Bar Tip: Champagne Stopper

4bartenders.com (for bartenders, those who want to be and other scoundrels)

There are milestones in life when an appropriate way of celebrating one is by popping the top off a nice bottle of champagne or sparkling wine and toasting the accomplishment ...or maybe just having a refreshing mimosa to accompany your Sunday breakfast or brunch ...or a casual Bellini to start the evening off with a little bubbly. While champagne is tasty to drink, the question is what to do with any leftover that you may wish to drink at another time?

The problem is that you can't use the same cork as the champagne bottle's stopper because it is now expanded into a mushroom-shape once you had popped the cork. Trying to substitute another wine cork in the champagne bottle as a stopper may work (or seems like a good idea), but depending on the amount of champagne and its effervescent bubbled gases may eventually push (or pop) that wine cork out and spoil the remnants of the godly elixir.

Enter the champagne bottle stopper!. This is a little relatively inexpensive device that was designed to cap a bottle of sparkling wine without the worry or danger of pressure buildup within the bottle and maintain the bubbly for a few days longer. The stopper also prevents over-aeration and release of bubbles.The basic design of this device are the spring-loaded winged hinges that grab onto the bottle neck to safely secure the top to it.

It's a good idea to have one or two of these around the house ...and if you work at a restaurant, I'd recommend purchasing 3 to 6 of these. It's a small investment to keep the fizz in the bottle and a tickle of bubbles under the nose.

Bar Tip: Bar Key/Wine Key Recommendation

4bartenders.com (for bartenders, those who want to be and other scoundrels)

If you're in the bar or restaurant business there is an essential utility tool that is a "must have" for any bartender, mixologist and server called either a "bar key" or a wine key that should be carried in every mixo/server's pocket. They are small, convenient to carry, light weight and relatively inexpensive; in fact, quite a few wineries and vineyards sometimes give them away as "promo items" with their names on them to a lot of establishments who carry and sell their wines.

They come in a variety of shapes, sizes, colors and options. In some respects, they are the "Swiss Army Utility Knife" of the bar world and a great tool for your kitchen gadget drawer at home when needed to open up a nice bottle of wine for dinner or entertainment events.

While I will provide instructions on the proper use of the bar/wine key in future articles, here are the essential components of what a good one should comprise of:

- handle

- blade or foil cutter

- corkscrew

- lever

- bottle opener

Bar/Wine Key - My Recommendations:

Handle: easy to grip, non slip, durable and non-bulky

Blade/Foil cutter: I prefer a medium sized, fold-able serrated blade as I find it easier to use in cutting through the wine foil versus a flat blade; the serrated blade has less tendency to slip..

Corkscrew: Teflon coated or stainless steel; never plastic

Lever: I like the "double-pump" option that is available of some bar/wine keys as I find it easier to use, especially when uncorking a bottle of wine for a customer table side; less fuss and muss.

Bottle Opener: as a utility tool, this option is used for the non-screw off beer bottle tops ...a must have!

Note: this article is the personal opinion of Ed Schrader for 4bartenders.com and not meant to endorse one vendor's product versus that of another.

Bar Tip: Wine - The 20 Minute Rule

4bartenders.com (for bartenders, those who want to be and other scoundrels)

There's often some confusion about the amount of time an open bottle of red wine needs to "breathe" as well as the temperature at which to serve white wine.

While various vineyards and true wine affectianados will have their own recommendations on these matters, if you don't know (or don't care) about the specifics you can always use this ol' rule of thumb called "the 20 minute rule".

The 20 Minute Rule:

Red Wine: open the bottle and let it breathe for 20 minutes prior to serving it.

White Wine: after removing the white wine bottle from the chiller (or frig), let it stand at room temperature for 20 minutes before opening and serving it.

Like I said, the recommended time and temperature may vary by the wine, but when in doubt ...remember and use "the 20 minute rule!"

Bar Tip: Bar Ice Colander

4bartenders.com (for bartenders, those who want to be and other scoundrels)

A cocktail is only as good as it's worst quality ingredient! ...remember this as I'll continually refer to it in future articles. Now, a majority of cocktails should also be "well iced", meaning that the drink should be "well chilled". The problem with this pertains to the ice being use, but more so, the source of the ice.

If you have access to an ice machine on the premises, you have the best means of utilizing "dry" or fresh ice for your cocktail versus using an ice bin or tub that may contain "watery" ice. If your ice bin/tub does not have a water run-off collection area or option, your ice will eventually melt causing water to build up in the bin/tub. If the bartender (or a guest) isn't careful, when the ice is being scooped into the glass or mixing tin/shaker additional water will also be brought into the cocktail/drink diminishing its true potential flavor; hence the term "watered down".

If you're using bin/tub ice or if your having a party with self served drinks and your ice is in a giant bowl, here's a great bar tip for you to employ: place a large colander into/over a large pot (or container) and place your ice in the colander for use. Any water melting off of the ice will drip down and away from the ice into the pot (or container) resulting in little, if any, extra water being added to your cocktail/drink.

Strange, but true ...in this kind of situation, using a colander may enhance the taste of your cocktail/drink and the increase pleasure of your customers and guests!