Stocking a home bar can be a challenge on several fronts. In this post, I will demystify the home bar stock needed to do just about anything. A well-stocked home bar will allow you the flexibility to entertain at home or on the go. With a go-to bar selection anyone can impress a date, host a colleague or boss for happy hour, or just make a neighbor's day.

Before we get started, there are a couple rules that you should keep in mind when planning how to stock your bar. This is extremely important to keep the bar setup on or under budget and complete enough to enjoy without a headache.

Selecting spirits to have on-hand does not have to be a challenge, but you've got to follow the rules if you plan to have a functional bar setup at home that doesn't break the bank.

Gin
Vodka
Bourbon Whiskey
Scotch Whiskey
Tequila
Rum

Gin: Gin is a favorite of mine. Unlike many of the other base spirits (mentioned above), gin is rarely ever served on the rocks and is a go-to favorite for a mixed drink. The history of gin traces back to the days of medicinal alcohol where doctors would often use spirits (like gin) to solve medical concerns. There are even references to gin in old Egyptian papyrus citing its medicinal qualities. Gin's botanical aspects shine brightly when combined with other spirits.
Suggestions: We love Hendricks Gin as a mid-priced bottle to add to the home bar. The flavor is light enough to be flexible in its application, and the elements of rose and cucumber help the spirit to blend with just about any preparation. Another option is to go  with Beefeater, which is another budget friendly and flexible choice.

Vodka: Well, this one is a gimme. Of course, you are going to want a vodka up in the mix. While Russia claims to have invented the spirit; growing evidence points to vodka being born in Poland. Vodka actually doesn't really become popular in the United States until the years after prohibition. A great article on the vodka distillery process can be found here, but today the USA essentially defines a vodka as a "tasteless, colorless, and odorless spirit."
Suggestions: Vodka is everywhere, but when stocking a home bar consider sticking to the basics. Don't fall for the type of all the flavored vodkas for a home bar (for one cocktail or a party -- no problem.) Instead, buy a bottle that won't break the bank -- the larger size the better. For simple, I typically go with SKYY or ABSOLUT. Grey Goose is another great option in the middle price category.

Scotch Whiskey and Bourbon Whiskey: The popularity of whiskey cannot be understated. This is a must have for the home bar setup. I recommend both a scotch whiskey and a bourbon whiskey for the home bar. This will allow you to really maximize the options when it comes to concocting the perfect cocktail. Scotch whiskey is blended and produced in Scotland -- most recipes are going to call for a blended scotch whiskey. Bourbon whiskey is uniquely American. To truly be called a bourbon you should see the state of Kentucky somewhere on that label.
Suggestions: For scotch whiskey, I'd go with Aberfeldy 12 if I was on a budget. Scotch can get quite pricey, but Aberfeldy 12 is really clean tasting and will be a workhorse in your home bar setup. As for bourbon whiskey there are a TON of amazing options out there. I am going to give you a low, mid, and high price point suggestion. If you're budget conscious on your bourbon (which I don't necessarily recommended) I'd go with Evan Williams Black Label. This selection is about 5 years old and weighs in at an 86 proof point -- all that for around $20 or less a bottle. For a middle price point, I would go with either Four Roses Small Batch or Buffalo Trace. On the higher-end -- if I wanted to splurge I'd have to go with Elijah Craig Barrel Proof (which just won Whiskey Advocate's "Whiskey of the Year" award) -- it's high-proof and delicious.

Tequila: Over the years I have had a love affair with tequila and sometimes cursed the tequila gods for it the next day. Tequila is made in the small town of Tequila in the Mexican state of Jalisco. Although the first commercial distilleries are still operating in the town of Tequila, archeological evidence points to the small mountain town of Amatitán near the modern day town of Tequila. For any home bar don't consider anything that isn't 100% blue agave based.
Suggestions: For a great tequila to stock your bar with I would go with Tequila Herradura, which can be found at a mid price point at just about any liquor store. It's everything you want in a home bar tequila. For something a little more inventive check out my friend Sean Conley's Mama’s Boy Infusions®. This tequila is pineapple, mango, and chili infused and really punches up the tequila experience.

Rum: Rum is essentially a byproduct of sugar production. Unlike most other spirits, the color of the rum will tell you little about its age. While rum production continues to rise, the producers have recently begun transitioning away from flavored rums and back into the historic roots of rum production -- focusing on on lowering the added sugars and increasing production standards.
Suggestions: Eater provides a great list of suggestions for buying rum that I recommend reading. Most people prefer a blanco rum (clear) as opposed to the golden varieties. In my personal bar I stock a bottle of both types just to make sure I am always ready.

If you want to amplify your mixology mastery even more I encourage you to subscribe to my monthly chef-curated mixology subscription box Spirit Savant. Spirit Savant makes it simple by delivering a curated (by me) signature cocktail of the month directly to your door. Plans start as low as $38 a month. Subscribers can cancel or skip shipments at any time, and shipping in the United States is FREE. Check it out today by visiting www.spiritsavant.com. Use promo code MARLON at checkout to get $5 off your first month's box.

HAPPY COCKTAILING!

People always talk during the holiday season about their recipes for the big dinner or the appetizers they are planning to produce for a pre-holiday party. This always leaves me thinking, did you plan for the cocktails? While party-goers and general holiday revelers want to have a great bite with along with the holiday cheer, caroling, and winter scarves -- they also want to have a great drink. This season, I propose going back to some classic holiday cocktail recipes that are sure to impress.

Before I go on, you might say to yourself -- Why classic cocktails?

Classic cocktails are tried and true renditions that are designed to impress. Not only will people like that you are focusing them back to a classic cocktail, but it will also definitely amp up your mixology credibility at that party your hosting when you tell guests the stories of their favorites. Don't most great stories include a little bit of alcohol?

History: This drink was likely envisioned around 1808 and then refined into its current form by 1888. By the time it was published in the the antique volume The Bartender's Manual it was already being coined the "Old-Fashioned."

Hacks: The simplicity of the recipe is key to the timeless nature of this cocktail. You really want to keep it to about 2-3 ingredients to call it an "Old-Fashioned." I love using a fancy large ice cube in the glass (always a rocks glass) which I let temper (sit) while I mix the drink to avoid the ice cracking.

Hints: I always use a Rye whiskey in my Old-Fashioned. One affordable option for parties is Bulleit Rye, which typically runs about $25-$30 for a full sized bottle.

Ingredients:
2 oz. Bulleit Rye Whiskey (or your choice)
1 sugar cube
2 dashes of Angostura Bitters
Garnish: lemon or orange peel twist

This is a simple one folks -- add the large ice cube to your glass (if using). Add the sugar cube and the bitters to your cocktail shaker or mixing glass. Muddle together. Add the whiskey to the shaker, cover, secure, and shake until chilled. Strain over tempered large ice cube. Garnish wish desired garnish and voila -- an aperitif you can be proud to present.

History: The gin gimlet has a great story. Yes, we all know that it was Ernest Hemingway's favorite drink while in Africa on safari, but where could it have come from? The answer? A Royal Navy surgeon named Sir Thomas Gimlet who always encouraged his sailors to "mix lime juice with their gin ration" somewhere in the late 1800's.

Hacks: I love the gimlet with its original gin spirit selection; however, a vodka gimlet isn't unheard of and actually tastes quite delicious. Originally, the recipe would use Roses Lime Juice, but I personally don't like the stuff. Instead -- just make a simple syrup (2 cups superfine sugar and 16 oz. water -- simmered until sugar dissolves) and add a bit of micro-bladed lime zest to the mix. Yum! Much better!

Hints: The original recipe called for equal parts gin and lime-sugar syrup. Tastes have evolved and this is WAYYYY too much sweet for my pallet. I go with the recipe below -- just enough sweetness to help offset the tartness of the lime juice and zing of the gin.

Ingredients:
2 oz. Tanqueray No. 10 Gin
.5 oz of the lime syrup mentioned above (or Rose's if you have to)
Garnish: Lime wheel

This is another simple one. Most classic cocktails are no muss, no fuss. Add the gin and the lime syrup to your cocktail shaker or mixing glass. Stir or shake over ice until chilled. Strain into chilled coup glass. Garnish with 1 lime wheel.

I hope these classic cocktail recipes and stories have got you fired up this winter season. Whether it be a holiday or new year's celebration, these classic cocktails will always impress.

If you want to amplify your mixology mastery even more I encourage you to subscribe to my monthly chef-curated mixology subscription box Spirit Savant. Spirit Savant makes it simple by delivering a curated (by me) signature cocktail of the month directly to your door. Plans start as low as $38 a month. Subscribers can cancel or skip shipments at any time, and shipping in the United States is FREE. Check it out today by visiting www.spiritsavant.com. Use promo code MARLON at checkout to get $5 off your first month's box.

Happy holidays to you and yours!

Chef Marlon Alexander

What's more decadent than lobster?
In case you didn't already know ceviche is a delectable, South American appetizer that is made with the freshest raw seafood. This is a quick and easy dish to accent any meal.

I first had ceviche in a marvelous little restaurant in the coastal town of Puerto Vallarta, Mexico after wandering along the boardwalk in the summer sun for hours. I was drinking margaritas with some friends, and eating chips and salsa…then we ordered the ceviche, and wow! The dish was made with fresh shrimp, and was so refreshing and tasty, I almost made a meal of it. My friends and I had to order a second serving. After I came back to the U.S., I kept thinking, how would that taste with lobster? The answer-phenomenal!  Try it for yourself and see what you think.

Prep time (active): 45 minutes
Prep time (marinating): 5 hours
Cooking time (lobster): 5-7 minutes
Serves: 4-6

INGREDIENTS:
Zest and juice of one fresh lime
1 Tbsp. fresh orange juice
1 poached lobster tail, peeled, deveined, and finely chopped
1/3 cup finely chopped fresh tomatillo (about 1 large tomatillo)
1/3 cup finely chopped tomato, seeds removed (about 1 medium-sized tomato)
1/4 cup finely chopped red onion
1/4 cup MAMA'S BOY Infusions® flavored tequila
1 Tbsp. very finely chopped Serrano pepper, seeds removed
1 Tbsp. finely chopped cilantro
Sea salt
Freshly ground black pepper
Olive oil

Before Beginning Ceviche, poach the lobster tail accordingly:

INGREDIENTS:
To poach lobster tail

1 white onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 lemon, sliced
3 bay leaves
Salt
Pepper
Optional: 1 Tbsp. olive oil

DIRECTIONS:
To poach the lobster tail:

1. Put 6 cups of water in a pot.
2. Add onion, carrot, celery, lemon, bay leaves, salt and pepper (and olive oil, if using) into the pot.
3. Cover, and bring to a boil over high heat.
4. Remove lid and add fresh or thawed lobster tail (make sure to cut a slit down it’s shell to remove it’s intestines first); cover, and return to a low boil.
5. Cook until bright red and cooked through, 7 to 10 minutes.
6. Using tongs, transfer lobster tail to a platter.
7. After lobster tail has cooled, remove and discard the shell.
8. Chop into small, bite-sized pieces.
   You may do this step up to one day in advance. Refrigerate lobster until ready to use, but be sure to prepare ceviche no more than one day after poaching.

DIRECTIONS:
To make the ceviche:

1. Mix the lime juice and zest with the orange juice in a medium- sized glass bowl.
2. Add the poached lobster. Cover with plastic wrap, and let marinate for at least 4 hours in the refrigerator.

3. Remove the marinating lobster from the refrigerator and gently mix in the tomatillo, tomato, red onion, Serrano pepper, and cilantro.
4. Cover and return to the refrigerator to marinate for 1 more hour.
5. Drizzle with a bit of olive oil and Mama’s Boy Infusions® flavored tequila.
6. Season generously to taste with salt and pepper.

TIP: You can adjust the heat in this dish by the amount of Serrano pepper you add. The amount listed in the recipe makes the ceviche medium hot.  For an added summer treat, serve over fresh chopped mango.

Mama’s Boy Infusions® Lobster Ceviche