Urban Bar: The Wet Bar

As befits summertime swimming pools and surf, we've gotten wet this July at Urban Home Blog. We've made our own sodas for every event from Fourth of July picnic to sunset bonfire. We've learned the bubbly history of carbonation and how it fits into the all-American phenomenon of the soda fountain. We've made refreshing aqua fresca for the luncheon table, tart-sweet lemonade for the picnic table, pebbly grape slushies for the backyard romp. We've learned how to make the quintessential California cold drink, the Arnold Palmer. We have even conjured a pitcher of tomato water to celebrate both an afternoon in the garden and its proceeds.

As I was writing those columns, I was reminded of the importance of the wet bar to homekeeping. The wet bar is the foundation of the professional or home bar that supports the mixing and serving of drinks. The wet bar is wet because it includes mixers, the most basic of which is water from carbonated to flat, but it also includes equipment such as ice makers and ephemera such as ice trays. Though I've written a guide to cocktail parties -- available as a column here and as a free printable PDF here -- that includes stocking the home bar, I haven't actually covered the wet bar on its own until I wrote this column.

It should be noted that a wet bar does not necessarily lead to a complex home bar setup. If you keep cold water in the fridge and ice in the freezer, you are keeping a wet bar. That being said, the standard bearer for keeping a wet bar is the professional bartender, and much of this information proceeds from the standards for professional bartending, adapted for home use whether or not the wet bar being supported is soft (meaning non-alcoholic drinks) or hard (meaning alcoholic drinks). To that end, along with the components of a wet bar, I have included three recipes as fundamental to serving cold soft- and hard drinks as the wet bar is to mixing them: seltzer with lime and classic, pivotal gin- and vodka-tonics.

Like most homekeeping fundamentals, though the wet bar is basic, it is vital. Managing our thirst is every bit as important to keeping a home as is managing our hunger, our hygiene, our safety, our leisure  -- all of the basic needs that homekeeping proceeds from and has aspects of. A drink of cold water is the very essence of a need being met. Here is one organization that works to provide access to clean water for all people. I urge all of us who are fortunate to have that access to click on this or any related link and give of their resources of funds, effort, and time as is needed to support those for whom access to safe, clean water is not a given.

Stocking the Home Bar: The Wet Bar

As with all lists and guides at Urban Home Blog, this list is a based upon my years of experience as a homekeeper and a lifestyle writer, and none of these is a compensated endorsement. These recommendations are for a home wet bar that experiences average usage. For guidance on stocking the bar for a party or other large event, or for stocking the home bar, click here. In the next column, we will stock the home bar with equipment and bar ephemera. 

Flat Water

Flat water is water that is safe for consumption that is provided through a faucet that taps into a managed municipal water source, a well that is either communally or privately owned, or from a dispenser through a subscription service. As discussed here, you have the right to expect that the water that comes out of the tap is clean enough for human consumption. Always call the water department if your tap water looks dirty or displays an off odor.

• For the wet bar, filtered water is recommended. Though there are subscriptions to filtration services and filtration devices that fit upon the faucet, a filtration pitcher such as Brita Everyday Water Filtration Pitcher works just fine for typical home use. Be sure to change the filter timely using the instructions provided with the pitcher and archived online.

Sparkling Water

Sparkling Water is an umbrella term for water that has been pressurized with carbon dioxide resulting in a liquid that releases a steady supply of bubbles. That process can occur naturally or synthetically; both are known by the familiar term carbonation.

• Seltzer is pure, mechanically rendered carbonated water.
• Soda Water and Club Soda both refer to carbonated water that has been enriched with salt and/or baking soda.
• Mineral Water is water that originates in a mineral spring. Mineral water can be flat or sparkling, but to be labeled Mineral Water, it must be naturally derived and contain a noticeable mineral content.
• Spring Water is water that originates in a mineral spring but has a lower threshold for mineral content than mineral water does.
• Tonic Water is carbonated water to which a trace amount of quinine has been added.
• For the wet bar, stock sparkling waters in individual four- or six-packs. For alcoholic drinks, stock club soda and tonic water, and for non-alcoholic drinks, stock club soda, seltzer and mineral water.

Mixers

Mixers is an umbrella term for liquids that are served as drinks on their own or mixed together or with other ingredients to make drinks. Mixed drinks can be non-alcoholic, known as soft drinks, or alcoholic, known as hard drinks. Aside from tap and sparking waters, mixers include juice, soda pop, and additives including syrups.

• Juice is the fresh, bottled or frozen juice of fruits or vegetables. Fresh juice is always preferred. For the home wet bar, stock fresh oranges or fresh orange juice, fresh limes or fresh lime juice, and tomato or tomato-vegetable juice in individual four- or six-packs. Stock additional juices in small quantities according to home usage: cranberry, apple, grape, pineapple, grapefruit, prune, etc. Store fresh or fresh bottled juices in the refrigerator; store shelf-stable bottled or canned juices in the pantry. Always check juice for freshness and do not use any that displays an off odor or color or that has passed its expiration date.
• Soda pop is flavored carbonated water. Soda pop is recognizable by brand name and by flavor. For the home wet bar, stock ginger ale and cola in individual four- or six-packs. Stock additional soda pops in small quantities depending on home usage: household favorite flavors or brands, ginger beer, dry soda, etc. For lemon-lime soda, make lemon-lime Italian soda as needed using the recipe and technique here.
• Additives are ingredients added to drinks along with mixers to achieve distinctive characteristics. For the home wet bar, stock basic aromatic bitters such as Angostura, orange and Peychaud's; sweet and sour mix such as Mi-Lem; Tabasco Sauce; and Worchester Sauce.
• Syrups are a specialized type of additive that are concentrated reductions of flavors that enhance drinks. For the home wet bar, stock Grenadine, Italian Soda syrup in lemon and lime, and coffee syrup in hazelnut and pumpkin. For sweetened lime juice, make lime simple syrup using the recipe here. For simple syrup, use the recipe here. Stock additional syrups depending on home usage: cherry, apple, peach, pear, mint, almond, etc. Store handmade syrups in the refrigerator; store shelf-stable syrups in the refrigerator or pantry. Always check syrups for freshness and do not use any that displays any off odor or color or that has passed its expiration date.

Ice

Any bartender will confirm that it is impossible to overstate the importance of good ice to cold bartending. Though ice in cocktails is primarily an American convention, good ice is not just the norm; it is indispensible. Correctly rendered ice chills a drink without diluting; that consideration is the reason different drinks call for different kinds of ice. The four basic forms of ice for the wet bar are block, cubed, cracked and snow.

• Most refrigerators sold today make and dispense ice water and ice from a mechanism housed in the freezer compartment, typically accessible from the freezer door. If this is the system you choose or are provided with, be sure it is connected to a well-filtered water supply (see flat water, above). Water freezes into ice at 32 degrees F, while the ideal temperature for the home freezer is 0 degrees F.
• For the home wet bar, it is ideal to have access to cubed and crushed ice, and it is not necessary to have a refrigerator built-in for them. For home use, use filtered water in silicon ice trays in large- and regular-cube size to make an ongoing supply of ice. If your freezer isn't already equipped with one, obtain a freezer ice cube bin to store ice, and get in the habit of filling it and refilling the ice trays in anticipation of usage so that ice is always available in the freezer.
• Bar- or counter-side, invest in an ice bucket with tongs or a scoop and a well-fitting lid, and fill it in anticipation of afternoon social drinking or cocktail hour. In our urban home, we like metal ice buckets with double-insulation walls. If you collect bar ephemera, scan tag sales in person or online for vintage ice buckets in the style that you like; in our urban home, these are mid-century glass buckets with gold detailing.
• For the wet bar, crushed or cracked ice, and the powdered ice known professionally as snow, is essential for many drinks. Invest in a portable ice crusher and safely use it according to the accompanying instructions. In our urban home, we like the Hamilton Beach 68050 Ice Shaver. This simple electric ice crusher has the two necessary settings to make cracked ice and snow, along with built-in safety features. Because it is a small kitchen electric, it can be transported from your home wet bar to vacation condo, pool party, etc. Supplement the portable ice crusher with a freezable slush and shake cup. In our urban home, we keep two reservoirs always ready in the freezer for slushes, quick ice chips, milk- and protein shakes, etc. 

Garnishes

Garnishes are the finishing touch for many drinks both soft and hard.

• For the home wet bar, garnishes to stock and use fresh are lemons, limes and oranges. Wash citrus with a food safe vegetable wash and rinse under cool water until it feels clean. Dry on paper towels and transfer to a bowl to cut or peel as needed. Stock additional fresh produce according to the menu for the event: fresh fruit such as peaches or bananas for pureeeing; berries; pineapple; celery, etc.
• For the home wet bar, garnishes to stock in shelf-stable jars are pimento-stuffed green olives and green olives brined in vermouth. For maraschino cherries, preserve cherries during their season according to the technique and recipe here and store the preserved cherries in the refrigerator. Stock additional jarred garnishes according to home usage: cocktail onions, black olives, dilly beans, etc. Coffee drinks may require special garnishes such as chocolate shavings or cinnamon; just grab what you need from the baking pantry.
• To prep and serve garnishes, dedicate a wooden or bamboo bar board and a citrus knife to the home bar. Clean the board often with a food- and wood-safe cleansing agent and condition the board periodically with food-safe wood oil.

Recipes

The following three drinks are fundamental to the wet bar. Every home bartender should know how to make them.

Seltzer with Lime

1. Place a drop of food-safe vegetable cleaner in your palm and rub your palms together. Rub a lime between your two palms until it feels clean. Rinse the lime under cool water.
2. Use a citrus knife to cut the lime crossways into rounds.
3. Fill a chimney glass with cubed or crushed ice. Run either the stem- or the blossom end of the cut lime around the rim of the glass. Squeeze the rubbed lime onto the ice in the glass.
4. Fill the glass with seltzer. Top the drink with a lime round.
5. Give the drink a stir and serve immediately. 

Gin and Tonic

1. Place a drop of food-safe vegetable cleaner in your palm and rub your palms together. Rub a lime between your two palms until it feels clean. Rinse the lime under cool water.
2. Use a citrus knife to cut the lime crossways into rounds.
3. Fill a chimney glass with cubed or crushed ice. Run either the stem- or the blossom end of the cut lime around the rim of the glass. Squeeze the rubbed lime onto the ice in the glass.
4. Pour one shot house favorite gin into the glass. For Gin and Tonic, we like Tanqueray, Beefeater or Seagram's.
5. Fill the glass with tonic water. 
6. Top the drink with a lime round.
7. Give the drink a stir, place a swizzle stick in the glass, and serve immediately. 

Vodka and Tonic

1. Place a drop of food-safe vegetable cleaner in your palm and rub your palms together. Rub a lemon between your two palms until it feels clean. Rinse the lemon under cool water.
2. Use a citrus knife to cut the lemon crossways into rounds.
3. Fill a chimney glass with cubed or crushed ice. Run either the stem- or the blossom end of the cut lemon around the rim of the glass. Squeeze the rubbed lemon onto the ice in the glass.
4. Pour one shot house favorite vodka into the glass. For vodka and tonic, we like Absolut, Reyka or Stolichnaya, and always keep a small bottle stored in the freezer.
5. Fill the glass with tonic water. Top the drink with a lemon round.
6. Give the drink a stir, place a swizzle stick in the glass, and serve immediately.

Citron and Tonic

Use the preceeding recipe, using lemon-lime vodka, and garnish with both a lemon round and lime round. 

Resources

Urban Home Blog's Guide to Cocktail Parties (stemware, serveware, large events)

Urban Home Blog's Guide to Bar Equipment and Ephemera

Wine Country Gifts (stemware)