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info@sapoori.com

+49 176 329 796 82

Select Language

English

info@sapoori.com

+49 176 329 796 82

Select Language

English

Autor

Julia Trotzki

Veröffentlicht am

Oct 3, 2025

Zuletzt aktualisiert am

Oct 3, 2025, 10:00 AM

Interesting facts

Set up a home bar & mix cocktails like a bartender

You want to set up your own home bar – but you don't feel like buying 30 bottles and fancy bar accessories right away?

Or are you wondering if a cocktail course in Frankfurt is really necessary – because you think anyone can mix cocktails?

This is exactly where the difference begins.
Because: Really good drinks are not created by expensive ingredients or flashy showmanship, but by know-how.
How to systematically build your home bar, which mistakes you should definitely avoid, and which bartending skills really make a difference – you will learn in this article.

And don’t worry: You don’t need a bartender title or years of experience.
But a little background knowledge will help you mix confidently – and serve drinks that make an impression.
With simple means. Without stress.

What makes a good bartender?

A good bartender doesn’t mix because he has to – but because he loves what he does.
He stands at eye level with his guests, remains focused, calm, and attentive – even when the place is full.

The most important thing: He understands what he does, when and why.
This applies not only to professionals – but also to your own home bar.

We often experience in our cocktail courses in Frankfurt how quickly people underestimate what mixing actually means:
“I’ve seen this once, I’ll just throw everything in and shake it up!”
So what happens?

Sparkling water is shaken
Lime is confused with lemon
Ingredients mixed in the wrong order
Ice forgotten – or thrown into the glass too early

This is exactly what determines the taste, texture, and balance.

A particularly common mistake:
👉 Adding soda or tonic water directly into the shaker.
This not only causes a sparkling explosion when opening – but also destroys the structure of the drink.

In our courses, we show step by step how to avoid mistakes, use tools correctly – and how to impress with simple techniques like the right shake or a clean pour.
And yes – even something seemingly simple like a citrus press can become your best friend when you know how to use it correctly.

Your Home Bar with a System – not 30 Bottles of Chaos

If you want to set up your own home bar, you don’t need a whole shelf of spirits.
On the contrary: Many make the mistake of mindlessly stocking up on bottles, tools, and syrups – without knowing what they really need.

👉 The truth is:
With 5–6 well-chosen basics, you can already mix over 20 classic cocktails – from Mojito to Whiskey Sour to Negroni or Cosmopolitan.

🧊 The best spirits for starting your home bar:

Sugar Syrup – for the right balance in almost every drink
Gin – for classics like Gin and Tonic, Bramble, Tom Collins
Vodka – versatile, perfect for Espresso Martini, Moscow Mule
Whiskey – for Whiskey Sour, Old Fashioned & more
Rum – ideal for Mojito, Daiquiri, or Cuba Libre
Aperol – not just for Spritz – also great in combination with gin or prosecco

💡 Tip: Most people already have some of this at home anyway – you just need to learn how to use it smartly.

🛠️ Essential Bar Tools for Beginners:

Ice Cubes – preferably homemade or bought in high quality
Shaker – preferably a Boston shaker or Cobbler shaker
Measuring Cup / Jigger – so your drinks always have the right balance

Without these basics, it’s difficult – they ensure consistency, cleanliness, and less chaos.

🚫 The most common mistakes when setting up a home bar:

Many just put everything somewhere – bottles on the windowsill, shaker in the drawer, glasses somewhere in between.
But that costs time, nerves – and often the quality of your drinks.

A common mistake: no well-thought-out bar station.
Pay attention to an ergonomic working height, short distances (ice, bottle, glass), and a dedicated spot for each tool.
This way, you can work fluidly without searching each time.

And when you become more ambitious someday – believe us: The difference shows up at the latest when you mix for guests.

🌶️ And then there’s… the 80-proof rum.

If you want to make an impression, but want to put in little effort:
A high-proof rum (e.g. 80%) is the ace up your sleeve.
Not for every drink, but used sparingly, it brings depth, warmth, and a little fireworks to the glass – and to your guests’ faces.
But: Use with caution. Small amount, big effect.

Do you want to learn how to combine all of this properly, how to work efficiently, and serve like a pro even for guests?
In our cocktail courses in Frankfurt, you will learn exactly that – in a relaxed atmosphere and without prior knowledge.

Mix it like a Pro – even at home

You have the right spirits on the shelf and your bar setup is ready?
Then comes the part where many fail – the mixing itself.

Because: It’s not just the ingredient that makes the drink, but how you treat it.
And that’s where the fine differences show between "just thrown together" and “wow – did you make that?”

🍸 Shaking it right – the most underrated art

If you think shaking just means “shaking hard,” you are very mistaken.
A good shake gives your drink:

the right temperature
the perfect dilution
an enjoyable texture
and – not to be underestimated – visual elegance

In our courses, the opening of the shaker is often an Aha moment:
With the right angle, a short pressure – and a confident movement.
It not only looks good, it also feels right. And that’s the point: Good mixing is also body language.

🧪 The Jigger – small tool, great impact

Many beginners just pour “by feel” – but that often ruins the balance.
A jigger is not just a measuring tool, but an instrument of style.
Using it with a certain elegance makes you appear immediately confident.
And: Your drinks taste better. Period.

🎯 Show elements that make an impression – without putting on a show

You don’t need to throw bottles or do a fire show.
But with a few small techniques, you can present your drinks in a way that guests immediately want another sip right after the first:

The controlled double strain, so no pulp ends up in the glass
The citrus zest over the drink – for both aroma AND appearance
The perfect foam crown on a sour

And then there’s the citrus press.
Did you know that almost everyone uses it upside down?
With us, you will learn why the fruit is not placed as you might think – and why you will never swear by another trick again.

🚫 The two most important no-gos when mixing at home:

Using crushed ice for shaking
→ Incorrect dilution, no power, no good result
Forgetting the visual aspect
→ Appearance is not a luxury. It is part of the enjoyment.
From the glass to the garnish – the overall picture matters.

Do you want to not just read these techniques – but feel, practice, and apply them?
Then come to one of our cocktail courses in Frankfurt.
For individuals, groups, and teams – completely without prior knowledge.

What you learn in our cocktail course – and never forget

Cocktail knowledge may initially sound like theory, rules, and recipes.
But once you’ve attended our course, you quickly realize:
Mixing is fun. And it’s easier than you think – if you know what to focus on.

🤩 “Is it really that easy to mix a Basil Smash?!”

This sentence is uttered in almost every course.
For once you’ve learned how to create a fresh, green signature drink using just a few ingredients – basil, lemon juice, sugar syrup, and gin – you won’t want to call a bartender anymore.
You will become one yourself.

Another Aha moment?
👉 “I didn’t know it could be this much fun!”
Whether as an individual or in a group – once the first drink is settled, the nervousness fades away.
Then there is laughter, tasting, shaking – and celebrating.

🔥 Cocktails that can do more than just look good

An easy shake becomes a stage – yes.
But what really impresses is when the drink not only looks good but surprises with an effect you can taste.

In our courses, we show you not only how to present cocktails – but how to combine flavor AND wow effect with a few simple tricks.
A good example: flambéing.

🔥 A flambé moment with a drink not only looks spectacular – it noticeably enhances the aroma.
Sugar, herbs, or citrus peel are lightly caramelized, giving the drink more depth, roasted aromas, and warmth.
And it all happens easier than you think – with a simple tool that fits into many kitchens.

The typical effect?
👉 “Wow – this really tastes different than before!”

Show with real impact. Not a game, but a trick that takes your home bar to a new level.

🧑‍🔬 And then there’s the Caipirinha...

Many people think: sugar, lime, rum, ice – done.
But the truth is: How you muddle decides the flavor.

❌ Too hard? Then you squeeze bitter substances from the peel – the drink becomes uncomfortably bitter.
❌ Too soft? Then hardly any aroma comes through – it tastes thin and bland.
🚫 And the biggest mistake: Twisting the pestle while muddling.
This rubs the peel, releasing too many oils and making the drink bitter, not flavorful.

✅ With the right technique – forceful, but without twisting – you extract only the best from the lime.
Freshness, acidity, essential oils – but no unpleasant bitterness.
And suddenly you realize: This is what a real Caipirinha tastes like.

Mix it like a legend – even at home

Mixing cocktails is not rocket science.
But it is certainly more than just "throw everything in and shake".
With a few basics, some knowledge – and the right techniques – you can create drinks at home that can easily compete with the bar around the corner.

And if you want to really dive in – whether alone or with friends – then our cocktail course in Frankfurt is exactly your next step.

🎯 Choose the course that suits you:

🍹 Do you just want to have a really nice evening, enjoy delicious drinks, and perhaps ask the bartender a question or two?
→ Then our experience course is just right for you.

🍸 Do you want to really dive in, understand how to build, mix, and present cocktails – and learn it all fundamentally and structured?
→ Then our intensive bartender course is your entry into the world behind the bar.