Photography by Carmen Troesser
Wine bars. Coffee bars. Poolside bars. Architect Susan Bower reports that home bars of all types find their way onto her clients’ wish lists. “Usually, the bar will be close to an entertainment area or your dining room, but then they pop up in the lower-level, or close to the swimming pool,” says Bower, principal of Bower Leet Design.
Her first task is to figure out what space her client wants to share with guests, even if at first it doesn’t seem like a good fit for a bar. “It’s not only what space do you have available but also what’s most convenient for the way you like to entertain,” Bower says.
Bower then helps clients determine whether they’re going to need access to water and electricity. Refrigerators, sinks, kegerators, and ice makers are great additions but aren’t necessary. She also appreciates the other end of the spectrum: an attractive and well-appointed bar cart that can be rolled from room to room.
“You should really ask yourself: Are you messy, or are you neat?” Bower says. “Some people are going to need a little bit more room and a sink. The neat person can probably deal with the bar cart.”
Photography by Alise O'Brien
Emily Castle, owner and principal at Castle Design, focuses on making a bar space special through the use of open shelving, unique lighting, and leather barstools. She always tries to include something reflective, such as a mirrored backsplash or glass shelves.
She also suggests featuring a conversation starter—say, an interesting work of art, unusual bottles or antique glassware, or a collection related to the homeowner’s interests—but cautions, “We’re not much for crowding things. In some ways, less is more. I think you just display your prettiest things and put the rest in a cabinet.”
When it’s time to stock the bar, Simon Lehrer, manager and buyer at Parker’s Table at Oakland & Yale, recommends starting with the basics. His list of requirements for a minimalist but well-stocked bar: bourbon, scotch, gin, vodka, rum (white and dark), and brandy, as well as a selection of sodas, juices, vermouth (sweet and dry), and a sour mix. He also recommends olives, onions, and cherries as the three primary shelf-stable garnishes that someone should have on hand. “Start small,” he recommends. “The list can get extensive, so just keep it down to your favorites.”
