Modern Bartender.
WHEN THE BAR TURNS INTO A LABORATORY
With his legendary saying „shake and don’t stir“, James bond unwillingly enlightened the world on two common bartending techniques. However, current bartenders use so many methods and tools their workplaces are beginning to look more like laboratories.
At Mirror Bar Carlton we use an innovative approach to creating cocktails. Such as throwing, another basic technique in addition to Bond’s shake & stir. We also use infusing, which adds a new element to already existing product- syrup, alcohol, oil or even fruit. The most used infusion technique is maceration, i.e., leaching, which has been used for several centuries. Other infusing techniques include modern technologies such as sous-vide maceration in a water bath, rapid infusion using a bomb and whip bottles, alcohol infusion with for example dried fruits using a microwave oven. Less known but increasingly more frequent method is ultrasound infusion, so called homogenization, where disparate substances are connected. It uses high frequency vibrating waves that create microscopic bubbles.
The technology is great for infusing very delicate ingredients such as flowers while extracting their aromatic properties as they are not damaged by high temperature as vacuum distillation can be carried out at significantly lower temperatures than conventional distillation.
The most complicated method is the use of vacuum distillation or re-distillation using the rotavapor. This technology is great for extracting aromatic properties from delicate ingredients such as flowers, since vacuum distillation can be carried out at significantly lower temperatures than conventional distillation, thus not damaging the ingredients.
In addition to infusion, we need to mention clarification and carbonation. The first is the method of clearing the liquid from solid particles- for example getting a beautifully clear liquid with all of the taste properties from thick citrus juice. For example, in the past egg whites were used to clarify wines, but the possibilities of clarification are almost unlimited. Carbonation on the other hand is the effervescence of an ingredient or a finished cocktail. The bubbles create a beautiful texture on the tongue, visual effect in a high-quality clear glass, but most importantly they highlight the aroma.
The impression of a laboratory in a bar is mainly created by various new technologies. First came the inspiration from the kitchen world in the form of a whipped cream bottle, thus the access to many variations of spuma- foam on cocktails. Sous-vide also came from the kitchen, an immersion device for cooking in vacuum sealed bags submerged in a water bath at precisely determined temperatures. Today there are sous-vide devices specifically designed for bars available.
One of the most useful kitchen-originated devices, however, is a thermomixer. A universal helper in the preparation of almost any kind of ingredients. It can cut, chop, mix, cook, emulsify, or pasteurize all kinds of food.
When a bar has enough resources, it can aim even higher, where the inspiration is not only the kitchen, but also the biochemical industry. This includes, for example a centrifuge, which separates ingredients according to their density.
The newest aid in professional bars is the ultrasonic homogenizer. Its intended use is the preparation of emulsions and the acceleration of yields from reactions. Good example would be the possibility of combining oils with non-oily liquids via homogenization.
A refractometer on the other hand, is an optical device which can determine the concentration of aqueous solutions through the refraction of light. It can help bartenders maintain a constant and exact quality of drinks, by for example measuring the exact percentage of sugar in a liquid. Another one that deserves a mention is a PH meter for immediate control of acidity or alkalinity, a basic tool for balancing the taste of a drink.
Finally, just one important question: can the new devices improve the taste of the old and classic cocktails, such as Manhattan, Martini or Old Fashioned?
I wouldn’t call it improving, more of a tweaking, balancing. Subtly modernizing or modifying a cocktail is an interesting challenge for every bartender. It also provides the pleasure of breaking out of a stereotype for the guest. It can be in the form of adjusting the taste of one of the typical ingredients with an infusion or making the cocktail atypically sparkling. For example, we could add mild acidity in the form of cordial instead of the usual sugar syrup to drinks like the Old Fashioned. As long as you maintain the balance and great taste, there are no limits to creativity.
Thank you, Forbes Slovakia, for the opportunity to write about how modern bars work.
