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Bartending tools
- 2. A strainer isused 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 aspoon 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 drinksare 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 spoutsare 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 havea 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 invarious sizes and a small gas torch is the preferred choice for bartenders to brulee foams and caramelise fruit garnishes.
- 8. For straining iceand 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 measureused for measuring liquids. Sizes vary from 5 to 175 ml (1 tsp to 6 fl oz).
- 10. An electrical juiceris useful when preparing large quantities.
- 11. The julep straineris used in conjunction with a mixing glass for straining ice and fruit.
- 12. Every bartender should haveone. A versatile tool used to make flambe garnishes, sprinkle cinnamon through and light candles.
- 13. A wooden stick usedfor muddling ingredients. It is used a lot to crush cherries and mint leaves for some mixed drinks.
- 14. Used to hollow outpineapple so that the shell can be used as a drinking vessel.
- 15. Used for holding fruitgarnishes. Larger bar tongs are used for handling ice.
- 16. A very useful toolof the trade as it fulfills a number of bottles, as well as opening wine and beer bottles.
- 17. Mainly used for whippingup egg white to use in cocktails.
- 18. A special toolthat cuts 1/4 inch wide strips of citrus rinds.
- 19. A bartender always needs threepens: one to use, one to lose and one to give away.
- 20. Any absorbent towelwill do. You need it in case of a spill and to keep your bar clean.
- 21. It is amixed 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 isessential to make your frozen drinks. Make sure you get a heavy duty blender for blending your mixed drinks.
- 23. A can openeris 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 stopperwith two wings that clamps over the lip of a champagne bottle. It keeps the champagne sparkling.
- 25. The ice bucketis a container that holds the ice. The ice tongs is a tool to pick up ice cubes for your drinks.
- 26. There are many differenttypes 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 paringknife and a small cutting board is necessary to cut your fruit garnishes.
- 28. Measuring cups are usefulfor adding ingredients to punches. Measuring spoons are useful for measuring some ingredients like sugar and spices.
- 29. Bartenders are standing allnight behind the bar. They need comfortable slip resistant shoes to get them through a busy night.
- 30. “A bartender isjust a pharmacist with a limited inventory” -end-