JIGGER:
If you're making mixed cocktails, a jigger is essential, because its the bartender's basic measuring tool. There are different styles, but the most common and useful type is made from metal and double-ended, with one cup holding 25 ml/2.5cl/ aproximately 3/4 fl oz or one measure, and the ohter holding 50 ml/5cl, two measures. The cups may also be marked with lines every 10 ml. Optics aren't too expensive and they can make it easier to organise your space, but they are not essential.
SHAKER:
The other essential for mixed cocktails is a shaker. Many professional bartenders prefer a Boston shaker, which consist of two cups, one of which can be used for measuring and stirring, which fit together tightly. The drawback to the Boston shaker, though, is that you need separate strainer, such as a hawthorn strainer, which you hold over the top of the shaker as you pour. Consequently, you may prefer to get standard cocktail shaker, which also consists of two sections that fit together snugly, but which has a built-in strainer as well.
BAR SPOON:
Of course, you can make do with a spoon from de kitchen, but a proper bar spoon has a small bowl and a long handle that allows you to muddle, mix and stir with ease. You will have to raid the cultery drawer for a teaspoon, though, as you'll need these for measuring.
MUDDLER:
For advanced mixing, particularly if you're mashing up citrus fruit or crushing herbs, you need a mudler. This is a chunky wooden tool with a straight shaft and rounded end, which can also be employed to make cracked ice. However, if you haven't got a muddler you can also do the job with a mortar and pestle or a good old wooden spoon.
MIXING GLASS:
Any vesset that holds about falf a litre/pint of liquid can be used for mixing drinks in, especially if you're making several servings at once. A jug with a spout, to prevent the ice from slipping into the glass, is good, but not vital.
BLENDER:
You'll find a blender very useful for making a wide range of cocktails, particularly fruit-and cream-based ones, especially if it's got two speeds, so you can blend gently or vigorously. However, it is a good idea to get a fairly powerful one that is also able to chop and crush ice in bulk, although manual ice crushers are avaliable.
JUICER:
A traditional ridged falf lemon shape on a saucer will work perfectly well if you only require realively small amounts of juice. there is also a gadget called citrus spout, which screws into a lemon or lime an is useful for obtaining tiny quantities.
BOTTLE OPENER:
A bottle opener is a simple, but eficient tool and you'll almost certainly have one of these already, although if you want to invest in a heavy-duty professional model that attaches to the wall or a counter top you'll be able to open bottles at top speed.
CORKSCREW:
Again, there are many styles of corkscrew avaliable, but whether it's a classic corkscrew with a metal spiral attached to a handle or a complex high tech device that utilisses the principles of phisycs to the full, choose one that you know you can operate quickly and easily.
STOPPERS AND POURERS:
A wine bottle stopper - the vacuum ones are good- and a champagne bottle stopper, which will keep the fizz in, are worth having. If you use a lot of cordials, you might like to buy a set of pourers, which fit into the top of the bottle and allow you to splash liquids into glasses with a certain panache.
CHOPPING BOARD AND KNIFE:
You'll need a small chopping board and a sharp for preparing fruit and garnishes. To pare off orange or lemon peel a specialist piece of equipment called a citrus stripper is handy, but a potato peeler will do the same job, although with slightly less finesse.
ICE BUCKET:
You can press pretty much any decent-sized container into service as an ice bucket, but its handy it it has a lid to slow down the melting process. Use tongs to pick up the cubes. Of course, a ready supply of ice is vital for making cocktails and if your bar is located some distance away from the freezer you kight consider investing in a small, portable ice-maker. However, ice is cheap to buy and bulk in a mini fridge to keep some of your cocktail constituents cold might be a more sensible and economical purchase.
SHAKER:
The other essential for mixed cocktails is a shaker. Many professional bartenders prefer a Boston shaker, which consist of two cups, one of which can be used for measuring and stirring, which fit together tightly. The drawback to the Boston shaker, though, is that you need separate strainer, such as a hawthorn strainer, which you hold over the top of the shaker as you pour. Consequently, you may prefer to get standard cocktail shaker, which also consists of two sections that fit together snugly, but which has a built-in strainer as well.BAR SPOON:
Of course, you can make do with a spoon from de kitchen, but a proper bar spoon has a small bowl and a long handle that allows you to muddle, mix and stir with ease. You will have to raid the cultery drawer for a teaspoon, though, as you'll need these for measuring.
MUDDLER:
For advanced mixing, particularly if you're mashing up citrus fruit or crushing herbs, you need a mudler. This is a chunky wooden tool with a straight shaft and rounded end, which can also be employed to make cracked ice. However, if you haven't got a muddler you can also do the job with a mortar and pestle or a good old wooden spoon.
MIXING GLASS:Any vesset that holds about falf a litre/pint of liquid can be used for mixing drinks in, especially if you're making several servings at once. A jug with a spout, to prevent the ice from slipping into the glass, is good, but not vital.
BLENDER:
You'll find a blender very useful for making a wide range of cocktails, particularly fruit-and cream-based ones, especially if it's got two speeds, so you can blend gently or vigorously. However, it is a good idea to get a fairly powerful one that is also able to chop and crush ice in bulk, although manual ice crushers are avaliable.JUICER:
A traditional ridged falf lemon shape on a saucer will work perfectly well if you only require realively small amounts of juice. there is also a gadget called citrus spout, which screws into a lemon or lime an is useful for obtaining tiny quantities.BOTTLE OPENER:
A bottle opener is a simple, but eficient tool and you'll almost certainly have one of these already, although if you want to invest in a heavy-duty professional model that attaches to the wall or a counter top you'll be able to open bottles at top speed.CORKSCREW:
Again, there are many styles of corkscrew avaliable, but whether it's a classic corkscrew with a metal spiral attached to a handle or a complex high tech device that utilisses the principles of phisycs to the full, choose one that you know you can operate quickly and easily.STOPPERS AND POURERS:
A wine bottle stopper - the vacuum ones are good- and a champagne bottle stopper, which will keep the fizz in, are worth having. If you use a lot of cordials, you might like to buy a set of pourers, which fit into the top of the bottle and allow you to splash liquids into glasses with a certain panache.CHOPPING BOARD AND KNIFE:
You'll need a small chopping board and a sharp for preparing fruit and garnishes. To pare off orange or lemon peel a specialist piece of equipment called a citrus stripper is handy, but a potato peeler will do the same job, although with slightly less finesse.ICE BUCKET:
You can press pretty much any decent-sized container into service as an ice bucket, but its handy it it has a lid to slow down the melting process. Use tongs to pick up the cubes. Of course, a ready supply of ice is vital for making cocktails and if your bar is located some distance away from the freezer you kight consider investing in a small, portable ice-maker. However, ice is cheap to buy and bulk in a mini fridge to keep some of your cocktail constituents cold might be a more sensible and economical purchase.
