Reddit reviews Daily Chef translucent white squeeze bottles -16 Oz. - 6 pk.

I'll just go ahead and list a few of the things I use on a regular basis.

Koriko shakers are awesome. They look cool and function amazingly. Good investments. End of story.
http://www.cocktailkingdom.com/Koriko-set-of-2-Weighted-Tins-large-and-sma-p/sha_korikoxxxx_0028_set.htm

I prefer using a julep strainer over a hawthorne strainer, it works fine for me when I'm not muddling things into the drink I don't want served.
http://amzn.com/B001VZAMPQ
http://amzn.com/B000H7VF64

Get speed pourers. Even if you don't plan on free-pouring, they're nice to have a more standardized pouring speed so you can pour out of an entirely full bottle without worrying about spilling too much.
http://amzn.com/B002J8RRAM

A cheap bar spoon is an awful experience. A decent bar spoon is fine. An overpriced barspoon is (generally) just overpriced metal. However, the Tanqueray spoons and the Standard Spoon on kickstarter are actually pretty nice quality stuff. But that said, almost everyone I've met likes the regular old bar spoon.
http://amzn.com/B000VQOP5O
https://www.kickstarter.com/projects/workofmyhands/standard-spoon-for-craft-cocktails

Have a jigger on hand, even if you free pour. Just for when you have nicer ingredients and want to try out a drink with them and would rather have the proportions right than have to revive the drink.
http://amzn.com/B00080B07Y

I make a lot of bitters myself or super small batch infusions, so having a set of mason jars on hand has been extremely helpful.

I use cheapo squirt bottles ( http://amzn.com/B007OM9W2E ) to store simple syrup or other infused simple syrup.

If you get super into infusions and stuff like that, I've heard a lot of good things about the iSi system; I have a friend with one, he absolutely loves his. I have to admit, it takes a lot of work and patience out of infusion. As well as whipped cream, or carbonating things, or what have you... now I might want to get one.

These two items are somewhat paired (at least for me) -- a water filter and an ice tray. For ice, I'm talking like the Tovolo King Size ice trays. Water filter -- doesn't matter, as long as it filters from what I can tell.
http://amzn.com/B00395FHRO

Something that's nice to have on hand so you can double-strain is a fine-mesh strainer. Can be harder to find on the cheap though, I ended up breaking down and going to a Bed Bath & Beyond for mine since everything on Amazon was fairly expensive the thrift shops near me didn't have one.

Get nice glassware. I remember when I was younger and someone demonstrated the importance of having nice glass when tasting wine. The same thing applies. This isn't exactly bar-tools, but it's critical to your cocktail experience. Drinking out of cheap glasses, or the wrong glasses, will really hurt the presentation and your perception of the cocktail. In essence, t's important to take pride in both how you make the cocktail and how you serve the cocktail.

That's all I got for now.

I like to keep some oil in a squeeze bottle to make it easy to dispense. I just use a funnel and pour slowly to fill.

I have, but do not. It tastes fine, I just don't use it in enough things to bother keeping it around. Also keep in mind that it imparts a bit more sweetness, and you may have to adjust your recipe accordingly (but you'll probably end up adjusting sweetness to taste anyway, so, whatever).

For my money, I prefer to just use a rich simple syrup, which I find to be much more versatile, particularly in a home bar.

My go to is a rich Demerara syrup, which is just:

• 2 parts demerara sugar (like this or this, but you can sub turbinado sugar, like Sugar In The Raw to similar effect)
  
• 1 part water
  
  Combine in a pot, and heat while stirring until sugar is fully dissolved. Allow to cool, then transfer to a container (I use cheap squeeze bottles) and store in the fridge. It should keep for weeks as-is, longer if you add ~an oz of a neutral grain spirit (vodka, everclear, etc.) to the syrup.
  
  My exact recipe is 1.5 cup (dry measuring cups) demerara sugar, 3/4 cup (wet measuring cup) water. Instead of heating it, I also generally just throw it in my Vitamix on full bore for like a minute and it's done. It's marginally quicker, those measurements fill my squeeze bottles most of the way full, and the end result is the same as heating/stirring.
  
  Demerara syrup is, as far as I'm concerned, also the secret ingredient to a good old fashioned, and is what I reach for first whenever a cocktail calls for sugar/simple syrup*.
  
  ^*except ^for ^those ^cocktails ^which ^require ^sugar/simple ^where ^the ^drink ^is ^supposed ^to ^end ^up ^colorful ^or ^clear, ^in ^which ^case ^I'd ^switch ^to ^a ^simple ^syrup ^made ^with ^white ^sugar, ^purely ^for ^presentation's ^sake.

> Do you just squirt it out of a squirter bottle or what?

These.

I purchased the squeeze bottles from Amazon. They seemed to seal pretty well. Here are the exact ones I bought.

i use these http://www.amazon.com/gp/product/B007OM9W2E/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

I'll probably just get some different bottles if I can't find the threading and get some tops from usplastics. These are the bottles. https://www.amazon.com/Daily-Chef-translucent-squeeze-bottles/dp/B007OM9W2E. I'll probably end up just grabbing these though: https://www.amazon.com/dp/B073W6SXSD/ref=sspa_dk_detail_2?psc=1&pd_rd_i=B073W6SXSD&pd_rd_wg=Idohf&pd_rd_r=9BC76DN2TCGSD1GHAPSA&pd_rd_w=FpFQK

Or you can make a simple syrup to add it as you want

WTF happened to Amazon's site, I don't like it.

They could buy a 6 pack of these for the price of 4 shitty chicken sandwiches that the students have to buy