Story of 35 Liquor's Brand Name

Story of 35 Liquor's Brand Name

Lots of brands of liquor around us and many types of names but every name have story behind it. here 35 brands of liquor they have own story of name.

1.Ketel One Vodka

Ketel One is a liquor brand of the Nolet Distillery in Schiedam, the Netherlands. Ketel One Vodka is distilled from 100% wheat in copper pot stills, filtered over loose charcoal, and rests in tile lined tanks until ready. Ketel One Vodka is named after the original copper pot still, "Distilleerketel #1."

2.Glenfiddich

The most popular single malt whisky in the world, Glenfiddich is located near Craigellachie and Mortlach in Dufftown, Moray, Scotland. Its name means “valley of the deer” in Gaelic, which explains why all bottles of Glenfiddich are adorned with the iconic stag logo.

3.Belvedere Vodka

Belvedere Vodka is a brand of Polish rye vodka produced and distributed by LVMH It is named after Belweder, the Polish presidential palace in Warsaw, whose illustration appears on its bottles. It is produced in Żyrardów, Poland

4.CÎROC Vodka

CÎROC is a brand of eau-de-vie vodka, manufactured by using grapes from the Charente-Maritime region of France. It is produced and distributed by the British-based multinational alcoholic beverage maker Diageo.The name "Cî-roc" is a portmanteau of the French word cime, meaning peak or summit-top, and roche, meaning rock, a reference to the high-altitude vineyards of the Gaillac region where the Mauzac grapes are grown (the î in the Cîroc logo is an i-circumflex letter used in the French language.)

5.Absolut Vodka

Absolut Vodka is a brand of vodka, produced near Åhus, in southern Sweden. Absolut is owned by French group Pernod Ricard; In 1917, the Swedish government monopolized the country's alcohol industry. Vodka was then sold nationwide under the name "Absolut Rent Brännvin". The name changed with intervals, Absolut Rent Brännvin. In 1979, the old name Absolut was picked up when the upper-price range ABSOLUT VODKA was introduced. Renat is still a euphemism for spirits in Sweden, and the name of another vodka product by Vin & Sprit.

6.Bombay Sapphire Gin

Bombay Sapphire is a brand of gin that was first launched in 1987 by IDV. In 1997 Diageo sold the brand to Bacardi.Its name originates from gin's popularity in India during the British Raj and the sapphire in question is the Star of Bombay on display at the Smithsonian Institution. Bombay Sapphire is marketed in a flat-sided, sapphire-coloured bottle that bears a picture of Queen Victoria On the label.

7.Beefeater Gin

Beefeater Gin is a brand of gin owned by Pernod Ricard and bottled and distributed in the United Kingdom, by the company of James Burrough.The name refers to the Yeomen Warders who are the ceremonial guards of the Tower of London.

8.Captain Morgan 

Captain Morgan is a brand of rum produced by alcohol conglomerate Diageo. It is named after the 17th-century Welsh privateer of the Caribbean, Sir Henry Morgan who died on 25 August 1688. Since 2011, the label has used the slogan "To Life, Love and Loot."

9. Monkey Shoulder 

The long process of turning barley by hand inevitably took its toll on Scotland’s malt men. After long shifts of constant manual flipping they were susceptible to a condition which caused one arm to hang down just a little; they called this monkey shoulder. While the unfortunate side effect is now an ailment of the past thanks to the modernisation of production techniques and widespread dissolution of distillery maltings, Monkey Shoulder is very much in the here and now in the form of a William Grant-owned blended malt.

10.Tanqueray no 10 Gin

Passion and attention to detail in perfect measure, is a recipe for exquisite results. Tanqueray Nº TEN, named after the stills of its origin, is small batch gin crafted using fresh citrus fruits. An exquisite citrus burst in every sip, best enjoyed with premium tonic water and a slice of pink grapefruit.

11. Tanqueray Rangpur Gin

New look same great taste. The rare Rangpur lime is an ingenious choice to bring a distinct and bold flavour to Tanqueray Rangpur. With the zestiness of lime and the juiciness of mandarin orange, this gin is the best kept secret of the British-Indian tradition. Best enjoyed with premium tonic water and a slice of lime.

12. Nikka Whiskey

Just before the second world war, Masataka Taketsuru created the Dai Nippon kaju company, which literally means The big japanese juice factory for during the first eight years of operation while the whiskey was ageing in oak barrels, he setup a fruit juice business supplied by the local apple orchards in hokkaido. he finally adopted the name of Nikka Whiskey in 1952.

13. Royal Salute Whiskey

Royal Salute is a brand of Scotch whisky produced by Chivas Brothers (owned by Pernod Ricard), founded in 1801 in Aberdeen, Scotland. The Royal Salute brand's home is Strathisla Distillery at Keith, Moray in Speyside, Scotland. It was launched on 2 June 1953 by Chivas Brothers in tribute to Queen Elizabeth II on the day of her coronation. Named after the traditional 21-gun salute, Royal Salute whisky is aged for a minimum of 21 years.

14. Old Monk Rum

Old Monk, reportedly a creation of Ved Rattan Mohan, former managing director of Mohan Meakin, was first introduced in India in the 1960s. Before Old Monk, there was Hercules rum (still sold) that was distilled exclusively for the armed forces.

15. Stolichnaya Vodka

Stolichnaya (also known as Stoli) is a vodka made of wheat and rye grain. A well-known Soviet brand, the ownership of Stolichnaya is disputed since the dissolution of the Soviet Union between Russian state-owned company FKP Sojuzplodoimport and SPI Group, a private company founded and owned by Russian billionaire Yuri Shefler. The word is the adjectival form of Chnaya, meaning "capital city", ultimately derived from Stoli "table"; some sources suggest Stolichnaya Vodka simply means "Table Vodka"

16. Macallan Whiskey

The company was originally founded in 1824, the Macallan Scotch whiskey being one of the first distilleries in Scotland having legal license for manufacturing and selling alcohol. Since then, the distillery has grown to be one of the largest single malt whiskey manufacturers in the world.
The Macallan distillery was founded by Alexander Reid, a barley farmer and a teacher. The name Macallan is derived from Gaelic word ‘magh’, which means ‘a fertile land’, and ‘Ellan’ that honors St.Fillan’, a monk who spread Christianity in Scotland during the 18th century. Farmers during that time grew barley on a large scale all around Scotland.

17.Glenlivet Whiskey

The remote and isolated Livet valley made it ideal for illicit distillation. This is where our founder George Smith learned his craft. Hidden away from the Customs Officers and soldiers amongst the hills and abundant springs, George had time to distil slowly making a whisky that would soon become world renowned. In August 1822, King George IV arrived in Scotland for a state visit and asked to try a drop of the infamous Glenlivet whisky. An illegal dram it was, but even that didn’t stop the King. Located in Moray, Scotland, Glenlivet is usually neck and neck with Glenfiddich in the race for the most popular single malt Scotch whisky in the world. It’s currently listed as the second most purchased Scotch with a production of over eight million liters per year. Its name comes from the Gaelic liobh ait, which which means “smooth flowing one” in reference to the river that flows through the glen.

18. Lagavulin Whiskey

Founded in 1816 on the island of Islay, Lagavulin was originally part of two distilleries constructed by John Johnston and Archibald Campbell. One distillery closed, and Lagavulin took over its buildings. The name comes from the Gaelic Lag a’ Mhuilinn, meaning “hollow of the mill.” Prior to the early 19th century, the area was home to countless illicit whisky moonshiners and other nefarious characters.

19.Laphroaig Whiskey

Lagavulin fellow resident of the Isle of Islay gets its name from the Loch(or lake) Laphroaig that can be found on the southern coast of the island. It’s assumed that the name originally came from the Gaelic Lag Bhròdhaig, or the “hollow of broad bay.”

20. Glenmorangie Whiskey

This distillery in the Highlands near the Dornoch Firth is home to the tallest stills in Scotland. Its name comes from Gaelic Mòr na Sìth, which the company translates to “glen of tranquility.” It's easy to see why the company got this name if you visit the Glenmorangie House and bask in the majestic seaside views. This translation has proven to be a bit controversial—in 2003 the company won a victory over a formal advertising complaint from a citizen who claimed the translation was incorrect and misrepresented the Gaelic language.

21. Bruichladdich Whiskey

Located on the Rhinns on Islay, Bruichladdich is one of the most innovative distilleries in Scotland. They are known for their octomore (super heavy peated) offerings and recently created a whisky using an ancient Viking grain. The name is Gaelic for “stony shore bank,” a reference to the rocky beaches that surround the distillery.

22.Royal Brackla Whiskey

Referred to as “the King’s own whisky,” Royal Brackla was the first ever distillery to be granted a Royal Warrant when King William IV bestowed the honor upon the distillery in 1835. This distinction is where the “Royal” part of the name came from. The “Brackla” portion is, like the distillery itself, something of a mystery.

23.Famous Grouse Whiskey

One of the most popular blended Scotch whiskies in the world, the Famous Grouse was introduced in 1896. Its creator, Perthshire grocer Matthew Gloag, named his blend after the red grouse, Scotland’s most popular game bird.

24.Oban Whiskey

Oban, the distillery where Nick Offerman once made a music video, was constructed in 1994 along the rock-filled harbor of the same name. Because of its location, it has characteristics of both the Highland and Island whiskies.

25.Highland Park Whiskey

Founded by bootlegger Magnus Eunson, Highland Park is the northernmost distillery in Scotland. Eunson, a church official, was renowned for his forays into the world of illicit whisky before switching to the legal route. The distillery’s name comes from High Park, the elevated area on which it sits.

26.Talisker Whiskey

The only distillery on the Isle of Skye, Talisker is situated in the middle of territory historically home to Clan Macleod. It was founded in 1831 and gets its name from the nearby Talisker House that was the home of the son of the Macleod Clan Chief.

27.Amrut Whiskey

Amrut is a brand of Indian single malt whisky, manufactured by Amrut Distilleries, and launched on 24 August 2004 in Glasgow, Scotland. It is the first single malt whisky to be made in India Amrut or amrita is a Sanskrit word which can be translated as "nectar of the gods", "nectar of life", or "drink of the gods".The company translates it as "Elixir of Life"

28.Black Dog Whiskey

You could make the easy mistake of assuming Black Dog Scotch whisky got its name after the animal. Nope. Black Dog was actually named after a fishing fly.It’s called a “fly” because it's meant to resemble an insect fish generally feed on. Basically anglers use these artificial flies as bait to lure fish. ‘Angling’ is a method of fishing by using means such as flies attached on fish hooks and a strong fishing rod usually fitted with a fishing reel.The brand was named Millard Black Dog and legend has it that he named it after his favourite salmon fishing fly, known as the Black Dog.

29. Black & white Whiskey

The story goes that the whisky baron James Buchanan picked a black Scottie dog and a white Westie (West Highland terrier), as brand mascots after visiting a dog show. The pair of lovable pooches were widely used in advertising before they appeared on the label of the best-selling Black & White – a light, simple, grain-forward whisky with a clean, citrus edge.

30. Gray Goose Vodka

The name Grey Goose comes in handy for their catchy tagline ‘fly beyond,’ but it also has an origin story. Allegedly, it’s inspired by the geese that drink from the fountain in front of the Hotel de Ville in Cognac, France, the place where Grey Goose vodka is made.

31. Bacardi Rum

Bacardi labels read “Puerto Rican Rum,” but Bacardi was founded in Cuba, and only ended up in Puerto Rico because of communism. But we’ll get to that. Specifically, Facundo Bacardi Masso, youngest of four sons of a Catalonian stonemason. Masso emigrated to Cuba in 1830 and set up shop. Over the years he became known as “Don Facundo,” owing to his serious, Don-like manner. Bacardi name came from family.

32. Skyy Vodka

SKYY vodka is produced by the Campari America division of Campari Group of Milan, Italy, formerly SKYY Spirits LLC.referred to as SKYY Infusions. These SKYY Infusions are made with fruit.

33. 100 pipers Whiskey

The brand owes its name and Celtic imagery to the Scottish tradition of bagpipers leading soldiers into battle. The "100 Pipers" name in particular comes from the ballad of "The Hundred Pipers", which tells of the heroic Bonnie Prince Charlie's (1720–1788) 1745 Jacobite uprising led by a troop of 100 bagpipers.

34. Glenkinchie Whiskey

Glenkinchie lies, as the name might suggest, in a glen of the Kinchie Burn near the village of Pencaitland, East Lothian. It is situated about 15 miles from Edinburgh. The distillery is set in farmland. The name 'Kinchie' is a corruption of 'De Quincy', the original owners of the land. Its origins date back to around 1825 when it was founded by brothers John and George Rate, While there are no direct records it seems likely that Glenkinchie is the Milton Distillery previous recorded in the area. The brothers probably renamed it in about 1837. In 1853, the Rate Brothers were bankrupted and the site converted to a sawmill.

35.Jura Whiskey

Prophecy derives from a wise old seeress who the Campbell’s of Jura evicted in the early 1700’s. Incensed, she prophesied that the last Campbell to leave the island would be one-eyed and his belongings would be carried in a cart drawn by a lone white horse. Of course this came true when, in 1938 Charles Campbell, blind in one eye from the Great War, led his white horse to the old pier for the last time. Jura revels in stories such as these, hence Prophecy Whisky was born.

Origins and How to made Liquors

 Origins and How to made Liquors

Liquor is created by a distilling process that produces ethanol by a means of fermenting potatoes, grains, fruits, or vegetables. Liquor does not  include other alcoholic beverages such as wine, beer, and cider which are not distilled and are lower in alcohol content.In the US we commonly distinguish between distilled and undistilled alcoholic beverage by calling liquor a “hard liquor”.

There are numerous types and variations of Liquor or spirits available over-the-counter.

Vodka origins and how Vodka is made

Many believe that most Vodkas are made from potatoes. However these days Vodka is mostly made from barley, wheat, corn, and sorghum.

According to some sources Vodka may have had it’s beginnings in what is now considered to be the country of Russia during the 9th century. Most historians believe that the liquor was, at that time, used for medicinal purposes. The Gin and Vodka Association (GVA), believes that the first documented official distillery was probably in operation nearly two hundred years later. The earlier vodka was more primitive by today’s standards and contained amounts of color, smell, and flavor. The alcohol content may have been lower than 14%.

Sometime during the 14th century Vodka became a popular drink in Poland. The word “Vodka” originates from the polish word “Wodka” which originally defined the beverage as a medicine or cosmetic cleanser. The vodka beverage that was consumed at that time was called gorzałka. Large scale production of vodka began sometime in the 16th century in the city of Krakow.

Russian Vodka has it beginnings, according to a legend, around 1430 when a monk called Isidore from Chudov Monastery inside the Moscow Kremlin made a recipe of the first Russian vodka. The monk had a special knowledge of the distillation process and was able to usher in a higher quality beverage.

Vodka is made by taking the same fermenting process as beer and wine and adding distillation. The distillation process raises the alcohol strength to anything above 40% and can reach as high as 95%. It is a common practice to add spring water to the vodka to insure the alcohol strength to 40% before bottling. Vodka is not aged.

Due to distillation and filtering processes most vodkas lack any flavor. Many brands have developed flavored varieties of vodka that include, fruit, citrus, spice, almond, and vanilla.

Whiskey origins and how Whiskey is made

Unlike vodka, whiskey is an aged beverage. In addition, whiskey has numerous variations in how the wide variety of whiskies are produced.

It is thought that the beverage we know as whiskey has it’s roots in Scotland and Ireland. During the days of the 13th to 14th centuries the habitants of these islands lacked the ability to distill alcohol from wine because of the lack of availability of grapes. They used barley mash or beer in place of wine. The end result was the birth of modern day whiskey.

Scotch Whiskey, often called simply “Scotch”, is produced from grains that have been smoked in special peat moss smokers to arrive at a particular or desired taste. To be called “Scotch”, the whiskey must be aged at least 3 years in oak casks, normally distilled at least twice, and must be made in Scotland. The casks or barrels used for aging have usually been previously used for making bourbon or sherry.

Bourbon Whiskey, an American style of whiskey, must contain at least 51% corn, and must be aged in charred oak barrels for at least 2 years. Similar to Scotch in that it needs to be made in Scotland all Bourbon Whiskey must be made in the United States.

Irish Whiskey is made in Ireland. There are two types of Irish whiskey: Single Malt and Blended. Single malts are made of pure barley, while blends are a combination of single malts and grain whiskeys that have been produced using other grains such as corn and wheat. Generally speaking, blended whiskey has a lighter taste that many consumers prefer. Single malts, however, are considered the more pure form and are usually much more expensive.

Canadian Whiskey is very similar to the blended styles of American and Irish Whiskies. It must be made in Canada, and aged for at least 3 years in wooden barrels. Canadian whiskies are known for being very smooth and drinkable.

Tequila origins and how Tequila is made

All tequila is made from the agave plant and all tequila is made in Mexico. Agave plants are harvested with large thick trunks.  The spiny leaves are removed before being processed for fermentation.  The plants are then cut up and the juices are fermented to become Tequila.

Modern day Tequila has its origins placed sometime during the 16th century at or near the Mexican town of Tequila.  Previous to the 16th century Aztec indians had fermented  a beverage they called Octli from the same agave plant that tequila is made.  The spanish conquistadors began producing an agave beverage when they ran out of brandy.  This new beverage, known now as Tequila, was the first North American distilled spirit.

Tequila is made as clear or colored depending upon how long it is aged in oak barrels.  The clear type is bottled immediately after distillation while the much darker type is normally aged a minimum of 3 years.

Rum origins and how Rum is made

The modern day distilled rum got it’s beginnings in the Caribbean when slaves discovered that molasses, a sugar processing by-product, could be fermented into alcohol.   Later, distillation of these alcoholic byproducts concentrated the alcohol and removed impurities, producing the first true rums. Rum was also discovered to be present in Brazil in the 16th century.

Rum is made, like other liquors, by fermentation and distillation processing.  The clear liquid is then aged in barrels to obtain it’s darker color and variations in taste.  Rum can also be flavored with spices, caramel, coconut, and citrus.

Gin origins and how Gin is made

Gin was originally invented by the Dutch physician Franciscus Sylvius as a treatment for medical problems such as kidney disease, lumbago, gallstones, and gout.  It was also found by English troops who were fighting against the Spanish in the Eighty Years’ War who noticed its calming effects before battle.

Gin is processed in much the same manner as vodka accept with the infusion of juniper berries to produce a dry and clean flavor. Gin is often flavored with orange peel, anise, licorice, cinnamon, and coriander.

Wine origins and how Wine is made

An alcoholic drink made primarily from grapes but also made from other fruits is known as wine. The grapes or fruit are picked and crushed in a container therefore allowing natural yeast to come in contact with the sugars contained in the fruit. This natural fermenting process changes the sugars into alcohol.

The origins of wine can be traced back to 4000-6000 BC. The earliest known producers of wine are said to be the inhabitants of what is now Georgia (Not US Georgia). Additional early origins of wine have been traced back to 4500 BC in the Balkans and also from ancient Greece, Rome, and Thrace. 36 wine amphoras or containers were found in the tomb of King Tutankhamun (King Tut) containing the name of “Kha’y”, a royal chief winemaker. Five of these amphoras were said to originate from the King Tut’s personal estate.

The process of making wine is far less complex than the process of making other alcoholic beverages. However there are far more influences that attribute to the quality and flavor of wine.First off, every different type and origin of grape produces a different quality and flavor of wine. The environment that the grape is grown in can drastically affect the wine. Temperature, soil, moisture, and even land elevation can all play a contributing role in the growth of the grape. The riper and sweeter the grape the more and easier the alcohol is produced.

The wine fermentation process occurs naturally. However, the container material used during fermentation, the temperature, and the container size all additionally contribute to wine quality and taste. After fermentation the wine then needs to mature to reach it’s peak level of intended quality. The maturing process can last days or even many years in some cases.

Wines that are made from grapes that were all or predominantly grown in a particular year are known as “Vintage Wines”. A few Vintage Wines from certain countries are allowed to contain a small portion that are not from the original vintage year. Differences in color, nose, palate, and body can easily be attributed to differences in the vintage year.

For a wine to be vintage-dated and labeled with the United States or American Viticultural Area (AVA), 95% of its volume must be from grapes harvested in the same year. This requirement is lowered to 85% for a wine not labeled with a country of origin or AVA.

Non-vintage wines, mass produced wines, are normally blended from more than one vintage, more than one type of grape, or even more than one origin. This process of combining vintages, types of grapes, and points of origin helps the mass producers maintain a consistent taste and quality of wine even through bad years of grape growth.

Beer origins and how Beer is made

Beer is an alcoholic beverage that is produced or brewed by the saccharification of starch and fermentation of the resulting sugar. The saccharification enzymes and starch normally come from malted barley and malted wheat. Unmalted rice and maize are also used to help lighten the flavor. Hops are used to flavor the beer and counteract the sweetness normally associated with the brewing process.

It is thought that beer may have originated as long ago as 3500 – 3100 BC from the Zagros Mountains of western Iran. The early Sumerian writings from the region contain specific references beer; a prayer to the goddess Ninkasi, known as “The Hymn to Ninkasi”, provided a method of remembering the recipe for beer in a culture. Another example of early beer production was found in Syria and revealed that beer was being produced there around 2500 BC.

The Germanic and Celtic tribes of Europe produced beer as long ago as 3000 BC, although the beer brewed probably would not be comparable to today. The european beers have been noted to contain honey, fruits, spices and other narcotic herbs. They did not at that time contain hops. Hops were first discovered as an additive to beer around 822 AD by Carolingian Abbot.

Brewing is known as the process to make beer. The brewing purpose is to convert starch into a sugary liquid called wort. The wort is then converted into beer by fermentation that utilizes yeast.

Wort is produced by combining the malted starch source, grains, with hot water, called mashing. This process normally takes 1-2 hours and serves to convert the starches to sugar. These sweet wort are then drained off of the grains.The remaining grains are washed to recover as much of the fermented sweet wort as possible.

The sweet wort is then placed into kettles or vats and boiled. The boiling process evaporates the water while leaving behind the effective portions of the wort. Boiling also helps to remove or destroy any remaining unwanted enzymes left over from mashing. Hops are added during the boiling process as a source of bitterness, flavor, and smell

At the completion of the boiling process the wort is cooled. The cooled wort is then combined with yeast and prepared for fermentation. It is during fermentation of the wort that is transformed into beer. This process can often take a couple weeks but can last up to several months.

There are often two stages in the fermentation process, primary and secondary. Most of the alcohol is produced during primary fermentation. The beer is then transferred to a new storage vessel and goes through a secondary fermentation process. The secondary fermentation process is used when the particular type of beer requires a longer storage before being transferred to it’s final packaging.

Bartender's Accessories And Tools

Bartender's Accessories And Tools 

Behind the bar, you need a lot of bar tools and equipment, often more than you think, especially if you want to be perceived as a professional. Most bars will have the essential equipment, such as shakers and bottle openers, but depending on where you work, they may not provide all the things that make your job easier. Aside from the most common items (bottle opener, wine key, shaker), there is a whole list of other tools and things that are useful behind the bar. Now this list is what you as a bartender should bring to work, not the things that should be naturally supplied by the restaurant / bar. The key reason for all of this stuff is that it will make your life easier, and it will help increase your income, believe it or not. A lot of the stuff on this list is there to help your guests have a better experience, and in return, they will reward you with better gratuities.

This list is relatively long, but surprisingly you can fit everything into a small bag. I use a shaving kit bag that has three compartments to provide for a little organization. The only problem, if you are a guy, is that your “kit bag” will eventually be referred to as a “murse” or “man-purse” by some dork, but you’ll learn to live with it because work will be easier and your tips will be higher.

Boston Shaker

A Boston Shaker is a 2 piece shaking kit. One piece is smaller than the other so you can bash them together and create a tight seal without liquid splashing everywhere when you shake it. Almost every bartender on the planet uses a Boston shaker as their preferred shaking tool. They’re fast, easy to use, easy to strain, they can used as a substitute ice scooper, and they double up as a mixing vessel for stirred cocktails.

Cobbler shaker or Cocktail Shaker

a cobbler shaker (also called a 3 piece shaking set) is completely unnecessary. They’re the old school shaking tin that you see in James Bond movies.This is one of those bar tools that’s ‘good to have’ because they look cool but you’ll likely never use it. A Boston Shaker is superior in every way with the arguable exception that the cobbler shaker looks better.

Hawthorne Strainer

The Hawthorne strainer will be your most used strainer and it works perfectly with your Boston Shaker. They prevent pulp, mashed up fruit, and/or ice from getting into the final glass making the drink more enjoyable to consume. Here is three types of Hawthorne Strainers which is good for bartender durability.

Winco Stainless Steel 4-Prong Bar Strainer – The is the strainer I currently use. It’s inexpensive and functional, however it’s pretty lightweight and every time I handle it I’m waiting for it to fall apart. But so far, so good. This is a good entry level option.


OXO Steel Cocktail Strainer – If you’ve never purchased an ergonomically-designed OXO product, you’ll be pleasantly surprised when you have this one in your hand. It’s exceptionally comfortable and it’s effective design will make you look forward to mixing cocktails.


Hawthorne Bar Strainer By Modern Mixologist – This Hawthorne Strainer balances form with function. It’s an attractive piece of equipment that you’ll want in your home bar.

Mesh Tea Strainer

This is an excellent way to polish drinks to make them look great (i.e. removal of raspberry seeds, pulp, etc.). Also, great for filtering out wine crystals, for those who don’t appreciate them.

Fine Strainer

The hawthorne strainer won’t get everything. Double straining using a fine/tea strainer is often necessary to prevent the finer pulp, seeds, ice shards, etc from getting into the final glass.The hawthorne strainer & fine strainer are the perfect combination for adequately filtering your cocktails and making them look great.

Julep Strainer

Julep strainers are specifically used for straining stirred drinks. They’re quite old school but they’re still useful. Similarly to the Japanese Mixing Glass, I’ve included this as optional item because you can get away with using your hawthorn strainer for everything. But personally, I’d be adding this to my equipment list sooner rather than later.

Bar Spoon

Great for stirring, scooping, layering and rapping the knuckles of garnish buffet deviants while they try to feast on the garnish tray.Bar spoons are used for stirring cocktails (like a Martini), layering drinks, spooning in ingredients (like sugar), and occasionally for measuring small amounts of liquid (5ml). Needless to say, a bar spoon is an essential tool for both commercial and home bars.When choosing a bar spoon, I always advise getting one with spirals and a flat circular back-end. It makes layering drinks so much easier, especially when you’re using a deep glass.Here three types of bar spoons for different uses.

• Fork Tip Bar Spoon
• Spiral Bar spoon
• Muddler Bar Spoon

Muddler

A modern bar professional always has a muddler. It’s a great way to make unique drinks and extract great flavours from fruit and herbs. If you work in a rougher bar, get a PUG Muddler to keep the miscreants under control.A muddler is used for CRUSHING things! When you’ve had a bad day, there’s nothing like fixing yourself a muddled drink. It’s even more satisfying when you get to crush up ice with it as well! A muddler is primarily used to crush fruit & sugar in cocktails that call for muddling, like a mojito or old fashioned (crushing sugar). They also work well as an improvised ice crusher. Simply put cubed ice into the tin of your Boston shaker and CRUSH!

Citrus Zester

Martini with a lemon twist? No problem, and it’s faster and safer than using a knife.Unless you’re getting into more advanced mixology, you probably won’t need a zester. A zester is great for grating items like nutmeg, chocolate, or fine lemon zests on top of a cocktail, but you can get away without applying these finishing touches.

Fruit Press

One handed style. A hygienic approach to squeezing fruit. Also, it maximizes the amount of juice you get out of a lemon or lime. Plus the citrus juice won’t irritate all those little cuts on your hands.

Knife

A good sharp knife helps make excellent garnishes. Also, if you have to cut three cases of limes for a Friday night, it will save your wrist. The cutting position can be awkward and put a lot of pressure on your wrist, leading to a repetitive strain injury. If you use a dull knife, you have to exert more pressure, leading to injury.

Chopping Board 

When you’re cutting things, a chopping board is a no-brainer. You’ll need something to cut on and a chopping board is more hygienic than a bench top. It will also help keep your knife sharpener for longer.

Bottle Opener (Bar Blade)

For opening up beer bottles fast & various other improvised uses. You never know when or how a bar blade will come in handy.

Wine Key (Corkscrew)

Again obvious, but in so many bars I’ve seen people without one. I’ve watched four servers share a wine key once. Get a good one, and the two stage corkscrews work nicely (Pulltaps).

Wine poppers

Wine poppers are another means of opening wine. A hollow spike is driven through the cork of a bottle. A cartridge of carbon dioxide is then pressed to release a short burst of gas. The sudden increase of pressure dislodges the cork and the wine can then be served. Two problems can arise with this method: synthetic "corks" may be too dense to penetrate, and bottles not intended for pressure may break.

Ice Scoop

Pick a decent sized one, not a 6-ounce scoop. Get something like a 12oz or 16oz scoop that is cylindrical in nature, not square, it will help funnel ice into the glass, not around it. Stick with a good metal scoop, not cheap plastic. And don’t get a cheap ass stamped scoop, they cut your hands, spend the extra $5 and get a good ice scoop.

Spirit Measure or Jigger

A good jigger is nice to have, makes your boss happy and gives the customer a good drink. I like to free pour, but sometimes a jigger is handy.

Funnel

Great for getting stuff into bottles, like simple syrup, changing liquid from big container to small bottles or pourers.

Lighter / Matches

Most establishments are going smoke-free, but lighters and matches are still useful for lighting candles and flaming orange peels. Even if you’re not a smoker, lighters are useful. For cocktails, they’re used to flame orange zests or light up shooters. For the bar, you’ll use them to light candles or to help a smoker out in need.

Can Opener

you’ll want to get access to some ingredients in a can. Like coconut cream (for a Pina Colada) or pineapple juice (canned pineapple juice is usually better than bottled pineapple juice). A can opener will give you a little more freedom with the kind of cocktails you can make.

Pour Spouts or Speed Pourer 

Speed pourers are the spouts you find at the end of bottles in a bar. They help you control the flow of a bottle’s pour and more accurately measure what you’re free pouring. All in all, they help speed up the drink making process. A few extra are always handy for when a liqueur bottle gets the pour spout stuck, and you don’t have time to mess with it.

Mixing Glass

Not only do these look & sound awesome, they’re actually useful. A Japanese mixing glass makes stirring & straining stirred cocktails an absolute pleasure. I’ve listed this item as optional because you can get away with using your Boston shaker for stirring instead, but this would be the first ‘luxury’ item I would add to my bar equipment kit.

Bar Tong

Bar tongs aren’t really optional in a commercial bar. Depending on where you’re from, they might even be legally required. The reason being is that bar tongs are more hygienic than using your fingers to drop in a garnish, an ice cube, or squeeze a lime wedge into a drink.

Blender

Simply due to price, this an optional item for the home bar. But for the serious cocktail program, a blender is extremely useful. It allows you to puree your own fruits, better mix certain drinks, and easily make frozen cocktails. They might not be suitable for every bar because of the noise, but all in all, they’ll bring your cocktail program up to that next level.

Cocktail Picks

Garnishing cocktails with cocktail picks is common practice. A cocktail will look far more appetising when garnished beautifully and don’t forget about those Instagram shots! So investing in some metal cocktail picks could be a good idea. They work great for your home bar because you’ll be able to re-use them. But for commercial bars, I’d stick with wooden cocktail picks so you don’t have to worry about losing or cleaning them.

Ice Pick

An ice pick is a tool used to break up, pick at, or chip at ice. In shape it resembles a scratch awl for wood. Before modern refrigerators, ice picks were a ubiquitous household tool used for separating and shaping the blocks of ice used in ice boxes

Store & Pour

The Store & Pour is a neat little seal-able and reusable plastic bottle with a simple but highly effective pouring spout. Ideal for adding mixers and juice to cocktails and spirits when behind a bar, at a party or hosting a special event. Just fill it up and use the long-necked pouring spout to get a clean pour without any mess. When you're done, just remove the spout and take off the bottom of the bottle and use it as a lid! Great for when you've got a queue full of thirsty party-goers!

Garnish Tray

Items such as olives, lemon, mint, orange slices, cherries add flavor and flair to any cocktail. With a high-quality garnish tray, you can keep your ingredients fresh and well organized. 

Bar Caddy

Bar caddies are an essential bar supply for organizational, cleanliness, and production purposes. For a bartender, quick and easy access to the components that makes for a fast and efficient drink service is vital. A napkin caddy conveniently sits on the bar top or in the bar rail, keeping napkins, straws, stirrers, and cocktail picks easily accessible and organized for the fast paced bartender.

Bar Scissor

scissors are usually made from stainless steel for food hygiene and oxidization-resistance reasons. They often have kitchen functionality (other than cutting) incorporated, such as bottle-cap, to fish scale, to crack nuts and bottle-openers built into the handles.

Parisienne scoop or Melon Ball Scoop

Melon Baller is a small spoon-like tool used to cut round- or oval-shaped sections of melon, known as melon balls, by pressing them into the melon's flesh and rotating. Melon ballers can be used for a variety of melons; like watermelon, cantaloupe, or honeydew. They typically are multifunctional utensils.

Ice Cream Scoop

An ice cream scoop is any specialized spoon used to serve ice creams and other cream things. Some higher-end ice cream scoops have a thermally conductive liquid in the handle to help keep the ice cream from freezing to the scoop's metal.

Measuring Jug

A measuring cup or measuring jug is a kitchen or bar utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (2 fl oz) upwards. Measuring cups are also used to measure Spirits for inventory. The cup will usually have a scale marked in cups and fractions of a cup, and often with fluid measure and weight of a selection of dry foodstuffs. Measuring cups may be made of plastic, glass, or metal. Transparent (or translucent) cups can be read from an external scale; metal ones only from a dipstick or scale marked on the inside.

Grater 

Several types of graters feature different sizes of grating slots, and can therefore aid in the preparation of a variety of foods and Garnishes of Cocktails .They are commonly used to grate Nutmeg and lemon or orange peel (to create zest), and can also be used to grate other Things. They are commonly used in the preparation of Nogs cocktails, Chocochips and cinnamon sticks.

Glass Rimmer

A glass rimmer is a bar accessory used to apply salt or sugar to the rim of a glass. It usually consists of one or more shallow plastic or metal discs that the glass is turned upside down into. The discs can be filled with either the rimming salt or sugar, or sometimes something to moisten the rim of the glass such as lime juice. The purpose of rimming a glass can either be for aesthetics or to enhance the flavor of a cocktail. Rimming usually crosses both categories. Adding something to the rim of the glasses very visually appealing and therefore ornamental, but with proper selection it can substantially enhance the flavor of the drink. Some bartenders choose to prepare several rimmed glasses in advance. Pre-rimmed glasses save time on preparation.

Wine Stopper

A wine stopper is an essential wine accessory to close leftover wine bottles before refrigerating them. Wine stoppers are used because it is hard to put the original cork back into the bottleneck. Wine stoppers vary in shapes, sizes, and materials. The three typical types are the cork wine stopper, rubber wine stopper, and plastic wine stopper. All these wine stoppers look very different, especially the top. The top part can be made from plastic, wood, or even precious metals and crystals. However the bottom part of the stoppers are primarily made of the above 3 typical materials, and newer versions of wine stoppers are made to expand in the wine glass to ensure a tighter seal. Some wine stoppers can be vacuum-sealed with a hand pump, to remove oxygen from the bottle, thereby extending the life of the wine by several days after opening the bottle.

Wine Cooler

• Small table-top units that rapidly chill a single bottle, using ice or an electric cooling device. These can usefully achieve the desired wine-serving temperature, particularly in warmer climates. This style of wine cooler operates most appropriately for white, rosé or sparkling wines which are usually served chilled.
• A simple, double-walled or otherwise insulated container that keeps a chilled bottle of wine cold, also called a glacette.
• A ring of ice having an inside surface which matches the curvature of the neck of a bottle of wine. The ring sits on the neck of the bottle and cools the wine. Convection causes cool wine to sink within the bottle drawing warm wine up to the cold neck. Continuous flow within bottle ensures even cooling of the wine and achieves a consistent temperature.

Wine Collar

A wine collar is a wine accessory that fits around the neck of a wine bottle. When in place it absorbs any drip that may run down the bottle after pouring. This is beneficial for preventing stains to surfaces that the bottle comes in contact with such as table cloths or counter tops. Wine collars are also called drip rings or drip collars. There are two branded wine collars one called a Drip Dickey, and the other called a "Winewoggle" both are registered trademarks with the U.S. Patent and Trademark Office.

Tastevin

Tastevin is a small, very shallow silver cup or saucer traditionally used by winemakers and sommeliers when judging the maturity and taste of a wine. The saucer-like cups were originally created by Burgundian winemakers to enable them to judge the clarity and color of wine that was stored in dim, candle-lit wine cellars. Regular wine glasses were too deep to allow for accurate judging of the wine's color in such faint light. Tastevins are designed with a shiny faceted inner surface. Often, the bottom of the cup is convex in shape. The facets, convex bottom, and the shiny inner surface catch as much available light as possible, reflecting it throughout the wine in the cup, making it possible to see through the wine.

Wine Aerator

A wine aerator is a small, in-bottle, hand-held pour-through or decanter top device for aerating wine. These devices mix air into the wine as it flows through or over, increasing exposure to oxygen and causing aeration. They offer an alternative to swirling, traditional decanting, and to aldouze (i.e. to wait for wine to breathe). This category emerged in the United States in or before 2007. This timing can be partially linked to the decline of the US economy which resulted in wineries releasing wine early to compensate for sales dips.

Champagne Stirrer

A now-rare device, the champagne stirrer or champagne swizzle stick is a stick. They are often ornamental and made of silver, ivory, or crystal, and often with a flayed end (like a branch), which is placed or stirred in champagne to reduce or remove the bubbles. Its use is heavily frowned upon as it destroys the most valued and distinctive aspect of champagne, namely its carbonation (compare the now-rare champagne coupe), and accordingly it is rarely found or used.

Squeeze Bottle

A squeeze bottle is a type of container such as a bottle for dispensing a fluid, that is powered by squeezing the container by exerting pressure with the user's hand. Its fundamental characteristic is that manual pressure applied to a resilient hollow body is harnessed to compress fluid within it and thereby expel the fluid through some form of nozzle.

Cruet Set

A cruet-stand (or cruet in British English) is a small stand of metal, ceramic, or glass which holds containers for condiments. Typically these include salt and pepper shakers, and often cruets or bottles of vinegar and olive oil. The stand and containers form a cruet set.

Peeler 

A peeler (potato peeler or vegetable peeler) is a bar tool consisting of a slotted metal blade attached to a handle that is used to remove the outer skin or peel of certain vegetables and fruits, often carrots and beet roots, and fruits such as apples, pears, etc. A paring knife may also be used to peel vegetables. A peeler differs from a knife in that the blade has a slot cut into it, which is sharpened on the inside edge, while the other side prevents the blade from cutting too far into the vegetable.