Canada Online Business. Bar Tender's Handbook: Thousands of Alcoholic and Non-Alcoholic Drinks Recipes

CanadaOnlineBusiness.com, 2003. - 546 pages. BASIC BAR KNOWLEDGE Setting up a home bar or professional bar is no easy task, but here are some recommendations that will probably cover most situations at the lowest possible cost. BAR EQUIPMENT What should you have for your home or professional bar? The following is your check list: Can and bottle openers Waiter's corkscrew Cutting Board Easy-to-use corkscrew Glass stirring rod or long spoon Coil-rimmed bar strainer Ice bucket and ice tongs Ice Cracker A tall, heavy-duty mixing glass or shaker Small, sharp stainless-steel paring knife for cutting fruit or for shearing off rind Wooden muddler or the back of a large wooden spoon for mashing herbs, fruit, etc. Large pitcher Set of measuring spoons Fruit juice extractor A jigger measure with easy-to-read half and quarter-ounce measures Other essential equipment includes an electric blender. This is used for mixing frozen drinks. Cracked or crushed ice is recommended in the blender rather than the cubes. Consult your owner's manual for detail.