I've often heard the rule that you should take a white out 15 minutes prior to serving and put a red in for 15 minutes. Interesting that you go so far as an hour. Vermouth stays in the fridge for me, since it can spoil, as do syrups and juices. Wine as appropriate, and a representative sampling of beer is kept stocked in the fridge. I don't keep liquor in the fridge or freezer. I don't take pains to make cocktails as icy as humanely possible either. As foodguy mentioned, cold mutes flavors. It's something you might want to do if you're a sorority girl or frat guy who just wants to get drunk without tasting it, but for people who care about flavor, I don't see why you would want to. Besides, imagine Huntsman trying to fit his bar into a refrigerator.