Set up your own bar! Setting up your bar

Setting up your own bar!

The following is basic bar equipment you should have in your bar.
This will allow you to make most drinks,
but you may want to take a look at the list of additional equipment too.

Bottle opener
Can opener
Measuring cup(s)
Measuring spoon set
Bar spoon with long handle and muddler on the end
Juice squeezer
Electric blender
Cutting board and sharp knife
Ice bucket with ice tong(s)
Mixing glass and shaker
Strainer, coil-rimmed
Bottle sealers
Cocktail napkins and coasters
Swizzle sticks
Straws, both long and short ones
Cocktail picks
Bowls with sugar and salt (for coating rim of glasses)

Ice crusher, preferably electric
Wooden muddler
Ice pick or chipper
Vegetable peeler or a twist cutter for fruit peels
Ice scoop
Nutmeg grater

Stock the bar with :

Gin (dry)
Rye (or Canadian whiskey)
Scotch whiskey
Rum (light)
Vermouth (dry and sweet)
White and red wine (dry)
Beer (lager)
Cognac (or other brandy)
Different liqueurs:
Advocaat (somewhat like brandy eggnog)
Amaretto (almond)
Anisette (anise)
Benedictine (herbs)
Chambord (black-raspberry)
Chartreuse (herbs)
Contreau (oranges, like curaçao)
Crème de Cacao (cacao)
Crème de Cassis (blackcurrant)
Crème de Menthe (mint)
Crème de Violette (lavender)
Crème Yvette (violets)
Curaçao (oranges)
Galliano (herbs and spices)
Godiva (chocolate)
Goldwasser (herbs and spices, flecked with gold leaf bits)
Grand Marnier (champagne and curaçao)
Irish Mint (whiskey and cream)
Kahlúa (coffee)
Kümmel (caraway)
Mandarine Napoléon (tangerine)
Midori (melon)
Ouzo (anise)
Peter Heering (cherry)
Prunelle (plum)
Sabra (orange and chocolate)
Sambuca (wild elderberries)
Southern Comfort (peach)
Strega (orange and spices)
Tia Maria (coffee)
Triple Sec (oranges, like curaçao)

^^^^^^^^^^^^^^^^^^^^^ Club soda
Tonic water
Ginger ale
< 7-Up or Sprite
Maraschino liqueur
Worchestershire sauce
Tabasco sauce
Heavy cream
Cherries (maraschino)
Green olives (small)
Cocktail onions
Lemons, limes and oranges
Sugar, salt and pepper.

Bar measurements
Standard Bar Measurements
1 Dash/Splash = 1/32 ounce
1 Teaspoon = 1/8 ounce
1 Tablespoon = 3/8 ounce
1 Pony = 1 ounce
1 Jigger/Bar glass = 1 1/2 ounces

1 Wineglass = 4 ounces

1 Split = 6 ounces

1 Cup = 8 ounces

Metric Conversions
1 fluid ounce = 29.573 milliliters

1 quart = 9.4635 deciliters

1 gallon = 3.7854 liters

1.0567 quarts = 1 liter

0.26417 gallon = 1 liter

10 milliliters = 1 centiliter

10 centiliters = 1 deciliter

10 deciliters = 1 liter

Bar Terms:
When using a cocktail shaker there is one golden rule to remember.
Always put the ice in the shaker first, and the liquor last.
This is to ensure that all ingredients are properly chilled by the ice when they are poured over the ice,
and by adding the liquor last you reduce the chance of dilution.


A drink that is stirred instead of shaken will retain its clarity and be free of ice chips.
Drinks based on clear liquors, like a Martini,
should always be stirred and not shaken.

When stirring a cocktail you should stir it enough to mix the ingredients,
but not stirr it too much. If you sirr too much the ice will begin to dislute the liquor.
A general rule is that 10-15 stirs will be sufficient for proper mixing.
A drink containing carbonated beverage(s) should be stirred gently and briefly to retain the sparkle.


Instead of stirring, you can shake the drink.
This will mix the ingredients more than stirring,
but will also result in a less clear drink.
Drinks that contain ingredients that are hard to mix, such as cream, fruit juices and eggs, should be shaken vigourously to ensure that the ingredients has been well mixed.

The purpose of floating is to keep each ingredients in the drink in separate layers that do not mix with the others.
This will create a drink with separate layers, and this is why floating often is refered to as layering. The easiest way to float one liquor on top of another is to use a demitasse spoon, holding it over or in the glass and slowly trickle the ingredient over the back of the spoon.

To frost a glass, first dip it in water and then put it in the freezer for half an hour or so.
Also note that metal and silver mugs and cups will frost better than glasses.