It's necessary for two classic cocktails, the Sazerac and the Corpse Reviver #2. No reason *not* have to a decent absinthe on hand.

The two main choices are highball and rocks glasses. I think most whiskey drinks are better in rocks glasses, but there are whiskey highballs too, like seven and seven.

I just use my usual everyday glasses.

This is really good advice. I think folks get caught up in "having" to have specific glassware. Sure, a nice beer glass or two or cocktail glass is nice, but not a "must have". That's why, in hindsight, I wish I had been more eclectic with my glassware selection and purchased items that were "meaningful" rather than "expected".

I'll offer one. I don't drink either of those cocktails, and, even if someone I know does, I think it's perfectly acceptable to say "sorry, I don't have that liquor." and offer them something else. I put absinthe on the list of "novelty" liquors that I wouldn't expect to find in someone's home bar. It's different if you ask for scotch, bourbon, gin, vodka, or rum and someone says "sorry - don't have it". That would surprise me.

I think a home bar ought to have the core ingredients, and, most importantly, whatever the homeowner drinks. If that's absinthe, good on you. But I would be surprised to find it in most homes.

I have a bottle of green Chartreuse on hand on the off chance that Mr. Gfunk asks for his favorite cocktail, but yeah - otherwise I wouldn't.

We do lots of bourbon cocktails at home and have a variety of rocks glasses, some pretty-fied and some that are just solid workhorses. Crate & Barrel has a decent variety of glassware, and at a price point where you won't cringe if a couple get broken.

Rather than try to build out a bar with a broad array of options from scratch I recommend starting out more narrowly. Focus on one or two families of drinks at first. Things made with the same type of liquor. For example, margaritas. Or pi�a colada. Both have lots of variations. Invest some time-- and money!-- learning how to make each drink really good by choosing the right liquors, the right mixers, and the right technique to combine them. Start with something you enjoy so you bring passion to the effort. As you develop something special with one type of drink, begin adding the next to your repertoire.

The start-narrow approach works for entertaining because most drinkers, in my experience, are willing to try whatever category of "house speciality" I'm offering. Most people respect the effort that goes into making a good drink, not a merely serviceable one, and are curious to try it out. Sure, there are some people with set preferences. Like the guy who "only drinks Scotch, and then only single malts". Or the gal who's like, "Nah, I just want a glass of Chardonnay." You can keep some basic bottles on hand for those folks. But recognize that they're special cases. You don't have to be all things to all people.

The result of the start-narrow approach is that your friends will come to see you as a person with taste and skill in serving drinks. Not just a person with a lot of bottles on the shelf. (Anyone with a shopping list and a credit card can assemble a reasonable collection of bottles.) They'll be more likely to come to your parties in the future. They'll invite you to theirs. They'll talk you up amongst friends. They'll even bring good bottles as gifts because they recognize your passion to pour a fine glass, not merely one that "gets the job done".

I am a huge fan of having something your guests have never had on your bar - it is a conversation starter, and will have people giving something new a try. I pick up little bits and bobs when I travel, and keep an eye out for unusual things in bars here (and then go to the liquor store to get a bottle if it is something I like). What this often means is that my bar contains as many weird and wonderful items as standard, and it makes for some good cocktails! My last 5 purchases were (and of course this will depend on what is 'normal' where you live, some stuff is utterly normal in the UK, but not in Toronto!): Creme Yvette, Luxardo Maraschino Liqueur, Chase Marmalade vodka, Liquor 43, and an Elderflower liqueur from a small batch producer.

I like booze... way too much... I drink a lot of Manhattans/Martinis and whiskey straight... love the Glencarin but my absolute favorite glasses in the house are the ones that my wife got for me: Vintage champagne coupes (*note these are not the exact glasses but very similar)... I had some old martini glasses that held about 6.5 ounces of liquor which was waaaay too much... these are perfect for manhattans and we also use them for champagne as well....

My old fashions go into a regular short glass...

FDW

I also use the old style champagne saucers as cocktail glasses. Unlike most modern cocktail glasses, the old style saucers are an appropriate size (3-5 oz) for cocktails. Modern cocktail/martini glasses are way too big. Who wants a stemmed tub of warm gin?

My bar contains:

Gin = Plymouth (navy strength if I can get it, but regular will do)
Vodka = Finlandia
Special vodka = Nemiroff chilli-infused
Vermouth = Dry Martini, Martini Rosso
Triple sec = Cointreau
Liqueurs = Di Saronno Amaretto, Grand Marnier, Chambord, Benedictine
Rum = Skipper (dark), Appleton Estate (light)
Cognac = Remy Martin VSOP (for cocktails), Hennessy XO (for regular drinking)
Bitters = Angostura
Scotch = Oban, Talisker (I don't drink many whisky cocktails so am happy to use these in cocktails if a guest so desires)
Bourbon = Woodford Reserve
Sherry = Sainsbury's extra dry, Sainsbury's PX, which are perfectly fine
Port = Sainsbury's Taste The Difference vintage stuff, which is tasty
Madeira = Sainsbury's own brand, which is tasty
Other = sugar syrup, ginger cordial

There is not quite everything in this photo but it gives the general idea:



Here is the stuff that I can make with all of that, plus lemons, limes and oranges:

vodka
gin
rumthose are must things

I always have in Bombay Sapphire Gin and Woodford Reserve bourbon. All else I do not bother stocking unless I know I am having guests around.

Fireball. Done.