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" There are no rules when it comes to stocking a bar. Follow your preferences and those of your most frequent guests. Alcohol Beer Blended whiskey Bourbon Brandy Champagne Gin Liqueurs (coffee, orange, and herbal) Rum Scotch Sherry (dry and sweet) Sour mash whiskey Tequila Vermouth (dry and sweet) Vodka Wine (red, white, and sparkling) Mixers Club soda Fruit juice Soft drinks Sparkling and still waters (flavored and plain) Tomato or seasoned vegetable juice Tonic water Garnishes and Flavorings Bitters, for old-fashioneds Citrus (lemon, lime, and orange) whole, slices, wedges, or peels  Coarse salt, for margaritas Cocktail onions, for Gibsons Cream of coconut, for pi\u00F1a coladas Hot-pepper sauce, for Bloody Marys Ice (preferably coarsely crushed) Maraschino cherries, for Manhattans and old-fashioneds Olives, for martinis Simple syrup, for sweet cocktails and punches Worcestershire, for Bloody Marys Equipment Blender Bottle opener Citrus squeezer Coasters Cocktail napkins Cocktail shaker or pitcher Corkscrew Cutting board Dish towel Drink stirrers Ice bucket Jigger Paring knife, for fruit peels Strainer Bar needs vary greatly according to the party&amp;#039;s size and budget. The general rule is 1 1/2 ounces (1 jigger) hard liquor and 3 or 4 ounces of wine equal 1 cocktail serving. Most liquor stores allow returns of unopened bottles providing that the wine has not been refrigerated. Every bar should have a supply of soft drinks, bottled water, and fruit and vegetable juices. If you are serving only wine, offer red, white, and perhaps even sparkling. If wine is part of a more complete bar setup, white wine is the most commonly requested. Don&amp;#039;t serve red wine if you are concerned about spills. For a meal, tradition says that white wine goes with white meats, fish, and seafood; that red wine accompanies meats and richly sauced dishes; and that blush and sparkling wines go with anything. Today, the rules are less strict. The best guide is your own taste. In general, light wines, both white and red, best complement light and delicate foods. Bolder wines of both colors stand up better to richer, more assertive foods. Red wines are generally best when uncorked and allowed to &amp;quot;breathe&amp;quot; for about 15 minutes before serving at room temperature. Liqueurs are usually served after dinner. Brandy and cognac are the most common types. Fruit, coffee, and herbal flavors are also popular. The best-quality liqueurs can be expensive but have almost unlimited shelf life. Bar Tips If possible, chill cocktail and beer glasses ahead of time. Handle glasses by the stem to avoid leaving finger marks and warming the contents. Add carbonated beverages at the last minute, even to punches. To avoid spills, don&amp;#039;t fill glasses to the brim. Keep a kitchen towel handy; making drinks can be messy. Don&amp;#039;t overserve. Never allow an inebriated guest to drive. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/entertaining/a869/home-bar/>