feedfeed: At all times your bar is stocked with...
Colleen Jeffers: I keep things simple knowing that maintaining an extensive liquor library can be pricey, and most of my readers don't want to allocate cash and precious shelf space to a bottle of something they only need half an ounce of for a recipe. Beyond basic spirits (gin, vodka, bourbon, rye, light rum, dark rum) I always have angostura and orange bitters, salt (a pinch of salt improves almost any drink, not just margaritas!), high quality sweet and dry vermouth (I use Dolin, and keep it in the fridge), sherry, Cointreau, and a liqueur or two (like St. Germain and Pimm's). Fresh citrus is an absolute must -- lemons and limes are a permanent fixture on my countertops -- and my fridge is always overcrowded with seasonal syrups. Right now rhubarb simple and hazelnut orgeat are taking up a whole lot of room in there! I keep a small garden of fresh herbs and edible flowers, too, because they make fantastic garnishes, which should never be overlooked.