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These six basic formulas are just a start. Learn these six, then learn to tweak them to create your own recipes. Not every substitution will work across the board, but these formulas are a good cornerstone to more drinks.
Hey man, this old-fashioned wasn’t prepared the right way. I need Demerara syrup, not a sugar cube. A big cube not bar ice, and for the love of God, why is there a muddled maraschino cherry in my drink?” Neither of these drinks are easy or inexpensive to make, and both require preparing some home made syrups.
What are Daiquiri’s?
Well, Jeffrey Morgenthaler wrote the definitive guide on drinking etiquette in Drinking Distilled. Don’t want to sound like a douchebag and make your bartender hate you? Read this book. While the newer Dead Rabbit book I mentioned above is probably a better fit for most home bartenders (there are more recipes, and many of them are a bit easier to make), I’d be remiss if I left out their original book: The Dead Rabbit Drinks Menu. Now that you can become an expert mixologist, let’s consider the perfect pace for drinking. A recent survey finds that a “smart drinker” paces themselves (49%) at about two drinks per hour , and “smart drinkers” choose low-volume alcoholic beverages (27%). Three in five actually prefer drinks with a lower alcohol percentage because it helps them drink at a better pace (61%). According to the survey, “smart drinking” also entails eating a meal before drinking (53%) and being sure not to mix different types of alcohol (45%). From coordinating a safe ride home (52%) to knowing how and why alcohol affects your body (47%) and what ingredients are in your drink (27%), there are plenty of ways to be a “smart drinker.” The classic vodka martini and gin martini are made the same way, with dry vermouth and a lemon peel or olives for the seasoning. A negroni combines Campari and gin for the spirit, sweet vermouth for balance and an orange wedge for the seasoning. And the Manhattan uses rye whiskey, sweet vermouth and bitters. Balance can be thought of in a similar way to taste—sweet, sour, salty, bitter, umami—as opposed to flavor,” says bartender Devon Tarby, another co-owner at Death & Co and Proprietors LLC. “Taste is experienced through the tongue, and flavor is experienced primarily through the nose.”
The only downside? This book also wins the award for “the book you’re most likely to make zero recipes from.”
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And if you’d rather follow a recipe? Then there are dozens of variations of each of these drink styles to choose from. What I love about it is that there are unique and complex drinks in the book, but nearly all of them are very simple to make.
Its formula always includes a spirit, something sour and orange liqueur, such as triple sec or brand names Cointreau and Grand Marnier. They’re always unbelievably well done, and I can’t help but buy one every time there is a new one out.
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And once you know the formula for say a standard daiquiri, you’re then able to take that knowledge and create any number of variations of your own. His response: “Well I made all the ones on that menu right there, so I’m pretty excited about each of those.” For this alcoholic beverage, you’ll need a spirit, a sweetener, something sour and something sparkling, like club soda or champagne. For example, you can take a gin gimlet, swap the lime juice for lemon and add club soda. Now you have a Tom Collins. It’s a great collection of classics, riffs on classics, and a pretty beefy collection of tiki drinks, which I always love to see.
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