Natalie Bovis-Nelsen had a good point the other day when talking about gourmet coffee - save your money for the divine creations when you go out because they're worth it. However, since we're drinking more at home now, one of the best ways to save cash is to simplify and plan for variation. Looking back at the favorite drinks over the years, simplicity is everywhere - the Martini is no more than 2 ingredients, as is the Highball, Gin and Tonic, Kir, even the Mojito and Mint Julep do not require a heavy stock. So, theory being that at home you buy 1 or 2 base spirits, mix those in easy, tall drinks to fix your cocktail craving, then when you go out take that extra cash and enjoy some of the specialties of the house.
As we talk about saving money in the bar, however, I don't want to loose focus on the ever important garnish. Garnishes make drinks better, enhance the liquids and add a bit of flare. The good news is that staples like lime and lemon are always cheap - although quality is questionable at times - and then you will want to look for seasonal fruits. Right now I'm into blackberries and blueberries because the produce section is filled with some beauties for a great price. Shop around, explore the produce and have fun with it. Bridget Albert's Market-Fresh Mixology is a great resource for finding what's in season and experimenting with fresh ingredients.



Comments
This is such an important topic. Just like businesses are forced to make smarter, more creative decisions within a tough economic climate, people can become more creative with their cocktails and their bartending techniques – right on!