Stocking a Home Bar
Mixing up your favourite drinks to share with friends in your own bar at home is something that most of us have imagined ourselves doing at one point or another in our lives. Particularly since experiencing lockdown, which is why stocking a home bar to suit your needs is as important as the decision to have a home bar in the first place.
Whilst there is an array of bar-utensils that you will need, there are also a lot that you simply won’t need or can substitute with something from the kitchen drawer, it all depends on how serious you want to get with your cocktail making.
Most important of course is the cocktail shaker, and it’s best to have a couple of them just in case you have two people wanting a different cocktail. The next most important utensil is a couple of 30ml/60ml measure cups. Two small sieves, again I like to have at least two of everything so I can be making two cocktails (almost) at once, a couple of small sharp knives, a chopping board, long handled teaspoons, and some stirrers, and that’s pretty much it!
Glassware is of course a personal choice situation, but for a bar that intends to make cocktails you will definitely need martini glasses, shots, highballs (Collins glass), and lowballs (Old Fashioned glass). Another great cocktail glass is the coupe glass, originally this was a shallow champagne glass, though as champagne changed so did the glasses. Today we use flute glasses for champagne which might have left the coupe glass out of work, until some clever person decided to use it for cocktails that do not contain ice. It adds a touch of class to the cocktail, and is a very worthy addition to your home bar.
Check Riedel’s range for the best quality glassware for your bar. Right, now that you’ve got your utensils and your glassware, let’s get down to the interesting stuff!
Even if you have no idea how to make cocktails now, be prepared, you soon will. If you have gone to the expense of having a bar in your home it is going to be expected of you to be able to make cocktails, so be sure to get yourself a good cocktail recipe book. They are available everywhere and it’s reasonable to assume that most all recipes will be in whichever tome you choose.
Spirits
Now for the really fun stuff, spirits, and lots of them, well 6 actually, Vodka, Gin, Rum, Brandy, Tequila, & Whisky, and as we will see there may be a need to drill down on each variety and add variations, but these are the 6 base spirits to start with.
Vodka is probably the most versatile spirit of them all, not only is it used for more mixed drinks than any other distilled spirit it can also step in should you have run out of the spirit your cocktail calls for, and while it may not taste identical you may just discover another recipe to add to your repertoire.
A decent ‘red label’ Vodka will do nicely for mixed drinks like a Seabreeze or a Bloody Mary, but if like me you like a Vodka Martini you’re also going to need something of a little purer quality and while it is easy to say that the sky is the limit there is no need to spend a small fortune. I find Absolute to be an acceptable entry level vodka for Martini, though for the more serious purist Grey Goose is your entry point.
Flavoured Vodka’s have been around a while now, and if you feel the need to add your favourite to your line-up then who am I to tell you not to, personally I have not encountered an occasion where I needed an infused vodka, maybe I should get out more…?
Gin is likely to be near the top of most people’s shopping list for their bar, not only is it a very versatile spirit, and one that is the base for many great cocktails, the interesting thing about Gin is that no two Gins are the same. Try a Singapore Sling for a true classic Gin Cocktail.
I would recommend a London dry Gin as a fairly standard requirement, most all of the gin cocktails you might find in your recipe book will work nicely with a London dry. There are of course any number of variations of Gin, but before you start down the road of infused Gins first get your head around Sloe Gin. Sloe Gin is an English concoction blending Gin and Sloe berries, it is generally lighter in alcohol than Gin, but there are innumerable cocktail recipes that will call for Sloe Gin, but I’ll come to that later.
Rum, depending on your tastes, could easily swap places with Vodka at the top of this list, of course it’s all about personal tastes. Having a home bar without Rum is like trying to ride a bicycle with only one pedal, you might think at first you can manage, but you’ll soon find that it’s a non-starter!
White Rum and dark Rum are both going to be a necessity, but of course for different reasons, I would even add a spiced Rum here, if you are not familiar with Rum especially. For most of the Rum drinks in your recipe book you will need the white Rum; Mojito’s, Daiquiri’s and Pina Colada all call for white Rum.
Dark Rum is used in an array of cocktails, most of which will be in your recipe book, but there are also (always) new recipe’s popping up here there and everywhere that use dark Rum, most common though would be a Mai Tai or Rum Punch.
Aged dark rum is best served over ice as a sipper, and if you’re just starting out on this road try a spiced rum, once you start getting into the aged dark Rums you’ll swear some of them are spiced, but they aren’t, they have picked up nuances from the oak barrels they age in.
Brandy is a name given to the grape spirits Cognac and Armagnac. These two might be contentious entries for a home bar in the eyes of some, as they appear to be out of fashion currently, though nothing lasts forever and tastes, like cocktails, evolve. This list is about the essentials, and you simply have to have a decent Cognac or Armagnac in your bar! Brandy certainly isn’t one you would just pour over ice and enjoy, Brandy simply doesn’t work like that, if you want to drink Cognac or Armagnac straight out of the glass then get yourself an XO, a balloon glass and skip the ice.
There are however plenty of Brandy cocktails out there, if you want to make a Metropolitan or a classic Sidecar, you’re going to need Brandy. A *VS Brandy is the entry level, but a VSOP will have slightly more flavour. You can leave the XO’s for sipping., though they are also great in cocktails, the flavour will be softer and more rounded thanks to the ten years in oak casks.
*Brandy/Cognac/Armagnac have indicators on the bottle that tell you how long it has been aged;
VS stands for Very Special, this has been aged a minimum of two years.
VSOP stands for Very Special Old Pale, this has been aged a minimum of four years.
XO stands for Extra Old, this has been aged for a minimum of ten years,
Tequila is a spirit that can sometimes incite sniggers when it is suggested, due almost inextricably to some barely remembered episode of doing shots of some nasty tasting liquid as a young person, and coming off second best.
Do not let these silly hazy memories put you off, there are some absolutely gorgeous sipping Tequila’s out there! Tequila comes in silver and gold or clear and yellow… The gold Tequila’s are predominately the sippers, and the silver for mixing. It is not necessary to house both to begin with, I would suggest stocking a silver Tequila so you can practise your Margarita’s and Tequila Sunrise in time for summer.
Always save the best until last some folks will say, which does actually work when talking spirits. Whiskey covers such a broad range within it’s small category, there are so many different types and variations of Whiskey that in fairness your home bar will probably need more than a couple of different Whiskey’s just so you can sample the many ways the different Whiskey’s are used, I know, any excuse right?!
Whiskey is perhaps the most well-known spirit on Earth, but where did it come from?
The distillation of whiskey in Ireland has been ongoing in one form or another for around a thousand years, making Irish whiskey the oldest distilled spirit in Europe. While the first recorded mention of whiskey distillation in Ireland dates back to 1405, it is understood that the distillation technology was first introduced to Ireland some 3–400 years previous, after monks had returned to Ireland from Southern Europe with the procedure originally designed for making perfume. The technology was soon evolved to create a drinkable spirit and its popularity understandably soared—so much so that, within a short time, whiskey was being distilled all over the island.
Whiskey’s Journey To Scotland And Beyond
Irish whiskey is the precursor to both Scotch and American whiskey. The practice of distilling whiskey was transported to Scotland sometime in the 15th century, with the first recorded mention of whiskey distillation in Scotland being in 1494. By 1556, the English Parliament had to start writing laws around who could or could not produce whiskey, as it had become very widespread and could potentially threaten the status quo if allowed to continue without restriction.
The Irish Whiskey Legacy In America
American whiskey-making traditions came directly from Ireland after the Irish began settling in the new continent. The demand for Irish whiskey in the new continent was very high and represented Ireland’s second-largest export market outside of the British Empire countries. It is estimated that during the 1800s, 60% of all whiskey consumed in America was of Irish origins.
Today, whiskey is made in many countries, but traditional Whiskey producers are Scotland, Ireland, USA and Canada. A key to choosing which whiskey to stock in your bar is to first identify what you are likely to be using it for.
Canadian Whisky tends to be a little on the mild side, great for a summer whiskey highball. Irish Whiskey is not peated quite like a Scotch Whisky and can be slightly smoother, which certainly lends itself to cocktails, try a Brainstorm or a Dublin Spider highball.
American Whiskey or Bourbon Whiskey’s have a big bold flavour and can add robustness to cocktails, they are also ideally suited to just being poured over ice with a splash of water. If you like your whiskey on ice with a splash of water then chances are you already know about Rye Whiskey, which has a certain spiciness to it that will also enhance a cocktail like a Manhattan or a Vieux Carré.
Scotch Whisky comes in two varieties blended and single malt, you should definitely have a bottle of blended scotch in your bar. Scotch Whisky whether it be blended or a single malt will add a little smokiness to your cocktail, there are 100’s of cocktails that call for either style, though if it were me I would save the single malts for sipping.
Just a quick factoid; Scottish and Canadian Whisky is spelt without an ‘e’, whereas Irish and American Whiskey is spelt with an ‘e’.
Liqueurs
Next up is Liqueurs. Liqueurs are not designed as a stand alone beverage, though they obviously can be enjoyed over ice or as shots or even sipped neat if that’s what takes your fancy. Liqueurs are used to take your base spirit and create something magical, ie; cocktails. There are some cocktails that do not require Liqueurs, but the majority of them will, and having a few key bottles on hand in your home bar allows you the flexibility to make an assortment of wonderful cocktails. There are literally hundreds of liqueurs available, but a quick skim through your cocktail recipe book will give you an idea of which ones are used more frequently, I will list the 10 most common Liqueurs, the ones any serious bar is never without.
Dry Vermouth is not a Liqueur but a fortified wine, but I will pop it in first as you won’t be making a Martini without Dry Vermouth, Vermouth is from Italy and comes in three varieties, sweet, red, and dry, usually to be found in brunch or afternoon aperitif’s. Noilly Prat from France is a Dry Vermouth which is my personal choice for a Dry Martini!
Sambuca, a sweet Italian Liqueur made from anis, Sambuca is a must have as it adds versatility to your bar, not only are there numerous cocktails that use Sambuca like a Vespa Sambuca, it’s also an interesting replacement for sugar syrup that will add a zesty liquorice flavour to your cocktails.
Amaretto is a vanilla and almond flavoured liqueur that is used in many classic and modern cocktails including a classic Amaretto Sour. One for film buffs and one I’m quite taken by is the Godfather, a simple blend of scotch Whisky and Amaretto over ice. The Godfather got it’s name because it was the beverage of choice of Marlon Brando during the filming of the Godfather movies.
Coffee Liqueurs such as Kahlua are a must have for your bar, continuing the movie theme, any fan of The Big Lebowski knows you must have Kahlua in your bar! Not just for a White Russian, but any combination of coffee and alcohol will call for Kahlua, try my new favourite the Long Island Iced Coffee, made with Kahlua, Tequila, Vodka, Gin, lime juice, black coffee and ice.
Orange Liqueurs such as Cointreau, Grand Marnier and Triple Sec could easily top this list as they are ingredients in so many cocktails both old and new. Margarita’s are possibly the most famous cocktail containing an orange Liqueur, the classic Sidecar being another staple of the cocktail bar that utilizes these sweet, citrussy Liqueurs, as does the Mai Tai, any one of the three is definitely a must have for your bar!
Benedictine D.O.M is a French Liqueur developed in the 16th century which gains it’s depth of flavour due to it being an infusion of 27 herbs and spices over a neutral base spirit which is then sweetened with honey. Benedictine is an ingredient in a classic B & B, and is also in a Brainstorm.
Very similar to Benedictine is Drambuie. Drambuie is a Scottish Liqueur which is also a herbal infusion sweetened with honey, this time over a base spirit of Whisky. Although Drumbuie on ice is a delight on it’s own, it also perfectly compliments any cocktail that uses coffee. A Rusty Nail is 20ml Drambuie and 40ml Scotch, this was the preferred cocktail during ‘Rat Pack’ era New York, and is one of very few Trademarked cocktails, so if it doesn’t have Drambuie, it’s not a Rusty Nail!
Crème de Menthe is another Liqueur of French origin which is essentially mint infused with a neutral base spirit then sweetened. It comes in either green colour or clear, whichever you choose to stock the flavours are the same so the only decision to make is whether you want a green cocktail or not. Most famously Crème de Menthe is one part of the classic cocktail the Stinger (clear), the other part being Cognac. Another classic is a Grasshopper (green), which is definitely a digestive as it is so rich and sweet, but there are new cocktails that utilize this minty Liqueur too.
Frangelico. No home bar is complete without a bottle. This Italian Liqueur is predominately made with Hazelnuts, but also comprises cocoa and vanilla. Named after a monk that was famous for creating infusions for Liqueurs the Frangelico bottle is designed to look like a Franciscan monk and even has a knotted rope belt. Try a Nutty Russian, or a Frangelico Espresso Martini!
Galliano, last but not least, is another Italian Liqueur, famous for it’s extra tall skinny bottle, in fact you might have to design a special pace in you bar just for the tall Galliano bottle. Galliano is another herbal infusion Liqueur with a sweet and zesty vanilla and liquorice flavour. Created in 1896 by an Italian Brandy distiller Galliano has been a mainstay in every cocktail bar on Earth ever since. Most notably an ingredient in a Harvey Wallbanger, it is also a component in the devilishly named Slow Comfortable Screw Against the Wall.
Mixers
Mixers, flavoured carbonated drinks some of which are designed for use by anyone such as cola or lemonade, others are designed specifically for mixed drinks. There are so many cocktails that call for a splash of this mixer or that mixer that it is far too important to take lightly.
One little gem that your home bar must have is Angostura bitters, it isn’t a mixer, it isn’t a spirit or an infused Liqueur, it is a little of all three, very strong in flavour which is why you usually only use one or two drops to characterize a drink. There are many other bitters to explore like Peychauds bitters which is made with dark cherries, Orange bitters, Chocolate bitters and many others. The two main bitters and the ones used the in the most cocktail recipes are Angostura and Peychauds bitters.
Whilst there is quite a market these days for boutique mixers I will keep it basic as your home bar doesn’t need to carry every possible mixer, just the ones you will use. Some mixers you can make yourself such as ‘sours’ mix which is lemon and lime juice + sugar syrup, and if you have a sodastream you might have a go at making your own syrups for carbonating, but for the basic home bar you will be fine to start off with these five most essential mixers;
Cola, whichever is your preferred.
Lemonade, they are all pretty much the same.
Indian tonic water
Ginger ale, also a good Ginger Beer for Moscow Mules.
Soda water
This will get your home bar started, of course another quick skim through your cocktail recipe book will help you discover any specific mixer you may need for that special cocktail that you can’t wait to reproduce.
Cheers!
