The Cocktail Thread

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In my eyes every good man (and woman) should know how to make a few key cocktails, These do not have to be "classics" but you should know how to make a cocktail you enjoy. This is what this thread is for. These short (and long) drinks have a great history across the world, but Britain has played a huge part in them, and as well as being delicious, open up a huge range of flavors to enjoy. I won't dwell to much on the history, there is much written on them out there, books, blogs and more, go explore and at some point I shall write a little on them.

Equipment

Cocktails do not require a whole bar full of bottles nor an array of kit and glassware, though it doesn't hurt. Below is a list I have previously posted that is about all the home cocktailer will require. All are easily found through Google and Amazon has a good starter kit. As ever, the best thing to do is buy what your favorite drinks require and build from there.

A shaker (a boston shaker is my preference, a tin and glass that stick together and are paired with a hawthorne strainer), bar spoon, measures (a 25/50ml jigger is good), muddler, waiters friend, peeler, cocktail sticks, mexican elbow squeezer and julep and hawthorne strainers. A cloth and knife but these are a given most anywhere. Perhaps a microplane grater.

Rocks, high ball and cocktail glasses (coupe or martini is your choice). Beer, wine and champagne glasses dependent on preference.

Ice, good ice. Large cubes are the best, they can be cracked down if required and are an essential in my book.

Simple/gomme syrup (essentially sugar dissolved in water), lemons, limes, oranges, glace cherries, eggs, soda + tonic water, orange juice, grenadine, lime cordial (who doesn't love a gimlet!) as well as olives and silver skin onions (for a martini and gibson respectively).

http://12bottlebar.com/bottles/ is a good starter list on the drinks front (read their reasoning about what did and didn't make the cut), I personally would add a bottle of cachaça as I like a caipirinha, campari for a negroni, perhaps a couple of bottles of single malt and a añejo tequila for having neat. What bottles you add are entirely up to your drinking preference. I always have multiple gins (currently Gordons green and yellow label, Beefeater, Sipsmith and Blackwoods Limited Edition), sweet and dry vermouth (Punt e Mes and Noilly Prat respectively), campari, cointreau, rye, irish and single malt whiskey's and angostura bitters

Negroni

One of my favorite cocktails is the Negroni, its simple to make, short, refreshing and bitter, I urge you to try it, not all will like it but its an experience. It works well from lunch to pre dinner, especially when the sun is out. The story goes that it was made after Count Camillo Negroni asked a Florence bartender in 1919 to make him a strong Americano (sweet vermouth, Campari and soda), so the soda was exchanged for gin and the rest is history.

1 part (25ml is my measure) Gin (Beefeater is my preference)
1 part Sweet Vermouth (currently using Punt e Mes but Martini Rouge will make a good drink)
1 part Campari

Build in a chilled rocks glass over large ice cubes, stir well and garnish with a large piece of orange peel. Can be shaken and strained in to a chilled cocktail glass then garnished if your feeling fancy.



Bars

Below is a list of what I feel are some of London's best bars, mostly because of the drinks but they all have a special feel.

Nightjar 20's speakeasy, utter perfection.

Purl I wasn't a huge fan, but I only went for a quiet drink early on a Wednesday so mileage may vary. Cool drinks with dry ice.

Mark's Bar good cocktails, excellent bar snacks and the oyster ale is to die for.

Claridges Bar the best service in town, an utter institution and all are made to feel welcome.

Dukes Bar ignore the new, crap website, it has the best martinis in town by a long way.

The American Bar felt a little impersonal but great cocktails and a London classic.

Rules Bar great wood panelled room, the doorman will let you in, just ask.

The Coburg Bar
Full of Mayfair suits but good cocktails and a nice atmosphere make it a good place for after work drinks

Paramount The viewing gallery on the 33rd floor of the Centre Point tower perhaps has London's best view. If you are ever in town skip the Eye and head here, you can linger for as long as you want, drinking and nibbling plus there is a 360 degree view, and with it being just a corridor around the building it feels very calm.

The Lonsdale been ages since I have been, but I have a vague recollection of good vesper's and a cool crowd.

Time Out has a good list, here.I think the Nightjar is the best for a night out but have a real soft spot for Claridges, even if it is expensive!

So good people, what are your favorite drinks, best bars and cocktailing stories?

 

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Great stuff guys; Oli, the science stuff is great and kind of confirms what I knew about stirring, but the shaking is a revelation, useful to know. I have Callooh Callay and 69 Colebrook Row on my list and the Zetter bar is news to me but looks fantastic.

I have to give a Manchester recommendation, found myself up there last weekend and ended up in Apotheca where we had good cocktails in a cool atmosphere. Negroni made with Sipsmith gin and Antica Formula and an Old Fashioned with Sazerac Rye, all very good.

 

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Speaking of the Old Fashioned, tonights cocktailing comes courtesy of a rye whiskey Old Fashioned.

75ml Rye whiskey, bourbon is often used, I prefer rye (spicier than bourbon). Tonight I am using Pikesville Supreme, I prefer Rittenhouse BIB (50% vs Pikesville's 40% and spicier) but I ran out and have had trouble finding a bottle.
3 dashes Angostura bitters. Vary the amount of dashes depending on your preference.
1 sugar cube
1 splash of water (some use soda, I don't see the need)
Orange peel garnish

Place the sugar cube in an rock glass (old fashioned glass or lowball tumbler, whatever you call it), add the Angostura bitters and a splash of water. Muddle (crush and mix) with a muddler (or use the end of a rolling pin or anything else large and heavy) until the sugar dissolves. Add 75ml of rye whiskey, fill the glass with large cubes of ice and stir (make note of oli's post on stirring for a length of time). Garnish with orange peel and enjoy.



Note; muddling a slice of orange and/or glace cherries is a big no no in my eyes, if you want to screw with a classic then go ahead, but you want the whiskey to shine and this will eliminate that.

Here is the cocktail king (Don Draper) making an old fashioned. Not a recipe that I would be keen on (too much soda, not enough muddling/stirring) but YMMV.

And Jeffery Morganthaler with his recipe, again different but as with most cocktails there are a million recipes. Mr. Morganthaler makes reference to the origins of this cocktail when an old fashioned could be ordered with most any spirit and would get you a combination of spirit, sugar, water and bitters.

 

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I cant get enough of Caipirinha. Excellent drink for the summer.

(Swap out for Vodka if not available) becomes a Caipiroska

Me too, love em, strong with a great sweet and sour hit, I would drink them by the pint if it were socially acceptable! Cachaca is in plenty of places online, might be a little more difficult to pick up in person as im not sure the big supermarkets stock it. A good rum would be the best sub as Cachaca is cane rum

However, whilst I appreciate that the caipiroska exists, vodka should not be subbed in for any drink, by its very definition is flavourless alcohol and a more interesting spirit should always be sought. See red snapper vs bloody mary, gin vs vodka martini etc.

I think 12 Bottle Bar puts across a good argument.

http://12bottlebar.com/2010/07/and-the-rest/

Vodka
Without question, Vodka is the best-selling liquor in America. If your home has a bottle of booze in it, it’s probably Vodka. So, why cast it by the wayside? Chronologically, Vodka just doesn’t make it into the Golden Age. Though Vodka has existed for quite some time — and periodically crept into bars on a minimal scale –it really is a child of the 1950′s. Fueled by the invention of the Moscow Mule at Los Angeles’ **** ‘n Bull tavern and the dawn of the James Bond Vodka Martini — both instances aggressively spurred on by America’s Smirnoff brand — Vodka quickly found a waiting audience eager for its flavorless, odorless profile.

For the classic cocktail set, these last point’s put a pin on Vodka’s less than popular reception. Why drink something flavorless? Classic cocktails are meant to taste good. Vodka is meant to deliver alcohol while you taste the other ingredients. There’s a big gap there. Vodka also has a reputation as the liquor of choice for people who don’t like liquor, and in many ways, this is very true. Sidle up to the bar at any classic cocktail watering hole and order a Vodka and Tonic; I wouldn’t be at all surprised if you’re literally shown the door.