Bungalow 1a: Bar Necessities: Micro Zester

The ultimate bar needs a micro zester!

Sometime in the early 90's a couple of woodworkers stumbled on the ultimate food and bar tool. Looking to make a sharp tool to round corners, the micro plane was built. But only after a fluke incident did this wonder tool end up in the kitchen, after Canadian woman found her husband's tool and decided to use to finely zest an orange for a cake. This tools' tiny razor-like edges are formed by a process called photo-etching in which holes are dissolved with a chemical, leaving edges that finely slice instead of tearing or shredding. To make insanely rich chocolate milk, heat some milk and grate in high quality chocolate. Or turn this gizmo over some pasta, find a chunk of hard cheese (I'm using aged hard Gouda these days) and grate till your hearts content to create a pilllowy-cheesey-cotton-candy like topping. But the best use for this super tool: the bar. It magically slices and liquify fruits and vegetables, creating a completely different marriage with alcohol than traditional muddling. But the difference is real. Think of difference between the brightness of pressed juice versus canned juice. Any bartender or home foodie worth their weight in vodka needs only a few simple tricks to make insane cocktails and impress. Here are a few of my favorites:

The Spa Gimlet
1. 2 ounces vodka
2. 1 strong squeeze of fresh lemon or lime
3. 1 tablespoon micro grated cucumber
4. 1 teaspoon sugar or Agave syrup.
5. Splash of gin
Shake well with ice and strain into a martini cup, or serve over a large ice cube.

Ferris Mulers Moscow Day Off.

1. 2 ounces Vodka

2. 1/2 teaspoon micro grated Ginger (peeled)

3. 1 TB Honey

4. 4 ounces club soda

Stir well and serve over crushed ice.

Tijuana's Revenge
1. 1 ounce Anejo or gold tequila
2. 4 ounces peach juice
3. Splash of club soda
4. 4 swipes over a micro grater with a jalapeno - drag the jalapeno about 2 inches each swipe, you should have less than a tic-tac worth of juice and jalapeno pulp. Turn the grater over and slide the pulp into shaker.
Serve over ice, salted rim optional.