Bar Tools

Spoon, Towel, Cutting Board, Knife, Citrus Press, Zester

Bar Spoon

Typically 12” long with a slender handle so that you can twirl and keep the spoon facing the center of the beaker while stirring. There are many types of handle ends. The flat top helps when floating liqueurs or spirits on top of a drink. The spiral is for grip and for pouring champagne in cocktails. The pitch fork is for stabbing garnishes and occasionally your out-of-control friends.

Citrus Squeeze

Like a garlic press only big enough for a lime or lemon. Get the lemon squeeze (largest) if you blew all your money on the liquor and can only afford one. Otherwise, a Grapefruit press will work great for oranges too, lemon press will squeeze limes too. Cut the citrus in half and place the pulp side facing the holes in the press. Squeeze firmly and the citrus half will turn inside out, allowing the juice to flow out of the holes, catching the seeds.

Jigger

It’s only an Irish dancer after midnight. Best if double sided. 2 oz cup on one side. 1 oz cup on the other. I prefer a metal jigger with interior etched lines marking the smaller portions (1/2oz, 1/4oz, 3/4oz).

I know, free pouring is cool and everyone loves your heavy hand to echoing chants of “let’s get wasted!”, but unless you’ve mastered the 4 count 1-ounce pour, you’re going to end up making very potent potables that taste like alcohol and will result in your party ending at 8pm with forehead rug burns and taxis home. I'd rather have a beautifully crafted and delicious cocktail where you can pleasantly meet and converse with friends and loved ones.

Zester/Peeler

Twirls of citrus, or a spritz of oil from the skin smell so delicious during that first sip. Strong first impressions last forever...bad ones take 3 cocktails to fix.

This is a multi-purpose bar tool, not a kitchen grater tool. Classically a bar zester has 4 claws for curls of zest and a bladed groove for long ribbons. A normal potato peeler can be used to cut wider peels.

How to cut your citrus peels:

A good citrus peel has very little inner, white pith. You want the colored skin (and its associated oils) to dominate the peel. As delicate as cutting sushi, be sure your paring knife is sharp.

The peel is initially cut from one pole to the other. Starting at the very top, begin your cut and deepen quickly until your peel is about ¾” wide. Continue cutting all the way to the very bottom of the fruit. When using a paring knife, don’t stress if you get lots of pith and even a bit of fruit in your initial cut.

Lay your peel on a flat surface, white pith facing up. With your knife flat on the peel, give the blade a slight angle to get just under the pith. Hold the peel with your fingers as close to the blade as you feel comfortable and gently remove any pith using a sawing motion. Inevitably there will be some residual pith that will help with structure if you twist or cut the garnish for decoration. If you cut too thin, the garnish can get papery and just flop about. It’s an inexact science, and with a little practice, you can find your own comfort zone.

Muddler

For smashing stuff in the bottom of the glass. Like smashing lime for your mojito. Your mojito will be poquito de mierda without a muddler. Muddling cubed ice will create crushed ice - for making a Mint Julep, or adding a crushed ice topper. When muddling ice, always cover the top of the tin with either a towel or your hand to keep the ice from flying out.

Metal Straw

No legitimate bartender serves without taking a small taste to ensure the drink is perfect. A metal straw is the most durable, it’s environmentally friendly, and easiest to clean regularly. To taste the cocktail, dip the straw into the drink, plug the top of the straw with your finger, lift and deposit into your mouth. Keep a small glass of water to keep the end of your straw in. If you are making a drink for your date, always adjust to their preference.

Bar Towel

Sounds obvious and most presume one exists, until you start crafting and find out you need one. Any kitchen towel will do, as long as it's not a precious one. Things can get wet and messy in a hurry...seriously though, you should be wiping your bar top clean after each drink. Be a clean bartender. It’ll make you and your guests feel more comfortable if you avoid staining the pages of this book.

Cutting Board & Knife

From citrus wedges to peels to threatening the know-it-all for mansplaning. A paring knife is perfect, or you can use a serrated knife. Note that your knife will wear quicker when cutting citrus, so keep a knife sharpener handy. Dull knives can slip off the skin of citrus and you’ll end up finding a fingertip in your lemon juice.