The most basic family bar with basic ingredients can be a small wine cabinet, which contains two or three kinds of mixed liquids and spirits that you and your family or friends like.
The following is the basic configuration of a primary bar: bourbon, Canadian whisky, brandy, gin, light rum, white tequila and vodka mixed with scotch whisky. Even the smallest bar should be equipped with some small bottles of the most popular liqueur. These include: Mild Liqueur, Mint Liqueur, Cocoa Liqueur, Italian Bitter Apricot Liqueur, Karua, Scotch Liqueur, Benedict Liqueur, Cointreau Orange, Granmanier Wine and Beer.
For people who go to bars for the first time, there should be at least the following varieties: dry absinthe, sweet absinthe, white wine, red wine, champagne or other sparkling beer/light beer mixed wine.
You need at least five kinds of carbonated drinks: coke. Diet coke. Tonic water. These mixtures are mixed with mild wines such as gin, vodka and rum. For hard liquor, such as scotch whisky and bourbon, the following drinks should be used: soda water. Dried ginger water 7-up (or similar beverage)
You also need five basic juices. If possible, buy it before use to keep it fresh. Orange juice. Grape juice. Pineapple juice. Vaccinium juice. Tomato juice
If you want to make your own small bar more complete, you should also configure: 1 small bottle of Roche lime juice. Rock sugar. Crude salt (not common salt, used for margaritas and salty dogs) pomegranate syrup. Syrup (ordinary sugar water is enough)
If the above basic parts can't meet your needs, here is the next step.
For primary bars, the following base wines can be added: Dutch gin. English gin. Scandinavian vodka and Russian vodka. Rye whiskey. Irish whiskey. Single malt scotch whisky. Bourbon or Tennessee whiskey. Black rum (Jamaican rum). Golden tequila (Mexican tequila).
In addition, there are various exotic liqueurs. The following varieties can be considered: black tea glutinous rice wine. Sambuka Mint-flavored Dutch spirits. Peach Dutch spirits. Gariano (Cagliano) Fran Jellicoe (Fran Jellicoe)
You can include any good wine and beer in your collection, and consider: aperitif (the most popular are Duboni wine, Lilly wine and Campelli aperitif). Cream sherry. Port wine. Madeira white wine (a strong liqueur produced in Madeira Island). Montila white wine (a Spanish white wine).
At least two or three brandies are needed: Calva, Calva or Calva. Apricot brandy peach brandy. Besides the necessary spices, you can also prepare: coffee. Cream (thick and light). Coconut juice. Bitter wine
Cups and matching heads Many prepared cocktails contain solid and liquid components. If adding a piece of fruit or vegetable to wine changes the taste of wine, it is a cup ornament. If it's just for decoration, it's collocation.
The basic bar should be equipped with the following accessories and cups for use:
Lemon roll: You have to use its skin. The way to take most of the peel out of a lemon is to cut off one end of it first, and then scoop out the pulp with a spoon at one end, so that you get an empty lemon shell. Vertical cutting? An inch wide band. If a wine needs to be "rolled", take out a long strip and twist it into an arc above the wine, rub the inside of the skin on the edge of the cup and throw it into the wine. Then stir.
Lime wedge: Limes are rarely cut into rolls, but they are usually made into wedges.
Orange slices: Don't squeeze orange juice into wine. Cherry soaked in wine, especially sweet, has an unusual red color, which is actually a collocation, because it will not add any flavor to wine. But drinkers always like to take them out of the wine and eat them, so they put toothpicks in the cherries.
Olives: Many people like martinis with 1 or even 3 olives in them. Use medium-sized olives with green stones-with peppers (which will change the color of the wine). Generally speaking, olives are inserted in toothpicks or plastic swords and then put into wine.
Pearl onion: A glass of martini contains a pearl onion (or two or three) instead of one or several olives. This kind of onion is called Gibson. Separate refrigeration can be kept indefinitely. You can stick it on a toothpick.
Celery stalk: Adding celery stalk will be the last step in making blood Mary. If you want to add some spices, you can add some celery stalks with the belt.
Professional Tools The person who runs a bar has a set of tools and gadgets to buy.
Some of them are also important: advanced bartenders: bartenders are the symbol of professionals. You need a martini ("shaken, not stirred") to make acidic concoctions, daiquiri, chegreta and James Bond's neutral martini.
Buy a lid-the larger part outside-stainless steel, and the smaller part inside is a glass shaker. A 12 ounce shaker is enough.
You also need a cocktail filter, which is just right for the shaker, so that when you pour wine with ice, it won't pour ice. This is called pouring a glass of wine without ice.
Other basic elements If you want to act like a professional bartender, you need many quick pourers-small devices made of plastic embedded in the bottle mouth, so that you can pour the wine smoothly and accurately without spilling it.
Since you want to make it, why not buy a real spoon? This is a small spoon with a long handle and a curved middle. This spoon is the bartender's Swiss army knife: you can use it to stir the wine, you can use it to place the cup ornaments (if you don't want to use your fingers), and you can also use the curved part to pour the ingredients of layered cocktails such as rainbow wine. Because for this wine, it is very important not to mix all levels together.
Other appliances you may already have in your kitchen are: a peeler for cutting fruit cups. Electric agitator. Ice bucket with ice pliers (looks elegant and sanitary). When preparing alcoholic beverages, the combination of cups and cups is not as important as alcohol service. However, the size and shape of glassware will also add a lot of color to the taste of pure wine and mixed wine.
Let's look at the basic tragedy. High cups and low cups and high cups are your most commonly used cups. Goblets are used to make scotch with soda water, bourbon with water, and tonic water gin-you already remember it in your mind. Ordinary goblets are 8 ounces, and some can hold 12 ounces. Low cups are not as common as high ones. It is sometimes called an ice cup because it is often used to make wine with ice cubes. This kind of glass is short and transparent, ranging in size from 4 ounces to 9 ounces. It is often used to hold Madani with ice, all kinds of whisky with ice, Manhattan with ice and so on. The Collins Cup and the old Colin Stalin Cup are not just Tom's. Collins is also widely used in refreshing large-capacity cocktails, including various carbonated drinks and many tropical wines. 10~ 14 oz Collins Cup is rough, translucent (and sometimes crystal). There are two types of old-fashioned cups: large cups (7 ounces) and small cups (4 ounces), which are similar to low cups except that there is a bulge at the bottom. This may be to remind bartenders to be ready to make classical cocktails. Cocktail glass and lemon whisky glass A standard cocktail glass is a long-handled glass with an inverted cone embedded in it. This kind of cup is so typical that it is printed on neon lights as the symbol of cocktail bar. All pure cocktails are in 4-ounce glasses. Its cup handle is not just for decoration; Because there is no ice in the cocktail put into this cup, this cup handle can ensure that you will not raise the temperature of the bar in the cup when you hold the cup. You can also mix some 4 or 5 ounces of lemon whisky (and other sour wines with bubbles) to look more attractive. There are many kinds of wine glasses and sherry glasses. If you are interested in wine, you can refer to the Complete Fool's Guide Series: Wine, which introduces the knowledge about wine glasses. However, for a basic bar, a sturdy round cup with a handle in a Paris-style pub is enough. You may also need to buy some sherry cups. This 2 1/2~3 1/2 oz mug with handle can be used to hold aperitif, wine and sherry. The best variety in Shirley's glass is tulip-shaped, with a narrow contraction to preserve the aroma of wine. But if you like, you can also use a smaller glass or a small glass. American Champagne Cup and European Champagne Cup: Americans like to use a short, wide and shallow cup that looks like a cocktail glass. Can hold 4~6 ounces of champagne. But Europeans like to use a completely different kind of cup-it has a groove, the bottom rises gracefully, and then gradually tapers to the mouth of the cup. We recommend the use of European champagne glass, not only because it can hold more (the capacity ranges from 7- 1 1 ounce), but also because its shrinking shape from bottom to top can reduce the surface area and slow down the escape of champagne bubbles. Small things: small liqueur glass and your best small whisky glass: every bar should have a small whisky glass, which can be used not only to hold small whisky, but also to measure it. The size of a small glass of whisky is 1~2 ounces, and your wisest choice is1/2 ounces-1h. r. giger- because it is an ideal model for measuring most alcoholic beverages. The story of small mouth and big belly glass: brandy small mouth glass is a special elegance in glassware. It has a small mouth and a large belly cup, ranging from 5 ounces to 25 ounces, although it usually only contains 1~2 ounces of brandy. The protruding part of the cup will make the aroma of wine better float to the nose of the drinker. If you use a glass smaller than 16 ounce, reduce the amount of brandy accordingly. Bring a cup and a Bilsen cup. Should I choose to bring a cup or a Bilsen cup? Or both? The handle cup is not fragile, but if it is used to hold high-quality beer, the elegant and higher Bilsen cup can enhance the drinking interest. It's up to you. Whether you drink from a glass or a glass, it is much better than drinking directly from a bottle or jar. Other glassware Now that you know the basic glasses in the bar in detail, you should also be familiar with the following special glassware. 3-4 ounces. The handle has little or no outward extension and no glass tapering inward. This kind of cup is more convenient for layered dessert wine. A slightly larger rainbow wine glass has a short leg and a tall glass, and usually has a mouth that extends outward. Also used for layered liqueur. Inflatable drink mug This 5-ounce mug with handle is slightly shorter and thicker than the 5-ounce lemon whisky mug. If you want to hold carbonated drinks in a smaller cup than the Collins cup, this cup will be more useful. Martini glass Some people like to use this improved cocktail glass to hold martinis. Usually 4 ounces, the Malitini glass tapers from top to bottom until the glass is dry and shallow, unlike cocktail glasses, which gradually shrink to a very sharp bottom. Egg milk wine glass, a big, barrel-shaped cup, is really the best cup for drinking egg milk wine.
Do you really need these? Your decision is based on your taste, what your friends and you like to drink, and what kind of host or bartender you want to be.