#Shakers bar

[acocktailmoment]

Exclusive Cocktail Box by Valextra

This special cocktail box from the Milanese workshop of Valextra is made to order from its signature Millepunte calf leather.

 When you slide it open, it reveals a full cocktail set, including a shaker, cocktail tools made from silvered brass, and two martini glasses.

Dimensions: 9.8” x 8” x 8”,

Silvered-brass cocktail shaker, spoon, ice tongs, and measuring cup; Two martini glasses.

Three cocktail recipes embossed on included coasters.

In Partnership With Maurizio Stocchetto

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.

[noctishy]

@howtodigatrench happy BSA anniversary day 🥳🥳🥳🥂

[howtodigatrench]

gold with envy

[guessimdumb]

Los Shakers - Acostumbro a ver TV los martes 36 (1968)

Like many bands, Uruguay's Los Shakers clearly studied the Beatles closely, but unlike so many others, they added their own personality. Here's a cool track from their LP La Conferencia Secreta Del Toto's Bar.

I try to find the channel that I used to watch

[auralice]

Bartender (2006)

[make-them-die]

Los Angeles Home Bar A large transitional wet bar design example with a quartz countertop and undermount sink

[m-mihalyiova]

Home Bar Single Wall Dark wood cabinets, wood countertops, and brown countertops are featured in this medium-sized 1950s single-wall laminate floor and home bar photograph.

[kimludcom]

Flying Fish Dry Bar Event in Rosebank | Dry Apple Launch | Mzansi Shakers

[sonny-whorezik]

i have to leave for work in 12 hours but i just got hooooome and tomorrow is a 12 hour shift followed by a 14 hour shift and me i dont feel good

[donsanpromo]

Stainless Steel Cocktail Shaker Cup custom promotional products

please contact us for order details

Don San Promo Email: hello@donsanpromo.com Website: https://donsanpromo.com/

[howtodigatrench]

antares

(initial scan and additional images under the cut):

clock detail + silhouette/backlight

[phuufy]

Enclosed kitchen - large modern l-shaped medium tone wood floor and brown floor enclosed kitchen idea with an undermount sink, flat-panel cabinets, white cabinets, quartz countertops, gray backsplash, porcelain backsplash, paneled appliances, an island and white countertops

Dominion Health Fitness Center

[swytdoll]

𝐁𝐔𝐋𝐊𝐈𝐍𝐆!𝐓𝐎𝐉𝐈 𝐇𝐄𝐀𝐃𝐂𝐀𝐍𝐍𝐎𝐍𝐒 [art: @hunnismokah :)]

𝒮𝒴𝒩𝒪𝒫𝒮𝐼𝒮: toji’s bulking and you’re ovulating! how can you keep your hands to yourself when all you want to do is touch? 𝒞𝒪𝒩𝒯𝐸𝒩𝒯 𝒲𝒜𝑅𝒩𝐼𝒩𝒢: any color can read<3 size difference (toji has a monster cock ૮ ․ ․ ྀིა), blowjob, female oral, choking, pussy slapping, unprotected sex, cream-pie, explicit language, mirror sex, 69, toji fucks you in a headlock ݁𖥔 ݁˖

BULKING!TOJI who always seems to be wearing the sluttiest clothing. muscle tees that grip his meaty arms enticingly, showing off every curve and bulge of his well-defined biceps. his sweats always seem to hang too low on his hips, revealing a dark happy trail that leads down to his waistband. the fabric clinging to his thick thighs.

BULKING!TOJI who religiously carries a protein shaker with him, even on date nights, because he's serious about his bulking diet. he’s got a variety of protein powders, from chocolate to vanilla, and he loves mixing them with different fruits and oats to keep things interesting.

BULKING!TOJI who loves trying out new high-calorie recipes and often ropes you into cooking massive meals with him. you two have fun experimenting in the kitchen, making everything from giant stacks of protein pancakes to hearty chicken and rice dishes, always ensuring they meet his caloric needs. he’s genuinely grateful. often, hugging you from behind while you cook, placing the sloppiest kisses behind your ears, his tattooed arms coiled around your frame. his gratitude is evident in the way he nuzzles into your neck, whispering sweet nothings about how much he appreciates your efforts. “i love you, y’know that. . .right?”

BULKING!TOJI who’s noticeably chubbier, you like it. really like it, often burying yourself into his pudgy side with a satisfied sigh. “i could die like this.”

BULKING!TOJI who despite his intense workouts, always makes time to cuddle and watch movies, using you as his favorite "recovery" time. he loves resting his head on your lap while you binge-watch your favorite series, feeling your fingers run through his hair as he relaxes. “i hate this scene.”

BULKING!TOJI who gets annoyed and sleeps on the couch when you won’t stop playing with his tits. “you’re so damn annoying.”

BULKING!TOJI who you make sure has a secret stash of snacks in his gym bag for when he needs extra calories on the go. protein bars, nuts, and dried fruits are his go-to, and he always has a little something to munch on between sets or during quick breaks.

have a good workout<3 - signed your amazing beautiful girlfriend

BULKING!TOJI who becomes an expert at meal prepping, and his mini fridge is always stocked with containers of chicken, rice, and veggies. each container meticulously measured to ensure he gets the right amount of protein, carbs, and fats, and he takes pride in his perfectly organized fridge.

BULKING!TOJI who likes wearing your crop tops, flexing in front of the mirror. “take it off! you’re stretching my shit toji.” “no.”

BULKING!TOJI who can’t resist squeezing your face in his bicep, laughing as your chubby cheeks push together. “haha!”

BULKING!TOJI who just throws you over his shoulder during arguments. “i’ll put you down when you’re done being a brat.”

BULKINGTOJI! who thinks it’s dumb as you tie a pink ribbon around his wrist, demanding he stay still. he thinks it’s even dumber when you record it, the video boasting one-million likes on tiktok. “they loveeeeee you!”

BULKING!TOJI who’s entire hand covers your face. jeez, your poor cunt, he thinks.

BULKING!TOJI who can’t help but admire the way your swollen sticky lips suckle at his thick cock, pulling him back in greedily. usually, it’d take some time for him to ease into your tiny hole. but, you were ovulating today and after seeing your boyfriend walking around shirtless with nothing but boxers on, you practically jumped his bones.

BULKING!TOJI who presses all his weight onto you as he fucks your soppy pussy, the pressure in your back dull as he prods into that sweet spot from behind. pale veiny hands pull your cheeks apart, spreading you, revealing your puckering hole. a glob of warm spit followed by his thumb lubricating your asshole has you arching your back in anticipation. “papaaaa,” glossy eyes squeeze shut as he gently sinks his thumb into your asshole, pelvis relentlessly slapping into your sore ass. the sight has his dick twitching, “humph, look so pretty with both holes filled.”

BULKING!TOJI who doesn’t care that you’re overstimulated, rocking his dick into your tight velvety walls at a mean pace. you don’t know how many orgasms the man has yanked from you. “i know baby, doing so good. takin’ all of me like a big girl, fuckkkk.” glazed eyes watching the way you glisten on him as he folds you against the wooden headboard, your legs flush to your chest. “tojiiii,” you whine, he could get drunk off the way you whimper his name. “am i deep baby?” he groans, thick cream building on his base. “mhm!”

BULKING!TOJI who has you in the nastiest headlock, one hand wrapped around your throat, the other forcing you to look into the mirror. you’re a mess, disheveled hair, tear-stained cheeks, swollen lips. the man’s so fucking huge he covers your entire body. “unt, unt. eyes open beautiful.” he sends a particularly deep thrust that has you shivering. slick, slick, slick, a repetitive noise that has him grunting deeply into your ear.

BULKING!TOJI who eats your pussy while you suck his dick. it’s a struggle taking him, drool seeping down your chin as you slurp at the veiny masterpiece. it’s also a struggle to concentrate as he eats you out like a starved man, spitting, slapping, fingering. god, you’re gonna cum again. “cummin!”

BULKING!TOJI who watches as his cum trickles out of your pulsing hole, pushing it back inside with a frown. “stay.”

[shefu-choice]

Sip, sip, hooray! Tiki vibes all day. 🍹🗿

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#CocktailGoals #shefuchoice #ElegantCocktails #CraftedElegance #MixologyMagic #tikiglass #tikiglassware #GoldMarbleBarTools #SipInStyle #CocktailCreations #HomeBarElegance #glasswareset #MixologyMastery #LuxuryCocktails #TasteOfElegance #CocktailArtistry #DrinkInStyle #ShefuchoiceSips #RaiseTheBar #CocktailCrafting #midtownwest

[weaselle]

it was too much i had to make my own post

line cook here. ACCURATE

if you don't get the hate, here's what you don't understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in

oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...

And then there's the mopping and floor drains and...

Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.

[uberbartools]

Best Ways To Use A Cocktail Shaker For A Good Drink

When serving drinks, a cocktail bar shaker is needed. They blend, chill, muddle, and aerate the drinks to get the ideal cold temperature and consistency. Moreover, a cocktail shaker adds enough froth or foam to egg whites, dairy, and other creamy components to create a visually appealing and velvety drink.

Unless directed differently, always begin with the ice.

Add ingredients to the most costly (spirits), starting with the least expensive (juices and syrups). Why? To prevent losing the most valuable component, you must discard it and start again due to a mistake.

After combining all the ingredients in the shaker, shake or stir, then strain or double-strain the mixture into the appropriate glasses.

What Makes a Great Cocktail Shaker Important?

We must first address the necessity of high-quality cocktail shakers before moving on to professional advice. In addition to improving the client experience, the correct shaker helps create precise and consistent cocktails. Look for robust materials, such as copper or stainless steel, and ensure handling them feels comfortable.

Cocktail Shakers Are An Amazing Multitasking Device

Though mainly utilized for serving cocktails, shakers are an excellent culinary utensil. They are suggested for use in the following applications: emulsifying salad dressings, whipping cream, and making protein smoothies. This multipurpose tool frees up counter space and lets you cook a range of dishes.

Getting the Shake Technique Right

The shake method is one of the most critical processes in making cocktails. The expert mixologists advise holding the cocktail bar shaker tightly and giving it a good shake, moving it from left to right rather than left to right. This is why the method ensures the necessary dilution and aeration.

The Spice Of Life Is The Difference

The classic Boston shaker and cobbler shaker are essential for any home bar, but if you want to be more creative with your mixes, bartenders advise trying different shakers. One may consider purchasing a shaker in the Japanese style, which is renowned for its exquisite appearance and rapid cooling, or a shaker in the French style, which is well-made and facilitates simple straining.

Unwinding Like an Expert

The experts emphasize how important it is to properly ice your best cocktail shaker before using it. This stops over-dilution and gets your beverages just the right amount of cool. Before adding your components, give a little time for the ice in your shaker to settle. The flavor and presentation of your drinks can be much improved by making this tiny adjustment.

Enhance Your Game

The experts say that while the cocktail shaker plays a significant role in mixing, garnishes shouldn't be disregarded. A drink that has been artistically embellished looks good and tastes better. Invest in a cocktail shaker to elevate your creations and let your creativity go wild by adding edible flowers, citrus twists, and fresh herbs.

Barshakers: More Than Just the Fundamentals

Although many people identify shakers for cocktails with classic concoctions like martinis and Manhattans, experts advise considering other applications. Shakers help make infusions, emulsify topping materials, and produce non-alcoholic beverages for individuals who would instead not consume alcohol.

Upkeep and Cleaning

To keep your cocktail shaker in the proper condition, it is essential to maintain and regularly clean it. Professionals advise disassembling and thoroughly cleaning after use, particularly in locations where material may accumulate. In addition, regular cleaning of your shaker is required to maintain the brilliance of the artwork and avoid deterioration over time.

Presentation Is Important

For bartenders, a drink's visual appearance is just as important as its flavor. Experts suggest we use garnishing techniques to enhance our visual appeal and choose high-quality glasses. An easy way to elevate the overall experience is to use a decent cocktail shaker in Australia to create a flawlessly cold rim for a margarita or foamy egg white as a topping for a whiskey sour.

Conclusion Ultimately, by adhering to these little-known techniques experts use, you'll be well on your way to becoming an expert cocktail mixologist and winning over even the most critical peers. So why are you putting things off? Invest in a cocktail bar shaker and use it to your advantage to let out your inner bartender and enjoy the skills.