The Joy of Mixology, Revised and Updated Edition by Gary Regan

Author:Gary Regan
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2018-08-27T16:00:00+00:00

ICE STORAGE, PREPARATION, AND SERVICE

ICE BUCKETS: Metal ice buckets are needed for the service of chilled wine. For keeping ice cubes handy, look for a smaller plastic ice bucket fitted with a perforated interior, through which water can drip into the bottom of the container, keeping it separate from the ice. These are useful in a home-bar setting but seldom are needed in a professional bar, where ice is usually stored in sinks.

ICE CRUSHERS: Ice can be crushed in a lint-free tea towel using a rubber mallet, or even a rolling pin, but electric and hand-cranked machines are available. The hand-cranked machines can be hard to use, and many electric models are very noisy, so professional bartenders should crush ice prior to service.

ICE SCOOP AND TONGS: Metal ice scoops make it easy to fill glasses quickly, whereas only one ice cube at a time can be moved with tongs. Nevertheless, in small, tony bars and in home bars, the use of ice tongs is a tasteful touch.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.