Say goodbye to last orders with a bar in your home

Having grown up in Zimbabwe, where home bars were a common sight, David Jones had long planned to install one of his own. But as life, and children took over, the plan was put on hold until the start of the Covid-19 pandemic when he finally had the time to turn his thoughts into a reality.

“I decided to build a bar back in 2003 and had an area earmarked for the project,” says David, who lives in Dublin. “However, children suddenly appeared and the proposed bar area was then used as a play area. Then, due to the 2008 recession, we relocated abroad (to Dubai). After 12 years we returned with the family, who by now didn’t require room for playing, so the bar space once again became available.

“I started planning for the bar build and as I was still travelling back and forth to Dubai for work, I brought back pre-made parts which I did during my spare time in Dubai. Then, in October of 2020, I returned for good and made a start on pulling the project together. I encountered fierce opposition from the female contingent of the family — partner Patricia and daughters Megan (16) and Ava (14), with only my son, Conor (19) in favour. But ignoring democracy, I pressed ahead hoping that as progress evolved, there would be more acceptance of the project.

David Jones's home bar. Photograph: Alan Betson

“My wife was concerned that displaying alcohol with young teenagers around was not responsible, but I countered this with the argument that in Ireland, alcohol is prevalent everywhere and it was better to educate the kids and let them watch how responsible adults deal with our most treasured social pastime — this didn’t ease opposition, but we pressed ahead.”

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David, who is a quantity surveyor, says that he learned “meaningful DIY skills” from his father, and put these to use when building the bar, undertaking all the work himself, including the electrics and installing the dispensing and cooling systems.

“The bar project was brought together over a three-month period. However, the build could have been quicker if not for Covid-related material shortages,” he says. “All the ideas were from my head and the design was intended to be both unique and in good taste. I prepared a 3D model of the space and bar using Sketchup software and this allowed family input as to colours and opinions — which I ignored.

“The front of the bar consisted of over 600 individual pieces of wood varying in thickness, length and colour to give a unique, modern look and I made the counter tops from concrete moulds and hand-painted them. Once I had completed the bar front and added the LED strip downlighting, I could sense an easing in opposition and finally a cool acceptance.

“Stage two of the build was the wine wall to the back of the bar and again the display of alcohol was hotly challenged and contested by my wife — but once the wine/prosecco wall was complete with COB LED strip lighting, I definitely could sense a degree of acceptance. However, due to the initial reluctance and threats of pulling it down, I know I would not receive much praise as this would entail eating humble pie, which does not happen in our home.”

The father of three says that although the bar was never “officially christened”, it was such a success that he has been asked to build something similar for a friend.

“As people visited, the reaction to the bar was overwhelming and this drove my girls and wife mad — as without exception, everyone commented how great it looked and I have been commissioned to build one for a friend,” he says. “The wine wall has 50 bottles of wine, the under-counter fridge is stocked with bottled beers and wine, and the glass cabinets house a range of spirits, as keeping them out of sight was a strict ‘planning’ concession.

“We are getting great use from it, especially when my son’s 20-year-old friends visit and it gets a real pounding. There is a natural magnetism to the bar, and it was great during the pandemic as a social hub for close-contact friends and family, and post-Covid.

“Now, we all love it and if space allows, I would definitely recommend building a home bar. It doesn’t have to be large, but it’s important to ensure that the design and size do not distract away from the room or the house. I would also definitely recommend appointing a professional to design and prepare a 3D model of the bar, as this allows you to visualise the size, space and colour.

Wine and spirits professional Suzanne Redmond says there are a number of things to consider before setting up your own bar at home

Wine and spirits professional Suzanne Redmond knows a thing or two about bars and says there are a number of things to consider before setting up your own homemade version.

“There are many arguments for having a number of tools, but in my experience the essentials are, a jigger or measure, a reliable cocktail shaker, a waiter’s friend (corkscrew), a silicone ice tray and a strainer,” she says. “And while it would be near impossible to cater to all spirit requests, you can knock up many a cocktail or a simple short if you have vodka, gin, white rum, whiskey and brandy.

“Your cupboard essentials should include tonic water, lemon juice, lime juice, sparkling water and cola, as well as ice and water.

“Having even a small variety of glassware will give your home bar a bit of class and the styles which will cover almost all drink requests include a highball, Martini glass, tumbler, brandy glass and balloon glass.”

Ashley Douglas, a lecturer in professional bartending, says having quality glassware enhances the bar experience

Ashley Douglas, a lecturer in professional bartending, runs mobile cocktail masterclasses and Northern Ireland’s only tiki bar in Portrush. He says that while “fancy equipment” is great, it isn’t essential, and you can use a protein shaker or even a clean jam jar for mixing cocktails. You can also use an egg cup or measuring jug instead of a measure, and teaspoons are just as effective as bar spoons. But, he maintains that a “Mexican Elbow” (lemon/lime press) is essential for any budding mixologists.

He also says that nice glassware can enhance the flavour and taste experience of a drink, so if you want to make a good impression, invest in some good glasses. And, dispelling the myth that cocktail making is difficult, he has some tips on how to wow your friends with delicious homemade cocktails.

“The ultimate goal with any cocktail is to create a balanced drink, with the elements of sweet, sour, weak and strong,” he says. “Sweet can come from sugar, fruit juice or actual fresh fruit. The sour comes from fresh lemon or lime, weak refers to soda water, juice or even the dilution created when shaking or stirring a cocktail, and the strong refers to alcohol — the foundation to work on in any cocktail. As long as you stick to the principle of sweet plus sour plus weak plus strong, you will achieve a balanced cocktail.

“Garnishes are also very important as they can turn a great drink into an excellent drink. The garnish should reflect a taste profile already found within the drink. It should be neatly arranged around the rim of the glass and if you are using a straw, it’s best to arrange the garnish around the straw — since 80 per cent of taste comes through the nose, you’ll be sure to pick up the smell of the garnish when you take a drink.”