Cocktail picks

A garnish lying next to the glass is not a garnish. With a pick, you place the olive, cherry, or orange slice over the rim, where it stays and where the guest sees it immediately. The difference from a disposable wooden pick is that you can simply wash this one afterward.

Bar Professional’s Speakeasy series consists of sets of six, in stainless steel and copper, with a pineapple-, shaker-, or jigger-shaped top. They are designed to stand out, not to be thrown away.

Filters

Sort by:

3 products

Bar Professional Speakeasy Cocktailprikkers Ananas RVS en Koper 6-Delig
Bar Professional Speakeasy Cocktailprikkers Shaker RVS en Koper 6-Delig
Bar Professional Speakeasy Cocktailprikkers Jigger 6-Delig
100% breakage-free, or we’ll send you a new one | Free returns with store credit | Shipping from €6.95
Herbruikbare cocktailprikkers met olijven en een kers over de rand van twee cocktailglazen

Length, head and material

Pay attention to the length in relation to your glassware. A pick has to rest across the rim on both sides, otherwise it slides into the glass as soon as the ice shifts. For low tumblers a short model is fine; for a tall glass packed with ice you want a longer pick, or you lay it across the rim.

The head is a matter of taste, but it does a job too. A wide head, like the pineapple, balances out a heavier garnish. A narrow head almost disappears, which is handy when the garnish itself should carry the look. Copper suits a warm, classic bar, while stainless steel stays neutral and will not discolour. A set of six is usually enough at home. Behind a bar, count on two sets so half can go in the wash while you keep serving. And do not forget what the olives and cherries go in, because those are with the garnish trays.

Set van zes cocktailprikkers met ananas- en shakerkoppen op donker linnen

What goes on which pick

A dry martini gets one or three olives on a pick, never two, and you either rest it across the rim or let it sink into the glass. With a negroni it is all about the orange zest: squeeze the peel over the glass first so the oils land on the surface, then spear it. A cherry belongs with just about anything built on whisky.

Spear through the thickest part of the garnish rather than through the edge, otherwise it tears loose the moment someone lifts the glass. With fruit that browns quickly, such as apple or banana, only spear it at the last moment. The tools for measuring are with the jiggers.

Chromen garneerstation met zes vakken vol limoenpartjes, sinaasappel, olijven en kersen

Why reusable wins here

Stainless steel and copper can be cleaned properly, wood cannot. A wooden pick soaks up sugar and juice and starts to smell after a single evening, while these picks go in the dishwasher and come out clean. The stainless steel versions are the easiest of all to look after.

Copper discolours on contact with acid and with skin. So wash copper picks by hand and dry them straight away, and they will keep their shine. Store them upright in a small pot rather than loose in a drawer, because the points are sharp and will damage each other.

Barcaddy met zes vakken gevuld met rietjes, roerstaafjes, servetten en prikkers

Didn't find what you were looking for?

If you are after the glass the garnish goes on, the classic stems are with the martini glasses. If you would like an overview of the rest of the kit, take a look at the bar tools page, where shakers, strainers, spoons and measures sit side by side. And if you are looking for a complete set rather than separate pieces, you will find those with the cocktail shakers.