Cash tool

from Wikipedia, the free encyclopedia
Bar tools (from left to right): (1) champagne cap , (2) kitchen knife , (3) ice tongs, (4) ice scoop, (5) ice bucket, (6) small bar spoon , (7) cocktail stick , (8) jigger , (9) tea strainer, (10) Boston Shaker (metal cup), (11) bar spoon, (12) one-hand citrus press ("lemon tongs"), (13) bar strainer , (14) zester / Julienne ripper with canning knife, (15) Boston Shaker (Mixing glass), (16) pestle , (17) lemon squeezer , (18) nutmeg grater , (19) peeler , (20) corkscrew (waiter's knife).
Cocktail bar bar tools on drip tray
Mixing glass filled with ice cubes , bar spoon

A Barwerkzeug ( engl. Bar tool ) is a tool or kitchen appliance , which in the bar or in the preparation of cocktails is used. In a narrower sense, the term means tools that are specifically intended for use in mixing, but also other items that are typically found at the bar ( bartending equipment ).

Mixing vessels

  • Cocktail shaker (1st picture no. 10 and 15): It is used to shake (shake) and cool the ingredients. The picture shows a Boston shaker , consisting of a metal cup (1st picture no. 10) and a mixing glass (1st picture no. 15). The mixing glass can also serve as a stirring glass for cocktails that are not shaken.
  • Mixing glass or mixing glass (3rd picture): This is where drinks are prepared that can be stirred over ice, for example most aperitifs and classic short drinks such as Martini or Manhattan . Mixing glasses are thick-walled beakers and usually have a pouring lip. Alternatively, the glass of a Boston Shaker (1st picture No. 15) can be used for stirring.
  • Mixer for the preparation of creamy drinks in particular, for chopping and pureeing fruits and for frozen cocktails , in which the ice is mixed together so that a sorbet-like mass is created.
  • Electric blender with metal rod and metal cup for the preparation of hard-to-mix drinks.

Measure

  • Dashbottle Small spray bottle for dispensing individual dashes of liquid ingredients, especially cocktail bitters
  • Jigger or Barmaß (1st picture no. 8): a small measuring cup for measuring small amounts of liquid, depending on the size between 1 and 4, maximum 10 cl , in the picture as a double measuring cup  with 2 and 4 cl.
  • Pourers : In professional bars they are put on the spirits bottles instead of the original caps. With a little practice, bartenders can use it to precisely dose liquids without a jig .

stir

  • Bar spoon (1st picture No. 6 and 11, 3rd picture): It has several functions. On the one hand, it is used to stir cocktails with ice cubes in a mixing glass. The long, often twisted handle makes it easier to stir quickly from the wrist, with the back of the spoon moving in a circle along the inside of the glass wall. Cocktails that are prepared ("built") directly in the guest glass can also be stirred with it before serving. Second, it is used to measure ingredients (1 bar spoon = 1 BL = approx. 0.5 cl , approx. 1 teaspoon). Finally, many bar spoons have a small pestle at the end of the handle to crush fruits, herbs or sugar cubes in the shaker.
  • Sekt whisk : used to be used to remove excess carbon dioxide from sparkling wines , but is rarely used today. Cream is easy to whip with the small whisk, for example for an Irish coffee .
Swizzle stick with an iced highball glass
  • Swizzle Stick : natural wooden stirring stick , the handle of which is rotated between the palms of the hands. It is mainly used in the preparation of some Tiki drinks that are made with crushed ice.

Process ingredients

Crushing ("muddling") fruits and mint with a pestle in a cocktail shaker .
  • Pestle (muddler) (1st picture no. 16): for mashing herbs , fruits and other solid ingredients in the shaker (technical language muddling ).
  • Lemon squeezer (1st picture No. 17): for making freshly squeezed citrus juices, for example for the important group of sours , fizzes and collinses .
  • Lime press (hand press) (1st picture no. 12): This allows you to squeeze half limes directly above the shaker with one movement. One-hand presses, seldom also called lemon tongs, are available in different sizes and with several inserts (see illustration) that are equally suitable for lemons and limes.
  • Nutmeg grater (1st picture no. 18): With this nutmeg can be rubbed fresh over a cocktail, for example with Alexander or many Tiki drinks. Kitchen graters are used to grate ginger or chocolate .
  • Vegetable peeler (1st picture no. 19): This is used to cut zest (thin pieces of citrus peel) that are used as a twist to flavor cocktails and for decoration.
  • Zester / Juliennereißer with fluting knife (1st picture no. 14): Also used to make decorations, for example spiral strips of citrus peel.
  • Kitchen knife (1st picture No. 2): For preparing fresh fruits and herbs and for making decorations on the cocktail glass .
  • Cutting board

Handling bottles and cans

Handling ice

  • Ice bucket (1st picture no. 5), often double-walled insulated
  • Ice tongs (1st picture no. 3) or ice scoop (1st picture no. 4): For hygienic reasons, ice cubes are never touched by hand.
  • Ice machine or ice cube molds (ice cube maker) for making ice cubes, ice balls and other shapes
  • Ice crusher : Device for the production of crushed ice, alternatively larger pieces of ice can also be placed in a lint-free ice pack or clean kitchen towels and smashed with a hammer. In manual ice crushers the ice cubes are ground mechanically, in electrical devices they are sometimes rotated at high speed and smashed, which makes the ice finer but also more mushy. For the catering industry, there are large capacity electric ice crushers.
  • Ice ax for chopping ice stick or block ice and for separating ice cubes or frozen fruits that are frozen together.
  • Glass rimmers : Flat bowls in which the rim of cocktail glasses is turned in order to moisten them and then provided with a salt or sugar rim.

Strain and serve

  • Strainer (engl. Strainer) (1. picture no. 13): This is the ice used for shaking or stirring, and optionally fruit pieces, while straining to hold back in the shaker or mixing glass. The Hawthorne strainer shown with a metal spiral is widespread , as well as the Julep strainer , which looks like a large spoon with holes.
  • Kitchen or tea strainer (1st picture no. 9): It is required when straining herbs, spices or small pieces of fruit or to hold back even the finest fragments of ice. The double straining through a bar strainer and an additional tea strainer is also called finestrain or double strain .
  • Lime tongs : They are used to put lime or lemon pieces on the prepared cocktail. Pliers are also recommended for attaching other decorations.
  • Absinthe spoon for the absinthe ritual.
  • Cocktail skewer , also known as cocktail pick (1st picture no. 7): small skewers made of plastic, wood or metal, slightly longer than a toothpick , to which decorations are attached, for example olives in a martini . Strictly speaking, they do not count as bar tools as they are served with.

Others

  • Bar mat : rubber mat with knobs and border, in which dripping and condensation water can collect. Bar mats serve both as a base at a bartender's workplace and for presenting drinks at the counter. A common size is around 45 × 30 cm, elongated bar mats for the counter are often around 10 × 60 cm.
  • Drip tray (2nd picture): Drip tray catches dripping and condensation water from glasses, mixing vessels and other bar glasses. They are either built into the bar counter and have a drain, or they are used like a bar mat or tray and need to be emptied occasionally. Drip trays are about 2 cm high and mostly made of stainless steel.

Web links

Commons : Bartending equipment  - collection of pictures, videos and audio files
Wiktionary: Bar Tool  - explanations of meanings, word origins, synonyms, translations

literature

  • Uwe Voigt: The great textbook of bar science . 2nd edition, Matthaes, Stuttgart 2007, ISBN 978-3-87515-018-6 , pp. 39-49.