Go for versatility in stocking the bar

With the holidays behind us, you might find your liquor cabinet looking a little empty. Or maybe your New Year's resolution was to keep a well-stocked bar to be prepared for the impromptu party. Whatever the case, here's a tip to follow when filling or refilling your cupboard: Think Will Smith.

No, not dark and muscular. More like popular and capable of handling a wide variety of roles.

The idea, says Shanon Rice, manager of the Elbow Room restaurant in Fresno, Calif., is to purchase alcohol that's "very versatile. ... You want things that you can plug into a couple different drinks. It keeps your costs down and gives you some flexibility as far as what you can serve."

We queried bartenders and wine experts to compile a quick checklist, along with a few tips for serving big groups without losing your mind.

Spirits

Vodka. Don Casperson, president of Old Doc's liquor store in Fresno, says: "Vodka will be the No. 1 call, or popular item, to mix drinks, whether it's one of these new martinis or just having the old-fashioned vodka and orange juice."

Jim Tomlinson, a bartender for 20 years, says vodka is a mainstay because it mixes with so many other ingredients.

"Mix in a little cranberry and stuff to it, and give it a name," he says. "It's easy."

Rum. Rice, a bartender for 11 years, says rum is great because it works at a variety of temperatures: "Hot drinks are going to be made with rum -- hot toddies, things like that. Then you can also do a rum and Coke."

Scotch. "It's not necessarily something that everybody drinks," Rice says. "But the scotch drinkers, that's pretty much what they drink. So it's good to have a bottle."

Whiskey. "It's extremely popular as a mixed drink," Rice says. On the rocks, straight up, mixed with cola. "You're going to have people who enjoy the taste of a good whiskey, and you're going to have your frou-frou girls that can't stand the taste of alcohol but want to consume it."

Champagne. Not only is Champagne traditionally used for celebrations, it gives many drinks a nice, bubbly twist.

For those who don't particularly like Champagne, Tomlinson suggests adding a little Chambord: "It gives it a nice little raspberry flavor. Or you can put a little peach purée in there and make a bellini, to make it a little more palatable."

If keeping real Champagne around is too expensive, Chuck Van Fleet, owner of Vino 100 in Fresno, suggests sparkling wine as an alternative. The primary difference is that it's not made in the Champagne region of France.

"I can show you a bunch of great-tasting bottles for $13 to $20," he says. "Champagne's going to cost $40 and up."

Brandy and cognac. Essentially the same drink, cognac is manufactured in France and brandy elsewhere. They're particularly popular during winter, when serving them warm after dinner is a nice touch.

Kahlua and Irish cream. Two more good after-dinner drinks, often paired together. Rice says they "give you that creamy, chocolatey flavor that a lot of people look for after they eat."

Wine. Make sure you have plenty of both red and white. Van Fleet recommends mulled wine, such as Muse winery's Mingle, which is served warm and comes with a spice pack. The wine is heated to a simmer on the stove, then other ingredients are added.

"This at night, walking around or sitting on the patio or something, it's great," he says.

Mixers

Colas and clear sodas can be served with or without alcohol. Same with orange and cranberry juice. Fewer recipes call for pineapple juice, but sweet and sour is a staple in many recipes.

Garnishes

Cherries and olives add color to mixed drinks. Many call for the juice from lemons or limes.

Glassware

People often run out of clean glasses, because they figure guests will use only one each. Rice says this is a mistake: "They set them down. They throw them away."

She recommends using plastic cups -- and a lot of them. They don't go bad, so if you don't need them, they can be saved for another occasion. Many are printed in colors and patterns that make drinking from plastic more palatable.

"They're good to have," Rice says, "especially with kids around."

A full bar needs a shaker. Metal is durable and, with a few ice cubes, quickly chills a drink. Tomlinson says you may not need shot glasses, unless your guests are drinking tequila straight.

"At parties most of the time, you're free-pouring," he says.

A set of snifter glasses adds a sense of occasion to a small gathering.

"You warm it up with a little hot water, let it sit for a bit," Tomlinson says. "Dump most of the water out, then add a little Grand Marnier or brandy. It's a nice, elegant drink."

A good book

Novices should consider buying a bartenders guide. Tomlinson favors Mr. Boston guides, because they've been around for a long time and offer basic recipes.