Cocktail bar equipment, built outwards from the station: a refrigerated underbar the bartender never steps away from, cube ice in volume, chilled glass, and a glasswasher that keeps pace with a Saturday.
A full-service cocktail bar, built outwards from the station. The list runs in the order you install it: the bartender's two meters first, then ice, cold storage and glass, then the machines that keep the room going through a Saturday.
Quantities assume a 60-seat room with a five-meter counter. Glassware is picked separately, once the menu is set. Send your floor plan and the covers you expect, and we adjust the counts before quoting.
Speaker controller for LS-01
A 50 W wall-mount Bluetooth speaker for the background layer. A cocktail bar that opens in silence sounds like a room that is not open yet.
Highline Tumbler
Half a cocktail list is served in a rocks glass, which makes this the shape the bar reaches for more than any other.
A drink that arrives looking like a handbag gets photographed before it gets tasted — the serve is the signature, if the menu is built around one. Only worth it for a room running a themed or event-driven list.
A sculptural serve for one or two signature drinks on the list — the glass that makes a cocktail worth photographing rather than the one that clears a Saturday. Bring it in once the menu names the drinks that earn it.
35.5cm black
Forty-six centimetres carries a full round of coupes across the floor, and the rubber face is what stops them sliding when a runner turns a corner mid-service.
Counter-height seating with a slot in the backrest for a handbag — the small thing that stops purses landing on a wet bar or sliding off a hook mid-conversation. Stacks so one person can clear a section for a private booking without moving each stool by hand.
Black curved track light -20W / 4000K
CRI 92 at 3000 K puts warm, accurate light on the drink in the hand, and a cocktail room exists to be looked at. Heads move along the rail, so a new layout does not need an electrician.
High Red Wine Glass
Wine and champagne glasses, because a cocktail bar still sells both all night.
A sphere glass for the signature serve — the one drink on the menu that people order by pointing.
P-400U
Full-range speakers with a sub, for the hours after the room stops being a restaurant.
Black
A cocktail bar lives on low light, and cordless dimmable lamps are how any of it gets onto the table itself.
Chair 03
Tables and cross-back chairs for the seated half of the room. A cocktail bar that can only stand people loses the early evening, which is when the food and the first round get sold.
Banquettes turn the perimeter wall into fixed covers. In a cocktail room the booth is where a four-top orders a second round instead of standing up and leaving.
A lit table that turns a dead corner into the reason a group booked the room, and folds back to a cabinet the rest of the week. It costs the floor space of six covers, so it pays on private hire rather than on a normal night.
Pink
A revenue line for the dead corner a cocktail crowd never walks to. Worth the floor only if the room keeps regulars through the week rather than filling once a night.
285 ml
Novelty glassware pays for itself in reposts, and a snow globe is the serve a seasonal list gets photographed in.
Skull Cocktail Glass
Skull glasses for the darker end of the menu and for takeover nights.
Silver 2 PCS
Metal margarita glasses, which stay cold in the hand and do not break behind the bar.
A decanter on the back bar for house blends and bottled cocktails.
Processing so the bar, the terrace and the back room each get their own level.
In a dark room scent is half of what people remember, and pushing one through the HVAC is the only way to keep it consistent across an evening.
200 cm
The whole working line in one body: refrigerated wells, bottle pockets, ice bin and sink positions built to your counter length. Everything a ticket needs sits within one step, and that separates a bar turning 90 covers from one turning 40.
Fan cooling holds temperature through a night of constant door-opening, where a static cooler gives up around the third hour. Three lit glass doors also mean the bottle range sells itself.
80 kg/24hours
Air-cooled, 80 to 120 kg a day — enough to carry a 60-seat room through a summer Saturday with a buffer left over. Cube ice dilutes slower in the glass than the soft ice cheaper machines produce, which matters on stirred drinks.
Two screens — one for the bartender, one facing the guest for card entry and tips — so the terminal never leaves the well. Runs Windows or Android, which keeps you free to pick the POS software rather than inherit it.
Black - Shaker
Shakers, jiggers, strainers, spoons and muddlers — a full kit for every station, plus the spares that cover the pieces which quietly leave in an apron pocket.
2-Group
The espresso martini is on every cocktail list there is, and it is made on a real machine or it is made badly. Dual boiler so a shot and steamed milk do not queue behind each other.
The grinder is what decides whether that shot is worth pulling. Pre-ground coffee behind a bar is a stale drink at a premium price.
Vertical CO2 froster that puts a frost layer on a glass in seconds, so chilled serves stop depending on freezer space you do not have. One per station is the normal build.
Black
2.2 kW on a nine-speed touchpad inside a sound enclosure — frozen serves and purees without the whole room hearing them. Two keeps a dairy jar and a citrus jar apart.
Ten buttons of soda, tonic and mixers on one hose, so highballs stop costing a bottle each and the well keeps a meter of counter it would otherwise lose to crates.
Chills a spirit to about -20°C in half an hour, so frozen shots pour cold on demand instead of from a bottle buried in the well — worth it only if the menu runs a chilled-shot program.
Six kilos of shaved ice a minute for juleps, swizzles and anything tiki. Only worth the counter space if crushed-ice serves are actually on the menu.
Fifty-nine bottles at two temperatures, so a cocktail bar can serve wine properly instead of apologetically.
Pure frame • no panel • 60x20x295
Bottles on display are the bar's menu, and the wall rack holds them where a guest can read the labels from a stool.
Espresso behind a cocktail bar means one or two shots at a time and a wet puck each, and the box keeps them out of the ice well.
8 bottles
Eight or thirteen bottles pouring measured serves on their own. It covers the house list on a full room and keeps the bartender on the drinks that need hands.
Smoke under a cloche and a bubble on top of the glass — the two finishes a signature list is photographed for. One per station keeps them off the pass.
Presses a clear 60 mm sphere in under a minute for spirit-forward serves. One press per station keeps a whiskey list moving without a queue at the ice bin.
Pours three wines by the glass straight from the counter, so a bottle stays open and metered for a week instead of oxidising after two glasses. Only worth it if the menu carries a by-the-glass list.
1 Taps
A rotating tap wall without the plumbing or the under-bar space a glycol system wants, holding 2–6 °C so the pour at close matches the pour at open. For a cocktail room that keeps a couple of draught lines beside the list.
CT-TK3000
Twin gears wring ginger and apple hard enough that a house shrub or a spiced syrup starts from real yield rather than a bottle. For a list built on pressed juice rather than an espresso-martini-and-classics one.
1 cup
The 2-cup model shakes two serves at once while the bartender builds the next round, which only pays off if the menu leans on shaken drinks and milkshakes; a bar working mostly stirred and built cocktails will never reach for it.
Dry ice made on the spot for smoking serves and theatre pours, without a supplier delivery.
1 Tap Tower
Nitro cold brew on tap — a coffee base for the cold end of the menu, poured rather than brewed to order.
Front-loading undercounter machine at 30 baskets an hour, 550 × 476 × 720 mm — it fits under the back-bar counter instead of taking a corner of the floor. A rack comes back to the line before the next round is called.
1000W
A cocktail bar's kitchen is usually a few small plates to keep drinkers at the counter, and the 1000W box reheats or finishes them without a full line. Skip it if the menu is olives and nuts; add it the day you put out sliders.
Two doors mean you reach the citrus and the batched cocktails without warming the whole cabinet — the split that keeps a bar's prep cold through a Saturday rush. Runs chilled and frozen in one unit, so garnish stock and spare ice sit behind the same station.
Hand sinks behind the bar and in the kitchen. Bartenders handle citrus, ice and cash in the same shift.
Polishes and dries a rack straight out of the washer, so nobody stands at the end of service with a cloth. Removes the water spots that make an expensive cocktail look careless.
Stainless Steel 304
Wash, rinse, sanitize in three 16-gauge bowls — where the ice bin gets emptied and where service carries on the evening the glasswasher is down.
Air cooling
A 2250 mm chilled worktop puts citrus, garnish, dairy and batched syrups under the rail the bartender already stands at, so nobody walks to a reach-in mid-service. It survives a quiet week without one, but a Saturday queue moves faster when the mise is at arm's reach.
Ductless extraction over the small kitchen, for a site with no route to an external duct.
A cocktail bar freezes more than it cooks: clear blocks cut down for spheres, batches dropped for a service, citrus zested and held.
Citrus husks, mint stems and garnish trim fill a bin behind the counter fast, and grinding them at the sink keeps the wet-waste smell out of a room people are sitting in. Most bars open without one and add it after the first warm Saturday.
Cocktail bars sit on side streets by design, and a round face reads at an angle, which is how somebody finds one before they are standing in front of it.
60*80cm (23.62*31.50in)
A backlit list at the door does the work the bartender can't stop to do — it reads the cocktail menu across a full room before anyone reaches the counter. The front swaps in seconds, so a Tuesday's specials aren't Saturday's.
1-Color
Projectors ship blank, so without the slide the light on the pavement is only light.
1-Color / Standard Optics 15°
80 W OSRAM LED with a three-slide carousel, so the logo, a pattern and a seasonal graphic cycle without anyone touching the unit. IP65 and remote-dimmable — a terrace or courtyard is fair game.
For a room people are told about rather than walk past, the sign at the corner is the whole shopfront. It charges itself, so it can stand on a street the bar has no frontage on.
Candle level is flattering and useless to a phone camera, so one lit wall is how a hidden bar gets found by the next customer.
Single Sided / Plug-in
The lit board on the pavement, which is the only advertising a hidden bar gets.
A floating image over the back bar — the week's signature serve, turning. Theatre the room can run or skip; nothing on the list depends on it.
Projected visuals across the counter surface — the drink lands on a moving image. A room feature rather than a sign, but it is the same budget line and the same install.
Turns the front glass into a moving menu board without blacking out the window — passers-by read tonight's list while guests inside still see the street. At 2.58 mm thick it sits on the pane the bar already has, so it earns its place only if the room trades on window footfall.
110 cm
Floats the two signature serves and the night's playlist above the back bar with no screen to light — a window pull for the passing trade, not something the bar needs to pour a drink. The 168° angle keeps it readable to anyone walking the length of a five-meter counter.
Ice is most of a cocktail by volume and it tastes of whatever the tap tastes of, so both the ice and the dilution start from filtered water.
Syrup and citrus go down as a film that a mop spreads rather than lifts. A 430 mm pass washes and dries in one go, so the floor is dry before the first booking walks in.
Air sterilisation for a room with no windows and a full house.
64 px
A programmable floor for the corner where the bar becomes a room people dance in — motion-reactive tiles that lock together, so you size it to the space you can spare and pull it up again when the layout changes. Theatre for the venues that run a late DJ, dead weight for the ones that don't.
Six DMX-addressable RGB heads for the nights the room turns into a floor rather than a bar, sound-active on their own or patched into a console once you run a DJ. Worth it only where late-weekend energy is part of the concept; a daytime aperitivo room never switches them on.
65 inch Mirror - 43 inch Screen
A branded photo booth for the corner that runs event nights and private hires — it turns a hen party or a corporate takeover into printed keepsakes guests share, and a line item you can charge for. Only worth it if the room actually books that kind of business.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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