Most spirits are stored at room temperature, so the purpose of shaking or stirring is to mix and chill the ingredients and serve cold, but without ice.
If the recipe calls for double straining, I have a tea strainer on hand, the Hawthorne will hold back most larger items, but to remove citrus pulp, for example, I would double strain. It can also help to aerate the drink.
The other type of shaker is a three-piece, self-contained item, where the strainer is in the lid. I am wary of these, as they can tend to be difficult to pull apart once chilled.
General items, such as a good sharp, large knife and a paring knife for more delicate work are essential.
A muddler is a bar instrument equivalent to a pestle (as in mortar and pestle) and is used to crush herbs to release their flavour and aroma, fruits to release their juices and break down the flesh and citrus to release the oils and intense flavours held in the zest. I also use a mortar and pestle to crack aromatic seeds and flavouring agents (cardamom pods, fennel seed, coffee beans, etc).
A vegetable peeler is ideal for some garnishes and a long-handled bar spoon comes in handy as it is undeniably a bar spoon -so reduces the likelihood of anyone being able to steel it from you (‘‘Hey, that’s my bar spoon’’ has been said many times to kitchen staff in licensed premises!).
Blenders are used for beverages when you need to combine the ingredients to a finer consistency and depends on your preference (I like to use a Magic Bullet-style blender rather than traditional bar blenders as the consistency is more appealing, although some recipes need adjusting with more liquid to ensure you don’t end up with a paste).
