Build a Bar

 here’s a short guide to creating a nice starter bar.

Alcohol 

Four main spirits to stock: whiskey, gin, tequila, and vodka. They provide the foundation for many drinks, but are also perfect on their own. Vermouth (both sweet and dry) is also used quite often. While I typically prefer rye whiskey, bourbon is also an excellent choice for your entry point into “brown” liquors. As for gin, there are quite a few new options on the market, but it’s hard to go wrong with a classic English dry variety, like Plymouth. For most tequila, I go with a “blanco” version since they aren’t aged as long as other tequilas and are more neutral flavored. Simply be sure you always buy 100% agave and not a “mixto” version. I’m a big fan of vodka, and it’s one of the most popular spirits and good to have on hand.

Additions 

 Club soda, tonic water, and ginger beer/ale are common mixers, whether it’s to add some effervescence or round out the flavor of the drink. Many cocktails also call for a sweetener (i.e. simple syrup, honey, agave, etc.) and while you can easily make your own simple syrup (it’s equal parts sugar/water boiled down), I always have a bottle in the fridge. Bitters are the final key component when stocking your new bar. They come in a wide variety of flavors and provide a wonderful complexity and body to many cocktails, but when starting out, all you need is a bottle of Angostura bitters. They are probably the most famous variety and are an essential ingredient in classic drinks like a Manhattan and an Old Fashioned.

Tools

  A cocktail shaker, strainer, and bar spoon are three items you need to mix drinks. For measuring, I prefer a clear small measuring cup that offers multiple volumes and conversions (i.e. teaspoons, ounces, etc.), rather than jiggers. As for glasses, my go-to are: cocktail/champagne coupes (if you’re only going to get one type of glass, this is the one to own), a lowball tumbler, and a collins glass. I also make sure to keep straws on hand and cocktail picks for skewering garnishes.

Extras

  Many cocktail recipes have some kind of garnish, so I like to keep a variety of citrus, olives, and cherries on hand. While Luxardo maraschino cherries are an investment, they’re vastly superior to the neon-red version at the local market.

Ice 

While it might seem like all ice is the same, using larger cubes allows cocktails to cool quickly without diluting the alcohol (plus they look cute).

Building a bar doesn't have to happen overnight – and in fact, alcohol lasts almost indefinitely, so take your time and enjoy the process!