Beer
Unless you run a brewpub where quantity is a must, it is best to start with a selection of four to six types of tap beer. You can always stock a few more bottled imports to fill in types of beer commonly requested. When choosing your tap beer consider the differences and strive for a balance of dark and light varieties, such as a porter, lager, amber, IPA, and a light beer. It is always a good idea to serve one or two local beers if available. Craft beers and microbrews are one of the top twenty hot trends as reported by the National Restaurant Association's report, "What’s Hot in 2009" survey. Microbrews vary widely in quality and from batch to batch, so make sure you choose a popular beer that offers a consistent product.Wine
Choosing wines can be a daunting task considering the incredible array of varietals and wineries to choose from. Fortunately, there are many experts to rely on for their advice. As a general rule of thumb it is acceptable to offer a balance of three reds, three whites, and a few specialty wines, such as sparkling wines, or a port or sherry. "A good wine list should not be so long as to be confusing, but it should have enough choices to be interesting," advises Roy Alonzo in his book, Upstart Guide to Owning and Managing a Bar or Tavern. As with beer, think local. If there are wineries in your location, consider serving one or two regional selections. These may change according to the season. Select lighter fruitier wines in summer, and stick to richer, fuller bodied wines in winter months. Unlike cocktails, where experimentation can be profitable, it is best to stay with "tried and proven brands" of wine and weed out the slow movers Alonzo shares.Cocktails
Cocktails are increasing in popularity and it makes sense on a full bar menu to include a combination of tried and true classics along with drinks that offer original flare. Classic cocktails are not just smart because they are standbys, there is actually a trend toward retro drinks and dining. Some popular classics include martinis, margaritas, daquiries, Manhattan, old fashion, and cosmopolitans. The classics are also perfect for creating modern variations, which can lead to signature drinks.The Signature Cocktail
Signature cocktails are experimental, but worth the risk when you consider the uniqueness factor. Having one or two signature drinks will bring customers back with friends to share the experience. For that is what a signature drink aims for—fun, unique experience in drinking that is not offered on the bar menu down the street.Infusions are one way to make something truly special to your bar. An infusion is uses fresh herb or fruits soaked in vodka for three or more days allowing the flavors to “infuse” in the alcohol. These flavored vodkas can then be used to create unique mohitos, martinis, and other drinks that can easily become a signature cocktail. Infusions and micro distilled artisan liquors is the number nine on the top twenty trends in the NRA’s 2009 chef survey.
Another top trend includes culinary cocktails, so another area to consider in your menu is what food to serve that goes well with your selected drinks. Small plates and tapas are very popular and offer many wonderful options for food that pairs nicely with wines, beer and mixed drinks.