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A cocktail strainer is a metal bar accessory used to remove ice from a mixed drink as it is poured into the serving glass. A type of sieve , the strainer is placed over the mouth of the glass or shaker in which the beverage was prepared; small holes in the device allow only liquids to pass as the beverage is poured.
Beginning in the late 1870s and early 1880s, versions of the Boston Shaker appeared with the metal bottom piece containing integral strainer mechanisms. The Cobbler Shaker: A three-piece cocktail shaker that has tapers at the top and ends with a built-in strainer and includes a cap. The cap can often be used as a measure for spirits or other ...
In a cocktail shaker, muddle the pomegranate seeds with the cardamom syrup. Fill the remainder of the cocktail shaker with ice. Add the tequila, cucumber juice and lime juice.
Review: "So much easier than using a eye dropper to make individual sauce spheres. Works very fast! Works very fast! Delicious and fun way to prepare unique sauces.
It comes with a 25oz cocktail shaker, strainer, muddler, bar spoon, 0.5/1oz jigger, ice tongs, corkscrew, 4 liquor pourers, bamboo stand and cocktail recipe. All artfully organized for easy use ...
A jigger, a cocktail shaker and a bar spoon. A bar spoon is a long-handled spoon used in bartending for mixing and layering of both alcoholic and non-alcoholic mixed drinks.Its length ensures that it can reach the bottom of the tallest jug or tumbler to mix ingredients directly in the glass.
Restaurant chains and hotel bars tend to use larger and more ostentatious garnishes, and neighborhood bars tend to go the other extreme. [citation needed] Some garnishes are essential to completing the recipe, as in the case of the olive in the Martini, the maraschino cherries in the Queen Mary and the Manhattan, or the onion in the Gibson ...
The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...