The story below is from our November/December 2023 issue. For more stories like it, Subscribe Today. Thank you!
A guide to creating and stocking the perfect spot for cocktails and holiday entertaining.
Ana Morales
The clink of ice cubes; the rattle and swish of a cocktail shaker; the splash and fizz of ingredients in a glass. After a long day or when hosting friends, fixing a beverage at your home bar just sounds inviting, especially during the holidays. Even if you’re serving mocktails and sodas, having a well-appointed bar adds that touch of welcome and sophistication.
Some homes already come equipped with a wet bar, with a sink, counter and shelves built into the kitchen or lounge area. For those who have the space, freestanding bars are a stylish combination of form and function. (The sleekest ones were popular in midcentury design and can be found in antique stores or via online auctions.) If you don’t have a freestanding or wet bar, you can buy a modern bar cabinet at furniture stores and online or, if space is really tight, a cute little bar cart tucked into a corner will cover the basics.
Stylish setups often spring from repurposed, artfully arranged furnishings. Brian White, of Hunting Hills, created a unique design using an antique Chinese sideboard. On the wall behind it are four antique mirrored panels with Asian motifs, whose gaps allowed for the clever placement of frosted glass shelves on hidden tracks. Accent lighting gives dimension and ambiance while setting off a collection of crystal decanters and vintage accessories. The bar is generously appointed with various spirits, mixers and bartending equipment. Here’s a breakdown on how to create your own home bar…
SET UP
Sideboard, buffet, credenza, dresser, bookshelf, armoire—any kind of table or cabinet can work, especially one with storage. For lower furniture, place a large mirror, artwork, wall shelving or any combination thereof on the wall behind it. Make sure there’s a light source so you can see what you’re doing. A conversation piece or objet d’art tucked among the bar accessories adds fun and interest.
SPIRITS
A well-stocked bar contains vodka, gin, tequila, rum, brandy and at least one offering from the whiskey family (which includes whiskey, rye whiskey, scotch whisky and bourbon). There is a myriad of liqueurs, so start with ones you need for your favorite cocktails. Campari, Cointreau, amaretto, Chambord, Kahlua, amaro and vermouth are all popular choices. Don’t forget wine and beer!
Personalize your offerings with local and regional offerings. Try Brady’s Distillery (Roanoke) and Five Mile Mountain Distillery (Floyd) for spirits; Big Lick Brewing Company (Roanoke) and Parkway Brewing Company (Salem) for beer; Virginia Mountain Vineyards (Fincastle) and Barboursville Vineyards (Barboursville) for wine.
MIXERS & GARNISHES
Club soda, tonic, simple syrup and bitters are must-haves. Sodas such as ginger ale and Coke (buy small cans or bottles to avoid waste); fruit juices such as orange and cranberry. Slices of lemon or lime, orange wedges, maraschino cherries and olives for garnishes.
ACCESSORIES & EQUIPMENT
Essentials include a cocktail shaker and strainer, cocktail jigger, ice bucket and tongs, stirrers/swizzle sticks, napkins/coasters and a bar towel. Other useful and elegant items include a pitcher and long stirring spoon, crystal decanters and bowls, cocktail skewers for garnishes, a muddler and a tray or two to organize items. Go pro by adding a bar mat, those rubber trays bartenders use for catching drips and spills.
GLASSWARE
There’s a specialized glass for just about every cocktail, but when space is limited, lowballs (also called old fashioneds), highballs (Collins) and coupe glasses will cover almost any beverage. Other styles you might want include martini glasses, flutes, margarita glasses, brandy snifters, double old fashioneds, wine glasses and pilsner, pint or IPA glasses.
Cocktail Recipes
Manhattan (via Serious Eats)
- 4 ounces rye whiskey
- 2 ounces sweet vermouth
- 4 dashes Angostura bitters
- Garnish: 2 maraschino cherries
Pour the whiskey, sweet vermouth and bitters into a mixing glass or shaker filled with ice. Stir until outside of shaker is very cold to the touch. Place a maraschino cherry in each of two chilled cocktail glasses and strain the contents of the shaker over cherries. Serve immediately.
Fireside (via Town & Country Magazine)
- 4 ounces Grey Goose vodka
- 1 ounce organic maple syrup
- 1 sprig rosemary
- 5 ounces pink grapefruit juice
- Pinch of salt
In the bottom of a rocks glass briefly crush the rosemary leaves into the maple syrup and salt. Fill the glass with ice and add vodka. Top with fresh pink grapefruit juice and stir well. Garnish with an extra sprig of rosemary.
Mocktail Recipes
Gin-Free + Tonic (via liquor.com)
- 2 ounces juniper syrup
- 1 ounce lemon juice, freshly squeezed
- 4 ounces high-quality tonic water (such as Fentimans)
- Garnish: lemon wheel
Add the juniper syrup and lemon juice into a Collins glass filled with ice. Top with the tonic water and stir briefly to combine. Garnish with a lemon wheel.
Juniper Syrup: In a heatproof bowl, add the peel and pith of 1 large lemon, 2 tablespoons juniper berries (lightly crushed) and a pinch of loose black tea. In a small saucepan, bring 2 1/2 cups water to a boil, then pour over the lemon peel mixture and let sit 15 minutes to infuse. Strain the infused water into a measuring cup, and return 2 cups of the mixture to the saucepan over medium heat. Add 1 cup demerara sugar and stir until the sugar has dissolved. Remove from heat and allow to cool completely before using. Will keep refrigerated in an airtight container for up to 3 weeks.
Shirley Temple Revamp
The original mocktail is the Shirley Temple—made with ginger ale or lemon-lime soda, grenadine and sometimes a squeeze of lime. Update it for an adult palate by substituting ginger beer, a spicier ginger ale or even some club soda, increasing the lime juice, and by making your own grenadine. Store-bought grenadine is essentially corn syrup and food dye, whereas true grenadine is a simple syrup made with unsweetened pomegranate juice, sugar and either orange flower water or citrus juice. These substitutions will give the drink more of a sophisticated “bite” that mocktails can lack.
Grenadine: Simmer 2 cups pomegranate juice (don’t boil the juice; it changes the flavor) with 2 cups sugar and 1/4 cup pomegranate molasses (optional.) Remove from heat and add 1 teaspoon orange blossom water (substitute citrus juice if necessary.) Cool; transfer to a bottle or jar and store sealed in the refrigerator for up to 3 weeks.
The story above is from our November/December 2023 issue. For more stories like it, Subscribe Today. Thank you!