Stocking A Home Bar

Shaken Not Stirred

Do you know the difference between a martini that's shaken not stirred? The phrase probably sounds familiar if you've seen a James Bond movie. There is no doubt that women seem to prefer guys who know their way around alcohol and wine. A man who orders an apple martini is way more interesting than one who orders a beer without a glass. A home bar is a great way to show the little lady that you can tell the difference between a one-sided or two-sided jigger. This is good knowledge to have because in some circles it would be a deal breaker on whether or not you go out on a second date.

Just Like A Boy Scout...

The saying is true that just like a boy scout a bartender is always prepared. You have to be because you have no idea what your guests are going to order. With a little planning you can be the belle of the bar. Yes, it's all in the planning.

The Right Equipment

Planning a bar is the same as doing surgery. You need to have certain tools on hand to do a good job. The following is a list of "must-haves" for the beginner bartender.

• A drink can be ruined if the alcohol requirements are not exact. Therefore a one-sided jigger which has 1/8, 1/4, 1/2 and one ounce measure should be in plain sight. Sitting next to it should be a two-sided jigger which has a one ounce measure on one side and a one-and-a-half ounce measure on the opposite side.
• A cocktail shaker and a coil rimmed strainer are commonly used in a wide variety of mixed drinks. They can be stainless steel or a combination of glass and stainless steel. They will both get the job done.
• Cocktail spoons are essential if you are planning on serving hot coffees which must be stirred or if you are going to attempt building layered shooters. A cocktail spoon ensures that the different liquors don't combine and remained layered in the shooter glass.
• A heavy duty, ice-crushing blender is an essential for the margarita and daiquiri crowd. A light weight blender will burn out under the strain. If you are limited by finance you can crush the ice with a meat tenderizing hammer after you place it in a clean towel. This is messy. Buy a heavy duty blender.
• To rim the glasses successfully with salt/sugar use a blue bowl for salt and a red bowl for sugar. Do not use the same colored bowls. Results can be disastrous. It is important to frequently change salt/sugar bowls between functions.
• A sharp bar knife and cutting board are essential in garnish preparation.
• Airtight containers are also a must to store fruit garnishes. This allows you to take pressure off by preparing them in advance.
• A corkscrew is a staple in any bar. Someone will always want to drink wine.
• Napkins/cocktail swords are a great way to finish a drink. Remember presentation is everything.
• Ice tongs are a must. Never stick a glass in ice. If you break it you can give yourself a cut that you'll remember for a long time. It also makes the ice unusable. Is that a shard of ice or glass in your boss's drink? I guess it depends on how you get along.
• Last but not least every bartender needs to stock up on fresh, white towels. The towels should be soft but lint free. They are used for polishing glasses. Nothing looks worse than finger prints on glassware.
• A bar mat completes your set-up. Place clean towels under bar mat. Once glasses are washed tip them over and they dry streak-free. Cuts down on polishing!