Bar stock

There is of course no 'initial fix' to a fully stocked bar. It is an ongoing process requiring the addition of certain liquors etc. at a time when there becomes a demand for them. Most or all of the ingredients below are considered essential bar-stock, and should act only as a foundation to a well stocked bar.

Liquors Gin Vodka Rum (light/dark) Whiskey - Bourbon - Scotch - Rye/Canadian - Irish Cream Wine - White (dry) - Red (dry) - Champagne - Vermouth (dry/sweet) Tequila Brandy/Cognac Beer

Liqueurs Amaretto (almond) Blue Curacao (orange) Chambord (raspberry) Cointreau (orange) Creme de Banana (banana) Creme de Cacao (chocolate) Creme de Menthe (mint) Frangelico (hazelnut) Galliano (herb) Godiva (chocolate) Goldschlager (cinnamon) Grand Marnier (orange) Jagermeister (herb) Kahlua (coffee) Midori (melon) Rumple Minze (peppermint) Sambuca (anise) Schnapps (various flavors) Southern Comfort (peach) Tia Maria (coffee) Triple Sec (orange)

Mixers Angosturas Bitters Lemonade Cola Cream Eggs Ginger Ale Grenadine Ice Cream Milk Orange Bitters Sour Mix Sprite/7-Up Tea/Coffee Water - Soda - Tonic

Fruit Apples Bananas Cherries Lemons Limes Oranges Pineapples Strawberries

Garnishes/Other Cinnamon Ice Maraschino Cherries Nutmeg Olives (black/green) Salt/Pepper Sugar Sugar Syrup Tabasco Sauce Worcestershire Sauce

Fruit Juice Apple

Cranberry Grapefruit Lemon Lime Orange Pineapple Tomato

Bar equipment
Being well equipped is one of the basic steps to running a successful bar. As well as having the right tools for the job, your equipment should be good quality and durable. Here's a list of the equipment you'll need, as well as a short description or tip to help guide you.

Can Opener Useful for opening cans of fruit and syrup. Corkscrew For opening wine and champagne bottles. Cloths For wiping surfaces and equipment. These should be damp and not wet. Cutting Board For slicing fruit and other garnishes. This should be heavy and laminated. Bar Towels These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces. Bottle Opener For opening screw top bottles. Bottle Sealers For keeping liquors and other bottle contents fresh. Cocktail Shaker Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers availablemostly all get the job done. Choose one that's right for you. Always pour the least expensive ingredient into

the cocktail shaker first, then if you find you've made a mistake, you've not wasted the expensive liquors. Electric Blender Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc. Grater To grate spices like nutmeg and others. Ice Bucket A metal or insulated ice bucket keeps your ice cold and clean. Ice Tongs and Scoops Use these to add ice to drinks. Never handle ice with your hands, it's not only unhygienic, but the heat from your hand will begin to melt the ice. Don't use glassware as a scoopit'll break or chip at best, then you'll have blood and glass in your ice. Jigger A measurement tool. Juice Squeezer/Extractor Needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing. Bar Spoon A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes. Measuring Cups Normally glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurements. They usually come with a set of measuring spoons which are needed for the smaller quantities. Mixing Glass Useful for long drinks where it is required to mix the ingredients without shaking. Sharp Knife For cutting fruit and garnishes. Strainer Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

Read more: BARTENDER GUIDE: Bar Equipment - Guide to the well-equipped bar. http://www.drinksmixer.com/guide/1-2.php#ixzz1RQQsHz4M

Glasses and containers

There are various types of glassware of different shapes and sizes, all serving their own purpose. Learning which drinks belong to which glass is beneficiary to both you and your customers. They receive a higher quality drink, which in turn reflects back on you and/or your establishment. Ensure all glassware is cleaned spotless prior to serving it to your customers. Wash glasses with warm water and a small amount of detergent (not soap), rinsing them afterwards with fresh cold water and polishing them with a suitable cloth. Hold glasses by the base or stem of the glass to avoid fingerprints. 1.3.1 Spills, Breakage and Handling

1. Beer mug 2. Brandy snifter 3. Champagne flute 4. Cocktail glass 5. Coffee mug 6. Collins glass 7. Cordial glass 8. Highball glass 9. Hurricane glass 10. Margarita/coupette glass 11. Mason jar 12. Old-fashioned glass 13. Parfait glass 14. Pousse cafe glass 15. Punch bowl 16. Red wine glass 17. Sherry glass 18. Shot glass 19. Whiskey sour glass 20. White wine glass

Beer mug The traditional beer container. Typical Size: 16 oz.

Brandy snifter The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy. Typical Size: 17.5 oz. Champagne flute This tulip shaped glass is designed to show off the waltzing bubbles of the wine as they brush against the side of the glass and spread out into a sparkling mousse. Typical Size: 6 oz. Cocktail glass This glass has a triangle-bowl design with a long stem, and is used for a wide range of straightup (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. Also known as a martini glass. Typical Size: 4-12 oz. Coffee mug The traditional mug used for hot coffee. Typical Size: 12-16 oz. Collins glass Shaped similarly to a highball glass, only taller, the collins glass was originally used for the line of collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's. Typical Size: 14 oz. Cordial glass Small and stemmed glasses used for serving small portions of your favourite liquors at times such as after a meal. Typical Size: 2 oz. Highball glass A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic). Typical Size: 8-12 oz. Hurricane glass A tall, elegantly cut glass named after it's hurricane-lamp-like shape, used for exotic/tropical drinks. Typical Size: 15 oz. Margarita/coupette glass This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks. Typical Size: 12 oz.

Mason jar These large square containers are effective in keeping their contents sealed in an air tight environment. They're designed for home canning, being used for preserves and jam amongst other things. Typical Size: 16 oz. Old-fashioned glass A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash". Typical Size: 8-10 oz. Parfait glass This glass has a similar inwards curve to that of a hurricane glass, with a steeper outwards rim and larger, rounded bowl. Often used for drinks containing fruit or ice cream. Typical Size: 12 oz. Pousse-cafe glass A narrow glass essentially used for pousse caf s and other layered dessert drinks. It's shape increases the ease of layering ingredients. Typical Size: 6 oz. Punch bowl A large demispherical bowl suitable for punches or large mixes. Typical Size: 1-5 gal. Red wine glass A clear, thin, stemmed glass with a round bowl tapering inward at the rim. Typical Size: 8 oz. Sherry glass The preferred glass for aperitifs, ports, and sherry. The copita, with it's aroma enhancing narrow taper, is a type of sherry glass. Typical Size: 2 oz. Shot glass A small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses. Typical Size: 1.5 oz. Whiskey sour glass Also known as a delmonico glass, this is a stemmed, wide opening glass, alike to a small version of a champagne flute. Typical Size: 5 oz.

White wine glass A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim. Typical Size: 12.5 oz.

Spills, breakage and handling

Always pay good attention to your glasses, because like your drinks, your customers will be coming into direct contact with them constantly. Here's some advice on handling glass and accidents with glass.

Breakage & Spills It never hurts to be too cautious when handling glass. If you drop a glass, don't try to catch it, let it fall. If a glass is dropped and it breaks, wear gloves, and use a broom, dust pan or damp cloth to pick up the pieces. You should have these on stand-by. Always be ready to clean glass breakage up, it will happen. Whenever anybody breaks a glass, make it your priority to get it cleaned up. If you break a glass near ice, the chances are there's shattered glass in your ice. Throw away all of the ice. If you spill or knock over a drink, try not to make a production of the situation. Your customer wants his drink, so clean the spillage up and get it to him, then forget it ever happened.

Handling Never just push a glass to move it, always pick it up and place it where you want it. Use the stem or the base to pick glasses up, meaning you not only avoid getting fingerprints on the top of the glass, but you're given more support to carry it. If you clank two glasses together, one will almost always break. Glass doesn't agree to sudden changes in temperatures, therefore never add ice to a hot glass or hot liquid to a cold glass. The thermal shock may shatter the glass. Never use glassware to scoop ice from a bucket or otherwise. Tiny glass slivers break off when pushed into ice, and the glass can shatter, leaving you with glass and blood in your ice. Use an ice scoop.

Read more: BARTENDER GUIDE: Spills, breakage and handling of glasses/glassware. http://www.drinksmixer.com/guide/1-3-1.php#ixzz1RQRHsA8j

Basic techniques
Creating cocktails can be straight forward or artistic; depending on the person, their tastes, and how far they want to take it. Often, the first lesson of bartending school teaches basic skills from shaking, to pouring over a spoon. Most people can quite easily get by with these techniques, especially when tending home bars. 1.4.1 Measurements 1.4.2 Decoration

Shaking When a drink contains eggs, fruit juices or cream, it is necessary to shake the ingredients. Shaking is the method by which you use a cocktail shaker to mix ingredients together and chill them simultaneously. The object is to almost freeze the drink whilst breaking down and combining the ingredients. Normally this is done with ice cubes three-quarters of the way full. When you've poured in the ingredients, hold the shaker in both hands, with one hand on top and one supporting the base, and give a short, sharp, snappy shake. It's important not to rock your cocktail to sleep. When water has begun to condense on the surface of the shaker, the cocktail should be sufficiently chilled and ready to be strained. Straining Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a drink calls for straining, ensure you've used ice cubes, as crushed ice tends to clog the strainer of a standard shaker. If indeed a drink is required shaken with crushed ice (ie. Shirley Temple), it is to be served unstrained. Stirring You can stir cocktails effectively with a metal or glass rod in a mixing glass. If ice is to be used, use ice cubes to prevent dilution, and strain the contents into a glass when the surface of the mixing glass begins to collect condensation. Muddling To extract the most flavor from certain fresh ingredients such as fruit or mint garnishes, you should crush the ingredient with the muddler on the back end of your bar spoon, or with a pestle. Blending An electric blender is needed for recipes containing fruit or other ingredients which do not break down by shaking. Blending is an appropriate way of combining these ingredients with others, creating a smooth ready to serve mixture. Some recipes will call for ice to be placed in the blender, in which case you would use a suitable amount of crushed ice.

Building When building a cocktail, the ingredients are poured into the glass in which the cocktail will be served. Usually, the ingredients are floated on top of each other, but occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed. Layering To layer or float an ingredient (ie. cream, liqueurs) on top of another, use the rounded or back part of a spoon and rest it against the inside of a glass. Slowly pour down the spoon and into the glass. The ingredient should run down the inside of the glass and remain seperated from the ingredient below it. Learning the approximate weight of certain liqueurs and such will allow you to complete this technique more successfully, as lighter ingredients can then be layered on top of heavier ones. Flaming Flaming is the method by which a cocktail or liquor is set alight, normally to enhance the flavor of a drink. It should only be attempted with caution, and for the above reason only, not to simply look cool. Some liquors will ignite quite easily if their proof is high. Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the top, which can then be easily lit. You can then pour this over the prepared ingredients. Don't add alcohol to ignited drinks, don't leave them unattended, light them where they pose no danger to anybody else, and ensure no objects can possibly come into contact with any flames from the drink. Always extinguish a flaming drink before consuming it.

Read more: BARTENDER GUIDE: Basic techniques including stirring, shaking, layering, muddling, blending and building. http://www.drinksmixer.com/guide/1-4.php#ixzz1RQRPLgwg

Measurements
Unfortunately, there is no single units of measures in use world wide. This measurement conversion table was made to help you determine measurements in different units. Using definite measures in recipes make them more difficult to create by someone who uses different measures, therefore a good bartender should always use relative measures in their recipes. If proportional units are used, the drink creator can rest assured that where ever the drink is mixed, it tastes the same, and that should be the ultimate goal for everyone who creates mixed drinks.

Standard Units

Wine and champagne

ml dash teaspoon tablespoon pony shot splash measure (msr) mickey jigger wine glass split cup miniature (nip) half pint (US) half pint (UK) tenth pint (US) pint (UK) fifth quart Imperial quart half gallon (US) gallon (US) 0.9 3.7 11.1 29.5 29.5 3.7 26.5 384 44.5 119 177 257 59.2 257 284 378.88 472 568 755.2 944 1137 1894 3789

ounces (oz) 1/32 1/8 3/8 1 1 1/8 0.9 13 1 1/2 4 6 8 2 8 9.6 12.8 16 19.3 25.6 32 38.4 64 128 split (1/4 btl) "pint" (1/2 btl) "Quart" (1 btl) magnum (2 btls) jeroboam (4 btls) tappit-hen rehoboam (6 btls) methuselah (8 btls) salmanazar (12 btls) balthazar (16 btls)

litres 0.177 0.3752 0.739 1.478 2.956 3.788 4.434 5.912 8.868 11.824

ounces (oz) 6 12 25 52 104 128

nebuchadnezzar (20 14.780 btls) demijohn (4.9 gallons) 18.66

Metric Measurements metric system is based on tens, thus: ml ml cl dl 1 10 100 cl 0.1 1 10 dl 0.01 0.1 1

ml = millilitre, cl = centilitre, dl = decilitre

Read more: BARTENDER GUIDE: Liquid measurement conversion. http://www.drinksmixer.com/guide/1-4-1.php#ixzz1RQRVeY2F

Decoration
Decoration of a cocktail will normally consist of one or two fruit, herb or cherry garnishes that either complement the flavor of the drink, contrast with the color, or both. It is important you

avoid overpowering the drink. When garnishing with a slice of fruit, be careful with the size, too thin is flimsy, while too thick can unbalance the look and even the flavor of the cocktail.

Citrus Twists To make a citrus twist, cut a thin slice of the citrus fruit crosswise and simply twist to serve on the side of a glass or in it. Citrus Peel Spirals To make a spiral of citrus peel, use a parer or vegetable peeler to cut away the skin, working in a circular motion. Take care not to cut into the bitter pith. Citrus Peel Knots You can use strips of peel and carefully tie each strip into a knot. Cocktail Sticks These extremely useful wooden cocktail sticks are needed for spearing through pieces of fruit and cherries. These are not re-usable. Plastic cocktail sticks, however, are re-usable provided they are washed and boiled. Frosting/Rimming Margarita's and other mixed drinks often call for the rim of the glass to be coated with sugar, salt or another powdered ingredient, which is known as "frosting" or "rimming". The common method of doing this is to rub the rim of the glass with a slice of citrus fruit, and then dip the very edge of the rim into a small bowl of sugar or salt. Maraschino Cherries You should always have a plentiful supply of red maraschino cherries to decorate your cocktails with. These are the most widely used of decorations, as well as being available in multiple colors and flavors. Straws Straws are essential and go well with many cocktails. These of course, should not be re-used.

Read more: BARTENDER GUIDE: Decorating cocktails, garnishes, condiments and coloring. http://www.drinksmixer.com/guide/1-4-2.php#ixzz1RQRbbCSP Box Pour into and out of a shaker, usually only once. Gives the drink a quick mixing without shaking. Call Drink A liquor and mixer, of which the liquor is a defined brand. (ie. Tanqueray and Tonic, Bacardi and Coke)

Cobbler A tall drink of any liquor served in a collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs. Chaser A mixer that is consumed immediately after a straight shot of liquor to create a different taste. Cocktail Any of various alcoholic beverages consisting usually of brandy, whiskey, vodka, or gin combined with fruit juices or other liquors and often served chilled. Collins A drink akin to a sour which is served in a tall glass with soda water or seltzer water. Cooler A drink consisting of ginger ale, soda water, and a fresh spiral or twist of citrus fruit rind, served in a collins or highball glass. Crusta A sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip. Cup A punch-type drink that made up in quantities of cups or glasses in preference to a punch bowl. Daisy An oversize drink of the sour type, normally made with rum or gin. It is served over crushed ice with a straw, and sweetened with a fruit syrup. Lace Normally applies to the last ingredient in a recipe, meaning to pour onto the top of the drink. Eggnog A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar, and a liquor such as brandy, rum, or bourbon. Fix A sour-type drink similar to the daisy, made with crushed ice in a large goblet. Fizz An effervescent beverage. (ie. that which is carbonated or which emits small bubbles.) Flip A chilled, creamy drink made of eggs, sugar, and a wine or spirit. Brandy and sherry flips are two of the better known kinds.

Frapp A partially frozen, often fruity drink. It is usually a mixture of ingredients served over a mound of crushed ice. Grog A rum-based beverage with water, fruit juice and sugar, commonly served in a large mug. Highball Any spirit served with ice and soda water in a medium to tall glass (often a highball glass). Julep A drink made of bourbon, mint, sugar and crushed ice. Lowball A short drink made of spirits served with ice, water or soda in a small glass. Mist A liquor served over a glass filled with crushed ice, often a way of serving liqueur as an after dinner drink. Mulls A sweetened and spiced heated liquor, wine or beer, served as a hot punch. Neat The consumption of a spirit as a straight, unaccompanied shot. Negus A punch-like combination containing a wine, such as port, heated with spices and sweetened. Nip A quarter of a bottle. Nightcap A wine or liquor taken before bedtime. On The Rocks A wine or liquor poured over ice cubes. Pick-Me-Up A drink designed to relieve the effects of overindulgence in alcohol. Posset An old british drink from which the eggnog was derived. It consists of a mixture of heated ale or wine curdled with milk, eggs, and spices.

Puff A traditional afternoon drink made of equal parts spirit and milk, topped with club soda and served over ice. Punch A party-size beverage consisting of fruit, fruit juices, flavorings and sweeteners, soft drinks, and a wine or liquor base. Rickey A drink made a liquor, usually gin, a half lime and soda water. It is sometimes sweetened, and often served with ice in a rickey glass. Sangaree A tall chilled and sweetened wine/liquor garnished with nutmeg. Shooter A straight shot of whiskey or other kind of spirit taken neat. Shrub Spirits, fruit juices, and sugar, aged in a sealed container such as a cask or crock, then usually bottled. Sling A tall drink made with either brandy, whiskey or gin, with lemon juice, sugar and soda water. It is served both hot and cold. Smash A short julep made of liquor, sugar, and mint, served in a small glass. Sour A short drink consisting of liquor, lemon/lime juice and sugar. Supercall Also known as top shelf or super premium. The high octane, often higher proof alcohols, or super-aged or flavored versions. Swizzle A tall, traditionally rum-based cocktail filled with cracked ice. A stirring rod or swizzle stick is quickly rotated between the palm of the hands to form frost on the glass. Syllabub A beverage made from a mixture of sweetened milk/cream, wine and spices. Toddy A sweetened drink of liquor and hot water, often with spices and served in a tall glass.

Tot A small amount of liquor. Virgin A non-alcoholic drink. Well Drink A liquor and mixer, of which neither are defined brands. (ie. Gin and Tonic, Rum and Coke)

Read more: BARTENDER GUIDE: Bar and bartending terminology. http://www.drinksmixer.com/guide/2-1.php#ixzz1RQRnFNlf Most of the recipes listed below you will encounter time and time again, especially when working in a popular bar. It's important to learn them from the start, as they will also be a great help in interviews for jobs. 2.2.1 Recipe basics

1. Alabama Slammer 2. Amaretto Sour 3. B-52 4. Brandy Alexander 5. Bloody Mary 6. Blow Job 7. Black Russian 8. Blue Hawaiian 9. Buttery Nipple 10. Cape Codder 11. Colorado Bulldog 12. Cosmopolitan 13. Cuba Libre 14. Dr. Pepper 15. Fuzzy Navel 16. Gibson 17. Gimlet 18. Godiva Chocolate Martini 19. Grasshopper 20. Greyhound 21. Harvey Wallbanger 22. Jello Shots 23. Kamikaze 24. Lemon Drop 25. Liquid Cocaine

26. Long Island Iced Tea 27. Lynchburg Lemonade 28. Madras 29. Mai Tai 30. Margarita 31. Martini 32. Mojito 33. Mudslide 34. Old Fashioned 35. Orgasm 36. Pina Colada 37. Purple Hooter 38. Rob Roy 39. Rusty Nail 40. Rum Runner 41. Salty Dog 42. Seabreeze 43. Sex on the Beach 44. Singapore Sling 45. Sloe Comfortable Screw 46. Strawberry Daiquiri 47. Tequila Sunrise 48. Tom Collins 49. Whiskey Sour 50. Woo Woo

Read more: BARTENDER GUIDE: 50+ recipes you HAVE to know. http://www.drinksmixer.com/guide/2-2.php#ixzz1RQRtqfss Alexander 2 oz liquor or liqueur 2 oz white or dark creme de cacao 2 oz light cream

Shake and strain into a highball glass. examples: Alexander The Great | Amaretto Alexander | Brandy Alexander

Collins 1 1/2 oz liquor 3 oz sour mix 1 oz club soda

Shake, strain into a collins glass, and top with club soda. examples: Brandy Collins | Sloe Gin Collins | Tequila Collins

Cooler 1 1/2 oz liquor fill with ginger ale/carbonated water

Serve in highball glass. Garnish with a lemon wedge. examples: Scotch Cooler | Gin Cooler | Harvard Cooler

Fruit Daiquiri 4 parts light rum 1 part white creme de cacao

1 part appropriate fruit liqueur fresh fruit

Blend and serve in an exotic glass with a straw. examples: Banana Daiquiri | Peach Daiquiri | Strawberry Daiquiri

Highball 1 1/2 oz liquor fill with ginger ale/carbonated water

Serve in a highball glass. examples: Brandy Highball | Bourbon Highball | Cognac Highball

Rickey 1 1/2 oz liquor fill with club soda

Serve in a highball glass. Garnish with a lime wedge. examples: Scotch Rickey | Apple Rum Rickey | Gin Rickey

Sling 1 1/2 oz liquor 3 oz sour mix 1 oz club soda

Shake, strain into a collins glass, and top with club soda. Garnish with a cherry and orange slice. examples: Singapore Sling | Bourbon Sling | Highland Sling

Sour 1 1/2 oz liquor 3 oz sour mix

Shake and strain into a lowball glass or serve straight in a sour glass. Garnish with a cherry and orange slice. examples: Amaretto Sour | Midori Sour | Cherry Vodka Sour

Spritzer 1 1/2 oz liquor fill with club soda

Add the liquor to a highball glass, and fill with club soda. Read more: BARTENDER GUIDE: Recipe basics - general rules. http://www.drinksmixer.com/guide/2-2-1.php#ixzz1RQS54hW3

Hygiene and safety

A few guidelines to remember on hygiene and safety in a bar.

Always be clean, tidy and diplomatic. Always rinse/wash bar equipment like cocktail shakers and strainers after use, even between drinks. Always wash and dry your hands frequently, especially after contact with citrus fruit/juices. This helps prevent hand dermititis. Look after your hands, especially your fingernails, as these are always in view. Keep fingernails short, and if using nail polish, use neutral colours. Don't smoke or drink while working behind a bar, it is considered unsanitary and in many countries is also illegal.

Don't allow a champagne corks to 'pop' on removal, this is of bad taste and dangerous. Handle a glass soda siphon by the plastic or metal part only. The heat of your hand may cause the glass to shatter. Never fill a glass to the brim.

Read more: BARTENDER GUIDE: Hygiene and safety in the bar. http://www.drinksmixer.com/guide/2-3.php#ixzz1RQSHsQgY POS System Bar stools TV System Music System Ice bin Ice Scoop (never leave scoop in the bin) Liquor well Blenders Frozen drink machine Soda gun Cocktail shakers and strainers Speed bottles Pour tops Garnish bins Glass racks Corkscrews Bottle opener Paring knives Cutting boards Glass mats Ice buckets- marked for Ice Only Washing racks Hand sink Soap/ sanitizer dispenser Paper towel dispenser Sanitizer buckets Cleaning rags Rubber floor mats Glasses Ask your beverage sales rep about free glasses. Many distributors give away beer glasses and other bar supplies as promotional gifts. Wine glasses Jiggers Shot glasses

 Pilsner glasses Pint glasses Champagne glasses Martini glasses Brandy snifters Highball glasses