Although there are plenty of brand names out there and loads of shiny equipment, by using your imagination most of them can be substituted by what ever is laying around your kitchen. As long as everything is clean, then there is no need to go to the expense of buying specialty tools.
Also remember the relations between strong and weak, sweet and sour. Strong refers to the main alcohol, whereas weak refers to the lesser alcohol and sour is mostly citrus fruits and sweet accounts for the sugars and syrups.
Can be substituted by a screw topped jar that is large enough to take ice cubes or a thermos flask.
Traditionally made from stainless steel. A house hold tea strainer will do.
To mash fruit, herbs and spices in bottom of glass. Substitute small rolling pin or the end of a wooden spoon.
The measure ranges from the jigger which is 45 ml to a 1½ fluid ounce imperial. Then you have American measurement. Different measures can be used as long as volume is taken into account. Do not use metric and imperial or American measurements together. Keep them separate.
Empty coffee jars or other containers to hold liquids will do the same job.
Long handled spoon for stirring, or the end of a fork can be used.
Teaspoon and Tablespoon
Spoons can be bought in imperial and metric to give a more accurate measure of small quantity’s. You will need a glass or any container filled with hot water to rinse mixing spoons.
Or simply squeeze by hand.
Corkscrew, bottle opener, closures for bottles of sparkling wine, ice bucket, tongs, small sharp knife, chopping board, electric blender, cocktail sticks, straws, beer mats, paper towels.
Stocking The Bar
As in cooking, the quality of your ingredients will reflect in the dish, in this case the drink, so concentrate on quality and remember to take advantage of miniature bottles.
The following is a list of the drinks that will be the most useful to you.
V.I.P Jiu 8, Gin, Whiskey, Vodka, White rum, Dark rum, Brandy, Curacao, Cointreau, Cherry brandy, Dry Vermouth and Sweet Vermouth.
That will do to get you started, you can add more spirits as your experience grows.
You will also need a selection of mixers and fruit flavored still and sparkling waters. Of which there are a great variety.
The high ball, the flute, the cocktail glass, the old fashioned, the tumbler, the tulip, and the goblet are but a few of the glasses that are obtainable, but the style of the glass is really not that important. What is very important is the glass should be spotless, free from detergent or any odor. If glasses are stored upside down the trapped air becomes stale thus affecting the taste and smell of a drink. Wash them before use.
When choosing a glass for whatever drink, opt for one that will be no more than two thirds full when both liquids and ice have been added.
The classic blown-glass globular shape and brief stem is designed allow your hand to warm the brandy, while the mouth holds the aroma of a fine cognac, armagnac, or Spanish brandy. The most common sizes are 3, 6, or 12 ounces but can be found as large as 24 or 48 ounces.
Champagne Glass Or Flute
A tall, thin, elegant, stemmed glass used for Champagne and Champagne cocktails. The shape of this glass is perfect for keeping the sparkle in the glass. The champagne tulip is artfully designed to preserve the natural carbonation of the champagne. Has a capacity from six to nine ounces.
A stemmed glass ranging in size from three to six ounces and with variously shaped bowls. Can be used for anything from Martinis, Manhattan and stingers to frozen drinks.
An elongation of the high-ball glass holding from ten to fourteen ounces. Often frosted nearly to the top, this glass is used for Collins family of drinks, fizzes, and exotic drinks like Mai Tais.
The most universally used glass ranging from eight to twelve ounces and used for most standard mixed drinks served on-the-rocks.
The Hurricane is often used for frozen drinks, blended drinks and is synonymous with the Pina Colada.
The perfect & traditional glass for serving Margaritas straight up.
Old Fashioned Glass
A popular glass holding from six to ten ounces, sometimes called a “rocks” glass because it is just the right size for a cocktail on-the-rocks. The old-fashioned is the short squat member of the glass team.
A specialty glass, approx. 7½ ounces. Most often used for drinks containing ice cream or fruit.
A stemmed glass holding one to two ounces for liqueurs and small pousse-cafès.
A stemmed glass holding about three ounces used for cordials and liqueurs.
A small glass used for transferring the usually very alcoholic drink to ones mouth as quickly as possible.
Whiskey Sour Glass
A stemmed glass holding from four to six ounces, sometimes called a Delmonico. Traditionally used for sours of all kinds.
Comes in various sizes. Used for the service of wine and some cocktails.
Your next step is to create cocktails and mixer drinks to the wonderment of your friends and family.