Bartending Equipment

Bartending Tools

• Bar spoon: A stainless steel, flat-headed spoon with a long, twirled handle.
   
  
• Blender: A crucial tool for blending drinks or crushing ice for frozen drinks. Make sure the blender you buy has a motor powerful enough to handle the strain of ice-crushing.
   
  
• Waiter’s corkscrew: Has a fold-out blade (for cutting away wine bottles’ foil wrappers), worm corkscrew, and bottle opener that also functions as support brace when uncorking wines.
   
  
• Cocktail shaker: Used for mixing ingredients by shaking. There are two types: a Boston shaker consists of a mixing glass and a stainless steel container that overlap and fit snugly together; a standard shaker consists of a container, strainer, and screw-on lid. Though Boston shakers are less secure, professional bartenders prefer them because they’re much faster to use.
   
  
• Strainer: If you’re using a Boston shaker, a strainer is an essential tool. The most common strainer is the Hawthorn strainer, which is flat and circular and has spring coils around its edge that ensure a snug fit in most glasses and shakers.
   
  
• Ice scoop, tongs, and bucket: Get an insulated bucket large enough to hold ice for the volume of drinks you’ll be making, as well as a scoop and tongs for handling the ice.
   
  
• Jigger: A small, double-sided, metal or glass measuring tool. Most jiggers have a 1 1/2 oz measuring cup (a jigger) on one side and a 1 oz measuring cup (a pony) on the other.
   
  
• Muddler: A small wooden pestle used to crush fruit, peels, and herbs. Muddlers are sometimes sold together with their own muddling containers, though they can also be used with the mixing glass of a Boston shaker or a serving glass.
   
  
• Other useful bartending tools: Bowls for garnishes, cocktail napkins, cutting board, paring knife, juicer, measuring cup and spoons, pitcher, stirrers, straws, and tea towels.

Bartending Glassware

• Beer glass: The traditional container for beer, which comes in several styles. Most common is the pint glass (pictured), though curved pilsner glasses or mug-like beer steins of various sizes are used as well.
   
  
• Brandy snifter: A large bowl with a short stem designed to hold brandy and cognac. The snifter is cupped by the bottom of the bowl so that the hand warms the brandy or cognac, releasing the spirit’s natural aromas. Comes in a variety of sizes.
   
  
• Champagne flute: A slender, long- stemmed glass. It has a long, narrow, tapered bowl that is designed to prevent the champagne bubbles from escaping the glass. Should hold 6–8 oz.
   
  
• Cocktail glass: A conical bowl with a long stem. Preferred for many cocktails ordered straight up (without ice), including Martinis, Manhattans, Metropolitans, and Gimlets. Also known as a Martini glass. Should hold 4 oz.
   
  
• Collins glass: A tall, versatile glass used for drinks as varied as Singapore Slings, Collins gin drinks, tropical drinks such as Mai Tais, and soft drinks. Should hold 8–12 oz.
   
  
• Highball glass: A straight-sided glass that’s a must-have for any bar. It is used for countless classic drinks, from Gin and Tonics to Bloody Marys. Should hold 10 oz.
   
  
• Rocks glass: Also called an old-fashioned, a short and round glass used most often for mixed drinks or liquor served on the rocks (with ice). Should hold 5–6 oz.
   
  
• Shot glass: A small glass used to serve shots of straight liquor and mixed drinks such as Boilermakers. Shot glasses can also serve as measuring tools since they tend to be 1/2–2 oz in size.