Equipment

Many different contraptions are manufactured for the making of cocktails. Some of these are useful, some can be definitely nice to have, and still others are totally and utterly useless. It is up to you to decide exactly what your cocktail equipment should be, but some things are essential.

First out of the essentials is the cocktail shaker. There are two basic types of shakers available. A European cocktail shaker is usually made out of metal, or glass with a metal top. It is, basically, a container which holds about half a liter, fitted with a top which closes tightly around the upper edges of the container. This top also has a smaller top, usually fitted with a built-in strainer, through which the shaken cocktail is poured. American shakers, however, consist of two cones about the same size. One is often often made of glass, and the other is metallic. These cones are held together to form a closed container, and the shaken cocktail is poured from either one. Most American shakers do not have built-in strainers, so if you use an American shaker, using a separate strainer is a good idea.

Measures, also known as jiggers, are also essential. Jiggers are most often made of metal, but glass jiggers are common, as well. The standard measurements of a jigger can vary widely, depending on where you are. In the recipes in the following articles, I will use a standard jigger of 30ml (appx. 1 fl oz).

In addition to the equipment mentioned above, you will find that things like these are nice to have, as well: Ice bucket, jugs, electric blender, bowls, etc. You should also have access to ordinary kitchenware, such as knives, corkscrews, chopping board, etc. You will also need stirrers (also known as swizzle sticks), straws, toothpicks, serviettes and cloths.

The Barman's Encyclopedia

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