HOME > Chowhound > Spirits >
What's your latest food quest? Tell us about it


alphanumeric Apr 1, 2013 09:40 PM

What are your thoughts on this office supply retailer?

Or, if you'd rather not disclose your stance on the aforementioned, an equally scintillating discussion topic:
What are the staples in your liquor cabinet? The bottles that get replaced long before they risk being emptied?

Mine would be Campari, Wray and Nephew, black strap, baby Saz, and green Chartreuse.

  1. EvergreenDan Apr 11, 2013 06:22 AM

    I often cycle through various options of the same sort of thing (e.g. trying different gins or dry vermouths). I have settled on keeping Punt e Mes on hand at all times, even if I have another sweet vermouth open.

    At times I've had a remarkable backstock of Campari on hand.

    www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

    1. c
      Czequershuus Apr 11, 2013 04:39 AM

      I do like to try lots of different things, but there are a few that I try to restock when I have the money

      Beefeater Gin
      Old Overholt Rye
      Noilly Prat Dry Vermouth
      Martini and Rossi Sweet Vermouth
      Cruzan Light Rum
      Gosling's Blak Seal
      Luxardo Maraschino(if I can find it locally)

      1 Reply
      1. re: Czequershuus
        curseofleisure Apr 11, 2013 10:19 AM

        @Czequershuus, your list is almost identical to my list of staples. I always try to have all the items in your list on hand, along with the following:

        Tanqueray Gin (the only gin the in-laws will drink)
        Bombay Dry Gin (red cap--took the place of Plymouth as a a staple gin when prices went up)
        Bombay Sapphire (a friend's preferred gin that I always keep on hand)
        Seagram's Distiller's Reserve Gin
        Rittenhouse 100
        Bitters (Angostura, Orange, Peychaud's)
        Avagales Blanco (for margaritas at parties)
        Espolon reposado
        Green Chartreuse
        Rothman & Winter creme de violette
        St. Germain
        Some type of brandy (I brand hop)
        Some type of Scotch (ditto)
        A wheated bourbon (usually Old Weller Antique or Maker's Mark)
        A well bourbon (usually Evan Williams or Jim Beam)
        Cocchi Americano or Lillet Blanc

      2. q
        Querencia Apr 7, 2013 01:17 PM

        On a cooking board, not to forget what's in the liquor cabinet that ends up in the recipe: Madeira for beef gravy, dry sherry for Seafood Newburgh, and rum for desserts. And limoncello to pour over sorbet on a hot summer night.

        1. t
          The Big Crunch Apr 7, 2013 01:09 PM

          I go through bourbon and gin most frequently. However, in terms of my stock bourbon for cocktails, it really depends on what's on sale, and what I feel like picking up. In terms of rye, which I use a good bit in cocktails, I go through Rittenhouse pretty regularly.

          I used to go through Plymouth gin pretty regularly, but with the most recent price hike, I'll be looking at other brands when my current bottle goes dry.

          Cointreau is another one that I cycle through a few times a year, though usually in the summer when making more rum drinks and margaritas.

          Oh, and of course, vermouth, which is nearly always Dolin.

          1. rcb4d Apr 3, 2013 06:43 AM

            rye: Bulleit, Rittenhouse BIB
            bourbon: Old Grand Dad BIB, OWA 107, Larceny
            gin: Plymouth, Tanqueray Malacca (now that I've found it and stocked up)
            tequila: Cazadores repo

            I'd love to say Balcones single malt, but I have to ration my bottle since it's in such high demand and hard to find these days.

            liqueurs: Cointreau, Solerno Blood Orange, Green Chartreuse, Luxardo Maraschino

            Jager. I have a half dozen amari/digestifs in my cabinet, but the one in my freezer is still my favorite.

            Noilly Prat rouge for my Manhattans.

            1. c
              cobpdx Apr 2, 2013 05:52 PM

              Wild Turkey 101
              Carpano Antica

              Last, but not least...
              Homemade cocktail cherries

              1. davis_sq_pro Apr 2, 2013 11:55 AM

                Tough question! I tend to move around between brands and mixing interests a lot. The following are things, off the top of my head, that I've refilled at least three times in the past year or so:

                Green Chartreuse
                Bombay (red cap)
                Banks 5 Island
                Lemon Hart 151
                Clement VSOP
                Michter's US #1 Straight Rye
                Germain-Robin Craft Method
                Cachaca Seleta
                Nonino UE Decennale
                Laird's Bottled in Bond
                Lillet Blanc
                Angostura bitters

                1. BeefeaterRocks Apr 2, 2013 11:38 AM

                  Noilly Prat Original
                  Knob Creek
                  Martini and Rossi Rosso

                  1. z
                    zin1953 Apr 2, 2013 11:14 AM

                    Bulleit Rye
                    Hanger One Vodka "Buddha'a Hand"
                    Hanger One Vodka "Mandarin Blossom"
                    Maison Surrenne Ancienne Distillerie Cognac
                    No. 209 Gin
                    Sanchez Romate 'Cardenal Mendoza' Brandy

                    Carpano Antica Formula
                    Lillet Blanc
                    Peychaud Bitters

                    1. melpy Apr 2, 2013 09:46 AM

                      Tanguerey gin (my father drinks this like water).
                      Silver Patron tequila
                      Finlandia or Ketel One vodka

                      1. pinehurst Apr 2, 2013 09:12 AM

                        Amaretto Di Saronno, Chivas, Tanqueray, Ketel One, Jack Daniels are on shelf at all times.

                        Amaretto and Jack go most quickly. H and I drink more wine than liquor, except when entertaining.

                        1 Reply
                        1. re: pinehurst
                          kimfair1 Apr 9, 2013 12:40 PM

                          Pinehurst - have you tried the Luxardo amaretto? Far superior to Di Saronno, IMHO, and here in Boston, a wee bit cheaper as well. I don't know how accurate the info is, but someone once told me that the Luxardo brand actually uses almonds to make the liqueur, and not just almond flavoring, like Di saronno (again - take that info with a grain of salt). I don't know if it's true or not, but it's a fine amaretto.

                        2. n
                          nickls Apr 2, 2013 09:08 AM

                          Coruba, Campari, Cointreau. For most other things I like to try different bottles from time to time and since I have limited space to keep my collection it has to be rotating.

                          Angostura, Fee's orange, and Regan's orange bitters are my current bitter staples. I would like to try Ango orange though.

                          I would also not want to be without Luxardo Maraschino or Green Chartreuse but I use these slowly enough that I haven't even purchased a second bottle yet. Laird's Bonded Apple Brandy is also pretty great, just bought my second bottle. And I would never want to be without Appleton Rum, preferably V/X and Extra, although I may try a bottle of Reserve next time. Pierre Ferrand Ambre is my current go-to Cognac.

                          1. i
                            INDIANRIVERFL Apr 2, 2013 07:14 AM

                            Currently giving the liver a rest, but: Gordon's Gin
                            Benchmark 8 bourbon
                            Noilly Prat Original
                            Martini and Rossi
                            Makers Mark
                            Frilly toothpicks
                            Waterford tumblers

                            1. t
                              tokyopix Apr 2, 2013 06:52 AM

                              Gin (right now we have Hendricks, Plymouth, Old Tom, Beefeater and a little half bottle of Bombay Sapphire)


                              Champagne/cava/prosecco/sparkling wine always on hand, multiple bottles and types

                              Vermouth: right now Dolin and Carpano Antica

                              Maker's Mark seems to always be hanging around as well.

                              Sadly we have no distributor for St. Germain so we run the world's tiniest import business but once it's gone, it's gone until we go overseas again. :(

                              1. YAYME Apr 2, 2013 04:21 AM

                                St. Germain, Gin, and Rum.

                                Show Hidden Posts