spout to. They are far more attractive than the plastic bar fruit juice
dispensers that many bars carry. You should have a bottle each for lime, lemon,
orange, grapefruit juices and simple, demerara, ginger, grenadine, orgeat,
falernum and rich syrups. As you build your cocktail menu you’ll want to add
more syrups and juices to this initial line-up. Also some spirits such as
Cherry Heering can find a home in a bar top pour bottle. There are a number
of ‘bitters bottles’ available online. I
prefer the bell shaped variety that are hold 3 liquid ounces and usually come
with a handy ‘dash’ spout. Again, these offer a more attractive display for
your bar top when compared to the original packaging that most bitters come in,
which tend to get stained and look a little worn after some time behind the
bar. Bitters bottles will be used to dispense dashes of Angostura, Peychaud’s
and orange bitters as well as absinthe. Many bars, such as Death & Co. in
New York City, will make their own bitters by adding a few popular brands
together until they’ve reached the perfect balance of flavor that they are
looking for. Should you choose to do this, as I have, these bitters bottles
become indispensible. Mister bottles and tinctures are also a great vessel for
absinthe, as well as other items you just want a single drop of, for perfuming
cocktails without adding too much extra flavor. I like to have misters with
absinthe, Green Chartreuse, Rose and Orange Flower Water, Scotch, Crème De
Violette and most of the aforementioned bitters. In this way I can use these
products more decoratively, enhancing the presentation of the cocktail without
overpowering it with any of those flavors.
recycled liquor bottles for syrups and juices |
Vacu Vin – Sherry, Port, Vermouth, and Wine can
all be important ingredients for cocktails. Therefore it is equally important
to make sure they are at their most optimum quality as you would for any other
component of your drinks. Here is where you will want a simple Vacu Vin pump
and stopper to preserve the quality of all of your wine based elements. As soon
as a bottle is opened, air immediately starts to affect these mixers slowly
degrading the full flavors of your vermouth and wine. A Vacu Vin is a small
hand-held pump that will attach to an accompanying stopper. When you pump the
Vacu Vin it extracts the air from the open bottle of wine through the rubber
stopper which “re-seals” the bottle, thus preserving your vermouths and wines
longer. It’s equally important to keep your vermouths refrigerated whenever
possible, as this will also help to preserve them longer.
Most, if not all, of these products can
be found online at either Cocktail Kingdom or Amazon.com.