What are the basics for home cocktail-making?
"Get a good gin, a whiskey, and a rum. Good vermouth, too — a dry and a sweet variety. I love Dolin vermouth. For the spirits, stick with things that are versatile.
Gin: Plymouth is my go-to, a great all-around gin and tasty enough to stand up to being the front-and-center flavor in a classic martini.
Bourbon: Old Weller Antique 107 or Buffalo Trace works great in cocktails.
Rye: Rittenhouse is fine, [and] makes a mean whiskey sour and Old-Fashioned.
Rum: Goslings or Myers for Dark & Stormys, something a little lighter for Daiquiris.

What kind of mixers, bitters, and other special ingredients are important to have around?
"Peychaud's bitters, a good aromatic bitter like Angostura or Bitter Truth, and orange bitters are key. There are loads of other tasty bitters on the market now; some of my favorites are Dr. Adam Elmegirab's Boker's Bitters, Bitter Truth's Celery or Xocolatl Mole bitters, and Bob's Bitters out of England, especially the Abbott's and Coriander varieties.

Fresh citrus fruit is absolutely essential for juice and peels/slices for garnishes, as is homemade simple syrup, brandied cherries if you like Manhattans and Aviations, and the freshest of eggs for sours, fizzes, and flips. Additional mixers might include a spicy ginger ale (Blenheim's is my fave) and Apollinaris sparkling mineral water for Gin Fizzes and Rickeys (D.C.'s native cocktail!)"


Photographed by Sebastian Marin