Tips for the Home Bar

October 5, 1:23 PMSF Wine and Drinks ExaminerLiza Zimmerman

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We should always admit that we all want to serve swank and impressive cocktails at home. It has been the case for a half century (if not more) and the pressure is really on with the home-bar revival and so much competitive mixology to be found at great bars in both NY and SF.

I went to a fascinating seminar yesterday, held by Sasha Petraske, founder of NY's seminal speakeasy Milk & Honey. He has since gone onto open other bars in London and is slated to bring one to Washington D.C. shortly. He is somewhat of a legend  and perhaps a bit too bar geeky when he speaks to the general public. This seminar was part of the inaugural Manhattan Cocktail Classic, held this weekend and very well attended by many of San Francisco's top barkeeps. Yes I did holler a bit when they introduced the boys from back home…

However if I could distill Sasha's seminar there were lots of good nuggets for the home barkeep. This will be probably be a multi-series column. He was incredibly comprehensive in his pointers. So here goes:

1) Quality ice is essential. You may want to buy it at the deli, freeze it yourself and do whatever you can to reduce odors in your refrigerator (like throw out those old fish sticks).

2) Buy appropriate barware for your party to have enough glasses for your guests and a dynamite, essential 99-cent Swiss peeler to make all those essential citrus spirals.

3) When you buy that barware pretend you work at  a restaurant so you can get access to what you need (if you start chatting about your passion and lack of director involvement in the restaurant business, they may direct you elsewhere).

4) Provide for sufficient cocktails for each guest. Three to four a head is a solid idea for a "polite" party, but budget for five per person just in case.

5) Prep your home  bar and get all your drinks components in place and ready to go before your guests come. Simple syrups should be made in advance and herbs to be muddled should stand at the ready.

Cheers,

Liza the Wine Chick