Cheesecloth, a bartender’s ally, is a perfect example. Primarily used for straining blended juices and infusions, cheesecloth helps achieve a smooth texture and clear appearance in cocktails. Let’s dive into how you can utilize and maintain this essential tool effectively.
What is Cheesecloth?
Cheesecloth is a loose-woven gauze-like cotton cloth used in cheese making and cooking, but it has found a significant place behind the bar. Its primary function for bartenders is to strain pulps, herbs, and small seeds from juices and infusions, ensuring a pristine fluid ideal for cocktails.
Choosing the Right Cheesecloth
For bartenders, the choice of cheesecloth can vary based on its grade. Cheesecloth comes in several grades, ranging from open to extra-fine weaves. Grades are distinguished by the number of threads per inch, with higher grades having a tighter weave. For cocktail purposes, medium-grade cheesecloth (Grade 50 or 60) is generally sufficient, offering a good balance between durability and filtering capability.
Cheesecloth can be reused multiple times, but the number of uses depends on the quality of the cloth. Some say they’ve used cheesecloth more than 10 times, while others say store-bought cheesecloth can only be used twice. Cheesecloths with a thread count of 60 or higher are more likely to be reusable, while more delicate cloths may fall apart after repeated use. Cheesecloths come in different grades based on thread count, with Grade 90 cheesecloth, similar to muslin, being able to withstand more washes.
Reusable vs. Disposable
While disposable cheesecloths are convenient, reusable cheesecloths are more sustainable and economical in the long run. Look for high-quality, organic cotton cheesecloth that withstands multiple uses. These not only serve better for the environment but also can handle repeated washing and sanitizing without fraying.
Cleaning and Sanitizing Your Cheesecloth
Maintaining your cheesecloth is crucial to ensure it remains hygienic and effective. Here are the steps to properly clean, sanitize, and store your cheesecloth:
1. Rinse Immediately After Use:
Prevent pulp and residues from drying out by rinsing the cheesecloth under cold water immediately after use. This step removes most of the leftover debris and makes washing easier.
2. Washing:
If the cloth isn’t too soiled, hand washing in hot soapy water is sufficient. For a deeper clean, you can machine wash it in warm water with a mild detergent. Avoid fabric softeners and bleach as they can leave residues and degrade the fabric’s quality.
3. Sanitizing:
After washing, sanitize the cheesecloth to ensure it is free from any bacteria or yeast that could spoil your cocktail ingredients. You can boil it in water for five minutes or use a solution of 1 tablespoon of unscented bleach per gallon of water, soaking the cheesecloth for a few minutes before rinsing thoroughly.
4. Drying:
Air-dry the cheesecloth completely before storage to prevent mildew and odors. Avoid using a dryer as the heat can shrink or damage the fabric.
5. Storage:
Store your dry cheesecloth in a clean, dry place. A sealed container or zip-lock bag ensures it remains free from dust and is ready for your next use.
Tips for Using Cheesecloth in Cocktails
– Double or Triple Layer:
Depending on the fineness of the strain needed, layering your cheesecloth can help filter out finer particles.
– Secure with a Band:
Use a rubber band or string to secure the cloth over the mouth of the container you are straining into. This setup frees both hands and prevents slipping.
– Experiment with Infusions:
Cheesecloth is excellent for creating infusions. Bundle herbs, spices, or fruit in cheesecloth, and immerse them in spirits to infuse flavors without the mess.
Incorporating reusable cheesecloth into your bartending practice not only aids in the creation of smoother, more refined cocktails but also promotes a more sustainable approach to bartending. By choosing the right grade, maintaining it properly, and using it skillfully, you’ll enhance your craft and contribute positively to your environment. Cheers to a clearer pour!
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional with decades of experience in bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure speed bartending as the lead bartender in both iconic Midtown clubs generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending, bar management, and related industry books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management, is BarSmarts certified by Pernod Ricard, and holds a valid NYC Food Handlers management certification.
