A whiskey bar for tax time

Tax season again?  I was jokingly asked by a client if I could design a whiskey bar to help her through the tax season.  I found an interesting 
article for her on The Salonniere website showing how to design a whiskey bar.  If she is serious, I will head straight to Bevmo! to further my design education.

The author recommends stocking your bar in the following way:

1) Limit your options.​​  Stock your bar with with one higher-end "Snobbish Sipper" whiskey, another for the "Experimental" drinker, and a go-to brand for cocktails.  These should be labeled accordingly to inform and inspire your guests.  "By limiting the options, you reduce the stress of having too many choices, create conversation starters, and decrease the footprint of your party setup."

2) Match the glassware to your whiskey.  The author recommends snobbish sippers get Glencairns and wine glasses.  Experimental types find their bliss in rocks glasses and collins glasses and coupes work best for whiskey based cocktails.  He states "this almost certainly guarantees dirty dishes, breakage and rings on your furniture, but this is merely collateral damage for a well-lubricated event."

3) Stock a variety of ice.  People enjoy ice in their whiskey, and people enjoy correctly chilling and diluting their cocktail.  The temperature and speed of dilution can affect the taste of whiskey, so you will need three sizes of ice to accommodate varying preferences.  The author recommends some large cubes of ice, medium one-inch cubes for cocktail making, and then small cubes.  He recommends you offer a small selection at the glassware table with additional ice in the freezer.

George Bernard Shaw once said "Whiskey is liquid sunshine."  See you at Bevmo!

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