Well, it’s time for you, my dear readers, to tell you about other bar equipment, without which it’s hard to live at the bar. I talked about shakers in a more detailed version, because they deserve it =). Now I will cram several positions into one article at once and try to list as many as possible. Over time, I will make a separate glossary page, a kind of guide for the bartender, in which I will indicate both inventory and dishes for serving cocktails and much more, but for now, I offer you bar inventory of paramount importance for discussion.
Jigger
In other words, a measuring cup. For the preparation of classic cocktails, where “by eye” is not very welcome, jigger – an irreplaceable thing. It consists of two metal conical vessels, which are interconnected in the manner of an hourglass. Most often jiggers are made of stainless steel. One of the parts of the measurer is most often equal to 1,5 ounces of liquid or 44 ml – this is an independent unit of measurement and is called, in fact, a jigger. That is, one of the measuring cones is equal in volume to the jigger, and the second part is arbitrary in volume.
You can buy a jigger with three types of designations: English (ounces), metric in milliliters and metric in centimeters (1cl = 10ml). I find it more comfortable to work with a jigger in the metric system with notches on the inside of both cups. Probably, for our region (Eastern Europe) this is quite logical, because in our country alcohol is most often sold in 50 ml packages and a jigger 25/50 ml is ideal for this purpose. In Europe and the USA, everything is a little different – alcohol is most often sold there in 40 ml or one jigger, so jiggers with English designations, for example, 1,2 / 1 oz, are better for them. However, I worked with all the options, and understanding them is quite simple. It is better to choose a jigger with rounded edges to minimize spillage when pouring.
I also want to add that the jigger is not a GOST measuring utensil and in connection with this there may be some difficulties in communicating with the consumer protection committee and other control services, therefore, if serious uncles and aunts rush to your bar with a check, then it’s better immediately hide the jigger in your pocket =). In order not to get into trouble, the bar should always have GOST measuring cup with the appropriate certificate. Moreover, even if there is a GOST designation on the glass, without a document this glass is also considered illegal, so it is better not to lose this piece of paper. These glasses are beating very actively, but they cost a lot, so it’s better to use improvised means and jiggers, and it’s better to hide the glass in a far corner until the check or recount arrives.
Strainer
This word will flash in every cocktail that is prepared using the shake or strain method. Represents strainer bar strainer, however, and from English this word is translated as a filter. For a cobbler (European shaker), a strainer is not needed, as it has its own sieve, but for a Boston it is simply an indispensable thing. Of course, you can drain a drink from Boston without a strainer, I already wrote how, but not everyone can do it, and there may be a loss of valuable liquid.
There are 4 protrusions on the base of the strainer which add stability to this shaker tool. A spring is usually stretched around the entire perimeter, which acts as a barrier to everything undesirable. In addition, thanks to the spring, you can control the gap between the edge of the shaker and the strainer, which is most often needed to trap ice, fruit and other large-sized cocktail ingredients in the shaker that do not belong in the serving dish.
Bar spoon
It is also called a cocktail spoon. It differs from an ordinary spoon in the first place in length – bar spoon usually long, so that you can stir the drink in a deep glass. It can also be used as a measure for syrups or liqueurs – the volume of the spoon itself is 5 ml. The handle is usually made in the form of a spiral, which not only simplifies the rotational movements inside the drink, but also is an excellent pouring chute. If you pour liquid onto a spiral from top to bottom, then to its logical conclusion, the liquid will lose speed and gently fall on another liquid. I’m talking about layering, if you don’t understand =). For this, cocktail spoon equipped with a metal circle on the opposite side, which is attached or screwed clearly in the middle. Everyone’s favorite B-52 is made mainly with a bar spoon. Sometimes, instead of a circle, there is a small fork at the other end, which is convenient for catching olives and cherries from jars, as well as for making other decorations.
Madler
It’s a pestle or pusher, whatever you like. There is not much to say here – mojito. It is with the help of muddler that mint and lime are choked in a glass, so you must have seen it. Mudlers are made from different materials, but most often it is wood or plastic. On the pressing side, teeth are usually located – this is not very good for mint, since it can give an unpleasant bitterness when crushed strongly, but for various herbs and seasonings, these teeth are very necessary. The fact is that when preparing some cocktails, fresh essential oils are required, which are not so easy to squeeze out with a blunt muddler area.
What else is there to add? Wooden muddlers, of course, are more valuable to the bartender, environmental friendliness and all that, but they are not durable, as they gradually become sour from the influence of moisture. Sometimes madler It is used to grind the ingredients not in the serving bowl, as happens with mojitos, but directly in the shaker. In such cocktails, you will need an additional sieve to the strener, but I already wrote about this in an article on how to make cocktails, so read on 🙂
Well, I guess I’ll end here. Of course, a lot of inventory is still used behind the bar, without which some actions will be difficult to carry out, but here I have listed the most necessary tools.