Brief Summary
Anders Erickson shares his top 10 (plus one bonus) essential bar tools for both home and professional bartenders. He discusses jiggers, shakers, strainers, and other crucial items, highlighting specific brands and features he prefers based on years of experience. The list includes jiggers, shakers, Hawthorne strainer, fine mesh strainer, mixing glass, bar spoon, knife, wine key, juicer, muddler, and a bar rag.
- Jiggers with internal markings and a rubber grip are preferred for accuracy and ease of use.
- Tin-on-tin Boston shakers are recommended for durability and a secure seal.
- Hawthorne strainers are versatile for straining ice, with the OXO brand favored for its speed.
- A fine mesh strainer is essential for removing herbs, fruit, and ice particles.
- Weighted mixing glasses enhance stability and stirring experience.
- Bar spoons with smooth spirals are useful for measuring and layering liquids.
- Sharp paring knives are necessary for prepping garnishes.
- Double-hinged wine keys are common, but single-hinged options are more durable.
- Hand-squeezed juicers are sufficient for fresh citrus.
- Muddlers with rubber ends prevent glass breakage.
- A bar rag is crucial for maintaining cleanliness.
Intro
Anders Erickson introduces a list of his top 10 essential bar tools, compiled from frequently asked questions about starting a bar. He mentions his preferences for specific styles and brands, which he will link in the description along with timestamps for easy navigation. The list is intended to be useful for both home and professional bartenders.
Jigger
Anders discusses jiggers, highlighting his preference for those with internal markings for measuring different amounts with a single tool. He compares Japanese-style jiggers, known for their deep cups that prevent spills, with OXO double jiggers, which feature clear markings, a rubber grip, and a shorter profile. The shorter profile allows for a fast, efficient technique of using a finger as a hinge against the mixing glass or shaking tin. He emphasizes that the best jigger depends on personal style and technique.
Shaker
Anders explains the two main types of shakers: the cobbler shaker and the Boston shaker. He recommends the Boston shaker, specifically the tin-on-tin version, over the cobbler shaker due to the cobbler shaker's tight seal and the risk of breakage with a glass. He prefers the Koriko brand weighted shaker for its stability on the bar. He details how to build a cocktail in the shaker, fill it with ice, and properly seal and shake it. He also explains how to break the seal by pushing the shaker at an angle.
Hawthorne Strainer
Anders discusses the Hawthorne strainer and the julep strainer, noting that the Hawthorne strainer is more versatile. It can be used with both Boston shakers and mixing glasses. He explains the Hawthorne strainer's two filtering methods: the open gate for larger ice cubes and the closed gate for smaller pieces. He compares the OXO brand, which pours quickly but may require double straining, with the Cocktail Kingdom strainer, which catches even the smallest ice pieces but pours more slowly. He prefers the OXO for its speed and comfort in a bar setting.
Fine Mesh Strainer
Anders explains that the primary use of a fine mesh strainer is to filter out herbs and fruit after shaking, as well as fine bits of ice or pulp when juicing. He recommends a cone-shaped strainer to improve the flow of liquid into the glass.
Mixing Glass
Anders recommends using a cocktail mixing glass over a standard pint glass. He uses a mixing glass made by Mofado, praising its solid weight, which prevents tipping and ensures stability during stirring. He also notes that the seamless design prevents clicking sounds that can disrupt the ice and add air to the cocktail.
Bar Spoon
Anders discusses bar spoons, which come in various lengths. He finds them useful for measuring small amounts and floating liquors. He recommends the Hoffmann spoon from Cocktail Kingdom, which has a flat teardrop shape. He advises choosing a spoon with a smooth, low-profile spiral for comfortable gripping.
Knife
Anders emphasizes the need for a good knife for prep and garnishing. He recommends a smaller paring or utility knife with a serrated edge for better control. He advises keeping the knife sharp to prevent injuries and avoiding dishwashers to protect the blade.
Wine Key
Anders explains the importance of a wine key for opening bottles that are not twist-offs. He notes that double-hinged wine keys are common in the industry for their ease of use, but he prefers single-hinged keys for their durability. He advises looking for a corkscrew with at least five rings to prevent ripping the cork.
Juicer
Anders stresses the importance of freshly squeezed citrus and recommends a simple hand-squeezed juicer for most needs. He advises ensuring the juicer is solidly built and cleaned thoroughly to prevent oil buildup.
Muddler
Anders explains that muddlers are needed for cocktails that require muddling fruits, spices, herbs, or sugar. He prefers a smaller muddler to avoid muddling the rind of fruits. He recommends muddlers with rubber ends to prevent cracking the glass and notes that while wooden muddlers can be cool, they require thorough cleaning to prevent fruit flies.
Bonus: Bar Rag
Anders includes a bar rag as a bonus essential item. He emphasizes its importance for maintaining cleanliness by wiping up spills and splashes, especially when dealing with sticky ingredients like sugar and syrups. He states that a clean bar is a happy bar.
