Home bar basics: essential tools, starter spirits, syrups, bitters and glassware
TUREFF• •0
You do not need a wall of bottles to make good drinks at home. A handful of tools, four or five spirits and a couple of things you make yourself will cover most of the classic cocktails. This guide is the short list, and the reasons behind each item, so you can build a small home bar slowly instead of buying everything at once.
The tools that matter
- A shaker: a two-piece tin-on-tin or tin-and-glass shaker is what most bartenders use, because it seals well and is easy to clean. A three-piece cobbler shaker with a built-in strainer is fine for beginners too.
- A jigger: a double-ended measure. Cocktails are about balance, and free-pouring is the most common reason a home drink tastes too sour or too sweet. Measure every time.
- A mixing glass and a bar spoon: for stirred drinks. Any sturdy tall glass or jug will do to start; the long, twisted spoon is the thing worth buying.
- Strainers: a Hawthorne strainer (the one with the spring) fits over a shaker tin; a fine mesh strainer catches ice chips and pulp for a cleaner drink.
- A citrus press or juicer: fresh juice makes a bigger difference than any other single choice.
- A peeler and a small knife: for twists of citrus peel, which add aroma as much as decoration.
- A muddler: useful for pressing mint or fruit, though the end of a wooden rolling pin works.
A starter set of spirits
Rather than collecting bottles by name, build around the drinks you actually want to make. A sensible first set:
- Gin: a classic London dry style covers the Martini, Negroni, Gimlet and Gin Fizz.
- Whisky: a bourbon or rye for an Old Fashioned, Manhattan or Whisky Sour.
- Rum: a light, unaged or lightly aged rum for the Daiquiri and Mojito.
- Tequila: one labelled 100% agave for the Margarita and Paloma.
- Vodka: optional; it adds alcohol more than flavour, so many home bars do without it.
Add sweet vermouth and dry vermouth early, and an orange liqueur (a triple sec style) for Margaritas and Sidecars. Vermouth is wine, so once opened keep it in the fridge and use it within a few weeks; old, oxidised vermouth is the usual reason a home Martini or Manhattan tastes flat.
Syrups and bitters
- Simple syrup: equal parts sugar and water, stirred until dissolved. It is the sweetener in most sours and costs almost nothing. Our separate guide covers flavoured versions.
- Aromatic bitters: a few dashes season a drink the way salt seasons food. One bottle of aromatic bitters lasts a very long time; orange bitters is a good second.
- Fresh citrus: lemons and limes, bought often. Juice loses its brightness within a day.
Glassware
You can serve anything in any glass, but three shapes cover almost everything:
- Rocks glass (short tumbler): for drinks served over ice, such as the Old Fashioned and Negroni.
- Coupe or cocktail glass: for drinks served "up", without ice, such as the Daiquiri and Martini. Chill it in the freezer for a few minutes first.
- Highball (tall glass): for long drinks topped with soda or tonic.
Ice
Ice is an ingredient. Use fresh ice from a clean tray, kept away from strong-smelling food in the freezer, and make more than you think you need. Large cubes melt more slowly and suit drinks served on the rocks.
Starting sensibly
Learn three or four drinks well before buying more bottles, and make smaller drinks rather than bigger ones: a well-balanced cocktail is meant to be sipped. Keep water and something to eat on the table when friends come round, and have a good alcohol-free option ready for anyone who wants one.
What is in your home bar, and which bottle turned out to be the most useful? Share your setup or ask about a tool in the comments.