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Bar
Tools and Glassware
You
can shake a drink in an old coffee can and serve it in a jelly
jar, if you have to, and it’ll still taste great if you’ve
used good ingredients and paid attention to the proportions,
says David Wondrich. And he’s right! Every profession has
tools of the trade and bartending is no exception. Make yourself
familiar with the most common and essential for commercial bars
and home party bars, coz’ ya already know what Granny and
Jethro use.
Bar Tools
| Bar
Mat--A bar mat is a long thin rubber mat
that drinks are prepared on. It’s also called a spill
mat. It’s designed to catch liquids while making
drinks. Some home bars just use folded bar towels as a workspace.
Some crazy nightclub bars take the bar mats at the end of
the night and pour the liquid into a glass and call it a Matador.
Believe it or not someone will actually drink it on a dare.
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Bar
Spoon--A bar spoon has a long spiraled handle. You
can stir drinks like a classic Martini or Manhattan in a mixing
glass, guide a thick frozen/blended drink from the blender
pitcher into a glass, or layer a drink with it. To stir, you
do two motions at the same time; slightly twist/spiral the
spoon with your fingertips as your wrist stirs. You keep the
bowl of the spoon facing the glass. You can also add an up
and down movement at the same time. Try it and you’ll
see. The most important thing to know is that you aren’t
stirring like you’d stir soup on the stove. To layer,
you should know that all alcohols have different weights (densities)
so they can layer on top of one another (heaviest on the bottom).
So, if you’re making a B-52 (coffee liqueur, Irish cream
and Grand Marnier), you’d take a shot glass and pour
in 1/3 coffee liqueur, then set the edge of the spoon bowl
on top of the coffee liqueur level and gently pour the Irish
cream on the bowl (breaking the fall) so that it gently layers
on top of the coffee liqueur, then repeat with the Grand Marnier.
Some bartenders like to use the convex side of the bowl and
others like the concave side of the bowl. You can also get
fancy and pour the liqueurs down the spoon’s spiral
or grab a cherry and pour on that. The main thing is to break
the fall of the spirit, so that it doesn’t mix into
the spirit below it. You can practice at home with oils, vinegars,
and other items from your kitchen. |
Bar
Towels--Bar towels are essential. Keep some damp and
dry ones around the bar. A wet one placed under the rimmer will
catch sugar and salt grains making clean up easier. And a wet
one laid flat under a cutting board keeps the board from slipping
around while holding a sharp object in those money-making hands.
You can also grab one to pull off a stuck pourer in a bottle.
Also, don’t ever refer to them as rags.
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Beer
Bucket--Some bars sell buckets of beer. They are
normally galvanized metal buckets with handles that you fill
with ice and insert beer bottles. They are great for large
groups. |
| Beer
Tap Handle--Beer tap handles are normally supplied
by the beer distributor. They are pricey and distributor don’t
like it when you lose them. To operate just pull them towards
you. Some bars make you unscrew them and lock them up. When
a keg blows (runs out of beer) quickly stick a glass (plastic
is best) on top of the handle or remove the handle. This means
that you’re temporarily out of this beer. |
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| Bench-Mounted
Wine Opener--A bench-mounted wine opener allows you
to open a bottle of wine in 2 seconds. It can be mounted permanently
or wing nut screwed tightly to the bar. To operate, start
with the handle upright then insert the neck of the bottle
into the chute. Hold firmly with one hand and pull the handle
down then up with the other hand and the bottle is uncorked.
Most will pop the cork out for you as well once the handle
makes its way to the full upright position again. Also, it
works better if you cut the foil off the bottle first. |
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Blender--Almost everyone knows what a blender
is because most have one in their kitchen. Commercial blenders
behind bars are built heavy duty and used for making blended/frozen
drinks. Some have great timers on them so you can multi-task
while it’s blending. Most bars unscrew the bottom part
of the blender to clean at the end of the day. The main four
pieces you should know are the blades, collar ring, retaining
ring and gasket. You need all four to work properly. If your
blender is leaking always check the gaskets first |
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The
blended drink is probably the biggest waster of mixer behind the
bar. Experienced bartenders can make a frozen drink then fill
up a glass with perfect consistency with nothing left over and
when they do so, they always feel a small spark of accomplishment
inside. The problem is that they’re all pool, beach, or
tropical bartenders because they have constant practice. The #1
thing to know is that you always need less mixer and ice than
you think. The key is to control your ice because you can always
add more ice. You start to mess up when it’s too thick (too
much ice) and you have to add more mixer to compensate Then when
you’re finished you’ve made enough for 2-3 drinks
with only 1/3 shot of alcohol in each. It can be frustrating.
You simply have to practice a few times so you can get the feel
for it. And if you plan to practice at home, forget using the
big hunkin’ chunks of ice. You need small ice for the blender.
Sometimes, your mistake of making a little too much can work financially
in your favor. I always pour the extra in a shorter glass (or
plastic) and give it to them apologizing for making too much and
they always joke around with a no-problem-you-can-do-that-anytime
attitude and tip you extra. But in reality, all the alcohol that
they’re paying for is in that leftover amount so rightfully
they should get it. I always send out the leftover with a server,
too, telling the server to give it to the guest to boost their
tip. Yeah, it’s a blender loophole, for sure.
You may get a rare request for crushed ice. To make it all you
have to do is blend ice and water until you get something close
to crushed ice. Most times you’ll have to strain a lot of
the water out of it.
Busy
pool and beach bars bump blenders bump up a notch with big
commercial blenders that crush and dump the ice. Oh, I love
them so! Island Oasis is my favorite. Very busy pool bars
will have a larger dispensing frozen drink machine for the
three most popular frozen drinks; Margarita, Strawberry Daiquiri,
and Piña Colada.
Most bartenders hate making frozen drinks, but simply put,
it’s part of the job. And sometimes easier than making
shaken flavored Martinis.
One of the best ways to get the most flavor from a frozen
Margarita is to blend only the mixer then leave room on top
to add the alcohol. |
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| Bottle
Opener--A bottle opener opens bottles. There are
many to choose from. You can use a wall mounted opener or
use the one on your wine tool, but most modern bartenders
use speed openers. They come in all colors and styles, retractable
reels, belt hooks and so much more. My favorite bottle opener
is a chrome ring bottle opener. You’ll find a huge fun
selection at my Bar Store on my website. |
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| Brandy
Warmer--Some guests will request their brandy or
Cognac to be warmed. Select bars carry brandy warmers that
hold a tea light, however don’t fret if yours doesn’t
because you can make one with items found around most bars.
All you need is a rocks glass and hot water. Preheat the brandy
snifter by filling it 1/4 of the way with hot water (the kind
at a coffee station) then fill a rocks glass half with hot
water as well. Dump out the hot water in the snifter and pour
in the Cognac and set the bowl angled in the rocks glass.
It’s also nice to present it on a saucer. You may have
to experiment with the glassware at your bar to test which
glass the snifter fits in best. |
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Can Opener/Churchkey--The most common punch can opener
is called a church key. It's useful for opening cans and doubles
as a bottle opener. |
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| Cash
Caddy--Cash caddies attach to a cocktail server's
tray. It holds their money, change, tabs, mints, lipstick,
or whatever they want to put in there. Sometimes a cocktail
server will slip it off their tray and hand it to you for
safe keeping while they run to the restroom or something. |
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Cigar Cutter--A cigar cutter cuts the ends
of a cigar. It was a very popular item for bartenders in the
1990s, but with all the smoking bans of the 21st century,
they are slowly fading away. However, you will still have
guests ask for one and then smoke outside. |
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| Citrus
Reamer--A citrus reamer is a manual tool used to
extract juice. You’ll find them at hand made cocktail
bars. |
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| Citrus
Squeezer--A Citrus squeezer squeezes juice. There
are electric, manual and hand held squeezers. My very favorite
is a piece of art by contemporary artist Philippe Stark because
no one ever guesses that it’s a citrus squeezer. You
set the glass under it and catches the juice. Guests really
love the presentation. I suggest only using limes or seedless
lemons, because the seeds will fall into the glass. |
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Cocktail
Napkins Cocktail napkins are usually square 5”
X 5” folded napkins used to place a cocktail upon. They
are also called beverage napkins or bev naps for short. They are
also the social papyrus of the bar used to collect phone numbers,
addresses, directions, inspirational ideas, artwork, and more.
The cousin of the cocktail napkin is the coaster. These are used
a lot in outdoor bars because napkins tend to fly away. Indoors,
they are mostly used for beer. Distributors give them to bars
for free.
Cocktail Picks--are used to spear fruit. There
are many styles from novelty to frilled to sophisticated.
| Corkscrew--A
corkscrew is also called a wine tool. It’s used to open
bottles of wine. Many types are available, but real bartenders
and wine stewards use a waiter’s corkscrew. The very
best to buy is a double lever waiter’s corkscrew. These
come with a knife to cut the foil off a wine bottle. You’ll
find that you use the knife for things that you never imagined
you would like, opening boxes; punching a hole in the top
of cherry and olive jars to release the pressure; open beer
bottles; packaging, and the protective plastic on new spirit
bottles. |
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Using a waiter’s corkscrew can feel awkward at first but
with a little practice it will begin to feel natural. If the cork
of the bottle is covered with foil (lead for older bottles), then
you’ll have to open the knife (like a Swiss Army knife)
and cut it off near the top in a circular motion to expose the
cork. Fold the knife back in place then use the screw to screw
down the center of the cork about 3-4 turns. (By the way, the
screw part is called the worm.) To get it started, it helps to
press the sharp worm tip into the middle of the cork until it
grabs then make 3-4 turns. Next flip the lever on the top edge
of the bottle and pry up letting the leverage do all the work
for you. If you have a double lever wine tool then you’ll
only have to turn it 2-3 times then set the first lever on the
lip and pry then set the second lever and pry one right after
the other. The two small priess are much easier than one long
big one. Of course like anything, it just takes practice.
Also, know that for some weird reason White Zinfandel bottle
corks are the longest corks in the world; so know that you’ll
have to screw a little bit deeper. Old and fine bottles of wine
have long corks as well. Also, don’t forget when your walking
out to your car with your pockets lined with money to keep your
tool in your pocket because it can also be used as a weapon.
Other corkscrews a real bartender wouldn’t be seen dead
with (home cocktail enthusiasts will own them) are:
| Winged
Corkscrews: They’re the ones that look like
they have a body with two arms, head, and a one-screw leg.
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| Screw
Pull: I know you’ve seen these big pricey bulky
contraptions that come with an attractive case. The most popular
brand is called The Rabbit. Basically, there are three long
handles. The two lower ones are held tight to steady the bottle
and the top lever is pulled down then up extracting the cork
from the bottle. |
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| Prong
Puller: This one has a handle and two thin prongs
that you slide down along the sides of the cork then pull
and turn. It looks and feels weird. |
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Lever Pull: This is absolutely the worst
corkscrew ever. It’s just a worm and a handle and you
pull with all your might without any leverage help. |
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Cutting
Board--Cutting boards are mostly used for cutting fruit.
Don’t use a cutting board that is used to cut meat. Bar
cutting boards are smallish so they can be easily cleaned in a
bar sink. To keep it slip-free always lay a wet bar towel under
the cutting board for grip.
Dump Sink--A dump sink is where you dump the
remains of used drinks. The sink should always have netting or
some sort of filter so that straws and fruit don’t clog
up the drain. Some bars actually use trashcans to dump, but some
bar owners don’t like it because the ice melts into water
and makes the trash too heavy to handle. It can also result in
a big mess. A fast fix for netting is to go to a local dollar
store and buy a roll of the rubbery non-slip shelf matting. It
has holes in it and works great! Just cut to fit.
Know that some bartenders have little weird pet peeves about
the dump sink. Some will constantly clean it out. To me, it doesn’t
make any sense to stick your hands in that nasty crap twenty times
a night. The guest doesn’t see the sink so why keep it clean.
The sink is doing its purpose. I allow mine fill up then deal
with it during cleaning at the end of the shift. However, I occasionally
run hot water to melt the ice to allow more room.
| Fruit
Tray--A fruit tray/caddy has compartments that fit
inside the caddy to hold bar fruits. It’s also called
a condiment tray or holder. |
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Foil Cutter--A foil cutter cuts the foil
off a wine bottle exposing the cork. Simply set it on the
rim and apply pressure while twisting in a circular motion
to cut. When opening wine for a guest, this piece of trash
can be slipped in your pocket. |
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Funnel--Of
course you know what a funnel is and you’ll find many times
when you wish you had one. Especially working private parties
marrying mixers and spirits from economical bottle sizes to more
manageable sizes.
Grater--A grater is used mostly to grate
fresh spices. Nutmeg is popular for Brandy Alexanders. Just
hold the small stainless steel curved grater over the drink
and grate. |
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| Glass
Washer--There are usually three ways glasses are
washed behind a bar. The first one is with a 3-sink method
with five stainless steel areas. The first is where dirty
glasses sit, next is a sink with three electric bristled brushes
to dip dirty glasses, next a rinse sink, then a sanitizer
sink, and lastly a drain area for the clean glasses. Bars
with 3-sinks will special soap and sanitizer to be used. |
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The second type of glass washer is automatic. You
simply set the glasses in and they rotate going through a
wash, rinse and sanitizer cycle. It's like a car wash for
glasses. |
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| The
third is when a bar is close to a kitchen and you put
the glasses in racks. The dishwasher then runs them through
the kitchen dishwasher. Also, know that you almost always
have a dump sink of some kind near a glass washing area. |
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| Guinness
Spoon--When a distributor installs a Guinness tap
it’s accompanied by a spoon that fits on the edge of
the glass to help layer Guinness on top of ale to make a Black
& Tan. Normally, it comes with a metal beaded cord
to hang on the tap. Don’t forget to clean it at the
end of the night! |
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Gun--99% of the time your gun refers to the
soda gun. The soda gun will have buttons with letters on the
buttons. Generally, S = soda water, C = cola, W = water, L
= sprite or 7 up (L stands for lemon-lime soda), Q or T =
tonic water (Q stands for quinine of which is in tonic water),
and D = diet cola. Know that some of the soda’s can
be on buttons that don’t make sense, but you just remember
what that bar uses and go with it. |
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Soda guns--are either use a post-mix or a
pre-mix system. Post-mix has bags of syrup housed in boxes
that mix with a water line and CO2 line. When you press a
button on the soda gun, all three mix together and come out
of the gun. Most modern bars use a post-mix system because
the boxes are very easy to deal with. You know it’s
time to go change the box when your cola, for example, comes
out clear (carbonated water). |
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| To
change the box is simple. Unscrew it and screw it to another
bag-in-a-box. |
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The pre-mix system has the water all ready pre-mixed in a
canister. You see these canisters at a lot of portable outdoor
venue bars. |
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There
are also juice guns and liquor guns. The juice guns are connected
to the nastiest flavored sugary crap on the planet. The buttons
are normally color coded as well as lettered. For example, O =
orange juice. Liquor guns usually dispense the well liquors; vodka,
gin, rum, tequila, bourbon, whiskey, and scotch. The lines are
run to a back room that house half gallon bottles turned upside
down into the lines. The gun will have V for vodka, G for gin
and so on. The gun only lets a shot come out and then to get other
sized amounts like a half shot you have to hit certain buttons
first. They’re a pain and are put there by owner’s
trying to control the inventory.
| Ice
Bucket--I will never forget the host of a private
party handing me a 44 -ounce bucket of ice and tongs while
setting up the bar to serve 150 of his wedding reception guests.
You can stop laughing now. Ice buckets are great for home
cocktail enthusiasts and hotel guests wanting to make a few
classic cocktails—and I do mean a few! They are good
for little else except sitting next to your tongs, cobbler
shaker, and winged corkscrew. Hey, real bartenders, I can
hear you laughing! |
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Ice Crusher--These are usually found in high
end bars, tropical bars, pool and beach bars and at home bars.
Of all the things behind a bar, crushed ice is my very favorite.
There are some older hand held ice crushers that fit into a glass.
Check ebay for those.
| Ice
Scoop--What you use to scoop ice. You’ll have
a very large 84-ounce ice scoop at the ice machine. As for
the ice scoop behind the bar, well, every experienced bartender
knows that serious bars do not have an ice scoop less than
24 ounces. You should be able to ice down at least three glasses
with one scoop for maximum efficiency. Yet, it never ceases
to amaze me how some bars provide you with a 10-12 ounce scoop.
They might as well give you tongs! |
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You should never ever dip a glass into the ice or your hands
should never touch the ice. Learn this good habit early. If a
glass chips or breaks then you run the risk of a guest cutting
their mouth and suing. It’s not good to even dip reusable
plastic glasses because it scars them up, plus it develops the
bad habit motion. Also, experienced bartenders always leave the
ice scoop sticking handle up. This way your hand only touches
the handle at all times. It’s also health code to do so.
Ice Tongs--Ice Tongs are a home bar enthusiast
tool that hangs out with its best friend the ice bucket. No real
bartender would own these unless they’re entertaining a
party of two in their living room, bedroom or hotel room.
| Insulated
Thermos Carafe--Sometimes when bars don’t have
their own coffee maker and the kitchen is too far, a great
solution is to use an insulated thermos carafe. You can have
one for regular coffee, decaf and hot water. |
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| Jigger--A
two sided measurement tool to measure alcohol for cocktails.
They come in about five different sizes but the most common
sizes are 3/4 X 1 1/4 and 3/4 X 1 1/2. When using one steady
the jigger on the edge of the glass rim then fill and dump.
You don’t want to hold the jigger away from the glass
then try to balance it over to the glass and dump. It will
feel and look stupid. |
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| Juice
Containers--Juice containers are plastic containers
that hold juice kept near your well for easy access. Some
people call them Store-n-Pours, but that’s just a brand
name. They come in quart, half gallon and gallon sizes and
necks and spouts come in different colors to easily tell what
juice is inside. For example, cranberry juice would be put
in the red one. There are a couple different types. The first
one is a spout neck pourer. These have three pieces to them;
the container, the neck (screws on the container) and a spout
(pops on the neck). To make the juice flow out faster,
experienced bartenders know to stick a straw in the spout. |
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|
Juice container designers got hip to the extra little straw
trick bartenders have to do so now you can find containers
advertised as having an air vent. The second kind only has
two pieces; a container and a neck that screws on and are
usually called EZ pourers. These are the best ones
to have. |
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| Keg
System--A keg is a large stainless steel container
(that holds the beer) and a CO2 (carbon dioxide) tank is a
tall heavy cylinder-shaped thick metal canister with two gauges
attached to it. The CO2 gives the beer carbonation. Together,
these make up the keg system. The two most important things
about a keg system is the temperature of the beer and psi
pressure (pound per square inch) of the tank. These two work
together and if one is off then you will get foamy or flat
beer. |
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Every system is a little different so you have to adjust them
to figure out the best temperature and psi you need that works
for your bar. Managers and beer distributors often handle
this, but it’s always good for a bartender to know how
their equipment works. |
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In
most cases, the CO2 lines for a beer keg need to be pressured
between 12 & 14 psi Over 14 psi and the beer will be too foamy
and below 12 psi the beer will be flat. And the beer keg temperature
needs to be between 36 & 38 degrees F; below the beer will
be flat and above and it will be foamy.
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To
change the keg and CO2 tank is pretty easy. The keg has a
coupler that just twists on and off and also has a locking
mechanism/handle. To change a keg, just pull out on the handle
(this unlocks it) then lift the handle up while still pulling
out. Now it’s unlocked and all you have to do is twist
it a half turn lefty loosey and it will come off. To reattach
it to a full keg just do the steps backwards. Whatever
you do, when putting the tap on a full keg, don’t push
down or you will get sprayed with beer. All you do is
find the groove/thread where it will twist half turn righty
tighty. You’ll see 2 hose lines hooked up to the handle.
One is from the CO2 tank (in) and the other line going to
your tap (out). |
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| The
CO2 tank will last a long time. It has two gauges; one is
the tanks pressure and the other is the output pressure. When
changing the tank, always make sure it’s empty first
by looking at the gauges. To be on the safe side turn off
the valve that sits on top. There’s always a wrench
near the tank so find it and unscrew the nut hose connection
then disconnect, but don’t loose the washer. Reconnect
a new tank by following these steps backwards. |
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Knife--You’ll
need a good sharp knife to cut fruit and garnishes. I prefer a
serrated (little edges not a clean edge) knife. Clean edged knives
have to be sharpened too much.
| Mixing
Glass--A mixing glass looks just like a pint glass
and can be used with a shaker tin to shake drinks. It’s
also used to muddle, and to stir a classic Martini
or Manhattan. You use a julep strainer with a mixing
glass. |
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| Muddler--A
muddler looks like a small wooden bat. However, since the
Mojito explosion of 2002 you'll find all kinds of muddlers
from modern to classic. You use the flat end to crush and
mash fruits, sugar cubes, herbs and more to make drinks like
a Mojito or a Mint Julep. Never use a varnished or lacquered
muddler because the poisons will get into the drink. Make
sure it’s unvarnished and oiled. |
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| Napkin
Caddy--A napkin caddy sits on the bar top and holds
bev maps, drinking straws, and cocktail straws. Some have
more compartments to hold cocktail picks and matches. |
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Olive Stuffer--An olive stuffer is used to
stuff olives. The most popular stuffing is blue cheese. This
weird looking plastic tool simply loads your stuffing, then
as you squeeze, it stuffs. Know that you have to take the
pimento out beforehand. Some bars stuff olives with almonds,
pine nuts, and anchovies as well. |
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POS--The point where the sale is made. In
a bar, the POS Systems are the computers used to make those
transactions. The point of sale for a drug dealer is the exchange
in the street. He does have a point of sale just not a POS
system to do the sale on. Most POS systems are kept on the
back bar so they are out of public reach. |
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| Most
sophosticated POS systems work basically the same. You’re
given a # when you first get hired. The POS system only knows
you by that #. The system will take you through different
screens and menus prompting you along the way. Usually, the
first buttons you hit on the screen are your # to sign in.
Next it may ask a table #, then how many guests, and then
it will open up a menu/screen. From this point you have several
squares to choose from. Good programs will have all the most
popular items on the first screen. Meaning that the tap beers,
specialty drinks, wines, and sodas are right in front of you.
Or they will have buttons for wine, beer, specialty drinks,
etc. then when you push the beer button, for example, it will
show you all the beers you have. It’s really just a
matter of repetition. There’s always a delete button
or back button if you make a mistake. |
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Some
POS systems have been programmed to where only a manager can delete
items. Don’t sweat too much over the system and know that
it’s perfectly acceptable to not know how a new system works.
Just write down the steps and soon it will be old hat.
Know that some POS systems have credit card swipe built on the
unit. Some credit card machines are separate entities. But they
both work the same way. They are hooked up to the bars phone line
because when you swipe a credit card it’s calling and verifying
if the card is good or not.
| Fast
paced/high volume nightclubs will have simple cash registers
that can be bought at a local office supply store. Basically,
you just need to know the price of the drinks and qdd them
up. Some have a few programmable buttons. These will always
have a separate credit card machine. |
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| A
cash drawer is just the insert that you put into one
of the machines. Banquet bars will just use the insert. |
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| Pourer--A
pourer is placed in a liquor bottle to make it easier to pour.
They come in many different sizes for different speeds. They
also have measured pourers that have a ball bearing inside.
When you turn it over it will measure out the proper amount
of spirit your boss wants you to pour. Personally, I dislike
them. They slow me down and they make it tough to pour half
shots. They also make cheap plastic pourers. Can’t stand
those either. Since fruit flies are attracted to the sugars
in spirits, they tend to make a nosedive into the bottles
through the pourers and the bottle of booze is wasted. These
days, you can find screened pourers, flip top pourers, and
pourer covers to keep the bugs out. Also, know that there
are generally two parts to a pourer; the plastic threaded-looking
part called a cork and the pourer that fits into it. Don’t
fret if they come apart, just look how it fits back together
and push the pourer back on the cork. |
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When a pourer is stuck in a bottle, try wriggling it back
and forth with your wrist as the bottle hangs. It usually loosens
it up for you. If it’s stuck on a liqueur bottle (due to
the high sugar content) then grab a bar towel or cocktail napkin
and twist/pull it off. If it still won’t come out, it’ll
have to be soaked.
| Rimmer--This
circular tired item holds your salt, sugar, juice, and anything
else you’re using to rim glasses. The most popular drinks
it’s used for is a salt-rimmed Margarita and a sugar-rimmed
Lemondrop. Most bartenders put lime cordial in the spongy
part to get it wet, however you can use anything wet. The
proper way to rim is not on the rim itself but on the outside
of the rim so that extra salt or sugar doesn’t fall
into the drink. You can wet the rim with a lemon or lime slice
as well. Always clean the rimmer and the sponge at the end
of the closing shift because sponges collect lots of germs. |
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Rubber Gloves--Rubber, latex, plastic, or other
disposable gloves are great when handling maraschino cherries;
jars of olives; cocktail onions, and cutting fruit. They also
work really well when someone comes to the bar needing an emergency
ice pack. Just fill with ices and double tie. For Halloween
parties it’s fun to fill them with cranberry juice and freeze.
When needed, tear away the plastic and float the bloody-looking
hands in punch. Just make sure that you rinse out the gloves because
they have a coating of talcum powder inside. You’ll also
want to slip some on when you clean up vomit or work in a bar
where you’re required to clean the restrooms. And to cure
bar rot, slather on some thick cocoa butter or other thick natural
fatty ointment at bedtime, then the gloves and sleep with them
on. make sure that the lotion, ointment, etc. does not contain
water or your hands will be wrinkled in the morning.
Shaker--A shaker is used to shake a drink. It’s
called a shaker tin and sometimes just tin.
You can find many novelty shakers in just about any shape or form,
but they are all broken down into two types: cobbler and Boston.
| Cobbler
shakers consist of three pieces and a real bartender
would not be caught dead with one. It’s a sure sign
of an amateur in a lot of bartender’s eyes because it’s
considered a home enthusiast cocktail shaker. Behind a real
bar it would slow you down too much. |
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| A
Boston shaker consists of two-pieces pieced together to
shake a drink. Usually a 16 ounce mixing glass and /or
stainless 16-18 ounce tin and a 28 ounce shaker tin. You shake
then break the seal by tapping where they meet. Shaker tins
come in many sizes. The 16 oz -18 oz shaker tins are called
cheater tins because you use them with a standard 28 oz shaker
and get to cheat by only using one hand to shake and opposed
to having to use two hands with the mixing glass and 28 ounce
shaker. |
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| They
make a new shaker tin that is 30 ounces that fits over the
28 ounce shaker tin called a Mako shaker. It gives you a total
of 58 ounces of room to shake up a few cocktails at once.
Go to my Bar Store on my website and you’ll find all
kinds of cool shakers ranging in lots of sizes and colors. |
 |
Also,
sometimes, depending your glassware, you can fit a shaker tin
over the glass that your making and serving a drink in and shake.
It's called speed shaking.
| Okay,
there’s one cobbler shaker that I’m in love with.
It’s a huge-mega-giant half-gallon cobbler shaker that
can be found at Alwayshappyhour.com.
Even though it’s a cobbler shaker, with it’s size,
it’s perfectly acceptable for a pro tender to make up
to ten Martinis or shooters at once! Truth be known, I take
it to private parties and hand over the shaker to guests to
shake and pour their own drinks into the glasses I’ve
arranged for them. They get the biggest thrill out of it and
the shaker is the talk of the party. |
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Note: See Strainer on how to strain drinks with shakers and strainers.
| Shelf
Matting--Shelf matting is used to set glassware on.
It keeps glassware slightly elevated so that airflow can get
up and under to dry it out. It also protects the surface below
the glassware. |
 |
| Strainer--A
strainer allows you to serve a cold cocktail without ice by
shaking then straining it into a glass. The strainer keeps
the ice from falling into the drink. There are two types of
strainers; Hawthorne and julep. A Hawthorne strainer
has a metal coil on it and is used for a shaker tin. A julep
strainer is used for the mixing glass. It fits into the glass
with the curved side up. |
 |
They also make smaller Hawthorne strainers to fit the mixing glass,
but do not make julep strainers to fit a tin.
Also,
know that there’s another strainer that’s really
a sieve. It’s a scooped thin mesh strainer that high-end
bars use to filter out things like pulp and seeds from fresh
squeezed juice. |
 |
 |
Here is a photo of Tony
Abou-Ganim using a tin and hawthorne strainer in combination
with a hand-held mesh strainer. Visit Tony's site at The
Modern Mixoligist. |
Ways to Strain
Straws--There are normally two types of straws
in a bar; drinking and cocktail. Drinking straws are tall straws
for tall drinks and cocktails straws are short straws for short
drinks. Nightclubs will buy big fat straws so that people drink
faster then end up ordering more. High-end bars will have Collins
straws which are tall skinny straws meant for drinks served in
a Collins glass.
| Vacuum
pump and wine stoppers--If you work in a bar that
sells a lot of wines by the glass then more than likely you
will have to insert a rubber wine stopper into each bottle
then place the vacuum over it and pump until all the air has
been pumped out. This preserves the wine longer. |
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| Well--Your
well is where you make drinks. It contains your ice,
ice well, speed rail filled with the most common bottles you
pick up, juices, soda gun, bar mats, shakers, strainers, jigger,
rimmer, and anything else you need to make drinks. Most of
everything you need should be no more than one step away from
the well. |
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Zester/Channel Knife--This cuts curly fancy
twist with citrus fruits rinds for special drinks. |
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Glassware
coming soon!
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