Classics by definition never overstay their welcome, but they can become a bit familiar. We asked four top bartenders to teach our old favorites some new tricks.
By Wayne Curtis
One theory about the origin of the word “cocktail” says it was swiped from 18th-century slang for a non-thoroughbred horse, whose docked tail signified mixed heritage. A drink so adulterated with something other than pure spirits — like bitters or sugar — adopted the nickname by analogy. In the two centuries since Americans discovered a fondness for mixing flavors with their liquor, a few drinks have emerged as champions able to go the distance. This has been achieved through a long, if not terribly complicated, process: Drinks we like we keep on drinking (think of the martini or manhattan, both dating back more than a century), and those we don’t like we ignore until the silence turns awkward and they leave (the fuzzy navel, anything electric blue). This is doubly true for summer cocktails, which require big flavors along with an ability to refresh in the summer heat. It’s a high hurdle, but standards like the mojito and the gin and tonic (which gets bonus points for helping stave off malaria) have proven themselves time and again. Here are four new contenders.
Gin & Tonic Cocktail
Twist on: Gin and Tonic
Sean Muldoon, the wizard behind Belfast’s Merchant Hotel Bar, updates the gin and tonic by omitting the tonic and substituting a subtle hit of French aperitif Lillet Blanc and a less subtle hit of cilantro.
1 oz London dry gin
1 oz Lillet Blanc
1 oz lime juice
1/2 oz cane syrup
Dash of Peychaud’s bitters
Pinch of fresh cilantro
Combine all ingredients and shake well with ice, then strain into a chilled cocktail glass.
Copa Jerez
Twist on: Pimm’s Cup
Chris Hannah, of Arnaud’s French 75 in New Orleans, subs in sherry, strawberries, and rum for Pimm’s.
1 oz gold rum
3/4 oz medium dry sherry
1 oz cava (or other sparkling wine)
1 strawberry, halved
2 cucumber slices
3/4 oz lime juice
1/2 oz simple syrup
Muddle strawberries, cucumber, lime juice, and syrup in a shaker, add sherry and rum, and shake with ice. Strain into a Collins glass with fresh ice, and top with cava.
Lemon Balm Collins
Twist on: Tom Collins
Jamie Boudreau, mixologist at Tini Bigs in Seattle, uses leaves of fresh lemon verbena and mint to bring a delicate but lasting tang to the dependable Collins.
2 oz gin
3/4 oz fresh lemon juice
1/2 oz simple syrup
6 leaves lemon verbena
3 leaves mint
Soda water
Shake with ice and strain into a Collins glass filled with fresh ice. Top with soda water and garnish with a sprig of mint.
The Small Hour
Twist on: Daiquiri
Don’t overlook the stuff on the door of your fridge when casting about for added cocktail ingredients.
Jeffrey Morgenthaler of Clyde Common in Portland, Oregon, adds fruity depth to his daiquiri
adaptation with orange marmalade.
2 oz aged rum
1 oz fresh lime juice
1/2 oz cane syrup
1 tsp orange marmalade
Shake rum, lime juice, cane syrup, and marmalade with ice in a shaker until well chilled, then strain into a cocktail glass.
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This article originally appeared in the July/August 2009 issue of Men’s Journal.
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