Simple Mixology

General

Measures

A "measure" (sometimes referred to as a "part") is just one unit of whatever measurement you're using. Typically this is 1oz, which is 1 normal sized shot glass, but if you're making a couple of drinks at once, your measure might be different.

A "bar spoon" (I abbreviate this "bs") is slightly smaller than a teaspoon, so if you don't have one, use a tsp filled about 3/4ths or 4/5ths.

Shaken or Stirred?

Generally speaking, drinks that are "clear" - i.e. they don't have things like citrus juice in them (Old Fashioned, Sazerac, etc.) - are stirred, while "cloudy" drinks (e.g. with milk, citrus, egg whites, etc.) are shaken. This matters more for cloudy drinks though, and you can often use either of the methods interchangeably.

Serving

Drinks are usually served "straight up" (aka "up") chilled & strained into a glass, "on the rocks" chilled & poured over ice, or "neat" not chilled but simply poured directly into the glass (e.g. good Scotch).

So up, rocks, neat?

If a drink is shaken over ice, it's often served up, and sometimes on the rocks. If it's stirred with ice, it's usually served on the rocks. If it's spirits right from the bottle, neat (or some people prefer on the rocks for this also). But ultimately your preference is the correct choice. Personally I prefer spirits neat, martinis/vespers/balmorals up, and anything else on the rocks.

Grades

You can use any booze you like, though I tend to group them into three categories: low, med, and high quality.

Low grade liquor is often not worth using, but can be sufficient in a pinch (brands like Stolichnaya, Martini Rossi, and Cinzano).

Medium quality liquor is good for drinks, but often not quite good enough to drink straight (brands like Old Overholt, Smirnoff, and Bulleit).

High quality liquor is often too good (or expensive) to waste in a mixed drink, and best drank straight (good scotch, Belvedere vodka, Old Raj gin).

Ice

Making good, clear, long lasting ice is a difficult, complex subject, but there are some shortcuts that can get you decent quality without spending all day.

Basic

1. Use purified water. Bottled water, or filtered water from a Pur or Brita pitcher works well.
2. Use a flexible ice mould. The hard ones tend to crack when getting the ice out. You can get these for around $9 on Amazon.

Advanced

1. Insulate. Ice insulated on the sides & bottom will freeze from the top down, allowing you to cut or chip off the (white) part with impurities.
2. Halt. Stop the ice from freezing when it's only frozen about 1/3 through. The frozen part is often clear, as the impurities are heavier and sink to the bottom.

Simple Syrup

Simple syrup is just sugar water. It's very easy to make, and you can adjust the ratios to get the desired viscosity & sweetness you prefer. The TLDR instructions are: put sugar & water in a pot, cook for a while. A more detailed version follows:

Sugar

Any "granulated" (common) sugar works fine, but my favorites are Demerara or Turbinado (both brown). These produce a slightly malty, rich flavor compared to white sugar.

Proportions

Start with equal parts sugar & water - something like 1/4 cup sugar & 1/4 cup water. This will make a medium-thick syrup.

Now, Pour & Stir

1. Put the sugar & water in a small pot.
2. Heat on high until the water starts to boil (you'll see bubbles).
3. Stir intermittently. Just enough so the sugar doesn't stick to the bottom & burn.
4. Lower the heat to medium or medium low, and continue to simmer.
5. Periodically tilt the pot & try to scoop the bottom of the deep end. If you can see any sugar granules in the spoon, keep cooking & stirring.
6. Once you can't scoop any sugar granules, you're done. Let the pot cool, and/or pour the liquid into another container.
7. Store in the refrigerator for ~1-3 months.

Cold Brew

Just because. It can also be fun to add this to cocktails, and you likely have everything you need to make it.

1. If you have some kind of pot with a fine filter, you can use that. If you want one, this Takeya is my favorite, and often goes on sale.
2. If you don't have a filtered pot, use any large container. Even reusing water/juice bottles is fine (just rinse them well beforehand).
3. Grind coffee as you would for a Chemex or french press (medium course).
4. Put ground coffee in the container.
5. Fill the container with cold (preferably filtered) water.
6. Refrigerate for 12 hours minimum, preferably 20+ hours.
7. If your container doesn't have a filter, setup a normal filter as you would for hot coffee (pourover works well, Chemex is fine, french press is OK) & filter the cold brew as you normally would.
8. Profit.

Aperitivo / Apéritif

I love these, and feel they need their own section.

Aperitivo & digestivo are drinks - typically made with wine and/or herbs - meant to help stimulate your appetite or help you digest (or both). Most can be drank by themselves, though they lend themselves very well to cocktails too.

The most well known category is Amari. Most amaro are cousins to vermouth, and have a richer, deeper flavor. They can be used along side or in place of vermouth as well. Most cost around $20/liter on average. There are many, many types of amari, but some of my favorites include:

• Carpano Antica Formula (technically a vermouth, but drinks like an amaro)
• Cocchi (they make both amari & vermouth, but Torino is my favorite)
• Averna (very deep, very rich, very nice)
• Montenegro (light & easygoing, cola overtones)
• Lucano (wild and unique)
• Nonino (rustic & complex)
• Ramazzotti (classic, deep, & satisfying)

Recipes

Now for the fun part. My personal type/brand choices for booze are italicized next to the name of the spirit. Remember bs = bar spoon here. Links to some ingredients on Amazon at the bottom.

Cold Brew Old Fashioned

• 2 parts rye whiskey (Bulleit Rye)
• 2 parts cold brew (Homemade or Stumptown)
• 1 dash aromatic bitters (Angostura)
• 1 dash chocolate bitters (Fee Brothers)
• 1 bs simple syrup (homemade Demerara)
• Optional: cappuccino foam
• Combine all ingredients in a glass with a large icecube & stir.

Vieux Carre

• 2 parts rye whiskey (Bulleit Rye)
• 2 parts Cognac (Calvados will also work here)
• 2 parts sweet vermouth (Carpano Antica Formula, or any decent aperitivo)
• 1 bs Bénédictine (B&B, or just omit it)
• 1 dash Peychaud's bitters
• 1 dash Angostura bitters
• Combine all ingredients in a glass with a large icecube & stir.

Balmoral

• 2 parts rye whiskey or peaty scotch (Bulleit Rye, cheap Laphroaig)
• 1/2 parts sweet vermouth (any vermouth or aperitivo)
• 1/2 parts dry vermouth (Cocci Americano, Martini Rossi, etc.)
• 2 dash Angostura bitters
• Combine all ingredients in a glass with a large icecube & stir.

Old Fashioned Variations

• 2 parts rye whiskey (Bulleit rye)
• 1-2 splashes amari (any good amaro)
• 2 dashes Angostura bitters
• 1 bs simple syrup
• Combine all ingredients in a glass with a large icecube & stir.

Links

• Fee Brothers Aztec Chocolate bitters
• Brandy or Calvados can be found in any liquor store. Spend more than $15, but no more than $30 for a decent bottle.