How to Set Up a Home Bar
Everything you need to start mixing great cocktails at home — without spending a fortune.
Start small
You don't need to buy everything at once. Build your home bar gradually around the drinks you actually want to make.
A good start: pick one spirit type you enjoy (gin, vodka, rum, or bourbon) and learn 3–5 classics using it as the base.
Essential equipment
Shaker: a cobbler shaker (3-piece with built-in strainer) or Boston shaker (2-piece, the pro's choice) will take you far.
Bar spoon: for stirring Martinis and Manhattans. A long spoon with a spiral handle.
Strainer: Hawthorne strainer for shaken drinks, julep strainer for stirred.
Jigger: accuracy matters. A double jigger (25ml/50ml) is standard.
Muddler: for crushing fruit and herbs in Mojitos and Old Fashioneds.
Base spirits to stock
Gin: versatile, from Martini to Negroni and G&T.
Vodka: neutral, works in most mixed drinks.
Rum (dark + white): white for Daiquiri and Mojito, dark for Rum & Cola and Tiki drinks.
Bourbon or rye whiskey: for Old Fashioned and Manhattan.
Tequila (blanco): for Margarita and Paloma.
You don't need all of these at once — pick 2–3 to start.
Key mixers and juices
Simple syrup (easy to make at home — see our guide).
Angostura bitters: a small bottle lasts a long time and adds depth to many classics.
Vermouth (dry + sweet): for Martini and Negroni. Refrigerate after opening.
Lemon and lime juice: always freshly squeezed — the difference is noticeable.
Cola, tonic water, and soda: always keep some cold.
Ice — more important than you think
Ice is an ingredient, not an accessory. Large ice (2.5–5 cm) melts more slowly and dilutes your drink less. Perfect for whiskey on the rocks and Old Fashioneds.
Regular freezer ice works fine for shaking and stirring. Always have plenty on hand — it's easy to underestimate how much you need.