This piece originally appeared on DomaineHome.com.
The most important bartenders in history—Jerry Thomas, Trader Vic, Bill Boothby, to name a few—are all dead. These days, bartenders haven't achieved the level of fame of their counterparts in the kitchen, but with the craft cocktail movement reaching critical mass, we'll no doubt see more mixologists gaining notoriety in the near future. One exception to that truth is Jim Meehan, managing partner of Manhattan's PDT, an acclaimed speakeasy concealed behind a phone booth in a hot dog shop in the East Village. Meehan, author of The PDT Cocktail Book (a highly recommended read), is already widely considered a cocktail pioneer—so when he speaks, we listen up. Meehan recently sat down with DuJour to share his secrets to a well-stocked bar, from what produce to buy to what glassware keep in your cabinets. Here are a few of our favorite takeaways from the interview:
On spirits: "Pick your favorite cocktail—such as the Martini, Manhattan, or Margarita--and buy all the ingredients to make it. The next time you want to make cocktails at home, pick another drink, and do the same. "