Two things are required for every bar: liquor and the right bar accessories to turn that liquor into a delicious drink. While most home entertainers are familiar with the spirits they like, it can be difficult to know how to make them. You can quote James Bond’s preference for shaken and not stirred martinis.
Claridge’s is here to help. Claridge’s London Hotel, whose bartenders create 36,000 cocktails a year, more than their bar, releases its first-ever cocktail book.
The book covers over 400 cocktails, including the classic Negroni, the Champagne-spiked Creme de Cassis “The Flapper,” and even a milk-punch box. Denis Brock (director of bars at Claridge) and Nathan McCarley O’Neill (director of the mixology) concluded that they could not share their secrets of world-class cocktails without setting up their readers for success. Claridge opened Claridge’s first drinking parlour in 1856.
The tin shakers are designed to fit together and allow for vigorous mixing. The set should be large enough to hold two drinks and ice cubes. The bartender should have a weighted set.
- Cobbler/Three-Piece Shaker
The three-piece shaker has an integrated filter and is typically smaller in volume than the Boston (1 pint/700ml). Polished stainless steel is the best choice for cobbler shakers.
2. Mixing glass/tin
A mixing glass or tin is essential for stirring drinks. It allows the bartender to mix a cocktail without diluting it. They can look beautiful in the glass, and they are cheaper than stainless-steel versions. The glass versions are more durable and can chill drinks quicker.
3. Strainer
This circular metal utensil with tightly wound coils prevents unwelcome guests from getting into your drink. A Hawthorne strainer, which fits inside a Boston shaker container at Claridge’s, is often used.
The coiled spring holds back the ice. A bartender can open the gate (move the strainer back a bit) to allow small amounts of ice into the drink. Claridge’s bartenders will use a fine strainer to strain the drink a second time.
4. Fine Strainer
This small, stainless steel mesh basket can steep loose-leaf or green tea. It is used with the Hawthorne strainer to ensure drinks have a refined texture. This is particularly useful for creating cocktails using egg whites.
5. Jiggers
This tool measures every Claridge cocktail except the Claridge Martini, which can be poured for free. A Japanese-style jigger is preferable at the hotel. It has multiple etchings inside that indicate different measurements. This allows for greater accuracy. When adding liquor, hold the jigger straight and pour to the top.
6. Bar Spoon
This Spoon is long and slim, reaching the bottom of the least mixing glasses. Claridge offers 16-inch (40cm) teardrop bar spoons. These spoons have a beautiful spiral finish and a thin shaft. This allows fingers to grip and turn the Spoon easily.
Stirring is an art. The wrist should move, not your elbow. Your fingers should wrap around the Spoon to make it move. There should also be very little noise against the glass. Claridge’s bartenders can mix multiple drinks simultaneously by using both their hands.
7. Ice Picker and Knife
A knife and ice pick can add drama to your cocktail-making. These knives are sharp and should not be used without caution. Keep one finger close to the edge of the pick. This will allow you to make a precise connection with the ice.
8. Muddler
A muddler is the bartender’s solution to a mortar and pestle. It lightly crushes fruits and peels together. This allows the juices, oils, and aromas to be released.
9. Atomizer
This simple device, which can be used to “season” a Martini with a mist, is essential.
Conclusion
It would help to keep these things in mind when opening or creating your bar.