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BARTENDER.MX

Bar Tools

ReferenceBeginner5 min readEditorial draft

An illustrated map of the essential bar tools, what each one does and what to look for when buying them.

✦ Ask the Sommelier

For measuring

The jigger is the single most important tool for consistency. Working in millilitres, a 30/60 ml and a 15/45 ml jigger cover almost any recipe.

  • Japanese jigger: tall and slim with internal markings; more precise.
  • Classic double-cone jigger: fast, great for volume.
  • Pour spout: controls the flow from the bottle.

For mixing

The Boston shaker (large tin plus small tin or glass) is the volume-bar standard: it seals well, opens easily and chills fast. The three-piece cobbler shaker with built-in strainer is handy at home but tends to stick once cold.

  • Mixing glass: for stirred drinks; heavy with a stable base.
  • Bar spoon: long twisted handle, roughly 5 ml in the bowl.
  • Muddler: unvarnished wood or hard plastic.

For straining

The spring-loaded Hawthorne strainer sits on the shaker tin. The perforated, spoon-shaped julep strainer sits on the mixing glass. A fine mesh strainer is added under the Hawthorne to catch ice shards, pulp or herbs: the classic double strain.

For prep and garnish

A cutting board, a sharp paring knife, a Y-peeler, a lever-style citrus press and tongs. That handles 90% of a bar's mise en place.

Key terms

Jigger
Double-sided measure for spirits and modifiers.
Boston shaker
Two-piece shaker: large tin plus small tin or glass.
Hawthorne
Spring-loaded strainer that fits over a shaker tin.
Double strain
Straining through a Hawthorne and a fine mesh strainer together.
Bar spoon
Long-handled spoon for stirring and measuring small amounts.

Related

Sources

  • The Bar Book by Jeffrey Morgenthaler
  • BARTENDER.MX Editorial

Updated October 20, 2026