Home Bar Tools

When selecting bar tools, I went the unconventional way. I didn’t purchase a kit, like most smart people do. I instead bought bits and pieces here and there – and used stuff that got sent to me from the various brands. You learn quickly that freebies are good when you’re just starting out and learning everything.

 What I discovered in doing it this way was that before being committed to a certain design or a style, I wanted to understand how I used my tools. In other words, observing what tools I kept going back to using repeatedly, while crafting my drinks.

 Often, I’ll see a tool that’s beautiful but know that based on my habits, I’ll rarely use it. And unless I have a specific reason to purchase it (some of these can be very pricey), or someone has gifted it to me, then it’s not worth the money. At the end of the day, it’s about the utility of these tools (they’re called ‘tools’ for a reason) and not their aesthetic. And how you find the utility of the tools vary from person to person. At least that’s from my experience.

That said, I have now collected a number of different bar tools in my home bar; some that I use daily while others I save either for special occasions or for photography (as a prop).

SHAKERS

There are three types of shakers and I have all three in my home bar: French/Parisian Shaker (left), Boston Shaker - steel (centre) and the Cobbler Shaker (right). I have multiple versions of the second and third shakers while only one of the first type.

And while all three are at my disposal at any time, I am almost always using the French/Parisian Shaker. Now, here’s the thing – all three of them are meant for the same purpose, to shake up ingredients for cocktails that require that particular method of mixing. So, you really don’t need all three – but if you have access to them, I would recommend to try them out before you begin building a home bar for real. That’s because they each have their pros and cons. 

French/Parisian Shaker

This is the least popular shaker because for whatever reason, it’s difficult to find, although now gaining in popularity. It’s kind of a hybrid between the Boston and Cobbler shakers. Although it doesn’t have a built-in strainer like the Cobbler, I don’t mind it since I have a separate Hawthorne strainer anyway. I also find it the easiest to open after shaking – even though it’s similar to how you open a Boston shaker (but easier, in my opinion). And the bonus: It’s super easy to clean. The downside is that they’re harder to find and more pricey than the other two.

Boston Shaker

This is the gold standard for all professional bartenders – but can be tricky to use if you’re just starting out. A true Boston Shaker contains a glass top and a metal bottom. You can also find all steel top and bottoms, which make for less stressful shaking experiences (think about it).

The top and bottom come together and form a vacuum seal when you shake. To open, the glass must be on top and you can either give the side a good smack at just the right angle to release the air vacuum, or squeeze the metal bottom edge to release. Some metal bottoms are really thick which might prevent you from actually squeezing it. But if you’re using the smacking method, make sure you’re still holding the top half (glass) – otherwise you’ll not only have drink flying everywhere but glass all over the floor. I speak from personal experience. Hence, I switched to an all-metal Boston Shaker, courtesy of a gift from my boyfriend.

But what I like about the traditional glass/metal version, is that you can see all the ingredients when you first layer them. It’s particularly helpful when you need to muddle herbs or fruits.  

Cobbler Shaker

The Cobbler Shaker is the most common in household bars as it’s an all-in-one type of gadget. It’s got a beautiful design and has a built-in strainer. You can even use the cap as a jigger since it can hold about an ounce of fluid. And because it’s so common, there are so many designs to choose from. The biggest drawback for me is that they’re difficult to open and clean. The shaker holes also tend to be too large and many things like ice chips and fruit bits can escape into your cocktail. Lastly, the cap can easily get stuck. An important aspect when shaking is drink is to ensure the drink is cold but not too diluted. If you’re stuck not being able to open your cobbler shaker, the drink is only going to get more watered down as you fiddle with it. That said, it really is convenient since that’s the only real tool you need, especially if you’re travelling.

MIXING GLASS

To stir or shake a cocktail depends on the ingredients, the amount of dilution or aeration required, and sometimes – personal preference. In general, shaking results in a colder but more diluted cocktail as the ice gets violently broken down into smaller bits in the aggressive shaking process. Stirring allows the drink to cool down but maintaining the flavour and balance as there’s less dilution. To that end, I have two mixing glasses in my arsenal – one made from crystal (left is by Riedel), and one made from glass (Absolut ELYX series) but they serve the same purpose and neither one is better than the other. Both are heavily weighted on the bottom (Riedel a bit more so), which provides a sturdy vessel to combine and mix your ingredients. And I always have a proper mixing spoon with each as well.

OTHER TOOLS

To complete my home bar tools, I have two jiggers – both are 1 oz/1.5 oz sizes. I also have one that is 0.75 oz/1.5 oz (not photographed) but I don’t use that as often. I also have a couple of different Hawthorne strainers: the more tight the springs are, the better they are at keeping out ice chips and fruit bits. I also have a Julep strainer for stirred drinks (paired with the mixing glass). They fit better on the mixing glass than the Hawthorne, which fits better on the shakers. Lastly, I have a fine mesh cocktail strainer that I use for all my foamy, egg-white drinks – to ensure the beverage is silky and smooth. It also is the last resort to keep out any micro bits of ice or fruit. You’ll know to use them in my cocktails that require a ‘double strain.’ That means in the pouring process, your right hand is holding the shaker (which may also have a Hawthorne strainer already on it) and pouring the liquid into the fine mesh strainer held in your left hand.