Mixology
Advanced tools for mixology: smoking guns and smoke domes, oak barrels for aging cocktails, cream siphons and soda refills, bitters bottles and atomizers, pourers, bar mats, trays and infusion bottles. Everything to go beyond shaking and stirring, whether you experiment at home or run a bar program.
How to choose mixology tools
Pick a technique first. To add smoke, use a smoking gun with wood chips such as oak, cherry or hickory, and a dome to trap the smoke over the glass. To age a batched cocktail, choose a small oak barrel of 1 to 3 litres; the smaller the barrel, the faster the wood works. For foams, a cream siphon. To season and serve, bitters bottles, atomizers and pourers. Browse smoking and infusion, soda makers and siphons and service and pouring.
Most items are from Alkademie and Alambika, with Mosa, Kinto non-slip trays and Cuisinox. Delivery across Canada and in store in Montréal and Québec City.
FAQ
Which wood for smoking cocktails?
Oak and bourbon-soaked oak suit whisky drinks; cherry, apple and maple give a softer smoke; hickory and mesquite are stronger.
How long should a cocktail rest in a barrel?
It depends on the barrel size. Taste every few days: small barrels work quickly.
What is an atomizer for?
To mist vermouth, absinthe or bitters over a drink or inside a glass, for aroma without excess.
