What do I need for a basic bar set-up?

Answer 1

Alcohol:
Whiskey, Vodka, Gin, Rum, Tequila, Beer, Wine

Mixers:
Coke, 7Up, Sour Mix, Soda Water, Tonic Water, Orange Juice

Fruit:
Lemons, Limes, Olives

Other:
Ice, Bar Salt, A few Drink Shakers, Highball and Martini Glasses, and a few gallons of Fresh Water (Most people forget water if their bar is not by a sink.)

--Extras if you want to be fancy
Triplesec, Sweet Vermouth, Dry Vermouth,

Answer 2

Your liquor stock really depends on what you plan to serve. Assuming that you’ll want to make the most commonly requested cocktails, this is a basic list. I suggest that you start with this lineup and add to your stock as necessary. 750 ml bottles will suffice, however if you want to save some money, consider 1 liter or 1.75 liter-sized bottles. Recommended brands are listed in Red for Classic Selections and Blue for Splurge selections.
•Bourbon (Makers Mark / Blanton’s)
•Canadian Whiskey (Crown Royal / Crown Royal Reserve)
•Rum (Mount Gay Eclipse / Rhum Barbancourt 5 Year Old)
•Tequila (Stock Silver, Reposado & Anejo, if your budget allows. See Glossary)
•Silver (Milagro / Chinaco)
•Reposado (Milagro / Corzo)
•Anejo (Sauza Commemorativo / Corazon Anejo)

•Blended Scotch Whiskey (Dewars / Chivas Regal)
•Amaretto (Lazzaroni / Lazzaroni)
•Orange Liqueur (Grand Marnier / Extase XO)
•Brandy (Maison Surrene Petite / Delamain XO)
•Gin (Tanqueray / Tanqueray Ten)
•Dark Rum (Gosling’s / Zaya 12 Year Old)
•Vodka (Three Olives / Grey Goose)
•Single Malt Scotch Whisky (Glenlivet / Macallan 12 Year Old)
•Irish Cream (Bailey’s / Bailey’s)
•Coffee Liqueur (Kahlua / Kahlua)
•Sweet Vermouth (Martini & Rossi / Noilly Prat)
•Triple Sec (Hiram Walker / Marie Brizard)
•Dry Vermouth (Martini & Rossi / Noilly Prat)

Mixers
Stocking mixers is like stocking your alcohol. It really depends on what you plan to serve. The list below will prepare you for most requested cocktails.
•Orange Juice
•Pineapple Juice
•Tomato Juice
•Bloody Mary Mix
•Lime Juice
•Simple Syrup
•Tabasco Sauce
•Tonic
•Ginger Ale
•Half & Half
•Mineral Water
(Both still & sparkling)
•Cranberry Juice
•Grapefruit Juice
•Sweet & Sour Mix
•Angostura Bitters
•Grenadine
•Worcestershire Sauce
•Club soda
•Cola
•Diet Cola
•Milk

Garnishes
Use fresh fruit for your garnishes. Again, it depends on what you plan to make, but this will prepare you for most cocktails. You can use your imagination and add fresh fruits, candies, sprinkles, or even tiny umbrellas to give your own touch to your concoctions.
•Lemons
•Cocktail Onions
•Limes
•Spanish Olives
•Oranges
•Coarse Salt
•Maraschino Cherries

Answer 3

Vodka, Gin, Rum, Triple sec, Tequilla, 1 wiskey, 1 scotch, various mixers, and bar tools.

Answer 4

For Professional Use see:

BOA1 on this answer page

For Home Use see:

dba_gregg on this answer page

That just about does it to start....

Answer 5

A liquor license.

Answer 6

The things suggested by the people who have answered your question have given you a very detailed account of what you need they have not touched upon the equipments. here are some ips on what ypu may need.

Bar Equipment & the Tools of the Bartender

Soda gun
A soda gun is a device used by bars to serve various types of drinks. There are two types of these guns, pre mix and post mix. A soda gun has the ability to serve any beverage that is some combination of syrup, water, and/or carbon dioxide. This includes soft drinks, iced tea, carbonated water, and plain water. When served from a Soda Gun, these are often known as fountain drinks.
Pre mix guns consist of a series of tanks of ready-to-serve beverages, connected via hoses to a single nozzle used by the bartender. post mix guns also consist of a single nozzle, but they are connected to individual tanks of beverage syrup and carbon dioxide. They get their water from a dedicated water line.
Many large soda producers (for example Coca-Cola and Pepsi) produce their own pre mix. Typically, in addition to their cola, they will combine on the gun their lemonade, a tonic water and their diet cola. For example, in the UK, a typical Coca-Cola premix gun will contain Coke, Diet Coke, Schweppes Lemonade, and Schweppes tonic. A typical Pepsi gun will contain Pepsi, Diet Pepsi, Orange Quench, R whites lemonade and proprietary tonic. However, in restaurants and fast food outlets, the ancillary soft drinks will be replaced with named soft drinks (rather than mixers as in bars). So Sprite would substitute Schweppes lemonade; 7up would substitute R whites in Pepsi machines. Additionally it would be possible to have other drinks (not often used in bars) like Fanta, Ice tea, root beer etc.
Some recent innovations of soda guns has included the provision of orange juice, cranberry juice and even an energy drink.
The advantage of post mix above using bottles is obvious; post mix is cheaper to transport (you add the water at point of sale, so transport only 1/7th of the weight), convenience for the venue (no bulky bottles or messy cans to open), a freshly carbonated drink for the consumer, and of course a much more profitable product for the venue (a glass of post mix costs about 1/40th the price of the same amount of drink from a bottle!).
Post mix guns have the advantage that each drink can be mixed more precisely, with custom settings for the water and carbon dioxide mixture. Pre mix guns, however, take up less physical space, which makes them generally more popular.
Boston Shaker
This consists of two parts, a glass ‘mixing’ half and a steel ‘tin’. The two halves are put together and form a sealed unit.
Used for all shaken drinks (Brandy Alexander, Killer Zombie, Stinger). The glass bottom can also be used for drinks that require stirring (Martini, Negroni) if a proper ‘mixing glass’ is not available.

Three Piece Shaker
This is an integrated shaker and strainer made up of a steel base, a metal lid and strainer and a ‘cap’ on top.
Used for all shaken drinks the base can be used to stir drinks if no mixing glass is available.
Because of it all metal construction it will make a slightly colder drink than the Boston shaker.


Mixing Glass
Used for drinks that require stirring (see above). Mixing glasses tend to be larger than the Boston ‘glass’ and also have a spout to pour from and therefore stirring and pouring is made easier.

Pour Spouts
These plastic or metal spouts fit in the neck of spirit bottles and increase speedy drink making by removing the step of taking the cap off every bottle every time and also allowing ‘free pouring’.
They come either as ‘free flow’ (ie unrestricted flow) or as ‘measured’ with an internal device to provide a set amount of liquid.
Only bottles that are regularly used should have pourspouts added and pourspouts should not be used in bottles that can go off such as wines

Bar Blender
This is a mechanical device with whirling steel blades that forces pulps fruit and ice very efficiently. Major manufacturers are Waring, Hamilton Beach and Vitamix.
Used for all blended drinks (Pina Colada, Chi Chi).

Hawthorn strainer
This is a device that fits on top of the steel half of a Boston Shaker in order to keep all the pieces of ice used to chill the drink while being shaken from entering the final drink.
It consists of a flat perforated metal disk with a coiled spring around the inside. It must be held in place with the hand while pouring.


Julep Strainer
This a device that fits on top of the glass half of a Boston to strain the ice out of a stirred drink.
It consists of a concave perforated metal disk and again must be held by the hand when straining.

Fine Strainer
This is a tea strainer-like device for removing the smallest particles of ice from a drink or any fruit pulp that is undesirable. It is held over the glass and is always used together with one of the other strainers.

Bar Spoon
This can come in many forms with the major variation being either with a ‘sharp’ end or a flat end (aka Bonzer).
It will be longer than normal spoons and often with a twisted handle.
It has four major uses: to stir drinks effectively and hygienically, to use as a small measuring device, to aid the ‘layering’ of certain drinks and to act as a muddler for crushing fruits and sugars.

Muddler
This is a wooden or plastic device used for pulverising fruits, herbs or sugars to make certain drinks.

Zester
This is a device for cutting thin strips of citrus zest for beth decoration and also to release the oils contained in the skin. If it is not available a sharp knife may be used.

Knife
This is to chop fruit and to prepare citrus twists if a zester is not available.

Grater
This is used to grate hard herbs and nuts such as nutmeg and cinnamon to be used as garnishes for certain drinks

Chopping Board
This should be made of plastic for ease of cleaning and should only be used to chop fruits.

Measures
These are mandatory by law in certain countries and vary according to the set legal amount. If so they must carry a government marking.
Where they are not required by law they are still important to allow mixed drinks to be made in the proper proportions and ratios.


Ice
Ice can be counted as a tool or an ingredient as lots of drinks use ice in either the preparation, serving or chilling of the them


There are three types of ice

Cubed ice - cubed ice is used for most shaken, stirred and built drinks. Cubed ice can come in a number of different shapes and sizes depending on the type of ice machine.

Cracked ice - is made by simply taking a large block of ice and wrapping it in a bar towel and smashing it with either a mallet or a strong empty bottle. Cracked ice is mostly used for drinks that contain just a mixture of spirits.

Crushed or shaved ice - this is used for ‘frappes’ or blended drinks. Crushed ice can be either made in a crushed ice machine or by hand ice crusher. Always use crushed ice for blended drinks as cubed ice will damage the blades of the blender and will not give the drink the smoothness it requires.

There are four basic rules concerning ice

1. Ice must be clean, clear and hard - try never to use ice that is ‘watery’ or shiny as it will melt into the drink faster and lead to over dilution.

2. Use plenty of ice when making drinks - most drinks are best served cold. The more ice in the glass the colder the drink becomes and reduces the speed of dilution. Most people think that the more ice a bartender puts in the glass the less liquor they get, even if the glass is full of ice the amount of liquor will never change. Always avoid using hot or warm glassware as this will melt the ice and remember that most spirits and liqueurs are stored at room temperature and will melt the ice upon contact.

3. Always use an ice scoop - never use your hands for hygiene reasons and never use a glass as it might break. If a glass breaks anywhere near the ice well you must remove all the ice with the scoop, then melt the remainder with hot water and use a cloth to remove any glass splinters.

4. Always use a fresh ice whenever you make a drink - always throw used ice away even if you are making the same drink for the same guest. Occasionally a guest will request that you build a new drink on top of the old one… the guest is always right so you must obey them.

Ice Well
This is the area that you store your ice in for easy and frequent access. Make sure your ice wells have proper drainage; incorrect or no drainage leads to faster melting of the ice. Ice must be kept clean and must be treated like a food product thus keep all bottles, fruit trays and plastic containers out of the ice well and make sure ice wells are kept thoroughly clean.

Ice Scoop
This can be made of steel or plastic and allows faster and more hygienic transfer of ice than tongs or fingers.
Never use a glass to get ice as it may break, thus contaminating all your ice.

Tongs
Used for picking up fruit from trays, using fingers is not very hygienic

Waiter's Friend
This is a combined tool that has a corkscrew, knife and bottle opener in one unit.

Bottle Opener
These come in many forms but are used only for opening bottled beers.

Garnish Tray
This is a plastic partitioned and covered tray that contains a decent supply of all fruit and garnishes used in the preparation of drinks. It’s sits under the bar top away from the guest and needs to be fully cleaned at the end of every shift.

‘Store and Pour’
These are plastic storage devices with colored spouts for easy pouring and fast product recognition.
Container for juices, purees, dairy products and simple premixes are usually 1 litre or equivalent. The Store and Pour allows you to remove the neck and cover the juices for easy and hygienic storage.

Bar tidy or Caddy
This is a plastic or metal partitioned container for straws, stirrers napkins, short straws and matches. The bar caddy usually sits on the bar top

Drip mat
A long piece of rubber or cloth used for the preparation of drinks, the drip mat usually sits on the bar.
Cocktail equipment is often stored on this to allow drying and visibility to the guest

Glassware
There are a multitude of types of glassware, some with a unique drink or spirit to be served in them, some with variable uses. The main types of glassware used in modern bars are:
Cocktail glass - the classic martini glass. Usually 5 1/4 oz.
Tumbler or Rocks - a short fat glass. Usually 9-12 oz
Highball: tall slim type glass. Usually 12-16 oz
Shot glass: a small 2oz glass made for swift short drinks.
Flute: the classic champagne glass.
Wine Glass: either a narrow ‘Tulip’ style or wider ‘Goblet’ style.

The bar

The area behind the bar can be split into two, the front bar and the back bar.

The front bar

The ‘Station’ is set up to allow you to work whilst maintaining an awareness of what is happening in front of you. Being aware of what is happening with your guests is a vital part of bartending and will allow you to anticipate the needs of your guests and your fellow workers.


The speed rail
This will contain your house or pouring brands, they should be in the following order – vodka, gin, white rum, tequila, whisky, dark rum, brandy and bourbon. The rail should also contain and cocktail ingredients that you use regularly: normally triple sec, gomme syrup, grenadine and lime cordial. No juices should be held in the rail, as they should always be slightly chilled. If you have an over-sized or a double rail, place brands that are big sellers and some of your widely used cocktail liqueurs in the rail. The speed rail should be fitted to the bar so it is at waist height, this will minimise the amount of bending you need to do. If the speed rail is too low, place glass cloths along the bottom to elevate the bottles.

Cleaning – remove all the bottles from the rail and if possible remove the rail from the bar mounting, wipe all the surfaces of the rail with a clean damp cloth and then sanitise thoroughly. Replace the rail if necessary, finally wipe each bottle with a clean and slightly damp cloth making sure to clean the pour spouts and then replace them in the correct order in the rail.

Dos and don’ts

Keep the pour spouts pointing in one direction, generally right to left, this will help you pour more accurately (if you are right handed).

Make sure the label faces the customer when you are pouring the drink (this goes for all bottles)

Don’t leave empty bottles in the speed rail - make sure you replace empties immediately.



The ice well
The ice well should be divided into two or three sections; the middle containing cubed ice, the (two) outer sections (or Jockey Boxes) are for juices (normally cranberry, orange, pineapple, grapefruit, lemon and lime), as these need to kept cold and for house white wines and champagnes (if these are big in your bar) or crushed ice if you make a lot of drinks using crushed ice or blended drinks. The ice well must be properly plumbed in to ensure melting ice drains from the well and it must be cleaned and sanitized thoroughly before and after every shift.

Cleaning - remove as much ice as possible using the ice scoop and then melt the remainder with hot water, then soak up any water using with a bar cloth or bar paper and then sanitize.

Dos and don’ts

Keep everything topped up; ice, juices and wines (if required), this will ensure smooth drink service

Always use an ice scoop, never hands or glasses as this is highly dangerous and against regulations

If a glass is broken in the well; inform your colleagues and remove all the ice straight away (if possible pour some grenadine or colored juice over the ice to stop people using it). Clean the well thoroughly, removing all the glass and re-stock with fresh ice.

Fruit or garnish tray
This should be within easy reach, preferably behind the ice well or next to it. There are standard garnish trays on the market that contain individual trays to store cut lemons, limes, oranges, cocktail cherries and other condiments (onions, olives). Depending on the type of garnishes and the amount you use you may only have three sections or if you use numerous garnishes the tray may have six. If you do not have garnish trays, place the garnishes in clean saucers and try and keep them off the bar top (to discourage customers’ fingers contaminating the fruit).

Cleaning – garnishes are classed as food so your garnish trays must be kept spotlessly clean. At the end of every shift; remove all the fruit and either put it back in the jar (olives, cherries and onions) or throw it away, then place the tray holder and individual trays in the glass washer or a sink filled with hot, sanitized water and wash thoroughly, dry and then put the trays back in the holder.

Dos and don’ts

Always check your garnishes before putting them in a customers’ drink; if the garnish is not fresh throw it away, remember the garnish is as important as the drink.

The bar top
This is the part of the bar the customers can see. It is generally the place where you store your cocktail shaker, mixing glass, bar tidy, drip mat, condiments and measures. (These will be covered in the equipment section)



The back bar

This is the display area of the bar, all the spirits, liqueurs and vermouths that the bar stocks are displayed on the back bar. Generally all tills, credit card machines and other equipment not used for making drinks are situated on the back bar.

Setting up the back bar

The back should have the same number of stations as the front and should be set up as so;

Widely used products and call brands – these are your cocktail ingredients, your most popular spirits and liqueurs and should be placed on the counter or the first shelf. Each station must have these products and they should mirror the products on the other stations. Keep like products together; vodka with vodka, gin with gin etc, this allows the customer to see what different brands you stock. Liqueurs can be grouped in kind; blue curacao next to orange, cherry brandy next to peach brandy and so on, they can also be grouped by drink, Bailey’s and Kahlua are often used in the same drinks as are Menthes and Cacaos so they can be placed side by side.

Premium and deluxe brands – these are your less popular and usually more expensive brands, you do not need one on every station but it is important to organize them so they are accessible for everyone. Like you call brands, you should keep your vodka with the vodka and so on.

Top Shelf - these are the best products in the house and often the most expensive so putting them on the highest shelf ensures visibility and safety.


Till and EPOS – you should have a till and a CC machine on each station; this is important for minimizing money handling errors and gauging bartender performance.

Other equipment – each station should have back up pens, a stapler (for CC transactions), a spillage book (to record spillages as they happen), spare till and PDQ rolls


Glassware


There are four basic rules concerning glassware

1. Use the right glass for each drink - recipe books will always indicate the correct glass make sure you follow the recipe. Standardization is very important behind the bar as this means each bartender uses the same glass for the same drink as his or her colleagues, no matter how busy. If you are busy and your station does not have the glass you need, stop what you are doing and re stock your glasses (not just for your station but for the whole bar).

2. Ensure that your glass ware is spotless at all times - always make sure that you check your glass before proceeding with the drink, hold the glass up to the light in view of the guest, this will reassure you that the glass is clean and reassure the guest that you care about what you are doing. If you pick up a glass that is not clean do not put it back in the same place but send it to be washed. Wine and Champagne glasses should always be polished before serving the drink.

3. Ensure you glass ware is not cracked or chipped - if you find a glass that is chipped or cracked throw it away as a chipped or cracked glass contains harmful bacteria and can cause injury to the guest. Chipped, cracked or broken glasses should not be thrown into bins with plastic liners as they can cause injury, damaged glasses must be put into a specified container. If you accidentally serve a drink in a damaged glass replace the whole drink do not pour the drink into a fresh glass.

4. Some glassware needs to be prepared in advance - in some cases the recipe will indicate that the glass needs to be chilled or pre heated. To chill a glass, put a scoop of crushed ice in the glass and then fill it with soda and then let it chill while you prepare the drink. Discard the ice and then pour the drink. All drinks should be served as cold as possible, in the case of drinks served with out ice the glass must already be cold e.g. the Martini, Manhattan, Daiquiris . A lot of bars will now have freezers or Glass Frosters for storing frozen glasses, so you don’t need to chill them before making the drink.
To pre heat a glass, fill with boiling hot water and allow to sit for a round one minute, discard the water and then prepare the drink e.g. Irish coffee.
In some cases, such as, Margaritas and Sidecars the glasses will require a salt or sugar rim, this should be done before you start to prepare the drink do not a, prepare rimmed glasses in advance of the order being taken b, prepare rimmed glasses after the drink has been made.
Never moisten the glass with water, always use a ‘Margarita salt-er’ soak the sponge with lime cordial or juice, if you have no ‘salt-er’ use a lime wedge a moisten the outside rim of the glass and then dip the rim in a saucer of salt. Never over salt the rim as this can lead to the salt falling into the drink. Never over fill the glass as can cause the liquid to spill over the side and completely ruin the drink. Some guests do not like salt on their margarita but it is the correct garnish, so only half salt the rim.