The perfect party begins with delicious cocktails. Look no furtheras we present our guide on how to stock the perfect bar at home.
Text by Jacqueline Yang
The holiday season is fast arriving and while food makes a dinner party, a truly sophisticated affair will set the tone with tantalising drinks to get the party flowing. In other words, cocktails are a must.
But as with all elements of entertaining, the perfect drink is an art form. And for those who are serious about their tipple, it can come down to a very exact science.
Before the shaking and stirring begins, it is important to have a well-stocked bar. According to Assistant Bar Manager at MO Bar, Agung Prabowo, all home bars must feature these five basic spirits: vodka (“this is something anyone and everyone can drink”), gin, whisky, rum (“particularly popular with Americans”) and tequila.
Prabowo also recommends having a decent triple sec (an orange-flavoured liqueur used to sweeten cocktails such as Cosmopolitans)and a vermouth (a fortified wine and a key ingredient in cocktails such as Martinis and Manhattans). But like wine, vermouth is quick to spoil once opened. It is best to minimize the amount you have on hand and stock up if and when needed for a party.
Erik Lorincz, Senior Mixologist at The Connaught Bar at The Connaught in London and winner of Diageo Reserve World Class Bartender of the Year 2010, notes the importance in the quality of the spirits used. “The most important is choice of premium spirits rather than cheap supermarket products, as this can vastly affect the taste of the drink.”
This does not necessarily mean one needs to splash out on a collection of high-end liquors. After all, it is a very subjective matter. Nonetheless, Prabowo especially recommends Potocki vodka from Poland, Cointreau triple sec, Macallan 18 year single malt Scotch, Crown Jewel gin and Clement rum.
Standard mixers include tonic or soda water, soft drinks and fruit juices. On the equipment front, the list is not as complicated as it might seem. At the most basic level, all bars should have a jigger to measure liquor, a cocktail shaker and a strainer. For the home bar, however, Prabowo recommends purchasing a shaker with a removable shaker for ease of use.
Measurements are absolutely key, and Prabowo says that they tend to be the biggest mistake that rookie bartenders make. Too little or too much of any ingredient can be the difference between a good time and a Diazepam.
“Years ago, it was more common for bartenders to blind pour,” explains Prabowo. “This meant that we’d start pouring liquor into the drink and count to 4 slowly. This was understood to equate to one shot. Of course this was also highly inaccurate. These days, as mixology has developed, it has become more important to ensure measurements are correct and consistent.”
According to Prabowo, the universally accepted measurement for one ‘shot’ in the conventional mixed drink is 30ml of liquor (or one fluid ounce) to 330ml of the mixer. However, some bars are known to pour a little less than 30ml to save on costs. At MO Bar, the standard shot is 50ml of liquor which affords guests a little more bang for their buck.
A well stocked bar will have over 20 varieties of glassware but this is impractical for the home. Prabowo recommends sticking to the martini glass, a rocks glass or lowball glass forgins and whiskies, and a highball glass for cocktails.
Tempting as it can be, attention seekers are also recommended to keep their need for the spotlight in check. Not all drinks need to be shaken. As a general rule, only cocktails that feature thick liqueurs, syrups and fruit juices need to be shaken. Cocktails with a thinner texture that include light mixers such as tonic water and gin need only to be stirred.
But if you are going to make a go of it, there is a recommended way to use the shaker. First, make sure it is screwed tight. Then raise it to eye level, holding it parallel to the floor and strongly shake it from side to side.
After a brief phase in the world of molecular mixology and the locavore movement, Lorincz says the cocktails are going back to basics. “We are really in the new Golden Age era where trends are moving back to the classics, but many times are innovative with a modern twist.”
Prabowo has also noticed this trend in Hong Kong. “Guests are going back to your classic martinis and mojitos,” he says. “But I’ve noticed people are more aware of what brand of liquor they prefer, so they will order a vodka martini, for example, with a specific vodka such as Grey Goose or Belvedere.”
As such, Prabowo says those who are looking to truly impress their guests should learn how to make a martini, mojito and daiquiri from the back of their hands, as these are the most popular drink orders he has found in Hong Kong.
The craft of the cocktail comes down to practice. But even with experience, it is all about the guests. “You need to know your products,” says Lorincz. “Most of all you need to focus on the guest needs.” Guests are after all, why one makes a show of cocktails in the first place.
HOME BAR ESSENTIALS
We present the tools and accessories that complete your bar at home.
BAR SPOON
A thin spoon with a long handle that is used to mix ingredients and crush garnishes in a shaker or a tall glass.
COBBLER SHAKERA three-piece cocktail shaker that tapers at the top and has built-in strainer.
JIGGER
A measuring tool.
MUDDLER
Used to mash fruits, herbs and spices in glasses. Mojitos and mint juleps are among many cocktails made using a muddler.
CHAMPAGNE FLUTE
A tall, thin glass for serving champagne, the small opening is designed to retain carbonation.
ROCKS GLASS
A short tumbler commonly used to serve whisky with ice cubes, namely “on the rocks”.
SNIFTER
A short-stemmed glass with wide bottom vessel typically used to serve brandy.
COCKTAIL GLASSA cone-shaped glass used to serve cocktails such as martinis, manhattans and cosmopolitans.
A list of bartending techniques that you can master at home.
FLOAT
To carefully pour a layer of alcohol that balances as the cocktail’s top layer.
FLOAT
To carefully pour a layer of alcohol that balances as the cocktail’s top layer.
ROLL
To pour an iced drink from a glass to a mixing vessel, then back into the original glass.
STRAIGHT UP
Cocktail ingredients are chilled in a shaker then strained into a glass to serve.
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