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Finding an alcohol delivery service to rely on will help you indulge in a careful, beautiful practice of making drinks at home. Glittering shards of ice clinking in a glass, a perfumed waft of lemon peel, the muffled fizz of an effervescent beverage; these are just a few of the bountiful ASMR stimuli of cocktail making. While we’re looking forward to patronizing our favorite bars again, there’s plenty to enjoy about being your own bartender in the meantime. So let’s talk about your liquor stash—specifically alcohol delivery.
A lot of people are currently looking for ways to order alcohol delivery so that the bottles come directly to their doorstep. But is it even possible? The answer is yes, but a yes with many asterisks. Because while liquor delivery services are definitely out there, whether or not they exist as an option for you depends on the laws of your state (my apologies to readers in Alabama, Oklahoma, and Utah).
Both Drizly and Saucey are big names in the liquor delivery business, and promise a lot of nice perks, like delivery within the hour (in more normal circumstances…) and sourcing from liquor stores in your area. However, both services are only available in certain US cities and states, so check their websites to find out whether you live in an area they cover. ReserveBar is another option for shipping to states that allow it, but the selection is smaller, and more focused on top-shelf liquor and limited edition releases.
Now that we’ve navigated all that red tape, let’s get to the cocktails. Aided by the wisdom of Epi’s resident booze expert Maggie Hoffman, we’ve created a handy buying guide for stocking up your liquor cabinet using alcohol delivery services so that you can make all of your favorite drinks from home. The good news? With just a handful of bottles, you can make a wide variety of cocktails, both boozy and refreshing.
GIN
Maggie suggests: Sipsmith Gin. “There are a ton of good gins these days, but this has become one of my favorites for both bright and refreshing and stiffer drinks. It’s juniper-y without reminding you of a tree-shaped air freshener, and floral without reminding you of perfume. It’s polished and slightly fennely and I wish I had a bottle around right now. My dad just wrote me to say he bought two on his last day out and about.” Other faves? Amass, Reisetbauer Blue Gin, Automatic Sea Gin, and Ki No Bi from Kyoto.
It can’t be denied that walking around your house with a martini in hand is quite a mood. You’ll need some gin and a dry vermouth to get the job done.
My parents showed me how to make these when I was 10, for the explicit purpose of having me serve them after-work cocktails. Therefore they hold a special place in my heart. And also they are easy.
To make this classic bittersweet Italian aperitivo, you need gin, sweet vermouth, and Campari.
VODKA
Maggie suggests: “If you’re feeling fancy, Haku is a Japanese vodka made from rice that has an almost creamy texture. But, honestly, there’s no problem with sticking to Smirnoff, especially for a Moscow Mule.”
Call your vodka martini a Kangaroo, and you’ll sound especially urbane and informed. Of course, add some olive brine to make it dirty, if you’d like.
The Moscow Mule calls for limes and spicy ginger beer, but if you have fresh ginger on hand, you can add a teaspoon or so of grated ginger instead to your cocktail shaker and 2 or 3 tablespoons simple syrup (start slow and add more to taste as needed.) Just be sure to top it off with some club soda, too, and stir gently in the glass.
TEQUILA
Maggie suggests: Tequila Ocho Reposado or Plata. “Perhaps more than any other category, agave spirits are worth saving up for. These are delicious, both retaining the grassy, bright flavors of the agave plant.
For mezcal, Del Maguey Vida is a go-to for mixing, and it’s likely what you’ve received if you’ve ordered mezcal cocktails in bars. Save the truly spendy mezcals for sipping. (Though they’re also good in the Oaxaca Old Fashioned below.)
A good Margarita shouldn’t be cloaked by glugs of sickly sweet and sour mix. Just use good tequila (made from 100% agave), plus Cointreau and fresh lime juice. A blanco tequila-based marg is crisp and peppery; reposado tequila will give it a creamier, smoother vibe. (You can also make mezcal margaritas, my personal favorite.)
A citrusy, sparkly Paloma can be made with either mezcal or tequila, depending on your preferences. Don’t forget the Squirt!
If you love agave spirits, but want something a little stiffer than the drinks above, this stirred cocktail should be your new signature. It calls for tequila, mezcal, and a dash of Angostura bitters, plus a little agave nectar to tie it all together.
WHISKEY
Maggie suggests: “Try these drinks with rye if you can. We’re all lucky that Rittenhouse is widely available; it’s a go-to for bartenders because it’s well priced and dry with a nice spicy kick. (My personal go-to, though, which you should order if it’s available near you, is James E. Pepper rye.) For bourbon, go with Buffalo Trace for something smooth with hints of vanilla.”
Maggie is partial to a rye-based Manhattan, but bourbon will make a richer, slightly sweeter version of this classic cocktail. Get some high-quality sweet vermouth and keep it in the fridge once you open it! (You’ll need Angostura bitters, too.)
Unlike a Manhattan, which gets its sweetness from vermouth, an Old Fashioned just needs sugar from your pantry. And that Angostura. A high-quality cherry, is, well, you know what they say.
This sophisticated riff on a Manhattan features Cynar, a bitter amaro that’s flavored with artichokes, among other things.
A Boulevardier is like a Negroni made with whiskey instead of gin. You can use whatever sweet vermouth you’re using for Negronis and Manhattans; Maggie likes to keep small bottles of rich, vanilla-laced Carpano Antica Formula around, though she’s been known to sub in slightly bitter Punt e Mes, sometimes, too.
This could easily be dubbed a pantry cocktail, as the only ingredients aside from the rye are sherry vinegar and maple syrup. Got those on hand?