Boozehound - Jason Wilson [99]
Whiskey. Bourbon and rye are essential, and there are plenty of reasonably priced options. Buffalo Trace bourbon costs less than twenty-five dollars and Rittenhouse rye less than twenty, to name two go-to brands. An Irish whiskey like Bushmills or Redbreast is also good to have on hand. And, of course, a single-malt Scotch whisky—because if there’s a single-malt drinker in your life, that’s likely all he or she is going to want.
Tequila. You should always have a good blanco or silver, a reposado, and an añejo. Good, 100 percent agave tequila is more expensive than you think, but don’t skimp.
Rum. A well-stocked bar will have, at least, a white rum, an aged rum, a rhum agricole, and a cachaça, the Brazilian cane-based spirit. This may sound like a lot, but rums are complex, and each is distinct.
Brandy. You’ll want a good-value VSOP cognac, such as Pierre Ferrand Ambre, and a Calvados, apple brandy, or applejack; I’ve also started stocking the Peruvian brandy pisco.
Vodka. Yes, despite my antivodka ranting, you should always keep a bottle on hand. You want to be a good host, and inevitably someone’s going to come over and want a vodka tonic.
Beyond the Basic Bottles
After you’ve got the base spirits, you’ll need to make some decisions about which liqueurs and mixers you’ll want to keep on hand. Obviously, I’ve covered a lot of the popular liqueurs, from absinthe to Chartreuse to St-Germain to Tuaca, in my narrative. But here are several others that all good bars stock:
Orange liqueur. Known as triple sec or curaçao or by brand name, these liqueurs are essential for so many cocktails, from margaritas to Sidecars. My personal preference is Cointreau or Combier.
Maraschino liqueur. Not to be confused with the juice of “maraschino” cherries, this clear spirit pops up in both classic and contemporary cocktails. Luxardo brand is the oldest and the best.
Vermouth. Always keep fresh bottles of three different varieties: dry, sweet (rosso), and white (bianco or blanc).
Campari and Aperol. Many enjoyable recipes call for these two Italian aperitivi, and they’re also both lovely with sparkling wine or club soda. I always have bottles of both in my fridge.
Bitters. Always stock Angostura, Peychaud’s, and orange bitters.
Other Key Bar Ingredients to Keep on Hand
Lots of ice
Oranges, limes, lemons, grapefruit, fresh pineapple
Tonic water, preferably Fever-Tree or Q Tonic
Sparkling mineral water, preferably Apollinaris brand
Club soda
Ginger beer, preferably Barritt’s, Reed’s, or (if you like spicy) Blenheim
Tomato juice
Sparkling wine, such as prosecco or cava
Agave nectar
Real maraschino cherries from Luxardo (available online) or homemade preserved cherries
Simple syrup
Grenadine, preferably homemade (see below)
HOMEMADE GRENADINE
Makes about 2 cups
After making this simple recipe by Todd Thrasher, you may never go back to the bright red, artificial, syrupy bottled stuff. Be sure to use 100 percent pomegranate juice. After trying several brands, I found that the widely available POM was by far the best to use. As Thrasher says, “It’s not going to be bright red, but that’s a good thing.” Use this in recipes like the Jack Mauve.
3 cups pomegranate juice
1½ cups sugar
1½ ounces freshly squeezed lemon juice
Strips of zest from 1 whole orange (no pith)
In a medium saucepan, bring the pomegranate juice to a boil. Add the sugar and lemon juice, stirring to dissolve the sugar, then add the orange zest. Immediately decrease the heat to medium-low and cook uncovered for 45 minutes, or until reduced by half.
Strain through a fine-mesh strainer, discarding the orange peel, and let cool to room temperature before using or storing.
The grenadine can be refrigerated for up to 2 weeks. For longer refrigerated storage (up to 2 months), add ½ ounce of 151-proof rum. Then, of course, the grenadine will be off-limits for children’s drinks such as a Shirley Temple.
Adapted from a recipe by Todd Thrasher of Restaurant Eve, the Majestic, and PX, Alexandria, Virginia
PRESERVED