> How-To
November 28, 2007
The Well-Stocked Cold-Weather Bar
- Lots of ice
- Fresh limes, lemons, grapefruit, oranges
- Simple syrup (1 cup sugar and 1 cup water, cooked for 5 minutes, then cooled)
- Half-and-half
- Heavy cream
- Nutmeg, cinnamon, allspice
- Sparkling wine, such as champagne or prosecco
- Club soda
- Tonic water
- Grenadine
- Cranberry juice
- Pineapple juice
- Stolichnaya vodka
- Maker's Mark bourbon
- Flor de Cana Extra Dry 4-Year-Old Rum
- Sauza Hornitos tequila
- Plymouth or Tanqueray gin
- Laird's Applejack brandy
- Benedictine
- Martini & Rossi Rosso
- Angostura Bitters
- Regan's Orange Bitters
- Cointreau
- Noilly Prat dry vermouth
Of the recommended winter-bar bottles, two were harder to find than the others: We found Bols Advocaat, the egg-based Dutch liqueur, at Schneider's of Capitol Hill, www.cellar.com, and at Burka's Wine and Liquor Store, 3500 Wisconsin Ave. NW, 202-966-7676; and the Wild Turkey Straight 101 Rye Whiskey at Central Liquors, 917 F St. NW, 202-737-2800. As always, though, you can also ask your favorite liquor store to order either one.
"I have several friends and a family member who cannot consume alcohol. We have found that sparkling ciders . . . compliment festive foods beautifully."