So there we were, harping on about the transition among booze-connaisseurs from simply having a well-stocked home bar to toying with DIY vermouths, home-ageing whiskey, micro-stills, and all the rest of it.
And then a young chap, well-dressed and likeable enough, stopped us at a certain local drinking establishment recently and asked, “Mr Boilermaker,” (an epithet that seems to be sticking), “how exactly does one stock his home bar? I just seem to keep emptying mine!”
The despair was obvious. Why, the poor sop was nigh on tears. So without a moment’s hesitation I directed the beleaguered soul to a recent Mr Porter post on precisely this subject. Penned by booze author Marshall Altier, it’s a simple enough affair ostensibly aimed at the virginal home cocktailian – but it will also whisk him all the way from “what’s a strainer?” right up to Chartreuse-stocking enthusiast in a mere five easy steps (and all illustrated rather elegantly by the talented Anje Jager, no less). Well, you can’t ask fairer than that. And neither did the sop.
PS. cf. this related piece on drinks.seriouseats about the 12 bottle home bar.