Every cocktail bar — mobile or fixed — needs the same core set of tools. This is the complete equipment list that professional bartenders use at events, and the essentials you need for a home cocktail bar. The Sesh Bars bring all of this equipment to every event, included in the booking.
Two-piece shaker used for shaken cocktails — Pornstar Martini, Espresso Martini, Daiquiri. The Boston shaker is the industry standard: faster to use and easier to clean than a cobbler shaker. Consists of a tin and a glass or second tin.
Double-ended measuring tool for precise spirit pours. Standard sizes are 25ml/50ml (UK) or 30ml/60ml (US). Accuracy matters — a 5ml difference in spirit changes the balance of a cocktail completely.
Long-handled twisted spoon for stirred cocktails (Old Fashioned, Negroni, Martini). The twist on the handle allows smooth rotation against the inside of the mixing glass. Also used for layering drinks and measuring small quantities.
Spring-loaded strainer that fits over a shaker tin. The coiled spring catches ice and large solids. Used in combination with a fine strainer (double strain) for cocktails that need a completely smooth pour.
Small fine-mesh sieve held over the glass during pouring. Catches ice shards, fruit pulp, and herb fragments that pass through the Hawthorne strainer. Essential for any shaken cocktail with fresh fruit or herbs.
Wooden or plastic tool for crushing fruit, herbs, and sugar in the bottom of a glass or shaker. Used in Mojitos (mint), Old Fashioneds (sugar and bitters), and Caipirinhas (lime). Press and twist — never pound.
Heavy-bottomed glass vessel for stirred cocktails. Cocktails that contain only spirits and liqueurs (no juice, no dairy) are stirred, not shaken — stirring dilutes slowly and produces a silky, clear texture.
Hand-press or Mexican elbow juicer for fresh lime and lemon juice. Fresh juice is non-negotiable in professional cocktails — bottled juice oxidises within hours and tastes noticeably different.
Insulated container that holds ice at the bar station. A busy bartender uses 1-2kg of ice per hour. Large cubes for stirred drinks, crushed ice for tiki and frozen serves, standard cubes for shaking and highballs.
Metal or plastic spouts inserted into spirit bottles. They control flow rate for consistent pours and faster service. A good speed pourer delivers approximately 25ml per 2-second count.
A small bar board and sharp paring knife for cutting garnishes — lime wheels, lemon twists, orange peels, cucumber ribbons, and fruit halves. Garnish prep is done before service starts.
Professional bars carry multiple glass types: coupe glasses (cocktails), highball glasses (long drinks), rocks glasses (short drinks, Old Fashioned), flutes (champagne), wine glasses, and shot glasses. The Sesh Bars supply all glassware on every booking.
When you book a mobile bar from The Sesh Bars, every piece of equipment on this list is included — no additional hire charges, no equipment deposits, no hidden fees. Our bartenders arrive with a full professional kit, quality glassware for every drink type, and enough ice for your entire event.
For dry hire bookings, you supply the drinks (spirits, mixers, beer, wine) and we supply everything else — bar unit, bartenders, tools, glassware, ice, garnishes, setup, and strike. For all-inclusive packages, we bring the drinks too. See the cost guide for a full breakdown.
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