The Well-Stocked Pantry/Freezer series from a couple weeks ago gave me a fun idea for yet another ‘Well-Stocked’ post idea. Why not go over some basics for a well-stocked bar? Here I’ll describe some of the basic things to have and then maybe some more elaborate alcohols, along with extras and equipment you might want- and of course a couple of cocktail recipes…
A Well-Stocked Bar
The Basics
- Rum
- Gin
- Vodka
- Whiskey
To Elaborate A Bit Further
- Get a couple different types of rum- such as one light and one dark
- Have a couple varieties of whiskeys including Bourbon and Scotch
Additional Liqueurs/Liquors To Get a Little Extra Fancy With
- Maraschino Liqueur
- Campari
- Triple Sec
- Brandy
Gettin’ Super Fancy
- A variety of Bitters (aged, orange, black pepper, etc)
- Homemade simple syrup (1 part sugar, 1 part water – cook down, cool, and store in fridge).
- Add fruits or other flavors such as ginger, orange rinds, etc to your simple syrups.
Extras
- Mixers: Club soda, sodas, juices, ginger beer, and beer
- Fresh fruit- limes, lemons, oranges, and grapefruits
- A few bottles of white wine and a few bottles of red
- 1 bottle of Champagne or sparkling wine
Equipment
- A bar book such as The American Cocktail
- A bar kit like this one that includes a shaker, strainers, and stirrer
- Wine glasses and rocks glasses at a minimum
Cocktails!
Negroni
- 1 1/2 oz sweet vermouth
- 1 1/2 oz Campari
- 1 1/2 oz gin
- Orange slice or twist
Pour the ingredients into a glass with ice cubes. Stir well and garnish with the orange slice or twist.
Aviation
- 2 ounces gin
- 1/2 ounce maraschino liqueur
- 1/2 ounce fresh lemon juice
Combine all ingredients in an ice-filled cocktail shaker. Shake vigorously to combine and pour into a chilled cocktail glass. Garnish with a single maraschino cherry.
Moscow Mule
- 1 3/4 oz vodka
- 1/2 oz lime juice
- ginger beer
- lime wedge for garnish
Pour the vodka and lime juice into aglass with ice cubes. Top off with the ginger beer. Garnish with the lime wedge.
What liquors or other items do you currently have in your bar? Are you looking to expand or do you consider yourself a cocktail-making expert? Any favorites you must always have on-hand?
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