The Top Five Drinks Every Home Bar Should Serve

Every singer should know the standards. Every magician should have a repertoire of top illusions. Even David Letterman had his nightly Top 10 list. It is no different for the home mixologist. There are a few drinks one should know and be able to execute straight off the cuff. While the number for a professional bartender might be in the three-digit range, the domestic publican should know these Top Five Drinks Every Home Bar Should Serve to impress.

Your recipes might differ a bit and none is an absolute, and that is one of the great things about having your home bar. (See our Creating Your Home Bar blog) It’s important to put a personal stamp on a drink as you pass it off to a guest but it still must be recognizable. Preparation should be seamless and on que Just like grilling the perfect steak, mixing an unforgettable cocktail should be at least two-parts showmanship and three-parts execution. It should appear as if you have done it numerous times.

If you practice preparation as if on display even when making the drink for yourself or a loved one, then it will become perfunctory and achieve ritual rather than work. Bottle-flipping and shaker spins are unnecessary and too showy. Leave this to Tom Crusesque bartenders who have porters to sweep up broken glass and spilt liquor that they don’t have to pay for. All you need is really two things; 1) practice and 2) mise en place.

Mise en place is a fancy French way of saying “Everything in its proper place”. This allows for seamless manufacture of the drink and allows social interaction while building it. If you’re running back and forth trying to retrieve tools and ingredients, it’s a bit hard to carry on a conversation. We’ll try to include the all the necessary cogs to create the machine as to maximize the show and minimize the confusion. Included in the five we’ve selected are a few variations that, when added, make the libation extraordinary. We encourage you to step further outside the box and create your own brand of one-of-a-kind concoctions.

The Old Fashioned

One of the few pre-prohibition cocktails that has survived the years, albeit with a few modifications. The first whiskey Old Fashioned was popular in Chicago in the 1880’s and was so named because of the resemblance to a late 18^th century concoction called a bittered sling. Muddling the ingredients didn’t become popular until the 1990’s.

Ingredients:

• 2 ½ oz good bourbon, rye, Irish, or blended Scotch.
• 1 tsp raw, granulated, demerara, turbinado, or cubed sugar. Refined can be used, large grains will be an added bonus.
• 3 dashes angostura bitters
• 1 orange peel. 1”x3” rectangle approx. with no pith. 1 cherry for garnish.
• 1 Tbs water

Tools:

Rocks glass, large format ice cubes or spheres, muddler, bar spoon

Execution:

Twist the orange peel and rim the glass with the essential oils. Drop the peel in the glass. Add the sugar, bitters and water to the peel and muddle gently, releasing the flavor of the orange and mixing it with the other ingredients creating a slurry. Add the ice and top with the chosen spirit. Stir to combine and chill. Top with the cherry.

Variations:

This can be smoked with a smoke-gun available at most chef’s shops or on Amazon.com. The fruit and spirit can be altered using strawberries and Brut Champagne, Barbados rum and raspberries, Hendricks gin and cucumbers or any duo that you think pairs well. I also add 2oz of club soda to my drinks as it adds texture and fills the glass. With this trick you can also use a less expensive spirit without sacrificing end result.

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The Martini

Several stories explain the origin of this classic cocktail. All emerge in the late 1800’s during the San Francisco gold rush. The one that makes the most sense, however, occurs at New York’s Knickerbocker Hotel where the vermouth, “Martini & Rossi” was used in conjunction with gin to create a drink shortened to “Martini”.

Ingredients:

• 3oz Gin (Vodka can be used but then it’s technically known as a “kangaroo”
• 1oz vermouth (less can be used but there has to be some dry vermouth)
• Olive for garnish and extra brine if “Dirty” is wanted
• Ice Cubes (Normal size are preferable in this recipe)

Tools:

Martini glass (chilled), cocktail shaker, strainer

Execution:

Add the Gin, Vermouth and Ice to the shaker. Shake vigorously for 30 seconds. Use the strainer to pour the drink into the glass. Desired results will have a thin layer of ice crystals floating on the top of the potable. Garnish with an olive or two on a skewer. Lemon twists are popular as well. Go all out with the Oliver Twist. That, of course, is olive and twist together.

Variations:

To make it very dry, do the In-and-Out method. Put the ice in the shaker, add the vermouth and swirl. Put the strainer on and discard the vermouth. Add your spirit, shake like hell and strain into the glass. The ice will have retained enough of the floral attributes of the vermouth and if olive juice is added, this is the perfect “Dirty Martini”.

Olives can be stuffed with anything from anchovy to pickled zucchini with blue cheese being a personal favorite. This can also be served on the rocks by simply substituting a rocks glass and adding the shaken ice into the glass with a bar spoon before straining the drink over the ice.

Different flavors from cordials and juices produce Cosmopolitans (cranberry and orange liqueur), Chocotinis (chocolate liqueur and flavored vodka), Appletini (sour apple liqueur and vodka), Espresso Martini (coffee liqueur and espresso) and Smokytini (substitute Speyside single malt for the vermouth). There are so many variations, we could (and will) write a whole article on them.

The Margarita

The providence, as well as the name, has again become muddled over time. The one that bears greatest precedence is explained by cocktail historian David Wondrich. A similar cocktail made with brandy pre-prohibition was called a Daisy. Moving south of the border the brandy was substituted with tequila and the Spanish name for Daisy, Margarita, was supplanted.

Ingredients:

• 2.5oz Tequila (1 lg size plus 1 small size on a standard jigger)
• 3/4oz triple sec or good orange liquor (just the short side of the jigger)
• 1oz Rose’s Lime Juice (stop here if served up)
• 3oz Sweet & Sour mix

The rate for larger mixes is 7 parts tequila, 2 parts triple sec, 3 parts lime

• 8 parts sweet & sour mix.
• Ice cubes
• Kosher Salt for rimming as well as extra lime juice to wet rim
• Lime wedge for garnish

Tools:

Margarita Glass (if served up. Hi-ball if on the rocks), cocktail shaker, strainer

Execution:

Add the tequila, triple sec, lime juice, and sweet & sour to the cocktail shaker with ice. Shake vigorously until ingredients are well blended and the ice is breaking apart (30 seconds). Wet rim of glass with lime juice (use Rose’s, not fresh) spin rim on a small plate covered with a thin layer of salt. The sugars and juice in the Rose’s will cause the salt to adhere to the glass nicely. Strain the drink into the Margarita Glass or over ice in the Hi-Ball. Garnish with the lime wedge.

Variations:

Frozen Margaritas are easy using 10oz tequila, 4oz triple sec, 1 small container frozen lime juice (like Minute Maid) and 6oz sweet & sour. Pour into a standard blender cup and add 2 cups of ice. Blend, adding ice until the mixture becomes a thick slurry. Pour into rimmed Margarita Glasses. Frozen, or on the rocks, the flavor combinations are endless. Strawberry Rita’s, Mango Rita’s and Raspberry Rita’s are only a few well-known deviations. Simply change the juice and the flavor profile of the liqueur. All work frozen, up or over ice. Just remember that the salt rimmer only works with lime. Substitute a sugar rimmer for the fruitier varieties.

The Mojito

Labeled the most popular cocktail of the 1^st decade of the 21^st century, the Cuban concoction has been around for quite some time. The mixture of lime, sugar and mint mixed with an alcohol derived from sugar cane was used as an elixir by the South American indigenous people that made up the first group of people to the island nation. Another theory is that the drink, made with brandy, was the invention of Sir Francis Drake and called “El Draque”.  The Mojito is likely a derivative of the Spanish word mojadito which means “a little wet”.  No one doubts that the roots of this gem lie squarely in Havana, Cuba.

Ingredients: 

• 1 ½ oz white rum (for a dirty Mojito use gold Rum. For a filthy use Anejo)
• 1 oz fresh lime juice
• 6 sprigs of mint (2 reserved for garnish)
• 2 tsp granulated sugar
• Club Soda to fill (about 4oz)
• Lime wedge for garnish
• Cracked Ice cubes

Tools:

Rocks Glass, Muddler, Bar Spoon

Execution:

Put 4 sprigs of mint, lime juice, and sugar in the bottom of the glass. Gently muddle the mint to release the essential oils without shredding the leaves. Add cracked ice and pour rum over ice. Stir to combine. Add soda to fill. Garnish with mint and lime wedge.

Variations:

A Rose-ito uses Lanique or Lillet Rose, Cojito substitutes coconut, a “Nojito” is alcohol free and other flavors such as passion fruit, mango, or guava work very well. We’ll let you make up the clever names.

The Mai Tai

Again, there is much debate where the origin of this cocktail hails from. At least in this case, locale isn’t really an issue. Both debaters hail not from Polynesia, but from southern California. Trader Vic’s in Oakland and Don the Beachcomber’s in Huntington Beach both lay claim to the recipe, although Don Beach’s libation was called the Q.B. Cooler. Since Vic’s was called “maita’i”, or the Tahitian word for excellence, we’ll side with him.

The recipe below is legit. If you ask for a Mai Tai at any bar or restaurant, you’re more likely to get some version of a Planter’s Punch or rum (maybe dark, maybe white, maybe both) mixed with grenadine and a myriad of fruit juices with an orange slice and cherry garnish, fake coconut glassware optional. Here’s the real deal.

Ingredients: 

• 1 ½ oz amber Jamaican Rum (Barbados works as well)
• 1 ½ oz dark Rum (heavier in molasses to sugar ratio)
• ¾ oz orange Curaçao (triple sec or orange liqueur works as well)
• ¾ oz orgeat syrup (made from almonds and sugared floral water)
• 1 oz fresh lime juice
• 2 oz grenadine syrup
• Crushed ice (about ½ cup)
• Spearmint or mint leaves and lime wedge for garnish

Tools: 

Double Rocks glass (10oz or more), Cocktail Shaker

Execution:

Place all ingredients in the shaker and give a few shakes to combine. Pour, unstrained, into the glass. The mint and lime wedge are already in there, so simply enjoy!

Variations:

You can do what you want with this recipe. Just don’t omit the orgeat syrup (unless there’s a case of almond allergy). It won’t be a true Mai Tai but strawberry, mango, and passionfruit flavors all work well with rum, orange and almond.

Bonus Cocktail!!!

Long Island Tea  

Although there is a similar recipe dating to prohibition in the 1920’s, the Long Island Iced Tea (or L.I.T. as it’s come to be known by) was developed by Robert “Rosebud” Butt in a contest in 1972. It is a blend of 5 clear liquors, a touch of sweet & sour and a splash of cola. It tastes dangerously close to sweetened iced tea and therefore goes down very easy. Take care because as the saying goes, “After 3 of ‘em. You become invisible!”.

Ingredients:

• ¾ oz of each: vodka, gin, rum, tequila and triple sec
• 4oz sweet & sour mix
• Cracked ice
• Top with cola
• Lemon wedge for garnish

Tools:

Highball or beverage glass (10oz or more), Barspoon

Execution:

A talented bartender grabs all 5 bottles and does a 3-count over a glass filled with ice and then adds the sour and coke add the same time. It’s perfectly permissible to measure your shots over ice, add the sour and top with coke and garnish. No one will complain.

Final Thoughts on the Top Five Drinks Every Home Bar Should Serve 

There are literally thousands of cocktails, shots, punches and mixes. No one person could possibly remember them all. The list is also quite dynamic. Every hotshot bartender blends a new mix of flavors, adds a new twist or creates a totally new cocktail every single day. Every once in a while, a home mixologist adds a new entry as well.

Keep your list of important libations and the necessary steps to execute them in your repertoire and practice them frequently. Seamless preparation goes a long way in impressing guests. As always drink responsibly and in moderation.

We hope that you’ve found the information on our blog, The Top Five Drinks Every Home Bar Should Serve useful and you share this with your friends! As we always say, if you don’t see something here you want us to cover, feel free to reach out to us directly through our Contact page or leave a comment below. Cheers!

Bob Hollowell has been exploring the world of wine for almost 40 years and has no plans on slowing down anytime soon! He’s no stranger to the culinary circles and is passionate about teaching other’s the experiences one can receive through food and drink.

Bob is a Certified Sommelier from Court of Master Sommeliers and a Cicerone Certified Beer Server, but most importantly has been in the restaurant and commercial sales (wine, spirits and beer) industry for over 25 years, bringing a wealth of professional knowledge to The 55 Lifestyle and to our readers.