Have you attended a Tiki Lindy cocktail seminar or presentation and wanted to know where she got the tools and ingredients she listed? Below are links to where you too can stock up on all the things needed to nerd out with mad mixology science for creating, measuring and preserving!
1 Liter Glass bottles, pasteurizable - perfect for batching cocktails or storing juices and cocktail ingredients. Since these are reusable, and the pop tops can be sanitized, these are my preferred types of bottles.
Portable sized Magnetic Stir Plate with stirbar - Don't wear out your hand dissolving things like agar and gelatin!
Filters for straining cocktail ingredients - great for agar clarification, or really stubborn milk punch clarification
Modernist Pantry Gel Spherification Kit with Calcium Chloride, Sodium Alginate, & Sodium Citrate - all the ingredients you need for Basic Gel Spherification!
Modernist Pantry Calcium Lactate - This along with the Sodium Alginate you can do Reverse Spherification
Agar Agar Powder - Needed for clarifying juices
Malic Acid Powder - 1 of 2 ingredients needed for making citrus stock or for making an acid adjusting solution.
Citric Acid Powder - 1 of 2 ingredients needed for making citrus stock or for sprinking on fruit before dehydrating to prevent browning.
8-oz BPA-free liquid pouches - I use these for storing 8 oz of fresh juice and freezing it for future use. Also great for holding batched single cocktails to go for camping, etc.
Ultra Fine Mesh Strainer Bags (set of 3 with stainless steel handle frame) - This is perfect for making orgeat and falernum, straining shrubs, or for clarifying milk punch.
1-oz ice cube trays - I don't use these for ice, I use them to freeze 1 oz of juices for quick thaw and use for cocktails when making only 1 or 2 servings at a time. Freeze the juices, then transfer cubes to a freezer bag for later use.
Manual Shaved Ice Machine - not just for snow cones! For ice shells, ice cones, and mounded shave ice for cocktails. This simple design means less to break.
Gaia Kombucha Scoby - If you plan to use natural fermentation method for your shrubs (or even tepache), use a kombucha scoby as it can handle the acidity of the ingredients better than standard yeast.
Check back to this blog post often, as I add additional tools and supplies as I try them out!
**Disclaimer: As an Amazon Associate, I earn from qualifying purchases.
Comments