EQUIPMENT REQUIRED FOR MAKING COCKTAILS

Can Opener
Useful for opening cans of fruit and syrup.

Corkscrew
For opening wine and champagne bottles.

Cloths
For wiping surfaces and equipment. These should be damp and not wet.

Cutting Board
For slicing fruit and other garnishes. This should be heavy and laminated.

Bar Towels
These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make
good use of times where you have no guests to clean bottles and wipe surfaces.
Bottle Opener
For opening top bottles.

Bottle Sealers
For keeping liquors and other bottle contents fresh.

Boston Shaker
This consists of two parts, a glass ‘mixing’ half and a steel ‘tin’. The two halves are put
together and form a sealed unit.
Used for all shaken drinks (Brandy Alexander, Killer Zombie, Stinger). The glass bottom can
also be used for drinks that require stirring (Martini, Negroni) if a proper ‘mixing glass’ is not available.
Three Piece Shaker:

This is an integrated shaker and strainer made up of a steel base, a metal lid and strainer
and a ‘cap’ on top.
Used for all shaken drinks the base can be used to stir drinks in no mixing glass is available.
Because of it all metal construction it will make a slightly colder drink than the Boston
shaker.

Mixing Glass
Used for drinks that require stirring. Mixing glasses tend to be larger than the Boston ‘glass’
and also have a spout to pour from and therefore stirring and pouring is made easier.

Cocktail Shaker
Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique
unless otherwise stated. There are many cocktail shakers available mostly all get the job done. Choose one that's
right for you. Always pour the least expensive ingredient into the cocktail shaker first, then if you find you've made
a mistake, you've not wasted the expensive liquors.
Pour Spouts , speed pours

These plastic or metal spouts fit in the neck of spirit bottles and increase speedy drink. making by removing the
step of taking the cap off every bottle every time and also allowing ‘free pouring’.

They come either as ‘free flow’ (ie unrestricted flow) or as ‘measured’ with an internal device
to provide a set amount of liquid.
Only bottles that are regularly used should have pour spouts added and pour spouts should not be used in bottles
that can go off such as wines

Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or
ice cream etc. Major manufacturers are Waring, Hamilton Beach and Vitamix. Used for all blended drinks (Pina
Colada, Chi Chi).
Grater
To grate spices like nutmeg and others.

Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.

Ice Tongs and Scoops

Use these to add ice to drinks. Never handle ice with your hands, it's not only unhygienic, but the heat from your
hand will begin to melt the ice. Don't use glassware as a scoopit'll break or chip at best, then you'll have blood and
glass in your ice.

Jigger
A measurement tool to measure out the alcohol. The double ended stainless steel jigger has a small cup in one end
and a large one on the other to assist with various combinations.
Peg Measures:

These are mandatory by law in certain countries and vary according to the set legal amount.
If so they must carry a government marking.
Where they are not required by law they are still important to allow mixed drinks to be made in the proper
proportions and ratios.

Juice Squeezer/Extractor

It is needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing.

Lime squeezer

Bar Spoon

This can come in many forms with the major variation being either with a ‘sharp’ end or a
flat end.It will be longer than normal spoons and often with a twisted handle.
It has four major uses: to stir drinks effectively and hygienically, to use as a small measuring
device, to aid the ‘layering’ of certain drinks and to act as a muddler for crushing fruits and sugars.
Muddler:

This is a wooden or plastic device used for pulverizing fruits, herbs or sugars to make certain
Drinks.

Zester:
This is a device for cutting thin strips of citrus zest for beth decoration and also to release
the oils contained in the skin. If it is not available a sharp knife may be used.

Hawthorn strainer:

This is a device that fits on top of the steel half of a Boston Shaker in order to keep all the
pieces of ice used to chill the drink while being shaken from entering the final drink.
It consists of a flat perforated metal disk with a coiled spring around the inside. It must be held in place with the
hand while pouring.

Julep Strainer:

This a device that fits on top of the glass half of a Boston to strain the ice out of a stirred
drink.It consists of a concave perforated metal disk and again must be held by the hand when
straining.

Fine Strainer:

This is a tea strainer-like device for removing the smallest particles of ice from a drink or any
Fruit pulp that is undesirable. It is held over the glass and is always used together with one
Of the other strainers.

Ice Well:

This is the area that you store your ice in for easy and frequent access. Make sure your ice
wells have proper drainage; incorrect or no drainage leads to faster melting of the ice. Ice
must be kept clean and must be treated like a food product thus keep all bottles, fruit trays
and plastic containers out of the ice well and make sure ice wells are kept thoroughly clean.

Ice Scoop:

This can be made of steel or plastic and allows faster and more hygienic transfer of ice than tongs or fingers. Never
use a glass to get ice as it may break, thus contaminating all your ice.

Tongs:
Used for picking up fruit from trays, using fingers is not very hygienic

Waiter's Friend:

This is a combined tool that has a corkscrew, knife and bottle opener in one unit.

Garnish Tray:

This is a plastic partitioned and covered tray that contains a decent supply of all fruit and
garnishes used in the preparation of drinks. Its sits under the bar top away from the guest
and needs to be fully cleaned at the end of every shift.
‘Store and Pour:

These are plastic storage devices with colored spouts for easy pouring and fast product
Recognition.
Container for juices, purees, dairy products and simple premixes are usually 1 litre or
Equivalent. The Store and Pour allows you to remove the neck and cover the juices for easy
and hygienic storage.

Bar tidy or Caddy

This is a plastic or metal partitioned container for straws, stirrers napkins, short straws and
matches. The bar caddy usually sits on the bar top.

Drip mat

A long piece of rubber or cloth used for the preparation of drinks, the drip mat usually sits
on the bar.
Cocktail equipment is often stored on this to allow drying and visibility to the guest.
Champagne stopper

It is used to close the opened champagne bottles to retain the gas.

Glass Rimmer
It is a device containing three small trays as a unit-one holding the sponge soaked with lemon juice, the other
holding fine sugar, and the third holding salt.