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- Stocking your Bar -
- Margarita -
Stocking your bar:
You need to buy a selection of Liquors and mixers. Which Liquors to buy
depends on your taste and your finances. If you like a particular few Cocktail recipes
stick to these and get the Liquor and mixers required to make these. Try to buy one extra
bottle every time you buy Liquor and gradually build up your Bar with the
"standards" and then branch out into more exotic types of Liquors.
Why not have a "Bottle" party. Invite a few friends around, you supply the
cheese and crackers and a few Cocktails, good conversation and old jokes and they each
bring a new Bottle for your Bar. It's amazing after a few of these parties how fast your
Bar and your reputation as a host, can start to grow.
The Standards you should get and try to build
up.
 | Vodka (a cheaper brand will do if you are mixing it and not drinking it
straight.)
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| Bourbon (my favourite is Jack Daniels but any will do if you are mixing
it.)
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| Gin (not one of my favourite drinks but one of the standards.)
Gin actually does go off quickly, it goes cloudy. Which is why they usually have it in
frosted Bottles.
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| Scotch Whisky (a cheaper brand will do if you
are mixing it and not drinking it straight.)
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| Rum (a white rum like Bacardi, a cheaper brand
will do if you are mixing it.)
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| Tequila (a cheaper brand will do if you are mixing it and not drinking it
straight.)
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| Beer (try something different. Try some imported boutique Beer for a
change.)
(Corona Mexican beer with a slice of lime in it is very refreshing and my
favourite imported beer.)
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| Vermouth (sweet, dry and bianco is a very nice drink and very inexpensive.)
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| Brandy (or Cognac
a cheaper brand will do if
you are mixing it.)
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Optional Exotic Liqueurs and Mixers:
| Exotic Liqueurs:
 | Advocaat (somewhat like yellow brandy eggnog) |
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| Amaretto (almond tasting very addictive my all time
favourite) |
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| Anisette (liquorice anise) |
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| Benedictine (herbs) |
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| Chambord (black-raspberry) |
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| Chartreuse (Green Chartreuse is one of the most potent drinks
available) |
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| Contreau (oranges, like curacao) |
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| Creme de Cacao (cacao) |
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| Creme de Cassis (blackcurrant) |
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| Creme de Menthe (mint) |
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| Creme de Violette (lavender) |
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| Creme Yvette (violets) |
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| Curacao (oranges) |
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| Galliano (another favourite of mine great on ice-cream,
tastes like spices) |
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| Godiva (chocolate) |
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| Goldwasser (herbs and spices, flecked with gold leaf bits) |
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| Grand Marnier (champagne and curacao) |
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| Irish Mint (whisky and cream) |
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| Irish Cream (or Baileys type) |
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| Kahlua (coffee, great in warm milk before bed) |
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| Kummel (caraway) |
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| Mandarin Napoleon (tangerine) |
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| Midori (melon, great in champagne) |
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| Ouzo (anise, very addictive after the first few) |
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| Peter Heering (cherry) |
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| Prunelle (plum) |
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| Sabra (orange and chocolate) |
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| Sambuca (wild elderberries) |
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| Southern Comfort (peach) |
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| Strega (orange and spices) |
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| Tia Maria (coffee) |
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| Triple Sec (oranges, like curacao) |
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Soft-drinks and Mixers:
| Dry Ginger Ale |
| Bitter Lemon |
| Sarsaparilla (nectar of the Gods, I love this stuff) |
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