| Setting
Up the Bar
If
you are serious about home entertaning then you will know
the value of the home bar. “Bar” maybe a misnomer
and counjur up images of a full blown pub in the basement.
Well, we know people who have done that but really it does
not have to be that complicated.
All
you really need is a place from which you can serve drinks
- preferably with a sink and storage facilities nearby, a
few basic “tools” of the trade, proper glassware
(and again you can make it as simple or as complicated as
you wish) and of course the booze. That is dealt with elsewhere
(see bar stock).
There
is one more ingredient and that is the human touch - you have
to care about your guests and ensure that they are looked
after.
Now
for the basics:
Glassware
A
well prepared drink will taste good no matter in what type
of glass it is served but there are a few basic rules to follow
if you are going to serve more than beer and red wine at your
next holiday bash.
The
following is a list of what we recommend as basic glassware
for your bar - start with six of each:
- 1
oz liquer glass
- 3-4
oz sherry or port glass;
- 3-4
oz cocktail glass;
- 5-6
oz stemmed wine glass;
- 6
oz whisky tumbler (can also be used for Old-Fashioned and
similar drinks);
- 6
oz champagne glass (we prefer the flute type);
- 10-12
oz highball or Collins glass;
- Brandy
sniffers;
- Beer
glasses.
Glasses should be carefully looked after. Each glass should
be separately washed in hot water. We like to spray first
with glass cleaner as a pre-wash. Glasses should then be rinsed
in luke warm water and allowed to drain before rinsing with
a clean glass or linen cloth while still warm.
Glasses
should be aired before being returned to the shelves. If alcohol
or red wine has been allowed to evaporate in the glass, then
allow the glass to stand for some time filled with hot soapy
water before washing
Always
handle a glass by the stem or y the base so that they retain
their high polish.
Shakers
and Measurers
Many
mixed drinks, especially those that contain fruit juices,
cream or milk should be shaken in a proper cocktail shaker.
They come in various sizes. We recommend you have at least
two of them on hand. An electric blender is also a good standby
and is even preferable for mixing some liquors - strawberry
daiquiris anyone?
You
will also need to have jiggers - or spirit measures on hand
unless you are going to fly blind and mix to suit the mood.
Other
Bar Equipment
Other
worthwhile equipment for the home bar would include one or
more small ice buckets and ice tongs for serving as well as
a larger bucket or “cooler” for white wine or champagne
that needs to be kept on ice.
Small
dishes (preferably sturdy plastic with resealable lids) are
needed for holding olives, cherries and other garnishings
and a good wooden board and sharp fruit knife for cutting
orange and lemo slices - much better sliced immediately before
serving so that they have no chance to dry out.
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