Prep like a pro with these simple steps to keep everything in its (mise en) place
I’ll let you in on a little secret: most of the world’s top bartenders are thieves. We’ve been stealing our ‘cutting edge’ bar techniques in front of your very eyes. It’s true! Almost every modern method presented over the bar has been cooked up in the kitchen by our chef kin, from fermentation to preservation. And no technique heist has been more valuable to the bartender than the French culinary practice of ‘mise en place’.
Mise en place (pronounced ‘meez on plahs’) means “to put in place” – having a station set just so, with all ingredients prepared for your busy service. It’s incredibly handy when one needs to whip up some scrambled eggs with perfectly (pre)minced chives, or deliver a round of 10 Margaritas in under five minutes thanks to your bottle of pre-juiced lime.
In the kitchen, mise en place ensures dishes are delivered with speed and consistency, and these principles carry through in the bar, with the time saved spent on the most important (and enjoyable) job of all – hosting and entertaining guests.
Speaking of hosting and entertaining, mise en place really comes into its own in the home bar when you’d much rather be out mingling than slaving away over those cocktails. So, to carry on the great bartender tradition of thieving from kitchens, keep these handy tips in mind for your next cocktail party.
The final piece of the puzzle is your station, and in the bar world we like to use the ‘one-step rule’, ensuring everything you need is within one step. At home, I’ve found the best place for the station is often by the kitchen sink (cocktails get messy). Pop down your best tea towel, a chopping board as a work surface, arrange all those pre-cut and skewered garnishes, and your spirits and batches. Pull out any equipment you’ll need for service – jiggers, cocktail shakers, bar spoons (if you don’t have the fancy stuff, I’ve found tablespoons, Tupperware containers and chopsticks work just as well). Finally, prepare your glassware – coupettes and martini glasses in the freezer (or fridge) for the ultimate touch.
Mise en place is as much about speed, as it is about cleanliness, so always keep a damp cloth and extra tea towel handy to cover your tracks (as all great thieves should).
