Diversify Your Cocktail Ingredients

Let's assume you've got the basics covered: vodka, gin, tequila, rum. Now embrace the supporting cast to expand your repertoire.

BITTERS These liquids are the salt and pepper of the cocktail world. A few drops can transform a drink. (A Manhattan without orange bitters is not a Manhattan.) No need to buy dozens of bottles; two or three will do the trick. Start with Angostura, the most popular variety. Round out your collection with Peychaud's (key in the Sazerac) and Regan's Orange Bitters #6. Bonus: They never go bad.

SWEETENERS Sweet flavors, in moderation, balance acidity and tame bitterness. Make sure to have simple syrup on hand since many recipes call for it. To make our No-Cook Simple Syrup, combine 2 cups each superfine sugar and water in an airtight container. Cover and shake until sugar dissolves. Makes 3 cups.

VERMOUTH Available as white (dry) or red (sweet), vermouth is a wine-based elixer that transforms gin into Martinis (dry) and rye into Manhattans (sweet). It's not shabby on its own over ice, which is good because it has a shelf life of a few months--so use it up.

LIQUEURS Liqueurs are the unsung heroes of the cocktail world. Stock these three: Cointreau, for Margaritas; Campari, for Negroinis; and St-Germain, for Champagne cocktails.

CITRUS AND HERBS Freshly squeezed juices take even the simplest cocktails to new heights, so don't compromise. There's also no substitute for fresh herbs. If you have to choose just one for mixing and garnish, make it mint.