We don't often recommend single-function items, but for the cocktail enthusiast, a couple of julep cups really are fun to have. There's nothing like holding that metal cup frosted with ice on a blisteringly hot summer day. If you don't have an ice crusher, check out our Lewis bag suggestion as well.
For those who find Scotch too smoky, bourbon too sweet, and rye too spicy, Irish whiskey is the ideal gift. Redbreast emerges from the barrels complex and substantial; some of the whiskey is aged in sherry casks, lending it a weight and dark hue, while some is aged in bourbon casks, imparting characteristic vanilla flavors. There's a hint of fruit up front and spice on the finish.
This type of strainer, called a Hawthorne strainer, consists of a flat disk affixed to a coiled spring. The spring traps large chunks or slivers of ice and other solid ingredients, such as muddled fruit or mint leaves. The spring also allows you to control the flow of liquid from the shaker, and the strainer does a generally excellent job of keeping small ice chips, citrus pulp, and particles of muddled ingredients in the shaker, where they belong.
If you've ever thought that citrus presses are overhyped, absurdly specific, rarely useful, space-consuming, money-wasting gadgets, you're not alone. But it takes only one use to see just how wrong you are—not only does a citrus press guarantee that you'll get way more juice out of every lemon and lime you squeeze, but you can say good-bye to stinging papercuts and all those infuriating attempts at pinching slippery stray seeds from your salad dressings and cocktails.
Sorghum syrup is made from the pressed juice of sorghum grass, which grows prominently throughout the American South. This amber-colored syrup has a unique, nutty flavor that's both sweet and savory. And since the 1960s, the Guenther family of Muddy Pond, Tennessee, has been making some of the best.
This versatile cocktail jigger features two primary measures for one- and two-ounce pours, but what makes it especially useful are the etched markings inside each cup indicating 0.5, 0.75, and 1.5 ounces, so that you don't have to get out multiple jiggers just to make a cocktail.
This remarkable book, from Martin and Rebecca Cate of San Francisco's Smuggler's Cove, traces the birth and evolution of exotic drinks and tiki bars—bars that embodied an American escapist fantasy. A lively exploration of our country's drinking history (and the current tiki scene), it's essential reading for rum lovers, offering the best categorization we've encountered of the head-spinningly diverse spirit. The mai tai recipe is great, too.
Drinking Diplomático Reserva Exclusiva Rum—with its dark caramel and vanilla on first whiff, and its rich and velvety-smooth feel as you sip—is like drinking a crème brûlée, but with a long, dry finish. Add an ice cube if you must, but it's really worth it to give it a try without first.
Fizz fiends will delight in having a soda-maker at home. It means sparkling water (and your homemade concoctions of choice) any time you want it. For an extra $50, you can upgrade to the Power Source, which allows you to choose your carbonation level at the touch of a button.
If you're following our advice to buy someone julep cups, you might as well go all the way and grab a canvas Lewis bag as well: It's used to smash ice into a fine powder with a mallet.
Ah, martini glasses: so angular and sexy, so prone to making you look like a drunk as you struggle to keep a generously poured beverage within their confines. The traditional wide bowl, delicate stem, and sharply sloping sides are meant to enhance the botanical aromas of the gin, keep the drink frosty-cold, and provide a comfortable wall for a cocktail pick to lean against, respectively—but in practice, all those features feel like bugs for clumsy-fingered folk. So we sought out a design that wrapped up those attributes in a more user-friendly package, and discovered this lovely set of glasses. The broad mouth remains, but the conical shape has been softened and the stem fattened (which, if we're being honest, will make us all the more inclined to actually use that stem instead of clutching the bowl for dear life). Got no space for uni-tasking glassware? These double nicely as pretty dessert dishes.
These wine glasses feel fancy enough for an elegant dinner party—and you can throw them in the dishwasher after, which is a pretty rare attribute. Their sturdy construction means you (or your giftee) can expect to hang on to these for several years.
Dave Arnold (you might know of his bar, Booker and Dax in NYC) won't just accept the common assumptions about cocktail technique—his mission in this excellent book is to dig into the science of how the very best drinks are made. This is a must-read for inquisitive types who like to host cocktail hour at home.
An ideal gift for any Manhattan, cherry, or all-around whiskey lover. These cherries trade the cloying sweetness of maraschinos for the boozy bass notes of great whiskey. Use them in your go-to whiskey cocktail, or to top a favorite dessert.
These cork-bottomed ceramic coasters by Xenia Taler are vibrant and shiny, so it feels like they add to your decor, rather than detracting from it. If you're not into this particular color scheme, she has a range of other cute designs to choose from.
Sure, you can serve crushed-ice cocktails in a regular old glass, but these shiny pineapple-shaped tumblers really up the ante and make a tiki party feel special.
The Hydro Flask is designed to keep water cold for hours on end, but its vacuum-insulated walls don't discriminate between beverages: The 32-ounce flask can also accommodate a full bottle of wine or a big batch of margaritas. It's ideal for picnics and trips to the beach, no matter what you're drinking.
This etched mixing glass from Japan looks stunning on a bar cart and even better in action, whether you're stirring a Negroni, a Martini, or a Manhattan. Mixing glasses made from two parts joined together sometimes split at the seam, but this version, made in one piece with a beaker-like spout, can stand up to heavy use.
You could use any old spoon to stir a cocktail, but a bar spoon is best suited for the job. Long and slender, it can reach to the bottom of a tall mixing glass packed with ice, without getting stuck on the way in or out. Its twisted handle isn't just for aesthetics, either—it's designed to spin gracefully in your fingers as the spoon goes round and round, minimizing the jostling of the contents with the spoon bowl and reducing splashes and spills. Plus, it just looks cool.
Enter all the bottles you have at home when you start, and the app will tell you all of the drinks you can make, with recipes straight from New York's famous PDT cocktail lounge. You can also search for drinks of a certain type or cocktails created by a specific bartender, and save favorites for making again.
Punt e Mes is both bitter and sweet, like a rich bottled vermouth cocktail that'll please lovers of Italian amari. It's delicious stuff, wonderful chilled on its own and fantastic with Cynar, lemon, salt, and orange bitters in this cocktail. If your favorite drinker hasn't tried it, make the introduction.
Having The Cocktail Chronicles at your side is like having a friend who always knows a good drink recipe for whatever you've got on hand. It doesn't talk your ear off or suggest something with a dozen ingredients. Instead, it shares classics, recent spins on classics, and drinks you've never heard of but can easily mix up and enjoy, and the introductions are never preachy or boring.
If you want your home cocktail equipment a little less out of sight and out of mind, consider highlighting your bourbon and bitters with a bar cart. The combination of curves, straight lines, and brass finish in this one makes it feel very mid-'50s. Mix drinks on the upper shelf and stash ice buckets, glasses, and other supplies down below.
Anyone who appreciates Scotch (or good spirits in general) will embrace Nikka's exquisite whiskies. The Taketsuru Pure Malt is named for the company's founder, who studied in Scotland before bringing whisky distilling back to Japan. This bottling has a slight fruity character, with lingering sherry on the finish.
We prefer to use a Boston shaker over a three-piece metal cobbler set, which has a tendency to seize up. Boston shakers open easily, they're relatively inexpensive, and even if the mixing glass breaks, you can replace it for cheap. Using a Boston does require you to have a separate strainer, but that means you can choose a strainer that'll do the job well.
If you know someone who has a taste for a well-made cocktail, but lives far from the heart of the Brooklyn drinking scene, this book is the perfect gift. It features 300 innovative and classic drink recipes from the best bars of the borough; every cocktail we've tried from it so far has been killer. The drinks Carey Jones has selected aren't dumbed down at all, but, for the most part, you're not looking at mile-long ingredient lists, either.
This small, quarter-cup liquid measure from OXO is indispensable in the kitchen, making all the awkwardness of measuring something like one and a half tablespoons a thing of the past. You can use it at your home bar, too: Its fluid-ounce markings make it a handy stand-in for a cocktail jigger.
Take it from us: Living in hot urban apartments makes storing age-worthy wines nearly impossible, unless you don't mind risking the life of a pricey Burgundy by putting it through years of extreme temperature swings. Anyone with an interest in building even a small collection of special-occasion bottles should get a wine fridge. It's a small investment that protects your real investment.