The mixing glass is made in many shapes and sizes. The main types used by bartenders are either straight sided with a pouring lip or with a narrpwer bttom and also with a pouring lip. İt is necessary yo use a strainer .With this style of mixing glass.

Other styles of mixing glasses are like a very large brandy balloon and a large jug, both usually have a pouring lip or an ice retaining lip. These styles are usually considered to be too cumbersome for bar use. The mixing glass is used to prepare drinks that do not contain fruit juices and/or dairy products and are easier to mix.                    

This piece of equipment is used with both the cocktail shaker and the mixing glass as has been previously stated. It keeps the ice in the mixing vessel and allows the liquid to be strained into the glass without the ice. The strainer mostly used is a flat disc on a handle, the disc part having many holes for the liquid to pour through, it is also has a coliled spring surrounded the disc which compresses so as to allow the strainer to be used in varying sizes of shaker and mixing glass. A recent addition to the design of the strainer is two lugs which fit across the mouth of the shaker or mixing glass but the method of use is the same with the exception of the strainer not fitting actually into the vessel.

This is a long handled spoon usually with a spiral stem. İt is used for stirring the ingredients in a miixing glass or for mixing together the ingredients in a `built` drink. İt is usually has a flat disc on the opposite end from the spoon and this is used as a muddler for crushing mint or sugar required for some recipes.

This piece of equipment is still not found in a majority of bars, its main use is for preparing milk shakes and similar styles of drink. Some bartenders however use it as a replacement for the cocktail shaker, but most bartenders would think that this detracted from the style and mystique of the cocktail shaker. İf using ice in the preparation of drinks in this piece of ewuipment it should be crushed ice as cubed ice will damage the paddles.

This piece of equipment is similar in design to food blender but with extra hardened steel blades to cope with ice. İt is still adviseable when using this piece of equipment to use crushed ice rather than cubed ice, this will help to get the `sorbet` effect requiered with some drinks prepared with this piece of equipment, the base of the blender contains a high powered electric motor and as well as an on/off switch it usually has a speed adjuster. The cone of the blender can be made from glass, plastic or stainless steel. The electric blender is not a replacement for the cocktail shaker but for producing drinks that require fruit to be pureed or for drinks in a `sorbet` style.

In some countries it is a legal rewuirement that measures are used to dispense liquor. Several types are available and they are made from a variety of materials, usually metal or glass. There are simple hand measures of many shapes and there are optic measures which fit into the neck of an upturned bottle.

Sizes of measures depend upon each individual country`s legal requirements. İn some countries a stansard measure is required throughout the country, in others the local authority decides the measure and it can often vary with a different style of bar.

Ice crushers can vary from a simple hand crusher for very small amounts to a counter top model with a handle to turn manually right up to a large electric model the size of an ice making machine with many shapes and sizes in between. The volume of crushed ice required by the establishment would determine the type of machine you need.

Like the ice srusher, this piece of equipment can be a simple hand operated press or a large and expensive piece of electrical machinary. İn many bars the bartender can obtain a supply of fresh juices from the kitchen where they may already have large specialist equipment for this purpose. Freshly squeezed juices are now obtianable commercially altought it is advisable to keep a small press available for customers who prefer juices freshly squeezed.

 Corkscrews

Broken cork extractors,

Ice buckets,

Ice scoops,

Ice tongs,

Fruit tongs

Fuit knives

Fruit cutting boards,

Bitters bottles

Bottle openers,

Pourers (porcelain, plastic and metal),

Champagne stoppers,

Chanpagne pincers,

Waiters trays,

Coasters,

Cocktails napkins

Serviettes,

Straws,

Cocktail sticks,

stirrers

and Water jugs