Spring cleaning? It’s not just for closets. Now is a perfect time to assess the state of your home bar. Whether you have a sprawling bottle collection or are just getting started, we’ve found that the KonMari Method of decluttering is applicable to everyone's drinks-making situation.
Marie Kondo’s book, The Life Changing Magic of Tidying: A Simple, Effective Way To Banish Clutter Forever, isn’t a book on how to clean -- it’s a strategy on how to clean once and then remain tidy. It’s a way to live. The idea is to approach your objects in a new and active way to minimize clutter while relieving stress and achieve maximum joy. Sign us up -- isn’t stress a big part of the reason why we drink in the first place? Isn’t joy what we’re ultimately after?
But how to apply the method to the home bar?
Step 1: Visualize the kind of drinks you’d like to be making -- and by default the kind of bar you want. Situate your bar somewhere permanent, no matter how big or small. Three bottles on a silver platter, say, or a whole cupboard cleared out for your whiskey obsession. If you’ve been storing bottles all over your kitchen, this a good time to gather them together in one place. Your bar can’t function properly, or give you inspiration if you don’t even know what you have.
Step 2: The next step, according to Kondo, is to keep only those items that spark joy. Do all your bottles make you happy? Even that cheap blue curacao? How about the stained dishtowel? Or that broken wine key? If something’s gotta go, it’s gotta go. It can be hard to let things sail downriver, but Kondo argues that unused items lose their dignity -- and make you unhappy. The point is to have useful possessions, not just having things for the sake of having them.
Step 3: The chief organizing principle of KonMari is to store like things together. Got five bottles of gin? They need to abutt each other and not be mixed with your tequila. This seems obvious, but it’s amazing how often bottles get out of whack.
Step 4: Store your bar tools near your bottles. Like cooking, tending bar is best done when organized. Chefs call it mise en place, setting your place to begin assembling food -- or in this case, drink. If you keep your bottles and bar tools organized, your drink-making will become easier. The drinks will be better. It will bring you less stress. Who wants to hunt for a Y-peeler to make a garnish just as a cocktail is finished? When the ice is melting in a drink, it is not a good time to dig through drawers!
Using tips from KonMari method your whole drinks-making world will improve. Decluttered, your bar --- and you -- will lighten-up.
The point is not just making better drinks, but to lead a better drinks life. And what imbiber doesn’t want that? What an intoxicating idea.