The Tasting Panel magazine

November 2016

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Page 88 of 100

88  /  the tasting panel  MAVERICK MIXOLOGY W hen a service or piece of equipment is designed by the end-user, it ultimately winds up the best version of itself. Think of a kitchen designed by a chef or a bar designed by the bartender who will spend nights working behind it—who better to provide insight into storage needs, ergonomics and functionality? From renowned food service and equipment manufacturer Perlick Corporation comes the first bar designed by a bartender, for bartenders. Launched last February at the North American Association of Food Equipment Manufacturers Show, the Tobin Ellis Signature Cocktail Station is fueled by its namesake's nearly three decades of bar design experience and consulting, backed by the award-winning engineering of Perlick. "As a bar design consultant, I was always MacGyver-ing equipment out at the bar," says Tobin Ellis, founder and Principal, BarMagic of Las Vegas, and renowned bartender, hospitality designer and six-time national bartending champion. Ellis and Perlick spent two years assessing how to design and manufacture equip- ment from a bartender's perspective, addressing a few dozen bartender pain points. With the explosion of the craft cocktail movement, considerations included not only how best to store delicate fresh ingredients, but also reducing wasted horizontal space, removing sharp corners and streamlining storage. "It's encouraging to see that finally someone created equipment with the bartender, and not just aesthetics, in mind!" says Gaston Martinez, consultant for Nora's Cuisine in Las Vegas. "Having everything at hand's reach is not only efficient, but also brings a breath of fresh air to our mixologists." Compact prep sink and tool caddy: main sink with integrated glass-rinser, foot- operated faucet and tool caddy. Refrigerated storage: stacked storage drawers; a top drawer equipped with ninth-pans for storing garnishes; and a bottom drawer for stand-up bottles of vermouth, wine and juices. Sleek speed rail: "cockpit design" shape that hugs the body and brings tools and guests more easily within reach, including space designed for larger bottles that don't fit standard speed rails. Improved ice bin: an ice bin that is three inches shallower than standard, bringing bartenders closer to guests; stainless divid- ers make separated ice storage possible. Bartenders rely on an efficient station to easily access ice, mise en place and product in order to quickly churn out top-quality cocktails. The Tobin Ellis Signature Cocktail Station, manufactured by Perlick Corporation, spares no detail. Whitechapel SF, Columbia Room, Broken Spanish, Libertine Social, Whole Foods, T-Mobile Arena and Nora's Italian Cuisine in Las Vegas have all installed the equip- ment, which was awarded a GOOD DESIGN® Award from the Chicago Athenaeum Museum of Architecture and Design. A few of the Cocktail Station's features: Let Me Upgrade You PHOTO: SABIN ORR PHOTOGRAPHY Bartenders' Cockpit Takes Off PERLICK'S TOBIN ELLIS SIGNATURE COCKTAIL STATION CATERS TO CRAFT COCKTAIL BARS, HOTELS, RESTAURANTS & HIGH-END HOSPITALITY by Becky Tsadik Tobin Ellis, founder and Principal, BarMagic of Las Vegas. Marcello Mauro, owner, and Gaston Martinez, Consultant, Nora's Italian Cuisine in Las Vegas with Tobin Ellis. PHOTO: THESHIFTDRINK.COM PHOTO: TE ANN LAKEOTAS For more information, photos and pricing on this Perlick Equipment, visit

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