Atomiser
A small pump spray that puts a fine mist of a strong liquid (absinthe, a smoky whisky, vermouth) onto a glass or the surface of a drink.
What it's for: Rinsing a glass or perfuming a drink with very little of a strong ingredient.
What it changes in the drink
A mist puts a very thin, even layer of a strong liquid on the glass or the drink's surface. You smell it more than you taste it. A rinse does the same job, a little less evenly and with more waste.
Do you need one? Specialist
A rinse does almost the same; an atomiser earns its place with expensive or intense rinses such as absinthe or Islay whisky.
- Good substitute
- A rinse: a few millilitres swirled round the chilled glass, excess tipped out.
- Poor substitute: a household spray bottle
- Not food-safe, and its mist is too coarse; you get droplets, not a film.
Safety
- A mist of high-strength spirit is flammable. Never spray near a candle, a lit garnish or a hob.
- Use only food-safe atomisers, and never spray towards a flame: a mist of high-strength spirit is flammable.
Common mistakes
- Spraying the drink, not the glass, for a rinse. A rinse coats the glass; a mist over the drink is a garnish and smells far stronger.
Cleaning and care
Empty and rinse with hot water, then a little neutral spirit, before changing what it holds. Store upright.
What to look for
Glass or food-grade plastic, sold for food use. Never one that has held cleaning or cosmetic products.