In order to understand anything, one must understand the tools that are used to put it together. Everything is comprised of tons of moving parts, and classic cocktails are no different. I think it will be useful to introduce everyone to the tools used behind any bar. These tools are pivotal in the execution of the perfect drink.
The most basic of tools is the mixing tin. Standard size is a 28 oz. tin and then covered with a 15 oz. tin when being shaken. It is common for people to use a pint glass on top of the 28 oz tin, but classically the all steel shaker will get your drink much more chilled. Not to mention that the glass of the pint glass can break and be dangerous.
A bar strainer pairs with the mixing tin and is placed ontop of the tin to strain the cocktail from the ice. The spiral portion of the strainer can be removed and can be used in any cocktails that include egg whites. It helps with the beating of the egg whites creating a heavier froth.
Many bartenders do not like using jiggers. Sure they can slow you down when you have 10 drinks to make, but they are crucial in consistency. They ensure proper taste and proper portions of the various components in a cocktail. Know that when a jigger is used to make your drink, it will be perfectly measured to taste the way it was inteded. It has happened too often that I order a drink and the bartender does not use a jigger and they over pour, making the drink too strong. If I wanted to get wasted, sure thats fine. But sometimes I just want to enjoy the drink.
On a classic cocktailing level of bartending it is a mortal sin to shake a martini or manhattan. Mixed drinks are always OK though. If you are going to order a well vodka or gin martini, fine have them shake it to get it extra cold to take the bite out of the vodka or gin. But if you ae ordering a top-shelf liquor martini and have it shaken you "bruise" the liquor. Try making a martini at home and shake the first one and then stir the second. This is especially true with gin. The bar spoon is also useful to give a drink a little mix when it is already in glass. Below is a good video from Imbibe Magazine about how to pick the proper spoon and how to use it.
These are the 4 most important tools behind the bar to help a bartender make a quality drink. Yes, sometimes different establishments have different tools they like to use. It is common, for instance, for bars to use squeeze bottles for their ingredients. They allow for more ingredients to be placed in the well, and help control the amount of liquid coming our, kind of like a pour spout for liquor bottles.
Go visit the Orbit Room Cafe on Market St. & Laguna to see all of these tools in action. My favorite thing about this spot is that they change their cocktail list seasonally, not to mention they make amazing flatbread pizzas for when you have enjoyed one too many.
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