BAR TOOL COOL
These top tips will help you get up to speed with bar tool basics and explore some of the newest tools trending in bars now.
It’s vital bartenders have a thorough knowledge of the vast array of tools at hand in the bar—but what are the real benefits of mastering your muddlers and measures?
First, it speeds up and increases efficiency throughout service—and there’s no arguing that’s a great thing. It’s also important to the customer experience—customers see the tools you use as a cue to the overall quality of your bar. Bartenders who demonstrate good knowledge and pride of their tools will create higher quality drinks and an overall better experience for customers. Below we’ve outlined some key equipment, how to use it and how to store it.
The Latest Bar Tool Trends
If you’re comfortable with your bar basics, why not find out more about the latest tools and techniques being used in the industry? With technology always progressing and more complicated and sophisticated serves adding to the theatrics of modern day bartending, these tools are helping bartenders deliver innovative serves.
Smoke was originally used by chefs to preserve food, but modern bartenders are using smokers as an opportunity to flavor cocktails. The smoker machine uses an electric fan to draw air though a fire chamber with a gauze base and expel the smoke through a plastic tube. Fine wood shavings can be used to enhance cocktails flavors such as maple, apple and hickory.
Top Tip! Smoke can create a very strong flavor so handle with care so as not to overpower the other ingredients of the drink.
Want to make your own smoke? Check out the video below…
The best way to dispense a foam is from a cream-whipper, also known as a Siphon. Foams can be applied to the surface of the cocktail, with the aroma and flavor contrast to the taste of drink beneath adding a new dimension. Foams are the result of a chemical reaction between protein and nitrous oxide. The protein usually comes from an egg white but gelatine and agar-agar can also be used for cocktails. Foams can be made before service and chilled.