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The American Mixologist Online® Newsletter
Vol. 16, No. 10 All Rights Reserved
Drinks
Don’t think that just because a recipe has
been around for more than a century that there’s no room for
improvement. Consider if your will the venerable Old Fashion.
Several revamped versions of this timeless classic have snuck into
the contemporary limelight.
About the most ingenious twist on the ageless
standard is called the Santa Anita Old Fashion,
which combines muddled fresh raspberries, an orange slice, simple
syrup and bitters to accompany the bourbon. The addition of the
raspberries adds a zesty flavor not found in the original. The effect
is sensational.
The Georgia Old Fashion is appropriately
named. Its recipe substitutes a fresh peach slice for the orange
slice in the muddled base mix. The flavor of the peach and bourbon
is an unbeatable combination. Which raises the question—why
hasn’t anyone thought of it before?
Why indeed. For those with the natural desire
to not leave well enough alone, here are some creative suggestions
on how to turn any of these five classic cocktails into a one-of-a-kind
specialty of the house.
- Mojito —
The Cuban-born Mojito became an international hit during the ‘30s
and ‘40s. It is now phenomenally popular and likely to remain
so for the foreseeable future. There is no reason that you have
to serve the same Mojito as the restaurant down the street. Start
by experimenting with brown or Demerara sugars instead of granulated.
The most significant variable in the drink, however, is the type
of rum you use. While most specialty Mojitos still feature light
rum, increasingly more mixologists are starting to tap into the
rich universe of dark rums.
- Margarita —
The Margarita continues to be the most requested cocktail in America,
possibly because of its enormous versatility. Make sure that you
start with a balanced base mix, preferably one made with both
lime and lemon juice. Consider using more than one type of tequila
in your Margarita. For example, one advisable strategy is mixing
an exuberant silver tequila with a mellow añejo. It presents
the best of both worlds. There is also tremendous latitude with
respect to modifiers. There is a wide range of liqueurs that marry
beautifully in the Margarita, so experiment and create a masterpiece.
- Martini —
The King of Cocktails has perhaps never been more popular. The
defining moment was when mixologists started to toy with the notion
of using liqueurs to change the drink’s character. Case in
point is the Appletini, whose flavor is derived from DeKuyper’s
Sour Apple Pucker. Try marketing a Chocolate Raspberry Martini
(Chambord and Goldenbarr Chocolate Vodka) or a South Seas Martini
(Midori and Vincent Pineapple Vodka). Considering the wealth of
liqueurs sitting on your back bar, the creative options are unlimited.
Finally, revisit how you garnish your specialty martinis. There
are now many types of gourmet olives from which to choose, as
well as a range of peppers and fruit.
- Cosmopolitan
— No where is it written that this descendant of the Gimlet
and Kamikaze has to be made with citrus-infused vodka. Leading
alternatives include citrus-infused rums, fruit-flavored vodkas,
or any one of the several outstanding limoncellos on the market.
Consider turning the drink purple by substituting Blue Curaçao
for the Cointreau, or giving the cocktail a bit more zing by using
fresh lime juice instead of the Rose’s.
- Bloody Mary
— More than just a mixed drink, a skillfully prepared Bloody
Mary is like a meal with an attitude. Bloody Marys should be substantial
and chock full of great tasting nutrients. Its strongest attribute
is it adaptability. Add some wasabi and a splash of sake to make
a Fujiama Mary. A healthy measure of onion powder, red pepper,
paprika, thyme and pepper vodka makes a Cajun Mary. Add salsa
and hot sauce for a Sonoran Mary, or chili powder, paprika, cumin
and a wedge of beef jerky for a Laredo Mary. Other popular ingredients
include barbecue sauce, clam juice, garlic, olive juice and prepared
horseradish. Finish the drink off with some cooked shrimp or a
handful of Doritos and you have a veritable feast for the senses.
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