Professional bar equipment

1. 01 The shaker

   Shaker: Boston or cobbler

   The shake chills the drink, emulsifies it and gives it texture. The Boston (two stainless steel tins) is the workhorse behind the bar: it seals in one move, doesn't stick and washes in two seconds flat. The cobbler (three pieces) is easy to start with because the strainer is built in, but with ice it tends to jam. The Parisienne is the middle ground: two pieces, no strainer and a clean line.

   All shakers →

2. 02 The measure

   Jiggers and pourers: the measure is your pour cost

   In this job, pouring by eye catches you out: 10ml over per cocktail means pouring away a whole bottle every 100 drinks. A precision jigger with clear inner markings does two jobs: it sends out drinks that are identical every time and it stops you giving away your GP.

   All jiggers → Pourers and measured pourers →

3. 03 Straining and stirring

   Strainers, bar spoons and mixing glasses

   Every technique has its own strainer: the Hawthorne (spring-loaded) fits the tin and holds back the big ice; the julep goes in the mixing glass for stirred-only drinks; the fine strainer is for the fine strain (double strain), so no ice shards or pulp end up in the glass. The bar spoon? A long twisted stem to stir smoothly without chipping the ice or wrecking your wrist.

   Strainers → Bar spoons → Mixing glasses →

4. 04 The station

   Starting with a bar kit

   A bar kit is a working toolbox. A shaker, jigger, strainer and spoon with the same balance and weight let you work from muscle memory, with no hold-ups. The rule is the same at the speed rail of a venue and at a home bar station: solid, ergonomic tools and no time lost.

   All bar kits →

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