Mixologists
APRIL 11, 2025
While shakers and jiggers often steal the spotlight, there's an unsung hero in the bartender's arsenal, a seemingly simple tool that plays a pivotal role in achieving liquid perfection: the bar spoon. A well-designed bar spoon allows for gentle, controlled movement that chills the drink and dilutes it minimally.
A Bar Above
DECEMBER 21, 2023
If you are in doubt, consider this: Alcohol-free “ sober bars ” are popping up in the US and all around the world. Non-alcoholic bar programs are getting the attention previously reserved for craft cocktails. Zero-proof spirits like Seedlip are being produced, marketed, and added to the back bar next to the classics.
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A Bar Above
SEPTEMBER 13, 2024
Copyright A Bar Above Barware You can’t really go wrong with excellent bar tools ! From basic tools like a cocktail shaker tins and double jigger to a full bar tool set with a bar spoon/cocktail strainer/wood muddler, the cocktail enthusiasts in your wedding party will rejoice.
Chilled Magazine
MARCH 11, 2024
Mezcal Laughing over Chocolate and Cigars Ingredients 2 oz of infused mezcal 2 bar spoons of cinnamon syrup 2 dashes of Turkish tobacco bitters Preparation Stir and serve over a large rock with an orange peel. Description A slow infusion over 3-5 days of Nutella, espresso beans, and dried mushrooms washed mezcal.
Mixologists
FEBRUARY 19, 2025
Mixing and Serving: Must-Have Bar Tools and Equipment (Professional Grade) Crafting cocktails requires the right tools. A long-handled bar spoon is ideal for stirring. Invest in a professional-grade shaker like the Koriko Shaker Set for its leak-proof design. A fine mesh strainer ensures smooth pours.
A Bar Above
DECEMBER 28, 2023
Using a bar spoon , give a quick stir to mix the ingredients. Glassware : If you don’t know anything about cocktail glasses, a couple rocks glasses and coupe glasses are a great place to start– but you can also click on the “glassware” link for a comprehensive guide to all things cocktail glasses.
Australian Bartender
JUNE 24, 2024
With a bit more digging and discussion, we figure out that Dale de Groff, the bartender and author at the forefront of the craft cocktail revolution included a split base Sazerac as a nod to the cognac origins tale in his 2002 book ‘Craft of the Cocktail’, which was my bible (and that of many of my peers) when starting out in the industry.
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