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25-08-21 2 Hits


在家中酒吧库存所需的一切


    所以你终于找到了你梦想中的酒吧车,而且你已经把你最喜欢的酒装满了。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的美国年度调酒师。“我说你从绝对的基础开始,专注于你喜欢使用的东西。”


    如果您手头拮据,Maybe Sammy 的调酒师 Martin Hudak 说您可以随时使用调酒师工具您手头可能已经有了: “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 家最佳酒吧排行榜上位居第一)指出,如果您要展示东西,您可能需要既实用的装备和时尚。“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 28 位其他专家的帮助下,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。





    编者注:如果您想支持受到冠状病毒关闭影响的服务业工人,您可以向已设立 COVID-19 危机救济基金的餐厅工人社区基金会或 One Fair 捐款Wage 已设立紧急冠状病毒小费和服务人员支持基金。我们还与本文中提到的企业在冠状病毒大流行期间为自力更生而制定的任何举措相关联。


    根据 Simó 的说法,所有的振动器“在技术上都做同样的事情,而且有非常便宜和非常好的版本”,因此在功能方面确实没有更好的选择。也就是说,许多专业调酒师使用波士顿式调酒器,它们基本上是两个相互配合并形成紧密密封的杯子,以防止液体溅到你身上。“如果你想在 Death & Co. 或 PDT 看起来像个调酒师,而且你想要同样的工具包,那么你可能会选择金属对金属,或“锡对锡” ,”西莫指出。我们的六位专家推荐了这些加重的锡对锡调酒器 - 有多种饰面,包括铜和银 - 来自鸡尾酒王国,这个品牌几乎每个与我们交谈过的调酒师都因其耐用、设计精良的酒具而受到称赞。  大军的  饮料总监 Brendan Biggins 和首席调酒师 Robby Dow 将其称为摇罐的“黄金标准”。“在吧台后面,几乎没有什么比密封不好或不容易分离的振动罐更糟糕的了,”切尔西丛林小鸟的饮料总监兼所有者 Krissy Harris 解释说。“Koriko Weighted Shaking 罐子每次都能完美密封并轻松释放,”她说。而且因为它们有重量,所以它们不太可能翻倒和溢出。“Koriko Weighted Shaking 罐子每次都能完美密封并轻松释放,”她说。而且因为它们有重量,所以它们不太可能翻倒和溢出。“Koriko Weighted Shaking 罐子每次都能完美密封并轻松释放,”她说。而且因为它们有重量,所以它们不太可能翻倒和溢出。



   
        对于某些人来说,像上述振动器这样的两件式设置可能难以舒适地使用。“假设你是一个娇小的女性——如果你的手很小,那么使用波士顿式摇床可能会有点困难,”Simó 解释道。在这种情况下,鞋匠振动器可能是更好的选择,因为它比波士顿式振动器小,因此更容易握持。鞋匠式摇酒器的另一个方便部分是过滤器已经内置在盖子中,因此您不必为额外的葡萄酒工具弹簧[/url]. 经认证的侍酒师、清酒专家、Tsukimi 的执行总经理 Karen Lin 推荐了这款来自日本酒具品牌 Yukiwa 的调酒器。“钢材非常坚固,形状非常适合我的手,”她说。“它的设计也很好,所以你可以很容易地把它拆开清洗。”
   
   
        你知道詹姆斯邦德总是让他的马提尼酒摇晃而不是搅拌吗?好吧,如果你不理会邦德先生的命令,而是调制搅拌马提尼——或任何其他搅拌鸡尾酒,比如内格罗尼或曼哈顿——你会把摇酒器放在一边,用混合烧杯代替。混合烧杯本质上是一个大容器,您可以在其中倾倒酒液并混合饮料。虽然你可以花数百美元购买漂亮的水晶,但 Simó 和 Swenson 都同意,对于基本的酒吧套件来说,它们有点多余。“我不认为你应该在一个混合玻璃上花费超过 25 美元,”斯文森说。哈里斯同意,说因为它们是酒吧后面最破碎的物品,所以你应该坚持一个价格合理的选择,比如来自 Hiware 的这种混合玻璃,“没有接缝,所以它更坚固,非常有吸引力。”
   
   
        Simó 用不多的钱获得玻璃混合烧杯的技巧之一是使用法国压榨机的玻璃片,这可能是您已经拥有的其他东西。如果你想为你的酒吧推车准备一个专用的(可以作为你的法国媒体的备份),他说你可以买一个像这样的替换玻璃杯,如果你正在制作饮料,它的容量特别有用很多人。“我在做活动的时候通常会带一两个大人物一起去,因为这样我就可以一口气调出五杯酒,这真的很方便,”Simó 解释说。
   
   
        芝加哥“Lost Lake”的共同所有人 Paul McGee 表示,“找到老式马提尼酒壶非常容易,而且它们非常适合制作大批量的鸡尾酒。” 此外,它们在您的酒吧推车上看起来更具视觉冲击力。当它没有装满打孔时,这个甚至可以用作花瓶。照片显示了过滤器旁边的投手,但您只能以所示价格获得投手。
   
   
        如果您正在制作搅拌饮料、混合饮料或[url=http://www.kingtexview.com/bar-set/]酒吧套装
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, and Swenson prefer a Leopold jigger, which has a unique bell shape (with one bell holding an ounce, and the other two ounces) as well as lines etched on the inside marking both quarter- and half-ounces. “They’re really easy to hold and they have some weight to them,” Swenson adds. “Somebody who’s not really experienced using a jigger is going to be fine with something with a little bit more weight to it. And they look cool.”
   
   
        Though it’s easy to want to get a different type of glass for every type of drink you make, that’s really unnecessary when you’re first starting out. According to Simó, “You can make 90 percent of drinks into a good, all-purpose cocktail glass like a rocks or a collins glass.” (While this section contains our bartenders’ favorite glasses, if you want to shop around, you can find most of these styles at various price points in our list of the best drinking glasses.) A collins — or highball — glass is the one that looks like a chimney, and generally you’re looking for something that’s about 12 ounces, like these collins glasses from bartender-favorite brand Cocktail Kingdom. “You don’t want a 16-ounce Collins glass because you’re going to be hammered after your second Tom Collins,” advises Simó.
   


   




   






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