Tools for bartending
Bartending is making cocktails. The keys to a perfect cocktail are: the right operation, the right recipe, the right glassware, quality ingredients and beautiful garnish. Cocktails are fashionable drinks based on a variety of liquors and add fruit juices and other auxiliary ingredients through a certain proportion and method of modulation. Here is my organization of the tools used in mixing drinks, take a look.
Mixing table
Mixer, also known as shaker, shaker or shaker, it is made of silver or stainless steel mixer, there are a few for the glass, it is a variety of different mixing materials can be fully mixed and cooled tool. All the products sold on the market are imported, mostly used by professional bars in hotels and concert halls. Family cocktail, as long as you can find a substitute with the same or similar functions will be able to. For example, with a screw mouth iron lid glass pickle bottle, as long as it is clean, no odor, can also make a satisfactory cocktail.
Modulation cup
A kind of wide-mouthed thick glass cup, the volume has a large and small. Its purpose is to mix and cool the different bartending ingredients thoroughly.
Bar spoon
A long-handled spoon with a capacity of about 3.5 milliliters, which is used to mix the different bartending ingredients thoroughly.
I. Bar equipment
1. ice tank stainless steel made of ice containers. Generally it is divided into two slots. Separately used to contain crushed ice and ice.
2. Wine bottle aging slot is used to store chilled wine, such as wine, etc.
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3. Bottle racks are used to store commonly used bottles. Generally for spirits, such as whiskey, brandy, gin, vodka and so on. Bar operation requirements will be commonly used wine on the location of easy to operate. Other wines are aged in the bar cabinet.
4. carbonated drinks nozzle carbonated drinks in the bar are dispensing devices, that is, nozzle. The common nozzle can be connected to drink six different carbonated drinks, the principle is the same as the Coke machine on the market. The difference is that the nozzle is concentrated on six different kinds of drinks outlet pipe, when pressing different buttons can be opened to spray different drinks.
5. Stirrer On the motor shaft, installed with a certain shape of the stirring leaves. When the power switch is turned on, as the motor shaft rotates, the stirrer rotates with it. Bars use the stirrer to mix milk, eggs, etc.
6. Juicer Juicers are generally composed of two parts: the glass that holds the fruit and the base with the motor. When using the juice machine, should make the base and the glass cylinder effectively set, and then cut the fruit and other materials into small pieces into the glass cylinder, cover tightly. When turning on the electric switch, it should be rotated at a low speed first. After 2 to 3 seconds and then switch to high speed.
7. Hand-washing sink For bartenders to wash their hands.
8. Ice cup machine The bar's net drinks, cocktails, frozen drinks, ice cream, beer, etc. need to use ice cup service. Ice cup machine temperature should be controlled at 4 ~ 6 ℃ or so, when the cup leaves the ice cup machine that there is a layer of frost. There are many layers of cup holders in the ice cup machine. Ice cup machine working principle is the same as the refrigerator.
9. Wash the cup tank generally three or four cup tank. Placed in the center of the two service areas or the most convenient place for bartenders to operate. One of the three compartments is for cleaning, the second is for rinsing, and the third is for sanitizing and cleaning.
10. Drainage tank Three compartments on both sides of the sink are equipped with easy to wash the cups to control the dry water of the drainage tank. Glasses are inverted on the drain, so that the water in the cups flow back into the pool along the grooves.
11. Cup brush Cup brush is usually placed in the detergent cleaning tank (the first slot). The bartender will put the cup buckle to the cup brush, press down on the bottom of the cup, and rotate the cup. If you use an electric cup brush, simply hold the cup upside down and press the bottom of the cup and press the button, which will clean the inside and outside of the cup and the body. After scrubbing the cup, put it into the rinse tank rinse, and then put it into the disinfection tank disinfection, and finally put it into the draining tank control dry.
12. Dustbin Used to hold a variety of waste. There is a garbage bag inside the garbage bin, which should be cleaned frequently, at least once a day.
13. Empty bottle storage rack used to load empty beer and beverage bottles, and then thrown into the trash; other empty bottles must be collected to the storeroom for new wine. Sometimes the empty bottle rack can be transported directly to the storeroom to store the empty bottles.
14. Ice machine every bar is indispensable ice machine. Large bar ice machine is part of the bar. Before purchasing an ice machine, you should determine the type of ice needed. Each ice machine can only make a certain shape and type of ice. For example, square, round and prismatic ice cubes. To determine the choice of ice machine need to consider two conditions: 24 hours of ice production, the size and shape of the ice.
15. Root beer machine Root beer service equipment is composed of a beer cabinet, beer cans inside the cabinet, carbon dioxide canisters and beer nozzles on the cabinet, as well as connecting the nozzles and cans of the pipeline. The shorter the delivery pipe, the better. Depending on the bar conditions, the root beer equipment can be placed under the bar (front bar) or behind the bar. If the bar area is small, the root beer machine can be placed in the adjacent storage room, using the pipe to lead the head to the bar. Root beer operation is relatively simple just press the switch will flow out of the beer, the first few cups of beer foam is more normal phenomenon.
16. Storage equipment Storage equipment is indispensable to the bar facilities. According to the requirements are generally located in the back bar area. Contains a bottle display counter, mainly for displaying some of the strong expensive wine, both display and display, so as to increase the atmosphere of the bar to attract guests desire to consume. In addition, there are refrigerated cabinets used to refrigerate alcohol and beverages and food, such as carbonated water, wine, champagne, fruit, eggs, milk and other perishable food. In addition, there is also a need for storage cabinets, most of the supplies such as matches, towels, napkins, decorative sticks, straws, etc. need to be stored in the storage cabinet.
Second, bartending utensils
1. Measuring cup (Jigger) measuring cup is a cocktail and other mixed drinks, used to measure a variety of liquids of the standard capacity cup.
It has two styles:
The first is a stainless steel measuring cup with a funnel shape at both ends, one end is large and the other is small.
The most common models of measuring cup combinations are: 15 ml and 30 ml, 45 ml and 60 ml.
The choice of measuring cup is related to the capacity of the cup used to serve the beverage. When using a stainless steel measuring cup, the drink should be poured full to the rim of the measuring cup.
The second type is a tall, flat-bottomed, thick glass measuring cup with a standard scale. When measuring wine in a glass measuring cup, you should pour the wine up to the mark. Each time you pour the wine in the measuring cup, and then put the measuring cup upside down on the funnel plate, so that the remaining wine in the measuring cup to drain, so as not to make the flavor of different types of wine mixed together. If the measuring cup has been used for viscous beverages, such as milk, juice, etc., it should be rinsed out and then used to measure other beverages.
2. Pourer The pourer is mounted on the mouth of the bottle and is used to control the amount of alcohol poured. In the bar, each open spirits to install the mouth of the wine, wine mouth made of stainless steel or plastic. There are three types: slow, medium and fast. Plastic spouts should not be colored, and when using stainless steel spouts, the cork should be inserted into the neck of the bottle.
3. mixing glass (Mixing Glass) mixing glass is a thick glassware, used to hold ice and a variety of beverage components. Typical mixing glass capacity of 16 to 17 ounces. Mixing glasses must be rinsed every time they are used to keep them clean.
4. Mixing pot (Hand Shaker) Mixing pot is usually stainless steel. Common 'jugs are ordinary type and Boston jugs. After putting the drink and ice into the shaker, it can be shaken and mixed. Stainless steel bartending jugs should be shaped to meet the standard, the common common type of jugs nowadays are 250 ml, 350 ml and 530 ml models.
5. Strainer (Strainer) Round strainer, stainless steel wire coiled around a handle with two ear-shaped sides. This is used to cover the top of the mixing glass and the two ear-shaped sides are used to hold it in place. The strainer keeps saucy things like ice and fruit from pouring into the drinking glass. In addition, there can also be nylon mesh, stainless steel mesh sieve for making juice drinks. 6. Bar Spoon (Bar Spoon) Bar Spoon is a stainless steel product, shallow spoon, long handle and with a spiral, used to stir the drinks.
7. Ice Scoop made of stainless steel or plastic, used to scoop out different kinds of ice from the ice bucket.
8. Ice Clip The Ice Clip is a stainless steel tool used to hold cubes of ice.
9. Muddling Stick A wooden tool. One end is flat and is used to crush solids or mash into a paste, and the other end is round and is used to crush ice.
10. Fruit Squeezer A manual squeezer used to squeeze juice from fruits such as lemons or limes.
11. Funnel (Funnel) Funnel is used to pour wine and beverages from large containers (such as wine barrels, bottles into a convenient application of small containers (such as wine bottles) in a common transfer tool.
12. Ice Bucket (Ice Bucket) Ice Bucket is used to hold ice, stainless steel and glass made of two kinds of models of different sizes.
13. Punch bowl (Punch) Punch bowl is made of glass, used to make a large amount of mixed drinks containers, capacity varies. Punch bowls are sometimes accompanied by punch cups and spoons.
14. Cutting Board (Cutting Board) The bar commonly used cutting board for the square plastic or wooden two.
15. Bar knife (Bar Knife) Bar knife is generally stainless steel knife. Rusty knives will not only destroy the color of the fruit, but also leave the rust on the fruit. Bar often use small or medium-sized stainless steel knife, the knife must be sharp, not only for the neatness of the decoration and work quickly, but also the need for safety.
16. Decorative Fork (Relish Fork) The decorative fork is a stainless steel product with two tines that is about 25.4 cm (10 inches) long. It is used to put onions and olives into bottles with narrow mouths.
17. Zester: A special knife used to zest lemons for garnishing beverages, etc.; the zest is taken from the lemon, not the white part underneath.
18. Squeezer (Squeezel) Specialized for squeezing juice-rich lemons, oranges, oranges and other fruits.
19. Open the bottle cans (Bottle Opener) open the bottle cans generally stainless steel products, not easy to rust, and easy to wipe clean.
20. Corkscrew drill (Corkscrew) used to open the wine bottle on the cork, the center is empty, and there is enough spiral can completely cork out, the whole made of stainless steel. Open wine bottles used is a specially designed corkscrew auger, including the spiral, cut off the seal of the bottle mouth tin foil knife and make the cork easy to spin out of the rod, similar to the shape of the folding knife. 21. service tray (Service Trays) service tray is round, bar service tray tray should be non-slip surface, in order to prevent the wine glass sliding.
22. billing tray (Tip Trays) billing tray bar customarily known as the tip tray, is used to present bills, change and acceptance of credit cards, waiters can also use it to collect guests left tips.
23. Cocktail Naplin pad (Cocltail Naplin) pad in the drink cup for guests to use.
24. Straw (Straw) used to serve drinks in long drink cups.
25. Decorative stick (Tooth Picks) used to string cherries on the garnish drinks.
Third, the standard bar cups Bar cups are very careful, not only the requirements of the model that the capacity of the size of the standard with the drink, the material and shape also have high requirements.
Most of the commonly used glasses in bars are made of glass and crystal glass. In the family bar there are also made of crystal, regardless of how the material is the first requirement of no color, no carving, printing, cup body thick, colorless and transparent, the wine glass touch can be issued like a metal crisp sound.
Any material with the cup requires a glossy crystal clear. High-quality wine cups not only show the luxury and nobility, but also increase the guests' desire to drink. In addition, there are very strict requirements on the shape of the wine glass, different wine with different shapes of cups to show the style and mood of the wine.
The size and capacity of cups for different drinks are different, which is determined by the weight, characteristics and decorative requirements of the wine. Reasonable selection of the texture, capacity and shape of the glass can not only show the elegance and beauty, but also increase the atmosphere of drinking.
General bar to prepare the cup and its capacity specifications are as follows.
[1] Old Fashion Glass (Old Fashion Glass) is also known as the rock glass or classical cup
[2] Cocktail Glass (Cocktail Glass)
[3] Goblet (Goblet)
[4] Karen Cup (Collins Glass)
[5] Sour Glass
[6]Sherry Glass
[7]Champagne Glass
[8]Jug
[9]Shot Glass
[10]Flat Bottomed Glass ( Tumbler)
[11]Punch Bowl)
[12]Brandy Glass)
[13]Liqueur Glass)
[14]Wine Glass)
{1}Carron Cup ( Collins Glass) 280 ml
{2}Shot Glass 28 ml
{3}Old-Fashioned Glass 200 ml
{4}Beer Mug 450 ml
{5}Tall Beer Mug Beer Polsner) 330 ml
{6}Irish Coffee Cup (Irish Coffee Cup) 240 ml
{7}Pousse Coffee (Rainbow Cup) 56 ml, 84 ml
{8}Red Wine Glass (Red Wine Glass) 300 ml, 330 ml, 360 ml
{9}White Wine Glass (White Wine Glass) 250 ml, 330 ml
{10}Sherry Glass (Sherry Glass) 56 ml
{11}Tulip Champagne Glass (Tuilp Champagne) 250 ml
{12}Brandy Glass ( Brandy Snifter) 170 ml, 340 ml
{13}Cocktail Cup (Cocktail) 110 ml
{14}Sour Cup (Sour) 140 ml
{15}Miximg Cup (Miximg Cup) 450 ml
Note
1. Before making a cocktail, prepare the glass and the ingredients used in advance for ease of use. In the process of making, if then time-consuming to find a glass or a certain material that is not good quality cocktails.
2, the cocktails used in the base wine and ingredients should be selected at a good price.
3, the use of materials must be fresh, especially eggs, milk, fruit juice.
4, always open the eggs in a cup to check the freshness.
5, young bartenders to learn to use the wine vessel, in order to ensure that the flavor of the wine mixing is pure
6, bartending apparatus to keep clean and clean, in order to use at any time.
7, must maintain a pair of clean hands, hands are the focus of attention of guests.
8, decorative fruits should be fresh.
9, canned decorative fruits such as cherries should be rinsed in advance according to the amount of the day, sealed with plastic wrap and placed in the refrigerator.
10, cocktail decorations should strictly follow the recipe requirements, the decoration of the self-made wine should also be based on the principle of simplicity and harmony.
11, in the process of modulation operation should try to avoid contact with the hand decorations.
12, the ice used for mixing drinks as much as possible to choose fresh and hard to melt.
13, the material program first auxiliary materials after the principle of the main ingredients.
14, the vast majority of cocktails to drink now, not easy to long placed.
15, modulation of hot drinks, the temperature can not exceed 78 degrees.
16, in the use of glass, such as room temperature is higher than the use of cold water before pouring into the cup and then into the ice, and then filter out the water, add bartending materials for modulation.
17, mixing drinks using sugar, powdered sugar to be the first in the mixer or wine glass mixer with a small amount of water to melt, and then add other materials for modulation.
18, in the mixer (in the recipe) filled with soda or mineral water, this sentence is for the appropriate amount of wine cups, the capacity of a large cup of wine can be appropriate to grasp the amount. A flavorful filling, the flavor of the drink becomes diluted.
19, similar to the soda water and other aerated materials are absolutely not in the shaker and electric stirrer shaking and stirring.
20. "ON THERS" means to put ice cubes in the glass before pouring the wine on the ice.
21. "WATER CHASING" means that additional drinking water is added to dilute a high alcohol wine.
22. When pouring the wine, the wine should be 1/8 of the way to the mouth of the glass.
23, the wine glass to keep clean and bright, spotless, hold the cup do not * close to the mouth of the cup.
24, the fruit should be soaked in hot water beforehand, will be more juice 1/4.
25, the production of syrup and powdered sugar and water ratio of 3:1.
26, cocktails used in the egg white is designed to increase the foam of the wine and regulate the color of the wine, will not have an impact on the taste.
27, the mixing of the finished production must be raised after the bottle cover tightly returned to the original position.
28, mixers, such as leftover wine, not easy to often placed, should be filtered into a clean cup spare.
29, the egg yolk or egg white in the mixer recipe are fresh.
30. Wash bar spoons and measuring cups after use and put them in clean water.
31, the so-called "shaking and method" refers to the process of making cocktails with a shaker, using most of the ingredients are fruit juice, milk and eggs. The purpose of this method is to make you mix the main ingredients of the cocktail fully mixed cold through, and will not make the ice melt and dilute alcohol. Therefore, the shaking process should be fast, vigorous and powerful short time, the general wall of the pot now water mist can be.
32, the so-called "harmonization method" refers to the process of making cocktails with a glass. Clear main ingredient composition cocktail commonly used sub-approach. The mixing process should be light and short so that the liquor is fully mixed, cold can be. The use of ice in the mixing glass ice chips is most common. Need to use the glass modulation can not use the jug modulation.
33, a good bartender to carry a screw corkscrew and lighter and other supplies.
34, the bartender's hands are busy, and the sound of bottles clinking makes the guests distrustful.
35, for the more unfamiliar ambiguous wine, can be modest to the guests to ask for advice.
36, more than one cup of the same cocktail, whether it is the completion of governance, or a few times to complete should not be poured after a cup and then pour two cups, but will be the glass side by side, from left to right and then from right to left, the average distribution.
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