November 01, 2023
April 21, 2020
Überbartools™ present a new isolation strategy that can bring your bar experience directly to your home with cutting-edge bar tools with an aesthetic appeal.
November 15, 2019
For bars and pubs pouring wine by the glass, inventory discrepancies is pretty much accepted as a wine whinge, par for the course. Luckily it doesn’t have to be like this.
September 15, 2019
May 03, 2019
There are so many muddler options out there, including plastic, steel and wooden variations, with and without teeth. You may prefer the feel of one material over another, but it's also important to think about longevity. So how do you choose a muddler?
December 19, 2018
May 31, 2018
But what are bitters? Why are they so important? And where do you start with them in your bar?
May 03, 2018
April 27, 2018
Fermented drinks are not only a great way of re-using bar waste (and therefore creating an environmentally sustainable bar) but it’s actually a fabulous addition to cocktail menus, adding fruit flavours, sweetness, acidity and even a slight fizz to drinks depending on the mix.
April 13, 2018
March 19, 2018
Small but essential: the cocktail strainer. For bartenders, the use of a strainer is a simple no brainer. But why is it essential?
If you’re not straining your cocktails they’ll have all kinds of things floating in them. Not only will that make it difficult to drink (think mint leaves wrapped around your teeth), but it also doesn’t look as appealing. Straining is a key part of the cocktail making process and the cocktail drinking experience.
There are a few different types of cocktail strainer, but all of them help to retain the ice in the mixing tin or glass. Even though a drink may call for ice to serve, it’s more professional to strain the cocktail over fresh ice for drinking.
But cocktail strainers have other purposes and depending on the type of drink you’re making there are certain types of strainers that are more fit-for-purpose.
The most common strainer found behind a bar, but not the earliest straining tool. This strainer was named after it was patented back in the 1890s: the name has become the generic label for all strainers with a spring, no matter which brand produces them.
According to Tales of the Cocktail “the strainer took its name from neither its inventor—William Wright—nor a company. Rather, the mounted coil strainer takes its name from the erstwhile Boston bar, The Hawthorne Café. The connection, though slightly hidden, comes through Denny P. Sullivan, who both owned the Hawthorne and was the assignee of Wright's patent.”
The Hawthorne strainer is mainly used to strain shaken cocktails. The coiled spring traps large chunks of fruit, herbs, spices and ice. The more tightly wrapped the coil the better the strainer. The spring can be removed and replaced for easy cleaning.
Über Bar Tool’s BarRay™ and StrainRay™ have not only been designed with tight spring coils to catch all that unwanted residue, they are also ergonomically designed with a unique finger rest for controlling liquid flow, for the perfect pour every time.
The Julep is the original strainer. It takes its name from the Mint Julep cocktail, which was popular before there were drinking straws. The perforated Julep strainer was actually used to drink through, stopping the ice and mint leaves from entering the mouth.
Nowadays, it’s used in the straining of cocktails, not limited to the Mint Julep and is often used for stirred cocktails.
Über Bar Tool’s Juliep strainer has been designed with dual purpose in mind, doubling as a small ice scoop as well as the perfect strainer for your mixing glass.
In more recent years, a fine mesh strainer has been used by bartenders to strain their cocktails through. This ensures that the texture of the liquid entering the glass is smooth and silky, without any solids or ice shards that may have passed through the Hawthorne strainer.
Über Bar Tools has the ‘Snub-Nosed Strainer’ – perfectly sized for fine straining cocktails.
When to use which strainer?
Need to remember when to use which strainer? Well the Hawthorne is best for shaken cocktails, because it fits well over a Boston tin and the Julep is best for stirred cocktails, because it’s a great fit for the mixing glass.
And there we have it – it’s a simple and humble tool, but using a good cocktail strainer is essential – giving you quality cocktails and a perfect pour every time.
January 09, 2017
The rise of the Mixologist has been astonishing.
Whilst the term was first coined to refer to a person mixing burger meat at a McDonald’s, the term now helps differentiate a main street bartender from their high street cousins.
The name bartender, as a generic descriptor, seems adequate, however does it really describe those that have scaled lofty liquid heights?
For those that have earned the title Mixologist, it’s fitting to see these people as part conjurer, entertainer, story teller, mixer and expert.
Ironically, attaching one's shingle to the Mixologist mast is not something one goes out to earn a piece of paper that says one is credentialed, nor is it awarded by a cabal of accredited individuals, rather it’s more a self-ascribed sobriquet that one hope to hell, as a guest, the self-appointed has truly achieved through years of hard work, education and experience.
Suffice to say Mixologists are people at the top of their game and are accorded such by industry peers.
For my money, when l want a cocktail delivered with style, panache, artistry, please give me a mixologist!