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From the Knowledge Vault

Stocking a Better Bar

Last time, we talked about how to go about building a better home bar. Once you’ve done that and have all sorts of empty space (because you paid attention, and your bar holds about twice your current supply of liquor, right?), we should now get on to the fun part – how to best fill your shiny new liquor cabinet.

Now I know that I’m going to catch it in the comments by declaring some brands “essential” versus others. I know y’all are a bunch of passionate drinkers, and I also know that in certain areas, y’all have much more experience than I do tasting and thinking about spirits. But that’s not going to stop me from doing just that. The good news? After making declarative statements about which spirits you should have in your bar, I’m going to let you in on a few secrets about how to find rare and discontinued bottles that have helped me in the past. So take a deep breath, and enjoy the ride.

I’m a firm believer in Alton Brown’s mantra of buying things that serve many purposes. Unless you’re into a certain segment of the liquor market, you should strive for buying liquor that lets you make as many cocktails as possible. Once you’ve tasted a good representation of what’s out there, decide what to focus on, and buy more of those things, but with the understanding that if you run across something special and hard to find, you really ought to buy it. But more on that later.

Recent Additions

  • Bacon Whoopee — Bourbon, Bitters, Cinnamon syrup, Ginger, Orange peel, Candied ginger
  • Rhapsody in Green — Gin, Dry vermouth, Suze, Herbal liqueur, Celery bitters, Sage, Mint, Lemon peel, Fennel
  • Logic of Color — Dry vermouth, Aquavit, Drambuie, Peychaud's Bitters, Absinthe, Orange peel
  • Spiced Dove — Mezcal, Allspice Dram, Bitters, Grapefruit juice, Lime juice, Simple syrup
  • King James — Rum, Brandy, Sweet vermouth, Curaçao, Maraschino Liqueur, Bitters, Orange peel

Recent Discussion

  • Re Kentucky Strawberry Sour, 17 minutes 59 seconds ago Mixed up in Na… commented:

    It seemed a little weak. We added a 1/2 oz. of St. Germain, and it was better. Also, the soda water isn't doing much--except making the drink weak. We will make it again, keeping the St. Germain, skipping the seltzer, and doubling another strawberry.

  • Re The Dry Season, 11 hours ago Jojiro commented:

    Made this with a hibiscus-infused tequila (20 grams dried flowers per 500 ml tequila), let sit one week. The vanilla from the Cocchi absolutely melds well with the florality of hibiscus. I know that wasn't the intention behind this drink, but as a variant, I highly recommend it.

  • Re Martinez, 2 days ago danoman89 commented:

    Went 3:2 gin:vermouth; really impressed with the outcome. Not usually an Old Tom Gin fan but it all comes together great here

  • Re Sakura Martini, 3 days ago mako commented:

    Truly fantastic with the Roku Sakura Bloom Edition (#6). What a great drink. It's very sake forward so make sure to use a good sake!

  • Re The Half Windsor, 4 days ago Jojiro commented:

    Laphroaig rinse, 15 ml Pierre Ferrand Cognac, 25 ml ruby red grapefruit juice, 60 ml Cocchi Americano, with a short shake. Really fantastic low-ABV sipper that has enough complexity to stand up by your friends drinking Martinis and Manhattans. Lasting gentian bitterness, but a measured sweetness up front.