#home-bar-organization

#home-bar-organization

The Salotto, a collaboration between Miele and Marchesi 1824 cafe, transformed the space into a haven for guests to recharge with caffeine and sweet treats.

There is an idea in environmental psychology that suggests you can understand a person more quickly by walking through their home than by sitting across from them in conversation.

The redesign, led by New York-based Legeard Studio, turns what was once a fairly standard hotel entry into something more along the lines of a design-forward hangout you'd actually hang out at.

The seating style has become a fundamental of casual dine-in kitchens, but deciding between a high-back style versus a neatly tucked away backless one is just the beginning of your sourcing considerations. Lumbar support for those of us with a weak core can certainly dial up the comfort level, while footrests and contoured or cushioned seats are other nice-to-haves as well.

Marcel's 1940s Milwaukee home, which he shares with his boyfriend, Ben, fell into that first category of being an unfinished space for storing almost entirely forgotten stuff. "It had cinder block walls with chipping paint and some old wood paneling that had been roughly cut out at the bottom from the previous owners installing a drain," Marcel says. "It was cold and full of spiderwebs when we first moved in, and not a place we ever wanted to hang out."

Used to strain ice and other ingredients out of shaken cocktails, a Hawthorne strainer is a small, flat, spoon-like gadget with holes plus a coiled spring around the edge. You simply fit it over the rim of a glass or shaker tin before pouring liquids through. It's essential for cleanly separating the cocktail from the ice without spilling or creating a mess during the pour.

One trend I'd happily see fade away in 2026 is the obsession with overly complicated, garnish-heavy cocktails that prioritize spectacle over balance. There's nothing wrong with a drink that looks beautiful, but when the garnish becomes the entire point of the drink, it often means the cocktail itself is an afterthought.

While one of the bartenders at the legendary Connaught Bar in London mixes your martini tableside, you're invited to choose your bitters to complete the drink. Lavender, perhaps? Or would tonka, coriander, or cardamom please you? Oh, what about the house-developed Dr. Ago's? Whatever your choice, you feel special for having collaborated on your order. But in truth, the selection process is so carefully planned by the Connaught that they're still behind the wheel. It's customization and control in perfect balance.