DIY ‘Quarantini’ cocktail recipes and the secrets of well-stocked home bar

It’s four o’clock somewhere, and the homemade cocktail is seeing a resurgence, writes Juliette Sivertsen.

“We were not a hugging people. In terms of emotional comfort, it was our belief that no amount of physical contact could match the healing powers of a well-made cocktail.”

More than two decades on from David Sedaris’ 1997 book Naked , the humourist’s words could not be more relevant than in 2020, at a time in history that required us to stay in our homes and avoid physical contact with others.

Most of us had a stash of something in our liquor cabinets during lockdown to whip up a so-called Quarantini. I’ve even heard of multiple stories of fortunate working wives being presented gin cocktails at 4pm by well-trained partners.

The pandemic certainly has helped contribute to a resurgence of the DIY aperitif. But tragically, many of us are well acquainted with the realities of a last-minute homemade cocktail. You might have a bottle of gin, but the only mixer in the fridge is a slurp of tonic and a bit of flat lemonade. Tequila, but no lime. Campari, no vermouth. Rum, but no pineapple or coconut milk.

Money can’t buy happiness, but it can buy you an impressive alcohol stash for a homemade cocktail bar and that’s pretty much the same thing. With a little bit of effort to bolster your liquor cabinet staples, fancy cocktails are just a shake – or even just a stir – away.

How to stock a home cocktail bar

A good home bar is something that should be created over time, not a weekend.

Quality control, and “research” are important and you should most definitely try a few beverages to see what you like to make, and most importantly, like to drink. It’s all very well deciding to splash out on a dozen types of interesting-sounding liquors in the hopes of magically becoming a star mixologist among your friends, but it will burn a hole in your wallet. And, if you end up buying something you don’t like, it will sit on the shelf and haunt you for years until you find the magic modifier that finally makes it palatable.

Source: Read Full Article