Sixteen positions across seven zones — refrigerated underbar, clear ice, back-bar storage, glass polishing and the service that makes a spirit list feel expensive. Every line is a catalog item you can open, read and price.
A spirit-forward bar: whiskey, gin, agave, a short stirred list and no rush. The kit is close to a cocktail bar's, but the weight sits elsewhere — less blending, more ice, more glass, and a back bar that is part of the room rather than storage behind the bartender.
Quantities assume a 50-seat room with a four-meter counter and two working stations. Glassware is picked separately, once the list is set. Send your floor plan and the pours you expect, and we adjust the counts before quoting.
The two meters the bartender never leaves. On a spirit bar the station carries less machinery and more reach — bottles, ice and glass within one step.
The whole working line in one body — refrigerated wells, bottle pockets, ice bin and sink positions built to your counter length. Built to size, so the two working meters end up the way your bartenders actually stand.
Shakers, jiggers, strainers, spoons and muddlers — a full kit per station, plus the spares that cover the pieces which quietly leave in an apron pocket.
Smoke under a cloche for the old fashioned that pays for the table. Two units mean the signature serve does not queue behind one gadget on a Friday.
On a spirit bar ice is an ingredient, not a filler — dilution is the difference between a good pour and a watery one.
Air-cooled, 80 to 120 kg a day — enough for a 50-seat room with a buffer left over. Hard cube ice dilutes slower than the soft ice cheap machines drop, which is the whole point on a stirred drink.
Presses a clear 60 mm sphere in under a minute. One press per station keeps a whiskey list moving without a queue at the ice bin.
Service stock at temperature and in view, plus the freezer a batching program lives on.
Three glass doors of back-bar stock, lit and in the guest's eyeline. Fan cooling holds temperature through a night of constant door-opening — static coolers give up around the third hour.
Batched stirred drinks, clear-ice blocks and the glassware you want frozen. A reach-in freezer behind the bar removes the walk to the kitchen mid-service.
Premium spirits are drunk out of glass that shows fingerprints. This is the zone that quietly decides how the bar reads.
Polishes and dries a rack of glass in a fraction of the time a cloth takes, without the lint and the thumbprints. On a spirit bar the glass is under a spotlight — it shows.
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.
Glass goes back to the bar clean and clear in minutes, not in a kitchen queue.
Thirty baskets an hour under the counter, with a short cycle that returns glass to service before the next round is called.
Wash, rinse and sanitize for shakers, jiggers and the pieces that never go into a machine. Health inspectors ask for this one by name.
A dedicated hand sink at each station and in the back — the fixture most often missing when a bar fails its first inspection.
Tickets, tabs and card payments, on the counter and at the table.
Dual screen with a built-in printer: the bartender sees the ticket, the guest sees the total. Runs standard Android POS software, so you are not locked into one vendor.
Takes payment at the table in a lounge room where guests do not come to the bar to settle. Two units cover a floor of that size.
A speakeasy is a lighting and sound decision as much as an equipment one.
Wall-mounted 50 W speakers on one wireless zone, so the volume sits under conversation instead of over it. Four cover a small room evenly.
A low line of pendants over the counter puts light on the pour and leaves the rest of the room dark, which is the whole trick of a speakeasy.
We stock it, we just do not put it in the setup: on a spirit bar the glass is half the serve, and the rocks glass a speakeasy pours into is not the one a gin list wants. Pick the forms yourself, tell us what you settled on, and we price them with the rest of the order.
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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We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
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