The Mixologist Corner: Bartenders Toolbox [by Jonathan Boas]

“If you want the job done, you’ve got to have the proper tools.” Shaggy

Much like the Carpenters Hammer and Speed Square or a Catchers Mask & Mitt, Bartenders have tools too. With these basic tools in place you can create hundreds of delicious libations!

Every “Stick” (Cocktail Station) should have these basic tools stocked in a clean, orderly fashion and set up exactly the same as all of the other similar “Sticks.” This is an example of a professional set-up. You can have a party with a partial set-up it just depends what you want to serve and how many people you’ve invited.

Rubber Pouring Mats

At least one, preferably 2 or more. You’ve seen them, they commonly have liquor logos on them. These are for building drinks and storing your mixing tins and mixing glasses.

Cocktail Napkin Caddy
For stocking  bevnaps, sip stix, long straws, and sword picks.

Garnishes/Condiment Caddy
Come on, you know you have pilfered olives and cherries from one of these in the past, they are right there on the bar top! A typical caddy will store lime wheels or wedges, lemon wedges, lemon twists, orange slices or wheels and the aforementioned olives and cherries. Also, fresh mint for Mojito’s and if you are serving Gibson’s, you will need a jar of Cocktail Onions. Possibly, Celery sticks for Bloody Mary’s.

One bottle each Angostura bitters, Worcestershire, Tabasco, in Buffalo Franks, and A-1 sauce.

Salt/Sugar/Chocolate Rimmer’s
Just put them in a saucer and rub a lime or lemon around the rim of the glass and then dip it, for Chocolate use just a bit of Soda Water

Modifiers
Sweet Vermouth, Dry Vermouth, Roses Lime Juice, Simple Syrup, Sour Mix, Margarita mix.

Mixing Tins and Mixing Glasses
Usually 2 of each, for mixing glasses you can also use a Pint beer glass.

Bar Spoon
One of those long skinny ones with a red tip that can reach the bottom of a large glass.

Strainer
Metal half moon thing with a spring and a handle that you probably didn’t know what it was for!

Double sided Jigger
Usually 1 1/4oz on one side and 3/4oz on the other, which equals 2oz! For y’all rookies, that’s three of the most common measurements you will need.

Pour Spouts

Lots of different ones, my favorite one for free pouring is a long straight metal one with a skinny spout.

Ice Bin
You can use a bucket, a lined bus tub, or a Lexan.

Ice Scoop
NEVER, EVER DIP YOUR GLASSWARE IN THE ICE! The glass will break or chip and become invisible in the bin. If this does happen, you will need to “Burn” the ice bin. Which means either use hot water and bar towels to melt the ice and clean out any glass shards, or replace the bin.

Utensils
Wine opener, bottle opener, can opener, fruit knife and cutting board a lighter for flaming drinks.

Mixers
Lots to choose from, Soda water, Tonic, Colas, Sprite, Ginger Ale, Juices like OJ, Cranberry, Pineapple, Grapefruit, V-8, Tomato or Clamato for you Cesar fans!

Blender
We will have another class all about frozen drinks when the weather warms up!

Glassware
Lots to choose from, it’s entirely up to you here is a list of standard glasses:

Beer
Pilsner, Mug or Pints, everyone likes a nice beer glass and for a professional touch keep them cold.

Rocks
Short and round for liquor over ice (on the rocks) or two liquor drinks, Black Russian and the Rusty Nail.

High-Ball
Tall and medium height for liquor with a modifier over ice, Screwdriver, Rum and Coke, Gin and Tonic.

Martini
Usually stemmed for up cocktails.

Tall Wine
White Wine.

Round Wine / Goblet
Red Wine.

Margarita

Well you know… Up!  A martini glass will do in a pinch, but you can get glasses specifically for margaritas.

Snifter
Cordials, Cognac, anything Aromatic and usually after dinner.

Old Fashioned Muddler

The Muddler is the wooden dowel and it has a round end and also a flat end – it’s used to smush stuff….good stuff like limes, mint, sugar cubes (oh man I forgot those too!) and basil all “muddled up” with whatever particular bitters your palate craves. Think Fee Brothers of Rochester!

Of course this is just the tip of the iceberg. Use the Traditional Handcrafted Cocktail recipes I gave you last time and you will be pumping Kool-Aid like a Pro in no time flat!

Cheers!

Jonathan Boas is a Certified Master Bartender and Chef who does Bar/Restaurant Consulting.
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Comments

  1. Craig E. Avery says:

    Don’t forget the double cross vodka… Hellllloo!!?!?.

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