This article outlines a thorough, professional-level care routine for bar tools, informed by both practical experience and material science. Let’s dive into the chemistry, the rituals, and the small choices that extend the life of your tools and elevate your service.
Why Cleaning Matters: Beyond Aesthetics
Proper tool maintenance goes far beyond keeping things shiny. Residual sugars from syrups and liqueurs, acids from citrus, and tannins from bitters can all leave microscopic residues that encourage microbial growth or initiate corrosion.
The key offenders include:
Acids (citric, tartaric, acetic) – Accelerate corrosion, especially on untreated or lower-grade metals
Sugars – Leave sticky residues that trap dust and bacteria
Alcohols – Evaporate quickly but can contribute to tarnishing on certain coatings
Oils – From citrus peels or herbs, leave a hydrophobic film that interferes with subsequent drinks
Over time, these substances can react with the material of your tools, dulling their appearance or creating unpleasant odors. Even trace amounts of citric acid left on stainless steel can initiate surface pitting—a form of localized corrosion that spreads invisibly.
Bar Tool Cleaning: The Non-Negotiables
For any bar professional, daily cleaning is the bare minimum. Here’s how to do it right, with minimal effort.
General Guidelines:
Rinse tools immediately after use to prevent residues from setting
Use warm water and a mild, unscented detergent
Avoid abrasive sponges or steel wool
Air-dry thoroughly or pat dry with a microfiber cloth
By Tool Type:
Shakers (Boston, Cobbler, French): Disassemble fully. If using a Boston shaker, rinse both tins separately. Remove any citrus pulp or mint stuck in crevices.
Jiggers: Watch out for sugar syrup build-up. These narrow vessels can hide sticky residues. Use a bottle brush if needed.
Strainers (Hawthorne, Julep, Fine Mesh): These require extra attention. The spring on a Hawthorne or the weave of a fine mesh can trap pulp and oils.
Bar Spoons: Long and slender, they’re often neglected. Rinse the twisted shaft thoroughly.
Material-Specific Care
Each material has unique vulnerabilities and care requirements. Here’s how to treat them with the respect they deserve:
Stainless Steel
Naturally resistant to corrosion due to a chromium oxide film
Can still pit or rust with prolonged acid exposure
Dry immediately after use, and polish with a bar-safe steel cleaner occasionally
Copper
Gorgeous but high-maintenance
Reacts easily with acid; develops patina (which some bartenders love)
Avoid acidic contact or wash immediately after use
To restore shine: mix lemon juice and baking soda into a paste and gently rub
Wood (Muddlers, Handles)
Never soak; wood absorbs moisture, leading to cracking or mold
Wash quickly with mild soap, rinse, and dry
Occasionally treat with food-grade mineral oil to prevent drying out
Glass (Mixing Glasses)
Avoid thermal shock—don’t pour boiling water into a cold glass
Some are dishwasher-safe, but always check
Hand-washing preserves clarity and prevents etching
What Not to Do
Many tools meet an early death due to preventable errors. Common pitfalls include:
Leaving tools wet overnight
Tossing delicate tools into a dishwasher with harsh detergents
Using bleach on copper or wood
Letting citrus acids sit for hours on metal surfaces
Ignoring small rust spots (they always grow!)
A single rusty strainer can spoil an entire drink, and possibly lead to harmful metal leaching. Prevention is key.
Smart Storage
Clean tools deserve a clean, dry home. Here’s how to avoid re-contaminating your gear:
Dry fully before storing; residual moisture causes oxidation
Use vertical racks for strainers, shakers, and spoons to allow airflow
Separate materials : don’t store copper next to stainless; galvanic corrosion can occur
Protect blades and points (e.g., bar knives, citrus zesters) with guards or sleeves
When to Replace Tools
Even with perfect care, bar tools aren’t immortal. Look for:
Cracked handles on muddlers or strainers
Warped tins that don’t seal properly
Pitted surfaces inside shakers or jiggers
Loose springs on Hawthorne strainers
Blunted edges on knives or zesters
When a tool starts to interfere with performance—or becomes a hygiene risk—it’s time to retire it.
Final Thoughts
Taking care of your bar tools at home doesn’t have to be complicated. A few simple habits—like rinsing right after use, drying things well, and giving them a deeper clean every now and then—can make a big difference. Your tools will last longer, look better, and help you craft drinks that taste their best.
Treat them with a little care, and they’ll return the favor for years to come.
