So, more than any other question in this series, this will depend on what cocktails you’re planning to make. Cocktails include a fusion of spirit, sugar, bitters, citrus, ice (usually), and a slew of other ingredients, and there’s a lot of variety within each of these categories. So much of this craft is about finding flavor combinations you like. For example, I already knew I liked Margaritas and Old Fashioneds, so when I was first putting together a home bar, I bought bourbon, Cointreau, tequila, agave nectar, some brown sugar, a bottle of Angostura bitters, and some lemons and limes. This combination kept me content for a few months until I decided to buy a small bottle of sweet red vermouth and a jar of maraschino cherries so I could see what the deal was with Manhattans.
Now, this brings me to an important pro tip:
Whenever possible, sample before buying a full bottle of something.
I once saw a recipe online for the Boulevardier (a classic bourbon cocktail) and thought naively, “Bourbon and Cointreau, eh? This looks like something I’d drink. I’ll go buy a whole bottle of Campari so I can make it.” Returning home from Total Wine, I cracked open the brand new $30 bottle, poured a splash of the bright red liqueur into a rocks glass, and took a sip. Running to the kitchen for a glass of water, I struggled to swallow the bitter aperitif as my mouth instantly dried up. You see, if you haven’t cultivated a palate for Campari, it tastes like french kissing a bottle of desiccants, and this strong herbal aperitif has a tendency to overwhelm other ingredients with its bitter taste. No matter what I mixed it with, all I ever tasted was the dry biting liqueur. And so, the $30 bottle of Campari sat mostly unused on the bottom shelf until I finally gave it away to a curious friend. If I had simply gone to a nearby cocktail bar and ordered a Boulevardier, I would have saved around $20 and evaded the emotional scarring of my tastebuds. Of course, there are other ways to avoid buying a whole bottle of something.
Most liquor stores have a selection of sample size “airplane bottles” available at the front of the store, and I recommend taking advantage of these. Sure, full bottles are a better value, but if you’re trying a spirit for the first time, better to spend just a few bucks. Having learned from my Campari experience, when I encountered a recipe which called for creme de menthe, I purchased a 50ml bottle from the front of the store for just a few bucks. Taking a small sip, I winced; it tasted exactly like my toothpaste. I used the remainder of the creme de menthe to attempt a Stinger cocktail (which turned out terribly), and realizing this wasn’t the spirit for me, I tossed out the now-empty 50ml bottle and haven’t bought another since. So yeah, liquor can be expensive, so be cautious, and whenever possible, sample before you buy.
Of course, all this being said, if you start hosting parties and making cocktails for guests, you’ll need to think beyond your own tastes. Primarily a bourbon drinker, I seldom make drinks with vodka or rum, but I always stock at least two varieties of each since many of our guests enjoy lighter rum and vodka cocktails. Over time, I’ve learned to make the standards with these spirits, and even if I haven’t planned out a menu ahead of company arriving, I can typically jury-rig something to my guests’ tastes. I usually find, as long as I have ingredients on hand for one solid vodka recipe and one solid bourbon recipe, I can keep most any guest happy, and Jessi and I also keep sodas and tea in the fridge for our friends who don’t drink.
So what spirits and other ingredients do you need for your home bar?
Well, it all depends on what you plan to make. Regardless of your own palate, it’s a good idea to have bitters, citrus, sugar, and at least one bottle of gin, rum, vodka, tequila, and whiskey (varying by your preference) on hand so you can mix drinks for a range of guests. Over time, you can expand deeper into the spirits you prefer. Just be cautious about going out and buying whole bottles of things.