Everything You Need for Your Home Cocktail Bar
Essentials to stock your home bar and make drinks like a pro.
Photograph by Philip Friedman
Mixing the perfect cocktail is truly a science. Sure, making your drink pretty enough to get you a ton of likes on Instagram and TikTok is a fun part of it, but knowing the right ratio of liquors, liqueurs (yes, there's a difference!) ice, bitters and other extras is extremely important too. So is the glassware you serve your drink in and the tools you use to make it. If you're looking to be better versed on everything cocktail-related, check out this expert-approved cheat sheet. It’s loaded up with absolutely everything you need to make your next negroni, margarita or martin the most impressive one yet. Sip, sip hooray!
Glassware
You can serve cocktails in any kind of glass, but these five are go-tos for bartenders. To chill your glass, fill it with ice while you make your drink, then empty out the glass.
Nick and Nora
This cross between a coupe and a wine glass is fairly small. It holds a 3- to 4-ounce drink.
Highball
Use this for cocktails with lots of ice — the kind you’d drink with a straw. A collins glass is similar but a little taller.
Rocks
As the name suggests, this glass is for drinks served on ice. It’s also called an old-fashioned glass.
Other Glassware You Might Need
Tools
These simple (and inexpensive!) tools will help you mix up anything.
Cocktail Shaker
For ice-cold drinks, you need a sturdy shaker—and some arm muscle. Shake vigorously for at least 15 seconds.
Hawthorne Strainer
Your shaker may come with a built-in strainer, but it’s also worth having a fine strainer like this. Use it for drinks with fruit pulp or muddled herbs.
Bar Spoon
Stir a drink with ice instead of shaking it if you don’t want to aerate or dilute it. You can also use a bar spoon for measuring — it’s one teaspoon.
How to Store Your Tools and Bottles
The Bottles
The list of liquors and liqueurs never ends, but these are our top picks for a starter bar.
Liquors
Liquers
Coffee Liquer
This thick spirit is sweet and slightly caffeinated.
Amaretto
You’ll taste distinct almond flavors in this liqueur.
Amaro
These bitter Italian liqueurs are great after-dinner drinks
Cherry Liquer
The dark red syrupy version is sweeter than the clear variety.
Elderflower Liquer
It’s super aromatic, with a floral, pear-like flavor.
Campari
It’s loved for its bitter taste and bright red color.
Orange Liquer
It adds sweet citrusy flavor to many drinks, like margaritas.
Vermouth
Dry vermouth is for martinis; sweet for Negronis and Manhattans.
Extras
Gernadine
This bright red syrup gives a Shirley Temple its pretty color.
Zero-Proof Liquor
Seedlip brand sells great nonalcoholic spirits.
Simple Syrup
It’s the go-to neutral sweetener; maple syrup is a good alternative.
Bitters
These spirits can be infused with herbs, roots, spices and more.
Time for a Drink!
Go with a classic cocktail — or try a new twist.
Negronis
Classic Negroni
Stir 1 ounce each Campari, sweet vermouth and gin in a shaker with ice. Strain into an ice- filled glass. Garnish with an orange peel.
Blood Orange-Rosé Negroni
Stir 1 1/2 ounces each Campari and sweet vermouth and 1 ounce blood orange juice in a shaker with ice. Strain into an ice-filled glass; top with sparkling rosé. Garnish with a blood orange slice.
Mezcal-Cynar Negroni
Stir 1 1/2 ounces mezcal, 1 ounce Cynar and 1/2 ounce each sweet and dry vermouth in a shaker with ice. Strain into a glass. Garnish with a lemon peel.
Margaritas
Classic Margarita
Shake 3 ounces blanco tequila, 2 ounces Cointreau and 1 ounce lime juice in a shaker with ice. Strain into an ice-filled glass (rim with salt, if desired). Garnish with a lime wheel.
Frozen Strawberry Margaritas
Blend 2 cups frozen strawberries, 4 ounces blanco tequila, 1 1/2 ounces agave, 1 ounce lime juice and some ice in a blender. Pour into 2 glasses; top each with 1/2 ounce mezcal. Garnish with a strawberry.
Orange-Lime Margarita
Shake 3 ounces reposado tequila, 1 ounce each lime juice and orange juice and 1/4 ounce each Cointreau and agave in a shaker with ice. Strain into an ice-filled glass. Garnish with an orange peel and lime slice.
Martinis
Classic Martini
Shake 2 1/2 ounces gin and 1/2 ounce dry vermouth in a shaker with ice. Strain into a chilled glass. Garnish with olives.
Pomegranate-Sake Martini
Shake 2 ounces sake, 1 ounce vodka, 3/4 ounce pomegranate juice and 1/4 ounce lime juice in a shaker with ice. Strain into a chilled glass. Garnish with a basil sprig.
Cucumber-Lemon Martini
Shake 2 1/2 ounces gin, 1 ounce pureed cucumber and 1/4 ounce each dry vermouth and lemon juice in a shaker with ice. Strain into a chilled glass. Garnish with a lemon peel and cucumber slice.
Sours
Classic Whiskey Sour
Shake 2 ounces whiskey, 1 ounce lemon juice, 1/2 ounce simple syrup and 1/4 ounce pasteurized egg white in a shaker, then add ice and shake again. Strain into an ice-filled glass. Add a lemon peel and cherry.
Gin-Grapefruit Sour
Stir 1 1/2 ounces gin, 3/4 ounce grapefruit juice, 1/2 ounce lemon juice and 1/4 ounce simple syrup in a shaker with ice. Strain into an ice-filled glass; top with grapefruit seltzer. Garnish with a grapefruit wedge.
Cherry-Bourbon Sour
Shake 1 1/2 ounces bourbon, 1 ounce tart cherry juice, 3/4 ounce amaretto liqueur, 1/2 ounce lemon juice and 1/4 ounce simple syrup in a shaker with ice. Strain into an ice-filled glass.
Mojitos
Classic Mojito
Muddle 6 to 8 mint leaves, 2 lime wedges and 1 tablespoon superfine sugar in a glass. Fill with ice and 2 ounces white rum; top with seltzer. Garnish with a mint sprig.
Pineapple-Ginger Mojito
Muddle 8 mint leaves, 2 pineapple cubes and 2 teaspoons superfine sugar in a glass. Fill with ice and 2 ounces spiced dark rum; top with ginger beer. Garnish with a pineapple slice.
Zero-Proof Blackberry Mojito
Muddle 5 blackberries, 1 to 2 thyme sprigs and 2 teaspoons superfine sugar in a glass. Fill with ice and 1 ounce lemon juice; top with sparkling cider. Garnish with a lemon wheel and thyme sprig.
Photograph Credits:
Cocktails and Tools: Philip Friedman.
Captain Morgan, Gran Torino, Tanqueray, Disaronno, Cointreau and Grenadine: Getty Images.
Simple Syrup: Levi Brown.
Hine: Ben Goldstein.
Kahlua: Alamy.
St-Germain and Campari: Marko Metzinger.
Smirnoff: Susan Pittard.
Story Credits:
Introduction paragraph written by Michelle Baricevic for FoodNetwork.com.
Cocktail recipes by Jessica D’ambrosio, Melissa Gaman, Khalil Hymore and Steve Jackson.
Related Content:
