VILLATO, JOSHUA V.

BSHM31-A2

Give at least 10 tools and equipment used in a bar. Indicate the proper usage of each
including its maintenance.

1. Bottle Opener

• One tool that no bar can do without is a bottle opener. For beer on tap, you won’t need a
bottle opener, but you will for any bottled beer or other capped beverages. Consider
using openers that are wall-mounted – they’re fast to use and won’t be misplaced behind
the bar.
• A bottle opener is a device that enables the removal of metal bottle caps from glass
bottles. More generally, it might be thought to include corkscrews used to remove cork or
plastic stoppers from wine bottles. A metal bottle cap is affixed to the rim of the neck of a
bottle by being pleated or ruffled around the rim.
• Maintenance: Clean your Jar & Bottle Opener using a non-abrasive cleaner or mild
detergent with a soft cloth. Abrasive cleaners e.g. AJAX and/ or abrasive cleaning pads
may damage the product beyond repair and should not be used. Always ensure that you
wipe dry the equipment after cleaning.

2. Cocktail Shaker

• A well-equipped bar has one or more cocktail shakers to provide customers with the
ideal shaken beverage. Ingredients are placed in the sealed stainless steel shaker,
typically liquor, syrups, fruit juices, and ice. After vigorously shaking and mixing the
drink, shakers allow for easy pouring into the customer glass. Many varieties of shakers
come with built-in strainers to separate the ice or other ingredients.
• A cocktail shaker is a bar tool designed to assist in the preparation of cocktails and
mixed drinks. It acts as a closed vessel that allows you to quickly and thoroughly mix
ingredients together while chilling the drink at the same time.
• Maintenance: You can clean these in the dishwasher or hand wash with soap and warm
water. So it is very easy to clean them.

3. Ice Bucket

• A couple of ice buckets will come in handy if your bartender is working the bar on the
other side from where the ice machine is located. It can also double as a wine cooler to
keep wine chilled.
• An ice bucket is a container that holds ice cubes or cold water and ice. You can use it
to provide ice cubes to put in drinks, or to put bottles of wine in and keep the wine cool.
• Maintenance: Since the ice buckets without lids are kept open in the bar, there is a
need to disinfect them to avoid any contamination of the buckets. To achieve this, every
bartender must ensure the ice is cleared from the bucket every night and, scrub well with
a quality sanitizer.

4. Ice Crusher

• Many cocktails call for crushed ice. Having an ice crusher behind the bar is the ideal way
for bartenders to crush ice to the right consistency for your signature cocktails. Look for
one that’s portable and doesn’t take up much room behind the bar. Alternatively, you can
buy crushed ice, however this can increase your bar costs.
• Ice crusher or also known as ice shaver is an appliance that is specifically used to crush
the ice. Usually, ice crusher is a commercial appliance that crushes large pounds of ice
blocks in few hours. However, small crushers are also available for household purposes.
• Maintenance: Simply wipe the ice crusher exterior with a damp cloth. Wash ice
container with lid and scoop with warm soapy water. Avoid the use of abrasives or steel
wool. crushing blades.

5. Jigger

• To be sure your bartenders are measuring correctly and consistently, not just for taste
but so they’re not over-pouring, your bar tool inventory needs to include a jigger. Choose
jiggers of different sizes, from .5oz to 2oz.
• A jigger, alcohol jigger or bar jigger is an hourglass-shaped bartender measuring tool
used to ensure that they pour accurate amounts of alcohol into every drink. Usually
made of metal (and sometimes plastic), jiggers contain two different measuring amounts
– one on either side of the hourglass.
• Maintenance: Since the only thing going in your jiggers is alcohol/juice/syrup, a good
warm water bath is all these babies need to get clean. You will need to wash them a bit
more thoroughly if they have had simple syrup (or any high sugar liqueur) in them to
make sure no residue is left behind. The only caveat to this is: if you measure egg whites
in a jigger, you need to thoroughly clean it with soap and water.

6. Blenders:

• A blender (sometimes called a mixer or liquidiser in British English) is

a kitchen and laboratory appliance used to mix, crush, purée or emulsify food and other
substances. A stationary blender consists of a blender container with a rotating metal
blade at the bottom, powered by an electric motor that is in the base.
• You push a button to start the blender, and the motor begins to turn the blades. The
circular whirring motion creates a vortex or a spiral movement in the fluid. ... This circular
pattern continues, whipping air into the contents, which helps mix the ingredients more
quickly, until you stop the blender.
• Maintenance: Contrary to what you may believe, or may have been doing all these
years, you should never put a blender in the dishwasher. It will damage the blades and
mess with the heavy plastic of the pitcher and lid. If you have a Vitamix, they specify that
some parts should be cleaned using only water (no soap), and that the water should not
be too hot–which is why you should never throw away instruction manuals, those things
are important.

7. Muddler

• It’s not just the Mojito that requires a muddler; this bartender’s tool is used to create
many other cocktails. A good muddler will bring out the aromatics of herbs, spices, and
fruits so that their flavors are released and infused into the drink.
• A muddler is an essential bartending tool used to mash drink ingredients. When using a
muddler, ingredients like fruits and herbs are crushed and added to drinks. Typically,
ingredients are muddled to create alcoholic beverages, but some non-alcoholic drinks
can benefit from muddling as well.
• Maintenance: Clean your muddler in water immediately after use, especially when
muddling berries and other fruits that can stain the wood. Some staining will likely occur
over time, but that's just a sign that you put it to good use. Wipe your muddler with a dry
cloth and let it air dry completely before storing.

8. Zester

• Although not the most-used tool behind the bar, some drinks such as a Dry Martini or a
Cosmopolitan need a dusting of lemon or lime on top. A quick twist with a zester is all it
takes for your bartenders to add that visual appeal and boost of flavor to drinks.
• A zester is essentially a tool that allows you to remove the zest from citrus. It also comes
in handy for a variety of other uses which makes it multifunctional. In my opinion, there is
no better way to remove the zest from citrus fruits while leaving behind the bitter pith.
• Maintenance: Simply soak your dirty zester in hot water for a few minutes before
washing it. A high-sided bowl or pot is ideal for accommodating the Micro plane’s long,
narrow shape, but you could also soak it horizontally in a plugged-up sink, or even a
casserole dish.
9. Glass Rack

• Space behind your bar is limited – you need to do everything you can to make it efficient
and safe for your bartenders to work. A glass rack, either hanging overhead or wall-
mounted, can free up valuable space and keep glassware protected. Consider buying
glass racks that complement the décor of your bar, such as metal for a modern look or
classic oak for a more refined style.
• A glass rack is a rack that stores stemware, including wine glasses, tulips, flutes and
goblets. Glass racks may be located beneath cabinets, or they may be suspended from
the ceiling. Some glass racks are cubes that rest on the tops of counters.
• Maintenance: Place the glass rack into the glass washer and shut the door. Set the
glass washer to your washing preferences and start the cycle. Open dishwasher briefly
at the end of its cycle to let steam pass. Avoid opening fully until dishwasher has cooled.

10. Rimmer

• If you’re making margaritas and other drinks that require a rimmed glass edge, a rimmer
lets bartenders quickly create the perfect rim of salt or sugar. Choose one with multi
trays, adding that burst of flavor to cocktails.
• A glass rimmer is a bar accessory used to apply salt or sugar to the rim of a glass. It
usually consists of one or more shallow plastic or metal discs that the glass is turned
upside down into.
• Maintenance: Press the rim of your glass into the damp sponge to moisten it, then
press the rim into the sugar or salt compartment. Clean your sponge thoroughly at the
end of the night and replace it often to maintain a sanitary drink station!