Rye Whiskey - The workhorse behind my bar. Cuts through citrus, sugars and bitters well so it holds up well in cocktails.

• My choice: Rittenhouse 100 proof

• Lower proof alternative: Old Overholt

Bourbon - Works great with citrus or bitters (see old-fashioned)

• My choice: Buffalo Trace

• Cheaper alternative: Evan Williams black label

Scotch - Great to mix in classic cocktails, a much different flavor profile than the first two whiskeys on this list.

• My choice: Monkey Shoulder

• Smokier single malt alternative: Laphroaig 10 year

Gin - Called for in a number of classic cocktails. For a gin and tonic, I suggest the London-dry style.

• My choice: Plymouth

• London dry alternative: Broker's

Light Rum - Lighter in flavor when compared to dark rum. Great in daiquiris and mojitos.

• My choice: El Dorado 3 year

• Cheaper alternative: Don Q Gold

Dark Rum - Big flavor that holds up well in sweet tiki drinks.

• My choice: Hamilton Jamaican Pot Still Black

• Less assertive alternative: Appleton Estate

Brandy - A staple.

• My choice: Maison Rouge V.S.O.P.

• Lighter, cheaper alternative (for a Wisconsin old fashioned): Korbel

Tequila (and/or Mezcal) - Don’t go cheap here, look for 100% agave.

• My choice for tequila: Siete Lequas Blanco

• Mezcal alternative: Vida de San Luis del Rio

Vodka - Perfect for the friend who doesn’t like the taste of alcohol, it’s easy to work with and cover up.

• My choice: Rider vodka from Union Horse Distilling Co.

• Traditional alternative: Russian Standard

Sweet Vermouth - Italian style, remember to keep refrigerated & consider purchasing small bottles.

• My choice: Cochi Vermouth di Torino

• Adventurous alternative: an amontillado sherry by Alvear or Lustau

Dry Vermouth - French style, remember to keep refrigerated & consider purchasing small bottles.

• My choice: Dolin Vermouth de Chambery Dry

• Adventurous alternative: Lillet Blanc or Cocchi Americano

Orange Liqueur - Great to have options here depending upon the recipe it’s included in.

• My choice: Pierre Ferrand Dry Curaçao

• Drier alternative: Luxardo Triplum Triple Sec

• Sweeter alternative: Marie Brizard Orange Curaçao

APÉRITIF/DIGESTIF - Typically before or after a meal neat, but also add a bitter component to cocktails.

• My choice: Campari

• Sweeter alternative: Aperol

ABSINTHE/PASTIS - Either or on this one.

• - My choice: La Clandestine

  - Pastis alternative: Ricard or Pernod

Bitters- The “Salt & Pepper” of cocktails.

• My choice: Angostura Aromatic Bitters

• Orange bitters alternative: Regan's Orange Bitters no. 6

• New Orleans alternative: Peychaud's Bitters