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The do-it-yourself bar
Advice if budget or license rules prevent hiring a bartender
Return to resources index | Beverages
 
   If you don't hire a professional bartender, have your volunteer(s) read this:
  1. Always measure your ingredients
  2. SHAKE frothy drinks, such as sours
  3. STIR clear drinks, such as martinis and Manhattans
  4. BLEND foamy drinks, such as Pina Coladas, thoroughly
  5. Serve cold drinks in a glass that has been put in the freezer for several minutes
  6. Hot drinks, such as mulled wine, should be served in handled mugs
  7. Ice goes into the glass or blender first
  8. Liquor is added to ice first for clear cocktails, then the balance of ingredients
  9. If sugar or fruit juice is to be used, these are put into the glass before the liquor
  10. Pre-season a pitcher of tomato juice, for Bloody Marys, before the reception
   Bar equipment checklist
  • 1 jigger measure (shot class)
  • 1 lemon squeezzer (for oranges and limes, too)
  • 1 sharp paring knife
  • 1 bar spoon, long handled
  • 1 corkscrew. Find one that's comfortable for you to use.
  • Bottle cap opener
  • Ice shaver or ice crusher
  • Toothpicks/stirrers
  • Fine strainer
  • 1 or 2 big mixing glasses with strainer and pouring top
  • Blender or cocktail shaker
  • Bar apron
  • Bar towel
  • Ice bucket and ice tongs
  • Vegetable scraper for preparing lemon twist
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