Okay, we got what you don’t need out of the way. So, second of all, there are a lot of extra items that you’ll find at Ikea, Bed, Bath and Beyond, Crate and Barrel, and so on, that all look like they’re bartending necessities. Chances are, they’re not—even if they aren’t electronic. In short, all you need are the following items:

• Jigger Measure: to measure the amount of liquor you’re pouring. This is really only something you’ll need when you’re just starting out; after we get these introductory posts out of the way, we’ll teach you how to practice pouring without a need for measuring. In the meantime, however, do yourself a favor and get a jigger measure that have half and quarter ounce measurements clearly marked.
• Cocktail shaker/Martini Mixer: This is what you’ll be mixing a great deal of your cocktails in.
• Set of measuring spoons: You won’t always need these, but every now and then, someone’s going to ask you for a drink that requires you to measure spoonfuls of some particular ingredient, and it’s better to have them and not need them, than to need them and not have them. A good set of these won’t put you out more than, say, ten or twelve bucks, anyway.
• Glass stirring rod or Long Cocktail Spoon:An absolute necessity if you’re making martinis, as these are always stirred, not shaken (that’s why James Bond always has to specify otherwise.)
• Bar Strainer: These usually come on the tops of cocktail shakers anyway, but if you’re using yours to make a martini, you can usually get away with making a cocktail in a drinking glass and pouring through the strainer. These are always useful.
• Can Opener, Bottle Opener, and a Corkscrew: Pretty self explanatory. In fact, why don’t you already have these?
• Small, sharp knife: One of these often come as part of one of those Corckscrew/Bottle Opener combos, because these are useful all over the bar. From slicing fruits to opening champagne labels, there’s always going to be a time during every party you throw where you need a knife behind the bar.
• Wooden Muddler (or a mortar and pestle): People often underestimate how many drinks require these things, and then end up having to run out in the middle of a party to go searching for one at a kitchenware or liquor store. Don’t be one of those people; a prepared bartender is a good bartender.
• Ice Bucket with Tongs: Do I really need to explain this one?
• Citrus juice squeezer: You don’t need the fancy, hundred-dollar juicers for this; just the old fashioned manual kind will do, unless you’re also the kind of person who makes themselves fresh squeezed orange juice. Then, you may want to go for the automatic kind.
• Electric Blender: Like I said, there is only one electronic device you need at the bar, and this is the one.
• Small Towels: In case you spill something. And trust me: You WILL spill something. Even if you don’t, someone else there will. Don’t worry about it too much; it happens to everybody.

First rule of your home bar: No fancy digital equipment. You'll look like an idiot.

One key to throwing a great event—from the bartending aspect of things—is to have all your gear in order. The difference between having a well stocked bar and a gimmicky bar is making sure you don’t have ALL the gear, just the RIGHT gear.

First of all—nothing digital. Plenty of people have all sorts of digital pouring equipment, triple-beam balances, automatic pouring robots… just… don’t. It maybe make for a great Engadget post, but if you put it in your house and throw a party, somebody who knows better is going to laugh at you. Here’s a good rule of thumb: if the tool didn’t exist when your grandparents were your age, you probably don’t need it. Okay, maybe a blender; you need one of those.

(coming up next: part 2 - equipment checklist)

(Beer. Beer is great. Learn how to serve it right.)

This site is more than just another run-of-the-mill recipe site; there are already dozens of those floating around. What this site hopes to offer is a bit more insight into the history, traditions, tips and tricks that bartenders know about not only serving cocktails, but the tiny, individual details that give each mixed drink its own history and personality.  I’ve made it my goal to make sure you have the ability to wow all of your guests, clients, friends and coworkers as you impress them with what will become a vast knowledge of mixology.

Any fool can simply “drink [another person] under the table,” but everyone remembers the classy individual who taught them how to make that amazing drink, or the refined, savvy sales associate who knew exactly which interesting new cocktails to order for the group while discussing business over lunch.

Every cocktail I cover in this blog will not only have the recipes for each one, but I will explain what kind of drink it is, so that you know exactly which “ritual” to observe during preparation. It’s these rituals which help foster the kind of ambiance that  creates a fun, classy adult party atmosphere that will make yours the event to remember.