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Using a Bar Spoon & Cocktail Stirring Techniques | Lesson 04
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- เผยแพร่เมื่อ 16 ส.ค. 2024
- Using a bar spoon is essential for a perfectly stirred cocktail. The bar spoon is one of those underrepresented essential bar tools in your arsenal.
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True, most of us learned how to use a spoon by the time we were three years old. But, a bar spoon is slightly different and using a bar spoon correctly can make you look professional with very little time.
The bar spoon has two sides, the flat of the spoon or "measure side" which is usually used for doing small measures (usually around 1 tsp or with our spoon, around 1/4 ounce measure) and the red know "stir side."
The measure side is great for those with our Home Bartender Starter Kit because the Japanese Double Jigger that is supplied with the kit will measure all the other measurements you will need in your cocktail build.
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I"ve been busting my fingers trying to do it the 'right' way. Using the spoon knob really makes life easier for me! Who cares if it looks "uncommon" for some, it works for me and my drinks are and will be more delicious, thanks to you! :)
No problem
Trying to learn this on my own as I am DD everywhere I go and never get to drink unless it's at home. I have the kit and am figuring out what the weird looking spoon they gave me was, although mine had a flat top like the hammer end of a cartoon nail. (It looks like it's obviously for stirring and the cup is for shaking.) This is purely for self-use so I'm not just drinking jameson straight from the bottle and such, so it doesn't have to be gordon ramsey "you serve it this way or you dont work in 5 star kitchen and I yell at you, get out" kind of stuff, I just want to try and get it as right as possible while still being convenient. I just want to be able to make decent drinks for myself while I'm doing whatever at home or perhaps for a family event like a watch party. This video answered the spoon question splendidly.
Some questions if you don't mind.
1. I already have an ice mold for a big ice cube (already had it for non-alcoholic reasons), I notice you said that those are preferable to crushed ice and that the dilution of the water as it melts is intended, not an error. Also note that you said to keep the alcohol at room temp. Apologies if I missed you answering it or it hasn't clicked for me yet, but why keep the alcohol room temp instead of cold, and why is dilution not a bad thing? Are drink recipes already factoring this in as a little stronger than final product so that dilution doesn't matter? It seems the temperature of everything is very specifically layered instead of simply just "make everything cold". I've been keeping the alcohol chilled because an uncle told me that alcohol goes down easier cold, but he is also more of a hard liquor person than a cocktail person and that advice may not factor into this. I moreso am curious about the "how it tastes in the end" part, this isn't necessarily a "oh no, you're stiffing me on alcohol" thing, as it's for me anyway. (If this already answered and I just missed/didn't click, perfectly fine to just say "rewatch video, it's explained in detail, you missed it")
2. You mentioned stirring and shaking like they're a together thing and not an either/or thing, or at least that's how I heard it. Should I be stirring a drink and then shaking it, or do you do one or the other based on preference/alternate reason? Or is it recipe specific?
3.when shaking, do you put ice in the shaker (i imagine that'd keep what you dont pour cold until you pour it later and help with the mixing, this is a guess), into the final drink or do you do both?
4. I had an aunt put cherries into a RockN'Rye she made for me once, she said that it absorbs the alcohol and you eat it last as a "final treat" that will also be alcoholic for the drink. My question here is, how real is that? Putting things into the drink to absorb the alcohol and eat after. And if it is a real thing, what do you recommend/commonly use for that? Is cherries the only real thing because convenient size and stem? Do recipes typically already have this figured out and will include what to put into it in their recipes or is it a personal taste thing like seasoning food while eating it?
Thanks in advance if you do answer these. If you already go in depth on this in other videos, completely fine to ignore these questions. If it isn't obvious by the probably very inexperienced questions, I am terribly new to this and have never mixed a drink in my life yet, these are just cursory and the "first few steps in the door, figuring out what button does what" stuff. I am a young college student who has been up the entire night working on exam prep, this is my quick break to answer the spoon question before I call it for the night, in the near future, probably after exams, I intend to watch the rest of this channel if I can, so if you already go deep in depth on all of this, I'll probably see it eventually.
This was a very good explanation, and it answered alot of questions (and raised others I'll figure out later one way or another). If you go this in depth on all of your videos, I look forward to the watch and the journey! Maybe with some time sunk watching and a few attempts making drinks for myself, I could surprise the others with it. At the very least, I won't have to go a whole year without drinking because I'm a social drinker but also not very social but also designated driver every time we go somewhere with alcohol. Being able to make my own at home without just going straight to hard liquor (which I can drink just fine, but also that kind of sounds unhealthy/likely to turn into a problem). Thanks for the work you've put into this stuff.
Everything has probably been answered in some video on my channel at some point, but...
1. Dilution is important, it's typically around 20%. Using cold spirits causes dilution to be less, you're going to end up with 5% - 10% dilution, so your "cold" spirits (which make things smoother/easier) actually will make the cocktail harder / rougher. That being said, the reason people put spirits in the freezer/fridge is because they hate the taste and they just want to get drunk faster (or they like sweeter flavors). Cold spirits chill your taste buds, making them neutralize and give you less "impact"
2. Stirring & shaking are different, recipe dependent (or personal preference)
3. Typically you strain the used ice for fresh ice (I've def got videos on that in our series of 3 minute videos I believe). Sometimes you "dump" the ice into the cocktail (often tiki drinks) but that's based on the recipe saying so.
4. Adding fruit to your drink may absorb alcohol, but the amount is marginal at best, unless it takes you hours to drink it :-) While cherries absorb spirits, that's usually cherries rested in the spirits for days/weeks/months. It's got absolutely no value, you're not getting more alcohol, you're not getting any specific concentration, etc.
For example, if you put a small sponge in your cocktail and then squeezed it out into your mouth at the end you'd have done what? You'd have just taking your last sip from a different "cup", the value is nothing but a gimmick. You could also scoop out half your cocktail and put it into a shot glass....but in the end, you've still drank the cocktail, you just did it twice :)
made a video to address most of these yesterday: th-cam.com/video/CxP2RkiXWTI/w-d-xo.html
Thank you for this video!!! I’m just trying to expand my knowledge and watching a few videos on my day off and I’m seeing a lot of people using the measuring and layering end to stir with and I’m like uhhhh, what, why. I do work in sports venues/bars so I’m usually building everything in pint glasses. Back of spoon in a fancy mixing glass maybe to save on your wrist movements, but I was taught to use the red end to mix. Thanks for making me not feel insane!
No problem
But the knob is usually made of metal and spins in your palm as you spin the spoon end around the outside, the other way around would collect crap in the knob. Also the flat end is way easier to get passed the ice and rotate the ice instead of knock the ice with a blunt knob.
Either way works, the know no doubt gets by a lot more packed ice than the flat end in my experience. But, the knob is for stirring. But, there is no law that congress has invoked that says this is a must-do technique ;-)
The flat red knob is meant for low duty muddling, not stirring. No professional bartender would ever be caught stirring a drink with the flat end.
In your opinion... reality is different; seen plenty of pro bartenders do it and suggest it
Curious, are you from Europe? Because I've read that European bar spoons have muddlers on the end, and I can't see muddling anything with the plastic red tip. That being said, I am a bartender, but have only worked at one bar that even had spoons, and that was fridays. No one really used them there, except for stirring Manhattans.
@@cmcocktails It isn't an opinion, it's a fact. Just because some pros do it don't mean it's right. Pros make mistakes sometimes.
You said “no professional bartender”, I am saying “yes they have”, it’s not up for debate as an opinion. I didn’t suggest I may have seen them… I have. That’s not a formulated opinion, it was a literal observation
@@cmcocktails Then I rephrase. Professional bartenders that do it correctly shouldn't be using the flat end of the stirring spoon to stir a drink. I work as a professional craft cocktail bartender myself.
Always pour your expensive ingredients (the alcohol) last unless specified, because you never know if you are gonna screw up something and have to dump.
yep!
@@cmcocktails I had heard somewhere that it is better to put the alcohol in first, so that it gets colder. By the time the last ingredient goes in, the ice is somewhat melted, and there is a layer of liquid between it and the cubes. This can make the last added ingredients not as cold- and you'd want the alcohol to get the coldest. Now that I say that, it doesn't make all that much sense. Is this just a myth, or is it actually worth doing it that way?
You mean specifically when mixing drinks before pouring, right?
@@peteroconnell2580 HAHA! Yeah, that makes no sense at all, since once you mix em all together, there all the same temp.
I also find that using the spoon end to stir is a challenge if there is lots of larger ice cube it will tend to try to spin in your fingers and I loose coordination. Don't forget the spoon end is great to control smaller content of liquids, like a dash or 1/4 of maraschino.
yeah, I thought I had mentioned the 1/4 oz for that side (our spoons are just under 1/4 but damn close). The professional bar spoons do come in at 1/4 oz.
Let the spoon spin, thats why the knob is soft or spinnable and there is a spiral around the spoon, its to make smooth, unclunky rotations, if you are stirring you want to be gentle with ice, not mash it with a blunt instrument, otherwise just shake it if you don’t care about breaking ice further.
I can’t believe people argue about the side of the spoon. Shit might as well argue u didn’t keep your ice at the correct temp. Actually I think you had a high percentage of chlorine in there. Did you smell that I think the fluoride ruined my cocktail. Uh oh I think you had a little freezer burn on there. Umm did u check the salinity of the drink before serving. I can’t believe you didn’t use large cubes mixed with crushed iced you diluted my drink ewwwwwwww
People argue about everything, but, usually the way it works is this: however I do it, someone is going to tell me it's wrong. So, I try to capture all alternatives (although I still get "you're wrong").
I showed how to use a Boston shaker with a tempered glass and of course you get that one guy with the "Tempered glass? Lololol is that guy serious?"
You can't win, best you can do is know you're doing right by someone by showing them how to do stuff. :)
Wait, what is the twist in the spoon for??
Makes it a bit easier to grip, and looks fancy
OK, where's the bar that uses beakers for mixing glasses?
NYC
@@cmcocktails All of them? Actually never saw one used besides this vid, and a vid someone linked to in the comments below. Is that a fine dining thing. I've worked in South Jersey/Atlantic City and Philly bars and never saw one. Always been a mixing/pint glass or smaller shaker for the clamshell pour.
I'd not really dwell on it, everyone does their own thing, you'll also see it in New Orleans as well, but you'll also see them do a Ramos Gin Fizz shake for ten minutes while also shaking something in their other hand. To each their own. It really doesn't matter.
@@cmcocktails Not dwelling, just found it interesting. I've worked, and been to, many bars and never noticed one. So what to they use when shaking? Do they use a beaker for stirring and mixing tin/glass for shaking?
correct, they have both tools.
Do one on the prison cocktail
Man I had no idea stirring so the ice hits the glass was a variable in dilution and warming up. Would it be too extreme to try not holding the glass at all when you stir?
hold it above the water line, you'll be better off.
I use the red ended tip all the time to mix, much quicker.
yep, it works!
The flat red knob is meant for low duty muddling, not stirring. No professional bartender would ever be caught stirring a drink with the flat end.
@@devilhunterred No one muddles with that red tip dude
@@user-cj4vz6td4z I said low duty. You should have a muddling stick for actual muddling but you can use the red end as well if you just need do muddle something lightly on the fly. But stirring with the red end is definitely not right.
Not with the red tip, unless you have a mini mudler in your barspoon. And by the way, stirring the with red tip part is called upside down stir that is originated from the west, on the other hand, stirring with the spoon side is originated from japan to minimize and control the size of ices in the mixing glass. Now you get it? Nowadays a lot of bartenders are doing in japanese way for the precise control. However, we have to respect the classic way, and the dilution between these two methods are not that big too. Be humble please.
My spoon has a large flat plate at the end instead of the red point. Better to layer things on top.
ah yes, the muddler one, never cared for that spoon, just sorta felt awkward, but I have a couple of them too...or I did. I may have given those ones away.
Yes. It was useful when I bought a coconut cream that was too dense so it was sinking even with careful pouring. It was more syrup than cream even tho it said cream. BTW the drink I was making was Midori Splice. Recommend to try even make a video! :D
you layer cream? I usually shake it up aggressively.
On Midori Splice it should be layered on top. It shouldn't be mixed cocktail even tho you can shake it. Ever tried it? 1oz (30mil) Midori, 1oz (30mil) Malibu, Pineapple Juice to fill, layer coconut cream on top.
no, I've not. Sounds way sweet as hell, I don't have anyone that would drink that around here :)
You, sir, do not know what you're doing.
wow, seriously, always gotta have one person that thinks they know more than you. Happens every time. Could show someone how to pour water in a glass and someone will always find a way to call you wrong. lol
@@cmcocktails lol. I'm sure that video and comment combo exists.
@@cmcocktails . 😃😀.. your right!
@@cmcocktails Are you a bartender?
Your Julep trainer was used upside-down. also, bartenders don't stir with the handle (Helix) part of the bar spoon...ever.
bartenders don't stir with the handle? That big long thing that you hold on to? They stir with the spoon portion? :-) Not sure what you mean, but every bartender I've ever met stirs the same way and they sure as heck hold the handle!
Yes, That's true. All bartenders hold the bar spoon by the handle. However; you're stirring with the spoon upside down. th-cam.com/video/QANqb3j28n0/w-d-xo.html I recommend using a Japanese- style bar spoon for stirring.
I'm pretty certain I mention in this video that many bartenders stir red knob down, at time code 3:26 I explain all this...did you watch the video?
Yes, I watched the video. Of course all of us professional bartenders stir using the handle, but with the spoon part down in the mixing glass. You should watch videos on TH-cam showing professional bartenders (not home bartenders) stirring cocktails. You will notice that none of them stir cocktails with the Helix (spiraled handle) down and never "red knob down". It's just not done. That said; I like stirring like you do. It's much easier, makes the drink colder and faster but looks weird to customers so we don't do it unless we're working behind the scenes as a service bartender. For home cocktails it's totally the best!
Interesting, because, not only have real bartenders contacted me to tell me I'm "doing it wrong" (you do it knob down), and then explained to me why it's done that way, I searched the internet for others doing it--and yes, I found them. But, still curious, I asked a few of my professional bartender friends (that bartend in manhattan, new orleans, etc.) and they said yes, knob down is the correct way.
Does everyone do it the correct / intended way? No, of course not. In the end, it's up to the bartender as the job is to move cold ice around less cold liquid and get the job done fast and effective.
That being said, one of the lesson's I've learned here on TH-cam: no matter how you do it, you can always be sure someone is going to tell you you're doing it wrong. So, if given two ways of doing something, you'll always be told it is incorrect no matter which you choose.
Which is why in this video I talk about both ways. Trying to avoid it. :)