The cocktail hour is hot again. Call it the Mad Men effect, a spillover of scintillating style that is fueling nostalgia for the cocktail culture of the 1950s and ’60s.
The art of entertaining is having its own revival, thanks in part to a foundational piece of furniture: a bar cabinet. Whether echoing Midcentury Modern design or Hollywood Regency, a bar cabinet recalls the sophistication of bygone eras.
It’s a refined way to store glasses, bottles and cocktail accessories, and the cabinet top gives you the perfect space to mix drinks. Off duty, it becomes an artful spot for displaying bottles and decanters.
When you are entertaining, a bar cabinet makes a grand, flourishing statement in a living room. It also handsomely outfits a study or den. And it can be the pièce de résistance in a master suite – especially since many cabinets are designed to house a mini-fridge.
We’ve fallen hard for the Serpentine Bar Cabinet, an ebony homage to Regency style. Details set it apart: a gold-leaf pinstripe, a custom-cast brass ormolu, brass escutcheon handles, and soft-close drawers and wine racks.
For true glamour, the Ainsworth Eglomise Bar Cabinet shimmers like a Hollywood starlet. Behind its glass panels backed with silver leaf are roomy shelves and two breakaway side doors, each with shallow shelves for glassware. Pairing with our eglomise chests and vanity, it can elegantly equip a master bedroom or guest suite.
Eglomise also adorns our Regina Bar Cabinet. The Forsyth Bar Cabinet and Forsyth Double Bar Cabinet, along with our Preston Crushed Bamboo Bar Cabinet, boast British Colonial styling and dramatic texture.
After you’ve found your match, it’s time to celebrate with something fizzy, like this lemony New Orleans favorite.
Courtesy of Food & Wine
Makes 1 drink
1½ ounces VSOP cognac
½ ounce simple syrup
½ ounce fresh lemon juice
Fill a cocktail shaker with ice. Add the cognac, simple syrup and lemon juice and shake well. Strain into a martini glass, top with sparkling wine and serve.
Or if you prefer a dessert-minded drink, consider this recipe from our collaborator, restaurant mogul Donatella Arpaia.
Makes 1 drink
4 ounces Prosecco
1 brown sugar cube
dash of Angostura bitters
Garnish: pinch of cocoa powder
In a champagne glass, place first three ingredients. Stir once, garnish and serve.