Getting in the Spirits

Let's be honest: For most of us, a "home bar" means two half-empty bottles of random spirits purchased on a whim and now gathering dust in a kitchen cupboard, a bottle of beer on the fridge's bottom shelf and a retro cocktail shaker purchased, pathetically enough, after watching "Casino Royale."

But with the holidays approaching, it's a good time to (bad pun approaching) rejigger the fixings of your home bar. And, it turns out, taking care of your yuletide guests' alcoholic cravings doesn't have to be complicated.

The trick to building a home bar is keeping it simple, says Armando Rosario, master mixologist at Southern Wine & Spirits of Nevada. Stock up on a few basic spirits, pick up a few basic mixers, and you'll easily be able to fill most of your holiday guests' beverage requests.

Also keep in mind that building a home bar is affordable when it's done in stages, notes Karen Johnson, catering manager at Big Dog's Cafe and Casino.

The experts recommend starting with a few basic spirits: a bourbon; a gin; a scotch; a blended whiskey, such as Seagram's 7; a vodka; a dark and a light rum; a tequila; a brandy, such as Christian Brothers; and a sweet and a dry vermouth.

In most cases, a bottle of each will be plenty for a home party and, probably, beyond. But Johnson suggests taking into account your guests' preferences and doubling up on spirits that are likely to be in-demand.

For example, Johnson would double up on vodka because it mixes well with many other things.

Rosario would add to his list of basics Cointreau or Grand Marnier and a chocolate-flavored or coffee-flavored liqueur -- Kahlua, for instance -- "for somebody who has a sweet tooth."

Ditto, he says, for peach schnapps -- which is the foundation of several popular drinks -- and Baileys Irish Cream for making perfect-this-time-of-year Irish coffee.

Now for the mixers.

"The one ingredient that any bar should have is simple syrup, which is basically equal parts water and sugar, dissolved. Put it in a bottle and shake it. That's the perfect mixer to sweeten any cocktail without leaving any residual sugar," Rosario says.

Johnson suggests stocking up on a few bottles of a cola and diet cola beverage; a lemon-lime drink, such as 7 UP; a ginger ale; a club soda; a tonic water; and orange, tomato, grapefruit, cranberry and pineapple juices.

Doubling up on the cranberry and orange juices is a good idea, as is stocking extra tomato juice or Bloody Mary mix for a morning or early afternoon party.

And, because good drinks rely on good ingredients, Rosario recommends using fresh juices whenever possible.

Also whenever possible, according to Johnson: Buy mixers in glass bottles, which offer longer shelf life than plastic bottles. If glass isn't available, cans are a good second choice.

For the wine lovers at your party, consider stocking from the red, blush and white categories. Johnson would opt for a chardonnay or a pinot grigio, a white zinfandel and a merlot.

Rosario's choices would be a chardonnay and a sauvignon blanc for white wine fans "because they're kind of opposite in body weight." Then, for the reds, he suggests a cabernet and a pinot noir.

Champagne is a great choice for a holiday party, too, Rosario adds. "Not Champagne-champagne, but you have some excellent sparkling wines from California."

For your beer aficionados, Johnson recommends a basic domestic -- Bud, Coors, Miller Genuine Draft -- but make sure you offer your choice in both regular and light versions.

Now, to flesh out your bar basics, Rosario says, pick up a few limes, a few lemons for twists and "definitely green olives."

Don't forget the ice. Johnson recommends having at least a pound of ice per person for a three-hour party, which includes ice that will be used for icing down beers and wines.

Rosario recommends buying commercially made ice, which doesn't carry the risk of adding an off-flavor to your drinks as ice made in a home freezer can.

As for supplies, a home bartender would benefit from having a good knife and a cutting board, a good drink strainer and a good shaker, Rosario says.

For the latter, Johnson recommends a metal shaker, "because glass breaks and plastic, to me, doesn't stay clean."

(By the way: Rosario says the key to using a shaker is to "shake it hard and quick" for five to 10 seconds so as not to over-dilute the drink.)

A corkscrew is a necessity for serving wine, and Johnson prefers the "plain, good old-fashioned wine opener that has the knife blade," which costs about six bucks at a restaurant supply store.

"A good bottle opener is handy to have, too," she adds. "You can buy them at Smart and Final for four or five dollars."

A good ice bucket is useful, she says, and a good jigger/measuring cup can be handy, even though "I find in home parties people don't want to measure their liquor. It's not an issue."

And that's it. Now, it's just a matter of replenishing your basics as necessary.

But what if you want to really impress your guests and elevate your home bar to its next level?

That, the experts say, begins with investing in higher-quality, and more expensive, spirits. Replace your Smirnoff vodka with Grey Goose, or your Jack Daniels with Maker's Mark bourbon or your Jose Cuervo tequila with Patron, Johnson says.

In many cases -- and certainly with tequila, scotch and whiskey -- higher prices will bring a noticeable difference in taste, Johnson says.

Another tack is to expand the range of ingredients in your home bar. Johnson might add an amaretto-type liqueur, a spiced rum or a few flavored vodkas.

On the upside, she adds, "if you're going to invest in those types of things, you're probably going to buy those once every two or three years."

To upgrade your beer, look to imports, bottled microbrews or the offerings of local brewers.

For example, Johnson says, a 64-ounce growler of Big Dog's Brewery products ranges in price from $13.50 to $18, and Big Dog's seasonal brews would be a good choice for a holiday party.

For an upgrade on bar basics, consider a professional-quality blender -- home blenders aren't made for ice crushing and other such bar tasks, Johnson says -- an ice crusher or, maybe, a machine for making margaritas and other frozen drinks.

A home bartender also might upgrade his or her glassware, Rosario says, adding to the usual highball, on the rocks and beer glasses offerings for red and white wines and flutes for serving champagne.

And, finally, here's an essential that maybe isn't so essential at all: A bar guide with drink recipes.

Home parties typically are casual affairs, and a home bartender shouldn't fret about being asked to make something he or she isn't familiar with. And if it does happen, use Johnson's trick: Just ask the guest what's in the drink.

"We try, obviously, to keep basic recipes in our restaurant and bar operations," Johnson says. "But when all else fails, ask the person."

After all, she adds, "if you don't know what's in it, you shouldn't be drinking it, is my philosophy."

Contact reporter John Przybys at jprzybys@ reviewjournal.com or (702) 383-0280.