I thought that various tools would be used for bartending, but in fact, I found out that at least half of the cocktails only need to use simple shakers, mixing glasses, bar spoons, wine measuring devices, ice filters and ice , it will be done. To make it more complicated, use an orange peel decoration, at most electronic scales and special knives. It can completely achieve the effect of taking pictures of cats and tigers and entertaining oneself.
In fact, there is no need to be too obsessed with the quality of the tools. It is not like building an airplane and launching a rocket. It is like squeezing a lemon juice and pinching an old ice cube. It can be done by hand.
"Basho" is unpretentious and useful
If you want to spend money looking at many high-value tools, then go for it. Different from ordinary spoons, bar spoons usually have longer handles, which are usually used for stirring and drainage, and can even mash certain materials, and are used frequently.
But having said that, if you don't pay much attention to the sense of ritual, you can also find a clean chopsticks. However, don't hit the glass with a metal spoon, it will really break.
"Measuring device" is a must for self-study
If you want to learn by yourself by looking at the wine list, you also need a wine measuring device. Even if you don’t have the skills of a serious bartender, ensuring a fixed ratio of ingredients is the key for novices to avoid overturning.
Typically, wine measurers are double-ended cones. One end is a standard 50ml capacity and the other end is a 25ml capacity. It is best to have a scale inside, so that you can better grasp the dosage. If you don't have a measuring device, you can use a drinking glass or the cap of a wine bottle instead.
"Shaker" iconic equipment
Shakers are also called shakers, and common styles include the Boston shaker, the Euroshaker (also known as the French shaker) and the three-piece shaker. Although there are many types, the main function is to shake liquids and ice cubes.
The quality of the shaker depends on the material first. Metals with poor thermal conductivity are usually selected. The common ones are usually stainless steel, and some high-end ones will use titanium alloys. With a shaker, the idea is to maximize the cooling effect of the ice cubes, not the shaker or air. If you use silver, copper or aluminum to make a shaker, it will be counterproductive. The temperature of the ice cube will be absorbed by the inner wall of the shaker quickly, and the quality of the final cocktail will be greatly reduced.
The second is to look at the value of the appearance. Of course, the more beautiful and delicate the more expensive. In terms of thermal conductivity, the most rational material should be plastic or styrene foam, because this material does not have thermal conductivity at all, and the price is definitely cheaper. Imagine if you use this material to make a shaker, it must be short, thick and fat, and this kind of tonality is definitely not something that ordinary people can hold.
It is a bit difficult to pour the wine without spilling the "swizzle glass"
The mixing glass is also called a mixing glass, which refers to a notched cup for pouring liquid. If not, use a shaker cup or a large glass instead. The only disadvantage is that it is difficult to pour out the liquid in the cup, just like pouring boiling water from a rice bowl.
"Ice Spoon" No Fruit Orange
Drinking fruit peel fragments in a cocktail is like eating aniseed soup in old soup, which greatly affects the experience. It is very useful to have an ice separator.
Common ones include the Hawthorne ice-spoon and the Julep ice-spoon for crushed ice. If you already have a three-section shaker, it is more practical to use an ice-spoon with a smaller filter.
Other equipment (what to buy depends on individual needs)
Fruit knives, cutting boards, tampers, juice extractors, and paring knives are common, and there is no need to prepare them specially. However, tools that come into contact with fruits must be cleaned in time, otherwise they will be very sticky.
Buying tools depends on individual needs. It is recommended to buy core equipment first, and then gradually buy it as the entry depth gradually deepens.