Speed-pourers / Pour spouts
These pour spouts are placed in the top of a bottle and make it easy to moderate how much liquid is poured as it makes a consistent flow of liquid.
Juice-pourers
Juice pour spouts are similar to to speed pourers but allow a lot more liquid to be poured quicker which is needed when pouring fruit juices.
A muddler is a tool, used like a pestle to mash—or muddle—fruits, herbs, and/or spices in the bottom of a glass to release their flavour. Cocktails which require this include: Mojito, Caipirinha and Old Fashioned
Waiters friend
This device functions as a corkscrew, but has an "arm" to grip the edge of the bottle and give leverage when pulling corks. There is often a short blade, which is used to cut away the foil or wax seal that covers the cork.
The next most-important-bar-tool is known as the Hawthorne Strainer, a mutant device that looks like the unholy union of Spatula and Slinky. It is a slotted "paddle" with a coiled spring along its outside edge. When used, it is placed over the end of a shaker or a mixing glass before the drink is poured, in order to prevent ice and other stuff from getting into your drink.
Bar blades are bottle openers that are designed with the bartender in mind. The circular hole makes it easy to grab from ones back pocket and makes the tools easy to spin round ones fingers to impress the customer. The other end
Garnish Tongs
Garnish Tongs are used to simply transfer your choice of garnish for a drink from your garnish tray to the drink. Many bartenders use their hands, but some like to give a more professional service to the client.
A zester is used for obtaining zest from lemons and other citrus fruits. 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.
Apple Correr
An apple corer is a device for removing the core and pips from an apple. It may also be used for a pear, quince, or similar fruits.
A melon baller, formally called a Parisienne scoop, is a small spoon-like tool used to cut round- or oval-shaped sections of melon, known as melon balls, by pressing them into the melon's flesh and rotating. It can also be used to cut other soft fruit.
Bar Spoon
This is simply a long-handled spoon for stirring drinks, muddling fruit, and making layered drinks by pouring over the back of the spoon.
