Cocktail Tools Explained: What to Buy First (And What to Skip)
Home Bar · 2026-08-08 · 8 min read · by Jake
Walk into a bar supply store and you'll see dozens of tools that look important. The truth: you need about 5 things to make 95% of cocktails. Everything else is nice to have but not essential. Here's what to buy first, what to add later, and what to skip entirely.
Essential (Buy These First — $50 Total)
Jigger ($10): A double-sided measuring cup, usually 1 oz on one side and 2 oz on the other (or 3/4 and 1.5). This is your most important tool. Measuring is the difference between a balanced cocktail and a mess. OXO makes an angled one that's easy to read.
Boston Shaker ($15): Two metal tins that fit together. More durable and easier to use than the three-piece cobbler shaker. Cocktail Kingdom or Koriko tins are the standard. The larger tin holds about 28 oz, the smaller about 18 oz.
Hawthorne Strainer ($8): The one with the spring coil. Fits inside the larger shaker tin. You'll use this for every shaken drink. The spring catches ice chips and fruit pulp.
Bar Spoon ($8): A long, thin spoon (about 12 inches) for stirring. The twisted handle helps you spin it smoothly. Also useful for measuring — a barspoon is about 5ml (1 teaspoon).
Citrus Press ($10): The handheld lever-style juicer. Put half a lime or lemon in, squeeze the handles, juice comes out. Makes fresh citrus fast and easy. Get the dual-size one that handles both limes and lemons.
Nice to Have (Add Later — $30-50)
Mixing Glass ($20-30): A heavy glass vessel for stirring cocktails. You can use the larger shaker tin instead, but a proper mixing glass looks elegant and has a pour spout. Yarai-style (diamond-cut) glasses are the standard.
Fine Mesh Strainer ($5): For double-straining shaken drinks. Catches tiny ice shards and citrus pulp that the Hawthorne misses. Hold it over the glass while pouring through the Hawthorne strainer.
Muddler ($10): A wooden or metal pestle for crushing herbs, fruit, and sugar. Essential for Mojitos, Caipirinhas, and Old Fashioneds made with sugar cubes. Don't get one with teeth — they shred herbs instead of pressing them.
Large Ice Cube Molds ($12): Silicone molds that make 2-inch cubes. Essential for spirit-forward drinks served on the rocks. The large cube melts slowly, keeping your Old Fashioned cold without watering it down.
Peeler ($5): A Y-peeler for cutting citrus peels. Wider peels = more aromatic oils. A sharp kitchen peeler works fine — you don't need a special 'bar peeler.'
Skip These (Marketing, Not Necessity)
Electric cocktail shaker — Gimmick. Manual shaking is faster and gives you better control over dilution.
Cocktail smoker — Fun for Instagram, adds minimal flavor, and the novelty wears off after 3 uses. A $200 toy.
Copper mugs (for Moscow Mules) — They look nice but don't meaningfully affect the drink. Any glass works. Save your money.
Cocktail book stand — Just prop your phone against something. You don't need a dedicated stand.
Absinthe fountain — Unless you're hosting absinthe parties weekly, a water glass and spoon work fine.
Lewis bag and mallet — For crushed ice. A zip-lock bag and rolling pin do the same thing for free.
Care and Maintenance
Wash shaker tins immediately after use. Citrus acid corrodes metal if left overnight. Hot water and soap, dry immediately.
Don't put bar tools in the dishwasher — the heat warps metal and dulls edges. Hand wash everything.
Replace your Hawthorne strainer spring when it gets loose (every 1-2 years of regular use). A loose spring lets ice chips through.
Keep your jigger clean inside — residual syrup makes measurements inaccurate. Rinse between different ingredients.