Home Bar, what am I missing?

Currently I have the following stocked…
Beefeater Gin
Tanqueray Gin
Bombay Saphire Gin
Evan Williams Bourbon Whiskey
Jack Daniels No. 7 Whiskey
Crown Royal Candian Whiskey
Jameson Irish Whiskey
Belvedere Vodka
Sky Vodka
Absolute Vodka
Captain Morgan Spiced Rum
Bacardi Superior Rum
Jose Cuervo Tequila
Baileys Irish Creme
Kahlua Liqueur

What am I missing to have a have a "well stocked" bar? I know their are a bunch of Liqueurs I’m missing, but some I would probally never use so I don’t want to waste money on it. Any one have any suggestions?

patron (variety of types), casadores, jager, sailor jerry,

those would be some of my additions, but you have already have a pretty good base
Sambuca
Don Julio Tequila (or almost any tequila that’s not Cuervo)
Make sure you have plenty of mixers (grapefruit, pineapple, cranberry, OJ, soda water, tonic)
Triple sec is a must have… it’s used in a ton of drinks.
Dry and sweet Vermouth for Martinis/Manhattans
Southern Comfort and Sloe gin for Alabama Slammers
Rose’s grenadine and lime juice

The list is endless…
sambuca
Jager
salior jerry
captain morgan
If you dont have a tap connected to a keg, its not a bar!
You definitely need a nice scotch in the mix…look for 15 year+
Southern Comfort, Makers Mark, Perhaps even some 151, definitely some Triple Sec
You’re missing beer and wine. You can get a couple of cases of different beers and store them warm. Same with wine. Get a couple bottles of table wine, a couple bottles of dessert wine, and a few decent bottles of California and Argentinian wines. Open the wine and serve the whole bottle.

If there’s a Trader Joe’s near you, I would go there. Have an employee there walk you through selecting a dozen bottles of wine and 8-12 different six-packs of good beer. I like two buck chuck or four buck chuck for table wine. A dozen bottles of 4BC will set you back $50 and you should be well-stocked for a while.

Pick up a wine decanter, too. Pour your 4BC into the decanter an hour or two before you serve dinner.

For the beers, get a couple of very heavy glass mugs and store them in the freezer. Get them down to 30 degrees and pour the warm beer into the frozen mug, and then you don’t have to keep a whole fridge dedicated to storing beer.

You might want to pick up a bottle of cognac. Stay away from Remy Martin, it tastes like gasoline and costs a fortune. Keep it for special occasions.

A nice range of wines and beers is good to have around, along with a couple cases of Budweiser for people that don’t appreciate anything better.
you need 151 for various cocktails.

I’d also have things like triple sec, grand mariner, chambord, and such as well.

Don’t forget to have a variety of olives and cocktail onions. Fruit like oranges & limes are good to have but you have to keep ’em fresh.

Also, get at least one bottle of good rum, like Pyrat XO and a dark rum like Meyers. Bacardi and Capt might be good for spiced rums and sweet drinks, but their horrible by themselves.

For bourbons I like Wild Turkey 101 Rare breed, Knob Creek & Makers.

Keeping some of the low budget stuff is good if you have friends who come over and just want to get hammered and don’t care.

I would try to get some Sauza Tres Generations, Patron, or Don Julio for your tequila shelf though. Good tequila is worth the price.

Also, don’t forget glassware. Good glassware can add a lot to the drinking experience.
I would recommend Ketel One or Grey Goose vodka, though I’ve never had Belvedere. When I have vodka martinis I always go for Ketel One or Grey Goose over absolute.

You’re missing beer and wine. You can get a couple of cases of different beers and store them warm. Same with wine. Get a couple bottles of table wine, a couple bottles of dessert wine, and a few decent bottles of California and Argentinian wines. Open the wine and serve the whole bottle.

If there’s a Trader Joe’s near you, I would go there. Have an employee there walk you through selecting a dozen bottles of wine and 8-12 different six-packs of good beer. I like two buck chuck or four buck chuck for table wine. A dozen bottles of 4BC will set you back $50 and you should be well-stocked for a while.

Pick up a wine decanter, too. Pour your 4BC into the decanter an hour or two before you serve dinner.

For the beers, get a couple of very heavy glass mugs and store them in the freezer. Get them down to 30 degrees and pour the warm beer into the frozen mug, and then you don’t have to keep a whole fridge dedicated to storing beer.

You might want to pick up a bottle of cognac. Stay away from Remy Martin, it tastes like gasoline and costs a fortune. Keep it for special occasions.

A nice range of wines and beers is good to have around, along with a couple cases of Budweiser for people that don’t appreciate anything better.

Concur with this post.
Fuck gimmicky/trendy booze.
Good beer and classic spirits will do fine.

If you are going to pick up a generic beer, do anything but Budweiser or anything Anheuser Busch brews for that matter. They make some of the worst beer known to man and are a disgrace to the brewers in this world.
Patron silver for sure. Also should mixers so you can whip something nice up.
4 Buck Chuck will not benefit from a decanter at all.
Scotch man. Get a bottle of laphroaig 10 year to round things out. Do not mix it sir.

It’s for show. Sell the sizzle, not the steak. Not displaying the 4BC bottle is also a plus.

Or don’t be cheap and buy decent wine.

Triple sec is a must have… it’s used in a ton of drinks.
Dry and sweet Vermouth for Martinis/Manhattans
Southern Comfort and Sloe gin for Alabama Slammers
Rose’s grenadine and lime juice

The list is endless…

i agree with this

also curacao and creme de menthe

and original poster: I wouldnt call it "well stocked" but I’d call it a good start
Dry/sweet vermouth and sloe gin should be some of the last things you buy.

ever hear of a martini?
jim beam or a comperable bourbon whiskey…just a suggestion.

I’ve made well over a thousand of them, maybe 5% of them people wanted it with vermouth.

And sweet vermouth? How many people do you know drink Manhattans.

I’ve made well over a thousand of them, maybe 5% of them people wanted it with vermouth.

And sweet vermouth? How many people do you know drink Manhattans.

that makes no sense

a man’s martini, or the "classic" if you prefer: gin and dry vermouth
and if you must have a vodka martini, it also has dry vermouth in it

so whatever you’re making ain’t a martini son.

that makes no sense

a man’s martini, or the "classic" if you prefer: gin and dry vermouth
and if you must have a vodka martini, it also has dry vermouth in it

so whatever you’re making ain’t a martini son.

I understand by definition what a martini is. I also worked in a bar for 4 years. People do not typically get a "classic" martini. More often than not they wanted a dirty vodka martini, sans vermouth.

depends on the bar and the city I guess…. maybe they aren’t big in texas, and a jello shooters and $1 beer type bar isn’t going to be serving martinis necessarily. I’d say more of a lounge type place will serve more martinis of various types… but then again chicks are going to drink choclatinis and crantinis and all kinds of fruity shit which is labelled martini before they drink a classic one. Lots of people I know drink classic or vodka martinis, and even most dirty martinis have a hint of vermouth in them.

I prefer my martini with just the vermouth bottle "waved over the glass"

depends on the bar and the city I guess…. maybe they aren’t big in texas, and a jello shooters and $1 beer type bar isn’t going to be serving martinis necessarily. I’d say more of a lounge type place will serve more martinis of various types… but then again chicks are going to drink choclatinis and crantinis and all kinds of fruity shit which is labelled martini before they drink a classic one. Lots of people I know drink classic or vodka martinis, and even most dirty martinis have a hint of vermouth in them.

I prefer my martini with just the vermouth bottle "waved over the glass"

It was a jazz bar in a high-end steak restaurant. Average age of my clientele was 40.

And I never once had someone ask for any vermouth in a dirty martini

It was a jazz bar in a high-end steak restaurant. Average age of my clientele was 40.

And I never once had someone ask for any vermouth in a dirty martini

so they would specifically ask for "no vermouth" ?

because a dirty martini has vermouth in it by definition as well as olive juice, not instead of.

something isn’t adding up here…
My grandmother (94 years young) is the most particular about her martinis… they are made ONE way:

1) A martini glass and a shaker are filled with crushed ice.

2) One ounce of dry vermouth is poured into the shaker, swirled for several seconds, then strained into the glass of ice.

3) Two ounces of Beefeater are poured into the shaker, and gently swirled… NEVER SHAKEN!!

4) The ice (and vermouth) in the glass is dumped out, and the gin is immediately strained into the chilled glass, and finally garnished with two olives… not one, not three.

Put olive juice in Granny’s martini and you’re liable to get it thrown on you…
jager
patron
sailor jerry
three olives vodka
soco
triple sec
forty creek

i could go on forever

My grandmother (94 years young) is the most particular about her martinis… they are made ONE way:

1) A martini glass and a shaker are filled with crushed ice.

2) One ounce of dry vermouth is poured into the shaker, swirled for several seconds, then strained into the glass of ice.

3) Two ounces of Beefeater are poured into the shaker, and gently swirled… NEVER SHAKEN!!

4) The ice (and vermouth) in the glass is dumped out, and the gin is immediately strained into the chilled glass, and finally garnished with two olives… not one, not three.

Put olive juice in Granny’s martini and you’re liable to get it thrown on you…

heh epic, some people say don’t "bruise" the gin by shaking it

shaking does cause more ice fractures and therefore more ice chips in your drink, watering it down. Your granny is wise

heh epic, some people say don’t "bruise" the gin by shaking it

shaking does cause more ice fractures and therefore more ice chips in your drink, watering it down. Your granny is wise

"Don’t bruise the gin", is exactly what she says.
Buy some decent wine and beer. Nothing crazy just something not too expensive but tasty.

For beer:
The standard Amstel and Heinikens
Guiness
Mich Amber Bock (or Shiner Bock if you can get it)
Yuengling(sp?)
Killians Red
Chimay
Boddingtons
and a case or two of some cheap domestic (coors or budlight)

As for wine I’ve found that chilean’s like Castelliero Del Diablo make a great table/casual drinking wine. Their reds are good. I’ve never tried their whites but I’m sure they’re good too. I also really like Santa Margarita Pinot Grigio cause its relatively inexpensive but is a tasty white.

Reislings are also nice to have on stash and some good after dinner liquors are always nice (chombord being a classic).

Oh and +1 on the Roses lime and grenadine.. and get some bitters

I’ve made well over a thousand of them, maybe 5% of them people wanted it with vermouth.

And sweet vermouth? How many people do you know drink Manhattans.

What the fuck.

My grandmother (94 years young) is the most particular about her martinis… they are made ONE way:

1) A martini glass and a shaker are filled with crushed ice.

2) One ounce of dry vermouth is poured into the shaker, swirled for several seconds, then strained into the glass of ice.

3) Two ounces of Beefeater are poured into the shaker, and gently swirled… NEVER SHAKEN!!

4) The ice (and vermouth) in the glass is dumped out, and the gin is immediately strained into the chilled glass, and finally garnished with two olives… not one, not three.

Put olive juice in Granny’s martini and you’re liable to get it thrown on you…

Perfect.

.