Tools and Equipment used in Bar

Mixing glasses
Using a mixing glass to stir a cocktail instead of shaking
it lets you maintain its texture and viscosity while controlling
the amount of dilution.

Boston Shaker
comes in two parts: a mixing glass and a larger tin container.
The two glasses perfectly fit to have an airtight seal when
mixing, preventing your cocktail from spilling.

Cobbler
The cobbler contains three parts: a large shaking tin,
a tightly fitted top with a built-in strainer, and a cap to cover the top.
It may be less noisy, but it still has cons.

Hawthorne Strainer
It contains a metal disc with perforated holes and an attached
handle, stabilizing prongs to keep it in place on top of a shaker tin
or glass, and a metal spring aligned on the disc that catches any
solid particles when pouring a drink.

Julep Strainer
It has a round and shallow container with tiny holes that catches the
solids. It’s not as effective as the Hawthorne and the
fine mesh strainer because the only factor that prevents
unwanted particles from your drink are the holes.

Jiggers

Cocktail jiggers are small hourglass-like devices made from

stainless steel used for measuring purposes in mixology—
the standard jigger measures 1 oz. on one side and 2 oz. on the other.

Bar Spoons
use to stir your drinks. They are like regular spoons but have longer
and slimmer bodies, and the end has a variety of styles.

Paring Knife
Paring knives (also called peeling knives) are very versatile,
and a mainstay of the professional kitchen as a result. Many cooks
use them to peel or cut fruit and vegetables into small pieces,
or to carry out other similar precision work.

Cutting Board
A durable board made of either wood or plastic.
Its surface is used to cut fruits and other ingredients.

Zester
For extracting the zest of citrus fruit to be used as additional aroma,
flavor, or garnish. It is also helpful when grating spices like nutmeg
or cinnamon. There is a variant called the channel zester,
which is used to zest twisty peels of fruits.

Peeler
Featuring a sharp and stainless-steel blade, a peeler
is an essential bar tool designed to remove fruit skins.

Whipped Cream Dispenser

use a store-bought whipped cream bottle,
but a dispenser looks more professional and allows you to
make your own cream mix.

Wine Key
Bartending Tools and Supplies A wine key is a three-in-one
tool based on a German innovation in the 1880s.
It consists of a knife to cut the foil of a wine bottle, a corkscrew to remove the cork,
and a bottle opener.

Speed Opener
Flat stainless steel bar tool with two holes on each end.
It is intended to open beer bottles and allow the bartender
to perform tricks and showcase his skills. It is small enough to be put in
your pocket or even on a belt magnet.

Ice Tongs/ Scoop and Bucket

Ice is crucial in drinks because they provide a refreshing factor.
To keep everything clean and safe, you must use an ice scoop
or tongs to pick up ice from the bucket and transfer them to the glass or shaker.

Citrus Squeezers
You can squeeze a lemon with your bare hands, but it wouldn’t be
so sanitary, and your customers don’t want to see that.
Using a lime squeezer allows efficiency and cleanliness that
extracts juice to the last drop.

Butler’s Friend Corkscrew

You use it by inserting the prongs in between the

cork and pull it with a twisting motion, and the cork
should be out smoothly.

Bar Towels
To keep your area clean, you’ll need to wipe any unwanted liquids with bar towels.
These are also helpful in wiping your glasses to keep them shiny and dry.
Bar Mats
Bar mats are necessary in bars since these protect your bar
surface from spills and keep glasses and other tools in place

Bar Setup

Look for space-saving solutions

To make the most of the limited space behind the bar, store only the items used to make drinks
there, and try to eliminate single-use products, advise Tony Garcia, director of beverage
operations, and Kurt Moody, beverage operations and training manager, for Houston-based food
and beverage marketing agency Patrick Henry Creative Promotions.

Setting the Ambiance

The bar area should have adequate lighting for your customers to read the menu but, it should not
be very bright. Also, the bar area shouldn’t be very dark instead, opt for dim ambient lighting to
set the mood. Subtle lighting is the key to setting the right ambiance. You can use recessed
lighting or track lighting which has a switch to help you adjust the intensity of the lights.
Hiring The Best Bartender
Once you are done with the bar setup and have the right equipment in place, that’s when you
need the right person who can use the resources rightfully and generate business for you. While
answering the question of how to organize a restaurant bar, you must always find your staff as
the answer. The bartender and restaurant manager are your best bet. Hiring the right staff is one
of the better bar setup ideas that there are.

Using the Right Technology

Having an efficient POS system in your bar area is essential. Invest in a great POS system that
would help manage the bar operations seamlessly. Having the best technology at the bar would
ensure quick service as the chances of a sound system lagging are quite low.

Liquor Stock Management

Initially, do not go overboard, stock less liquor in the beginning rather than over-stocking, and
ultimately hitting the expiry date. Let your area run for a while, analyze the behavior of your
clients and see how much liquor is being consumed.

Flaring Techniques
The 10 out of 10
• This technique is all about making sure your biggest and most badass move is ready for
the stage. The 10 out of 10 practice technique is about trying to land that move 10 times in a row,
with no mistakes. If you make a mistake, you start back at number 1 again.
Counting drops
• This technique is great for practicing sequences and whole routines in particular. There
are bartenders out there that will repeat a sequence up to 100 times a day. The key isn’t
necessarily about how many times you repeat it but what you learn from that repetition.
Recording the data of your performance with each sequence is a great way to approach this, the
only data you are interested in is drops.
Using your weaker hand
• This is a great technique to take your flair bartending to the next level. All of the pros
have this down and the only way you get there is through practice. The majority of flair
bartenders are one sided, so don’t kick yourself if you are. It is natural to focus on your stronger
hand but by pushing yourself outside of your comfort zone you open up the possibility for a
whole host of new moves as well as broadening your ability to create new moves.
Challenge yourself
• This technique isn’t unique to flair bartending. Many of us will have this as a mantra in
life. This, like using your weaker hand, is also about taking yourself outside your comfort zone
and is a proven method to help you come up with new moves. Set yourself a challenge to come
up with a move that you have never seen anyone else do.
To the beat
• By stimulating the eyes and the ears at the same time you will elicit a better response in
both the judges and your audience. This is about performing actions, to the beat and in time with
the music. Find a track or a mix and try to build a sequence of moves that flow with and
compliment the music.