CHECK THE TECH

Muddler

This is a handy device for crushing soft fruit and herbs. Resembling a miniature rolling pin, a muddler is generally made from wood or plastic. Muddling is an aggressive (and fun) act, often requiring brute strength to crush more fibrous fruits such as limes or apples. The act of muddling helps extract the fruit or herb oils found in the ingredients you use, and is an effective way of relieving stress. Always muddle in a glass that can handle the pressure, such as a rocks glass or the toughened mixing glass.

Measure/Jigger

Always use a measure to ensure consistent balance for the cocktails you create. Some bartenders will often pour by sight or use a method of counting which is called ‘speed pouring’. This method often takes a long time to perfect and bartenders constantly assess their accuracy by rigorous testing. For peace of mind, a jigger or measure will always give you the same result until you feel confident enough to move on to other methods of measuring accurately.

Tin

A shaker kit resembles a milkshake can and is generally made from polished stainless steel. Occasionally it is made from sterling silver. The tin fits over the mixing glass and should be a snug fit. With a gentle tap, the tin and glass should form a vacuum seal in which you can happily shake away without the fear of being drenched. Without this vacuum seal, the tin and glass can separate, fly off, and injure your friends, the girl you’re trying to impress and your pride. Therefore, make sure that you shake with the mixing glass facing away from your fans, or fancy expensive mirrors.

Mixing Glass

Resembling a British pint glass, the sturdy mixing glass is an essential piece of kit. Generally paired with a Tin, the mixing glass enables you to see the drink as it’s being built, and will silently warn you if you accidentally pick up liqueur instead of the dry vermouth.

Strainer

This alien-looking device, the strainer should fit neatly over the top of a mixing glass or tin. The small spring mechanism both enables a snug fit and prevents ice or pieces of fruit from coming through and spoiling your perfectly made cocktail. Incidentally, the coil from some shakers is removable, and when placed into a tin with egg whites and shaken will provide a lovely, rich, thick mousse. Handy, eh?

Blender

The most expensive piece of equipment in the basic bartending tool kit, the blender is the route to all things frozen, and can also serve as a shortcut to chopping fruit when you lack the time or inclination. Today, most bars will use their blenders to either crush ice, or create cocktails that are frappe or frozen.

Generally, domestic blenders are not as robust as commercial blenders, but unless you’re making frozen daiquiris for all your neighbors every night of the week, or blending gravel, a good domestic blender should be perfectly adequate for most frozen recipes.

Bar Spoon

A bar spoon has an elongated handle with a twisted middle section. These spoons have either a flat disk end or rounded end. Both ends are effective for stirring cocktails, and the twisted middle section allows for faster action when stirring. Also, the spoon measures roughly 5ml or 1.4 oz, so it is convenient for measuring small amounts. When stirring drinks it is important to try and be as gentle with the ice as possible, since aggressive stirring will chip the ice and lead to overdilution of your drink. Overdilution is the cardinal sin of bartending, and bar spoons make for good knuckle-rapping devices should you receive a drink that is more water than flavour.

Cocktail Sticks/Picks

These are useful devices for fishing out that cocktail garnish at the bottom of your martini glass. Using your fingers is gross, unless in extreme circumstances (like you missed lunch) and provided that you are covert about it. Cocktail picks are also great for securing other fruit garnishes such as apple or pear fans.

Straws

Straws are handy little chaps for checking the balance of a cocktail before pouring and serving it. Not, as some would believe, a way for the bartender to pinch a bit of your cocktail. Straws come in many different shapes, sizes, and colours. Personally I prefer a lovely clear straw but to each his own. I would steer clear of straws that have more than one bend and are fluorescent, but again this is just personal preference. Incidentally, martini glasses are specifically designed to reject straws; watch what happens when you place a straw into a full martini glass. This is just plain wrong. Garnishes should always be placed where the drink meets the straw, allowing for the bouquet of the garnish to be appreciated when you lean in and take a sip.

So there you go, you’re all set! Now get out there and start mixin’! And don’t forget to tell us about your tips and techniques… Any fave cocktail accessories? We want to know!

Richard