Cart Confidential

What’s on My Bar Cart?

Every season my bar cart takes on a new personality, just like the table, the menu, and the flowers. In November it’s all about warmth and welcome. A few essentials always make an appearance: small-batch bitters, a favorite bar spoon, fresh citrus, rosemary sprigs, and a simple decanter that works for anything.

I’ve gathered a short list of my must-haves with links so you can make it your own at home. It’s part of my ongoing “What’s In My…” series — little collections of tools and treasures that make daily life both beautiful and practical.

The Foundations

• Vodka
• Gin
• Bourbon or Rye
• Sweet and dry vermouth
• Aperitif or amaro
• Orange or cherry liqueur

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The Essentials 

• Tonic and soda water
• Cocktail cherries
• Bitters (aromatic and orange)
• Fresh citrus
• Simple syrup or honey syrup

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The Tools

• Shaker tins (Boston set): Cocktail Kingdom – Koriko Weighted Shaking Tins (set)
  • Why: Two-tin seal breaks cleanly and chills fast. Durable, easy to wash, no glass to crack

• Jigger: Cocktail Kingdom – Japanese‑Style ½ oz / ¾ oz
  • Why: Marked measures give repeatable ratios. Narrow shape reduces spills

• Mixing glass: Cocktail Kingdom – Yarai Seamless 550 ml
  • Why: Thick walls keep temperature stable for stirred drinks. Wide mouth for easy stirring

• Hawthorne strainer: Cocktail Kingdom – Antique‑Style Hawthorne
  • Why: Tight coil catches ice chips. Fits most tins and mixing glasses

• Fine mesh strainer: OXO – 8″ Double Rod
  • Why: Removes pulp and fine shards when double‑straining for a clear finish

• Bar spoon: Cocktail Kingdom – Teardrop 30 cm
  • Why: Long handle and twisted shaft improve control and reduce aeration when stirring.

• Muddler: Cocktail Kingdom – Natural Wood
  • Why: Flat end presses evenly without shredding herbs. Wood grips well in hand

• Hand citrus press: Chef’n – FreshForce Citrus Juicer
  • Why: Leverage design extracts more juice with less force. Directs juice cleanly

• Zester: Microplane – Classic Series Zester
  • Why: Sharp micro‑teeth pull fragrant zest without bitter pith

• Large ice tray (2″ cubes): Tovolo – King Cube Tray
  • Why: Larger cubes melt slower and dilute less. Consistent size for better presentation

• Lewis bag & mallet: Cocktail Kingdom – “Schmallet” & Lewis Bag
  • Why: Canvas wicks water for drier crushed ice. Mallet gives even crush size

• Bitters bottles (dasher tops): Cocktail Kingdom – 100 ml Stainless Dasher
  • Why: Dasher caps deliver precise drops so recipes stay consistent

• Speed pourers (free‑flow): Spill‑Stop 285‑50
  • Why: Steady flow rate helps measure by count and reduces drips

• Ice bucket with tongs: OXO – SteeL Ice Bucket & Tong Set
  • Why: Insulated bucket slows melt. Tongs keep service sanitary

• Small cutting board: Epicurean – Kitchen Series 8″ × 6″
  • Why: Compact size for quick citrus cuts. Dishwasher safe, gentle on knives

• Paring knife: Victorinox – 3.25″ Serrated Paring
  • Why: Serrated edge bites cleanly through citrus and peels. Low maintenance

• Bar towels (100% cotton, tight weave): Utopia – Bar Mops (12‑pack)
  • Why: Absorbent and lint‑light for glassware. Wash and reuse

• Microfiber cloth (for polishing glass): MagicFiber – Microfiber Cleaning Cloths
  • Why: Leaves glasses streak‑free without chemicals

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Glassware I Love

Rocks Glasses

• Crate & Barrel: Direction Hand-Blown Double Old-Fashioned   
• Walmart: Libbey Gibraltar Rocks Glasses, set of 12
• BarProducts: BarConic Executive Rocks, box of 6

Coupes & Martinis

• Crate & Barrel: Aspen Martini Glass
• Sur La Table: Schott Zwiesel Universal Classico Martini
• IKEA: STORHET Coupe, set of 6

Highball Glasses

• Sur La Table: Tate Highball
• Target: Threshold Shoreham Highball & Rocks Set, 12-pc
• Walmart: Anchor Hocking Swivel Drinkware Set, 12-pc

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Service & Storage Tips

Here are the little-known tips I’ve collected over the years.  They are simple details for storing ingredients properly and serving at the right temperatures, so everything is at its peak and the cocktails you make taste their very best.

1. Treat vermouth like wine: cap and refrigerate after opening
2. Decant for service, store for freshness: keep the main vermouth bottle chilled; use a small carafe at the cart
3. Ice is an ingredient: use plenty of fresh, hard ice; clear cubes are best for spirit-forward drinks
4. Chill citrus, warm before juicing: refrigerate whole fruit, then bring to room temp for more yield
5. Bitters trio: aromatic, orange, and one distinctive bottle will cover most classics
6. Liqueur minimalism: one orange, one maraschino, and one amaro unlock the classics
7. Skip the freezer for aged spirits: store upright, cool, and out of sunlight
8. Batch and chill: pre-mix spirit-forward cocktails and keep cold for seamless service
9. Upgrade garnishes: quality cherries, dehydrated citrus, and herb sprigs add aroma and beauty
10. Measure like a pro: a weighted jigger and proper stir or shake technique improve balance every time

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