What Supplies Do I Need?

Posted on the AOTD Forum by DanTheMan:

Q - I am thinking of putting together a small home bar. I am looking to invest in a shaker set, and there seem to be quite a few options. I can go 16oz, 18oz or 28oz. Which would be my best choice?

Also, what tools would you say are essential for someone just starting their bar?

A - My go-to shaker setup is a stainless steel 28 oz. tin (available at any restaurant supply store or online at sites like Instawares for under $3) paired with a standard 16 oz. pint glass (about $1) and a 4-prong stainless bar strainer (under $2). Since the whole setup costs less than six bucks, I usually keep two sets in the house for parties and one in the car just to be sure I have quality tools if called upon to bartend at someone else's place (which will happen all the time once people know you mix). Avoid consumer sets like those sold at Linens-N-Things, Target, etc., as they're way overpriced and just don't work as well.

Beyond that, all you really need is a bag of pour spouts (also available online or at a restaurant supply store for about $12) and lots of hand towels and you're good to go. If you want to get more complicated, I'd add a muddler (splurge a bit here and get the VIVA! Stick from New York Bar Store -- at $10 it's the best muddler I've ever used), a twister (for making citrus twists properly, under $10), and a 3.25" x 24" drink mat ($9). The next level would add a set of Store-N-Pour containers for juices, a glass rimmer for salting glasses, a bar caddy to hold cocktail napkins/straws/stirrers, and a garnish tray. Anything beyond that and you're basically opening a restaurant!

One thing people do tend to overlook when they're setting up a home bar is glassware, and ironically it's probably the most important element. Be sure to a have a good selection of commercial-quality glasses in all the standard service sizes: pint, white wine (for home use you can serve both red and white in these), highball, and martini glasses are the minimum. From there, you can add red wine glasses, champagne flutes, rocks, and cordial glasses. Again, I'd go to a restaurant supply store or online site like Instawares. If you plan on hosting a lot of parties, just buy a case of each and keep the boxes to store the glassware in a closet or garage when you're not using them.

Good luck and let me know how it goes!

Storing Liquor & Other Essentials

Q: Love the show. I just discovered it & I've watched every episode (ok, almost - I think there are 6 I've not gotten to yet). I don't make many cocktails at home and I don't entertain often. I'm curious if there are any special precautions or steps to take to store liquor, liqueur, bitters etc? I'm wanting to stock up my bar for the times I do entertain, but not throw the money away if it's all going to go bad before I use it. Thanks, keep up the good work.
-Ben

A: Great question -- I'm gonna post this on the blog as well. Storing liquor is painless: just keep the bottles tightly capped and most liquors can be kept for decades (fruit flies are your main adversary here, and caps defeat them nicely). Same for bitters and nearly anything with an alcohol content greater than about 20% (40 proof). Low-alcohol liqueurs (30+ proof) will be fine as well. Mixers need to be refrigerated once opened (and even then are only good for about a week), and that's also a good idea for Rose's Lime Juice and Grenadine (though both will do fine at room temp for weeks, even opened). Wine should be finished off within about 24 hours of opening the bottle unless a vacuum or nitrogen re-corking system is used. My standard setup for infrequently used bars is as follows (all can be kept at room temp except where noted):

-Full liquor/liqueur selection, tightly capped.
-Good wine selection, unopened.
-Single-serve grapefruit, pineapple, orange, and tomato juice cans (all usually easy to find).
-12-oz. cans or bottles of cola, diet, lemon-lime, ginger ale, seltzer, and tonic.
-Cranberry juice and lemonade/sour mix either in an unopened bottle or single-serve cans if you can find them.
-Bitters, capped.
-Grenadine and lime juice, refrigerated if opened.
-Salt, pepper, sugar.

Unfortunately, you have to buy fruit and other garnishes fresh, though maraschino cherries, olives, and cocktail onions will keep for a while in the fridge (actually, I think maraschino cherries and cockroaches will be the only things around after a nuclear war). Believe it or not, ice is usually where people come up short when hosting impromptu parties. Hope that helps, and thanks for the feedback!

Art of the Drink 34: Bill Samuels Jr. Interview

Anthony visits Loretto, KY, and talks with Maker's Mark president Bill Samuels Jr.



Right click and "Save As" to download video | phone format | full interview