Cocktail Crafting Wisdom from Tom Macy Flashcards
Maple Syrup
There’s no need to dilute maple syrup for cocktails - as you would with, say, honey. It can be used straight out of the bottle, and it should be real maple syrup, as in from a tree. I don’t have anything against Aunt Jemima on pancakes, but there’s something off about them in it in cocktails that reminds me of cough syrup.
Maple Syrup Grades
There are four grades of maple syrup which are subheadings of Grade A (a bit redundant I would say, but whatever). They are organized, quite literally, by color and taste:
Golden Color and Delicate Taste
Amber Color and Rich Flavor
Dark Color and Robust Flavor
Very Dark Color and Strong Flavor
As you can see, the darker the syrup, the stronger its flavor. For cocktails, stronger is ideal but any will suffice. Keep in mind these grades have nothing to do with quality, it’s just different flavor profiles. All maple syrup is made the same way. The sap is collected and boiled down until to syrup consistency. It takes about 40 gallons of sap to make 1 gallon of syrup (!!!). The differences between the grades is a result of when the sap was tapped. Sap runs off lighter when tapping begins which is usually somewhere between late January-mid March depending on how cold it is, and gets progressively darker throughout the season, which typically taps out - sorry, couldn’t help myself - after 4-6 weeks.
Former Maple Syrup Grading System
This grading system is new as of 2014. The old system had 3 subheadings of Grade A as well as a Grade B which was the darkest and strongest in flavor, and the bartender’s choice for cocktails (there was also a grade C that wasn’t commercially available and sold to factories for wholesale production of things like maple candy). This labeling led to the understandable misconception that grades B and C were lower quality, which precipitated the change. So some old cocktail books or articles that recommend grade B - such as mine perhaps - would refer to dark or very dark today.
Apple Jack/Apple Brandy
Apple brandy is simply brandy made from fermented and distilled apples, it has no relation to sweet apple liqueurs used to make apple martinis (yuck). Apple brandies cover a wide array of flavor profiles. As I discuss here, they broadly fall into two categories, Calvados from France, and what I dub American apple brandy, aka applejack. The American style apple brandy tends to have a more bite, making it akin to whiskey, whereas Calvados behaves like a traditional brandy, and is soft and round. Both are delicious, but for this cocktail and those like it (such as my Log Cabin), I think the sharpness of the American style makes it the better choice.
There are two basic styles: Calvados, which can only be made in the Calvados region of France, and American apple brandy, which is also sometimes referred to as applejack. Calvados is more like a true a brandy. It is round, soft, subtle and fruity. American apple brandy behaves more like a whiskey; sharper and more aggressive. I use American apple brandy more in cocktails because of its assertiveness. Laird’s 100 proof is my go-to.
Applejack vs. Apple Brandy (There’s No Difference)
To be perfectly clear, Applejack is Apple Brandy, they are interchangeable terms. Though there used to be more of a distinction.
Americans have been making booze from apples as far back as the 1600s. With no shortage of apples in the northeast, thirsty colonists made hard cider which could be then distilled into apple brandy. But distillation requires a still, which not everyone had access to, so many who were in search of a stronger drink turned to a simpler method of concentrating the cider called jacking, aka freeze distillation.
This is when a fermented beverage like hard cider, beer or wine is kept at freezing temperatures so the non-alcoholic elements solidify while the alcohol - which freezes at much lower temperatures - remains a liquid. This ice can then be skimmed off leaving the remaining liquid at a higher proof. The process can be repeated for further concentration, though it won’t reach an ABV as high as a traditionally distilled spirit.
Eventually, someone coined “jacked” cider, with the catchy name applejack. No commercial apple brandy is made with this method today. Aside from being prohibitively impractical on a large scale, it’s also quite dangerous because toxic higher alcohols like methanol aren’t removed as they can be with traditional distillation. So hear that kids? Don’t try this at home.
The term Applejack persists today presumably because it sounds cool (and very cool at that, that’s the only reason I call it an Applejack Old Fashioned, as opposed to an Apple Brandy Old Fashioned). You still see printed applejack on labels sometimes, just remember there’s no production-related difference from apple brandy. However, sometimes a spirit will be labeled as “Blended Applejack”, or “Applejack - a Blend”. These are a mixture of 20-30% apple brandy with the rest being neutral grain spirits - not bad, but not my favorite
Spirits
A spirit, aka hard liquor, is a fermented beverage that has been distilled to at least 40% alcohol by volume (ABV) or 37.5% in the EU. For example, when beer and wine are distilled they become whiskey and brandy, respectively. Spirits are used in cocktails in the largest quantities, which is why they’re also sometimes referred to as “base spirits.” There are many different spirit categories, but the majority of cocktail recipes contain one of just five: whiskey, gin, rum, tequila and vodka.
Most of these categories also contain multiple sub-categories or styles. For example, bourbon and Scotch are both kinds of whiskey (among many others) and there are white and aged style rums. The specific types of spirits I’ve listed below are what I recommend getting first.
Modifiers & Bitters
Modifiers & Bitters
Modifier is a term coined by bartenders for an ingredient that’s used as a secondary flavor in a cocktail, in support of the base spirit, for example, the vermouth in a Manhattan or Martini. They are usually a lower proof, but not always, and are typically either wine-based (vermouth), or spirit based (liqueur). They encompass an exceptionally wide array of different products, but the 4 bottles listed here have the broadest applications.
Bitters are an intensely concentrated infusion of herbs, roots and other botanicals. They are usually alcohol-based, though some are glycerin-based. I think of bitters like cooking spices; they are used in small quantities to enhance and deepen other flavors, not to be the primary one.
Where to Buy Bitters?
A little tip on shopping for bitters; because they are classified as a food product and not an alcoholic one, in most states they cannot be sold in a liquor store. You’ll find them in the grocery store, usually around the spices and condiments, not a liquor store. Or just buy them online.
Aperitifs & Digestifs
Many products that fall under the modifier umbrella are also consumed straight and unaccompanied as aperitifs or digestifs, which are drinks taken before or after a meal, respectively. But to be clear, these are not specific categories of alcohol. A cocktail could also be served as an aperitif, for example. So, while some bottles may have “aperitif” or “digestif” printed on their label, it is more of a serving suggestion or declaration of style, rather than an official classification.
The 10 Must Have Bottles
- Bourbon or Rye Whiskey
- Gin
- White Rum
- Blanco Tequila
- Vodka
- Sweet Vermouth
- Dry Vermouth
- Cointreau or another good orange liqueur
- Campari
- Angostura Bitters
Rye and Bourbon Whiskey
Whiskey is perhaps the king of all cocktail spirits, or maybe it’s just my favorite. While there are several delicious categories of whiskey - Scotch, Irish, Canadian, etc. - for cocktails you generally want American whiskey. This means either bourbon or rye.
Bourbon is made with at least 51% corn, which is a sweeter grain, so the resulting whiskey is a bit mellower and rounder. On the other hand, rye is made with at least 51% rye, which makes a whiskey that’s sharper, spicier and drier. Both are excellent in cocktails, just different. Whichever you choose is purely a matter of personal preference. Or if you’re like me, you’ll get one of each
Recommended brands: Rye: 1. High West Double Rye 2. Wild Turkey Rye 101 3. Old Overholt 4. Bulleit Rye 5. Russell’s Reserve 6 6. Pikeville Rye
Bourbon:
- Bonded Evan Williams - 100 Proof
- Elijah Craig
- Old Forester Signature, 100 Proof
- Knob Creek
- Four Roses Single Barrel
- Henry McKenna Single Barrel
London Dry Gin
Gin is one of the most versatile cocktail spirits. It mixes well with just about anything. Gin is made by infusing a neutral spirit with a variety of botanicals, most prominently juniper berries, which have a bright pine needle-like aroma (so, gin is basically a flavored vodka).
The gin category is evolving quite a bit these days and there are a lot of new styles emerging, but a traditional London dry gin is the best place to start. These are the crisp, clean, juniper-forward gins that you’re probably most familiar with and what you generally get any time you order a Gin & Tonic.
Recommended Brands: Beefeater Ford's Tanqueray Plymouth
White Rum
White Rum
Rum is the most diverse, unregulated and underappreciated spirit category. It is made from sugar cane, usually in molasses form. Styles range from clean and light to smooth and rich to earthy and funky and everywhere in between. While I definitely encourage you to explore them all, it’s best to start with a white rum, which is what you’ll use in a Daiquri, Mojito and Rum & Coke.
Frustratingly, good white rum can be somewhat elusive. The most popular and best-circulated rum brands are designed to taste more neutral to target a broader audience. A good white rum should always retain some fruit and spice flavors derived from the sugar cane. They’re out there, but are more common at boutique liquor stores.
Recommended Brands: Plantation 3 Star Flor de Caña 4 El Dorado 3 Cana Brava
Blanco Tequila
Tequila is made from the agave plant which looks like a cactus but is actually a relative of asparagus. I strongly recommend getting tequila that is labeled 100% agave, which means the only ingredient is agave. If it doesn’t say 100%, it’s a “mixto”, and has been cut with a non-agave distillate. These also often have artificial flavorings. Many of the largest and most visible brands are mixtos.
A quality tequila’s flavors can range from fruity to herbaceous to vegetal to earthy, but they should all possess qualities of roasted and caramelized agave. When a tequila is aged in oak, it can be called a reposado (rested) or añejo (aged) tequila, but an unaged white or “blanco” tequila is what you should get first. It’s what you’ll use in Margaritas.
Recommended Brands:
Pueblo Viejo
Milagro
Cabeza
Vodka
Vodka is a neutral spirit with no specific or added flavor (that’s excluding flavored vodkas of course). It can be made from any agricultural product, but the most common is grain. Because of its neutrality, vodka will take whatever flavor you add to it, making it the most adaptable spirit in cocktails. While I personally don’t use it as much, vodka is one of the most popular spirits in the world, and an important addition to any bar. The general rule is that any cocktail that has gin will work great with vodka.
You don’t need to shell out extra cash for premium vodka for cocktails, though marketing has successfully convinced people otherwise. These brands are not as widely circulated and all quite good, but the Smirnoff’s and Stolis of the world are perfectly solid and affordable options.
Recommended Brands:
Luksusowa
Spring 44
Aylesbury Duck Vodka
Sweet & Dry Vermouth
Vermouth is a wine that has been both fortified - meaning a little spirit is added - and aromatized - meaning it’s been infused with a variety of herbs, roots and other botanicals. Sweet and dry vermouths are both made from a base of white wine. Sweet vermouth has caramelized sugar added which gives it a reddish brown color, in addition to supplying sweetness. Dry vermouth is clear, has less sugar added, and fewer botanical flavors overall. So in addition to being less sweet, dry vermouth is also milder and, for lack or a better word, “winier”.
You need vermouth to make Manhattans, Martinis and Negronis. It’s hard to make a better case than that for including something in your bar.
Recommended brands: The big three vermouth brands, Martini & Rossi, Noilly Prat and Cinzano, each make sweet and dry, and all are totally solid. I personally would go with Cinzano for sweet and Noilly Prat for dry, if you have options. But outside of those, there are lot more diverse and complex vermouths available nowadays, particularly in the sweet category. I highly recommend one of these if you can find them:
Dolin Rouge Cocchi Vermouth di Torino Del Professore Rosso Carpano Antica Cardamaro - Technically not a vermouth. But mixes like one. Dolin Dry
**Note: Vermouth should be refrigerated after opening!
Vermouth should still be considered a wine. Even though it has some spirit added, there isn’t enough to fully stabilize it. Don’t worry, that bottle of vermouth that’s been sitting on your shelf for the last ten years isn’t going to hurt you; it’s just oxidized and won’t taste as fresh. So keep vermouth in the fridge. Your Martinis will thank you.
Cointreau and Orange liqueurs
Cointreau, or another orange liqueur
Broadly speaking, liqueurs are spirit based modifiers that are sweetened and flavored with a wide array of herbs, fruits, flowers, roots, nuts and even cream. They generally won’t spoil like vermouth unless something perishable is added.
If you have one liqueur, it should be an orange liqueur, aka curaçao or triple sec - they are all variations on the same theme. It is a pivotal ingredient in indispensable classics like the Margarita, Side Car, Mai Tai and Cosmopolitan. I generally swear by Cointreau for its bright, clean orange flavor. Other great orange options are Combier, Gran Marnier and Pierre Ferrand Dry Curacao.
Campari
Campari
A bitter liqueur is simply a liqueur with some kind of bittering agent added. Many of them come from Italy, where they are called amari (plural for amaro). While bitterness is not the most widely appreciated flavor - especially in the United States - it is well worth acquiring a taste for, in drinks anyway. Bitter liqueurs - which are really better described as bittersweet - bring another dimension to cocktails of captivating depth and complexity.
While there are many wonderful options available, the flagship bitter liqueur would have to be Campari, primarily because it is a keystone ingredient in the flagship the bitter cocktail: the Negroni. But if you find Campari to be too in-your-face, and some do, try Aperol instead. It has some more fruit flavors, the same level of sweetness, with about half the bitterness.
Angostura Bitters
If you only have one bottle of bitters, make it Angostura. They are essential in Old Fashioneds and Manhattans. Angostura is a brand, not a style. They made in Trinidad and are a type of aromatics bitters that feature earthy baking spices, particularly clove, along with loftier aromas like citrus peel and vanilla, capped off with a distinct bitterness courtesy of gentian. They are the most versatile and, thankfully, most available bitters around. You can’t miss them in the store, with their bright yellow cap and an over-sized white label. In keeping with my analogy above, if bitters are like cooking spices, then Angostura is the salt.
Cognac & Aged Grape Brandys
Brandy is distilled fermented fruit, aka wine. Naturally, grapes are the most common base. While just about every country makes their own national version of brandy, Cognac, which is a brandy that can only be made in the Cognac region of France, is generally the most reliable option for cocktails. Sometimes it is even specifically called for, such as in the Side Car, one of my favorites. The bad news is it is more expensive, but the good news is the entry-level priced bottlings from any of the major brands, which will be labeled “VS” or “VSOP”, will usually work just fine.
Mezcal
Mezcal is the wild, fascinating and recently trending parent of tequila. It can be made using any species of agave, as opposed to just one, as with tequila. Flavor wise, the main difference between the two is mezcal is distinctively smoky, which comes from the agaves being cooked in earthen pits with hot rocks. But mezcal can also be sweet, floral, earthy, funky and fruity, often all at once. Its eclecticism is enchanting. Del Maguey’s Vida is a common choice by bars and very affordable.
Aged rum
Aged rum is an extremely broad term referring to any rum that has spent time in a barrel and/or has some color. They’re often identified by shade, i.e. gold rum, amber rum, dark rum. Generally, whenever a cocktail calls broadly for aged rum I go with an amber. You may also want to check out Jamaican rum, which is known for its heavier and more robust style. Jamaican rum is the base of the Mai Tai.
Absinthe
Absinthe is a spirit infused with botanicals, similar to gin. Its primary flavor is anise, or what many of us associate with licorice, and it is quite potent, typically around 55% ABV. Because of this, absinthe is often used in smaller doses in cocktails, so as not to overwhelm other flavors. The Sazerac and Corpse Reviver are two of several classics that it appears in. The infamous green color traditionally comes from the addition of green anise, mint, spinach and no, it will not make you hallucinate. Absinthe has been legal in the U.S. since 2007.
Orange Bitters
If Angostura bitters are salt, then orange bitters are pepper. I consider them to be practically essential in an Old Fashioned. Most bitters lines make an orange, and they’re all solid. I like Bitter Truth’s the best, or a mixture of equal parts Fee’s and Regan’s, which is what many cocktail bars do.
The Bitter Truth Orange Bitters (my preferred choice)
Regan’s Orange Bitters
Fee’s Orange Bitters
Peychaud’s Bitters
This is a very old bitters brand from New Orleans. It is technically an aromatic style bitters like Angostura, but much brighter, with notes of citrus and a hint of anise. The main reason to pick up a bottle of Peychaud’s bitters is so you can make a proper Sazerac. Do you need a second reason?
“Baking Spice” Bitters, aka Aromatic Bitters
Aromatic bitters are a style of bitters. While Angostura and Peychaud’s are technically aromatic bitters, both are such classic and iconic brands I think of them each as their own category.
Aromatic bitters made by most other bitters companies follow a more standard model. They tend to be darker with prominent baking spice flavors, particularly cinnamon. One of these is great to have around, particularly in the fall and winter. I use them in several recipes on the Holidays page. I like to use a few drops of them in a classic Old Fashioned as well. On the recipe pages I refer to them as “Baking Spice Bitters”, which is an entirely made up term. Here are my preferred bottles, along with purchasing links:
The Bitter Truth Jerry Thomas Decanter Bitters (my top choice)
The Bitter Truth Old Time Aromatic Bitters
Fee Brothers Old Fashion Aromatic Bitters
Fee Brothers Whiskey Barrel-Aged Bitters
Lillet or Cocchi Americano
These are fortified and aromatized wines that are similar to vermouth but not technically in the same category. They are lighter and brighter than typical vermouths, with more fruit and citrus flavors. Cocchi has a bit more bitterness on the finish. They are needed to make James Bond’s Vesper cocktail and a Corpse Reviver #2. You can read more details about them here.
White Vermouth (aka Blanc Vermouth)
This is a lesser known vermouth style that is clear like dry vermouth, but with added sugar, so it’s sweet, but much lighter and not as earthy as sweet vermouth. It makes for an excellent twist on a Martini or Negroni. I recommend Dolin Blanc.
A Darker Amaro or Bitter Liqueur
While Campari is the most widely known, it is on the brighter side for a bitter liqueur and more in the lighter “aperitivo” style. Traditional amaros are much darker and cover a range of earthy, herbaceous and medicinal qualities. These have endless cocktail applications and possibilities. There are so many, a few of my favorites are Cynar 70, Ramazotti, Braulio and Fernet Branca. For more on amaro check out Brad Thomas Parson’s awesome book, Amaro.
Maraschino
To be clear, this has no relation to the nuclear red cherry juice from the jar, though it is cherry flavored. Maraschino is an Italian liqueur (they pronounce it mara-SKee-no) made from maraska cherries. Not only are they used as the flavoring agent, but they are also distilled along with their pits and stems to serve as the spirit base of the liqueur, which is very unusual. Luxardo makes one of the most available and best brands. It has a sharp, pungent cherry flavor that’s certainly sweet but not at all cloying. Maraschino is a key ingredient in some of my favorite classics like the Last Word, Hemingway Daiquiri and Aviation.
Green Chartreuse/Yellow Chartreuse
Chartreuse is an intense French herbal liqueur made by the Carthusian monks. There are two common varieties: yellow and green, which have corresponding colored lables. Green is much more potent at 55% ABV and medical vegetal flavors that come on very strong, even in small quantities. The yellow is lower proof, though still high at 40% ABV, and comes off a bit sweeter. It blends more seamlessly with other ingredients. Both have their uses, and though I usually go with green. It’s in one of my favorite Manhattan variations, the Greenpoint, as well as the Last Word and a great Side Car variation called the Champs Elysees.
Benedictine
Another classic French herbal liqueur that’s made by monks, supposedly. It has high proof at 40% ABV, but drinks very smoothly with notes of honey, cardamom, and clove among other baking spices. Benedictine factors prominently in some of my favorite classics including the Singapore Sling, Vieux Carre, and Rolls Royce. You can read more about Benedictine here.
Build
Building a cocktail means to measure (important!) and combine all the ingredients into the mixing glass or shaker - excluding anything carbonated of course - before adding the ice (also important!). This can be done several minutes before you’re ready to serve the drinks. So if you have a moment, this would also be a good time to wipe up and put away any items you no longer need.
Prep
It’s best to gather and prepare all your materials before pouring anything, so you don’t have hunt for it later. This includes corralling bottles, taking out tools and making any fresh citrus juice or simple syrup you may need, if you haven’t made any beforehand. Be sure to have a trash can nearby and something to wipe up any inevitable spills!
Mix
It’s go time! Fill the shaker or mixing glass all the way up with ice, and shake or stir, depending on the drink. To shake, vigorously thrust the shaker back and forth for 8-10 seconds. Give it all you’ve got! To stir, use a barspoon or the closest thing you have, and push the ice around for 18-25 seconds. If you have smaller ice cubes, you can shake/stir for a little less time. If they’re larger, say an inch in diameter or so, they will melt slower, so you can go for a bit longer.
Serve
When you’re finished mixing, strain your cocktail into the glass. This just means pouring from the mixing vessel into the glass it will be served in (preferably one that’s been chilled) using a strainer as pictured above, which filters out the ice. If the cocktail is served on the rocks, it’s a good idea to strain over fresh ice. Finally, apply any garnishes. If it doesn’t make a difference to you, a garnish can be omitted if it’s purely for visuals. But don’t skip citrus twists; those make a world of difference and should always be added anytime they are called for.
On the Rocks
“Rocks” are bar slang for ice cubes. A cocktail served on the rocks means it’s served in a lowball or “rocks glass” with ice.
Straight Up
Also sometimes simply called “up”, this is a cocktail that is served in a stemmed cocktail glass - such as a coupe or martini glass - with no ice. A Manhattan or Martini are common examples. Unlike all other glasses, these are specifically used for to cocktails, which is why bars often use the image of a Martini glass as symbolic shorthand for “cocktails.”
Neat
This is the least utilized serve, and sort of a hybrid of the other two. Neat means a drink served in a rocks glass, but with no ice. It’s more common for sipping a single spirit without ice, as in “whiskey, neat”, but there are a handful of cocktails that are traditionally served this way, most notably the Sazerac, which is pictured above. It could be applied to any cocktail though. You might, for example, order a Manhattan neat, if you don’t want it in a stemmed glass.
Notes on Serving Phrases
Keep in mind, the phrases: “neat”, “straight up”, and “on the rocks” only apply to cocktails which are served in rocks or up/cocktail glasses. For example, a drink served in highball glass, like a Gin & Tonic, will typically be served over ice, but you wouldn’t say it is served “on the rocks”. Or take a cocktail served in a Champagne flute, it won’t have any ice, but isn’t served “up”.
Also, while most cocktails have a way they are customarily served, don’t feel shackled by tradition. It’s your drink. You can have in any cocktail in any glass you like, with or without ice.
Use Fresh Ingredients
Particularly Citrus Juice
While fresh ingredients are always better, fresh citrus juice is essential to good cocktails. All you need to make it is a basic hand juicer. It may require a little extra effort, but not as much as you think, and the result is incomparably superior to the pasteurized “real” juice you get in those little plastic lemons and limes. Fresh juice will typically keep for just a day or two, so only make as much as you need. One lemon or lime will usually get you enough juice for 1-2 drinks.
Make Simple Syrup
Simple syrup is the most common cocktail sweetener. It is the yin to the tart citrus juice’s yang. This is another ingredient that requires self-preparation, but it’s extremely easy, or “simple”, you might say. Just combine equal parts sugar and hot water - from the tap is fine - and stir them together until the sugar is dissolved. You do not need to boil the water the stove, though you can. It’ll keep for at least a month in the refrigerator, so you can make it in large batches.
Chill Your Glassware
(Including the Mixing Glass)
This is probably the easiest step you can take towards making better drinks. It makes a surprisingly big difference. The colder your glass, the colder your cocktail will be and colder cocktails taste better. The best method is to put all glassware in the freezer at least 10-15 minutes before you start mixing - including the mixing glass, if you are using one. You can also rapidly chill glasses by filling them up with ice and water, though that will not get them quite as cold.
Measure All Ingredients
If you want your drinks to be consistently balanced and delicious, you need to measure your ingredients. You can’t “free-pour” by eyeballing it. ¼ of an ounce here or there can make all the difference. Jiggers are tools designed for measuring cocktail ingredients. But you can also use measuring cups, teaspoons or anything that will calculate liquid volume. Just so long as you measure with something.
Don’t Build a Drink over Ice
You should only add ice to the shaker or mixing glass after you’ve assembled all the ingredients, and right before you shake or stir. As cool as it looks to pour booze over ice, it’s not a great habit to get into because the ingredients will chill and dilute at different rates, potentially throwing things off balance. Chilling and dilution are time-sensitive elements that you want to control. Pouring ingredients over ice relinquishes some of that control.
Shake Cocktails that Contain any Fresh Ingredients
When a cocktail contains any fresh, non-alcoholic ingredients, like fruit or citrus juice, it is generally best shaken. Prime examples are the Whiskey Sour, Margarita and Daiquiri. This is because these types of cocktails tend to be brighter and more refreshing, and they benefit from the lively texture and added chilling and dilution that shaking provides.
Shaking is better for drinks with fresh ingredients because those cocktails tend to be lighter, citrusy and more refreshing. They benefit from a more vibrant, aerated texture and because they go down easily, we have a propensity to drink them quicker, so the added chill and dilution is a good thing.
Stir Cocktails that Contain all Alcohol-Based Ingredients
If a cocktail is composed of all alcohol-based ingredients such as spirits, vermouth or liqueurs, it is typically best stirred. The Manhattan, Martini and Old Fashioned are standard bearers of this style. These cocktails are stronger, spirit-forward, and sipped more slowly. Stirring is ideal for them because it brings out subtleties in the booze, preserves a smooth and silky texture and allows the base spirit to be the star of the show.
Stirring is more appropriate for all alcohol-based cocktails because they are stronger and the spirits are more pronounced. Stirring allows the spirit to remain the star of the show with the smooth, silky texture preserving more of its subtleties. The drink will also have less dilution and no aeration, so it’ll be denser and more bracing. This is ideal for these types of cocktails because they are better when sipped and savored more slowly.
Consider How the type of Ice Affects Chilling and Dilution
The condition of the ice you’re using will have a bearing on how long you need to shake or stir. Larger cubes will melt slower than smaller cubes, and shiny wet cubes will melt faster than dry, frosty ones. Being aware of these factors and adjusting your mixing time accordingly - shorter for fast melting cubes, longer slow melting ones - will make you much more adept at hitting your cocktail’s chilling and dilution sweet spot. You can read more about this on the ice page.
Strain over Fresh Ice
When a cocktail is served on the rocks, it may seem like a logical shortcut to pour all the contents of your mixing vessel right into the glass instead of straining it. But it’s not a great idea. The ice you’ve shaken or stirred with will have already started to warm up and melt. This will cause your drink to become watered down very quickly. It’s generally always best to strain a cocktail over fresh ice cubes, which will keep it colder for longer. Of course, there are exceptions.
Taste, and Trust Your Instincts
The best way to improve your cocktails skills is to taste throughout the mixing process. It will give you a better understanding of how various factors and techniques affect the final result. Use a straw or spoon to take small samples along the way. Take it all in and apply what you learn to develop your cocktail intuition. And always when in doubt, trust your instincts. They are better than you think.
Stay Organized & Clean as You Go
One of the biggest issues people encounter when making cocktails is the chaotic mess it creates. You can end up with a sea of bottle caps, citrus rinds and sticky surfaces. Keeping things clean and organized will not only streamline and expedite the process but you’ll also have less mess when you’re done. Always have a trash can nearby and something to wipe up any spills. Return bottles to the liquor cabinet when you’re finished with them and place used tools in the sink, or rinse them if they’ll be used again - especially jiggers. This holds true for both home and professional bartenders.
Citrus Juicer
Fresh citrus juice is absolutely vital to great cocktails. To make it, all you need is a basic citrus squeezer. For a few dollars more you can get the ergonomically superior Chef’n Fresh Force juicer, which reduces the strain on your forearms a bit.
Substitution - A citrus reamer, fork, your hands, anything that will extract the juice.
Jiggers
You need to measure if you want your cocktails to come out right. Jiggers are basically mini-measuring cups for cocktails. The traditional model bartenders use is a double-sided cone-shaped jigger. I recommend getting two sizes: a 2 oz/1oz and a ¾ oz/½ oz. I prefer this and this. At home, you can also use an all-in-one single jigger - the Oxo angled jigger is the best in this camp.
Substitution - You can measure with anything - measuring cups and teaspoons work great for example. Some common unit conversions can be found here.
Jiggers are for measuring cocktail ingredients, which is essential for making consistently balanced, and thus, delicious, drinks. As cool as eyeballing a cocktail looks, aka “free pouring”, it’s just not reliable. The word “jigger” is short for “thingamajig,” because no one could come up with a better name for them back when they were invented in the 19th century.
The two main styles of jiggers are the double-sided cone-shaped jiggers, which come in a variety of sizes, and single jiggers or shot glasses which have various fill lines, indicating your measurement.
The also differences between the jigger styles have to do with functionality. You can make good drinks no matter what you measure with, even if you don’t have a jigger, just as long as you’re measuring accurately. Two-sided jiggers are fairly essential for professional bartenders, while single jiggers are a great option for more casual home bartending. But that of course is entirely up to you.
Note: for 1½ oz, measure ¾ oz twice. For 1¼ oz, measure ¾ oz, flip the jigger over, and measure ½ oz.
Muddler
Muddlers are essentially broad, blunt sticks used for crushing fresh ingredients like herbs or fruit to incorporate their flavors into a cocktail. Just about any basic muddler you find will get the job done. I prefer longer muddlers, around 10 inches, that are made of wood, like this one or the ultra luxurious Pug Muddler.
Substitution - The handle end of a hammer works well. But you can really MacGyver this one, anything broad and blunt will get the job done.
Shaker
Shaking cocktails is synonymous with making cocktails, though not every cocktail should be shaken, of course. I recommend a 2-piece shaker with two metal tins, particularly for professional bartenders. There’s a slight learning curve, but once you get the hang of it, I think it’s superior to the 3-piece shaker that many have at home. You can still make great drinks with a 3-piece of course, but I have some issues with it.
Substitution - This is a tough one. In a pinch, you can use any airtight container, such as a Mason jar or salad dressing shaker.
Mixing Glass
Mixing glasses are reserved for stirring cocktails. The basic mixing glass is a regular 16 oz pint glass, which works just fine, although today’s modern mixing glasses are more intuitively designed with a wider base and pour spout. But their best feature is they are stunningly beautiful. Naturally, these are more expensive. I love this one.
Substitution - You can stir in anything of course, such as a shaker tin, or any glass that’s around 16 ounces or larger, ideally with a wider opening.
Barspoon
The primary function of a barspoon is to stir cocktails, though it can be used for other things like measuring in small quantities or scooping garnishes out of jars. My all-time favorite barspoon is this tightly coiled teardrop spoon from Cocktail Kingdom - it’s like stirring with butter. But be that as it may, you might prefer this sleeker looking smooth edge spoon, which is a bit easier to stir with, initially at least.
Substitution - Anything that’s long and thin - a chopstick works great, as does a pen or screwdriver.
A barspoon, with its long and often twisted handle, is one of the most familiar components of a basic bar tool kit. Its primary function is to stir cocktails, naturally. The lengthy handle is for reaching to the bottom of a mixing glass, and the twist in the middle is there so bartenders can get a better grip of the spoon, to make stirring easier.
Strainers
Strainers are for transferring cocktails from the mixing vessel to the glass while withholding the ice and filtering out any muddled ingredients. There are 3 types of strainers which have varying functions. I recommend getting one of each, especially for professionals. However, if you’re looking to streamline your kit, you can get away with just a Hawthorne strainer, as long as it’s the right size. Even if you have a 3-piece shaker with a strainer built right in, I’d still recommend getting one.
Substitution - This is another toughie. You need something that’ll hold the ice in place and allow the cocktail to flow through. A slotted spoon perhaps?
Strainers are for transferring cocktails from the mixing vessel to the glass while keeping the ice at bay, and filtering out any muddled ingredients. There are two main types of strainers: the Hawthorne strainer, which has a metal coil, and the julep strainer, which has round edges and is perforated with holes. There’s also a third type called a fine strainer, which is basically a small chinois, that’s used in addition to another strainer for extra “straining insurance”, but not by itself.
In cocktail bars, certain types of strainers are habitually paired with certain mixing vessels. The Hawthorne strainer is generally used with metal shaker tins while the julep strainer is used with mixing glasses (more about straining technique can be found on the Straining page). While it wasn’t always done this way, today strainers are designed to reflect those pairings. So professional bartenders and ardent home bartenders will probably want one of each type in their toolkit. But you can definitely get away with just a Hawthorne strainer without sacrificing much. Just make sure it’s the right size, see the All-Purpose Hawthornes below.
Of course, if you have a three-piece cobbler shaker, it has a strainer built right into the top, which eliminates the need for a separate one. Though personally, I’ve found three piece shakers strain pretty slowly, so you may still want a separate strainer, particularly if there are muddled ingredients.
Hawthorne Strainer
These have a flexible spring which allows them to fit with a variety of mixing vessels. Bartenders commonly use them for straining out of metal shaker tins, which tend to be larger, but some are narrow enough to pair with mixing glasses as well. I call these all-purpose Hawthornes. This is what you should get if you only have one strainer; the Oxo Hawthorne and the more premium Koriko Hawthorne (which also has excellent gate control) are two excellent options. However, if you also have a julep and fine strainer, get this one prong strainer. It works great, and is a fraction of the price.
If you only have one strainer, make it a Hawthorne. Its slinky-like coil allows it to conform to a variety of different sized mixing vessels while always straining quickly and effectively, even if there are muddled ingredients. The purpose of those prongs you see jutting out of the top and/or sides is so it can rest securely on top of any mixing vessel.
While Hawthornes all are composed similarly, as you can see from the examples shown here, there are variances between the designs, such as the width of the strainer, the number of prongs and the length of the handle. These do have some minor functional impacts, which I’ll acknowledge below, but much of it has to do with bartender style and preference. By and large, Hawthornes all work the same.
However, if there were one operational factor you might want to consider when selecting a Hawthorne, it would be the “gate.” Which you can read about below.
As I mentioned above, while Hawthorne and julep strainers are often paired with different mixing vessels, many Hawthorne strainers can be used with both. The width of their spring just needs to be narrow enough to fit into standard pint and other mixing glasses. If it is, you can use it as a what I call an “all-purpose” strainer. Strainers that fit this description below are #3, #5, #6 and #8.
Origin of the Name
One of the patent owners of the Hawthorne strainer design was Dennis P. Sullivan who owned the Hawthorne Cafe, outside of Boston. He also owned a bar tool manufacturing company. However, Sullivan was not the device’s actual inventor, that would be William Wright, who assigned the patent to him.
In fact, strainer #4 below is a re-creation of the original Hawthorne strainer. Notice the word “Hawthorne” is written with the perforated holes on top.
Fair warning, we’re delving into some bartender nerd minutia here, only the meticulous need apply. The gate refers to the gap between the edge of a Hawthorne strainer and the mixing vessel. Because of the Hawthorne’s flexible spring, it can be pushed forward so the edges meet and the gap is closed off, or pulled back so the gap is widened. This is called closing or opening the gate, respectively. It can be controlled with the little tab you see towards the base of each handle.
The effects this has, broadly speaking, are that with a closed gate, the spring is tightened, so the cocktail flows out more slowly and is more finely strained. Conversely, with an open gate, the cocktail flows out quicker and less strained out. You can see examples of open/closed gates on the Straining page, where you can also read about scenarios when one might employ this technique and why.
Many modern strainers are designed to have, what I call, “superior gate control”. You can see them grouped together above, and read about their advantages on the straining page. So if this is a technique you concern yourself with, those may be a better option for you. But if all this gate business sounds like bartender gibberish, don’t give it another thought. You can make great cocktails no matter what the gate is doing.
Julep Strainer
These are typically reserved only for straining stirred cocktails from mixing glasses. They are all quite similar. The Winco Julep Strainer is the basic and totally solid option, while Cocktail Kingdom’s Premium Julep Strainer is a bit more, well, premium. You may not technically need a julep strainer, but they are very handy and sure are beautiful.
Because they don’t have a flexible spring or prongs like a Hawthorne, the julep strainers’ uses are more specific. They can only be used with smaller mixing vessels; in larger ones they’ll fall right in. This means, the majority of them are used with mixing glasses, which they nestle into perfectly. Because they have no prongs for resting on top, julep strainers rest inside the mixing glass at an angle, which creates a very smooth and elegant pour. They are also handy for scooping ice in a pinch.
You may be wondering, given all my talk about all-purpose Hawthorne strainers above, whether julep strainers actually have any practical uses, or if they’re just a traditional bartender tool we like to keep around. It’s a good question and you can see my assessment of it here.
Origin of the Name
Julep strainers actually have nothing to do with making juleps today. They were just strainers that were served with juleps, or any drink that had crushed ice - in the days before straws - as a way to keep the crushed ice away from people’s teeth or, as has been recently proposed, beards. Eventually, the association with juleps stuck, and the name was coined.
Fine Strainer
This is essentially a small chinois that’s used as a second strainer, not by itself, to catch extra ice chips or bits of muddled ingredients to give cocktails a more pristine texture. It’s often used in conjunction with Hawthorne strainers and shaken cocktails because those tend to have more residual solids. Whether to use one is up to you. I, personally, use them all the time. They can be found at any kitchen store and all work more or less the same.
The fine strainer, aka mesh, tea or cone strainer, is held over the glass to strain the cocktail a second time, catching any extra bits of ice or muddled fruit/herbs that made it through the first pass to give the drink a more pristine appearance and texture. It will typically be used in conjunction with a Hawthorne strainer, since those are used more often to strain shaken drinks and are more likely to have more ice shards and contain muddled ingredients.
This is a relative newcomer to the bar tool kit. It’s really just a kitchen tool that has been adopted by the bar out of necessity. Just about any small chinois or tea strainer that’s about 3 inches in diameter will do. The only factor you may want to consider is how fine the mesh is. It should be fine enough to catch everything, but not so fine that it gets clogged, which can be an issue with drinks that are heavy on muddled ingredients.
Rocks Glass
Aka Lowball or Double Old Fashioned glass. This really needs no explanation. Anytime a cocktail is served on the rocks, it’ll be in one of these. 10-12 ounces is ideal with a heavy base. It’s nice if the interior is round so you can stir in the glass if you so choose. These are a great standard option, I also like these slightly more ornamented ones.
Highball Glass
Aka Collins, Tall or Fizz glass. These are used for “long” drinks which have a larger volume, such as a Tom Collins, or basic highball like a Gin & Tonic or Rum & Coke. The tall narrow shape of these glasses holds in carbonation, and they can easily be sipped from when filled to the brim. Look for something around 12 ounces. Many glasses this shape are meant for juice or water, not cocktails, and are 16-20 ounces, which is a pretty big Gin & Tonic. These from Cocktail Kingdom are lovely.
Coupe or Martini Glass Aka Cocktail or Up Glass
This is a stemmed cocktail glass for cocktails served straight up like a Manhattan or Martini. You have some options here. It’s primarily between a classic V-shaped Martini glass or even more classic coupe glass aka champagne saucer (pictured above), with curved edges.
I prefer the coupe in every way, which will come as no surprise if you’ve looked at any of the cocktail photos on this site. It doesn’t spill nearly as easily as Martini glasses, which can be frightfully precarious, and I think they are far more appealing to look at. But that’s just me, of course. Either way, these glasses should ideally hold between 5.5-8 ounces. Any smaller and they may not fit the whole cocktail. Any bigger and you’re asking for trouble. These Libbey coupes are pretty standard, as are these are the gold rimmed coupes pictured above. But there are lots of stunning pieces out there. If you’re a fan of pretty glassware, this is one I’d spend a little extra on.
Champagne Flute
These are for cocktails that contain Champagne or another sparkling wine, such as a French 75 (yum!). Like the highball glass, its narrow configuration helps hold in the bubbles. But of course, a Champagne flute’s chief benefit is that drinking from one puts people in a festive mood. I like these to be on the larger side for cocktails so you can fit enough bubbles in. 7-8 ounces is good, like these.
Citrus Reamers: Best for Oranges and Grapefruits
Citrus reamers are not ideal everyday juicers for cocktails. They are designed for general kitchen use, like say, to make lemon juice for salad dressing. Unlike the double sided citrus squeezer, they require you to supply all the pressure, and from one direction. So for lemons and limes, the most common type of citrus you’ll be juicer for cocktails, if you’re juicing any more than one or two, it is much more labor intensive.
However, these are great for oranges and grapefruits which, as I said, citrus squeezers are not. So they are helpful to have around whenever you need to juice one of those in smaller quantities - Hemingway Daiquiri anyone?
Measurements
Tablespoons & Teaspoons 2 oz: ¼ Cup 1½ oz: 3 tablespoons or 1 shot glass 1 oz: 2 tablespoons ¾ oz: 1½ tablespoons ½ oz: 1 tablespoon ¼ oz: ½ tablespoon Barspoon: ½ teaspoon
Milliliters 2 oz: 60ml 1½ oz: 45ml 1 oz: 30ml ¾ oz: 22ml ½ oz: 15ml ¼ oz: 7ml Barspoon: 2.5 ml
Boston Style: Tin on Tin vs. Glass on Tin
The Boston Shaker is the most common two-piece style and what most bartenders use. It is operated by fitting the mouth of the smaller vessel - which can be a pint glass or a metal tin - inside the mouth of the larger vessel, always a metal tin.
The two halves are then manually sealed together so they don’t come apart when shaking and then broken apart afterwards to strain out the cocktail. It takes a little practice at first - you can see my fool proof method on the Shaking page - but once you get the hang of it, the Boston Shaker is faster and easier to use than any other shaker style.
Most Bartenders Prefer Tin on Tin . . .
In my experience, two metal tins are superior. Mainly because metal is lighter and more pliable, which gives it these functional advantages:
Tin on tin forms a tighter seal that is also easier to break. Breaking the seal with a pint glass requires more force.
Since they’re lighter, you can shake harder with less effort.
Metal gets colder faster than glass, and thus, chills the cocktail more quickly.
Metal doesn’t eventually break!
. . . Though Glass on Tin has its Benefits Too
While I don’t prefer them, there are three points in favor of using a pint glass which I must acknowledge:
It can double as a mixing glass for stirring cocktails, which makes it a good option if you’re looking to minimize your number of tools (of course, you could always stir in a metal tin as well).
You can see the ingredients as the cocktail is being prepared, which is visually appealing, particularly if there’s any muddling involved.
If you don’t want to bother with glassware, a pint glass can double as a drinking glass one you’re done mixing. Cheers!
Parisian Style
This other two-piece shaker style, also called a French shaker, is less common in the U.S. As you can see, it’s composed a little like a three-piece shaker but with no removable cap. It differs from the Boston shaker in that rather than the two halves being wedged together, they fit snuggly into one another.
Separating them can sometimes require a little bit of shimmying. They can’t be popped open quite as easily as a Boston shaker. So speaking from a professional bartender’s perspective, I prefer the Boston shaker. But aside from that, these are perhaps the most beautiful looking shakers of any style, and are a lovely home bar option.
Three-Piece Shaker
The three-piece has two major conveniences going for it, primarily the removable cap piece that eliminates the need for a separate strainer. You also don’t have to acclimate yourself to forming and breaking a seal as with a Boston style two-piece shaker. That’s why it’s a common choice for many home bars.
Problems - As I’ve alluded to above, despite these benefits, there are some drawbacks to a 3-piece shaker. The biggest one for me is they generally hold a smaller volume than a 2-piece, which means there’s less room for the ice to travel. Additionally, the built-in strainer is quite narrow so it strains slowly. This problem is exacerbated if there are multiple drinks or any muddled ingredients which can reduce the flow to a trickle. Finally, both the cap piece and the larger top piece frequently get stuck and can be a nightmare to separate.
I admit, a lot of these are a bartender’s pet peeves and at home they will be far less pronounced, if pronounced at all. So I’m not saying you should throw out your three-piece shaker. If you have one and like the cocktails it makes, that’s all that matters. You make the cocktail, not the tool.
If you are in the market for 3-piece shaker, I’d go for a larger one, 28 ounces or so; that will alleviate the aeration problem somewhat.
The Evolution of the Mixing Glass
Despite its generic sounding name, a mixing glass is primarily used for stirring cocktails (“stirring glass” would probably be a better name, but I don’t make the rules).
The general blueprint of the mixing glass has evolved in the wake of the cocktail revival over the last decade and a half. They used to be nothing more than standard 16 oz pint glasses, which are still a completely dependable and more affordable option. But a new modern style of mixing glass has emerged, which has a more ergonomic design and is covered with beautiful, cut glass etchings. These are all the rage with bartenders, professional and home alike, and are naturally, more expensive. In fact, the price range for mixing glasses is wider than any other standard bar tool.
But choosing a mixing glass isn’t just a choice between a cheap, but plain looking pint glass and a pretty but significantly pricier modern mixing glass. Size is important too. Most mixing glasses only fit one cocktail. But some modern mixing glasses are built to fit multiple drinks. So depending on the number of guests you’re typically fixing up rounds for, that may factor in as well.
