On my first day bartending at PDT, the James Beard Award–winning neo-speakeasy, I knew next to nothing about bartending. I didn’t know a Sazerac from a Saratoga, and I certainly was not savvy in all the intricacies surrounding the tools of the trade — like shakers and jiggers. Eventually, I went from someone who was happy to use whatever instruments were handy to someone who literally brought in their own kit to their shift and would insufferably opine about the benefits of a particular Japanese-made bar spoon or which strainer had the best coils to ensure properly sized ice chips.
After a few years behind the bar at PDT, I went on to serve as the bar director for the Momofuku restaurant group. When considering bar tools for a commercial establishment known for its aesthetic, I had to strike a balance between functionality, style, and cost. These tools would be used hundreds of times per day and would be subject to the high heat of our commercial dishwasher. This is all to say I know a thing or two about bar tools and how to pick the right ones for the right situation.