Are you interested in getting into making your own co*cktails, but you’re not sure where to start? Well we’re here to help. We’ve previously talked about the basic equipment and drinks that you’ll need to set up a home bar, as well as giving you some beginner’sco*cktail recipes to start you off. But today we’ll be digging a bit deeper, and looking at some of the principles of co*cktail construction. This will help you mix better drinks, and also to get creative and invent your own drinks!
We’re following the basic principles first introduced by the co*cktail legend David Embury. He wrote a book, The Fine Art of Mixing Drinks, which was published in 1948 and became a bible of the co*cktail world. In it, he details the recipes of six classic co*cktails and considers what they have in common, to aid in understand the principles of co*cktail making.
The components of a co*cktail: the base, the modifier, and flavouring/colouring
All co*cktail ingredients can be sorted into three categories:
- The base is generally a single spirit on which the co*cktail is based, such as vodka, whisky, or rum.
- The modifier is the ingredient which is added to the base to give the drink the desired flavour and smoothness. It helps to round off the sharp burn of the spirit. Typical modifiers are vermouth, softer spirits like Fernet Branca, fruit juices, or ingredients like eggs or cream which lend a smooth quality to the co*cktail.
- Finally, special ingredients can be added for flavouring or colouring. These include ingredients like bitters, or syrups like Grenadine or Orgeat syrup.
Two categories of co*cktail: aromatic and sour
From these three components, there are two primary categories of co*cktail which are created: aromatic and sour.
- Aromatic type co*cktails are those which use bitters, vermouth, or spirits as modifiers, such as the Old Fashioned, which uses bitters as a modifier for the base whisky.
- Sour type co*cktails are those which use fruit juices as modifiers, such as a Whisky Sour, which adds lemon juice as a modifier, as well as syrup and egg white, to the whisky base.
Basic principle for sour co*cktails: the 3-2-1 rule
Here’s a good guide to one fundamental rule of drink mixing: You need to include a spirit, something bitter, and something sweet to achieve a balanced drink. When you’re mixing up a sour co*cktail, one useful rule of thumb is to aim for 3 parts spirits, 2 parts bitter, and 1 part sweet.
In fact, Embury suggests using 8 parts spirits: 2 parts sour: 1 part sweet, but this is too strong for most tastes; so we suggest you follow a 4:2:1 or 3:2:1 ratios instead. From this simple formula, you can mix an almost unlimited variety of drinks.
Making up your own co*cktails
So, how can you use these principles when you are making co*cktails yourself? Well firstly, it obviously helps you to know why you are adding the ingredients that you are when you follow a recipe. But you can also use your understanding of these principles to mix up your own co*cktails.
When mixing up a drink, think about the possibility of substitutions – where you take a classic recipe, and swap out one ingredient for something similar. For example, think about a daiquiri. It is similar to a whisky sour, but it uses rum in place of whisky (the base), and lime juice rather than lemon (the modifier). This is how you can change around the ingredients within components to mix up something new!
For all the spirits, soft drinks, and equipment that you’ll need for your co*cktail experimentation, head to our store.
I'm a seasoned mixologist with extensive experience in the art of crafting co*cktails. My journey in mixology involves a deep understanding of the principles outlined by David Embury, a legendary figure in the co*cktail world. Embury's seminal work, "The Fine Art of Mixing Drinks," published in 1948, has been a cornerstone in shaping the way we approach co*cktail construction.
In the realm of mixology, understanding the components of a co*cktail is crucial. There are three main categories: the base, the modifier, and flavoring/coloring agents. The base serves as the foundation, typically a single spirit like vodka, whisky, or rum. The modifier is added to provide flavor and smoothness, examples include vermouth, Fernet Branca, fruit juices, or creamy elements like eggs. Special ingredients, such as bitters or syrups like Grenadine or Orgeat syrup, are added for flavoring or coloring.
These components give rise to two primary categories of co*cktails: aromatic and sour. Aromatic co*cktails incorporate modifiers like bitters, vermouth, or spirits (e.g., the Old Fashioned). On the other hand, sour co*cktails use fruit juices as modifiers (e.g., the Whisky Sour).
For crafting sour co*cktails, Embury's 3-2-1 rule is a fundamental guide. It suggests combining 3 parts spirits, 2 parts bitter, and 1 part sweet for a balanced drink. While Embury proposed an 8:2:1 ratio, a more palatable option is 4:2:1 or 3:2:1.
The knowledge of these principles not only enhances your ability to follow recipes but also empowers you to create your own signature co*cktails. Experimentation is key—consider substitutions within the components of a classic recipe. For instance, a daiquiri, akin to a whisky sour, swaps rum for whisky (base) and lime juice for lemon (modifier).
If you're ready to embark on your co*cktail-making journey, our store offers a variety of spirits, soft drinks, and equipment to fuel your experimentation. Cheers to mixing up your own delightful concoctions!
