TOOLS AND EQUIPMENT USED IN BARTENDING

2. A strainer is used with a
Boston shaker to strain
mixed drinks. It helps a
lot when straining into
several glasses. The
standard shaker has a
built-in strainer.

3. This is a spoon with a long
handle used to stir mixed
drinks in tall glasses. You
can also use the back of
the spoon for layering
drinks.

4. Ingredients for mixing
drinks are poured into the
mixing glass, ice is added
and the stainless steel
Boston shaker caps over
the top of the mixing glass
to form a seal.

5. Stainless steel pour
spouts are preferred
and the 285-50 model
is known for its
consistent quality and
pour speed, and used
to free-pour on
regular 750 ml and 1
liter spirit, liqueur and
smaller cordial
bottles.

6. Every bartender should
have a bottle opener. It's
one of the main tools at
the bar. Used as an
efficient tool for opening
beers at speed.

7. Torches come in various
sizes and a small gas torch
is the preferred choice for
bartenders to brulee
foams and caramelise fruit
garnishes.

8. For straining ice and
fruit from a Boston
shaker. Other uses
include separate egg
yolk from egg white by
cracking the egg into
the spring side of the
strainer and draining
the egg white into a
container.

9. Stainless steel thimble
measure used for
measuring liquids.
Sizes vary from 5 to
175 ml (1 tsp to 6 fl
oz).

10. An electrical juicer is
useful when preparing
large quantities.

11. The julep strainer is used
in conjunction with a
mixing glass for straining
ice and fruit.

12. Every bartender should
have one. A versatile tool
used to make flambe
garnishes, sprinkle
cinnamon through and
light candles.

13. A wooden stick
used for
muddling
ingredients. It is
used a lot to
crush cherries
and mint leaves
for some mixed
drinks.

14. Used to hollow
out pineapple so
that the shell can
be used as a
drinking vessel.

15. Used for holding
fruit garnishes.
Larger bar tongs
are used for
handling ice.

16. A very useful
tool of the trade
as it fulfills a
number of
bottles, as well
as opening wine
and beer bottles.

17. Mainly used for
whipping up egg
white to use in
cocktails.

18. A special tool that
cuts 1/4 inch
wide strips of
citrus rinds.

19. A bartender
always needs
three pens: one
to use, one to
lose and one to
give away.

20. Any absorbent towel will
do. You need it in case of a
spill and to keep your bar
clean.

21. It is a mixed drink recipe
book and bartender guide.
It is a great reference
when you need to look for
recipes. I highly
recommend, The
Bartender's Black Book.

22. A blender is essential to
make your frozen drinks.
Make sure you get a heavy
duty blender for blending
your mixed drinks.

23. A can opener is a tool to
remove one end of a can.
A can punch is a tool to
make a hole in juice cans.

24. A special stopper with two
wings that clamps over
the lip of a champagne
bottle. It keeps the
champagne sparkling.

25. The ice bucket is a
container that holds the
ice. The ice tongs is a tool
to pick up ice cubes for
your drinks.

26. There are many
different types of
juicers. There are
manual juicers
and electric
juicers. The main
purpose of a
juicer is to extract
the juice of citrus
fruits.

27. A sharp paring knife and a
small cutting board is
necessary to cut your fruit
garnishes.

28. Measuring cups are
useful for adding
ingredients to
punches. Measuring
spoons are useful
for measuring some
ingredients like
sugar and spices.

29. Bartenders are standing
all night behind the bar.
They need comfortable
slip resistant shoes to get
them through a busy
night.

30. “A bartender is just a pharmacist
with a limited inventory”
-end-