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What are some good decent liquors and what else should I stock in a bar? I finally have a real job and have realized I don't know much about liquor brands.
I had always thought it'd be nice to have a fully stocked, but really could never afford to buy anything other than handles. My favorite is vodka so I'm pretty familiar with all the major brands from the lowest to the highest and know what I like. But for pretty much everything else I'm pretty clueless on.
Not looking for very high end. Just the brands that you get where someone who actually really loves that kind of liquor will be happy with what you got them even if they have a preferred brand that is more expensive.
tldr, I need decent liquors, liqueurs and non-perishable ingredients
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>>8476763
Bourbon: Four Roses or Evan Williams
Rye: Rittenhouse 101
Gin: Tanqueray or Plymouth
Tequila: Corralejos or Espolon
Cognac: Pierre Ferrand
Blend Scotch: JB Black
Liqueurs: Cointreau, Fernet Branca, Campari, Absinthe, Bailey's
Bitters: Angostura, Peychaud's
Vermouth: Dolin
You'll find that cocktails rely on a wide range of specific liqueurs and fresh ingredients. So you still need to get lemons and limes, for example.
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>>8476868
Wow, this is exactly what I was looking for. Thanks a lot. You seem pretty knowledgeable. Are there any other things like bar tools, that a home bars needs to have? Not looking to buy every little thing a bar has that makes their life easier, just the essentials.
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>>8476935
There is the standard set of bar stuff: cocktail shaker, jiggers, mixing spoon, strainers, muddler. Flashy gear and theatrical production is part of the appeal of cocktails, after all.
I used to have a more orthodox setup but after a few moves, and given that I mostly mix drinks for myself, I have the minimal setup in pic related. It's a pseudo Boston shaker constructed from a bottom shaker part and a plastic cup that fit it surprisingly well; you're supposed to use a pint glass but whatever. The strainer I use is actually my stock skimmer... I would like to get one just for cocktails, actually. I like the Oxo jigger better than the traditional kind and have seen it used at "craft cocktail" bars too. I make do with kitchen stuff.
You're going to need some glassware. At a minimum some old-fashioneds. Maybe martini glasses, but they take up space. (I actually use the little cupcake sized glass baking dishes for my Negronis.) Maybe some Glencairns.
Anyhow, the complexity/traditional-ness depends on what you like to make and whether you care about being 'judged' by the people you're having over. Have fun.
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>>8476868
>Rittenhouse 100
Whoops
Also, make/keep your ice in a ziplock. Slows down the freezer burn demons.
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>>8477156
Since I make more Negronis than Martinis, red. And in fact I only have red right now. Plus arguably you don't need Vermouth in a Martini.
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