Mixing glass: Most drinks are prepared in a mixing glass.
Barspoon: „Stirred, not shaken“ – the bar spoon with its long handle is one of the most important bar tools. Thanks to the spiral style, even cocktails with ice cubes can be stirred quickly and can therefore cool down perfectly.
Shaker: If cocktails contain, among other things, fruit juice, cream or egg, a shaker is used for the preparation. This allows the ingredients to be mixed well together and cooled at the same time by adding ice.
Jigger: A bar measure (Jigger) is used to measure spirits and other liquid ingredients. This usually has two different sides (usually 3 and 5 cl, but sometimes 2 and 4 cl), the larger side is also called jigger and the smaller side pony.
Muddler: This bar tool can be used to crush and mash fruits, herbs or spices in a vessel (e.g. mortar or shaker) in order to release the desired aromatic substances.
Bar strainer: Ingredients, such as fruit or herbs are supposed to give aromas to the mixed cocktail, but nobody wants the residues or the ice from the shaker in their glass. To filter the ice cubes out of the drink, a strainer is needed.
Thanks to the metal spiral the Hawthorne Strainer adapts flexibly to the opening of the shaker. After shaking, the strainer is placed on the opening of the shaker and the drink is then slowly “strained” into a pre-cooled or ice-filled glass.
The Julep Strainer is the older and simpler version: it is a large, curved spoon with holes. The strainer is held with the curved side down into the shaker to strain the cocktail.
Zester: Rarely found in a home bar, however indispensable at any cocktail bar, is the Zester. Spirals are ripped from the peel of the citrus fruits, this is called “ripping zests”. These are often used as garnish for drinks. “Rippig zests” as a garnish not only makes drinks look good but also enhances the specific citrus note. When selecting citrus fruit, make sure you choose organic quality!