For a full collection you will need:- a barspoon, blender, boston shaker, bottler
and wine opener, citrus press, cobbler shaker, freezer, ice crusher, ice tong, jigger,
knife, mixing glass, muddler, pourer, strainer, twist knife.
Typically with a spiral handle (for easy twisting of the shaft) and a small spoon
bowl with holes (for floating liquors) the barspoon is essential for stirring and
layering drinks. It is also helpful when fishing cherries out of a jar. Once you
have used a bar spoon you will never manage without one when making drinks.
An electric mixer, or blender, is a good thing to have when making frozen drinks.
Or experimenting with milkshakes, for that matter. Using crushed ice in the machine
make the drinks smoother.
The Boston shaker is used to mix as well as chill the drink ingredients. It consists
of two parts, a mixing glass and a tin glass. Fill ice and liquids in the mixing
glass. Put the tin part on top of the mixing glass. Then press it lightly to make
sure there is no gap between it and the glass. Shake. You need an additional strainer
to trickle the mixed drink into a glass.
Bottler and wine opener
There are few more frustrating things than not having a bottle opener when you need
one. The opener can be compact, even fitting on a keychain, built into another tool
or simply installed permanently into your wall or cabinet.
There are many different types of wine openers to choose from, the most popular being
the Winged and Waiter's corkscrews.
Most liquor bottles don't need a special bottle opener or cork screw. You will probably
keep yourself from laughing, though, when a guest shows up at your house with a bottle
of Merlot and you have no way to open it. Besides, you may want to mix some "wine"
drinks. Thus, see to it that you always have a bottle opener at hand.
It's tempting to buy ready made juices. But there's no arguing that lemon and lime
juice is best when freshly squeezed. Thus, an automatic juice press is a good investment.
A manual works just as well, but takes a bit more effort to handle.
The cobbler shaker has three parts: a tin part, a strainer and a lid. The main advantage
is that the strainer is built in. Fill the tin part with ice and ingredients. Put
the strainer and lid on. Shake until the tin part is cold and misty. Open the lid
and pour the drink into a glass.
A freezer is very handy when chilling glasses. If you have one, skip chilling your
cocktail glasses with ice. Shooters and rocks glasses are nice to have pre-chilled
too. Using a chilled glass will keep your cocktails crisp and cool longer and adds
aesthetics to the final presentation. Even if you only do a quick chill you will
never regret using a chilled glass.
You will find both manual and electric ice crushers on the market. The budget alternative,
which is a really cool one, is to wrap the ice in a clean towel and pound it with
a hammer or similar.
Neither you nor your guests want you to poke around with your bare hands in the ice.
Use a tool for this as you want your ice as fresh and neat as possible. An ice tray
or bucket works well too.
Jiggers are metal measuring devices that usually have two cones, one on either end.
The larger cone typically holds 1 1/2 ounces while the smaller cone holds 3/4 or
1 ounce. The jigger is an essential, aesthetic piece of the bar set up that ensures
the precise measuring of liquids. It also facilitates the making of consistent cocktails.
Well, at least for those of us with wobbly hands or poor judgment.
A sharp knife for cutting fruit is a must have. If you want your garnishes to look
nice you can't do without one. A good cutting board is a good thing to have, too.
The mixing glass looks a lot like the glass part of a Boston shaker but is normally
wider and bigger. In the mixing glass you stir your vodkatinis with lots of dry ice,
and strain the drink into cocktail glasses. The mixing glass can be replaced with
any large, clean, and tall glass vessel.
Looking like a baseball bat for hedgehogs, the muddler comes in handy whenever you
are dealing with fresh herbs or fruits and want the juice out of them. The two most
common drinks that require the use of a muddler are the mojito and the caipirinha.
When buying a muddler, choose a thicker one with a diameter of about 1 1/2-2 inches
at the widest point. The thicker muddlers will give you more crushing and mixing
power than the thinner ones.
The speed pourer, or bottle pourer, is a luxury item for most home bartenders. It
is handy, however, when hosting parties thanks to its ability to pour liquor from
the bottles quickly and easily.
Here are a few quick tips on how to become a speed pouring master:
1. Place the speed pourer in the bottle so that the pouring hole is facing the bottle's
label. This way you'll always know in which direction the hole is pointing.
2. To slow down the pouring rate, use your finger to block the air hole on top of
3. Hold the bottle upside down over the glass and count to three to pour 1 1/2 ounces
of liquid. Practice with an empty bottle filled with water and fill a shot glass
while counting. After a few times of doing this you will have trained yourself to
this rhythm and know exactly how much you've poured.
4. Never store a bottle for a long time with the speed pourer, since this will cause
air to get into the bottle and shorten its shelf life.
The bar strainer usually has a spiral on the edge to keep ice cubes and fruit lumps
out of your drinks. When you buy a shaker, it’s often delivered with a strainer.
But if you're using a Boston shaker you will need to complement it with a strainer
because there is not one built in it. If you don’t have a strainer, the regular kitchen
variant works as well.
When making twists and spirals, everything is much easier with a twist knife. It
is also a very handy tool for peeling fruit. Consequently it is sometimes called