Everything You Need to Stock an at-Home Bar

Posted by dnfsdd8 on 2021/08/19
Everything You Need to Stock an at-Home Bar

在家中酒吧库存所需的一切

所以你终于找到了你梦寐以求的酒吧推车,而且你已经装满了你最喜欢的酒。虽然这是策划家庭酒吧的两个非常重要的步骤,但要真正让您的设置回想起您最喜欢的水坑,您将需要添加一些酒具和鸡尾酒设备。但这可能是一项令人生畏的任务,尤其是如果您喝鸡尾酒的经验比制作鸡尾酒的经验多的话。好消息是您不必花很多钱。“大多数家庭酒吧里的人真的不需要那么多工具,”纽约市 Pouring Ribbons 的合伙人 Joaquín Simó 建议道,他在 2012 年被评为“鸡尾酒故事”年度美国调酒师。“我说你从绝对的基础知识,专注于您喜欢使用的东西。”

如果您手头拮据,Maybe Sammy 的调酒师 Martin Hudak 说,您可以随时使用手头已有的调酒工具:“对于摇晃的鸡尾酒,您可以使用空果酱罐或保温瓶。用于测量勺子和杯子,以及用于搅拌的任何勺子或木勺背面。” 但 Dante 的首席调酒师 Stacey Swenson(目前在世界 50 家最佳酒吧名单中排名第一)指出,如果您要展示一些东西,您可能需要既实用又时尚的装备。“你想要既实用又漂亮的东西,”她说。“如果你把它放在你的酒吧推车上,你就好像在为你的客人表演一场表演。” 在 Simó、Hudak、Swenson 和其他 28 位专家的帮助下,我们为任何鸡尾酒爱好者的家庭酒吧整理了以下必备装备清单。

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According to Simó, all shakers “technically do the same thing, and there are very cheap and very nice versions,” so there’s really no superior option when it comes to function. That said, many professional bartenders use Boston-style shakers, which are basically two cups that fit into each other and form a tight seal to keep liquid from splashing all over you. “If you want to look like a bartender at Death & Co. or PDT, and you want the same kit, then you’re probably going to go metal-on-metal,” or “tin-on-tin,” Simó notes. Six of our experts recommend these weighted tin-on-tin shakers — which come in a range of finishes, including copper and silver — from Cocktail Kingdom, a brand that nearly every bartender we spoke to praised for its durable, well-designed barware. Grand Army’s beverage director, Brendan Biggins, and head bartender, Robby Dow, call this “the gold standard” of shaking tins. “Behind the bar, there’s almost nothing worse than shaker tins that don’t seal well or don’t separate easily,” explains Krissy Harris, the beverage director and owner of Jungle Bird in Chelsea. “The Koriko Weighted Shaking tins seal perfectly every time and easily release,” she says. And because they’re weighted, they’re less likely to fall over and spill.

For some people, a two-piece setup like the above shakers might be tricky to use comfortably. “Say you’re a petite female — if you have very small hands, then maybe using a Boston-style shaker may be a little harder,” explains Simó. In that case, a cobbler shaker may be the better choice, because it’s smaller than a Boston-style shaker and thus easier to hold. The other convenient part of a cobbler-style shaker is that the strainer is already built into the lid, so you don’t necessarily have to spring for an additional wine tools. Karen Lin, a certified sommelier, sake expert, and the executive general manager of Tsukimi, suggests this shaker from Japanese barware brand Yukiwa. “The steel is very sturdy, and the shape fits perfectly in my hands,” she says. “It is also designed well so you can take it apart easily to clean.”

You know how James Bond always ordered his martinis shaken, not stirred? Well, if you were to ignore Mr. Bond’s order and make a stirred martini — or any other stirred cocktail, like a Negroni or a Manhattan — you’d set aside the shaker to use a mixing beaker instead. A mixing beaker is essentially a large vessel in which you dump your liquors and mix your drink. And though you can purchase handsome crystal ones for hundreds of dollars, both Simó and Swenson agree that they’re kind of superfluous for a basic bar kit. “I don’t think you should spend any more than $25 on a mixing glass,” says Swenson. Harris agrees, saying that since they are the most broken item behind the bar, you should stick to a well-priced option like this mixing glass from Hiware that “doesn’t have a seam, so it’s stronger and very attractive.”

One of Simó’s hacks to getting a glass mixing beaker for not that much money is to use the glass piece from a French press, which is something else you might already own. If you want a dedicated one for your bar cart (that could serve as a backup for your French press), he says you can buy a replacement glass like this one, which has a capacity that is particularly useful if you’re making drinks for a lot of people. “I generally will take one or two of the big guys with me when I’m doing events, because then I can stir up five drinks in one, and it’s really convenient,” Simó explains.

According to Paul McGee, a co-owner of Lost Lake in Chicago, “finding vintage martini pitchers is very easy, and they are perfect for making large batches of cocktails.” Plus, they’ll look more visually striking on your bar cart. This one is even pretty enough to use as a vase when it’s not filled with punch. The photo shows the pitcher next to a strainer, but you’re only getting the pitcher for the price shown.

If you’re making a stirred drink, a mixing or bar set spoon is also necessary. “Three basic styles exist: the American bar spoon has a twisted handle and, usually, a plastic cap on the end, the European bar spoon has a flat muddler/crusher, and the Japanese bar spoon is heavier, with a weighted teardrop shape opposite the bowl,” explains Joe Palminteri, the director of food and beverage at Hamilton Hotel’s Via Sophia and Society. None of our experts recommended specific American-style bar spoons, but Simó told us that one of his favorite Japanese-style spoons is this one made by bartender Tony Abou-Ganim’s Modern Mixologist brand. “It’s got a really nice, deep bowl to it, which means you’re able to measure a nice, level teaspoon” without searching through your drawers, according to him. Simó continues, “The little top part of it has a nice little weight to it, but it’s not too bulky. So it gives you a really nice balance as you’re moving the mixing spoon around,” making your job a little easier.

Should your at-home bartending require a lot of muddling, Swenson recommends getting a European-style spoon like this, which he says will still allow you to stir while eliminating the need to buy a dedicated muddler. “You can actually use the top of the spoon to crush a sugar cube if you wanted to for your old-fashioned. I have one of those, so I don’t have to have two tools; I’ve got both of them right there.”

You don’t necessarily need a strainer if you’re using a cobbler shaker, since it’s already got a strainer built into the lid. But if you’re using a Boston-style shaker, you should get what’s called a Hawthorne strainer to make sure the ice you used to chill your drink doesn’t end up in your glass and dilute the cocktail. Three experts recommend this one, including Lynnette Marrero, the beverage director of Llama Inn and Llama-San and the co-founder of Speed Rack, who says it’s her absolute favorite because “it is light and easy to clutch and close correctly.” If you choose to buy this Hawthorne strainer, Simó also recommends getting “the replacement springs that Cocktail Kingdom sells,” telling us they’re a good way to give a worn-out strainer a face-lift. “They’re really, really nice and tight, and you can generally slip them into any Hawthorne strainer that you have.”A jigger is what you use to measure the liquor into the shaker or mixing glass. A hyperfunctional, albeit nontraditional-looking, option is the mini measuring wine decante from OXO. “I know some bartenders, including the ones at Drink in Boston, one of the best bars in the country, swear by those graduated OXO ones because they love the ability to read them from both the sides and the top,” explains Simó. “You can measure in tablespoons or ounces or milliliters, and it’s all on the same jigger.” Part-time bartender Jillian Norwick and Ward both love it too and keep the stainless steel version on hand (which looks a little nicer when left out). Noriwck adds that she’s in good company: “The peeps at Bon Appétit love it.”This fancy-looking jigger combines the functional appeal of the OXO measuring wine glass (it’s basically a cup that grows wider to accommodate different amounts of liquid) with the aesthetic appeal of a classic bar tool. It also makes measuring a snap: “This handy measuring bar table and stools is super-easy to use and enables the imbiber to essentially build all the ingredients of a drink in one go,” says Confrey.If you’re going for a more classic look but still want something practical, Simó recommends this double-sided metal jigger that has a one-ounce cup on one side and a two-ounce cup on the other. The one-ounce side on this strainer also has a half- and three-quarter-ounce lines etched into it to make it even more precise. “That gives you a lot of wiggle room” and will allow you to measure for most basic cocktails, Simó says. “From there, you really just have to learn what a quarter-ounce looks like in there, and you’re pretty much good to go.”

Biggens、Dowe 和 Swenson 更喜欢 Leopold 跳汰机,它具有独特的钟形形状(一个钟形代表一盎司,另一个代表两盎司),并且在内侧刻有标记四分之一盎司和半盎司的线条。“它们真的很容易握住,而且它们有一定的重量,”斯文森补充道。“那些没有真正使用过跳汰机经验的人对重量稍重一点的东西会很好。而且它们看起来很酷。”

虽然很容易想要为您制作的每种类型的饮料配备不同类型的玻璃杯,但当您刚开始使用时,这确实没有必要。根据 Simó 的说法,“您可以将 90% 的饮料制成优质的多用途鸡尾酒杯,例如岩石或柯林斯杯。” (虽然本部分包含我们调酒师最喜欢的酒杯,但如果您想货比三家,您可以在我们的最佳水杯列表中找到各种价位的大多数这些款式。)柯林斯或高球杯看起来像一个烟囱,通常你正在寻找大约 12 盎司的东西,比如调酒师最喜欢的品牌鸡尾酒王国的柯林斯眼镜。“你不想要一个 16 盎司的柯林斯玻璃杯,因为你会在你的第二个汤姆柯林斯之后被锤击,”西莫建议道。





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