COVID-19 Quarantine: When I started practicing Spanish again, when I took advantage of all the free courses people were offering, when I lived on Instagram Live feeds showcasing dance classes, bar classes, Q&As…well, that’s just me. I can’t say I’m surprised that there are so many cocktail classes happening on Instagram Live, Facebook Live, all the Lives, but it’s still astounding to see the sheer amount of information being passed around during quarantine. And it’s a beautiful thing. I love sharing information and seeing people pass on wisdom and knowledge is a great gift. There’s no shortage of classes. I taught a Mixology class to some family and friends and had so much fun. I promised them a comprehensive list of bar tools that I live by and so here it is for everyone to see! Not everyone has a full bar kit at home so I’ve thought of some hacks with household kitchen items that can substitute for the real thing. But while I am giving some shortcuts, I am hugely an advocate for the proper barware. Why? Because steel conducts temperature much better than plastic ever will, because a proper bar spoon will make stirring your Negroni a much more joyful and satisfying experience…it’s just better. So here’s all my recommended barware links that you can get on Amazon. And since shipping during COVID-19 is taking much longer than usual, the hacks should come in handy as you hopefully un-anxiously wait for the arrival of your packages at your doorstep.
Disclaimer:
As an Amazon Associate I earn from qualifying purchases. I have carefully chosen my preferred bar products so you can up your game. If you’re on this page, you’re ready to level up!
JIGGERS:
This jigger never leaves my hand when I’m making a drink. With 6 measurements (1/4, 1/2, 1, 1/3, 3/4, 1 1/2 fl. oz.) and a comfortable grip, my pour is consistent.
This measuring cup-style jigger is great for narrow mouth openings especially when you’re pouring 2 oz. into a specialty whiskey glass. It’s also a tool easier to transition to if you’re not comfortable with 2-sided jiggers just yet. But also, practice. While I love this jigger, it is missing the very handy 3/4 oz. measure so it’s not the first tool I pick up when making a singular mixed drink.
Shortcut:
Any small measuring cup with fluid ounce measurements on it or a traditional shot glass you bought at the Las Vegas Airport. If you’ve got metric hardware, you’ll have to do some simple conversions via the internet.
SHAKER TINS:
This is the Koriko brand set of a weighted 18 oz. and 28 oz. shaker tins with capped bottoms that fit together with a seal that usually keeps all the liquid in if you close it right (closing it wall to wall; one side with a smooth seamless surface). If Koriko is not available, there are a couple of solid buys like Piña Barware. You can also stir your spirit-forward drinks in these tins, but I’ll list a couple of beautiful stirring vessels that will make anyone visiting stop in their tracks to admire your bar setup .
In many places, you will still see a large metal tin and a pint glass used together. While this works in a pinch, us modern bar folk prefer the metal to metal meetup to achieve chilling temperatures much more efficiently and quickly than metal and glass can achieve together.
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A stainless steel-lined reusable coffee mug (make sure to seal the mouth opening) is a great shaker replacement because it will hold the temperature. I would not attempt more than one drink at a time in this cup.
Heavy-duty plastic take-out containers that us hospitality industry peeps like to call “deli cups/containers.” Just make sure your local take-out spot hasn’t stabbed any holes in the lid to let steam out. If there’s no holes, then you’ve just found your shaker hack.
Another hack is using a small mixing bowl and adding a couple cubes of ice to your mixed drink and blasting it with an immersion hand blender. This especially works well if you’re doing a large batch of drinks. If you’re wondering why we go through all the trouble of shaking or blending the drink rather than simply pouring simple syrup, lemon juice, and whiskey together over ice…the technique is a key ingredient in the drink. Your ingredients have varied densities and it will separate and it also needs to be chilled and diluted. A drink that has been shaken, chilled, and diluted with great care will be the drink that truly impresses you and your friends.
STIRRING VESSELS:
Japanese stirring tins are my #1 go-to because…steel. Steel stirring tins are actually not that common here in the US yet, so consider yourself ahead of the game. Here’s one you can start with. If you want to level up and splurge, find the Mixtin™ line.
The Japanese Yarai® stirring glasses are the most recognized brand of stirring glasses and they’re beautiful. Bartender hack: We keep stirring vessels in the chiller until an order for a stirred drink comes up. Here’s some pretty ones that caught my eye that are reasonably priced.
Hiware Professional Cocktail Mixing Glass
The Bezrat Cocktail Mixing Glass is a larger volume than the Hiware, but I’m into the design and the footed feature so the temperature of whatever surface you’re mixing on doesn’t affect the drink as much.
Shortcut:
Your steel shaker tin.
A pint glass.
Any large glass.
BARSPOONS:
Barspoons can serve many purposes. As a swizzle stick, as a measure (the infamous barspoon measure which is equal to 1/2 teaspoon), as a garnish grabber, etc. Here’s a few to choose from.
This weighted barspoon will be your most versatile. I’m a fan of the weighted top that allows me to grip it between my palms to act as a swizzle stick for crushed ice drinks as well as using it to stir spirit-forward tipples.
The Modern Mixologist barspoon is actually a great tool for an Old-Fashioned Cocktail and the like. It’s spoon measurement is equivalent to 1/4 ounce so if you’re using simple syrup for your Old-Fashioned Cocktail then you can easily measure that out and start stirring in a continuous motion.
STRAINERS:
Now you need a good & sturdy strainer for your shaker tin. All of the following are double or tight coils which do a good job at straining out more ice particles to create a smoother texture.
Cocktail Kingdom Koriko Hawthorne Strainer
Hawthorne Bar Strainer by Modern Mixologist
Additional strainer must:
A Fine Mesh Strainer to remove small particles from the drink such as muddled herbs or fruit. I prefer the cone-shaped tea strainers instead of the round ones so they filter into narrow glass openings with ease. I also use this strainer while I press juice.
Shortcut:
However you would have strained liquid out of a pot, you can do it out of a glass. I know it sounds messy, but you do what you gotta do to keep that drink from diluting more than you need it to! Act fast and be resourceful.
MUDDLERS:
To me, there’s only one. And it’s the Bad-Ass Muddler. Of course, you want to be very delicate with herbs, but for the money, this thing was built to last and you don’t have to worry about wood rotting or staining.
If the Bad-Ass Muddler is out of stock, this is my 2nd choice: Fletcher’s Mill Wooden Muddler. Yes, it’s wood, but just make sure you clean it immediately after use and let air-dry. It’s sturdiness outshines all other cheap wooden muddlers.
CITRUS PRESS:
Any bartender who cares about what they’re pouring will tell you that the first sign of quality is FRESH JUICE. Lime and lemon, and if you’re at a legit cocktail bar then grapefruit, orange, and even pineapple (some bars use fresh lemon and lime, but compromise with other juices). A simple citrus hand squeezer comes in handy for all your bartending and cooking needs.
If you’re an entertainer and plan on making larger batches, which I often do to either bring to gatherings or as gifts, I use this manual juicer. It’s very handy for a bag of limes or lemons that you need to juice quickly and efficiently. Clean up is a breeze as there’s only 2 removable parts to wash and a simple wipe-down. Don’t forget to place the fine mesh strainer in your receptacle to strain your juice as you press!
If you don’t have citrus squeezer of any kind, just use your hand. Keep in mind that your hands are an important tool in life so don’t wear it out or injure yourself!
ICE MOLDS:
Gone are the days of using home fridge dispenser ice for our drinks. We have so many more amazing options now! You can up your ice game at home with the King Cube Ice Molds that will give you a 2” x 2” cube that will keep your drink from diluting too quickly in a rocks or Old-Fashioned glass. I’d use these 1.25” ice cube molds for shaking and stirring drinks. While these spear molds will create ice that beautifies your taller Collins and Highball-style drinks.
If you’re on Oahu, Hawaii you have a couple of delivery/pickup options for high-quality cocktail ice for your home and/or business. On the Rock Hawaii and Ice Cubed Hawaii both provide dense clear ice frozen properly with Clinebell Equipment.
I know this is a long list, but I assure you that after this you’ll have a very comprehensive kit to execute your drinks at home.
If you’ve found my words helpful in any way and you’d like to buy me a drink, a coffee, or a dessert, you can do that here. I will be so grateful for your contribution and I’m glad that you found some valuable information here.
I am available for phone consults for your home bar. If you are interested in this service please head to the Curious? page to send me a message!