Proper tools of the trade help

If you’re going to make cocktails it helps to have the right tools. Photo: Getty Images
If you’re going to make cocktails it helps to have the right tools. Photo: Getty Images
Fiona McLaren runs through some essentials needed for making cocktails. Many items you may already have, others you might just decide you need.

Fiona McLaren
Fiona McLaren
There are two main types of cocktail shakers. I prefer the Boston Shake, which consists of a tall straight-sided glass half paired with a stainless steel equivalent. If you use a Boston, then you will need a Hawthorne strainer. This nifty tool fits over either vessel and allows you to strain the liquid through.

Most spirits are stored at room temperature, so the purpose of shaking or stirring is to mix and chill the ingredients and serve cold, but without ice.

If the recipe calls for double straining, I have a tea strainer on hand, the Hawthorne will hold back most larger items, but to remove citrus pulp, for example, I would double strain. It can also help to aerate the drink.

The other type of shaker is a three-piece, self-contained item, where the strainer is in the lid. I am wary of these, as they can tend to be difficult to pull apart once chilled.

A cocktail shaker with jigger and spoon. Photo: Getty Images
A cocktail shaker with jigger and spoon. Photo: Getty Images
Nip measures are really important - standard New Zealand measurers are 30ml (larger side) and 15ml (smaller). You can adjust any recipe to your own tastes, but to achieve consistency they need to be measured. One fluid ounce is about 30ml, so if you are trialling US recipes this comes in handy to know.

General items, such as a good sharp, large knife and a paring knife for more delicate work are essential.

A muddler is a bar instrument equivalent to a pestle (as in mortar and pestle) and is used to crush herbs to release their flavour and aroma, fruits to release their juices and break down the flesh and citrus to release the oils and intense flavours held in the zest. I also use a mortar and pestle to crack aromatic seeds and flavouring agents (cardamom pods, fennel seed, coffee beans, etc).

A vegetable peeler is ideal for some garnishes and a long-handled bar spoon comes in handy as it is undeniably a bar spoon -so reduces the likelihood of anyone being able to steel it from you (‘‘Hey, that’s my bar spoon’’ has been said many times to kitchen staff in licensed premises!).

Blenders are used for beverages when you need to combine the ingredients to a finer consistency and depends on your preference (I like to use a Magic Bullet-style blender rather than traditional bar blenders as the consistency is more appealing, although some recipes need adjusting with more liquid to ensure you don’t end up with a paste).

 

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