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Bar Contents and Techniques
The Basic Bar: Supplies and Methods 
Equipment
There are a few practical rules to follow for stocking your bar and mixing drinks. You'll want to be able to satisfy the tastes of your guests quickly, so that you can enjoy the conviviality of good spirits. Here you'll find the supplies you'll need to keep on hand to take care of anyone's request. And with the mastery of a few simple techniques carefully explained here, you'll find it easy to quickly concoct any drink calling for mixing, mashing, muddling, or simple stirring.
Equipment
Glassware The best glasses should be thin-lipped, transparent, and sound off in high registers when "pinged". Clean, sparkling glasses show off good drinks to great advantage. The proper glass enhances a drink. Here are illustrations showing a comprehensive selection. In practice, however, only a few basic types are necessary. For example glasses 1, 4, 7, 11, 14, and 17 will answer virtually all your needs. Each recipe includes the proper glass type. You might also need a coffee cup, coffee mug, or punch cup for some of the recipes.
Stocking a Bar
Spirits If you keep a 750 millileter bottle of each of the spirits below you'll be able to create just about any combination of drinks.
Mixers Mixers are non-alcoholic ingredients such as sodas and juices.
Condiments Condiments are ingredients used in small quantities to add flavor or appearance.
Garnishes Garnishes are ingredients used in small quantities to att appearance.
To Make Simple Syrup or Sugar Syrup In a saucepan gradually stir in 1 lb. granulated sugar into 13 oz. hot water to make 16 oz. simple syrup. A variety of drinks call for sweetening to offset the tartness of some juices used in their recipes. Granulated sugar does not dissolve easily in cold drinks, but this simple syrup is the perfect alternative.
About Bitters A little goes a long way. Made from numerous and intricate combinations of plant products (roots, barks, berries, and herbs) that are each uniquely flavored. They add zest to mixed drinks. Angostura Bitters--Made from a Trinidadian secret recipe Abbot's Aged Bitters--Made in Baltimore since 1865 Peychaud's Bitters--From New Orleans Orange Bitters--Made from the dried peel of mouth-puckering Seville oranges and sold by several English firms.
Vermouth Vermouth is a white appetizer wine flavored with as many as 30 to 40 different herbs, root, berries, flowers, and seeds. There are nearly as many vermouth formulas as there as brand labels. The dry variety (French) is light gold in color and has a delightful nutty flavor. Sweet (Italian) vermouth is red, richer in flavor, and more syrupy. Both are perishable and will lose their freshness if left too long in an opened bottle. Refrigerate after opening. Use with care and discretion in mixed drinks--be sure to follow the recipe since most people now prefer "drier" cocktails.
Ice Bar ice must be clean and fresh and free of any flavor save water. If necessary use bottled spring water. Rule of thumb: For parties you will always need more ice than you have. Buy or make extra. Ice goes in the cocktail glass FIRST. That way the spirits get cooled on the in without any unnecessary splashing. Ice can be crushed, cracked, shaved, or cubed, depending on the drink. If you can store only one kind of ice, buy cubes. Most highballs, old-fashioneds, and on-the-rocks drinks call for ice cubes. Use cracked or cubed ice for stirring and shaking; crushed or shaved ice for special tall drinks, frappes, and other drinks to be sipped through straws. Both manual and electric ice crushers are available, but you can easily make your own crushed version by putting cubes in a tightly closed plastic bag, wrapping the bag in a towel, and smashing ice with a rolling pin or hammer. Since cubed ice is the most readily available, particularly to home bartenders, it can be used in the recipes unless otherwise specified.
Techniques How to Chill a Glass Always chill before you fill. There are three ways to make a cocktail glass cold.
If refrigerator space is not available for pre-chilling, fill each glass with ice before mixing. When the drink is ready, empty the glass, shake out all the water, then pour in the drink.
How to Frost a Glass There are two types of "frosted" glass. For "frosted" drinks, glasses should be stored in the refrigerator or buried on shaved ice long enough to give glass a white, frosted, ice-cold look and feel.For a "sugar-frosted" glass, moisten the rim of a pre-chilled glass with a slice of lemon or lime then dip the rim into powdered sugar. For Margaritas, rub the rim of the glass with lime, invert glass, and dip in coarse salt.
How to Muddle Muddling is a simple mashing technique for grinding herbs such as mint smooth in the bottom of a glass. You can purchase awooden muddler in a bar supply store. it crushes the herbs, much as the back of a spoon might , without scarring your glassware.
To Stir or Not to Stir Pitchers of cocktails need at least 10 seconds of stirring to mix properly. Carbonated mixers in drinks do much of their ow stirring just by naturally bubbling. Two stirs from you will complete the job.
When to Shake Shake any drink made with juices, sugar, or cream, or use an electric blender. Strain cocktails from shaker or blender to a glass through a coil-rimmed strainer.
Pouring Pour drinks as soon as you make them or they will wilt. Leftovers should be discarded or they will be too diluted by the time you get around to "seconds". When making a batch of drinks at once, set up the glasses in a row. Pour until each glass is half full, then backtrack until the shaker is empty. That way everyone gets the same amount, thoroughly mixed.
Floating Liqueurs Creating a rainbow effect in a glass with different colored cordials requires a special pouring technique. Simply pour each liqueur slowly over an inverted teaspoon (round side up) into a glass. Start with the heaviest liqueur first. (Recipes will give proper order) Pour slowly. The round surface of the spoon will spread each liqueur over the one beneath without mixing them. You can accomplish the same trick using a glass rod. Pour slowly down the rod.
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