An atomizer (mister) , an item found in many modern bartenders’ toolkits, disburses a mist by pumping air into a liquid-filled dispenser. The resulting pressure forces the liquid through a mesh screen, dispersing it into a mist. As a method of coating a glass with an aromatic liquid, this both provides better control and creates less waste than the traditional “rinse,” where a larger volume of liquid is swirled into an empty glass to “season” or aromatize it. This use of atomizers in cocktail preparation became popular in the 1990s when it was mistakenly believed that the best Martinis should contain only a whisper of vermouth. An atomizer could dispense the slightest amount of vermouth via a mist into a glass before the addition of chilled vodka or gin. See Martini.
In twenty-first century drink preparation, many bartenders utilize an atomizer to add a flavor component that can play a role similar to a garnish. The mist can either be sprayed into the glass before the drink is poured into it (a “coat”) or sprayed over the top of the drink once it has been poured as an aromatic (a “lid” or “cover”), diffusing the aromatics in the liquid.
By: Audrey Saunders