LIQUOR CABINET

This list makes me look like I lead a much more eventful life than I actually do! But since liquor never goes bad, and cocktails don’t seem to be going out of style, I figure it makes sense to be prepared. You can, of course, build up slowly from staples to more sophisticated stuff. Also, these* bottles do double-duty as flavorings for baked goods & desserts.

BLUE JEAN LIQUOR CABINET:

(I always keep some kind of beer in the fridge, and at least one bottle each of red wine, white wine, and champagne.)

Amaretto*

Bailey’s* (mmmm, Bailey’s)

Bourbon

Cointreau* or Grand Marnier* (orange-flavored liquour)

Creme de Cassis (currant-flavored liquor, delicious in a spritzer, also use to make Kir Royales with champagne)

Gin (I love Hendrick’s)

Grenadine syrup (I make my own; more on this later)

Jack Daniel’s (you can take the girl out of Tennessee, but…)

Kahlua*

Maraschino cherries (you just never know)

Port (my affinity for which I like to blame on my friend Mickey)

Scotch (blame my dad, but I like the good stuff-Laphroiag was a recent purchase)

Sherry (I keep a bottle for cooking French recipes)

Sour mix

Tequila (1800 or another comparably nice brand)

Vermouth (which I mostly cook with)

Vodka (here in Texas, we favor Tito’s)

additionally–tonic water, olives, limes, lemons, toothpicks, & paper umbrellas (no, really!)

Have something to add?  Tell us, what bar goodies do you keep on hand?