With the right tools on hand, bartenders can make drinks faster, while using the correct amount of liquor, mixture and garnish. After you have picked your drink menu, stock up on the supplies you will need make drinks for your customers.
For making cocktails, use a cocktail shaker for superior mixing of drinks. Some units include lids, while others require the use of another cup to cover when mixing.
Use a cocktail strainer to keep the ice out of your cocktail glass when pouring from your mixing glass or cocktail shaker.
To coat the rim of your cocktail glasses in salt or sugar, use a glass rimmer. Just wet the glass on the sponge portion of the rimmer, then dip in the salt or sugar.
To accurately measure the amount of liquor going into each drink, use a jigger. They come in various sizes and capacities to make sure that you are serving the right amount of alcohol per drink, saving you money.
For highly consumed liquors, add pourers to the tops of the bottles to create a steady stream of liquor from the bottle to the glass. Some plastic units have measuring components to them that prevent over pouring of liquor, and loss of profits.
Use tongs to dole out individual pieces of ice for drinks. Also use them to pick up garnish such as olives, cherries, orange slices or lemon wedges.
When lemons and limes are needed for making lots of drinks, use a lemon-lime squeezer to save you some time and energy. Most have a strainer built in to keep seeds from getting into your drinks.
For peeling lemons and limes, use a lemon-lime peeler. Then use the lemon or lime zest to garnish your cocktails. Also, save the lemon rind for making beverages like lemon chello.
When crushing up fruit and herbs for a cocktail, use a muddler. These are great to use when making mojitos.
Use these long handled spoons to stir tall drinks, and to add dollops of whipped cream to mixed drink concoctions and café beverages. In high end bars, these spoons are used for tasting, so that the bartender can ensure that he made a proper cocktail for customers.
For pouring drinks into decanters or smaller pitchers or bottles, use a funnel. They come in plastic and stainless steel. For beverages that need straining, pick a funnel that has a built in strainer for keeping out ice and other larger items from the liquid.
For safely and effectively holding fruit and olive garnishes, use a condiment holder. Also, grab a holder for napkins, straws, toothpicks and cocktail umbrellas.
For opening wine bottles, be sure to have a reliable commercial wine corkscrew. Commercial grade is important, as your bar will certainly open more wine bottles than your residential opener is designed to open.
For opening beer bottles, be sure to use a bottle opener. Some are handheld while others are mounted on the wall. For ones mounted on the wall, attach a cap catcher underneath.
Place a cap catcher under your wall mounted bottle opener to save your bartenders the extra step of catching and throwing away the cap.
For cans of fruit juice or tomato juice, use a can punch to get into them in a hurry.
When scooping ice from the cocktail unit, workstation or ice bin, use an ice scoop. This is the safest way to get ice from its storage place to the glass. Never use glassware to scoop ice.