Have Bar Gear Will Travel

Since my budding mixology skills have now become fairly well known by my friends and colleagues, invitations to dinner parties have taken an interesting twist, such as last night. Our host really didn't want us to bring a bottle of wine or dessert as we offered; instead our host asked if I wouldn't mind making a cocktail or two during cocktail hour. Would I mind having people complement my drinks, insist that I must have been a bartender during college (not true), and ask how I came to write about cocktail culture? Are you kidding me! Who wouldn't want to be the center of attention for a few hours...at another person's party none the less.

When I spoke to my friend and dinner host for Saturday night, I couldn't just agree to make drinks and hope that I was going to step behind a well stocked bar. I asked him to give me an inventory of his bar and immediately began assembling a drink list in my head. Although he had to pick up a few additional staples such as Hendricks gin, Lillet blanc, a good Sweet Vermouth, and Angostura bitters, in my opinion any home bar should have these items.

I always bring a fair number of items from my own bar stock such as Aperol, Punt e Mes, house made simple syrups (lemongrass, clove, rosemary), and specialty bitters (blood orange, Aztec chocolate, house made clove and hellfire).  But even more important to bring are certain bar tools without which making quality cocktails would be impossible
.

The most important item is the measuring cup. You can't free pour a craft cocktail; precise measurements are required. I am particular fond of the OXO Stainless Steel Mini Measuring Cup.

A hand juicer is also a must. I refuse to use pre-squeezes lemon or lime juice; I always squeeze fresh juice. I like the metal lemon juicer by Progressive. Its quick, sturdy and works.

I always have a muddler at the ready. Unless the host is already somewhat of a cocktail aficionado its not likely that they will have a muddler. Since a few items on my "go to" list of drinks require muddled mint or cucumbers, I always bring my muddler.

I always bring a channel knife. What's a cocktail without a garnish. Rather than trying to make it work with a dull vegetable peeler, I always pack my channel knife for making all variety of twists.

It's always a bit humorous to arrive at a friend's house and unpack two bags of bar gear, but good drinks take work.