Stocking the Bar

Bar Essentials Checklist:

Ice, ice baby: You cannot have too much ice. The more ice you have, the colder it will stay. Keep two tubs by the bar: one to chill bottles, the other to scoop from when mixing drinks.

Glassware: Allow three glasses per guest. Have a mixture of short glasses (for liquor on the rocks), tall glasses (for drinks containing bubbles or juice) and stemware (for cocktails or wine).

Tools of the trade: Bottle opener, corkscrew, bar spoon (or swizzle sticks), cocktail shaker, shot glasses, cutting board, paring knife, cocktail napkins, tea towels, pitchers for mixes and an ice scoop.

Garnishes: Lemons, limes and cocktail olives. Get seasonal with cherries or other fresh fruit.

Napkins: Allow three paper napkins per guest. Have smaller cocktail napkins on hand, too.

Before you buy booze: Know that one 750 ml bottle of wine pours 4-6 glasses. One 750 ml bottle of liquor pours about 26 drinks.

Streamline your bar: The most basic set-up includes white and red wine, gin, vodka, rum, whiskey, vermouth, triple sec and beer.

Mixers: Club soda, tonic water, cola and diet cola, ginger ale, cranberry and orange juices, flat and sparkling water.

Serving Tips:

• Pre-mix cocktail juices and pre-cut fruit garnishes. Store them in sealable containers in the fridge.
• Put vodka in the freezer overnight. Cold vodka will keep drinks cool longer.
• Make things even easier by serving a signature cocktail. People will love your personal touch.