Classic
Drinks All Bartenders Should Know
You
should know that there has been a recent rebirth
of the classic cocktail.
There’s a marrying of the classics with modern mixology
shaking up the nation that won’t reach most bars in America,
however as a bartender you should know what’s going on in
your chosen profession. Did you know that the cocktail turned
200 years old in 2006?
 |
Martini |
| By
far, the Martini is the King of cocktails.
It is the
icon of the cocktail culture and whole books have been written
about its simplicity with a dash of controversy. You should
know that no one knows when, who, or where the first Martini
was created. What we do know is that Jerry
Thomas
published a cocktail recipe called a Martinez in
The
Bartenders Guide in 1887. It consisted of gin, sweet
vermouth, maraschino liqueur, bitters and a lemon twist. This
sounds like someone was trying to create a Manhattan spin-off.
|
 |
In
1907 William Boothby published
a Dry Martini Cocktail in his book, The
World’s Drinks and How to Mix Them. That recipe
consisted of gin, French dry vermouth, orange bitters, a lemon
peel and an olive.
During
prohibition, Martinis flourished because
gin didn’t require aging like whiskey, so it was readily
available in speakeasies. At the time Martinis were being
made with equal amounts of gin and dry vermouth. Through the years
the amount of dry vermouth decreased and by the 1950s Hollywood
movie stars were swirling just a couple of drops of dry vermouth
in the glass on the silver screen.
| All
hell broke loose when
Ian Fleming wrote about a fictional British spy named
James Bond in the novel Casino
Royale. Bond orders a cocktail called a Vesper
(name of his love interest) containing of gin, vodka and Kina
Lillet aperitif shaken, not stirred with a lemon twist. |
 |
 |
By
the second Bond novel the
handsome and debonair spy was drinking Vodka Martinis
with a coined catch phrase; shaken not stirred. |
Glass: Martini or rocks.
2 ounces of gin
1/4 ounce dry vermouth
Mixing Method: Shake and strain or stir and strain depending on
what the guest wants.
Garnish: Lemon peel or green olive.
Note: If you’d like to try the original Martini then
add a dash of orange bitters. When a guest orders a Dry Martini
it means that you only use a couple of drops of dry vermouth.
When they order it very dry or extra dry it means that you don’t
use any vermouth at all. An in & out or upside down Martini
is when you swirl a few drops of dry vermouth to coat the inside
of the glass then pour it out. A Perfect Martini (or perfect anything
for that matter) means to use half dry vermouth and half sweet
vermouth. A Dirty Martini means that you add olive juice. And
a Martini garnished with cocktail onions is called a Gibson. Martinis
can also be requested on the rocks.
More things to know about the Martini
When you shake a Martini,
the melting ice creates essential water needed for the cocktail.
Some guests like it to be shaken until there are thin shards of
ice on top and after straining. The feel of a shaken Martini is
light and airy on the tongue because you’ve added air to
the mix while shaking. The initial look will be a little hazy.
Martini connoisseurs call this bruising the gin.
When
you stir a Martini for half a minute, it
creates a heavy satiny and silky feel on the tongue. The look
is very translucent. This is the way Martinis were made before
James Bond was created.
Martini
connoisseurs say that you shouldn’t
keep liquor in the freezer or start making a Martini with the
liquor being cold because you don’t get the same dilution
of water from the ice. Truly, it’s all how you like it.
Lots of people like just a small amount of water being added to
their Martini.
A
Martini Mister is a small stainless steel
refillable spray canister that you fill with dry vermouth to mist
the top of your Martini.
There
is much debate over how many olives a Martini
should get. Most of the experts agree with one dropped to the
bottom and will accept two speared olives through the sides on
a cocktail pick due to the pressure of movies, TV, artist renditions,
photos, cartoons, etc., because it’s hard to get away with
what’s been crammed down the masses' throats. Three or more
olives are unacceptable unless requested by the guest or you work
at a low-end bar that stocks the tiny olives.
Olive
stuffers can be found in upscale bars. The
most popular ingredient to stuff in olives is bleu cheese.
The reason why gin and dry vermouth go well
together is because gin is infused with herbs and botanicals and
dry vermouth is a fortified wine meaning that herbs have been
added.
Know
that the flavored modern Martinis of today
make Martini connoisseurs' toes curl and actually made bartenders
everywhere cringe when this marketing ploy started. It’s
said that Absolut Citron started it all with the Cosmopolitan
because up until that time no other cocktail, other than a gin
or vodka Martini, was strained into a martini glass.
It was actually inevitable due to the explosion of infused spirits
hitting the market. Amazingly, within just a couple of years Martini
Bars and Martini menus popped up everywhere, but the main thing
to know is that the modern Martinis of today are really
just the shooters of yesterday. Instead of being
chugged they are being sipped in elegant martini glassware.Z
You’ll
find that Dirty Martini lovers like different
strengths of dirtiness, so I’ve learned to ask, Would
you like it R, X, or XXX rated? They always smile, but get
it.
 |
Manhattan |
There
are many stories of people
claiming to have invented the Manhattan, but all agree on the
location in which it was invented, Manhattan. What we do know
is that it was first made with rye whiskey since it was plentiful
at the time (late 1800’s). In modern times it can be made
with a favorite bourbon or whiskey. And in Minnesota and Wisconsin
it’s made with brandy.
Glass: Martini or rocks.
2 ounces of rye, bourbon, or whiskey
1 ounce of sweet vermouth
2 dashes of bitters
Mixing Method: Stir and strain. Never shake a Manhattan. You want
it clear, translucent, and cold.
Garnish: Cherry.
Note: A Perfect Manhattan calls for half sweet vermouth and half
dry vermouth with a lemon twist. A Manhattan can be requested
on the rocks and if you replace the whiskey with scotch whiskey
you’ve made a Rob Roy.
 |
Rusty
Nail |
Glass:
Rocks.
1 1/2 ounces of scotch whisky
3/4 ounce of Drambuie (dram-BOO-ee)
Mixing
Method: Build.
Garnish: None.
Note: You will find that Rusty Nail drinkers have a preference
when it comes to the ratio of scotch to Drambuie. Also, you’ll
find several ratios in many other cocktail recipe books, however
this measurement seems to satisfy most Rusty Nail lovers from
my experience.
Just so you know, Drambuie is a Scotch based honey and herb liqueur.
It’s proof is very high (80 proof) for a liqueur so it makes
this cocktail very potent.
 |
Stinger |
Glass: Rocks.
2 ounces of brandy or Cognac
1 ounce of white crème de menthe
Mixing Method: Shake and strain into a rocks glass of ice.
Garnish: None.
Note: Some older guests may request for the stinger to be
made with crushed ice. Also if you replace the brandy with vodka
this vodka stinger is called a White Spider.
 |
Godfather |
Glass: Rocks.
1 ounce of blended Scotch whisky
1 ounce of amaretto
Mixing Method: Build.
Garnish: None.
Note: Replace the Scotch with vodka and you’ve made
a Godmother.
 |
Vodka
Gimlet
(The G sounds like the G in Gum)
|
Glass: Rocks.
1 1/2 2 ounces of vodka
1/2 ounce limejuice
Garnish: Lime wedge
Note: Most bars use sweetened limejuice like Rose’s
Lime Cordial, but a little simple syrup and fresh squeezed limejuice
can replace the manufactured limejuice. Gimlet purists will just
use fresh squeezed limejuice. This cocktail was originally made
with gin, so you might get some requests for a Gin Gimlet. This
cocktail is often confused with a Gibson (Martini with cocktail
onions). Big difference.
 |
Champagne
Cocktail
|
As
far as we know,
Jerry Thomas first listed a Champagne Cocktail
recipe in his 1862 book, How To Mix Drinks. However the
recipe is not the same that has evolved over the years.
Glass: Champagne.
1 sugar cube soaked with bitters (about 6 dashes)
Fill with Champagne
Mixing Method: Build.
Garnish: Lemon twist.
 |
Mimosa |
It’s
said that the Mimosa
was invented in Paris, France at the Ritz Hotel in 1925.
They would also add a tablespoon of Grand Marnier calling it a
Grand Mimosa or a Buck’s Fizz. If you replace the
orange juice with cranberry juice it’s called a Hibiscus,
which matches the hibiscus bloom much better than a mimosa flower
bloom matches the color of a Mimosa.
Glass: Champagne.
2 ounces of orange juice
Fill with Champagne
Mixing Method: Build.
Garnish: Strawberry.
Note: The Mimosa is a traditional brunch cocktail and is often
included in a buffet brunch'es price.
 |
Bellini |
The Bellini
is said to have been invented
in Harry’s Bar in Venice, Italy in 1945 and named in 1949
by Gluseppe Cipriani.
Glass: Champagne.
1 ounce of white peach purée
5 ounces of Prosecco (sparkling wine from Italy)
Mixing Method: Pour the peach puree into a mixing glass with ice
cubes, then slowly add the Champagne. With a bar spoon, gently
stir by dragging the puree up from the bottom, much like folding
egg whites. Strain into a Champagne fluted glass.
Garnish: None
Note: This cocktail is usually only found in high end bars
that make their own white peach puree and stock Prosecco. Some
cheat using peach nectar and house Champagne or sparkling wine
and pass it off as a Bellini.
 |
Kir
(rhymes with ear) |
The
Kir is named after a French mayor
of Dijon named Felix Kir who lived from 1876-1968.
Glass: Champagne.
1/4 ounce crème de cassis (kuh-CEASE)
Fill with white wine
Mixing Method: Build.
Garnish: Lemon twist
Note: Crème de cassis is a black currant liqueur. When
you replace the white wine with Champagne you’ve made a
Kir Royale. When using white wine, Chablis or chardonnay is preferred.
Substitute the crème de cassis in a Kir Royale for Chambord
and you’ve made a Kir Imperial.
 |
Cuba
Libre
(KOO-buh-LEE-bray) |
Teddy Roosevelt wore
many hats throughout his life
and one of them was commander of the 1st U.S. Volunteer Cavalry
Regiment during the Spanish-American War. They were called the
Rough Riders. While the Rough Riders were in Cuba fighting the
Spanish in 1898, this drink was invented and named after the battle
cry Free Cuba.
Glass: Highball.
1 1/2 ounces of light rum
Juice from a lime wedge
Fill Coca-Cola
Mixing Method: Squeeze the juice from a lime wedge over the ice,
rim the glass with the same lime and throw away then build the
rest of the ingredients.
Garnish: Lime wedge.
Note: Notice that a Cuba Libre is just Rum & Coke with
the extra lime action.
There are many many other classic cocktails that
are mentioned in the other categories. Here they are for you.
Juicy
Classics
Bloody
Mary:
vodka and bloody mary mix.
Bocce Ball: amaretto and orange juice
Harvey Wallbanger: vodka, Galliano, and orange
juice.
Screwdriver: vodka and orange juice.
Tequila Sunrise: tequila, orange juice and grenadine.
Creamy
Classics
Brandy
Alexander:
brandy, dark crème de cocoa, half & half.
Golden Cadillac: whire crème de cocoa,
Galliano, and half & half.
Grasshopper: green crème de menthe, white
crème de cocoa, half & half.
Pink Squirrel: white crème de cocoa, crème
de noya, and half & half.
White and Black Russian: vodka, coffee liqueur
and half & half for the White Russian.
Sour
Classics
Bacardi
Cocktail: Bacardi light rum, sour mix and grenadine (by
law it must be made with Bacardi).
Between the Sheets: rum, brandy, triple sec,
sour mix.
Daiquiri: light rum, simple syrup and fresh lime
juice.
Margarita: tequila, triple sec, and lime juice.
Sidecar: brandy or Cognac, triple sec, and sour
mix. Can be served with a sugared rim.
Singapore Sling #1: gin, sour mix, soda water,
bitters and a cherry brandy floater.
Singapore Sling #2: gin, Cherry Heering, Cointreau,
Benedictine, pineapple juice, limejuice, grenadine, and bitters.
Tom Collins: gin, sour, and soda water.
Whiskey Sour: whiskey and sour mix.
Tropical
Classics
Hurricane:
light rum, dark rum, passion fruit juice, and bar punch mix.
Mai Tai #1: light rum, triple sec, amaretto,
sour, and a dark rum float.
Mai Tai #2: light rum, dark rum, triple sec,
amaretto, sour, pineapple, and grenadine.
Piña Colada: rim and piña colada
mix.
Planters Punch: dark rum and bar punch mix.
Zombie: light rum, dark rum, apricot brandy,
bar punch mix, float of 151 rum.
Hot
Classics
Irish
Coffee:
Irish whiskey, 3 packets of sugar, and whipped cream.
Stick
Classics
Mint
Julep: bourbon, sugar, spearmint leaves.
Mojito: rum, lime, sugar, mint, soda water.
Old Fashioned: rye, whiskey, or bourbon, orange,
cherry, and bitters.
More
Classics You Should Be Aware Of
Americano:
Campari, sweet vermouth and a splash of soda.
Black Velvet: Guinness and Champagne.
Dark N’ Stormy: Gosling’s Black Seal
rum and ginger beer.
Gin Rickey: gin, juice of half a lime, soda water.
Moscow Mule: Smirnoff vodka, limejuice, and ginger
beer.
Negroni: gin, Campari, and sweet vermouth.
Pink Gin: gin and bitters.
Sazerac: rye whiskey, Peychaud’s bitters,
sugar, and, Pernod.
Ward 8: whiskey, orange juice, lemon juice, and
grenadine.
White Lady: gin, Cointreau, and lemon juice.
You
Should Also Know...
There
are some cocktails that are from the 1800's through the American
prohibition that are called by the following names.
Cobbler,
collins, cooler, daisy, fix, fizz, flip, julep, rickey, punch,
shrub, sling, and smash.
