So follow their advice and go for this $20 Norpro model, a stainless steel version with no paint, and avoid the discoloration and cleaning challenges of the one I use.Ī Microplane Classic Zester/Grater ($15 or less) is arguably an advanced bar tool, even though it’s super easy to use. The $12 version from Amco in this photo was purchased without the benefit of bartender wisdom: citrus acids quickly peel away the paint on a squeezer. While you can do this without a tool if you’re making one or two drinks, hand squeezer tools are the most efficient for doing so repeatedly and extracting the most juice. The only thing more important in modern cocktailing than peeling a piece of citrus is turning it into fresh juice on the spot. The gold one for $10 more is easier to find.Ĭitrus Squeezes and Microplaners.
Bartender orange peeler pro#
Pro bartenders are shifting to the Koriko Hawthorne, and so am I the only challenge is getting the color you want, because the common silver one has been sold out.
It’s heavy, not super-expensive, and achieves the sort of quick fine straining you’ll want if you’ve been muddling leaves, vigorously shaking ice until it chips, or using other solid ingredients that really shouldn’t make their way into the glass. But genius bartender Don Lee developed a better $15 version called Koriko Hawthorne for Cocktail Kingdom (shown above). You can get a basic one with a coil like the one shown here pretty much anywhere this is a $5 Swissmar version. Next-level straining is accomplished using a tool called a Hawthorne strainer. It also has a strainer built into its top, which is good enough for making many types of drinks, and is designed to be easy to open. So my pick is the Rosle 12650 Shaker, which is around $50 if you can find it online. The 18/10 stainless steel is heavier, which makes it more durable, attractive, and effective at chilling even if you’re shaking with warm hands. You don’t want to cheap out on a shaker, because it can fall apart, dent, or spill drinks all over the place if made poorly. After testing, I strongly disagree with recommendations I’ve seen online of the Oggi Marilyn Tall & Slim shaker. Yes, $22 is cheap, and the shaker seems nice the first two times you use it, but it’s flimsy and doesn’t wash well, holding water inside its cap. Great bartenders debate the pros and cons of the glass-and-metal Boston Shaker versus the all-metal Cobbler Shaker, and I’ve used both, as well as multiple types of the latter. There’s no such thing as a perfect shaker. I own three of Tovolo’s $8 King Cube Ice Trays, which have lasted for years, even though they’re some of the most frequently-used bar tools in my collection. Tovolo makes a number of different trays that do a much better job of holding their shape. But as much as I love most of their products, their ice cube trays feel flimsy. Normally, I would point towards Cocktail Kingdom, which makes and sells some outstanding bar tools. It’s a lot easier and cheaper to make 2″ cubes than spheres: silicone rubber trays work perfectly. Like the magical ice balls we covered in our first Kitchen Tech article, big ice cubes are critical in chilling drinks without diluting them. With some practice, you’ll be able to get close to completely accurate measures with a fancier-looking tool. But if you want to follow the pros, go for RSVP’s tall 1-ounce/2-ounce metal Double Jigger ($9). They’re so cheap that we bought four, so one’s always handy when others are being washed. Our long-time favorite is OXO’s Good Grips Angled Measuring Cup ($5), which lets you measure up to 2 ounces of liquid in 1/4 ounce increments. It’s so easy and cheap to do things right: just buy a measuring cup. Serious bartenders hate “free pouring” – haphazard guesstimation of liquids poured into a shaker or mixing glass - because the results are unpredictable from drink to drink. The Oxo Good Grips Lemon Zester ($8) and WMF Profi Plus Channel Knife ($20) are good at making thinner, spiral peels, which are fancier but easier to screw up. I’ve been very happy with an OXO Good Grips Pro Swivel Peeler ($13) for similarly large-sized peeling. Peeling fresh citrus is critically important in making modern cocktails, and there are many tools for turning a lemon, lime, orange, or grapefruit rind into a beautiful decoration with a powerful scent.īut while bartenders, including some I deeply respect, love the inexpensive Kuhn Rikon Peeler ($10 for 3), I’ve found the blades to be difficult to clean and prone to discoloring fruit during the slicing process. This is a rare category where my top pick is different from what pro bartenders have recommended. Signature Cocktail.$ 70Īn Additional Bartender.$200Ī Day-Of Assistant.$12 0īeverage Station (Lemonade & Sweet Tea).
0 kommentar(er)
