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Is Mad Men inpsiring you to build a Home Bar?

Home Bars seem to be making a come back, I am about to invest in a personal bar cart myself.
Mad Men has had a big influence on the drinking culture in the city.

How popular are Home Bars? who has built a Home Bar recently or had one for years?

What essential spirits must be included in a Home Bar setup?

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  1. Mad Men? No, not at all.

    Doesn't mean I haven't been inspired by other things over the last few years.

    2 Replies
    1. re: jgg13

      A raging love of alcohol pretty much inspired me, years before Mad Men.

      1. re: LulusMom

        Well said. If ya need a TV show as an excuse for having a good cocktail you're a bit behind the curve.

    2. I have a friend with a basement home bar. It is extremely inconvenient. My father-in-law had one, too. I don't think it got much use.

      I think storage for bottles, glassware, bar making supplies and ice/refrigerated supplies is very nice to have near where you would want to make cocktails for friends. Ideally this would be near or in the kitchen for most houses.

      7 Replies
      1. re: EvergreenDan

        Agreed, for me it's all about storage for all of the necessary ingredients and equipment--which I've taken care of with a few cabinets from IKEA. I don't feel the need to acquire an actual "bar" to stand behind--this would not be used without guests present, and with guests in the mix wouldn't make for very much fun.

        And by the way, Don Draper doesn't have an actual home bar either, so I'm not entirely sure what the point of this thread is. The capitalization of "Home Bar" has me wondering if this is some kind of marketing attempt...

        1. re: davis_sq_pro

          oops, it would seem that perhaps I took this question not literally enough. We have an old buffet table that we use to store a lot of our stuff + keep nice looking bits & pieces (glassware, spirits, accouterments) on the top. Around the corner in the kitchen is the rest of the stuff, more day-to-day type of things.

          As for the marketing - it definitely is. That doesn't mean it can't spark a fun discussion :)

          1. re: davis_sq_pro

            As in playing games with meta data, and such? Don sure has a sweet setup in his office tho, especially if Ms Holloway drops in...I wonder if that would fly with MY boss?

              1. re: neil

                Or PLAY doctor with her...maybe include Jenny Sparks too

          2. re: EvergreenDan

            The problem is that the bottle storage location is never big enough. My overflow location has now overflowed to the overflow-overflow location. And this is with my re-bottling stuff in 250 and 375ml square bottles for maximum space efficient in the primary location.

            My wife is a saint. But don't get her started on the refrigerator (bitters, syrups, vermouths, sherries, other wines...)

            1. re: EvergreenDan

              For room-temperature storage I have a couple of these:

              http://www.ikea.com/us/en/catalog/pro...

              They look pretty nice and there is a space in the back to mount a light if you want to make it glow (I've not done that yet).

              Never enough fridge space. I'm currently using two small wine refrigerators and am trying to figure out where to go next without bankrupting myself on electric bills...

          3. I don't watch tv, so I'm going to say that my 175 bottle bar in the kitchen is unrelated to the television show. We started the bar 7 or 8 years ago.

            http://cocktailvirgin.blogspot.com/

            1. No absolutely not. Home bars have never been out of style in my opinion. I would say the influence of mixolgy or the recession have bigger influences, but even those are minute.

              Can you explain why you think there is a correlation between the two?

              1. The basics for a home bar are a bottle each of top quality gin, white rum, aged rum, bourbon, rye, single malt, blanco and reposado tequila/mezcal, cognac, and I suppose vodka (gack!) Then you need modifiers like dry and sweet vermouth, amaro, liqueurs like triple sec and a few others. Assorted bitters with Angostura, Angostura Orange, and Peychauds as the basics. Then you need decent bar tools, and freshly squeezed juices and simple syrup. I am sure I forgot a few things.

                I had a home bar with sink and ice maker back when I was in my eqrly to mid 20's. It didn't get that much use, but was fun for parties.

                Now I don't have an actual bar, just a large 4'x8' kitchen table. Before I moved I had 200+ bottles in my kitchen, and a pallet load four boxes high in the winery of my spirits with around 600-700 bottles. Now I have a few dozen bottles easily available, and the rest in storage until I move to my new place in a few months. I gave away a few hundred bottles when i moved, but I still have huindreds of bottles of liqueurs and modifiers that are boxed away.

                I have two small fridges for syrups and things that need to be kept cold. I also have a four case wine fridge with two separate temp zones for storage.

                My bar equipment is also on the large side. I have six full sets of bar tools, plus lots of extra pieces, and antique and vintage pieces as well. Plus hundreds of vintage cocktail glasses. I also have four 1950's electric Rival Ice-O-Matic ice crushers, and two hand crank ones that are much older. And silver jiggers from the early 1900's and late 1800's. My 1930's silver, collapsible champagne swizzle is a favorite piece. Woman would wear it on a chain around their necks. When ordering champagne they would take it off, open it out, and swizzle the champagne to get rid of the bubbles so they wouldn't burp.

                4 Replies
                1. re: JMF

                  Thanks for the helpful tips on creating a Home Bar, or at least some kind of bar setup for Cocktails and entertaining.

                  1. re: JMF

                    A Mad Men inspired home bar would probably be a bit different than what most of us have in our home bar today. Tequila, vodka and single malt, which were popularized in the '70s and after, are probably optional, but you better have Canadian Club, which is, after all, Don's favorite whiskey. You also need some straight Bourbon or rye (for the Old Fashioneds), gin, sweet and dry vermouth, Angostura bitters, rum (for tiki drinks) and some creme de menthe (in the water cooler?).

                    1. re: JMF

                      I would love to see what this champagne swizzle looks like. Could you please post a picture?