I have no idea what’s to hate about vermouth, but it’s a sentiment I hear often. I don’t see how it’s possible to have a bar without it, but apparently some people get by just fine.

As for the point of having a bar and being unable to make a Manhattan, you’ve got me. Anyone?

I’m not going to quibble, as “Dawkter Cawktail” has done plenty of that.

I’m just curious about your, “Yes, I know, everyone hates vermouth,” comment. Vermouth is kind of a pain in that the home bartender seldom goes through enough of it to finish a bottle before it loses its zip. But, you can’t make Martinis or Manhattans or Bronxs or Brooklyns, to name a few, without it. What’s to hate? And can you really call it a “bar”, if you can’t make a Manhattan? OK, maybe I am quibbling. BTW, Punt e Mes is another vermouth-like ingredient that is a lot of fun to play with in cocktails.

~Erik

I try to keep a variety of ingredients on hand to capture every fancy, and I’ve yet to run into a problem. Then again, no one I know would show up at my house and ask for an Apple Martini and expect to live to tell the tale.

And as to high-handedness, I’m long past the point where I purchase liquor, or anything for that matter, just because of its worth and what that worth says about me. I buy the things I like and I don’t buy things I don’t like, be they top shelf or bottom. If that means someone thinks my tastes are a little too lowbrow, they are welcome to excuse themselves politely from my home and not return.

As to being “not high handed enough” I can’t even imagine what that means. The selection as noted in both of our posts will make more superb cocktails than any bar in reasonable distance from me - so I’d rate that superior. With the outlined ingredients, you can certainly make 85% of the pantheon of classic cocktails, whether famed or forgotten - and I’d rate that superior too. While this would preclude an Apple Martini, it would certainly include Margaritas, Daiquiris, Mai Tais, Corpse Revivers, 20th Centuries and thousands of worthy others.

When it comes to space, sure, or interest for that matter. No one says putting up a great bar is for everyone. 3 bottles may suit some, friends included. If you accept the interest though, there is great advice here - and given the desire, space can always be made.

Start adding Pisco, Cacacha, grappa, moonshine, absinthe, Habanero, Khoosh, Secrestat, amaros, digestifs, creme yvette, etc, etc, you may find the need to go to great lengths to carve out the space - but it’s always attendant to interest.

Assuming a mild interest on your part, your technique with the Scofflaw would work well for you. Make them, hooch left over, make a different desired drink next time, expand incrementally.

–Doc.

I myself have limited space, and most of my friends are not cocktail nerds, so my guests don’t get what they want, they get what I think they need to have. If I’m making Scofflaws, or Southsides, or Saratogas (and this sounds like some kind of Thurberesque bar where I only serve “s” cocktails, but it isn’t), that’s what I’m making. There’s always gin and tonics. In L.A. everyone wants wine anyway.

The other thing I would add is that if you have a source for seltzer in old-fashioned bottles (in L.A. there’s the awesome A-1 Seltzer company; there was someplace in Brooklyn too, back in the day), jump on it. One starts to see the point of a scotch and soda when the scotch has been fully permeated by a Ritz Brothers-like jet of seltzer — it’s not just a bubbly pousse-cafe.

Please visit, won’t you?

http://www.martinirepublic.com/drinks