Setting Up and Stocking the Bar

A well-stocked bar allows you to mix cocktails more efficiently for your special occasions. Start with the base spirits such as vodka, gin, rum, whiskey, tequila, brandy and Scotch.

Having a small refrigerator in your home bar is handy for storing ingredients and cooling liquids.

In addition to liquor there are also mixers, condiments and garnishes which need to be stocked in your bar.

In order to calculate how much you will need, there are several things you should first consider:

1. Known Preferences - Favourite drinks
2. Age - People under 35 tend to prefer tequila, vodka and rum
3. Seasonality - Allow for more beer, vodka, gin, tequila in the warmer months
4. Time of Day - Include more fruit juice during the day

Some assumptions:

• Consumption will average two drinks/guest/hour. If you’re having dinner, plan on two drinks/guest total.
• Each drink should use 1 ½ ounces of liquor, which means each 750 ml bottle of liquor will make 17 drinks. Each 750ml bottle of wine will make 5 drinks.
• You’ll need 1 ½ pounds of ice/person.

The next question is which liquor will be most requested. Vodka is the most popular spirit sold today, followed by scotch, then gin.

• When serving drinks at a party, it is really nice to put some effort in the appearance of each drink, i.e. garnishing. If the drink has any fruit juice in it, it should be accompanied by that fruit. Fruit garnishes can be slices, wedges, twists, or peels.
• To make good slices, first halve the fruit by cutting it across the thickest part. Then cut that part in half. Slice ¼” slices to make half moons. To make wedges, first cut in half from top to bottom (stem end to opposite end). Cut in wedges.
• Twists can be a little tricky. To make these, take a small paring knife and slice off some of the outside skin from stem end to bottom, curving the knife along the curve of the fruit. It’s easier to do this if you’ve taken a small slice off the top and bottom of the fruit.
• You want to avoid the white pith which lies underneath the skin as much as possible. The outside skin of the fruit has the aromatic oils of the fruit, but the white pith is quite bitter.
• The strip of skin can be as wide as you like, it should be the length of the fruit. Twist in the middle; if it doesn’t twist easily make the strip narrower (1/4 inch is a good width).
• Non fruit garnishes include swizzle sticks, straws, and toothpicks for olives and onions.

• When using your shaker, put the ice in first. Then, put in the mix and finally the alcohol. If you make a mistake, you’re not wasting expensive alcohol.
• Stir, do not shake fizzy drinks- you lose the fizz.
• Use fresh fruit juices – especially lemon and lime juices. Squeeze in advance and freeze if necessary.
• Refrigerate all juices and mixers ahead of time.
• Use good quality liquor – some guests will want to see labels.
• If you’re making margaritas, have a shallow bowl filled with salt. Dab lime juice around the edge of the glass, then dip the glass into the salt.
• If you’re making a lot of drinks that require sweetening, either use superfine sugar (which dissolves more easily than regular sugar) or make a sugar syrup ahead of time. To make a sugar syrup, combine equal parts water and sugar in a small pot, bring to a boil, and boil until the liquid has slightly thickened (5-7 minutes). Cool.
• Crush ice ahead of time. Crushed ice is used for some drinks; otherwise crushed ice swirled in a glass and discarded will chill the glass appropriately for martinis, etc.
• If you use raw eggs, (egg nogs, etc.) use pasteurized eggs.
• Have lots of extra glasses – at least 2 per guest.