Collection: Bar Equipment

Bar accessories are the small tools that keep cocktail and beverage service running — jiggers, pourers, muddlers, ice scoops, bar spoons, openers and beverage dispensers. The right kit at every station turns a 90-second pour into a 45-second pour, and consistent measure means consistent margin. Hospitality Connect stocks Avanti, Bonzer and Chef Inox — the standard Australian bar kit ranges.

Range overview

• Jiggers (15/30ml, 30/60ml): 18/8 stainless dual-end measures — the international cocktail standard.
• Spirit pourers (15ml, 30ml): Speed pourers for fast service; combo pourer-and-measurer for tighter cost control.
• Bar spoons and muddlers: 270mm and 330mm bar spoons with twisted handles; wood and stainless muddlers for citrus and herb work.
• Wine accessories: Aerators (deluxe, adjustable, with pouring stand), winged bottle openers, vacuum stoppers.
• Ice tools: Ice crushers, ice scoops, ice tongs.
• Beverage dispensers: 1L Chef Inox dispensers with five spouts; bar runner mats; bottle cap catchers.

What to look for

• 18/8 stainless construction: Won't pit or stain from acidic mixers and citrus.
• Calibrated jiggers: Cheap jiggers measure inaccurately — invest in calibrated 15/30 and 30/60 sets.
• Speed pourer fit: Standard liquor bottle thread — but check fit if you're stocking less common bottle sizes.
• Wood versus stainless muddlers: Wood for traditional mojito and old-fashioned; stainless for high-volume service that needs dishwasher cleaning.

Specifying for your bar

Each cocktail station needs at least two jiggers (one in service, one in wash), three pourers per spirit bottle in rotation, two muddlers, and dedicated ice tools that don't cross-contaminate from food prep. A craft cocktail bar adds bar spoons, julep strainers, hawthorn strainers, and dedicated wine and champagne tools.

Pair bar accessories with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

All standard SKUs in this collection ship from our Melbourne warehouse, with freight to most metropolitan areas in 1–3 business days. Heavy and oversized items are dispatched on tail-lift trucks for ground-level delivery. We coordinate dispatch around your install date so equipment arrives when the kitchen is ready for it, not weeks ahead when it sits in the way. Trade accounts get consolidated freight pricing across multiple line items.

Build out the bar with hi-balls and tumblers, bar refrigeration and back bar, and drink dispensers for buffet and event service.

Why buy bar accessories from Hospitality Connect

• Real warehouse stock: Standard jiggers and pourers ship from local stock.
• Trade pricing on bar fit-outs: Specifying a complete bar kit drops the per-piece price.
• Australian-owned showroom: Check pourer fit and jigger calibration in person.
• Mixed-brand orders: Avanti, Bonzer and Chef Inox on one invoice.
• Replacement units: Buy single replacements for lost or damaged pieces.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Bar accessory care and longevity

• Wash pourers daily: Sugar build-up clogs the spout and slows pours; warm soapy water at the end of service.
• Don't put wood muddlers in the dishwasher: Heat and water cycles crack the wood. Hand-wash and air-dry.
• Calibrate jiggers periodically: Drops in volume mean drops in margin. Test jiggers against a measuring cup quarterly.
• Replace pourers when they leak: A leaky pourer wastes spirit and slows service — replace, don't keep using.
• Stainless tools — towel-dry to prevent water spots: Quick polish after washing keeps tools presenting at the bar pass.

Need help choosing? Talk to us

Tell us your bar program and venue style and we'll spec a kit with sensible duplication. Trade accounts come with terms and consolidated invoicing.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.