The Classics

BELLINI

After a long, hot day, sometimes something simple is all you need. A Bellini, with its Humble combination of peach puree and sparkling wine, will never fail to hit the spot. The Bellini was said to be created at Harry’s Bar in Venice, Italy - a famous watering hole that drew the likes of Ernest Hemingway, Sinclair Lewis and Orson Welles. Drawing inspiration from the Italian tradition of marinating fresh peaches in wine, the bar’s founder, Giuseppe Cipriani, created the drink in the late 1930s. Legend has it that the colour of the cocktail reminded Cipriani of the colour palette used by 15th century painter Giovanni Bellini, and so the cocktail was named after him. The original Bellini is made with Prosecco, an Italian sparkling wine, white peaches and a dash of raspberry or cherry juice for colour. It is best served without ice in a chilled Champagne flute, with the puree in first and the wine added on top. At the time, however, both Prosecco and white peaches had a very limited availability, which led to the birth of many variations of the cocktails. In the alternative versions, white peaches are often substituted for yellow peaches or other stone fruits, but Bellini purists see this as an abomination. The puree is also occasionally replaced with nectar or fruit flavoured liqueur. Other sparkling wines are sometimes used in place of Prosecco, though the bright, fruity flavour of the Bellini tends to not mix well with the rich flavours of Champagne. For a virgin cocktail, replacing the wine with sparkling juice or seltzer has become a popular trend. The expansion of international shipping for fresh produce in the mid-20th century meant that the drink was eventually enjoyed all year round in Italy and the US. A counterpart Harry’s Bar in New York also aided the global spread of the cocktail, and today the Bellini is drunk around the world. If you’re after the true Venetian experience, however, the Cipriani family now make a Bellini cocktail mix, which is shipped internationally. The lightly carbonated juice base is made entirely from Italian white peaches, so everyone can enjoy the original Bellini at home. If you intend to make the puree yourself though, always remember to never use a food processor as it aerates the fruit – a cheese shredder and a strainer is best. If the fruit is too sour, a bit of sugar or simple syrup will do the trick.

MAKES 1 DRINK

INGREDIENTS:

• 15ml Peach Liqueur • 30ml Monin Peach puree • 150ml Prosecco

GLASS: Champagne Flute

BLOODY MARY

Bloody Mary, bloody Mary, bloody Mary. Legend has it that when you repeat the Name into the mirror three times, the corpse of bloody Mary will appear before you In the reflection. While this story remains a folklore myth, you can be sure that if You drink three bloody Marys, your reflection in the mirror the next morning will probably be just as terrifying. The bloody Mary has earned a reputation as being one of the most complex and customisable drinks in the world. Every bartender, amateur or professional, will tell their own little that make their own version the best. At its most basic, the Bloody. Mary consists of vodka, tomato juice, spices (usually salt, black pepper and cayenne) and other flavourings (usually Worcestershire sauce and celery). The origin of the cocktail is a hotly debated topic. The commonly accepted story is that late comedian George Jessel dreamed up the combination of tomato juice and vodka in New York’s 21 Club in the 1930s. The Parisian counterpart of Harry’s Bar (the Venetian venue is famous for creating the Bellini), however, is said to be the birthplace of the Bloody Mary as we know it today. Harry’s bartender Fernand Petiot told The New Yorker magazine: “Jessel said he created it, but it was really nothing but vodka and tomato juice when I took it over.” He reportedly was the first to add salt, pepper, cayenne, Worcestershire sauce and lemon juice tithe mix in the late 1930s.The name “Bloody Mary” is also attributed to a number of different sources, particularly to Queen Mary I of England, due to the high frequency of miscarriages and false pregnancies that she experienced. Some believe the inspiration came from a waitress called Mary from Chicago restaurant Bucket of Blood, who had developed a reputation as a kind of muse for the hospitality locals. Others attribute the naming to a simple mispronunciation of a drink called ‘Vladimir’. Fresh, rich, pulpy juice from ripe tomatoes is the key ingredient in a great Bloody Mary. Some bartenders insist that making the drink a week beforehand and leaving it to infuse creates an intense flavour unparalleled by a regular Bloody Mary. A Bloody Mary should never be shaken, as this makes the juice too foamy - to mix the drink it’s better to ‘roll’ it, i.e. pour it back and forth between two glasses. Many folk claim that the Bloody Mary is the best cure for a hangover. The vodka is said to numb any pain, while the combination of tomato juice and spices hydrates and replaces lost electrolytes. Whether or not the presence of tomatoes makes the Bloody Mary acceptable to drink in the morning, though, is all in the eye of the beholder.

INGREDIENTS:

• 45ml Vodka • 5ml Lemon juice • 120ml Tomato juice • 1 Dash of tabasco • 2 Dashes of Worcestershire sauce • 2 Pinches of salt and pepper • ½ Bar spoon of horseradish (optional)

METHOD: Build ingredients in a highball over ice, stir well and add seasoning to taste

GARNISH: Celery stick, salt and pepper

GLASS: Highball

CAIPIRINHA

Brazil is best known for four things: football, women, carnivals and coffee. But brazil has been hiding its most important treasure of all: the caipirinha (kai-pur-een-ya), brazil’s national cocktail. A caipirinha is made with cachaça (kashah-sa), a distilled spirit made from sugarcane juice, lime, ice and sugar. Cachaça contains between 38% and 48% ABV and is Brazil’s most popular alcoholic beverage. Majority of the cachaça in the world is brewed in Brazil, and only 1 per cent is exported, mostly to Germany. Like many cocktails, the exact origins of the Caipirinha are unknown. The most well-known story attributes the drink’s beginnings to a popular early 1900s home remedy for the Spanish flu: a mixture of lemon or lime, garlic, honey and a little rum to speed up the healing process. Somewhere along the line a fussy Brazilian must have removed the garlic, ice was added to remove the heat, and the rest, as they say, is history. In Portuguese, the word ‘caipirinha’ is the diminutive version of the word ‘caipira’, meaning someone from a rural or regional area. The word was originally used as a derogatory term much in the same way that ‘hillbilly’ or ‘bogan’ is used today. The connection to the cocktail is said to come from the drink’s roots in herbal remedies. The word’s popularisation through the drink has helped eliminate many of its associated negative connotations, and multiple Brazilians now happily self-identify as caipiras. The increasing international availability of top-rate brands of cachaça has made the Caipirinha more popular outside Brazil in recent years. The International Bartender’s Association now lists it as one of its Official Cocktails for use in the annual World Cocktail Competition. Many variations of the drink have also surfaced, such as Caipisake, which replaces the cachaça with sake, Caipiroska, which replaces the cachaça with vodka, and Caipifruta, which contains crushed fruit and ice instead of lime. Common fresh fruits used in a Caipifruta are kiwifruit, passionfruit, tangerine, watermelon, pineapple, grapes, lychee, mango and caju (cashew fruit). Some bartenders also enjoy adding herbs such as mint, coriander or basil, and the drink can be made long by topping it up with club soda. The Caipirinha has come a long way from its medicinal roots and can be found in bars and restaurants all over the world today. We’re all just thankful that one of Brazil’s best-kept secrets is a secret no more.

INGREDIENTS:

• 50ml Cachaca • 1 Lime (cut into wedges) • 20ml Sugar syrup

METHOD: Muddle lime in base of glass. Add remaining ingredients then stir with crushed ice.

GLASS: Rocks

CAIPIROSKA

It started as a variation of the caipirinha, but The Caipiroska has blossomed into its own Distinct cocktail. The inclusion of vodka in The Caipiroska has seen the drink come from Its Brazilian origins and explode onto the Western market with its more palatable and familiar taste. THE BASIC CAIPIROSKA RECIPE USES vodka instead of cachaça and uses half white sugar and half turbinado sugar (unlike the Caipirinha, which uses all white). Turbinado is a type of Brazilian brown sugar made by crystallising raw sugar cane juice, then removing water and impurities by spinning it in a centrifuge. Natural turbinado brown sugar is used in the Caipiroska because of its higher mineral content and smooth, mellow, caramel taste, which complements the vodka well. Some variations of the drink use only white sugar, resulting in a clearer, crisper drink, or only turbinado sugar, resulting in a darker, richer drink. Caipiroska first found popularity in Brazil’s neighbouring countries, and quickly spread throughout the continent. The combination of the drink’s approachability and the growing availability of international vodkas in South America made the drink the perfect new offering during warm summer nights. Pre-made Caipiroska bases are now commonplace in South American liquor stores. The specifics of how to make the best- tasting Caipiroska is a favourite topic around the table for bartenders. Some advocate the juice from half a lime should be squeezed into the drink, but that only one wedge is to be muddled in the glass with the sugars. Other bartenders say all the wedges should be placed in the glass, and that the muddling process will release the juice and essential oils. Others claim that over-muddling the lime may release too many essential oils and make the drink bitter. Just like its older brother, the Caipiroska has many variations. Most also involve different combinations of muddled or pureed fruit, such as kiwi, passionfruit, strawberry, mango, orange, lemon and grapefruit. Sometimes brown sugar is substituted with agave nectar for extra sweetness and a stronger caramel flavour. Also, like a Caipirinha, the Caipiroska can be made tall in a Collins glass topped with soda. The Caipiroska provides the perfect bridge between the Western familiarity of vodka and the more foreign, more intense taste of cachaça. It retains the cultural significance of the Caipirinha in an easier, more refreshing way, delivering a cocktail sure to please everyone.

MAKES 1 DRINK

INGREDIENTS:

• 60ml Vodka • 30ml Sugar Syrup • 6 Lime wedges

METHOD: Muddle lime wedges and sugar syrup, add remaining ingredients then stir with crushed ice.

GLASS: Rocks

COSMOPOLITAN

If you’re a fan of the cosmopolitan, you’re probably also a fan of Carrie Bradshaw from Sex and The City, or Madonna. Despite the cocktail’s roots in the 70s and 80s, it only truly came to light in the 90s, when these iconic female figures were frequently seen with a cosmopolitan in hand. Like most cocktails, the exact origin of the drink is highly contended. Because of this, many have simply agreed that different bartenders around the world must have created it independently since the 1970s. One account claims that it was created in Massachusetts, another in Minneapolis, another in San Francisco and another in Florida. One thing these stories do have in common, however, is the drink’s link to two other popular cocktails at the time – the Kamikaze (equal parts vodka, triple sec and lime juice), and the Martini. Many bartenders claim that their inspiration for the creation of the Cosmopolitan came from wanting to create a slightly sweeter, more feminine version of the Kamikaze. The popularity of Martinis in the late 70s and throughout the 80s influenced bartenders to serve the Cosmopolitan in a martini glass, as a pretty, female alternative to this classic cocktail. The Cosmopolitan is made with vodka or citrus vodka, triple sec, cranberry juice and freshly squeezed lime juice served in a chilled martini glass. The official International Bartender’s Association recipe cites the use of citrus vodka, even though it was only introduced to the drink in the mid 90s by Dale DeGroff; notable master mixologist of New York’s Rainbow Room. The cranberry juice is mainly to add colour, and should not dilute or sweeten the drink too much. Too much cranberry juice, especially if it is sweetened juice, can overpower the other ingredients and result tartiness. Usually a piece of orange is flamed across the top of a Cosmopolitan to release the oils, and garnishing with a lemon twist or lime wedge is also popular. Because it is served in a martini glass, sometimes the Cosmopolitan is miscategorised as a type of martini. The Cosmopolitan has gone in and out of fashion over the years. It all started with Madonna, who was seen drinking one at a Grammy party in the mid 90s. The cocktail resurged in popularity again in the early 2000s with Sex and the City, making it wildly popular among young women. Carrie Bradshaw is famously quoted in the TV show’s film adaptation as having stopped drinking Cosmopolitans “because everyone else started.” Despite the Cosmopolitan’s fluctuation in popularity, it will always be a staple at a girls’ night out as the pretty, classic cocktail favoured by stylish women.

MAKES 1 DRINK

INGREDIENTS:

• 45ml Vodka • 20ml Cointreau • 30ml cranberry juice • 5ml lime juice

METHOD: Shake all ingredients with ice and strain into a chilled glass

GARNISH: Flamed orange peel

GLASS: Martini

DAIQUIRI

When an elegant yet effortless cocktail is desired, you can’t go past a perfectly put- together daiquiri, a simple amalgamation of rum, sugar cane and lime juice, served modestly over ice. It’s a drink to be enjoyed at any occasion, a conviction shared by writer Ernest Hemingway and former US president, John f.kennedy, both claiming to be partial to the cocktail that allows its base liquors to subtly shine through without unnecessary layers of complexity. While we have the Caribbean to thank for introducing the world to the cocktail’s spirit component, rum, this region also lays claim to the Daiquiri’s essential origins. Like all cocktails, various accounts exist in relation to its invention. In the case of the daiquiri, the most likely story implicates a Mr Jennings Cox, an American engineer and expatriate, working in Cuba in the late nineteenth century. In the midst of entertaining his dinner guests, it is said that Jennings’ supply of gin ran dry; local rum was the only alternative, but wary of the taste, sugar cane and lime juice acted as enhancements. A US Navy medical officer, by the name of Admiral Lucius W. Johnson took such a great liking to Jennings’ creation, it was brought back with him to the States, where it was introduced to the Navy Club in Washington DC and its speedy uptake ensued. Tremendously popular in the US, the daiquiri today is available in near endless variety. In New Orleans, it is somewhat of a novelty, spawning numerous daiquiri-inspired liquor shops, where versions of the cocktail are dispensed like slushies, taken away in Styrofoam cups and enjoyed out in the open (legally of course). The daiquiri in this form seems more of an emulsified fruit and ice concoction, an entirely altered version to how it was traditionally conceived. While the addition of fruits, other liquors and syrups is part and parcel of the experimentation associated with mixology, the daiquiri that celebrates the harmonious marriage of rum, citrus and sugar is one that shouldn’t be swept under the rug just yet. A simple daiquiri, made with precision, finesse and a goodquality spirit can transport you to the white-sand coastlines of the Caribbean in minutes. And that is the beauty of simplicity.

MAKES 1 DRINK

INGREDIENTS:

• 60ml Rum • 30ml Lime juice • 15ml Sugar syrup

METHOD: Shake ingredients with ice and strain into a coupette glass.

GARNISH: Lime wheel

GLASS: Coupette

JULEP

Any horse racing fan worth his salt knows that you can’t enjoy the Kentucky derby without a cool mint julep in hand. This cocktail has become so synonymous with “the most exciting two minutes in sport” that it is as much a staple of the Kentucky derby as the actual race. For a taste of the American south you can’t go past a mint julep. Served in a highball glass or perhaps to be enjoyed in the traditional julep cups, the signature of this beverage is the generous amount of mint leaves designed to deliver a sweet pinch to the accompanying spirit. The key to a successful Julep is to keep it nice and cold. The shaker containing the ingredients and the serving glass should be refrigerated for two hours before serving. If any bartender serves you a Julep that isn’t icy cold, then they are in the wrong business. Oddly enough the sweetly tinged drink has a mysterious origin as an alcoholic beverage. The earliest recorded mention of the Mint Julep actually appears in medical literature from 1784 where it is prescribed for sickness in the stomach, frequent retching and difficulty swallowing. Deriving from the Persian word for rosewater ‘julab’, which has a history of being used for medicine, the Julep is steeped in the history of healing. So, on a hot day that leaves your throat. awfully dry, don’t worry about making an appointment with your doctor. Instead head on down to your local bar to enjoy the refreshing, and healing, sweet sensations of a Mint Julep.

MAKES 1 DRINK

INGREDIENTS:

• 90ml Bourbon • 2 Tablespoons of mint syrup • 1 Sprig of fresh mint

METHOD: Press the mint leaves into the syrup and add bourbon. Fill the glass with crushed ice and stir gently.

GLASS: Rocks

LONG ISLAND ICED TEA

If there were ever a cocktail to be enjoyed judiciously, it would be the long island iced tea, infamous for its ability to render even the most seasoned drinker weak at the knees. But there’s much more to this tipple than high alcoholic content; potency is one thing and deliciousness is another. Don’t be afraid to go for ‘top-shelf’ liquids when concocting a refresher such as this one, or to get creative with substitutions. Before you know it, you’ll have developed your own signature twist on the classic. Your dinner-party guests will be most impressed. Bartenders will happily whip you up a long island iced tea on request but might raise an eyebrow if you return for another: equal parts gin, tequila, vodka, rum and triple sec (plus sour mix or sugar syrup and lime juice, topped with cola) the liquor to mixer ratio in this cocktail is worth noting. Don’t make the mistake of confusing one for its nonalcoholic counterpart; if it’s from ‘long island’ it’s definitely not just an iced tea. Notorious? Yes. Boring? Definitely not. The Long Island Iced Tea rose to fame in the USA in the mid-1970s and has since taken the world by storm. A wee tavern in the Hamptons that went by the name ‘Oak Beach Inn,’ is where it is said to have originated. Others will tell you that it in fact cropped up in an era of prohibition. It looked and tasted like tea so of course nobody would’ve suspected a thing. Either way, it doesn’t matter: it became subsumed in the wider drinking culture where its ingredients list has been toyed with endlessly. Chances are, if you’re in a city, it has a version of the long island iced tea to match. In Tokyo, they substitute melon liqueur for the cola to suit palates that prefer sweetness. A Tennessee iced tea omits tequila in place of whisky for those partial to the flavour of bourbon. If you go hunting, you will stumble upon adaptation after adaptation, yet with such a standard list of ingredients, substitutions and therefore experimentation is simple. So be creative, just don’t skimp on quality. A cocktail so heavy on the liquor requires the accentuation of its alcoholic flavours. Trust us, your dinner party guests will notice.

MAKES 1 DRINK

INGREDIENTS:

• 10ml Vodka • 10ml Gin • 10ml Light rum • 10ml Tequila • 10ml Cointreau • 20ml Lemon Juice • 10ml Sugar syrup • To top cola

METHOD: Add all ingredients except cola. Shake and strain into an ice filled glass and top with cola.

GARNISH: Lime wedge

GLASS: Highball

MAI TAI

Elvis Presley and a Mai Tai cocktail. These two classic icons can be found together sharing screen time in the 1961 musical comedy blue Hawaii. Although the film has received mixed reviews, the cocktail proved to be a monstrous hit. The Mai Tai was all the rage in the United States during the 1940s and 1950s as tiki culture swept the nation in the aftermath of World War II and the Mai Tai was the poster child of the era. Look no further than blue Hawaii to find star Elvis Presley sipping this smooth cocktail. That image simply screams ‘classic’. The origin of the Mai Tai has been the subject of a bitter feud. The official story goes that in 1944 Victor Jules Bergeron, the man behind Trader Vic, designed the cocktail for his friends visiting from Tahiti. Upon trying the drink his guest Carrie Guild exclaimed “Mai Tai-Roa Ae”, meaning ‘out of this world, the best!’. Then there is Vic’s rival Ernest Raymond Beaumont-Gantt, owner of Don the Beachcomber, who claims to have invented the Mai Tai in 1933. Leave it to Trader Vic to have the best closing argument on the matter; “Anybody who says I didn’t create this drink is a dirty stinker”. Who was the true inventor of everybody’s favourite tiki-styled beverage? It is hard to say. But what there is to be sure of is the undeniable classic nature of the Mai Tai. If you find yourself in a tiki themed bar, then there is no need to look at the menu because it is time for a Mai Tai.

MAKES 1 DRINK

INGREDIENTS:

• 60ml Rum • 15ml Cointreau • 30ml Lime juice • 15ml Orgeat (almond syrup)

METHOD: Shake ingredients with ice and strain into a rocks glass with fresh ice

GARNISH: mint leaves and pineapple

GLASS: Rocks

MANHATTAN

The Manhattan: the epitome of style and elegance, reserved exclusively for black tie events and other high-class rendezvous. But would you ever expect the Manhattan to be the fisherman’s drink of choice on a tiny Frisian Island off the coast of North Germany? Probably not. Yet in Fohr, it is common to find these locals mingling in cafes, Manhattan’s in hands, served ‘perfect’ (that is, one part vermouth to two parts whisky with a dash of bitters) over ice. Originally Fohr natives had immigrated to New York and took an instant liking to the cocktail; so much so that they decided to make it a thing in their homeland. So, if you’re ever worried that knocking up a Manhattan in the afternoon might seem slightly taboo, rest assured chances there’s a German Fisherman in Fohr who has exactly the same idea as you. The popular story behind the birth of the Manhattan dates back to the early 1870s: Dr. Iain Marshall prepares a drink for Lady Randolph Churchill (Winston’s mother) for a party she is hosting at the Manhattan Club. It is an instant success and so is the cocktail, its popularity ensuing. The validity of this story is controversial, but it remains a widely cited legend with few other alternatives. The purists will tell you that there is only one way to truly enjoy a Manhattan, and that’s with rye whiskey just as the good Dr. Marshall did it. Over time the Manhattan has become a flexible drink that has incorporated bourbon, dry vermouth, brandy, dark rum and Anejo Tequila. The Manhattan has maintained its simple yet elegant design for well over 100 years. While cocktails are always popular during those warm summer days, having a Manhattan over ice in dreaded winter may seem undesirable. Luckily the Manhattan has a warming effect and can be enjoyed on frosty nights without leaving your teeth chattering. There’s no reason to doubt why they call this drink the “King of Cocktails”.

MAKES 1 DRINK

INGREDIENTS:

• 10ml Vodka • 10ml Gin • 10ml Light rum • 10ml Tequila • 10ml Cointreau • 20ml Lemon Juice • 10ml Sugar syrup • To top cola

METHOD: Add all ingredients except cola. Shake and strain into an ice filled glass and top with cola.

GARNISH: Lime wedge

GLASS: Highball

MARGARITA

“Margarita: it’s more than just a girl’s name”. These were the words advertised by importer Jose Cuervo in 1945, yet ironically enough, many have claimed to be the namesake of this signature cocktail. Many have laid claim to the concoction of this lively cocktail. So many in fact that if you took one shot of tequila for each who have claimed to be the true inventor, a damaged liver would be unfortunately guaranteed. Many of the numerous popular origin stories claim that the drink was made in honour of a Marjorie, or her Spanish counterpart Margarita. The classic Margarita consists of tequila, lime juice and a sweetener such as Cointreau, triple sec or agave syrup, served in the classic flamboyant Margarita glass with the signature salted rim. At the time of its creation, the salted rim was a thing of pure innovation in the bartending world, as adding salt to a drink could do nothing to enrich the flavour. By the 1970s the Margarita had surpassed the Martini as the most popular cocktail in America and was further popularised through the invention of the frozen Margarita machine; invented by Mariano Martinez in 1971 – a simple restaurateur. Martinez tinkered with the sugar levels of the cocktail and modified a soft serve ice cream machine to make Margarita slush, which proved to be an instant success for his business and has remained a staple of the Margarita to this day. The Margarita can be easily enjoyed in the classic liquid form or frozen; a true testament to this cocktail’s longevity. With its simple recipe and classic sour taste, the Margarita is perfect for those hot summer nights. Nothing beats the Margarita when it comes to being a cocktail icon.

MAKES 1 DRINK

INGREDIENTS:

• 45ml Tequila • 30ml Fresh lime juice • 15ml Agave nectar

METHOD: Combine all ingredients in a cocktail shaker, fill with ice and shake vigorously for 10 seconds. Pour all ingredients (including ice) into a large rocks glass rimmed with flaked sea salt. Use pink sea salt for best results.

GARNISH: Lime wedge

GLASS: Margarita or Rocks

MARTINI

“Shaken, not stirred” - James Bond’s famous words were first spoken in Ian Fleming’s Book Dr. No, but became truly iconic when Sean Connery uttered them in the film Goldfinger. Face it; anyone who has ordered a martini since then has secretly aspired to embody the world’s most famous spy. The original martini is pure class. No bright colours, no added sweeteners. All you need is the simple mix of gin, dry vermouth in a chilled cocktail glass with a green olive or twist of lemon peel as a garnish. It is one of the most recognisable cocktails in the world. The secret origin of this drink is shrouded in mystery. Like most timeless cocktails there are many stories regarding the conception of the Martini. One of the best has to go to the story of the miner. The tale takes place in 1860, where a miner in Martinez, California walked into a bar and asked for a refreshing drink after a long day of grueling work. The bartender complied with his invention; a Martinez cocktail, which was concocted with a blend of Italian vermouth, Old Tom gin, bitters, sugar syrup and maraschino liqueur. After a few servings of the drink the miner in question was in such a state that he could no longer pronounce the letter “Z”. Hence the Martini, a drink so synonymous with sophistication, possibly born with the help of a slurring miner. Regardless of which origin story you believe, the Martini’s iconic place in cocktail history is undeniable. In 1934 Harman Burke’s Cocktail & Drinking Recipes ranked the Martini first in “Most Famous Cocktails”. During the dry era of Prohibition in the United States the Martini rose in popularity due to the ease of illegal gin manufacturing and became the drink of choice for many. By the time prohibition on alcoholic drinks had been lifted the drink had become drier and had come to be viewed as an old fashioned drink by the 1970s and 1980s. The Martini made a comeback in the 1990s and its proud legacy has continued since then. The Martini has been treated to many reinventions over time, with different variations including the Dry Martini, 50-50, Perfect Martini, Vodka Martini, Dirty Martini, Gibson and James Bond’s personal invention, the Vesper. Many other drinks have borrowed the fame of the Martini such as the appletini or chocolate martini, but these are simply named for using the signature martini glass. For the true experience, nothing is better than the original Martini.

MAKES 1 DRINK

INGREDIENTS:

• 60ml Gin • 10ml Extra Dry Vermouth

METHOD: Stir ingredients with lots of ice until very chilled (approx. 18 - 20 times) and strain into a pre-chilled martini glass

GARNISH: Olives

GLASS: Martini

Hailing from cuba, the mojito is one of the most famous rum based highballs. Thiscocktails popularity stems from its delicious flavour. The refreshing sweet sugar, zesty citrus and mint combine to make a cool, laid-back drink that simply demands to be consumed while lazing on a hammock in the summer sun. The earliest incarnation of the Mojito traces back to a South American remedy for tropical illnesses, earning the name El Draque after British sea captain Sir Francis Drake. In 1586 Captain Drake’s ship was ravaged by an outbreak of dysentery and scurvy. Seeking out Cuban natives who were known for having medicines to combat such disease, Captain Drake successfully returned with a remedy consisting of a form of rum known as aguardiente de cana mixed with lime sugarcane juice and mint to cover up the aguardiente’s harsh taste. These three ingredients formed the first known combination for a Mojito. So if you ever find yourself with a bad case of scurvy on the high seas, seek out the nearest bartender to fix up a sure Mojito remedy. Mojitos are quite easy to make at home - simply crush the desired amount of mint leaves and lime until the juice is released, fill the glass to the brim with ice cubes and then top off with white rum and soda water. The Mojito was said to be the favourite drink of Ernest Hemingway. Over time the Mojito has inspired several different variations with the inclusion of fruit- flavoured and spice-based rums, giving birth to drinks like the Raspberry Mojito, the Champagne based Mojito Royal, the tequila infused Mexican Mojito and the Dirty Mojito that uses a spiced rum.

MOJITO

MAKES 1 DRINK

INGREDIENTS:

• 60ml Rum • 30ml Lime Juice • 30ml Sugar syrup • 6 ‘clapped’ mint leaves • Top with soda water

METHOD: Gently clap 6 to 8 mint leaves in the palm of your hands to release the Aroma. Then add all ingredients to a highball glass, add crushed ice and stir. Top with soda water.

GARNISH: Mint sprig

GLASS: Highball`

MOSCOW MULE (RUSSIAN MULE)

It’s as simple as vodka, ginger beer and lime, the last two ingredients were added to the spirit in a moment of complete and utter genius; it was then named a Moscow Mule because of course, all vodka is made in Russia, right? Legend has it that the mule was borne from the creative geniuses of two men, both named John and both unsuccessful businessmen. John Morgan, owner of renowned Hollywood pub The Cock’n’Bull, was trying to spruik his house-style brand of ginger beer; the other, John Martin, was charged with stimulating the uptake of Smirnoff vodka in the states. It was not until together at the bar, both drowning their sorrows over their failing products, that a two-ounce quantity of the spirit happened to be added to the ginger beer. It was all a bit of fun really. But in went a squeeze of lime and voila, the mule was born. The head bartender of the pub, Wes Price, also laid claim to the recipe – he says he was simply trying to offload mostly unsellable goods. Either way, the mule’s rise to fame can most certainly be attributed to the marketing efforts of Martin, who, with Polaroid in hand, journeyed through Hollywood on his very own pub crawl, snapping photos of bartenders with copper mugs and Smirnoff bottles. He would leave one picture for the bartender to keep and add another to his collection, stockpiling an album to demonstrate how ‘popular’ this drink truly was. The use of the copper mug was clever- this kind of thing hadn’t been seen before - it was a fashionable way to drink while keeping one’s tipple crisp and cool. Undoubtedly, this promotional technique saw sales of Smirnoff soar as the Americans went crazy for this weird and wacky way of enjoying vodka, ginger beer and lime. Consumers are still partial to this absolute classic; it’s pretty hard to come by somebody who hasn’t in fact tried one. If that’s you, a word of advice - it’s as satisfying served traditionally as it is with a twist. Just don’t forget the copper mug; that happens to be the most exciting bit.

MAKES 1 DRINK

INGREDIENTS:

• 50ml Vodka • 150ml ginger beer

METHOD: Build ingredients over ice

GARNISH: 2 lime quarters

GLASS: Copper mug/highball

NEGRONI

One part gin, one-part sweet vermouth, one part bitters; that’s a negroni. Yet this seemingly simple concoction is in fact highly complex. You can thank bittersweet, blood-red Campari for that - the spirit most commonly utilised for negroni’s bitters component. More than sixty herbs, fruits and spices derive to create Campari’s unique flavour profile; think orange peel, pomegranate, ginseng and rhubarb; it’s no wonder then that a single whiff of a negroni can send a delightful shiver down your spine. While medicinal and citrusy on the nose, the bitters are subdued by the sweet vermouth rosso before gin cuts through, sharpening the cocktail and generating the definitive Negroni flavour that has taken the world by storm. You might not expect that these three flavour components compliment each other, but they truly do, marrying beautifully in the glass and provoking that delightful pre-meal giddiness a decent aperitif should do. So, who can we thank for this aromatic, yet fiery cocktail of joy? Count Negroni of course. In the late nineteenth century, the Italians were right into their Americanos, a cocktail whose recipe called for Campari, sweet vermouth and club soda (it was also referred to as the Milano-Torino with Campari originating from Milan and the brand of vermouth used Cinzano, originating from Turin). Yet it seems for this Italian nobleman, club soda wasn’t going to cut it. He ordered an Americano and did something fabulous indeed: he said, “hold the soda, put some gin in it.” And there we have it, the Negroni was born, ready to grace the palates of cocktail aficionados across the globe before being subsumed by the wider drinking culture who fell for each tantalizing sip. The beauty of aperitifs is that they leave you wanting more: with such a penetrating array of flavours, from sweet to downright bitter, anything following on the palate is sure to be mouth wateringly delicious. But there’s something about the Negroni, with its complex blend of aromas, fruit and spice, flavours that are perfectly balanced by the crispness of gin, that guarantees its suitability for any occasion, be it as an accompaniment to the evening meal or for weekend drinking festivities. So go ahead, break the rules, make a Negroni and enjoy it at whatever time of the day you feel appropriate. It’s precisely what the Count would have wanted.

MAKES 1 DRINK

INGREDIENTS:

• 45ml Gin • 45ml Campari • 45ml Red Vermouth

METHOD: Build spirits over ice in a rocks glass. Stir gently with a tall spoon

GARNISH: Orange slice

GLASS: Rocks

OLD FASHIONED

The first taste is always the best. The combined sweetness of the sugars undercut with the bitters hits you first. As you delve further, the full body of the whisky kicks in, the drink’s superiority to the average bourbon and coke combination becoming abundantly clear. Bear in mind this isn’t a cocktail to be thrown back in a single gulp. It should be nurtured and given the time to be appreciated. This is the old fashioned, and it deserves your respect. For those curious to try their hand at whisky, but need some time to warm up to it, an Old Fashioned is the cocktail for you. It is Don Draper’s drink of choice. It is simple yet firm and gets straight to the point. A true Old Fashioned shouldn’t stray too far from the original recipe that dates back to the 1800s. To truly enjoy the Old Fashioned as it should be, make sure your bartender doesn’t try to get too creative with the cocktail. Many have subjected the Old Fashioned to unnecessary additions, such as soda, helpings of sangria, fruit and overservings of fruit slices. For this drink, follow the example of all the OldFashioned purists and enjoy as it is, simple and dignified. In 1806 what was known as a “cock tail” was simply a mixed drink to be enjoyed in the morning, consisting of water, sugar, liquor and a few splashes of bitters. It is from this old recipe that the name Old Fashioned stems from. The traditional concoction of the Old-Fashioned features whisky. Garnished with an orange slice or a maraschino cherry, the Old Fashioned has become a staple of being suave and sophisticated. In the 1960s the drink was vogue, but by the end of the decade anti-establishment culture had turned young people away from this classic cocktail. As the 1970s and 1980s wore on choices in beer, wine and watered-down cocktails became more popular as strong drinks like the Old Fashioned had fallen from grace. However, like many other classic cocktails the Old Fashioned has enjoyed resurgence in the last 20 years, thanks to a combination of bartenders seeking out better ingredients, a nostalgia for what is considered “old school” and to match the better quality found in the culinary industry. And of course, after becoming the signature drink of fictional character Don Draper, the Old Fashioned can give some thanks to a little show called Mad Men.

MAKES 1 DRINK

INGREDIENTS:

• 60ml Bourbon • 2 Dashes of Bitters • 2 Dashes of Orange Bitters • 1 Brown sugar cube • Splash of soda water

METHOD: Soak sugar cube with bitters in a rocks glass and add a splash of soda water. Crush sugar with base of bar spoon. Add half a glass of rock ice and half the bourbon. Stir for 1 min, top up ice, add the rest of the bourbon and stir for 1 min more. Continue to stir to desired temperature and more importantly, dilution.

GARNISH: Orange twist and bourbon soaked cherry.

GLASS: Old Fashioned

PIÑA COLADA

The piña colada is synonymous with getting caught in the rain. So, you already Knew that, but did you also know that piña colada literally translates to strained pineapple in Spanish? Or, that its popularity was fuelled by the tiki cocktail culture trend that surged through American bars in the thirties? Those city slickers swapped martinis and straight spirits for fruity, creamy cocktails resonant of tropical island holidays in Polynesia or Barbados. Who could blame them? A piña colada, made properly with good-quality components, is incredibly luscious. If you can get your hands on one, you’ve hit the tropical cocktail jackpot. If it starts raining, well that’s fate. While we attribute its uptake to the cocktail-crazed Americans, we associate the Piña Colada’s origins with that of The Caribbean where it has been the official Puerto Rican beverage since 1978. It is here that its creation is contested as the brainchild of one of three bartenders: Ramón ‘Monchito’ Marrero Pérez, Ricardo Garcia and Ramón Portas Mingot who were all working in Caribbean bars and restaurants in the 1950s and 60s. Yet the truth is, the Piña Colada had already been mentioned in a travel magazine in 1922, this version calling for pineapple juice, lime, sugar and rum. It was the addition of the newly available Coco López (cream of coconut) to the recipe however that set the Puerto Rican’s version in stone. You could argue that this nutty addition is indeed the Piña Colada’s secret weapon, and that its smooth and luscious texture is what keeps you coming back for more. Or maybe it’s the novelty of being served a rum-laden ‘smoothie’ in a hurricane glass, garnished with a maraschino cherry and a tiny paper umbrella. Whatever the case, those Puerto Ricans were onto something. A Piña Colada is like Barbados in a cocktail, and whether you’re ordering drinks at the bar or whipping up tipples in your own home, any time’s a good time to feel like you’re on holiday with a Piña Colada in hand.

MAKES 1 DRINK

INGREDIENTS:

• 45ml Rum • 30ml Fresh pineapple juice • 3-4 cubes of fresh pineapple • 30ml Coconut water • 2 Bar spoons caster sugar

METHOD: In a cocktail shaker muddle the pineapple with caster sugar. Add ice and remaining ingredients and shake vigorously. Strain into glass.

GARNISH: Pineapple wedge and leaves

GLASS: Poco Grande

SAZERAC

You might not have come across the Sazerac before; one of the lesserknown cocktails among the vast array of classics. Regardless, when cognac, absinthe, bitters and sugar meet, a drink of refined simplicity is produced, alongside an exquisite amalgamation of flavours and aromas that can only be described as downright delicious by anyone lucky enough to be in possession of one. In 2008, New Orleans claimed THE Sazerac as its own, laying claim to a cocktail that surfaced almost two hundred years prior among a scene of jazz, booze and midnight shenanigans. In the French Quarter’s Royal Street in 1838, an apothecary operated by Antoine Peychaud would host secret nightly rendezvous that saw the daytime pharmacist don his bartending abilities, mixing brandy, absinthe and his housestyle bitters recipe. This was much to the delight of his ‘patrons’, a fun-loving crowd that continued to grow. Yet being such a tasty tipple, the operation, as well as Peychaud’s secret recipe, weren’t kept under wraps for long; in 1859, the concoction had made its way onto the menu of the Sazerac Coffee House, and it was here that the cocktail acquired its name. Yet alongside its storied history, the Sazerac has developed quite a unique method of preparation utilising two old fashioned glasses, care and attention to detail. The first glass is used to mix a sugar cube, a few drops of water, Peychaud’s bitters, small ice cubes and spirits, whether it be Peychaud’s original brandy or rye whisky. In the second glass, a few drops of absinthe are to be rolled until the glass is well coated. The excess is removed before the contents of the first glass are strained into the second. Such a preparation method may seem tedious, but it is the tradition and a memento to an absolutely exquisite cocktail. As it is sipped, the Sazerac grants layer after layer of flavour- the warmth and glowing burn of the rye; effused with the aromas of the spice and honey; the bite of the bitters balanced with the sweetness of the sugar; the subtle yet complex flavour of the anise and the perfume of the lemon oil derived from the garnish; each layer combines in a symphony-like manner inside the mouth. Sip it very slowly. Savour it. Take your time with it.

MAKES 1 DRINK

INGREDIENTS:

• 10ml Herbsaint Original • 10ml Chilled mineral water • 60ml Rye Whiskey • 5ml Sugar syrup • 3 Dashes bitters • 3 dashes orange bitters

METHOD: Pour first two ingredients into ice filled rocks glass and set aside. In a mixing glass filled with ice, add all other ingredients and stir until ice cold. Discard the contents of the rocks glass, strain contents of mixing glass into chilled, rinsed glass.

GLASS: Rocks

SIDECAR

For bartenders the ‘sidecar’ refers to left over liquor that is poured into shot glasses, therefore giving a fairly reasonable answer as to where the cocktail originated from. A far more interesting story attributes the Sidecar’s forgery to an anonymous army captain at the time of the First World War. Legend has it that the captain rode in the motorcycle attachment to Harry’s New York Bar in Paris before ordering a pre-dinner drink to relieve the chill he had caught outside. The bartender knew to serve brandy for such an ailment but wasn’t happy to serve what was traditionally enjoyed after dinner at such an early hour of the evening. Instead, he compromised, combining brandy with triple-sec and freshly squeezed lemon; he’d just created what almost any bartender, worth their salt in spirits, knows how to formulate. The Sidecar’s history can be traced back through several generations of tipples. The sugar-rimmed Brandy Crusta, circa 1862, was blended from a set of identical ingredients, and has since, stimulated the emergence of an array of variations, the Sidecar undoubtedly being one of them. As much as the Sidecar’s origin is debatable, so too are the ways in which the drink may be prepared. The French will tell you the proper way to do it requires equal parts Cognac, Cointreau and lemon juice; the British contend two parts Brandy, and equal parts of the latter ingredients. Really there’s no absolute method: it simply comes down to the quality of the ingredients and one’s particular palate. And when it hits that palate, one can’t help but feel they have been served liquid gold in a glass. A perfectly blended sidecar is well-balanced, deliciously potent and slippery smooth in the mouth. Combined with the notion that it’s a remarkably simple cocktail to create, the sidecar unites the best of both worlds, sweet, sour and bound to be appreciated by anyone who has the pleasure of enjoying it.

MAKES 1 DRINK

INGREDIENTS:

• 45ml Brandy • 25ml Cointreau • 25ml Fresh lemon juice

METHOD: Coat the rim of a martini glass with sugar, shake the rest of the ingredients with ice then strain into the glass.

GARNISH: Lemon twist

GLASS: Martini

SINGAPORE SLING

The Singapore Sling is unusual: unusual because its origins are certainly not. There’s no murky or mysterious past surrounding this well-loved tipple; it’s as clear cut as a straight shot of vodka; only the Singapore Sling is made from gin. Developed by Hainanese bartender Ngiam Tong Boon at the Raffles Hotel in yours truly, this long drink is now synonymous with South-East Asia and a proud landmark in the Hotel’s history. As the story goes, Ngiam produced the cocktail at the request of a British officer attempting to woo the beautiful daughter of a local silk merchant with a drink just as beautiful as she. After being taken back home by British and American soldiers in the twenties, its popularity spread like wildfire and the rest is now history. In line with tradition, an original Singapore Sling was blended from two measures of gin, one of cherry brandy, one of orange, pineapple and lime juice. Yet since its inception numerous variations have dotted the spectrum, including the addition of grenadine, alternative juice flavours and soda. While bartenders at the Raffles Hotel serve Singapore Slings from an automatic dispenser using pre-made mix, it is still possible to be served with the cocktail shaken by bartenders. The Singapore Sling has earned its status as a classic cocktail, boasting a refined, balanced nature and an abundance of flavour. There is nothing too complex about this cocktail; the fruity taste means it is easily accessible for all consumers while being quite refreshing on a warm, tropical day. It is bright pink, as the Singapore Sling was originally targeted towards women. But men, don’t let that sway you. The kick this cocktail gives more than makes up for the Singapore Sling’s feminine

MAKES 1 DRINK

INGREDIENTS:

• 40ml Gin • 20ml Cherry brandy • 20ml Cointreau • 25ml Lemon Juice • 5ml Grenadine • 50ml Pineapple juice • 1 dash of bitters

METHOD: Shake and strain into an ice filled glass.

GARNISH:

Pineapple wedge, ½ orange wheel , Fresh cherry, 10ml benedictine drizzle

GLASS: Highball

TOM COLLINS

Often referred to as ‘what people drank before air conditioning was invented,’ the Tom Collins is a perfect refreshing summer gin punch. The cocktail is made from Lemon juice, sugar, gin, and soda, and is typically served in a collins glass on the rocks. But for all its love and popularity, the origin of the Tom Collins name remains a mystery to us all. One story traces its origins to John Collins, the head waiter at Limmer’s Old House on Conduit Street in London. During the 1860s a rhyme was written about Collins by some regulars, which mentioned his famous gin punch. Then, in 1869, The Steward and Barkeeper’s Manual published a recipe for a John Collins but cited Old Tom Gin as the spirit of choice. The specification for Old Tom Gin is one likely cause for the name change in the book’s 1876 version, and in popular culture thereafter. Another story cites the Tom Collins Hoax of 1874 as the drink’s namesake. In 1874, people in the United States would ask their friends and relatives: “Have you seen Tom Collins?” After the listener explained they did not know a Tom Collins, the speaker would then insist a man by that name was “just around the corner in a local bar” spreading gossip about the listener. This absurd trick was known as a ‘hoax of exposure’ – a prank that makes a person act foolishly because of incorrect information given by someone else. Many newspapers even proliferated the hoax by reporting several false sightings of the elusive Tom Collins. Since bartenders would often get people coming in asking for a Tom Collins, it became something of an in-joke to whip up a John Collins for them instead. The 1876 version of The Steward and Barkeeper’s Manual would have been written during this time, and thus many attribute the prank to the change of name. By 1878, the Tom Collins had spread to the US and was recognised as a favourite drink in high demand by the Modern Bartender’s Guide. In the 1890s, sugar was often replaced by gomme syrup to eliminate sugar crystals in favour of a smoother drink. The Tom Collins also has two cousins – the Gin Fizz and the Gin Rickey. The Gin Fizz uses a few dashes of lemon juice instead of half a lemon, and ‘fizzes’ the juice by shaking it with carbonated water. The Gin Rickey is almost the same as a Tom Collins but has less sugar and is served in a highball glass. There is no doubt that the Tom Collins will remain a classic behind the bar for years to come. It’s simple and refreshing nature means that even an amateur can easily whip some up for a hot summer evening with friends.

MAKES 1 DRINK

INGREDIENTS:

• 45ml Gin • 20ml Fresh Lemon juice • 15ml Sugar syrup • Top with soda water

METHOD: Build ingredients in a Collins glass with ice and top with soda water, then stir gently

GARNISH: Lemon twist

GLASS: Collins

WHISKEY SOUR

The sour has a long and storied history, dating back to the sixteenth century. Sailors in the British navy used to add lime juice to their rum rations in order to prevent the development of scurvy. In order to preserve the juice it would be doctored with rum, gin or whisky as to ensure the sailors’ health, and it wasn’t too long until they realised this combination made for a delicious cocktail. The earliest recorded mention of the Whisky Sour by name wouldn’t appear until 1870 in a newspaper published in Wisconsin. A sour is traditionally a drink that consists of a base liquor such as whisky, lemon or lime juice, and a sweetener. Alongside the Margarita, Sidecar and Daiquiri, the Whisky Sour is the most prominent member of the sour family and one that gave birth to the many other sour cocktails that followed it. The Whisky Sour may be considered old fashioned, but that is simply part of its charm. The cocktail managed to hold its own during the Prohibition era unlike many other cocktails that fell into obscurity, or worse, fell prey to sub-standard recipes. The easy preparation and the simple sour taste has allowed the Whisky Sour to stand the test of time a true classic. It’s refined, has class and a lot of history. In fact, the Whisky Sour was even the official drink of the 189-year-old Jefferson Literary and Debating Society from the University of Virginia, of which Edgar Allen Poe was a member. The makeup of a good Whisky Sour doesn’t deviate from the original sour cocktail made by those British sailors, simply involving quality bourbon whisky, lemon juice and sugar. It can be poured over ice and served with a traditional garnish of half an orange slice and a maraschino cherry. In some circles people enjoy this drink with added egg, otherwise known as a Boston Sour. A simple dash or a whole egg can be added to the mix to give the drink a creamier consistency, a testament to the Whisky Sour’s versatility. Another light variation is the Ward 8, which uses bourbon or rye, with lemon and orange juice, and grenadine syrup as a sweetener.

MAKES 1 DRINK

INGREDIENTS:

• 45ml Bourbon • 45ml Lemon juice • 20ml Simple syrup

METHOD: Shake all ingredients with ice, strain into a chilled rocks glass.

GARNISH: Maraschino cherry

GLASS: Rocks