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Spokane, Washington  Est. May 19, 1883

How to stock a home bar

You don’t need to perform flip-to-pour bottle tricks to entertain guests.

But you do need to have booze.

A good host keeps the home bar well-stocked and ready for company. Here, four professional Spokane bartenders share their essentials: Avont Grant, 40, Boots Bakery and Lounge; Cody Winfrey, 26, freelance bartender, private events and parties; Simon Moorby, 38, Hogwash Whiskey Den; and Crystal Bertholic, 34, Ruins.

Read on to discover their top 10 bottles as well as a few favorite mixers, garnishes and other go-to tips.

Rules and recommendations

Ask questions and experiment. “I think that will lead the home buyer into learning more about base spirits and where they want to invest,” Simon Moorby said. “That’s kind of the fun of building your home bar: discovering what you really like.”

Get what you like. “Don’t go out and spend a lot of money on expensive bottles because they’ll just collect dust.” – Grant

Get the proper tools. For Grant, that’s a bar spoon, jigger and strainer. “A lot of my drinks are straight-up booze, so no shakers,” he said. For Cody Winfrey, that’s “a nice muddler. Splurge on a nice peeler, too.” Moorby recommends a citrus press.

Follow a recipe, and measure ingredients. “Use the tools you have to make a well-balanced drink.” – Grant

Shaken or stirred? That depends. “If there’s a mixer or citrus, you shake it. But if it’s just spirits, you stir it.” – Winfrey

Egg it on. “I definitely recommend people experiment with egg whites and whole eggs,” Moorby said, noting he prefers farm-fresh local eggs. That way, he said, “I find you get a better meringue from your whites.”

Where to splurge

Sweet vermouth. “It’s going to totally make a difference when you make your Manhattans,” Grant said. “If you invest in quality sweet vermouth, “you could sip it on the rocks.”

Vermouth, amaro and liqueurs. “I wouldn’t spare a dime on those,” Moorby said. “They are totally worth every penny.”

Whiskey. “I enjoy Japanese whiskeys. If you can bring Yamazaki 12 (year-old single malt whiskey) into your home, I wouldn’t hesitate to do it,” Moorby said. It runs about $94 per bottle.

Gin. “I always splurge on a nice bottle of gin, just for myself, if I’ve never had it before or if it’s had a good review,” Winfrey said.

Where to skimp

Triple sec. “Triple sec can be pretty forgiving,” Winfrey said.

Base spirits, such as vodka, and big brands. “I would avoid big brands, definitely,” Moorby said. “What you’re paying for is advertising dollars. There’s plenty of quality product that’s out there and worth trying – and at a better price point.”

Mixing glasses. “A glass is a glass,” Winfrey said.

Simple syrup. “I would also advise people to, please, don’t buy simple syrup at the store. Make it,” Winfrey said, noting it’s easy to make – and cheaper to do it yourself.

Garnishes

“I try to garnish with what’s in the drink. If there’s lime juice in it, I’ll do a lime garnish. Or, you know what’s fun? Flamed zest.” – Grant

“I’m not super-big on Italian cherries or anything. I never really have been.” – Winfrey.

Mixers

“Tonic or soda water. I don’t really use mixers except when I’m at home. Once in awhile, I’ll use ginger beer,” Grant said.

“I will always pay more for Fever-Tree Tonics because I love them,” Winfrey said. “And it’s never a bad idea to splurge on bitters: Sun Liquor Rhubarb Bitters, Angostura and Peychaud’s, (anything by) Scrappy’s.”

“I like to mix with – or, I like to dash, rather – with what’s seasonal,” Moorby said. “I definitely recommend, when spring comes around, to play with lavender bitters. They were a big hit last year, and I’m sure it’s going to carry over this year.”

“Local honey mixed half and half with water to make a honey syrup has been a delight to have around,” Moorby said.

Common mistakes

Failing to refrigerate sweet vermouth. Store opened bottles of vermouth in the fridge for up to a month. – Grant

Shaking a Manhattan. “That’s one of my pet peeves.” – Grant

Not using fresh citrus or other fruit. “One thing that makes me cringe is this: things like sour and lime juice or grenadine don’t come from a bottle. Go the extra mile and make it yourself. It’ll yield much better results,” Winfrey said. “You can kind of get away with using lower-end liquor, but if you use fake lemon juice it’s not good. Use real lemon juice. Use real lime juice. I always put money toward produce” – particularly citrus: lemons, limes, oranges and grapefruit.

Choosing from the bottom shelf. “A common mistake people make is when they want to cut corners and they go way too cheap. That, it seems to me, is missing the point of entertaining your guests,” Moorby said. “If you wouldn’t enjoy it yourself, why would you offer it to your guests?”

Recommended bottles

Crystal Bertholic

Four Roses Small Batch Bourbon. Or, Michter’s Small Batch Bourbon. “I’m usually a rye girl, but I’ve been enjoying bourbon lately,” Bertholic said. Either way, good whiskey tops her list.

St. George Terroir Gin. “I like to keep a bottle of London dry-style around for most cocktails, but if I’m sipping or making a G&T I want something a little more unique,” said Bertholic, noting this is her current favorite gin.

Siete Leguas Reposado Tequila. When it comes to tequila, “Don’t skimp!” Bertholic advises. “Always look for the ‘100 percent Blue Agave’ on the bottle. I sip my tequila neat, or swap it in place of whiskey in classic cocktails. Siete Leguas is a go-to.”

Angostura bitters. This little bottle is “the salt-and-pepper of drinks,” Bertholic said. “It’s amazing how a few dashes of bitters can enhance one’s cocktail.”

Dolin Blanc Vermouth. “Dolin de Chambery makes great, classic French vermouths,” said Bertholic, noting dry varieties like this one – as well as sweet vermouth – are home bar staples.

Yzaguirre Rojo Vermouth. Slightly balsamic with flavors of orange and cinnamon, this Spanish sweet red vermouth has been Bertholic’s go-to sweet vermouth of late – for, she said, its “uniqueness.”

St. Geroge Absinthe Verte. Or, Duplais Verte. Absinthe is another must for Bertholic, who advises, “Pernod is adequate for use in cocktails.” But, she said, “If you’re going to sip it in the traditional manner, I’d go for St. George or Duplais. One ought not skimp on absinthe, especially when sipping it traditionally. Don’t go buy willy-nilly. Do your research and get a good bottle.”

Flor de Cana Blanco Reserva. “Rum is essential for tropical drinks, and combining styles will result in differing results. A light rum is essential, and a good starting point. I like Flor de Cana right now.”

Goslings Black Seal Rum. This 80-proof Bermuda Black Rum is the brand’s flagship offering. Bertholic likes it for its “molasses-y” quality.

Rhum Barbancourt. “And for sipping, nothing quite compares to the funkiness of a good Agricole such as Rhum Barbancourt,” Bertholic said. The 3-Star is aged four years; the 5-Star, eight years; and the Estate Reserve, 15 years.

Bonus bottle: Bertholic didn’t include aquavit in her top 10 list because, she said, “it’s not essential for most home bars.” However, it is essential to her home bar, so it’s worth a mention here, as No. 11. “I sip it neat, in my coffee, or as the base spirit in many of my favorite classics.”

Avont Grant

Keeping his own home bar stocked is a challenge.

“I wish I could keep it stocked. I’d love to tell you that I’m a cool bartender whose home is ready to entertain and that I’m constantly making cocktails for my friends. But my arsenal of liquor has been depleted down to just the basics.”

Unless he’s experimenting or testing recipes, you’d probably find him drinking a whiskey and Coke or PBR and whiskey. Or, if he’s feeling fancy, a Sazerac or “a good old-fashioned.”

Here are his picks for stocking a perfect home bar.

Hendrick’s Gin. This particularly aromatic Scottish gin is infused with rose and cucumber.

Tito’s Handmade Vodka. This American-made vodka is a staple base spirit.

Rittenhouse Rye Whiskey. Rich and complex, this is an excellent value pour.

Zaya Rum. With a strong vanilla flavor and hints of caramel, maple and nutmeg, this smooth and buttery rum runs a little on the sweet side.

Evan Williams Straight Bourbon Whiskey. Or, McCormick Straight Bourbon Whiskey. Bourbon sales are booming. These are two go-to’s.

Cynar. This Italian liqueur is made from 13 botanicals, including artichoke from which it gets its name.

Carpano Antica Formula Sweet Vermouth. Developed in 1786, this rich and fruity sweet vermouth features notes of dried cherries, fresh figs, bitter orange peel and warming spices.

Fernet-Branca. Created in 1845, this intense, balanced and bitter digestif – a secret family recipe – contains 27 botanicals from four continents and ages for at least a year in oak barrels.

Ramazzotti Amaro. Created in 1815, this medium-style digestif amaro includes 33 herbs and spices and features hints of orange peel, cardamom and cinnamon.

Vida de San Luis Del Rio Organic Mezcal. This brand of mezcal, distilled from the agave plant native to Mexico, features notes of honey, vanilla, sandalwood, cinnamon and tangerine.

Cody Winfrey

“When I started out learning to bartend, I was only given the advice of ‘Go to Idaho and buy lots of cheap liquor and make tiny drinks and test on your friends and write everything down’ – and that’s exactly what I did. …

“As I grew as a bartender, so did my tastes, I learned what I loved and that was gin, and it’s a spirit, along with whiskey, I will almost always splurge on. I tend to keep a middle-shelf (gin) on hand for friends or experimenting with, and a top-shelf craft brand for myself to enjoy on its own. …

“All comes down to personal preference at the end of the day.” Here are his.

Woodford Reserve Kentucky Straight Rye Whiskey. With hints of toasted cereal grains, butterscotch and caramel, this rye tops the list.

Angel’s Envy Kentucky Straight Bourbon. Aged in new American oak and rested in port wine casks, this highly rated bourbon features notes of nuts, raisins and ripe fruit.

Cointreau. This is a French brand of triple sec orange-flavored liqueur.

Green Chartreuse. This herbal French liqueur, made by monks near Grenoble since the 1700s, features 130 different botanicals.

Siete Leguas Reposado Tequila. With notes of vanilla, honey and jalapeño, this pale tequila is highly rated, delicate and balanced.

Giffard Crème de Violette. Deep purple in color, this floral French liqueur offers hints of not only violet but lavender and rose.

Giffard Abricot du Roussillion Liqueur. This flavorful French liqueur imbues the taste of honeyed, baked apricots, raisins and mango.

Giffard Ginger of the Indies. This spciy French ginger liqueur features hints of vanilla and spices along with the strong flavor of fresh ginger.

Legendre Herbsaint Original Liqueur. This anise-flavored liqueur is American-made version of pastis.

Zaya Rum. (See Grant’s list.)

Simon Moorby

Moorby has an affinity for whiskey, bourbon in particular. He doesn’t drink a lot of vodka, but when he does he opts for higher-end bottles. Old-fashioneds – and riffs on old-fashioneds – are favorites.

Buffalo Trace Bourbon. Or, Four Roses Small Batch Bourbon. Either one of these bottles – or both of them – top Moorby’s list. He likes them for their flavor and approachability. As he puts it, “they’re not going to break the bank.”

Appleton Estate Jamaica Rum. “I think it drinks like a cream soda,” he said.

El Jimador Blanco Tequila. Or, El Jimador Reposado Tequila. Here again, he likes the flavor as well as the price point.

Russian Standard Vodka. “It’s perfectly clean and made in Russian tradition,” Moorby said.

Plymouth Gin. This is a classic, London dry-style gin.

Rittenhouse Rye Whiskey. (See Grant’s list.)

Carpano Antica Formula Sweet Vermouth. (See Grant’s list.)

Dolin Blanc Vermouth. “Martini fans need a nice bright vermouth and Dolin Blanc does fine for that. It’s super approachable.”

Montenegro Amaro Italiano. This traditional amaro, named for Princess Elena of Montenegro and first produced in 1885, is made with more than 40 herbs, including orange peel and vanilla. “It’s wonderful by itself as a digestif after dinner, and it’s great in a cocktail,” Moorby said.

Novo Fogo Silver Cachaca. “Make yourself a Caipirinha. Or, you can make an Old-Fashioned with it as well. It’s perfect,” Moorby said. Cachaca is made from sugarcane. This particular brand uses organic sugarcane from Southern Brazil and is rested for a year in stainless steel tanks. Expect floral notes as well as hints of bananas.

Original recipes

Here’s what these four Spokane bartenders are mixing up at home.

Mr. Bohannon

From Avont Grant of Boots Bakery and Lounge, Spokane

Grant named this drink after the character of Cullen Bohannon on “Hell on Wheels,” set in the post-Civil War era. Bohannon is battle-hardened, hard-drinking Southerner who commonly indulges in copious amounts of whiskey.

“He smokes, and he’s kind of a rough and tough-type dude,” Grant said. “But he has a soft side. And he’s a drunk. He’s not really a drunk drunk, but he drinks every night.”

This drink, a twist on a Manhattan, includes a house-made tobacco tincture. “It’s kind of smoky, but it gives it a dry aftertaste.”

Grant won’t share the exact recipe for the tincture, saying only that it involves letting a cigar sit in dark rum for three weeks. He encourages people to experiment – or, leave it out.

1 ounce Cynar

1 ounce sweet vermouth

1 ounce rye whiskey

2 drops tobacco tincture

Orange peel, for garnish

Combine all liquid ingredients in a pint glass filled with ice. Stir. Strain into a chilled cocktail glass. Garnish with orange peel.

Violette Moon

From Cody Winfrey of Cocktails by Cody

Winfrey has been “really into variants on gin classics, but deconstructed with a twist.”

His twist on a Blue Moon features a frozen sphere of crème de violette, honey syrup (that’s simple syrup made with honey), lemon juice and – for a savory touch – fresh rosemary. “It’s nice that it works as the ice for the cocktail, but also blooms flavors and breathes in new dimensions to the profile,” he said.

1/2 ounce crème de violette

1/2 ounce freshly squeezed lemon juice

Splash honey syrup

A few leaves of fresh rosemary

2 to 3 ounces quality gin

Soda water, for topping

Freeze the first four ingredients in a sphere-shaped ice mold. Place sphere in rocks glass. Add gin and top with soda.

Gin, Cointreau and Cynar Cocktail

From Crystal Bertholic of Ruins

2 ounces Western-style gin

3/4 ounce sweet vermouth

3/4 ounce Cointreau

1/4 ounce Cynar

2 dashes Regan’s Orange Bitters No. 6

Stir with ice. Serve up. Garnish with an orange twist.

Note: Bertholic uses Aviation gin and Cocchi di Torino vermouth.

Montenegro Flip

By Simon Moorby of Hogwash Whiskey Den

Flips lend themselves to the colder months and are a great way to hone your skills and impress your friends. This one spotlights one of Moorby’s favorite ingredients: Amaro Montenegro.

1 egg

2 ounces Montenegro Amaro Italiano

1/2 ounce honey syrup

1/4 ounce lemon juice

1/4 ounce lime juice

Mint sprig, for garnish

Crack egg into a cocktail shaker and shake vigorously for at least 15 seconds (see note). Add ice and the rest of the ingredients but not the garnish. Shake well. Serve up. Garnish with a sprig of mint.

This process is called a dry shake. All recipes that include egg whites – or, in this case, a whole egg – begin with a vigorous dry shake for at least 15 seconds. This ensures that the egg incorporates with the other ingredients and that the egg whites take on a frothy texture. This recipe contains raw or undercooked eggs. The Food and Drug Administration advises that eating raw or undercooked eggs may increase your risk of foodborne illness.