Lesson 3: Setting Up and Stocking the Bar
The Luxury Bar
Starting with the Basic Bar, here are some additional items to really fill out the list.
Liquor:
- Single Malt Scotch – something from the Speyside region is a good starter, unless you really like smoke and peat flavorings, in which case look for something from Islay.............................................Macallan
- Irish Whiskey........................................Bushmill's
- Dark rum................................Gosling’s Black Seal
- Spiced rum..............................Captain Morgan’s
- Flavored Vodka – assorted , especially lemon.....................................................Stoli
- Tequila – one of the great aged ones for sipping straight........................................Herradura Anejo
- Liqueurs –look at Liqueurs and choose as many as look good. Besides the ones mentioned in the Basic Bar section, especially consider:
- Benedictine & Brandy, aka (B&B)
- Chambord
- Chartreuse
- Drambuie
- Kirsch
- Irish Mist
- Any fruit flavoring you especially like
- Vandermint
- Cream Sherry.......................Harvey’s Bristol Cream
- Apple Brandy...................................Apple Jack
- Cognac.........................................CourvoisierVS
- Armagnac......................................Chateau du Bedat
- Different beers, including a stout..........................................Guinness
- Ginger Beer
- Port........................................any LBV by Dow
- Dry Sherry.....................................Tio Pepe Fino
- Additional Wines of your choice
Non-alcohol:
- Orange juice and orange slices
- Grapefruit Juice
- Grenadine
- Coconut Cream
- Milk and Cream
- Peychaud Bitters (see description below)
- Orange Bitters (see description below)
- Fresh Mint
- Celery salt and Celery sticks
- Cocktail Onions
Bitters:
There is one ingredient listed in the bar lists which deserves a small explanation. Bitters were far more popular than they are now – in fact “cocktails” originally were defined as “liquor mixed with bitters, sugar, and some mix.” The drink called an "Old Fashioned" is the classic example.
Bitters originated in the early 19th century as an alcoholic medicine. There were any number of them, all characterized by a bitter taste, but now only three are used to any extent. Only a very little amount is used to flavor a cocktail:
- Angostura bitters are by far the most common – if a recipe calls for “bitters” without specifying a type, use this one.
- Peychaud is a bitter that gives the Sazerac cocktail (a New Orleans specialty) its characteristic flavor.
- Orange Bitters were part of the original recipe for the Martini.
Please note that bitters are 45% alcohol. Some recipes for non-alcoholic drinks include bitters. They should not be used if the drinker has a health issue with alcohol.
