Just in time for Valentine’s Day, Presidents Day or any holiday (or any day for that matter!), we want you to pour your drinks with perfection! Follow our lead and let us help you with the following basic recipes:
All served “up,” or “on the rocks” (over ice), “shaken or stirred” ( don’t bruise the ice!). Think BIG – 2oz of Spirits to 1/2oz of modifier (such as Vermouth). Glassware should be a martini glass for an up cocktail, or a large rocks glass or “Old Fashioned” glass for on the rocks.
Traditional Martini
Your favorite vodka or gin, with a dash of dry vermouth, with a lemon twist or olive garnish. (We will do another whole column focusing on other Martinis like the flight of ‘tinis you see below).
Gibson
It’s a traditional Martini just like the first one! The only difference is that you use cocktail Onions to garnish it!
Gimlet
Your favorite Vodka or Gin, with a dash of Roses Lime juice and a Lime wedge or wheel garnish.
Manhattan
Every bartender needs to know this one! The first ingredient is always a dash of Angostura Bitters.
Originally made with Rye whiskey, Bourbon or Blended Whiskey or your favorite Whiskey will do the trick.
Sweet Manhattan, Sweet Vermouth and a cherry garnish. If you prefer you can add a dash of cherry juice.
Dry Manhattan, Dry Vermouth and twist of lemon.
Perfect Manhattan, Sweet and Dry Vermouth, 1/4oz each, Lemon twist and a Cherry garnish.
Rob Roy
A Manhattan just substitute your favorite Scotch.
Old Fashioned
This one is a little more complicated you will need a muddler, sugar cubes or packets are fine, bitters, an orange slice or wheel, and a cherry.
Combine a packet or cube of sugar, one orange wheel and a cherry with a good dash of bitters in the bottom of the glass. Muddle well until fruit and sugar are smashed together. Add 2oz of your favorite Whiskey, for on the rocks add your ice now, add a dash of seltzer or soda water, topped with a lemon twist.
Jonathan Boas is a Certified Master Bartender and Chef who does Bar/Restaurant consulting. Any questions?
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