I can now say that my lab – or kitchen- is fully equipped with the tools of the bar tending trade. Ok, I don’t have an ice machine, bottle wrack or cool bar towel yet but those aren’t really necessary are they?
This week my last two tools arrived, the jigger and bar spoon. My last post celebrated my spoon with a series of blue drinks inspired by the Tick. And at since gaining a decent measuring tool, I can more precisely measure out smaller quantities of flavours from 1/4 oz and up without resorting to a common measuring spoon (that’s so kitchen tool, not bar tool!).
Has this made life easier? maybe a little. Cooler? definitely.
If you are interested in the uses of each, check out this link that not only describes the use of the bar spoon but lists and details the use of the Julep spoon, Hawthorn strainer, muddler and double strainer (or tea strainer). Ok so my strainer is kitchen sized (making me strain drinks first into a bowl to prevent overflow). But this is not a bad thing. When making batches of infusions there is often a lot of solids to remove from the syrup or infusion, and in this case bigger is better!
If you are serious about making cocktails and mixed drinks, but can’t get to a kitchen equipment store that sells the right thing, you can get everything at amazon – thank goodness for that! Here in my small northern town, mail order is wonderful.