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Equipment you need to start a bar
The items below are a basic examples of equipment that you should have in a complete bar. The function of many of these items can be duplicated with other home kitchen equipment.
Name |
Purpose |
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Bar Knife | For cutting or coring fruit, or for peeling rind. |
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Bar Knife | For cutting or coring fruit, or for peeling rind. |
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Can Opener | Pretty self explanatory; opening beer bottles, etc. |
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Ice Bucket | For keeping ice close at hand and cold. |
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Ice Tongs | For placing ice cubes into drinks -- a sanitary measure. |
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Jigger | Convenient measuring tool, usually showing 1/8, 1/4, 1/2 and 1 oz. measures. Some are two-sided: 1 oz. on one side, 1 1/2 oz. on the other. |
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Juicer | For squeezing fresh juice for drinks... always preferred to pre-made. |
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Long Bar Spoon | Makes life easy when stirring drinks in large glasses or pitchers. |
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Measuring Spoons | For when drink recipes call for dry ingredients or are measured in table or teaspoons. |
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Wooden Muddler | This device is for crushing leaves (such as mint) against the bottom of a glass without scarring it. If you can't find one of these, use the back of a wooden spoon. |
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Large Pitcher | For mixing large quantities of drinks. Pitchers of drinks usually contain 5-7 oz. of alcohol, so use proportional amounts from the smaller recipe, and lots of ice to prevent dilution. |
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Shaker | If you really want to be classy, you can shake drinks (see Shaking in the techniques section). |
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Covered Shaker | A somewhat cheaper alternative. The cover fits over the top of a glass for shaking. |
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Strainer | Strainer |
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Waiter's Corkscrew | This is a handy little number for keeping in the pocket. Includes corkscrew, can opener, and knife. |
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Winged Corkscrew | Somewhat easier to use than the waiter's corkscrew, but also bulkier. |
Source: HungryMonster.com Staff Writers