The Barta Turbo Swizzle is our first tool in the new Ambassador Collection barware category, created in collaboration with the global ambassador of the Angostura portfolio, an iconic figure in the global bar industry, Daniel Johnson.
We stand for the unification of cultures and traditions of different peoples, so this is not just a collaboration between a bartender and an equipment manufacturer, but also an import into the world culture of the bar traditions and techniques of Trinidad and Tobago, the Caribbean Basin, which have been left to us since the time of the Aztec tribes and Maya.
Our goal is to promote professional ways of preparing tropical cocktails, as well as to instill the correct interpretation of drinks based on various types of rum, demonstrating that these are not just the stereotypical cocktails that we are all so used to. We strive for authenticity, and Daniel is just such a bartender, a very good friend of ours, a global trendsetter, who not only helped us develop the tool, but also became the face of the new product and brings to the masses the idea of the right drinks, as well as methods and professional tools for their preparation.
Barta Turbo Swizzle is best suited for preparing tropical cocktails of the TIKI and Swizzle categories. While developing it, we tried to squeeze the maximum out of the traditional tool and get an even more productive result from it. Its name and shape are inspired by the original swizzle stick made from the plant Quararibea turbinata, but unlike the organic prototype, our product is a skillfully crafted tool with a firm claim to the global trend of functional design.
So what is its uniqueness?
First of all, the tip of our tool is not only a reference to the original name (turbinate), but also a technological solution designed to swirl the mixture of crush and cocktail into a powerful vortex. Thanks to the innovative use of the direction of the nozzles, which repeat the shape of the propeller, the Barta Turbo Swizzle makes it possible to give the highest aeration of the cocktail from the maximum resistance – to saturate it with oxygen. Thus, it allows us to mix the cocktail very quickly using the swizzle method. After all, everyone knows that swizzle is one of the most aerating methods of preparing cocktails.
Secondly, when mixing, the drink comes into contact only with the wood, which gives us a huge advantage compared to metal swizzle sticks, where due to the thermal conductivity of the metal, the drink gets watered down faster, without having time to cool down properly. The wooden part of the swizzle stick is designed to prepare more than 1000 cocktails and can be replaced at any time with a new one, the handle with special knurling makes the hand grip more reliable and saves energy during operation, while thanks to the downward balance of the swizzle stick the tool does not bounce during operation like its vegetable counterpart.
