Bar tools

The essentials

• Shaker: a Boston shaker (two tins, or a tin and a glass) is what most bartenders use; a three-piece cobbler shaker with a built-in strainer is easier for beginners.
• Jigger: a double-sided measure, for example 25 and 50 ml or 30 and 60 ml. Accurate measuring is the single most useful habit for better drinks.
• Hawthorne strainer: the flat strainer with a spring that fits over a shaker tin.
• Fine strainer: a small conical sieve used together with the Hawthorne strainer to double strain shaken drinks and catch ice shards and pulp.
• Bar spoon: a long spoon with a twisted handle for stirring and layering.
• Mixing glass: a sturdy glass or beaker for stirred drinks such as the Martini and the Manhattan.

Useful extras

• Julep strainer: a perforated spoon-shaped strainer, traditional for stirred drinks.
• Muddler: for pressing mint, fruit and sugar. Choose one without varnish.
• Citrus press: a handheld press gives more juice with less effort than squeezing by hand.
• Peeler and knife: for twists and garnishes.
• Ice molds: for large cubes and clear ice.

What to buy first

Start with a shaker, a jigger, a Hawthorne strainer, a fine strainer and a bar spoon. With these you can make almost every recipe on this site. Add a mixing glass once you enjoy stirred drinks. Stainless steel tools are durable and easy to clean. Avoid gimmicky sets with many parts you will never use; a few solid pieces serve you better.