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Though many types o glassware and gadgets are on themarket, only a ew pieces o bartending equipment are trulyessential—and you probably own some o them already.
A stainless steel, fat-headed spoon with along, twirled handle.
A crucial tool or blendingdrinks or crushing ice or rozen drinks.Make sure the blender you buy has amotor powerul enough to handle thestrain o ice-crushing.
Has a old-outblade (or cutting away wine bottles’oil wrappers), worm corkscrew, andbottle opener that also unctions assupport brace when uncorking wines.
Used or mixingingredients by shaking. There are twotypes: a
consists o amixing glass and a stainless steelcontainer that overlap and t snuglytogether; a
consists o a container, strainer, and screw-on lid.Though Boston shakers are less secure,proessional bartenders preer thembecause they’re much aster to use.
I you’re using a Bostonshaker, a strainer is an essential tool. Themost common strainer is the
, which is fat and circular and hasspring coils around its edge that ensure asnug t in most glasses and shakers.
Ice scoop, tongs, and bucket:
Get an insulated bucket largeenough to hold ice or thevolume o drinks you’ll bemaking, as well as a scoopand tongs or handling the ice.
A small, double-sided,metal or glass measuring tool. Most jiggershave a 1 1/2 oz measuring cup (a
) onone side and a 1 oz measuring cup (a
)on the other.
A small wooden pestle usedto crush ruit, peels, and herbs.Muddlers are sometimes sold togetherwith their own muddling containers,though they can also be used with themixing glass o a Boston shaker or aserving glass.
Other useul bartending tools:
Bowls or garnishes,cocktail napkins, cutting board, paring knie, juicer,measuring cup and spoons, pitcher, stirrers, straws,and tea towels.
The traditional containeror beer, which comes in severalstyles. Most common is the
(pictured), though curved
o various sizes are used as well.
A large bowl with ashort stem designed to hold brandyand cognac. The sniter is cupped bythe bottom o the bowl so that thehand warms the brandy or cognac,releasing the spirit’s natural aromas.Comes in a variety o sizes.
A slender, long-stemmed glass. It has a long, narrow,tapered bowl that is designed to preventthe champagne bubbles rom escapingthe glass. Should hold 6–8 oz.
A conical bowl with along stem. Preerred or many cocktailsordered
(without ice),including Martinis, Manhattans,Metropolitans, and Gimlets. Also knownas a
. Should hold 4 oz.
A tall, versatile glassused or drinks as varied asSingapore Slings, Collins gin drinks,tropical drinks such as Mai Tais, andsot drinks. Should hold 8–12 oz.
A straight-sidedglass that’s a must-have or any bar. Itis used or countless classic drinks,rom Gin and Tonics to Bloody Marys.Should hold 10 oz.
Also called an
, a short and round glassused most oten or mixed drinks orliquor served
on the rocks
(with ice).Should hold 5–6 oz.
A small glass used to serveshots o straight liquor and mixeddrinks such as Boilermakers. Shot glassescan also serve as measuring tools sincethey tend to be 1/2–2 oz in size.
How to Mix Drinks
All cocktails are made using the same basic mixing tech-niques, in the same sequence. First, ll the glass all theway to the top with ice. Then pour the liquor over the ice.Next, pour in soda, juice, and other mixers. Finally, add thegarnish.
How to Use a Jigger
Cocktails contain just a ew ounces o liquid, so it’s impor-tant to be precise—never eyeball drink measurements.Instead, always measure with a jigger beore pouring. Adjustmeasurements or specic drinks to t your glass size.
How to Stir a Cocktail
Stirring a drink mixes the ingredients together, balancingthe cocktail.Fill a glass with ice. I the drink
requires straining (see below),use a
. Otherwise,use your
, alsocalled a
.Add liquor and then juices/
mixers according to the recipe.Stir the drink with a bar spoon.
How to Shake a Cocktail
Shaking a cocktail in a
enables you not onlyto mix a drink but also chill it or add roth. These instructionsare or a standard shaker (
Bartending Equipment).Fill a mixing glass with ice.
Add remaining ingredients as
directed by your recipe.Secure the shaker snugly
over the mixing glass.With one hand on the top o
the shaker container and theother on the bottom o the mix-ing glass, shake vigorously.Remove the container care-
ully rom the mixing glass. I they are stuck together,tap the shaker gently on a counter near the seal o thetwo containers.
How to Strain a Cocktail
Pouring a cocktail through astrainer removes unwanted non-liquid ingredients rom the drink.Hold the strainer on top o
the mixing glass with yourindex nger.Tilt and pour into your
How to Muddle a Cocktail
Muddling brings out the favors rom ruits or herbs bycrushing them without breaking them up.Place a piece o ruit, peel, or
herb in the bottom o a mix-ing glass or drinking glass.Press down rmly on the
ruit/peel/herb with the mud-dler and rotate back andorth.Continue until the ruit/peel/
herb has released its liquidor oils. When you’re nishedyou should smell the aromao the muddled ingredient.