The Perfect Twelve Bottle Bar

Twelve bottles is a strict limit for a bar. What should be included? What should be excluded? What is going to give the best variety in drinks? Those questions have been revolving through my head since I first heard about this topic from Joseph Mailander at The Cocktail Circuit. It is a challenge to limit any bar to twelve spirits; it would be significantly easier if fifteen were allowed, unfortunately that luxury is not afforded.

Obviously the main spirits (vodka, gin, rum, brandy, whiskey) need to be included, the choice from there is the brand. Although whiskey did present a special challenge in deciding which type(s) of whiskey to include, the resulting decision has grown on me and become a whisky that has yet to fall in any drink.

The accent liqueurs were a challenge within themselves. My decision was primarily founded in how often is a certain liqueur used in the greatest number of cocktails or cocktails where the liqueur can act as a substitute for another. After that list, it’s back to choosing a brand. With a well-stocked supply of essential mixers this list can make at least 100 different cocktails.

The brands I finally decided on are on my personal top choice list. From that list of favorites the final brand choice was a matter of versatility and quality. Some brands are spectacular on their own but are not as mixable as others. I was looking for both qualities.

Charbay Clear Vodka- Wholesome and honest vodka that is true to its roots and enhances any cocktail with clean style. 

 Martin Miller's Gin- Features the crisp taste of refined gin without an overabundance of botanicals that can interfere in the flavors of a cocktail.













 

Corazon Reposado Tequila- Smooth and flavorful are the distinct qualities of this aged tequila. It adds the expected tequila kick to cocktails in a spicy flourish.








 

Jacques Cardin VSOP Cognac- A new personal discovery in the exploration of brandy. Notes of sweet vines fill this many-sided spirit, making it perfect in many classic brandy cocktails.

Morning Cocktails Get a Wake-up Call

By ASHLEY GARTLAND / Photography by MOTOYA NAKAMURA

Well, carrots are health food, right? So a carrot martini seems like a reasonable way to start the day. 

 
Bloody Mary and mimosa might headline the brunch menu at Country Cat Dinner House & Bar, but that doesn't mean they're the sole stars of the morning cocktail hour. Rather, these ubiquitous eye-openers share the spotlight with the Maple Leaf, the citrusy G'morning Sunshine and the spritzy French 79th -- all cocktails that hint at bartender Jessie Matthews' mission to move beyond the mimosa.
  
Matthews isn't the only local bartender set on shaking up the brunch cocktail scene. At Toast, owner Donald Kotler mixes tequila, spiced rum and vermouth into cocktails for Woodstock regulars, while Accanto's bar manager, Chris Grant, offers a

Taking the bitters with the sweet…

By Hoke Harden

America is right in the middle of a cocktail revolution these days, and all spirits categories are benefiting as a result. This isn’t simply a coastal thing or a big city phenomenon either:   it’s everywhere. The cocktail is back in vogue again.

Cordials…whiskey….gin…vodka…rum…tequila…brandy: they are all getting more attention from consumers in one of the best trial formats possible, the bar or lounge 
near you.

Bartenders — or as some now call themselves, mixologists — are constantly looking for new and daring creative concoctions to tempt their clients. The fever pitch for creativity in spirits is stronger than it has been since the great golden years of cocktailing.

But there’s another key ingredient in the cocktail revolution, a necessary addition that can make all the difference in