Leslie Kirchhoff knows a thing or two about a good drink. As the purveyor of Disco Cubes, the custom ice cube company (yes, that’s actually a thing) that’s called upon by everyone from Gucci to Goop, she serves up designer drinks on the daily. That’s why, for this week’s timely Playboy Advisor, she’s on hand giving her best over-the-counter advice for your at-home bar situation—whether it’s the mid-range sparkling wine for the perfect toast, the supply list for the perfect bar cart, or the golden ratio for the cocktail every man should know how to prepare. If you’re anything like us, you’ll heed Kirchhoff’s advice carefully—and drink responsibly. 

What’s the drink that you feel every man should know how to make? 

Hands down a Negroni — It’s a simple and sophisticated equal-parts recipe that allows for a lot of riffs — 1 oz gin (or mezcal, my preference), 1 oz Campari, and 1 oz sweet red vermouth. You can add bitters to make it your own; I love Fee Brothers’ Cherry Bitters. For a lower ABV version, sub prosecco for the gin, turning it into a Negroni Sbagliato. Any way you make it, just make sure to store your vermouth in the fridge once it’s open. 

No matter how hard I try, my martini never comes out quite like they do it at the Polo Bar. Any tips? 

You may not have figured out your golden ratio yet! That, or your vermouth may be past its prime (again, it’s one of the few bar staples that wants to be chilled). A martini is as customizable as a coffee order, but a good starting point is a classic 5:1 spirit-to-vermouth ratio for a dry martini. Personally, I prefer a wetter and dirtier one, with blue cheese olives, and I use a 3:1:1 ratio of gin to vermouth to olive juice. 

On the vermouth front, try to find one that you’d gladly sip on its own over ice. Dolin Dry is a timeless choice for a martini if you’re in a pinch, but Vermouth is having a resurgence in a big way. My go-to is Lo-Fi Dry Vermouth, which is crisp and complex, with floral notes.

Another tip I see often is adding a few dashes of orange bitters. I like Scrappy’s Seville Orange Bitters.And lastly, always remember to stir — not shake. Dilution and clarity are key.

If you had to pick, what would you say is the sexiest possible bottle a guy could have ready to pour when he invites you over for a nightcap?

Anything with a story. Nothing is sexier than showing your curiosity or interest in something. Did you travel to Mexico and discover mezcal’s lesser-known cousin Raicilla? Did you try Italicus Bergamot Liqueur in Italy, or a special sake in Japan? Did your dad used to drink Brandy Old Fashioneds? Paint the picture with a story; it’s an easy opportunity to spark a beautiful conversation. 

I always see the coolest bartenders mixing their own special sauce for certain drinks—like infusions or bitters or whatever. I’d like to have something like that on hand for when I’m entertaining. Any pointers? 

Start by building your bitters collection — they’re the punch of flavor that you didn’t know you were missing, and one of the reasons that drinks from cocktail bars always taste better than what you make at home. Bitters & Bottles is a good place to start — try this beautiful bottle of Mole Bitters by Dashfire, Mister Bitters’ Cacao & Macadamia Bitters, or The Japanese Bitters’ Sakura blend. 

What’s the best drink you’ve ever had, and where was it?

Two come to mind — both in Thailand.

First, on the island of Ko Tao, there’s a little spot called Varbi Bar where I had a drink that I’d kill to recreate, called the High & Dry. It was a martini made with Makrut Lime Gin, Rosso Vermouth, Pandan Shrub, and Smoked Roasted Coconut, served up, of course, and garnished with a Pandan leaf. Perfect flavors, perfect ratios, perfect drink.

The owner of Varbi Bar told us about a spot in Bangkok called Funkytown, which includes a “funkiness” rating for each drink on the menu. I’m always keen to try the oddest sounding drinks, even though I often find myself either underwhelmed or overwhelmed by them, but Funkytown’s aptly-named “Caesar Salad” has to be one of the most uniquely satisfying drinks I’ve ever had the pleasure of tasting. Made with house-made Caesar cordial, gin, parmigiano foam, romaine lettuce, rosemary, tonic, and garnished with a dill frond and crisp roll of bacon-esque prosciutto, the balance of flavors was mind-blowing, refreshing, and deeply complex. Third place has to go to one I had years ago at a cocktail bar in Barcelona, called Dr Stravinsky. The drink was named the Mexcate, and was made with mezcal, tequila, avocado and jamaican pepper shrub, cured cheese syrup, and lime. Again, a flavor profile I’ll never forget.

I feel like glassware is an important part of the drinking ritual—but I’m not about to splurge on Baccarat. Any suggestions that are cool, but maybe more affordable?

Glassware is so important. The weight, the thickness, the texture — it all affects the experience of consuming a drink. I pray no one is still serving guests in mason jars in 2026.

For a great Old Fashioned glass that feels high-end, try Nude or Luigi Bormioli. I also love Nude’s High Ball glasses, and Viski’s Nick & Nora glasses. CB2’s Marta glasses are also elegant, minimal, and deeply affordable.  

My girlfriend and I are throwing a holiday party for friends—probably about 15 to 20 people in total. I’ve obviously been put in charge of drinks. How should I stock the party—and, if you’d be so kind, what would you choose for a nice, well curated time?

Batching a drink is always a great hosting trick — my favorite low-effort recipe is a French 77 Punch. For roughly 40-50 servings, you need 1 bottle of gin, 1 bottle of Elderflower Liqueur, 1–2 bottles of prosecco, 1 bottle of sparkling water, and roughly 25 oz (the exact amount to fill the empty gin bottle) of lemon juice (about 12-16 juicy lemons — but buy extra just in case). Juice the lemons within 8 hours of serving, and be sure to strain out the pulp.

I also love to batch a Negroni or a martini, but unless you’re stirring each drink individually, remember to add water (about 25%) to the pre-batched mixture to account for dilution, and store in the freezer until party time.

We’re hosting New Year’s, which I assume means we’re in charge of the champagne toast—but we don’t have a champagne budget. Is there a crowd-pleasing sparkling something-or-other you’d recommend?

If you’re on a budget (or even if you’re not), do not worry about the quality of bubbles for the midnight toast. Between the countdown, the kisses, and the fact that everyone’s already a few drinks in, it really is more of a formality and not something to stress over. 

But do worry about how you serve it! 

For affordable glass options, I love these stemless flutes from CB2 (which can be used for far more than champagne). These are a super affordable crystal option. And for disposable, these are classy.

As for the bubbles themselves… 

This may be an unpopular opinion, but when I buy entry-to-mid-level prosecco, I buy purely to match the vibe of the bottle to the vibe of the event. I like to buy Mionetto because it gives Veuve-energy with its orange label. Remember, one bottle can make 8 toast-sized glasses. 

For a mid level sparkling wine recommendation: 

Királyudvar Pezsgo Henye Sparkling from Hungary — Rich, biscuity and champagne-like, for $34.

I’m honestly trying to cut back on booze. Are there nonalcoholic options (cocktails or ready-to-drink) that are actually enjoyable?

The Phony White Negroni by St Agrestis is my favorite ready-to-drink mocktail out there right now, along with their Phony Espresso Negroni (and the original!). Otherwise, my go-to canned N/A drinks are definitely Ghia (I love the Lime & Salt) and Kin’s Actual Sunshine flavor. Aplos is also a great bottle to have on hand, but requires mixing.

I feel like I can mix a good enough drink, but it’s the garnish or the finishing touches I always screw up. What’s a cheat code you’d recommend—ideally one that’s store bought or easy enough to do on my own?

Dehydrated citrus is easy and elegant, and goes well with literally everything. You can dehydrate your own, but they’re also readily available in stores and online. Hot tip: Store them in the freezer to make them last longer.

How important is ice for a really good cocktail…and how would I do that at home?

Ice is so important! If your freezer has an automatic ice maker, steer clear of using that ice for cocktails — nothing screams bachelor-pad-cocktail more than automatic-ice-maker ice. Get some 2” king cube trays, 1.3” silicone ice trays, or if you’re serious about it, get a clear sphere or cube mold.

I’m pretty tight on fridge space, so I’ve been contemplating a mini-fridge for a different vibe. Any recommendations on how to do it right?

I love the Rocco Fridge. They turned the mini fridge into a beautifully-designed piece of furniture that doubles as a bar cart, and tells you what’s inside it at all times. They’re constantly coming out with new colors, but the graphite or the white can do no wrong. I get compliments and questions about mine from nearly every person who sees it.

What are low-maintenance or store-bought bar snacks that I should keep on hand (and ideally that won’t ruin my breath)?

Jarred olives and nut mixes are classic for a reason, and they’re easy to elevate by tossing them in a pan with some oil and spices until they’re warm and toasty. I also love Japanese snacks like wasabi peas, shrimp chips, or fun bar mixes. Browse the selection at your nearest Asian market and I guarantee you’ll find something fun!