How to Have a Well Stocked Bar
Real Simple had a great piece around the winter holidays about whether to save or splurge on certain liquors — great for all of the practical types out there — Classics (SJ) and Funs (SP). I disagreed with some of their save suggestions — cheap gin?? Yuck, whoever wrote it must not love a good G&T or martini. Anyway, what’s also useful about the article is the WHY behind splurging — great for the big picture types Organics (NF) and Smarts (NT). Take tequila, there’s a reason cheap margaritas give some people an instant hangover but high-end ones don’t.
What really cracked me up about this article was that it essentially suggested splurging for almost anything. But, as I said above, they give you their rationale for each suggestion. For Smarts, the logic would be enough to convince them to follow the advice IF they don’t already have their own superior logical rationale to differ. For practical, money saving types like Funs and Classics, the rationale will help them make the right choice or at least feel confident in their purchase. I’d say ditto for Organic Structures (NFJ).
My only real problem with this article was that it left out some key ingredients for a well-stocked bar. There’s no suggestion to have Pimm’s on hand or St. Germain or Creme de Cassis. Nothing is more delicious to me than a Kir — White wine with a dash of Creme de Cassis. Or heck what about Lillet or Vermouth! I mean without the latter, it’s difficult to make a martini, n’est-ce pas? So there you go, I’ve remedied the only hole in this otherwise super helpful article. Remember to keep vermouth and Lillet refrigerated after opening them — they’re white wines and keep for a bit.
Vodka: Save
Why? Lower-priced vodkas don’t have aggressively bad flavor the way other cheaper liquors might.
Try: Absolut, $25 for 750 milliliters, or Rain Organics, $20 for 750 milliliters.
Gin: Save
Why? There’s no need to spend a lot on tasty gin, since this liquor is usually combined with other ingredients, like tonic. Just don’t go so cheap that you wind up sipping one with an artificial-juniper flavor (check the label).
Try: Gordon’s, $10 for 750 milliliters. [If you are in the NYC area, see if you can find Brooklyn Gin. It’s delicious and proves why this suggestion to save on Gin is wrong. ESPECIALLY
Bourbon: Splurge
Why? “Less expensive bourbons tend to give you the burn without the flavor,” says Rathbun.
Try: Knob Creek, $30 for 750 milliliters. To really wow bourbon types, try Booker’s Bourbon; $60 for 750 milliliters.
Rum: Splurge
Why? Rum should bring a rich sugarcane flavor to drinks. But “low-end rum will taste more like an alleyway than the islands,” says Rathbun.
Try: Mount Gay Eclipse Silver, $18 for 750 milliliters, or Flor de Caña Rum Centenario 12-Year-Old, $34 for 750 milliliters.
Tequila: [Either way]
Why? In truth, you probably don’t need it, since most people steer clear of this spirit in winter. Still, if you must, splurge on a 100 percent agave tequila. Cheap tequilas contain corn syrup and grain alcohol, which are code words for “hangover.”
Try: Patrón Silver, $45 for 750 milliliters.
Whiskey and Scotch: Splurge
Why? Since partygoers almost always drink this on the rocks or straight, it’s worth spending any unused tequila funds here, says Rathbun.
Try: Glenmorangie Single Malt, $40 for 750 milliliters.
Club Soda and Tonic: Splurge
Why? Store brands tend to go flat more quickly, and going budget saves you only minimally. Cheaper tonics can also have an overpowering artificial taste.
Try: Canada Dry or Schweppes, $1.60 to $1.90 for one liter.
Fruit Juices: Splurge
Why? Rathbun insists that home-squeezed juices make all the difference. (Buy 25 lemons, 25 limes, and 15 oranges for every 50 guests.) Otherwise, try the half-gallon jugs of fresh juice at Whole Foods ($3.50 to $4) and ReaLemon Juice ($3 for 15 ounces).
And when it comes to garnishes, splurge.
Try: Frutto d’Italia olives, $12 for 13 ounces, amazon.com. Tillen Farms Merry Maraschino Cherries, $7 for 14 ounces, worldpantry.com.