Today you can find glassware in an almost infinite number of designs, colors, shapes, and purported functionalities.
That said, in drinking, presentation plays a key role in determining whether you will enjoy a beverage. Drinks served in beautiful glassware or bottles are often perceived as being of higher quality, a phenomenon known within the industry as “drinking the label.” Although it is unclear whether the glassware makes a measurable scientific difference in taste, it does impact the experience.
On a more practical level, some glasses do what they are designed to do. These vessels keep a hot drink hot, enhance the aromatics of a Cognac or wine, or even preserve some of the carbonation in sparkling wine.
Bar-tending glassware is used for the different drinks bartenders create. These may vary according to size, shape, color, and whatnot. Each kind of glass has each different purpose when it comes to style and can even influence the taste of the cocktails. Bar-tending glassware for bartenders is one way to represent different beverages and cocktails when these are mixed.
Table of Contents
- Types of Glassware
- Basic Equipment and Tools
- Cocktail Shaker/Strainer
- Long Bar Spoon
- Two-Sided Jigger
- Cutting Board and Sharp Paring Knife
- Ice Tubs and a Metal Scoop
- Speed pourers
- Juice Containers with Pourer Tops
- Water Pitcher
- Muddle Stick
- Combo Corkscrew/Bottle Opener/Can Opener
- Drip Pad
- Salt Rimmer
- Bar Caddies
- Two Small Bottles with Drip Spouts
- Small Trash Can
- Milk Crate
- Bottle Opener
- Pour Spouts
- Citrus Reamer
- Bartender Shoes
Types of Glassware
As the name implies, beer is the most common beverage ordered inside the bar. It is a typical glass mug with a handle that is designed for serving beers, frozen cocktails, coffee-based cocktails, and all beer-based cocktails. Usually, beer mugs can hold approximately 12-16 oz.
People who use terms inside the pub-like “on the rocks” are not new to the habit of drinking. However, for people who have just started drinking, this term is actually referring to a rock glass and refers to as an old-fashioned glass. Individuals who love to drink gins or whiskeys usually use this kind of glass.
Another type of bar-tending glass that is used for sipping aged liquor. It is a huge bowl, and it comes in a shot glass. When pouring liquor in a snifter, only a small amount is needed to filling the glass. It is called a snifter because it helps the drinker smell the aromatic fragrant of the aged liquor before drinking or sipping it.
This is a type of small glass that is designed to consume drinks in a single quaff with approximately 45 ml (1.5 oz). Another purpose of the shot glass aside from drinking hard liquor is it can also be used as a measurement glass when making espresso and cocktail recipes.
Everybody loves champagne. A flute glass is a type of glass used in bar-tending and is intended to uplift the concentration of the bubbles inside the glass. This piece of glass is primarily used for different kinds of champagne.
As the name implies, this glass is intended for the wine. Nevertheless, wine glasses come in different sizes and shapes. There are things to remember in identifying a wine glass; it composed of three important components, which are the base, the stem, and the bowl. The base and stem in a wine glass permits the support and act to weigh the glass.
It is a shorter and more pointed formed glass that is used for the sour family of liquor such as Amaretto sour, Whisky sour, and more. Sour glass can hold up to 120 ml (4 fl oz) maximum.
This specialized glass is being used for the popular cocktail servings or Hurricane cocktails. The story behind creating the hurricane glass is based on a bar owner who tries to challenge his bartenders to come up with a strange glass. With that said, the hurricane glass is the result and turns out to be a sure hit for many customers. A hurricane glass can be served with any form of a tropical or frozen cocktail.
This is for the women who love to sip with a straw on their cocktails. The Collins is suited and intended to drink from with a straw. It is a slender type of glass, which is also described as the cousin of the highball glass. The most popular cocktail that is placed inside the Collins is the Mojito.
Mentioned above are different types of bar-tending glassware. Therefore, the next time you visit a bar or your local bartender, you can now be able to understand why bartenders are very specific with their appropriate glassware when creating into your cocktails.
Basic Equipment and Tools
When the bar happens to have a busy night where a lot of people are socializing or simply trying to relax, the bar can seem like a warzone, particularly when it comes to serving their drinks. Bartenders are responsible for providing all the orders of the customers. Whether it’s “on the rocks,” mixed cocktails, or just a glass of beer, the bartender is the answer to their thirsty needs.
With that said, bartenders need some sort of assistance to make their tasks more comfortable and more efficient. Among the valuable weapons or assets that bartenders have are their bar-tending tools and equipment. Bar-tending tools are composed of different utensils or equipment that are intended for bar-tending. There are various bar-tending tools found inside the bar.
Have you been wondering what all of those shiny objects coveted by your local bartender are called? We’re about to tell you. These are the basics of the basics of the tools you need to make the majority of drinks most people will ask for. Here are some of the important tools:
There are a few different options out there when it comes to shakers. You can buy the all-in-one version, called a three-piece cobbler shaker. This is essentially a metal tin with a screw-on top and a built-in strainer. These work absolutely fine, but they aren’t what the pros use. In a real bar, the tool of choice for shaking actually comes in three separate parts and is referred to as a Boston Shaker. There is a metal tin, a handheld strainer, and a mixing glass or standard pint glass. The mouth of the tin is wider than the pint, allowing the open end of the glass to fit into the open end of the tin. A vacuum is created, containing both ice and cocktail ingredients.
The bartender can then shake to her heart’s content, even twirling the Boston Shaker with little fear of the parts separating and spilling the drink. With the glass on the bottom, the vacuum is then broken by a firm tap in just the right spot. The tin is set aside. The strainer is placed over the mouth of the shaker glass, allowing the liquid to be poured into a waiting martini glass. It makes for quite a spectacle.
Most people agree that one of the amazing skills of a bartender is mixing different drinks. It is common to see bartenders using cocktail shakers for their entertaining stunts or remarkable bar-tending routines while shaking their cocktail shakers. With that said, a cocktail shaker is also one of the essential tools needed by a bartender to be able to combine to make mixed drinks. In addition, most bartenders suggest that stainless metal shakers are the best ones to use.
Long Bar Spoon
The obvious use for this silly looking swirly spoon is for stirring tall drinks. You’ll find that it comes in handy in unexpected situations as well. No one wants to reach into the maraschino cherry jar for the last cherry, after all.
This type of spoon is specially made for bar-tending. This is used to be able to stir different mixed drinks that are in a tall glass. Another purpose of a bar spoon particularly is that the tip of the spoon can be used for layering mixed drinks.
This tool will help you practice measuring a shot before you pour it into your drinks. The big side called the jigger measures 1 ½ ounce. Standard drinks have 1 ½ ounce of liquor. The smaller end is the pony and is 1 ounce. Some bars only pour 1-ounce shots to save money. These shots can be measured with the pony side of the jigger. Drink recipes also occasionally call for 1 ounce of other ingredients. If you don’t have this tool, you can obviously use a shot glass that has a line to show when you’ve reached the standard 1 ½ ounces. You should practice pouring into the jigger or the shot glass until you have a feel for how long it takes to pour one shot.
The big disadvantage or pouring with a jigger is that it takes both hands. One hand holds the bottle while the other holds and then tilts the jigger. You might not realize this yet, but bartenders can pour with both hands at the same time. The jigger makes this impossible.
Cutting Board and Sharp Paring Knife
You probably have this in your kitchen. The important word is sharp. Be prepared to cut a bunch of lemons and limes.
Ice Tubs and a Metal Scoop
An ice bucket, like you, might find in a hotel, is too small. You want a nice wide tub to hold plenty of ice cubes. It’s nice to have two so that you can change out when you spill something into the ice. You will spill something into the ice. Buy bags of ice at the corner store rather than trying to fill the tub one tray at a time. No matter how tempting it may be, you must never scoop a glass directly into the ice. There’s a good reason that you never see ice scoopers made of glass. Glass breaks. You might not even realize there is broken ice in the bin until you cut your finger, or one of your guests ingests it in his Cuba Libre.
Scoops come in plastic and metal. A metal scoop both looks classier and works better than its plastic counterpart. Whichever you choose, find someplace clean to set the scoop as opposed to leaving it in the ice. Not only is it more sanitary, but it also keeps the scoop from getting cold to the touch.
These tools make every pour uniform, which is important in mixology. They are fairly cheap, so buy enough to put in every bottle in the well and also every bottle that you use regularly. You don’t want to have to remove a pourer from one bottle and move it over to the next when trying to work. Buy yourself a dozen or so to start. Obviously, speed pourers should be cleaned once they are removed from the bottle. It’s standard, however, to skip that step if the pourer is going into a fresh bottle of the same liquor. Metal and rubber speed pourers are a little more expensive than the bright colored plastic ones. We think it’s worth the cost to look classy.
Juice Containers with Pourer Tops
Bars go through gallons of orange and cranberry juice a day. Even if you don’t break the bank on juice, you will want something easier than a carton to pour from. Plastic containers are affordable and easily storable. They come with either flat lids for easy stacking or tall lids with built-in pour spouts.
Actually, you might want two or three pitchers for water. Station one at your bar and fill another with ice for a backup. Not many drinks require water as a mixer, but you’re likely to get thirsty in the heat of battle.
Muddling is the process of mashing fruit and other ingredients together with a short stick. This is just like the mortar and pestle you used in high school science class. Generally, the work is done right in the glass and releases the flavor of whatever is being crushed. We like a wooden muddle stick for feel and effectiveness.
Combo Corkscrew/Bottle Opener/Can Opener
Even if you don’t expect to have to open a bottle of wine, this tool will come in handy. You just never know when you will need to open a small can of pineapple juice or something else completely unexpected. If you can find one of these gadgets that also has a small retractable knife, you will really be prepared for anything. The combo tool should live in your pocket at all times.
You set your glasses on the drip pad while building cocktails or before passing them out to the customer. You won’t realize how much spilling you are doing until you turn over the pad above the sink and see all than mixer and liquor slide down the drain. Better to drain it there than on your bar. While on the subject of spills, you will want to have several rags handy. Restaurants will often have a “bleach bucket” filled mostly with water and a capful of liquid bleach. Five or six rags live perpetually in the bucket. That might be more than you need, especially if your bar is in a small enclosed area where the smell of disinfectant could put off your guests. But to be sure, you will want several rags handy for quick clean-ups. Almost everything in the bar is sticky.
This is the mysterious circular black plastic set-up on the counter near the caddy of pretty much every bar. It compacts into one tall circular piece. When opened, it provides two or three round surfaces. One surface has a spongy surface onto which you will pour lime juice. Another surface will be covered with either sugar or salt. The bartender presses the mouth of glass down on the sticky sponge first, and then down on either the sugar or the salt. This is how your Lemon Drop and your Margarita get their flavored rims.
There are two types of bar caddies, and you will need them both. The first is supply caddy. It doesn’t have to be fancy; it has to be portable. Your supply caddy should have a tall spot for a big stack of cocktail napkins and spots for at least two lengths of straws and a few fun-looking plastic toothpicks. Often shaped like ancient swords, these picks are essential when you need to spear an olive for a Martini. Cocktail napkins are cheap, so buy plenty. Short bar straws are usually very narrow, and you may end up putting two in each short drink.
Tall straws are one per drink so that you won’t need as many. Keep your caddy stocked, and you’ll have one less thing to worry about. If you have room on behind your bar for a bigger caddy with more compartments, you will probably find fun stuff to fill the extra room with later. Little umbrellas are always a crowd-pleaser.
You will also need a condiment caddy. This will carry your lemons, limes, olives, and etcetera. Condiment caddies come in a variety of sizes, but the basic version has six compartments. Anything larger than that will be more work to carry than it’s worth. The nice thing about the condiment caddy is that you can put the whole thing in the refrigerator. But you shouldn’t assume that all your garnishes are still fresh after sitting out for an entire cocktail party. Part of the job of the garnish is to look appealing and improve the presentation of the drink. A droopy orange wheel will blow the whole illusion.
You may see combo caddies that have room for both supplies and condiments. You should think twice before investing in one of these. The main point of using a caddy is to keep your bar portable. A bulky caddy with several parts that might fall apart defeats the whole idea. Furthermore, your condiment caddy will get sticky in no time. Your supply caddy needs to be kept away from that mess unless you want your friends to get olive brine in the straw of their Lemon Drop.
Two Small Bottles with Drip Spouts
Unless you expect to make tons of Martinis, you’re better off not carrying around two bottles of Vermouth when you will only be using them a few drops at a time. If you can find a couple of small bottles with drip spouts, put the Vermouth in there. You can label them separately for the two types.
Small Trash Can
Nothing fancy needed here. But you’ll be sorry if you don’t have a bin for all the bottle tops and cherry stems. Put a liner in there too.
This may not be a realistic addition to your set up. But if you can get a hold of a small “dorm” fridge, it will save you trips from your bar to the kitchen. You can keep your back –up garnishes, juices, and bottles of any liquor best served cold in the refrigerator. If you’re serving bottles of beer, this will be a virtual necessity.
Nothing works better for carrying a cluster of bottles than this hard plastic container. You don’t have to be able to fit all of your tools and equipment in here, just the liquor bottles. This will provide more than just convenience when you are setting up for a party.
One of the tools in bar-tending is a bottle opener. Each bar has a different design when it comes to the bottle opener. It can be in the form of the fancy key-chain or stainless-steel fabricated bottle opener. It is very important for a bartender to have this kind of tool to be able to open their ice-cold beer, especially during rush hours, where a lot of customers are ordering their share of ice-cold malt.
If you don’t already have a blender, you can hold off for now. Blended drinks are a skill and category all their own. While everybody loves a Strawberry Daiquiri with whipped cream, you can just as easily push a Fuzzy Navel served with cherries and a tiny umbrella.
For those people who love to order blended drinks such as margaritas, a blender is a right tool needed in creating the perfect slushy mixtures like cocktails. Most people think that blenders are restricted for kitchen use, well guess what? A blender is a big help behind the bar and is one of the most helpful tools when it comes to bar-tending. Hand Mixers are at times used together with blenders.
It is a tool in bar-tending that fits into the mouth of any mixer bottles, flavoring bottles, and liquor as well. Pour spouts help to avoid the liquids inside the bottle from spilling when being poured into a glass or into a measuring cup. This kind of tool is highly designed to manage a slow, smooth stream every time it is being poured.
These kinds of glass are commonly used in serving single shot liquor. Typically, a jigger can also be used as measuring cups in mixing different drink recipes. Thus, this glass is a vital tool for measuring when making drinks that require the correct amount.
Citrus reamers are also known as juicers. This tool or equipment can be used in bartending, particularly to extract the juice of citrus, strawberry, pineapple, and such. Each bar has different kinds of citrus reamers. It may be a manual or electric juicer.
Since bartenders are always on the move, they must have proper shoes. Bartenders’ shoes have an anti-slip property. It is common for bartenders to spill some of their mixes, especially since liquids are always present. To avoid the risk of injury, they must utilize this standard tool, which is the bartender shoes.
Bar-tending tools are the perfect weapon for a bartender to perform a variety of tasks. These tools make their work faster and more efficient.