The ah-so cork puller is used when attempting to cause no physical damage to the cork. It has no screw but only two simple prongs.
How to the Two-Pronged Ah-So Corkscrew:
Grasp the wine bottle firmly by the neck
Gently insert the longer prong between the cork and the bottle
Insert the shorter prong on the other side of the cork
Work the two prongs down along either side of the cork in a back-and-forth motion
Once both prongs are fully inserted, pull and twist to remove the cork
The American Bar Spoon can be identified by its simple design, a twisted handle (for easy stirring) and typically measuring 1 tablespoon. It functions and it’s cheap.
The European Bar Spoon is sturdier implement with a bit more style, this spoon typically has a hammer or disk placed on the end. Bartenders use them for everything from muddling to layering liquors.
The Japanese Bar Spoon is a sturdy option with a more elongated design, this bar spoon has a slimmer profile. The end of handle can be finished in several different ways including a teardrop design or a fork for grabbing olives or other garnishes.
Bar Caddies are designed to hold picks, straws, napkins, coasters, and various other cocktail accessories. Bar Caddies are best designed for used of space.
Bar towels should be well stocked in the bar at all times. Bar towels are useful in case of spills and the polishing of glassware. Bar towels are small terrycloth towels (the best are lint free towels).
Bar blenders are small, electrical, appliances hopefully with a strong motor. Blenders are imperative for puréeing fruit, blending cocktails, and crushing ice.
The Boston Shaker has been around for quite some time. Since the creation of the Boston Shaker, it has seemed to replace all other shakers on the market. The Boston Shaker consists of two parts; a regular pint glass and a metal mixing cup. The pint glass is used when building the drink. This is done so that the guest can watch the construction of their drink. The metal mixing cup will be tightly placed over the top of the pint glass. Then the pre-work is done for the shaking of the cocktail. After the cocktail has been shaken, take the metal mixing cup off the top of the pint glass and replace it with a metal strainer. And, pour your cocktail.
Champagne stoppers come in many shapes and sizes. The basic idea behind champagne stoppers is to snuggly fit over the top of a champagne bottle and tightly clasp on so that it seals the carbonation.
Church Keys used to be a dual purpose tool having a bottle opener on one end and peircing tool on the other end. Today many people refer to a long handled bottle opener as a Church Key.
Coasters are small stiff pieces of paper that prevent condensation and spillage. Coasters should be used for every cocktail that is resting on a table and/or bar. Cocktail napkins are small square pieces of four-ply paper; that enables the guest to clean up their own area and themselves. Along with a coaster, a napkin should be placed down with each drink as well. Especially, when there is a garnish on the drink that the guest may have to squeeze into their drink
Cocktail picks are slender, short spears; that frees the bartender from touching the guests fruit while also making it easier for the guest to handle.
Cocktail shakers are either glass, metal or ceramic. Shakers have tops that the bartender holds together through out the shaking process and then once chilled the top can be removed where there is a built in strainer ready to be in use. The strainer can be removed as well if you wish to keep your ice. They come in various sizes and shapes but they all serve the simple purpose of mixing liquids together.
A cutting board and a pairing knife should be small and discrete so it can be easily stored. Many bars have cutting boards as part of the bar stations.
Garnish treys are used to store and keep garnishes cold. This trey is designed to be filled with ice and then stocked with plastic cups to hold the garnishes.
A glass rimmer is an instrument used to rim the glass with sugar, salt or any other type of flavoring agent that the desired cocktail will need. It is a cylindrical box that opens up into two or three compartments. The top compartment holds a sponge that is used for lemon or lime juice and the bottom compartments hold sugar, salt, cinnamon, pepper, etc.
A hand press is a tool used to juice fruits primarily limes and lemons but some bars juice various other fruits with the hand press. After cutting the fruit in half simply open up the press and place the half fruit in the juicing pan. Hold the press over a glass and press the two sides together.
A Hawthorn Strainer is the most popular type of strainer. It is a metal bar accessory used to remove ice from a mixed drink as it is poured into the serving glass. A type of sieve, the strainer is placed over the mouth of the glass with a metal spring in which the beverage was prepared; small holes in the device allow only liquids to pass as the beverage is poured.
The Ice Bin is located in the center of the well. It holds ice conveniently in front of you for easy access. The Ice within the Ice Bin is considered a food. Which means that it is a product people will consume. No other products should be stored with the ice within this bin.
The Ice Scoop is a tool used to transver ice from the Ice Bin to the glass or mixing cup. The Ice Scoop should never be left in the ice after use.
A jigger or bar jigger is an hourglass-shaped measuring device used by bartenders to ensure that they pour accurate amounts of alcohol into every drink. Usually made of metal, jiggers contain two different measuring amounts – one on either side of the hourglass.
A jigger of alcohol refers to 1.5 ounces (approximately 44 ml) and the bar jigger was named after themeasurement. The standard jigger measures 1.5 ounces on one side of the hourglass and 1 ounce on the other side. Now, however, you can buy jiggers in a variety of different measuring amounts – from .5 ounces x 1 ounce all the way to 1.5 ounces x 2 ounces and also in metric sizes.
The Jockey Box refers to the black boxes within the Ice Bin used to keep Juice Pourers cold. This is the only use of the ice (as a food) to also be considered and used for cooling a product.
Juice Pourers are used to quickly dispense juices and mixers faster.
Predominantly used to strain out finer ingredients in certain cocktails. Used mainly for cocktails where herbs are used in muddling and are not wanted in the finished drink
The Muddler is a cylindrical object similar to a household rolling pin. It is used to crush or smash fruit, berries and other ingredients in a Boston glass. It fulfils a roll akin to a pestle. Muddlers are commonly made from either catering grade wood or polyurethane. Sagatiba has created a very stylish muddler that can be spotted behind the worlds most discerning cocktail bars.
To Muddle - this is the method of cocktail production that utilises the muddler. Once the fruits or berries have been placed in the Boston glass use the muddler to crush the fruit to extract the juices and break down the fruit.
The speed gun is a electronically operated gun that dispenses beverages quickly. Usually, the gun will dispense sodas and waters but some are made to dispense fruit juices.
A specifically designed top, that snuggly fits over the top of a bottle of liquor. The top allows the liquor to flow smoothly out of the bottle and is made for quick and easy use. A speed pourer is usually used for the most frequently poured liquors, however more and more restaurants and bar have speed pourers on almost every bottle.
Speed rails are used to hold the most frequently used liquors. Usually, the speed rail will consist of a restaurant or bar’s house and call brands. Located directly in front of the ice bin, the speed rail is ideal for keeping those liquors within reach.
Used to collect moisture and spillage of liquor and mixes, usually placed in service station where cocktails are made.
Three Compartment Sink
A Three Compartment Sink is the standard washing component behind a bar. The first sink is to be filled with hot water and detergent. The second sink should be filled with just warm water. The thrid sink should be filled with cold water and sanitizer solution.
Most restaurant staff prefers the Waiter’s Corkscrew. It is simply just a small knife, a corkscrew and a bottle opener.
A Wine Craddle is a basket to transport bottles of wine on their sides from the cellar to the point of decanting without disturbing the sediment in them.
The Winged Corkscrew is often considered bulky but this is the most reliable. The winged corkscrew is driven into the cork while the wings reach out so that one can easier that remove the cork.
A zester is a metal devise used to peel off the rind of fruit. Some zesters are designed to shave little particles of the rind where as some are designed to peel the rind off in slices.