"First you take a drink, then the drink takes a drink, then the drink takes you."
What Blake and Seth are stocking at the moment in their (admittedly modest) home bars. This is a work in progress, there’s a lot of turnover, and we often keep only what we need for the recipes we’re currently occupied with.
Gin: Beefeater; Bombay Sapphire; Broker’s; New Amsterdam; Plymouth; Ransom Old Tom
Bourbon: Maker’s Mark
Irish whiskey: Bushmills
Rye: Few Spirits; Knob Creek; Old Overholt; Wild Turkey 101
Scotch: Dewar’s White Label
Light Rum: 10 Cane; Cruzan Aged; Flora de Caña
Dark Rum: Cruzan
Brandy: Paul Masson
Bitters: Angostura; Becherovka; Bitter Cube Collection (Blackstrap, Bolivar, Cherry Bark Vanilla, Jamaican #1 and #2, Orange); Campari; Luxardo Amaro; Peychaud’s
Liqueurs: Drambuie; Luxardo maraschino; Rothman & Winter crème de violette; Triple Sec
Vermouth: Dolin (dry); Martini & Rossi (sweet, dry); Noilly Prat (sweet); Punt e Mes
Mixers: Rose’s lime juice
Equipment: Koriko shaker tins (large and small); Cocktail Kingdom 30-cm trident bar spoon; OXO Hawthorne strainer; OXO muddler; OXO citrus juicer; Kokub spherical ice mold; Cocktail Kingdom speed pourers; handmade Lewis bag, courtesy of Kelsey Kreiling.