We like to use a stainless steel tin shaker called a Boston Shaker, but you can use whatever you have to hand, even a jam jar will do.
Ideally this will be made of thick glass which slows down the dilution as you stir. However a pint glass is a fine alternative.
We like the 25ml and 50ml hourglass jiggers but you could always use measuring spoons if you like.
These are long spoons sometimes with a fork or a muddler on the end. You could always use something long and clean instead.
We use a hawthorn strainer that fits over the Boston shaker and a fine strainer. Put these together and you are double straining.
This is the little gadget you might use to make a soup or sauce. They are brilliant for introducing air and creating foamy textures.
You might have used one of these for getting the crispy top on a cremes brûlée. If you don’t have one, you can use a hot grill instead.