Also called a "cocktail
shaker" or "martini shaker", this is the classic
shaker. A shaker has three parts: The cup, the top and the
cap. Place ice, then the liquids into the cup, place the top and
the cap tightly onto the cup, shake (away from the customer!).
To serve, remove the cap and the top works as a strainer.
This is a less elegant, but easier,
cheaper, and more reliable alternative to the martini shaker. It
consists of a metal cup and a pint glass. Ice and liquids are
placed in the cup and the glass is placed tightly over the cup,
forming a seal. Shake, and serve. Since a Boston shaker
does not have a strainer built in, you can use a separate strainer
Note: The pint glass used in this photo
is from the Blue Point
Brewery, Long Island, NY.
A strainer fits over the top of a
Boston shaker or any other glass and is used to strain the ice from a
drink after it's been stirred or shaken. The top photo is of the
strainer by itself, the bottom is the strainer on a cup.
A bar spoon is simply a small spoon
with a very long handle. It has many uses behind the bar.
It can be used for stirring cocktails of course, but you can also pour
a liqueur over the back of the spoon when layering it on top of
another liqueur. You can also use it to scrape the bottom of the
A jigger is simply a measuring
device. It consists of two metal cups welded bottom to
bottom. One is 1.5 ounces (45 ml) and the other is 1 ounce (30
ml). Some fancier jiggers have a handle as does the one
A good, sharp knife is essential for
cutting fruit for garnish. The knife pictured also serves as a
zester and peeler. It can be used to cut wedges and slices, but
this one can also be used to make lemon zest or a lime twist.
All commercial establishments require
the use of a separate scoop for use with ice. There are good
reasons for this so even if you're at home, it's wise to use an ice
scoop. First, if you use a glass to scoop the ice, you run the
risk of chipping the glass - imagine trying to find a glass chip in an
ice bin! Second, your hands, used glassware, and any other
potentially dirty object should never come in contact with the
ice. Ice is legally considered a food so all the handling
You should always keep at least two bar
rags handy to wipe up the inevitable spills and keep the bar clean.
A Liquor Pour is used to control the
flow of liquor from the bottle. This helps to prevent under or
over pouring. With a little practice a bartender can accurately
pour an ounce by using a pourer and counting. Most pourer flow
at 1 ounce per second.
Another kind of pourer is a
"measured pour" where the pour has a built in measurement
and stops after that amount. For an example of this, see the
Sure Shot pourers by Precision
A nice neat covered tray to keep your
lemon slices, lime wedges, orange wheels, and cherries.
Also know as spill stops, these are
great for pouring shots. The mat traps the spillage and keeps
the bar neat. Just don't forget to empty the mats and wash them.
Any bar that serves wine should have a
wine opener. Anything will do, from a simple corkscrew, to the
fancy "estate" wine opener shown. The most popular is
the "waiter's corkscrew" which is small, easy to use, and
folds up so it can be kept in a pocket.
What bar would be complete without a
blender for those fancy frozen drinks? A heavy duty, multi speed
blender is a good choice.