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These top tips will help you get up to speed with bar tool basics and explore some of the newest tools trending in bars now…

It’s vital bartenders have a thorough knowledge of the vast array of tools to hand at a bar – but what are the real benefits of mastering your muddlers and measures?

Firstly, it speeds up and increases efficiency throughout service – and there’s no arguing that’s a great thing. It’s also important to the customer experience - customers see the tools you use as a cue to the overall quality of your bar. Bartenders who demonstrate good knowledge and pride of their tools will create higher quality drinks and an overall better experience for customers. Below we’ve outlined some key equipment, how to use it and how to store it.

Bar Basics

Click here to sign up or login to download this – you’ll find it in the Essentials section of our Course Material.

The Latest Bar Tool Trends

If you’re comfortable with your bar basics why not find out more about the latest tools and techniques being used in the industry? With technology always progressing and more complicated and sophisticated serves adding to the theatrics of modern day bartending, these tools are helping bartenders deliver innovative serves.


Smoke was originally used by chefs to preserve food, but modern bartenders are using smokers as an opportunity to flavour cocktails. The smoker machine uses an electric fan to draw air though a fire chamber with a gauze base and expel the smoke through a plastic tube. Fine wood shavings can be used to enhance cocktails flavours such as maple, apple and hickory.

Top Tip! Smoke can create a very strong flavour so handle with care so as not to overpower the other ingredients of the drink.


The best way to dispense a foam is from a cream-whipper also known as a Siphon. Foams can be applied to the surface of the cocktail, with the aroma and flavour contrast to the taste of drink beneath adding a new dimension. Foams are the result of a chemical reaction between protein and nitrous oxide. The protein usually comes from an egg white but gelatine and agar-agar can also be used for cocktails. Foams can be made before service and chilled.

Top Tip! To enhance the flavour of your foam use champagne, cold tea or fruit juice to create a more pleasant smell and taste than water. For best results, the alcohol content of the liquid needs to be below 20%.

Want to make your own smoke? Check out the video below…

Want to make your own foam? Why not try this recipe…

Want to learn more about how you can improve your bar tools knowledge? Sign up to Diageo Bar Academy today for further information about training and courses in your local area.