#bar101

*It’s busy.

What do you have?

Why do people think it’s okay to yell at me when I’m in the middle of doing something already? 

Why do people think they are the only people waiting for drinks?

Bar tools are essential and makes life behind the bar much easier when you have the right ones.

The Muddler

- oldest bar item originally called the “toddystick”

- crush sugar and stir with water

- made with wood

- bruising herbs and squashing citrus

- meant to release essentials oils not destroy ingredients

Bar Spoon

- traditionally all drinks were stirred (use of granulated sugar instead of syrups)

- long slender spoon with a weighted end for balance

- graceful stirring leads to heavy, silky textures

- Ice: larger ice cubes = 50 times, smaller ice cubes = 30 times

Jiggers (“whatchamacallit”)

- bartenders originally used wine or sherry glasses to measure spirits

- ensure accuracy and consistency

- measure first then add ice

- ice will increase the volume of any cocktail by 25%

Shakers

drinks were originally rolled from one glass to another to combine ingredients

1. Boston

- well known amongst American bartenders

- consists of a tempered pint glass (16oz) and a tin (26-30oz)

- ingredients are poured into pint glass

     - see drinks being made

     - check the accuracy of measurements

     - drinks should be shaken for a slow count of 10 seconds (egg cocktails for          20 seconds)

2. Cheater Tin: smaller mixing tin

- Boston shaker is heavy, hard to break the seal, pour conductor of temperature

3. Cobbler

- 3 piece shaker: tin, built in strainer, and cap

- not recommended for professional use

Strainers

Julep

- scallop shaped metal strainer

- not flexible

- stirred drinks

Hawthorne

- paddle shaped with spring to fit onto mixing glass

- shaken drinks

- strain in a circular motion with a sharp snap of wrist

- double straining: catch pulp and ice chunks

Ice

- coldest drinks = fresh cracked ice

- always add ice last when building cocktails

- always chill cocktail glass

Mixers

- never serve anything you wouldn't drink yourself

- a good drink is only as good as its weakest ingredient