In 1979 Alessi of Italy introduced a series of professional barware designed by Ettore Sottsass and Alberto Gozzi. Part of this series was the introduction of the first European Boston Shaker, now available in a gold-plated version at Amusespot. Amusespot is publishing articles on the Programma, original materials, and a new interview with Mr. Gozzi. This article is a reprint of the original insert concerning the series. It has been transcribed due to only being available in photocopy form. Part One is available here.
Some Indispensable Complements.
Ice bucket, tongs, "guantiera" objects bringing back the most classical and correct method of serving cocktails or more generally liquors.
The ice bucket (Nr. 5051) made of 18/10 stainless steel has a feature two knobs that are particularly userul for a one hand hold. The long flexible tongs (Nr. 5055) permit a strong grip of the ice cubes thanks to its functional ergonomic design.
An interesting revival is the "guantiera' or round bar tray (Nr. 5000), a universal serving tray of 18/10 stainless steel designed by Sottsass. Along with the bottle and glass coasters (Nr. 5009) of the same design they are interesting professional articles both for the bar and private tables. Moreover the bottle coaster has been constructed to hold the ice bucket permitting both objects to be carried in one hand only. It also facilitates one hand operation when taking them off the "guantiera" and putting them on the table.
The Barman's Role.
Arrange the necessary implements, bottles, and glasses on the table. Put the ice in the crystal container (of the Boston Shaker) to cool it. Of course the more ice you put in, the faster and better you will obtain the right temperature.
The ice will also act as a "weight" during the shaking and facilitate the mixing of the ingredients but work quickly as the melting ice could dilute the cocktail too much. Open the bottles so they are ready for use. Leave the water, formed in the glass, to drip available yourselves of the strainer and pour the liquids according to the recipe.
Whilst you can get accustomed to the doses you can assist yourselves by use of the Alessi jigger (Nr. 865).
Finally fit the stainless steel container onto the crystal one by a resolute and firm movement.
Hold the shaker as shown in the picture and begin to shake with a series of diagonal upward movements (Fig. A.) breaking off from time to time for a rest (Fig. B). Halfway through the process turn the shaker upside down to facilitate the mixing of the contents (Fig. C) and repeat (Fig. D).
Be quick, although the full time cycle depends on the recipe and the season. In the summertime shake it longer to cool it and in the winter the opposite applies.
Open the shaker stroking it lightly but resolutely on the table edge a bit over the join of the two parts. Hold the two containers so that the contents stay in the steel one.
Put on the strainer and pour. Do not fill the glasses completely in one operation but pour in small doses so as to distribute the cocktail with the same density and homogeneity.
For cocktails not requiring a shake, the procedure is of course different.
You can use the steel container of the Boston shaker as a mixing glass proceeding in the same way as for a shaker.
When everything is ready in the mixing glass, put the stirrer in the glass and holding it as shown with the little finger behind the rod stir by turning your arm in a clockwise direction whilst the fingers give the paddle half a counter clockwise rotation.
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