Here’s what I use to make my drinks.
- WMF Mixing Glass – It’s taller than your standard pint glass with straight sides and it’s got a spout.
- Standard mixing glass – I had been using pint glasses forever but finally they all broke, the last two while actually making cocktails. Now I have a vintage mixing glass with recipes on the outside.
- Boston shaker tin – because you can’t stir everything
- Oxo Good Grips Mini Stainless Steel Angled Measuring Cup
- I’ve never mastered the jigger, probably because I’ve never had one that was properly sized. I like this thing as it’s easy to read and measures from 1/4 to 2 oz. - Gold Collar Barspoon – The gold collar is purely decorative, but I like the spoon shape in that it doesn’t catch on ice when stirring as much as my old barspoon did. Also the fork on the other end is good for fishing out difficult garnishes from jars like sliced jalapeños.
- Muddler – I made my muddler from a dowel. It’s probably not food grade. It’s stained from bitters. If anyone wants to buy me a PUG! muddler, I’d be much obliged.
- Hawthorne strainer
- Julep strainer
- Tovolo Perfect Cube Ice Trays
- makes cold, hard, actual cubes.
- Tovolo Sphere Ice Molds - great for drinks served on the rock (singular), particularly Old Fashioneds.
Glassware:
- My go-to “up” cocktail glass is actually a 5.5oz Champagne Coupe. I prefer it to the standard cone-shaped cocktail glass (all too commonly called the Martini glass), which I find spills easily. Also, the 5oz size encourages smaller cocktails, which generally means you’ll finish them before they get cold.
