bartending essential tools

Basic bartending equipment:

1. Bar Spoon
A cocktail mixer. Usually one end is forked, can be used to fork lemon slices and cherries; One end is spoon shaped, then you can stir the wine, or mash the ingredients. The effect of a long spoon is measured as one teaspoon.

2. Shaker
For cocktail ingredients that don't mix well. There are two types of shakers, one is called the Boston shaker, for two pieces, below the glass shaker, the top is not just on the seat, when the two can be used. Another standard shaker is a three-piece type, in addition to the lower seat, there is an ice separator, and then add a cover, when it is necessary to cover the ice separator first, and then add a cover to avoid liquid overflow. Use the principle, first put ice, and then put other ingredients, shaking time more than 20 seconds is appropriate. Otherwise, the ice will start to melt, which will dilute the flavor. Open and clean immediately after use.

3. Ice Hammer
A tool to crack large ice cubes.

4. Muddler
There are a variety of styles, large is usually used with mixing glasses; A smaller version is used by the drinker as a decoration. One end of the stick is bulbous and is used to mash the sugar mint in the drink. 5. Measuring glass MeasureCup(DoubleJigge)
A one-head measuring vessel with two ends of 11/2 ounces and 1 ounce, most commonly used. CorRscrew A corrscrew for wine. Usually with a sharp knife, in order to smoothly cut the seal of the wine; The part of the spiral, the length and thickness of the moderate is an important consideration.

6. Squeezer
Lemon squeezers, a must-have for bartending. There is no specific form, as long as it is convenient to operate and easy to extract juice. If the amount is large, the juice can be squeezed in advance, and in principle it should not be shelved for too long to ensure freshness.

7. Ice BucKet
Holding ice in an ice bucket can slow the melting of the ice.

8. Strainer (ice separator)
Pair with a mixing glass. When pouring drinks, a circle of spiral steel wire is set to prevent ice cubes or lemon seeds from swirling into the cup, so that the filter can be applied to various sizes of mixing glasses.

9. Pourer
Cover the mouth of the bottle after opening to control the flow of wine.

10. Ice Scoop
Ice scoops are used to hold crushed or cracked ice. 11. Wine label Spares(CocrtailPin)
Mainly used to insert cherries, olives, embellish cocktails, delicate and small.
Noun interpretation