START WITH A BEAUTIFUL, INTERESTING BAR CART. OURS IS A VINTAGE LUCITE MIDCENTURY MODERN NUMBER FROM MID CENTURY MODERN (PURCHASED ABOUT EIGHT YEARS AGO). ADD A FEW DECORATIVE TOUCHES FOR TEXTURE AND THEN PICK A FEW NECESSARY SPIRITS AND ACCOUTREMENTS. WE ASKED A FEW LOCAL BAR-TYPES FOR TIPS.
Plum cocktail shaker by Tom Dixon $135
Copper fluted jigger by Sertodo $21
All credited items available at Kuhl-Linscomb.
Bar Cart at Mid Century Modern, 2215 WashingtoAve.
1. Prairie Vodka wwwprairievodka.com
2. Don Julio 1942. www.donjulio.com
3. Owl’s Brew. www.theowlsbrew.com
4. Mezcal Enmascarado. www.milagrito.com
5. Crystal Head Vodka. www.crystalheadvodka.com
“I don’t think any bar is complete without a couple of YETI Lowball cocktail glasses for light drinkers and YETI Rambler glassware for heavy drinkers. They keep ice fresh for days assuring high-quality bourbon does not get watered down and wasted.” –Dan Garrison of Garrison Brothers’ Cowboy Bourbon Kuhl-Linscomb will get their stock of the YETI highballs in January 2016, but in the meantime, we love Mario Luca Giusti’s Milly clear tumber. $25 each.
Vermouth is an integral part of any home bar – essential for making classic drinks like Manhattans and Negronis. My favorite brand is the Cocchi Vermouth Di Torino, but one that you can easily find at most stores is the Dolin Vermouth de Chambray.” –KIMBERLY PAUL, Beverage Manager at Etoile Cuisine et Bar. Copper tray by Sertodo $80.
“Good ice is necessary for building the perfect bar. Look for great ice molds to make perfect square cubes. Just like using fresh juice, you should think of ice as an ingredient.” –ALBA HUERTA, owner Julep
“There is one such thing that is the basis of any drink or cocktail (aside from the booze, of course) and that is the ice . Not having the right ice can outright ruin a good glass of scotch or well-crafted cocktail with great ingredients. Ice is the soul of any cocktail or beverage; it is the building block to anything poured over it or concocted with.” –MO RAHMAN, head bartender at Kata Robata Sushi + Grill
“My home bar stocks more gins and rums, not to mention quite a few Mezcals.” –SEAN BECK, sommelier and beverage director, Hugo’s, Caracol and Backstreet
2013 Manuel Olivier, Chablis Premier Cru. “2013 Manuel Olivier, Chablis Premier Cru is not your mother’s overly aimed, buttery cougar juice Chardonnay. It’s easy enough to drink on its own but pairs extremely well with food.” –JORGE VALENCIA, retail sales manager, Rouge Wine Bar (www.rougewinebarhouston.com)
“Books like the Joy of Mixology are great for the home bar.” –CORY CIFF, F&B Operations manager at the Four Seasons Hotel Houston and Quattro Restaurant. Pictured are two great options – Celebrity Cocktails and Craft Cocktails, by Assouline, $50.
“I’m a fan of fresh squeezed lime juice.” –PIRAN ESFAHANI, co-owner/operator Tarakaan Restaurant and Lounge. Lime juice in Canterbury Village small glass pitcher $80.