Bar Basics


Most everyone I know appreciates a good drink. Going out to a local bar or restaurant is great, but what about when you want to relax at home with something more than a beer?

This is where your personal bar comes in. Below are some great foundation spirits that can be found at your local merchants such as BevMo, Trader Joe’s and even Safeway. Pick these up and you are well on your way to a great bar.

Basics
Rum – Zacapa (dark) and 10 cane (light)
Tequila – Patron
Vodka – Grey Goose & Titos
Gin – Plymouth  (Mrs. B prefers Hendrick’s – as it has some notes of cucumber and rose)
Whiskey/Bourbon – Jameson (whiskey) and Bulleit (bourbon)

With these staples you can start to make most drinks. But what to make them in? Here is where bar ware comes in.

Bar ware
A nice shaker
Boston shakers work fine. I personally love the Alessi Chiringuito Cocktail Shaker. It’s a bit pricey but works beautifully and has a great design.

Muddler
A must have for mojitos, smashes and any other drinks that use fresh fruit, mint or other things that need to be gently smashed.

Martini glasses
From martinis to cocktails, these are a must.

Champagne Flutes
Great for brunches, toasts and champagne cocktails

What you get beyond this basic list is up to your own personal preference. Are you a classic cocktail person or do you prefer white Russians? Personally I like the classics.

Don’t forget that just like cooking, great ingredients make a huge difference. Always use fresh fruits and juices if available. You and your guest will appreciate the difference.

Cheers!

Last Night’s Dinner…

We tried out some new recipes last night: Roasted Tomato Soup with Rosemary and Potatoes and Almost Famous Rosemary Bread.  The soup was really good. I substituted some purple potatoes for the yukons, used dried herbs and cooked it for less time than indicated in the recipe, and omitted the croutons.  This recipe is a keeper! The rosemary bread could have used a bit more salt (I used kosher salt instead of fine salt in the recipe), so we ate it with some proscuitto di parma. Not a bad first try for a bread recipe.

The soup is fabulous the next day!