1. garnishes and juice.

glass is one most important of operational in largest and small bar,otherwise of that garnish and juices is to suport operational bar, consist of:
banana celery limes olive celery salt chocolate flake
cinamon fresh eggs fresh single cream apple carbonated waters coconut cream lemon-pure orange almond apricot conserve vanila ice cream onion, orange, pineapple red marachino cherry rock melon strawberry canned fruit nutmeg peper salt tomato sugar and sugar cubes tobasco sauce worcestershire sauce orange and manggo pineapple sugar syrup canned nectras canned pulps
crushed pineapple blueberries red cocktail onion flowers (assorted).

alcohol is the most important fact to keep in mind when garnishing cocktail.don't overdo the garnish,make it striking.but if you can't get near the cocktail to drink it then you have failed.,most worchampion cocktail just have a lemon slice.or single red cherry tall refreshing highbal trends to have more garnish as the glass as large. a swizzle stick should be served for a lady but optional for a man palstic animal,umbrellas,fans and whole variety of novelty goods are now avaialable to garnish with,and they add a lot of fun to the drinks.

2. essential equipment for a cocktail bar

cocktail shaker hawthorn strainer mixing glass spoon with muddler
moulinex electric blend knife,cutting board measures(jiggers) can opener
hand clothes corckscrew bottle openers ice scoop
ice bucket free poures swizzle sticks coaster and napkins
long tea spoon

3. Alcohol recommended for cocktail bar

a. Spirit

Ouzo bourbon brandy campary canadian club gin
malibu pernod rum scotch tenesse whisky tequila jose cuervo vandermint vodka

b. Liquers

advocaat ammareto baileys irish cream banana dom benedictine
blue curacao casis charteuse-green&yellow cheery advocat clayton tonic coconut cointreau crean de cafe creme de menthe dark c de cacao drambuei franglico galiano grand marnier kahlua kirsch kirchs
peach pimms no 1 sambuca-clear sambuca-black triple sec