Full Bar Recipe

Stock selection

Choose bottles with a range of profiles: neutral (vodka), herbal/citrusy (gin), light and dark rum for cocktails and sipping, blanco and reposado tequila, mezcal for smoky options, and a selection of whiskies (bourbon, rye, scotch) plus a smaller brandy. Keep bottles upright and store darker spirits away from direct sunlight.

Open bottles only as needed. Keep a tasting pour available for guests and rotate stock: use lighter, high-turnover bottles (vodka, gin, tequila, rum, bourbon) at front of bar for easy access.

Arrange liqueurs by usage frequency: triple sec, sweet vermouth, dry vermouth, amaro, Campari, Aperol and coffee liqueur within arm's reach. Store vermouths refrigerated after opening. Label bottles with opening dates.

Keep smaller, potent bottles like Chartreuse and specialty amaros for cocktails and as accents; measure carefully (use jigger) because these can dominate flavors.

Maintain chilled mixers (tonic, soda, ginger beer) in a small fridge for quick service. Replace opened soda and tonic within a few days for best carbonation.

Keep simple syrup, grenadine and orgeat in airtight bottles in the fridge; label with date and discard homemade syrups after 2 weeks. Prepare small-batch ginger syrup if you plan to use fresh ginger frequently.

Wash and store citrus in the refrigerator crisper. Pre-cut lemon and lime wedges the morning of service and store in airtight containers over a paper towel. Keep herbs lightly damp in a plastic bag in fridge to maintain freshness.

Prepare twists and peels with a peeler, store flat between parchment sheets. Pit cherries if desired, and keep olives in brine covered in fridge.

Rim glasses: place coarse sea salt (or sugar) in a small plate, rub citrus around glass rim, then dip to coat when making margaritas or other rimmed drinks.

Simple syrup (1:1): combine equal parts sugar and water in a saucepan, heat until sugar dissolves, cool and store in fridge up to 2 weeks. For rich syrup (2:1) use 2 parts sugar to 1 part water for sweeter cocktails.

Orgeat and flavored syrups should be refrigerated after opening. Agave and honey can be stored at room temperature; warm honey slightly if it crystallizes.

If using fresh purées, keep refrigerated and use within 3–5 days; strain to remove seeds if desired for smooth cocktails.

Keep ice supply split into cubed (for shaking/stirring) and crushed (for tiki or blended drinks). Maintain clean glassware and tools; sanitize knives and muddlers between uses.

Use the jigger for accurate pours: common measures—30 ml (1 oz), 45 ml (1.5 oz). For cocktails follow recipes precisely, then adjust for guest preferences.

Classic Margarita

Combine 60 ml blanco tequila, 30 ml triple sec, 30 ml fresh lime juice, and 15 ml agave syrup in a shaker with ice. Shake vigorously 10–15 seconds, fine strain into a salt-rimmed rocks glass over fresh ice. Garnish with a lime wheel.

Old Fashioned

In a mixing glass, muddle 5 ml simple syrup with 2 dashes Angostura bitters and a zest. Add 60 ml bourbon and large ice. Stir for 30 seconds until chilled and slightly diluted. Strain into a rocks glass over a large ice cube. Garnish with an orange peel and cocktail cherry.

Negroni

Stir 30 ml gin, 30 ml Campari, 30 ml sweet vermouth with ice in a mixing glass for 20–30 seconds. Strain into an old fashioned glass over fresh ice. Garnish with an orange twist.

Mojito

Muddle 6–8 mint leaves with 25 ml simple syrup and 30 ml fresh lime juice in a Collins glass. Add 60 ml light rum, fill with crushed ice, top with soda water, and gently stir to combine. Garnish with a mint sprig and lime wedge.

Espresso Martini (using coffee liqueur)

Shake 45 ml vodka, 30 ml coffee liqueur, 30 ml freshly brewed espresso (cooled), and 10 ml simple syrup with ice until frothy. Double strain into a chilled coupe. Garnish with 3 coffee beans.

Inventory weekly: check open bottles, note low-stock items, and rotate perishable ingredients. Clean bar surfaces and tools daily. Restock garnishes and chilled mixers before service.

Train staff on measuring, tasting, and recognizing when syrups/mixers have gone off. Keep a small log of popular cocktails to anticipate restocking levels.