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| A stainless steel, flat-headed spoon with a long, twirled handle. |
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| A crucial tool for blending drinks or crushing ice for frozen drinks. Make sure the blender you buy has a motor powerful enough to handle the strain of ice crushing. |
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| Has a fold-out blade (for cutting away wine bottles wrappers), worm corkscrew, and bottle opener that also functions as support brace when uncorking wines |
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| Used for mixing ingredients by shaking. There are two types: a Boston shaker consists of a mixing glass and a stainless steel container that overlap and fit snugly together; a standard shaker consists of a container, strainer, and a screw-on lid. Though Boston shakers are less secure, professional bartenders prefer them because they're much faster to use. |
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| If you're using a Boston shaker, a strainer is an essential tool. The most common strainer is the Hawthorn strainer, which is flat and circular and has spring coils around its edge that ensure a snug fifit in most glasses and shakers. |
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| Get an insulated bucket large enough to hold ice for the volume of drinks you'll be making, as well as a scoop and tongs for handling the ice. |
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| A small, double-sided metal or glass measuring tool. Most jiggers have a 1 1/2 oz measuring cup (a jigger) on one side and a 1 oz measuring cup (a pony) on the other. |
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| A small wooden pestle used to crush fruit, peels, and herbs. Muddlers are sometimes sold together with their own muddling containers, though they can also be used with the mixing glass of a Boston shaker or a serving glass. |
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| Other useful bartending toolds: Bowls for garnishes, cocktail napkins, cutting board, paring knife, juicer, measuring cup and spoons, pitcher, stirrers, straws, and tea towels. |
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