Choosing the right bartending equipment is very important to become a professional bartender, learn what the essential bartending equipment you need to buy to start mixing your drinks!
It is a long-handled spoon used for stirring drinks in a tall glass or a mixing glass, an ice-tea spoon is a good substitute.
Not obligatory, but useful for making slushy drinks like frozen daiquiris and fresh-fruit concoctions like fruit smoothies.
Every bar should have at least one, the most common being a “crunch key” – a small metal tool with a pointed triangular end for piercing cans and a rounded end for popping off metal bottle caps.
A unique spring-loaded stopper with two metal wings that fold down and over the neck of champagne (or other sparkling wine) bottle.
Also called a lemon spout, this gadget is great for when you only want a small amount of juice. It is screwed into the stem end of a lemon, lime or orange, the juice is extracted (there is a built-in filter), and then you can store the fruit (spout in place) in the refrigerator.
A unique stainless-steel tool with a jagged edge that cuts 1/4 inch-wide strips from citrus rinds.
A typical corkscrew has a pointed metal spiral with a transverse handle at one end. There are many varieties of corkscrews, some of which are quite elaborate. The most important part of the corkscrew is the helical screw (also called worm).
It should be thin and tapered with a sharp point that is not centred but instead keeps in line with the rest of the spiral. Because fine wines have long corks, the screw should be about 2 1/2 inches long so it can run the length of the cork to ensure that the bottom of an older and possible fragile cork does not break off as it is removed, look for a corkscrew that provides maximum leverage.
Good for cutting lemon wedges and so on. A small board takes up less room in the bar.
handy for transferring liquids back into a bottle. Convenient bartending equipment to have!
Ice bucket and Tongs
A bucket keeps ice colder longer. Tongs are a nice touch when adding ice cubes to drinks.
There are a wide variety of ice crushers, from manual crank styles to electric. Another excellent bartending equipment tool to have!
These come in all sizes, the most common being the double-ended jigger with a 1-ounce measure on one end, 1 1/2 ounces on the other. But some jiggers go up to 3 ounces, so be sure you know how much a jigger holds before you use it.
There are dozens of styles, ranging from small, hand-held reamers, to those that straddle a measuring cup and have a built-in filter, to electric juicers.
Several sizes come in handy in the bar, including a sharp paring knife and a small serrated knife (great for slicing citrus fruit and soft fruit like peaches), some of which have forked tips, the sharper the knife, the easier it is to use, but never sharpen a serrated edge.
Dry Measuring Cups
Used for ingredients like sugar and chopped fruit they typically come in a nested set of 5 cups, ranging from 1/8 cup to 1 cup.
Liquid Measuring Cups
Commonly made of glass and range in size from 1 to 8 cups; the latter is large enough to be used as a bowl.
Important because many drinks call for 1/2 ounce of an ingredient – jiggers rarely have a half-ounce marking, but one tablespoon equals 1/2 ounce. A standard set of 6 nested measuring spoons ranges from 1/8 teaspoon to 1 tablespoon.
A large (at least 16 ounces) glass that sometimes has a pouring spout. It is used for stirring drinks with ice. Any large glass will do! Many people only use the glass half of a Boston shaker.
A bar muddler (typically made of wood because it will not scratch glass) has a broad, rounded, or flattened end with which to crush ingredients like mint leaves. Ceramic mortar and pestle can also be used to grind ingredients, which are then transferred to the mixing or serving glass.
A medium-sized glass pitcher is suitable for everything from serving drinks to adding plain water for simple combinations like scotch and water.
There are two basic styles of shaker in bartending equipment. A standard “cocktail” shaker typically has three pieces: the container, a lid with a built-in strainer, and a cap for the lid. Buy a stainless-steel shaker; aluminium versions do not get drinks as cold.
A Boston shaker has two halves (one stainless steel; the other glass) that fit together end to end.
A Hawthorne bar strainer, flat and edged with a spring coil, fits inside mixing glasses and shakers and is essential for straining the drink mixture off the ice.