As some of you may already know, we recently furnished our dining room here at the Chophouse. We’re exceedingly pleased with it, as it turned out looking and feeling even better than we thought it would. Thanks to the invention of the 180 degree flatscreen, we can even see the television from the head of the table, which means we might actually take meals in there more than once or twice a year.
Quite honestly; comparing furniture, installing lighting, trying to match napkins to placemats, and deciding from among thousands of paint colors can become a tedious chore after a while. There’s only been one step of the process which we’ve thoroughly enjoyed every step of the way… building the bar.
Well, not exactly. We already had a very serviceable home bar set up in the kitchen. But moving it into the dining room means it’s still a good opportunity to step things up an extra notch, and a good excuse to buy (and sample) a few new bottles.
As luck would have it, we also just picked up a copy of Jason Wilson’s Boozehound; On the Trail of the Rare, the Obscure, and the Overrated in Spirits and after the first 60 pages or so, we’re finding it pretty good. It’s conversational in tone, and Wilson is someone we’d definitely have a drink with. Still, he manages to fall into the same traps that virtually all drink and cocktail writers fall into.
People who adopt drinking as a hobby are almost exclusively of two types: Nerds and Frat Boys. Frat Boys (of any age) are pretty much self explanatory. Cocktail Nerds are a little more nuanced.
There are several things that nerds of all stripes will have in common, and one of them is that if you ask a nerd a simple question, you will get a very complicated answer. Ask a Star Wars nerd on which planet the rebels hideout was, and you’re likely to get an answer which includes the prequels, a full explanation of the rebels guerrilla structure, and the particulars of the Lucasfilm soundstage in the 1970′s.
So it is with Cocktail Nerds. Even something as simple as “What goes into a Manhattan?” will earn you a lecture on the merits of rye whiskey vs. bourbon, the type and ratios of vermouth, a lesson on the prohibition era, and a full discourse on bitters. Plus a snarky remark about cherries. On top.
This is the exact pitfall that catches Wilson in his book. Open up any mixing guide or bartender’s bible and you’ve got to sort through scores of pages of ridiculous recipes featuring arcane ingredients, endangered brands and preposterous combinations. Even modern guides and books talk about things like egg whites, grenadine, and Lillet with a straight face. It’s 2010. When’s the last time you saw anyone drinking a cocktail with grenadine?
By the same token, these books, as well as virtually every website out there will give you just plain bad advice on how to stock your bar. Most of them will just assume that you’re going to have some kind of huge party (and that you have them all the time) and that you’re going to be wowing your guests with your extensive knowledge and skill on the history and practice of bartending. Give us a break! Even fairly social people are usually drinking alone when they’re at home. When company does come over, they usually come just a few people at a time. It’s rare to meet an adult who hosts more than 2 medium-to-large scale parties at home each year. One or none is the norm.
This is why the Chop knows people with cabinets full of wedding booze that gather dust years after the wedding; because they followed bad advice on bar stocking when they threw the biggest party of their lives.What should be a source of pleasure and a point of pride becomes little more than a dusty, clangy, expensive eyesore.
So tomorrow the Chop is going to explain exactly how to build an impressive home bar to suit your own tastes, without all the nerdistry. And when we say impressive, we mean it. By the time you’re done you’ll have 30 bottles. There will be no sour apple pucker, no ancient bottle of sherry to impress Grandma, and most importantly: no Red Bull.
The best part? Building a full bar is cheaper and easier than you think. Read the second part of this post here.