Mixologist Paul McGee and his wife, Shelby Allison McGeeHe likes Chicago Classic Cubes by Lang Ice Company. The one-and-a-half-inch ice cubes [1] melt—and dilute drinks—at an even rate.

He says: “This weighted three-piece cobbler shaker [2] from Japan is nice and sturdy—and won’t bend like the cheap stuff will.”

All looks, no booze, this vintage bottle [3] is just for show.

This crystal mixing glass [4], made by a Japanese barware company, is gorgeous and functional.

Use an empty pitcher [5] or Champagne bucket to give flowers a drink. And don’t be afraid to put your personality on display with decorative extras [6], such as this thirsty camel.

She says: “A glass’s shape does affect taste, but it mostly builds anticipation.” A coupe [7] is a clue you’re serving Champagne or a cocktail without ice.

She says: “If we have more than six people over, we make punch. This punch set [8] was a gift, but I’ve seen the same one at a thrift store.”

He says: “The mistake most people make in stocking home bars is with vermouth. As beautiful as it looks, it must be refrigerated once opened.” Other handsome spirits, [9] such as these from the McGees’ own bar, may be displayed.

He says: “The Fine Art of Mixing Drinks was written in the 1930s by an attorney who was strict about how he liked his cocktails. The book [10] is still influential to American bartenders.”

Spoons [11] with hollow handles are also straws in disguise, and copper mugs [12] brighten a bar even when a Moscow mule isn’t on the menu.

The Essential Gear

You don’t need an elaborate bar to make tasty drinks. Four basic tools will get you there.

A craft cocktail at The Whistler (2421 N. Milwaukee Ave.) is a layered affair that can have a dozen ingredients. But to re-create something like it at home—or make almost any standard cocktail, for that matter—all you need is a jigger, a shaker, a strainer, and a bar spoon. Some tools work harder than others. Paul McGee, who recently left The Whistler to head a new venture with restaurateurs R.J. and Jerrod Melman, explains why.

1. “I’m a big proponent of exactly following a recipe,” he says. “The OXO double jigger [$10 at Target; target.com] is the only one I’ve seen that has deep, carved lines on the inside rim for measurements.” This jigger can also measure volumes as small as a quarter of an ounce. “Instead of having a few jiggers, you can have one that does it all.”

2. If you plan to serve both shaken and stirred drinks, a Boston shaker—the utilitarian pairing of a pint glass and a stainless steel mixing cup [$30 at Williams-Sonoma; williams-sonoma.com]—“kills two birds with one stone.” Use the pint glass to stir a drink such as a Manhattan, or connect the two glasses (large end to large end) to form a shaker that can produce a frothy fizz. “Make sure the pint glass and mixing cup overlap by about an inch and a half to form a nice seal.”

3. The prongs on a Hawthorne strainer (from $12 at cocktailkingdom.com) fit perfectly over the rim of a mixing cup or glass to hold back ice. Perfectionists should strain twice before pouring the drink into a glass; the second pass, with a smaller mesh strainer, clears tiny ice chips and bits of garnish.

4. A trident bar spoon with a forked end (from $16 at cocktailkingdom.com) does double duty: “If you want to add a garnish, you just flip the spoon over to pick up your cherry or olive.”

The products: Where to buy and how much

Vintage bar cart, $2,800, at The Find, 1819 W. Grand Ave. Vintage bottle, McGees’ own. Ice bucket, $115, and tongs, $75, at P.O.S.H., 613 N. State St. Bitters bottle, $45, at williams-sonoma.com. Old-fashioned glass, $95, at Ralph Lauren, 750 N. Michigan Ave. Bar spoon, $10, at williams-sonoma.com. Mixing glass, $53, and strainer, $19 for similar, at cocktailkingdom.com. Double jigger, $4, at surlatable.com. Vintage seltzer bottle, $495 for similar, at Jayson Home, 1885 N. Clybourn Ave. Camel, $125, at The Find. Pitcher, $395, at Ralph Lauren. Cobbler shaker, $42, at cocktailkingdom.com. Books, from $10, at cocktailkingdom.com. Champagne bucket, $295, from P.O.S.H. Bottle opener, $110, at Jack Spade, 47 E. Oak St. Garnish cups, $24 each, at P.O.S.H. Moscow mule mugs, $15, and mixing tins, $9, at cocktailkingdom.com. Spoon straws, $4 each, at surlatable.com. Punch bowl and cups, McGees’ own. Decanter, $295, at Ralph Lauren. Champagne coupes, McGees’ own. Cynar artichoke liqueur, $27 for a liter, Peychaud’s bitters, $5 for 5 ounces, Willett Family Estate rye, $35 for 750 milliliters, and Carpano Antica vermouth, $35 for a liter, at binnys.com. Luxardo Maraschino liqueur, $34 for 750 milliliters, at Vas Foremost Liquors, 2300 N. Milwaukee Ave. Buffalo Trace bourbon, $30 for 750 milliliters, at In Fine Spirits, 5420 N. Clark St. Rittenhouse 100 Proof rye, $23 for 750 milliliters, and Siete Leguas Blanco tequila, $40 for 750 milliliters, at binnys.com.