SETTING UP THE BAR

Stress level:

One of Canada’s best-known mixologists, Micah Dew has been behind the bar for more than 20 years and also runs seminars to train people in the fine art of mixing up drinks with flair.

For the home bar, he recommends a simple setup. “I always tell people get a vodka, a rum and a whiskey or bourbon—those are the three basics. I don’t include gin because gin drinkers are the most finicky—they have their favourite brands, and generally won’t switch.

Dew says a good rule of thumb is to plan for two drinks a person. He adds that these can be prepared in advance. “Pre-batching is like making cookies and mixing the dough ahead of time—just find a recipe, like a boulevardier, negroni, old-fashioned or manhattan, and multiply it.” There are some ingredients that don’t multiply well, like citrus—cut back on your citrus, maybe going for two-thirds rather than the full amount. If there’s a flavouring agent, go easy so it doesn’t overpower the whole batch.

Punches are in fashion—use a big bowl and a big cube of ice that won’t melt quickly and dilute the batch. (Frozen citrus and frozen cranberries also work well and look nice.) If you want to make a non-alcoholic punch, put a bottle of vodka and some soda alongside so people can add their own and finish it with some fizziness.

When you’re making cocktails, leave something to do at the end—if a recipe says to shake or to stir, if there’s some way you can finish it off, pour your premix into a cocktail shaker with some ice and shake it up, that’s the finishing touch. Beer and wine are great, but when you get to make a cocktail— or even just finish it—that’s how you include your guests in the magic.