How many tools does a home bartender really need? I find I'm of two minds on this. Sometimes I want to go keep things pared down to the essentials (just a jigger, shaker, bar spoon, strainer, and citrus reamer, ma'am). Other times I find myself eyeing spherical ice molds and ornate absinthe spoons. Here's my own bi-level bar tool essentials/appealing extras list. Tell us, what's on yours?
[Note: The "Basics" here are what I consider to be bartending essentials. The "Beyonds" are not strictly essential, but definitely worth a second look - and maybe, depending on the kind of cocktails you like to make - even a buy.]
Measuring
Basic: jigger
Beyond: mini-measure for precision measuring small quantities; larger measure for batching; atomizer for misting
Juicing, Muddling
Basic: paring knife; muddler; reamer, press, or other basic hand-powered juicer
Beyond: electric juicer
Mixing
Basic: cocktail shaker (Boston or cobbler) and bar spoon
Beyond: high-speed blender capable of crushing ice for blending frozen drinks
Chilling
Basic: ice cube tray
Beyond: spherical ice molds; ice pick; rotary ice crusher; ice bucket and tongs
Straining
Basic: hawthorn strainer
Beyond: julep strainer; fine-mesh strainer (such as a tea strainer)
Garnishing
Basic: sharp paring knife for making citrus twists
Beyond: Swiss peeler for making citrus strips; channel-cutter for citrus spirals; fine grater for nutmeg, etc.
How does this list compare with your own? Anything missing? Anything you think is a waste of money/drawer space? Weigh in in the comments section below.
Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.
Related: Summer Entertaining: How to Build a Basic Bar
(Images: Nora Maynard)
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I saw this at Pottery Barn, and I wish I could buy it. It has the recipes for classic cocktails on the side with the proportions!
http://www.potterybarn.com/products/recipe-cocktail-shaker/?pkey=ctools
I think you need to make drinks very frequently in order to justify the drawer/cupboard space of a jigger. Whatever devices you normally use for liquid measuring should suffice.
@alicelost, not in the least ! First of all, a jigger is pretty small, even in my space-impacted kitchen it's not an issue. Then, it's so much more convenient than using tablespoons. That's really the only "normal device used for measuring liquids" (I paraphrase but you get the drift) that compares. One jigger (1&1/2 oz) in one pour, or 3 tablespoons? Hmmm....I'll take the one pour. I mean seriously, we're only talking about something that's about 2-inches high here.
@alicelost. I agree compleatly! In a compact house where every inch of storage counts I can't justify the space. I have a shot glass given to me as a gift that has teaspoon/tablespoon measures on one side and ounces on the other. It's the perfect multi-function tool, dinner and baking during the week and bartending on the weekend!!