Crafting Cocktails – Part 2: Exploring the classics

Once you understand the fundamentals of preparation and ingredient selection (see Part 1), the next step is exploring the classics. If you want to learn how to make new drinks, you need to have a good understanding of the classics. There is a reason the classics have been consumed over centuries and continue to make their way onto cocktail menus around the world; they work and they have an amazing ability to resist change over time. I believe that any modern cocktail recipe can be traced back to a classic origin. Think about it as cocktail evolution where new, modern cocktail recipes evolve from a single ancestor (the classic). When a mixologist is proficient in classic cocktails, new drink creation is often guided sub-consciously where creation almost becomes sub-conscious and the creator is often unaware their new recipe can be traced back to a classic.

To approach exploring the classics, the first place to start is establishing how to make the classics. Pretty simple. There are a lot of classic cocktails out there but, I believe, some are better than others to use as an origin to build upon. Note this is opinion based, and surely there would be some critics who would disagree. None-the-less, this will get someone started on the right path for crafting success. To illustrate that process, a couple of examples are provided below.

Example 1

Manhattan

The manhattan is one of my favorite classic cocktails. It is simple, consisting of only 3 ingredients: whiskey, sweet vermouth and bitters, yet elegant and surprisingly versatile. First let’s establish a recipe of origin; many recipes can be found online^1-3. In this case, the recipe uses a rye whiskey (Rittenhouse 101), a sweet vermouth (Vya) and Bokers bitters:

To a mixing glass add:

2 oz rye whiskey

1 oz sweet vermouth

2 dashes of Bokers bitters

Stir well with ice and strain into martini glass or coupe.

Garnish with brandied cherry (luxardo).

Using the same ingredients, begin to play around with the ratio of ingredients to make different variations:

2 oz rye whiskey

0.5. oz sweet vermouth

1.5 oz rye whiskey

1.5 oz sweet vermouth

1 oz rye whiskey

2 oz sweet vermouth

You can also explore adding different amounts of bitters. Try leaving them out or putting more in. Swapping for different garnishes can also impart different flavors. Try using an orange or lemon peel instead of a brandied cherry.

Next, let’s begin trying different ingredients. Swap out the rye whiskey for a bourbon and make it using the same recipe as above. You can also begin to try other brands of sweet vermouth -and other bitters. You can even try using multiple whiskeys – how would equal parts rye and bourbon taste? At this stage, experimentation is the best way to learn. Use your palate to guide you along the way and play with different recipes.

Example 2

Tom Collins

Let’s use another example. This time with a citrus-based gin cocktail – the Tom Collins. Again, this is another simple drink that consists of 4 ingredients: gin, lemon juice, simple syrup and seltzer (carbonated water). A good recipe of origin to start with uses an old tom gin (Haymans) and is as follows:

To a shaker tin add:

2oz gin

1oz lemon juice

0.5oz simple syrup

Shake well and single strain into rocks filled highball glass. Top with seltzer and garnish with an orange twist.

Again, using the same ingredients, begin to play around with the ratio of ingredients to make different variations:

2oz gin

0.5oz lemon juice

0.5oz simple syrup

1oz gin

1oz lemon juice

1oz simple syrup

Try using different gins. Try a London dry (Bokers) or a botanical (St. George Botanivore) gin.

You can even explore preparing the drink differently. Rather than shaking the drink, build the drink in the glass. Start by adding the gin, lemon and simple syrup. Fill glass 2/3 the way up with seltzer, this will help mix the ingredients and top with ice. Building in the glass will preserve some of the subtle gin flavors – this could work well with botanical gin types. You may even try adding some fresh herbs like mint or basil. You can add the herbs along with the liquid ingredients, prior to adding the seltzer, and lightly muddle to release the aromas. Again, use your palate as a guide.

Below is a list of some other classic cocktails that have served as good points of origin for me.

Other classic cocktails