Bartending equipment

thumb|An electric blender

thumb|Three types of corkscrew: two modern (left and bottom) and one old (right) thumb|upright|A basic corkscrew

thumb|right|upright=1.35|French (top) and balloon whisks. Balloon whisks are bulbous; French whisks are longer and narrower.

device that enables the removal of metal bottle caps from bottles

frozen water ice cubes

thumb|Electric centrifugal juicer

device used to mix alcoholic beverages

article used to rest beverages upon

thumb|upright=1.3|right|Sabering the champagne bottle with a specialized dull sword thumb|Opening of Wine_bottle#Sizes|magnum bottle of the [[Champagne wine with a glass strike]] ' is a ceremonial technique for opening a sparkling wine bottle, typically Champagne, by striking it with a sword or similar implement. The blade is placed towards the base of the bottle and thrust along the length of the neck, where the force of the striking point hitting the lip breaks the glass to separate the collar from the neck of the bottle. The cork and collar remain together after separating from the neck. Th

kind of spoon

thumb|200px|A zester zests an orange. thumb|200px|A Microplane grater / zester in use A zester (also citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit. A kitchen zester is approximately long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims. To operate, the zester is pressed with moderate force against the fruit and drawn across its peel. The rims cut the zest from the pith underneath. The zest is cut into ribbons, one drawn through each hole.

thumb|upright=0.5|A wooden muddler

thumb|A French-made chinois from a commercial kitchen

utensil to scoop out balls of melon

small stick used to hold fruit garnishes or stir drinks

device for pumping and dispensing beer

bartending tool

bar tool

beer dispensing device