Tools

Shaker
A standard Boston shaker should do the trick.

Strainer
At this point, you’ll want both a Hawthorne strainer and a small, basket strainer with a handle. Shaking cocktails is tricky business. The longer you shake, the colder they get. But ice breaks down and drowns drinks. Double-straining is an effective way to avoid tragedy.

Hooch

Liqueur
The possibilities are endless, and it really depends on what you’re going for. But in the name of versatility, St. Germain and Maraschino have you pretty well covered.

Whiskey
If you already have a bottle of rye, buy bourbon. Or vice versa. In this price range, you can really start learning the differences between different types of whiskey. Same species, different animal altogether. If whiskey isn’t your thing, stop with a rye and a bourbon. But if you know you’ve got a special place on your palate for the stuff, there’s no harm in picking up an extra bottle or two. See our American Whiskey Guide to help you pick the perfect whiskey for your liquor cabinet.

Gin
There are a lot more styles of gin than London Dry. They even make some in the States. But if cocktailing is something you’re really into, look for Old Tom. Old Tom is a style of gin more common in the States (and therefore cocktailing) before Prohibition. Don’t worry, it’s supposed to be brown. Try Ransom Old Tom Gin.

Brandy
When it comes to the classics, spirits are largely interchangeable. An Old Fashioned, for instance, can be made with virtually anything, but the originals typically called for whiskey, gin or brandy. Distilled from grapes, brandy is often lost on the modern cocktailing scene. But it’s by no means forgotten. In fact, the stuff works pretty much anywhere whiskey does. Except in the state of Kentucky, probably. Read more about brandy.

Absinthe
Normally, you wouldn’t want a bottle this expensive working within any budget. But you can’t make a Sazerac without absinthe. And if you can’t make a Sazerac, not many people are coming to your party. Those that do are leaving early. Read more about absinthe.

Your Favorite Hooch
If you’re new to cocktailing, but know enough to see that your favorite ingredient isn’t on this list, I say go for it. If you’re a rum drinker (I am), get yourself an Añejo, something dark at least (there’s hardly a thing better than a rum Old Fashioned). Or grab a bottle of tequila or vodka.

Fruit, Herbs, Etc.
Since you’re shaking cocktails now, fruits and such become much more important. So think of the flavors you like in your food and drink. Go nuts. Unless you’re allergic. Get mint and cucumber for your gin, lemons and oranges for your whiskey. And remember to use you nose. Highlight elements you enjoy most.

With this list, fledgling bartenders can really begin sinking their teeth into the craft.

A few years ago, I made the switch from bar hopping to restaurant hopping. It could have been a symptom of age, but I think it had more to do with seeking quality drinks. The transition was easy because some of my favorite eateries have outstanding bar programs and produce some of the best cocktails in town. I sit at the bar, order some food and a drink. I stay longer if the mood is right or move on to another spot. Then repeat the same pattern as needed.

One Friday night out with friends, we were going to have a proper, sit-down dinner at a restaurant in Boulder called Frasca. Then the plan was to shake things up and get a drink and dessert at another restaurant, Oak at Fourteenth.

But we made one stop before our adventure in Boulder: a drink at our house. No appetizers, no fuss, just one drink to set the mood for our evening. I chose to make a cocktail I’ve enjoyed so many times before called the Stephania.

Back in the day when I was in law school in Boulder, I loved sitting at the bar at Frasca on weeknights after a long day of studying. This is where I first met bar manager Bryan Dayton and tasted his delicious Stephania cocktail.

Bryan is now one of three owners of Oak at Fourteenth, along with chef Steve Redzikowski and manager Annie Polk. Oak is four blocks up the road from Frasca, an easy walk after a nice meal. This restaurant is as spectacular as it is different from Frasca in both food and atmosphere. Bryan is well-recognized for his way with mixing drinks, and the cocktail list at Oak shows off his talents well. He still mixes the Stephania.

Here is the recipe, slightly adapted to suit my taste. It’s called the Steph if you use vodka, and the Stephania if you use gin.

Stephania
(created by Bryan Dayton)

1 part Gin (or vodka)
1 part Aperol
1 part St. Germain
2 parts Grapefruit Juice

Mix it all in a shaker over ice, and pour in chilled martini glasses. Serve before a night of restaurant hopping.

But the idea of bottle service is a great one, and it doesn’t have to apply only to clubs. Create your own bottle service at home for your next party or get-together. It’ll be a lot cheaper, and you won’t have to scream to hear each other. Get 10 friends to pitch in $10 each, and you’ll have more than enough money to buy some excellent hooch and better-than-average mixers to last you all evening.

There are more and more distilleries, many of them in the United States, that produce high-quality spirits at reasonable prices. We’ve picked three great bottles — a vodka, a rye whiskey, and a rum — as well as mixers and and easy mixing methods for each. Experiment with different combinations of ingredients to create unique drinks, or go with time-tested combinations. You may accidentally invent your new favorite cocktail.

*Total costs may vary based on where you live and where you shop for ingredients.