How To Riff On a Cocktail

There are simple rules to follow when riffing on classic cocktails so that your riffs become popular enough that bartenders will riff on your riffs. Riffing on iconic cocktails give a bartender the framework needed to create a drink that’s better than starting from scratch. Beverage Director Abe Vucekovich of Meadowlark Hospitality has over a decade of experience behind the bar. He typically adds amaro or bitter liqueur to a cocktail not only because its trending, but because using this element is a simple and traditional way to riff on a cocktail. His Happy Accident cocktail served at Lardon in Chicago is a riff on both the Sbagliato and Garibaldi classics. Here are some good-to-know steps about riffing.

STEP 1

KNOW THE COCKTAIL Before you start playing around with ingredients in a cocktail, master the recipe and then add in subtle elements. Subtle differences will train your palate to tune in on nuances that each small change will create. You’ll find once you start playing around with small adjustments, combinations that work well will surface. For Vucekovich, amaro will impart so much flavor when mixed with other ingredients that when adding this ingredient in different proportions you can’t go wrong.

STEP 2 STEP 3

MR. POTATO HEAD! Coined by bartender Phil Ward for his approach in riffing on cocktails—used to create his Oaxacan Old Fashioned, which swapped tequila and mezcal for whiskey. His theory was that every good drink held a blueprint for other good drinks, so take good drinks apart and put them back together. Swap out any spirit or ingredient for another with similar flavor profiles and voila. Vucekovich notes that today’s bar goer enjoys all things bitter, so keep this in mind when swapping out ingredients. SPLIT THE BASE As with Ward’s popular riff, the split technique deepens a drinks flavor and complexity by using two spirits where originally there was one. Start with a two- or three-part split and you’ll find that blending flavors by splitting your spirits using two entirely new spirits in a cocktail might lead to fun and exciting riffs. Vucekovich notes that amari are much lower in ABV than typical base spirits and can be substituted and split with other spirits in cocktails to adjust overall ABV.

ABE VUCEKOVICH

Abe Vucekovich was general manager and lead bartender of James Beard Award winning cocktail bar, The Violet Hour, and is now the beverage director for Meadowlark Hospitality in Chicago, which includes day-time cafe and salumeria Lardon, beercentric sister spot Union, and recently-opened The Meadowlark, a hidden-away craft cocktail lounge where he specializes in fun and immersive themed menus.

HAPPY ACCIDENT

INGREDIENTS

1 oz. Campari 1 oz. Cocchi Rosa Americano 3 oz. fresh orange juice 2 oz. Prosecco

PREPARATION

Bottom glass with sparkling. Add other ingredients to the shaker. Dry shake. Fill Pilsner glass with ice. Pour shaker ingredients over ice. Top with more ice if needed. Garnish with lemon half-moon.

TIP

It’s worth the time to play around with cocktails because a small ingredient shift will create something new.

PRO TIP

Don’t forget to try seasonal, obscure, or local ingredients to create unique and specialized riffs. For a quick riff, add amaro for bitter notes, bubby for a Royale, or simply reverse ingredient measurements to change things up.