OK, it isn't exactly a 'moment' because it started last summer after we went to a lecture and demonstration by a celebrity bartender.
The story of our life includes several chapters devoted to often time-consuming, sometimes rewarding, culinary pursuits - homemade bagels...homemade ravioli...homemade sausage - endeavors which necessitated the purchase of mountains of specialized equipment - but I think this is going to require a move out of the kitchen.
Yes, we are now in a cocktail phase and these days it's about infusing spirits, flavored syrups and fresh sour mix. Parties at home feature a cocktail du jour (or punch if it's a crowd.)
While I love the bookcase above, I think a bar cart is a good place to start.
At the moment I am leaning toward this one, Arteriors' Connaught antique brass bar cart (also available in polished nickel.)
I'll leave you with a recipe for the Sazerac Cocktail pictured at the top courtesy of Bon Appetit.
2 teaspoons Herbsaint or Pernod
1 cup bourbon
1/2 teaspoon Peychaud's bitters or Angostura bitters
4 teaspoons simple syrup
Swirl 1/2 teaspoon Herbsaint or Pernod in each of 4 Martini glasses to coat inside of glasses.
Fill cocktail shaker with ice; add bourbon, bitters, simple syrup, and lemon twist. Shake well; strain into glasses.