Bartending’s Top Tools
Thursday, June 14th, 2007Recently featured in the Santa Barbara News Press Scene Magazine are some of KegWorks’ top tools for bartending. Whether you’re a professional bartender or you play one at home, these accessories can make the arduous job of tending bar quite a bit easier, so they’re always great to have on hand.
Black & Tan Spoon
One helpful gadget, especially around St. Patrick’s Day, is the Black & Tan Spoon. It’s used to make layered beer drinks, like the classic Black and Tan (hence the name)
or Half and Halfs. Easier to use than any regular spoon for these treats, the Black & Tan Spoon can almost guarantee perfect layered results every time. What’s more, it has a crook in its handle which lets it easily rest on top of the pint glass, so you don’t have to worry about trying to keep it steady in a rush.
Cocktail Shaker
A favorite of bartenders everywhere is the Cocktail Shaker. Mixed drinks can be stirred up and chilled all at once with a few flicks of the wrist, and then easily strained into a glass. The cocktail shaker is a time saver, and mixes up cocktails much more than just stirring alone ever could.
Margarita Glass Rimmer
If you’ve ever tried to decorate a glass rim with sugar or salt using your hand or some devised contraption, you know it can be a difficult task. That’s where the Margarita Glass Rimmer can really come into play. This three-compartment tray holds your margarita salt and sugar, and the third compartment has a sponge for filling with water. A quick spin on the water sponge, and your rim is ready for a dip into sugar or salt, whatever you fancy.
Cocktail Muddler
This tool brings me back to the days of muddled Old Fashioneds - a favorite poolside drink of my parents - and watching Mom mash oranges and maraschino cherries to a pulp before adding the spirits. The muddler is used to crush fruit, mint leaves or other things of that nature to open up and release their flavors for a better tasting, more opulent drink. A more modern cocktail that’s best created with a good muddling is the Mojito.
Bottle Opener
It may be a simple tool, but most bartenders would say it’s indispensable. The bottle opener is arguably the quintessential element of all bar tools,
helping to get hundreds of bottles of beer to patrons faster and easier than trying to do it all by hand ever could. You’ll find bottle openers in all shapes and sizes, but the professionals usually choose one that’s flat with a rubbery grip.
Those are just some of the many bar tools that make tending bar a bit easier and a lot more fun. Stay tuned for more tricks of the trade coming soon!
In Augsburg, Bavaria during the last half of the 15th century, a purity law with respect to brewing practices was adopted. It was called Reinheitsgebot and is still around today. Brewers were using cheap ingredients and substitutes in their beer trying to increase their profits and in turn, creating a bad tasting and sometimes lethal beverage. Punishment under this law resulted in the beer being destroyed and the brewer being fined. The only allowable ingredients were water, hops and barley. (The effects of yeast were unknown at the time and thus have only recently been added to the list of allowable ingredients.)
Harvesting the Plants
Agave takes 7-10 years to grow. Once the Agave is matured, a “Jimador” is called to inspect the agave to see if it’s ripe for cutting. The sugar levels have to be just perfect. Once the “Jimador” decides that the plants are ready, he chops them down to the core. At the core of the agave plants are the piñas (pineapples).
The roasted piñas are then squeezed for the juice that will eventually make tequila. Once the juices are extracted from the piñas, special yeast recipes are added, and the juices are left for fermenting. During fermenting, the yeast and sugars of the agave plant convert into alcohol. This is when the distillation begins. All tequila, at this point, is clear colorless. The type of aging is how tequila gets its taste and color.








