The functional classification of cocktail mixing equipment

The functional classification of cocktail mixing equipment

Mixologists can be classified into six major categories based on their core functions: measuring, mixing, filtering, decorating, ice-making and auxiliary tools. The following elaborates on specific functions, application scenarios and key operation points:

First, measuring instruments: the cornerstone of precise proportioning

Wine measuring device (Jigger

Function: It is used for precisely measuring the volume of wine. Common specifications are 15/30ml (single head/double head) or 25/50ml, ensuring the accuracy of cocktail recipe proportions.

Key points of operation: When in use, keep your line of sight level to avoid reading errors caused by tilting. Regular cleaning is necessary to prevent residual wine from affecting the flavor.

Pour Spout

Function: Installed at the mouth of the wine bottle, it enables rapid measurement by controlling the flow rate and is suitable for high-frequency cocktail mixing scenarios.

Compatibility: The appropriate ounce cup model should be selected based on the bottle's diameter to ensure sealing.

Electronic scale

Function: It is used for weighing liquid or solid raw materials such as syrup and fruit juice, with an accuracy of 0.1g. It is suitable for formulas with extremely high proportion requirements (such as layered cocktails).

Second, mixed utensils: The core of flavor integration

Shaker

Type:

Boston shaker: Composed of a metal cup and a glass cup, it is suitable for large-scale mixing and rapid cooling. It needs to be used in conjunction with an ice strainer.

Three-section shaker: Integrating the body, filter screen and lid into one, it is easy to operate and suitable for home cocktail mixing.

Key points of operation: When shaking, keep your wrist stable and shake rapidly at a 45-degree Angle for 10 to 15 seconds to ensure thorough mixing and cooling.

Bar Spoon

Function: It is used for stirring long-drink cocktails (such as gin and tonic), and its spiral handle design can assist in layering.

Tip: When stirring, rotate slowly along the inner wall of the cup to avoid generating too many bubbles.

Mixing cup (Mixing Glass)

Function: Specifically designed for stirred cocktails, the glass has a thick wall and a large capacity (usually 500-700ml), making it convenient to observe the mixing state.

Third, filtering devices: The guarantee of pure taste

Strainer

Type:

Hawthorne ice filter: Spring design, capable of filtering fine ice chips, suitable for Boston shakers.

Giulip ice filter: With relatively large holes, it is suitable for beverages that retain a small amount of crushed ice (such as mint Giulip).

Key points for operation: Keep close to the edge of the shaker or stirring cup to prevent the wine from splashing out.

Fine Mesh Strainer

Function: It is used for secondary filtration to remove residues such as egg white and fruit puree, ensuring a smooth taste of the drink.

Fourth, decorative utensils: The elevation of visual appeal and flavor

Channel Knife

Function: It is used to peel lemon peels, orange peels, etc., to make spiral or wide decorative pieces, and at the same time release the oil from the peels to enhance the aroma.

Tip: When peeling, keep the blade perpendicular to the peel to avoid peeling the white flesh and causing bitterness.

Tweezers

Function: Precisely place small decorative items such as cherries and mint leaves to prevent hand contact from affecting hygiene.

Torch spray gun

Function: It is used for roasting orange peels, cinnamon sticks, etc., to release the smoky flavor, or to make a caramel decorative layer.

Fifth, ice-making utensils: Control of temperature and taste

Ice Mold

Type:

Square ice mold: It is used to make large square ice blocks. The melting speed is slow and it is suitable for pure drinking such as whisky.

Spherical ice mold: It is used to make spherical ice cubes with a small contact area, keeping beverages at a lower temperature for a longer time.

Ice crusher: It crushes ice cubes into fine particles and is used to make smoothie cocktails (such as mojito).

Key points of operation: Use pure water to make ice to avoid impurities affecting transparency. Crushed ice should be freshly made to prevent melting.

Ice Scoop

Function: Safe access to ice cubes, avoiding direct hand contact with the ice bucket, and meeting hygiene standards.

Sixth, assistive devices: The key to detail optimization

Bottle Opener

Type:

Wing-shaped bottle opener: Suitable for beer bottles, easy to operate.

Waiter's Corkscrew: Integrating a bottle opener, a small knife and a screw drill, it is used to open the cork of wine.

Juicer

Function: Manually squeeze fruits such as lemons and limes to obtain fresh juice and prevent oxidation.

Muddler

Function: Crush mint leaves, sugar cubes and other ingredients to release aroma and flavor. Common materials are wood or stainless steel.

Pourer

Function: Installed at the mouth of the wine bottle, it controls the flow rate and prevents spillage, suitable for scenarios with frequent wine pouring.