Bar School: The Basic Home Bar

Building a home bar can seem like an intimidating process. If you're starting from scratch, it would be a huge expense to purchase everything you need to be able to tackle even half the recipes in your average cocktail book. But a good bar is built up over time. And the great thing about cocktails is that you can do a lot with just a little. The Kitchn's excellent 9-Bottle Bar series is an example of this; Roger Kamholz lists the nine essential ingredients for any home bar, and then provides recipes for the dozens of cocktails you can make. Most of the classic cocktails have only a few simple ingredients.

I've already got more than nine bottles in my bar, but part of my goal with this blog is to start from scratch and really learn more about cocktails and their ingredients. I'll start with recipes that only use the basics, and introduce new ones with occasional "Bottle Buys." I'll research different spirits and techniques and learn as I go - hopefully along with you.

So: the basics. The one problem with buying your "basic" spirits is that there are so many different options. We've all got that one friend who knows everything about bourbon and insists on this one small-batch distillery, or claims they would rather drink sewer water than go anywhere near a bottle of Smirnoff. But let's face it: if you're just starting out, you're probably not going to know the difference. I mean, if I had you do a blind tasting of Smirnoff vs. Grey Goose, you'd probably realize that the Grey Goose was much more drinkable. But in a Moscow Mule or a Cosmopolitan, it's less obvious. I don't suggest going straight for the bottom shelf at the liquor store, but you can start out on the cheaper side and work your way up as you get a better idea of what you like and what's worth splurging on.

Here's what I recommend stocking your bar with to start out, including the budget-friendly brands I currently have in my own bar:

-Rye or Bourbon Whiskey (Old Overholt, Four Roses)
-London Dry Gin (Tanqueray)
-Tequila Blanco (Espolon)
-Light Rum (Bacardi, Flor de Cana)
-Vodka (Tito's)
-Dry Vermouth (Martini)
-Sweet Vermouth (Punt e Mes)
-Aromatic Bitters (Angostura)
-Orange Liqueur (Triple Sec, Orange Curacao)

You'll also need a shaker, a jigger with measurements (mine has 1 oz. and 1/2 oz.), lots of lemons, limes, and oranges, and simple syrup. Simple syrup is just a sugar syrup for sweetening cocktails. To make it, put equal parts sugar and water in a saucepan, heat until the sugar is dissolved, and let cool. It will keep for several weeks in the fridge.

I'm really excited to get started. Cheers!