Cocktail Rut -- Help me Stock my Bar

I received a fairly sizable Binny's gift card for a recent birthday, and was wondering if anyone had suggestions for several bottles that might help fill out my home bar and give me a wider range of cocktail options, as I feel I am in a bit of a rut.

Here is what I have (or typically have) in my home bar or fridge in terms of bottles (also have a decent range of bitters and most other non-booze cocktail essentials):

Bourbon (probably 7-10 different bottles, ranging from mixers to sippers)
Rye (3-4 different bottles -- again, a range)
Gin (Ransom Old Tom, a London dry, Hendricks)
Vodka
Tequilla (silver/blanco)
Fernet Branca
Luxardo Maraschino
Amaro Nonino
Campari
Cynar
Rum (dark -- but quite old and rarely used; this category definitely needs updating)
Sweet Vermouth
Dry Vermouth
Aperitif wines (Lillet Blanc, Cocchi Americano)
Herbsaint
Pastis
Cognac (decent bottle, but mostly used for cooking)
St. Germain

Probably forgetting a few things (and omitting some stuff I do not use for cocktails), but that should cover most of it. While the above gives a pretty decent range of options, I tend to find myself going largely with classics and probably rotating through 4 or 5 regular drinks (and mostly whiskey based, at that -- most frequent are Old Fashioned, Sazerac, Manhattan, Boulevardier and variations of the same), although with some variety here and there when I have more time to think about it and not just default to an old standby.

So, in light of the above, would be grateful for any recommendations in terms of a few additional bottles to help me expand the range of options. What should a well-stocked bar have that is missing here?

Sounds like a pretty sweet bar you've already got going on. If I were lucky enough to find myself in possession of a generous Binny's gift card, I'd probably just use it to restock. As it stands now, we're out of Ransom Old Tom, dangerously low on Campari, almost out of Small's gin (fortunately, got plenty of North Shore #6 and Death's Door, but I like having gin options), and only have fumes left in the Elmer T. Lee bourbon bottle, so I'm due for a trip to Binny's myself. I'd also like to add a genever to our gin selection.

Actually, I'd probably blow some of that gift card on the $50 Bittercube sampler box. Ever since RAB raved about great they were, I've stared at them longingly every time I've found myself in that aisle. I think my resolve will crumble the next time I'm there, and I'll end up buying the damn things

Khaopaat wrote:Sounds like a pretty sweet bar you've already got going on. If I were lucky enough to find myself in possession of a generous Binny's gift card, I'd probably just use it to restock. As it stands now, we're out of Ransom Old Tom, dangerously low on Campari, almost out of Small's gin (fortunately, got plenty of North Shore #6 and Death's Door, but I like having gin options), and only have fumes left in the Elmer T. Lee bourbon bottle, so I'm due for a trip to Binny's myself. I'd also like to add a genever to our gin selection.

Actually, I'd probably blow some of that gift card on the $50 Bittercube sampler box. Ever since RAB raved about great they were, I've stared at them longingly every time I've found myself in that aisle. I think my resolve will crumble the next time I'm there, and I'll end up buying the damn things

Khaopaat -- thanks, I was hesitant in that my post might come across as I've got all this great stuff and want more, but you have to understand that my wife and I do not drink a ton, so the shelf-stable stuff lasts for a while (and the more specialty bottles last a long while). I also have this basic conundrum that I can easily justify buying/replenishing "staples" (i.e., basics such as vermouth and also stuff my wife will drink with some regularity -- which would include any of the gins, Campari, and certain other items) on a more regular basis within reason, but if I were to come home from running errands with a bottle of, say, Green Chartreuse, I would probably have some explaining to do. So let's call this gift card my "free pass" gift card to basically get anything without having to do any explaining. (And I have enough "special" bourbons/ryes that I think I probably would still have some explaining to do if I brought more home, gift card or no.)

Also, my wife actually got me the Bittercube set for my birthday (somehow this birthday was awfully booze-focused, which perhaps is indicative of a problem) -- but there is some additional meaning there (other than that I am apparently viewed as a lush), as Ira of Bittercube was frequently our bartender at The Violet Hour when he was there, including a couple visits on my birthday.

Totally understood. Also, I would never read your post & think you're a lush, only because I'm right there with you: our bar at home overflows the bar area itself, so it has annexed territories on the kitchen island, the dining table, and in the basement.

I see one glaring omission in your list: no Malört! Our bottle is currently gathering dust, but my goal is to beg the folks at Bar DeVille to teach me how to make the Hard Sell. Or foist shots of it on out-of-town guests, and laugh at their reactions.

Maybe some light rum? With the weather warming up, you could consider adding daiquiris to your rotation.

Also, some Creme de Violette for Aviations? You've already got the gin & Maraschino. Incidentally, we had a sparkling riff on Aviations at Chizakaya that was really nice...basically a variation of the classic cocktail, only topped with prosecco. They were good stuff, lightly floral & refreshing.

Carpano Antico
Aperol (I like as a sub for Campari sometimes when I want that flavor profile but don't want it to dominate the drink)
Stirrings Blood Orange Bitters
Vya vermouth (like both sweet and dry)
Cardamaro (cardamon Amaro, delicious)

Thanks, Jen.

I have a bottle of Carpano Antica (I justify that purchase on the basis that the kids love to use the tins to hold homemade treasure maps and other pirate stuff). Good call on the Aperol; I have enjoyed playing around with subbing Cynar for Campari in certain drinks, and would look forward to doing to same with Aperol. Have had Vya in the past and really enjoy it, but prefer to buy vermouth in 375s if I can just because of shelf-life issues (although the Carpano seems to hold up better than others).

Vya comes in 375ml bottles. The Binny's website only shows the 750ml bottles, though they may have both.

A nice bottle of absinthe? Perhaps Vieux Pontarlier, or if you don't know if you'll love it, Binny's just started carrying half-bottles of Leopold Brothers, a stellar option (their gin is great, too, though there's a Navy Strength on the way that might be even better).

Maybe some Batavia Arrack or Kronan Swedish Punsch for adding a funky twist where Maraschino isn't going to work (and for making punches)?

ETA: One of my favorite amari, Averna

I like the idea to get some rums. I was recently introduced to Smith and Cross Navy Strength, which is amazing stuff in cocktails. You could also get some aged sipping rums.

You might also get a few bottles of scotch to compare and contrast.

Finally, I'd probably get a selection of those quirky liquors and aperitifs.

How about some white port? This weather has had me thinking about picking some up myself. Over ice with a splash of tonic - very refreshing.

A lot of great suggestions so far! I like cocktails, but am mostly into beer, so my first suggestion would be to start a beer cellar with the money.

For cocktails one thing that jumps out to me would be Cherry Heering. I keep some around to make a "Remember the Maine" now and then, and I experiment with it a bit as well. You definitely need Absinth and Stirrings Blood Orange Bitters too. I need to try a lot of what has been previously mentioned myself.

Carpano Antico is great, and vital for some drinks, but only comes in giant bottles, which is a pain, since it doesn't keep forever. Unlike ...

-a good anejo tequila, for sipping
-apple brandy (Calvados or just Laird's - both good additions/substitutions in drinks)
-light/white rum (for mixing)

I didn't see it in on your list, but definitely Cointreau or Combier, for a triple sec.

If you want to get funky, that Root liquor is worth experimenting with.

Matt wrote:if I were to come home from running errands with a bottle of, say, Green Chartreuse, I would probably have some explaining to do.

Is there a reason not to get Green Chartreuse...? Summer means Last Words all 'round in my house.

Amaro-wise, I'd add Ramazzotti. Tasty on its own, in cocktails or just with soda. Add orange bitters to pep it up a bit.

Don't know if you like mezcal, but I would get a Del Maguey. My preference is for Chichicapa, but Minero is also quite versatile.

Khaopaat wrote:my goal is to beg the folks at Bar DeVille to teach me how to make the Hard Sell.

As far as I can tell, it's an equal parts-ish combination of London dry, St Germaine, Malört and lemon juice, with some simple no doubt floating around. You could also try my Hard Word: Last Word, but with Malört instead of maraschino

retzie wrote:

Khaopaat wrote:my goal is to beg the folks at Bar DeVille to teach me how to make the Hard Sell.

As far as I can tell, it's an equal parts-ish combination of London dry, St Germaine, Malört and lemon juice, with some simple no doubt floating around. You could also try my Hard Word: Last Word, but with Malört instead of maraschino

Thanks! I'll give your Hard Sell recipe a shot...which of course means I'll have to pickup some St. Germaine

Your "Hard Word" recipe sounds interesting too...sounds like I've got some drinking to do this weekend.

Maybe I'm a lightweight, but I am a complete sucker for coconut rum with pineapple juice.
It's like a pina colada without the mess-
Also orgeat syrup makes a perfect maitai if you roll that way. (more rum!)
If I had a Binny's gift card, I'd stock up on champange!

nothing outrageous, stuff I could drink without regret,
Gruet pink
Cuvee M
some Schramsberg
and few nicer bottles for special times...

Pimm's--summer's coming!!

"One word, Ben: Sherries."

Me, I like Lustau and my tastes run from Fino to PX, but a bottle or two of whatever tickles your fancy might make a nice addition.

Gypsy Boy wrote:"One word, Ben: Sherries."

Me, I like Lustau and my tastes run from Fino to PX, but a bottle or two of whatever tickles your fancy might make a nice addition.

I agree. I've really been enjoying sherry-aided cocktails lately. I love the long, nutty, savory finish that it imparts. Lustau East India Solera Oloroso is great in whiskey cocktails (and for sipping, too) and a little goes a long way in the cocktails. I rarely use more than .25 ounce and sometimes a float or rinse is enough. You do have to keep it cold, though, after opening it. That said, it does have a longer shelf life than vermouths.

=R=

Khaopaat wrote:Your "Hard Word" recipe sounds interesting too...sounds like I've got some drinking to do this weekend.

Haha, 'interesting' probably is the word for it. Be warned that I am particularly averse to sweet drinks. For me, the Chartreuse and lime impart plenty of sweetness, but you may find you want to keep some maraschino to tone down what ends up an otherwise rather tart drink.

While you've got them out, you should also give half/half Green and Malört shots a try...

retzie wrote:

Khaopaat wrote:my goal is to beg the folks at Bar DeVille to teach me how to make the Hard Sell.

As far as I can tell, it's an equal parts-ish combination of London dry, St Germaine, Malört and lemon juice, with some simple no doubt floating around. You could also try my Hard Word: Last Word, but with Malört instead of maraschino

Yeah, that's the recipe, plus squeeze a piece of grapefruit zest over the drink. When I got it from Brad at Bar DeVille he said you can also use simple syrup in place of the St Germaine in a pinch, which I've tried a few times. It's not quite the same, but still a damn good drink that way.

I'd also second the suggestions for green chartreuse and Last Words.

Benedictine is also a good call, and essential for a Chrysanthemum (2 oz dry vermouth, 1 oz Benedictine, splash of absinthe, orange twist) which is a great light, simple drink. I've made Chrysanthemums for everyone from friends who only drink wine to some who are seriously into cocktails and every single one has enjoyed it.

I'm also really into Amaro Montenegro lately, although more for drinking on its own than mixing.

I know this is a sort of price is no issue scenario, but I'd still ease into the monk-made herbals like benedictine or the chartreuse twins. At least, I find they take some getting used to, and have yet to find a drink they're used in that I like (to my taste, at least, though I'm working on it!). However, benedictine and green and yellow chartreuse are available in smaller sizes, thank goodness. I'm totally going to try a Chrysanthemum, though.

St. Germaine is pretty versatile, especially come summer, in a variety of drinks. And a pretty bottle!

boudreaulicious wrote:Cardamaro (cardamon Amaro, delicious)

I need to try this! Sounds amazing!!

I recently tried Gran Classico Bitter at Yusho, and was blown away by it's complexity. It is similar to Campari, but also has wormwood and rhubarb... Highly recommended! I'm not sure if it's at Binny's but I found (and bought) the last bottle in stock at Cooking Fools (North Ave, just east of Damen).

JermAngela wrote:

boudreaulicious wrote:Cardamaro (cardamon Amaro, delicious)

I need to try this! Sounds amazing!!

I thought that sounds amazing too and did some looking online. As far as I can tell, it's made with cardoon and blessed thistle, not cardamom. Still sounds good to me though.

eli wrote:

JermAngela wrote:

boudreaulicious wrote:Cardamaro (cardamon Amaro, delicious)

I need to try this! Sounds amazing!!

I thought that sounds amazing too and did some looking online. As far as I can tell, it's made with cardoon and blessed thistle, not cardamom. Still sounds good to me though.

that's pretty funny! I swear I thought I saw something about cardamon on the label but my eyesight sans readers is REALLY bad so not really that surprising that I got it wrong. Still, it is delicious, particularly combined with rye and a few drops of Bittercube Orange...

Maybe some ambergris extract?
http://www.chicagoreader.com/chicago/ke ... id=5876667

(not really)

Thanks to all, for the suggestions. I am afraid even sizable gift card will not let me get anywhere near everything that I would want that has been identified in this discussion, and now I have the conundrum of not knowing what to buy flipped into not knowing how to narrow all of the great choices.

For what it's worth, Binny's has a coupon this week (available on the website if you do not get their emails) for 15% off all wine and spirits in stock (excluding cellar and allocated items). You must have a Binny's card as well.

Matt wrote:For what it's worth, Binny's has a coupon this week (available on the website if you do not get their emails) for 15% off all wine and spirits in stock (excluding cellar and allocated items). You must have a Binny's card as well.

Thanks for the heads-up! FYI, the coupon is valid tomorrow (Saturday, March 24) only. I'll be waiting outside the Lincoln Park location's doors at 8:55 tomorrow morning, waiting for 9am to roll around

Matt wrote:Thanks, Jen.

I have a bottle of Carpano Antica (I justify that purchase on the basis that the kids love to use the tins to hold homemade treasure maps and other pirate stuff). Good call on the Aperol; I have enjoyed playing around with subbing Cynar for Campari in certain drinks, and would look forward to doing to same with Aperol. Have had Vya in the past and really enjoy it, but prefer to buy vermouth in 375s if I can just because of shelf-life issues (although the Carpano seems to hold up better than others).

How long would you say the Carpano lasts? I've been eyeing it for a while but the 375s of M&R I get usually go bad so I'd really rather not get a liter for $35 if it'll go bad in a month.

The Carpano Antica, even if refrigerated and stored using some sort of wine saver, will still go bad in a few weeks. I really wish they'd make 375mL bottles. Or hell, even minis.

Not my experience. May not taste exactly the same as freshly opened but definitely not spoiled.