Here's a little history lesson about yours truly. One day when I was say four or five years old, my father was tasked with watching us kids. Upon my asking for something to drink he gave me some “juice” and oh what “juice” it was. As the night wore on I asked for further refiles of the divine liquid which filled me with an energy I'd never known before sending me into a sleep fit for a grizzly bear. Upon further investigation, dad realized he'd been supplying me with wine coolers all night. Whoops.
From those humble beginnings as a tot I steadily grew my love for booze. Early on it was samples of my brothers wine or Guinness (a beer I loved then yet can't abide now), later it was whatever I could get my mitts on. Upon reaching legal drinking age I blossomed into a full scale beer connoisseur, taking in everything in sight be it import, craft, or Milwaukee swill. There was always a dream to one day have my own stocked bar at home, fit with all the fine liquor a man could ever need. I achieved that dream over a year ago and now I think it's time to start sharing some tips and reviews with you fine people in a new feature for the site.
My first tip about having your own bar is don't freak out about the equipment. Much as drink snobs will demand you only serve certain drinks in an exact glass type, or only shake instead of stir, let's be real. Even if you have the right glass type, it may be dirty, same for your shaker. Not to mention that a glass can't save bad booze, or ruin the good stuff. I advise you just acquire your drinkware slowly. More than anything I recommend buying gift sets when possible. Not only do they cost the same as the booze would anyway, but before you know it you'll be swimming in glasses. I also advise investing in a jigger as shot glasses don't have consistent sizes outside of certain geographical areas.
Secondly the two anchors of your stash should be a good vodka and some decent gin. Both are incredibly versatile, functioning in anything from simple mixed drinks to more complex cocktails which means there's always a use for them. More importantly, you don't necessarily have to break the bank to get a decent bottle. Granted there's tons of them out there but since we're not reviewing them today let's just throw out some quick tips for shopping. If you're looking for vodka and have no clue what you want, try to aim for something Polish, preferably distilled from potatoes. Overall these are smooth, and easy to blend with whatever drink you have in mind and can be gotten fairly cheap. With gin it's best to go English, as a nice London Dry can work wonders even within the twenty to thirty dollar range.
One of the most oddly difficult challenges you'll face when stocking the bar is Rum. By and large, rum drinks are way too complicated, which is made worse by the existence of multiple styles such as white, dark, spiced, and even flavored brands like Malibu. If you feel like you must have one to start with, I'd suggest a white as they usually have more versatility than their darker counterparts. Of course if you simply want to pound it down with Coke, then by all means get something spiced.
My last tip for today which will lead into our review is about the difference between Triple Sec and Curacao.. I won't give you a full lowdown on the difference between the drinks, there are far more knowledgeable folk out there to keep that straight. Most bartending guides will rightly tell you to have some form of orange liqueur on hand as the sheer amount of drinks utilizing them is staggering. Problem is the vast array of brands with significant differences in quality means you can easily lose your mind and overstock the bar with variations of these staples. Often folks will make opt to just get one of the more pricey varieties with either Grand Mariner, or Cointreau, but I'm here to tell you there's a better, less costly option out there. Let me tell you about Bauchant.
Bauchant Orange Liqueur is an orange and honey cognac form France. It's 80 proof (that's 40% alcohol), and unlike it's more popular brethren can be purchased in the twenty to thirty dollar range. Most importantly, it is an outstandingly smooth drink that can blend with nearly everything, helping to remove the need for multiple orange fluids.
I'd never seen the stuff until it recently began to creep into nearby stores and the owner of one such establishment who comes across as some kind of rat pack reject recommended it. His guidance doesn't always lead somewhere good but in this case he was on the ball.
The smell, flavor, and even the color of Bauchant is properly balanced to function in drinks that demand Curacao or Triple Sec. It's also great to play around with recipes in the winter as the honey and cognac give it a slight warming effect.
Honestly I can't praise Bauchant enough. There's a chance of better orange liquors existing on the market, lord knows I wouldn't mind getting the similarly priced Pierre Ferrand Dry Curacao. That being said, There's such a fine balancing act of flavor, quality, and budget at play here that I can't imagine a proper bar without it.