Teardrop Cocktail Spoon 45 cm

The "Teardrop Cocktail Spoon 45 cm" is an indispensable tool for any cocktail enthusiast or professional bartender who values precision and elegance in their craft. This meticulously designed spoon is not just a statement of style but also a testament to functionality within the art of cocktail preparation. The length of the spoon, precisely 45 cm, is thoughtfully chosen to reach the bottom of the tallest cocktail or mixing glasses, ensuring a thorough mix of ingredients, which is paramount for crafting the perfect cocktail. The teardrop design is not merely for aesthetic appeal; it serves a practical purpose by facilitating smooth and controlled stirring, essential for preserving the delicate structure of certain cocktails.

By choosing the "Teardrop Cocktail Spoon 45 cm," you're investing in lasting quality. Made from durable materials designed to withstand the rigors of regular use, this spoon guarantees that you can enjoy its elegant appearance and functional benefits for years to come. This spoon is not just a tool; it's an extension of the bartender's hand, making it an essential part of the cocktail preparation process. Whether you're a professional looking to upgrade your bartending tools or a home bartender eager to refine your cocktail skills, the "Teardrop Cocktail Spoon 45 cm" will undoubtedly elevate your cocktail experience to new heights.

Recipes where a barspoon is used:

Lavender Lemonade:

• 3 cl Monin Lavender Syrup
• 15 cl freshly squeezed lemon juice
• Soda
• Method: Mix syrup and lemon juice, top up with soda and serve over ice.
   

Mango Mojito:

• 4 cl Mango Rum
• 3 cl Modo Mango
• 4 slices of lime both
• 1½ teaspoons of cane sugar
• some fresh mint leaves
• crushed ice
  Method: Put lime and sugar in your lowball glass and now muddle vigorously. Put in the mint leaves and now muddle them carefully so that the leaves do not break. Add crushed ice and rum and stir with your rough. Top with soda

Sazerac

• 6 cl Rittenhouse Rye Whiskey
• 3 dashes of Peychaud's Bitters
• 1 hard sugar syrup
• Dash absinthe 
  Method: Put all ingredients in your mixing glass and fill with ice. Stir around with your Twisted Harsh. Strain the contents with your strainer into your cocktail glass and serve.

Caipirinha recipe:

• 6 cl Cachaca
• 6-8 lime boats
• 2-3 bar spoons of sugar
  Method: Put lime and sugar in your lowball glass and now muddle vigorously. Add crushed ice and Cachaca and stir with your rough. Top with more crushed ice.

Mint Julep Recipe:

• 6 cl Bourbon
• 2 dashes angostura bitters
• 1 sugar cube
• 1 handful of mint leaves
• 1 cl sparkling water
  Method: Put sugar cubes in your mint julep cup and dash 2 drops of angostura on the sugar. With your mortar, crush the sugar bowl. Add the mint and bourbon and gently muddle again to release the flavor aromas. Add crushed ice and stir.

Manhattan:

• 5 cl Rittenhouse Rye Whiskey
• 2 cl sweet vermouth
• Dash Angostura bitters
• Garnish with Maraschino berries 
  Method: Put all ingredients in your mixing glass and fill with ice. With your Rough stir around. Strain the contents with your strainer into your cocktail glass and serve.

Bergamot White Negroni

• 1.5 cl Monin Bergamot syrup
• 3 cl of gin
• 3 cl vermouth extra dry
• 2 cl Suze liqueur
  Method: Put all ingredients in your lowball glass and then wipe around with a rough cloth.