Bar Essentials for Cocktails at Home
Bar Essentials for Cocktails at Home
Making, serving--and, above all, drinking cocktails should be fun. All you need is some essential equipment, a few ingredients, and a sense of adventure.
Some evenings call for a nightcap, and then there are times when you want may want to unwind in peace & solitude. A serving for one or an intimate drink for two, whatever the occasion, the standard first step to making a great cocktail is having the necessary tools. Cocktail making can be an art but doesn't haven't to be exclusive; a mixologist needs a good shaker. Unfortunately, bartenders use a whole collection of odd tools, making them look like scientists in Dexter's Laboratory. A mixologist needs a good shaker and a few additional items.
Today, I’m sharing with you the essential cocktail preparation tools for at-home mixologists. So, let's go through the tools needed to make impressive cocktails for yourself and wow your friends.
Equipment
Classic cocktails are either shaken or stirred. A shaker is an essential piece of equipment consisting of a container with an inner, perforated lid and an outer lid. Both secure the mixture when shaken with ice, and then the cocktail is strained through the perforated lid into a drinking glass.
A mixing glass is a medium-sized pitcher in which stirred cocktails can be mixed. It is usually made of uncolored glass so you can see what you are doing.
A long-handled bar spoon is perfect for stirring, and a small strainer prevents the ice--used during mixing--from finding its way into the cocktail glass. Some modern cocktails, including slushes, are made in a blender or food processor, so if you have one, use them. But, of course, any cocktail made by shaking can also be made in a blender, without or without ice.
Measuring cups, sometimes called jiggers, and spoons are essential for getting the proportions right; guessing does not work when perfecting craft cocktails. In addition, a corkscrew, bottle opener, and sharp knife are crucial.
Other useful but nonessential tools include:
A citrus reamer
An ice bucket and tongs
A punch bowl
A glass serving pitcher
A zester or grater
If you have a juicer, it proves itself to be useful when making large quantities of fresh juice for cocktails and preparing a hangover cure the morning after.
Glasses
You can serve cocktails in any glasses your heart desires at that moment. Small v-shaped, stemmed glasses could be worth buying, but having a full range of Old-Fashioned, Highball, Collins glasses is not essential. After all, it is your bar station and should reflect your personality and design taste. Medium and small straight-sided glasses and wine glasses cover most contingencies. Since part of their appeal is visual, cocktails are best served in a clear, uncut glass. Chill the glasses in the refrigerator to ensure cocktails are served cold.
Ingredients
You can stock your bar over time with the basics--it is not necessary to buy everything at once. I encourage you to gradually add the essential ingredients, equipment, and desired tools to your bar station. This way, your purchases are more thoughtful and curated and less spontaneous. Of course, selecting your stock according to your tastes is always best.
A good selection of alcoholic drinks includes:
whiskey, bonuses points for Scotch and bourbon,
brandy
gin,
light and dark rum,
triple sec,
sweet and dry vermouth,
vodka, and
tequila.
Also, you can include Pernod, beer, and red and white wine. Keep champagne cocktails at ready for special occasions.
Standard mixers include club soda, sparkling mineral water, cola, ginger ale, beer, and tonic water. Freshly squeezed fruit juice is best, but when buying in a juice bottle or carton, avoid any with added sugar or sweeteners, or extra padding. For example, cranberry juice may be bulked with grape juice. Commercial brands of grapefruit, orange, cranberry, tomato juice, and lime cordial are proper.
A bountiful supply of fresh lemons, limes, and oranges is essential for balancing your concoctions, as well as the final touches before serving. Fresh fruit is ideal, but if you use canned, opt for fruit in natural juice rather than syrup and drain. Other useful garnishes and condiments include angostura bitters, Worchestershire sauce, and cocktail cherries. Lastly, you can never have too much ice.
Over ten essentials for the at-home mixologist to help with cocktail preparation and serving. Which tools are your favorite? But, more importantly, what cocktail are you making next? Click the link below for some of my favorite libations.
