Varieties, history, rules of work and care.
We are continuing a series of articles about the Bartender’s Tools that should help you to meet them closer, develop new skills or even choose your own (in case you have not done it). Today we consider one of the most common tools – Bar Spoon. And again, as this topic is quite big, we split it into two parts.
Enjoy your reading.
The history of spoons as utensils started in ancient Egypt, where they were made from wood, stone, and ivory.
But the bar spoon we know today has its origins in Europe.
The story began in the 19th century when visiting bars became a hobby for a large part of the urban population. In 1891, in the book “Full Cup: When and What We Drink” by William Schmidt, he described not only drinks and cocktails but also specialized bar equipment and tools.
Some American museums display collectible versions of bar spoons that were used in the 19th century. According to one version, an object that is now commonly called a bar spoon was once used as a measure of weights in the ancient Roman system of measures. Of course, in ancient Rome, a spoon could have a completely different look. It is volume has remained unchanged until our time – 20 grains. In accordance with the measures of that time, the small value was a grain (apothecary weight drachma). It was equal to the weight of one wheat or barley grain.
“Mazagran”, “Sucket” or Bar Spoon – are the names for one of the most needed tools in the bar!!!
It is a type of tool that is classified as specialized barware.
A Bar Spoon is necessarily included in the standard set of tools that are used by almost all bartenders. This device differs from a tea or tablespoon not only by its rather small volume but also by its appearance. At its core, the design of a Bar Spoon is the same as that of other types of tablespoons. However, the structure of a Bar Spoon also has its own characteristic features. For example, an elongated and twisted handle along the entire length. The Bar Spoon handle length may vary.
The main task of the Bar Spoon can be considered the possibility of using in various types of glassware, especially highballs. The Bar Spoon should reach freely to the bottom of any bar glass. In addition to the long handle, the Bar Spoon is equipped with additional devices. It is located at the end of the handle and looks like a disc, pestle, or fork.
Bartender’s techniques to prepare some types of cocktails using Bar Spoon:
Over the centuries, bartenders have tried different varieties of different utensils. Simplicity and ease of use, as well as a wide range of purposes of a Bar Spoon, make this item simply irreplaceable in the bartender’s business.
In a sense, the graceful tool can be considered a kind of symbol of international restaurant art. This tool is used, as a rule, in the following cases:
* For mixing drinks using the “build” or “stir” method.
In this case, is resting against the center of the glass, and then you are rotating in a special way, in a sense, imitating a propeller. In addition, it could be lightly pressed against the walls of the glass so that its backside remains outside, which makes it possible to minimize damage to the ice cubes.
* For muddling cocktail ingredients such as sugar, berries, zest, as well as herbs such as mint or basil.
*To prepare a layered cocktail.
A bar spoon is resting against the bottom or one of the walls of the glass, and then one or another ingredient is poured directly over the handle of the device. As mentioned earlier, the handle of the bar spoon has a spiral shape, so a thin stream of liquid slowly flows down the handle of the appliance and allows you to make original layered cocktails. In addition, for the same purposes, a device is used with which the tip of the handle is, as a rule, disk-shaped. The disc is also suitable for liquid distribution and layer formation.
* For measuring manipulations with liquid as well as bulk cocktail ingredients.
Often in cocktail recipes, all ingredients are measuring using this tool. If in the recipe you see the designation BSP – know we are talking about a bar spoon. The volume may vary; however, it is usually 5 ml or 0.17 oz.
* For uncorking bottles.
Even in such a completely uncharacteristic case, a bar spoon can help and act as a bottle opener.
* For fruit side dishes.
A bar spoon is used not only by bartenders but also by chefs as a measure of weights or a device that is served with desserts or fruits in conjunction with a special dessert fork.
WHAT DOES THINK ABOUT THE BAR SPOON AS A BARTENDER? HOW OFTEN DO YOU USE SHAKERS IN YOUR BAR?
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