SET UP
A HOME BAR

Whether you’re having guests over for drinks, dinner, or the weekend, well-thought-out attention to all the details will make the experience more enjoyable for them—and you. For starters, a help-yourself bar makes everyone feel welcome (and impromptu gatherings all the easier to pull off). With just a half-dozen base spirits and a few mixers, you can turn out a great number of cocktail classics along with your own signature sips.

what to stock

Pick and choose according to what you and your frequent guests like to drink.

wine: Always have at least one red and one white wine on hand, plus a sparkling wine; and rosé during warmer months. See page 243 for more tips.

beer: Although beer can be purchased as needed, it’s worth keeping some good bottles around. IPAs, pilsners, and lagers are universal favorites; wheat beers and stouts are nice for summer and winter, respectively.

liquor: Start with three or four types of liquor and build from there:

  • Vodka, the mainstay of any liquor cabinet, is used for tonics, gimlets, screwdrivers, Bloody Marys, Moscow mules, and vodka martinis.
  • Gin is the traditional choice for martinis and other drinks, such as Negronis, French 75s, Tom Collinses, and Singapore slings. It’s also a more herbal alternative to vodka in martinis, tonics, gimlets, and rickeys.
  • Tequila is a must for margaritas, sunrises, and palomas—or for drinking straight, preferably followed by lime and salt. Blanco (silver) tequila is the most versatile, while a reposado (aged) one is worth exploring, too.
  • Rum makes tropical drinks possible. Dark rum goes into tiki-style drinks, including hurricanes and mai tais (as well as dark and stormys); white rum is the classic choice for daiquiris and mojitos.
  • Whiskey is for sipping and mixing into Manhattans, old-fashioneds, juleps, sours, Sazeracs, and milk punches. Types include rye (the most versatile choice), bourbon (often slightly sweeter), and scotch (with more intense and complex flavors). You may want to save top-shelf liquors, such as a fine scotch or bourbon, for a swankier soiree.
  • Specialty liqueurs, such as cachaça for caipirinhas and pisco for pisco sours expand your cocktail-making options.
  • Aperitifs—notably vermouth, Aperol, Campari, and St-Germain—double as ingredients for making cocktails (martinis and negronis, for example).
  • Cognac, a staple of sidecars and milk punches, is also nice for sipping after a meal, as are other types of brandy.
  • Sherry, port, and similar fortified wines are equally appropriate before (such as with tapas) or after dinner.

mixers: Keep club soda, seltzer, and tonic in steady supply. Fresh fruit juices are easy to make and better than anything from a bottle.

garnishes: Lemons, limes, and other citrus are the most versatile, for wedges and twists; fresh mint, basil, and other herbs brighten summer drinks. Olives, cocktail onions, pickled items (cucumbers, dilly beans, okra), and other salty goods are also worth having on hand.

where to store

There are many ways to create a home bar, and to suit any space. Keep in mind that spirits should be kept in a cool place, away from direct sunlight; vermouth and other fortified wines need refrigeration.

  • Traditional bar carts offer portability and style, as do other rolling carts with shelves (think stainless steel ones meant for the kitchen).
  • An armoire or credenza offers more storage (and doors to hide the goods). Convert a standard piece with a few alterations, such as adjustable shelves and stemware racks.
  • Wall-mounted shelves and wine-bottle racks are great space-saving options (see page 86 for one idea).
  • If space is really tight, simply set out everything on attractive trays and rest on top of a credenza, coffee table, or other accessible surface.

must-have tools

Muddler (A): This wooden tool is essential for making proper mojitos, juleps, and other drinks where fresh herbs and citrus are key.

Cutting board and paring knife (b): A small board is just right for prepping garnishes.

Ice bucket and tongs (c): Stainless steel ones keep in the cold. You can also improvise with a galvanized tin tub.

Julep strainer (d): Rest it on the serving glass when pouring in a stirred cocktail—not just juleps—to strain out muddled mint or other solids.

Bottle opener and corkscrew (E): The classic “waiter’s key” is still the go-to choice.

Shaker (F): The two-part kind (without the spout on top) is the favorite of pros; the one here has convenient measurements for common cocktails marked on the glass canister.

Cocktail spoon (G): They come in a range of sizes; the long-handled one shown here lets you stir pitcher drinks with ease.

Hawthorne strainer (H): The coil does the straining and won’t clog; use it when pouring drinks from a shaker.

Jigger (I): Look for one that has both a quarter-ounce and half-ounce measure on either end, or with levels marked inside.

honorary mention

  • Skewers and/or toothpicks
  • Stirrers and/or swizzle sticks
  • Peeler or zester, for citrus
  • Vacuum stoppers, including for champagne
  • Bartender’s guide, recipe book, or both