Every cocktail starts with a base spirit. Every home cocktail bar should do the same. The question is, what spirits do you really need to stock at home? What’s worth spending money on (and what isn’t)? After all, those bright, shiny bottles can be expensive.
Stocking your home bar? Before you invest in spirits, tools and glassware (not to mention that handy bar cart), you should get some expert advice. Luckily, there are plenty of great cocktail books out there to help you make the right choices.
Here are the essential tomes to quench your thirst for both well-made cocktails and the know-how to make them.
Back in 2012, when Rod Moore was about to open his dream bar, the Shameful Tiki Room, he ran into a problem. “It was a nightmare trying to find stuff – even basic tools and bitters,” he says, remembering running all over town to find shakers, jiggers, strainers and glassware. As for specialty tiki mugs? Not a chance.
Ever since the first drops of elixir trickled from a local craft still more than a decade ago, whisky lovers have been waiting to taste a true made-in-BC single malt.
And now, we can.
Created by Micky Valens, bar manager of Hello Goodbye Bar.
Created by Kris Girard, head bartender at Torafuku. Note that the Vancouver-made Ms. Better’s bitters are available online at MsBetters.com; quince paste is available at gourmet stores.
Gung hay fat choy! This Saturday (Jan. 28) ushers in the Year of the Rooster with bright red packages, shiny gold coins and festively fizzy cocktails.
This cocktail, created by Lauren Mote, celebrates the region of Kildalton, on the Scottish isle of Islay, home to the elegant but powerfully smoky Lagavulin 16-year single-malt whisky.
As everyone knows, cocktails make a good party even better – and this also applies to Dine Out Vancouver.