Raising the Bar for Gatherings this Fall
Entertaining | written by: Seán Leary, Leary’s Liquor Cabinet | photo by: Bambi Riegel | riegelpictureworks.com
Seán and Alex Leary
FALL IS ONE OF OUR FAVORITE TIMES TO ENTERTAIN. That perfect combination of chilly weather, intimate vibes, and a multitude of occasions to gather with friends makes this season the perfect time to host. At Leary’s, we know that a well-stocked bar can turn a good party into a great one. My wife, Alex, and I love hosting this time of year, and we’ve learned that a little prep goes a long way when it comes to drinks. Whether you’re planning a dinner party or a casual hangout, stocking your bar well is the perfect way to (please forgive the pun) raise the bar.
BAR BASICS
When stocking a bar, the most important thing to remember is that many cocktails share ingredients. Some mixologists subscribe to the theory of “mother cocktails” (similar in concept to the “mother sauces”), in which all cocktail recipes are a riff on some pre-existing recipe. Following this principle means that we can fully stock an entire bar with a few basic ingredients, and make almost any cocktail requested by your guests.
First, we need our basic spirits: a vodka, dry gin, botanical gin, rye whiskey, bourbon whiskey, blanco tequila, white rum, a brandy, and spiced or dark rum.
Moving into liqueurs, we then need a triple sec, a bitter aperitivo, an amaro, dry and sweet vermouth, elderflower liqueur, coffee liqueur, and an amaretto.
Most importantly, any well-stocked bar needs mixers. Your standard soft drinks ( i.e. club sodas, tonic water, and ginger ale), and a variety of juices (lime, lemon, orange, and cranberry preferably) are must-haves.
Last, having bitters, maraschino cherries, and simple syrup on-hand exponentially increases the number of cocktails we can make with this setup, bringing our total unique combinations to over 100 different cocktails.
Just by focusing on maintaining a variety of components (and Googling recipes), the only limit on your mixology is your imagination!
SIGNATURE COCKTAILS: IN OR OUT?
In the Leary house, we love signature cocktails. Maybe it was Mad Men or The Marvelous Mrs. Maisel, but whenever I’m asked for my thoughts on signature cocktails, I always picture being greeted at the door with a beautifully made cocktail on a silver platter, but I’ll also be the first to say that I’m a sucker for a tasty batched cocktail in a big pitcher. I find that batching cocktails makes a host’s life much easier, and gives guests a bit more freedom to simply pour themselves another glass whenever the need arises.
Now, designing a signature cocktail is the perfect way to flex your creative mixology muscles. Think about whether you want this drink to be a beautifully crafted Instagram-ready “one-and-done” cocktail, or something more homey that will have your guests clamoring for a refill. Either style is perfectly acceptable, and both give you an opportunity to make sure your guests can sip something memorable.
YOUR HOUSE SPECIALITIES
Whenever we’re out to dinner, Alex and I always ask for the house recommendations on everything. We love a restaurant that’s confident in what they like, and happy to share it with their guests. I feel we should treat our homes the same way, so I’ve started stocking up on a few “house” wines and beers to serve whenever we have guests, no matter the occasion.
Stocking up on something I’m confident in gives us the flexibility and freedom to just crack open a bottle of wine or a beer whenever we have a guest over, no matter the occasion. I think every aspiring host should explore stocking their own signature wines and beers, not just for the ease of access, but also for the opportunity to share what you love with the guests you love!
SEASONAL SIPS
Since we are in the midst of autumn, I’d be remiss to not mention how important having seasonal beverages on hand at your events can be. I mean, could you imagine hosting
a St. Patrick’s Day party without Guinness, or Christmas without eggnog?
Consider stocking some fall favorites such as a dry cider or pumpkin beer. You can also add an autumn twist to your favorite classic cocktails with seasonal garnishes such as cinnamon and nutmeg.
SOME PARTING THOUGHTS
• Ice: Lacking an industrial-strength ice machine, we recommend having at least some bags of ice in reserve – one pound per person if you’re making cocktails should do it.
• Garnish: Having a variety of garnishes on hand is the Swiss Army Knife of any bar – limes, lemons, orange slices, olives, maraschino cherries, etc. But the most important ingredient of any cocktail is freshly-squeezed juices. Quantity you need depends on what you are serving.
• Canned drinks: We like these as an alternative to big batch cocktails if your event is outside (think fall tailgate or backyard firepit) or if you have limited space on your bar; without a doubt, canned cocktails or spiked seltzers are a more casual choice but sometimes casual is exactly what you want.
• Non-alcoholic drinks: It’s always a good idea to have some non-alcoholic choices on hand. A selection of juices, sodas and non-alcoholic beer will get it done.
Editor’s Note: For more ideas and information on setting your bar for any gathering, including types and quantities of wine you might need, and choosing between different brands of spirits, visit Leary’s Liquor Cabinet at 186 Heights Road. The deeply knowledgeable, friendly staff you’ll find there is standing by to assist.
