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How Vodka Can Be a Tool and Other Tips From Corner Door Barkeep Beau du Bois

Beau du Bois
Beau du Bois
Courtesy Corner Door

Tools of the Trade is a new series in which we ask chefs, bartenders and other restaurant folks which tools they simply can't live without. Today we talk to Corner Door barkeep Beau du Bois.

Since opening in the spring of 2012, the Corner Door in Mar Vista has become known as a friendly neighborhood hangout with some good gastropub grub. But more than that, it's gotten a reputation for very good cocktails. We were interested to see what head bartender Beau du Bois says he needs in order to deliver such consistently great drinks. And we were intrigued when one of those things was vodka, a spirit most bartenders abhor. Read on for the five tools du Bois uses to practice his trade.

Yarai old-fashioned glass
Yarai old-fashioned glass

5. Yarai Old-Fashioned Glasses

"By now, there are few cocktail enthusiasts who don't know and love their Yarai Mixing Glass. At Bar & Garden in Culver City, I recently discovered that they make Yarai old-fashioned glasses as well. Sharing the durability and beautiful weave pattern with the mixing glass, the cocktail glasses join my Yarai bitters bottles to complete my collection."

Punt e Mes
Punt e Mes

3. Bartender's Choice iPhone App

"I admit, with no sense of guilt, I don't have every classic cocktail committed to memory. Bartender's Choice is a great app made by infamous bartender Sam Ross -- I use it behind the bar on a nightly basis. With a mix of classic cocktails and contemporary recommendations, all complete with some history behind them. I ask all my bartenders to download it."

See also: The Tools Hinoki and the Bird Bartender Brandyn Tepper Can't Live Without

2. Clear Block Ice

"I buy 25-pound blocks from a company called Cal Ice and cut them into individual cubes for cocktails at the Corner Door. These blocks are cut down from a 300-pound slab of ice made with a Clinebell machine, which freezes the ice very slowly from the inside out -- making the ice very clear and dense. Aside from being visually striking in a drink, the ice will melt much slower than the blocks made in your freezer."

 

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