In recent years, bartending has been elevated to an art form by professionals like Tony Abou-Ganim (left), one of the world's foremost bartenders and author of The Modern Mixologist: Contemporary Classic Cocktails. Instead of pouring drink mix from a bottle, a mixologist creates perfectly balanced cocktails with fresh and novel ingredients. Dedication to the craft isn't just about the ingredients; professional bartenders need serious tools.
Abou-Ganim has spent four years collaborating with design company Product Council to develop and manufacture his own line of fine barware. He shares his personal take on essential bar tools and advice for aspiring mixologists.
Classic mixology tools
A Boston shaker set, Abou-Ganim says, is like "the chef's knife of the bartending world." With that, a long-handled spoon and two strainers, he says, a bartender can make virtually any drink that doesn't require a blender.
"That being said," he adds, "I think the one tool I can't live without is my handheld lime squeezer." For citrus-forward cocktails, he says, the key element is not just fresh lime juice, but freshly hand-extracted lime juice. The lime is the most fragile member of the citrus family, he says, and compounds in its juice begin to oxidize just 20-30 minutes after extraction. Time is no excuse for using stale lime juice, he says: "Frankly, I can squeeze it as fast as someone can jigger-pour it from a bottle."
The juice of lemons and other citrus fruits should be freshly squeezed as well, but it has more longevity and can be prepared at the beginning of a shift. Having the Hamilton Beach Commercial Manual Juice Extractor sitting on the bar with a bowl of fruit sends a message, Abou-Ganim says. "The message there is, 'I'm a fresh bar, and I take my cocktails very seriously.'" A guest can see that a mixologist is "really putting a lot of love into making my drink," he says, which justifies upping the prices for well-made cocktails.
"Bring back the blender."
A high-quality blender has always been the staple behind every bar, but in recent years some mixologists have moved away from blended drinks, Abou-Ganim says. "We don't make pina coladas," they'll inform clients with a touch of superiority.
Blended drinks deserve more respect than that, he says: "When made well with great ingredients and the right ice in the right blender, a piña colada is a thing of beauty." So is the Brazilian batida, a tropical cocktail with cachaça, fruit, milk, sugar and ice, and even the classic mudslide. Making great blended drinks requires skill and fresh ingredients. "Bring back the blender!" Abou-Ganim says.
Tips for aspiring mixologists
Professional tools alone do not a mixologist make. And, Abou-Ganim adds, "you can't work in a craft bar for a year and expect to be this great bartender. It truly is a journey. And you have to have patience."
The most important thing young bartenders can do is this, he says: "Work with and learn from great bartenders." Even after 33 years in the profession, Abou-Ganim still attends lectures and appearances by legendary mixologists. Go to events, read books, talk to experts and join the United States Bartenders' Guild, he suggests. He also urges bartenders to test their skills in competitions. Because, he says, "the more you compete, the better you're going to get."
Photo credit: Tim Turner Studio
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