Pipette
Pipettes originally come from laboratory technology and are used for the microdosing of liquids. They primarily consist of a riser tube, which is usually made of glass. At its lower end there is an opening through which liquids can be aspirated and then dispensed extremely slowly, i.e. drop by drop. At the upper end there is usually a pipetting aid made of rubber or silicone; by squeezing it, a vacuum is created which draws the liquid into the riser tube and holds it there until the mechanism is actuated again. Other pipettes have a second opening instead, so that the vacuum can be generated simply by placing the thumb on top.
Due to the fact that the pipette can be precisely dosed to the drop, it is often used behind the bar to measure bitters or essences, for example, which are already used in small quantities. The experimental techniques of molecular cuisine also occasionally require working with a pipette. Last but not least, it is also used as an effective serving aid. Here it is served alongside the actual dish or cocktail. In this way, the guests can decide for themselves whether and how much of a certain ingredient they want to add to their order. So-called whiskey pipettes are often served with high-quality whiskeys, which can better develop their aromas through the careful addition of water.
By the way: the volume of the drop depends on various factors such as density, viscosity (thick liquid) and temperature. According to the 'standard drop counter' of the German Pharmacopoeia, 20 drops of water yield approx. 1ml of total liquid.
