The Well-Stocked Bar

What beverage director Erin Phillips of Brasserie JO stocks in her home liquor cabinet.

You can always count on the beverage directors, sommeliers and bartenders at your favorite haunts to direct you to new or unusual drink concoctions. But we wondered: are these experts as adventurous at home as they are when they encourage others to sample and sip? We asked Erin Phillips, beverage director at Brasserie JO, to share what she always has stocked in her home bar.
 

1. Green Chartreuse V.E.P.

“Aged green Chartreuse is among my favorite liqueurs in winter. Made from a closely guarded secret recipe by monks in Voiron, it’s said that no one person knows the full recipe for this liqueur. It’s distilled from over 130 different herbs and plants and the V.E.P. is aged in oak to result in a smoother, more sophisticated product. Chartreuse is sweet, herbal and spicy. Served neat, it warms you from the inside out and works wonders as a digestive aid.”
 

2. A. H. Hirsch 16 year Bourbon

“This rare treat is becoming harder and harder to find and is quite simply one of the smoothest and most full-flavored bourbons I’ve ever tried. Produced in 1974 at the Michter’s distillery, it’s the oldest pot-stilled bourbon available in the U.S. If you’re lucky enough to get your hands on one of the last remaining bottles – or just a glass of it – you’ll find yourself wrapped in rich maple, spice and vanilla. The finish is long, spicy, reminiscent of walnuts and simply decadent. A little splash of luxury.”
 

3. Death’s Door Gin

“This fantastic gin is produced from hand-harvested juniper berries from Washington Island and Wisconsin botanicals. Chef Leah Kaplan created the flavor profile of this gin and the company is dedicated to sustainability. It’s robust and full-bodied, but finishes clean. Stuffed full of fennel, coriander and lavender, drink this little beauty straight and save other gins for your dirty martinis.”
 

4. DiVine Vodka

“DiVine is distilled from grapes from one of the Midwest’s richest fruit belts at The Round Barn Winery in Baroda, Michigan. Not only some of the nicest people you could hope to meet, they’re also unwaveringly dedicated to the production of fantastic wine and spirits. This particular undertaking is handcrafted in a copper pot still, resulting in a super refined and clean tasting vodka. I love to mix it in a cocktail I call the No. 6: a mix of Lillet Blanc, St. Germain, DiVine and bit of orange zest. Also delicious neat or with a whisper of high-quality vermouth.”
 

5. Domaine de Canton Ginger Liqueur

“Unbelievably delicious, I pull this out whenever I need a sure fire crowd-pleaser. Made from a VSOP Cognac base and infused with Vietnamese baby ginger, it’s seductive, spicy and not overly sweet. I love to mix it with blood orange puree and Champagne. For entertaining, Canton is hot, hot, hot!”
 

6. St. Germain Elderflower Liqueur

“Produced from hand-harvested elderflowers in the Alps, St. Germain has recently made its way into a permanent place in my liquor cabinet and back bar. An intoxicating blend of lychee, white flowers and ripe pairs is brought to a gorgeous finish with a rich mouth feel and reasonable sweetness. For a special occasion, try this with fresh blackberries topped with a bit of Cremant d’Alsace.”

Erin Phillips can be found at Brasserie JO, 59 West Hubbard Street, Chicago. 312.595.0800, www.brasseriejo.com.