WIXLIB

LIQUID CULTUREYour UltimateHome Bar Guide67 Essential Tips &Tools for Every BudgetHow to Entertain Like a Pro75 Cocktails You CanMake at Home

RAISINGthe BARWhether you’re stocking a basicbar or going for a master’s inmixology, our home bar guidewill help you gear upStory by HANNAH C. FELDMAN and TRACY HOWARDPhotos by STUART MULLENBERG2MBIBEMAGAZINE.COM IMBIBE

MAYBE you’ve been watching too many Thin Man movies. Maybe theeconomy has made you realize the virtues of entertaining at home. Ormaybe your favorite neighborhood bar has inspired you to step up yourown game. Whatever the reason, you’ve decided it’s time to set up ahome bar you can be proud of. We know this can seem like a dauntingundertaking: With the seemingly infinite varieties of spirits and gearout there, it’s hard to know what you actually need, and what’s anunnecessary expense. That’s why we’ve laid out everything you needto create the home bar of your dreams, whether you’re just startingor you’re ready to take your existing setup to the next level. We spokewith bartending pros across the country to get the most practical tipsfor stocking and using your home bar to best effect, and we scoutedout some fun recipes you can make along the way. Before long, you’llhave a bar even Nick and Nora Charles would be impressed by.

TIP: Be patient. Building a spirits collection is a longterm process. Start by purchasing a new bottle oncea month, or every two weeks if you’re especiallyambitious. And in the beginning, just make sure youhave the basics covered so you can make a few ofyour favorite cocktails with what you have on hand.TIP: Boston shakers can make a mess untilyou learn how to use them, so try stratingout with a three-piece cobbler shaker. Thereare lots of options available; try retailers likecocktailkingdom.com or kegworks.com.TIP: Your first cocktail book shouldbe basic yet comprehensive,with a way to search drinks bybase spirit and by name. With arange of easy and reliable classicand contemporary recipes, DaleDeGroff’s Essential Cocktail is agreat choice for every level ofhome bartending.TIP:In the beginning, make sure your glasses simplycover the basics. And don’t be afraid to buy vintageor get creative with the types of glasses you use (thecoupes pictured here came from a thrift store). “Unlessyou can afford to invest in a bunch of glassware, go withwhat you have on hand,” says New York bartender DonLee. “You can put an up drink in a rocks glass.”TIP:TIP: If you’re limited on space or don’t wantto invest in an expensive bar or cabinets, asmall rolling cart can be a perfect beginner’soption.4IMBIBEMAGAZINE.COM IMBIBEGood ice is a must for every home bar, but itdoesn’t need to be expensive or complicated. Forinstance, Tovolo sells inexpensive silicon trays(pictured here) that make perfect cubes. And to makecracked ice, simply put some cubes in hand toweland break them up with a mallet or muddler. Youcan even break up a couple of cubes in your hand bycarefully hitting them with a back of a barspoon.

101BEGINNING IS OFTEN THE SCARIEST PART, whenit’s hard to see beyond the initial expense of starting your homebar. But look at it this way: A bottle of good gin generally costs lessthan a round of quality Martinis for you and your friends, and lastsa lot longer. Plus, you don’t have to take out a second mortgage tohave a bar worth showing off; with just the dozen bottles shownhere, you can make hundreds of cocktails. And understand that thebottles listed here are suggestions—if you don’t like Campari, youdon’t have to stock it. Try an anisette like Herbsaint or absintheinstead. Or if you’re a fan of Sidecars, stock brandy. After all, it’syour bar.101 BAR KITBOTTLESBourbonCampariCointreau (or other quality triple sec)Dry vermouthGinGold rumGrand MarnierMaraschino liqueurReposado tequilaSweet vermouthWhite rumVodkaMIXERSAngostura bittersColaFresh lemonsFresh limesGrenadineOrange bittersPeychaud’s bittersQuality bottled fruit juicesSeltzer or club sodaSimple syrupSugar cubesTonicGARNISHESFresh citrus and other fruitFresh herbsOlivesMaraschino cherriesTOOLSBarspoonBar towelsBottles for storing syrupChannel knife and zesterCitrus juicerCobbler (three-piece) cocktail shakerCocktail picksCorkscrewFine-mesh strainerIce cube moldsSmall knifeStrawsGLASSWARECocktailCollins or highballOld FashionedWhite wineBOOKSBartender’s Bible by Gary ReganBartender’s Black Book byStephen Kittredge CunninghamHome Bar Basics by Dave StolteThe Essential Bartender’s Guide byRobert HessThe Essential Cocktail by Dale DeGroffMr. Boston: Official Bartender’s Guideby Anthony Giglio with Jim MeehanA PERFECT 101 COCKTAIL: ROSITAThis slightly bitter cocktail shows how complex acocktail can be, even when it’s made with fairly basicingredients.1 V oz. reposado tequilaV oz. sweet vermouthV oz. dry vermouthV oz. Campari1 dash Angostura bittersCracked and cubed iceTools: barspoon, three-piece shakerGlass: Old FashionedGarnish: lemon twistStir ingredients in shaker with ice cubes, strain into aglass filled with cracked ice and garnish.Mr. Boston: Official Bartender’s GuideOTHER 101 COCKTAILS TO TRYAmericano, Black Rose, Bourbon Crusta, Bronx,Cuba Libre, Beachcomber, Daiquiri, Daisy, Diplomat,Gin Rickey, Jasmine, Old Fashioned, Negroni,Manhattan, Margarita, Martini, Mojito, Pegu Club,Presidente, Satan’s Whiskers (seen in opening spread),Tom Collins, Vodka Collins, Ward Eight, Whiskey Sour

OTHER 201 COCKTAILS TO TRY201CONGRATULATIONS, you’ve mastered the basics. Now it’stime to start exploring the world of flavors that cocktails can offer,and to learn some more advanced techniques. This is the stageAmaretto Sour, Bee’s Knees, Bobby Burns,Caipirinha, Champagne Cocktail, Chicago,Corpse Reviver #2, Dark and Stormy, DubonnetCocktail, Flamingo, French 75, Jack Rose,Japanese, Jewel, Last Word, Mai Tai, Mimosa,Monkey Gland, Morning Glory, Moscow Mule,Pimm’s Cup, Prohibition, Rob Roy, Sidecar,Stinger, Tuxedo, 20th Century, Vesperwhen you begin trying out more unusual liqueurs and even createyour own infused spirits. This also is a great time to consider hostinga cocktail party.201 BAR KITEverything from 101, plus.BOTTLESAbsintheAmarettoApplejackApricot brandyAverna (or other amaro)BenedictineBrandyCachaçaCognacCrème de cacaoCrème de mentheDark rumDrambuieDubonnetGreen ChartreuseIrish whiskeyLilletPimm’sRhum AgricoleRye whiskeySt. GermainScotch whiskySilver tequilaSparkling wineMIXERSFresh orangesGinger beerGrapefruit bittersGrenadine, homemadeHoney syrupOrange flower waterOrgeatPeach bittersGARNISHESCandied gingerCocktail onionsHomemade olives and cherriesMarmaladePickled vegetablesTOOLSBlenderBoston shakerHawthorn strainerIce crusherJars for making infusionsMuddlerPitcherSmall bowls for garnishesSwizzle sticksVegetable/citrus peelerGLASSWAREChimneyCordialFluteSnifterBOOKSThe American Cocktailby the Editors of Imbibe MagazineThe Art of the Bar byJeff Hollinger and Rob SchwartzThe Savoy Cocktail Bookby Harry CradockVintage Spirits & Forgotten Cocktailsby Ted HaighA PERFECT 201 COCKTAIL:MARKER MANSan Francisco bartender Kevin Diedrich demonstrates how asimple infusion can add depth to a cocktail with this blueberryflavored marvel.2 oz. blueberry-infused bourbon (Diedrich uses Maker’s Mark)V oz. BenedictineV oz. dry vermouth2 dashes peach bittersIceTools: barspoon, mixing tin, Hawthorn strainerGlass: cocktailGarnish: fresh blueberriesStir all ingredients in a mixing tin, strain into chilledglass and garnish.To make blueberry-infused bourbon, add 3 pints of blueberriesto a 750-ml. bottle of bourbon. Let sit for three weeks andthen strain bourbon into a clean glass jar or bottle.Kevin Diedrich, San Francisco6MBIBEMAGAZINE.COM IMBIBE

TIP: If you have the spaceand time, growing herbsthat you use frequentlyin cocktails is a moneysaver and a convenientway to guarantee thatyou’ll always have afresh garnish on hand.TIP: 201 is a great time to start using a twopiece Boston shaker, the preferred tool forpros. These can take some practice, andbartender Don Lee says this tip is a must:“When you shake with a Boston shaker,be sure the smaller tin is facing back andbehind you. So if the worst happens and thetin comes off mid-shake, you don’t wind upwith ice-cold drink all over your shirt.”TIP: Buy for function, not just for style.“You might think that swizzle stickwith the smiley face will look great,but if it’s uncomfortable to use, it isn’tthe right tool for the job,” says AdamLantheaume, owner of the BostonShaker, a bar-supply store in Boston.TIP:Ready to experiment withhomemade syrups and/or infusions? Use whatever herbs,spices or fruits you have on hand.Needing to put some mint to use?Make a mint simple syrup. Havesome extra blueberries on hand?Try adding them to bourbon forthe Marker Man recipe on theopposite page.TIP: Have an iPhone? There are some great appsout there for cocktail enthusiasts, including onecalled Cocktails Made Easy (in which all recipesare made from a stock of just 14 bottles) andone from the experts at Cocktaildb.com.TIP: Crushed ice is essential formany cocktails, but if you don’twant to buy an ice crusher,just put some cubes in a handtowel and break them up with amallet. Many blenders, like theVita-Mix pictured here, can alsomake crushed ice.

TIP: By 301, you’re ready to collect some novelty items.Think about tiki glasses, julep cups, absinthe spoons,soda siphons—the items you’ve had on your wish listsince you first started your home bar. And as withother gadgets in your home bar, don’t feel pressuredto buy new—check eBay or your local vintage shopsfor special deals and unique finds.TIP: Unsure about investing in a bottle ofsome obscure spirit you’ve never tasted? Trya sample at a bar first to see if it’s somethingyou’ll actually enjoy.TIP: Homemade “shrubs” or vinegars canadd a level of depth to your cocktails.(For a recipe for blood-orange gastrique,see imbibemagazine.com.)TIP:Organization is key with any home bar,especially as your bar gets bigger. Be sureeverything has a logical and orderly placeand the ingredients and tools you use mostfrequently are easiest to access.