My Gear

My Equipment

My home bar is already outgrowing its home. The spirit shelf is almost full, and the bitters/liqueurs shelf is already packed. The main items of barwear I have are:

  • Cobbler Shaker – the classic three-piece all metal shaker with integral strainer
  • Boston Shaker – the two-piece glass and tin shaker
  • Hawthorne Strainer – spring coiled strainer
  • Julep Strainer – the shell-shaped former tea-strainer named for its most common application
  • Classic Strainer – a large sieve-like strainer for double straining fruit drinks
  • Yarai Mixing Glass – Large flat-bottomed mixing glass with pouring spout.
  • Barspoon – a long, twisted stirring spoon, also used to measure more viscous ingredients
  • Muddler – A short stick used to mash herbs, fruit and peel
  • Absinthe Spoon – A slotted spoon used to dissolve sugar into your absinthe
  • Measures – a variety of spirit measures
  • Citrus Press – hinged lemon/lime juicer
  • Smoking Gun – hand-held smoker
  • Isi Soda Siphon – for soda, and foams.
As for glassware, I keep it simple:
  • Martini glass – also known as a cocktail glass, used for drinks prepared straight up – without ice.
  • Coupe – the classic Champagne saucer also a classy variant for drinks served up.
  • Rocks glass – also known as an old fashioned glass or short tumbler, used for short drinks served with ice.
  • Highball – also known as a tumbler or Collins, used for lengthened drinks served with ice.
  • Flute – also known as a champagne glass, used for champagne cocktails (the shape prolongs the bubbles).

 My Books


I live by the following cocktail books at present, and really the first is all you need:


  • The Savoy Cocktail Book (2011), The classic, irreplaceable and inimitable cocktail guide, as relevant today as it was when Harry Craddock first put pen to paper in 1930.
  • How to Mix Drinks or the Bon Vivant’s Companion (1862), Jerry Thomas was the first celebrity bartender and arguably the first cocktail recipe compiler.  His book is still the go-to guide for the classic recipes.
  • Imbibe (2007), David Wondrich – A must-read companion to Jerry Thomas’s guide.
  • Drinks (2012), Tony Conigliaro – Tony has revolutionised modern British cocktails, and his book is an indispensable guide to the ‘mysteries of flavour and aroma in drink’.
  • The PDT Cocktail Book (2011), Jim Meehan – PDT is one of New York’s most innovative bars and this book is a guide to all of their recipes.  A great beginner’s book.
  • Old Mr Boston’s De Luxe Official Bartender’s Guide (1935), Leo Cotton (ed.) -I have the 1962 edition of this book, and it really is an exhaustive manual for the creation of some all-time classics made in the American style.
  • The Curious Bartender (2013), Tristan Stephenson – Tristan was part of the team that set up three of my favourite London bars and his book is a fantastic exploration of contemporary (often scientific) twists to classic recipes.


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