Setting Up A Bar!

There are no rules when it comes to stocking a bar. Follow your preferences and those of your most frequent guests. Stock your bar with the following items, and you should be able to handle any occasion.

Alcohol

Beer
Blended whiskey
Bourbon
Brandy
Champagne
Gin
Liqueurs (coffee, orange, and herbal)
Rum
Scotch
Sherry (dry and sweet)
Sour mash whiskey
Tequila
Vermouth (dry and sweet)
Vodka
Wine (red, white, and sparkling)

Mixers

Club soda
Fruit juice
Soft drinks
Sparkling and still waters (flavored and plain)
Tomato or seasoned vegetable juice
Tonic water

Garnishes and Flavorings

Bitters, for old-fashioneds
Citrus (lemon, lime, and orange) whole, slices, wedges, or peels
Coarse salt, for margaritas
Cocktail onions, for Gibsons
Cream of coconut, for piña coladas
Hot-pepper sauce, for Bloody Marys
Ice (preferably coarsely crushed)
Maraschino cherries, for Manhattans and old-fashioneds
Olives, for martinis
Simple syrup, for sweet cocktails and punches
Worcestershire, for Bloody Marys

Equipment

Blender
Bottle opener
Citrus squeezer
Coasters
Cocktail napkins
Cocktail shaker or pitcher
Corkscrew
Cutting board
Dish towel
Drink stirrers
Ice bucket
Jigger
Paring knife, for fruit peels
Strainer

Bar needs vary greatly according to the party's size and budget. The general rule is 1 1/2 ounces (1 jigger) hard liquor and 3 or 4 ounces of wine equal 1 cocktail serving. Most liquor stores allow returns of unopened bottles providing that the wine has not been refrigerated. Every bar should have a supply of soft drinks, bottled water, and fruit and vegetable juices.

If you are serving only wine, offer red, white, and perhaps even sparkling. If wine is part of a more complete bar setup, white wine is the most commonly requested. Don't serve red wine if you are concerned about spills.

For a meal, tradition says that white wine goes with white meats, fish, and seafood; that red wine accompanies meats and richly sauced dishes; and that blush and sparkling wines go with anything. Today, the rules are less strict. The best guide is your own taste.

In general, light wines, both white and red, best complement light and delicate foods. Bolder wines of both colors stand up better to richer, more assertive foods.

Red wines are generally best when uncorked and allowed to "breathe" for about 15 minutes before serving at room temperature.

Liqueurs are usually served after dinner. Brandy and cognac are the most common types. Fruit, coffee, and herbal flavors are also popular. The best-quality liqueurs can be expensive but have almost unlimited shelf life.

Bar Tips

If possible, chill cocktail and beer glasses ahead of time.

Handle glasses by the stem to avoid leaving finger marks and warming the contents.

Add carbonated beverages at the last minute, even to punches.

To avoid spills, don't fill glasses to the brim.

Keep a kitchen towel handy; making drinks can be messy.

Don't over serve.

Never allow an inebriated guest to drive.