Books and Resources to Start Strong
Before you invest in equipment, you need solid knowledge about bartending techniques, business operations, and teaching methodology. These books will give you the foundation to run a credible bartending school and teach with confidence.
The Joy of Mixology by Anistatia Miller and Jared Brown
This book covers cocktail history, techniques, and flavor theory—essential knowledge for teaching students why drinks are made specific ways. Understanding the “why” behind each technique makes you a better instructor. It’s reference material you’ll return to repeatedly when designing curriculum.
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Liquid Intelligence by Dave Arnold
This is the technical deep-dive into drink science—dilution, temperature, ice, and precision. If you’re teaching modern bartending standards, students need to understand the physics behind the craft. This book establishes your authority and helps you explain why consistency matters.
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The Small Business Start-Up Kit by Peri Pakroo
Running a bartending school means handling permits, liability, contracts, and scheduling. This book walks through business formation, insurance requirements, and recordkeeping. It’s not cocktail-specific, but it keeps you legally compliant and operationally organized.
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Building a StoryBrand by Donald Miller
You’ll need to market your bartending classes to potential students. This book teaches you how to position your school’s value clearly—whether you emphasize career training, hobby skills, or specific certifications. Clear messaging directly affects enrollment.
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Equipment You Need
Bartending education requires both teaching tools and practice equipment. You’ll need enough for students to practice simultaneously, plus backup items for wear and breakage. Most bartending schools start with equipment for 6–12 students at once.
Essential Bar Tools
- Cocktail shakers: Boston shakers (two-piece metal) are standard. You’ll need one per student, plus extras. Avoid plastic—they’re unprofessional and don’t last.
- Jiggers: Double-sided measuring tools (typically 1.5 oz and 1 oz, or 2 oz and 0.75 oz). Essential for teaching proper pours. Buy a set for each station.
- Bar spoons: Long twisted handles for stirring cocktails and layering drinks. Stainless steel, not plastic.
- Strainers: Hawthorne strainers for shaken drinks and julep strainers for stirred drinks. Durable metal only.
- Muddlers: For crushing mint, berries, and other ingredients. Wooden handles with flat or textured bottoms.
- Mixing glasses: Crystal or heavy-duty glass vessels for teaching stirred cocktails.
- Channel knives and bar spoons: For garnish preparation and presentation techniques.
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Glassware
- Coupe glasses: For martinis, daiquiris, and up cocktails. Buy at least 12–18 pieces.
- Rocks glasses: For spirit-forward drinks and cocktails served over ice. Standard 10–12 oz capacity.
- Highball glasses: For gin and tonics, whiskey sodas, and tall drinks.
- Collins glasses: Taller than highballs, used for Toms Collins and similar drinks.
- Hurricane and tiki glasses: If your curriculum includes tropical drinks.
- Mixing and serving glasses: Backup glassware for demonstrations and student practice.
Budget for breakage. Plan to replace 10–15% of glassware annually.
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Ingredients and Supplies
- Base spirits: Vodka, gin, rum, tequila, whiskey, brandy. Buy bulk sizes. You don’t need top-shelf—mid-range works for training.
- Liqueurs: Triple sec, Cointreau, Kahlúa, Baileys, crème de menthe, simple syrup ingredients.
- Mixers: Tonic water, cola, ginger beer, soda water, cranberry juice, lime and lemon juices.
- Bitters: Angostura and orange bitters at minimum.
- Garnish supplies: Fresh citrus (limes, lemons, oranges), fresh mint, cherries, olives.
- Ice: A reliable commercial ice maker or weekly bulk orders. Ice quality affects drink quality and student learning.
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Furniture and Setup
- Bar training stations: Sturdy tables or practice bar tops where students can set up tools and practice pours.
- Shelving: For organizing bottles, glasses, and supplies during classes.
- Classroom seating: For theory portions and demonstrations. Chairs with good visibility of your demo station.
- Demo bar: A dedicated station where you perform techniques for the class to watch and learn.
Safety and Cleanup
- Slip-resistant mats: Prevent accidents at bar stations. Bartending floors get wet and slippery.
- First aid kit: For minor cuts from glassware.
- Cleaning supplies: Food-safe sanitizer, bar towels, trash bins for used citrus and garnishes.
- Spill containment: Absorbent materials for alcohol spills during student practice.
What to Buy First vs Later
You don’t need everything upfront. Prioritize what directly supports teaching, then scale based on demand and revenue.
- First (Launch): One complete shaker set per student station (6–8 units), full jigger sets, basic glassware (coupe, rocks, highball), essential spirits (vodka, gin, rum, whiskey), mixing glasses, bar spoons, strainers, and base ingredients.
- First Month: Add muddlers, channel knives, additional glassware for breakage replacement, and specialty liqueurs as your curriculum expands.
- Months 2–3: Invest in a demo bar setup if teaching at a location without one. Upgrade shelving if needed. Add specialty glassware for tiki or advanced cocktails.
- Later (Scale): Commercial ice maker if renting space long-term. Upgraded POS system. Additional stations if classes grow beyond 12 students.
New vs Used Equipment
Buy new bar tools. They’re inexpensive, last for years, and used tools may be dull, damaged, or unsanitary. A student using a worn-out shaker or dull jigger gets poor training. The cost difference is minimal—usually $3–8 per item—so buying new makes sense.
Glassware can be new or lightly used. Estate sales, restaurant supply auctions, and wholesale discount sites often have sets at 30–50% discounts. Inspect for chips, cracks, or cloudiness that affects visibility. For your demo station (where you showcase technique), use new glassware—it looks professional and sets the standard.
Don’t buy used furniture. Bar stations need to be sturdy and stable. New tables aren’t expensive ($150–400 each), and used options often have uneven legs or damage that creates safety issues. Classroom chairs can be used if they’re structurally sound and clean.
Avoid used spirits entirely. You can’t verify age, storage conditions, or authenticity. Even small bottles are inexpensive when bought in bulk from distributors.
Where to Buy
- Restaurant supply companies: Webstaurant Store, Restaurant Depot (membership required), or local restaurant supply shops. Better pricing on bulk quantities than retail.
- Beverage distributors: Local liquor distributors often offer bulk discounts on spirits. Call ahead for pricing on case orders.
- Costco or Sam’s Club: Competitive pricing on spirits, mixers, and glassware if you have a business membership. Good for supplies you use regularly.
- Bar and kitchen specialty sites: Barware.com, BarProducts.com, or similar retailers focused on bartending equipment. Better selection than general retailers.
- Local restaurant supply stores: Often cheaper than online for items you can pick up immediately. Build a relationship with owners—they may offer discounts for regular orders.
- Secondhand liquidation auctions: When restaurants close or upgrade, auctions sell equipment cheaply. Useful for glassware, furniture, and specialty items.