168 BUCK LIKE A MULE
There’s a whole category of cocktails that use ginger beer or ginger ale, but the two most common terms that pop up on cocktail menus are bucks and mules. Both describe a similar combination of ginger beer or ginger ale, liquor, and citrus juice—although technically, the term “buck” has been around much longer (mules are a more recent marketing invention). The Moscow Mule is the best known of the category, but any spirit works in place of the vodka—rum is a particularly good swap.
169 THE MOSCOW MULE (OR VODKA BUCK)
Created as a way to sell vodka in the 1940s, the Moscow Mule has become popular once again. The zesty combination of ginger beer, lime, and vodka served in a glistening copper mug, frosting over as you drink it, hits every Pavlovian trigger on a hot day.
2 oz vodka (or other spirit)
7 oz ginger beer or 1½ oz of homemade ginger syrup (see item 170) with 6 oz of seltzer water
2 lime wedges
In a Collins glass or copper mug with ice, add the vodka and ginger mixture, then squeeze and drop in the two lime wedges. Give it a stir and serve.
170 CURE WHAT ALES YOU
You might be tempted to use ginger ale if you can’t find ginger beer, but please refrain. Ginger beer has the necessary ginger intensity for bucks and mules, which will otherwise taste watered down. Ginger ale will only add to the watered-down taste—and ginger beer isn’t hard to find, as most varieties are nonalcoholic. Luckily, in the absence of ginger beer, making your own ginger brew is easy and also allows you to tailor the strength to your taste (some of us agree that the more ginger, the better). All you need is 1 cup sugar, ½ cup water, a 3 oz ginger root (about the size of a large finger), and 2 pinches salt.
STEP ONE Carefully wash the ginger, making sure to rinse away any dirt. Grate the unpeeled ginger on the small perforations (if using a box grater) into a bowl.
STEP TWO Place the shredded ginger into a fine strainer, then drain the ginger juice into a jam or mason jar, pressing the solids with your hands or a small spatula to extract as much liquid as possible. Set the juice aside in the fridge, and reserve the ginger solids.
STEP THREE In a small pot, combine the sugar and water over medium heat until the combination comes to a boil. Lower the temperature to simmer, stirring in the ginger solids and salt. Allow to simmer together 5 minutes. Remove from heat, cover with a lid, and allow to cool.
STEP FOUR Once the sugar syrup is cool, strain into the mason jar with the ginger juice, pressing the solids through a fine strainer again. Cover and shake the jar to combine the juice and syrup together. To mix your own ginger soda, simply combine 1 part ginger syrup to 4 parts seltzer water.
MIXING SODAS
171 MIX UP THE FORMULA
Here are a few of the many, many ways you can mix spirit and soda and come out on top.
COCKTAIL
Cuba Libre
LIQUOR
Light or dark rum
SODA
Cola
NOTES
Squeeze a lime wedge and drop it into the drink.
Whiskey & Cola
LIQUOR
Whiskey
SODA
Cola
NOTES
Keep it simple with no garnishes, although this drink often calls for a higher ratio of cola.
Pimm’s Cup
LIQUOR
Pimm’s Cup
SODA
Lemon-lime soda or ginger beer
NOTES
Garnish with cucumber, mint, fruit, or anything that feels appropriate for a hot-weather garden party.
Paloma
LIQUOR
Tequila
SODA
Grapefruit soda
NOTES
Add a pinch of salt and squeeze a lime wedge into the drink.
Gin & Tonic
LIQUOR
Gin
SODA
Tonic
NOTES
Pretty easy. Add a squeezed lime wedge.
Vodka & Soda
LIQUOR
Vodka
SODA
Club soda
NOTES
See above, and don’t be fooled into thinking it’s a low-calorie option (a standard glass of wine has fewer). Try a mocktail (see item 231) if you want to keep things light.
Whiskey Highball
LIQUOR
Blended Japanese whisky
SODA
Club soda
NOTES
This will work with other whiskies, but Japanese whisky is designed to work well with a little water (a process called mizuwari).
172 BE THE YODA OF SODA
One of the easiest ways to mix a drink is to combine some type of bubbly soda with your favorite spirit. The basic ratio of one part liquor to two parts soda is a good place to start—but don’t feel like you can’t adjust the recipe. On hot days, often the best balance can be closer to three parts soda for one of liquor, making it more refreshing without overdiluting the spirit. Gin & tonics, in particular, often benefit from going a little heavier on the tonic water, depending on the brand.
2 oz spirit of your choice
4 oz soda of your choice
In a Collins or highball glass with ice, add the liquor and then the soda. Add a straw and give it a quick stir, garnishing if called for.
173 CHERRY BLOSSOM
USBG | DENVER CHAPTER
MATT COWAN
Cocktail Curator | La Cour Denver’s Art Bar
This take on a Japanese highball gets a vibrant jolt of acidity from the vinegar and lemon, and a cherry blossom pink hue and flavor from cherry liqueur. It’s the perfect toast to spring’s new blossoms.
1½ oz Japanese whisky(Hibiki or Iwai blended preferred)
¾ oz lemon juice
1 oz simple syrup (1:1)
½ oz cherry liqueur
¼ oz raspberry vinegar
Soda water
Pink-red edible flower or cherries speared on a cocktail pick to garnish
Combine the whisky, lemon juice, simple syrup, cherry liqueur, and vinegar in a cocktail shaker with ice. Shake hard 8–10 seconds and strain into a Collins or highball glass with fresh ice. Top with the soda water and stir in gently. Garnish with flower or cherries.
174 PARKER HOUSE COCKTAIL
USBG | SAN FRANCISCO CHAPTER
H. JOSEPH EHRMANN
Owner/Operator | Elixir Saloon
This variation of a French 75 and a Boothby cocktail evolved into a tall, refreshing drink with a large dose of sparkling wine. Typically, a drink like this would be stirred for a silky texture, but here it’s shaken—for the sake of speed, and because the sparkling wine adds more texture than the spirits.
1 oz rye whiskey (Rittenhouse 100 preferred)
1 oz Cognac
1 oz sweet vermouth (Antica Formula preferred)
2 dashes pimento bitters (Dale Degroff’s preferred)
Demi-sec gewürztraminer sparkling wine
Combine rye, cognac, vermouth, and bitters in a cocktail shaker with ice. Shake hard 8–10 seconds and strain into a Collins or highball glass with fresh ice. Top with the sparkling wine and stir in gently.
175 BLACK FRIAR TEA
USBG | TAMPA CHAPTER
JULIAN MILLER
Bartender in Residence | Partender
When you want a Pimm’s Cup with an extra kick of gin, try this variation. The name is an homage to the Black Friar monks who have been distilling Plymouth gin for more than two centuries. Despite the good measure of gin, the cocktail is extremely versatile and refreshing.
2 oz Plymouth gin
1⅓ oz Pimm’s No. 1
2/3 oz aperitivo liqueur
3 oz ginger beer (see item 170 to make your own)
Lemon and lime wheel to garnish
In a Collins or highball glass with ice, add the gin, Pimm’s, aperitivo liqueur, and then the ginger beer. Add a straw and give it a quick stir, garnishing with the citrus wheels.
I
f you don’t have a ⅓ ounce measure on your jiggers, remember that ⅓ ounce is equal to 2 teaspoons!
176 MINT JULEP
USBG | INDIANAPOLIS CHAPTER
JASON FOUST
USBG Midwestern Regional VP
This variation of the classic Mint Julep is crisp and refreshing, with the whiskey bite softened by a touch of lime juice. The aroma of the mint sets the tone as you drink it, so make sure your sprig is fresh. And remember to hold the drink correctly: the julep cup was designed to be held at the bottom, by the base, so that the sides stay frosty.
4–6 mint leaves
1 oz demerara simple syrup (1:1)
2 oz bourbon whiskey
¼ oz lime juice
Mint sprig to garnish
Add enough crushed ice to the julep cup (or old-fashioned glass) to form a mound on top, and set aside to chill. In a cocktail shaker, add the mint and demerara syrup, and very gently press the mint with a muddler to release the aromatic oils. Add bourbon, lime juice, and ice, then gently shake to combine ingredients. Strain into the ice-filled cup and garnish with a mint sprig.
177 SINGLE-SERVING SANGRIA
Occasionally, you won’t want to make a big batch of sangria just to get a glass or two to enjoy in the garden on an unexpectedly chore-free afternoon. The key to this drink is the fruit garnish, so use whatever you have handy: sliced citrus, strawberries, peaches, apples, or anything ripe and in season. Without the fruit, it’s just a wine cocktail.
3 oz cheap and cheerful red wine
1½ oz orange liqueur (or ½ oz rich simple syrup for a less boozy option)
½ oz fruit liqueur (berry liqueurs works great)
½ oz lemon juice
1 oz juice (orange or your favorite)
1 oz soda water
Sliced fruit to garnish
Combine the red wine, orange liqueur, fruit liqueur, lemon, and juice in a cocktail shaker with ice. Shake hard 8–10 seconds and strain into a Collins or highball glass with fresh ice. Top with the soda water and stir in gently. Garnish with fruit.
178 WHIP UP A WHITE SANGRIA
White sangria is an easy and delicious alternative, although you’ll need to make a few minor tweaks to the recipe. Use 4 ounces white wine instead of the red wine, and try using peach or apricot liqueur instead of berry.
179 LONELY ISLAND
USBG | INDIANAPOLIS CHAPTER
JASON FOUST
USBG Midwestern Regional VP
Designed as a way to make mezcal approachable to newcomers, this drink uses ingredients that tame the smoky profile of mezcal. Coconut is a great pairing for smoky flavors, and the jalapeño adds a vegetal element with a kick.
1½ oz mezcal (Del Maguey VIDA preferred)
½ oz jalapeño-infused simple syrup (1:1)
½ oz Coco Reàl syrup
½ oz lime juice
2 dashes Bittercube Jamaican #1 bitters
Jalapeño slice to garnish
Combine all ingredients except garnish in a cocktail shaker with ice. Shake 8–10 seconds and strain into a Collins or highball glass with fresh ice. Garnish with the jalapeño slice.
180 DST
USBG | INDIANAPOLIS CHAPTER
JASON FOUST
USBG Midwestern Regional VP
A shandy is a style of drink in which beer is mixed with soda or other sweeteners; the DST leans more toward a cocktail, with tangy and citrus-forward flavors and fruity undertones. The gin and IPA give the drink some edge, while the maraschino and orange marmalade bring depth and balance. The rest of the ingredients help to bind and pull out certain flavors. The name refers to the extra hour of sunlight that daylight saving time brings into the day.
1½ oz gin (Fords preferred)
¾ oz maraschino liqueur
½ oz lemon juice
2 teaspoons sweet orange marmalade
2 dashes orange bitters
Your favorite citrus-forward IPA beer
Lemon slice
Combine gin, maraschino liqueur, lemon, marmalade, and bitters in a cocktail shaker with ice. Shake hard 8–10 seconds (to incorporate the marmalade) and double-strain into a pint glass with fresh ice. Top with the beer and stir in gently. Garnish with a lemon slice.
181 BRANDY LIFT
USBG | SAN FRANCISCO CHAPTER
JENNIFER COLLIAU
Owner of Small Hand Foods
The Brandy Lift cocktail is based around a love for New York–style egg creams and a challenge to combine Cognac and Benedictine with one of the cocktail syrups that Jennifer Colliau produces at Small Hand Foods. The recipe is unusual because cream and seltzer cocktails usually contain eggs; since this is not quite a flip, she came up with the old-timey (but very modern) name “lift.”
1½ oz Cognac or good brandy
½ oz Small Hand Foods orgeat
½ oz Benedictine liqueur
½ oz heavy cream
Seltzer to top
Combine the brandy, orgeat, Benedictine, and heavy cream in a cocktail shaker with ice. Shake hard 8–10 seconds and strain into a chilled Collins or highball glass with fresh ice. Use a barspoon to paddle the drink furiously back and forth while adding seltzer to the rim of the glass. Let sit a minute or two to firm up the head, then slowly drizzle in more seltzer to lift the head above the rim of the drink. Serve with a straw.
182 MICHELADA
The Michelada may sound like nothing more than the beer version of a Bloody Mary, but this cocktail varies widely—from a simple combination of lime, salt, and beer to more complicated brunch affairs. While we’re not shy about having a cocktail in the morning, sometimes you need something lighter to limber yourself up.
Salt or Tajín to rim the glass
3 oz tomato juice (or Clamato)
2 oz lime juice
4 dashes Maggi seasoning sauce (or soy sauce)
3 dashes hot sauce (bottled Mexican, Tabasco, or Crystal—or even sriracha—work here), or more if you like the heat
1 fat pinch salt
12 oz can Mexican beer or lager, ice cold
Place enough salt (or Tajín, the Mexican chile-and-citrus salt blend) to create a thin layer on a small plate. Moisten the lip of a pint glass with a lime wedge, then dip and twirl the glass to coat the rim. Set the glass aside.
Add ice to the glass, then the tomato juice, lime juice, Maggi, hot sauce, and salt. Stir, then add as much beer as will fit, leaving a few fingers of space at the top.
183 BLOODY MARY
For many, the Bloody Mary is the pizza of cocktails—in that some are more concerned with the garnishes and toppings than the actual beverage. Here’s how to make a good one—and decorate as you desire.
2 oz vodka or blanco tequila
4 oz tomato juice
1 oz lemon juice
½ teaspoon horseradish, grated
2–3 dashes Worcestershire sauce
Tabasco to taste
2 dashes celery salt
2 dashes black pepper
An assortment of pickled veggies to garnish
Combine all ingredients except garnish in a cocktail shaker and roll the drink from one tin to another in order to combine. Strain into a pint glass filled with ice, and garnish with the veggies of your choice.
Note: If you have a little advance notice for a brunch gathering, you can make a big batch of Bloody Marys for the following day. Simply combine everything except the liquor and let it sit overnight. Like soup, the flavors will marry, delivering an improved and harmonized drink.
184 LONG ISLAND ICED TEA
Enjoying a cocktail should be like a nice stroll on the beach—a chance to slow down, take your time, and enjoy yourself. Some cocktails, however, are by design less of a leisurely walk and more like base-jumping off an active volcano—built for speed and often ending poorly for the participant. The merits of the Long Island Iced Tea are that it doesn’t taste bad at all (contrary to all logic), and that it’s a good drink to know how to mix—since someone, at some point, will ask you to make o
ne.
½ oz vodka
½ oz tequila
½ oz white rum
½ oz gin
½ oz triple sec
½ oz lemon juice
½ oz simple syrup (1:1)
Splash of cola to top off
Lemon wedge or twist to garnish
Add all ingredients except cola and lemon garnish to a Collins glass with ice. Top off with a splash of cola and garnish with the lemon.
185 ENDLESSLY VARY THE FORMULA
The Long Island Iced Tea comes in many, many variations; most of them are simple tweaks on the original. The endless varieties allow bars and hosts to create their own branded spin—easy and adaptable. Just make sure your guests don’t overimbibe. As any college student will tell you, this tea can get you into trouble. Here’s a small sampling to get your juices (and liquors) flowing.
LONG BEACH Uses cranberry juice instead of cola
TEXAS ICED TEA Adds ½ oz Bourbon to the recipe
ADIOS MOTHER F*CKER Blue curaçao replaces the triple sec, and uses lemon-lime soda stands in for the cola
GEORGIA ICED TEA Uses peach liqueur in place of the triple sec
HAWAIIAN ICED TEA Replaces cola with pineapple juice
THREE MILE ISLAND Midori melon liqueur replaces the cola (adding a distinctive nuclear green color)
186 HAVE SEX ON THE BEACH
The Sex on the Beach may be a member of the infamous oeuvre of drinks that are ordered for the sake of their name rather than the quality of the spirit, but it doesn’t make for a bad drink, especially in the right situation (and no, a first date is not the right situation).
The Complete Cocktail Manual Page 11