THE MIXOLOGISTS’ BAR

The Daily Telegraph - Telegraph Magazine - - The Cut // Home -

Home bars are about mak­ing a fea­ture of your drinks, demon­strat­ing your cock­tail prow­ess, and turn­ing friends pop­ping over for a drink into an event. But if your bar is, above all, a place for you to hone your skills, you want some­thing that looks and feels pro­fes­sional.

You’ll need ev­ery­thing in the right place: com­part­ments for ice, a big freezer to keep bot­tles and glasses cold, and plenty of counter sur­face for chop­ping. Think of the no-non­sense look of the Span­ish tapas bar: of­ten a very ba­sic af­fair, with a mar­ble top and white or pat­terned tiles be­hind.

The next step would be to cre­ate your own cock­tail lab­o­ra­tory. Quench de­signs home bars in stain­less steel with built-in sinks, fridges and freez­ers – a look cur­rently pop­u­lar in do­mes­tic kitchens. You can pick up stain­less-steel work coun­ters from junk shops and sup­pli­ers of sec­ond-hand pro­fes­sional kitchen equip­ment.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.