Home Bar Essentials
Everything you need to know about a home bar, making cocktails at home, and using a set of bar tools
By Patrick JanelleDuring quarantine, I’ve spent a lot of time brushing up my cocktail-making skills and getting reacquainted with my home bar. While I have an app that provides cocktail recipes and tools for making cocktails at home, I thought it would be helpful to create a more in-depth primer on essential bottles for a well-stocked bar.
The Basic Six
The landscape of liquor, liqueurs, and other distillates (aka alcohol), can be overwhelming, but understanding a few booze basics can make navigating the liquor store or liquor cabinet a bit easier.
To start, I like to break spirits down into the following categories: agave (think tequila and mezcal), brandy, gin, rum, whiskey, vodka. Each of these spirits—what I like to call “the basic six”—is distinguished mainly by two things: the ingredients that were fermented to make the base alcohol and the way the liquid was treated after it was distilled into liquor.
To create a solid, basic bar setup, I recommend including one bottle from each category of the basic six in your home bar. If you’d like to know a little more about each, what makes them distinct, and a few of my picks for each category, read on.
1. What is Mezcal?
I group tequila and mezcal under the name “agave,” because both spirits are produced from the agave plant, a succulent that includes many varieties but the most popular of which, blue agave, looks like a large aloe plant. Legally, both tequila and mezcal must be made in specific parts of Mexico, and mezcal is technically the category name. As the saying goes, all tequila is mezcal, but not all mezcal is tequila. While there are factors that differentiate the two, like which varieties of agave plants are used and where in Mexico the spirits are made, the main difference is that traditional mezcal is made from agave hearts that are smoked and roasted in underground pits, imparting the final product with a distinct smoky profile. Tequila, on the other hand, employs a more industrialized method by cooking the agave hearts in steel ovens, producing a slightly cleaner, less complex profile.
Tequila and Mezcal Cocktails
Tequila is a must for the home bar and is an ingredient in classic cocktail recipes like the Margarita and the Paloma. Mezcal can often be substituted for tequila, producing a more idiosyncratic, smokier cocktail, though I often like splitting the two—one half part tequila and one half part mezcal—for a more balanced cocktail.
Altos Blanco Tequila
Altos Blanco is a clean, straightforward tequila with a vegetal-forward flavor profile. Produced in the Jasliscan Highlands, or Los Altos de Jalisco, at an elevation of 6900 feet, the company has been importing the spirit to the United States since 1994. This is my pick for a well-rounded tequila that is perfect for a classic Margarita.
Del Maguey Vida Mezcal
Ron Cooper, the founder of Del Maguey Mezcal, is commonly credited for popularizing mezcal—a liquor that was traditionally made and consumed by farmers—within the United States. Del Maguey has a long history of working directly with individual mezcaleros (mezcal makers) and popularized the single-village style of mezcal, in which the location, maker, and process of each expression is clearly identified. The Vida expression is specifically made for mixing in cocktails, with a lower alcohol percentage (ABV) than traditional artisanal mezcals and a flavor profile that is meant to work with a variety of ingredients.
2. What is Brandy?
Simply put, brandy is an alcohol that is distilled from fruit. Most often, the fruit is grapes, which is the case with Cognac, the world's most popular brandy. But brandy can also be distilled from apples, apricots, cherries, or the stems and seeds of grapes (called pomace). The famous Peruvian and Chilean spirit, pisco, is also a brandy distilled from grapes, while a similar product made in Italy, grappa, is made from pomace. More often than not, brandy is aged in barrels after distilling, and that’s what gives it a deep, golden—dare I say “Cognac-colored”—hue.
Brandy Cocktails
Brandy is the star of many popular cocktails, like the Sidecar and Brandy Crusta, but it is also sipped on its own as an after-dinner libation or nightcap, which is why a good Cognac is always a great addition to the home bar cart.
Hennessy Privilege VSOP
Henessy is a classic Cognac house that produces this balanced expression composed of a blend of 60 brandy distillates. Smooth and straightforward, with notes of vanilla and baking spices, it’s suitable for both sipping and cocktail-making.
Barsol Pisco Italia
Adding pisco to the bar cart is an advanced move as it’s less versatile than Cognac. An unaged spirit best used in cocktails, pisco is a must for the classic Pisco Sour, a creamy cocktail confection that includes a shaken egg white. Expressions of pisco can have a surprising breadth of nuances, a result of the particular grape variety that was used in the fermentation. I particularly like this bottle for its fragrance of raisins and ripe banana and tasting notes of cooked pineapple.
3. What is Gin?
Gin is a neutral spirit that is typically made from grain and is infused with a variety of spices and botanicals during the distillation process. Traditional gins like Beefeater, Tanqueray, and Bombay Sapphire are called London Dry gins because they’re made in London in a traditional style that features a strong juniper flavor profile. New American gins, on the other hand, typically put floral notes—like lavender and rose—at the forefront of their botanical profile, and they’ve become increasingly popular in recent years as is evidenced by the soaring popularity of Hendrick’s Gin in the category.
Gin Cocktails
Gin is used to make cocktails like a Tom Collins, Gin Martini, Gin and Tonic, and a classic Aviation Cocktail, and it’s probably used in more classic cocktails than any other spirit. While the spirit can be divisive—you either love it or hate it—you should stock gin in your bar cart.
Beefeater London Dry Gin
My go-to for a classic, London Dry gin is Beefeater. It tends to have the most juniper-forward profile of the bunch and it makes the crispest classic Gin Martini—good with either an olive or a twist.
St. George Botanivore Gin
Founded in 1982, St. George considers itself to be the first small distillery established after prohibition, well ahead of the now-booming micro-distilling industry. The distillery produces three styles of gin, and to achieve their balanced Botanivore expression, they layer cilantro, bergamot, citrus, and a total of 19 botanicals. The result is one of my favorite American gins on the market.
4. What is Rum?
Rum is distilled from either sugarcane or a sugarcane byproduct, like molasses. The majority of the world's sugarcane is harvested in the Caribbean, which means that the region is also the top producer of rum. But rum is also made in Brazil—where it is distilled directly from sugarcane juice and called cachaça—and other places where sugarcane grows, like Louisiana or Venezuela. The primary difference in rum styles is caused by the ingredient from which it was distilled. The classic, rich style of rum known to most Americans—and used in most tropical, beachside drinks—is distilled from molasses. Rum that is distilled from fresh-pressed sugarcane tends to have a funky, earthy, and grassy flavor profile (one that I particularly enjoy). Because most rums pressed from sugarcane were made by French-owned islands, this style of rum is typically called by its french name, Rhum Agricole. Unlike most other spirits, unaged and aged rum are consumed in equal measure, and while both are used in cocktail-making, many aged rums are also suitable for sipping on their own.
Rum Cocktails
Rum is most notable as the base of tropical and tiki cocktails, like a Mojito, Piña Colada, Painkiller, Daiquiri, and—my favorite—the Junglebird, so rum is a must-have liquor cabinet staple for the summer months (or any time you wish to be transported to a beachside getaway).
Mount Gay Eclipse Rum
Located in Barbados, the Mount Gay distillery is one of the oldest continuously operating rum distilleries and has set the benchmark for the category. Distilled from molasses that is made from locally-grown sugarcane, Mount Gay Eclipse is aged in oak barrels for two years. Best used in cocktails, this expression features rich notes of vanilla and banana.
Copalli White Rum
Made in the agricole style from freshly-pressed heirloom sugarcane, Copalli has an earthy, grassy profile with a nice bit of funk. Distilled in small batches in Belize, the distillery uses sugarcane that is grown and processed on its property, which also features a charming, rustic lodge—and a full-service cocktail bar.
5. What is Vodka?
Vodka is a neutral spirit most commonly distilled from grains, potatoes, or sugar beets and made in countries around the world. While those with a discerning palate could distinguish the flavor nuances of good vodka, the whole point of the spirit is to create a clean, smooth, alcohol without a distinct flavor profile. Distillers use many methods to achieve the desired result, which is why many brands tout their specialty practices like triple-distilling and diamond or charcoal filtering.
Vodka Cocktails
While vodka’s popularity is still strong, there was a moment in recent years when the spirit was derided in craft bartending circles. Vodka’s reputation has leveled out, and it’s clear that no bar would be complete without a bottle of vodka. How else would you be able to make such modern classics as the Espresso Martini, Bloody Mary, and Moscow Mule—not to mention a classic Vodka Martini?
Grey Goose Vodka
While many traditional vodkas are made in Eastern Europe and Russia, Grey Goose is made in France. Made from wheat that is grown, milled, and fermented in the region of Picardy, Grey Goose is then cut with spring water and bottled in Cognac. The result is a fresh, clean, exceptionally smooth spirit.
Frankly Organic Vodka
Distilled from organic corn in Texas, Frankly is a forward-thinking brand that has recently entered the category. While corn is always used to make bourbon, it’s rare to use it as the base of another spirit. But the result is tasty and rustic, with the corn lending a slightly sweet note to vodka’s typically dry profile.
6. What is Whiskey?
A wide-ranging category, whiskey is typically distilled in the UK, the US, or Canada (and increasingly, in Japan) from any number of grains, like wheat, barley, rye, or corn. Most people know the names of whiskey varieties like Scotch, Irish Whisky, bourbon, and rye, but the rules and specifications for each variety are extremely particular and often confusing, making this category difficult to sum up. For instance, bourbon must be made from at least 51% corn and aged in new barrels made of American oak while Scotches have a number of divergent rules regarding ingredients, production, and aging. One aspect that makes all whiskeys similar is that nearly all are aged in barrels (unaged American whiskey is commonly called moonshine), a treatment which gives the spirit its rich, warm color and its immense drinkability. Other factors create distinct differences: many Scotches are made from barley that has been sprouted and dried over a fire of smoking peat, imparting a distinct smoky characteristic to the spirit. Bourbon, with its high corn content, tends to have a deep richness, whereas rye has a dryer, pepper-forward characteristic due to the spicy, dry nature of the grain from which it's made.
Whiskey Cocktails
Bourbon or rye are the base for classic cocktails like the Manhattan, Whiskey Sour, and Sazerac, while Scotch is the base of one of my favorite cocktails, the Blood and Sand<. Because whiskey is so versatile—it’s equally as good a base for cocktails as it is a sipper neat or on the rocks—it’s an absolute must-have staple for any bar.
Sazerac Straight Rye Whiskey
A classic rye-based whiskey, Sazerac is my go-to for any number of classic cocktails, including the Manhattan. Blended and bottled at the Buffalo Trace Distillery in Kentucky, Sazerac has a strong profile of clove and pepper, and—like many other ryes—is much drier and spicier than a bourbon.
Woodford Reserve Straight Bourbon Whiskey
Woodford Reserve’s mash bill (the recipe for the grains from which it’s made) contains 72% corn, a higher-than-average amount for bourbon. The result is a rich, bold, and round profile that is perfect for both sipping on the rocks and using as the base in the best whiskey cocktails.
Other Spirits
In addition to the basic six, there’s a whole category of liquor that is composed of lower-proof liqueurs. These are either fortified wines—the most popular of which is vermouth—or spirits that are sweetened and infused with herbs, fruits, nuts, or flowers. You might be familiar with Cointreau, St. Germain, or absinthe—all of which fit into this category. In bartender-speak, these bottles are referred to as modifiers, because when mixed with one of the basic six, they modify the base spirit to form a cocktail. While there’s a bit more that goes into making a proper cocktail than just adding a liqueur or other ingredients like citrus juice, simple syrup, or soda, with just a few of these modifiers, you open yourself up to a world of classic cocktail potential. These are the five bottles I would always have on hand:
Cointreau
Cointreau is an orange liqueur made in France that is a staple in many of the best cocktails, including a classic Margarita and a Sidecar.
Green Chartreuse
Made by monks in the French Alps, Green Chartreuse is an herbal liqueur made from 130 ingredients, and the recipe is only known by two living monks. It is used as an ingredient in many classic cocktails, such as the Last Word and the Bijou, a cousin to the Negroni.
Campari
Well-known for its use in a classic Negroni cocktail, Campari is an Italian bitter aperitif liqueur infused with aromatic plants, fruit, and bitter herbs. While the traditional recipe used natural ingredients to produce its striking red color, the modern version is dyed artificially. There are a handful of companies that make a similar, more natural product, like the Gran Classico Bitter Liqueur from Tempus Fugit, but you can’t go wrong by stocking the classic.
Luxardo Maraschino
Luxardo Maraschino is an Italian liqueur distilled from the fruit, branches, leaves, and pits of marasca cherries. It’s one of my favorite cocktail ingredients, and the paper-wrapped bottle makes for a particularly pleasing visual addition to the bar. The flavor profile is earthy, fruity, and aromatic, and the liqueur is an ingredient in classics like the Martinez, Hemingway Daiquiri, Aviation, and Last Word cocktails.
Vermouth
Vermouth is a fortified wine, which means it’s wine to which a spirit—usually brandy—has been added. You can’t make a Manhattan cocktail without sweet vermouth, and dry vermouth is a necessary ingredient in a classic Martini (though some will say otherwise, as an extra dry martini is often just straight booze). With an ABV as low as 15%, Vermouth is not shelf stable and should be kept refrigerated to prolong its life.
Essential Bar Tools
I’ll tackle bar tools in another article, but home mixologists should always have the following basic bar tools on hand for making drinks at home.
Cocktail shaker, for making cocktails with citrus
Mixing glass and bar spoon, for stirring cocktails without citrus
Jigger, for measuring your ingredients
Cocktail strainer, either a Hawthorne or Julep style
Fine Strainer, for straining shaken cocktails
Citrus Press, for squeezing fresh citrus juice
Peeler, for creating a lemon or orange twist as garnish