IMBIBE
Indulge in bartender fantasies in own home
By Sean Nakamura
The first week behind the bar was nothing like I had imagined. The glamorous job portrayed in movies such as "Cocktail" seemed a bit far from reality; there was work that actually had to be done. Still, it was more fun than I had at any other job, and I couldn't wait to have a party of my own to show my friends everything I learned.
The first feeble attempts at creating an impressive home bar were nothing to brag about: a few bottles of liquor, a couple of mixers and a handful of basic recipes. But we all had a blast.
The parties, which I thought were a chance to showcase my newly acquired skills, actually turned into make-your-own cocktail frenzies, which in a strange way fulfilled everyone's dream. It was then I began to realize that lots of people fantasize about being the bartender.
While those parties have now become few and far in between, if the urgent need to assemble a home bar on a moment's notice arose, I think I could handle the challenge. In constructing a bar, the best place to start is at the bottom, so let's begin with the basics.
The setting
I'm guessing that not too many people already have a corner of the living room set up with reach-in refrigeration and glass racks backing a chest-high marble counter. The only thing hard to mimic by makeshift equipment is a sink, so, if you're making lots of blended drinks, setting up next to one is a must.
An open kitchen counter where you can lay out all the liquor and equipment works well, especially if your glassware cabinet is nearby. A rollaway cart could also work, as well as a portable table set up near a basin. Keep in mind that people love to congregate around the bar, so the ideal location should be out of high-traffic areas.
The liquor
While it would be nice to have every type of liquor in the restaurant bar, it's just not feasible for the home bartender. In any bar, the primary liquors poured are called "the well" — these are often cheaper liquors poured when the guest doesn't call for a specific brand. For the home bar, stick to recognizable premium liquors, one each of the basics: vodka, gin, whiskey, rum, tequila and brandy.
Vodka and rum are the best spirits for mixed drinks as they tend to be more neutral in flavor. Whiskey drinkers favor specific brands and types, so you may find yourself having to pick up specific Scotch, Bourbon, Canadian and Irish whiskies if you know your friends' likes and dislikes. Invest in a couple of new items each time you "open" the bar, and soon you will have quite an inventory and your friends will no doubt help with nice additions.
Liqueurs — sweet-flavored spirits that can be drunk straight or used to flavor cocktails — make for a lively bar, giving you the opportunity to mix some outrageously exotic cocktails. Definitely include Triple Sec or Cointreau, both clear orange-flavored liqueurs, used in numerous cocktails. Kahlua and Bailey's Irish Cream are nice additions to the home bar, especially if you think your guests might enjoy a sweet nightcap. An assortment of different fruit, nut, spice and herbal flavored liqueurs, depending on the concoctions you plan to be serving, could be added.
The mixers
Mixers are sodas, juices and syrups added to liquor to create the glamorously named drinks your guests will be craving. For sodas, you must have seltzer or club soda, tonic water, Coke and 7Up and you might include Diet Coke and ginger ale.
Juices require a bit more work. Orange and cranberry juice are easy to stock, but you really need some type of sweet sour (another name for a concentrated sweetened lemon juice). Fresh-squeezed juice is always the best, but very labor-intensive and quite expensive. Frozen lemonade concentrate works well, bottled sweet sour in the liquor section could suffice in a bind. Other juices that might be needed for particular cocktails include tomato juice for Bloody Marys, grapefruit juice for Bulldogs and Seabreezes, pineapple, passion and guava juice for hodgepodge of tropical cocktails.
Simple syrup, a liquid mixture of sugar and water, is a must for adjusting the flavor of the cocktails. Grenadine (red pomegranate syrup), orgeat (almond syrup) and coconut syrup are staples in a bunch of exotic brews, likewise fruits such as pineapple, strawberries and bananas.
The equipment
While it may seem pretty cool to buy that $200 monogrammed wine bucket, I would personally be more impressed with a nice bottle of Scotch or Cognac. If budget is not of any concern, definitely opt for the flashy; if you are looking for functionality, I would head down to a restaurant supply outlet to look for bar equipment. A shaker set, strainer and bar spoon are essential, as well as a blender and ice bucket; all can be found in restaurant supply stores at a price much less expensive than the specialty kitchen shops.
Glassware can really make or break the cocktail experience. Appearance, durability and price are all factors that need to be weighed. I like clean lines, especially for the classic styles. Elegant wine glasses and pilsners, as well as rocks, highball and martini glasses are the start of a good collection. Specialty glasses for exotic drinks are a nice addition and might be the outlet for those needing to add fanciful lines to the glassware repertoire.
Restaurant suppliers typically have huge selections with basic models in stock and others available through special order. Online shopping is another alternative with easy comparison shopping for items that could potentially be a major chunk of the bar budget.
Start off with the basics and build from there; the smiles and compliments from all your guests will be more than worth the effort. Bottoms up!
Sean Nakamura can be found behind the bar at Alan Wong's Restaurant.
