My parents rarely touched alcohol, but had a cabinet stocked with wine and spirits, including Danziger Goldwasser (a strong herbal tonic with tiny flakes of 22k gold). These were pulled out on special occasions to offer hospitality to dinner guests. If we ate a fancy meal as a family, we didn't serve alcohol, but always wanted to have something available for company.
As it turns out, my family is not alone. Several magazines have stressed the importance of keeping wine and some basics on hand, just in case visitors drop in. Cosmopolitan says, it's a tell tale sign that someone has moved past his or her college years into adulthood. And according to Vanity Fair, a Well-Stocked Bar
should include:
Rose's lime juice | horseradish |
Triple sec | cocktail olives |
club soda | cocktail onions |
tonic | lemons and limes |
tomato juice | stirrers, shakers and strainers |
Angostura bitters | |
grenadine |
In reality, there are no rules to stocking a bar. It depends on you and your guests; and whether you like mixed drinks. Personally, I'd rather eat than drink. Give me sharp cheddar cheese, hummus, crackers and a single glass of red wine, and I'm satisfied.
But for adults with other tastes, here are some Bar Tips, courtesy of Goodhousekeeping [condensed]:
*Chill cocktail and beer glasses ahead of time.
*Handle glasses by the stem to avoid warming the contents.
*Add carbonated beverages at the last minute, even to punches.
*Avoid spills, by not filling glasses to the brim.
*Keep towels handy; making drinks can be messy.
*Don't overserve.
*And never allow an inebriated guest to drive.
Bottoms Up!
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