How to Organize Your Bar

How smooth a bar functions depends upon what it is equipped with and the way it is organised. A well-planned and arranged bar will be a blessing for the bartender, just like it'll be for the guests.

So here are some pointers to help you set your bar... 3 main areas of focus:

1. Size of the bar

2. Equipment

3. Ingredients


1. Bar size

- Your bar should have enough space that the bartender can move around comfortably, while still keeping everything within his/her reach.

- Height-waist level or a little higher is ideal.

- A single well-set counter is good for 1 bartender to cover 25-50 people approx.(depending, of course, upon the guests' drinking capacity and mood). Thus, accordingly decide the length of the bar.

- Each bar counter should have a front bar, back bar and at least one counter - either to the left or the right.

- Its preferable to lay out floor mats for the bar to help prevent breakage and avoid a messy wet floor.

2. Equipment

A few essential must-haves:

- A sink or tap is a must for several reasons - right from rinsing your shakers to washing your hands.

- Ice box: place it on a height reaching, at least, your waist. You don't want to keep bending to get the ice everytime.

- Ice scooper over ice tongs... Any day! Much faster and an easier option.

- Bar counter mat: Basically like an extra large coaster to help prevent glasses slipping and staining the counter.

- Bottle opener

- Wiping cloth

- Tissues, Stirrers and Straws

*

If you wanna go wild preparing cocktails, pick up a set of these

- Shaker (a big help to James Bond, with his shaken martinis)

- Muddler: to smash the juices out of ingredients

- Bar spoon: just has a longer handle than a regular spoon

- Horton Strainer and tea strainer: for 2 separate levels of straining

- Chopping board and knife: for the obvious

- Garnish trays: take up less space to place a variety of ingredients (kinda like a rectangle-shaped masala box)

- Lemon squeezer and zest/rind peeler

- Bar equipment can be found on the internet and stores selling culinary equipment

3. Ingredients

- The choice of ingredients and its quantity will depend upon the number of guests and selection of alcohol and cocktails.

- Make sure you have lemon juice and a sweetener, after which you can be as elaborate as you like with the list of ingredients.

Play. Experiment. Improvise.

Happy Bartending :)

Image Courtesy

www.chicagofoodblog.net

Article written by Ami Shroff

How to Organize Your Bar

Ami Shroff

How smooth a bar functions depends upon what it is equipped with and the way it is organised. A well-planned and arranged bar will be a blessing for the bartender, just like it'll be for the guests.

So here are some pointers to help you set your bar... 3 main areas of focus:

1. Size of the bar

2. Equipment

3. Ingredients


1. Bar size

- Your bar should have enough space that the bartender can move around comfortably, while still keeping everything within his/her reach.

- Height-waist level or a little higher is ideal.

- A single well-set counter is good for 1 bartender to cover 25-50 people approx.(depending, of course, upon the guests' drinking capacity and mood). Thus, accordingly decide the length of the bar.

- Each bar counter should have a front bar, back bar and at least one counter - either to the left or the right.

- Its preferable to lay out floor mats for the bar to help prevent breakage and avoid a messy wet floor.

2. Equipment

A few essential must-haves:

- A sink or tap is a must for several reasons - right from rinsing your shakers to washing your hands.

- Ice box: place it on a height reaching, at least, your waist. You don't want to keep bending to get the ice everytime.

- Ice scooper over ice tongs... Any day! Much faster and an easier option.

- Bar counter mat: Basically like an extra large coaster to help prevent glasses slipping and staining the counter.

- Bottle opener

- Wiping cloth

- Tissues, Stirrers and Straws

*

If you wanna go wild preparing cocktails, pick up a set of these

- Shaker (a big help to James Bond, with his shaken martinis)

- Muddler: to smash the juices out of ingredients

- Bar spoon: just has a longer handle than a regular spoon

- Horton Strainer and tea strainer: for 2 separate levels of straining

- Chopping board and knife: for the obvious

- Garnish trays: take up less space to place a variety of ingredients (kinda like a rectangle-shaped masala box)

- Lemon squeezer and zest/rind peeler

- Bar equipment can be found on the internet and stores selling culinary equipment

3. Ingredients

- The choice of ingredients and its quantity will depend upon the number of guests and selection of alcohol and cocktails.

- Make sure you have lemon juice and a sweetener, after which you can be as elaborate as you like with the list of ingredients.

Play. Experiment. Improvise.

Happy Bartending :)

Image Courtesy

www.chicagofoodblog.net

Article written by Ami Shroff

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