Superyacht Stewardess

How to Set Up a Bar.

How to Set Up a Bar.

Shake, stir, blend and mix… bar tending is more than just throwing together a few different ingredients and then hoping for the best.

You need to be prepared, have a basic knowledge of the ingredients that you are using and have your bar well stocked and organized.  On board a super yacht you will be limited by the space you have, however  I have put together a list of the bare essentials which you will need to be successful in cocktail making:

The details below are essential to setting up any bar:

A cocktail shaker

Knives

Jiggers

Plates

Citrus juice squeezer

Straws

Ice cream scoop

Mixing Glasses

Cocktail pricks

Can opener/s

Zester

Corkscrew/s

A Bar Spoon/s

Mellon Baller

Bar Strainer

Ice tongs

Containers for sliced fruit garnishes

Garnishes

Umbrellas

Swizzle sticks

Cherries

fresh fruit

Pepper

Sea salt

Ice bucket/s

Blender machine

Ice maker

Nut Meg

Bottle opener/s

Ice crusher/ wooden hammer

How to Set Up a Bar.

To prepare for cocktail hour it is essential that you have your bar set up correctly, your garnishes prepared and your juices and syrups ready.

Another helpful tip is to plan ahead a little with your ice. Unless your ice machines can cope with the workload required to produce enough ice for ice for your:

  • Ice buckets
  • Smoothies
  • Chefs’ requirements
  • Soft drink demands,

Then I would make sure you have some bagged ice in the freezer.Especially in Greece and more remote places where you just can’t nip ashore and buy some. There really is nothing worse to find that you have run out of ice half way through the service.

In addition to the above you will need to have a good supply of the basic standards drinks on board.

Such as:

  • Wine
  • Beer
  • liqueurs
  • Cognac
  • Vodka
  • Gin
  • Tequila
  • Champagne
  • Whiskey
  • Garnishes.

I would recommend two x  750 ml bottles of the standard list below. Obviously this will vary depending on your budget, and storage limitations, however with these minimum drinks on board you will generally have every situation covered until you have an opportunity to re-provision.

Red Wine:

  • Merlot
  • Cabernet Sauvignon

 

White Wine:

  • Sauvignon Blanc
  • Chardonnayay
  • Chablis

 

Champagne:

  • Rose
  • Brut

 

Port:

  • Taylor’s
  • Dow’s 2007 Vintage

 

Rose:

  • Les domaines OTT
  • Sancerre Rosé Le Mont, Loire
Desert wine:

  • Château Haut Bernasse Le Clos Monbazillac
  • NV Yalumba Museum Muscat Barossa (half bottle)
Garnishes:

  • Lemon twists
  • Angostura bitters
  • Lime and lemon wedges
  • Salt and pepper
  • Maraschino cherries
  • Superfine sugar
  • Olives
  • Tabasco sauce
  • Orange slices
  • Worcestershire sauce

 

 Soft drink and juice:

  • Orange Juice.
  • Cranberry Juice
  • Pineapple juice.
  • Apple Juice
  • Tomato Juice
  • Coca-Cola – diet and regular
  • Lemonade or seven up
  • Mineral water
  • Club soda
  • Ginger ale
  • Tonic Water

 

Various Liqueurs:

  • Irish cream
  • Coffee liqueurs
  • Grand Marnier
  • Triple sec
  • Sambuca
  • Cointreau
  • White crème de menthe
  • Galliano

 

 Vodka:

  • Beluga Gold Line
  • Absolut vodka
  • Grey Goose

 

Whiskey and Bourbon:

  • Highland Park
  • Jefferson’s
  • Macallan

 

  Tequila:

  • Gran Patron Burdeos Anejo Tequila
  • Jose Cuervo

 

Gin:

  • Bombay Sapphire
  • Hendricks Gin

 

Cognac and Brandy:

  • Hennessy XO Cognac
  • Martell Cognac

 

Beer:

  • Lager
  • Ale